 Man, are you ready? Because it's time to open up the market. It's time to open up the market. You see that? You see that? Black market is open. Welcome to the black market. How y'all doing? It's doing good. It's doing good. You was over here telling me about some business and then we got to talk about some other business and catch me up on everything. Oh, yeah. Introduce yourself, first of all. First of all, my name is Greg. I'm Johnny Whit. So we got Kwame, Johnny, and Greg. All right, man. So tell me what it is that you do exactly, because you were telling me it's about five, six different things that you're part of. I have multiple things that I do. Some ownership, some assisting other people in ownership when it comes to the food of every industry. OK, bet. We need to get in there. That's a good industry to be in. Oh, of course. Amazing. People eat three, four, five times a day. And not just that, it's based on what we're doing. We're assisting people who have never owned restaurants at all. And the growth of a restaurant, the owner of the restaurants, we just assist them and make them accessible. And what's most novel is the fact that probably about 75% of people that we work with at that one, so that makes sense. I hear you got a hell of a pitch. What's a hell of a pitch, man? So how did all this come about? I have been in the food of every industry, the restaurant industry for probably about 25 years. And it was my goal to be successful in the industry. And I decided about maybe 10 years ago to walk away from it and do it for myself. And that's what started it. Who you brought with you today? Well, I brought the president of the company. And I said, president of the company, that's the open and restaurant consulting business that we have. And then we have Johnny, who is one of our assistant, that assists us with the marketing side of it. They look young, man. What do you know about the market? Trust me, you'll be amazed. You'll be amazed. He is young, he is young. And it amazes me because when I brought Johnny on, Johnny was young. And then I again tried to coach these guys. And it's not just the two of them, but it's multiple that I have worked for me and still constantly worked for me. Right. Yes. So what is it like being in the restaurant industry as a black man and like you said, helping people achieve their dreams of owning restaurants and assisting people in doing that? Well, I mean, the difficult side of it is me trying to coach and teach and make them understand the industry, first of all. And that is very, very powerful. Because again, you have people, and I can say the Toddy Candies. I can say the Studded Beans. I can say the Newboat. I can give you a list of restaurants that we built out ourselves. And because we built those out and make them understand, they're registering industry. A couple of them know the industry. A couple of them didn't know the industry. But each one of them is very successful after we go in and build out for them and do what we need to do. Majority of clients actually do multiple. So we will do their first. Correct. Now they're moving into their 34. So if we were about to do an 85 South restaurant, we could hit y'all up and be like, look, this is what we think. Oh, sir, we can make it happen for you. Make it happen for you. I can guarantee you, based on our experience, based on knowledge, especially in the state of Atlanta, that in about a year and a half, you'll be ready to open up a second one. And you'll look towards franchising? For real, yeah. I bet. Because I got some dope-ass restaurant ideas. For real? Hell yeah. There's no, there's no. Because again, what we do, we start you from the bottom to the top. We take you from the bottom to the top, and we start off with, again, making sure that you understand what we have to do when it comes to giving you franchise or giving you the information from the city. And we start from there. And then we take it from there, and after that, we go from hiring process. We go from the construction side. And Kwame can speak more on the construction side of it than I can. I'm more of a political person. And Kwame can kind of share it with you as far as the construction side. But we do that. But we take 100% of all of that, all of it. Kwame, man, what's the move? 85 self-restaurant. Yeah, let's do it. Let's find a location. First thing, let's find a location. Let's negotiate the lease. And that's one thing, too. I'll let you know. Please have a conversation with a consultant before you sign any paperwork. OK. Because these guys are trying to get you. That is very important, very important. You have to have a consultant. And when I say this, a lot of people that we deal with don't understand the fact that when you get a consultant, you have to pay for it. You don't have to pay a consultant $1.00. You do not. The broker, broker. Yeah, well, the broker. But again, the consultant you pay for the broker, you do not. But when you get it from your consultant, and you get your broker, and you sign your contract based on what you want to do. But you have to make sure that you have your brand in order. You have to have your recipes in order. If you don't have your recipes in order, then, again, you have to deal with us, from a consultant side, to build your restaurant based on your brand when it comes to your menus. Yeah. Start from your menu. Your menus will dictate what equipment that you're going to need. And that's where we start in trying to process and build out your restaurant. All right. So Johnny, where you come in on this? So right now, I'm more so on the learning curve. But I'm learning extremely fast. Actually, we're getting ready to open our first location in Virgil's kitchen and bar over in Marietta Street, over in the West Marietta area. OK. And it's close to Midtown. Yeah, there you go. Too early to work. First work? Yeah, and that'll actually be my first project in there. They've helped me out with that a lot. So right now, I'm just learning the complete, the engine out of this whole restaurant industry. And I plan to be where these guys are at. Hell, yeah. I just game about the restaurant industry. It's the assistant manager that be stealing. That's the one. That one that closed the closing man is still always doing. Anytime something is fucked up, they got something to do with it. That's why you've got to have an ace. You've got to have someone that's in your corner. Yeah, yeah. And when Johnny was speaking on Virgil, again, this was his first project that we gave him. Right. And tried to coach and teach him. And I'll tell you, he's done an amazing job. We did the first Virgil's. I think Kwame and myself did the first Virgil in College Park. In College Park. Now we're doing the second Virgil's over in Marietta. Marietta Street over in Midtown area. So we're doing that. And we just got them approved for everything. But I'm talking about business license, health department license. Let me ask you this. We need some more restaurants in Atlanta. What's the process? Why do you think you need more restaurants? Man, we need some more options. Really? Yeah, we do. Other than speaking on when you say more options, let me talk on food-wise. Yeah, we need more food. There's a lot of restaurants in Atlanta. There's not enough. It's not enough. Because, you know, we have so many people come visit this city. It is a lot for people who live here. But it's not enough for the traffic that we get through here all year. We need more options. They need to be broader. The option has to be based on you as an individual that wants to create a brand. First of all, a brand. Whatever your brand is, I don't care if it's a three-tiered cheese steak or a three-tiered burger, something different that does not exist right now. Right. And I think that's most important. You create a certain brand. And the brand has to be different outside of what else is going on in Atlanta. Atlanta has a lot that's going on. A lot that's going on. But come up with a brand. Come up with something different. And then we can play off of that. And we can help you create that and build your brand. Right. You think I don't have it. You tripping. No, I mean, that's not the case. So majority of the time. He don't think I've got the brain. No, no, no, no. Well, when I say the brand, the brand means the name, I'm talking about the type of food, what you're going to serve. And then we have to create from that once you give us that brand. OK. We get phone calls all the time now. We have to start screening our phone calls because it's like a lot of people are coming in. What's the craziest shit people don't hit you with? Oh, I have $25,000 trying to build a restaurant. $25,000 for a restaurant. OK, I'm sorry. You have $25,000. I just want to build a restaurant. What you've got to do about it. Well, I want to sell states and all these types of stuff. I'm sorry, world, you need to call someone else because $25,000 is not going to do it. Not even enough for equipment. Not even enough to even hire us. Yes. Again, because it comes with the consulting agreement between the owner of that brand. And then it starts from there. Once we agree on agreement, and then we start building from there. And from there, it comes with the build out. It comes with equipment. It comes with hiring immediate staff. And that's what we do. And you can fill me in on what I'm saying, because what happens is that we turn down probably about 20 people a week from restaurants. About 20 a week. And we have multiple people that's calling us. And I can probably throw out probably 10 right now that you all know. Everyone know. Right now. And they're in the, what I say, the celebrityism that wants to do a restaurant. And have the funding for it. But you didn't want to spend the funding for it. Yeah, that's two totally different things. Two totally different things. Two totally different things. You don't want to spend the funding for it. Because when we go out there and we give you numbers and then you don't call us back and say, Greg, I can't do that. OK, well, don't do it. Don't do it. Because we hit all these other calls on hold. Great promises. Wow, they're crazy about that. You can say it's, wow, that's price, Greg. You know what? The price is dictated by the system. You see, there you go, Greg. That's how you do it. Detect by the system. You know what I'm saying, Greg, that's my money. But I ask you, I say, give me a number. Give me a number. You tell me, Greg, I got $200,000. I want to build a steakhouse. Or I got $300,000. I want to build a seafood place. Tell me, or you got $50. Not great, I know that in a lot. But you can sell some steak somewhere for $200,000. You're supposed to be working with people, but you can. And that's what we do. That's what we do. That's what we do all the time. And that's the reason why we're in the position we're in right now, because we do. We make it happen for you. But you can't tell me you got $200,000 and you got $10,000 square feet of space versus $1,000 square feet of space for a steakhouse. You can't tell me that. I wouldn't tell you no shit like that. I'm just saying, Greg, you know we're sort of working with these budgets, man. We might be missing out on a good-ass steak sandwich, because you telling these folks they need $900,000 this shit. No, no, we're not having that. It happened, trust me. We built a piece of restaurant for $600,000 for pizza. What the fuck is that? And the county marketplace. Yeah. What piece of this have you known? The Chicago Nancy's. That's why this shit's so hot. We built $600,000. They trying to pay you a piece of $50,000. It is. It is. It is. I'm not going to lie. It is. But you know what? When you've got to fly, honestly, when you have to fly ingredients and all that type of stuff, to Atlanta from Chicago, because you want the real Chicago product, you don't want a Atlanta product. You want any product other than Chicago. It costs. I figured your ass out, Greg. You don't want to get the pieces of $50,000, $60,000. Yes, sir. I promise you, $60,000 based on your ingredients. Shit. Dominoes are selling them for $7,000. They got to bring in ingredients from everywhere else. Please don't agree with that. Please. I'm just going to be sitting on that toilet. But again, again, we are real. And when it comes to the brand, whether it be the ownership of the restaurants or us building out your restaurant. Right. But we are trying to be real. Man, I'm just giving you a hard time. I got a whole, I got all your notes. I know that you are here really making it happen and things like that. So working people, like, say, if somebody has the idea that they're trying to get their restaurant off the ground, what can they reach out and get a real consultation? So you can tell them they need $900,000. You keep saying, no, no, no, but again. No, no, no, no, that's not going to never, that's not going to never. But again, we do have our information out there. Let me kind of go back, if you don't mind. When I first started this consulting business, I was approached by my accountant and a few other people and say, Greg, what are you doing? Because a lot of people was calling me and wanted to meet with me to open up a restaurant. I would tell them, come to my office and see me. I wasn't charging them $1, not $1. That would give them only information, only information. And then when I kept getting these calls from my accountant, they say, Greg, what are you doing? I had to make sure that I understood that it was a brand that I was creating and not getting a dollar from it, not getting a dollar from it. So even now, the way we do it is that if you call me, or anyone else will call me. I'm calling you. Well, you call me. And then we'll have a conversation first. Start with that conversation first. And that conversation moves from me to these guys. Yeah, I'm gonna keep calling until you say yeah. No, I would say yeah. No, no, no, no, it's not that one. I'd be like, okay, Greg, I got another one. It moves from them and then they'll say, okay, let's do it, let's not do it. Based on what we got going on. And once that happens, we move towards, I don't want to be doing that. Well, I mean, for us, when the client comes in, we want to make sure that you're capable of even running a restaurant. Number one, because half the people that want to open one can't run one. And we work with people that are gonna be successful in the business, or we want you to be successful in the business. So we have to believe in you first before we even sign the contract. So if you come to us and we see you have passion, like, all right, because restaurant business is not easy. Like, he still works in the kitchen. For real? So I work in my business. What's your specialty, Greg? I have multiple specialties. I'm talking about the shit that came nobody fucking through on, Greg. You wouldn't come to business. No, I'm saying if you're in the kitchen. Well, in the kitchen, well, I mean. That came nobody fucking with you. Manager staffing. I thought she was actually in there cooking. Oh, yeah, he was in there cooking. I'm in there cooking about manager staffing to make sure that for a full go well and all the food is coming out in time. Okay, what's your dish, though? Lamb chops? Well, that is totally different. But if you want to talk about my dish, that I can rate as an expert is lamb chops. But we don't sell lamb chops at the restaurant, but I also do catering also. Okay. So that is, I will say catering is part of my specialty. But when it comes to the branding for Nancy's, because it's a brand that I purchased and because of the brand, everything is already situated. When it comes to the recipes, the menus and everything else. So I have to follow that in order to be consistent with the brand. But outside of that, I promise you, you can't touch me on any food. I don't care what product. I promise you. I'm just challenging you, man. You know what I'm just saying, you can't touch on any food. I don't care what product you want. He's just letting it be known. He's just letting it be known. I don't care turtle soup. Turtle soup. You know what I mean? Straight up. Show me a picture. I promise you I can make it. Are you familiar with the Sundial restaurant? The Sundial? Yeah. So he ran the Sundial for. I was, yeah. Gentleman, you're for the Sundial. For the Western Peachtree Plaza. Yes. I was there. I love to see Black Peet on top of that shit. That Sundial. I mean, that's at the Western Peachtree Plaza Hotel. And I come out of the hotel industry. So part of my stuff is I was director. I was director. Bank was for the Peachtree Plaza Hotel. I started there. Then I was at Hilton Hotel. Then I was Jordan Convention Center and everything else. And then I decided to do my own thing. And I created, we created the brand. The Sultan brand because of the calls that we were getting because everybody was saying, man, y'all are doing your thing. You're doing your thing. So can I get in? And I can promise you, I'm not even going to list out the names, but every one of you, one of you have gone to maybe multiple restaurants that we created. We created. One of the most challenging restaurant that we created was study vegan. And Pinky just spoke this past weekend. She did. She did an excellent job. Pinky purchased a house in Jonesville. This was a house. And when I went there, or I keep saying aye, but we went there as a team and walked in this place and it was a house. And a house probably 100 years old. I stepped on a nail on my first day. Like it was bad. And when we had that conversation with Pinky and the construction team and everything else, everybody else, and she was like, okay, great. I'm going to sign it off on you. I'm like, wow. We should say, you will talk my brand. And we built that restaurant and turned it into an amazing product. Right. I don't know if you all have been there. I have. Let's just make it. Amazing product. We built that. That means, I can't even tell you how it took us to build it out and tear stuff down and rebuild and stuff like that. But that was one of our first product with study vegan. Yeah. And then she gave us Edgewood. If we went to the project, Edgewood, we built that out also. That's dope. We did that. That's dope. It's amazing to see what that brand is doing now. She's doing well. She's doing well. And us picking up other project and then we're being in New Bowls and Jonesville. New Bowls do their event every Thursday and all that type of stuff. But again, we built New Bowls with Ebony. And before we did New Bowls and Jonesville, we did the one in Collins Park. That's dope. We built Collins Park out. Again, that's just a few. Bar vegan too. If you're familiar with Bar vegan. Old Lady Gang. We've been to Old Lady Gang. And Ponson and Bar vegan. Oh, you've been to Old Lady Gang. Old Lady Gang. We're Todd and Candy. We dealt that. That cornbread, they should deliver that shit to the house. Well, a lot of stuff they should deliver. Just straight to the crib. A lot of stuff they should deliver. Macaroni and cheese, they're smacking. Yeah, they should. But again, they're doing amazing. Amazing. And we have multiple people. I won't throw out. Because some we're still building. Some, I mean, that has not even advertised yet. But we're building out. And you will say, well. Shout out to Cafe Bourbon Street. Because that's how we got this cafe bourbon street. And you can really do that. Because that's how we met. I don't remember. But we're just all in a meeting. We're just going to sign them last weekend. Yes, we're here. What else? We're doing that also. Yeah, that's dope. I love them. They got some good shit over there. And the thing about us, we're new. We're new. When I say new, we're less than 10 years. Really? And they're building this brand out when it comes to the consulting side. Right. We're new. And man, we get calls that crazy. Man, well, look, it's a gang of people that watch this all over the world. Somebody got that restaurant spirit in them. And they going to want to hit y'all up, man. Y'all got social media or anything like that that you can try right now. You're going to be speaking to the camera? Speaking to the camera. They need that info, man. I don't know which camera I need to look at. Pick one. I want you to follow OPM Restaurant LLC on Instagram. Go ahead to Twitter, Facebook, and Nancy's Restaurant. Nancy's what is it? Nancy's Camp Creek. Nancy's Camp Creek on Instagram. Tap in. We're making restaurants. Ladies, if you take you to Nancy's Pizza, that is a date. Yes. That is a date. Yeah, that's a date. That ain't just no Thursday night. That's not no. We're driving something to eat. That's nice. Yeah, I'm plugging you, bro. OK, I appreciate that. Come to. I'll give you a piece of coffee, sir. I'm going to buy it, man. I know you're going to pay for it, but again, I would give it to you anyway. Yeah, because you're from one of them times you ain't know it was me. The problem today is you ain't know it was me. I'm coming to get my shit. Please do. Don't let this be the last time you all stopped through. Because I want you to come back and tell me who hit y'all up out there from the stratosphere. And I want y'all to be like, man, we're working on something big because of that. Yes, and we will. I promise you, we will. I'm getting with my team and my staff. We're going to do us at least do us a pop-up restaurant for a couple of weeks or something. We need to get on that burger shack right quick, for real. We can do something. Bring some aunties up here from Mississippi or something. Hey, we'll make it happen. Well, what's your real about family? I'm sorry? What's your real about family working in the business? About family working in the business? Oh, that's very tough. I don't work family working in the business. Yeah, cool. So, yeah. Good thing we related to you. Yeah. Hey, man, the black market is open. We are going to take it.