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<v Speaker 1>It's nice with Dan on Dell Boston Radio.

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<v Speaker 2>I just follow up last hour.

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<v Speaker 1>I know that I was talking to Rob of the

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<v Speaker 1>Grand Wizard of Professional Wrestling, which we talked. We mentioned

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<v Speaker 1>him in passing in Joe and I'm a renaissance man

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<v Speaker 1>and that I follow lots of issues. But they say

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<v Speaker 1>that the only person whose intellect might have approached the

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<v Speaker 1>intellect of the Grand Wizard of Professional Wrestling was none

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<v Speaker 1>other than Albert Einstein. And there's a there's a debate

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<v Speaker 1>in the intellectual academic community as to who actually was

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<v Speaker 1>a you know, just had a higher IQ, the Grand

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<v Speaker 1>Wizard of Professional Wrestling or Albert Einstein. It can be

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<v Speaker 1>argued either way. But I just just would put the

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<v Speaker 1>the exclamation point on that we are changing topics and

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<v Speaker 1>we have Sharif Mit yes with us.

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<v Speaker 2>Sharif.

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<v Speaker 1>I don't know if you're a wrestling fan, but one

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<v Speaker 1>of our call his last hour told me that he

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<v Speaker 1>was driving he drives home every night, and he had

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<v Speaker 1>been at a show and so he mentioned that. I said, well,

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<v Speaker 1>what musical instrument. You know, most of these folks are

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<v Speaker 1>who listened to us, they they're musicians. And he said

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<v Speaker 1>that that he had been a he had been in

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<v Speaker 1>a participating in a wrestling show.

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<v Speaker 2>Uh, and he.

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<v Speaker 1>I asked him if he was a wrestling said he

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<v Speaker 1>was a wrestling manager. So obviously that immediately. I don't

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<v Speaker 1>know if you remember the grid Wizard of professional wrestling,

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<v Speaker 1>and I know that you're not prepared to talk about

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<v Speaker 1>this in any great detail, shearif because it's a little

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<v Speaker 1>off topic. But he was quite an intellect at his time,

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<v Speaker 1>that's for sure.

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<v Speaker 2>How are you.

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<v Speaker 3>Tonight, I'm doing great And I wrestled in high school,

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<v Speaker 3>but not not the not the w w ee kind.

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<v Speaker 1>Yeah, well this was Yeah, the Grand Wizard was a

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<v Speaker 1>he was a manager, and uh he was.

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<v Speaker 2>He was a brilliant tactician. Let me put it like that.

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<v Speaker 1>You know, in his sports, there has never been has

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<v Speaker 1>never been touched by scandal, as one of my predecessors,

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<v Speaker 1>Eddie Andaman used to remind us.

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<v Speaker 2>Which is true.

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<v Speaker 1>It was never touched by any form of rigging or

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<v Speaker 1>scandal or anything like that.

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<v Speaker 2>It's a lot of the other sports have had.

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<v Speaker 1>You know, Baseball had their black socks scandal, and there's

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<v Speaker 1>been some college basketball scandals, and we remember Paul Horning

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<v Speaker 1>and Alex Carris, who who lost the year for some

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<v Speaker 1>and Pete Rose and all of that, but pro wrestling

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<v Speaker 1>has been, you know, a very upstanding sport in this country. Anyway,

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<v Speaker 1>there you go, Yeah, look up the Grand Wizard of

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<v Speaker 1>professional wrestling. You'll you'll understand this brilliance. That is not

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<v Speaker 1>what we're talking about. Uh Sharif bit Yes, I was

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<v Speaker 1>a guest of us earlier this week. He is the

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<v Speaker 1>CEO of a company called Bricks Holdings. And you're gonna say,

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<v Speaker 1>oh damn, we're doing some heavy duty economics. Yeah we are,

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<v Speaker 1>but it's interesting economics. Tell Bricks Holdings. What does your

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<v Speaker 1>company do?

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<v Speaker 4>Yeah.

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<v Speaker 3>So we're a franchisor of eight restaurant brands. So we

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<v Speaker 3>have over three hundred locations and forty some states around

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<v Speaker 3>the country, and the one that your listeners will probably

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<v Speaker 3>know the most is the Friendlies chain Family Dining at

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<v Speaker 3>its best our ninetieth birthday this year. We still have

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<v Speaker 3>some great stores around Boston and Pembrooke and Norwood and

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<v Speaker 3>South Weymouth and a few other sites. But we've got

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<v Speaker 3>ninety two stores up and down the Eastern seaboard and

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<v Speaker 3>we love serving memories, as we call it, an ice cream.

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<v Speaker 1>Another guests yeah, a lot of people. And by the way,

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<v Speaker 1>I should mention that you're not a Massachusetts native, but

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<v Speaker 1>you went to school here and graduated from Boston University

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<v Speaker 1>back in nineteen eighty nine, so you've been in this

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<v Speaker 1>business for a while. I want to talk about Friendlies

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<v Speaker 1>because Friendlies kind of disappeared here although I had was

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<v Speaker 1>red reminded. You know, Friendlies was founded in western New

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<v Speaker 1>England and I think it goes back to the nineteen

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<v Speaker 1>thirties if I'm not mistaken, and it was a it

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<v Speaker 1>was a standard restaurant here for most of my life,

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<v Speaker 1>and then it did enter bankruptcy.

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<v Speaker 2>But you folks have.

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<v Speaker 1>Taken them out of break bankruptcy and now Friendlies is

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<v Speaker 1>owned by your company, Bricks Holdings, and you're bringing them back,

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<v Speaker 1>and that's going to delight a lot of people.

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<v Speaker 4>We are.

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<v Speaker 3>We just thought when it was in bankruptcy, it was

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<v Speaker 3>just it was a brand that had too much still connection, right,

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<v Speaker 3>there were so many memories out there with guests that

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<v Speaker 3>we felt at the bones, so to speak of the

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<v Speaker 3>brand were so strong that we could bring it back.

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<v Speaker 3>And we're so excited to bring it back and to

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<v Speaker 3>grow this venerable chain again, to your point starting, you know,

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<v Speaker 3>nineteen thirty six, and so it's been around for so long,

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<v Speaker 3>and we just opened our latest new store down to Orlando, Florida,

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<v Speaker 3>brand new, beautiful store, and that we have many more

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<v Speaker 3>planned for the Eastern Seaboard.

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<v Speaker 1>And the new incarnation. And I know it's a little

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<v Speaker 1>more complicated than that in the sense that Friendlies ran

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<v Speaker 1>into some trouble. A lot of these restaurants were in

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<v Speaker 1>into trouble in COVID times, and you folks have taken

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<v Speaker 1>a look at it, and there are still I think

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<v Speaker 1>you told me seventy franchise locations that are still operational,

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<v Speaker 1>and we now roll up the forty corporate locations. You're

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<v Speaker 1>going to have one hundred and ten approximately restaurants in

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<v Speaker 1>thirteen states, and the Friendlies will be back. I mean,

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<v Speaker 1>it's a great you know, it's it's it's a legacy restaurant,

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<v Speaker 1>and and when we lose restaurants like that, it's it's

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<v Speaker 1>a little frustrating. So, uh, let's let's talk about Friendlies.

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<v Speaker 1>But I also want to remind people, uh as we

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<v Speaker 1>talk today that COVID not only had an impact on Friendlies,

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<v Speaker 1>but Red Lobster t G I F. Friday's Buca di Beppa,

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<v Speaker 1>which is one of my favorites. Uh, a nationwide chain,

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<v Speaker 1>and you mentioned a couple of others on the border

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<v Speaker 1>and Hooters, which I know is a controversial restaurant that

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<v Speaker 1>that sort of lost. It's uh, it's panache, if you will.

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<v Speaker 1>But then you also mentioned, like someone just told me

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<v Speaker 1>that ground Round is back in business. There was I

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<v Speaker 1>got an email from a listener. But, uh, are there

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<v Speaker 1>any ground Round restaurants left as far as.

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<v Speaker 3>You know, Well, yeah, I think there's there. There could

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<v Speaker 3>be the one that they're trying to resurrect. And so

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<v Speaker 3>there are some old brands out there. You mean, you

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<v Speaker 3>had Benegan's right, and you had Steak and Ale, and

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<v Speaker 3>there's these really old brands that people remember they unfortunately

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<v Speaker 3>died out, and you know, there's there's brave souls out

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<v Speaker 3>there that are trying to resurrect them. And it's it's

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<v Speaker 3>hard though. The restaurant business is tough.

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<v Speaker 1>Yeah, you also just to sort of flesh out your

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<v Speaker 1>expertise in your background. There's a bunch of other restaurants

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<v Speaker 1>that that you folks run, and some of them I'm

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<v Speaker 1>familiar with, some of them, I'm not Orange Leaf, which

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<v Speaker 1>is a frozen yogurt restaurant, Red mango quean juice, which

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<v Speaker 1>I guess is organic juice, and that's down in the South.

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<v Speaker 1>Is it Super Salad that's a buffet restaurant, Super Salad.

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<v Speaker 3>That's right, super solid yep. And then we have Smoothie

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<v Speaker 3>Factory plus kitchen yep, our smoothie concept.

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<v Speaker 2>Yeah. Okay.

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<v Speaker 1>So what I want to do when I come back,

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<v Speaker 1>I want to talk with you in greater depth and

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<v Speaker 1>I'm hoping callers will join us as to what restaurants

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<v Speaker 1>would they like to see come back, uh, and and

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<v Speaker 1>you would be able to give us some updates on them.

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<v Speaker 1>But I also want to talk to you about the

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<v Speaker 1>restaurant industry. And you know these these are chains which

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<v Speaker 1>a lot of the chains have survived. I mean McDonald's,

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<v Speaker 1>which give you give me a choice between going to

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<v Speaker 1>McDonald's and a Friendly's. I'm gonna pick Friendlies every day

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<v Speaker 1>of the week and twice on Sunday.

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<v Speaker 5>Uh.

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<v Speaker 1>And there's nothing, there's nothing to compare.

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<v Speaker 6>Uh.

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<v Speaker 1>The only one that has come along recently that I

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<v Speaker 1>think is really a great, family style and inexpensive restaurant.

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<v Speaker 1>I like Olive Garden, but Chick fil A, which has

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<v Speaker 1>a little bit of controversy with it, but that's doing

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<v Speaker 1>gangbusters from what I understand.

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<v Speaker 3>It really is. Yeah, they've they've kind of broken the formula,

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<v Speaker 3>so to speak. And uh, they're they're on a growth street.

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<v Speaker 1>One other restaurant that I know a little bit about,

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<v Speaker 1>how is Popeye's doing. Is that on the upside or

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<v Speaker 1>is it slowing down?

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<v Speaker 3>Well, you know, they they had a massive, let's call it,

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<v Speaker 3>social media introduction of their new chicken sandwich and they

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<v Speaker 3>were selling out within minutes. But this was, you know,

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<v Speaker 3>a couple of years ago, you know, so they're still

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<v Speaker 3>doing okay, you know, kind of riding that wave that

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<v Speaker 3>chicken is still a very hot cuisine type. As you

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<v Speaker 3>think about the wingstops of the world and the Chick

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<v Speaker 3>fil haze of the world, you know, chicken is something

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<v Speaker 3>that's really caught fire basically across the country and supporting

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<v Speaker 3>a lot of these chains.

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<v Speaker 1>Yeah, a little more healthy than some of the some

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<v Speaker 1>of the meat products and all of that, So we

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<v Speaker 1>get that. But my guest is a Sharif Mitt. Yes,

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<v Speaker 1>he's the CEO of Brick Holdings. Bricks Holdings, which is

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<v Speaker 1>going to bring back Friendlies, the restaurant chain Friendlies, which

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<v Speaker 1>is going to emerge. Has it emerged already from bankruptcy

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<v Speaker 1>or was the process still underway?

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<v Speaker 3>No, we emerged. We bought it out of bankruptcy back

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<v Speaker 3>in twenty twenty one, and so we're back on a

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<v Speaker 3>growth trajectory now, okay, and.

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<v Speaker 1>You will have a footprint here in Massachusetts. I see

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<v Speaker 1>right now that you have one on Providence Highway, which

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<v Speaker 1>I think is in Denham. There's another one here. I'm

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<v Speaker 1>not sure what town. They give me the addresses, but

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<v Speaker 1>they don't give me the towns.

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<v Speaker 3>What are some of the and Pembrooke and South Weymouth

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<v Speaker 3>and Norwood those we have four stores right now Massachusetts.

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<v Speaker 1>Okay, Norwood is probably the Providence Highway address, that's right,

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<v Speaker 1>I know. Yeah, Okay, I see where that one is.

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<v Speaker 1>All right, We'll going to take a break if you

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<v Speaker 1>like to join the conversation and ask about a favorite

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<v Speaker 1>restaurant of viewers that you haven't seen. Look, I remember

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<v Speaker 1>when the last I think there's finally one Howard Johnson

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<v Speaker 1>that is still operational up in Maine, and that was

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<v Speaker 1>it's like, how do you mess up Howard Johnson's. But somehow,

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<v Speaker 1>some way it did it went out of business.

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<v Speaker 5>Uh.

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<v Speaker 1>You know, that was one that everybody in New England knew.

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<v Speaker 2>At least I was.

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<v Speaker 1>Very familiar with Howard Johnson's. It was like it was

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<v Speaker 1>it was like when you were going to go out

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<v Speaker 1>and have some fine dining, were you'd go to Howard Johnson's. Anyway,

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<v Speaker 1>if you like to join the conversation talking about restaurants

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<v Speaker 1>six one seven, two thirty six one seven, nine three,

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<v Speaker 1>ten thirty And I'll tell you when I talked earlier

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<v Speaker 1>today with my guests Shariff mitt Yes, I was asking

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<v Speaker 1>him about restaurants all over the country, and he has

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<v Speaker 1>a very good grasp on the uh the industry that

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<v Speaker 1>he is in, and his company basically brings restaurants back.

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<v Speaker 1>I hope you can bring Buca to Peppa back because

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<v Speaker 1>I loved that restaurant. I mean I loved. I loved

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<v Speaker 1>the lemon cellos for dessert. That's what I most loved.

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<v Speaker 1>Take a break, coming right back on Nightside, the only

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<v Speaker 1>lines open on six one seven.

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<v Speaker 2>Back on Nightside right after this.

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<v Speaker 4>It's night Side with Boston's News Radio.

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<v Speaker 2>Our guest is Sharif Mityas Met.

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<v Speaker 1>Yes, the CEO of Bricks Holdings, and amongst other things,

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<v Speaker 1>they are bringing friendlies back, Friendly's restaurants back to life.

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<v Speaker 1>Let's get to a phone call, see what people I

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<v Speaker 1>want to talk about. Let me go to Gary in Woburn, Massachusetts. Gary,

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<v Speaker 1>welcome first this hour and nightside right head Gary.

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<v Speaker 7>My question is this is Papa is considered a rush?

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<v Speaker 6>Thanks?

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<v Speaker 1>Right?

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<v Speaker 2>I considered a restaurant.

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<v Speaker 1>Let's see what Scharife has to say because he can

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<v Speaker 1>and I guess Papa Gino's has also gone. Scharife, are

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<v Speaker 1>you familiar with Papa Gino's.

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<v Speaker 3>I am yeah. And you know, basically, Gary, you know,

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<v Speaker 3>any we consider any place that gets out there and

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<v Speaker 3>serves guests food or beverage is a restaurant. Now, there's

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<v Speaker 3>lots of different things. There's quick serve restaurants, there's food trucks,

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<v Speaker 3>there's fast casual, there's fine dining, there's casual dining. But

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<v Speaker 3>they're all restaurants. If they serve food, we consider them.

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<v Speaker 3>You know, a place of an establishment that would be

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<v Speaker 3>termed a restaurant.

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<v Speaker 7>Okay, we all know that pizza is a big favorite

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<v Speaker 7>among people. Of course, Monday, Tuesday, Wednesday when they had

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<v Speaker 7>it for about five to seven years, Sharif, it was

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<v Speaker 7>the Ali can eat type of pizza in between four

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<v Speaker 7>and eight o'clock, which went for six dollars. Then it

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<v Speaker 7>went down to five dollars. Now they don't have it anymore.

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<v Speaker 7>And I don't know if you're familiar with that. When

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<v Speaker 7>they had the all you can eat for a Monday

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<v Speaker 7>to Wednesday.

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<v Speaker 1>Yep, Well, I say, Gary, I thought Papa Gino's was gone.

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<v Speaker 1>They still Is there still a Papa Ginos that you

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<v Speaker 1>go into.

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<v Speaker 6>Oh?

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<v Speaker 7>Absolutely, they have them in the Hayrold, Massachusetts, Settle Mahantsta

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<v Speaker 7>and so top of them on that valley.

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<v Speaker 1>Okay, so let me let me ask Shariff and stay

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<v Speaker 1>right there, Gary, Sharif, did Papa Ginos go through a

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<v Speaker 1>re York?

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<v Speaker 3>They they did, but they're still around. Yeah, they're still operating.

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<v Speaker 3>And but Gary, your point, you know, you see a

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<v Speaker 3>lot of these folks now that I have to pull

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<v Speaker 3>back on some of these deals, right because we've all

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<v Speaker 3>been to the grocery store. We all see what's happening

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<v Speaker 3>on prices, and unfortunately, some of these restaurants run on

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<v Speaker 3>very thin margins, right, and so they're they're they're having

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<v Speaker 3>a balancing act. Right, They don't want to alienate their guests.

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<v Speaker 3>They want to make sure people come back and understand

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<v Speaker 3>they can get a good deal. But those all you

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<v Speaker 3>can eat That's what happened to Red Lobster, right, all

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<v Speaker 3>you can eat shrimp. They went into bankruptcy. And so

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<v Speaker 3>you've got to be careful in terms of just giving

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<v Speaker 3>too much away while still providing great value for your guests.

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<v Speaker 7>Okay, and before I let you go, both co I

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<v Speaker 7>went to Florida twenty years ago, just give me a

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<v Speaker 7>little trivia questions. It was McDonald's six o'clock on a

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<v Speaker 7>Friday night.

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<v Speaker 6>Who was there?

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<v Speaker 7>The customers and the workers, But was there anybody else there?

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<v Speaker 8>No?

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<v Speaker 7>And you know the reason why you can go anywhere

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<v Speaker 7>in Florida at six o'clock. And there was only me

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<v Speaker 7>and my girlfriend at six o'clock on a Friday night

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<v Speaker 7>in Florida.

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<v Speaker 1>Which, okay, we lost care there. I don't know what

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<v Speaker 1>that story of what relevance that story had, but it

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<v Speaker 1>was an interesting story.

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<v Speaker 2>I guess the Early Broode special was over.

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<v Speaker 3>Right.

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<v Speaker 1>Let's go next to Glenn in Brighton, Massachusetts. Glenn, I

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<v Speaker 1>don't know if you listened earlier, but Joan from Alaska

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<v Speaker 1>called in and she she mentioned your name, by the way, Oh.

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<v Speaker 6>I didn't while I was taking an app earlier.

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<v Speaker 2>Well, you gotta, you gotta listen.

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<v Speaker 1>Then to the eleven o'clock to the ten o'clock hour,

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<v Speaker 1>Joan from a last was talking about a program she

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<v Speaker 1>is involved with in which she volunteers to help people

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<v Speaker 1>who are non sighted or blind whichever you know word phase.

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<v Speaker 1>I know you take the word blind and use that

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<v Speaker 1>and we're going to do something to us in service. Yeah,

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<v Speaker 1>so she was she mentioned so she said that this

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<v Speaker 1>is a great program. We will talk about it sometimes.

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<v Speaker 1>If not tomorrow night, we'll talk about it sometime next week.

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<v Speaker 1>You're on with my guest, Shariff mid Yes, the CEO

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<v Speaker 1>of Bricks Holdings.

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<v Speaker 6>What's your question, Glenn, this is a great topic. The restaurant.

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<v Speaker 6>I don't want this to saw like a pinting party,

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<v Speaker 6>but my favorite restaurant will go on round because I

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<v Speaker 6>don't have a family to go to on greasepas and

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<v Speaker 6>taste even you know, the holidays are very depressing for

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<v Speaker 6>me and I used to you know this, They used

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<v Speaker 6>to be one in my neighborhood to oh for In fact,

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<v Speaker 6>I was in I was in the ground Rattle when

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<v Speaker 6>they came and proved it down. They wouldn't let anybody

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<v Speaker 6>finish their food. I don't know.

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<v Speaker 1>You might say, you're getting you had your food in

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<v Speaker 1>front of you and they came in here and close

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<v Speaker 1>it down and they.

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<v Speaker 6>Give it was it was four thirty thirteenth of oh four.

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<v Speaker 2>That's a little bit.

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<v Speaker 1>So these these weren't like the police, Glenn. These were

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<v Speaker 1>the people who were closing it.

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<v Speaker 6>Were corporate monkey marcks.

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<v Speaker 1>Die student ties. Glenn. By the way, have you heard

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<v Speaker 1>stories like that in your experienced.

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<v Speaker 3>Reief I I unfortunately have not heard stories like that.

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<v Speaker 3>That's a new one for me. Yeah, so that's not

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<v Speaker 3>usually normal practice we we I if if we seek

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<v Speaker 3>stores closing, they usually happen at the end of the

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<v Speaker 3>night when there's no guest.

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<v Speaker 5>Right.

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<v Speaker 6>Yeah, Well that's a tough one.

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<v Speaker 1>What's the future of ground Round if any I know

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<v Speaker 1>we mentioned that one today. Is that gone for good?

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<v Speaker 5>Well?

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<v Speaker 3>It probably is, but you know, there again, there might

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<v Speaker 3>be one or two that are trying to resurrect it.

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<v Speaker 3>It's it's going to be tough though, I mean, competition

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<v Speaker 3>in that space is very hard, and so if you're

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<v Speaker 3>a restaurant. You don't have something unique, you don't have

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<v Speaker 3>something that draws guests, and it's going to be tough

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<v Speaker 3>to bring that back.

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<v Speaker 1>So so ground round was was I maybe I'm using

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<v Speaker 1>the wrong terminology here. Help me out. Family style restaurant, right,

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<v Speaker 1>family restaurant. Yes, kids, kids are welcome, So you could

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<v Speaker 1>go in there with your wife and you might have

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<v Speaker 1>a family with some kids next year. You knew, you

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<v Speaker 1>knew you took that chance. Did that hurt them or

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<v Speaker 1>I assumed that was the backbone of their their customer base?

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<v Speaker 3>You No, it was, And I mean we still have lots.

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<v Speaker 3>I mean there's friendlies, right, there's lots of great family dining.

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<v Speaker 3>You think about Chili's, you think about Applebee's, you think

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<v Speaker 3>about you know, there's still chains out there that that

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<v Speaker 3>cater to that family dining experience. Still offer a little

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<v Speaker 3>bit of alcohol. Obviously they have a bar right for

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<v Speaker 3>the dads and the moms, but you know there's still

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<v Speaker 3>a place for those. But you've got you've got to

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<v Speaker 3>provide a great experience. You've got to provide something that's differentiated,

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<v Speaker 3>and you've got to provide something that's going to make

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<v Speaker 3>those guests come back or unfortunately again, competition is pretty stiff.

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<v Speaker 1>Who's amongst those type restaurants, who's doing the best job

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<v Speaker 1>right now?

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<v Speaker 2>In your opinion?

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<v Speaker 3>Right now? Hands down, it's Chili's. You know, Chili's has

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<v Speaker 3>been able to not only keep the guests that remember

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<v Speaker 3>the Chilies of old. You know, you all know the jingle, right,

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<v Speaker 3>my baby back red jingle, but they've been able to

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<v Speaker 3>connect with the younger generation, the Gen z ers and

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<v Speaker 3>Gen xers. They're on TikTok on Instagram. They're showing, you know,

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<v Speaker 3>their appetite the plates where lots of kids can share

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<v Speaker 3>food and cheaply. They got a great ten ninety nine

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<v Speaker 3>deal that again screams value for folks that are you know,

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<v Speaker 3>they're looking at their wallets right now and saying, can

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<v Speaker 3>I go out? So Chili's is hitting on all cylinders

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<v Speaker 3>right now and doing a really great job in the

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<v Speaker 3>casual dining space.

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<v Speaker 1>All right, Glenn, we're getting close to the news here.

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<v Speaker 1>You got another question of comment.

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<v Speaker 6>Yeah, they have a first restaurant to give me a

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<v Speaker 6>braille menu. I still have a pro prosperity, even though

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<v Speaker 6>you know there's no more, there's no more.

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<v Speaker 2>Okay, and good.

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<v Speaker 6>Yeah, it was a traveling salesman in seventy three. We

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<v Speaker 6>went to the ground, round and framing him, and my

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<v Speaker 6>dad goes, do you guys throw tinut shells on the floor.

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<v Speaker 6>I'd kill my son if he did that.

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<v Speaker 1>Yeah, that's what they did. That's what they did. All right, Glenn,

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<v Speaker 1>appreciate the call, have a good one. Talk to you soon.

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<v Speaker 1>We got to take quick break here. We'll see you Sunday,

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<v Speaker 1>See you Sunday, Glenn. We're got to take quick break

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<v Speaker 1>six one, seven, two, five, four, ten, thirty six one

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<v Speaker 1>seven ninety there's a restaurant up here. Again you probably

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<v Speaker 1>are always familiar with this. We call them the ninety nine.

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<v Speaker 1>Their still doing fine, right, that's right.

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<v Speaker 3>They are very good.

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<v Speaker 1>And they're not compete I don't know which ones compete

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<v Speaker 1>with which ones. When we talk about a chili's, are

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<v Speaker 1>they in the same space as in ninety nine or

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<v Speaker 1>is that a difference?

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<v Speaker 2>Are they able to differentiate a different space?

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<v Speaker 3>They're they're slightly differentiated, right, because again they're they they've

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<v Speaker 3>done a little bit broader of a menu. They're a

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<v Speaker 3>little bit different clientele. But you know, again, it's it's

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<v Speaker 3>their shades of Gray at that point.

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<v Speaker 1>Gotcha, gotcha. My guest is the CEO of a company

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<v Speaker 1>called Bricks Holdings.

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<v Speaker 2>Uh.

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00:21:45.279 --> 00:21:50.200
<v Speaker 1>They are bringing Friendlies and have brought Friendlies out of bankruptcy,

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<v Speaker 1>so they will be coming back. We can talk about

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<v Speaker 1>your favorite restaurants if you'd like six one seven, two,

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<v Speaker 1>five four, ten thirty and we have a line open

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<v Speaker 1>at six one seven nine to take a very quick

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<v Speaker 1>break here back on night side right after the news radio.

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<v Speaker 1>All right, let's keep rolling here. My guest is Sharif Mitt. Yes,

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<v Speaker 1>he's the CEO of Bricks Holdings. They're a company that

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<v Speaker 1>really deals with restaurants, restaurants in trouble, and sometimes they

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<v Speaker 1>invest they take a company out of bankruptcy, a restaurant

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<v Speaker 1>out of bankruptcy, as they're doing with Friendlies. You were

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<v Speaker 1>going to see a revival of Friendlies and that's going

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<v Speaker 1>to make a lot of people happy. There were so

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<v Speaker 1>many different restaurants we could talk about. If you want

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<v Speaker 1>to raise a restaurant or ask a question about what

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<v Speaker 1>it's fate, you were more than welcome. The only lines

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<v Speaker 1>open six one seven, nine, three one, ten thirty and

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<v Speaker 1>you do not have to leave it here to New England.

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<v Speaker 2>Restaurants.

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<v Speaker 1>You can call from whatever part of the country you

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<v Speaker 1>want you would like. We had a lot of calls

425
00:22:47.720 --> 00:22:51.480
<v Speaker 1>from New Hampshire last hour, and we had a check

426
00:22:51.519 --> 00:22:54.640
<v Speaker 1>in earlier with Lauriot in Idaho, and as I mentioned,

427
00:22:54.720 --> 00:22:58.599
<v Speaker 1>Joan in Alaska called, let's go next to John little

428
00:22:58.599 --> 00:23:01.680
<v Speaker 1>closer to home. My friend John is right here in Boston. John,

429
00:23:01.759 --> 00:23:04.920
<v Speaker 1>you were next, You're Aline Sharif Mitt, Yes, go right ahead, John.

430
00:23:05.079 --> 00:23:08.480
<v Speaker 4>Yes, all right. One Shawn Howe Nihama, Yeah, how I

431
00:23:08.519 --> 00:23:13.519
<v Speaker 4>wanted to ask you if Ground Brown is back in Shrewsbury.

432
00:23:13.640 --> 00:23:15.920
<v Speaker 4>Is that correct Massachusetts?

433
00:23:17.319 --> 00:23:20.000
<v Speaker 3>Yeah, yes, I think there's one back.

434
00:23:21.039 --> 00:23:23.559
<v Speaker 4>I think they did. They bring back Bingo the clown

435
00:23:24.519 --> 00:23:26.480
<v Speaker 4>at that ground round that.

436
00:23:26.680 --> 00:23:27.160
<v Speaker 3>I don't know.

437
00:23:28.480 --> 00:23:31.279
<v Speaker 1>He's an expert in but you're you're getting into the

438
00:23:31.319 --> 00:23:32.240
<v Speaker 1>weeds a little bit.

439
00:23:34.759 --> 00:23:36.680
<v Speaker 4>Bingo the clown Stone And but you know what the

440
00:23:36.720 --> 00:23:37.319
<v Speaker 4>restaurant like.

441
00:23:38.079 --> 00:23:40.519
<v Speaker 1>Bingo may have may be at the retirement home at

442
00:23:40.519 --> 00:23:42.519
<v Speaker 1>this point if he was working in ninety three, that

443
00:23:43.599 --> 00:23:45.440
<v Speaker 1>a lot of wear and tear on clowns.

444
00:23:46.160 --> 00:23:50.160
<v Speaker 4>Yeah, yeah, I'm not actually I'm retired, but I'm still going.

445
00:23:51.039 --> 00:23:52.839
<v Speaker 4>But I mean, I'd like to see how Ad Johnson's

446
00:23:52.839 --> 00:23:56.079
<v Speaker 4>come back and uh, a good hot dog place like

447
00:23:56.160 --> 00:23:58.640
<v Speaker 4>Joe and Nemo's. Five hot dogs for a dollar?

448
00:24:00.279 --> 00:24:02.920
<v Speaker 3>Oh there they have?

449
00:24:04.480 --> 00:24:07.440
<v Speaker 4>How come no American food like hot dogs? There's nobody

450
00:24:07.480 --> 00:24:10.480
<v Speaker 4>really doing that. You know, hamburger joints all over, but

451
00:24:10.480 --> 00:24:12.920
<v Speaker 4>the hot dog is almost forgotten. A good hot dog,

452
00:24:13.000 --> 00:24:15.720
<v Speaker 4>the breadish toasted, a good quality bread, good quality.

453
00:24:15.720 --> 00:24:19.799
<v Speaker 1>So that was Howard Johnson's. Well, boys, that was Howard Johnson's.

454
00:24:19.839 --> 00:24:23.839
<v Speaker 1>That that was their their I thought, best best menu

455
00:24:23.920 --> 00:24:26.319
<v Speaker 1>it him. Now, isn't there Joe and Nemo's when they

456
00:24:26.359 --> 00:24:29.880
<v Speaker 1>do the hot dog eating competition down in New York

457
00:24:29.960 --> 00:24:31.319
<v Speaker 1>every every Fourth of July.

458
00:24:31.480 --> 00:24:33.039
<v Speaker 2>Is that a Joe and Nemo's location.

459
00:24:34.839 --> 00:24:36.839
<v Speaker 4>No, I mean they were in Boston.

460
00:24:37.480 --> 00:24:40.480
<v Speaker 1>Were in Boston. But what is the place where they

461
00:24:40.640 --> 00:24:43.480
<v Speaker 1>where they have where they gorged themselves with seventy five

462
00:24:43.519 --> 00:24:44.160
<v Speaker 1>hot dogs?

463
00:24:44.359 --> 00:24:46.359
<v Speaker 3>That's that's Nathan's Coney Island.

464
00:24:46.480 --> 00:24:46.920
<v Speaker 2>Nathan's.

465
00:24:46.920 --> 00:24:50.559
<v Speaker 1>Okay, yeah, so they got hot dog places, Yeah, okay, Nathan's.

466
00:24:50.200 --> 00:24:51.079
<v Speaker 2>On Coney Island.

467
00:24:51.279 --> 00:24:54.880
<v Speaker 4>Nobody's taken up hot dogs in Boston area, you know,

468
00:24:55.000 --> 00:24:56.799
<v Speaker 4>really specializing in a good hot dog.

469
00:24:57.839 --> 00:25:00.000
<v Speaker 1>I think I think that a lot of people are

470
00:25:00.240 --> 00:25:03.119
<v Speaker 1>kind of into healthier food john these days.

471
00:25:03.240 --> 00:25:03.640
<v Speaker 2>I think that.

472
00:25:03.839 --> 00:25:06.920
<v Speaker 4>Well, then me it could be a good quality with

473
00:25:07.559 --> 00:25:11.920
<v Speaker 4>you know, less preserve preservers and less processed gonna have

474
00:25:11.960 --> 00:25:13.319
<v Speaker 4>to be a bad.

475
00:25:13.599 --> 00:25:15.960
<v Speaker 1>Maybe there's some well, well you got you got Solly's

476
00:25:16.000 --> 00:25:18.759
<v Speaker 1>out of you got Solli's out on Castle Island. That's

477
00:25:19.000 --> 00:25:22.599
<v Speaker 1>that's your hot dog, goat place, go to place.

478
00:25:23.480 --> 00:25:25.599
<v Speaker 4>That's the only one I know of that's out of

479
00:25:25.640 --> 00:25:28.160
<v Speaker 4>the out of the way kind of down the cell Boston.

480
00:25:28.559 --> 00:25:31.279
<v Speaker 4>And by the way, Papa Gino's in Burlington, Massachusetts is

481
00:25:31.319 --> 00:25:32.119
<v Speaker 4>still open.

482
00:25:33.319 --> 00:25:33.720
<v Speaker 2>One of those.

483
00:25:35.000 --> 00:25:39.039
<v Speaker 1>So so I I assume sure in that situation, that

484
00:25:39.119 --> 00:25:42.000
<v Speaker 1>must be a franchise that has survived.

485
00:25:42.200 --> 00:25:43.200
<v Speaker 2>Is that correct?

486
00:25:43.480 --> 00:25:43.799
<v Speaker 6>They are?

487
00:25:44.039 --> 00:25:47.880
<v Speaker 3>Yeah, there's there's still franchisees that, yes, operate their locations

488
00:25:47.920 --> 00:25:50.359
<v Speaker 3>and and there's still a franchise or there's still you know,

489
00:25:50.400 --> 00:25:52.759
<v Speaker 3>the owner of the brand. But yeah, those are all

490
00:25:52.799 --> 00:25:54.079
<v Speaker 3>owner operator.

491
00:25:54.799 --> 00:25:59.640
<v Speaker 1>Those owner of So so those those are franchisees. How

492
00:25:59.680 --> 00:26:03.960
<v Speaker 1>do they get all of the ingredients and the type

493
00:26:03.960 --> 00:26:07.200
<v Speaker 1>of food that people come to expect from, whether it's

494
00:26:07.480 --> 00:26:09.440
<v Speaker 1>a ground round or a Papa Gino's.

495
00:26:09.759 --> 00:26:13.400
<v Speaker 2>Once the big corporate corporation disappears.

496
00:26:13.759 --> 00:26:16.480
<v Speaker 3>Well, no, there's there's still It's not like it disappears,

497
00:26:16.519 --> 00:26:19.279
<v Speaker 3>it just becomes a lot smaller, right, and so there's

498
00:26:19.319 --> 00:26:22.160
<v Speaker 3>still a group out there that helps support those franchisees.

499
00:26:22.640 --> 00:26:25.519
<v Speaker 3>They set up the supply contracts, they set up everything

500
00:26:25.559 --> 00:26:29.559
<v Speaker 3>that you know. Okay, individual unit needs to have absolutely.

501
00:26:29.079 --> 00:26:32.119
<v Speaker 1>Got you, got you? Okay, Johnny got another question? If

502
00:26:32.160 --> 00:26:33.519
<v Speaker 1>not going to move here, go ahead.

503
00:26:34.359 --> 00:26:34.599
<v Speaker 6>Yeah.

504
00:26:34.680 --> 00:26:36.519
<v Speaker 4>You think how Johnson could ever come back?

505
00:26:37.839 --> 00:26:38.440
<v Speaker 2>I don't think so.

506
00:26:38.599 --> 00:26:39.599
<v Speaker 1>The Orange don't.

507
00:26:40.240 --> 00:26:42.720
<v Speaker 3>Yeah, I don't think. I think that one is a brand.

508
00:26:43.079 --> 00:26:44.240
<v Speaker 4>People try to bring it back.

509
00:26:45.279 --> 00:26:47.519
<v Speaker 3>Not that one. It's too far gone unfortunately.

510
00:26:48.240 --> 00:26:50.000
<v Speaker 4>Oh yeah, I'd like to see that resurrected.

511
00:26:50.039 --> 00:26:51.079
<v Speaker 6>That was a real icon.

512
00:26:51.799 --> 00:26:54.440
<v Speaker 1>All right, John, appreciate you call. Thank you much, talk

513
00:26:54.599 --> 00:26:57.440
<v Speaker 1>talk soon, Thanks very much. Next up, we're gonna go

514
00:26:57.440 --> 00:27:00.400
<v Speaker 1>going to go to Linda in Worcester, Massachusetts. Into you

515
00:27:00.519 --> 00:27:02.200
<v Speaker 1>next on Night Side with Sharif Mit.

516
00:27:02.319 --> 00:27:05.720
<v Speaker 9>Yes, go right ahead, Yes, thank you for taking my

517
00:27:05.839 --> 00:27:09.680
<v Speaker 9>Faltyan I would like to ask I would like to

518
00:27:09.720 --> 00:27:19.000
<v Speaker 9>ask scherif why restaurant food has to be so salty.

519
00:27:16.039 --> 00:27:17.920
<v Speaker 1>Be so salty salty?

520
00:27:18.000 --> 00:27:21.440
<v Speaker 3>Yeah, yes, that's a great question.

521
00:27:21.920 --> 00:27:25.839
<v Speaker 9>Uh, I mean people don't want a lot of salt.

522
00:27:26.000 --> 00:27:28.880
<v Speaker 9>Can't take the salt out of the food. But if

523
00:27:28.920 --> 00:27:31.400
<v Speaker 9>you want more salt, you can always shake it on.

524
00:27:32.200 --> 00:27:34.960
<v Speaker 1>Well, they may be a preservative aspect of that, doesn't

525
00:27:35.000 --> 00:27:36.160
<v Speaker 1>salt preserve food?

526
00:27:36.240 --> 00:27:37.759
<v Speaker 2>I mean maybe some of the.

527
00:27:37.759 --> 00:27:43.440
<v Speaker 9>Restaurants salt, and she preserved that much.

528
00:27:43.759 --> 00:27:47.160
<v Speaker 1>Let's see what Sharif says Linda. We he have the complaints.

529
00:27:47.480 --> 00:27:48.799
<v Speaker 1>Let's let's get an answer for you.

530
00:27:49.759 --> 00:27:52.720
<v Speaker 3>It shouldn't be that salty. So my my advice to

531
00:27:52.759 --> 00:27:55.440
<v Speaker 3>you is you're going to the wrong places. Uh. So

532
00:27:55.480 --> 00:27:58.920
<v Speaker 3>there's lots of better restaurants that don't pile on the salt.

533
00:27:59.400 --> 00:28:01.319
<v Speaker 3>I agree with you, there's no reason for it.

534
00:28:02.039 --> 00:28:02.160
<v Speaker 8>Uh.

535
00:28:02.400 --> 00:28:05.519
<v Speaker 3>And hopefully you'll you'll make it to a Friendly near

536
00:28:05.559 --> 00:28:07.960
<v Speaker 3>you because we don't use a lot of salt at all.

537
00:28:08.319 --> 00:28:11.799
<v Speaker 3>We allow the guests to put it out.

538
00:28:11.279 --> 00:28:14.200
<v Speaker 9>I did used to like to go to go to Friendly.

539
00:28:14.519 --> 00:28:16.839
<v Speaker 9>I think the way they went wrong was when they

540
00:28:16.880 --> 00:28:19.920
<v Speaker 9>started making the menu too long, I started bringing in

541
00:28:20.079 --> 00:28:21.319
<v Speaker 9>other foods.

542
00:28:21.839 --> 00:28:22.279
<v Speaker 4>I agree.

543
00:28:23.599 --> 00:28:26.960
<v Speaker 9>Yes, when they were just the sandwich and the ice

544
00:28:27.039 --> 00:28:31.720
<v Speaker 9>cream and the burghers were delicious. That went very well.

545
00:28:32.480 --> 00:28:37.799
<v Speaker 9>But the last time, the last time I went to Pepperginos,

546
00:28:37.799 --> 00:28:40.319
<v Speaker 9>and I always liked Peppaginos. So the last time my

547
00:28:40.400 --> 00:28:44.880
<v Speaker 9>sister I went we had chicken palm and a pizza

548
00:28:44.880 --> 00:28:47.759
<v Speaker 9>slice of pizza and I said that was so salty

549
00:28:48.119 --> 00:28:50.640
<v Speaker 9>my mouth actually burned, and I said, you know, I'm

550
00:28:50.640 --> 00:28:51.359
<v Speaker 9>not coming.

551
00:28:51.119 --> 00:28:55.359
<v Speaker 3>Back, all right, but there you go.

552
00:28:55.920 --> 00:28:58.880
<v Speaker 9>I know that if you get things with a water cheese,

553
00:28:59.079 --> 00:29:02.119
<v Speaker 9>cheese is unfortunately pretty solved.

554
00:29:02.960 --> 00:29:03.359
<v Speaker 6>It is.

555
00:29:03.559 --> 00:29:05.880
<v Speaker 7>Yes, I don't know, and I don't.

556
00:29:05.759 --> 00:29:11.480
<v Speaker 9>Know what kind of restaurants I'm gonna have to go to, Linda, What.

557
00:29:11.279 --> 00:29:13.279
<v Speaker 2>What restaurants do you go to today? You know?

558
00:29:15.920 --> 00:29:16.119
<v Speaker 7>What?

559
00:29:16.119 --> 00:29:18.559
<v Speaker 2>What? What change do you like? What change do you like?

560
00:29:20.359 --> 00:29:22.279
<v Speaker 1>Trying to get a question named with Linda's kind of

561
00:29:22.319 --> 00:29:23.960
<v Speaker 1>tough Linda, can you hear me?

562
00:29:24.920 --> 00:29:25.119
<v Speaker 2>Yes?

563
00:29:25.240 --> 00:29:27.559
<v Speaker 6>Not what?

564
00:29:27.559 --> 00:29:30.559
<v Speaker 1>What? What restaurant chains do you like today? Are there

565
00:29:30.599 --> 00:29:31.640
<v Speaker 1>any out there you like?

566
00:29:35.240 --> 00:29:39.400
<v Speaker 9>I can't think. Well, Texas Roadhouse isn't too bad. If

567
00:29:39.440 --> 00:29:43.680
<v Speaker 9>you get okay, you know the potato and mistake, it's

568
00:29:43.720 --> 00:29:45.200
<v Speaker 9>not too bad.

569
00:29:44.480 --> 00:29:46.599
<v Speaker 2>It okay, that's good?

570
00:29:48.000 --> 00:29:50.880
<v Speaker 1>Well, all right, all right, Linda gonna let you run

571
00:29:50.920 --> 00:29:52.400
<v Speaker 1>him up my brake, So I gotta let you go.

572
00:29:52.519 --> 00:29:55.480
<v Speaker 1>Thanks so much for calling, and we will always remember

573
00:29:55.759 --> 00:30:04.559
<v Speaker 1>Linda is a salty call caller. Thanks Linda, good night,

574
00:30:05.440 --> 00:30:09.119
<v Speaker 1>quick Break. Coming up, final segment with Sharif mid Yes,

575
00:30:09.240 --> 00:30:12.759
<v Speaker 1>the CEO of Bricks Holdings. They are bringing Friendlies back.

576
00:30:12.799 --> 00:30:15.599
<v Speaker 1>And I got to tell you something. I'm delighted because

577
00:30:15.640 --> 00:30:19.279
<v Speaker 1>that was one restaurant who was always clean. They had

578
00:30:19.279 --> 00:30:23.799
<v Speaker 1>a great reputation. I'm trying to remember. They had a

579
00:30:23.920 --> 00:30:29.720
<v Speaker 1>beautiful location on the turnpike where they were founded. Was

580
00:30:29.759 --> 00:30:32.640
<v Speaker 1>that Long Meadow or what town was that in? Someone

581
00:30:32.720 --> 00:30:36.079
<v Speaker 1>must remember they had these hedges that said Friendlies and

582
00:30:36.160 --> 00:30:39.000
<v Speaker 1>whenever you rode out on the pike, it up by Springfield.

583
00:30:39.039 --> 00:30:39.440
<v Speaker 2>You saw that.

584
00:30:39.519 --> 00:30:41.799
<v Speaker 1>You happen to remember that, Sharif.

585
00:30:41.480 --> 00:30:45.599
<v Speaker 3>Or no, well, Wilmingham, Wilbraham.

586
00:30:46.200 --> 00:30:50.880
<v Speaker 1>Wham yea Wilbraham, thank you. Okay, that's the that is

587
00:30:50.920 --> 00:30:54.160
<v Speaker 1>the Yeah, that's where they were founded. What did they

588
00:30:54.200 --> 00:30:56.960
<v Speaker 1>top out at in terms of restaurants around the country.

589
00:30:56.960 --> 00:30:59.079
<v Speaker 1>What was the biggest number they ever had?

590
00:31:00.240 --> 00:31:03.920
<v Speaker 3>Oh boy, I think they were up to well over

591
00:31:04.079 --> 00:31:05.960
<v Speaker 3>six hundred seven hundred restaurants.

592
00:31:06.599 --> 00:31:09.240
<v Speaker 2>Man, And they were when you guys.

593
00:31:09.720 --> 00:31:10.720
<v Speaker 3>West As Ohio.

594
00:31:10.920 --> 00:31:14.599
<v Speaker 1>Yeah, yeah, And you told me today, I think that

595
00:31:14.759 --> 00:31:18.319
<v Speaker 1>you're going to end up with getting about one hundred

596
00:31:18.319 --> 00:31:22.279
<v Speaker 1>and ten locations up and running. So let's wish all

597
00:31:22.319 --> 00:31:24.319
<v Speaker 1>the success where we got a bunch of phone callers

598
00:31:24.359 --> 00:31:25.920
<v Speaker 1>who want to talk to you. So we got one

599
00:31:25.960 --> 00:31:28.359
<v Speaker 1>segment and we'll let you go at midnight. I promised

600
00:31:28.400 --> 00:31:31.480
<v Speaker 1>this has been a great segment. I really do appreciate

601
00:31:31.519 --> 00:31:34.519
<v Speaker 1>the callers on some topics like this. We'll take a

602
00:31:34.559 --> 00:31:37.519
<v Speaker 1>quick break, coming right back on Nightside. Doreen will lead

603
00:31:37.559 --> 00:31:40.240
<v Speaker 1>us off. We got Michael, Jean and Jamie will get

604
00:31:40.279 --> 00:31:43.160
<v Speaker 1>you all on. I promise stay right there back on Nightside.

605
00:31:43.960 --> 00:31:47.240
<v Speaker 1>You're on night Side with Dan Ray on w Z

606
00:31:47.680 --> 00:31:52.440
<v Speaker 1>Boston's news radio. Back to the phones we go. My

607
00:31:52.519 --> 00:31:56.599
<v Speaker 1>guest is Sharif Mitt. Yes, he's the CEO of Bricks Holdings.

608
00:31:56.680 --> 00:32:01.160
<v Speaker 1>They are the company that's bringing Friendlies restaurants back to life.

609
00:32:01.880 --> 00:32:05.200
<v Speaker 1>And there are other restaurants that are trying to work

610
00:32:05.240 --> 00:32:09.400
<v Speaker 1>their way out of bankruptcy, and we mentioned some of

611
00:32:09.400 --> 00:32:12.359
<v Speaker 1>them earlier. Feel free to ask any question about any

612
00:32:12.400 --> 00:32:15.440
<v Speaker 1>restaurants you like. Let me go to Doreen. Doreen, welcome

613
00:32:15.480 --> 00:32:17.279
<v Speaker 1>you next time Nightsager righthead, Doreen.

614
00:32:17.960 --> 00:32:23.240
<v Speaker 8>Hi, Dan and Charif's guest. My favorite I have to say,

615
00:32:23.880 --> 00:32:26.559
<v Speaker 8>and back in the day, I love Friendlies.

616
00:32:27.920 --> 00:32:28.759
<v Speaker 3>Thank you.

617
00:32:28.759 --> 00:32:30.839
<v Speaker 1>You're talking to the guy that's going to be running

618
00:32:30.839 --> 00:32:33.799
<v Speaker 1>Friendlies here, so you go right ahead, and.

619
00:32:33.880 --> 00:32:35.000
<v Speaker 4>He better.

620
00:32:36.200 --> 00:32:44.440
<v Speaker 8>Put back on the menu line and raspberry Ricky hy Rickys.

621
00:32:44.519 --> 00:32:47.559
<v Speaker 1>Yeah, okay, what about that cherif they coming back to

622
00:32:47.759 --> 00:32:48.039
<v Speaker 1>or no.

623
00:32:48.920 --> 00:32:53.559
<v Speaker 3>Well, I'm in Raspberry. I will get that to my chef's,

624
00:32:53.559 --> 00:32:55.400
<v Speaker 3>my culinary team tomorrow.

625
00:32:56.920 --> 00:33:00.680
<v Speaker 8>You know why because they were known to have the

626
00:33:00.720 --> 00:33:05.960
<v Speaker 8>best ones, and I always went in friendlies for the

627
00:33:06.000 --> 00:33:13.839
<v Speaker 8>great American sandwich and a raspberry Rookie and the best

628
00:33:13.920 --> 00:33:18.559
<v Speaker 8>location MEDSFID, Massachusetts.

629
00:33:18.680 --> 00:33:22.640
<v Speaker 3>Very good. I love it, Thank you, thank you. It's

630
00:33:22.680 --> 00:33:23.359
<v Speaker 3>great to hear.

631
00:33:23.720 --> 00:33:27.880
<v Speaker 8>I also loved the ninety nine restaurant. It caters to

632
00:33:28.000 --> 00:33:29.400
<v Speaker 8>everybody's needs.

633
00:33:29.799 --> 00:33:33.200
<v Speaker 9>And plus the kids eat free when the Red Sox win.

634
00:33:33.720 --> 00:33:35.000
<v Speaker 7>But tonight they lost.

635
00:33:35.599 --> 00:33:40.200
<v Speaker 1>Yeah, there's no free free for ninety nine restaurant tonight,

636
00:33:40.279 --> 00:33:42.960
<v Speaker 1>that's for sure. Dorry, thank you much. Is always great

637
00:33:42.960 --> 00:33:45.599
<v Speaker 1>to hear your voice. We'll talk soon, okay, thank you.

638
00:33:46.319 --> 00:33:49.440
<v Speaker 1>All right, let me go to Gene in every Gene.

639
00:33:49.480 --> 00:33:51.799
<v Speaker 1>We gotta be quick because we're running out of time.

640
00:33:51.880 --> 00:33:54.920
<v Speaker 10>Go right ahead, Gene, all right, thank you so well. No,

641
00:33:55.279 --> 00:33:59.920
<v Speaker 10>there were two places. I can't find a deli any

642
00:34:00.079 --> 00:34:03.680
<v Speaker 10>where anymore. Okay. I love the deli in the nice

643
00:34:03.720 --> 00:34:04.759
<v Speaker 10>comb beef sandwich.

644
00:34:05.440 --> 00:34:11.119
<v Speaker 1>Yeah, well, deli, my guest is not a deli guy here,

645
00:34:11.239 --> 00:34:12.440
<v Speaker 1>just so you know, go ahead.

646
00:34:13.079 --> 00:34:17.159
<v Speaker 10>And the other thing was in Boston on Cambridge Street,

647
00:34:17.239 --> 00:34:20.039
<v Speaker 10>near where I worked. There was a restaurant there and

648
00:34:20.079 --> 00:34:23.400
<v Speaker 10>all they cooked was Turkey's fresh turkeys. You could get

649
00:34:23.480 --> 00:34:26.760
<v Speaker 10>turkey sandwich, you could get turkey dinner with stuffing. That's

650
00:34:26.880 --> 00:34:27.679
<v Speaker 10>just Boston.

651
00:34:27.800 --> 00:34:29.800
<v Speaker 1>Is that Boston Chicken you were talking about?

652
00:34:30.280 --> 00:34:32.440
<v Speaker 10>No, it was another one, but that one was pretty

653
00:34:32.480 --> 00:34:33.519
<v Speaker 10>good at the time too.

654
00:34:33.920 --> 00:34:36.360
<v Speaker 1>But what happened let me let me ask you, serif,

655
00:34:37.159 --> 00:34:42.119
<v Speaker 1>is Boston Chicken still around her? Has that gone the way?

656
00:34:42.480 --> 00:34:42.679
<v Speaker 3>Yeah?

657
00:34:42.800 --> 00:34:46.039
<v Speaker 2>That was That was a decent restaurant. I thought.

658
00:34:46.159 --> 00:34:49.800
<v Speaker 1>I thought Boston Chicken. I was surprised that didn't didn't last.

659
00:34:50.400 --> 00:34:55.679
<v Speaker 10>It was a good yeah, but I do miss that

660
00:34:55.719 --> 00:35:00.480
<v Speaker 10>Turkey's restaurant. All they made was turkeys all day, Turkey sandwich, dinner.

661
00:35:00.920 --> 00:35:04.639
<v Speaker 10>I'm great, vegetable whatever you want so great fresh.

662
00:35:04.679 --> 00:35:06.880
<v Speaker 1>Well, Gene, you know what, maybe the symbol is going

663
00:35:06.960 --> 00:35:08.960
<v Speaker 1>to call before the night is out and tell us

664
00:35:09.000 --> 00:35:11.199
<v Speaker 1>the name of it and refresh your recollection.

665
00:35:11.639 --> 00:35:13.679
<v Speaker 2>I gotta keep v tea. You got a whole bunch

666
00:35:13.719 --> 00:35:15.679
<v Speaker 2>of you too.

667
00:35:15.760 --> 00:35:18.280
<v Speaker 1>Let's go to Michael and Boston. Michael, you're next on Nightside.

668
00:35:18.320 --> 00:35:20.840
<v Speaker 1>Go right ahead. You're on with my guest Jarif mityas

669
00:35:20.880 --> 00:35:25.599
<v Speaker 1>the CEO of Bricks Holdings. They're bringing Friendlies out, the

670
00:35:25.800 --> 00:35:29.519
<v Speaker 1>reviving Friendlies. We're going to see more friendly restaurants. Go ahead,

671
00:35:29.679 --> 00:35:30.559
<v Speaker 1>good Michael.

672
00:35:30.559 --> 00:35:31.119
<v Speaker 4>Good evening.

673
00:35:31.760 --> 00:35:34.480
<v Speaker 5>I do have my favorite restaurants in Boston that are

674
00:35:34.599 --> 00:35:38.000
<v Speaker 5>in walking distance, and I like them for various reasons.

675
00:35:38.440 --> 00:35:43.519
<v Speaker 5>And I do remember Friendlies. I didn't eat there that much.

676
00:35:44.239 --> 00:35:47.760
<v Speaker 5>I drank there was ice cream, sodas. Maybe I don't

677
00:35:49.000 --> 00:35:54.679
<v Speaker 5>your menu, but I'm wondering with the new restaurants Friendlies,

678
00:35:55.239 --> 00:35:58.599
<v Speaker 5>how will it be different? How do you expect them

679
00:35:58.599 --> 00:36:02.039
<v Speaker 5>to continue? Is there a gimmick there? Are you going

680
00:36:02.079 --> 00:36:05.400
<v Speaker 5>to have drastically lower prices? Are you going to have

681
00:36:05.519 --> 00:36:09.400
<v Speaker 5>healthy health foods? Are you going to have what? What

682
00:36:09.480 --> 00:36:13.079
<v Speaker 5>will the menu be at the new Friendlies?

683
00:36:14.119 --> 00:36:16.760
<v Speaker 3>Yeah, that's a great question. So I think what we're

684
00:36:16.840 --> 00:36:19.639
<v Speaker 3>what we're doing right now in our Friendlies restaurants is

685
00:36:19.840 --> 00:36:23.199
<v Speaker 3>it's a nod to the past. Right. So you heard

686
00:36:23.280 --> 00:36:25.960
<v Speaker 3>kind of the Great American sandwich that's that's on the

687
00:36:26.039 --> 00:36:29.360
<v Speaker 3>tuna roll that people loved, the you know, the the

688
00:36:29.880 --> 00:36:33.159
<v Speaker 3>you know the the the fribbles, right, where are the shakes?

689
00:36:33.159 --> 00:36:36.320
<v Speaker 3>The cone head Sundays. So those items that people loved

690
00:36:36.400 --> 00:36:39.440
<v Speaker 3>from the past, we have to retain, but we also

691
00:36:39.480 --> 00:36:41.800
<v Speaker 3>then add new. So to your point, we've added some

692
00:36:41.920 --> 00:36:45.280
<v Speaker 3>salads because some folks want to eat healthier. We've added

693
00:36:45.360 --> 00:36:48.840
<v Speaker 3>some you know, better entrees, right because people want to

694
00:36:48.840 --> 00:36:51.079
<v Speaker 3>have a little bit nicer meal. But still add an

695
00:36:51.119 --> 00:36:53.920
<v Speaker 3>affordable price. To your point, right, we're still got to

696
00:36:53.960 --> 00:36:56.679
<v Speaker 3>be able to be a family of four less than

697
00:36:56.679 --> 00:36:59.519
<v Speaker 3>one hundred dollars, right, and so you've got to be

698
00:36:59.559 --> 00:37:02.360
<v Speaker 3>able to they'll beat the people and meet the families

699
00:37:02.360 --> 00:37:04.360
<v Speaker 3>and make it a great place to bring your kids.

700
00:37:04.679 --> 00:37:07.800
<v Speaker 3>And so a nod to the past, with some additions

701
00:37:07.840 --> 00:37:12.760
<v Speaker 3>to the new, keeping it affordable, but always ensuring we

702
00:37:12.840 --> 00:37:14.679
<v Speaker 3>know who we are and where were Who we are

703
00:37:14.760 --> 00:37:17.480
<v Speaker 3>is a great family restaurant that serves amazing ice cream,

704
00:37:17.920 --> 00:37:22.079
<v Speaker 3>great burgers and sandwiches, and even our senior citizens discount

705
00:37:22.119 --> 00:37:22.440
<v Speaker 3>is back.

706
00:37:22.960 --> 00:37:26.239
<v Speaker 1>So uniforms on the on the wait staff got to

707
00:37:26.280 --> 00:37:26.719
<v Speaker 1>be the same.

708
00:37:27.840 --> 00:37:30.360
<v Speaker 3>Yeah, yeah, it's still a nod to the So there's

709
00:37:30.360 --> 00:37:31.360
<v Speaker 3>still missal.

710
00:37:32.880 --> 00:37:36.159
<v Speaker 1>Right exactly, Michael, great, great questions, Michael, thank you.

711
00:37:36.199 --> 00:37:37.239
<v Speaker 2>I got to keep rolling here.

712
00:37:37.280 --> 00:37:40.440
<v Speaker 4>Okay, thank you, very good luck, thank you, you're welcome.

713
00:37:40.559 --> 00:37:42.519
<v Speaker 1>Let me go to Jamie and Worcester. Jamie gonna get

714
00:37:42.559 --> 00:37:45.199
<v Speaker 1>you and one more in. Go ahead, Jamie, you're always shy,

715
00:37:45.480 --> 00:37:46.280
<v Speaker 1>Go right ahead.

716
00:37:46.639 --> 00:37:50.119
<v Speaker 11>Okay, I'll be very saft. The one who Carl said

717
00:37:50.119 --> 00:37:52.519
<v Speaker 11>there is no good hot dog places anymore. I don't

718
00:37:52.519 --> 00:37:54.239
<v Speaker 11>know if you knows in the list of is Coney

719
00:37:54.320 --> 00:37:57.519
<v Speaker 11>Island hot and if you go where into Spencer is

720
00:37:58.239 --> 00:38:02.039
<v Speaker 11>hut on in Those are two places I've been around

721
00:38:02.079 --> 00:38:02.760
<v Speaker 11>for a long time.

722
00:38:03.519 --> 00:38:07.840
<v Speaker 1>Well, I'm hoping that John from Boston has made a

723
00:38:07.880 --> 00:38:09.280
<v Speaker 1>note of that.

724
00:38:09.280 --> 00:38:10.599
<v Speaker 2>That's that we have.

725
00:38:10.719 --> 00:38:13.719
<v Speaker 1>We have Sully's out there on Castle Island, which is

726
00:38:13.800 --> 00:38:17.599
<v Speaker 1>known for its hot dogs, no doubt. That's one of

727
00:38:17.599 --> 00:38:19.559
<v Speaker 1>the first signs of spring when they open.

728
00:38:19.440 --> 00:38:22.960
<v Speaker 11>Up right exactly and the other thing is out there.

729
00:38:23.119 --> 00:38:25.320
<v Speaker 11>The friendly is gonna come back for it all only

730
00:38:25.400 --> 00:38:26.440
<v Speaker 11>Western disappeared.

731
00:38:27.800 --> 00:38:30.840
<v Speaker 3>Yeah, Unfortunately that store closed before we had a chance

732
00:38:30.880 --> 00:38:33.559
<v Speaker 3>to resurrect it. So we're we're looking at a lot

733
00:38:33.599 --> 00:38:35.960
<v Speaker 3>of news, a lot of more, lot more sites in

734
00:38:35.960 --> 00:38:38.800
<v Speaker 3>New England. We obviously know Massachusetts and the folks in

735
00:38:38.840 --> 00:38:42.280
<v Speaker 3>Massachusetts loved friendlies. A lot of them had to go

736
00:38:42.320 --> 00:38:45.760
<v Speaker 3>away during the bankruptcy. We're we're looking to bring back

737
00:38:45.800 --> 00:38:48.239
<v Speaker 3>a lot more Friendlies into Massachusetts.

738
00:38:49.119 --> 00:38:50.519
<v Speaker 2>All right, it's good news.

739
00:38:50.719 --> 00:38:54.119
<v Speaker 1>Good thanks, Jamie, appreciated last one of the night. Tim

740
00:38:54.239 --> 00:38:56.519
<v Speaker 1>got about thirty seconds for you. What can you do

741
00:38:56.559 --> 00:38:57.159
<v Speaker 1>with it, buddy?

742
00:38:58.480 --> 00:39:01.880
<v Speaker 7>My favorite family you ever was a fishing a jig sandwich.

743
00:39:01.880 --> 00:39:04.760
<v Speaker 7>It was a fish sandwich, French fries.

744
00:39:04.559 --> 00:39:09.000
<v Speaker 3>And coal flaw. And you got it on the what's

745
00:39:09.800 --> 00:39:12.400
<v Speaker 3>it's on the menu. It's on the menu.

746
00:39:13.559 --> 00:39:15.360
<v Speaker 4>I can't wait. Do I miss that?

747
00:39:18.199 --> 00:39:18.639
<v Speaker 1>All right?

748
00:39:18.800 --> 00:39:19.760
<v Speaker 4>Well and.

749
00:39:22.239 --> 00:39:23.440
<v Speaker 3>Perfect well you got you.

750
00:39:23.480 --> 00:39:26.519
<v Speaker 1>Got one in Pboty right now, we're told Tim, so

751
00:39:27.000 --> 00:39:27.840
<v Speaker 1>it fairly close.

752
00:39:29.280 --> 00:39:35.880
<v Speaker 3>Yeah, yeah, yeah, go to Peabty the fishing with jigs

753
00:39:35.920 --> 00:39:36.400
<v Speaker 3>on the menu.

754
00:39:37.400 --> 00:39:38.199
<v Speaker 4>I can't wait.

755
00:39:38.800 --> 00:39:39.360
<v Speaker 2>You got it.

756
00:39:39.440 --> 00:39:42.840
<v Speaker 1>You got it, Jim. We'll see you Sunday. We'll see

757
00:39:42.880 --> 00:39:45.159
<v Speaker 1>you Sunday at the brunch. Thanks Tim, talk to you soon.

758
00:39:46.159 --> 00:39:49.599
<v Speaker 1>I enjoyed this very much. Sure if I want to

759
00:39:49.599 --> 00:39:52.159
<v Speaker 1>thank you for the time you spent tonight, and I

760
00:39:52.559 --> 00:39:57.800
<v Speaker 1>want to thank you for bringing back Friendlies website. Folks

761
00:39:57.800 --> 00:40:00.800
<v Speaker 1>can kind of keep track of the process here real quickly.

762
00:40:00.800 --> 00:40:02.199
<v Speaker 2>I got about ten seconds left.

763
00:40:02.920 --> 00:40:05.440
<v Speaker 3>Yeah, at Friendlies Restaurants dot Com.

764
00:40:05.559 --> 00:40:06.280
<v Speaker 4>Just that's perfect.

765
00:40:06.440 --> 00:40:07.639
<v Speaker 3>Come and join us.

766
00:40:08.159 --> 00:40:10.360
<v Speaker 1>Sure if I enjoyed it immensely. Thank you so much.

767
00:40:10.480 --> 00:40:12.280
<v Speaker 1>We'll talk again. Okay, we'll keep in touch.

768
00:40:12.400 --> 00:40:14.480
<v Speaker 2>Thank you very much. Rob Brooks.

769
00:40:14.480 --> 00:40:17.639
<v Speaker 1>Great job, Marita, great job, good calls, good thanks to

770
00:40:17.679 --> 00:40:20.039
<v Speaker 1>the listeners. All dogs, all cats, all pets go to heaven.

771
00:40:20.079 --> 00:40:22.960
<v Speaker 1>That's my Pelle, Charlie Rays, who passed fifteen years ago

772
00:40:23.039 --> 00:40:25.079
<v Speaker 1>in February. That's why your pets are who have passed.

773
00:40:25.079 --> 00:40:27.159
<v Speaker 1>They loved you and you love them. I do believe

774
00:40:27.199 --> 00:40:29.079
<v Speaker 1>you'll see them again. We'll see you again tomorrow night.

775
00:40:29.119 --> 00:40:31.760
<v Speaker 1>I'll see you tomorrow night at eight Marina's here at

776
00:40:32.000 --> 00:40:34.719
<v Speaker 1>four point thirty Tomorrow afternoon, I will be on nightside

777
00:40:34.760 --> 00:40:37.119
<v Speaker 1>on Facebook. Nice out with Dan Ray in about a

778
00:40:37.159 --> 00:40:37.719
<v Speaker 1>couple of minutes.

779
00:40:37.760 --> 00:40:38.239
<v Speaker 2>See you there,
