Speaker 1: One of the first sponsors of The Fork Report and
Speaker 1: one of the first partners on the show was Stonefire Grill,
Speaker 1: and they have such a great local story and they've
Speaker 1: grown to twelve locations now and you can find them
Speaker 1: all over the place. And I still when I find
Speaker 1: people that haven't tried them, I want to slap them,
Speaker 1: but in the best way possible.
Speaker 2: Irvine.
Speaker 1: You know Lakewood, Valencia, West Hills, Pasadena. There in Hastings Ranch,
Speaker 1: Thousand Oaks. That's close to my family and where I
Speaker 1: grew up. So I've used that one many many times.
Speaker 1: Fountain Valley, Chatsworth, Rancho Cucamonga, Torrents, Ventura Brea. So you
Speaker 1: got a lot of options, and you can find that
Speaker 1: out at Stonefiregrill dot com, Stonefiregrill dot com. But today
Speaker 1: we thought let's do a deep dive. We have an
Speaker 1: opportunity before the big game to remind you where you
Speaker 1: can get some fantastic foods. So David Youngberg is with
Speaker 1: us today. You are the CEO. I am look at
Speaker 1: you big man on campus and I hear look at
Speaker 1: you your your your triathlete.
Speaker 3: Oh wow, you must have looked me up. Yes, yes,
Speaker 3: I do.
Speaker 2: My homework.
Speaker 4: You're gonna say triathlete, you have to say iron Man, trifling.
Speaker 2: Wowkle this is my place. I was just putting.
Speaker 3: Oh no, no, no, no, no, all. I love it.
Speaker 1: I'm gonna try athlete too, because I'm gonna try that.
Speaker 1: I'm gonna try that dish there. I'm gonna try a
Speaker 1: little bit of that.
Speaker 3: I love that. I love that. Trithlete it was I'm
Speaker 3: a decathlete.
Speaker 1: Of food, right, I'm gonna try both ten dishes today.
Speaker 1: So that's that's the triathlete is the big three. It's swimming, biking, yes, wow, yeah.
Speaker 1: So who's chasing you because that's the only time I
Speaker 1: would do any of those things.
Speaker 3: No one's chasing you. The beauty, I know dogs.
Speaker 4: The beauty I think of the sport is it's you're
Speaker 4: challenging yourself, like I know we're here to talk about restaurants,
Speaker 4: but both against leadership and everything else. And you know
Speaker 4: I got into it. I did my first iron Man
Speaker 4: at fifty, so that was eight years ago. So I
Speaker 4: at fifty, I am look at you and it's I think.
Speaker 4: The thing I love about it. The thing I love
Speaker 4: about the sport is it's all it's all about you.
Speaker 2: You.
Speaker 4: It's you against you, it's you against nobody else and
Speaker 4: the and the environment and everything. And honestly, what it
Speaker 4: does is it helps me stay fit so I can
Speaker 4: eat as much food as I possibly can.
Speaker 2: Okay, hold on writing a list of reasons why I
Speaker 2: gave you. It might take me a minute.
Speaker 4: My friends, my friends call me a food enabler. So
Speaker 4: whenever we go out to restaurants, whenever we got to dinner,
Speaker 4: I will be the one that'll look at the menu
Speaker 4: and they'll be like, Dave, go ahead and order. I'm like,
Speaker 4: we got to have this, We got to have that.
Speaker 4: I love food. That's why I love your show. I
Speaker 4: love listening to it. I love the premise of everything
Speaker 4: you do because food is like what brings people together
Speaker 4: and it's fantastic.
Speaker 2: And ain't it though.
Speaker 1: I mean, it's just one of those things treaties like
Speaker 1: wars have been, you know, concluded over meals. I mean,
Speaker 1: it's always been this, you know, breaking bread. And we
Speaker 1: talk about this on the show that the word companion,
Speaker 1: the root word is pan.
Speaker 2: It's bread. It is one you break bread with my companion.
Speaker 1: So it's one of the things that actually I fell
Speaker 1: in love with with Stone Fire grilled the attitude and
Speaker 1: the a family style environment in the actual location. So
Speaker 1: you go in and you know, you could grab your plates,
Speaker 1: you can do whatever, you can do. All these things. Now,
Speaker 1: I know there was there's been changes throughout with the
Speaker 1: pandemic and everything that has left its mark on eating
Speaker 1: out and the like. But I always loved that the
Speaker 1: attitude and the connection with the food at Stonefire was
Speaker 1: celebrated was family style. You always went home with more
Speaker 1: and I can eat as you know, but you know,
Speaker 1: taking food home and quality.
Speaker 2: I've been through the kitchens.
Speaker 1: It's something they may not know is about the scratch
Speaker 1: made nature. So why don't you explain the kitchen and
Speaker 1: attitude of stone Fire, Ah.
Speaker 4: Man, I hope you have a lot of time I'm
Speaker 4: in you know, you talk about it. I picked up
Speaker 4: his food in Pasadena and I had to go early
Speaker 4: because I like to look at the restaurant. I like
Speaker 4: to see the fuel of the restaurant. I always love
Speaker 4: to talk to guests and ask them how their food is.
Speaker 4: And it's just it's such a warm environment. There's families
Speaker 4: sitting around on the patio and in the restaurant they're
Speaker 4: sharing food right. It's a family style atmosphere and like
Speaker 4: you talked about the whole piece of wars and treaties
Speaker 4: being solved and typically in families, when once the food's
Speaker 4: served and you sit around and you're eating food, everything
Speaker 4: becomes better. And the beauty of what Stonefire is is
Speaker 4: we not only do it really well in the restaurant,
Speaker 4: but we can bring it to your home. You can
Speaker 4: pick it up for takeout. We can you know, cater
Speaker 4: to you. I mean we cater parties of thirty all
Speaker 4: the way up to six thousand people. We're getting ready
Speaker 4: to do a six thousand person catering event up at
Speaker 4: Grace Community.
Speaker 3: Church, one of our wonderful, very familiar.
Speaker 4: And yeah, and we we basically feed six thousand people
Speaker 4: in about forty five minutes to an hour. So our
Speaker 4: team is just amazingly incredible.
Speaker 1: So a little bit of a show off though considering
Speaker 1: Christ only fed the five thousand. I mean is that,
Speaker 1: I mean, is that the thing? You're really competitive? I
Speaker 1: think we're learning we'll do six thousand.
Speaker 3: I don't make that decision. Grace Community does.
Speaker 4: They They've grown over time and it's just a really
Speaker 4: a wonderful event that we take part in. But to
Speaker 4: your point, I mean, you know, the thing that I
Speaker 4: love about Stonefire Grill is that there's not a single
Speaker 4: bag of product in our restaurant that you would heat up.
Speaker 4: We do not have microwaves. Everything is made from scratch,
Speaker 4: you know, we are. I brought our carrot cake. You
Speaker 4: know these were probably made last night or this morning.
Speaker 4: And you know the cream cheese, frosting is is whipped together.
Speaker 1: There's and that's a family recipe, right, Yeah, that's Grandma's
Speaker 1: rest be if I remember, I believe.
Speaker 3: So. Yeah, there's a bunch of different stories.
Speaker 4: But I'm pretty close with Mary Harrigan them the founder,
Speaker 4: and she and I communicate on a regular basis, and
Speaker 4: I've asked her, I said, next time, we really have
Speaker 4: to sit down and talk about this, cause I got
Speaker 4: to go to know, I have to know the origin story.
Speaker 1: I'm not a huge carrot cake fan, and it will
Speaker 1: change your mind. That is one of the only care cakes.
Speaker 1: It's absolutely my favorite by far, but it's one of
Speaker 1: the only that I will eat.
Speaker 3: You know, it's it's carrot Cake's interesting.
Speaker 4: I've been married thirty five years and carrot cake was
Speaker 4: on my wedding cake, right, and I think back then
Speaker 4: carra coke standard because it was one that everybody likes.
Speaker 4: And I've always been a fan of carrot cake. But
Speaker 4: you go places and look, everybody makes it a different way.
Speaker 4: There's spice cakes, and there's different types, and to me,
Speaker 4: this is just it. I loved it well before ever
Speaker 4: coming to work for the brand, and then having the
Speaker 4: opportunity to come to work, it was like it was
Speaker 4: a dream come true for me because I was a
Speaker 4: fan of the brand. I was a fan of the
Speaker 4: carrot cake, fan of the tri tip, you know, fan
Speaker 4: of thes and the things that they did. And to
Speaker 4: be a part of it now and to be a
Speaker 4: part of the innovation and the growth and what we do.
Speaker 4: But yeah, like I think what's important is nothing has
Speaker 4: preservatives in it are you know, like our chili, we
Speaker 4: make the beans from scratch, you know, like we add
Speaker 4: like we have the poblanos and the serranos and the chipotles,
Speaker 4: and you just go into the kitchen and you can
Speaker 4: smell it in the herbs and there's a toasted cumin
Speaker 4: that's on top of it. And I love being in
Speaker 4: the restaurant in the morning because they're toasting spices in
Speaker 4: that bouquet, and it just opens things up. And I
Speaker 4: just love our kitchens because they're open. You can see
Speaker 4: in them, you can see what the cooks are doing.
Speaker 4: We cook every piece of meat over an open flame
Speaker 4: mosquite wood. We you know, bring in mesquite? Would we
Speaker 4: go through?
Speaker 3: I don't know.
Speaker 4: I think one thousand pounds a week out of our restaurants.
Speaker 4: And so every try tip or chicken or salmon or
Speaker 4: anything gets cooked over an open flame. At least, you know,
Speaker 4: reheated over an open flame. We cook low and slow
Speaker 4: on our trites hip and our ribs and chicken. I
Speaker 4: just realized I didn't bring you ribs, but oh no,
Speaker 4: trust me, we have some. We have a.
Speaker 1: Great, great sample. Okay, we're gonna get some news. We're
Speaker 1: gonna come back. We're gonna taste some of these dishes.
Speaker 1: We're gonna change all these dishes that you brought. But
Speaker 1: I want to get into something that I've noticed about
Speaker 1: the scratch kitchen and the way food is produced at
Speaker 1: Stonefire Grill. Hoping you agree. My guest is David Youngberg
Speaker 1: from Stonefire Grill. He's the CEO, and his passion obviously
Speaker 1: is contagious and it's one of the reasons why we
Speaker 1: wanted to have him on to come.
Speaker 2: Talk about the food.
Speaker 1: They are a sponsor, but I will tell you you
Speaker 1: know me, I don't participate or connect or get engaged
Speaker 1: if you will, with any product that I don't use,
Speaker 1: believe in, and wouldn't send my own mother to go
Speaker 1: get or to use. So I proudly am excited about
Speaker 1: the food we're going to try today. And to remind
Speaker 1: you that for the big game or events, you know,
Speaker 1: Handles talked about his daughter wanting to have you guys
Speaker 1: cater and that's no joke. And today we're celebrating with
Speaker 1: David Youngberg. He is the CEO of Stonefire Grill. If
Speaker 1: you remember you've been listening since back in the day
Speaker 1: when we started the Folk Report, they were one of
Speaker 1: our first sponsors and partners, and I fell in love
Speaker 1: with them instantaneously. And it is one of those places
Speaker 1: every time I recommend people come back and they say.
Speaker 2: Oh, I loved it. I loved it. It was great.
Speaker 1: Add yeah, do you have fantastic barbecue. Yeah, you got
Speaker 1: the barbecue. Try tips great. I love the lemon, lemon, garlic, chicken,
Speaker 1: all these things mashed potatoes, but there's so much more.
Speaker 1: So I wanted to talk to you a little bit,
Speaker 1: David about let's talk about the newest thing, because I'd
Speaker 1: like to try this this. I've not had this pulled
Speaker 1: pork sandwich before and this was something that you said, Hey,
Speaker 1: would be great on the menu.
Speaker 2: To talk me through this.
Speaker 4: Yeah, we added we added pulled pork to our menu
Speaker 4: last year and big hit. And we were also looking
Speaker 4: to expanded some of this with some catering sandwiches. And
Speaker 4: so when football season came around, we just we partnered
Speaker 4: up with King's Hawaiian, which you know again local company,
Speaker 4: fantastic breads, and we the ones you're eating right now
Speaker 4: are are our pulled pork sliders on a pretzel bun
Speaker 4: and it's you know, our pulled pork and we've got
Speaker 4: a creamy coleslaw and our you know pickles and our
Speaker 4: pickled onions and yeah, they're just they're fantastic. And you know,
Speaker 4: I guess I'll self promote and say, look, you're looking
Speaker 4: for something for the big game tomorrow, you know, call
Speaker 4: your Stonefire Grill and order the order some sliders.
Speaker 3: We've got trictip sliders.
Speaker 4: We've got pulled pork sliders, and we've got a chicken
Speaker 4: guacamole slider that is out of this world.
Speaker 3: And you can pick up a tray.
Speaker 4: There's trays of nine of them, and that with some
Speaker 4: carrot cake and some you know, garlic mashed potatoes and
Speaker 4: you know some trychip and a pizza, and boy, I
Speaker 4: guarantee you every person in your household is going to
Speaker 4: be happy with what they eat for the game tomorrow.
Speaker 2: Good night. Oh my gosh.
Speaker 1: Okay, the pulled port obviously took to perfection. This is
Speaker 1: one of the things I love about Stonefire Grow. When
Speaker 1: you have a scratch kitchen, it's sometimes I feel like
Speaker 1: somebody's making the thing, like I'm making carrot cake, but
Speaker 1: you're not. What you do is you're mixing multiple things
Speaker 1: together that are going to become the carrot cake. Right, yes,
Speaker 1: So I feel like that in this sandwich, this slider
Speaker 1: is exactly the same thing. And this is one of
Speaker 1: the reasons why I love Stonefire, the mindfulness of the ingredients,
Speaker 1: their textures, their flavors, and how they work together. It's
Speaker 1: not the slider, it's pulled pork, it's it's pickled vegetables
Speaker 1: for your coleslaw. It's the sauce. It's things like you know, toasting,
Speaker 1: or the type of bun you're putting it on. In
Speaker 1: this case it's a pretzel bun. It's all those things
Speaker 1: coming together to make this altogether new thing.
Speaker 2: Right.
Speaker 1: I can't stand when somebody makes like a bad buffet.
Speaker 1: You go through, you look at it and you go, wow,
Speaker 1: that looks delicious. You bite into it in this garbage,
Speaker 1: you know, so you can taste in everything that every
Speaker 1: ingredient is there for a purpose and a note of
Speaker 1: what it's trying to, you know, the music it's trying.
Speaker 2: To create whatever.
Speaker 4: I truly appreciate you obviously you're you know, with your
Speaker 4: palate you recognize that. And and look, food is you
Speaker 4: know when you're serving food, Yes, they're you know, there
Speaker 4: are world famous chefs that put meals together that are
Speaker 4: you know, just incredible. But one of the things that
Speaker 4: you know, we look for is to put food together
Speaker 4: that taste great, that the the the ensemble of it
Speaker 4: together when it hits your mouth and you're yeah, and
Speaker 4: you're and you you're tasting, like you said, the textures,
Speaker 4: the textures of the pulled pork and the crispiness of
Speaker 4: the pickled onions, and then you get that the sweet
Speaker 4: and sour of you know, the slaw and the pickles,
Speaker 4: and then that with you know, the spices that are
Speaker 4: on the pulled pork. It's you know that that's kind
Speaker 4: of that that taste explosion in your mouth. Like we
Speaker 4: just we want to serve good food. We want to
Speaker 4: serve good, wholesome food, and we want to make sure
Speaker 4: that then when we're you know, when we're nutrients, were
Speaker 4: putting nutrients in our body, that it's that it's good
Speaker 4: for us. And you know that that's one thing that
Speaker 4: we take pride in here is is making sure that
Speaker 4: the food that we produce every single day, every single dressing,
Speaker 4: every single sauce, Our garbonzo beans are cooked fresh, you know,
Speaker 4: our chilies, you know, made from scratch. Like everything comes
Speaker 4: together from ingredients that we mix on a daily basis.
Speaker 4: And is it cheap to do that.
Speaker 3: It's not.
Speaker 4: But you'd be amazed at how simple it is to
Speaker 4: actually bring ingredients together and do it yourself. And look
Speaker 4: at the size we're at, we're still able to do
Speaker 4: it and just for as long as we can do it,
Speaker 4: that's what we're going to do.
Speaker 3: And you know, I'll make a quick comment about our cheesecake.
Speaker 4: When we decided our guests and our we had care cake,
Speaker 4: and it was kind of like, well, let's do another dessert.
Speaker 4: And we knew that the company prior to the pandemic
Speaker 4: used to make a cheesecake, but they stopped making it
Speaker 4: because it was difficult to make and it takes a
Speaker 4: lot of time and a lot of prep work and
Speaker 4: every day exactly. So I said, well then let's go out.
Speaker 4: Let's go out and find a local bakery. And we tried,
Speaker 4: you know, fifty I think sixty different cheesecakes and finally said, hey,
Speaker 4: let's let's make our.
Speaker 3: Recipe and see how it is.
Speaker 4: And we made the recipe, and I think everybody sitting
Speaker 4: around the table basically dropped their forks and went, oh, yeah,
Speaker 4: we're not trying any other one anymore, because that that
Speaker 4: cheesecake is made from scratch and it you know, the
Speaker 4: gram cracker crust and the sour cream and powdered sugar
Speaker 4: topping that goes on top of it, and when you
Speaker 4: put it all together, and the taste and the flavors
Speaker 4: in it. Quite honestly, there was nothing else out there
Speaker 4: that we could buy that was better than what we
Speaker 4: could make in house. And I think we just realized
Speaker 4: at that point in time that our goal was going
Speaker 4: to be making sure that we could produce fantastic food
Speaker 4: with ingredients fresh ingredients that we have in the restaurants.
Speaker 1: Even looking at it, David, I can see the ratios,
Speaker 1: you know, you can see the ratios and the layers.
Speaker 1: It's strata of that texture of that graham cracker crust
Speaker 1: and building up through the creaminess and then the light
Speaker 1: finish at the top. All right, we're going to take
Speaker 1: another quick break. We come back. I have a question
Speaker 1: for you, and this is you know, it's been said
Speaker 1: that having one child is, you know, hard enough, you
Speaker 1: have two, It's not twice as hard. It quadruples the
Speaker 1: amount of difficulty, right, So I feel the same way
Speaker 1: when it comes to assistency each time. So twelve we're
Speaker 1: gonna talk. We come back about having twelve locations for
Speaker 1: Stonefire Grill across the Southland and how you keep consistency
Speaker 1: because I've never been to one and said, okay, this
Speaker 1: one is not as good as the other one. So well,
Speaker 1: that's ponder that, and we come back. David Youngberg, CEO
Speaker 1: of Stonefire Grill, is here is my guest reminding you
Speaker 1: that tomorrow there's a big game. You got a lot
Speaker 1: of mouse to feed. Maybe you were planning to cook,
Speaker 1: and it's now Saturday, and you go, I would like
Speaker 1: to enjoy and spend the day. Well, there's still time.
Speaker 1: Go to Stonefiregrill dot com. Stonefiregrill dot com. You can
Speaker 1: check out the menu, the locations. They will take care
Speaker 1: of you. They'll go, sh we got you.
Speaker 2: You're gonna be fine. Yeah, and you're going to be
Speaker 2: a huge hit.
Speaker 1: We're just having great conversation on and off the air
Speaker 1: about food, the importance of food, the importance of scratch
Speaker 1: made food. A lot of people don't think about that.
Speaker 1: And I left you with a thought, David, about and
Speaker 1: excuse me. I'm enjoying the food during the break. People
Speaker 1: think I do this for everyone that comes in.
Speaker 2: I don't.
Speaker 1: I taste something, but I can't really eat because I'm
Speaker 1: doing a show. Well I'm eating. I'm sorry. I do
Speaker 1: love me some Stonefire Grill. As I've said, I've had
Speaker 1: I've been to events where we've catered. I've had parties
Speaker 1: where I've gone and picked it up, I mean bags
Speaker 1: and bags and tins full and brought it and had
Speaker 1: everybody enjoy it. Consistency. You've got twelve locations and for
Speaker 1: those of you wanting to look, go to Stonefiregrill dot com.
Speaker 1: Stonefiregrill dot com. Still time for the big game tomorrow.
Speaker 1: If you ruin something, or you're tired and don't feel
Speaker 1: like putting this together, or you're going to do an
Speaker 1: appetizer and you want someone to do the heavy lifting.
Speaker 1: Stonefiregrill dot com twelve locations in the Southland. Check them out. So, David,
Speaker 1: how how do you keep consistency on? It's a large
Speaker 1: menu and scratch made kitchen. I mean there's room for
Speaker 1: mistakes right right.
Speaker 4: I'm gonna I'm gonna comment on one thing. Twelve locations
Speaker 4: of Stone Fire but we actually have thirteen restaurants. We
Speaker 4: have a Rattler's Barbecue which is in Santa Clarita Valley,
Speaker 4: been there thirty seven years. And actually the origin of
Speaker 4: Stonefire Girl came out of Rattlers. The family worked at
Speaker 4: Rattlers and then left and basically established Stonefire Grill and
Speaker 4: then later on actually brought Rattlers into the mix.
Speaker 3: So just bringing.
Speaker 1: Yeah, I've been there many times. I can see it
Speaker 1: right now in my head.
Speaker 4: Yeah, I had to have my general manager, Javier there
Speaker 4: says it to everything, stone fire, everything, stone fire.
Speaker 3: What about rattlers? So I got to get the middle Guyal, Yes,
Speaker 3: he is.
Speaker 2: Built.
Speaker 3: You wouldn't exist, you know, consistent.
Speaker 4: Look, if if you want to talk about consistency, I
Speaker 4: would say it starts with people. You hire the right people,
Speaker 4: you train the right people, you take care of them,
Speaker 4: and you can get that consistency. I have a saying
Speaker 4: that I use in it. It was years ago I
Speaker 4: read Schultz's book on Starbucks and he said, we're not
Speaker 4: in the coffee business, We're in the people business. And
Speaker 4: I took that and transitioned it into a saying that
Speaker 4: I have said for years and saw my business card.
Speaker 4: I came up with it with we are not in
Speaker 4: the we are not in the food business serving people.
Speaker 4: We're in the people business serving food, and it truly
Speaker 4: is the people business. So when you want consistency, you
Speaker 4: you have to set standards. You have to you know,
Speaker 4: set a way that you do things. You have to
Speaker 4: establish that this is the only way that you can
Speaker 4: do it right. And then you train your people, and
Speaker 4: you take care of them, and you provide them with
Speaker 4: the tools that are necessary and the right ingredients and
Speaker 4: and everything, and and and an environment where they want
Speaker 4: to come to work and they want to do a
Speaker 4: great job. You know, when you take care of people
Speaker 4: and they're happy at work, it's amazing how how wonderful
Speaker 4: they'll be about coming to work and wanting to do
Speaker 4: things the right way right.
Speaker 1: And it's not always you know, financial bonuses or things.
Speaker 1: Of course, we all need money to live, yes, but acknowledgment,
Speaker 1: you can tell. I hate the fact, especially with what
Speaker 1: I do. I hate the fact that hospitality is some
Speaker 1: of the most inhospitable places these days, and they're starting
Speaker 1: to find their way back and places like Stonefire Grill
Speaker 1: have focused on that being the backbone and everything emanates
Speaker 1: from there because there's a lot of places, I'll be honest,
Speaker 1: you guys could cut corners when I walk through that kitchen,
Speaker 1: and I've been in the back, I've been in the
Speaker 1: back of the house. I've seen how they run the
Speaker 1: front of the house. There's a lot of places you
Speaker 1: could cut corners to save money, but you're not going
Speaker 1: to get that quality in the same way.
Speaker 4: You said the word, which is hospitality. You know, there's
Speaker 4: two things that can make up a restaurant. Food and service.
Speaker 4: The food that you provide someone that you give them
Speaker 4: great food that they can enjoy. They take that bite
Speaker 4: and it just tastes fantastic, and then you give them service.
Speaker 4: And service is something that you do for somebody. Hospitality
Speaker 4: is the X factor in restaurants, and as you said,
Speaker 4: you're seeing a resurgence of that. But that is something
Speaker 4: that is so important to us. Every single one of
Speaker 4: our team members wears a T shirt and on the
Speaker 4: front of the T shirt it says happy to serve.
Speaker 4: And that is our mantra, that is our promise. That
Speaker 4: is everything we do for our guests. We are happy
Speaker 4: to serve the guests that come into our restaurants walk
Speaker 4: by other restaurants to come in and eat at our restaurant.
Speaker 4: If I can keep my team members happy, my manager's happy,
Speaker 4: and then they'll keep their team members happy.
Speaker 3: And if the team members are happy, guess what the
Speaker 3: guests are happy.
Speaker 4: And hospitality is is not what you do for someone,
Speaker 4: it's how you make them feel.
Speaker 3: That's hospitality.
Speaker 4: So it's making sure that we have a smile on
Speaker 4: our face when our guests come in. It's the ability
Speaker 4: of making you know, like using the we call it
Speaker 4: commerce for all, which is we want guests. If you
Speaker 4: want to order on our app, we have an app,
Speaker 4: and if you want to order on the app, you
Speaker 4: can order on the app. If you want to come
Speaker 4: to the restaurant in order, if you want to place
Speaker 4: it on the internet. We're working to be at kiosks
Speaker 4: in the restaurant. Look, some people just want to come in,
Speaker 4: stand in front of someone and place an order.
Speaker 3: Great, I want you to be able to do that.
Speaker 4: But I we want our guests to use us how
Speaker 4: they see fit and what's comfortable for them. And that's
Speaker 4: I think the difference. And in creating the environment and
Speaker 4: with our team members, we varied schedules and we do
Speaker 4: pay as competitively as possible, and we want to make
Speaker 4: our people happy. And like I said, if you give
Speaker 4: them the tools and you give them everything that they need,
Speaker 4: they're they're gonna they're going to produce the consistency you need.
Speaker 1: One last thing is we're up against the clock. Is
Speaker 1: I have a big family. I've said this many times.
Speaker 1: I got five brothers and a sister and then we're
Speaker 1: all old enough to have extended family. Stonefire Grill is
Speaker 1: to this day one of the only places I can
Speaker 1: go with my family in large numbers and not feel
Speaker 1: like a burden. And that's saying a lot, right, Like
Speaker 1: we can go and have a long table, push tables together,
Speaker 1: do whatever we want and still feel like we're having
Speaker 1: a fan style. And I cannot emphasize enough from someone
Speaker 1: who came from a big family, that is not something
Speaker 1: you experience a lot, because it's like, oh no, a
Speaker 1: big table, this is going to be a paint. The
Speaker 1: way it works, it's just and it's that's a huge
Speaker 1: thing for me to say because that is a part
Speaker 1: that I don't get anywhere else, and I don't care
Speaker 1: on what level the restaurant. So thanks for what you do.
Speaker 1: Dave Youngberg from David Youngberg from Stonefire Grill CEO. Thanks
Speaker 1: for coming in, Thanks for feeding everybody here and pleasure
Speaker 1: and bringing so much great food. I'm going to be
Speaker 1: eating it through the rest of the program. I'm yeah,
Speaker 1: Andrew goes come back whenever.
Speaker 4: Yes, absolutely, we appreciate you guys. Thank you so much
Speaker 4: for having us.
Speaker 1: You're so passionate about it. You are welcome anytime. I
Speaker 1: know you love food because we've been talking about it
Speaker 1: off the air.
Speaker 4: You and I will have to meet up at a
Speaker 4: Stone Fire grill or wherever else you want to go.
Speaker 1: We'll go grab, we'll go kidnap handle and we'll go.
Speaker 1: We'll go through the menu.
Speaker 4: Madam at our restaurant in Irvine. Not too long so yeah, yeah,
Speaker 4: so let's get together.
Speaker 2: That will be fun. Nice to meet your brother very much,
Speaker 2: You too,