WEBVTT 1 00:00:00.160 --> 00:00:03.439 One of the first sponsors of The Fork Report and 2 00:00:03.600 --> 00:00:07.639 one of the first partners on the show was Stonefire Grill, 3 00:00:08.519 --> 00:00:12.240 and they have such a great local story and they've 4 00:00:12.279 --> 00:00:15.480 grown to twelve locations now and you can find them 5 00:00:15.480 --> 00:00:17.519 all over the place. And I still when I find 6 00:00:17.519 --> 00:00:20.679 people that haven't tried them, I want to slap them, 7 00:00:20.679 --> 00:00:22.000 but in the best way possible. 8 00:00:22.399 --> 00:00:22.960 Irvine. 9 00:00:23.960 --> 00:00:29.519 You know Lakewood, Valencia, West Hills, Pasadena. There in Hastings Ranch, 10 00:00:30.039 --> 00:00:33.439 Thousand Oaks. That's close to my family and where I 11 00:00:33.479 --> 00:00:35.799 grew up. So I've used that one many many times. 12 00:00:35.840 --> 00:00:43.719 Fountain Valley, Chatsworth, Rancho Cucamonga, Torrents, Ventura Brea. So you 13 00:00:43.880 --> 00:00:46.880 got a lot of options, and you can find that 14 00:00:46.920 --> 00:00:51.600 out at Stonefiregrill dot com, Stonefiregrill dot com. But today 15 00:00:52.200 --> 00:00:54.560 we thought let's do a deep dive. We have an 16 00:00:54.600 --> 00:00:58.280 opportunity before the big game to remind you where you 17 00:00:58.280 --> 00:01:02.679 can get some fantastic foods. So David Youngberg is with 18 00:01:02.759 --> 00:01:06.000 us today. You are the CEO. I am look at 19 00:01:06.000 --> 00:01:09.840 you big man on campus and I hear look at 20 00:01:09.879 --> 00:01:12.439 you your your your triathlete. 21 00:01:13.159 --> 00:01:15.239 Oh wow, you must have looked me up. Yes, yes, 22 00:01:15.359 --> 00:01:15.640 I do. 23 00:01:15.719 --> 00:01:16.319 My homework. 24 00:01:16.400 --> 00:01:19.640 You're gonna say triathlete, you have to say iron Man, trifling. 25 00:01:23.439 --> 00:01:28.359 Wowkle this is my place. I was just putting. 26 00:01:28.560 --> 00:01:31.519 Oh no, no, no, no, no, all. I love it. 27 00:01:31.560 --> 00:01:33.680 I'm gonna try athlete too, because I'm gonna try that. 28 00:01:34.079 --> 00:01:35.920 I'm gonna try that dish there. I'm gonna try a 29 00:01:35.920 --> 00:01:36.519 little bit of that. 30 00:01:36.760 --> 00:01:39.640 I love that. I love that. Trithlete it was I'm 31 00:01:39.680 --> 00:01:41.079 a decathlete. 32 00:01:40.439 --> 00:01:44.680 Of food, right, I'm gonna try both ten dishes today. 33 00:01:44.879 --> 00:01:51.560 So that's that's the triathlete is the big three. It's swimming, biking, yes, wow, yeah. 34 00:01:52.079 --> 00:01:54.120 So who's chasing you because that's the only time I 35 00:01:54.159 --> 00:01:55.840 would do any of those things. 36 00:01:56.079 --> 00:01:58.719 No one's chasing you. The beauty, I know dogs. 37 00:02:00.439 --> 00:02:02.200 The beauty I think of the sport is it's you're 38 00:02:02.280 --> 00:02:05.480 challenging yourself, like I know we're here to talk about restaurants, 39 00:02:05.480 --> 00:02:08.719 but both against leadership and everything else. And you know 40 00:02:08.879 --> 00:02:11.599 I got into it. I did my first iron Man 41 00:02:11.639 --> 00:02:14.800 at fifty, so that was eight years ago. So I 42 00:02:15.080 --> 00:02:18.400 at fifty, I am look at you and it's I think. 43 00:02:18.439 --> 00:02:19.719 The thing I love about it. The thing I love 44 00:02:19.719 --> 00:02:22.159 about the sport is it's all it's all about you. 45 00:02:22.159 --> 00:02:22.280 You. 46 00:02:22.360 --> 00:02:24.680 It's you against you, it's you against nobody else and 47 00:02:24.719 --> 00:02:27.520 the and the environment and everything. And honestly, what it 48 00:02:27.560 --> 00:02:29.639 does is it helps me stay fit so I can 49 00:02:29.680 --> 00:02:31.840 eat as much food as I possibly can. 50 00:02:32.080 --> 00:02:34.800 Okay, hold on writing a list of reasons why I 51 00:02:34.879 --> 00:02:36.520 gave you. It might take me a minute. 52 00:02:37.080 --> 00:02:40.120 My friends, my friends call me a food enabler. So 53 00:02:40.159 --> 00:02:42.520 whenever we go out to restaurants, whenever we got to dinner, 54 00:02:42.560 --> 00:02:43.840 I will be the one that'll look at the menu 55 00:02:43.879 --> 00:02:45.560 and they'll be like, Dave, go ahead and order. I'm like, 56 00:02:45.560 --> 00:02:47.039 we got to have this, We got to have that. 57 00:02:47.639 --> 00:02:50.039 I love food. That's why I love your show. I 58 00:02:50.039 --> 00:02:52.120 love listening to it. I love the premise of everything 59 00:02:52.159 --> 00:02:55.240 you do because food is like what brings people together 60 00:02:55.400 --> 00:02:57.360 and it's fantastic. 61 00:02:56.719 --> 00:02:58.080 And ain't it though. 62 00:02:58.360 --> 00:03:00.879 I mean, it's just one of those things treaties like 63 00:03:01.000 --> 00:03:06.159 wars have been, you know, concluded over meals. I mean, 64 00:03:06.199 --> 00:03:08.639 it's always been this, you know, breaking bread. And we 65 00:03:08.680 --> 00:03:12.919 talk about this on the show that the word companion, 66 00:03:13.120 --> 00:03:14.159 the root word is pan. 67 00:03:14.240 --> 00:03:17.159 It's bread. It is one you break bread with my companion. 68 00:03:17.240 --> 00:03:20.639 So it's one of the things that actually I fell 69 00:03:20.639 --> 00:03:23.800 in love with with Stone Fire grilled the attitude and 70 00:03:24.039 --> 00:03:28.800 the a family style environment in the actual location. So 71 00:03:28.879 --> 00:03:32.319 you go in and you know, you could grab your plates, 72 00:03:32.319 --> 00:03:34.080 you can do whatever, you can do. All these things. Now, 73 00:03:34.080 --> 00:03:38.199 I know there was there's been changes throughout with the 74 00:03:38.240 --> 00:03:42.000 pandemic and everything that has left its mark on eating 75 00:03:42.039 --> 00:03:45.400 out and the like. But I always loved that the 76 00:03:45.439 --> 00:03:50.000 attitude and the connection with the food at Stonefire was 77 00:03:50.039 --> 00:03:53.680 celebrated was family style. You always went home with more 78 00:03:54.120 --> 00:03:57.280 and I can eat as you know, but you know, 79 00:03:57.400 --> 00:03:59.520 taking food home and quality. 80 00:03:59.560 --> 00:04:00.800 I've been through the kitchens. 81 00:04:00.879 --> 00:04:04.039 It's something they may not know is about the scratch 82 00:04:04.120 --> 00:04:07.439 made nature. So why don't you explain the kitchen and 83 00:04:07.759 --> 00:04:09.520 attitude of stone Fire, Ah. 84 00:04:09.520 --> 00:04:11.639 Man, I hope you have a lot of time I'm 85 00:04:11.680 --> 00:04:14.719 in you know, you talk about it. I picked up 86 00:04:14.719 --> 00:04:17.639 his food in Pasadena and I had to go early 87 00:04:17.680 --> 00:04:19.600 because I like to look at the restaurant. I like 88 00:04:19.639 --> 00:04:21.240 to see the fuel of the restaurant. I always love 89 00:04:21.279 --> 00:04:23.720 to talk to guests and ask them how their food is. 90 00:04:23.759 --> 00:04:26.399 And it's just it's such a warm environment. There's families 91 00:04:26.399 --> 00:04:28.240 sitting around on the patio and in the restaurant they're 92 00:04:28.240 --> 00:04:32.600 sharing food right. It's a family style atmosphere and like 93 00:04:32.759 --> 00:04:35.480 you talked about the whole piece of wars and treaties 94 00:04:35.519 --> 00:04:38.399 being solved and typically in families, when once the food's 95 00:04:38.439 --> 00:04:40.680 served and you sit around and you're eating food, everything 96 00:04:40.759 --> 00:04:44.399 becomes better. And the beauty of what Stonefire is is 97 00:04:44.639 --> 00:04:47.399 we not only do it really well in the restaurant, 98 00:04:48.160 --> 00:04:49.879 but we can bring it to your home. You can 99 00:04:49.879 --> 00:04:52.040 pick it up for takeout. We can you know, cater 100 00:04:52.160 --> 00:04:54.920 to you. I mean we cater parties of thirty all 101 00:04:54.959 --> 00:04:57.800 the way up to six thousand people. We're getting ready 102 00:04:57.800 --> 00:05:00.759 to do a six thousand person catering event up at 103 00:05:01.040 --> 00:05:02.160 Grace Community. 104 00:05:01.800 --> 00:05:04.480 Church, one of our wonderful, very familiar. 105 00:05:04.120 --> 00:05:07.680 And yeah, and we we basically feed six thousand people 106 00:05:07.720 --> 00:05:10.160 in about forty five minutes to an hour. So our 107 00:05:10.199 --> 00:05:13.040 team is just amazingly incredible. 108 00:05:13.120 --> 00:05:15.399 So a little bit of a show off though considering 109 00:05:15.480 --> 00:05:17.759 Christ only fed the five thousand. I mean is that, 110 00:05:18.079 --> 00:05:20.279 I mean, is that the thing? You're really competitive? I 111 00:05:20.279 --> 00:05:23.680 think we're learning we'll do six thousand. 112 00:05:24.759 --> 00:05:26.959 I don't make that decision. Grace Community does. 113 00:05:27.000 --> 00:05:29.279 They They've grown over time and it's just a really 114 00:05:29.319 --> 00:05:31.680 a wonderful event that we take part in. But to 115 00:05:31.720 --> 00:05:34.160 your point, I mean, you know, the thing that I 116 00:05:34.199 --> 00:05:37.480 love about Stonefire Grill is that there's not a single 117 00:05:37.560 --> 00:05:40.839 bag of product in our restaurant that you would heat up. 118 00:05:40.879 --> 00:05:45.079 We do not have microwaves. Everything is made from scratch, 119 00:05:45.839 --> 00:05:49.360 you know, we are. I brought our carrot cake. You 120 00:05:49.360 --> 00:05:52.279 know these were probably made last night or this morning. 121 00:05:52.879 --> 00:05:55.879 And you know the cream cheese, frosting is is whipped together. 122 00:05:55.920 --> 00:05:59.720 There's and that's a family recipe, right, Yeah, that's Grandma's 123 00:05:59.720 --> 00:06:01.399 rest be if I remember, I believe. 124 00:06:01.439 --> 00:06:03.120 So. Yeah, there's a bunch of different stories. 125 00:06:03.199 --> 00:06:05.839 But I'm pretty close with Mary Harrigan them the founder, 126 00:06:05.879 --> 00:06:08.160 and she and I communicate on a regular basis, and 127 00:06:08.959 --> 00:06:11.040 I've asked her, I said, next time, we really have 128 00:06:11.079 --> 00:06:12.920 to sit down and talk about this, cause I got 129 00:06:12.920 --> 00:06:15.079 to go to know, I have to know the origin story. 130 00:06:15.360 --> 00:06:19.680 I'm not a huge carrot cake fan, and it will 131 00:06:19.759 --> 00:06:23.800 change your mind. That is one of the only care cakes. 132 00:06:23.839 --> 00:06:26.560 It's absolutely my favorite by far, but it's one of 133 00:06:26.600 --> 00:06:27.920 the only that I will eat. 134 00:06:28.279 --> 00:06:30.519 You know, it's it's carrot Cake's interesting. 135 00:06:30.759 --> 00:06:32.959 I've been married thirty five years and carrot cake was 136 00:06:32.959 --> 00:06:34.839 on my wedding cake, right, and I think back then 137 00:06:35.399 --> 00:06:38.000 carra coke standard because it was one that everybody likes. 138 00:06:38.160 --> 00:06:40.279 And I've always been a fan of carrot cake. But 139 00:06:40.360 --> 00:06:43.800 you go places and look, everybody makes it a different way. 140 00:06:43.839 --> 00:06:46.920 There's spice cakes, and there's different types, and to me, 141 00:06:47.040 --> 00:06:50.720 this is just it. I loved it well before ever 142 00:06:50.720 --> 00:06:52.360 coming to work for the brand, and then having the 143 00:06:52.439 --> 00:06:54.480 opportunity to come to work, it was like it was 144 00:06:54.480 --> 00:06:56.439 a dream come true for me because I was a 145 00:06:56.439 --> 00:06:57.639 fan of the brand. I was a fan of the 146 00:06:57.639 --> 00:06:59.519 carrot cake, fan of the tri tip, you know, fan 147 00:06:59.600 --> 00:07:02.680 of thes and the things that they did. And to 148 00:07:02.720 --> 00:07:04.279 be a part of it now and to be a 149 00:07:04.319 --> 00:07:06.920 part of the innovation and the growth and what we do. 150 00:07:07.040 --> 00:07:10.920 But yeah, like I think what's important is nothing has 151 00:07:11.120 --> 00:07:14.079 preservatives in it are you know, like our chili, we 152 00:07:14.839 --> 00:07:17.759 make the beans from scratch, you know, like we add 153 00:07:17.839 --> 00:07:21.399 like we have the poblanos and the serranos and the chipotles, 154 00:07:21.480 --> 00:07:23.879 and you just go into the kitchen and you can 155 00:07:24.040 --> 00:07:26.639 smell it in the herbs and there's a toasted cumin 156 00:07:27.120 --> 00:07:29.079 that's on top of it. And I love being in 157 00:07:29.120 --> 00:07:31.920 the restaurant in the morning because they're toasting spices in 158 00:07:31.959 --> 00:07:34.759 that bouquet, and it just opens things up. And I 159 00:07:34.839 --> 00:07:37.800 just love our kitchens because they're open. You can see 160 00:07:37.800 --> 00:07:39.639 in them, you can see what the cooks are doing. 161 00:07:40.160 --> 00:07:43.279 We cook every piece of meat over an open flame 162 00:07:43.519 --> 00:07:46.240 mosquite wood. We you know, bring in mesquite? Would we 163 00:07:46.279 --> 00:07:46.680 go through? 164 00:07:46.759 --> 00:07:47.160 I don't know. 165 00:07:47.199 --> 00:07:50.240 I think one thousand pounds a week out of our restaurants. 166 00:07:50.319 --> 00:07:53.879 And so every try tip or chicken or salmon or 167 00:07:53.920 --> 00:07:56.399 anything gets cooked over an open flame. At least, you know, 168 00:07:56.480 --> 00:07:59.759 reheated over an open flame. We cook low and slow 169 00:07:59.800 --> 00:08:03.000 on our trites hip and our ribs and chicken. I 170 00:08:03.079 --> 00:08:05.480 just realized I didn't bring you ribs, but oh no, 171 00:08:05.560 --> 00:08:10.000 trust me, we have some. We have a. 172 00:08:09.560 --> 00:08:13.519 Great, great sample. Okay, we're gonna get some news. We're 173 00:08:13.519 --> 00:08:16.639 gonna come back. We're gonna taste some of these dishes. 174 00:08:16.720 --> 00:08:19.480 We're gonna change all these dishes that you brought. But 175 00:08:19.959 --> 00:08:22.279 I want to get into something that I've noticed about 176 00:08:22.319 --> 00:08:24.839 the scratch kitchen and the way food is produced at 177 00:08:24.879 --> 00:08:29.879 Stonefire Grill. Hoping you agree. My guest is David Youngberg 178 00:08:30.279 --> 00:08:34.679 from Stonefire Grill. He's the CEO, and his passion obviously 179 00:08:34.879 --> 00:08:37.080 is contagious and it's one of the reasons why we 180 00:08:37.120 --> 00:08:38.440 wanted to have him on to come. 181 00:08:38.240 --> 00:08:39.759 Talk about the food. 182 00:08:40.360 --> 00:08:42.720 They are a sponsor, but I will tell you you 183 00:08:42.799 --> 00:08:48.000 know me, I don't participate or connect or get engaged 184 00:08:48.039 --> 00:08:51.440 if you will, with any product that I don't use, 185 00:08:51.519 --> 00:08:54.000 believe in, and wouldn't send my own mother to go 186 00:08:54.080 --> 00:08:58.159 get or to use. So I proudly am excited about 187 00:08:58.159 --> 00:09:00.639 the food we're going to try today. And to remind 188 00:09:00.679 --> 00:09:05.039 you that for the big game or events, you know, 189 00:09:05.200 --> 00:09:09.799 Handles talked about his daughter wanting to have you guys 190 00:09:10.600 --> 00:09:13.919 cater and that's no joke. And today we're celebrating with 191 00:09:14.000 --> 00:09:17.919 David Youngberg. He is the CEO of Stonefire Grill. If 192 00:09:17.960 --> 00:09:20.759 you remember you've been listening since back in the day 193 00:09:20.799 --> 00:09:22.799 when we started the Folk Report, they were one of 194 00:09:22.840 --> 00:09:26.759 our first sponsors and partners, and I fell in love 195 00:09:26.799 --> 00:09:30.240 with them instantaneously. And it is one of those places 196 00:09:30.279 --> 00:09:33.120 every time I recommend people come back and they say. 197 00:09:32.919 --> 00:09:35.159 Oh, I loved it. I loved it. It was great. 198 00:09:35.600 --> 00:09:39.039 Add yeah, do you have fantastic barbecue. Yeah, you got 199 00:09:39.080 --> 00:09:44.279 the barbecue. Try tips great. I love the lemon, lemon, garlic, chicken, 200 00:09:44.679 --> 00:09:48.559 all these things mashed potatoes, but there's so much more. 201 00:09:48.639 --> 00:09:50.200 So I wanted to talk to you a little bit, 202 00:09:50.240 --> 00:09:54.039 David about let's talk about the newest thing, because I'd 203 00:09:54.080 --> 00:09:56.320 like to try this this. I've not had this pulled 204 00:09:56.399 --> 00:09:59.440 pork sandwich before and this was something that you said, Hey, 205 00:10:00.240 --> 00:10:01.440 would be great on the menu. 206 00:10:01.559 --> 00:10:02.279 To talk me through this. 207 00:10:02.480 --> 00:10:05.200 Yeah, we added we added pulled pork to our menu 208 00:10:05.480 --> 00:10:09.120 last year and big hit. And we were also looking 209 00:10:09.159 --> 00:10:13.120 to expanded some of this with some catering sandwiches. And 210 00:10:13.240 --> 00:10:17.039 so when football season came around, we just we partnered 211 00:10:17.120 --> 00:10:21.039 up with King's Hawaiian, which you know again local company, 212 00:10:21.279 --> 00:10:25.159 fantastic breads, and we the ones you're eating right now 213 00:10:25.240 --> 00:10:29.799 are are our pulled pork sliders on a pretzel bun 214 00:10:29.960 --> 00:10:32.279 and it's you know, our pulled pork and we've got 215 00:10:32.279 --> 00:10:35.200 a creamy coleslaw and our you know pickles and our 216 00:10:35.200 --> 00:10:39.559 pickled onions and yeah, they're just they're fantastic. And you know, 217 00:10:39.559 --> 00:10:42.159 I guess I'll self promote and say, look, you're looking 218 00:10:42.159 --> 00:10:44.679 for something for the big game tomorrow, you know, call 219 00:10:44.720 --> 00:10:47.600 your Stonefire Grill and order the order some sliders. 220 00:10:47.600 --> 00:10:48.639 We've got trictip sliders. 221 00:10:48.679 --> 00:10:51.320 We've got pulled pork sliders, and we've got a chicken 222 00:10:51.360 --> 00:10:54.480 guacamole slider that is out of this world. 223 00:10:54.480 --> 00:10:55.399 And you can pick up a tray. 224 00:10:55.440 --> 00:10:57.879 There's trays of nine of them, and that with some 225 00:10:58.240 --> 00:11:01.559 carrot cake and some you know, garlic mashed potatoes and 226 00:11:01.639 --> 00:11:03.840 you know some trychip and a pizza, and boy, I 227 00:11:04.080 --> 00:11:05.960 guarantee you every person in your household is going to 228 00:11:06.000 --> 00:11:07.919 be happy with what they eat for the game tomorrow. 229 00:11:08.240 --> 00:11:13.679 Good night. Oh my gosh. 230 00:11:14.120 --> 00:11:20.120 Okay, the pulled port obviously took to perfection. This is 231 00:11:20.159 --> 00:11:24.039 one of the things I love about Stonefire Grow. When 232 00:11:24.039 --> 00:11:28.759 you have a scratch kitchen, it's sometimes I feel like 233 00:11:28.799 --> 00:11:34.000 somebody's making the thing, like I'm making carrot cake, but 234 00:11:34.080 --> 00:11:36.679 you're not. What you do is you're mixing multiple things 235 00:11:36.720 --> 00:11:39.879 together that are going to become the carrot cake. Right, yes, 236 00:11:40.240 --> 00:11:42.919 So I feel like that in this sandwich, this slider 237 00:11:43.039 --> 00:11:45.279 is exactly the same thing. And this is one of 238 00:11:45.320 --> 00:11:54.399 the reasons why I love Stonefire, the mindfulness of the ingredients, 239 00:11:54.440 --> 00:11:59.600 their textures, their flavors, and how they work together. It's 240 00:11:59.679 --> 00:12:09.039 not the slider, it's pulled pork, it's it's pickled vegetables 241 00:12:10.440 --> 00:12:17.960 for your coleslaw. It's the sauce. It's things like you know, toasting, 242 00:12:18.679 --> 00:12:20.639 or the type of bun you're putting it on. In 243 00:12:20.679 --> 00:12:23.759 this case it's a pretzel bun. It's all those things 244 00:12:23.759 --> 00:12:26.960 coming together to make this altogether new thing. 245 00:12:27.080 --> 00:12:27.679 Right. 246 00:12:27.960 --> 00:12:31.840 I can't stand when somebody makes like a bad buffet. 247 00:12:31.960 --> 00:12:34.120 You go through, you look at it and you go, wow, 248 00:12:35.000 --> 00:12:38.000 that looks delicious. You bite into it in this garbage, 249 00:12:38.600 --> 00:12:43.720 you know, so you can taste in everything that every 250 00:12:44.080 --> 00:12:48.679 ingredient is there for a purpose and a note of 251 00:12:50.080 --> 00:12:52.679 what it's trying to, you know, the music it's trying. 252 00:12:52.440 --> 00:12:53.200 To create whatever. 253 00:12:53.240 --> 00:12:56.279 I truly appreciate you obviously you're you know, with your 254 00:12:56.279 --> 00:12:59.799 palate you recognize that. And and look, food is you 255 00:12:59.840 --> 00:13:03.039 know when you're serving food, Yes, they're you know, there 256 00:13:03.039 --> 00:13:06.399 are world famous chefs that put meals together that are 257 00:13:06.720 --> 00:13:09.000 you know, just incredible. But one of the things that 258 00:13:09.600 --> 00:13:11.919 you know, we look for is to put food together 259 00:13:12.080 --> 00:13:14.600 that taste great, that the the the ensemble of it 260 00:13:14.639 --> 00:13:17.960 together when it hits your mouth and you're yeah, and 261 00:13:18.000 --> 00:13:20.240 you're and you you're tasting, like you said, the textures, 262 00:13:20.240 --> 00:13:22.159 the textures of the pulled pork and the crispiness of 263 00:13:22.159 --> 00:13:24.440 the pickled onions, and then you get that the sweet 264 00:13:24.440 --> 00:13:27.159 and sour of you know, the slaw and the pickles, 265 00:13:27.200 --> 00:13:29.759 and then that with you know, the spices that are 266 00:13:29.759 --> 00:13:31.639 on the pulled pork. It's you know that that's kind 267 00:13:31.639 --> 00:13:33.639 of that that taste explosion in your mouth. Like we 268 00:13:33.759 --> 00:13:36.320 just we want to serve good food. We want to 269 00:13:36.360 --> 00:13:38.879 serve good, wholesome food, and we want to make sure 270 00:13:38.919 --> 00:13:41.639 that then when we're you know, when we're nutrients, were 271 00:13:41.639 --> 00:13:43.960 putting nutrients in our body, that it's that it's good 272 00:13:44.000 --> 00:13:46.720 for us. And you know that that's one thing that 273 00:13:46.720 --> 00:13:48.799 we take pride in here is is making sure that 274 00:13:48.799 --> 00:13:51.559 the food that we produce every single day, every single dressing, 275 00:13:51.600 --> 00:13:55.360 every single sauce, Our garbonzo beans are cooked fresh, you know, 276 00:13:55.360 --> 00:13:58.519 our chilies, you know, made from scratch. Like everything comes 277 00:13:58.559 --> 00:14:02.080 together from ingredients that we mix on a daily basis. 278 00:14:02.200 --> 00:14:04.279 And is it cheap to do that. 279 00:14:04.399 --> 00:14:04.720 It's not. 280 00:14:04.960 --> 00:14:08.159 But you'd be amazed at how simple it is to 281 00:14:08.440 --> 00:14:11.440 actually bring ingredients together and do it yourself. And look 282 00:14:11.600 --> 00:14:13.679 at the size we're at, we're still able to do 283 00:14:13.720 --> 00:14:15.000 it and just for as long as we can do it, 284 00:14:15.000 --> 00:14:15.720 that's what we're going to do. 285 00:14:15.799 --> 00:14:18.519 And you know, I'll make a quick comment about our cheesecake. 286 00:14:19.679 --> 00:14:22.480 When we decided our guests and our we had care cake, 287 00:14:22.720 --> 00:14:25.519 and it was kind of like, well, let's do another dessert. 288 00:14:25.600 --> 00:14:28.080 And we knew that the company prior to the pandemic 289 00:14:28.480 --> 00:14:30.679 used to make a cheesecake, but they stopped making it 290 00:14:30.679 --> 00:14:32.320 because it was difficult to make and it takes a 291 00:14:32.320 --> 00:14:34.080 lot of time and a lot of prep work and 292 00:14:34.120 --> 00:14:37.919 every day exactly. So I said, well then let's go out. 293 00:14:38.000 --> 00:14:40.159 Let's go out and find a local bakery. And we tried, 294 00:14:40.320 --> 00:14:44.039 you know, fifty I think sixty different cheesecakes and finally said, hey, 295 00:14:44.080 --> 00:14:45.120 let's let's make our. 296 00:14:45.000 --> 00:14:46.320 Recipe and see how it is. 297 00:14:46.480 --> 00:14:49.480 And we made the recipe, and I think everybody sitting 298 00:14:49.480 --> 00:14:52.720 around the table basically dropped their forks and went, oh, yeah, 299 00:14:52.720 --> 00:14:56.279 we're not trying any other one anymore, because that that 300 00:14:56.440 --> 00:15:00.480 cheesecake is made from scratch and it you know, the 301 00:15:00.679 --> 00:15:04.399 gram cracker crust and the sour cream and powdered sugar 302 00:15:04.440 --> 00:15:06.039 topping that goes on top of it, and when you 303 00:15:06.080 --> 00:15:08.039 put it all together, and the taste and the flavors 304 00:15:08.039 --> 00:15:10.879 in it. Quite honestly, there was nothing else out there 305 00:15:10.960 --> 00:15:12.720 that we could buy that was better than what we 306 00:15:12.720 --> 00:15:15.519 could make in house. And I think we just realized 307 00:15:15.519 --> 00:15:17.600 at that point in time that our goal was going 308 00:15:17.639 --> 00:15:19.919 to be making sure that we could produce fantastic food 309 00:15:20.399 --> 00:15:23.200 with ingredients fresh ingredients that we have in the restaurants. 310 00:15:24.000 --> 00:15:27.519 Even looking at it, David, I can see the ratios, 311 00:15:28.240 --> 00:15:30.279 you know, you can see the ratios and the layers. 312 00:15:30.320 --> 00:15:36.600 It's strata of that texture of that graham cracker crust 313 00:15:36.720 --> 00:15:39.799 and building up through the creaminess and then the light 314 00:15:40.480 --> 00:15:42.559 finish at the top. All right, we're going to take 315 00:15:42.600 --> 00:15:45.120 another quick break. We come back. I have a question 316 00:15:45.200 --> 00:15:48.960 for you, and this is you know, it's been said 317 00:15:49.039 --> 00:15:52.360 that having one child is, you know, hard enough, you 318 00:15:52.399 --> 00:15:56.720 have two, It's not twice as hard. It quadruples the 319 00:15:56.759 --> 00:15:59.200 amount of difficulty, right, So I feel the same way 320 00:15:59.200 --> 00:16:03.000 when it comes to assistency each time. So twelve we're 321 00:16:03.039 --> 00:16:05.799 gonna talk. We come back about having twelve locations for 322 00:16:05.879 --> 00:16:10.279 Stonefire Grill across the Southland and how you keep consistency 323 00:16:10.639 --> 00:16:12.919 because I've never been to one and said, okay, this 324 00:16:12.960 --> 00:16:15.039 one is not as good as the other one. So well, 325 00:16:15.120 --> 00:16:19.519 that's ponder that, and we come back. David Youngberg, CEO 326 00:16:19.799 --> 00:16:23.080 of Stonefire Grill, is here is my guest reminding you 327 00:16:23.240 --> 00:16:25.759 that tomorrow there's a big game. You got a lot 328 00:16:25.840 --> 00:16:28.360 of mouse to feed. Maybe you were planning to cook, 329 00:16:28.480 --> 00:16:31.519 and it's now Saturday, and you go, I would like 330 00:16:31.559 --> 00:16:35.559 to enjoy and spend the day. Well, there's still time. 331 00:16:36.480 --> 00:16:40.960 Go to Stonefiregrill dot com. Stonefiregrill dot com. You can 332 00:16:41.039 --> 00:16:43.919 check out the menu, the locations. They will take care 333 00:16:43.960 --> 00:16:47.799 of you. They'll go, sh we got you. 334 00:16:47.799 --> 00:16:49.799 You're gonna be fine. Yeah, and you're going to be 335 00:16:49.919 --> 00:16:50.480 a huge hit. 336 00:16:50.840 --> 00:16:53.960 We're just having great conversation on and off the air 337 00:16:54.000 --> 00:16:57.600 about food, the importance of food, the importance of scratch 338 00:16:57.679 --> 00:17:00.039 made food. A lot of people don't think about that. 339 00:17:00.080 --> 00:17:03.279 And I left you with a thought, David, about and 340 00:17:03.360 --> 00:17:06.319 excuse me. I'm enjoying the food during the break. People 341 00:17:06.359 --> 00:17:08.279 think I do this for everyone that comes in. 342 00:17:09.079 --> 00:17:09.519 I don't. 343 00:17:10.000 --> 00:17:12.799 I taste something, but I can't really eat because I'm 344 00:17:12.839 --> 00:17:16.680 doing a show. Well I'm eating. I'm sorry. I do 345 00:17:16.799 --> 00:17:20.240 love me some Stonefire Grill. As I've said, I've had 346 00:17:21.599 --> 00:17:26.119 I've been to events where we've catered. I've had parties 347 00:17:26.200 --> 00:17:29.200 where I've gone and picked it up, I mean bags 348 00:17:29.319 --> 00:17:34.279 and bags and tins full and brought it and had 349 00:17:34.319 --> 00:17:38.599 everybody enjoy it. Consistency. You've got twelve locations and for 350 00:17:38.680 --> 00:17:42.319 those of you wanting to look, go to Stonefiregrill dot com. 351 00:17:42.440 --> 00:17:45.559 Stonefiregrill dot com. Still time for the big game tomorrow. 352 00:17:45.880 --> 00:17:49.559 If you ruin something, or you're tired and don't feel 353 00:17:49.559 --> 00:17:52.759 like putting this together, or you're going to do an 354 00:17:52.759 --> 00:17:55.160 appetizer and you want someone to do the heavy lifting. 355 00:17:55.559 --> 00:18:01.200 Stonefiregrill dot com twelve locations in the Southland. Check them out. So, David, 356 00:18:01.240 --> 00:18:04.880 how how do you keep consistency on? It's a large 357 00:18:04.960 --> 00:18:10.240 menu and scratch made kitchen. I mean there's room for 358 00:18:10.359 --> 00:18:11.920 mistakes right right. 359 00:18:11.839 --> 00:18:14.400 I'm gonna I'm gonna comment on one thing. Twelve locations 360 00:18:14.400 --> 00:18:16.599 of Stone Fire but we actually have thirteen restaurants. We 361 00:18:16.599 --> 00:18:19.599 have a Rattler's Barbecue which is in Santa Clarita Valley, 362 00:18:19.920 --> 00:18:23.440 been there thirty seven years. And actually the origin of 363 00:18:23.640 --> 00:18:27.759 Stonefire Girl came out of Rattlers. The family worked at 364 00:18:27.839 --> 00:18:32.039 Rattlers and then left and basically established Stonefire Grill and 365 00:18:32.079 --> 00:18:35.759 then later on actually brought Rattlers into the mix. 366 00:18:35.839 --> 00:18:36.440 So just bringing. 367 00:18:36.599 --> 00:18:39.880 Yeah, I've been there many times. I can see it 368 00:18:39.960 --> 00:18:41.759 right now in my head. 369 00:18:42.000 --> 00:18:45.039 Yeah, I had to have my general manager, Javier there 370 00:18:45.119 --> 00:18:47.599 says it to everything, stone fire, everything, stone fire. 371 00:18:47.559 --> 00:18:50.000 What about rattlers? So I got to get the middle Guyal, Yes, 372 00:18:50.079 --> 00:18:50.319 he is. 373 00:18:52.799 --> 00:18:53.039 Built. 374 00:18:53.039 --> 00:18:56.319 You wouldn't exist, you know, consistent. 375 00:18:56.480 --> 00:18:58.759 Look, if if you want to talk about consistency, I 376 00:18:58.759 --> 00:19:03.160 would say it starts with people. You hire the right people, 377 00:19:03.160 --> 00:19:06.079 you train the right people, you take care of them, 378 00:19:06.720 --> 00:19:11.240 and you can get that consistency. I have a saying 379 00:19:11.839 --> 00:19:13.640 that I use in it. It was years ago I 380 00:19:13.680 --> 00:19:18.079 read Schultz's book on Starbucks and he said, we're not 381 00:19:18.119 --> 00:19:20.400 in the coffee business, We're in the people business. And 382 00:19:20.440 --> 00:19:23.759 I took that and transitioned it into a saying that 383 00:19:23.839 --> 00:19:26.200 I have said for years and saw my business card. 384 00:19:26.240 --> 00:19:28.480 I came up with it with we are not in 385 00:19:28.519 --> 00:19:30.480 the we are not in the food business serving people. 386 00:19:30.480 --> 00:19:32.720 We're in the people business serving food, and it truly 387 00:19:32.759 --> 00:19:37.559 is the people business. So when you want consistency, you 388 00:19:37.559 --> 00:19:39.880 you have to set standards. You have to you know, 389 00:19:40.079 --> 00:19:42.480 set a way that you do things. You have to 390 00:19:42.599 --> 00:19:44.960 establish that this is the only way that you can 391 00:19:45.000 --> 00:19:48.000 do it right. And then you train your people, and 392 00:19:48.039 --> 00:19:49.799 you take care of them, and you provide them with 393 00:19:49.839 --> 00:19:52.039 the tools that are necessary and the right ingredients and 394 00:19:52.160 --> 00:19:55.359 and everything, and and and an environment where they want 395 00:19:55.359 --> 00:19:56.559 to come to work and they want to do a 396 00:19:56.559 --> 00:19:58.079 great job. You know, when you take care of people 397 00:19:58.079 --> 00:20:01.759 and they're happy at work, it's amazing how how wonderful 398 00:20:01.759 --> 00:20:03.400 they'll be about coming to work and wanting to do 399 00:20:03.440 --> 00:20:04.680 things the right way right. 400 00:20:04.720 --> 00:20:08.079 And it's not always you know, financial bonuses or things. 401 00:20:08.119 --> 00:20:11.720