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And seven -- -- -- 101000 square foot restaurant in New -- which is huge by New York standards how did you make at least.
Well when I was a couple years out of college.
I found my secular from my first company in telecommunications.
And it was a great experience -- if -- time to be in that industry I would love that they had nor Ireland a lot of that going in business.
Data for about five years and ultimately realizes now we're going to address my life is now and had a passion for.
-- always -- the hospitality business always love restaurants.
And felt that was more my calling.
Moved to New York in 2004 and had decided to open -- -- central Texas barbecue joint.
Even now followed doing a barbecue joint in New York City than any rest on your -- is tough.
Keeping authentic Texas barbecue restaurant in New York must be exceptionally difficult as you're doing things like bringing -- in from taxes.
You gotta have regulations -- -- smokers it's gotta be tough.
Yes so it's a lot different opening a barbecue restaurant worked restaurant in a big city intense place like new Yorker.
And you -- we have a high rise office buildings and it is traditionally barbecue.
Was found in in small towns with small little rise buildings up he could just put in their chains don't -- -- -- gonna go.
In New York you're doing -- building codes fire codes.
We have to do -- odor issues you got.
Potential -- nuisance from from -- neighbors.
So it is a much more complicated endeavor to put all the systems in place.
And it's also lot more expensive to do in -- I think but ultimately they're no shortcuts and -- so.
Now them and -- odor issues and -- a lot of other -- issues in -- York and the smell of you know Hickory.
I can tell it -- -- regard.
Everybody would love to get in the Madison Square Garden the knicks the Rangers every all the concerts how did you guys get in there.
So this is jazz is to create it's a great option -- what happened is the big -- undergoing this billion dollar renovation.
-- over three years the first phase -- is just being completed now.
-- -- guys are upgrading all food never -- And a pretty simply put -- Colin over the summer had a friend over at the garden and I said.
You know when you guys doing for -- damage and barbecuing.
Spark the conversation which led to a dialogue with him and ultimately ended up in a partnership.
We're we're -- in all the barbecue and our restaurant which is looking yeah seven blocks away and bringing everything garden and doing a couple -- -- -- doing pies.
Two or one where one is meant that many great chefs and in restaurants -- The got about thirty seconds here we -- the Phil Flynn volatile about the price of cattle and how much more -- to pay for my state.
Obviously you're gonna have to you're paying a lot more or less depending on the price because of all the -- you're buying.
For -- three restaurants in new York and one in DC how much is that impacted you to this point how much do you anticipate that and that the you know full.
Well it's -- -- any.
Business -- -- restaurant -- -- has to deal with and we're all we're constantly looking working with our vendors try to get our pricing that it -- the last thing we wanted.
Have to do is -- pass on anything to our -- our our guests.
And we don't anticipate having to do that.
We have done that this year -- -- interest in and you got next year.
One of the things that we deal with our vendors.
Firm most popular barbecue I'm very mean I think that we lock in our pricing for the year so -- -- volatility happens in commodities.
We're we're pretty insulated from it so when how these things speicher when -- president going up we can -- kind of rest assured that we're not gonna have this need to deal with this.
And when when you come and -- visit hill country mark -- and thank you sir.
Thank you Chris -- you -- -- by the pound and they serve it on butcher Paper that is my kind of place criteria what I can't imagine anything better than.