The Old Dutch

Okay so here is the transcript to the podcast, It might seem a little weird in spots because we did use AI to generate it from the podcast itself. 

All right. Hey everybody, welcome to our podcast Bliss Out. Today we have Andy Waldock from the Old Dutch here and he has a couple other businesses and different adventures he's doing too and he'll probably discuss that. Uh Andy, how's it going? >> Good to have you today. >> Skated on in just fine. >> Yeah. Yeah, we got a little bit of snow. >> We'll see what happens. >> Yep. Anyways, uh we wanted to get a little bit about uh we wanted to tell we wanted

you to tell us a little bit about your background and your story which you were kind of discussing before we started. So, kind of just get into that and your and what you were telling me before we started recording here. >> Well, well, I didn't start I didn't set out to be a restaurant and bar owner. Let me put it that way. That was not the original plan. Uh I um uh I was a trader for for a long time. I lived in Chicago uh uh right out of college and uh um got a job at the at the Chicago Mercantile

Exchange. Uh moved there with a wife and young child and tried to figure out how to make it from there. Worked my way up as a This is you know the Chicago Mercantile Exchange. Guy down there had a button that said chaos for cash. Uh it's it's an open outcry exchange where everybody is, you know, standing in different rings, uh packed in, hollering and yelling at each other and waving their arms at each other. Uh like the New York Stock Exchange only on steroids. Uh we traded commodities,

things like uh corn and soybeans and hogs and cattle, gold and oil, stuff like that. Uh so uh I knew that with a wife and young child that there weren't a lot of opportunities in Sunduski in 1989, 1990 I guess. Uh um so we moved to Chicago and and worked my way up from a clerk where you would take orders for other people uh to becoming a trader on my own. >> Okay. And I started trading in I started trading in the S&P 500 pit probably around 199 one. Yeah. 91ish. Uh and u you know that's a super intense experience. Uh

you just I lost 30 pounds in the first six months. >> That's all you got to say there? Yeah, >> I did. I did. uh you know, you're afraid to leave and and and you uh you know, so you don't eat and as a rookie trader, you you're every second matters. >> Yeah. >> Uh so I I I I definitely cut my teeth uh and earned my stripes and still keep in touch with a lot of guys uh from the trading pits uh to this day. It's uh it was an amazing environment because it

was like you pack 400 guys into 400 square feet. I mean it it's it's >> sardines. >> It's belly button to butthole. >> Uh and you're swapping bodily fluids on a daily basis. >> Uh I I one summer I had a friend of mine was taking vacation asked me to fill orders for him. He was a he was a broker. >> So he stood on the outside of the the the trading pit and he would trade he when when a customer wanted to place an order like if you wanted to buy shares

in the S&P 500 stock index, >> you would call in, clerk would tell their clerk what to do and the broker would then execute the trade in the pit. Uh and so I I was filling orders for him while he was on vacation and just ahead of a government report, I turned around to my clerk and I said, "Watch this." And I lifted both feet up off the ground and the shoulder pressure from the guy standing next to me just held me in place to the point that no one else even blinked. Didn't even notice it.

>> Feel like you're in a mosh pit. >> Well, I'm not a big guy, you know, and and >> not lost 30 pounds either. >> Yeah. Right. Uh and and these guys, you know, the the um the the guys that the guy the brokers would hire in the the football players because they were they took up space, right? They they would give them a little they would give the broker a little bit of elbow room and also be able to see over everybody, make it make eye contact because eye contact was everything.

>> Yeah. >> Uh you know, when everything is based on >> seeing somebody over there through a a screaming, you know, the the screaming cacapony of the trading pit, uh you know, you hope you're trading with him. You hope that he's looking at you. You hope that he's writing you down. uh and and you have, you know, then you go back and check things out and you know, this is all on paper, so it's just scribbles. A lot of times I'd be in and out of a trade sometimes before I even wrote up

either side of it. >> Uh that's how fast things happened, >> right? >> And >> split seconds. >> Split seconds and no >> decisions. >> You read the order flow. Uh you know, when when the the big brokerage houses are selling or buying, >> uh you kind of lean on them. So if the if everybody's trying to buy something at 10, you might bid 10 and a quarter >> knowing that if you know if you're wrong, you're going to sell it out at 10, take the small, you know, take a

quarter point loss, move on to the next trade. Not a big deal. But if you're, you know, if everybody's bidding 10, you can get them bought at 10 and a quarter as it moves up till 11, you know, that's that's it. I mean, it's not rocket science. >> Some of my best market open at 8:30. some of my best days. I remember I had my in-laws in town uh and uh I went to work and I was home by 9:00. It was a great day. It was a phenomenal day. Uh and and I wasn't going to stick

around and spoil it. So I went, you know, it was and it was amazing to be able to, you know, then enjoy the entire day, you know, in Chicago with with the in-laws and and my my kids and and you know, you feel pretty blessed. >> Yeah. But you could, it was in the 90s, so you could see the electronic evolution coming. >> Yeah. >> And I was >> I grew up in the 90s. I I was born in ' 86. So, >> okay. >> You know, we were in that I'm in that before internet

>> the internet to now where we're currently at. So, >> I still have an AOL email address. >> Do you? >> I do. I do. I And I And I And that's I got it. >> People out there that don't even know what AOL is. >> And I got it. You know, we're probably like 93. >> Yeah. Oh yeah. Yeah. Yeah. Yeah. My mom ended up getting us a computer like as soon as we were able to get one. >> So, you know, that that helped me learn different things. Embrace it.

>> Yeah. Yep. >> You know, the old disc fragmenting and sitting there trying >> you have to embrace techn technological change. I mean, >> you have to grow. You have to keep going. Yep. Or you get left in the dust. >> And so through the 90s is I I was a heavy participant in the in in the in the development of the electronic marketplace. >> Okay. So by 99ish uh you know you kind of see the writing on the wall that the open outcry which is what I did is is is going the way of

the dodo. But more importantly electronic trading was more egalitarian. I can't tell you how many times you know guys would get trades in the pit that they didn't deserve. I mean it's just handing them money. And it wasn't that they turned the market. It wasn't that they made the best bid or offer. It was that they were standing in front of the broker behind them and they were buddies. it, you know, >> tap. I'm like, "Hey, >> and Yeah. And and I didn't, you know, I

struggled with that, right? >> I did. I I stuck my nose in where it didn't belong sometimes because it just wasn't right." >> Yeah. Yeah. >> And so, so, you know, I was all for turning the markets electronic. You know, now now if I'm the first one to make that bid, I'm the first one to get mine bought or sold, >> right? You still dabble in that a little bit or >> I haven't for the last two years because I've been building out the Dutch,

>> right? Yeah, >> I you know >> you're doing a lot of great things over there. >> Well, you can't and you can't serve two masters, you know, you just can't trading is a full-time is a is a full-time gig. >> Uh and and so when I left the floor, uh I left to learn how to how to develop >> computerbased trading models and that's what I did for the next 20 20 years. >> That's pretty good. Well, it it was definitely keeping up with technology

and I'm sure in the two years since I've done it, it's already passed me by. >> Yeah, that's what I was thinking. You once you get out of it, it's probably hard to >> get back into it. >> I was coordinating with uh Dr. Dr. Darren Hannah uh uh Oakland University outside of Detroit in the computer science department with in in the development of seasonal models and and seasonal model uh algorithm based training and that that's you know but you know we needed an entire computer

science department to run this stuff and now you see data centers you know >> so it's amazing what's happened in just the last 10 years. It really is. >> Yeah these data centers are absolutely mindboggling. It is mindboggling. >> But >> well, look at what we're what you're doing here. I mean, just have to be >> from the data intake to to the hosting and everything else that goes with it. The amount of you you'll have more data on this podcast than exists in the

storage of the Library of Congress. I know a lot of people aren't liking these data centers and there's, you know, there's people that do and don't, but we >> I think the electrical issue is a I think the electrical usage is an issue. Not so much the water thing. The water will be recycled. >> Yep. Yep. >> It's a one time fill for the most part, you know. >> Yep. The electric though for sure. Yeah, that'll you you'll you will hear it with the first brown outs and the first

times, you know, Ohio residents get pinched with with tack on summer air conditioning fees, right? >> Yeah. >> That'd be that that's that's unseen territory around here. >> Yep. But with anything, you know, you learn as you go and, you know, nothing's perfect, but they they work on it and they'll make it better throughout the years once they I mean, >> how long data center's been around? >> Well, you already hear about them being built, you know, underwater.

>> Yeah. Keeps them cooler, >> right? >> Yeah. I've heard that just are or coming up with their own uh renewable energy supply. >> Yeah. uh you know the the if if there is a way to make a dollar the problem will solve itself. It's a great way to look at it. >> Well, it is what it is good and bad. >> Need to write that one down. >> So, did you start the business for Old Dutch or how? Let's tell me a little bit about how that got into owning a

restaurant bar. >> So, we were talking before this started. Uh you know, I was kind of about ready to retire at the I' I'd been through some medical issues, but back was crap. So, I couldn't, you know, my my my recreation options were pretty limited. And if I was going to sit somewhere, it might as well be on a beach. So, I was at a point where I could have probably done that. And then, as fate would have it, I I I met somebody absolutely wonderful with younger kids. and knowing

how stressful my job was and the you first of all you can't you can't imagine how many millions of algorithms we've tested and and and and and found you look good and then didn't perform right >> so when you do enough math it's it becomes like trying to comprehend the universe you you so you just can't >> can't do it >> no matter no it's just amazing how good something can look and under the strictest variable controls only to have it fall apart in real time. And so, you

know, you reach this point where the more you know, the less sure you become because you know how wrong it can go. >> Yeah. Like kind of like pattern recognition. It's like, I've seen this before. Yeah. >> Uh and and so I I didn't I I I didn't when it became obvious that I I that I was going to be here, that I wanted to be here, uh I didn't want to try and raise another family. as a trader uh because I don't know whether it's uh you know genius, good fortune or providence

that that that allowed me to do it for as long as I did. >> Uh but I didn't want to tell I didn't wasn't going to test test my luck a second time. Right. >> And I had the so so I did the >> the cigar shop downtown. Nice ash. >> Yep. and uh uh I I leased a spot downtown, established proof of concept, stripped out uh seasonality and stripped out uh walkby traffic, you know, from from people downtown to try and figure out uh whether the proof of concept held. And obviously I believe it did. Uh

so we I was looking for a place to move it because I wanted my own space. I I didn't, you know, I just didn't I'm not much I'm not much for I'm not much of a renter or a leaser or whatever. uh for as risky as my financial life has been, I've always been very conservative privately. >> So, uh um after a year of looking and really not having a whole lot turn up around here, uh you know, I I would we we live just up the street here. So, I would drive past the Dutch every day on

my way downtown and and and obviously I was aware of the Dutch because it's a local landmark, right? >> It's been around since 1956. had only been owned by two families. Uh and and you know started thinking well you know if if let let me my wife and I my my wife uh Jenny Smith who who had the better half downtown. So she she she started that and then sold out of she she she knows she knows the restaurant business. I didn't go into this blind. She's she's my brainstormer. I want all

of her input and none of her sweat if that makes sense. I don't you know it's not her It's not her place to clean. Right. >> Right. There's I want her to point. >> Yeah. >> You know, tell me that needs to do be better. This needs to be better and you can fix that. >> Okay, I got it. You know, uh I don't want her uh I want all of her brain power and none of her sweat equity, >> right? >> Which of course there was plenty of that because the the Dutch was when we bought

it, uh we knew it was going to be a full gut. Uh it hadn't been updated and >> Yeah, it was closed for years. It took us a year. 11 months. 11 months every day. We started January 2nd and we opened mid stuff yourself down there, too. >> We did what we could. Uh it's a commercial project, so you have to have skilled trades. >> Oh, yeah. Definitely. Yeah. >> And we and honestly, you know, the Dutch being what it is with all the traffic that goes by it and and the kind of

local landmark that it is. Correct. >> And you're great on social, so keep that So we wanted to make but we wanted to make sure that all the powers that be were included in our plans to begin with. So the health department, the fire department, you know, the liquor control agency, uh the insurance agents, you know, it's in a flood zone. Uh I mean, you know, just all all the different people because this is the project present presented a lot of challenges. There were a lot of moving parts to it.

>> Yeah. >> Uh and as you can see, we're not finished yet. But but when we you know when we got done talking to architects and building inspectors and plumbers and electricians and uh you know kitchen designers and you know all this other stuff to try and figure out what we needed to do, >> uh we thought that if we could marry the the the food and beverage side of the Dutch uh with the cigar side of Nice Ash and then tap the the outside space that the old Dutch that seemed underutilized

at the Old Dutch. uh we could create what what I believe will be a three generational property uh so so that your your grandkids, your kids and and and you know hell I'm getting to the point where it's myself >> uh uh can can can all hang out, you know, kids can run around outside. Uh I mean everything from a sandbox to cornhole to to inflatable axe throwing, you know. So, I've I've seen I follow you on social. Uh I follow a lot of different companies and things on social and I've seen what you're doing. And

when I I started seeing a building coming up and I'm like wondering what that is. I had no idea. I didn't put the two to two together that you own nice ash and we're like combining that with the old Dutch. But I think that's a great idea. And I seen just the other day you had something like Bloody Mary's on on there. You got burgers. >> We do. Uh I tell you what, our our weekend Bloody Mary bar is fantastic. Uh we have a a lady uh Alex Miller, a local bartender who's just absolutely

wonderful and and she puts together a Bloody Mary bar that is phenomenal and we do it for seven bucks and our our whole thing. So So look, I I don't have I don't have the backend restaurant bartending experience at all. Right. >> Okay. Uh but I grew up >> eating out. I mean, by by the time I was eight, I was being sent to restaurants to go, you know, eat and make made sure that I tipped properly and so on and so forth. >> So, at least I know how it's I I I know how it's supposed to be received, right?

>> Uh, and growing up at Plum Brook, uh, I I it became very obvious once as as I got into this project and Jenny and I were talking about food and, you know, our our our kitchen manager when he helped start us up, Larry Baker was wonderful. uh and figuring out that basically the idea is there's no reason we can't do what I call country club quality food at fair prices. So, you know, when you see the tagline, great food at fair prices, that's exactly what we mean. I mean, our our, you know, all

our sauces we make from scratch. All the barbecue sauces, the hot garlic parallel, we we roast the garlic before we do, you know, I mean, it's it's all it's all done inhouse. Our French onion soup is all from scratch. We're doing tonight's Tonight we're doing salberry steaks. That's my wife's favorite French onion soup. >> Ah, wonderful. So, it's Jetty's recipe. >> Okay. >> It It is absolutely Jed's recipe and I am a 100% French onion soup snob. I try

it everywhere I go. >> I'm a food critic. I I I consider myself a chef and so my mom used to be a waitress, so >> you know, she uh she would go she would job jump pretty much and she'd go grab all the best recipes and stuff from all these restaurants around town. So, I I got a lot of lot of cooking background experience, but I'm not looking for I don't want to be uh don't get no ideas. I'm not looking to change careers or anything, but >> Pipe Creek Warf is for sale.

>> Oh, yeah. >> Always time for another venture. >> Yeah. Yeah. So, I seen you got burger nights and all that. What was >> Burger night? Burger night at the Dutch was a tradition. And and look, we >> it it is every bit of our intention to be honest to the old Dutch tradition, right? So So when when we bought the when we bought the Dutch, we went through >> I went I went through a year's worth of invoices to see what what actually moved, you know, what was on the menu.

>> When you bought the place like before they closed. Absolutely. Oh, good. You got to see that stuff. And uh and and so the the the things that were the Dutch classics, like obviously the Dutch burger. >> Oh yeah. >> We kept 100% intact. Uh social media. Here's a social media story for you. So when we first opened, and I mean like our first week, >> I remember when you Yeah. >> We got the wrong burger. >> Uh >> oh. >> It was a clerical error. I didn't know.

>> Yeah. You got some flack, didn't you? >> The public knew. >> The public figured it out real fast. >> That now. Yeah. A and I am so grateful that that that I have some friends who were Dutch faithful who reached out to me and said, "Hey, you might want to check that." You know, in spite of all the the the the getting flamed online, uh to to have friends reach out and say they might be right on this uh gave me pause to go back and check and find out what happened.

>> Uh and obviously we rectified the situation right away because it was never our intention, >> right? Yeah. >> Uh but boy, I have learned an awful lot about social media in the last year. >> Yeah. Yeah. Yeah, I'm constantly learning, too. Yeah. >> Uh I I I you know, the the trading and especially because I I most of my trading was a fairly solo endeavor, sitting behind my computer, >> right? >> Uh the social aspect of the cigar shop, nice ash downtown, turned out to be

something that I enjoyed more than expected. So with the idea of doing the Dutch, it's just kind of built upon that and and the um the the the stories have been one I I it's it's been more enjoyable than I expected in terms of engaging with people. And that's the part that I've enjoyed about the social media, the people coming in and the reviews that people are leaving and the interaction that that we get. Uh uh especially the online interaction because that's, you know, obviously I'm

not there all the time. Uh and and people are kind enough not to stop me when I'm in the middle of fixing an ice machine or a leaky toilet to have want to have a conversation. >> Yeah. Yeah. 12 times. >> Yeah. In 12 times in two days. >> 12 times in two days. Here's the kicker. >> When I finally got everything installed, put together, and was just kind of putting it all back into place, cleaned up, no leaks, you know. >> Yeah. >> One of the filters filters fell over and

broke broke off the nozzle at the end. So I could I had to replace the entire can the whole line. So I had to start all over. >> So he's talking about he was at Menard's what 12 times in two days to try to fix an issue. >> We had this podcast scheduled for last Friday and we couldn't uh get to it because of that. So you know Angelica and I we went to Menard's just you know to buy a few things. >> Did you see the Did you see the ice? Did Did you see this the ice the the rock

salt in front of the the u the suntan lotion? >> Yeah. I you know your post that was I mean you know how frustrated I was >> we we we were talking you know how frustrated I was. >> I was like have a good one see it >> and to see that and pause long enough to stop and take a picture of it. I just thought that was hilarious. So you know >> never get too wrapped up in your own >> it's always plumbing. >> When I have a plumbing issue I'll go fix it. You know I've done I I'm a I know a

little bit about everything. So, I It's always plumbing that you have to go back and get some. Oh, man. I forgot this or Oh, that didn't work. But >> 12 trips and didn't spend over $5 on a single on a single trip. >> It was all bits and pieces. >> Jeez, >> right. It was all plumbing. It was all bits and pieces. >> Yep. >> Plumbing get you every time. I bet there's some plumbers out there and that can. Uh, >> so you did you you you've come, as you

just mentioned, you you've done a little bit of everything and now I know a little bit more about your background. How how you know what got you into this? Cuz I now I see now I see me started. >> Yeah, absolutely. >> All right, cool. Cool. Um, >> I I job jumped a lot and I was kind of I bought and sold houses and flipped houses with my mom. uh she passed a few years ago and when I was creating this business I was working at Sunduski City Schools but before that I was at I was

driving semi for a while. So I drove semi over the road and did a lot of different things in in town. So I was home every night cuz I have two kids of my own. I got a >> one that just got his permit and >> another one that's a gamer. He wants to be a gamer, he says. But, uh, 16 year old almost and then a 10-year-old. So, uh, I was working at Sunduski City Schools and it just I had this idea after the COVID thing that there was an uptick in people wanting cleaning services, I've noticed.

So, what I ended up doing is I kind of just took a leap of faith and I had to quit Sunduski City Schools. My dad works there and he's like, I don't think that's a good idea because it's a government job. It's a good job to have, >> but I've always had that entrepreneurial type in me. My grandpa was a mechanic in Sunduski his whole life. They ran all the Ohio and BPs in town. >> Oh. >> And all that. I don't know if you're familiar with Ohio or >> Yeah, absolutely. Yeah, they they did

the demo derbies, you know, they used to drive >> the cars from Columbus and Strub right down. My grandpa was a fanatic and with anything with a car and he kind of told me when I was young like I can do anything I put my mind to. And that was just one of the things that me and him talked about uh growing up was like if that person can do it, you can do it. So I always had that in my mind of I can do anything I put my mind to. >> So what did you do in school? Were you were you janitorial and cleaning?

>> No, no, no, no. When you were in school as a kid, I were you with your with your grandpa's, you know, this kind >> I I used to race at Suski being able to do whatever you do whatever you were trying to do. >> Yeah. I worked on cars. >> Okay. >> Um raced at Sunduski Speedway 13 to 17 years old. >> And uh >> and then I had couple different business at 13 at Sunduski Speedway. Were you racing cars? >> Yeah, they started something. It was called Hobby Stock at the time. So, I

had like a little I started off in like a little Chevy Corsica, >> you know, raced that. I had a Buick Somerset, like, you know, just >> frontwheel drive. >> Yep. The front-wheel drive cars. And then I >> branched off to like the pure stock, which was like the Monte Carlo. >> And then at 17, I kind of kind of got out. >> Were those caged? >> Yeah. Caged and fivepoint harness, you know, all that. And you know that helped me grow up a lot. Man, I had a temper. I

had a temper in the car. I got so mad once. I had a guy wrecking me. I was punching the steering wheel and it has tilt steering wheel. >> Mhm. >> And broke the tilt steering wheel. So I'm trying to drive going like this. And I'm like, "Dad, the steering's broke." So we just drilled a hole and put a bolt nut, you know, where I needed it. >> But you know, before wasn't telescoping, too. You going in, out in up. It' be like flying a plane. >> Yeah. That was when they first started.

And then, you know, like I said, I flipped houses and did odds and ends. I did plumbing class, HVAC classes. So, and just did a whole bunch of different >> Did you work in the HVAC realm then after? >> No, I did I just did the schooling at industrial career center. So, I I had a little bit of background and my mom's husband at the time did plumbing. So, I kind of was like an apprentice. He kind of taught me some things. So, >> you've always been mechanically inclined then?

>> Yeah. Inclined. >> My dad called me Dozer. So, my nickname's like DJ Dozer. He call me a dozer because I would take a screwdriver and take apart something and I wouldn't put it back together. So, uh, he could probably tell you some stories that I might not even remember, but I know one time I took apart a TV of his without him knowing he didn't know how to go put it back together and I didn't either. So, >> but yeah, I can relate to that. I could totally relate to that. So, I just took

took, you know, the leap of faith and started a cleaning company. And it's had its ups and downs like anything, but I'm good at problem solving and uh I got a pretty good crew behind me. >> I noticed that that you are one of the few companies around, young companies around that I've seen already start to scale. >> Uh >> yeah, I've heard some things about >> and I Well, first of all, I I think it's pretty amazing. Uh, I mean, you're all over whether they see you on billboards

or on your cars or you you know, whatever. I mean, you're you're making quite a name for yourself. >> And that means a lot. >> No, I mean it. No, I I mean it. Uh, it's one of the reasons why, you know, I was willing to do this. >> Uh, I wanted Yeah. Well, I wanted to I wanted to know more and and you know to the you like I've looked at billboard advertising and some of the other stuff and obviously you have a a professional social uh uh person uh taking care of

things for you on staff full-time, you know. >> Yeah. >> And I I just think that it's u in trading the hardest thing to do is to go from trading one contract to two because now your your risk doubles, right? >> Yeah. uh every step after that is incremental but the first one is a double >> right >> and so I I I think that people who are willing to take that step to to that next step I I think that's where the real leap of faith comes in >> um you know it's one thing to work your

way into a situation where you know worst case scenario you can manage it right >> but but then but but but but then to find people that you could put in place and and and feel you know feel trust them enough right? >> Uh that that you feel that you can compartmentalize, start to compartmentalize and build on that is is uh just bravo. >> That's that takes that that takes a lot of guts and a lot of and a lot of knowledge because it's so easy to get wrong and and I think fear of getting it

wrong stops as many people as the difficulty. Yeah. >> Yep. I I'm into a lot of positivity and mindset. Everyone I don't care what anyone says. Everyone has negative thoughts here or there and you just let it go, man. You know. >> Okay. So, so when you were racing >> Yeah. >> How did you talk to yourself? Were you kind to because you already said you were an angry racer. >> How did you What was your selft talk like in the car? What's going How are you coaching yourself?

>> Well, I was so competitive. If I didn't win, you know, I wanted to win every race. That's >> But is it because the other guys are better or because you screwed up and didn't do your best? So >> in your mind, this is >> No, usually I would I I was pretty good at it. Like I thought my first race is probably my worst race and it was a Calvocade at Sunduski Speedway. My first race ever. The Calvocade is something where everyone comes to it's a three-day event,

you know. It's it's nuts. There's so many different racing going on. And it was my first race at 13th and I would have won if I would have had the experience, but I didn't. So, I got excited and I was pushing too f, you know, going into the corners too quick >> and pushing out of the corner. So, I was pushing out of the turn two, pushing out of turn four, slowing me down >> instead of watching where my braking is >> and where to get back on >> just because I was like, I'm going to

win. I'm going to win. >> Taking the corners too deep. >> There you go. I'm going to win. Uh, think again. I got second. I got the video of it. Uh, >> but I learned my selft talk's always been pretty pretty good. >> See, I because I beat myself the hardest. I mean, like nobody would speak I would never talk to somebody else the way I talk to myself. >> I wouldn't I would never do that. >> Yeah, that's that's me, too. It's like one of my employees said, "I'm my own

worst critic sometimes." And we can be but in the car is different than now. I I I have self-doubt. Everyone has self-doubt. But I go towards it. And whatever scares me, I love going towards what scares me. Or even if I fail, I'm I don't consider it a failure. I always consider it like a learning experience. So in my opinion, I don't ever fail. >> Well, I get when things don't go the way I thought they should go, I'm an idiot. >> I don't get Yeah, I don't get angry

about it. I kind of take a step back from when I was 13. You know, I've learned to control control myself in certain situations more uh and and better than I used to. >> I was a competitive golfer. My dad was really good. And I I threw a golf club once in front of my dad. Temper getting the best of me. >> Once. >> Yeah. >> It's never again, >> right? Yeah. We I did a lot of golfing as a kid, too. That taught me a lot, too. I had my own little kid clubs and go golfing and had a slice that would

had to play into that slice. >> Well, again, talking going back to social media, u I am coastal swing is just around my around the corner from me >> and I play league out there with my oldest son. So, through the winter, Tuesday nights my most favorite thing in the world because I get to play for a couple hours. I get to play semi-competitive golf and hang out with my kid. But to the social media, >> nothing better than that. Uh especially as adults because they're hanging out

because they want to, you know. >> Uh but this weekend, weather permitting, is Coastal Swing versus Clubhouse 3 in a home and home tournament like ran Ryder Cup format. >> And I I think stuff like that is great for the community. I mean, you know, the the the >> what they do downtown is wonderful. Mhm. >> What they do at Coastal Swing is also wonderful and they do it in in in different ways and and and to be able to support each other in the same in the same industry, >> right?

>> I I think is is is the best of community through social media. >> I think that helps too. like there's a lot of cleaners like I'm not afraid to help and you know we we we do spotlights on different cleaning chemicals and how we clean and proper ways to clean and we we're not just in it to if you want to start your own cleaning business fine you know I what you you want some help you need advice uh you know there's a lot of these people that just do it solo and I refer them when I can't do

something I'll refer them to another cleaning company of things that I can't do you know >> and as as the >> so it's good to it's a community >> I agree and look as the neophite coming into the bar as the Nephite now coming into the bar and restaurant business I have been so grateful to have friends some of the friends that I've had that that know the business that are in the business that are that have been willing to help me every step of the way uh and and the

>> connection you make are just >> it's just amazing >> yeah and and you know when when we had when I was downtown, there was a guy in Milland that was starting a a mobile cigar uh trailer that he takes around to different events and and he and he came down, hung out and picked my brain quite a bit and I was happy to exchange it with him, you know. I I I agree. And he's doing wonderful. He does stuff out at Lake Erie Arms now. He gets around and and uh uh just a great guy. You

know, I don't I've been you you'd like to think that uh well, doing the right thing is always doing the right thing, period. But it's it it's nice to it's nice to be on the receiving of that end of that sometimes, right? >> And through uh you know, uh yes, I don't want to start naming names because I don't want to leave anybody out, >> but but I I've been so great. I'm just so grateful for the for the people, my friends who are in the business that

have been take the time to to teach me a thing or two. And this goes for the This also goes for the friends who flat out told me, "Don't do it." So, >> right. >> You know, they can't say they didn't warn me. >> Do it. Yeah. Yeah. >> They can't say they didn't warn me. Like, bro, I told you. >> Yeah. Yeah. Some days you you want to bang your head against the wall, but >> Or is that most days? No. >> Oh, I've got I've got one.

>> There's got to be There's got to be more positives. I've got one local bar owner that comes in uh regularly and and I swear he he he comes in obviously because we have really good food. Uh and he likes our place, but he also comes in to see what the latest he was he was he came in while I was doing the ice makers. >> Okay. >> And and you know he just he just every time he comes in I've got some line about the last thing that's causing me problems and he just laugh you know he

just laughs his butt off because it's funny you know and he's been through all of that. That kind of brings up, you said he came in and that just popped in my head. Those smoked chicken wings I've seen on that. >> We finally have them back. So, we lost the smoker just after Thanksgiving. Uh, and it took two months of going back and forth with the company to get this thing fixed. >> Commercial. >> Yeah. Commercial smoker. Finally replaced the They finally agreed to send

me a new circuit board. uh jack of all trades, master none. I replaced the circuit board >> and and now our smoker is back, right? >> Uh so yeah, the the the we're the only place in town that does them and they're phenomenal. We And like I said before, all our sauces are homemade to go with them >> and I'm I'm big on that cuz I I like to do homemade sauces. You said that's a big thing to me. I'm I'm very picky when it comes to food just because I am such a good cook. It's hard for me to

find a place that, >> you know, I really enjoy. >> I agree. >> I love a good I call it a grub spot. If, you know, if I find a good grub spot. >> So, last night for burger night, we did a bruschetta burger >> and we did >> homemade from scratch bruschetta, you know, the onions and the garlic and the tomatoes and the olive oil and Oh, yeah. You know, the no Italian season basil, you know, the whole shot. mozzarella cheese, you know, nice healthy slice of mozzarella cheese on it

and and and a thick a thick balsamic glaze, right? So, it's a it's a drizzle. It comes got it doesn't come out like syrup. It's not the right stuff. >> Y >> uh and you know, we also offer that in an Impossible Burger so that a vegetarian could get a full-on really fantastic vegetarian burger, >> right? >> Uh but, you know, again, it's everything was from scratch. It's It's just a It was a It was phenomenal. It was phenomenal. >> Nice. >> And And I just couldn't be more grateful

for the people that we have uh putting this stuff together now. Really, our our our crew is wonderful. Yeah. I've been wanting to try the Old Dutch and go there. I haven't been in there since you opened because I think a couple months ago I was thinking about going and you reached out when I said something about doing a podcast >> and you you reached out to me and said, "Hey, you know, this is something I might be interested in." And I was like, I want to wait because after we're done

here, we're going to head on over there and >> and we've got growth coming over there. You know, we'll go over there and we'll check it out for what it is, but it's it's still, you know, as the proprietor, I still see it as what it will be. >> Yeah. >> And and we're not there yet. >> Yeah. I I understand that completely because that's that's how I feel as well with my company. It's like we're here. I see it, but I still I know that we can,

you know, >> we just uh we we just got the uh electric stubbed in and finished the inside walls for the cigar lounge. >> Cool. >> So, we'll show you when we go over there and we'll check it out. But it's uh you know, I think the idea of being able to bring people together. I mean, really, that's what it's all about. Uh >> that's kind of why I started this podcast as well as saying I want to create a community and you know like a networking thing and you know kind of

help help the community out I think we need each other especially >> you know >> I think that we become you know for as much as everyone says technology brings has brought us all closer together the death of some of the old technology the death of some of the old information dissemination ways like newspapers and cable TV right? >> Uh is now but but the but when you were advertising on local TV, >> everyone in the local community saw what you were doing. >> And now that nobody has cable TV, you

know, nobody nobody advertises that way. So I think some I I think from a business standpoint, while while it may >> make the world smaller personto person, I think in a business standpoint and in some ways it's kind of become fractured and isolation. is because we don't have the the the the mediums to reach out on, you know, we don't have the same platforms. >> Yeah. >> So, >> yeah, there's a million different ways to promote and market. >> Absolutely.

>> And there's new ones coming up every day. So, >> you can't do them all. No, you can't. Uh so, I I I think the idea of of community businesses and and there are some Facebook pages that that do a good job of that. >> Yeah. Uh but but you know and I think you know like Erie Shores and Islands uh try tries to be that for our area for for tourists coming in to find us. >> Yeah. We have a client right through right in there where they're at >> downtown and and we lo but we lose you

know we we we've lost you know you don't grab the newspaper you don't grab the yellow pages. you don't turn on the local TV, >> right? >> Uh so so I think that that your idea of >> community, especially at the the businessto business level, >> makes a lot of sense. I really do. >> It's part of the reason why I wanted to do this. >> Yeah. >> Yeah. I'm thrilled. >> It's been great so far. I'm enjoying myself. You enjoying yourself?

>> I It's been a good time. Just remember, we got we got to figure out something good for the last 60 seconds. So when she auto captures it, it's a good tease to come back. Maybe she'll clip this. What's been the most re rewarding part of running your business? >> This is this is I saw that come up and this is a good one. So, the old Dutch has been around since 1956. >> Mhm. >> And as I mentioned before, you know, most of my professional career has been kind of a solo endeavor. Now doing the

Dutch, I get to meet a lot more people during the last year during the Ohio uh dur during the Notre Dame Indiana playoff game. Uh we had a kid come in d a kid who lives in in uh Southbend uh drove into Seduski to visit his grandpa Milin I guess. uh brought his he asked his grandpa cuz he knew his he knew Southbend was going to be a zoo and he wanted to get out of Southbend and go see his grandpa. So the kid drives in from South Bend to Milin to visit his grandpa. Asks his grandpa, "Where do you

want to go?" And he says, "Uh uh the old Dutch." They come in and they're standing. They walk in the door, naked five, six feet in and the the the gentleman starts pointing to the back corner and he's talking to his grandson and you know, not paying a whole lot of attention to it and and finally the conversation comes up with him uh with with the kids. Yeah, I drove him from Indiana. My grandpa wanted to come and the he says the grandpa stands up and says you know I was here when this place was new

and I met my wife shooting pool right back there. Two days after I met her I left for Korea. We spent the rest of our the the the rest of my adult life jumping around as a military family and and she passed away many years ago. Uh but right back here is where we met. Hand shaking, tears starting to come down. And and that's a story you can't I mean h to to create a space where a gentleman who has lived so right for so long to have grandkids that drive in from South Bend to vis to to take their grandpa out to

lunch in my at the old from Miland at the old and bring him to the old Dutch and then drive back to South Bend. and the the the character that this man has exhibited for all these years and to be able to provide a a format for him to come uh for for him to come and relive that moment. >> Yeah. I got goosebumps over, >> you know, >> how do you put that into words? >> Yeah. And they've been back a couple times since. It's it's just I mean it's the coolest thing in the world there. There's no

money in it, you know. It's not Yeah. Um, >> some things aren't, >> you know, the the kid's driving, so he, you know, he's he's I think, you know, he's drinking pop. I mean, you know, nobody It's not a it's not a but it it was the most uh poignant moment that we've had and and we get more and more of those. uh you know for a while we we we were doing all ages bingo and and you know mom coming through with her kids uh to to kids went oh here's another one actually another

one this is uh we our we when we were doing bingo I I set it up so that you could do you could participate either on a physical bingo card you know whatever marking them off or you could participate on uh an electronic device whether it's your phone or a tablet or whatever >> are you still doing that >> uh we are not doing it currently we're not doing it currently Um, we there was a couple that was in shortly after we'd opened and they were we were talk they're they're from I

don't remember where they're from. They're from 20 miles away. Not not you localish. Right. >> Right. >> Uh they were here for something and and and stopped in to check us out. Uh, and we were talking about the access that we put in, you know, we we we did, you know, so it's handicap accessible in the front, it's handicap accessible in the back, the patio's handicap accessible, the bathrooms, which were never handicap accessible are now. Uh, you know, every we we we went above and beyond to make

sure that it's just easy. Uh, you know, I mean, I remember getting my dad around, you know, as as he aged and and access matters. Uh, anyhow, it turns out they had a a non-verbal adult child living still still lived at home with them and they were looking for places that they could do stuff with. I said, "Bring them in. You know, we you know, this is what we do." We're talking about bingo and whatever. About a month later, they come in and it turned out he with with his iPad, he could participate

directly. >> That's awesome. >> Wins the first game. Wins the first game of bingo. the look on his parents' faces when their kid won when their kid played the game and won the game and and picked out his prize for winning that game. >> The whole process was man, you just you can't beat that stuff. And and I and honestly, I have to I have to thank my wife, Jenny. Uh um she has a heart that is a mile wide and twice as deep. >> That's that's how my wife is.

>> And so when she was she she was volunteering at the OVH for quite a while precoid and we would do this was out and this was out of our house. Obviously, I was not, you know, we weren't in the business, but she was volunteering at at the OVH. And, you know, about once a month, we would do a gorilla style lunch takeover, take, you know, we we would put something together, cook and and and take it to the lunchroom and whoever was there, you know, her friends or whoever get get it would get it. And and

you know, good food and good conversation goes a long ways. Uh and and when it comes from the heart, the the the way she does things, uh you know, I'm just glad I wasn't so callous that some of it didn't rub off, you know, it's just um be being able to having a venue where we can become part of the community now, uh is just wonderful. I mean, yesterday we did, uh you know, we did the uh we fed the St. Mary's basketball team uh for their game out in Fremont St. Joe. >> So you do you do a catering sort of

stuff too or is it just >> that was we some special you did? >> Her her son plays her son's on the team so we were asked >> uh but we were happy to do it and and the kids loved it. But it's this u it's having a venue and being part of these intergenerational stories >> that that it it hits different. It does. It just hits different. I mean, you know, for for my entire career, >> my kudos came in the form of dollars and cents. Like, if I But if I made you

money, you were happy. If I helped you develop something that made you money, you were happy, you know? >> Uh but but that was the only that was really the only component to to it professionally. >> Uh and and this is so much more. and and having a staff that is fully on board with the with what it takes to to be of service. >> Yeah. >> Is I just I I couldn't feel more grateful for the crew that we have. I know I keep repeating myself on that point, but uh >> Well, must it is uh the our best event

was hosting our was hosting I I never had a I never had a company Christmas party. I didn't, you know, throw >> throw myself a party, you know, >> and being able to host the entire crew at our house for Christmas and have it fully catered and fully taken care of so that, you know, none of them were none of them did anything but enjoy themselves. Brought the kids, you know, brought whoever they needed to bring to feel comfortable. >> Uh, what was >> it was wonderful. This is me for me.

>> Yeah, this Well, they're all my kids age for the most part. I mean, you know, a couple of the guys are my age, but but most of the most of the staff out front anyway the same age, you know, my my kids. So, I I I think that uh I think maybe it's a little bit different work environment than some of them are used to. Uh because, you know, you know, I'd like to think that we look out for him a little bit. >> Uh because we do. >> Yeah. uh you know the uh the girls all

know that they have cart blanch on on creating their own environment and if something is disruptive to that environment they have the right to >> ask it to change or leave. >> Yeah. >> You know it's empowering but it should be it's the you know we we we want to be that we we want to be that welcoming environment. >> We do. And it's the same with the cigar shop. You know, cigar shops are notorious for >> contentious conversations, right? Uh and I don't play that. I I I don't uh when

we were downtown and when we're out here, uh you know, I don't I don't I don't do that. And because of that, we've expanded the the the the range of people who feel comfortable at our place, >> the way it's supposed to be. Uh, and >> yeah, that's exactly how I feel, you know, owning a cleaning company. We're in a lot of high-profile buildings and doctor's offices and we're also in people's homes, which is mostly their most sacred place >> and to have that trust going there. I

mean, it's it's it's an honor for me to be able to offer that service. And you know, we're keeping some people out of nursing homes and >> like you were saying before and I think this I think it's a point that's worth bringing up again when when you talk about the relationship that you develop with some of these clients especially, you know, like you said, you you have clients that don't necessarily need you to come as often as as they do, >> right? >> They come you they they have you come

because they like the people that you're putting in their places. >> That's I mean the relationships that they're developing with your clients directly one-on-one. That's amazing. Yeah, >> that's that is >> it's it's it's the spin you don't see coming, >> right? >> And it's it speaks I didn't think >> volumes to your character and the people that you have, >> right? I didn't think that would uh affect me as much as it has, but you

know, it's it's definitely an honor and I feel privileged actually, you know, oh, you're you know, some people like, oh, you're cleaning bathrooms and to it's like they need this is a necessity. People need cleaning. you know, so it it it's rough because, you know, the elderly clients, we've we've had three pass on us last year >> and that it's hard on us, you know, cuz you know, they're >> people. >> Yeah. But, you know, when I go into a

place and like, hey, thanks so much for coming. You know, we're you're keeping us out of a nursing home, >> you know, that means that just just that little sentence right there. It's like this being if you don't know why you're doing it, quality of life. Yeah. Yeah. >> Yep. And it just And you're doing that as well. >> Again, unintentionally, right? I I never thought of it that way. >> I didn't even think of that. >> I I did not. Uh and and you know, maybe

that's just a sign of my own ignorance. Uh but I I didn't you know, you know, I'm thinking we put if we could put out a great product at a fair price, provide a nice clean, welcoming environment, we got it. >> Yeah. >> And there's so much more to it. Uh and and it and it develops on its own kind of in parallel uh to the work you're putting in, you know, the the grind work you're putting in, right? >> Yeah. >> Uh and sometimes you don't see this

thing developing on the side uh and and building as as you grow and every now and then you have a moment, you have a conversation, you have somebody drops a line uh and it gives you pause to stand back and just be grateful. >> Yeah. Uh, gratitude is >> gratit gratitude is is >> amazing. >> Can move mountains. >> Yeah, >> it has. Yep. Yep. As long as you're grateful for things. Yep. >> You know, >> faith and being grateful and gratitude is a that that goes along with, you

know, being being positive, too. And >> just doing what's right, like you were saying earlier about just doing the right thing. >> You My kids are grow. Well, my kids are growing. My wife's aren't. Uh but you know I I I you know it's especially you know when they caught the front age the you the internet and phone phones right like you know your age. >> Yeah. >> And uh it's it's so hard to define what's right or wrong. Uh you know look at simple example is the way music has

changed. The things that are on the radio now words that you hear on the radio now you would have never heard. And I started dealing with that with my kids and and you know I felt like well if they're playing it on public radio that really anyone can tune into. >> I I can't stop them from hearing it. Right. >> But we can discuss what they're allow what's allowed to come out of their mouths. >> Yeah. >> And so the funny thing you you hear a kid you you know of course this is you

know it was all rap all the time at the time and you hear a kid run in a line and then just blank out for a second and come back in. They can't say that word. >> Yeah. It was the funniest thing in the world. Uh but but morality is something you can't really teach. It's something that that uh >> it comes with humility. It comes with gratitude. You know, you know, I haven't met a lot of immoral humble people or immoral people, grateful people. You know, uh most of them want to do

>> more egocentric. >> Yeah. >> Yeah. I think a lot of times people are just misunderstood sometimes or just catch them on a bad day. But you know, >> fair enough. Yeah, we all have days. >> Yeah. >> What's this thing saying? If somebody calls me an idiot, I might be an idiot. If 10 people >> You probably they might be having a bad day, you don't know. But if 10 people call me an idiot, it's probably me. >> Like I could be having a worst day right

now. You won't even know, you know? >> Well, this could be the best part of my worst day, frankly. Right. >> Right. Yeah. You could be having a terrible day and then just that one thing can help change it. And I I don't want to be that person that ruins someone's day. >> But whether you come in, you know, when your service when you come in with your service and and and the the client looks around and that they're, you know, they just love being in their space because

of the way you've taken care of it or and and they're they're thrilled with with the human beings that that you've put in their place to take care of the work. Uh it's the same with with with putting a decent meal on their plate and filling their belly and at a price that they're happy to pay and still willing and and and happy to tip, right? Because they haven't spent so much on the food that now they feel squeezed. >> Uh you know, we are >> I I think value matters and value comes

in a lot of different ways. It's not just dollars and cents, right? you know, the it really isn't the the the value matters and and it goes right down to the the the people that we have that we that we spend our time with, right? >> Yeah. What's what's next for your business and any exciting plans or goals that you have? >> Um, so, as you know, we've been building continually since we started, since I bought the Dutch. Took a year to get the Dutch open and since then, we we we've

done a big patio out back. Uh, we we we've opened up the the back acre. Uh and we we are nearing the completion of the cigar shop, Nice Ash, that will be attached to the Old Dutch. And uh we are extremely excited about that. Uh you know, having had the business downtown, uh frankly, the cigar shop, the cigar shop portion of the old Dutch property is really the only one that might make financial sense, >> you know, the the the bar restaurant business. Well, the bar restaurant business is there's not a lot of margin

there, >> right? >> But we felt like if we could create some synergies between the two. So the the big part of the cigar business, you know, we would like to host some events, not a lot of them, but a few. And being able to, you know, essentially cater our own events, >> right, >> uh, is one of the major synergies that we expect to be able to capture. Uh, but once the cigar shop is completed, uh, we'll have a place, as I mentioned before, we want the Dutch to be what I

called a threeeneration property where the grandparents and the parents and the kids can all hang out, uh, and all have something to do. Uh, and, you know, we kind of envision it as almost a fraternal order without the the rights and obligations. you know, a fratern with my generation, if if your parents were members of the fratern, you know, some fraternal order or another, you kind of grew up running around in these private clubs and, you know, the whole family would show up and you had family

dinners, you know, you you celebrated events there, you do your graduation party there, you do, you know, whatever, >> right? Uh, and and I see the the old Dutch being the local opportunity on our side of town because we're priced in such a way that it's accessible to everyone. Our product is premium. Uh, like for example, our, you know, like our we sourced, are you familiar with Sleman's in Cleveland? The the the corn beef famous place? Yeah. >> Okay. So, we source their brisket

>> and we use that brisket and cook it in house and do it from scratch. >> Again, we do almost everything from scratch. >> And I that allows us to deliver a premium product. It's like our smoked wings on Monday nights. >> We'll >> Oh, you'll see me in there. >> But but you know, we they're not available until 4:00 because it takes a while to smoke them and it's a fixed quantity. So, when they're gone, they're gone. >> Yeah. >> And we you know, some nights we run out.

Uh it's kind of the idea, >> right? >> Uh but where else are you where else are you going to get them, >> right? >> And we think that, you know, we don't want to compete with we don't want to be another deep fried wing joint. >> Everybody deep fries wings, but being able to, you know, being able to smoke them and we, you know, our our the the rub that we use was developed inhouse. The whole process was done inhouse. And I I think that's the um the kind of

service that we'll bring to the cigar shop, the restaurant, the outside space. Uh you know, it's still it's still a great spot to come watch the Eagles, >> right? >> Uh we had six of them out there simultaneously the other day. My son and I were standing out there in awe. >> Yeah. My bank's right there. So every time I go to the bank, I'm looking at that tree. I'm just like it that just that little thing in my day is just amazing >> because bald eagle is my favorite bird.

>> So just tell you how old I am >> when I when I was a kid >> when Fair enough. So was Moses >> when when I was a kid. I remember my dad pulling over to show me a bald eagle. >> Yeah, >> because it was that rare a sight. >> Yeah. It used to be so rare, especially when I was young. >> And we see them every day. >> Yeah. It it's amazing what just it's amazing what just a little bit of give a damn can do. >> Yeah. >> Just a little bit of give a damn can

make a huge difference in the world. >> And I think the bald eagle resurgence is a testament to the true effects of conservation. >> Yeah. >> And what we can do as a humanity when we come together and have an idea >> little bit of give a damn. >> Yeah. Just a little bit. I like that. >> You know, >> it doesn't take a lot as a community effort. It just takes somebody with a spark. that that that can transmit it consistently. So many times it becomes,

you know, it's it's a it's issue specific and it's time based where an event happens and everybody gets outraged and we're going to fix this and 3 weeks later there's a new thing on the TV or the news and you know that's passed. >> Y >> it's still wrong. Problem's not fixed, but we're on to the new cause, >> right? >> And that's that's an injustice. >> I agree. We're on the same page on that one. So I, you know, things like this, like

this podcast that you're doing with the local businesses and trying to get everybody to to kind of come together a little bit, you know, we want the blissful cleaning crew to come to the Dutch for lunch. Part of the reason we open at 11:00. We want guys who are working to be able to get in and get out. We, you know, we we do things that could be we can have it on your on your plate. You could be eating in five minutes if that's what you need to do. >> That's awesome. Uh bar some other things, you know.

>> Oh, you got Sailbar, too. >> Yeah. Um >> so you got a lot of different things that are definitely what I see is setting you apart from different >> Yeah, we're trying places around and you have to it well >> it's innovative as well. >> What I what I've learned through the development of millions of of trading algorithms is that incremental improvement matters. If you can improve just a little bit at a number of different things, the next thing you

know, you've elevated the entire product. >> Yeah. Just try to get 1% better every day. One one foot in front of the other. >> It's a little cliche, but it but I I can show you example of example of where where we've done it and it's worked. >> There's reasons why these old sayings are >> and we still say them and they're prevalent today in our society. It's because they're tried and true sort of thing. There's another one. >> Right.

>> I go all day. >> Well, you ready to head over to the old Dutch and >> Sure. Sure. >> We're we're getting hungry, I think. Aren't you getting hungry over there, Angelica? >> Yeah. But yeah, thanks. >> You did. >> Thank you. >> Awesome. >> Absolutely. Thanks for joining us. We'll see you at the Old Dutch. >> Welcome back to Bliss Stout. We're over here at the Old Dutch. We got today's lunch special. Uh can you tell me a

little bit what am I looking at here? >> So, we are a local restaurant designed to serve locals. So, we open at 11:00 for lunch and every week we run a different $8 lunch special. Uh this week's lunch special is the BLT with our signature candied jalapenos uh and and housemade garlic ioli with fries for eight bucks. And I don't know where you're going to get a meal like that that at that price. And and >> we want we want the guys that are out working in Sedoski to be able to come

through and get something uh that that's quick and fairly priced so you can afford to go out for lunch, you know. And then our our French onion soup is one of our signature dishes. This is my wife Jenny's recipe and I'm a French onion soup snob and I really think it's the best in town. I stand by >> and I'll frankly I'll say the same thing for our BLT. The combination of the candied jalapenos plus the garlic ioli, it works. And then you got you got the loaded tots.

>> Yeah, I got the loaded tots here with the pulled pork cheese sauce and the candied jalapenos. So, I think we've got a this this is a a really good example of the type of meal you can expect to get at the Old Dutch. >> You were talking about it. It was pretty quick. I mean, service is pretty quick for me to get. >> It is. Well, and also we have a salad bar uh and and other items that we can order that you can order that you can I mean, you can have food on your table in 5 10 minutes if you want.

>> Uh and how much are these? >> Eight bucks. >> Eight bucks. >> Eight bucks a job. >> Eight bucks. I before the camera went on, I had to sneak a bite and try these candied uh candied jalapenos. But they're amazing. >> They are. >> They are amazing. I don't think this is going to last. You know, these these two are coming home with me and Angelica. >> They were a very popular stocking stuffer this Christmas. >> Oh, I bet. Selling selling them like hot

cakes, huh? >> Mhm. >> So, let's dig in. Enjoy. >> They got the big fries. I've seen the food truck out there too delivering. So, >> well, it's we don't have a ton of storage space, but we've been able to find providers that will deliver multiple times a week, so we can always keep everything fresh and we don't have to over, you know, overstock anything, >> right? Yeah. My wife's going to be uh jealous about this. I'm going to have to bring

her back in here later tonight and get her some French onion soup or I'm not going to be able to sleep in the bed. I I I really think our French onion soup is as good as any French onion soup around. It's phenomenal. >> Mhm. >> Oh wow. >> Like I said, I'm I'm kind of like a food critic, so like >> I'm going to be honest, that's really good. Thank you. Yeah, that's really good. Man, I don't know. That might be the best one I've had. I'm not lying.

>> I've had a lot of French onion soup. All right, let's dig into this sandwich here and see how this is. >> Nice crunchy bacon. Yeah, that's good. This summer we did a fried green tomato sandwich special. Sold like hot cakes. We we used Mulvin tomatoes. Oh, >> and uh Larry uh you know breaded a fried did everything. We did everything from scratch and they were phenomenal. Oh my god. It it was it was we we sold out three times in one in the week we ran it. >> So you're doing it again?

>> We'll do it again next summer. Absolutely. >> Good. I'm I'll be in here for that. My grandma was always a green tomato kind of kind of person. She'd be always doing fried green tomatoes, especially later in the year. All right, we're going to dig into this uh loaded tops here. That is >> amazing. >> It's a good bowl. I told you that's the way that's the way I get them. >> Before we got on camera, he recommended this. >> And now that's going to have to be my

go-to when I come in here. >> I just And again, I I think the the the nice you can share it. >> The choice of items is really good. This is a, you know, an $8 plate and bowl of French onion soup and the load of tots. It's a It's a good combination. >> Where'd you come up with this? >> Well, I've made them for years. Um, but we found a place uh we have them made in Texas. Found a play that makes them to our recipe. >> Okay. >> Which works that way. They do the the

you know, they're they're they have all the food productions stuff that that you need to do it. Yep. >> Uh, and we've been working with them for over a year now. They've been very consistent. Been very happy with them. >> Got any other plans for different uh, >> not especially. I mean, >> you come up with something. >> Well, we're not in it necessarily to sell. We're doing these because they're great. >> Yeah. >> And we'll sell them,

>> right? It's not, you know, it's not the it wasn't coming up with product to sell. >> Well, I think that's about it. What do you think? I I want to chow out. >> It's finished. >> Yeah. Fair enough. >> Yeah. >> Thank you. >> Thanks. >> Come join us.