WEBVTT 1 00:00:00.480 --> 00:00:01.480 Hey, it's Neil Savedra. 2 00:00:01.639 --> 00:00:04.599 You're listening to kfi EM six forty the four Report 3 00:00:04.719 --> 00:00:07.799 on demand on the iHeartRadio app. How do you do 4 00:00:09.199 --> 00:00:14.800 something about summertime? Just you know, backyard grilling, going out 5 00:00:14.839 --> 00:00:17.839 to eat, just enjoying the weather. All of these things 6 00:00:17.879 --> 00:00:20.600 come together in one. And maybe it's because I'm a 7 00:00:20.600 --> 00:00:22.719 summer baby. I was born in the summer, so the 8 00:00:22.719 --> 00:00:26.640 summer months are always special to me. But just really, 9 00:00:26.879 --> 00:00:29.120 you start thinking about how luckily we are to be 10 00:00:29.199 --> 00:00:32.840 so close to the ocean, great seafood, great fish, and 11 00:00:32.920 --> 00:00:36.000 if you think about those things, you cannot you cannot 12 00:00:36.000 --> 00:00:41.240 be in southern California and not think about San Pedro Fish. 13 00:00:41.280 --> 00:00:44.079 So you can check them out if you want to 14 00:00:44.240 --> 00:00:47.240 find out more about them at San pedrofish dot com 15 00:00:47.280 --> 00:00:51.039 San pedrofish dot com. And here to talk about what 16 00:00:51.079 --> 00:00:54.399 they've got going on for the summer and for the 17 00:00:54.439 --> 00:00:57.679 fourth July is Michael Angaro. How are you, brother, I'm great, Thanks, 18 00:00:57.679 --> 00:01:00.280 welcome to the show. Yeah, we're just talking cigars. 19 00:01:02.159 --> 00:01:04.920 Are you a married man? I am? Okay, So look 20 00:01:04.920 --> 00:01:05.640 at it is. 21 00:01:05.840 --> 00:01:09.200 Uh into the cigar. Her asthma does not agree with I. 22 00:01:09.159 --> 00:01:10.799 Was gonna say so, how do you do it? 23 00:01:10.840 --> 00:01:14.239 Man, I have a few hiding places. Yeah, and I 24 00:01:14.280 --> 00:01:15.319 really open it back. 25 00:01:15.239 --> 00:01:17.719 Yard and then you have to wear like a space 26 00:01:17.760 --> 00:01:20.959 helmet in the house. So yeah, I stopped years ago. 27 00:01:21.519 --> 00:01:23.560 It was never a cigarette smoker. I don't think I've 28 00:01:23.560 --> 00:01:24.799 ever had a cigarette. 29 00:01:24.359 --> 00:01:24.840 In my whole life. 30 00:01:25.159 --> 00:01:27.560 But cigars, they're they're really nice. With a nice port 31 00:01:27.680 --> 00:01:28.120 or something. 32 00:01:28.200 --> 00:01:30.959 Oh yeah, you know, or some basils, basil Hiden's. 33 00:01:31.040 --> 00:01:31.280 Yeah. 34 00:01:31.400 --> 00:01:33.359 I just some Luxado cherries. 35 00:01:33.480 --> 00:01:35.760 Oh no, a little bit of a little bit of 36 00:01:35.799 --> 00:01:38.040 the yeah, yeah, for the syrup in there. 37 00:01:38.400 --> 00:01:38.760 Good to go. 38 00:01:39.000 --> 00:01:42.280 Nothing like buying uh, you know, cherries for twenty five 39 00:01:42.319 --> 00:01:46.920 dollars jar. It's like, uh, but you know that you 40 00:01:47.000 --> 00:01:50.239 work hard in life and you want to have Yeah, 41 00:01:50.239 --> 00:01:52.840 I have some nice things. So you and I understand 42 00:01:52.879 --> 00:01:55.799 each other already. How's everything going out there? It's sant Peter. 43 00:01:56.040 --> 00:01:59.159 Oh, it's going pretty well. Do you know like our situation. 44 00:01:59.640 --> 00:02:01.760 We haven't for quite a bit. I think we did 45 00:02:01.799 --> 00:02:04.359 a zoom during the pandemic. Indeed, we did, so it 46 00:02:04.359 --> 00:02:07.640 has been a while. Yeah, but it's going well in 47 00:02:07.680 --> 00:02:11.479 the last So just a quick background. So next year 48 00:02:11.479 --> 00:02:14.520 we're going to be celebrating our seventieth anniversary started nineteen 49 00:02:14.520 --> 00:02:16.919 fifty six on my grandfather opened the original location called 50 00:02:16.919 --> 00:02:20.159 this the Seafood nineteen fifty nine, moved down to the waterfront, 51 00:02:20.199 --> 00:02:22.919 took over a place called Norms Landing seventy nine eighty, 52 00:02:22.960 --> 00:02:26.000 they expanded the Portsical Village, so we moved out of 53 00:02:26.719 --> 00:02:29.159 Norms into a parking lot. We're there for about a 54 00:02:29.240 --> 00:02:31.120 year and a half. We rebuilt an open San Peter 55 00:02:31.120 --> 00:02:33.439 to a fish market Good Friday nineteen eighty two, and 56 00:02:33.479 --> 00:02:35.840 then we're just on a streak, just growing, growing, growing. 57 00:02:35.879 --> 00:02:38.520 We expanded up to three thousand seats at one point 58 00:02:38.800 --> 00:02:42.080 doing about two million customers a year, more than anyone 59 00:02:42.240 --> 00:02:45.759 except SeaWorld. And then they're but they're redeveloping again. So 60 00:02:45.840 --> 00:02:48.800 Portscal's gone, and so we had to leave that building 61 00:02:48.879 --> 00:02:52.400 on March third of twenty twenty three, two years ago, 62 00:02:52.520 --> 00:02:54.319 move into a parking lot again, which is where we're 63 00:02:54.319 --> 00:02:54.719 at now. 64 00:02:55.680 --> 00:02:56.960 While do you remember that? 65 00:02:57.039 --> 00:02:59.840 So they're building new places now. The good news is 66 00:02:59.840 --> 00:03:02.240 we we're part of that project. I signed a forty 67 00:03:02.319 --> 00:03:04.199 nine year lease which we will move into soon. We 68 00:03:04.240 --> 00:03:05.479 have to build that from the ground up. 69 00:03:05.520 --> 00:03:07.960 How do you sign a forty nine year lease. 70 00:03:08.120 --> 00:03:10.400 Yeah, that's what everybody asks me. So we believe in 71 00:03:10.439 --> 00:03:12.400 the brand. You know, I'm third generation going on force. 72 00:03:12.479 --> 00:03:15.520 Well no, I know that part, but just that I 73 00:03:15.560 --> 00:03:17.400 don't know. It just is mind boggling, you know, of 74 00:03:17.400 --> 00:03:18.159 course the brand. 75 00:03:18.280 --> 00:03:20.919 If you're getting into like the financial part of it, 76 00:03:20.960 --> 00:03:24.520 what's challenging is the city and the state. They own 77 00:03:24.599 --> 00:03:26.599 the land. So normally you'd buy the land and then 78 00:03:26.719 --> 00:03:28.520 you can build on it, and you could you can 79 00:03:28.560 --> 00:03:31.199 finance it that way, but when you don't the forty 80 00:03:31.280 --> 00:03:33.159 nine year lease banks look at it as if it's 81 00:03:33.199 --> 00:03:35.080 like a home. It's like a piece of property that 82 00:03:35.120 --> 00:03:36.560 you own, even though we have to build it from 83 00:03:36.560 --> 00:03:38.560 the ground up and we don't own the land. So 84 00:03:38.599 --> 00:03:40.599 it allows us to borrow the money that we need 85 00:03:40.599 --> 00:03:41.919 to build it because it could be a twenty million 86 00:03:41.919 --> 00:03:44.680 dollar project. It's fifty five thousand square feet. Holy and 87 00:03:44.719 --> 00:03:46.960 we're gonna which is what we had before, So we'll 88 00:03:47.159 --> 00:03:49.080 we'll go back to our three thousand seats and we're 89 00:03:49.159 --> 00:03:51.560 just basically going to make it all more efficient and 90 00:03:51.599 --> 00:03:53.039 effective than it ever had been. 91 00:03:53.319 --> 00:03:54.560 Why you guys so beloved. 92 00:03:54.919 --> 00:03:56.919 You know, we take care of our customers, been around 93 00:03:56.919 --> 00:03:59.400 a long time, Our customer base is super loyal. One 94 00:03:59.439 --> 00:04:01.039 of the things we notice now is people come in 95 00:04:01.039 --> 00:04:02.240 and say, hey, I used to come in as a 96 00:04:02.280 --> 00:04:04.240 kid with my parents, and I've got my kid my 97 00:04:04.360 --> 00:04:06.840 parents with me, and they want to re experience that. 98 00:04:06.879 --> 00:04:08.840 And what we do is we really like celebrating food 99 00:04:08.879 --> 00:04:11.120 and families sort of our value proposition, if you will. 100 00:04:11.120 --> 00:04:11.919 That's what we're all about. 101 00:04:12.080 --> 00:04:14.479 Me too, you know. So that's exactly why I'm here 102 00:04:14.520 --> 00:04:15.400 on a Saturday too. 103 00:04:16.279 --> 00:04:19.120 It's like, yeah, I think we need to remind ourselves 104 00:04:19.160 --> 00:04:20.959 about what we lived well, work so hard. 105 00:04:20.879 --> 00:04:22.720 Right right, and and then you know, people come down 106 00:04:22.879 --> 00:04:25.680 Usually parties is three generations, so it's all picnic benches. 107 00:04:25.680 --> 00:04:28.240 It's all right on the water and they come down there, 108 00:04:28.279 --> 00:04:30.199 you know, and our height, you'd be in line for 109 00:04:30.240 --> 00:04:31.680 a good hour and an hour and a half two 110 00:04:31.759 --> 00:04:33.519 hundred yard long line just to get in the building 111 00:04:33.800 --> 00:04:36.160 another hour before you can actually settle and get your food, 112 00:04:36.160 --> 00:04:38.959 and people drive one hundred miles before the like more 113 00:04:38.959 --> 00:04:41.199 of a tourist attraction really, and it seefood experience is 114 00:04:41.240 --> 00:04:43.480 what we call it. So what we're doing is we're 115 00:04:43.480 --> 00:04:47.279 redesigning that. We hired an architecture firm called Studios. They 116 00:04:47.639 --> 00:04:49.680 I assume you've been to Italy at some point. Yeah, 117 00:04:49.720 --> 00:04:52.120 of course, So they designed Italy's And what we realized 118 00:04:52.199 --> 00:04:54.639 is what we what we had evolved into by accident. 119 00:04:54.639 --> 00:04:56.399 As we're getting busier and busier and busiers. We had 120 00:04:56.399 --> 00:04:58.560 all these stations that we just would build, you know, 121 00:04:58.680 --> 00:05:00.399 but put a kitchen out there. We need a the kitchen. 122 00:05:00.439 --> 00:05:02.839 Put a kitchen here, take half the crab, a live 123 00:05:02.879 --> 00:05:04.920 crab and lobster tanks out and replace it with griddles 124 00:05:05.360 --> 00:05:08.079 and so that worked, but it wasn't very efficient. But 125 00:05:08.319 --> 00:05:10.399 the experience was there. Go buy your seafood here, bring 126 00:05:10.399 --> 00:05:11.800 it to a kitchen there. I tell you haven't to cook. 127 00:05:11.800 --> 00:05:13.600 Someone else waits on line for beer, someone else gets 128 00:05:13.600 --> 00:05:16.319 the fish and chips, someone else gets the crab. It worked, 129 00:05:16.360 --> 00:05:18.600 but it wasn't really efficient. It was effective, but it 130 00:05:18.639 --> 00:05:21.839 was efficient. So Studios we realized that would be a 131 00:05:21.839 --> 00:05:24.519 great firm to hire, because what we accidentally created was 132 00:05:24.560 --> 00:05:27.759 a very ineffective version or an efficient version of what 133 00:05:27.800 --> 00:05:29.680 Italy is, which is a lot of different places to 134 00:05:29.720 --> 00:05:33.839 get your your protein, your side, your sandwich, whatever. So 135 00:05:34.120 --> 00:05:36.560 they're bringing that experience back in the first place you'll 136 00:05:36.560 --> 00:05:39.199 find it is on the Fisherman's War from Monterey Bay. 137 00:05:39.199 --> 00:05:41.399 I just signed a thirty year lease for a location there, 138 00:05:41.439 --> 00:05:44.600 seventeen thousand square foot restaurant which we planned open next summer. Wow, 139 00:05:44.759 --> 00:05:46.959 so it works. We're we're on the rise, we're expanding. 140 00:05:48.279 --> 00:05:52.079 I carry the one. Yeah, I will not be it wet, 141 00:05:54.279 --> 00:05:55.800 but that's that's part of it. So back to the 142 00:05:55.800 --> 00:05:59.079 original question. What we did was we left the original 143 00:05:59.120 --> 00:06:02.519 buildings March third to twenty twenty three sink of Demile. 144 00:06:02.600 --> 00:06:05.279 Two months later we opened and a pop up parking 145 00:06:05.319 --> 00:06:08.680 lot was seating for nine hundred, serving about five hundred 146 00:06:08.720 --> 00:06:11.399 to six hundred thousand people out of that. Holy so 147 00:06:12.000 --> 00:06:14.720 and we had to really pivot and what was so 148 00:06:15.759 --> 00:06:17.879 the terrible parts right, you're watching these buildings we grew 149 00:06:17.920 --> 00:06:20.759 up and get torn down. The plus is that allowed 150 00:06:20.839 --> 00:06:22.839 us to start from the ground up and do all 151 00:06:22.839 --> 00:06:25.279 the things we couldn't incorporate into that old structure, like 152 00:06:25.279 --> 00:06:27.319 a lot of technology. So the only way we could 153 00:06:27.319 --> 00:06:29.519 do this was QR codes on the table, scan and 154 00:06:29.519 --> 00:06:32.560 we'll run the food to you. Not what we envisioned doing, 155 00:06:32.879 --> 00:06:34.279 but we gave it a shot. And people are like, hey, 156 00:06:34.319 --> 00:06:35.720 I don't have to wait in six different lines. You're 157 00:06:35.720 --> 00:06:37.079 just going to keep bringing the food and the beer 158 00:06:37.079 --> 00:06:39.800 to meat great, and we were able to actually be 159 00:06:39.879 --> 00:06:42.639 a lot more efficient that way. So we'll have some 160 00:06:42.680 --> 00:06:45.480 of that technology in the new locations. But really the 161 00:06:45.519 --> 00:06:48.560 goal is bringing back the seafood experience, which we just 162 00:06:48.680 --> 00:06:51.319 kind of brought back about maybe three months ago, where 163 00:06:51.360 --> 00:06:53.399 we didn't have a fish market built into a parking lot. 164 00:06:53.480 --> 00:06:55.000 But we figured out how to do that, and we'll 165 00:06:55.000 --> 00:06:57.000 figure out how to do it in the next phase. 166 00:06:57.040 --> 00:07:00.920 So in between the forty nine your release and the 167 00:07:00.920 --> 00:07:03.079 parking lot we're in now is what we call Phase two, 168 00:07:03.720 --> 00:07:06.040 and that's a dirt lot that's sort of right between 169 00:07:06.079 --> 00:07:08.759 the two places, right right on the waterfront. We're going 170 00:07:08.800 --> 00:07:11.680 to open that. I'm hoping we'll be able to use 171 00:07:11.720 --> 00:07:13.079 it for Fourth of Jolly weekend. We're just trying to 172 00:07:13.079 --> 00:07:15.920 get through building and safety. But that is incredible. This 173 00:07:15.959 --> 00:07:19.240 is thirty three thousand square feet. We use a company 174 00:07:19.240 --> 00:07:23.199 called MKUSA that does container kitchens, so they fashioned this 175 00:07:23.399 --> 00:07:26.319 entire kitchen complex about twenty five hundred to three thousand 176 00:07:26.319 --> 00:07:28.759 square feet in size. It's got a sixty foot long 177 00:07:28.879 --> 00:07:33.800 kitchen of just griddles and friars walk in freezers, refrigerators, 178 00:07:33.839 --> 00:07:36.120 and then there we use another container that's a bar 179 00:07:36.680 --> 00:07:39.439 and then it's just all DG just basically all like sand. 180 00:07:39.519 --> 00:07:42.000 That is what it looks like right with We could 181 00:07:42.040 --> 00:07:43.759 probably get up to eighteen hundred seats on it and 182 00:07:43.759 --> 00:07:46.079 it's right on the water. We're just but it's been 183 00:07:46.120 --> 00:07:47.920 hard to open it because no one is building in 184 00:07:47.959 --> 00:07:50.199 safety and when you go it's just temporary. Well rebuild 185 00:07:50.399 --> 00:07:52.439 it's like thirty days ninety days. Now we need like 186 00:07:52.439 --> 00:07:54.839 three to five years and there's no box to check. 187 00:07:55.000 --> 00:07:55.439 Wow. 188 00:07:55.720 --> 00:07:58.199 So like running around building and safety for two years 189 00:07:58.199 --> 00:08:00.399 and fire and health and everybody else. But they've been great. 190 00:08:00.439 --> 00:08:03.639 They've they've accommodated everything. It's just unique. I don't think 191 00:08:03.639 --> 00:08:06.800 anyone's done that before. Wow, it's pretty cool. Look at 192 00:08:06.800 --> 00:08:13.439 you throwing around d G deco decomposed. Look at that. 193 00:08:14.000 --> 00:08:16.399 Sorry Saturday, you learned things on this show. Sorry if 194 00:08:16.439 --> 00:08:18.959 you expected not to today, but you did. But it's 195 00:08:19.000 --> 00:08:20.519 beautiful to look at too. It's like bright. 196 00:08:20.720 --> 00:08:21.759 It did really nice. 197 00:08:21.800 --> 00:08:23.399 Yeah, I mean if you feel like you're you're in 198 00:08:23.439 --> 00:08:25.839 the park, but it's not sand. Yeah, but it has 199 00:08:25.879 --> 00:08:28.560 some similar concept, but it drains it's easy to maintain 200 00:08:28.639 --> 00:08:31.800 and it reflects. It doesn't like you're an asshalt right now. 201 00:08:31.839 --> 00:08:34.519 So the heat just bounces right off and it's it's hard. 202 00:08:34.600 --> 00:08:36.960 This this absorbs it. It would be much more. It's just 203 00:08:37.039 --> 00:08:38.200 much more people friendly. 204 00:08:38.399 --> 00:08:39.360 That's cool. We come back. 205 00:08:39.360 --> 00:08:41.919 We're going to talk about your barbecue tray and stuff 206 00:08:41.919 --> 00:08:46.000 you're doing for the upcoming holiday. But I just wanted 207 00:08:46.080 --> 00:08:48.039 us to catch up because it had been so long 208 00:08:48.440 --> 00:08:50.919 and there's so much going on. You guys continue to grow, 209 00:08:51.080 --> 00:08:54.759 and we need to keep these heritage places. Man, it's 210 00:08:55.240 --> 00:09:01.159 it's imperative. Hey, Kayla, she's reaching for the food. Next segment. 211 00:09:01.440 --> 00:09:04.840 She's always hungry. We're gonna keep reaching. 212 00:09:05.919 --> 00:09:07.639 I just wish you go to commercial break so that 213 00:09:07.639 --> 00:09:09.440 I could get some great I don't know, I kind 214 00:09:09.480 --> 00:09:10.840 of like talking still. 215 00:09:13.080 --> 00:09:13.559 Any who. 216 00:09:14.240 --> 00:09:17.720 All right, Kala's hungry. We'll be back with more stick around. 217 00:09:18.000 --> 00:09:20.960 You're listening to The Fork Report with Nil Savedra on 218 00:09:21.080 --> 00:09:23.559 demand from KFI A M six forty. 219 00:09:24.639 --> 00:09:29.080 How do you do hanging out with Michael Angaro San 220 00:09:29.159 --> 00:09:31.480 Pedro Fish Market. You can find out more at San 221 00:09:31.559 --> 00:09:36.960 Pedrofish dot com, San pedrofish dot Com, where she brought 222 00:09:37.080 --> 00:09:40.120 so much food and it smells fantastic. But I gotta 223 00:09:40.159 --> 00:09:43.120 tell you, I usually wait till I'm on the air 224 00:09:43.159 --> 00:09:46.720 to eat, so my reaction is right there. But I 225 00:09:46.759 --> 00:09:53.360 couldn't that that that, you know, just this, the wonderful 226 00:09:53.879 --> 00:09:59.519 smell of this is it's very, very enticing, and I 227 00:09:59.559 --> 00:10:02.600 had to just jump in, so I did bad host. 228 00:10:03.480 --> 00:10:06.600 And this is your barbecue tray. It's available July fourth 229 00:10:06.639 --> 00:10:10.759 through the sixth. It is in Long Beach and it's 230 00:10:10.759 --> 00:10:14.879 sixty nine ninety nine. It's so what am I looking at? 231 00:10:14.960 --> 00:10:18.279 What part of this is that tray? I'm a little 232 00:10:18.279 --> 00:10:19.039 bit of heat on it. 233 00:10:19.159 --> 00:10:21.960 Ye oh, you were trying something new to this. 234 00:10:22.320 --> 00:10:24.120 I haven't actually tried it yet, so I just saw it. 235 00:10:24.120 --> 00:10:26.519 I only saw it on our social media. So it's 236 00:10:26.559 --> 00:10:30.639 pulled pork, there's a cubosa sausage, and then it's our 237 00:10:30.639 --> 00:10:32.840 normal shrimp tray, which is a veggies, potatoes, you know, 238 00:10:32.840 --> 00:10:36.360 belot of po tomato onions, shrimp, there's corn on the cob. 239 00:10:36.559 --> 00:10:38.039 And then what we added to this that makes it 240 00:10:38.120 --> 00:10:41.600 unique is because in the spirit of barbecuing and fourth 241 00:10:41.639 --> 00:10:45.360 of July is the pulled pork and this Carolina honey 242 00:10:45.399 --> 00:10:47.279 barbecue sauce, which I actually hadn't tried to write. Now 243 00:10:47.320 --> 00:10:49.360 it's really good. It's a great it's a great accompaniment 244 00:10:49.399 --> 00:10:50.639 to this and it brings out the flavor in a 245 00:10:50.639 --> 00:10:53.399 different way. So it's awesome. And yeah, it's gonna be 246 00:10:53.440 --> 00:10:56.080 only available on the fourth, fifth, and the sixth, only 247 00:10:56.120 --> 00:10:58.320 in the Long Beach location, so if you don't, if 248 00:10:58.320 --> 00:10:59.960 you go to Pedro, you can still get great tray, 249 00:11:00.120 --> 00:11:02.159 you just won't be able to get this specific one. 250 00:11:03.360 --> 00:11:05.639 This is insanely good. 251 00:11:06.080 --> 00:11:06.679 It's really good. 252 00:11:06.720 --> 00:11:08.399 It's like. 253 00:11:09.879 --> 00:11:13.279 Everything you could possibly want in one tray and then 254 00:11:13.360 --> 00:11:14.799 the bread even. 255 00:11:14.600 --> 00:11:16.679 And it's a great deal too. I mean, easily feed 256 00:11:16.720 --> 00:11:19.080 four people with this. I mean, unless you're super hungry, 257 00:11:19.120 --> 00:11:21.039 I guess you could take your time for two, but 258 00:11:21.120 --> 00:11:21.759 I would. 259 00:11:22.000 --> 00:11:25.960 You could easily listen. Can I deal with it myself? Yeah, 260 00:11:26.200 --> 00:11:30.919 I'm not. Yeah, even Craft Mac and Cheese says that 261 00:11:30.960 --> 00:11:34.480 I'm a family of four, so so I get it. 262 00:11:34.720 --> 00:11:38.960 But just the balance in flavor of all these things 263 00:11:39.039 --> 00:11:42.399 come together, I mean, I'm not surprised. You guys just 264 00:11:42.440 --> 00:11:43.799 do it right, Yeah, thank you. 265 00:11:43.960 --> 00:11:44.159 You know. 266 00:11:44.240 --> 00:11:45.879 It's the best of the best. I mean, the top 267 00:11:45.919 --> 00:11:48.200 is the highest tier that you can think about when 268 00:11:48.200 --> 00:11:52.799 it comes to seafood is what you get at San Pedro. 269 00:11:53.080 --> 00:11:55.000 Are things always been to let the customer pick out 270 00:11:55.039 --> 00:11:57.559 their own seafood and make their own trays. And I 271 00:11:57.600 --> 00:12:01.080 think it was maybe six years ago. My uncle Tommy's 272 00:12:01.080 --> 00:12:03.200 one of the founders. You know, he's still around. I 273 00:12:03.240 --> 00:12:05.000 just passed him when I was leaving with this. He's 274 00:12:05.039 --> 00:12:07.000 I think he's eighty two, eighty three this year. He's 275 00:12:07.039 --> 00:12:10.000 still there. Good on him every day and he's like, 276 00:12:10.159 --> 00:12:12.840 we should put let people buy a sausage, and we 277 00:12:12.840 --> 00:12:15.440 should let people buy a bacon, And then he put 278 00:12:15.480 --> 00:12:18.159 all these things in the fish case, like I don't 279 00:12:18.159 --> 00:12:20.039 know if that's across contamination. I don't sure what we're 280 00:12:20.080 --> 00:12:22.399 doing here, but it was crazy. People started buying it, 281 00:12:22.679 --> 00:12:24.200 and then the corn and the cop which we'd had 282 00:12:24.200 --> 00:12:26.559 corn in the cop forever, but we never offered it 283 00:12:26.639 --> 00:12:29.159 as something you could add to the shrimp tray. So 284 00:12:29.399 --> 00:12:31.519 just moving it into the seafood case all of a sudden, 285 00:12:32.320 --> 00:12:34.279 total selling tons of it. And I'm like, I had 286 00:12:34.600 --> 00:12:36.919 I really didn't see that coming. But that's his thing. 287 00:12:36.919 --> 00:12:38.639 He's always looking at what can we test, what we 288 00:12:38.679 --> 00:12:40.600 can try. Now, we brought in a lot of a 289 00:12:40.600 --> 00:12:43.039 lot of people with the kitchen and back kitchen experience 290 00:12:43.080 --> 00:12:46.399 and restaurant experience from different different companies, and they kind 291 00:12:46.399 --> 00:12:49.200 of looked at it and added a whole different layer 292 00:12:49.240 --> 00:12:50.960 to it, like that pulled pork is something I never 293 00:12:51.000 --> 00:12:53.200 would have thought to try. But we're cooking it ourselves 294 00:12:53.320 --> 00:12:56.559 and then adding it to the train. It's it's really good. 295 00:12:57.840 --> 00:12:59.639 Can I ask where you guys are getting bread from 296 00:13:00.360 --> 00:13:03.200 right now? We're using a local baker that we've used forever, 297 00:13:03.440 --> 00:13:05.480 one of the family places in San Pedro. I'm not 298 00:13:05.519 --> 00:13:08.360 sure fantastic is fantastic? You know, we were talking earlier 299 00:13:08.360 --> 00:13:10.360 about Monterey the challenges. I'm not sure how we're going 300 00:13:10.440 --> 00:13:12.600 to transport it up there. So we're talking to other 301 00:13:12.600 --> 00:13:14.240 bakers and trying to find a match because we have 302 00:13:14.279 --> 00:13:17.799 to find a way to make it available six hours away, 303 00:13:17.840 --> 00:13:19.279 and I don't know how it's going to happen. 304 00:13:19.399 --> 00:13:23.519 Yeah, that's tough, especially when you're growing, and you guys 305 00:13:23.639 --> 00:13:26.360 have always seemed to grow properly. You know, you put 306 00:13:26.720 --> 00:13:30.399 push the COVID out because nobody could see that going. 307 00:13:30.480 --> 00:13:33.720 But you know what I'm saying, growing is difficult to 308 00:13:33.840 --> 00:13:36.799 size something that you that people that's beloved. 309 00:13:36.960 --> 00:13:39.799 Yeah, I think that for us, the well, yeah, there's 310 00:13:39.799 --> 00:13:42.320 a lot there. We were fortunate with COVID because the 311 00:13:42.360 --> 00:13:44.960 main location in sant Peedro, all the seating was already outside, 312 00:13:45.000 --> 00:13:47.000 so we just had to move tables apart and put 313 00:13:47.000 --> 00:13:50.639 partitions up and we it gave us an unexpected advantage, 314 00:13:50.679 --> 00:13:53.039 so we still did pretty well once it started to 315 00:13:53.080 --> 00:13:55.240 loosen up. And then you know also and when it 316 00:13:55.279 --> 00:13:56.679 wasn't and you couldn't go in there, we just said 317 00:13:56.840 --> 00:13:58.559 we got to try this third party thing. The funny 318 00:13:58.559 --> 00:14:01.000 part about it was we we did and this might 319 00:14:01.000 --> 00:14:03.639 have been what we were talking about services, Yeah, yeah, 320 00:14:03.639 --> 00:14:05.240 like door Dash and grub up. What we did and 321 00:14:05.360 --> 00:14:06.519 I think this is what we would have been talking 322 00:14:06.519 --> 00:14:08.480 about last time I was here, was we said, you know, 323 00:14:08.480 --> 00:14:10.639 here's the thing. I don't want to we don't want 324 00:14:10.639 --> 00:14:12.320 to make money in the situation, but we got to 325 00:14:12.360 --> 00:14:14.559 keep people employed and we have vendors that need that 326 00:14:14.600 --> 00:14:17.120 we have to buy problem from. So we created a 327 00:14:17.360 --> 00:14:20.440 twenty a nineteen ninety nine twenty dollars basically tray of 328 00:14:20.480 --> 00:14:22.360 our shrimp tray that could feed a family of four, 329 00:14:22.480 --> 00:14:24.240 and we just pushed it through the door Dash and 330 00:14:24.279 --> 00:14:27.559 grub Hub and luber Eats, and that worked out really 331 00:14:27.559 --> 00:14:29.720 really well. And what the funny part about it was 332 00:14:29.840 --> 00:14:32.240 here we are in San Pedro, we've been there forever. 333 00:14:32.799 --> 00:14:35.440 The most of the people in the community didn't visit 334 00:14:35.519 --> 00:14:37.159 us because it's too crowded. They don't want to deal 335 00:14:37.200 --> 00:14:39.120 with the lines. But all of a sudden they're like, Oh, 336 00:14:39.240 --> 00:14:41.240 I'll get it through door dash or grub Hub, Like, 337 00:14:41.399 --> 00:14:43.120 is this what everyone's waiting the line for. They had 338 00:14:43.120 --> 00:14:44.399 no idea this is what we're serving. 339 00:14:44.799 --> 00:14:47.519 That's insane. Yeah, that happens a lot. Some of the 340 00:14:47.519 --> 00:14:50.399 closest places to me I visit the least. Yeah, it's 341 00:14:50.440 --> 00:14:53.240 just the way you know it can be sometimes. 342 00:14:53.279 --> 00:14:54.559 Well it's like you get. One of the things we 343 00:14:54.559 --> 00:14:56.480 would hear is I wouldn't wait in line a line 344 00:14:56.519 --> 00:14:58.679 like this anywhere but Disneyland. So I think that drives 345 00:14:58.679 --> 00:15:00.799 a lot of people away unless they've driven one hundred miles. 346 00:15:00.840 --> 00:15:02.480 So we have a lot of customers coming from Phoenix 347 00:15:02.519 --> 00:15:06.799 and Vegas for the day going back home. So that's 348 00:15:06.840 --> 00:15:09.320 why we think our Monterey project is going to be successful, 349 00:15:09.320 --> 00:15:11.240 because there's a ton of people already in Monterey that 350 00:15:11.279 --> 00:15:14.039 our customers making the drive that we'll be able to 351 00:15:14.080 --> 00:15:15.320 offer something in their backyard. 352 00:15:15.799 --> 00:15:18.360 I'm a huge fan of Disneyland. We have passes and 353 00:15:18.399 --> 00:15:19.879 we go with our family all the time. I'm a 354 00:15:19.919 --> 00:15:22.080 big fan, and I think that there are things worth 355 00:15:22.120 --> 00:15:25.639 waiting for. I don't normally wait and line long lines 356 00:15:25.679 --> 00:15:31.080 for food. I would wait in line for this. 357 00:15:31.159 --> 00:15:33.000 Here's the fork reporter. 358 00:15:33.080 --> 00:15:35.559 I suppose always nice to see you, my friend, and 359 00:15:36.039 --> 00:15:38.480 I'm glad that things are going so well. The growth, 360 00:15:38.639 --> 00:15:40.480 all of those things are always exciting. 361 00:15:41.200 --> 00:15:41.519 Again. 362 00:15:41.919 --> 00:15:47.200 The on Facebook, San Pedro Fish website, San Pedro Fish 363 00:15:47.240 --> 00:15:50.399 of course, San Pedro Fish Market is you know, it's 364 00:15:50.399 --> 00:15:53.080 a staple here in southern California. You'll find them the 365 00:15:53.120 --> 00:15:55.639 same on Instagram as well. But check that out. You 366 00:15:55.759 --> 00:15:56.559 got to see this. 367 00:15:56.679 --> 00:16:00.759 Also Amazon Prime, you can watch our TV show called Kingfish. 368 00:16:01.039 --> 00:16:02.960 Oh, I forgot to mention I had that note as well. 369 00:16:03.000 --> 00:16:03.600 How's that going? 370 00:16:03.639 --> 00:16:05.960 It's going on? I think Amazon doesn't share a lot 371 00:16:05.960 --> 00:16:08.720 of data with us, but it's still. Oh, it's so on. 372 00:16:08.840 --> 00:16:10.879 Its streaming. It's also we're going to be moving at 373 00:16:10.879 --> 00:16:12.679 the YouTube so we have a little more control. And 374 00:16:12.720 --> 00:16:15.159 you can watch my podcast Fish Factor, which is also 375 00:16:15.159 --> 00:16:17.080 on the San Pego Fish YouTube channel which we toss 376 00:16:17.120 --> 00:16:18.559 on how we made it and all the background and 377 00:16:18.559 --> 00:16:19.399 who the producers aren't. 378 00:16:19.679 --> 00:16:21.720 I'm sorry I would have plugged that more. Oh, no worries. 379 00:16:21.919 --> 00:16:23.600 But it's good to see you and we got to 380 00:16:23.639 --> 00:16:25.559 do this more often. Man, this is fantastic. 381 00:16:25.919 --> 00:16:26.480 To get this. 382 00:16:26.799 --> 00:16:29.799 You want to go check out the website because they 383 00:16:29.840 --> 00:16:32.519 have everything there san pedrofish dot com. You can look 384 00:16:32.559 --> 00:16:34.919 and you can see that they have their barbecue tray 385 00:16:35.000 --> 00:16:38.200 sixty nine ninety nine serves two to four people depending 386 00:16:38.200 --> 00:16:41.519 on if they're me or a normal person. But this 387 00:16:41.720 --> 00:16:45.240 is only available at July fourth through the sixth, and 388 00:16:45.759 --> 00:16:51.120 just you pull ash sausage, pulled pork corn on the cob, coleslaw, 389 00:16:52.120 --> 00:16:55.960 the garlic bread of course, homemade Carolina gold barbecue sauce 390 00:16:56.000 --> 00:16:59.840 on the side. Just fantastic. The flavors are just spot 391 00:16:59.879 --> 00:17:02.360 on and Mary with every note in there, i'd you 392 00:17:02.440 --> 00:17:02.720 like it. 393 00:17:02.840 --> 00:17:03.799 Nice to see you, my friend. 394 00:17:03.840 --> 00:17:04.480 Good to be here. 395 00:17:04.599 --> 00:17:07.559 You're listening to the Fork Report with Nil Sevadra on 396 00:17:07.680 --> 00:17:10.160 demand from KFI AM six forty. 397 00:17:10.440 --> 00:17:14.160 We are coming sliding out of June and into July. 398 00:17:14.960 --> 00:17:17.960 Can you believe it? That is happening? 399 00:17:18.640 --> 00:17:23.039 And I'm always joke about how the minute you hit summer, 400 00:17:23.160 --> 00:17:26.079 we're in the holidays and everybody goes, hey, you're pushing 401 00:17:26.119 --> 00:17:28.720