For everybody's listening, i do think that there's incredible ways to have business partnerships, but i think it's about being the bigger woman and bigger man and having empathy and always always always coming from the other person's point of view. The garyvee audio experience internation. How are you super, exciting, podcast uh today is one of those special episodes where i get to go in depth with a new business. You know me uh.

I pretty much want to open a new business every day of my life, but this one has a real special feeling. As a matter of fact, if you go to vcrgroup.com right now, if you're not walking, dog or working out or on a flight uh, if you can go to it, vcrgroup.com that is the new hospitality restaurant group that i'm starting with david radalitz excuse me and josh Capon uh chef, josh, capon you'll, see the heart in our logo and and that's how i feel about this one. This one would be the devastation of my life if it's not successful, because i i've been in business for a long time. I have incredible partnerships.

Obviously, i've mainly been in my business with my dad my brother um, but this one feels so so so right, so i'm very excited to uh introduce them to my broader community through this podcast we're going to go into where the hospitality industry is what's going on. With postcovid restaurant life, the new york scene and a little bit of like origin story, comic book number one with these two gentlemen. So first, let's start with david roddle, it's roddy as you're known by the people that care about you. Why don't you tell the vayner nation a little bit about yourself forget about what we're doing vcr group we're talking about that grew up in long island like talk to me about you, super excited to be here.

Thank you gary. I grew up in long island, as you mentioned, been entrepreneurial. My entire life worked at the local bowling alley. Delivered pizza just always found a way to stay, active and try to make money and um.

I liked putting in time to something and seeing some sort of result. It was a cool connection for me, so uh in the height of you working at the bowling alley. What was the 17 my dad, my dad was actually and kpon could attest to this. My dad's, like a renaissance man and everything he does, he does very and he used to go to that bowling alley that that i worked at.

We lived down the street from a bowling alley and my dad was bowling. 300S, perfect scores. 300S. Yes, perfect scores when he was 15 years old insane, it was insane.

So i would you say here on the show right off the bat that your dad is a better man than you yeah. My dad is definitely a better man than me um, but that's a that's a different topic. Thank you. We'll put you on the couch and have that episode in a couple of months, all right, and so how did your kind of professional hospitality food career start? What was the first seed of that i mean the first seed of that was i used to rent out team clubs when i was in high school, i would get everybody in our high school all the seniors and juniors to get excited about going to manhattan.

I would rent a bus, i would sell tickets. I would then bring them to these alcohol-free places. Everyone would think it would. It was the best night of their life.

I started there'll be alcohol at these alcohol free. You know don't answer that question roddy! Don't answer that question no alcohol, i understand and yeah it was just. It was cool, it was. It was entrepreneurial, nobody was doing it uh.

You know the prom scene in long island was a big deal when we were growing up and there were these after parties. After prom in manhattan - and that was a big that was a big event um, so that was the first start of it and then in college i started an event planning company. I became like the social chair of the entire greek life of university of maryland. I would plan people's data parties their food, and it was just it was something that came natural me.

I've always been a social person i enjoyed interacting with people at scale, vendors venues, guests, clients. It was just fun for me and that just continued to segue into the next thing. I then created a nightlife marketing promotions company in manhattan. As i graduated college, we owned and operated lounges bars and nightclubs, then that segwayed into restaurants and hospitality.

I met chef alex dupac in my late 20s figured that was a good time to try to be able to hey dustin. Does it sound like roddy is giving this interview in the woods with crickets and frogs um? It sounds okay to me really yeah, we'll keep it going. I hear i hear crickets yeah, maybe listen as long as dustin thinks it's good. I mean the crickets are on fire.

You know roddy, it's interesting by the way hold on. We didn't even introduce yeah. You know i our roots run deep and we're both a couple of turfs from university of maryland, which is kind of cool um. I was cooking for everybody in the greek life and he was organizing the parties in all the greek life, but you were there like 20 years before ronnie.

Was there right, wow wow? I also. I also was there for a much abbreviated time because some of us didn't last the four years and had to get them out of there before they died um. But but the truth is hey by the way died is slang for kicked out of school for grace. Nobody got kicked out of school all right.

My parents pulled me out before that happened, and i made them a short decision at a young age to transfer to culinary school where, where my true passion lie, because every job i've had since i was 14 years old, was in a bakery a dishwasher, a line Cook i invented the everything bagel, but going back to our lives, i did i am going on record. I invented the everything bagel at pomona, hot bagels, the owner of the bagel place looked at me said, stop playing around. I said no, i'm telling you i'm off or something over here and then three weeks later, david bagel's, introducing everything, bagel fact it's not on google, you don't need to look it up. It looks like david yeah, david from david's bagels claims.

He invented it. Three blocks down the street hold on sometime around 1980. that you're not listening to me. How old were you it all lines up? I was 14 years old.

It all makes sense. It's a true story. I couldn't make that up. If i tried, i love you, i don't.

I love you, i don't think okay. Well, you were eight. I was eight working at the bagel shop. He just said fourteen, that's fourteen david's biggest biggest candy stole my bagel point is and what i organized have you ever had this conversation with david gustin.

We don't talk because he knows he stole. He stole my magic formula. I'm gon na find him with tape on he stole your ip. Is that what you're saying and when you're eight years old? That's why you should have put the bagel on the blockchain and then, if he did, because nobody can steal it well back then, unfortunately, there was no blockchain um, but ronnie.

What i was going to say was after my prom i organized the whole. The whole high school to go to the afterparty limelight, remember limelight, of course. Of course people were so pissed the next day i was getting threatening like how dare you we party in the church i'm like listen, it was it was. It was the hottest club in new york city at the time i led you to the promised land.

Everybody doesn't know you. Have this beat, listen, don't start all right, don't start you just dropped. I invented everything mango. I said it once i'll say it again.

It's a true story. I was there when it happened called prussian. My best friend he's rattled this by the way he's just cousin as well he's back wait a minute. Your best friend is rodol, it's his cousin.

How crazy is that it's like second cousins, but we found this out about a month ago. Josh called me at like 11 30 at night, with on conference, with his best friend and his best friend, explaining to me that his dad or mom is my uncle once removed and yeah we're like related dad. This is all this is all the sheriff. This is all meant to be.

This was in the stars a long time ago. Wow all right. Let's keep going, i'm still stuck on listen. This podcast is finished.

Everybody go to vcrgroup.com, that's that's what we could see yeah well like this everything bagel thing, i'm not gon na. Let it go. Is it true? It's true story. I was 14 years old.

I literally i was making the bagels and one day you would have to put sesame or poppy or onion or salt, and i said to stella, who owned the bacon. I said i have an idea, let's put everything on the bagel and she yelled at me. She stopped playing games. I needed, i said stella well, it was like gusting and like the back room, heard it and did like.

I don't understand, shut it down. Look this guy david gustin looks like a nice guy. He came in. He came in to check on what was going on and i think he heard over her in the conversation he went back to david's bagels.

Do you have a real beef with custom? I don't have any beef. I have no people, nobody really nice guy. Okay. Is that david from david bagels by the way? Yes, this is ian told you.

This is custom and i said, listen right. You have to keep up yeah, it's so new. It's not! It was interesting yeah anyway, okay, so k-pop you're, a celebrity chef, speaking of which i have a bag of everything flagles over there. I'm not pleased yes, we're gon na do a little smoked salmon.

Everybody on the podcast. If you were listening in on the facebook, uh live audio, we did. I've already announced that i ate way too much food. They were over last night.

We had. We had a board meeting, i'm not doing board meetings anymore with this group because per night you have. Here's the deal, so you have no self-control gary, no self-control, roddy. Thank you.

You have no, you have no self-control, it's not true. Fully moderate life is about moderation, i'm in moderation. I don't eat for the whole day and then for dinner. I go to town and, if you're going to put caviar bellini's in front of me, i'm going to eat right now, all of them, if i put six out you're gon na, eat six correct if i put 50 out you're gon na eat 50., that's right! So now i'm gon na have to only give you four okay.

Meanwhile, you can and can we put rodney on you, the crickets are bothering me. Meanwhile, you've never seen somebody happier than kpon last night watching me eat everything, not just everything, but not only do you like everything bagels you like humans, that eat everything? Yes, listen when i we listen so so you know gary rented out to the hamptons david and i came out because we had a couple podcasts to do, which is very nice. We spent a wonderful night together. I got out here i'm cooking all day long watching these guys do their thing.

While i'm doing my thing but then i said, 7, 30 cameras go off, computers, go down, i'm making fresh pineapple margaritas. I got shrimp cocktail. Caviar believes and from that point on carrick did not stop eating. I gave him a 16 ounce, veal chop and at one point he was gnawing on the bone, where i literally had to say gary.

Have you seen my hot ones episode? Please check out hot google hot ones garyvee. I eat things to the bone because that's the problem into the bone, like a dog, listen man! What what? What what's missing in the hospitality group that we're bringing to the table like what? Why should we exist? I i'm i'm muted or you hear me you're loud go ahead. I think i think innovation. I think creativity and innovation you know generally does not exist.

I think this industry has been left behind, so i think you know we're going to bring that to create very thoughtful guest experiences that are that are amazing for people okay. But what about someone? I don't want? I don't want to you know, i don't want to disrespect anybody. That's currently in the hospitality business um, because look, there's a ton of great there's, a ton of stuff great stuff going on roddy's. No, but i mean i i i just think we're gon na approach.

Things a little differently, you know our our mission statement or or or what vcr stands for is old world hospitality meets new world technology and obviously between roddy and i and what we bring to the table. I wouldn't win the old. We bring you, i'm pretty sure. I'm pretty current and when gary brings to the table, there's going to be some real leverages, there'll, be some real innovation and we're going to approach things differently and honestly.

I just think there's going to be a lot of empathy, and i know you have a wine company called empathy wine i sold it, which, which is done very well, but i just i just think the fact that even the fact that we're all here in this House that we that you invited us out it just, i think that's going to and we want to treat everybody on our team as friends, starting with starting with them. Let me jump in here. I think this has been very big conversation behind the scenes and i know my audience that listens to this podcast. So many of you know me, you know how much i talk about kindness this that the other thing listen.

I i think i've told both of you. This i have a new book coming out in november, that is very hardcore around emotional intelligence, and i think you know you bring it up again here, so i want to go right behind. I want to take the curtain away because i want to bring value to this podcast. You know, i know everybody who's.

Listening to this is going to visit. We see our restaurants once we open that. That's not about that's, not the punchline here. For me, i want people to learn or get an insight.

What has been very big for me and you and i even again the way you delivered the sentence. I know where you were going this whole notion that the hospitality industry is a high-intensity business, because people that aren't the best, if you think about it, a chef at her or his best, is often one of two things or when i think they're iconic. Two of two things, which is one an actual artist from a culinary standpoint of the food and then, if they're, really specialists, where i think this is why i wanted to be in business with you. Mr capon also a front of the house maestro and makes people really want to be there both of those put incredible subconscious or even obvious pressure on everyone around them to support that.

Unfortunately - and we talked about this last night after i put 800 pounds into me - i talked to you about a thing that happened to me recently. That was very intense and i was kind of talking about how, when i'm at my most upset with my team, i go into a cocoon. I don't want them to be affected by it, and i almost go into this. Like kind of cocoon process come back out and ready to deal to the point where one time i left wine library were in my 20s and went to sleep at 4 p.m in the afternoon, because that's how deep the cocoon had to be, because that's how devastating The situation was - and we were talking about and and i think anybody listening right now and they've - seen the hell's kitchen and the like - there's a culture that sometimes isn't kind enough by the three of us standards to the people.

And i think we were very passionate about standing that up. Yes, 100 people going to see the vcr group logo. If you go to bcr group.com right now, you'll see the logo and there's a purposely a heart in our logo. Of course we mean that for everybody who's listening now we want to love the living out of you when you come to our restaurants, but i think for all three of us.

It was a thing. It was a secret wink to. We want to love the first day on the first job, entry-level job in our shops. I think that's good, i think that's going to be in the restaurant business.

The people who work for us and with us are called family and i think, when you're treated like real family, because we spend a tremendous amount of time and hours and holidays and weekends together, you got to treat these people respect because bottom line. If your career is taking care of everybody else, you better make sure that you, wherever it is that you're working you know and also just most important, i think, being valued and understanding what your strengths are um in terms of anything what you do on a day-to-day Basis, i mean you have to stay true to who you are and people around. You need to understand that as well, and i tell the story when we solidify this deal. Um, when the three of us came together a weekend in miami and we were sitting around the table together and my wife was always by my side, because she's my partner in crime and in life and gary looked to me and said you know: okay bun, please Make sure your wife is always at these meetings going forward because you're over there thinking about the lobster rolls that you're gon na make for lunch and she's taking care of all the business end.

And the truth is. I was thinking about the lobster life but, more importantly, the fact that you understood that and knew where my head was at was something i'll. Never forget because that's who i am and yesterday when i got to this house - and i was preparing dinner for five hours and rodney - is to my right. Crushing calls left and right and organizing a website and i'm listening to you over here to my left.

Doing what you do best and i just felt so comfortable doing what i'm doing, because it comes down to dirty. It's like all right guys, let's eat, let's have some fun because that's what i do and i think that's the most important, valuable lesson that people need to understand. I think for everybody, who's listening and i'll, let ronnie jump in add some color commentary. What's really interesting, i've never had a starting point with i'm trying to think well, actually not true, well different empathy.

I had two partners, john trauman and nate schroeder. We had an incredibly blitz of a business with empathy with this very successful exit to constellation brands, but they weren't my equals. They were my minority partners. They grew up being my interns and became my partners, which is in a lot of ways, a better story than this is but a different story.

But i've never been in a situation where i go in where you have an equal partnership in a lot of ways, and what's really interesting is i think, when you have three cooks in the kitchen, you have none and i'm very scared of business partnerships. But what's interesting for me - and i i hope to talk about this in 10 years in my business life after we successfully create this stance. I do think that self-awareness and over communication give you a prayer and different skill sets and everybody truly understand. Listen.

We are gon na have our days right. Like you know, it's really funny, i'm interesting because i'm an operator people, you know a lot of people are confused because they see the map. Some people think i'm a motivational speaker. Some people think i'm a mascot.

I've operated every business. I've ever run so things that i've been involved with a little more passively or even vayner x companies where i'm not the driver, because i'm the driver of vaynermedia but harwood's the driver of gallery or james orsini of sasha or avery. She drives vayner nft, i'm so empathetic to the operator, because i remember when i was in my dad's business. I was the operator and when he would come out of left field and not have the context, it drove me crazy.

It devastated me so much too that i'm petrified like i already know how i'm gon na act in our board meetings or at the restaurant, like i'm gon na have passions. I think i know what i'm doing, but i'm not close enough. I have to be in a lot of ways, the one c in our relationship and then there's gon na be other things that i i'm about and i think that's self-awareness and i think for everybody's listening. I do think that there's incredible ways to have business partnerships, but i think it's about being the bigger woman and bigger man and having empathy and always always always coming from the other person's point of view.

As an african new book that i have coming up, i have this scenario. I talk about in the book of accountability when your partner steals money from you and how you can actually continue from that, and even by rodney's response, everyone who's listening. That's a 99 death blow in a partnership 99 and i talk about. Is it like how'd you get there.

Maybe if you weren't not interested in not looking at the number like you know, it's i'll leave that for another day, but robbie thoughts, yeah. No, i think everything you said is is 100 right. I think vcr group, the common thread of caring about people and taking care of one another and just being a good dude and and having that be um. The foundation of the group is, is the most important and then i think each one of us do something: that's completely different and complementary to one another that we can lean on each other and not step on each other's toes.

So i feel very comfortable in the in the business realm and and keep being our our plays, and i know that i have you know your support. Gary we're on text all day. We're on you know so many different live conversations and zooms, but you're giving me the confidence to really run with it and from a culinary standpoint and a branding standpoint and a personality, standpoint, um and content creation. I don't think, there's anybody better than kpon, so i feel extremely confident doing what i'm doing, because i'm able to rely on you guys and the things i need.

I think we each leverage one another really well and then i think there's a collaborative effort that, when we're sitting in a room or having a bottle of wine and talking through what we want, do we want to touch that project. Do we not want to do this? I think, ultimately, it always yields the right decision. Um we're fully transparent, we're honest with one another, there's nothing hidden and we respect everybody, so i think the most important part and there's obviously mixed. You know people think differently about this, but we all care about each other, we're all friends, that's how this was birthed um.

We didn't come out of leftion and say: let's just do a business together gary and i have been friends for 10 years. Cape and i've been friends for 20 years. You know: we've all watched each other's careers. Gary you've supported me on a previous business.

Venture, that's gone well, so i i think that there's um already momentum of um of a relationship uh. We know what we all stand for and now we're finding our strengths together as a team to bring value to people keep on. I i want to add one thing you can't over communicate. I don't, i don't think you can over communicate.

I think you need to be honest and transparent, especially in relationships both business and personal, because then you'll never find yourself in a position where your business partner's stealing from you that's right, um. As far as you know, the three of us, i think you know to quote the movie one of my favorite movies, of the girl next door, where a tripod josh. How many movies do you watch not that many there's an old movie with a rainbow? If you haven't seen it, but we are a tripod, there's three legs, i know what's in the tripod, for everybody's listening to the movie, by the way this has been the best part of vcr group, like kpon references, three movies a day. I've watched three movies in my life and the disconnect is astonishing.

Yet we still love each other talk to me about not to over brag a little bit here and and rodney can go on you because it resets your crickets um, but maybe people by the way on the record dustin said that they can't hear the crickets or He can't so we'll see if it translates. I think it brings a nice ambiance to the episode if they can, but when did you cross? When did you realize you were crossing into a little bit of like celebrity chef land because you have it's not like you're? The biggest celebrity chef, but i want to touch on this a little bit like you've, won a bunch of burger bashes. Correct me. If i'm wrong, you did have a tv show at some point, or at least a pilot or a dinner one season, or maybe you'll correct.

I actually don't fully know but um you're incredibly adored in the new york scene, you're known broader, i'm just more. This is a little bit of like getting to know all of us a little bit for this audience. When did you know your your career is going you're, starting to make some noise as an executor you're doing well as a chef, when did it start crossing into broader awareness like when was the first time more people heard of you? Was it a page? Six mention. Did you win a competition? I just actually don't know this, which is why it's fun for me when's, the first time you got a little more broad awareness, i'm trying to remember that moment in time myself.

It's not it's not so clear. To me to be honest, uh, you know the term celebrity chef is still something yeah that that's foreign to me. In a way, let's call you an influencer, i i do know that i am very comfortable which most chefs are not listen. The chef is technically a back of the house.

Position means they want to be in the back of the house. They don't want to be engaging with people, they don't want to be around people right um. I definitely wrote that mold. You know.

I followed the amber lagasse and bobby, and some guys like that, like all right and educator, because those are obviously names that a lot of people listening right now may be more familiar with once they became tv stars where those guys in their restaurants also very front Of the house, are they very you know so, but i'm not quite sure, but i look. I also know when i started lore when we opened the lord. I was running around the dining room. You know how old were you when, when you opened up so that's uh? Is it? Is it 2010 2002? It was about 15 16 years ago, but even before i look, i was in matthew's i was in alva like i was always in the dining room, but i do remember when we opened the floor.

It was a big deal as a new restaurant and my partners at the time i was touching tables. I knew every table in the room. I'm dropping little amuse bushes right get from the chef whatever it may be, and i remember the two of them looking at me like they said to me: shouldn't you be in the kitchen, i said guys first of all number one. I would never expose myself to the dining room if food was taking too long.

The food wasn't coming out good and hot, like i know that i have a team, you have to trust your team in the back my executive chef. My line goes to execute my certain step and i'm just going to put on a show out here and give people a reason to come back and all of a sudden. It went from shouldn't you be in the kitchen to capable. Okay, do me a favor, say hello to my friends on table 14, 16, 18 and, and you know when, when you would come in with whoever it may be, and with another couple and i'm at the table and i'm dropping some eggs or doing this, i'm putting On the show, the other couple always says to me: hey, can we come back here with our friends and will you do this little yeah? You know the the dance.

The thing you know can we get some deviled eggs? Okay, if that's going to give you a reason to come back and spend money in this restaurant you're, damn sure the roi of those deviled eggs with seven caviar little eggs right rodney, give us a little behind the curtain, guys, as you know, restaurateurs that have had Success, like you know, the nuances, the glass of champagne, the hello, the the the free dessert, the the you know, the offense there's defense, everybody. Let me just set this up. There's definitely defense right. All of us that are listening have had something go wrong and this and that - and you always watch i'm a businessman, so i've always been curious of mistakes happen.

What do people do about the mistake? Do they go crazy over the top? Do they nail it right down the pike? Do they underperform, because there's audacity, i always watch that we all have probably at this point. If you're listening had uh, you know because that's what's hard about the hospitality business, something go awry and and and you know, let's call it what it is. Eight out of ten places will come through with something to me, but but i've always been fascinated with the offense yeah nothing's gone wrong, but the place is just trying to really get you there. You know, what's the mentality of that, what what have you been? Actually, let's make this fun tell me something a restaurant did, let's give you know, one thing we've talked about behind the scenes is being one of the best engines for other restaurant tours right like like, like just being really friendly and pro other places other for we All have so many friends in the business.

Let's give a shout out right now to someone both of you, i'm i'm going long-winded here to give you a couple minutes to think. Tell me about very specific experience of a place that really caught you and caught your mind, your heart, your feelings on a very good offensive move. What comes to mind. Ronnie you go first, oh wow, um, i'm gon na, say my buddy john meadow uh.

Who is the proprietor uh, ceo of ldv hospitality, um? They own scarpetta and a bunch of other properties, and just the touches from handwritten notes to a thoughtful glass of champagne? My wife and i went to scarpetta it's one of our first nights out during covid. We sat outside it was freezing out, but they built a beautiful ski chalet and there was you know, a perfect glass of champagne to start the night. With a handwritten note from john, he wasn't able to be there, but he wanted me to know that he was appreciative that i was there and he wanted to wish us a happy anniversary. I think those thoughtful moments you know of something that i'm not gon na say that it's insignificant from a cost standpoint to a restaurant, but it is something they're giving away for free.

I think if you intelligently do a comp or we called it, a fluff item at empeon, you could really change people's experiences, which is what i love. I think, though, that the fluff or the you know the comp or whatever you want to call it if done wrong, could also bring a meal the wrong way. You know a lot of people just crush you on dessert and do an unthoughtful, fluff and maybe they're not really thinking about the guest or the table or the health restrictions, or you know maybe they're on a diet. You have to look at what somebody you know how they interact, how they look at the menu, how they're eating how they're ordering the situation right, you're, watching you're you're, watching you're, trying to film the gap and bring them somewhere.

They that they're not able to get to themselves. Maybe you hear them talk about a dish and they're interested, but they didn't order it maybe they're price sensitive to it. So, there's a lot of ways to do a fluff that i feel like it gives you incredible power to change somebody's night, but it also done the wrong way can be awkward. Some people don't want to leave a good word on the table right right.

How about when, when somebody just drop something on the table, never bothers to say hey, this is a little something from the shop. You don't know if you're supposed to eat it or not, because we didn't order it. Nobody told you it was a free or a cop. I i always eat it immediately.

Yes and when they come back, oh i'm, like oh yeah, you know i just got a little free, broccoli rob okay, but how about for you um specific thing? Well, this is impossible. I always trade, my staff, by the way this doesn't sound like the starting point of a specific anybody coming to the restaurant full metal jacket, anybody can come into the restaurant. Have a lovely experience right. You can always have a monthly experience, but one thing i always train my staff.

If somebody comes in and something goes wrong, you have the chance to go above and beyond to really make it a much more memorable experience. Obviously you could just say: hey. Sorry went wrong, but you're gon na above and beyond to to the point where they say you know answer the question. You know i think for me: listen my wife um.

My wife is gluten dairy free, but she loves good food. She loves good food, so so very often we go into the restaurant. The first thing i said is so hey you know she glued in there and what i don't want that to ever happen by the way is to diminish my experience right. I don't care you're.

Basically, just waiting is this video, because i am not. I don't even notice, but i am not gluten and dairy free and i don't want to see that i don't want to suffer because so you're, basically wing playing bro like hey same thing with mike, bring her stuff for me. Drink her stuff, don't not bring the bread basket because she's gluten free, we'll figure it out. But i think michael white, a very dear friend of mine, one of the best chefs we celebrated.

We celebrated uh three birthdays in a row with with lori and maria and because you know when we sit down and the first thing i say, the waiter is she's she's gluten they're free - and this is like home of the best pasta in the world because of Michael white, yes - and he goes chef white - has this all under control? Sit back, relax, enjoy the ride, and not only is she eating the best gluten-free pasta courses, but so am i and then the cake comes out and there was always two one gluten free. So i just think just know just being knowing ahead of time that not only is my wife gon na be taken care of, because my wife, who i love very much, she knows right ground control to major tom anyway. More importantly, my wife is being taken care of, but i know that the big guy over here is gon na, be wait a minute. Wait a minute wait a minute.

This makes me beg the question: did you invent the everything bagel gary? It is on record that in 1986 i invented them everything bagel at pomona, hot bagels, working with stella, my best friend jason prussian was a witness and then david from david's bagel stole it within weeks later, and i'm sure, if you happen to google, who would bend To the everything bagel, his name is gon na come up, not mine, roddy, what um? What what i have a good one. So i think the vayner nation is a bunch of very, very, very kind people for fun. I'm actually, i actually again do not know. I have a guess of what the answer is: hot take.

What is something that customers do, that is a pet peeve of restaurants from like, like maybe you're, not, i think ever i'm sure the answer is showing up late for a rez but educate us on a funny. One forget about the obvious like being incredibly rude to the staff. Is there like i'm actually being very selfish right now? I'm scared that i do something that i don't like going through my life as an immigrant first generation, my parents were very insular. I had to like learn things like.

I was always very good at tipping, so that never got scary. You know i'll give you a good one somewhere along the line in my 20s, one of my friends said: you're, not leaving a tip for the you know the people that were cleaning the room, i'm like what are you talking about like completely baffled, i'm like whoa, You know now at that, thank god at that point. I've been in like 10 hotel rooms in my life. Now it's like 10 a week now i know but like i never.

I never knew. That was a thing. So you know forget about late, forget about rude rooted staff. Forget about no tip things that are like so easy.

Is there a subtle one you wan na go first, you've got one, you know what up roddy apologize like kpop usually needs to tell a story that has nothing to do with the answer. The fact he has two answers. I need to hear them. Go i'm going to tell the story before you, even god, dog two of my biggest pet peeves are when people ask for salt before they even taste the food like.

If you go out for dinner - and you know we rule number one as a chef or even if you're cooking at home, you never you never serve anything to anybody without tasting. It yourself say never like that again. Never you never taste it now. Is that a n-e-double b-a, yeah? Okay, with an exclamation point, you never and you have to get the grunt in your mind.

You never serve anything without tasting yourself. I mean if, if i'm watching my cooks be on the line and they're not tasting things before they serve them. I don't really taste properly because you are going out to eat incredible food that you should not have to season yourself because sprinkling salt. That was probably that soul shaking for a year with the rice in there, though wait a minute.

Why would we have salt? Are we gon na have a bcr group? No, no, no! We're not gon na have to okay, we'll say, but more importantly, you can't season food properly. Okay, written, that's a good one! I love it. I have a short sex. You know taste of food before you guys.

Next. This is a selfish question. I don't even care about the listeners at this point. I never do that next.

What's the other one number two uh, i was most recently involved in the steakhouse and one of my biggest pet peeves is somebody orders a steak, medium, rare right? You you get it. They ask you to cook it. No, you get it, you get it. You spend time cooking.

This thing, an animal, an animal gave its life forward. It's an expensive piece, you you probably cook you let it rest and then the server comes back with the steak and they literally cut a little piece off the end of the steak and they say this is overcooked. Well, you know how about you cut into the middle of steak and one thing that i can get away with that because you're a k-pop, i am a k-pop. I saw you do this, so i know you're about to go.

You come back out and you fight. I don't fight you fight for the right awareness right, you're fighting for the right, i'm fighting for this animal who gave his life because, first of all, you probably have fun. You got ta fight for your right. Most importantly, it's dark in dining rooms.

So you don't see the lighting, not good. Every dining room is dark. You're never going to see what i see real, quick, we're not going to have shitty salt and we will have good lighting and - and you can't cut into the end of the steak - and i very i would always cut into the middle of the steak and show You i'm like there's a perfect medium rare. I go back back down.

I go back out with the customer and my pleasure. So listen how many times i would say along those lines, sometimes, customers or a lot of the times excuse me would complain about their food. After they ate it, and no that's a good one, some i don't know if it's they're looking for it to be calmed, but they literally eat three quarters of a dish. We always we always took the high road, but if you didn't like it, we're happy to make you something else or we're happy to take it off your check or we're happy to do both, but when they say they don't enjoy it, they eat the majority of It and then bring it up after it makes you feel like they're, taking advantage of our group.

Can we take a selfie with that person on the spot and post it on our social, calling three quarters club, the other pet peeves? And i you know i've never seen anybody do that, but by generally i think social media is is tremendously beneficial for restaurants. You know beautiful food imagery, all that you know people being ambassadors. On your behalf. That being said, you know, a lot of people will sit there and just take pictures of the food.

You know try to get ideal lighting, you know and do this whole thing for the first. You know four to five minutes after a dish drops and that could really change the quality or the enjoyment. I know you don't like hearing that gallery, but you like hearing that's like a good one right like it's steaming, especially for a very hot dish. You give up those first four or five minutes our goal as a chef is to get that food out of the new right to the minute in front of you as soon as possible.

Even i know sushi restaurants, you know, even even with the nori, with the nori with the hand roll where it says crisp and you're taking the light and people are doing the poor sushi chef was like. Please just eat it. Let's go, let's go around. Let's go speed round to get to know roddy and kate bottom and ask you a bunch of questions.

One take answers: sugar babies here we go favorite sushi like the actual like fish. What's your favorite sushi piece, all right, listen! I think you got a pink one. It's victorious: what is your favorite starting beverage if you're having a real night like friday saturday, like a couple or like friends like what will be my birthday's work? What's your one more day to play, come on everybody get your roller skates today, all right! It's saturday! I i think i first yeah, i think no not for service like you. Yours is not champagne, i got it.

I mean this is so easy. I've done julio in 1942 on the rocks, but i think a glass of chicken everybody that knows me knows how i feel about the rock it's a it's. A terra, mana reposado chilled it's. It's an amazing tequila big fan love it first choice for dessert.

On average, your highest ratio, which dessert you pick chocolate, mousse cake from wolf gangs. It's got the oreo crust with the schlog on the side, epic, it's like a splurge. For me, my wife makes up for me at home on big celebrations. Always it's a go-to there's! No way, i'm only ordering one dessert, it doesn't happen.

I can't stand tables, i you know yeah, you want to go back to the other question by the way. Go back to the other question. You know what i hate when four people or six people order. One dessert with five spoons: you know what i say: go yourself and go grab some ice cream around the corner, because i need your table back.

My mom used to do that. Bring this one dessert with four spoons. I'm like no bring us every dessert with five spoons like um. For me, you just you you on a different.

I don't know if you did on this podcast or a facebook live you just on me for moderation, and now you just told the world. If you don't eat a shitload of dessert, i'm upset with you. Can you pick one? I i think you have to order multiple desserts. You can't order one dessert, because the pastry chef can you answer your questions.

Ice cream sandwich, okay, very nice uh. By the way i went through a year of my life where the chip, which, every time i walk home from work, true story, i know - he's not healthy. I love that ronnie johnny ronnie roddy one, the world comes like the the god of food comes down and she says to you: roddy i've chosen you to pick the type of food new york city can now only have one type, one genre, one type of food. What do you pick for the for your sushi sushi? Okay, you are, you are asking tough questions.

You are asking very tough. I know i'm just gon na answer. What genre food category food do you does new york city now all restaurants is italian. Is it greek? Is it sushi, like you, got ta answer, strawberries, italian and really good chinese? So just saying you are a big fan of chinese challenge.

What would you say you are a big fan of chinese. We had dinner, we had dinner guys. We had dinner two weeks ago with a new potential business partnership. We flew these guys into town we're having a big celebratory dinner myself josh gary.

Are there we're going to an awesome, greek, restaurant next door to that restaurant is a chinese restaurant, a very good chinese restaurant k-pon, who is supposedly very uh hospitable and caring for other operators did not care that i got this reservation. Booked did not care that they hooked us up with a beautiful table. Well, hello! You wanted me to cancel it on the spot while after we checked in and you wanted to call a blitz and go next door and crush chinese food, not a blitz, it was called an audible and who we supposed to be taking care of that night. We were supposed to be taking care of our clients that flew into dinner.

I, where did they want to eat ronnie? Where did they want to eat? There were a couple chefs: where did they want him? They were peer pressured by you, because you screamed at everybody. Gary overruled the whole thing and at the end of the day, by the way, i don't know if you heard it's vcr. Yes, at the end of the day, the greek restaurant was the right call, but our our friends, chinese restaurants, i think they got 100 all right. Final final final question: one word to describe what the vcr group is gon na bring to the world k-pon one word: one he's not capable of one word.

Yes, he is one word roddy you'll go. First. Kpon needs a lot of time. One word what creativity creativity! I go: love, love boys, i'm very excited to be in business with you.

I can't wait to have you back on once. We've got some meat on the bone, pun intended and open up our shoulder meat on the bone. I know we should have a picture of the veal chop bone last night that had no blocks i put in work, proper work ronnie, you want to say something love you, brother, vcr, dot com. Please check it out if you've got business development opportunities, rather roddy literally lives for the emails that come through the forum lives for them.

He takes screenshots and he's like. I can't believe this person albania wants to see guys just email me directly. It all flows to me anyway, david vcr group.com, do not bother emailing kpon. Do not email bother, emailinggary just come direct to me a hollow back drink a hole.

Do not pass go, do not collect 200 by the way. If you have any cooking questions, you can, you can email me directly at kpon at vcr group.com and tune into our instagram feed, as well as our tick tock feed we're having a lot of fun, producing some really quality content entertaining educational and engaging all at the Same time, uh, my parting thoughts are with the reference kpon mate. There's nobody listening to this podcast that can beat me in monopoly. Thank you for listening, vcr group.

I love you youtube watcher. What's up it's garyvee! First of all, thank you so much. I hope. You're doing super well during these times.

I also want to ask you please subscribe, because my commitment and exploration of youtube is about to explode stories, polls, more content, more engagement, more surprise and delight. This is the time to subscribe. I hope you consider it and i hope i see you soon. You.