WEBVTT
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Okay, so welcome to our podcast.
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This is a little bit different today because this podcast is a spin-off of our radio show.
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You said uh in the parking lot, this is your first podcast?
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My first podcast.
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Uh I think if you I thought a podcast was just vo a voice.
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It used to be.
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Since you're on uh on the uh radio, I figured it's just voice.
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So I'm like, okay, I'll do a voice thing.
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And then all of a sudden I look at your I went on there because I've never looked at it.
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I don't watch podcasts.
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Right.
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So I went on and all of a sudden I saw a couple friends of mine on there and I'm like, I'm like, oh, it's it's a visual.
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Well, podcasts were just audio, I think.
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Well, maybe not, because that Joe Rogan used that.
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But anyway, this water is like real healthy water.
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Is it?
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Yeah.
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Yeah.
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What do they do different than everything else?
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Well, they put hydrogen in it.
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It's supposed to be healthy.
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So I I'm in I'm totally like in this health kick right now.
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Well, actually for a long time.
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It's good.
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Yeah, did you see that?
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That article in the New York Post?
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Which one?
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I was in the New York Post a couple hours ago.
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Staying healthy.
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And the post?
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Yeah.
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Post is always negative stuff.
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They turn a good article in.
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It's like saving it.
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I mean, it depends.
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I don't look at it.
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It's funny because I don't think I'm one of those guys that doesn't believe in negative press.
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You know, so any press is good press.
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I hear, yeah.
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Wait, so so what did they talk about?
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They talked about like how I do hyperbaric and I just did this blood.
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I went to your brother-in-law's place.
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That was trip when I'm at your I'm getting the blood transfer, and then somehow your name came up, and he's like, That's my brother-in-law.
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Yeah.
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I was like, No way.
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But I had already booked you on the podcast.
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Isn't that why?
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Yeah, yeah.
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You were booked first before him, and then I interviewed him last week.
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Well, you said did oh you you interviewed Jack?
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Yeah.
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Oh, I didn't know that.
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Yeah, because he was he was fascinating with the fact that he lives in a tent.
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It's a whole other story.
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Yeah, I know, no, we got into it.
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Oh, did he go into all the mold and all the things that they're dealing with?
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You got into all of it, man.
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That's cool.
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Yeah.
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So you're married to his wife's sister.
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Right.
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Right?
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Okay, yeah.
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That was uh he was really interesting.
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So that when I had him on here, well, I was getting the tr blood transfer, whatever you call it, I was getting this thing.
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What do you look what do you what do you do?
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You do spin the blood and put it back in, like at the platelets.
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What are you doing?
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They uh they take the platelets out and they put something else in.
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Took like three hours, and your brother-in-law just sit sat there with me for three hours.
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We talked.
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Really?
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You should have the podcast while you're sitting there doing a book.
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I know.
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Well, I was just sitting for I didn't have the equipment and I didn't know he was gonna be there.
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He just showed up.
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And then we just started talking, and then the New York Post is doing an interview with me about what I was doing, and then they turned it into what else do you do?
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And I do like uh hyperbaric sessions, I do IV drips, I go to Cancun and I get stem cells.
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So the whole article's about Yeah, I spoke to you about that.
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Yeah, yeah, yeah.
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And and and then uh well you and I have known each other for a couple years now, and I remember one of the things, one of the reasons that stuck with me was the shaman talk.
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Yeah, now you're like, I don't want to talk.
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I mean, I want to talk about all this stuff, and I'm gonna try this salsa, sauce, sauce or salsa?
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Sauce.
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Salsa's more like chips and chips and salsa, but this is more pasta, you know, la uh lasagna, you know, anything else you could think of that you know.
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I I had an Italian neighbor I lived in Houston for a while and she called it gravy.
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You ever heard of that?
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I heard gravy, of course.
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Um more like Midwest.
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Yeah.
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So okay, well, let's I'm gonna this podcast is very ADHD.
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We go all over the place.
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I see that.
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All right, so Grimaldi's is yours.
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Yes, correct.
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How many are there?
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Uh 50 Grimaldies across the country.
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We just opened up, I literally just got back from uh Dubai.
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We open up Abu Dhabi and Dubai.
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So what?
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Yeah, really exciting.
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So I'm really looking to push the you know the east, you know, Europe, and we're trying to get all over the country.
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How does that happen?
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How do you who calls you from Dubai?
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You know, the uh the gentleman that runs the group went to our New York store.
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That runs your group?
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Oh no, that runs he runs the group called Lulu Group, huge, huge international group.
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They have about 550, they call them Lulu soup uh like supermarkets, so like uh about 750,000 square feet.
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And they have their grocery store in there, the Lulu grocery store, and they have uh they sell everything.
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So it's like uh Walmart, Costco Together on steroids.
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That's pretty much what these guys do.
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They have about 500 of them across the 19 different countries.
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They're out of India originally, but they're they're based out of uh Adobe Abu Dhabi.
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Uh phenomenal group, and uh the guy fell in love with with our brand, so he decided to franchise our brand out there in in UAE and he's gonna expand it you know across the different countries.
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But they do a thing called Lulu Exchange too.
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So they're like the Western Union of the Midwest, Mideast, if you Middle East, if you will, where they're just moving monies for you know workers moving at a home.
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It's it's pretty pretty cool.
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So you get a call, hey man, we want to put a Grimaldi's here in uh in uh Dubai.
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They called me, right?
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That's what I mean.
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You're like, okay, yeah, and then what you send them the paperwork, do you have to fly out to the street?
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Well, they've they they all they flew out, they all their group they all flew out.
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There's like eight of them.
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They flew out, we did a tour, they love the brand, then then it goes paperwork, and we go back and forth on you know FTDs, because you have to do international FDD, different than uh than the United States, so it's different kind of paperwork.
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Uh-huh.
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But you know, that took a while, and then and then we're in we're in we're in business.
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And so they've been great.
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Are you open already?
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Yeah, their second store opened up.
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I was like, so from phone call to open, how long did that take?
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From phone call, about a year.
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Wow.
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About a year.
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And how many times have you been out there?
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Uh probably four times.
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No way.
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Yeah, it's amazing.
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And what's the longest amount of time you spent there?
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I went with my family for a week, and then we went to the Maldives, which was amaz another amazing place.
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Jeez.
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Uh, but I just went out there for the opening uh in uh Dubai, and it was about a five-day trip.
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And I literally just got back in Costa Rica.
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So I was like, I was exhausted.
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So are they like uh is pizza big there?
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Are there other pizza franchises there?
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Yeah, yeah.
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There is uh they have the uh which ones they have?
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They have like two or three different franchise pizza places.
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You know, you have the PF Chang's, a lot of American brands are there.
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Okay.
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I mean, that's their big their big shtick.
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And then uh fast food is another one.
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So when did you start this?
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Because it you're I mean, you're not a Grimaldi, right?
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You bought the Did you buy it from the Grimaldies?
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Yes.
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How did that happen?
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That's a really long story.
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Okay, hey man, but I'll start.
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I'll so my dad's best friend, and I call him my uncle since I since growing up.
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So my uncle Patsy, his family's been in the business since 1905.
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So his uncle worked for Lombardi's.
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When it was Lombardi, it was John, Tortone, and Lombardi.
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That's that ran the Lombardi's in 1905.
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Accredited first pizzeria in New York.
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Wow.
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They then all broke off and they opened up Tortones, John's, Patsy's, uh, and that's how they they streamlined.
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Patsy Grimaldi, who's who we bought from, he opened up his own store in Brooklyn.
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And we and when he wanted to retire, he contacted my dad, he said, Hey, I know you guys are in the business of the restaurant business.
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Would you be interested in coming in?
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I was living in Arizona.
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I moved back to New York, took over the restaurant, bought the restaurant, took over the restaurant, ran it for five years, met my wife, Ivy.
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Wait, how many were there?
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Just one and you took you so you took it over one restaurant, and now there's over 50 all over the world.
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Yeah, expanded across the country, yeah.
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What were you doing in Arizona?
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I'm sorry?
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What were you doing in Arizona?
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I went to Arizona State originally.
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So you just got out of you, you just you're living in New York.
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I lived in New York, came out to college, was in college, got into the bar restaurant business here.
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So I bought I bought a concept, if you don't remember, called Minderbinders.
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I don't remember that.
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And Bum's Theater.
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There were college bars.
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Okay.
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And I ran those for five, six years, and then the opportunity came up with my uncle Patsy.
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I flew back to New York, loved everything I saw, shifted, moved to moved to New York, spent five years in New York, took, took it from one of the it's been a great pizzeria, but we we we moved it to the next level.
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We brought it to number one Sagat, which back in the day, Tim Zagat had a magazine, a little booklet that everybody used to look at for the ratings, and we got a 28 out of 30, which was the highest rating, top rating, and no pizzeria has ever received that.
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So is that pizzeria still there?
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The original?
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Oh yeah, the original one's still there.
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So how often do you have to go back there?
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I was just back there a month ago.
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So if you have 57 restaurants, are you are you going to as many of them as you can?
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Do you have to, or do you have people now that we we have full corporate office, but I visit a lot.
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I was just in Vegas last week and I visited, you know, I did a road tour of the four roadshow of the four stores in Vegas.
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I fly to Reno December 9th or 7th, and I'm having been there in a couple of years since the pandemic, I haven't been there because we took during the pandemic, we took a road trip and we just drove around the west coast down and we visited all our restaurants across the top across the country.
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It was a lot of fun.
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So you go to Brooklyn and you take over.
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Was it Brooklyn where Grimaldi's was?
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That's where it is.
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Yeah, under the Brooklyn Bridge.
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Literally under the Brooklyn Bridge.
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Okay, so you go there.
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Yep.
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You take you take over for your dad, right?
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Or your No, we we bought, we bought to we my father and I partnered up for the first door.
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Okay.
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I ran it.
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Okay.
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It was just an investment for my dad.
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It was me.
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It was my.
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So then when does it go from there to the second location?
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And what was that?
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Second location came up where I came back to Arizona.
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So the first location after New York was Arizona.
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It was Arizona and Scottsdale in Old Town.
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Oh, is it the same one?
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The original one.
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Oh, it's a little bit.
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23 years ago.
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Oh, wow.
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Yeah.
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Holy smokes, man.
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That's a crazy story.
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Yeah.
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And you've never done a podcast to talk about this?
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I don't like being a face person.
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I like being behind the scenes.
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That's just who I am.
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I, you know, a lot of people like influencers and stuff, I'm stuff the furthest thing from it.
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I don't want to, I don't want anybody to know who I am.
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I don't want to see anybody.
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I just want to be not bothered and enjoy my life.
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And if I need something, I know the right people to call.
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So when you were going to go all the way to Arizona, were you like because you lived here, you were like, I love this place.