 Big hustle nigga, big shit, big shit, big shit, big shit. Name another podcast. Check it, check it, check it. It's a unique house. It's your boy E-CEO and I'm here with the lovely official, Ms. Jamaica. What's going on? Nothing, nothing with that one. Hey man, another great segment. Man, we about to get into it. Man, I'm loving this, man. Say we got a guest here today, man. Hey, you know, I got to get over there and get me something to eat. You know, everybody been telling me about it. They calling me about it, man. It's really, it's something else, man. Mr. Ricky Booker's in here, man. From the Breakfast Brothers? Breakfast Brothers. Thanks for having me. Man, the Breakfast Brothers, man. So, when we looked it up, we were looking for the other brother. I know that. I could not find the other brother. I think I've seen that. He's around and it's going to be a real big secret. I'm going to bring him out one day. It's going to be on the episode. Are you serious? Yeah, it's going to be. Bill, what episode? So you don't have a picture of him anywhere. Maybe on this episode. This episode, but I'm going to have y'all on the episode that I'm going to have. Oh, you got a podcast coming? No, TV show. TV show. TV show. That's the way things go. Cookin' show. Whoever did y'all intro, I need one of them. I got it. Come on. Hey, hey, hey, hey, hey. Usually they use a whack artist and do a whack jingle. Yeah. No, no, I got something funny. I got some heat. I got some heat. She go hard. Yeah. And I make sure we, like, hey, make sure, yeah, because we want to make sure name another podcast like this. That's Exo, man. That was real, that intro was real. Thank you, man. I love that too, Exo, man. What's up, girl? You know, and you, you start this breakfast, brothers. How does, how does, and first of all, Ricky Booker, where is he from? You know, who is he? I'm originally from Oklahoma City. Really? I'm history. That's why. Him and me see so cool. That's my brother from another mother. Y'all Oklahoma boys, yeah. They got that weed up there. You know, that's how your reservation land and weed, man. We do now. I know it. You know, they got weed everywhere now. Oh yeah, well, they got it everywhere. But that's not legal in Texas, yeah. It's been everywhere. Man, it's not there yet. Yeah, okay. Yeah, yeah, yeah. We ain't snitching, though. We live by code, you know what? You know, you can go, win Star Casino, you can exit, turn left, go to the dispensary, jump right back on the, on ramp, coming back to Texas. Oh, really? That's dope. That quit. Wow. Yeah, till somebody stop you from catching all that stuff, then it's a problem. They cookies up that store, right? They got cookies up there. I gotta tell you a quick story about Edible. We're gonna get back to it. Okay. My girlfriend was doing pandemic. She was making edibles. And she was doing good. She started doing Instacard. And I found out what Instacard and all of that was doing pandemic. Okay. And she said, make some rice crispy. And I said, those things look good. She said, they are. And I said, I don't want Edible, though. Oh, okay. She said, I'm gonna make you separate. I'll make you one of two by yourself. I said, okay, cool. One evening she left and I went in there. I seen two sitting there. So I'm assuming them two. She had packaged up all of them and left two there because she was in her elite. She never baked my two. So I ate one. I was standing in the kitchen and I ate one. I said, ooh, this thing is good. Yeah. I mean, it was real good. And I said, it kind of tastes like weed. But it was so addicting. And you know, it's about that thick and about that wide probably. I ended up eating the whole Edible. But that's the thing. You ate the whole thing. The thing that I've always heard from people who do eat Edibles, especially the cookies and all of that. They said, when you're eating that, you can't just eat a whole cookie. You better just take a little piece off and you eat that because if you do, you're gonna get so messed up. I was towed up. I got to the bedroom and I had a TV on. I was sitting there finished eating and I was sitting on the edge of the bed and I just leaned back and I fell back on the bed. The TV seemed like it was in front, right here in front of me. And I could see my cell phone and I just couldn't look at it, but I couldn't reach for it. And I could feel my heartbeat. I was like, it's like, I was getting an exam and I was like, couldn't breathe and I was stuck. Paranoid. And man, I guess about, this was like six in the evening about 10 o'clock she finally came home. I'm still laying in that position, bug at it. Looking over to my phone, she came in and like, what's wrong with you? And I was like, I ate your Edible. And I was so high. It was, I thought I was going to OD and I ain't touched the Edible. I don't even know. It's a good thing you only had one. But it was a whole thick one. Thick one. Wow. He was kicking it too. Best Rice Krispy Treat I ever ate though. No, that's dope, dope, come on. Real dope, real dope, that's right. It's dope, but real dope, you know what I'm saying? So when you was in Oklahoma, did you cook or did something you just started doing there? Well, when I was young, all my mom, sisters, my grandmother and my mother all cook. I used to hang out in the kitchen with them. So you know, back in those days when it was time to go to school, it was just me and my sister. So your parents was either at work or they was gone already that morning. So you had to fend for yourself. So nine, 10 years old, I would get up and make me and my sister a piece of toast and some bacon and I would fix us breakfast and we'd leave. But were you doing like fancy breakfast or was you just doing just something together? No, I was actually doing where, now they call breakfast sandwiches where I would fry egg and have bacon and toast with, and back then they had to pop up toast and put it together and we made a sandwich and I couldn't have and we shared it. As we was walking on the bus, we had with the cheese, fried egg and bacon sandwiches at the time, I just knew how to do it. And it was just always in me. And how old were you at this time? I was nine. Mm, you were young. Young. I wish I could get my son in the kitchen cooking. I wish you could get him in the room cleaning up. I wish you could get him outside in the yard and a little more and yeah, it's a lot of things we wish. We wish. But we didn't have video games and iPhones back then. We didn't, we didn't. You told me about it. So that's stopped him from cleaning up the room. But did your siblings cook too? No, my sister, as she got older, she did. Okay. And she got older. What's your, what do you think you bad at? Like I can cook that, that's what I do. That's my famous such and such. I used to do a mean pot roast. A mean pot roast. Which is secret recipe? The secret to a pot roast, you know, like sometimes people, even with steak, people think the redder the steak is, the better and fresher it is. The redder the steak is, the more blood is in it. They have actual steak houses, and especially in New York area, where they have like the winery room where they dry out the wine, they have, they hang up steak and dry out the steak before they cook the best steak ever, you're gonna eat that way. Because that's the thing, okay. I like that, I like that. No, I'm going to heal on that, because I'm going to get to that. Yeah, that's my guy right there. No, because I'm going to get to that, because the thing is that. I'm sick of these red meat, don't give it to me. Because we've always, like in the past, we've always said, okay, we want our steak well done. And when we went anywhere that look at us crazy, because it's like, oh, that's dry and it's not going to have, it's not going to be moist, it's not going to be this nice. So now it's the case where, okay, we like it medium well. So it needs to be well, but a little tiny pink, where you really don't really see that much pink, but it's a little bit. And it gets a little bit more moist, but I see people eat it like with a red. We cut it, you see that blood. I'm like, that can't be good for you. It's not good for you. The thing is about it, and what I was going to tell you about the pot roast, we'll make the pot roast, the most tasteful and juiceful and all of the greens in the world is people, we, when we grew up, black families froze everything. Put it in the freezer, freeze it when it's time to cook it, put it in the cold water, let it thaw out fast and you cook it. You leave a pot roast out on the counter, room temperature overnight, but you leave it in a bowl or plate or something because when you do that, it drains. So any juices and blood, there's any that drains into the bottom of the bowl, then you wash it and you start doing the bake process. And the medium well and all that, it drains out. The redder it is, it's cause that's still blood. You eat it in straight blood. So what I do with steak, even at the restaurant, I take the steak in our lamb chops, cause lamb chops is gamey, people was tripping on how our lamb chops are not gamey, but I do an overnight marinating process. So even when you do an steak, minimum well, well, well done, a medium rare, you don't see the red in it. So when a person who is used to seeing the red in the steak and come and ask for it medium, I mean, well, not well, sorry, almost rare, so to say. And they get the steak and it's not bloody, it's not red. They don't look at you like, okay, this is not. But this is, this is cash. Sometimes you can get a graph because people that really is steak lovers and they get a steak that's rare, I mean rare, you can tell the temperature of a steak by pressing it. Oh, okay. So a rare steak is real, I'm talking about real soft. Almost flip it, flip it, flip it, put it on the plate. But when you marinate it in the juices and stuff to marinate it, you still do the same process. You just don't see the blood running out of it. Taste the same, the texture's the same. The look is what sometimes those and I tell people and I have to go out to the table or one of my cooks go out to table and explain it. And they say, fine, but the one thing about us, our culture, we really don't know the difference between medium well, well, you tell somebody, well, how would you like it? I want it, let's do sunny side up. Then you take them a sunny side up with two big yolks looking up and that ain't what I wanted. I love sunny side up. They hate it. And then I say, well, this what you asked for. Somebody said, well, do both sides. I say, okay, you want the medium well or do you want it fried hard? I wonder what a joke is just running and all the white is done. I say, okay, I got you. So we think we know a steak and then we don't know a steak. We think we know how we want our edge. We don't know how we want our edge. We just, we don't know the correct terminology. So what we do at Breakfast Brothers, I was born and raised and I see these things around the restaurant industry. Black people don't like their fish soft. So I tell everybody in the kitchen, when I train the cooks, fry the fish and chicken extra crispy. Cause if you don't, it's gonna come back. How do you know everybody want extra crispy? 90% of our customers or our culture, they don't like soft catfish. Exactly. That's me. That's me. That's everybody. Okay, but having a restaurant, everybody, whether it's from your culture or not, everybody's taste buds and everything is different. Cause even like on catfish, I like meaty catfish. He does it. He likes it, you know, in between. I like it crispy. He likes it salty. I don't love it salty. So it's like... Extra season and that's all I tell you. He loves it. You know what I'm saying? But the thing is... But how do you cater, how do you weigh all of that into consideration whenever you're cooking for someone? When you got a restaurant and you love cooking and you're the one that's creating all the ingredients, each one of the recipes have different ingredients. What I do when I get ready to add something to the menu or I do, I take it home. And if it's addicting tasting, it doesn't matter to him anymore because he tasted it. And he don't have to worry about having extra season and because from the beginning, what made him create extra season? Cause he love catfish, but they're not cooking it. He's got a... He's got a... It's kind of like a song, being a similary of a hit. All you got to do is remake it and make it newer. But you hear in the background something about that song where it was a hit before. Something about where his culture made the catfish, he wanted to make the disease. So what I did is I just took all our culture together and make it addicting tasting where he won't even ask for extra season. Yeah. Well, we coming over there. We gonna see about that, boy. And what are you now with? Hey, Ricky Booger. Yeah, he talking mean game. Seven days a week. Yeah, okay. I hate to tell y'all. Now I see where y'all at. I'm in the Arlington, so you have to take 20 all the way around. I got it. I got a gas car because you gonna be coming back. No, no, no. I'll be telling you. I go to the Jamaican restaurant in Arlington, Jamaica Gates. Okay. So, and there are other Jamaican restaurants around, but I just always love that atmosphere, so I always go for it. Man, we went to Miami for my birthday a couple weeks ago. We went to Cleves, oh my God. Jamaican restaurant called Cleves in Miami, all mine. We got to check it out. Yeah, we got to check it out. It's been there forever. My girlfriend took us because her family background's from Barbados to Miami, so we went to Cleves in that place. I got to write. I'm going to write that down, because anywhere we travel to, we always go to a Jamaican spot. Yeah, this is the most powerful one in Miami is C-L-I-V-E-S, Cleves. Wasn't that one we go to in New York? There's New York? I can't remember. We went to the grid. They had one in Atlanta. It's the same one in Atlanta that we went to in New York. Right, I can't remember the name. I thought I was gonna say the deal, but I don't remember. But in Miami too, I'm going to look it up because I have a friend that I went to school in. He has a really nice restaurant in Miami as well. Okay. So I got to look up the name though. I'm very terrible at names. That's why I have everything on social media and everybody on social media. I can say, hold on, give me a second. Let me look. But back to your background. So when did you start finding out that you had a passion for cooking? When we finally transitioned, when I lived in Oklahoma, I really didn't have to cook much because anytime I go to my grandmother, she had some food. Every time I, even when my mom was still alive, we go to Oklahoma cities. She was cooking. I pull up in the, on a Friday evening, maybe a pot of stew. We sit there eating hot water cornbread and stew. Stop, man. Hot water cornbread. Y'all, man. I didn't ever slap my mama, but it would make you slap somebody. You making a hot water cornbread on there? I can make, not over there, I don't. But, because her brother's name really caught on and go hard, man. Man, you know who got some, I gotta give him a plug. South Dallas Cafe got some. Yeah, we've been over there. Hot water cornbread. Hot water cornbread. Go in, though. I always tell them, give me two, they put in them little two-sounds baggies. Give me two of them. Mm-hmm. So breakfast brothers, what kind of food would you categorize? Cause you said it's so, you're not a hot water cornbread, so you're not so soul food. What exactly would you, how would you categorize your menu? What I did, once we transitioned and got a restaurant, I went to all the popular brunch spots and tried them from the 360s, the yolk, the breakfast club when I go to Houston. Yeah, I've been on that. And I noticed each one of them, they close at two o'clock. So I wanted to be able to have a full menu, stay open all day, we can have breakfast, but what I did is took everybody's, maybe their favorite entree that you can have at dinner and I flipped it. Like lamb chops usually have asparagus, mashed potatoes of mac and cheese. Nobody ever had lamb chops and eggs. So I flipped it and came up with lamb chops and eggs. I'm pretty sure somewhere in the world is probably like that. Then I'm just adding salmon bites, fried salmon bites and eggs. I'm going to add that to the menu. So I tested and I tested with the eggs, the home style, some other potatoes and put it all together. And if it come out right for them, then I got a sauce that I'm making, then you use it as a dipping sauce. So we do catfish and grits. I researched to see if anybody had red velvet waffles in Dallas area, they didn't. That's one of our biggest city trends. Yeah, I've seen that when we traveled to Atlanta. Yeah, but I never seen it in Dallas. Yeah, waffles. So chicken and waffles, we do shrimp and rice. We going to be going over that tomorrow. You think it's Christmas and over here? No, but I love the way how you are being creative with your menu and how it looks and not to be the so traditional, like everybody else. Because like Facebook, oh my God, Facebook get me all the time. That's how I got to turkey leg hut. I didn't hear turkey leg hut from nobody else. It was an ad that popped up on Facebook. And there's another restaurant somewhere in Garland that does tacos and margaritas and stuff like that. I have a list of all these restaurants that I wanna visit whenever I'm into these different towns. And because it comes up and then the food just looks so good and I like when it's creative. Even like there's a donut spot that used to always pop up that's somewhere in Garland as well. But their donuts be so different looking. It makes you wanna even like, okay, I gotta try that. I've never seen a donut looking like that before. I gotta try that. You see what I mean? That's what you have to do. I like the way how you're making things creative. So do you, how long you been open? We open January 26th. So we've been open maybe since January. So January 26th. Okay, okay. That's dope. Y'all already boomed it. Well, I'll tell you the niche behind it. I'll start from the beginning. Let's get it. Let's get it, let's get into it. When we first started, we started King of Diamonds, man. I was about to say that. Because I saw that. Strip Club, King of Diamonds. Y'all saw the King of Diamonds. We didn't start it here in Dallas, we started it. The original King of Diamonds out of my mind. Yeah, I've been there. And that's the originator, you know, Lenny Moore. He the godfather of the whole situation. So we started and we got where we was at. We got the building. We noticed it wasn't kitchen in it. And one of my business partners said, man, we need to get this food truck. I was like, man, we ain't getting no food truck. We ain't dumped enough money in this renovation. And he said, well, man, I'm gonna find something. So he found something cheap. A little black trailer guy used to use for a barbecue truck and cost us three grand for it. We put it back there. Got electrical plugged it in and got going. You know, I didn't have nothing to do with it. And business partners got his cooks and got everybody lined up, got his menu. I said, man, I love the menu. So they started cooking. Food was okay, but it wasn't good enough for us. Right. And- So why you didn't dip your hands into it at the time? Because I cook at home all the time. I didn't want nothing to do with cooking. You know, my back, you know, I done Thanksgiving feasts. I done my kids used to always tell me open a restaurant. Man, I ain't doing that. That's too much labor. I ain't got time. I was in the car business. I was managing artists. Like I told you earlier, I'm managing artists. So the music in the car, custom car world, that's why I was there. That's a lot of time. So I was like really into that. I made a living, but as soon as we got the trailer going, so I kept saying, man, we're just buying inventory and paying these guys to be in this trailer. People ain't buying this food. And one day I went in the office and both of them are sitting there and he looked at me and said, well, you can do better. You do something about it then. And I said, you know, I will. But I didn't say that. Well, you know, I said a different story way. And then went downstairs, went outside, got in the trailer and said, you, you, you get the out. Yeah. And the keys locked it up. And I went back upstairs and they was up there laughing. I said, what's funny? I wanted to make you mad. Cause I know you the one, you know, you keep telling me about what's going on. So I came up with the menu. We did the menu, got some new cooks in there, start cooking the recipes and came up with some ideals. Took off. People lined up behind that trailer. At the same time, I wasn't, we just serving food for the customers coming to King and Diamond. I wasn't still thinking about opening up a restaurant. Sly damn work. You gotta know it. But you have a lot of people who go through King and Diamond. So the word will get out that the food is awesome and stuff like that. That's what was going on. And people are going to start asking, where can I find this food during the, you know, other hours and stuff like that. That's what was happening. So when, when that building came to where we got roomfully put out from a slum load, we ended up moving the trailer to Pink Lounge. We had just bought Pink Lounge and nightclub Pink Lounge. Moved the trailer over there and started, you know, selling food over there and a little crowd was coming, you know, nice club nightclub. And got with these three guys that was promoters in town, you know, three heavy hitters and they came up with a night called R&B Fridays. Okay. So. What was these that promoters? You got three of them. They names is Willie, Stink and Thugga Thugga. Hey, Willie Stink and Thugga Thugga. Them boys to this day, they can go find a barn and say we throwing a party and four or 500 people gonna come. Wow, that's good. They had that much power in the streets in Dallas when they come to parties. And right now I think Thugga is over at Jamie's with James Price and them doing the night over there. But them boys is powerful. We end up, and once they got the food, they started promoting and implementing those, that cross-promoting man, people, we had 700 plus people lined up at a club with only 200 people probably supposed to be in. Wow. Buying food. I mean, it was popping. You're straight. That's what's up. Let me ask you about those. You manage artists. Which artists did you manage? Hold on a minute, sorry. But before you get into that, how old were you when you started being an entrepreneur? Cause that's entrepreneurship right there, managing and doing all that stuff. I probably was around six or seven. I'm gonna tell you a story. Me and my friends used to, we used to call fruit, I used to made up a deal where we called fruit hunting. Gold front and hunting for fruit, apples, cherries, peaches, apricots, and we were jumping people back yard. We have our bags and we fill them up. So I found an older white lady in our neighborhood, we lived in the projects next to the houses. Found an old lady, she liked making apple pies. So I started going to pick the apples and selling her bags of apples. She's given us bags of apples for a dollar. You know, now that ain't no money, but 20 bags of apples, $20 a million, two of my friends, back then, there was some bread. So I started selling the apples to her. So when that thing, she ended up, lady ended up dying and her family turned out. So one day we was at 7-Eleven, hanging out and it was a club. Next to 7-Eleven, old white. I remember I used to see a lot of white people went to this club. There was a lot of people go to that club. And one day it was a guy came out the building and he was cleaning. And I went down and said, hey mister, how about me and my friends dump that trash for you? And he said, how much you charge? I said, $20 a piece. You know, by this time, I think we was like 10, 11 years old. It's $20 a piece, that's a lot of money. I said, we dump all the trash, he said. What if you clean up the club every Saturday morning? And I give y'all $20 a piece. I said, we'll do that. We clean up the old club every Saturday morning, $20 a piece. Did that man, all the way till we got into high school. Old white man named Bob used to own it. And when he died, he ended up leaving us a will, but we never got to see what the will was cause his wife wouldn't go for it, cause his wife was racist. But he liked these three black dudes that we cleaned for a decade until we got into high school. And when he died, he may have left us his club. To this day, we don't know that cause we never had a chance to see it. She wouldn't let it be. And you couldn't fight something like that when people do that? No. Not in those days. Not in those days, especially, you know. Now you could, but not then. So you know, with those things going on, then I talked my friends into something bad. This is when the street came in, I think in the time we was cleaning up the club, you know, I remember the 71 was connected to the club. So back in them days, you remember when Jerry Lewis had that muscular disc vial to the 7-Eleven's and get the milk cartons and go door to door and they fill it up and you go take it back to the 7-Eleven. Well, we never took the milk cartons back. I bet. I bet? I don't even heard about that before. Oh, I know. I'm a older kid. So my friends used to say, man, Ricky, you shit is right. I said, man, how much money do you think Jerry Lewis taken from them? Oh yeah, that's how you justify it, baby. Yeah, yeah, yeah. That's the way it be. So you now answer your question. I've been doing things a long time to figure out how to make something. What do we call it? Some paper. I see. And your friend that was doing it with you, whatever happened to him? D'Angelo Irvin. We all still, Meachie Shields, matter of fact Meachie Shields stayed in the corner house. He didn't live in the apartment. So he lived in the white neighborhood because they moved in from Alabama. His daddy was a sergeant in the military. So they, you know, they, so we used to go to his house, watched movies and, you know, we live good. We wanted to leave the apartment. We go to his house spending the night. But they are Meachie actually on his parents house now. He didn't redid it. D'Angelo, he's got two sons. It's probably gonna be in the minor league baseball. Both of his sons is stupid, crazy, but they still live in Oklahoma City. That's good out there doing good. Yeah. Okay. I'm trying to get to music. I was just about to say, so when did you graduate into being a producer? I'm a producer manager. Manager, sorry. So I got in 90. And how old were you? In 93. How old was I? Maybe 24? He know Dre. Dre, Dre, you've been around too long. Oh, Dre, the one used to be on and every now and then. Oh yeah, yeah. Yeah, he was on here too. Yeah. You didn't see that. So you seem to be see, go back and look. You'll see Dre on there. Okay, yeah. Big chain game. Shout out to Dre, man. But I think in 93 is when we started. Okay. 93, I met Ben 22, 23 years old. Who, who, who did you first manage? His guy out of Oklahoma City, which was a good friend of mine too. Tony Briggs named Teespoon. Teespoon. When I got into music, Tony Thompson with High Five was my wife's, um, their mother's or sister's. At this time, Tony lived in Oklahoma City. That was the lead singer. That was the lead singer. When he got his deal, it was the original High Five group was Toriano, where he was from Oklahoma City. Him and Tony was best friends. Okay. And Tony was raised part of his life in Oklahoma City. When he got their deal, he brought Tori and they came out to Waco and got three guys that was his friends too. And right when they were going to launch Tori, you know, he was a young 16, 17 game bangers and he ended up killing somebody and he wasn't going to prison. But they had already did all the recordings. So one of the members named Tristan, they brought from New York was actually doing Toriano's parts cause he had the deep voice. So you know what I got in, I was around that era. And then when Tony kind of went solo, Jonathan Kenlock was his manager. I kind of got in there and kind of watched it and learned from that. Took the game, managed teaspoon. Then B-Hamp came around. Then I already live in Texas by D-Hamp. Got out of B-Hamp, yeah. Yeah. And he used to bring me songs when we lived in Mansfield all the time and he had all his friends. I said, man, could bring me songs. You a needle in the haystack. You want me to listen to these songs as a compilation and you got to listen to a hundred brothers before I get to you. So one night my son was getting cut his hair and I heard Rick, you know, saying, go give it to him. Go give it to him until he came there. Hey, big Ricky. I said, yeah. I mean, I got another song. So we with this again, man, here we go. Now it was just me by myself. And I said, who produced it? Brandon produced it. I'm gonna tell you who Brandon is. I said, okay, went out in my car. Still listen to the song. Song came on. I was like, rewind it. Listen to it again. I was like, man, this is kind of catchy. I went in the house, left the car running in the garage. This you did this. And he said, yeah, I looked at him and walked off. And by this time it was like midnight. So I called the local DJ named G Rock that was working on that. He said, hey man, I need you to come by my office. I need you to listen to something. That's when I had a car shop. I had a custom car shop with George Lynch with the NBA basketball players. He came over there and he was listening to it. And he said, who was this? I said, that's be him. He said, I don't know who that is. I said, well, regardless, don't worry about it. He said, man, I like that. And then he said, come on, let's go eat. So we're one to eight. So he called DJ Drop that was with definition DJ. Hey, Drop, man, I need you to listen to a song with me and get behind him. We're gonna do Texas Trill DJs and we're gonna do Dallas Drop, Drop's DJs, Definition DJs. And Drop said, man, I gotta hear it first. And G Rock said, okay, cool. So he hung up. G Rock said, man, I ain't got time for him to be listening to it. I often roll with this. He started playing it, called me and said, man, I want to be him to open up on Sunday. Over here, Ribbon City. That's when Ribbon City on Sunday should be insane. And I called behind and said, man, you gotta perform Sunday. Do the Ricky Bobby's song and he said, okay, cool. I said, come to the house. He came to the house. I said, okay, man, show me the Ricky Bobby. And he said, the Ricky Bobby, what do you mean? It's a dance you telling people to do the Ricky Bobby. Bobby, stop. Hold for the party. He didn't have the dance yet. I just got one, I got one move. And I said, what? You got one move. So, you know, I tell, this is a true story. So I said, I know who I call. He's a choreographer. He used to be in High Five. His name, J. Smoove. You probably need to get him on the show today. And he from Forward. Jonathan Stewart. Man, I need you to come up with a dance for me. He came to the house. We was over there at three in the morning and him and B. Ham going at it. Yeah, that's it. We're gonna do this? Yeah, yeah, yeah. Did it. He went to, he said, now I want you to perform it. So he started performing. He messed up. He started, no, not on the dance because B. Ham, he could dance. Okay. He started rapping the song and I was like, you forgetting the words, that ain't what he said. He said, I just recorded it, Rick. I said, well, damn. Okay, this will just lead to music in it. You just, you just, the words you don't know, don't say nothing. Let it go. Let it roll, let it roll. So we did that the next day. He went and performed at Redmond City the next night. Turned it up. History from there. Yeah, that's really, hey, that boy killed that man. Yeah, so was that, okay. And after that, you had to work with somebody else. Who else did you work with? Yeah, I worked with Lil Ronnie. Yeah, Lil Ronnie, early on. It was later on, that early on, he'd been with other management team later, probably in 2000. What songs was around when you worked with Lil Ronnie? When I was managing with Ronnie, he had his deal with Dirty Water. Okay. And he had Man, which is my favorite to this day. It's to me, it's a classic. New Year's resolution. Resolution. That song. And, That song go hard. Oh, that song, man. That song go hard. That song. You know, kind of like Tony, Tony, Tony got that song Anniversary. Oh, that's good. Yeah, that's good. Lil Ronnie's song. Every year, New Year's resolution, they sing, it give me chills when you see, when he used to go on the road and he would perform it, people would be singing it word for word. Wow. D-Boys. You know, street, street people. I mean, it's like, I used to have goosebumps. Yeah. And Lil Ronnie'd be performing it after a while. He don't even have to really perform it. All he would just do is just. Yeah, he and they loved it. Oh my God. And every year, they song come back around and do the exact same thing. Wow. You think this is number one song? Oh, man. By far. He got so many numbers. Lil Ronnie is so artistic. Man. To where he knows a hit, but with the world that we're in now, they don't understand hits no more. Okay. They just understand numbers. So now he understands how to work the numbers along with the ones that's supposed to be hits. To me, he's not selfish. He's the most unselfish, besides Fat Pimp too. Them two, I'll manage him too. They're the most unselfish rapper. They can do songs. They can give people songs away because they can turn around and go do more songs. They don't worry about none of that because they know how to do rap. That's good to hear. You know that? Right, right. Fat Pimp was just here, man. Loved his show. Both of them. They both blessed the platform, yeah. Yeah, I managed Fat as well. Yeah, he was, he definitely was here. He talked about different things that he went through. Oh yeah, oh yeah. Different stuff that I believe, he talked about being the name Fat Pimp and he kinda grew to a point where he felt kinda like. He wanted to lose the Pimp part of it? Yeah, but he couldn't do that. Then he came up with a Spanish version, Gordo. Yeah, but then he also talked about the pills and everything and going through a situation, man. You know, life is something else, man. God has a way of leading you through. No matter how you feel like you're doing something, he's the one leading the direction. Right, right. You ain't doing nothing. Right, and that's what I was gonna tell you. All the music and the cars that I put wheels and tires and painting interior I put in and as I mentioned, the clubs and the big parties that I was involved in, it was decent. All the stuff that I used to do at home, I'd come home, they'd be tired sometime. And my kids say, man, daddy, would you make some spaghetti? I'd go in and whip up a spaghetti in 45 minutes with some toast, I always cook for them. They'd be sitting there and I like to see people happy. I'd be dead, be tired, and my kids would just be happy. Most servants do, most restaurant owners do. We have a lot of friends that's restaurant owners. When they happy, my kids would be happy. Food makes people happy. Yes, it does. And that's where I came up with the, we came up with the model where we feed your soul. Wow. Because you're not touching somebody's soul, then food's nasty. It was like I thought, you know, unfortunately, I went through it, but everybody one day had to go through the best version, however, I was married 27 years and with my kids mom, 30 years. Wow. I meant to ask you that, because I heard you mentioned wife, but at first I heard you mentioned girlfriend. And I'm like, okay, so that mean he was married. Yeah, I was married 27 years. Wow. And you know, it was a hard breakup, but at the end of the day, it taught me a lesson and something, my family lesson too, to where sometimes you can hold on things too hard and once you got to let them go, even though that you may be unhappy and you still stay because certain reasons, as a man, and what you saying that about the women of old boys done, as a man, I don't care. How good you think you had it? How good you raise your family and took care of everybody? When you make a decision and leave a home after that long, they don't, you're not like, they don't like you. Yeah. It was a real unpleasant time in my life with my children and with my ex-wife. Really? How old were your children at the time? Man, this was five years ago. Maybe four, it was 2017 when that happened. So they were all grown. But they still had issues. Oh, what? You know, it's like your kid's younger now, 15, 16, maybe 14 or however, you expect them, you expect that expectation from them, but my youngest was, I think Rick was 28. And they acted like 14, 15 year old, which that surprised me, but we had been, they didn't know no other man around them other besides me. Yeah. So at that point in time, they can get down how big a house they stayed in, how many new cars they had in the driveway. I was leaving and they didn't care why, but the one thing about it, you can be unhappy and rich, but the most unpleasant thing to be unhappy and broke, but even one of those things, I can be broke, rich or however, you just gotta have a peace of mind. Yeah. You don't have a peace of mind, it's unpleasant. Yeah, yeah. For living. Yeah. Well, you did a lot of stuff too. I mean, I'm pretty sure I'm both of y'all sides. Everybody always be like, well, I've been happily married for 27 years. Nobody's happily married for that long. No. You go through different bumps and bruises and you know, and people evolve and they go through things. You just, like I said, my biggest thing is to keep God at the center of my life. And no matter what, that's the most important element for me. And that's what I started saying when y'all was talking about keeping God in life. When you don't pay attention, I won't say necessarily pay attention, but when you don't figure out the vision and purpose that God had for you, and when you finally do, how it flourishes. Breakfast Brothers is what I was, regardless of it was Breakfast Brothers, regardless of it was a food industry period, is what I was supposed to be doing. I was doing it at home and making everybody and all of my friends and all my kids' friends every year in November in Thanksgiving come to my house. My house on Thanksgiving Day was like the club. I had so much food, people came and ate the dough, swinging like 7-Eleven just to eat. They knew they can come to the bookers on Thanksgiving days. M-squared used to work here in 1979. Well, he used to have to work every year on the radio station. I would take him, he never had sweet potato pie because I think M-squared is Haitian or something. So I used to take him a whole sweet potato pie and a plate to the radio station. It'd be like nine, 10 o'clock tonight. He'd be on the radio station eating. That was his tradition. He called me, Thanksgiving morning, he'd wake up, you got me Rick? I said, yeah, I got you. I would take him Thanksgiving food up there. Once I finally seen from the little black shot to where we are from all the clubs and how the food progressed, people liked our ingredients and liked the food. So that's where Breakfast Brothers came about. We just said, you know what? And we did it and man, when I say God has opened the doors that I was always at the door but I never crossed in the room. But I went to Breakfast Club in Houston. When I went, I went at, you wasn't with me, I was by myself. I was by myself. And I went at, I think they opened up at 10 o'clock at night. They closed for a minute and then they opened back up at night. And I went there because they told me at the hotel, go to, you go at 10, you can get in and get your food and you ain't got a word. I went there and as I stood in line, I was probably like the second person, my third. When you come in, they clap. Then you come in and you order your food before you sit down. Everybody always order their food before they sit down. They don't even, they don't go to the table and somebody comes. They order their food. Then you go there and you sit down at a table and you wait for that food. And that was different for me. I hadn't seen people doing it like that. But I understood it. And they had people that worked there that would bring your stuff. But they made sure that you ordered when you came through the door and that they showed the appreciation for you coming. That's dope. I'm just thinking about what I went. And you know what? In saying that, I never really thought about it before. You know how you just go places and you don't think about certain things until you're in a certain business or somebody bring it to your awareness? So what you saying that, because I've been to restaurants where I've been seated, somebody came in who's been seated after me, but they got their order in and their food before me. So in this way, when you're coming in and you order it before you sit down, that mix-up should never happen. It still does though. Really? I'm gonna tell you a reason why. When you're inside a kitchen, just say the first five orders is a longer process. Say it's wings, cause wings take longer to cook. And you got five orders of wings, whole wings. The next thing you know to the next two is catfish. Catfish take 12 minutes to cook. So you're gonna hold up. These order and hold you back up your whole line or get those two out. So sometimes- You gotta get it out. You gotta get it out. I knew that, I understood that. Yeah, and what happens is people take notice of that. When you do it, if they're looking, what I used to always tell my waitresses to this day and even if it would cook, I'd have to go out there and tell them, say, excuse me, y'all food's coming right up. I know they got y'all, they got theirs first, but seafood cook a little faster. So we still cooking yours. Which is good because people don't explain. Now a lot of times I sit down here and I'm looking, I'm like, I know they came in after me, but I'm hungry too. Yeah, this happens to breakfast brothers now. When you, we got what you call get in line as an app. You can either go on our website or either you can go, when you come in, you get on it. It's called get in line, it automatically gets you in line and then when your table's ready, it texts you. So say you're driving from Box Springs and you know Saturday morning and Sunday, we busy, you get in line. Oh, that's cool. And you get in line on your way. And if Steve and Susie is already are waiting on the table, you come right in. And as soon as you're going up, you say, oh, who are you? Then you say, Mr. Maker, plus one. Okay, yeah, we got you coming up in five minutes. And five minutes of table come, you come out and Steve and Susie's been there. They're gonna be so mad. And then we've had to explain people oh, they got in line either on their way or sitting on their couch at home. So that's almost like reservations. Like you calling them making reservations, but he's doing it on an app. Yeah, but what we do is, every time somebody just like you say, we don't say reservations cause reservations is holds. Get in line, you get in line. It's a get in line app that you have and it's an app that comes out and you come in. You can be the fifth person in line but sitting at your house. Instead of fifth person in line on site. So that person may be the 10th person in line on site, but you're the fifth person getting off your couch coming in. Wow, I like it. I mean, but okay, so. Okay, I'm sorry, but something I wanted to go back to is I've seen you've managed so many people and I'm sure you've managed others than the ones that you've already mentioned. Why, okay, being a manager, why do they move on? Why don't you keep, cause they're successful people. Why wouldn't you keep those? Because this is how I manage artists being hemp, fat, and Ronnie is so knowledgeable, all of them is knowledgeable and stuff, but I manage them the business to where nowadays, I'm gonna keep it real, I may get popped across my head by some other managers nowadays when you have a powerful artist and he understands the business, he don't necessarily immediately manage it anymore because you create your stores by streaming. The more music that you drop now, the more money you make. You don't necessarily have to go get on stage and see nobody pay for a ticket to come to see you anymore. If you drop enough music, you may be getting checks quarterly, $3,000, $4,000 and some artists now is comfortable, so the artists that I've managed to that point, they in the area where they're comfortable about or they at, they don't necessarily, I won't say quote, quote, need a manager anymore because they know how to book themselves, they know how to drop their own music, they know how to shoot their videos, HalfPaint is a platform for half of them. Shout out HalfPaint, he been on it. And they know how to respectfully talk in their own business, they know how to talk to PDs, when I forgot them, I used to do, me be him and Fat Pimp and even Ronnie Daze when he was with, they, we went door to door to radio stations and introduced the artist to the PDs. So now if the artist had to go back to the PD, he don't need his manager for that. He already know how to do those things. So those channels, I don't necessarily want to be attached to an artist all my life because sometimes I'm gonna keep it real, it's hard because sometimes it's like babysitting. They had their own personalities and they wanna do certain things and sometimes with me they don't know. Something I used to have is Ricky's way or there's no way. So when they leave, it's not necessarily that the paper they sign off when we disconnect, we just never re-sign and they get to doing their own thing because the knowledge that they have, I don't have to have a re-op, an option to re-sign them and to keep them around because they talented and the one thing that they know, I can get, pick up the phone, call any of them, they pick up right away. If I need them to do anything and they need me to do any things likewise. So that became a relationship instead of a manager and artist business. That's so crazy because I know, because when I think about managers and I think about, okay, you get an artist and as they're getting bigger and bigger, number one, your pocket getting fatter and fatter and like, why would you want to let go of that person? You'd want to re-sign with you because you can see them going all the way to the top and you would like to be there by their sides going all the way to the top because number one, it gives you more recognition because guess people already will know that you're their manager at this stage but when they get to that stage, everybody won't know if you're not there with that person. And I would answer that point too. I got to the point where the transition where music changed, I changed. I quit hustling. When I say hustling, it's so hard to understand, to put our artists in the platform. And once you get when the music changed, where it changed to the digital side of things and the streaming side of things, I had to learn that all again because the hustle, bustle, even with my brother, BC, we know that hand-to-hand promotion and how to move around on street promotions is powerful. They still powerful to this day. But once that game started to where they dropped their music and they made so much money, at the end I'm a true believer. When I managed people, I even didn't take a percentage if one of the artists, you call the artist, hey man, I need to do a feature with one of the artists. I'll be like, okay, cool. Now connect it. They kept that money. I didn't take a percentage of it because I feel like they're publishing and their rights and their writing, they go in the studio and mix, that's their money. They go do their work. I'm at home laying down in the bed, so I should take a percentage of it. But that's your choice because normally, normally managers don't do that, right? There was always one choice. It's just how you choose to manage. So once it came to the point where they faded, they had the opportunity to where I resided. But at the point, I was at the point of my life, now I don't know that I just really didn't want to do it anymore. Well, I think it also evolves around the fact that you evolved and also that like you said, the cooking thing, that's what you were supposed to be the whole time. God already had something planned and prepared for you and he showed you when you was over there when you started messing with that truck. You see what I'm saying? And so he has a way of touching you on the show and just getting you prepared for where he's taking you to. And you don't even think of it that way. You don't even know how you got to it. But you arrived there and you know that's where you're supposed to be. But the music part of it is still in me, so. I believe that. I got a couple of artists that I signed down to. Who you working with right now? Stay down Lil B. Stay down Lil B. I never heard of that one. I'ma look him up. How long you been having him? A year now. He actually has his own clothing line. And he does some of the hot parties around on Sundays. Rapper or R&B? Rapper. Rapper. Stay down Lil B. How did you find him? I've been doing Lil B long time. He used to be part of the group, the paper chasers when they had the song Frankie. Okay. Oh, okay, I know that song. So he was part of that group. And Ray and all of them. It's so crazy. I'm one of these people that know all the songs but don't know who's singing. You know Frankie because of our employee. She was with the lead guys. No, but I knew the song too. It came on the radio. I heard the song. Okay, and then who's the other one? Nard. You know, Nard the tattoo artist. He's a tattoo artist. He's a tattoo artist, okay. But he does music. He's a rapper. He's good at it? Mm-hmm. And then I've been having him for probably about a year but he's been rapping for years too. So I hadn't transitioned and got them in position yet cause of course I've been focused on different things. So now I'm transitioning back to the music a little bit. And the last one I just signed, I just signed this kid probably a couple weeks ago. His name's Austin Graham, white kid. Yeah, he's supposed to be coming on the show. That's the name sound for me. He's coming on the show. Yeah, I was about to say. I already sent you the name. So those three right there. BC must have called you and it was like he want to have him on the spot. No, no, no, BC, Amber probably, the publicist probably been setting up. She do a lot of PR. She do all the PR for Breakfast Brothers as well. Wow. Who came up with the name Breakfast Brothers? Story behind. You have a story for everything. Yeah, because, you know, I do, your success only come from the visions of what a story you bring account. If it ain't a story, then I don't think you really put the sweating tears into it. Well, one of my business partners that was part of King of Diamonds at the time, he had a logo. And I said, where'd you get this from? He said, I made his logo. I got an idea. You know, he can't cook, but you know, he love to eat. He had the logo and that's where we started. He didn't have a menu or nothing. So I helped with the menu when he started the black trailer. When I told you, he bought the back trailer. So he created that logo probably maybe 2000 before. So that's your secret partner? No, he's not the brother. He's not a secret partner. So you have more than one partners in this question? No, it's just one partner. It's just one partner. The original one that actually is one of my brothers too, I've been known him for 25 years. Probably as long as I've been living here in Dallas. His name is D-Wil. A lot of people know him. Nick's name is D-Wil, but he owns AOD and he does a lot of things. But he let me have the logo. Wow. And in the concept of, I was like, who's the two dudes, them as characters? So the true nature of the breakfast brothers and me and my other business partner, which I'm gonna launch on the TV show. But you know, at this thing, the attachment that we have to even with the logo, we wanted the architect to implement the colors in the restaurant. So you look at the logo, you go to the restaurant, you see the red and white, the black. Just like our colors, red, white and black. Part of those, all of the logos implemented throughout the restaurant. But the number one thing that we wanted to have him do, so we'd never forget where we come. You gotta understand, when I say we come, this food really came from the blood, sweat and tears is when that little black trailer in the summertime, it didn't have AC. So we had all the doors open, the windows open, and propane tanks hanging out the back. We was doing cooking. We didn't know in any second this thing could blow it up and kill everybody. Water's hanging out of it. So in the wintertime, it'd be freezing. So we would shut all the doors and open up. I just thought about that. When he was saying all of this stuff, I mean, it didn't get inspected. No, that's why we ain't done getting cooked. So I'm gonna get to that. The more the story is. So in the wintertime, it was freezing. So we shut all the doors and we opened up the fryer. So you know, in the old days, where they opened the oven and let the whole house, that's how we used to do it. And every time somebody comes in and says, shut the door! So then when it pulled down raining, it leaked. So in the summer we burned up and in the wintertime we froze and when it rained, it leaked. So we didn't never wanna forget about where we came from. So the little black shack, the border of the walls inside the restaurant is made out of the tin of the little black shack and it's painted black in front of the retail counter and inside of the walls. Do you have a picture of that little black shack so you can have it posted somewhere? Okay, cool. That's dope. We call it a little black shack. That's dope. One of the cooks named it a little black shack. Wow. So the little black shack, all right then. So when we come, when we going over there to eat, girl? And what's the address anyway? We're there seven days a week, Sunday through Thursday at 7 a.m. to 7 p.m., Fridays and Saturday, 7 a.m. and 10 p.m. And what's the address? East Barton Road, Aunton, Texas. 130 East Barton Road. All right. What's the best day to come? If you don't want to end it now, I would say Monday. Yeah, because we were going to sit down and eat. Yeah, so Monday, Tuesday or Wednesday would be a good day. So we're going to go on Thursday. Thursday through Sunday. Jam-packed. Jam-packed. So Monday. Hour, two hour waits. In the evening. Monday evening, after Bible study. Bam, we over there. Ooh, no, we can't do it after Bible study. Bible study starts at 6.45 and don't finish till about 9. Yeah, we long gone. We sitting at home watching Netflix at that time. Monday, Tuesday or Wednesday. We can do Tuesday, if we don't have a show. You'll have a show. Didn't have to show it. Oh, y'all can have it. I'm going to say have a show at the restaurant. We can. Yeah, we are about to launch more. Yeah, because I'm going to go down there and do some show. We're going to start doing more. There's some interviews. I got people down there. I'm going to go see. So when you're having your big events and stuff like that, we'll come and do it there. I'll pull up and do it. I'll bring the microphone there. I definitely let y'all know, but we're getting ready to do two more locations. So I'll let y'all know that. So when the grand opening comes, we can. Yeah, I'll call you. But where I want to get y'all on, I actually got a cooking show from the start on CW33. We on CW, right? On the, with Cloud. Cloud, of course. On Cloud Records? Yeah, yeah, he got a show called Famous. Okay. We're on there on what, July? It's coming out July the 3rd. The 3rd, we'll be on that. Our first show starts July 10th every Saturday. So how can I get in there? Yeah, his is every Saturday. I got to put both of them in there, so I'm going to wait. I'll get Amber to call you and we, cause I got 52 episodes, I got to shoot. Yeah, yeah, yeah. What time is yours on Saturdays? 12 30, pm to 1 pm. And his is at 12 o'clock every Saturday. Yeah. That's crazy. 12 o'clock pm, so I come on after him. Yeah, you come on right after him. And you're going to hit me. I'm going to be right there on you too. Yeah, man, I'm back. Hey, I'm back, I'm back. That's so crazy. Man, that's the way that, you know, the Jefferson used to come on in. I think Jefferson be on Archibunk and then they had their own show too. That's how we going to roll. Hey, man, since you mentioned that, since you mentioned that, I mean, we used to watch the Jeffersons and I love that show. Then we used to watch Archibunker, but when I got older, if you go on YouTube and watch an episode on Archibunker, he was the racist. Racist? Yeah, I know it. I know it. I knew it. He talked about Jews, blacks. Oh, he was everything. And we sitting there laughing and giggling. Oh, everybody didn't know about it. When we got grown, I was like, what, my mom wasn't even letting us watch it. And then they made him the chief for police in Mississippi, where they tried to clean him up. Yeah, yeah, I remember that. Yeah, yeah, he was, yeah, he was. He did it tonight. He did it tonight. Yeah. What else? Yeah, man, so what else we got? We're looking from Archie, from cooking, from TV show to Archibunker. We're definitely coming over there. Lord say the same next week. We'll be coming through. I hope you'll be there. I'll be there. I'll be there seven days a week. Are you there all the time? Okay. That'll work. You going to Samaria? To his restaurant. You gotta bring them kids? We know, we know my son going to go because all, it's full, he's going to come. Every restaurant. But he's very picky. He's a very picky eater. But okay, because like for us, we've had up to six different locations with this business. And you said you're about to open too. How, it was doable, but the thing that I didn't like with having multiple locations as me personally is the fact that I could not control the customer service in all of them. Cause people are coming looking for you. Spread yourself. They want your customer service. No matter how much you train people to be like you, a lot of times people are not you. Yeah. This is the thing that I put in place because on this food truck, even in the black trailer, people usually like, is Ricky cooking tonight? And they be like, no. All right. And they will leave or sometime they will just go ahead and buy something anyway. But when you say you have to help somebody like you really do have to find somebody that's like you. That's so hard though. These days it really is because nobody really cares about work no more because everybody want to be entrepreneurs. But at the end of the day, that's the reason about, that's what it's so hard to manage artists now because I remember it was a time when we went to a club and you look in the audience, you see all the fans. The same audience you look in the back then, they are now behind you because they're waiting to perform. So there ain't no more fans no more, everybody's artists. So that's why I'm saying they don't want to be called fans anymore too. They want to be called supporters. Well, supporters or Harry is behind the scenes people. But at the end of the day, somebody always say this in every interview. The most powerful thing is, you know, it's a movie is a, I think it's based on true facts. It's called The Grave Digger. This guy was a grave digger to put his all his daughters to school, you know, being doctors, lawyers and all that. And I always say, now it's two categories. You can buy the shovels or you can manufacture the shovels. And which one you want? You want to be the person that did the graves? I want to manufacture. You want to manufacture. So back in them days, the manufacturer made the killing. So now they got the same way. You can be the caliper driver to dig the grave or you can be the one to manufacture the caliper. You know, that country saying caliper, I don't know, maybe I'm saying it wrong or right, but it's that's where we got to figure out. And then sometimes when you figured out as a business owner, I say this in every interview, so people already say it, you got to be willing to write everybody a check, whether you pay them every week or every two weeks and never get paid. Oh yeah. That's true. We know that. We've done that many times. So that's sometimes where the understanding come from being a business owner, entrepreneur or worker or boss or the individual that takes the directions. You open all your businesses up to train everybody to be bosses. Exactly. And somewhere in that fold, two fold, you can eventually be on allopatic and have as many restaurants you want to, it'll just be the face. I won't be the face anymore. So that's why we had it built as a franchise. So when it turns into that, everywhere you go, the breakfast brothers look the same. The same food and the same taste. That's the reason why. In-N-Out Burger. Successful. That's the reason why. Chick-fil-A is successful. And McDonald's is. But when you think about McDonald's and you watch the McDonald's movie that started out with, they wanted it this way and not to expand into what the other man wanted it to be, Crockett. Yeah. Right. But, and the two men that started it at first, they wanted to say a certain way. They didn't want that growth. They didn't want this. They didn't want that. They were cool with the franchise, but it had to be a certain way. But Crockett saw the future as in what would make it better. But with doing this, you have that bumping the heads and not being able to. So what I'm saying that is that when you have a business over here, you have a business over here and no matter how much you train them, people are not gonna still be you. As in I have the same mindset. So that's the reason why you put systems in place. Then after that point, they don't have to be you. It's just a system that they buy and buy. McDonald's has a system. It's the same system every day. Repetitions in and out burger, Chick-fil-A, it's the same system. Even if it comes to the point, they have the Chick-fil-A, they got the batter that chicken and put it in freezer bags. And all they're doing is dumping it in the grease. It's the system, one through 10. So all they gotta do is follow the system. So do you think that which one is better? Opening multiple business for you and running them all, assigning different people or opening franchises and selling the franchise? From the beginning, open multiple business for us. The reason why is cause it's unfair if you start selling franchises and you're not able to say, okay, here's your book. You gotta take a week of orientation and this is how you know you gotta buy this many plates. You gotta pay this amount of money, open up. This many employees, this how much capital you got to have for six months for payroll. And if you tell them, okay, your franchise is gonna be $700,000. You gotta have 250,000 equity. It's gotta be right to them. You gotta have 150% of support and they understand it and it runs just like your five or however you did. Then you franchise it. Now it's going because now at this point, you got a system that you handing over somebody that they buying. Is that your end goal? To start having franchises eventually? It's only, I'm gonna give the franchise that we're gonna give the franchises to the people that's in that first realm of those first ones that we opened. Then they'd go from there to there. The hardest thing is to get, you're right to get people to be you, but the easy thing is to find the right people to put the systems in. Yeah, that's it. Exactly, because that's the thing that I was thinking about, because it was always hard, because when we meet people and they seem like they have that drive and they wanna do that, they wanna own their own business one day and I'm like, in my mind, I'm thinking, when we started this business, I wasn't able to go and start from here and work from here in that same business willing with a person who owned that business that they're willing to tell me to ins and out. I'm gonna ask you this question, I'm gonna ask you a question now. Was you the body or was you the brain? It's gotta be one or two. You can't, if you put in a system in, you gotta have somebody with the brain, because if you're just a body, that system is never gonna come and play, you're gonna have to find somebody that's gonna be the brain. That was the brain. Okay, that's the reason why you and him are working out so much of as good as partners and when this started, couldn't put a point where you knew. I should say half a brain. We both have a brain. We both put it together. Really, you're a little bitty person. Whatever. I'm gonna share something else too. Don't comment me. To what I know I'm getting, I like telling stories. No, you're fine. My grandfather and my dad used to tell me a lot of stories. So one thing that I used to pay attention to, and this don't have nothing to do with racism, this is just a fact. I love stories, by the way. So I'll tell you. I'm telling my age anyway. Remember when Kentucky Fried Chicken, they used to have those commercials and Colonel Sanders used to be sitting there next to that tree with the cane dressed in all that white. You remember what was behind him? The chicken, right? No, I'm talking about when he was sitting in that grass with that tree, next to that tree in that commercial. And as it's going off, you see Colonel Sanders. Well, there's a big white house behind him. So he's standing on the tree with a big white house in the background. So what you think that house was? Was that the plantation? Why you think the original recipe was a original recipe, secret original recipe? Cause it came from a slave. That cooked in the house. He didn't know the damn recipe. Wow. But he definitely made a lot of money out of that. And didn't probably give them none. And when we grew up, my daddy came home with a bucket of original recipe. Boy, that was, boy, that was, that was major. Churches, we expect the church, but when he came in that bucket with that KFC, see, we didn't have churches at home, but we did have KFC. We do have KFC in Jamaica. Yeah, yeah. And that was a Friday thing. Every Friday we get that KFC. But what do you think about that? What do you think is the biggest mistake that you made in all these ventures? I know you made a lot of them. Oh, yeah, a lot. Yeah. You have to make them in order to get to where we are, where we become, where we've been, the whole of business for that many years or do different businesses. What's one of the biggest mistakes that Ricky Booker made? Let me combine two questions. Oh, no, no, no. You've been talking for the longest. Ricky Booker, what was it? This is, I want, I'm looking at the cameras on these. You can look at that. Okay. I want, you know, I look at it very quick back to the point. The biggest thing that anybody can do as a business, you know, you put your, put your loved ones in position to where it almost make them dishonest because they'd be around a certain dollar figure, a certain, some way to hustle inside the business. So my biggest, to me, I think me and all my business partners made this mistake to put people in position to maybe either be dishonest still from you or either maybe be in position to where they run your business and ground. Putting people in positions that shouldn't be in because it was either family members or close family members. Okay. And that's rare. And I like, I try to teach my, or daughter and I try to tell her because in people, you find either book smart or street smart is never this together. But you try to train your kids that, you know what? It's good to be book smart, but you need to have some street knowledge so people not pulling a wool over your eyes. You know what I mean? But it's rare to find both in one person. It is, but these days is a lot of people that think that they are, they have both, but it's unfortunate sometimes. And our black people now are so powerful when they come to make it money. It's insane. It's very much insane. And we talk down on it in our circle, but we shouldn't. And I see it. I know it, because I understand where we were and where we're at now. So I get it. I got one question that just came to my mind. So when we come to the restaurant and if I say I wanna try one of your new dishes that you haven't put on a menu yet, is that something that I can get? I absolutely do it. Even if I go back there and I make up something in, but I hadn't put fried. Something new that you're just making out of your head? Yeah, if I hadn't did fried salmon by chef, but I already got it all ready to go. But it's one thing that's in my head that I hadn't did yet. And you know, in Texas, Tex-Mex omelettes is known. Meat lovers omelettes is known. But they don't have, I just kind of came up with this. They don't have a Caribbean or island omelette. So I called on the US. What would be an island omelette when you said island omelette? You know, the Tex-Mex is made out of pico, pico. I can't ever say that. So I just said pico. Pico de gallo. Yeah, that word. So I called and I said, do y'all have some kind of fruity, fruity pico? And they said, matter of fact, we just got a brand new one. It's made of pineapple, apple. Mangoes. Mangoes and I said, hmm, send that to me. So they sent me a sample and I tasted it all. It was amazing. So I took it, got to scramble some eggs and ate it out of eggs. Good. It's good. So now I'm gonna make a, it's gonna be called Caribbean omelette or the island omelette. But I'm gonna make an omelette out of it. It's dope. Do you have healthy food on your menu? We have veggie omelette. We have veggie fried rice. Like turkey stuff? No turkey stuff. We have chicken. We have chicken patty. We have turkey patty. We have pork. So we have all the, And grilled? Yeah, we have grilled too. Okay. Grilled salmon, grilled catfish, grilled shrimp. You can have either way. You can have both ways. Okay, good, good. Fried salmon? No. You do fried salmon. Okay, cool. I'll tell you what, man. We definitely appreciate you for coming on the show, man. You always welcome to come back here. You are a brother. We love you. And we definitely thank you. And what, am I missing anything? Top three artists of all time that are alive. I was gonna let him make it out of there. Yes, he was, he was manager. He was around music. Man, I'm gonna tell you my top three dollars. Easy. Easy. That's cute. That's number one. That's number one. Jay-Z. Number two. Okay. Look, you ain't for the third one. That was a Jay-Z before. A number two. He did Jay-Z, number two. Ice Q and Jay-Z is my top two. Number three? So let me see who my third one would be. You know, I'm telling my age, but I really like Nipsey. Yeah, that's dope. But Jay-Z, I really like Nipsey. That's dope. Ice Q, Jay-Z and Nipsey. That's a good number three. So thank you for coming on the show, man. I appreciate y'all having me. Save, man. It's been another great segment of Boss Talk 101. And we out.