向一群初中生揭露餐饮真相（English Video）

What up, guys? Welcome to the International School of Man.

Yeah. Come on, let's go.

Tella, >> we cleared it with Ernie if it's okay to film on site for some B-roll for content that we make as well. We'll try our very best to keep away from the students themselves.

>> Cool.

>> Yeah.

>> Wow. International schools are different. This is very different from

different. This is very different from how I grew up.

>> I'm super super interested now, but I'll try and restrain myself.

>> I'm also surprised that kids are doing school projects related to starting a food truck business.

>> I know, right? I thought you guys were told to advise against terrible decisions, >> but they've got some really interesting ideas like mashups that I wouldn't have thought work.

>> Oh, yeah. I know. It's

>> It's super fun until they have to start laboring and scrubbing dishes.

>> Good afternoon, guys. So sorry to keep you waiting. How's everybody doing

you waiting. How's everybody doing today?

>> Good.

>> Good. Awesome. I'm Kaden Scout. I run a couple restaurants in Shinjzhin. We also

have a couple food factories. Just gonna

get the boring stuff out of the way. We

also do kitchen wear, appliances, and we make our own food related content.

Today, I will endeavor to treat you all like the intelligent people you are, not sugarcoat anything, and answer any pertinent questions you have about my industry, cuz you are no longer the age where I have to make things more

comfortable than they need to be for you. So, is that a good deal for you

you. So, is that a good deal for you guys?

>> All right, awesome. Um, before we get started, are there any just random questions you have so we can get the tickles out of the way before we get to the meat of the the afternoon?

Go for it. I don't want to run a food truck. I never have. I come from a

truck. I never have. I come from a background of, you know, sweat, toil, stripey aprons, allowed to say three things, like yes, chef, no chef, right away, chef. And food trucks are usually

away, chef. And food trucks are usually run by young kids called Braden with neck tattoos, right?

It's like, yeah, no, I went to I did a stage in Denmark for 3 months and my dream is to make Korean Mexican fusion cafe lifestyle brand. Those people make

food trucks. So, a little bit about my

food trucks. So, a little bit about my ethos. At your age, if we're being

ethos. At your age, if we're being honest, every generation has their dreams of fame. When I was roughly your age, everybody wanted to be a rapper or a singer or a dancer or a director or an

actor. And then when we grew up, we

actor. And then when we grew up, we realized that's really hard. And the

next dream was to be a reality show host, an influencer, something along the lines of a celebrity plus, meaning a chef or a creator, maker, a potter, an interior designer, what have you,

because that's easy. In your generation, you are met with the flavor of cook that I hate the most, which is someone that doesn't need to make good food. You just

has to be easy to look at, and you can just make things look not disgusting.

You could be a celebrity chef. So, the

industry is a little bit messy right now, which is why starting an actual physical business has gotten harder and harder. Shall we move on to the juicy

harder. Shall we move on to the juicy questions or do we have any more tickles?

>> How old are you?

>> Me? I am 31 going on 32. Well, we'll be 32 in a couple months from now. You can

call me uh the beginning of my career. Okay. Uh

is everybody here interested?

>> Sure. So I uh made it into a very ponyy sort of English style all boys school at the age of 13. I went there for all of about 5 months before I was expelled. I

don't recommend it. Uh but that was my life. Now I don't have much to be proud

life. Now I don't have much to be proud of in my lifetime except for good fortune and the ability to learn relatively quickly. My first bit of good

relatively quickly. My first bit of good fortune was very objective parents and they were very open and allowing with the fact that hey if you tried what we wanted you to try and it didn't work out so if you want to do what you want to do

we're not going to support you but we're not going to stop you and I wanted to be a cook because uh during my tenure at this all boy school punishment was forced labor essentially either helping

the gardeners with the weeds or helping the kitchen with the prep for uh messaul that evening the man in charge of the messaul was kind enough to keep in touch with me after my expulsion asked me if I

wanted an apprentice's job uh where he used to cook as a young lad and that was all she wrote. So after that my parents gave me all green lights all the way through to go cook across the classical world and that's roughly my background.

Any questions about that? All right.

>> Why did you come to China?

>> I didn't come to China. I came back to China. I'm from here.

China. I'm from here.

>> Why did you come back?

>> Because I would you like the honest answer?

>> Yes.

>> I don't like a western lifestyle. I was

raised with the values of East Asia and the fundamental communication skills regardless of the language you speak differ a lot. The things that we hold dear and important are different. So

whether it be socially, uh intellectually uh financially, moralistically, emotionally, we communicate in very very different ways. And there's no better or

different ways. And there's no better or worse of it. It's just an incompatibility that I didn't want to be part of the white noise of my existence.

Kathy, right up front. So, your question was, "What is the most important advice you would give someone who wants to start a business?"

>> H perfect. I recommend that you make a very honest decision, a conversation with yourself on whether you want to be on the laboring side of your business, the administrating side of your

business, or the lying side of your business. Because the ownering the

business. Because the ownering the owning of a business, it sounds like giggles now, is you're trying to convince people who have no idea who you are to give you money for something they

never asked you to do. You don't need to do what you want to do. You just want to do it. And beyond that, you want to make

do it. And beyond that, you want to make people pay for it, which requires labor, lying, and administrating.

Administrating being the dealing of internal peoples, your colleagues, your uppers, your lowers, and your across.

the laboring being actually the nitty and the gritty, right? Prepping the

ingredients, making sure you have enough pencils in the jar. Or there's the lying, which is the marketing, the communications, the advertising, the putting the face to the business and making people, yeah, I'll trust you with

my money. But why? There is no why. The

my money. But why? There is no why. The

unfortunate point of business is you have to come to terms with the fact that you are doing a by definition unnecessary thing. There's not many

unnecessary thing. There's not many businesses on earth that are necessary.

Right? Human innovation is not driven of of of necessity. A lot of the times it was a people having up until about a hundred something years ago it was necessity after which it was just wee I

want to make this and I want people to pay me for it. I'm not Did I answer your question?

>> Yeah.

>> Awesome. Thank you.

>> Okay. The next question is from Stansom.

So the question is why did you decide to work in this industry and how did you figure out what your goals were?

>> I wanted to work in this industry out of circumstance. It was good fortune. So

circumstance. It was good fortune. So

during my punishments in the kitchens, I realized that I really like the feeling of being inside of a stainless steel pirate ship. You ever see like those

pirate ship. You ever see like those pirate rules like pure anarchy but also democracy at the same time? You're

allowed to vote your captain on and off as long as you're outside of the terms of battle. That's pirate politics and it

of battle. That's pirate politics and it exists solely in kitchens. Pirates

didn't retire. They just started cooking instead of murdering. And I love that.

So I was a teenager. I was roughly your age. I started cooking when I was 13 on

age. I started cooking when I was 13 on 14. And imagine like as a young boy we

14. And imagine like as a young boy we struggle with acceptance amongst our peers and being comfortable in our own skin with what we've done is one of the boy struggles. And imagine you walk into

boy struggles. And imagine you walk into a room full of like smoky like bearded, angry, tattered up men yelling and groping each other and slamming pots in

the ground and it's violence and chaos, but they all marched in perfect harmony to the beat of one man's drum and that was Chef. And I and I really enjoyed the

was Chef. And I and I really enjoyed the the kind of conductor spirit, the orchestra of chaos, and I wanted to be in that environment. I didn't care about food. As long as he gave me a knife and

food. As long as he gave me a knife and somewhere to stand in a kitchen, I was happy. So, I realized at that point that

happy. So, I realized at that point that no matter what I tried in the future, I would have to end up in a kitchen. But

that's my personal story. Now, my goals for my business were simple. I am sick of people telling me that Chinese people are stupid. That's unfortunate thing to

are stupid. That's unfortunate thing to say out loud. It breaks my heart, but it is true. The general narrative is that

is true. The general narrative is that the broad spectrum of the average Chinese consumer is quite dull. Dull I

agree with unintelligent I do not. But

people conflate these two facts. There

is a fine line and people conflate them.

So I wanted to create food related businesses that prove the average Chinese consumer is capable of brave and foreign decision-m. So going to a

foreign decision-m. So going to a restaurant they might not want to going to a restaurant they might not understand. as long as you treat them

understand. as long as you treat them like intelligent beings. So my goal is to prove that that is viable both emotionally and as a business and fiscally responsible. Yeah. And that was

fiscally responsible. Yeah. And that was the bet I made. So and that's the bet that I continue to make. So it's still my goal. It's been consistent since

my goal. It's been consistent since we've started. Have I answered your

we've started. Have I answered your question?

>> Awesome. Thank you.

>> Juliet's asking what inspired your original business idea or concept?

>> Okay. So my original location was Magpie in Shinjzhen. It's an OCT loft. We've

in Shinjzhen. It's an OCT loft. We've

been open for the better part of a decade now. Our first restaurant was

decade now. Our first restaurant was meant to be I guess you've heard the term proof of concept before, right? So,

while most people try to prove the hardware, we tried to prove the premise.

The premise being, like I said, Chinese consumers aren't that dumb. They're just

kind of dull, especially in Shinjzhen.

Shinjin is a perfect pacemaker of efficiency, absent any sort of cultural or heritage pressure. So, that was a perfect bedrock for us to build an odd

restaurant on. So, we chose a medium

restaurant on. So, we chose a medium oddly priced location in an oddly located place in the hallway of OCT Loft that used to be a storage closet serving

vague food at an weird price that no one really asked for in a market that didn't need it. And if we can survive and

need it. And if we can survive and profit with those conditions, it is inarguable proof that I'm really good at my job. I don't think anybody as as as

my job. I don't think anybody as as as arrogant as that makes me sound, I don't think that's arguable, right? Everything

was stacked against us and we're still here. The people who gave us pointers

here. The people who gave us pointers have shuttered. So that gave us the

have shuttered. So that gave us the leverage to start our other brands.

Woodpecker, Chickity, uh Oreo, uh Corvid, uh we also had forgetting my own restaurants now. Starling, our American

restaurants now. Starling, our American style diner. Uh, so we landed those

style diner. Uh, so we landed those projects during COVID Q3 of 2022. We

offloaded them. Everything has a price point. You just have to hit mine. So we

point. You just have to hit mine. So we

offloaded. Uh, have I answered your question?

>> Awesome. Thank you.

>> You said something very specific about weird food.

>> Yes. Weird.

>> That people probably wouldn't want, but you're going to put it out there.

>> What's probably I think some of them will have this question. What's one of those the weirdest dishes that you have at Magpire that still somehow manages to sell? Uh we change our menu every two

sell? Uh we change our menu every two months, but some of our classics that made people uncomfortable, we had uh the pa unfriendly antipasti, which is just a plate of turtle eggs served with

different kind of caviar and row. Uh it

was just designed to make really soft people uncomfortable. We had brains,

people uncomfortable. We had brains, tongues, pretty much the insides and outsides of every animal you can think of. One of my absolute favorites that we

of. One of my absolute favorites that we served was uh uh an ant parfait. So in

Ting they have a long tradition of being the most agriculturally unfortunate of the three northeastern provinces despite there being food all over the ground. I

don't know why they did this. And they

had a habit of eating ants and failong and a lot of game meats. So we made a parfait out of all the games that we could find and garnished with crispy ants and served it with a big thick shot

of soou. Yeah, it was great. Weird.

of soou. Yeah, it was great. Weird.

Weird is what we need. The food context of magpie is manurian food repackaged in an annoying way that I can charge more money for.

>> Yeah. Um shall we move on to the next one?

>> Sure.

>> Awesome. Thank you.

>> Eric want to know why did you choose to run multiple types of businesses instead of focusing on just one?

>> Um if one of them fails, which it won't to do eventually, you want to be able to stand on some other legs. Um, the

analogy that I love telling myself all the time is a technically better way to design a chair is if you remove one of the legs because it has one less direction it can fall over. But who the

hell wants to sit on a chair with only three legs? I don't want a business that

three legs? I don't want a business that looks good based on just, you know, like my my three-legged chair. It can be the best chair made of the best materials, but it's still a three-legged chair, man. Right. I want to have an extra leg

man. Right. I want to have an extra leg to create some stability. So, I

diversified my business.

Hi.

>> Um, what is one risky decision you made in your business and what did you learn from it?

>> Starting a business is the risky part of a business. Okay. One of the risks that

a business. Okay. One of the risks that I took that didn't work out for me because those are more valuable than the ones that did. I went people heavy too

early. I wanted to establish a working

early. I wanted to establish a working environment with partners and colleagues that I liked. And that was my first and biggest mistake because once you surround yourself with people you like,

you don't have partners. You have a bunch of friends and you don't need friends. Make friends on your own time.

friends. Make friends on your own time.

You want people to disagree with you in a conducive, productive, and profound manner. You want people to respectfully

manner. You want people to respectfully disagree with everything you say. And

you need to be smart enough to come to a conclusion before. And you still need a

conclusion before. And you still need a decision maker, but you need to surround yourself with essentially no or maybe wait a second people. Right? So, I

surrounded myself with like-minded people and then we ended up being this echo chamber, this chaotic, vicious cycle of, "Oh, that sounds awesome." And then we would waste

awesome." And then we would waste resources and time and energy because no one checked themselves cuz we were all vibing, right? Yeah, that sounds great.

vibing, right? Yeah, that sounds great.

Let's do it. Why? Nobody asked why. So,

that's one of the risks that I took. I

thought that I could make a really positive energy like, you know, friend forward business and it sucked.

Yeah. I don't know if I answered your question.

>> I think I did. Can I ask a follow, >> please?

>> So, like, uh, for your business, you said that now you have people that disagree with you. So, how do you kind of communicate with people without it turning into more of like an argument that doesn't really get you?

>> Do you want my answer or the answer?

>> Uh, both.

>> Sure. The answer is make sure that you guys are all respectful and on the same page and make sure that we all feel viby and good with each other at every single meeting. email back and forth for three

meeting. email back and forth for three weeks as per my last blah blah blah blah. We should circle back and talk

blah. We should circle back and talk about this. You know, just things that

about this. You know, just things that don't make sense. My answer is someone has to be the bad guy. The only real thing you can do is preemptively tell people that you plan on being the bad guy. People are allowed to have their

guy. People are allowed to have their opinions. They're not allowed to affect

opinions. They're not allowed to affect the decision-m depending on how you structure your business, of course. So,

I'm have the fortune and misfortune of being the guy who puts his stupid fat hand on the table and then things start moving whether for the better or for the worse. So communication in my opinion is

worse. So communication in my opinion is as simple as making sure that everybody knows when there is no room for discussion. A lot of highly intelligent

discussion. A lot of highly intelligent people and intelligence I use in this context as a general descriptor not as a compliment or derogatory. It's just

unfortunate that everyone's mostly smart now but they're just smart enough to be uncomfortable. They're not smart enough

uncomfortable. They're not smart enough to fix their problems and they're not dumb enough to not realize they have a problem which makes them happy people.

They're just smart enough to be pissed off all the time. And when people bring that mentality and a level of computing into a meeting, they just want to be heard, but they don't know what they're saying. So, they don't want to discuss

saying. So, they don't want to discuss every single one of the ideas on the table. And that creates nonsense. Just

table. And that creates nonsense. Just

noise. You need to be able to cut through be like, "Hey, are you trying to give me a solution or do you just want to make noises and have everybody listen to you?" So, at Magpie, we always give

to you?" So, at Magpie, we always give everybody the chance to speak before I open my mouth. And then as soon as I do, everybody needs to stop talking immediately. They need to trust that

immediately. They need to trust that I've listened and that I've already processed and that the decision is still with me because when I lose money, I still have to pay them, right? It's my

wallet that hurts. Have I answered your question?

>> Awesome. Thank you.

>> What difficulties have you faced in running your company and how did you deal with it >> with them?

>> Cash flow is very very huge. Uh I'm a brickandmortar business. I rely I used

brickandmortar business. I rely I used to rely on on cash in cash out cash all the time. So having a big thick cash

the time. So having a big thick cash pocket of in case money is very very comfy and I didn't have that to begin with. I started the business with,472

with. I started the business with,472 quai in our corporate bank account which was not even enough to buy lunch for people for the month. So we had to really figure it out. I had to claw and

beg. Another problem that I had to come

beg. Another problem that I had to come overcome quickly I was raised to never have debt. Don't have debt. Do not owe

have debt. Don't have debt. Do not owe people money. And that makes you a great

people money. And that makes you a great person but it makes you a bad business owner. Knowing how to leverage debt and

owner. Knowing how to leverage debt and use debt as a tool of business is essential. It's quintessential to

essential. It's quintessential to success. There's no great company on

success. There's no great company on earth that doesn't run on a heavy and substantial amount of debt. There's no

country on earth that's powerful absent the existence of debt. It's when other people, is he going to pay me back?

That's when people think you're important because you owe them money, right? So, I had to learn to use debt to

right? So, I had to learn to use debt to my advantage in a respectful and calm and structured way, right? So, I'll go out of my way just to owe people money

that I promise to pay them back across a long period of time because that's almost like a subpromise that they're expecting me to stay in business for that long. Have I answered your

that long. Have I answered your question? Awesome. Thank you.

question? Awesome. Thank you.

>> Steve's question, how do you make sure your business stays financially sustainable over time?

>> You can't. If you could make sure, then everybody would have a business. There's

such thing as make sure. You just have to trim the fat and do the amputations when they're necessary. Sustainable is

different from profitable. Do you know the difference between cash positive and profitable? Cash positive is how much

profitable? Cash positive is how much cash you end up with every single month.

So, if the 1st of January you have $100 and on the 1st of February you have $200, you're a 100 bucks cash positive.

But that doesn't count for the business you've built around you, right? Your

business costs money. So you're

essentially this imaginary person that you have to pay back on a a certain period of time that you designate. For

example, if you built a truck and you decide that I'm going to pay myself back, I'm going to pay this truck off in 2 years, then every month for 24 months, you divide equally, then making the math

easy, a portion of the cash that you have and throw it back in there. If that

number is still positive after your debts, then you are profitable. So if

you're saying sustainable, you can be sustainable as in a cash positive nonprofit scenario indefinitely, but you have to depend decide on if that's what you want. Right? In the food industry,

you want. Right? In the food industry, the ideal scenario, traditionally speaking, is you're so awesome at your job that every single location is cash positive and then you keep them for long enough across your lifetime that they

eventually become profitable. And it

feels like you're pulling an income that's feels more like a paycheck from your location plus the paycheck that you actually have cuz you pay yourself. And

then if you're really good at your job, you have multiples of those. That's the

traditional scenario.

>> How did you find your target audience and how did you reach them?

>> Our our branding language has been pretty consistent. So, I'm a firm believer that

consistent. So, I'm a firm believer that good companies have a mission statement, but great companies have a mission question. If you really think deeply, uh

question. If you really think deeply, uh it's either a mission question or a call to action. For example, Apple. We all

to action. For example, Apple. We all

love Apple, right? I don't know if you guys were old enough to remember this, but think different. You remember think different from Apple? Think different

was a call to action. It means don't be dumb like those PC users. Be weird like us. Use an Apple computer. Just do it.

us. Use an Apple computer. Just do it.

Come on. Just put the shoe on. Put the

shoe on. You love Nike, right? So, uh we asked uh where is the cander? Cander is

missing in the Chinese market from top to bottom in every industry. Uh,

unfortunately, East Asian business practices have been predicated on how many people can I lie to to build my success, right? Lie to the next guy to

success, right? Lie to the next guy to lie to the next guy to lie to the next guy until there's no more people to lie to left. So, we built a restaurant off

to left. So, we built a restaurant off of Cander and we bet that that natural message will create enough momentum that it sustains itself across a long enough period of time. So, our first actions

were to make sure that our branding language was consistent, cander above all else. Uh and then secondly, we did

all else. Uh and then secondly, we did very very physical marketing in a time when viral internet marketing was most popular and we've been playing opposites

ever since then. So we did handwritten in bites, handwritten everything, disseminate them across the city and give out our promotions and our discounts based on handwritten letters.

So for example, all of our staff wrote a 100 a 100 letters each and if a diner returned with that letter in hand in envelope, that was a dinner off. There's

no discounts cuz it makes it feel cheap.

It makes it feel transactional. A free

dinner to me was 3040 quant and then I make a friend for the rest of forever and those guys still eat at Magpie cuz I only have 50 seats. My job is to pack 50 seats, right? Not fill an arena. Have I

seats, right? Not fill an arena. Have I

answered your question? Yeah.

>> Awesome. Cool. Thank you.

>> Ca you.

>> That's a cool name, man. Did you name yourself? What is that?

yourself? What is that?

>> That's awesome. I love that. It sound

like a ghost in the shell character.

>> All right, hit me. Um, so Couta's question is how important is branding like a logo when building a business?

>> It isn't because like in the same way that like you you're not really able to agree or disagree with if people think you're attractive. It doesn't matter

you're attractive. It doesn't matter what your logo looks like. Only you like it. No one else cares. So as long as

it. No one else cares. So as long as you're happy with it and you can wake up every day looking at it going, I'm aren't I clever? Then yeah, do that because no one else cares. Apple's just

a apple with a bite out of it. And they

made it more boring as the ages has gone by. They've only become more profitable.

by. They've only become more profitable.

Mine's a squiggle on the ground. I just

threw sauce at the floor. Like, doesn't

that look nice?

Right. Yeah. So, logos are are are nonsense is as long as you're happy with it, you're happy with it. It's your

ability to make the logo mean something.

>> I mean, that's the part. Yeah.

>> The ability to make your logo mean something. Yeah.

something. Yeah.

>> And then it speaks for >> Yeah. Like for example, the thing that

>> Yeah. Like for example, the thing that uh you guys are wearing on your your left chest right now, like you're this is not a medieval institution from the Holy Roman Empire. You guys don't need a coat of arms, right? But when people see

it go, oh yeah, ISNS because this school's been around for 20 something odd years, right? Yeah. Same kind of vibes.

>> Um going back to Carmen, which is presented now, how do you make food look appealing while also communicating healthier choices? This will be an

healthier choices? This will be an interesting one.

>> Healthy. Where's Carmen right now? Okay.

I don't I do not pretend that I need to make food healthy because a lot of the times people don't want that. Largely

people don't go to restaurants because they want a healthy option. They go to restaurants because they want exactly the opposite. They want to enjoy

the opposite. They want to enjoy themselves absent the need to make responsible decisions. Of course, that

responsible decisions. Of course, that depends largely on the type of your business. So, making food attractive to

business. So, making food attractive to people is simple. You have to pick a fight. You have to look generous and

fight. You have to look generous and comforting, bombastic and enticing, or appealing and attractive in an ununderstandable way. Those are the

ununderstandable way. Those are the three general directions you can go. So,

the latter of which we can find dining restaurants where once again some guy named Braden in a leather apron comes up to you with his neck tattoos like, "Hi, this is meant for sharing even though it's a prime number of things, but feel free to share five amongst four people.

Enjoy your cold bites." And then people go, "Ooh, fancy." and they take their photos and videos and smoke comes out the bottom of the table and you print cash and then go bankrupt. Or you can be like a mom and pop shop, right? You show

up and you go, "Wow, this is a lot of food and this place has never been cleaned once in his life, but I love it here." That's most of the restaurants we

here." That's most of the restaurants we like if we're honest. That thing that we grew up with where you the menu is sticky and the chair kind of wobbles and the waitress is just like someone's

auntie, right? and she comes down and

auntie, right? and she comes down and just kind of stares and waits for you to those are the restaurants that are appealing. The kinds of appealing just

appealing. The kinds of appealing just pick one and stick with it and healthy only if you're health-based. Never

otherwise that's my that's my advice.

What up, brother?

>> Um, are there times of the year when business is stronger or weaker? And how

do you adapt your strategy?

>> Business is weak uh a month and a half on either end of Chinese New Year uh a week and uh before and behind every single major holiday. um which means that I only have half a year of good

business every single year year on year.

So one thing that we like to do at Magpie is we structure our menus around those periods. So my heavy hitters are

those periods. So my heavy hitters are for good per like peak periods and my kind of throwaway whatever menus that are cheap to make and manufacture and don't go off very quickly uh exist in my

off seasons. I also do a lot of food

off seasons. I also do a lot of food that isn't afraid to be frozen. So, we

have cryovax, vacuum chambers, and a walk-in that goes to 40 below, and you can just treat food like like treat that place like a time machine. So, that's

how we lower our costs. Uh, otherwise,

we just hang in there cuz you're going to have bad months. You're not going to be profitable month on month on month on month, right? Have I answered your

month, right? Have I answered your question? Cool. Awesome.

question? Cool. Awesome.

>> Let's move on. Let's do a presentation if we can.

>> Nice. Churo Lab. Love it.

>> Okay. So, one of the set options featured in our food truck is the cocoa matcha churro.

>> So, this is my churro called the Lucky Churro. It's a pun against the cereal

Churro. It's a pun against the cereal brand, the Lucky Charm.

>> Nice.

>> So, our call to action is >> mix, match, >> munch, and to start your favorite adventure at the Churro Lab.

>> Good morning, honorable executive and distinguished guest. Whoa.

distinguished guest. Whoa.

>> Today we'll be presenting our food truck business idea called >> Let Us Wrap Your Burrito.

>> That is so funny. Sushi Shawarma.

>> It's going to show up later.

>> That I just want to look at this one for now. That's awesome.

now. That's awesome.

>> It's like, hey, have you ever guys thought of sushi but bigger?

>> All right, cool.

>> It's a juice that blends fresh banana and mixed berries.

>> The second menu item is called the spicy raw shrimp burrito. for my menu item is the sushi schwarma. Its concept is to combine the ingredients of sushi with uh

shwarma middle eastern like cooking techniques with by like marinating the meat for example. Don't you want a concept that could actually succeed?

>> Yeah.

>> Yeah.

>> Um are you ready to see a profitable food shop?

>> Yeah.

>> Heck yeah.

>> Aren't you tired of seeing the same health scams over and over? Oh, that's

dangerous.

>> That's why you should choose us. Let's

make some money.

>> Thank you very much, Cadence.

>> You're very welcome, guys.

>> We need to get downstairs, guys. Um,

he's taken time out of his schedule to come and present to you what he does and information. So, just one round of

information. So, just one round of applause for >> very kindly. Thank you.

>> We need to already be in the auditorium.

So, let's go this way down to the fifth floor as quickly as you can.

>> How you doing, sister?

>> It's good to see you.

>> Yes.

>> It's good to see you. How do you How do you think they did?

>> Good.

>> They did really well. Kids are kids are getting sharper. For some reason, shy.

getting sharper. For some reason, shy.

As they get smarter and better looking, they get shy for some reason.

>> Thank you so much. That was

>> You're very, very welcome.

>> I think they don't know the depth of what they actually receive until later.

Oh, it's okay.

>> Like with most kids. But

>> yeah, but I mean they're sharper than I ever was.

>> I mean, my daughter was at the school and she graduated last year and the other one 3 years ago and >> they go out into the world and they're like, "Why do the rest of these students not know what I know?"

>> Because we push them and we push them hard to do things. Thanks so much for coming through. I really appreciate it.

coming through. I really appreciate it.

>> Thank you for having me. Shall we show ourselves out? I think we'll walk you

ourselves out? I think we'll walk you down. All right, cool. They've gone.

down. All right, cool. They've gone.

Awesome.

Huh?

All right, talk off and talk soon. Take

care, guys. Bye-bye.