This content details the rapid and organic growth of an egg roll restaurant that achieved significant revenue ($150,000+/month) with zero marketing spend, driven by exceptional product quality and viral word-of-mouth. It highlights the founder's journey from a $1,500 tent startup to a thriving business, emphasizing operational efficiency, product innovation, and a strong work ethic.
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This egg roll restaurant brings in over
$150,000 a month with zero marketing.
>> We've had lines up to half a mile long. >> What?
>> What?
>> But starting a food business is
expensive, right?
>> I literally launched out of a tent and
my startup cost around $1,500.
>> So, how did you get people to wait in
5hour lines without spending a dime on marketing?
marketing?
>> All right, the secret was simple. Just
>> And is starting a successful restaurant
on a shoing budget actually realistic?
Your viewers are getting the first
behind the scenes of how my business
runs. Nobody's ever seen this before.
Not only am I going to show you the
secrets to my company, I'm going to also
reveal how we outgrew two locations in
under 2 years.
>> Well, let's get started.
>> Wow. You know, it's easy to notice this
cuz it's all yellow. You must be Dafany.
>> I am.
>> Paul, nice to meet you.
>> Paul, nice to meet you.
>> There's so much to unpack here. Before
we get into all the details, tell our
audience how all of this began.
>> So, it began in 2022, a little bit right
after co um I had this idea had a
restaurant uh before and a food truck. >> Okay.
>> Okay.
>> And I thought of egg rolls, but I had a
business before it was uh sandwiches,
subs, and wraps.
>> So, I took my previous recipes and I put
those into egg rolls.
>> Interesting. What was the reaction? Give
us a few details.
>> They were definitely blown away. Um, and
they were like, "When where could we get
these? How could we get you here?" And
we went to a lot of breweries. We would
be here every Friday and Saturday. But
there was one issue. I'd already sold my
food truck, my old food truck. Yeah.
>> And so I was like, I came up with this
idea. I'm just going to do it in a tent.
So I got a tent, a little cheap little
tent, and that's honestly how I started.
>> And you've been here for how long? I
know you're just brand new to this
particular location.
>> Absolutely. We've only been here 2 months.
months.
>> Let me ask you about why egg rolls. It
could have been a million other things.
>> I love what's inside of egg rolls. I'm a
texture person. I don't really like the
outside of egg rolls. >> Okay.
>> Okay.
>> But I felt that if I could create a
really good feeling that it would
actually not matter, you know, and so I
did that.
>> You went from selling this in a tent to
going full-fledged restaurant. How did
that look like over a period of 5 years?
>> We started in a tent. I then went and
and had a like a small food truck built.
It was a food trailer. And so we were
outgrowing the tent really quickly. We
had the food trailer I'd say 3 months
and we went viral in 3 months being in
the food trailer. Outgrew that and food
stall. We thought that was the answer,
you know, to the long lines. Got the
food stall, outgrew that. And so we were
looking for another location and we
spoke with Camp North and and they said,
"No, we've got something for you. We
want to keep you here." They offered us
this space and and so we had to build
out the kitchen and you know do some
other things in here and that's kind of
honestly how it happened. It was just
really quick.
>> Sweet. I just actually seen the Gordon
food service truck pulled up. You want
to go take care of that?
>> Yeah, absolutely. Let's
>> let's do it. Yeah.
>> So in this delivery it's just our bulk
items that we get. Um it's going to be
our steak, chicken, cheese, and a few
other things like fries. >> Okay.
>> Okay.
>> So three deliveries a week.
>> Three deliveries
>> to run the restaurant. Yes.
>> And this is just one of them.
>> This is just one. And
>> is this how you get all your supplies
this way?
>> Yes. Most of it comes our bulk items.
>> What about the rest of the stuff that
you need to
>> I see. Okay.
>> Yeah. Those are going to be like our
paper products.
>> Um and just like smaller things.
>> How often do you head out there?
>> Every day.
>> All right. So, you started with $1,500
in a tent and ever since the business
has been self-funded, >> right?
>> right?
>> Why did you choose to go that route?
investors, bank money, etc.
>> Right. Yeah. So, I decided to just go,
you know, that route of being
self-funded. Um, didn't want to be in
debt um with loans and bogged down. Um,
and so that's that was my reason.
>> What was your upbringing like and how
has that shaped your business approach today?
today?
>> I was raised by my grandmother. Um, and
so I lost my mom at age of 11.
>> Oh, wow.
>> Um, yeah. And so my father um it was a
kind of a strange relationship you know
in the beginning um hence so we have
repaired things um and like I talk to
him now a lot. Um however though as a
child uh you know it it made me have
this sense of I have to do this for my
siblings. I have to do this for a
family. It's bigger than me. Um so I've
always had that mindset like I'm going
to be the one that makes it for
everyone. So I'll hustle. I'll grind.
I'll go without. And then that was my
whole mindset um as a little girl. And
so I' I've always had that. Um I'm the
matriarch of my family. Um and so I'm
doing this honestly for them and for
people who are like me who lost a parent
or didn't have it. I know you probably
hear stories about this probably for me.
Um mine was more of a tra tragic event.
Um but >> sorry
>> sorry
>> it happens and you know but I um I have
this saying and you know that
>> I am nothing without everyone around me.
You know I'm I'm only as great as the
great people that push me and guide me.
Um and so uh that's why I do this
>> with Gordon Delivery with Restaurant
Depot. Do we have enough today to make
how many egg rolls? What are we shooting
for? At least 50 cuz that's what we need
to sell. Maybe that's that's our daily goal.
goal.
>> That's our goal today. Um it's going to
be the Alfredo Mac egg roll.
>> Okay. What about the secret recipes,
right? You get Gordon, you got the
Restaurant Depot for supplies, but you
got to you probably go out outsource
other things to bring that flare to a
new recipe. Can you share that process
with us?
>> Yes, absolutely. There is one secret. I
can't give you all the details of that.
Um, however, it is a bakery. It's a
private bakery. Um, and so one of our
top selling egg rolls, it includes an
item sourced from that bakery. Yes. Yes.
We have a base to all of our egg rolls.
steak, chicken, pizza, veggie, and then
we play on those egg rolls. So, I may
add chicken bacon ranch to that. I may
add hot honey chicken uh to that. I may
call it a chicken bacon Caesar. I may
That's my base. And then play on words a
little bit.
>> Play on words. We play on that with each
egg roll.
>> But we still need more inventory or
supplies, right? >> Yes.
>> Yes.
>> Where are we going to get that?
>> Restaurant Depot.
>> Cool. Let's hop in. Drive over.
>> Let's go.
>> All right. Restaurant depot time.
>> Restaurant Depot time.
>> And we have Wendy with us. We have Wendy.
Wendy.
>> So, uh, why are we bringing Wendy along?
Tell us the story.
>> Everyone in April company would say that
Wendy is the matriot of our brand. She's
the one that's there at 2:30 a.m.
>> Wow. At 2:30
>> every single day. Um, she's going to get
up 2:30, make sure every single thing is
cooked and prepped for us. So, after I
finish cooking and cleaning here, I
leave and go to Restaurant Depot,
whatever local stores we need to go to
to pick up the additional stuff. And
then we get back, get that dropped off,
emoted, and then um we open up by 11.
>> Talk to us more about the $1,500 that
you started with. How did you spend it?
Because I want to encourage our viewers
that it doesn't take a lot to start a business.
business.
>> $1,500. Um it was the tent and friars,
oil, and just, you know, the startup as
far as for egg roll wrappers, just your
initial inventory. Yeah. So, as we're
pulling into Restaurant Depot, what
advice do you have for somebody that
wants to start small and maybe scale quickly?
quickly?
>> Don't overthink it. Make a step towards
doing it.
>> You know, we've interviewed restaurants
in the past and I remember they do a
oneweek call to Restaurant Depot like
one time and I'm still kind of like
trying to catch up with my mind like
you're doing this every day. Question is
why? either because your space is small
so you can't have a ton of inventory or
you just go through a lot of good stuff.
>> It's actually both. Um it's more that we
sell we just sell that much. Um on
Thursday through Sunday we sell out.
>> You're just cranking those things out.
>> Yeah. So that's why we've had to um
secure our newest um production
facility. Just signed a lease on it
>> um to help with this.
>> Any advice for new people starting out?
They have one simple, two simple
recipes, going to Restaurant Depot and
not being overwhelmed by everything they see.
see.
>> I route my list according to the aisles
and everything that I need. That's why I
was screaming at her, get uh powder, get
get cheese, get halal, grab powdered
sugar. I'm going to grab these powdered
sugars at the end of this aisle. We're
going to flip down the next aisle, get
her pasta sauce, and after that, go to
the back. Yeah.
>> So, you said 400 bucks, 500. I want to
see how close your guess was.
>> Her guess is way off. way.
>> What do you think, Wendy?
>> One, two, three.
>> She does She does this daily, so she's
>> I mean, she's not too far off. 600.
>> I was off. You were under Wendy. Wendy,
you were a little rich.
>> Wendy was way over.
>> What is the total, Wendy? Can I Can I
steal a receipt from you?
>> 97 and some change. I said between four
and five.
>> Let's go. I'm ready for some egg rolls. >> Sweet.
>> Sweet.
>> All right.
>> 11:30. It's awesome to see all the
people here already ordering and
everything. Let's head back to the
kitchen and All right. All right. Stuff
it. Afraid I'm gonna butcher this one.
>> I hear a rumor before we do that you
guys cut like an enormous amount of bell
peppers, onions. Who does that? When
does that happen? Cuz obviously all the
prep's done now,
>> right? So that's another thing that's
said at 2:30, 3:00 in the morning. And we
we
>> Wendy's doing that.
>> Wendy is doing that. She's the rockar.
>> Yeah, she is the rock star. And we have
I think it's about 16 c uh 16 bags of
peppers each. Um so the yellow peppers,
green, red. Um so we do 16 bags of those
each. Yeah.
>> A day.
>> That's nuts.
>> A day. It's nuts. But it's worth it.
>> Let's go meet the crew.
>> All right.
>> Love that. Man, a lot of action here. >> Lots.
>> Lots.
>> How many people are handling this on a
day-to-day operation?
>> Day to day takes 10 to 12 10 to 12
employees. Eight in the back, two, three
in the front.
>> That's correct.
>> What operational pressures would you say
come with the viral success? Right. You
can only handle so much. What have you
been seeing, experiencing?
>> So, one of the biggest um for us was
when we had to turn down food truck
events because that that's what we were
used to. Um that's how and where we went
viral from. And so now with this, it's
this is a little more demanding um um
per se. And so it's hard to like split
the staff up um and go to food trucks as
much as we want to. We're just not able
to because we're so busy here. This it
requires literally 10 people in the back
or more and then those in the front and
taking care of the Door Dash at Uber
Eats and it's just a line of people.
>> I know you guys love numbers so let's
verify some of the numbers that we
talked and discussed earlier today.
Okay, so we have a good month revenue
150,000 a month. What's our uh food
cost? It looks like around 20,000.
>> Food cost 20k.
What what what's next? Labor.
>> Labor about 23,000. >> 23.
>> 23.
>> And then we have rent. >> Rent
>> Rent >> 6,000.
>> 6,000.
>> 6,000 plus. You have shared sales.
>> Sales. And it's around 4,600. >> 4600.
>> 4600.
>> And you have utilities.
>> Utilities run around 900.
>> 900 a month. Okay.
>> And then you have insurance runs around 425.
425.
>> Okay. We're at 420. What else is left?
>> And then you have supplies. >> 5,000.
>> 5,000.
>> Yep. 5,000.
>> That's the bulk of the expenses. You
have food, labor, rent, plus shared
sales, utilities, insurance, and
supplies at 5,000.
>> Yeah, this is going to be the bulk.
That's the bulk. Yeah, that's the bulk
of everything.
>> So, let's total that. 55,0005,000
>> in a food business as well, right?
>> With the high margin items that you
have. What do you guys think? Verify our
numbers, ask questions, comment below.
We're here to share you the real facts
and real deal information.
>> You just recently came up with a new
non- egg roll product or recipe, right?
Tell us about that a little bit, the
story behind it.
>> Yeah. So, it's our fried Alfredo Mac.
>> It's actually all done on the top of a
griddle. Um, and so you can top it any
way you'd like. Peppers, onions, bacon,
parmesan cheese, broccoli, uh, anything
that we kind of have in here, you can
actually load that thing.
>> What's the inspiration? because it is
deviation from
>> Yeah, it is. Um, so with my previous
food truck that I had, we introduced
this and in a competition as a side and
so obviously when we went viral, I had
to remove it because it is a little
timeconuming. So this is just out of
request from customers wanting a
different side because right now we just
offer fries. So this was our solution uh
you know to customers asking a side option.
option.
>> This is a side option.
>> Yeah. So, it's an Alfredo Mac and it's
loaded and it's Let's see. It's pretty good.
good.
>> Let's make some.
>> Let's make some. Let's do that. Yeah, we
can do it. First, we're going to start
with getting obviously your elbow
noodles out.
>> This was prepped in the morning.
>> This was prepped this morning.
>> Let's take a look.
>> Right. So, that's going to be your elbow noodles.
noodles.
>> All right. They're in here. Sorry,
they're everywhere. They're boiled.
Regular eyeball noodles. Okay. And we're
going to bring those over here to the
fryer. So, we have that here. I got to
grab some peppers and onions. Okay. All
right. So, we're going to use all of
this. Okay. And here. So, we're going to
put some broccoli.
>> Can't wait to dig in. Okay.
>> All right. And we're going to use some
get some onions.
>> Oh, generous portion of onions.
>> No, I give a lot of it. Okay. And so,
we're going to put all of that. And
we're going to get a little mixed cheese.
cheese.
>> You call that a side?
>> I do. I call it a side. It is a lot of
food. It is. Fried this up here on a
griddle. Getting it hot. And All right.
What's the risk of creating something
that's not the staple, >> right,
>> right,
>> recipe? You know, how do you how do you
validate it? How do you know it's a win?
Or is it not that expensive to make it,
try it, and then move on?
>> Yeah. So, this is one of um one of our
sides or one of our ideas that it's
really not really expensive to make. Um,
and so, you know, we were kind of
willing to try this, let the customers,
you know, kind of give us feedback and
if it's if it's good, you know, if it's
a good if it's good to them and it's a
hit, then we put it on the menu. Um, if
not, then we we go back to the drawing
board and we continue and we're going to
top it. This was also prepped this morning.
morning. >> Wow.
>> Wow.
>> And made
>> from scratch.
>> From scratch this morning. So,
>> that's a lot of sauce.
>> That is, but it's going to go a long
way. It is very, very, very rich. And
then I have a spray bottle here. And
this is where the fried part comes in.
>> So, what we want to do is get the crust
here for it to crust up. All right.
>> You want that crust.
>> You do. You want the crust. That's what
makes it fried. Matt.
>> All right. And so, that's just cheese.
I'll take that excess off.
>> What are you selling the side for?
>> These are they start at 9
to build it out. And then, yeah, you can
put meat on it if you want.
>> I mean, that's a whole it's it's a meal
in itself.
>> So, then what I do know if we can get
this on here or not? Turn it off. I'm
going to put it over here. We slide it
back. What do you want to load it with?
>> Load it up.
>> Do you eat bacon?
>> Yeah. Yeah, bacon's good.
>> All right. So, that's how we do that. >> Wow.
>> Wow.
>> All right. And that's that's it of
Alfredo, M.
>> That's it right here. >> Yeah.
>> Yeah.
>> I mean, look at this. All right. Well,
you ready to take a
>> Right. I am.
>> Take a big scoop. >> All right.
>> All right.
>> I know. Take some work to bring it on
top. Right.
>> All right. >> Ready?
>> Ready?
>> blown away.
>> Thank you.
>> I still can't believe that this is your
side. All right. This is how generous
the portions are.
>> Look at that.
Just p your goodness.
Quick update on Daphne's goal to sell 50
orders of the new Alfredo Mac item
today. The lunch rush is about to kick
off and the team's getting everything
ready. Now, since this is a brand new
item, the staff is also making sure
customers know about it. We'll check
back soon and see where things stand. As
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>> She's gonna spray that down.
>> Yeah, my best.
>> All right.
>> I'm mesmerized by what she's doing. Okay.
Okay.
>> You're going to grab a handful of cheese
using the same glove. Yep. >> Yeah.
>> Yeah.
>> This is the What kind of sandwich are we
talking about? >> Steak.
>> Steak.
>> This is
>> the Uptown steak with all your It's
everything in here. It's your peppers,
your onions, your spicy peppers.
>> That's a lot of food right there.
>> And we're going to load it up with more cheese.
cheese.
>> I'm afraid I'm going to butcher this
one. All right. All right. Stuff it.
>> There you go. Turn it over there. Tap it.
it. >> Tap.
>> Tap.
>> Good job. >> Tap.
>> Tap.
>> Are you going to watch her? It's an
angle. Yep. You're going to pull it up
and then you're going to roll it. >> Awesome.
>> Awesome.
>> Good job. You're hired.
>> Great teachers. Yeah. Come in tomorrow
at 2:30.
>> 2:30 a.m.
>> No, I don't know. I remember the last
time I woke up that early. What else do
you make from scratch here? You
mentioned the sauces. Is it pretty much everything?
everything?
>> So, it's pretty much everything. Uh,
it's our spicy avocado ranch. We have a
hot honey. Um, our steak style. Uh,
that's one. And there's another um I
said our garlic cheese bread. >> Mhm.
>> Mhm.
>> Yeah. And our avocado ranch.
>> Put it all together.
>> Put it all together.
>> Complete package. Okay.
>> Yes. Complete package.
>> Another quick update on today's Alfredo
Mac challenge. The lunch rush is in full
swing. And I just checked in with
Daphne. So far, they've sold 17. 50 is
still a pretty big number. We'll see if
they can pull it off by the end of the
day. So, on a typical day, how many egg
rolls are you expecting to sell? Let's
say busy good busy day.
>> A good busy day. Um 800 to 1,000 egg rolls.
rolls.
>> Wo. Okay,
>> that's Thursday, Friday, Saturday, and
Sunday. Those are going to be our
hightra high selling egg roll day.
>> And in terms of prep for that then what
is involved? Help me understand how much
of prepared beforehand versus what the
the gals are doing behind us.
>> So this would look totally different on
Friday and Saturdays. Um if we're going
to go ahead and have 800 7 800
pre-rolled, however, they're here on
standby. um to continue rolling because
we sell out. I see. Um and so
>> that's important.
>> So they're always they're always rolling
uh Friday, Saturday, and Sundays. It's
never just rolling.
>> They can keep rolling and then just put
it in the fridge, right?
>> Keep rolling and then refrigerate it.
Not one egg roll has stayed um longer
than maybe 6 hours if that.
>> So what does it take to actually go
viral in your experience? What do you say?
say?
>> Yeah. So, you can pour money um into
marketing or you can make something so
good that people will actually want to
make or market it for you. You don't
have to do anything at all.
>> That's fair. And that's pretty much what
happened to you.
>> Absolutely. That's exactly what
happened. We didn't spend anything at all.
all.
>> No Facebook, no Instagram, no ads, no
billboards, no banners, none. No ads,
billboards. We did have Instagram um but
we didn't pay anyone um you know to come
out and like try the food. Um going
viral now,
>> just naturally happen. naturally
happened. It was, you know, it good. It
lived up, you know, obviously lived up
to the hype and hence it's happened more
than once.
>> What do you say to our viewers who maybe
are just getting started, are thinking
about going viral, maybe are
overthinking it? What should they focus on?
on?
>> Yeah, don't focus on so much of um the
the buying uh buying aspect of it. Um
just put your all into your product and
it will work out. Someone will see it.
If it's good, they'll find you. They'll
find you.
>> They'll blow up your
>> They will blow it up for you. So, no
marketing spend, but what platforms are
you using to share your story, share the
food, and what you're doing?
>> So, we mainly um use Instagram and
Facebook. Um
>> specifically, how many times a day?
>> Instagram. Yeah. So, Instagram we post
on twice a day. I do have an assistant.
She's wonderful. Um Jasmine, she's been
with me for years. Um and she started
off with us in the food trailer. And so,
she'll post um two times a day. um in
the morning um and then in the evening
um for those you know so they can see it
behind the scenes type thing. We're
going to come out with a buffalo blue
egg roll. We want to just throw that
out. What do you think about this? And
we get feedback um or desserts. What are
you guys missing? Do you want me to
bring back this egg roll or this egg
roll? Just it's it's more for us informational.
informational.
>> You have a master roller.
>> I'm part of with the master roller. Not
the master roller, but I can do it.
>> She is our master roller. Um she's the
one that's going to roll. She's going to
look at the screen here and she's going
to see what's trending. Steak, chicken,
pizza, veggie. Whenever she sees so many
of them going out, she's going to
replace those. And so she'll go ahead
and start rolling about 30 or 40 egg
rolls. When she sees when she see those
those numbers start to adjust as they're
coming in, she's going to do that.
>> In terms of prep, how many hours does it
take? 2:30 till
>> So 2:30 uh 2:30 till 7 to prep. That's
your uh elbow noodles for Alfredo Mac,
all your peppers, your onions. They
actually separate the cheese. So, we
have mixed cheese for uh Alfredo Mac.
You have the pro roll mozzarella that
goes into um the egg rolls. Um you have
your marinara. They're making um the
sauces here. Um our dipping sauces. We
make those. Um avocados. So, it's um
avocado and ranch and spicy peppers that
that's blended as part of our prep. So,
we Yeah. And so, even our donuts that go
inside of our um apple pies, those are
prepped also in the mornings. So,
>> these are sweet.
>> Yeah, these are sweet. And so he knows
that he has to order these for these
coming up. So he went ahead and freed
those and got done brown.
>> What's the story on that? Anything you need.
need.
>> I like sweets. I like apple pie.
>> What can you stuff in there?
>> What can I stuff in egg roll? And
dessert wise because you know with food
when when you're eating, you want
something sweet.
>> I do anyway. And this was my solution.
People loved it.
>> Yes. Apple pie cheesecake. Um we have a
strawberry cheesecake, blueberry
cheesecake, and so on. Um some things
are seasonal, but apple pie cheesecake
and biscoff cheesecake are our top two
sellers right now.
>> Can't wait to try. What are they selling
for? Each each item.
>> These are They start at eight.
>> Eight bucks. Okay. I mean, there's a lot
of food in there.
>> There's a lot inside of there. Wait till
we cut one open. You see it?
>> Okay. We got the fry station.
>> Yeah. So, these are going to be here.
Your fried This is the fry station and
apples. So, we never actually put
meat. So, your veggies are going to go
here with your apples. Okay.
>> You want to kind of keep those separate.
Um, and then what he's doing here, he's
actually preing um he's preing these.
So, um, he has a system obviously.
Steak, chicken, pizza, veggie.
>> And this is, uh, your other half right
here. So, you're working with family. >> Yeah.
>> Yeah.
>> I'm ready to order your chicken bacon
ranch, please.
>> Chicken bacon ranch. Absolutely.
>> And then let's give it a shot. Apple pie
cheesecake as well.
>> Apple pie. >> Yes.
>> Yes.
>> All right. Anything else for you?
>> That's it. Their favorite or their
bestseller as he say favorite.
>> Name one. It was Paul.
>> Paul. Yes. 15 minutes later. Here's the
big reveal. Let's take a look. I mean,
it looks amazing. It smells amazing. The
question I have is how in the world do I
eat it?
>> So, it's cut in half.
>> Do I open this box up?
>> Yes, you can open it.
>> So, this is one of your best sellers.
>> This is actually our top seller.
>> Top seller. Okay. No doubt.
>> Bacon ranch.
>> Just take a big bite or
>> Yeah, we just take a big bite at this point.
point.
>> Big messy bite. >> Yep.
>> I personally love the crunch on the
outside. Mhm.
>> Amazing. Thank you for elevating the egg roll.
roll. >> Absolutely.
>> Absolutely.
>> I think until today, it's always just
been the boring
>> frozen egg rolls that are fried in oil.
This is a whole another level.
>> So, besides this being the top seller,
can you share more about your top
sellers after this one?
>> So, this is obviously the chicken bacon
ranch. Marginwise, um it's not the most
profitable for me. Um but it's one that
I'm willing to, you know, promote and
and push because it really is that good.
Um, and it's different.
>> What's after that?
>> Hot honey. It's gonna be hot honey
chicken and then your uptown steak. Um,
followed by apple pie cheesecake. Okay.
It's gonna be
>> So, really top three and then the sweet side.
side.
>> Top three,
>> which we're going to give a try later on.
on. >> Right.
>> Right.
>> Uh, what about margins on this? What is
this costing you to make? What are you
selling it for? Where are we at?
>> So, this costs roughly $450
$450
um to make. Uh, I sell it for 10 $1050
plus that
>> steak roughly the same. Uh, apple pie it
costs about a dollar to make. Yeah.
>> And I sell it for nine.
>> Well, you mentioned earlier on, remember
how you pursued this because of high
profit margins, >> right?
>> right?
>> So, it's not going to be your low brick
and motor restaurant, right?
>> Typical range, right?
>> Yeah. So, we know that if someone buys a
chicken bacon, they're almost guaranteed
to buy the apple pie. >> Mhm.
>> Mhm.
>> Or a pizza. They're going to try
different ones from us. Um, so our
typical order
>> it's a it's around $34 per person.
>> Okay. That's your ticket.
>> That's around Yeah. About $34. You can't
come in with just cheese and egg roll,
you know, and rabbers. Yeah. Um, we had
to be different. So, we we understood
that every egg roll won't be as
profitable. Um, but there's so many
others that are
>> dessert time. You ready? Voila.
Tell me about this egg roll dessert
because I don't know about you guys, but
I've never heard of a dessert egg roll.
How did you come up with the idea? How
many of these do you sell? What's unique
about it?
>> So, this is our apple pie cheesecake egg
roll. Um, you also have a biscoff um
apple pie cheesecake. And I came up with
this idea from the love of apple pie. I
I love apple pie. And I thought that
with an egg roll after after you're done
with your chicken maker wrench or your
steak or pizza, um, what dessert could
we make? And I said, let's try, you
know, apple pie. As far as the recipe is concerned,
concerned,
>> right? It was just apples and I said,
"Oh, this is good, but it's missing
something." I said, "What about a
pastry?" So, we started off with
cinnamon rolls and then we moved to I
was like, "Well, I can make donuts." So,
I start making donuts and putting them
inside. So, it's it's the apple cobbler
and then it's a donut inside.
>> So, donut at the bottom.
>> There is a donut at the bottom.
>> Where does the donut come from?
>> Yes, the secret bakery.
>> Yes, a secret bakery.
>> Um, and it's Yeah. I mean, we sell a day
on it like a normal day 150.
>> Phenomenal. Very good pastry.
>> Thank you so much.
>> You're welcome.
>> All right, Blitz Time. Let's go. Do you
consider your egg rolls to be fast food?
>> No, I do not.
>> Do you believe the customer is always right?
right?
>> No, they're not always right, but
they're always important.
>> What's your personal record for most egg
rolls sold in a day?
>> 1,200 egg rolls in a day.
>> Wow. Do you think there's such a thing
as going too viral?
>> Not at all. What's the biggest tip one
of your employees has ever received?
>> $5,000 tip.
>> Wow, that's nuts. Last one. What's the
farthest anyone ever traveled to taste
one of your egg rolls
>> recently? Dubai. >> Yeah.
>> Yeah. >> Dubai.
>> Dubai. >> Yes.
>> Yes.
>> No way.
>> Yes. Off the plane. We took pictures. Yeah.
Yeah.
>> That's insane.
>> Yeah. Said he saw it online and had to
come. Got off the plane, came right here.
here.
>> Where do you think you want to be in 5
years for Egro Company? So for
>> multiple locations, multiple trucks.
>> Yeah, definitely uh multiple locations.
Uh I don't know about the food truck or
you know
>> franchise route.
>> No, I don't know about franchise either.
Not right now. Um we like it how it is
with me, you know, owning um you know,
all of it right now. Um but I definitely
want to expand and and then have other
locations. Um you know, we've been
offered, you know, buyouts and ability
to franchise uh constantly. um emailed
all all day about it and that's just not
the goal for us right now. We want to we
want to sh up our process and the
procedures and you know before we even
think about that um because obviously
it's not about the money at this point.
It's about making the product so good
that when I expand and wherever I go
that it follows.
>> Yeah. It speaks for itself.
>> It speaks for itself. Yeah.
>> Your menu is quite focused and there's
not a lot going on there. Is that by
design? Do you plan to add more? Can you
talk about that and expand a little bit?
>> Yeah, it is by design. Um and we will
expand a little um but not too much.
Yeah. We we think less is less is
actually good in this business. Yeah.
Yeah. Definitely. Less is more. Less is
good. Um and so what we like to do is
expand on the the core that we have our
core. We call it a core for um steak,
pizza, chicken, veggie.
>> I mean, you're moving over 800 egg
rolls, selling over 800 egg rolls a day,
sometimes over a thousand. >> Yes.
>> Yes.
>> How do you keep quality consistent? I
know it boils down to prep work early in
the day. Is there anything else?
>> I'm going to never ever wave on that
like quality and and so I I honestly
beat that down. I know it's it's hard,
but I don't care how busy we are, what
the lines look like.
>> Consistency um plays key um for us in in
in this uh in this business.
>> All right, final update on the Alfredo
Mac challenge. Daphne's team came close,
but they didn't quite hit the goal they
set for today. The good news is the
people who tried the Alfredo Mac really
seem to love it, which is a pretty
encouraging sign for a brand new item.
And honestly, that's part of the
business. Things don't always go
according to plan. So, you've got to
stay adaptable and keep playing the long
game. And if you guys are wondering,
does viral food really tastes good or
does it just look good? Well, I'm here
to tell you that was amazing. So, come
out, give it a shot, say hello. Right.
>> Thank you. Right. See you soon.
>> If you enjoyed this episode, make sure
to check out episode 267 where we break
down how Cheyenne built fun diggity and
turned one simple dessert into a
business doing over $400,000 a year.
We'll see you there. Thanks for watching.
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