WEBVTT

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Everybody's been wondering from entrepreneurs and business
types around what is the best franchise and

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how do I get involved? What
are the pitfalls I need to look for?

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In today's podcast, will break down
one of the best out there,

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and that is Rock and Roll Sushi. We'll dive into what makes this brand

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unique and also some of the pitfalls
you should be looking for in your own

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franchise selection. Today's episode is going
to break down a sushi concept that is

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an American style sushi restaurant founded on
love and true love for rock and roll

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music. It's the only themed restaurant
in the world where local and loyal fans

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can experience rock they love and roles
they want to have. So this is

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going to be interesting. We'll break
down the business side of it. We'll

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also take a look at what makes
this brand unique. Stick around right here

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on the Restaurant Report. Welcome back
to the Restaurant Report. Today is going

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to be a good one. We're
going to talk about some franchising and joining

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me today, of course, is
Chris Crommelus, who is the chief development

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officer over at Rock and Roll Sushi, a brand that I actually discovered by

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accident. So Chris, great to
have you on the show. I had

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I had never been in one.
I saw it. I'm driving by and

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I was on a business trip.
I'm driving by one, and I'm like,

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whoa, whoa, what is that? I've heard that brand before?

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And then I swung in a very
interesting experience. I loved it. It

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was fun and uh, well the
one that I was in was in Alabama.

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Ok yeah, Alabama. We were
well, we started well, we

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were at a conference in Birmingham and
we got going and of course we were

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doing these restaurant tours and there's I
didn't realize this that there's a lot of

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restaurant brands that started in Alabama.
Okay, you know in terms of you

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know, not necessarily big brands,
but a lot of multi unit guys that

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are starting to build and out of
Alabama, which I thought was kind of

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interesting. But anyway, so let's
talk about let's talk about the brand itself,

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because I'm not sure everybody understands kind
of what you guys represent. So

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give us a rundown real quick.
Okay, yeah, I mean rock and

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roll sushi. Well got me interested
in rock and roll sushi. Maybe a

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little bit of my background. We'll
set that up because I came from the

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quick service franchising a brand called Tropical
Smoothie Cafe, and I've been a developer

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and a multi unit franchisee for that
brand for fifteen years and sold out twenty

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seventeen. So it took some time
off, and I, like, you

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discovered rock and roll sushi on accident. I was not looking for full service.

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Yeah, I knew I was going
to get back in. I started

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kicking the tires on some other QSR
brands and just happened to have a mutual

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friend that I work with who said, hey, you need to check out

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this concept brother is doing. And
I'm like, He's like, it's sushi,

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said I'm not interested. That's you
know, sounds hard or difficult,

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not what I'm used to. And
he just kind of kept bringing it up

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when we would meet, and then
said, my brother's blowing up the sushi

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concept in Alabama. And I said, say that again out loud, that

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makes no sense. So I really
did you know? It was a total

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accident, but I got interested in
it because he was explaining what they had

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done and they had made an approachable
sushi experience for folks. That really made

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he didn't feel invited to the game. Yeah, because it was not approachable.

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The experience was either like a high
end sushi experience that was expensive and

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you know, you could wear a
ball cap in or bring your kids,

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or it was a you know,
more of a mom and pop traditional and

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that wasn't really approachable either because maybe
they didn't understand the menu and there was

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just it was just they didn't know, right. So when I found out

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that Joe and Lance and through my
friend had created this concept in Alabama,

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and I started to drive around,
I said, all right, I'm going

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to go check these out. So
I started cruising around the state, and

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you know, I finally like my
third fourth visit because I'm still trying to

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understand it, you know, and
I'm mainly focused on what's going on behind

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the scenes. That's where my eyeball, my eyeballs were focused at first.

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Then I swung around in the bar
stool and I looked at the customers and

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I was like, got it,
Yeah, brilliant. So I'm from Arkansas

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originally, and I called my operating
partner back there and I said, I

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got it rock and roll sushi,
and he said, absolutely not we're not

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doing sushi, Chris, I said, no, dude, you've got to

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come check this out. So sure
enough, I get into Alabama, and

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you know, we just saw what
they were doing, and it was like,

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you know, how rare to find
something in the restaurant business that is

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super limited competition that really nobody's doing, right y, I saw all this

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incredible white space in our industry because
otherwise you the chicken wars of coffee wars,

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or the pizza or sandwiches, on
and on and on, right sports

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bars, and then we saw this. I said, all right, we're

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going to open one a little Rock, and we did in two thousand,

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right in the middle of COVID,
which was yes because we were under construction

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and then boom, here's COVID.
But it ended up working out great for

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us, and it was exactly what
we thought. So Little Rock, Arkansas

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was the perfect place for us to
test that. Right, this really is

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Middle America, you know, well, and it's one of those It's one

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of those things I think when you
think sushi, you're normally considering the coastal

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country. You know, a lot
of places like Florida, New York and

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Los Angeles, et cetera. But
I think you're right. I think the

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key here is certain types of cuisine
have started to seep into pretty much the

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fabric of everywhere. You know.
I would say Mexican was kind of one

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of the first ones that you know, kind of became a national treasure.

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Then you started seeing Asian food really
make its way in, and then there

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are certain sectors sushi. I feel
like, I don't know yet if it's

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there, but I feel like it's
much more accepted now as a cuisine that

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pretty much anybody would go in and
order. It's no longer you know,

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kind of that selected cuisine type.
So, right, kudos for you guys.

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So let's talk about the franchising side
about this, because you guys joined

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up with apple Pie Capital here recently. That's a big move. Obviously,

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this is going to be a significant
step in a growth plan for you guys.

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What is the plan now with franchising
now that you've got apple Pie Capital

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kind of partnered up with you guys. Yeah, so we view it as

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you just you know, back to
the history again, the growth has mainly

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been organic to this point. So
we're at seventy one locations and we really

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didn't have a development plan other than
the organic growth or people we knew in

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the industry, or you know,
you get some hits on the website.

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A lot of times you're converting customers
into franchisees. They love the brand,

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they're interested, and that's that's how
it goes. But now that we have

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a development plan, the apple Pie
part is really crucial because when you put

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the word out right and you're really
trying to market that you are a very

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interesting brand that people should take a
look at, you're going to have quite

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a few people that don't possibly qualify. So with apple Pie, we're able

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to immediately put them into the funnel
of finding out if they qualify financially.

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Okay, it's the first step.
Yeah, So that and that's important because

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you know, when you look at
selecting franchisees and really kind of jumping up

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to that next level of growth that
is selecting the right franchise e is super

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important because I don't know that franchise
systems the ones that I've talked with that

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are been upstarts and good friends of
mine who thought they might franchise and then

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immediately kind of rethought the whole thing
because of the difficulty level just finding the

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right people. Uh, that's pretty
significant. I was going to share something

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off you guys's website. I think
I've got it up here now. I

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thought this wash was a good point
to get in on, and that is

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kind of the whole process to invest
in a rock and roll franchise. So

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you guys break it down right there
on the on the web website in terms

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of the average sales for units.
Uh, breakout concept low food costs.

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Explain that because low food costs,
I'm not sure that if I was just

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looking at this brand, I would
say that that would be even possible.

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How have you guys been able to
do that? And what's the process there?

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Well, I thought the same thing
when I first, you know,

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looked into the brand. But what
I did, what I didn't connect was

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the value proposition for smooth for sushi
is very high, you know, and

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you can really get a premium price
point for it. So that's why the

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food cost is so good, because
it's not like I try to explain it

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to people. Okay, I get
it, Yeah, yeah, your price

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look at a sandwich or a wrap. You can those expectations on prices a

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little bit, you know, you
get that maybe that ten or fifteen percent

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lift that you don't typically get when
people don't look at that as a price

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increase. They look at that as
a value add you know. So,

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Yeah, it's hard, and it's
hard, and you can't most people.

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Ninety five percent of people can't make
it at home. Yeah, it's not

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like a sandwich. And if you
look at a sandwich that you can sell

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for ten bucks, that's a good
point. Yeah, and you look at

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that we can sell for sixteen and
look how much food is in each.

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I mean, really, we have
less product. Yeah. I was looking

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at one of your YouTube trailers.
Does that actually happen in a restaurant?

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What's that? I mean the last
fallback here and I'm thinking maybe I've got

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a new career opportunity here. I'm
not sure, but maybe I will tell

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you that actual shot was totally impromptu. We did have a group there.

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This guy just said, hey,
I brought my guitar and answer that table,

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get up there, do it?
Well, that's fun. I mean,

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we have a place down here in
South flor called Rocos Tacos. I

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don't know if you ever have heard
of it, but Rocco himself will get

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on the bar and he pours tequila
in these crazy outfits and that on a

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Saturday night. If you can ever
catch Roco at one of his restaurants,

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is probably one of the most It's
just, you know, it's it's the

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restaurant hospitality side of things that people, I think a lot of people forget.

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That's what we're here for, you
know, in terms of food and

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entertainment. I want to talk about
the franchising side, though. We got

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to get back to that, and
uh, the thing I want to get

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to here is because this is the
question we get a lot, you know,

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whether it's people asking, hey,
do more shows on franchising and I'm

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looking to get in the restaurant industry. Best practices for a franchise you now

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as a franchise e and also a
franchise or how did you and do you

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go about the process of saying and
hey, these are the best practices that

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I look for. You've been in
multi chains here now, so you kind

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of know a little bit about the
DNA of a winner and a loser.

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You know, have you looked at
brands and said, okay, these are

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the things that have to be in
place for it to work the biggest one.

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And look, I mean if we
can all figure that out, it's

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still a bit of a mystery.
Any dates really really well for me franchise

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selection process. They all see my
home runs. But I think what it

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comes down to, and what I
tell people is if you can build a

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culture and people want to work for
you, we have the processes and systems

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in place. So the first one, no brainer is trust the process,

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all of the system, right yeah, And I think anybody looking at a

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franchise, you know, they should
understand that part, but you still have

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to make sure that they do.
But really, it's in today's environment.

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It's not like it was when I
started twenty five years ago, where you

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could really take a workforce and almost
bend them to what you wanted in a

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more militaristic fashion. That is not
the world today. You know, people

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expect to be treated you know,
well and like humans and they and that

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is so important right now that when
I when I look at somebody specifically somebody

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that wants to do a multi unit
deal and they have other restaurants, I

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really want to go in there and
see them and see how they're you know,

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what is the culture like in right, that's the peascet. I own

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eight stores of myself, and I
can tell you, you know, it's

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you know, still playing whack them
hole sometimes, but our culture at my

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Loarrocks stores is spot on, right. I have the right team. We

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funneled a little bit in other areas, but we're always working towards that and

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that is the success metric. So
I like that people because that's you know,

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I know, that's the easy thing
that many people will say, Yeah,

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it's always going to be about the
people, But that's in almost every

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business. Is there one metric when
you think franchising, Because I'm looking at

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tropical smoothie success. We've seen success
in the smoothie business, but we've also

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seen challenges out there a lot of
the well, it's almost like the category

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of froyo frozen yogurt had a lot
of challenges. But originally in that breakout

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period, Pinkberry was a huge one. There was a handful of others,

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and then you had, you know, some of the ones like down here

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in South Florida. I can't remember
the brand. It come to me,

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but there's there's a handful of them
that have made it through here. Menchi's

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so that have made it through and
have actually seemed to succeed. What is

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it that you think is the success
factor outside of people that makes these franchise

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systems a success going forward, especially
in crowded markets. Have you seen anything

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out there that kind of tracks for
you guys, Yeah, because it flows

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a little bit into the people part, but it's more making sure that you

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stick with that training. I mean, I think when I look at the

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same thing happened that you're talking about
in the Frozen the every thing with the

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pizza thing again, you know,
the pizza every bran jumped in. We've

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watched this time and time again,
and you know, only about two we're

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going to make it. And I
think the ones that make it are the

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ones that invest back to the people
that into the training, so the processes

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and systems and then following that and
having the leadership team in place to make

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sure that you're adamant about that training. Yeah, you don't just hire people

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in you're like it's your first day, you're on registrate or you're a server.

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I mean, you have to train. So when I look at the

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ones that are successful, it is
following. It's back to processes and systems.

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You have to be able to follow
that. So you've got to be

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able to build you know, a
leadership team that then takes care of your

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people. So I hope you know, well, I think that the training

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component is it's very indicative of the
successful chains that we've seen build out,

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you know, into the mass systems
because obviously with the franchise, replication is

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the key, and eventually it becomes
an asset because customers can be anywhere and

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get the same experience and feel like, yeah, yeah, the consistency is

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there. And I think that's the
point. But to your point, for

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somebody maybe watching this show today or
listening in on the podcast and you're trying

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to figure out what restaurant franchise to
buy or to get into, I think

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what Chris hit on is perfect you
think about training, I would almost recommend

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any franchise e U and I looked
at buying a franchise system here in South

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Florida not too long ago, and
I asked to come in and work the

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store. So I wanted to see
the process, you know, because they

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had new hires happening, so I
would watch how they were training a new

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hire. I also saw how they
were doing everything from food handling, guest

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service. You know, you've got
a chance to really see the DNA of

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the brand. Do you have franchisees
that do that with Rock and Roll Sushi

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to say, I want to like, come do a test drive. I

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just did one two weeks ago with
a prospect in Michigan and they came or

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it was our discovery day. Yes, so you know, I like to

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bring people into a market and tour
them around. In this case, it

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was a little Rock We have five
stores there and you know they happen to

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be stores that you know, I'm
part owner in. So we went around

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and we look at that and they
get to see behind the scenes. They

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get to see how we do things
to your point, and they go into

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a store and see a trainee,
they are welcome to talk to you know,

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all the folks there and watch it. And I think it's it's a

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really important piece of it because you
know, like I tell them, just

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that discovery day is going to be
a success. Either way, You're either

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going to leave and say this is
not for me, right, which is

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a good thing. That's a good
thing sometimes, I know, is one

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more step to a yes, you
know right, and look I've done this

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long enough where getting somebody in is
not the goal because if it becomes a

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problem, it takes a long time
to work through it. So you really

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want to make sure you've got a
good culture fit, brand fit for the

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perspective franchise z and I think when
they leave a discovery day, if you've

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done your job, it is clear
cut they're not on the fence anymore.

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They're either no or they are in, and it's what they wanted to be.

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Yeah. I like that. Okay, so let's talk a little bit

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about the industry right now, because
I think you hit on a lot of

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points for franchising understanding whether you're on
the franchise or side or the franchise e

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side, getting the right people,
getting your training lockdown, making sure it's

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a good fit for the right you
know, franchise e that's coming in.

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I'm kind of curious. We were
talking about this off off the show earlier

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before we started. Any stories that
you can share of people who have never

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been in the restaurant business that have
made it in a rock and roll sushi

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what can you tell me? Yes? So, one of the things that

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really got me interested in the brand
is when I first started doing my homework

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and I looked at their early growth. There were people that had never been

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in the restaurant business that were either
friends or contractors or you know, you

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know what I mean, like family
members and everyone. Yeah, and how

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did they how did they do that? Now, to the credit of the

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founders, they were so hands on
and it was so important for them to

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keep the consistency. And you know, it's your baby, it's what you

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feel that they did a fantastic job
taking these people that may not have known

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anything about the restaurant industry and helped
them be successful by you know, because

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in the early days which this you
know, this true startup like this has

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been they did they're creating processes and
systems on the fly. When we came

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in and you know, my friend
bought the company in two thousand and bought

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the controlling interest and I became CEO. The first thing we did was took

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all of our years of experience,
brought our team in and put those rock

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solid processes and systems in place.
There he had all the concepts and ideas

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and we're doing it. We just
made it uniform and simple where it's more

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turnkey. Well, I think that's
the that's a very you know, it's

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a missing element when you have a
franchise system that is coming from a similar

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similar to what you guys have done, coming from grassroots really and being able

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to put a really coherent system together
and get it in there in the right

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way so you're not dealing with and
I've seen some of these franchisee manuals from

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some of the biggest brands out there. I remember a friend of mine,

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he runs several franchises in the mcdonnal
system, and he and I were talking

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about one night. I looked at, you know, just some of the

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documentation that they offload on the front. It's a mountain of stuff that these

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guys are constantly on dealing with.
So I think keeping it simple is pretty

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is pretty legendary. As you guys
say, yeah, you know, it's

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a big part of our brand because
when people look at this concept, they

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would probably look at it the way
I did. When you hear sushi,

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I think chef, I think complicated. And what we've done, you know,

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it's one of our taglines, No
sushi chef required. And it's because

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we're bringing in technology and robotics and
things that make the process of making sushi.

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It's not chef driven, right.
We create the way where we can

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take you know, college kids like
the stores I have in Tallassi and you

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know, a couple of good weeks
of training, they can make sushi quality

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pretty, you know, artistic sushi. I like that. I was just

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looking at some of the marketing you
guys are doing. There's the guy with

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that nice sled there, well,
very cool. I like the component.

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Let's talk a little bit about the
component of the consumer, because this is

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one that is starting to break down
a little bit here. A lot of

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people are looking at the industry.
Sales are starting to go a little bit

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flat. We're seeing a little bit
of pressure on the consumer in terms of

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veeding out. How does this affect
a brand like you, guys, because

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you seem to be I wouldn't say
casual dine, but a little bit more

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upscale on casual dine. Where where
does this does this hit you guys at

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all? Or what is your opinion
on how the market seems to be trending

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right now? And I think it
does. I was having a conversation with

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a couple of friends yesterday and I'm
like, you know, people are talking

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about, you know, the economy, but I mean look at the market

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and I'm like, well, that's
two different you're talking about. You know,

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there's a customer that's got a great
portfolio and then there's the you know,

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the average person out there that's making
decisions about are they going to eat

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out or not? Exactly, it
is very different for those two groups of

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people. We are seeing it.
It is happening, There's no doubt about

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it. One thing we have on
our side that's an advantage is because probably

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ninety five percent of people can't make
sushi at home. Yeah, are already

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a treat, right, Like you
can make a sandwich at home. You

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can make so you could be that
occasion, right you end up on the

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Friday night or the Saturday night occasion, or the midweek that's a you know,

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a party after a baseball game or
something. You get that occasion selection

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as opposed to I'm just going to
go eat out to eat, you know,

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which is that's a good point,
I think because there are a lot

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of brands that fall into that category
that are just hey, I can make

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a taco at home. I can
also do a burger at home. And

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we're seeing so much more of that. So that's an interesting point because that

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could be and what was your average
you know, volume one point one?

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Is that what I saw? All
right? So with that kind of AUV

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what what kind of box do I
need? What's what's the size of my

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plant? We're looking for somewhere between
sixteen hundred and two thousand square feetskay,

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relatively small footprint for a sushi concept. Yeah, and it's a very small

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bar, you know. That's why
we don't need a massive bar. And

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we're just really good and efficient at
squeezing him what we need to squeeze in

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and forty percent of our business across
the brand goes out the door. So

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that's a pretty great because it's such
a great food for travel. Is it

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is one of the best foods for
travel. In fact, my wife and

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I talked about it a lot of
time. If we get anything to go,

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sushi is usually at the top of
the list, like get sushi.

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It holds it's a thirty minute,
making them easy. You know, if

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you're coming in from somewhere typically if
I'm driving over from Fort Lauderdale, you

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know, that's a forty five minute
you know haul. If it's if there's

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any traffic, and we've got a
good sushi place that I go to down

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there, so that's usually where I
pick it up. What about the outlook

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for franchising, because this is something
that some people say franchising is dead.

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Some people say this is the rebirth
of franchising. Sell me on the idea

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that franchising is going to keep on
trucking. I mean, oh yeah.

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I mean I was at the Multi
Unit show in Vegas in March, and

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I think all you had to look
at was record attendance and be at that

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show and see the excitement and all
the new brands and everything that's going on.

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So the last thing I would think
is that franchising is dead. If

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anything, I think that because of
the processes and systems that are in place

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that these brands are creating. I
mean, there's some exciting brands out there.

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I was really impressed with some of
the new concepts that are coming out.

348
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Yeah, I think it's anything but
dead. Really. I mean maybe

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people when they say that they're thinking
of some legacy brands that they're starting to

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see fade away. That's just you
know, it's always a war of attrition

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in this business. You have got
to say on your game and innovative and

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innovate or die in our business.
In the restaurant business, I think is

353
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at an all time hime because they
are exciting, new things happening, and

354
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you better stay on top of it
as far as social on your marketing and

355
00:24:56.799 --> 00:25:02.079
techology and you know who knows where
they're And I think there's to your point,

356
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there's a crop of brands that are
starting to fade out. You know,

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good example, Red Lobster just files
for bankruptcy. You know, they're

358
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all you can eat Shrimp was one
of the I guess the worst marketing,

359
00:25:15.920 --> 00:25:21.640
best marketing, but worst executions maybe
in the history of their brand. And

360
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but we've seen this with a lot
of restaurant brands that have already started to

361
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see a lot of challenges. And
these are had been mainstays. And what

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seems to be percolating now at least
from our data, has been these regional

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powerhouses, these brands like A Rock
and roll Sushi who are kind of staying

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tight knit and they're growing strategically,
and maybe that's where the future is going

365
00:25:45.079 --> 00:25:49.400
to go. Here's kind of these
mid range, moderate size as opposed to

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these massive you know, major brands. How do you guys handle marketing?

367
00:25:55.759 --> 00:25:59.000
You know when you look at local
store marketing, how you guys do it.

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I'm a franchise Do am I in
charge of everything on the marketing side

369
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or do you guys help out?
Now? We help out as far as

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00:26:04.839 --> 00:26:08.960
like setting up all the social making
sure that you've got a feed that is,

371
00:26:10.559 --> 00:26:12.319
you know, we put one out
for you so you don't have to

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think about that and you can run
your restaurant. You know, right now

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you've got to look at everything from
your Google updates. We teach all that

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you know, where you can still
control it as a franchise e. But

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there's still nothing better than getting involved
in your community. Yeah, just nothing

376
00:26:26.960 --> 00:26:32.640
can replace that and will go over
you know, and we'll check a lot

377
00:26:32.640 --> 00:26:36.319
of the boxes for you on the
corporate end, but I just you know,

378
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preach that it's just still local.
Local community is the way to go

379
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for the franchise systems. I've heard
that time in and time out. If

380
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you can lose it easy with the
franchise, you know, somebody if you're

381
00:26:48.000 --> 00:26:52.319
not careful when you get caught up
just in the multi unit pop pop pop

382
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and you're not thinking about being a
part of that community. People are real

383
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these days, and I think they
pick up on that more now. Ever,

384
00:27:00.039 --> 00:27:03.559
this is happening with a brand that
is a Florida brand that I like,

385
00:27:03.799 --> 00:27:08.039
and that is Burgerfi. They have
been really struggling. They're starting to

386
00:27:08.079 --> 00:27:12.599
see some closings. I've seen their
sales numbers starting to decline. This is

387
00:27:12.599 --> 00:27:15.279
a brand now at grant it.
It could be just the fact that we've

388
00:27:15.319 --> 00:27:18.200
seen pressure on the market and a
lot of burger chains, you know,

389
00:27:18.200 --> 00:27:22.720
because there's a lot of competition in
that category. So but to your point,

390
00:27:23.599 --> 00:27:30.200
I didn't really see the franchisees diving
into the local communities. We have

391
00:27:30.240 --> 00:27:33.759
a good example here where I live. We have a Burger PI. They're

392
00:27:33.799 --> 00:27:40.319
not active in the local community,
but there's a local restaurant tour that he

393
00:27:40.920 --> 00:27:45.680
and her. It's a mother husband
wife team. They absolutely dominate. You

394
00:27:45.680 --> 00:27:49.640
know, anytime you're at a sporting
event, they're there. Anytime you've got

395
00:27:49.640 --> 00:27:53.599
something going on with school systems,
they're there. And they seem to just

396
00:27:53.680 --> 00:28:00.279
be kind of become the industry or
the community staple. And I think it

397
00:28:00.319 --> 00:28:03.519
pays off for him because when I
go to their restaurant, man, it

398
00:28:03.640 --> 00:28:07.519
is packed constantly. It makes a
big difference. We just had a road

399
00:28:07.559 --> 00:28:10.920
show. We did a roadshow and
we have a convention this year where we

400
00:28:11.039 --> 00:28:14.599
go out in the field corporate crew
right and let the franchisees come in so

401
00:28:14.640 --> 00:28:18.279
we can get more GMS and more
people on the on the ground level.

402
00:28:18.319 --> 00:28:22.799
And one of our main topics was
letting our best franchisees get up there and

403
00:28:22.799 --> 00:28:26.279
talk about their community involvement. You
know, it's easy for us to look

404
00:28:26.279 --> 00:28:29.440
at it and we can see top
markets being like Nashville, Birmingham, Little

405
00:28:29.519 --> 00:28:33.400
Rock and there's a definite common denominator. Yeah, you can tell. Yeah,

406
00:28:33.400 --> 00:28:37.759
And it's making sure that you're at
that you know, big sampling event,

407
00:28:37.960 --> 00:28:41.960
fundraiser and you know rock and roll
Sushi's right there front and center.

408
00:28:42.480 --> 00:28:47.119
That goes a very long way.
And people like that. They want to

409
00:28:47.160 --> 00:28:49.880
know that, you know, because
franchise can get a bad name in certain

410
00:28:49.880 --> 00:28:53.519
area. It's franchise right. We
want to eat local, Eat local.

411
00:28:55.279 --> 00:28:56.960
I try to tell people, especially
if we get that knock of Little Rock,

412
00:28:57.000 --> 00:29:02.680
I'm like, where is low?
Yeah, I realized that you know

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00:29:03.759 --> 00:29:07.880
we're from Arkansas, like we are, We're in your community, in your

414
00:29:07.920 --> 00:29:11.279
school, you know, so,
I think people need to see that sometimes

415
00:29:11.359 --> 00:29:15.799
and then they just they gravitate towards
it. Yeah, for sure. We've

416
00:29:15.799 --> 00:29:18.880
been here with Chris Crommelis, who
is the chief development officer over at Rock

417
00:29:18.920 --> 00:29:22.200
and Roll Sushi. Chris, been
great having you on the show. Will

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00:29:22.200 --> 00:29:29.039
definitely be watching as the Sushi continues
its band tour across the United States.

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00:29:29.119 --> 00:29:32.759
It seems like so good to have
you. Thanks again for stopping and we

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00:29:32.799 --> 00:30:06.000
appreciate it. Rock and Roll,
Thank you. SIPs Protect Sarpatspotots and Sports

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00:30:06.359 --> 00:30:08.440
Potato Pets, Contass