Scott Richards from 2 Men And a Pig joins our “WiFi Studio” to give us the juicy details on his savory Southern BBQ. We will try to get him to spill the beans on his secret to success & what makes them stand out!
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Read the Full Interview Below
Sarah: Good morning, everyone! Happy Friday! We made it to Friday, Yay! Welcome to Biz Talk.
Glyna: Alright, yes, that helps a little bit on this cloudy and gloomy day! This gets you pumped up a little bit. Welcome to Biz Talk, everybody. I’m Glyna Humm, I’m the president of Fusion One Marketing and we are here every Tuesday and Friday to highlight local businesses to hear how they make their businesses stand out. But also for them to give us a few tips along the way. Before I get started and introduce everybody, I want to remind you where you can find our broadcasts. We have a new podcast which is called Marketing and a Mic. Basically that consists of all of these lives that we do and you can find it basically wherever you find your favorite podcasts. We are live on Facebook and YouTube every Tuesday and Friday morning. Then you can catch the replays on all of those channels. You should because able to find us somewhere! Alright, I’m going to go ahead and let Sarah and Kelsi introduce themselves, and then we will introduce our guest.
Sarah: Good morning everyone! I’m Sarah. I’m the Director of Digital Marketing.
Kelsi: Good morning! I’m Kelsi, a Social Media Manager for Fusion One Marketing.
Glyna: Alright, I’ve been starving for like two weeks preparing for this next guest, because his food is absolutely unbelievable. I’m just going to warn you, you will be very hungry before we’re done. We’re excited to have Scott Richards this morning with 2 Men and a Pig. Good morning, Scott!
Scott Richards: How are you all?
Glyna: Great! How are you doing this early Friday morning?
Scott Richards: So far so good. Already been out at it. Just sit down here for a few minutes and then get back to doing what I do.
Glyna: Which sounds like a lot. It sounds like you work 24/7.
Scott Richards: A little bit. Sometimes.
Glyna: Well, we’re going to jump right into it. Tell us a little bit about your background and your family.
Scott Richards: Just a little bit. Kind of been in several… I’m kind of, I guess what you call a serial entrepreneur. Actually, the best thing that ever happened to me, I guess I got laid off and then I decided to start a business about every three years. That’s where I’m at now. Even when you have like a hobby, which I was doing competition barbecue, it turned into a business. It really wasn’t planned, it just kind of turned into that when people created a demand for it. That aspect of it there.
Scott Richards: As far as family, wife, two kids, dog sleeping on the ground right here right now. Other than that, pretty simple, pretty boring life. Not a real… Nothing real, too exciting for me. I guess when you have your businesses are like kids, you have to take care of those just like your family and stuff like that. That’s kind of my social life.
Glyna: I completely understand and actually Kelsi and Sarah do too. Fusion One Marketing people, we don’t take many breaks, so we get it. I’ll tell you what, we all tried your barbecue this week for the first time and we give it five stars, definitely all across the board. We worked really hard to find five piggy stars, so that it would match. But it was absolutely mouthwatering!
Sarah: Oh, so good.
Glyna: We would highly recommend it.
Sarah: My whole family, we were like vultures. We attacked it like, and nobody wanted to stop eating. It was really…
Glyna: Pushing each other out of the way.
Sarah: We really were. We were like, “I want more.”
Scott Richards: We appreciate it.
Sarah: Oh, it was very good. Very good. So let me… I wanted to ask you, what prompted you to start 2 Men and a Pig? Because we talked earlier this week and you had mentioned that it started with a competition, I think, was it like something that like a Sloss Fest competition, is that where it initially started? Tell us more about it.
Scott Richards: Yeah. I would say we were kind of a hobby competition barbecue. I think the first time I kind of got… I went to Sloss Furnace, they had a barbecue competition. Went there, as a spectator I said, “This looks like fun. I’ve done barbecue in the backyard. Let me try this out.” Next year I enter it, 65 teams. I finished 63rd out of 65. I wasn’t last, but I was right there. I said, “Well, if I’m going to do this, maybe… “. So, I started practicing and stuff like that. Met my partner, Ron Dennis. He had been kind of doing this on a kind of a national level and stuff like that. He was traveling around, actually got the number six in the country, so we kind of combined forces. He kind of helped us out. I kind of got that barbecue bug on the competition side, so we started doing stuff.
Scott Richards: Three years later we won Sloss Furnace Barbecue Competition. That’s kind of where it began. Then we just decided to… Actually, people just asked us to do stuff for them. That’s how the business aspect. It wasn’t really… It just kind of, when I guess people will find out you have different types of barbecue from a competition style, people want that. It just kind of built off referral base. It’s a referral-based business. It’s not like – we really don’t advertise much. I basically make posts on social media when we do something or where we’re going. That’s the extent of my marketing efforts and stuff like that. It’s just kind of grown organically from that standpoint. That’s where we’re at today.
Kelsi: That’s a fantastic success story. Would you say that you have always had like a love for grilling or do you think you found that love when you were trying hone your skills?
Scott Richards: Yeah, I think I kind of evolved into it. I don’t think I was ever…I just kind of got into it. My mom was always a good cook. My brother is actually probably better, enjoyed it more than me. So they probably, if you would’ve said I would be in the food business out of the family, it wouldn’t have been me. I just kind of evolved into that standpoint. Just kind of figured out a way how I can market and how can we sell and be unique from that standpoint?
Glyna: Well, I would say how you market it is just to have somebody taste it.
Scott Richards: Yeah. We just want people to taste the food. Then let it speak for itself. We always tell, yeah… We try to make it… We actually want to run out of food. We want to have fresh barbecue daily and stuff like that. One of the freshest barbecue out there, served daily and stuff like that. Not be able to re… Because, that’s kind of how the mantra that we’re built on, the best product possible.
Sarah: Well, speaking of fresh food served daily. We know you have a food truck. Tell us your concept of using the food truck. Is it mostly to do catering? Do you do concessions? Do you do drive-by’s in neighborhoods? What all do you do with the food truck?
Scott Richards: A little bit of both. Just before all this happened, we were basically, I would say 95% catering, concessions, and fundraising. That consists of people meeting. Guess what, people aren’t meeting anymore. We kind of had to do a pivot. Things that we decided to do was, we’re doing like a weekly pickup where people can come by and pick up whole butts, meat by the pound and stuff like that. That was pretty successful doing that. So, people – you can take the little vacuum seal bags that we vacuum seal them, drop it in the water, and boil it and you’ve got a meal for four from that standpoint. Take the food truck out. Yes. The great thing about it, it actually has kind of been a blessing in disguise. Because we can kind of… I get to take my vehicle out, people know that we’re coming out there. We kind of get set up, people tell them we’re coming. Then we get to expose our business to people we never maybe ever got exposed to. Yes, we’re creating revenue, but also it’s marketing our business by going to the people. Next time, hopefully when all this stuff’s over, it’ll pivot to us when they have a corporate event or a wedding or something like that. They’ll think of us for hopefully barbecue or catering for their next event or tailgate party or something like that. I think it’s hopefully keeping your brand top-of-mind and your food and the people’s minds when they do think of something, “I need that for something”, they’ll think of us.
Kelsi: Absolutely. You mentioned you vacuum seal some of your meats so that people can drop it in boiling water to cook. Is that a product that you sell through your curbside service or is that something I can do, I can just walk up to the truck and go, “I want a bag of pork.”
Scott Richards: Now we don’t… We usually do that for pre-stuff, because we’ll vacuum seal. Like if we have some leftover or people want to order it, we’ll cook it fresh. It’s just an easy way for people to warm it up. Because we’re thinking… Especially during this time, people can’t go out to a restaurant so you need… How can I cook something fast and it’s still restaurant quality? We have a vacuum seal. We vacuum seal it tight and you just take it, holds up to boiling water, warm it up and you can do whatever you want with it. You can put it on a salad, put it on a baked potato. You can put it on a taco night, whatever you want to do with it, whatever you want to do. That’s been pretty successful and people seem to enjoy that.
Glyna: Well, it was absolutely delicious. We picked up some of the vacuum-sealed and we just threw it in the microwave. I didn’t know the secret about the boiling.
Scott Richards: You can do that too. Either way.
Glyna: Is the boiling, does that keep it more moist? Is that the idea of…
Scott Richards: Well, because when it’s all on those juices in there, so all that fat kind of renders down in there and it just kind of all, it keeps it pressured from that standpoint. It seems to work pretty well. People seem to… I have people that come every week, the same people that are buying four to six pounds of this stuff. They said, “I got to I got to have it.” It’s been pretty good.
Glyna: Do you think you could freeze it? I mean-
Scott Richards: Oh, yeah.
Glyna: Okay, because I might come and see you tonight just to get some to stick in the freezer, because we put it on everything. We put it on salads, we put it on… I hate to say this, I put it on nachos. I mean, I did.
Sarah: I did the same thing, Glyna.
Scott Richards: We serve a barbecue nacho, so that’s one of our food truck items that we do sell.
Glyna: Good Lord. Well, everybody’s hungry. We have people joining us and they’re already starving. I already warned you guys. We have Melissa Dixon joining us this morning. Lavon Chaney, Cindy Edmunds who says, now she’s craving barbecue. You’ve got to try it, Cindy. You will be even more. Allen Young is joining us now. Allen’s got a question for you, Scott. He’s like, “I can’t get a good bark on my smoked meats. You have a secret?” Or What’s the secret, or can you divulge your secret?
Scott Richards: Well, I think that’s always an aspect of what you can kind of go for. The rubs that you use. I think if you have something with kind of a sugar-based rub, it tends to bark up and stuff like that. The type of wood that you use. If you want a little bit more bark to it, you may want to use a heavier wood, such as an Oak or a Hickory or something like that to kind of give it a little bit more aspect there. That’ll kind of give you that bark aspect of it. Heavy coats of a kind of a sugary, I would say rub would probably help depending on what type of meat you’re doing. That would probably be a good aspect. Try that.
Glyna: That’s some great tips. That kind of leads me into, do you say that you have a secret or sauce or a secret blend that you use in your competitions that maybe nobody quite has the recipe or… ?
Scott Richards: You know, in competition, it’s one of those things where everybody’s kind of doing the same thing. You’re separate – one week you’ll do the same exact thing. Finish first place in this or that and the next week you’ll do the same exact thing and finish 25th. The separation is not much, you may do the same thing.
Scott Richards: We try to keep it pretty simple, timing, technique, and temperature. We want to cook it to the… Use the technique that we always use, cook it to the right temperature. Then take it off at the right time when it’s ready to be done. Those things are very… from that standpoint, we try to live by those, the three T’s. Sometimes it works and sometimes it doesn’t. That’s part of it.
Glyna: What were the three T’s again?
Scott Richards: Timing, technique and temperature.
Sarah: Yes. You’ve kind of shared a few little tips, but we have a little segment called Tip Time. So, we’re going to launch into that and we’ll ask you some pro tips, so here we go.
Sarah: What would you say is sort of your number one pro tip that you could share for preparing top-quality barbecue that people could do at home?
Scott Richards: You know, in any situation, people want to go out, I got to have this cooker, I got to have this, you got to spend this. We started out on a basic $200 Weber, Smokey Mountain Smoker, and stuff like that. You don’t have to have that. I would say that, make sure that most of the meats you can get them anywhere. Get you a good thermometer. Thermometers, I think are key. You know, it’s like cooking a steak. Nobody likes an overcooked steak or something like that. Whatever meat you’re cooking, cook it to the correct temperature, whatever you’re, cooking it to. Buy a good thermometer. I recommend, we use one called a Thermapen. It is about $80, but I can check the temperature. That made me a much better cook when I can know exactly what temperature I can take something off at. People are impressed with how, juicy something is or something like that. You got to know what temperature you’re cooking it. That’s the key right there, temperature.
Glyna: That’s a huge tip!
Sarah: That is a really huge tip. I bet you there’s a lot that are just eyeballing it and not checking the temperature.
Scott Richards: I’m not that good. I’d rather have the real thing.
Kelsi: I’m sure that helps keep your product consistent, too.
Sarah: Yeah. We’ve touched on your amazing quality of food, but I think it’s worth it for the viewers to kind of just, we want to show a few pictures. Tell us what we’re looking at here, because I haven’t had breakfast and really hungry and this looks…
Scott Richards: Those are ribs. You’ve got ribs there. There’s some bread pudding right there, it looks like. That’s a kind of a plate we got over there. That’s our street corn that we do. It’s kind of a street corn. That’s a Boston Butt. Things like that. We’ve kind of developed some different things over time. Because we kind of have to, we even got into some cuisine, some Cajun cuisine. My partner, Ron, he lived in Louisiana for four years. We’ve gotten jambalaya and things like that. We’re actually doing a jambalaya cook next weekend at Selwood for a men’s day. That we’re going out there and actually doing a demonstration of how to cook outdoors. We’re going to be cooking jambalaya in a big cast iron 10-gallon pot. That’s one of the things that we do.
Glyna: That sounds so good.
Scott Richards: Trying to be a little versatile off that. We’ve done some things a little outside the box. Did a crawfish boil last night.
Glyna: I saw that. That looked so awesome!
Scott Richards: A crawfish and shrimp boil. That was pretty good. We’ve kind of delved into some other things besides barbecue. It’s, gathering of people. It’s fun.
Kelsi: Awesome. I’ve got your menu here, I’m going to show it off to our viewers. Is your food truck menu the same as this menu or is this your catering menu?
Scott Richards: That is our food trip menu right there. That’s the food truck menu. Actually, that’ll be the menu tonight, we’re going to be out in Forest Lakes, out in Sterrett, out in the Chelsea area. We will have brisket tonight. I would say that’s one of the meats that, especially in Alabama, this is pretty much a pork area and stuff like that. It’s hard to find good brisket. We’ve kind of put our brisket… We actually got a comment the other day from a customer that we did brisket. She sent me a text saying… I actually posted on social media. I put her comment up there basically, “This is so juicy, so tender. The smoke lines so… ” People do give me comments and back and forth. We do like to interact with our customers like that. Because sometimes our food, people just can’t get that type of food around here in this area, because of the way we cook it and the details that we put into cooking the food.
Kelsi: Gotcha. For catering though, you have a separate menu for that, or is it the same as your food truck menu?
Scott Richards: We do. It’s basically a lot of the same thing. We just kind of put together meals and things like that. We have an online menu. You can follow us through ezCater. We have on our website, we do have our catering menu up on there when we do email and stuff like that out to people and stuff like that. We try to cater to… Catering is “cater to what the people want” we do have a base menu to kind of, here’s an idea. Then if you want to do this or do that, we kind of work with people and stuff like that. Because catering is personalized to the person that’s ordering the food, not to what I’m doing.
Kelsi: That’s awesome. I love it.
Glyna: Sounds like you do pretty much any event that people would like to have your type of food. You can cater to them, I guess that’s part of catering. Well, Lance says he’s getting hungry, everybody’s getting hungry. Chad Bennett, he’s like, “What is Scott Richards doing on my phone?”
Scott Richards: Too bad! We grew up together in Pleasant Grove. He used to live down the street from me.
Glyna: That must explain this comment.
Scott Richards: Oh, yeah.
Scott Richards: I think he lives out there. Maybe he’ll stop by the food truck tonight.
Glyna: Yes. Forest Lakes, she said right off of 43 right?
Scott Richards: Yep. Right off there. Right at Forest Lakes.
Glyna: Yeah, okay. Keith Vaughan wants to know, and this depends on what kind of meat you’re cooking, I guess. “What kind of temp do you cook at if you’re measuring it?”
Scott Richards: What’s up, Keith? How you been? That’s a familiar face. That’s an old Nationwide guy right there. Used to call me. It kind of depends on what we’re cooking and how much time that we do have. We try to do low… I mean we do try to stay around 225 to 250 range. Now if I cook faster, sure. We’re more of a slower cooking style. A little bit lower from that standpoint. That 225 to 250 range. Sometimes you’re pressed in a deadline or something like that. I’ve cooked as high as 350 to 400, but I’d say nine times out of 10, 225 to 250 is kind of, depending on which protein we’re cooking.
Kelsi: Keep it low and slow!
Glyna: Low and slow. Well everything on your menu obviously is fantastic. Something always catches my eye. Anything mac and cheese I’m all in for. I had not seen mac and cheese bowls before. How did you come up with that?
Scott Richards: You know, I think it was a collaboration of that. Then we saw some other… When you find stuff on social media, they’re kind of people doing it. So we kind of put our own spin on it. It’s kind of a good crossover dish. I think one thing in the food industry, you’re trying to… If you’re on a food truck, you’re limited in space. If I serve macaroni and cheese as a side, what else can I do with it? Plus, I can sell it in three different ways and be the same thing. It just kind of crosses over different ways so you can find the appetite of somebody else that you’re offering a different menu. It’s kind of a little bit of marketing I would say. Plus also save you on food costs. Now I can sell one thing in three different ways.
Glyna: That sounds great. Explain it to me. You can have any meats you want. Then do you put barbecue sauce on top of it or, how is it presented?
Scott Richards: Yeah, normally it depends. Normally on a mac and cheese bowl you take… Picture the nachos. If you did nachos, well you put chips down, this we’re going to put macaroni and cheese on the bottom. We’re going to put your protein over the top of that, which could be pork, chicken, or brisket. We’re going to put more cheese over the top of that. Hit it with barbecue sauce. Then if you want jalapenos or pickles on that, you can have jalapenos or pickles with it. It’s a pretty good portion. You’re pretty… It’ll feed a crowd.
Glyna: Holy cow. Oh my gosh. Yeah. Okay. I’m done.
Scott Richards: It’s not low-carb or low-fat. That’s not where we’re at with that.
Kelsi: We don’t want that!
Sarah: Let’s see, Cindy Edmunds has a question. She wanted to know what kind of sides that you offer. I know you had stated that you can cater, customize a little bit, but you have some standard sides?
Scott Richards: Yeah, I would say, we do the basic, beans, potato salad, slaw, chips, mac and cheese. We’ll throw one out there every once in a while. A lot of the ones we… Everything we make is homemade. We’re not buying a brand of… We’re making it homemade. Most of our stuff, we do use the smoker, so it does give it a distinctive taste to it. Our mac and cheese is smoked, our beans are smoked. We’ll try some different stuff. We do the corn. That’s kind of a street corn and we do that on the smoker, also. Just kind of give that smoked barbecue flavor on there.
Glyna: Cool. Cindy says KETO who? But Cindy, you can have all the meat you want.
Sarah: KETO who? You said you’re in Forest Lakes tonight. You’re in Chelsea, I believe during the day tomorrow. Where can people find your food truck coming up in the next several days? How can someone get you to come to their neighborhood?
Scott Richards: You know, tonight we’re in Forest Lakes, 5:00 to 7:00. Chesser Plantation in Chelsea tomorrow, I think 12 to 3:00, maybe. Then we’re going to Leeds after that from 5:00 to 7:00 for dinner. Then Monday we got a pretty… We’re taking Mother’s Day off. I was given strict orders not to work on Mother’s Day. We’re going to be in Hillsborough on Monday in Helena. Then we’re going to Waterford in Calera. I think we’re off Wednesday. We’re in Vestavia Mountain Woods community on Thursday and Friday. Be honest, I’m not even sure that far ahead of time. That’s why I got a calendar. One of the ways that’s kind of worked for us is, just we’ve tried to coordinate what the HOA’s or the management companies to kind of get us to these neighborhoods. Because it seems to work better when they kind of organize it. We do better. They kind of know when we’re coming and stuff like that. It seems to do a lot better like that. We do post when we’re coming on social media. We’ll let people know that we’ll be there. We do try to reach out but you can reach us out through Facebook or email or phone or everything like that. Pretty easy to contact.
Kelsi: Okay. Wonderful. I’m guessing you post where your truck’s going to be located on your Facebook page?
Scott Richards: We do.
Kelsi: Follow 2 Men and a Pig on Facebook! Then if you wanted to place a pre-order, what’s the best way to go about doing that?
Scott Richards: Either on Facebook or send an email to us. At email@example.com. It’s pretty simple or call either, either way. Text, call, whatever they’d like to do. The easiest way.
Kelsi: We’ll share your information at the end so that everybody can screenshot that.
Scott Richards: Okay.
Kelsi: Blow your phone up today for some barbecue.
Scott Richards: That’s fine. No problem. We’ll get it done.
Glyna: Well, we are coming back over here. Gayle says, “Yummy. Oh my gosh.” Chad said, “Forest Lakes? Might be possible.” He might be stopping by tonight, I might be too. Let’s see. Cindy’s like, “Yeah, but those sides.” I know Cindy, sometimes you just have to give it up!” You have Claire that’s hungry and Melissa Dixon’s like, “Come to Griffin Park.” Melissa get that set up! Now we’ve talked about your catering and everything. As far as how many people do you have to have or do you have a minimum of the amount of people that you need for catering?
Scott Richards: You know, I would say we try to… We do a lot of, I would say we try to keep a minimum dollar amount. We try to stay around $150. We’re making everything fresh for you. We’re not… Now if we have something where we piggyback off somebody else or something like that we’ll do it. Normally, if it’s a strict catering order, we’re going to be in that $150 range. That 10 to 12 person is kind of a minimum that we kind of look for in our kind of price point. You can do as little as $7.50 for a sack lunch. Kind of $12 is kind of our price point. That gets you everything. You don’t have to do anything. You have an event. We do a lot of lunches for doctor’s office, pharmaceutical reps. We do a lot of for lunch and learns and for realtors and things like that. We’re doing a lot of that aspect of it. We try to… I like working with kind of one person. They kind of coordinate it where they’re doing multiple lunches. We try to cater to them, so they don’t have to think about anything. The food set up, it’s ready to go, it’s on time, it’s hot, it’s good. People will kind of rave about it. We try to fit a budget to whatever fits you. We’re not, “Here’s what it is.” It’s got to make sense for both parties. We try to work with people like that.
Glyna: Well I think the number one, not the number one, there’s a lot of great points, but that it’s all fresh. I mean it’s all homemade, it’s all fresh. That is a huge difference I know, between you and a lot of other restaurants or a lot of other food trucks, probably. Anyway, Sarah, I took your question, but I think you can ask the second half.
Sarah: You were talking about the minimum, I was going to ask you too, is there other types of events that you only cater to or is it just large groups or is there any limit to…?
Scott Richards: No, no. We’re doing a… We’ll do anything. Like we’re doing Tuesday, we’re actually doing a couple… This just gives you a little example. Tuesday, somehow we’ve picked up a, we’re doing a shift. We do a lot of shift work for people that have to work on shifts and things like that. We’re doing a sack lunch on two different shifts. We’re actually going to have a delivery at 11 o’clock in the morning and then we’re doing a delivery again at 10 o’clock at night for another one. We’re pretty flexible as far we do stuff. We’re going to do that on Tuesday and Thursday. Plus, we’re going to feed about 250 nurses at St. Vincent’s on Tuesday. We’re going to do a sack lunch for them. We’re going to be feeding some nurses and stuff like that on Tuesday. Just from that standpoint, that’s anywhere from 20 people to 250 people. It’s in our wheelhouse.
Kelsi: One last question about catering. How far out will you go? If somebody wants to have a lunch and learn out in Trussville, will you go out there? How far?
Scott Richards: Oh sure. I’ve gone as far as Springville. I’ve gone to Tuscaloosa. It just depends. If it’s somebody that’s going to send me stuff on a regular basis, I’m going to work with them. We’re going to partner together. You know, I look like more of a partner, a part of their team and stuff like that. When you’re going to do a lunch and learn, you’re trying to market to a group of realtors or this or whatever it is. We want to be part of that team. So, if you’re having one here, we want to be part of that, because it’s just another way to expose my business to people that are not in my area that maybe can find us one day.
Glyna: Fantastic. How far out do people need to contact you if they want a catering, once you to come cater an event?
Scott Richards: We like to have as much time as possible. But, people have called me the day before or three hours before or something like that. Sometimes we can pull it off. I think it’s always worth a call just before we do it. But not that much, we can put it together. Usually, I need at least 24 hours, so I can get some of the meat done. We have to cook overnight, things like that.
Glyna: Okay. So you do stay up 24 hours a day?
Scott Richards: Luckily we have a smoker that we’ve had to… It cooks pretty good. It works up by itself all night, so we don’t have to stay and manage it. That was one of the purchases that we decided to do this. I said we’re not going to be doing stick burning all night. So, we have a commercial smoker that can cook about 400 pounds of meat at a time.
Glyna: Wow. That works. Gayle, tonight, I believe it’s 5:00 to 7:00, right? Scott, at Forest Lakes.
Scott Richards: Correct. That’s correct.
Glyna: Five to seven, everybody go see him. Let’s get to who are the best referral partners for you? I know you’ve mentioned realtors. Who can we refer to you that would be somebody that keeps coming back?
Scott Richards: You know, anybody that buys lunches. I got several people that are trying to market to those like, home inspectors, mortgage brokers that are in that real estate group, pharmaceutical reps, people that are in charge of training, anybody that is in charge of groups or things like that. We want to partner with those people and be a… We’re not just delivering a lunch, we’re providing a service. We’re in the customer service business, the people business. If you’re happy with the food that you get and they’re happy, it makes the event a little bit more memorable and they may get some business off from that standpoint.
Glyna: I think we’re all getting Amber alerts. I think they all came on our phone.
Scott Richards: Nice… That’s kind of what we look for. Those are the best referrals. We’ll do any… If it’s just one person or something like that. But from a referral standpoint that can build off other referrals, we’re definitely looking for people that do lunches all the time and be a partner with them. We even do breakfast for people. We do breakfast. We also do that. Put our own spin on breakfast. We’ll get up and do breakfast for people.
Glyna: Well, and the neighborhoods, are you coming to the same neighborhoods? Do you have it like on a revolving calendar or are you just kind of picking and choosing as you go?
Scott Richards: Well, when people reach out and they kind of have a date and man we’ll take a look at the calendar. That kind of grew organically, especially during this time. People reached out to us and we looked at the calendar. I mean, we’re booked up all the way through May, just about every day. Four to five nights a week. Plus doing the other stuff that we do. Then we’ll start… We’ve already started doing some dates in June. Doing some of the ones that we’ve been to. Then people that reach out to us want to come to their stuff. A lot of it’s just been organically where somebody has seen us on social media or they saw us at another event. “Hey come to our neighborhoods.” 100% referral based. That’s kind of how we’ve worked things.
Glyna: That’s awesome. We’ll give a shout out to Elite BNI. I know that Kelsi and I are in Summit, so we get that referral base. That’s a huge deal. All right Sarah.
Sarah: Well, I wanted to popup your contact information so that everybody can place their order. That’s very important. Get those orders out. Is there anything else that we didn’t cover that you wanted to mention?
Scott Richards: No, I think that pretty much hit it. Anybody wants to call me or just talk barbecue or whatever, I’ll be happy to do it. We’re always up for that. Give any tips or anything like that. It’s fun to just talk about that stuff.
Sarah: Yeah, very much so. Okay. Well, our final segment, which we always enjoy is called the Hot Seat. I don’t know if we’ve even briefed you on this, but here we go.
Glyna: Okay, we’re going to get 60 seconds and I’m just going to ask you random questions. It’s just fun. I’ll give you a this or that and you can give us your answer. Somebody have our 60 seconds?
Sarah: I do.
Glyna: Some of these things are geared towards women, so I’m not sure I’m going to… Bowling or miniature golf?
Scott Richards: Miniature golf.
Glyna: Are you a late person or an early person?
Scott Richards: Early.
Glyna: Tattoos or piercings?
Scott Richards: Probably neither, but if I had to choose, it would be a tattoo.
Glyna: You don’t have to choose. Okay. Netflix or Hulu?
Scott Richards: Well, I did watch a Netflix last two nights, so let’s go with Netflix. I don’t know how to work any of that stuff anyway.
Glyna: Let’s stick with what you know. I think I know the answer to this one. Fast food or homemade?
Scott Richards: Homemade.
Glyna: Yeah. Taylor Swift or Beyonce?
Scott Richards: We’ll go with Beyonce.
Glyna: Fruits or vegetables?
Scott Richards: Veggies.
Glyna: Hot dogs or hamburgers?
Scott Richards: Hamburger.
Glyna: Okay. Middle part or side part.
Kelsi: What is that?
Scott Richards: Side part. I don’t know. I don’t have any hair.
Glyna: Can we end there please? Well, you made it. You made it.
Sarah: That was good.
Glyna: Yeah, exactly. Well, Scott, we really want to thank you for taking time out. I know you’re so busy with everything you have going, but we really appreciate you coming on with us. I really hope that this turns into some more business. If you guys have time to even do more business. We sure have enjoyed you and enjoy your food.
Glyna: Everybody come out to Forest Lakes tonight, 5:00 to 7:00. Chester Plantation tomorrow in Chelsea from 12:00 to 3:00, correct?
Scott Richards: That is correct. We’ll have ribs tomorrow. So come get the ribs.
Glyna: Okay, fantastic. Brisket tonight, right?
Scott Richards: I think brisket… We’re actually going to do brisket for Leeds. I think ribs for Chesser Plantation tomorrow. We’re just doing pork and chicken tonight.
Glyna: Okay, perfect. All right, well thanks for joining us everyone. We will be back for the next Biz Talk Tuesday at 8:00 with our special guest Alex Brackett from A Hole in the Wall. He’s a really funny guy, so that’ll be a great segment. We also will be live Thursday for Marketing Mix, so thanks for joining us and we’ll see you next time.
Sarah: Thanks everyone. Bye!