Launching The World’s First NFT Restaurant

for everybody's listening i do think that there's incredible ways to have business partnerships but i think it's about being the bigger woman and bigger man and having empathy and always always coming from the other person's point of view the garyvee audio experience internation how are you super exciting podcast uh today is one of those special episodes where i get to go in depth with a new business you know me uh i pretty much want to open a new business every day of my life but this one has a real special feeling as a matter of fact if you go to vcrgroup. com right now if you're not walking dog or working out or on a flight uh if you can go to it vcrgroup. com that is the new hospitality restaurant group that i'm starting with david radalitz excuse me and josh capon uh chef josh capon you'll see the heart in our logo and that's how i feel about this one would be the devastation of my life if it's not successful because i i've been in business for a long time i have incredible partnerships obviously i've mainly been in my business with my dad my brother um but this one feels so so right so i'm very excited to uh introduce them to my broader community through this podcast we're going to go into where the hospitality industry is what's going on with postcovid restaurant life the new york scene and a little bit of like origin story comic book number one with these two gentlemen so first let's start with david roddle it's roddy as you're known by the people that care about you why don't you tell the vayner nation a little bit about yourself forget about what we're doing vcr group we're talking about that grew up in long island like talk to me about you super excited to be here thank you gary i grew up in long island as you mentioned been entrepreneurial my entire life worked at the local bowling alley delivered pizza just always found a way to stay active and try to make money and um i liked putting in time to something and seeing some sort of result it was a cool connection for me so uh in the height of you working at the bowling alley what was the 17 my dad was actually and kpon could attest to this my dad's like a renaissance man and everything he does very and he used to go to that bowling alley that i worked at we lived down the street from a bowling alley and my dad was bowling 300s perfect scores 300s yes perfect scores when he was 15 years old insane it was insane so i would you say here on the show right off the bat that your dad is a better man than you yeah my dad is definitely a better man than me um but that's a different topic thank you we'll put you on the couch and have that episode in a couple of months all right and so how did your kind of professional hospitality food career start what was the first seed of that i mean was i used to rent out team clubs when i was in high school i would get everybody in our high school all the seniors and juniors to get excited about going to manhattan i would rent a bus i would sell tickets i would then bring them to these alcohol-free places everyone would think it would it was the best night of their life i started there'll be alcohol at these alcohol free you know don't answer that question roddy no alcohol i understand and yeah it was just it was cool it was entrepreneurial nobody was doing it uh you know the prom scene in long island was a big deal when we were growing up and there were these after parties after prom in manhattan and that was a big event um so that was the first start of it and then in college i started an event planning company i became like the social chair of the entire greek life of university of maryland i would plan people's data parties their food and it was just it was something that came natural me i've always been a social person i enjoyed interacting with people at scale vendors venues guests clients it was just fun for me and that just continued to segue into the next thing i then created a nightlife marketing promotions company in manhattan as i graduated college we owned and operated lounges bars and nightclubs then that segwayed into restaurants and hospitality i met chef alex dupac in my late 20s figured that was a good time to try to be able to hey dustin does it sound like roddy is giving this interview in the woods with

crickets and frogs um it sounds okay to me really yeah we'll keep it going i hear crickets yeah maybe listen as long as dustin thinks it's good i mean the crickets are on fire you know roddy it's interesting by the way hold on we didn't even introduce yeah you know i our roots run deep and we're both a couple of turfs from university of maryland which is kind of cool um i was cooking for everybody in the greek life and he was organizing the parties in all the greek life but you were there like 20 years before ronnie was there right wow wow i also was there for a much abbreviated time because some of us didn't last the four years and had to get them out of there before they died um but the truth is hey by the way died is slang for kicked out of school for [ __ ] grace nobody got all right my parents pulled me out before that happened and i made them a short decision at a young age to transfer to culinary school where my true passion lie because every job i've had since i was 14 years old was in a bakery a dishwasher a line cook i invented the everything bagel but going back to our lives i did i am going on record i invented the everything bagel at pomona hot bagels the owner of the bagel place looked at me said stop playing around i said no i'm telling you i'm off or something over here and then three weeks later david bagel's introducing everything bagel fact it's not on google you don't need to look it up it looks like david yeah david from david's bagels claims he invented it three blocks down the street hold on sometime around 1980. that you're not listening to me how old were you it all lines up i was 14 years old it all makes sense it's a true story i couldn't make that up if i tried i love you i don't think okay well you were eight i was eight working at the bagel shop he just said fourteen that's fourteen david's biggest candy stole my bagel point is and what i organized have you ever had this conversation with david gustin we don't talk because he knows he stole my magic formula i'm gonna find him with tape on he stole your ip is that what you're saying and when you're eight years old that's why you should have put the bagel on the blockchain and then if he did because nobody can steal it well back then unfortunately there was no blockchain um but ronnie what i was going to say was after my prom i organized the whole high school to go to the afterparty limelight remember limelight of course of course people were so pissed the next day i was getting threatening like how dare you we party in the church i'm like listen it was it was the hottest club in new york city at the time i led you to the promised land everybody doesn't know you have this beat listen don't start all right don't start you just [ __ ] dropped i invented everything mango i said it once i'll say it again it's a true story i was there when it happened called prussian my best friend he's rattled this by the way he's [ __ ] just cousin as well he's back wait a minute your best friend is rodol it's his cousin how crazy is that it's like second cousins but we found this out about a month ago josh called me at like 11 30 at night with on conference with his best friend and his best friend explaining to me that his dad or mom is my uncle once removed and yeah we're like related dad this is all the sheriff this is all meant to be this was in the stars a long time ago wow all right let's keep going i'm still stuck on listen this podcast is finished everybody go to vcrgroup. com that's what we could see yeah well like this everything bagel thing i'm not gonna let it go is it true it's true story i was 14 years old i literally i was making the bagels and one day you would have to put sesame or poppy or onion or salt and i said to stella who owned the bacon i said i have an idea let's put everything on the bagel and she yelled at me she stopped playing games i needed i said stella well it was like gusting and like the back room heard it and did like i don't understand shut it down look this guy david gustin looks like a nice guy he came in to check on what was going on and i think he heard over her in the conversation he went back to david's bagels do you have a real beef with custom i don't have any beef i have no people nobody really nice guy okay is that david from david bagels by the way yes this is ian told you this is custom and i said listen right you have to keep up yeah it's so new it's not it was interesting yeah anyway okay so k-pop you're a celebrity chef speaking of which i have a bag of everything flagles over there i'm not pleased yes we're gonna do a little smoked salmon everybody on the podcast if you were listening in on the facebook uh live audio we did i've already

announced that i ate way too much food they were over last night we had a board meeting i'm not doing board meetings anymore with this group because per night you have here's the deal so you have no self-control gary no self-control roddy thank you have no you have no self-control it's not true fully moderate life is about moderation i'm in moderation i don't eat for the whole day and then for dinner i go to town and if you're going to put caviar bellini's in front of me i'm going to eat right now all of them if i put six out you're gonna eat six correct if i put 50 out you're gonna eat 50. that's right so now i'm gonna have to only give you four okay meanwhile you can and can we put rodney on you the crickets are bothering me meanwhile you've never seen somebody happier than kpon last night watching me eat everything not just everything but not only do you like everything bagels you like humans that eat everything yes listen when i we listen so you know gary rented out to the hamptons david and i came out because we had a couple podcasts to do which is very nice we spent a wonderful night together i got out here i'm cooking all day long watching these guys do their thing while i'm doing my thing but then i said 7 30 cameras go off computers go down i'm making fresh pineapple margaritas i got shrimp cocktail caviar believes and from that point on carrick did not stop eating i gave him a 16 ounce veal chop and at one point he was gnawing on the bone where i literally had to say gary have you seen my hot ones episode please check out hot google hot ones garyvee i eat things to the bone because that's the problem into the bone like a dog listen man what what what's missing in the hospitality group that we're bringing to the table like what why should we exist i i'm muted or you hear me you're loud go ahead i think innovation i think creativity and innovation you know generally does not exist i think this industry has been left behind so i think you know we're going to bring that to create very thoughtful guest experiences that are amazing for people okay but what about someone i don't want to you know disrespect anybody that's currently in the hospitality business um because look there's a ton of great [ __ ] stuff great stuff going on roddy's no but i mean i i just think we're gonna approach things a little differently you know our mission statement or or what vcr stands for is old world hospitality meets new world technology and obviously between roddy and i and what we bring to the table i wouldn't win the old we bring you i'm pretty sure i'm pretty current and when gary brings to the table there's going to be some real leverages there'll be some real innovation and we're going to approach things differently and honestly i just think there's going to be a lot of empathy and i know you have a wine company called empathy wine i sold it which is done very well but i just think the fact that even the fact that we're all here in this house that we that you invited us out it just i think that's going to and we want to treat everybody on our team as friends starting with them let me jump in here i think this has been very big conversation behind the scenes and i know my audience that listens to this podcast so many of you know me you know how much i talk about kindness this that the other thing listen i i think i've told both of you this i have a new book coming out in november that is very hardcore around emotional intelligence and i think you know you bring it up again here so i want to go right behind i want to take the curtain away because i want to bring value to this podcast you know i know everybody who's listening to this is going to visit we see our restaurants once we open that that's not about that's not the punchline here for me i want people to learn or get an insight what has been very big for me and you and i even again the way you delivered the sentence i know where you were going this whole notion that the hospitality industry is a high-intensity business because people that aren't the best if you think about it a chef at her or his best is often one of two things or when i think they're iconic two of two things which is one an actual artist from a culinary standpoint of the food and then if they're really specialists where i think this is why i wanted to be in business with you mr capon also a front of the house maestro and makes people really want to be there both of those put incredible subconscious or even obvious pressure on everyone around them to support that unfortunately and we talked about this last night after i put 800 pounds into me i talked to you about a thing that happened to me recently that was very intense and i was kind of talking about how when i'm at my most upset with my team i go into a cocoon i don't want them to be affected by it and i almost go into this like kind of [ __ ] cocoon process come back out and ready to deal

to the point where one time i left wine library were in my 20s and went to sleep at 4 p. m in the afternoon because that's how deep the cocoon had to be because that's how devastating the situation was and we were talking about and i think anybody listening right now and they've seen the hell's kitchen and the like there's a culture that sometimes isn't kind enough by the three of us standards to the people and i think we were very passionate about standing that up yes 100 people going to see the vcr group logo if you go to bcr group. com right now you'll see the logo and there's a purposely a heart in our logo of course we mean that for everybody who's listening now we want to love the living [ __ ] out of you when you come to our restaurants but i think for all three of us it was a thing it was a secret wink to we want to love the first day on the first job entry-level job in our shops i think that's good i think that's going to be in the restaurant business the people who work for us and with us are called family and i think when you're treated like real family because we spend a tremendous amount of time and hours and holidays and weekends together you got to treat these people respect because bottom line if your career is taking care of everybody else you better make sure that you wherever it is that you're working you know and also just most important i think being valued and understanding what your strengths are um in terms of anything what you do on a day-to-day basis i mean you have to stay true to who you are and people around you need to understand that as well and i tell the story when we solidify this deal um when the three of us came together a weekend in miami and we were sitting around the table together and my wife was always by my side because she's my partner in crime and in life and gary looked to me and said you know okay bun please make sure your wife is always at these meetings going forward because you're over there thinking about the lobster rolls that you're gonna make for lunch and she's taking care of all the business end and the truth is i was thinking about the lobster life but more importantly the fact that you understood that and knew where my head was at was something i'll never forget because that's who i am and yesterday when i got to this house and i was preparing dinner for five hours and rodney is to my right crushing calls left and right and organizing a website and i'm listening to you over here to my left doing what you do best and i just felt so comfortable doing what i'm doing because it comes down to dirty it's like all right guys let's eat let's have some fun because that's what i do and i think that's the most important valuable lesson that people need to understand i think for everybody who's listening and i'll let ronnie jump in add some color commentary what's really interesting i've never had a starting point with i'm trying to think well actually not true well different empathy i had two partners john trauman and nate schroeder we had an incredibly blitz of a business with empathy with this very successful exit to constellation brands but they weren't my equals they were my minority partners they grew up being my interns and became my partners which is in a lot of ways a better story than this is but a different story but i've never been in a situation where i go in where you have an equal partnership in a lot of ways and what's really interesting is i think when you have three cooks in the kitchen you have none and i'm very scared of business partnerships but what's interesting for me and i hope to talk about this in 10 years in my business life after we successfully create this stance i do think that self-awareness and over communication give you a prayer and different skill sets and everybody truly understand listen we are gonna have our days right like you know it's really funny i'm interesting because i'm an operator people you know a lot of people are confused because they see the map some people think i'm a motivational speaker mascot i've operated every business i've ever run so things that i've been involved with a little more passively or even vayner x companies where i'm not the driver because i'm the driver of vaynermedia but harwood's the driver of gallery or james orsini of sasha or avery she drives vayner nft i'm so empathetic to the operator because i remember when i was in my dad's business i was the operator and when he would come out of left field and not have the context it drove me crazy it devastated me so much too that i'm petrified like i already know how i'm gonna act in our board meetings or at the restaurant like i'm gonna have passions i think i know what i'm doing but i'm not close enough i have to be in a lot of ways the one c in our relationship and then there's gonna be other things that i i'm about and i think that's self-awareness and i think for everybody's listening i do think that there's incredible ways to have business partnerships but i think it's about being the bigger woman and bigger man and having empathy and always always coming from the other person's point of view as an african new book that i have coming up i have this scenario i talk about in the book of accountability when your partner steals money from you and how you can actually continue from that and even by rodney's

response everyone who's listening that's a 99 death blow in a partnership 99 and i talk about is it like how'd you get there maybe if you weren't not interested in not looking at the number like you know it's i'll leave that for another day but robbie thoughts yeah no i think everything you said is 100 right i think vcr group the common thread of caring about people and taking care of one another and just being a good dude and having that be um the foundation of the group is the most important and then i think each one of us do something that's completely different and complementary to one another that we can lean on each other and not step on each other's toes so i feel very comfortable in the business realm and keep being our plays and i know that i have you know your support gary we're on text all day we're on you know so many different live conversations and zooms but you're giving me the confidence to really run with it and from a culinary standpoint and a branding standpoint and a personality standpoint um and content creation i don't think there's anybody better than kpon so i feel extremely confident doing what i'm doing because i'm able to rely on you guys and the things i need i think we each leverage one another really well and then i think there's a collaborative effort that when we're sitting in a room or having a bottle of wine and talking through what we want do we want to touch that project do we not want to do this i think ultimately it always yields the right decision um we're fully transparent we're honest with one another there's nothing hidden and we respect everybody so i think the most important part and there's obviously mixed you know people think differently about this but we all care about each other we're all friends that's how this was birthed um we didn't come out of leftion and say let's just do a business together gary and i have been friends for 10 years cape and i've been friends for 20 years you know we've all watched each other's careers gary you've supported me on a previous business venture that's gone well so i think that there's um already momentum of um of a relationship uh we know what we all stand for and now we're finding our strengths together as a team to bring value to people keep on i want to add one thing you can't over communicate i don't think you can over communicate i think you need to be honest and transparent especially in relationships both business and personal because then you'll never find yourself in a position where your business partner's stealing from you that's right um as far as you know the three of us i think you know to quote the movie one of my favorite movies of the girl next door where a tripod josh how many movies do you watch not that many there's an old movie with a rainbow if you haven't seen it but we are a tripod there's three legs i know what's in the tripod for everybody's listening to the movie by the way this has been the best part of vcr group like kpon references three movies a day i've watched three movies in my life and the disconnect is astonishing yet we still love each other talk to me about not to over brag a little bit here and rodney can go on you because it resets your crickets um but maybe people by the way on the record dustin said that they can't hear the crickets or he can't so we'll see if it translates i think it brings a nice ambiance to the episode if they can but when did you cross when did you realize you were crossing into a little bit of like celebrity chef land because you have it's not like you're the biggest celebrity chef but i want to touch on this a little bit like you've won a bunch of burger bashes correct me if i'm wrong you did have a tv show at some point or at least a pilot or a dinner one season or maybe you'll correct i actually don't fully know but um you're incredibly adored in the new york scene you're known broader i'm just more this is a little bit of like getting to know all of us a little bit for this audience when did you know your career is going you're starting to make some noise as an executor you're doing well as a chef when did it start crossing into broader awareness like when was the first time more people heard of you was it a page six mention did you win a competition i just actually don't know this which is why it's fun for me when's the first time you got a little more broad awareness i'm trying to remember that moment in time myself it's not so clear to me to be honest uh you know the term celebrity chef is still something yeah that that's foreign to me in a way let's call you an influencer i do know that i am very comfortable which most chefs are not listen the chef is technically a back of the house position means they want to be in the back of the house they don't want to be engaging with people around people right um i definitely wrote that mold you know i followed the amber lagasse and bobby and some guys like that like all right and educator because those are obviously names that a lot of people listening right now may be more familiar with once they became tv stars where those guys in their restaurants also very front of the house are they very you know

so but i'm not quite sure but i look i also know when i started lore when we opened the lord i was running around the dining room you know how old were you when you opened up so that's uh is it 2010 2002 it was about 15 16 years ago but even before i look i was in matthew's i was in alva like i was always in the dining room but i do remember when we opened the floor it was a big deal as a new restaurant and my partners at the time i was touching tables i knew every table in the room i'm dropping little amuse bushes right get from the chef whatever it may be and i remember the two of them looking at me like they said to me shouldn't you be in the kitchen i said guys first of all number one i would never expose myself to the dining room if food was taking too long the food wasn't coming out good and hot like i know that i have a team you have to trust your team in the back my executive chef my line goes to execute my certain step and i'm just going to put on a show out here and give people a reason to come back and all of a sudden it went from shouldn't you be in the kitchen to capable okay do me a favor say hello to my friends on table 14 16 18 and you know when you would come in with whoever it may be and with another couple and i'm at the table and i'm dropping some eggs or doing this i'm putting on the show the other couple always says to me hey can we come back here with our friends and will you do this little yeah you know the dance the thing you know can we get some deviled eggs okay if that's going to give you a reason to come back and spend money in this restaurant you're damn sure the roi of those deviled eggs with seven caviar little eggs right rodney give us a little behind the curtain guys as you know restaurateurs that have had success like you know the nuances the glass of champagne the hello the the free dessert the you know the offense there's defense everybody let me just set this up there's definitely defense right all of us that are listening have had something go wrong and this and that and you always watch i'm a businessman so i've always been curious of mistakes happen what do people do about the mistake do they go crazy over the top do they nail it right down the pike do they underperform because there's audacity i always watch that we all have probably at this point if you're listening had uh you know because that's what's hard about the hospitality business something go awry and and you know let's call it what it is eight out of ten places will come through with something to me but i've always been fascinated with the offense yeah nothing's gone wrong but the place is just trying to really get you there you know what's the mentality of that what have you been actually let's make this fun tell me something a restaurant did let's give you know one thing we've talked about behind the scenes is being one of the best engines for other restaurant tours right like like just being really friendly and pro other places other for we all have so many friends in the business let's give a shout out right now to someone both of you i'm going long-winded here to give you a couple minutes to think tell me about very specific experience of a place that really caught you and caught your mind your heart your feelings on a very good offensive move what comes to mind ronnie you go first oh wow um i'm gonna say my buddy john meadow uh who is the proprietor uh ceo of ldv hospitality um they own scarpetta and a bunch of other properties and just the touches from handwritten notes to a thoughtful glass of champagne my wife and i went to scarpetta it's one of our first nights out during covid we sat outside it was freezing out but they built a beautiful ski chalet and there was you know a perfect glass of champagne to start the night with a handwritten note from john he wasn't able to be there but he wanted me to know that he was appreciative that i was there and he wanted to wish us a happy anniversary i think those thoughtful moments you know of something that i'm not gonna say that it's insignificant from a cost standpoint to a restaurant but it is something they're giving away for free i think if you intelligently do a comp or we called it a fluff item at empeon you could really change people's experiences which is what i love i think though that the fluff or the you know the comp or whatever you want to call it if done wrong could also bring a meal the wrong way you know a lot of people just crush you on dessert and do an unthoughtful fluff and maybe they're not really thinking about the guest or the table or the health restrictions or you know maybe they're on a diet you have to look at what somebody you know how they interact how they look at the menu how they're eating how they're ordering the situation right you're watching you're trying to film the gap and bring them somewhere they that they're not able to get to themselves maybe you hear them talk about a dish and they're interested but they didn't order it maybe they're price sensitive

to it so there's a lot of ways to do a fluff that i feel like it gives you incredible power to change somebody's night but it also done the wrong way can be awkward some people don't want to leave a good word on the table right how about when somebody just drop something on the table never bothers to say hey this is a little something from the shop you don't know if you're supposed to eat it or not because we didn't order it nobody told you it was a free or a cop i always eat it immediately yes and when they come back oh i'm like oh yeah you know i just got a little free broccoli rob okay but how about for you um specific thing well this is impossible i always trade my staff by the way this doesn't sound like the starting point of a specific anybody coming to the restaurant full metal jacket anybody can come into the restaurant have a lovely experience right you can always have a monthly experience but one thing i always train my staff if somebody comes in and something goes wrong you have the chance to go above and beyond to really make it a much more memorable experience obviously you could just say hey sorry went wrong but you're gonna above and beyond to the point where they say you know answer the question you know i think for me listen my wife um my wife is gluten dairy free but she loves good food so very often we go into the restaurant the first thing i said is so hey you know she glued in there and what i don't want that to ever happen by the way is to diminish my experience right i don't care you're basically just waiting is this video because i am not i don't even notice but i am not gluten and dairy free and i don't want to see that suffer because so you're basically wing playing bro like hey same thing with mike bring her stuff for me drink her stuff don't not bring the bread basket because she's gluten free we'll figure it out but i think michael white a very dear friend of mine one of the best chefs we celebrated uh three birthdays in a row with lori and maria and because you know when we sit down and the first thing i say the waiter is she's gluten they're free and this is like home of the best pasta in the world because of michael white yes and he goes chef white has this all under control sit back relax enjoy the ride and not only is she eating the best gluten-free pasta courses but so am i and then the cake comes out and there was always two one gluten free so i just think just know just being knowing ahead of time that not only is my wife gonna be taken care of because my wife who i love very much she knows right ground control to major tom anyway more importantly my wife is being taken care of but i know that the big guy over here is gonna be wait a minute wait a minute this makes me beg the question did you invent the everything bagel gary it is on record that in 1986 i invented them everything bagel at pomona hot bagels working with stella my best friend jason prussian was a witness and then david from david's bagel stole it within weeks later and i'm sure if you happen to google who would bend to the everything bagel his name is gonna come up not mine roddy what um what i have a good one so i think the vayner nation is a bunch of very very kind people for fun i'm actually i actually again do not know i have a guess of what the answer is hot take what is something that customers do that is a pet peeve of restaurants from like maybe you're not i think ever i'm sure the answer is showing up late for a rez but educate us on a funny one forget about the obvious like being incredibly rude to the staff is there like i'm actually being very selfish right now i'm scared that i do something that i don't like going through my life as an immigrant first generation my parents were very insular i had to like learn things like i was always very good at tipping so that never got scary you know i'll give you a good one somewhere along the line in my 20s one of my friends said you're not leaving a tip for the you know the people that were cleaning the room i'm like what are you talking about like completely baffled i'm like whoa you know now at that thank god at that point i've been in like 10 hotel rooms in my life now it's like 10 a week now i know but like i never knew that was a thing so you know forget about late forget about rude rooted staff forget about no tip things that are like so easy is there a subtle one you wanna go first you've got one you know what up roddy apologize like kpop usually needs to tell a story

that has nothing to do with the answer the fact he has two answers i need to hear them go i'm going to tell the story before you even god dog two of my biggest pet peeves are when people ask for salt before they even taste the food like if you go out for dinner and you know we rule number one as a chef or even if you're cooking at home you never serve anything to anybody without tasting it yourself say never like that again never you never taste it now is that a n-e-double b-a yeah okay with an exclamation point you never and you have to get the grunt in your mind you never serve anything without tasting yourself i mean if i'm watching my cooks be on the line and they're not tasting things before they serve them i don't really taste properly because you are going out to eat incredible food that you should not have to season yourself because sprinkling salt that was probably that soul shaking for a year with the rice in there though wait a minute why would we have salt are we gonna have a bcr group no no we're not gonna have to okay we'll say but more importantly you can't season food properly okay written that's a good one i love it i have a short sex you know taste of food before you guys next this is a selfish question i don't even care about the listeners at this point i never do that next what's the other one number two uh i was most recently involved in the steakhouse and one of my biggest pet peeves is somebody orders a steak medium rare right you get it they ask you to cook it no you get it you spend time cooking this thing an animal gave its life forward it's an expensive piece you probably cook you let it rest and then the server comes back with the steak and they literally cut a little piece off the end of the steak and they say this is overcooked well you know how about you cut into the middle of steak and one thing that i can get away with that because you're a k-pop i am a k-pop i saw you do this so i know you're about to go you come back out and you fight i don't fight you fight for the right awareness right you're fighting for the right i'm fighting for this animal who gave his life because first of all you probably have fun you gotta fight for your right most importantly it's dark in dining rooms so you don't see the lighting not good every dining room is dark you're never going to see what i see real quick we're not going to have shitty salt and we will have good lighting and you can't cut into the end of the steak and i very i would always cut into the middle of the steak and show you i'm like there's a perfect medium rare i go back down i go back out with the customer and my pleasure so listen how many times i would say along those lines sometimes customers or a lot of the times excuse me would complain about their food after they ate it and no that's a good one some i don't know if it's they're looking for it to be calmed but they literally eat three quarters of a dish we always we always took the high road but if you didn't like it we're happy to make you something else or we're happy to take it off your check do both but when they say they don't enjoy it they eat the majority of it and then bring it up after it makes you feel like they're taking advantage of our group can we take a selfie with that person on the spot and post it on our social calling three quarters club the other pet peeves and i you know i've never seen anybody do that but by generally i think social media is tremendously beneficial for restaurants you know beautiful food imagery all that you know people being ambassadors on your behalf that being said you know a lot of people will sit there and just take pictures of the food you know try to get ideal lighting you know and do this whole thing for the first you know four to five minutes after a dish drops and that could really change the quality or the enjoyment i know you don't like hearing that gallery but you like hearing that's like a good one right like it's steaming especially for a very hot dish you give up those first four or five minutes our goal as a chef is to get that food out of the new right to the minute in front of you as soon as possible even i know sushi restaurants you know even with the nori with the hand roll where it says crisp and you're taking the light and people are doing the poor sushi chef was like please just eat it let's go around let's go speed round to get to know roddy and kate bottom and ask you a bunch of questions one take answers sugar babies here we go favorite sushi like the actual like fish what's your favorite sushi piece all right listen i think you got a pink one it's victorious what is your favorite starting beverage if you're having a real night like friday saturday like a couple or like friends like what will be my birthday's work what's your one more day to play come on everybody get your roller skates today all right it's saturday i think i first yeah i think no not for service like you yours is not champagne i got it i mean this is so easy i've done julio

in 1942 on the rocks but i think a glass of chicken everybody that knows me knows how i feel about the rock it's a terra mana reposado chilled it's an amazing tequila big fan love it first choice for dessert on average your highest ratio which dessert you pick chocolate mousse cake from wolf gangs it's got the oreo crust with the schlog on the side epic it's like a splurge for me my wife makes up for me at home on big celebrations always it's a go-to there's no way i'm only ordering one dessert it doesn't happen i can't stand tables i you know yeah you want to go back to the other question by the way you know what i hate when four people or six people order one dessert with five spoons you know what i say go [ __ ] yourself and go grab some ice cream around the corner because i need your table back my mom used to do that bring this one dessert with four spoons i'm like no bring us every dessert with five spoons like um for me you just you on a different i don't know if you did on this podcast or a facebook live you just [ __ ] on me for moderation and now you just told the world if you don't eat a shitload of dessert i'm upset with you can you pick one i think you have to order multiple desserts you can't order one dessert because the pastry chef can you answer your questions ice cream sandwich okay very nice uh by the way i went through a year of my life where the chip which every time i walk home from work true story i know he's not healthy i love that ronnie johnny ronnie roddy one the world comes like the god of food comes down and she says to you roddy i've chosen you to pick the type of food new york city can now only have one type one genre one type of food what do you pick for the for your sushi okay you are asking tough questions you are asking very tough i know i'm just gonna answer what genre food category food do you does new york city now all restaurants is italian is it greek is it sushi like you gotta answer strawberries italian and really good chinese so just saying you are a big fan of chinese challenge what would you say we had dinner guys we had dinner two weeks ago with a new potential business partnership we flew these guys into town we're having a big celebratory dinner myself josh gary are there we're going to an awesome greek restaurant next door to that restaurant is a chinese restaurant a very good chinese restaurant k-pon who is supposedly very uh hospitable and caring for other operators did not care that i got this reservation booked they hooked us up with a beautiful table well hello you wanted me to cancel it on the spot while after we checked in and you wanted to call a blitz and go next door and crush chinese food not a blitz it was called an audible and who we supposed to be taking care of that night we were our clients that flew into dinner i where did they want to eat ronnie there were a couple chefs where did they want him they were peer pressured by you because you screamed at everybody gary overruled the whole thing and at the end of the day by the way i don't know if you heard it's vcr yes at the end of the day the greek restaurant was the right call but our friends chinese restaurants i think they got 100 all right final final question one word to describe what the vcr group is gonna bring to the world k-pon one word one he's not capable of one word yes he is one word roddy you'll go first kpon needs a lot of time one word what creativity i go love love boys i'm very excited to be in business with you i can't wait to have you back on once we've got some meat on the bone pun intended and open up our shoulder meat on the bone i know we should have a picture of the veal chop bone last night that had no blocks i put in work proper work

ronnie you want to say something love you brother vcr dot com please check it out if you've got business development opportunities rather roddy literally lives for the emails that come through the forum lives for them he takes screenshots and he's like i can't believe this person albania wants to see guys just email me directly it all flows to me anyway david vcr group. com do not bother emailing kpon do not email bother emailinggary just come direct to me a hollow back drink a hole do not pass go do not collect 200 by the way if you have any cooking questions you can email me directly at kpon at vcr group. com and tune into our instagram feed as well as our tick tock feed we're having a lot of fun producing some really quality content entertaining educational and engaging all at the same time uh my parting thoughts are with the reference kpon mate there's nobody listening to this podcast that can beat me in monopoly thank you for listening vcr group i love you youtube watcher what's up it's garyvee first of all thank you so much i hope you're doing super well during these times i also want to ask you please subscribe because my commitment and exploration of youtube is about to explode stories polls more content more engagement more surprise and delight this is the time to subscribe i hope you consider it and i hope i see you soon