WEBVTT 1 00:00:00.160 --> 00:00:03.600 You cannot be in southern California and not think about 2 00:00:03.720 --> 00:00:08.080 San Pedro Fish. So uh, you can check them out 3 00:00:08.199 --> 00:00:10.279 if you want to find out more about them at 4 00:00:10.279 --> 00:00:14.000 San Pedro Fish dot com San Pedro fish dot com. 5 00:00:14.000 --> 00:00:16.879 And here to talk about what they've got going on 6 00:00:17.039 --> 00:00:21.120 for the summer and for the fourth July is Michael Angaro. 7 00:00:21.120 --> 00:00:23.199 How are you, brother, I'm great, Thanks, welcome to the show. 8 00:00:23.679 --> 00:00:27.920 We're just talking cigars. Are you a married man? 9 00:00:28.199 --> 00:00:28.519 I am? 10 00:00:28.679 --> 00:00:32.079 Okay, So look at it is uh. 11 00:00:31.559 --> 00:00:33.399 Into the cigar her asthma does not agree with. 12 00:00:33.880 --> 00:00:35.920 I was going to say, so, how do you do it? Man? 13 00:00:37.079 --> 00:00:39.679 I have a few hiding places. Yeah, and I really. 14 00:00:39.479 --> 00:00:41.880 Opened it back guard and then you have to wear 15 00:00:41.960 --> 00:00:44.679 like a space helmet in the house. So yeah, I 16 00:00:44.719 --> 00:00:48.159 stopped years ago. As never a cigarette smoker. I don't 17 00:00:48.159 --> 00:00:49.359 think I've ever had a cigarette in. 18 00:00:49.280 --> 00:00:49.679 My whole life. 19 00:00:49.719 --> 00:00:52.159 Not But cigars, they're they're really nice with a nice 20 00:00:52.159 --> 00:00:52.960 port or something. 21 00:00:53.479 --> 00:00:57.119 Yeah, you know some basils, Basil Hayden's. Yeah, just some 22 00:00:57.240 --> 00:01:00.759 Luxado cherries, Oh no, the off a little bit of. 23 00:01:00.679 --> 00:01:02.880 The Yeah, for the syrup in there. 24 00:01:03.079 --> 00:01:03.600 You're good to go. 25 00:01:03.840 --> 00:01:08.560 Nothing like buying, you know, cherries for twenty five dollars. 26 00:01:09.439 --> 00:01:12.719 It's but you know that you work hard in life, 27 00:01:13.200 --> 00:01:16.879 you want to have, yeah, some nice things. So you 28 00:01:16.920 --> 00:01:19.959 and I understand each other already. How's everything going out 29 00:01:19.959 --> 00:01:20.680 there in Santpetere. 30 00:01:20.920 --> 00:01:24.000 Oh, it's going pretty well. Do you know like our situation. 31 00:01:24.480 --> 00:01:26.359 We haven't talked for quite a bit. No, I think 32 00:01:26.400 --> 00:01:28.840 we did a zoom during the pandemic. Indeed we did, 33 00:01:28.959 --> 00:01:31.560 so it has been a while. Yeah, but it's going well. 34 00:01:31.599 --> 00:01:35.599 We in the last So just a quick background. So 35 00:01:35.959 --> 00:01:38.560 next year we're going to be celebrating our seventieth anniversary 36 00:01:38.920 --> 00:01:41.079 as nineteen fifty six of my grandfather opened the original 37 00:01:41.120 --> 00:01:44.480 location called This to Seafood nineteen fifty nine, moved down 38 00:01:44.519 --> 00:01:47.120 to the waterfront, took over place called Norms Landing seventy 39 00:01:47.239 --> 00:01:50.519 nine eighty. They expanded the portsical village, so we moved 40 00:01:50.560 --> 00:01:53.680 out of Norms into a parking lot. We're there for 41 00:01:53.680 --> 00:01:55.560 about a year and a half. We rebuilt an open 42 00:01:55.599 --> 00:01:57.719 san Peech to a fish market Good Friday nineteen eighty two, 43 00:01:58.200 --> 00:02:00.719 and then we're just on a streak, just growing, growing, growing. 44 00:02:00.760 --> 00:02:03.280 We expanded up to three thousand seats at one point 45 00:02:03.640 --> 00:02:06.959 doing about two million customers a year more than anyone 46 00:02:07.079 --> 00:02:10.599 except SeaWorld and then they're but they're redeveloping again. So 47 00:02:10.680 --> 00:02:13.639 Portucal's gone, and so we had to leave that building 48 00:02:13.719 --> 00:02:17.199 on March third of twenty twenty three, two years ago, 49 00:02:17.360 --> 00:02:19.159 move into a parking lot again, which is where we're 50 00:02:19.199 --> 00:02:19.639 at now. 51 00:02:21.000 --> 00:02:21.800 Do you remember that? 52 00:02:21.879 --> 00:02:24.759 So they're building new places now. The good news is 53 00:02:24.759 --> 00:02:27.080 we we're part of that project. I signed a forty 54 00:02:27.159 --> 00:02:29.039 nine year lease which we will move into soon. We 55 00:02:29.080 --> 00:02:30.319 have to build that from the ground up. 56 00:02:30.360 --> 00:02:32.800 How do you sign a forty nine year lease. 57 00:02:32.960 --> 00:02:35.240 Yeah, that's what everybody asks me. So we believe in 58 00:02:35.280 --> 00:02:37.240 the brand. You know, I'm third generation gone on Force. 59 00:02:37.319 --> 00:02:40.400 Well no, I know that part, but just that I 60 00:02:40.400 --> 00:02:42.240 don't know. It's just is mind boggling, you know, of 61 00:02:42.240 --> 00:02:43.000 course the brand. 62 00:02:43.120 --> 00:02:45.759 If you're getting into, like the financial part of it, 63 00:02:45.800 --> 00:02:49.400 what's challenging is the city and the state. They own 64 00:02:49.439 --> 00:02:51.479 the land. So normally you'd buy the land and then 65 00:02:51.560 --> 00:02:53.360 you can build on it, and you could you can 66 00:02:53.400 --> 00:02:56.039 finance it that way. But when you don't the forty 67 00:02:56.120 --> 00:02:58.039 nine year lease, banks look at it as if it's 68 00:02:58.039 --> 00:02:59.840 like a home. It's like a piece of property that 69 00:02:59.840 --> 00:03:01.439 you even though we have to build it from the 70 00:03:01.479 --> 00:03:03.560 ground up, and we don't own the land, so it 71 00:03:03.560 --> 00:03:05.479 allows us to borrow the money that we need to 72 00:03:05.520 --> 00:03:07.240 build it because it could be a twenty million dollar project. 73 00:03:07.280 --> 00:03:10.039 It's fifty five thousand square feet. Holy and we're gonna 74 00:03:10.199 --> 00:03:12.280 which is what we had before, So we'll we'll go 75 00:03:12.319 --> 00:03:14.599 back to our three thousand seats and we're just basically 76 00:03:14.599 --> 00:03:17.120 going to make it all more efficient and effective than 77 00:03:17.159 --> 00:03:17.919 it ever had been. 78 00:03:18.159 --> 00:03:19.400 Why you guys so beloved. 79 00:03:19.759 --> 00:03:21.759 You know, we take care of our customers, been around 80 00:03:21.800 --> 00:03:24.280 a long time. Our customer base is super loyal. One 81 00:03:24.280 --> 00:03:25.879 of the things we notice now is people come in 82 00:03:25.879 --> 00:03:27.080 and say, hey, I used to come in as a 83 00:03:27.120 --> 00:03:29.080 kid with my parents, and I've got my kid my 84 00:03:29.199 --> 00:03:31.680 parents with me, and they want to re experience in that. 85 00:03:31.719 --> 00:03:33.719 And what we do is we really like celebrating food 86 00:03:33.719 --> 00:03:35.960 and families sort of our value proposition, if you will. 87 00:03:35.960 --> 00:03:37.599 That's what we're all about too, you know. 88 00:03:37.680 --> 00:03:40.240 So that's exactly why I'm here on a Saturday too. 89 00:03:40.680 --> 00:03:40.840 You know. 90 00:03:41.120 --> 00:03:43.960 It's like, yeah, I think we need to remind ourselves 91 00:03:44.000 --> 00:03:46.240 about what we live. Well, it work so hard, right right, 92 00:03:46.280 --> 00:03:48.599 and and then you know people come down. Usually parties 93 00:03:48.759 --> 00:03:50.800 is three generations. So it's all picnic benches, it's all 94 00:03:50.879 --> 00:03:53.319 right on the water, and they come down there, you know, 95 00:03:53.400 --> 00:03:55.360 and our height, you'd be in line for a good 96 00:03:55.360 --> 00:03:57.039 hour and an hour and a half two hundred yard 97 00:03:57.080 --> 00:03:59.240 long line just to get in the building another hour 98 00:03:59.319 --> 00:04:01.080 before you can actually settle and get your food, and 99 00:04:01.120 --> 00:04:03.879 people drive one hundred miles before the like more of 100 00:04:03.919 --> 00:04:06.280 a tourist attraction really, and seafood experience is what we 101 00:04:06.319 --> 00:04:09.039 call it. So what we're doing is we're redesigning that. 102 00:04:09.360 --> 00:04:13.240 We hired an architecture firm called Studios. I assume you've been. 103 00:04:13.199 --> 00:04:15.240 To Italy at some point, yeah, of course, So they 104 00:04:15.319 --> 00:04:18.240 designed Italy's And what we realized is what we had 105 00:04:18.279 --> 00:04:20.319 evolved into by accident as we were getting busier and 106 00:04:20.319 --> 00:04:22.399 busier and buzziers. We had all these stations that we 107 00:04:22.480 --> 00:04:24.199 just would build, you know, put it, put a kitchen 108 00:04:24.240 --> 00:04:25.959 out there, we need another kitchen. Put a kitchen here, 109 00:04:26.160 --> 00:04:28.600 take half the crab, a live crab and lobster tanks 110 00:04:28.600 --> 00:04:31.399 out and replace it with griddles and so that worked, 111 00:04:31.439 --> 00:04:34.000 but it wasn't very efficient, but the experience was there, 112 00:04:34.000 --> 00:04:35.839 Go buy your seafood here, bring it to a kitchen there, 113 00:04:35.959 --> 00:04:37.519 tell you haven't to cook. Someone else waits on line 114 00:04:37.519 --> 00:04:39.160 for beer. Someone else gets the fish and chip, someone 115 00:04:39.199 --> 00:04:42.480 else gets the crab. It worked, but it wasn't really efficient. 116 00:04:42.480 --> 00:04:45.480 It was effective, but it was efficient. So Studios we 117 00:04:45.560 --> 00:04:47.959 realized that would be a great firm to hire because 118 00:04:48.000 --> 00:04:51.439 what we accidentally created was a very ineffective version or 119 00:04:51.439 --> 00:04:53.759 innefficient version of what Italy is, which is a lot 120 00:04:53.800 --> 00:04:58.079 of different places to get your protein, your side, your sandwich, whatever. 121 00:04:58.480 --> 00:05:01.199 So they're bringing that experience back in the first place 122 00:05:01.240 --> 00:05:04.040 you'll find it is on the Fisherman's War from Monterey Bay. 123 00:05:04.040 --> 00:05:06.199 I just signed a thirty year lease for a location there, 124 00:05:06.279 --> 00:05:08.800 seventeen thousand Squareclow restaurant, which we planned open next summer. 125 00:05:09.120 --> 00:05:10.000 Wow, so it works. 126 00:05:10.079 --> 00:05:11.759 We're on the rise, we're expanding. 127 00:05:13.120 --> 00:05:15.920 Let me carry the one. Yeah, I will not be 128 00:05:16.000 --> 00:05:17.680 it wet. 129 00:05:19.120 --> 00:05:20.639 But that's that's part of it. So back to the 130 00:05:20.639 --> 00:05:23.959 original question. What we did was we left the original 131 00:05:23.959 --> 00:05:27.360 buildings March third to twenty twenty three sink of the mile. 132 00:05:27.439 --> 00:05:30.160 Two months later we opened and a pop up parking 133 00:05:30.160 --> 00:05:33.519 lot was seating for nine hundred serving about five hundred 134 00:05:33.560 --> 00:05:36.720 to six hundred thousand people. Out of that holy so smoke, 135 00:05:36.839 --> 00:05:39.639 and we had to really pivot and what was so 136 00:05:39.839 --> 00:05:42.720 the terrible parts right, you're watching these buildings we grew 137 00:05:42.759 --> 00:05:45.600 up and get torn down. The plus is that allowed 138 00:05:45.680 --> 00:05:47.680 us to start from the ground up and do all 139 00:05:47.680 --> 00:05:50.120 the things we couldn't incorporate into that old structure, like 140 00:05:50.120 --> 00:05:52.160 a lot of technology. So the only way we could 141 00:05:52.160 --> 00:05:54.360 do this was QR codes on the table, scan and 142 00:05:54.399 --> 00:05:57.399 will run the food to you. Not what we envisioned doing, 143 00:05:57.720 --> 00:05:59.160 but we gave it a shot and people are like, hey, 144 00:05:59.160 --> 00:06:00.560 I don't have to wait in six different lines. You're 145 00:06:00.600 --> 00:06:01.920 just going to keep bringing the food and the beer 146 00:06:01.920 --> 00:06:04.639 to meat. Great, and we were able to actually be 147 00:06:04.759 --> 00:06:07.480 a lot more efficient that way. So we'll have some 148 00:06:07.519 --> 00:06:10.360 of that technology in the new locations, but really the 149 00:06:10.360 --> 00:06:13.399 goal is bringing back the seafood experience, which we just 150 00:06:13.519 --> 00:06:16.279 kind of brought back about maybe three months ago. We 151 00:06:16.319 --> 00:06:18.199 didn't have a fish market built into a parking lot, 152 00:06:18.319 --> 00:06:19.839 but we figured out how to do that, and we'll 153 00:06:19.879 --> 00:06:21.839 figure out how to do it in the next phase. 154 00:06:21.879 --> 00:06:25.759 So in between the forty nine year lease and the 155 00:06:25.759 --> 00:06:28.519 parking lot we're in now is what we call Phase two, 156 00:06:28.560 --> 00:06:30.839 and that's a dirt lot that's sort of right between 157 00:06:30.920 --> 00:06:33.600 the two places, but right on the waterfront. We're going 158 00:06:33.639 --> 00:06:36.560 to open that. I'm hoping we'll be able to use 159 00:06:36.560 --> 00:06:37.879 it for fourth of the Jolly weekend. We're just trying 160 00:06:37.879 --> 00:06:40.560 to get through building and safe really, but that is incredible. 161 00:06:40.600 --> 00:06:43.800 This is thirty three thousand square feet. We use a 162 00:06:43.800 --> 00:06:47.920 company called MKUSA that does container kitchens, so they fashioned 163 00:06:47.959 --> 00:06:50.879 this entire kitchen complex about twenty five hundred to three 164 00:06:50.879 --> 00:06:53.319 thousand square feet in size. It's got a sixty foot 165 00:06:53.360 --> 00:06:58.639 long kitchen of just griddles and flyers, walk in freezers, refrigerators, 166 00:06:58.680 --> 00:07:01.600 and then we use another candard that's a bar and 167 00:07:01.639 --> 00:07:04.279 then it's just all DG just basically all like sand. 168 00:07:04.360 --> 00:07:06.839 That's what it looks like right with uh. We could 169 00:07:06.879 --> 00:07:08.560 probably get up to eighteen hundred seats on it and 170 00:07:08.600 --> 00:07:10.920 it's right on the water which is but it's been 171 00:07:10.959 --> 00:07:13.120 hard to open it because no one is building in safety. 172 00:07:13.160 --> 00:07:15.560 When you go it's just temporary or rebuild. It's like 173 00:07:15.600 --> 00:07:17.560 thirty days ninety days. Now we need like three to 174 00:07:17.639 --> 00:07:19.680 five years and there's no box to check. 175 00:07:19.879 --> 00:07:20.279 Wow. 176 00:07:20.560 --> 00:07:23.040 So like running around building and safety for two years 177 00:07:23.040 --> 00:07:25.240 and fire and health and everybody else. But they've been great. 178 00:07:25.279 --> 00:07:28.480 They've they've accommodated everything. It's just unique. I don't think 179 00:07:28.480 --> 00:07:31.120 anyone's done that before. Wow, it's pretty cool. 180 00:07:31.319 --> 00:07:38.240 Look at you thrown around, d G decomposed, look at that. 181 00:07:38.839 --> 00:07:41.240 Sorry Saturday, you learned things on this show. Sorry if 182 00:07:41.279 --> 00:07:43.800 you expected not to today, but you did. But it's 183 00:07:43.839 --> 00:07:45.399 beautiful to look at too. It's like bright. 184 00:07:45.600 --> 00:07:47.560 It is really nice. Yeah. I mean if you feel 185 00:07:47.600 --> 00:07:49.920 like you're you're in the park, but it's not sand. Yeah, 186 00:07:50.079 --> 00:07:52.439 but it has some similar concept, but it drains. It's 187 00:07:52.439 --> 00:07:55.680 easy to maintain and it reflects. It doesn't like you're 188 00:07:55.720 --> 00:07:58.319 an asshalt right now. So the heat just bounces right 189 00:07:58.360 --> 00:08:00.680 off and it's it's hard this this that it would 190 00:08:00.720 --> 00:08:03.040 be much more. It's just much more people friendly. 191 00:08:03.240 --> 00:08:05.040 That's cool. We come back. We're going to talk about 192 00:08:05.079 --> 00:08:09.319 your barbecue tray and stuff you're doing for the upcoming holiday. 193 00:08:09.759 --> 00:08:11.920 But I just wanted us to catch up because it 194 00:08:11.959 --> 00:08:14.519 had been so long and there's so much going on. 195 00:08:14.600 --> 00:08:18.000 You guys continue to grow, and we need to keep 196 00:08:18.040 --> 00:08:24.000 these heritage places. Man, it's imperative. Hey, Kayla, she's reaching 197 00:08:24.079 --> 00:08:26.319 for the food. I want to talk hanging out with 198 00:08:26.360 --> 00:08:30.439 Michael Angaro, the San Pedro Fish Market. You can find 199 00:08:30.480 --> 00:08:33.960 out more at San pedrofish dot com. San pedrofish dot 200 00:08:34.000 --> 00:08:39.159 com where he brought so much food and it smells fantastic. 201 00:08:39.240 --> 00:08:42.320 But I gotta tell you, I usually wait till I'm 202 00:08:42.320 --> 00:08:45.559 on the air to eat, so my reaction is right there. 203 00:08:46.080 --> 00:08:51.600 But I couldn't that that that, you know, just this, 204 00:08:51.960 --> 00:08:58.679 The wonderful smell of this is it's very, very enticing, 205 00:08:58.840 --> 00:09:01.240 and I had to just jump in, so I did 206 00:09:01.600 --> 00:09:05.519 bad host. And this is your barbecue tray. It's available 207 00:09:05.639 --> 00:09:08.679 July fourth through the sixth. It is in Long Beach 208 00:09:10.039 --> 00:09:13.919 and it's sixty nine ninety nine. It's so what am 209 00:09:13.960 --> 00:09:16.399 I looking at? What part of this is that tray? 210 00:09:16.720 --> 00:09:20.200 I'm a little bit of heat on it. Ye oh, 211 00:09:20.200 --> 00:09:21.559 you were trying something new to this. 212 00:09:21.919 --> 00:09:23.720 I haven't actually tried it yet, so I just saw it. 213 00:09:23.720 --> 00:09:26.120 I only saw it on our social media. So it's 214 00:09:26.159 --> 00:09:30.240 pulled pork, there's a cubosa sausage, and then it's our 215 00:09:30.240 --> 00:09:32.440 normal shrimp tray, which is a veggies potatoes, you know, 216 00:09:32.440 --> 00:09:35.960 belot of po tomato onions, shrimp, there's corn on the cob. 217 00:09:36.159 --> 00:09:37.639 And then what we added to this that makes it 218 00:09:37.720 --> 00:09:41.200 unique is because in the spirit of barbecuing, and fourth 219 00:09:41.240 --> 00:09:44.960 of July is the pulled pork and this Carolina honey 220 00:09:45.000 --> 00:09:46.879 barbecue sauce, which I actually hadn't tried to write. Now 221 00:09:46.919 --> 00:09:48.960 it's really good. It's a great it's a great accompaniment 222 00:09:49.000 --> 00:09:50.240 to this, and it brings out the flavor in a 223 00:09:50.240 --> 00:09:53.000 different way. So it's awesome. And yeah, it's gonna be 224 00:09:53.039 --> 00:09:55.679 only available on the fourth, fifth, and the sixth, only 225 00:09:55.720 --> 00:09:57.919 in the Long Beach location, so if you don't, if 226 00:09:57.919 --> 00:09:59.679 you go to Pedro, you can still get great trays. 227 00:09:59.679 --> 00:10:01.759 You just be able to get this specific one. 228 00:10:02.960 --> 00:10:05.240 This is insanely good. 229 00:10:05.360 --> 00:10:08.000 Yeah, it's really good. It's like. 230 00:10:09.480 --> 00:10:12.879 Everything you could possibly want in one tray, and then 231 00:10:12.960 --> 00:10:14.399 the bread even. 232 00:10:14.200 --> 00:10:16.279 And it's a great deal too. I mean, easily feed 233 00:10:16.320 --> 00:10:18.679 four people with this. I mean, unless you're super hungry, 234 00:10:18.720 --> 00:10:20.639 I guess you could take your time for two, but 235 00:10:20.720 --> 00:10:21.360 I would. 236 00:10:21.600 --> 00:10:25.559 You could easily listen. Can I deal with it myself? Yeah, 237 00:10:25.799 --> 00:10:30.519 I'm not. Yeah, even craft Mac and Cheese says that 238 00:10:30.559 --> 00:10:34.080 I'm a family of four, so so I get it. 239 00:10:34.320 --> 00:10:38.559 But just the balance in flavor of all these things 240 00:10:38.639 --> 00:10:42.000 come together, I mean I'm not surprised. You guys just 241 00:10:42.039 --> 00:10:44.000 do it. Right, yeah, thank you. You know it is 242 00:10:44.039 --> 00:10:45.879 the best of the best. I mean, the top is 243 00:10:45.919 --> 00:10:47.879 the highest tier that you can think about when it 244 00:10:47.879 --> 00:10:52.080 comes to seafood. Is what you get at San Pedro. 245 00:10:52.679 --> 00:10:54.600 Are things always been to let the customer pick out 246 00:10:54.639 --> 00:10:57.159 their own seafood and make their own trays. And I 247 00:10:57.200 --> 00:11:00.679 think it was maybe six years ago. My uncle Tommy's 248 00:11:00.679 --> 00:11:02.799 one of the founders. You know, he's still around. I 249 00:11:02.840 --> 00:11:04.600 just passed him when I was leaving with this. He's 250 00:11:04.639 --> 00:11:06.600 I think he's eighty two, eighty three this year. He's 251 00:11:06.639 --> 00:11:09.600 still there. Good on him every day and he's like, 252 00:11:09.759 --> 00:11:12.440 we should put let people buy a sausage, and we 253 00:11:12.440 --> 00:11:15.039 should let people buy a bacon. And then he put 254 00:11:15.080 --> 00:11:17.759 all these things in the fish case, like I don't 255 00:11:17.759 --> 00:11:19.639 know if that's across contamination. I don't sure what we're 256 00:11:19.679 --> 00:11:22.000 doing here, but it was crazy. People started buying it, 257 00:11:22.279 --> 00:11:23.799 and then the corn and the cop which we'd had 258 00:11:23.799 --> 00:11:26.159 corn in the cop forever, but we never offered it 259 00:11:26.240 --> 00:11:28.759 as something you could add to the shrimp tray. So 260 00:11:29.000 --> 00:11:31.120 just moving it into the seafood case all of a sudden, 261 00:11:31.919 --> 00:11:33.879 total selling tons of it, and I'm like, I had 262 00:11:34.200 --> 00:11:36.519 I really didn't see that coming. But that's his thing. 263 00:11:36.519 --> 00:11:38.240 He's always looking at what can we test, what we 264 00:11:38.279 --> 00:11:40.200 can try. Now, we brought in a lot of a 265 00:11:40.200 --> 00:11:42.639 lot of people with the kitchen and back kitchen experience 266 00:11:42.679 --> 00:11:46.000 and restaurant experience from different different companies, and they kind 267 00:11:46.000 --> 00:11:48.759 of looked at it and added a whole different layer 268 00:11:48.840 --> 00:11:50.559 to it, like that pulled pork is something I never 269 00:11:50.600 --> 00:11:52.799 would have thought to try. But we're cooking it ourselves 270 00:11:52.919 --> 00:11:56.159 and then adding it to the train. It's it's really good. 271 00:11:57.440 --> 00:11:59.320 Can I ask where you guys are getting bread from 272 00:12:00.080 --> 00:12:02.799 right now? We're using a local baker that we've used forever, 273 00:12:03.039 --> 00:12:05.080 one of the family places in San Pedro. I'm not 274 00:12:05.120 --> 00:12:07.960 sure fantastic is fantastic? You know, we were talking earlier 275 00:12:07.960 --> 00:12:09.960 about Monterey the challenges. I'm not sure how we're going 276 00:12:10.039 --> 00:12:12.200 to transport it up there. So we're talking to other 277 00:12:12.200 --> 00:12:13.840 bakers and trying to find a match because we have 278 00:12:13.879 --> 00:12:17.399 to find a way to make it available six hours away, 279 00:12:17.440 --> 00:12:18.879 and I don't know how it's going to happen. 280 00:12:19.000 --> 00:12:23.120 Yeah, that's tough, especially when you're growing, and you guys 281 00:12:23.240 --> 00:12:25.960 have always seemed to grow properly. You know, you put 282 00:12:26.320 --> 00:12:30.000 push the COVID out because nobody could see that going. 283 00:12:30.080 --> 00:12:33.320 But you know what I'm saying, growing is difficult to 284 00:12:33.440 --> 00:12:36.399 size something that you that people that's beloved. 285 00:12:36.559 --> 00:12:39.399 Yeah, I think that for us, the well, yeah, there's 286 00:12:39.399 --> 00:12:41.919 a lot there. We were fortunate with COVID because the 287 00:12:41.960 --> 00:12:44.559 main location in sant Peedro, all the seating was already outside, 288 00:12:44.600 --> 00:12:46.600 so we just had to move tables apart and put 289 00:12:46.600 --> 00:12:50.240 partitions up and we it gave us an unexpected advantage, 290 00:12:50.279 --> 00:12:52.639 so we still did pretty well once it started to 291 00:12:52.679 --> 00:12:54.840 loosen up. And then you know also and when it 292 00:12:54.879 --> 00:12:56.279 wasn't and you couldn't go in there, we just said 293 00:12:56.440 --> 00:12:58.159 we got to try this third party thing. The funny 294 00:12:58.159 --> 00:13:00.399 part about it was we what we did and this 295 00:13:00.440 --> 00:13:03.240 might have been what we were talking about services, Yeah, yeah, 296 00:13:03.240 --> 00:13:04.840 like door dash and grub up. What we did and 297 00:13:04.960 --> 00:13:06.120 I think this is what we would have been talking 298 00:13:06.120 --> 00:13:08.080 about last time I was here, was we said, you know, 299 00:13:08.080 --> 00:13:10.240 here's the thing. I don't want to we don't want 300 00:13:10.240 --> 00:13:11.919 to make money in the situation, but we got to 301 00:13:11.960 --> 00:13:14.159 keep people employed and we have vendors that need that 302 00:13:14.200 --> 00:13:16.720 we have to buy problem from. So we created a 303 00:13:16.960 --> 00:13:20.039 twenty A nineteen ninety nine twenty dollars basically tray of 304 00:13:20.080 --> 00:13:21.960 our shrimp tray that could feed a family of four, 305 00:13:22.080 --> 00:13:23.840 and we just pushed it through the door Dash and 306 00:13:23.879 --> 00:13:27.159 grub Hub and luber Eats and that worked out really, 307 00:13:27.159 --> 00:13:29.320 really well. And what the funny part about it was 308 00:13:29.440 --> 00:13:31.840 here we are in San Pedro, we've been there forever. 309 00:13:32.399 --> 00:13:35.039 The most of the people in the community didn't visit 310 00:13:35.120 --> 00:13:36.759 us because it's too crowded. They don't want to deal 311 00:13:36.799 --> 00:13:38.720 with the lines. But all of a sudden they're like, Oh, 312 00:13:38.840 --> 00:13:40.840 I'll get it through door Dash or grub Hub, Like, 313 00:13:41.000 --> 00:13:42.720 is this what everyone's waiting the line for. They had 314 00:13:42.720 --> 00:13:44.000 no idea this is what we're serving. 315 00:13:44.399 --> 00:13:47.120 That's insane. Yeah, that happens a lot, some of the 316 00:13:47.120 --> 00:13:50.000 closest places to me I visit the least. Yeah, it's 317 00:13:50.039 --> 00:13:52.240 just the way you know it can be. 318 00:13:52.360 --> 00:13:54.039 Sometimes. Well it's like you get. One of the things 319 00:13:54.080 --> 00:13:55.799 we would hear is I wouldn't wait in line a 320 00:13:55.840 --> 00:13:57.960 line like this anywhere but Disneyland. So I think that 321 00:13:58.039 --> 00:13:59.759 drives a lot of people away unless they've driven on 322 00:13:59.840 --> 00:14:01.279 it hundred miles. So we have a lot of customers 323 00:14:01.279 --> 00:14:04.720 coming from Phoenix and Vegas for the day going back home. 324 00:14:05.759 --> 00:14:08.279 So that's why we think our Monterey project is going 325 00:14:08.279 --> 00:14:10.240 to be successful because there's a ton of people already 326 00:14:10.240 --> 00:14:13.279 in Monterey that our customers making the drive that we'll 327 00:14:13.320 --> 00:14:14.919 be able to offer something in their backyard. 328 00:14:15.399 --> 00:14:17.960 I'm a huge fan of Disneyland. We have passes and 329 00:14:18.000 --> 00:14:19.480 we go with our family all the time. I'm a 330 00:14:19.519 --> 00:14:21.679 big fan, and I think that there are things worth 331 00:14:21.720 --> 00:14:25.240 waiting for. I don't normally wait and line long lines 332 00:14:25.279 --> 00:14:31.000 for food. I would wait in line for this. Here's 333 00:14:31.879 --> 00:14:34.559 the Fork reporter. I suppose always nice to see you, 334 00:14:34.600 --> 00:14:37.360 my friend, and glad that things are going so well. 335 00:14:37.519 --> 00:14:41.120 The growth, all of those things are always exciting. Again. 336 00:14:41.519 --> 00:14:46.799 The on Facebook, San Pedro Fish website, San Pedro Fish 337 00:14:46.840 --> 00:14:50.000 of course, San Pedro Fish Market is you know, it's 338 00:14:50.000 --> 00:14:52.679 a staple here in southern California. You'll find them the 339 00:14:52.720 --> 00:14:55.240 same on Instagram as well. But check that out. You 340 00:14:55.360 --> 00:14:56.159 gotta see this. 341 00:14:56.279 --> 00:15:00.799 Also Amazon Prime, you can watch our TV show called King. Oh. 342 00:15:00.840 --> 00:15:02.559 I forgot to mention I had that note as well. 343 00:15:02.600 --> 00:15:03.200 How's that going? 344 00:15:03.240 --> 00:15:05.559 It's going on? I think Amazon doesn't share a lot 345 00:15:05.559 --> 00:15:08.320 of data with us, but it's still it's so on 346 00:15:08.440 --> 00:15:10.480 its streaming. It's also we're going to be moving at 347 00:15:10.480 --> 00:15:12.279 the YouTube so we have a little more control. And 348 00:15:12.320 --> 00:15:14.759 you can watch my podcast Fish Factor, which is also 349 00:15:14.759 --> 00:15:16.679 on the San Pego Fish YouTube channel, which we toss 350 00:15:16.679 --> 00:15:18.159 on how we made it and all the background and 351 00:15:18.159 --> 00:15:18.879 who the producers are. 352 00:15:19.000 --> 00:15:20.840 Not I'm sorry I would have plugged that more. Oh, 353 00:15:20.879 --> 00:15:22.840 no worries, but it's good to see you and we 354 00:15:22.960 --> 00:15:25.159 got to do this more often. Man, this is fantastic. 355 00:15:25.519 --> 00:15:27.519 To get this, you want to go check out the 356 00:15:27.559 --> 00:15:31.679 website because they have everything there San pedrofish dot com. 357 00:15:31.720 --> 00:15:33.480 You can look and you can see that they have 358 00:15:33.559 --> 00:15:36.840 their barbecue tray sixty nine ninety nine serves two to 359 00:15:36.879 --> 00:15:39.840 four people depending on if they're me or a normal person. 360 00:15:40.759 --> 00:15:44.320 But this is only available at July fourth through the sixth, 361 00:15:44.759 --> 00:15:48.440 and just you pull a sausage, pulled pork corn on 362 00:15:48.480 --> 00:15:54.279 the cob, coleslaw, the garlic bread of course, homemade Carolina 363 00:15:54.320 --> 00:15:58.120 gold barbecue sauce on the side. Just fantastic. The flavors 364 00:15:58.120 --> 00:16:01.200 are just spot on and with every note in there. 365 00:16:01.919 --> 00:16:06.159 I've asked Michael Longaro from San Pedro Fish Market to 366 00:16:06.279 --> 00:16:09.519 stick around because I totally neglected to talk about some 367 00:16:09.559 --> 00:16:11.480 of the other projects that you've got going on that 368 00:16:11.559 --> 00:16:16.279 people can enjoy the podcast and the TV show and 369 00:16:16.320 --> 00:16:20.000 the like. Plus this food is just so fantastic. A 370 00:16:20.039 --> 00:16:25.120 reminder to check out the website at San Pedro fish 371 00:16:25.360 --> 00:16:29.240 dot com San pedrofish dot com. The barbecue tray in 372 00:16:29.639 --> 00:16:32.840 Long Beach only available at the Long Beach location July 373 00:16:33.039 --> 00:16:39.240 fourth through the sixth. This barbecue tray, it's fantastic, got 374 00:16:39.240 --> 00:16:42.399 my absolute seal of approval. I'm guessing by the look 375 00:16:42.440 --> 00:16:46.360 on your face, Kayla the same. Yeah, she's giving me 376 00:16:46.360 --> 00:16:48.879 the look like you don't even have to ask. 377 00:16:49.440 --> 00:16:53.480 I'm just grateful that he bought to go boxes. I'm 378 00:16:53.559 --> 00:16:55.759 going to be eating this. This was so good. Yeah. 379 00:16:55.799 --> 00:16:59.440 I saw you go Sunday Monday Tuesday, and I figured ouh, 380 00:16:59.519 --> 00:17:03.240 yeah of the bus lanting names of the boxes. No, 381 00:17:03.320 --> 00:17:06.759 it is that the spice, even without the sauce on it. 382 00:17:06.799 --> 00:17:10.039 This is just in its own lovely juice is a 383 00:17:10.119 --> 00:17:11.119 spot on And. 384 00:17:11.119 --> 00:17:13.599 You could also if you go to the website, or 385 00:17:13.640 --> 00:17:16.240 you can go, I think directly to San Pedro dot Fish, 386 00:17:16.480 --> 00:17:18.960 but it'll link from the website too. You can buy 387 00:17:19.079 --> 00:17:22.839 our trays through gold Belly and we ship them all 388 00:17:22.880 --> 00:17:25.160 over the country. Wow, ready to cook? So you got it? 389 00:17:25.200 --> 00:17:26.680 You want to cook? It within a day or two 390 00:17:26.680 --> 00:17:28.720 of receiving it because it's all fresh seafoods and you 391 00:17:28.759 --> 00:17:30.880 can't freeze it because the veggies and potatoes are no notle 392 00:17:30.880 --> 00:17:32.400 run it. Yeah, but you can get there's a whole 393 00:17:32.400 --> 00:17:35.839 bunch of different combinations with crab, lobster, shrimp, fish, and 394 00:17:35.880 --> 00:17:37.279 you can I think there's a couple of additions you 395 00:17:37.279 --> 00:17:38.599 can put on there and we'll ship it anywhere in 396 00:17:38.640 --> 00:17:39.039 the country. 397 00:17:39.200 --> 00:17:45.000 And gold Belly is really it's like the premiere flavors 398 00:17:45.440 --> 00:17:49.039 of all these different areas and they manage to figure 399 00:17:49.039 --> 00:17:50.799 out ways to get the best of the best to 400 00:17:50.960 --> 00:17:52.039 you no matter where you are. 401 00:17:52.119 --> 00:17:53.799