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You guys think MLA having for lunch yet how about some Mac and she is a comfort -- a favorite of mine a favorite of many people and our small business spotlight those tests -- -- eight yes.
And your company slack you've been business for seven now now I have time does fly -- if you love lessons he's.
I you know what institutions that buy products as I didn't quite frequently not speak -- -- -- -- first open.
Especially as you have to.
And -- Syria that you went around city sampling every Mac and cheese you could find it every restaurant to come up with the -- -- Will we we we -- over the idea for the restaurant -- my husband and I.
Tried so many different Mac and cheese I don't think we have every -- its has its New York City and it impossible.
But we have a lot of the ones -- you were chatting about talking about.
Okay and how many -- He's -- -- monument right now we serve twelve recommendations.
And then we also build your own menu -- that when is almost into and must have got fifteen -- to choose from different meats vegetables and the Wii -- special typically.
So without -- and -- been successful could shift three stories here near city we do we enact considering branching out.
That is the plan you know we want to do a controlled growth so we actually opens up in 2006 our first location and and a -- to -- -- -- just in the past two years so.
-- you know we took it slow and now we'll see where we're gonna go next from here.
Are you concerned that Mac and cheese might -- -- fat.
Or trend or is your answer to that hey we've been in business for seven years and we shall surviving and -- well be eating you've got most of that area you know its its body because.
For us it was -- really believe that the idea but we have to prove that out and now seven years later.
You know sales have been increasing every year I think our you know our approach to it has been a little bit different it wasn't like -- -- it's gonna open a Mac and cheese restaurant.
We opened up we said we want any one.
Who wants to Matthews who maybe typically -- eat Mac and cheese to come to our restaurants they and we offer immediately offer gluten free so we've.
Really done this I don't -- for now he has so -- so many people who -- you know.
It's amazing I can't believe how many people in the past two years now and we're actually British showing some of these this on set visit from the restaurant yeses and -- different types of these are three different types of starts ago packaging OK I've got to for a cheese which is.
You know one of our most basic ones and have portrait of the -- separates.
And I got -- -- in which is one of our fans airlines that have read into talking mushrooms outlasted saints.
-- enough great.
And that that was that was it it's one of those are out there once so either you love it or it's just not your thing I didn't love -- I do about life.
And then the last one is the Alps climb which is very simple but -- my favorite it has career -- and chance of sloppy it went -- price points priceless so you know for this portion which is an honest.
Typically will -- anyone at you know at lunchtime meal and bring your ranging anywhere between -- -- five to seven -- -- five a very different yeah.
This this is certainly a trend it might stay but the idea of food track.
Have you done anything if anything we have explored so many different options and our products and we have so we give -- instead of the -- -- -- -- track.
For us it was you know because it's still my asthma as a -- growing this business ourselves.
We had to pick one or two things and focus on those and we still believe in -- restaurant locations food truck making it may come but that's something.
After we grow a little -- right -- how many employees.
Do you currently for all -- locations -- We're just at 65 now OK I hate to throw politics on your -- out.
The new health care a lot of NASDAQ small businesses with certain numbers of employees -- you.
Gonna comply with that so we actually since.
But that year and a half into opening one of our big things is offering benefits or place it upping the standard in the restaurant business -- we actually offered health benefits for employees since 2000.
Eight I believe was.
Some of those solos you know -- health care reform act really doesn't affect us personally because -- -- you already -- telling him yet it's great to hear.
Go mother -- in 2006.
What are some -- -- the challenges ten opening.
How long do.
It's kind of TI I was I was born and brought up in the restaurant business I'm actually mechanical engineer.
So you know everything was very new to us it was -- the idea that that pushed it through do this.
And you know one of the biggest challenges I think in New York City is that you have gone.
You know the past and here and so people are very particular and when they want -- -- how they want their -- So if you aren't gonna meet that criteria.
Then forget about you and you're going to be in shattering very soon so I think one of those since -- understanding in understanding how good you have to be.
What was the -- moment that.
Brought to engineers together and essentially -- to engineer McEntee.
-- for us it was it was we had moved to New York City and we -- -- that care about our company having PB do sandwiches and I came up with.
Oh why don't we -- next and he -- and we check out it's going to be Mac and -- -- and.
Let's go find it.
And your reasoning that that niece is working and that and we couldn't believe that -- didn't exist already yes it was kind of a no brainer I know I -- I don't think that adding -- to tip it begins the new.
Trend by now here it is airing now I've got registered friends who eat bacon bust.
McCain and Kevin Bacon eggs exactly safeties so much serie de -- -- -- co owner of snack.
For coming on and I'm -- that middle one is my islands that it was your kids.
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