Description
In this episode of Building Texas Business, I learned valuable lessons from Patrick Terry, founder of the popular Austin-based restaurant chain P Terry's Burger Stand.
Patrick explains how the company's success has been centered around its commitment to natural ingredients, competitive pricing, and exceptional customer and employee care.
We explored the challenges of maintaining price discipline amidst rising costs and inflation, including during the COVID-19 pandemic. Patrick also shared insights from his origin story, hiring practices that bring on passionate individuals, and the importance of company culture.
He also touched on the strategic considerations that underpin P Terry's expansion plans into new markets like Houston and the employee support programs in place.
SHOW HIGHLIGHTS
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 | Patrick Terry |
TRANSCRIPT
(AI transcript provided as supporting material and may contain errors)
Chris: In this episode you will meet Patrick Terry, founder and owner of P Terry's Burger Stand. Patrick attributes the success of P Terry's to two fundamental strategies First, work hard and listen to your customer. And second, take care of your people and they will take care of your customer. Patrick, I want to thank you for coming on Texas building Texas business and it's just a pleasure to have you on as a guest.
Patrick: Well, thanks, I'm honored to be here. I really am.
Chris: So I think the first place to start is for you just to tell us, those that don't know of P Terry's, what is P Terry's and kind of. What are you known for?
Patrick: Well, so my wife and I started P Terry's 2005. So we'll be celebrating our 20th anniversary next month, next year, and the idea behind it we sell we're a quick service hamburger stand, and the idea behind it was if we were going to compete with, you know, the giants in the industry the McDonald's and the Burger Kings and the Jack in the Boxes and the Chick-fil-A's you know everybody. You know we're going to have to find a way to be different and you know I talk about so often. People want to get into business and they find a retail store or a restaurant or a concept that they like and they go across the street and pretty much do the same thing as the guy that they liked.
And when you do that, all you've done in a best case scenario, is you take half his business. It's pretty hard to take all of his business. If you're going to do the same thing, then you're going up against the fact that he's established. Clearly he's doing okay because you liked it and he's there. And so I think that's the biggest mistake new business owners and entrepreneurs make is they like a yogurt stand and they go across the street and they do the same yogurt stand. And so, all that said we were going to be different, and where we were going to be different was that we were going to offer the quality beef and the food that we serve is really that of an upscale restaurant, to be honest and we were going to do it through a drive-thru and a dine-in at a fast food restaurant, but we weren't. Because of that, we weren't, of course, able to charge any more than the fast food guy across the street, so what we were trying to do was make ourselves bulletproof.
We were going to offer a quality product that you couldn't get at a fast food restaurant at a price that was the same as the guy across the street that wasn't serving that quality food. And obviously, if you're able to pull that off, it's a huge advantage. And by doing so what we did, we established right away that we were going to look for a fair profit, and that was what it was going to be. And so if I could sell an order of French fries and I might be able to get $2.50 for that order of French fries, I looked at the cost and I'm thinking well, actually, my overall cost of goods, I only have to sell those franchise at $2.15. We have very low overhead. We have a small office with a G&A under 6% and we work hard and we work smart and we don't spend money on marketing or advertising. We don't have that luxury. We don't pay, of course, any franchise fees because we own the business. And so we were able to pull it off. And so we serve a black Angus, all natural beef, and what that means is it's antibiotic free, it's hormone free, it's a vegetarian fed, it's a pure beef. I mean it really is a great product. We serve the same thing with a hormone-free chicken. And you know, our buns don't have high fructose corn syrup. Our potatoes come from Idaho and they're fresh and they're cooked in a canola oil which doesn't have any hydrogenated oils. I mean, we literally just went down the line and said, okay, this is what we're going to do. Now we're going to have to make it work and by keeping our costs down and, frankly, working really hard, really hard with a lot of smart people, we were able to pull it off. We opened up our 34th store two weeks ago in Cibolo, outside of San Antonio, and, as you know, we're on our way to Houston. We have our first Houston location in Richmond I believe it is in October, and we're going to have five. We plan for five Houston locations.
One of the other things that we do that makes this unique is that we have our own commissary. We cook we do a lot of cooking and for our restaurants ourselves, so we bake our own banana bread, we bake our own cookies from scratch, we make our own veggie burgers from scratch. We take chicken breast all chicken breast, boneless, skinless breast and we actually grind it into a patty for a chicken burger and for our chicken bites. And all that's done in the commissary by our own staff. We share the offices, share a space with the commissary, and every morning three or four trucks go out and deliver that product to the stands, and so we're able to keep our costs down by doing that as well. We pretty much just take charge of everything we do, yeah and that's what separated us.
Chris: Well, it sounds like what I'm hearing is a very focused, you know thought into what you wanted this business to be and I guess what you didn't want it to be.
So you know what I heard you talk about is, you know, obviously very cost conscious, so that you could be profitable, but also singular, focused on this. You know premium quality food at a lower price point and you know really it sounds like in the beginning, very focused on what profit margins would look like, what your cost of goods would be. Before you even opened a store it seems like.
Patrick: Yeah, and I don't want to make it sound like we're smarter than we are, because a lot of that stuff just you know fortunately just works itself out. Now where it got tricky is when COVID hit and the supply chain issues and the inflation that we've seen and where we've benefited from that is by having always done what we've done in the last 19 years and everyone's read about. You know the McDonald's Big Mac combo meal. It's for $16 in Idaho and you know McDonald's are great operators. So I got nothing bad to say. But every time you take a price increase if you're not looking over your shoulder when you do that if you're not conscious of?
am I really doing everything I can before I go up on this price?
Patrick: way I can make this a nickel instead of a diamond. Unless you've done that from the start, you find yourself taking price increases to cover up mistakes or issues of the day, and it becomes this band-aid that's very hard to take off, right.
Chris: We've seen that in your industry right, where the classic pass it on to the consumer, and then in the fast food wars just over the recent months, the consumers rebelling.
Patrick: Absolutely, absolutely. And so when you know Starbucks and McDonald's show, you know negative comp store sales, last quarter, for the first time since you know COVID hit, we were up 8% in our compor sales. And because, frankly, when you take our strategy and you stick with it and the hard part is sticking with it it's really easy to look around and go, man, that guy over there he's getting six bucks for that burger and I'm only getting five. I could probably go up a quarter and that's the illusion, right, you get into that game and there's a mind game and if you're able to keep pushing that off and, trust me, it's a hell of a lot easier going up a quarter.
When you're able to pull that off, then you don't go down that rabbit hole and find yourself in a situation where so many of our competitors have found themselves. I mean, I look around and see what similar pricing is, I mean what similar menu items are and what the pricing of our competitors are, and I'm astounded. I mean there are some of our competitors are 20 percent higher than we are on their menu, and you know we're all serving food out of a drive-thru and so it's a dangerous game. It really is. And so I think that I think you've hit on it exactly the way it is, it's a discipline and it's every day.
Chris: Yeah, well, that's what Jim Collins talks about in Good to Great. You know, discipline, people with disciplined thought and disciplined action is how you get from good to great. Yeah, so let me, let me take you back, cause I mean I love the thought that went into to the concept from the beginning, but what inspired you to, in 2005, open up a hamburger stand?
Patrick: Well, thank you for asking. It's almost embarrassing, I apparently. When I finally did it, a score of my friends contacted me to remind me how much I had been boring them for so many years that I had always wanted to open up a hamburger stand. And do not ask me where that came from. I have no idea, other than to say that I love the idea of serving a hamburger, french fries and a milkshake. I just, I just think that's glorious and I know that's probably way over the top, but there's something so satisfying and it's probably because it's my favorite meal that I just can't get past it.
So I had always wanted to do it and I had a particular location that I had in mind and I lost it five years earlier and it sat empty for five years and finally it became available, and so that's when we opened up at Lamar and Barton Springs in Austin.
Chris: I love that. Well, I mean. So, like, like any good entrepreneur, in my view, you followed your passion, your favorite meal, something that you have a passion about doing.
Patrick: Let me tell you, if you don't love this business, you better not get in it, because it is consuming, it's all consuming. And so you know I look around. When I used to, you know, when I would hire somebody, I would remind them that if they didn't really love the restaurant business or what we do every day, you are not going to be happy, and if you do love it, you're going to be very happy, because we're drinking out of a fire hose here pretty much every day.
Chris: Let's talk a little bit about hiring, because I think that's really regardless of the industry, really regardless of the industry. I mean, companies are made of people and you've got to get the right people to help, you know, maybe bring your vision to light, your strategies to life. What have you done over the years to make sure that you are making that right hire decision? I assume it's evolved over time and I think there's at least a couple of pieces. I'd love to maybe hear how it was starting out, but oh, yeah, it was.
I know that coming out of COVID it had to be even more challenging, because people wouldn't even come to work.
Patrick: Right. Well, when we first opened, the first day we opened, my wife Kathy was there and she had no restaurant experience. I had some and I put her through it. It was. You know, it was very difficult, and she likes to tell the story that she looked around the very first day and realized that there was no way we were going to do this by ourselves. And so the first three years we were in the stands every day. I mean, I worked every day, morning to night, and by doing that I got to know, obviously, everything that it took to run the stand, every position. But I also got to see the people that were there and I was able to separate the ones that were working out and the ones that weren't. And I was not a good hire at first. There is this you know, boy, it's easy to take what you think is the simple route and just put a body in place and, man, if it's the wrong body, everyone's miserable, and so it took me a while.
I just had a certain, but I was not going to give in. I had a certain level of employee or stand or team member that I was, that I had envisioned, and so I wasn't going to lower the bar. And so the first three years were really difficult because a lot of people you bring in had other unfortunately had other fast food experience and they brought a lot of bad habits with them. And so you know, it's one of those deals when you hire somebody, frankly, they either have to be scared of you or they have to like you, and I'm not the guy that they're going to be scared of. That's just not the role I want to play. It's not the business I want to run. We're not always going to agree, but my hope is that we like and respect each other and respect each other. The other thing is what we learned being there every day is we learned so? Many of our employees' lives are completely different than mine.
You know I've been around for a long time. I had some money in the bank. You know I had a college education, I had a career before this, so it's really easy to live in your bubble and not recognize it, and so I tell this story a lot. We had an employee, vinny and this was 18 years ago and, by the way, I'm proud to say Vinny still works for us, as do a lot of those people in those first few years. They're still with us and Vinny's truck broke down and I had worked all day and I didn't want to do his job that night, so I convinced him just to get in a cab and I would pay for the cab.
And then when Vinny got there, I said what's going on with the truck? And he said well, it's going to cost $150 to get fixed and I don't have $150. So I handed him $150 and I said pay me when you can, because I need you here and I need your truck fixed Now if I'm in a corporate office, then he probably loses his job because he didn't show up.
Right, right, I don't answer the phone, we don't have that conversation. So then I've lost an employee that I've had for 18 years. But, more importantly, I understand the position they're in, and so the very first thing we did from that is we created a non-interest loan program for all of our employees. So if you walk in to my office right now or you don't even have to do that you tell your manager, and the manager is going to make a phone call and you say I'm behind in my rent or I have a, you know, whatever it is, you're going to get a loan, and if it's under, if it's five hundred dollars or under, we don't even ask, we just you get it. If it's more than that, we want to know what's going on, you know. And so what we did is we made hiring easier. This is a really hard thing to do every day.
The last thing I need to do is make it more difficult. So so we started by taking care of our people better than most, and they told their friends, they told their relatives, and so they understood that this is a two-way street and I'm going to take care of you, but you have to take care of me and, of course, the way you take care of me is you take care of the customer.
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Chris: That's great. I mean the idea and I think it's true in any organization. If the people that work for you think that you genuinely care about them as a person, not just that they get the job done, you're going to create loyalty and engagement with that employee. Naturally, hearing your story leads me to the question about culture. Let's talk about that. How would you describe the culture at P Terry's? Obviously, the fundamental philosophy you just described, I would assume, is some of the foundational elements of the culture that you're trying to build or have built. So what can you share about that?
Patrick: Well, I'll tell you the obvious. You and your listeners already know this culture is the most important thing. There's nothing even close to second when it comes to running your business. The culture that you establish speaks for who you are, not only to your employees, but to your customers. Speaks for who you are, not only to your employees, but to your customers. There's nothing more important.
I can't even think of number two. I'll tell you an interesting story very quickly. I hope it's real. I had a person call me and want to visit with me about the business, and they had a very successful online clothing company and they were about to open up stores for the first time. Everything they had always sold was online, and he asked me what it took to open the store and take care of the employees for the very first time.
Right, this is all of a sudden. It's not a click, it's a conversation, and I probably talked for 15 or 20 minutes about everything we do every day for our employees. I thought I really thought his head was going to explode. I mean, he. It was so beyond the realm for him. And I get it right. This is like, and what I was trying to explain to him was you're, you may be selling the same item, but you've got an entirely different business model now. I mean, now you have, for the very first time, you have a person representing you selling that product to someone. And boy, you better get that right.
And so that's really what it boils down to is understanding what we do every day and what our people do, and the culture has to be led by me. You know, I read a great line a couple of weeks ago. Somebody said to the person running the company, what's your job? And he said my job is to be right. And so when you accept that as your job and, by the way, I don't do it by myself, oh my Lord, not even close right, I mean, I've got all. I got these people around me that are just terrific, and but I certainly go to them and we certainly talk about everything.
But the first thing that this has to be established is I'm here and I answer my phone and if, if you're in the hospital, I need to be there and make sure everything's okay.
If you have a family member that has an issue, if there's something I can do, I got to do it.
And then you have to understand everyone has to understand that there's a bar set and no one goes below the bar, and I can never go below the bar, obviously, and so it's really for me and for P Terry's, it's really by example, and if you know, dogs and kids can spot a phony a mile away. And so if you're not sincere in what you're trying to do and what you believe in and I've had some people that work for me that I could tell immediately you know you're faking it and you know you just don't feel the same way the rest of us do, and nobody wants to be in that position. So you're not happy here and I'm not happy with you here, so let's just shake hands and walk away from each other. So there's a lot of that going on, but the culture and what we do every day, the first thing we do is we just take care of our people and then we count on them to take care of the customer.
Chris: Yeah, Some of what you're saying there I've heard others speak to. We certainly have that philosophy here in the business we run in this firm and that is we say we hire and fire from culture. Right, you have to know what the culture is. You have to look for the people the best you can through interview processes and hire from culture. More importantly, when you figure out someone's, you know you set the standard and you can't go below it. But if you see someone that's consistently going below it or faking it, then you've got to move fast and they need to be out of the organization.
And it doesn't have to be harsh to your point.
Chris: They're not happy, no one's happy. They're going to be happier somewhere else that has a different set of standards that connect with them. But you've established your standards. You've tied behavior that you can demonstrate is consistent with that that comes from the top down, and then everyone can be on the same page.
Patrick: And it has to be. It's almost like, you know, being in the middle of an orchestra. You know we're all playing the song and we've all got a part to play, and if one of us, you know, drops the violin, it's not going to feel sound the same. Yeah, so true.
Chris: So you know, reading up on, you know the goings on at P Terry's. I want to kind of turn the conversation a little bit to the last maybe I guess it's been four or five years you did something that is not easy for a founder to do in 2019. You decided to step down as CEO of you know, your proverbial baby let's talk about that. Obviously not the first time an entrepreneur has done that and kind of handed reins over. What led to that decision and how was it for you to kind of transition out of the CEO role?
Patrick: Well, if it's okay, I want to step back a couple more years before that and talk about something that it really doesn't make the papers very often. That, and talk about something that it really doesn't make the papers very often. We had at one point I had just kind of hit a wall. I was exhausted. I was working with a kind of a person that I had next to me that was, you know, my right hand man. It was just it was. We had been going at such a pace for so long. You know, my wife and I have funded, had funded this business all by ourselves. The entire time we borrowed money but we didn't have any other investors, so everything kind of fell on us every day and the idea came up that maybe we should sell because this is just exhausting. And we did a dog and pony show and had a half a dozen legitimate buyers and we got a wonderful offer. You know, as I said to the person when I turned him down, you offered me enough money to go live on an island and I've got two little girls. I don't get to live on an island even if I wanted to. So I appreciate the offer very much and I think what I was doing when I did it, and it was sincere, I wasn't trying to waste anybody's time. But I think after the offer came in and my wife and I both agreed that we didn't want to do that. This is not how we wanted our legacy to end.
I think I was looking for validation. I had never been validated for the work I had done, other than you know that the we were allowed to expand. Our business was good, our customers were very appreciative, but from an industry standpoint, I didn't know what we had created. I really didn't. I'm not the guy that I'm terrible at networking. I don't go to. I don't go to meetings, I don't go to conventions, I just I really it's not my deal, I really just work. And so I got that validation and then I made a decision that the next decision we made was do we want to leave Central Texas? You know the Austin area, and I had never done that.
And so I thought well, I got some great advice one time that I don't want to learn something that somebody else has already learned, that I don't want to learn something that somebody else has already learned, and so I chose to bring somebody in with the experience of having done that, and Todd came in. Todd Korver came in. He had a great resume, same moral compass that we have here, a really good guy. And what I was finding was that, no matter what, I'm still here, and there are certain things that I'm just comfortable with, that, if I'm going to be alive and still owning the business, that it's important to me that we do every day. And so it wasn't that Todd did a bad job. It's just that I looked around and said, you know, there's stuff going on that I think we can do a little differently. Maybe we can do it better. I don't know, because I don't have all the answers, but I think I'm more comfortable in the front seat than I am in the back.
The departure was amicable, he's a good guy. He's got a great job here in Austin. He's going to do very well there. But I just found that if I'm going to be in the office every day, you know I might as well do what I really want to do, and so that led to me coming back, and so, you know, I think it also gave me a new energy that I hadn't had because Todd did some heavy lifting for four years, and so we kind of have come back with the vengeance.
We got the idea four days after Christmas that maybe we should really take a serious look at serving chicken bites. We compete against everybody in the business and Chick-fil-A is, you know, the leader, and so a lot of our customers had told us hey, the only fight in our family. You know, my kid wants a chicken bite at Chick-fil-A and I want a hamburger or a chicken burger from P Terry's. And so, you know, the 29th of December we had this conversation and the 16th of March they were for sale in our stores. We made them out of our own kitchen and we created them and, you know, worked on sauces and stuff, and so we've really been going very fast at that. But that you know, and I found that I'm just much more happier if I'm going to, if I'm going to be around, if it's going to still be my company. I'm just happier being the guy that's running it.
Chris: I understand. Well, it had to be difficult, especially so it sounds like you stepped out of the CEO seat but stayed, I guess, involved in the company. That had to be challenging, right, it was one thing if you kind of, like you said, go to some Island or just complete a separate business, but and I, you know, I did my best.
Patrick: I didn't think it was fair to, you know, be in Todd's office every day pounding the desk, going why aren't we doing this, why can't you do this? I, you know, I let him run the company because that was the only fair thing to do, but I was in the office next door and so you know, you're right, I'm not on an island and so, yeah, at some point it just was like easier for me just to do it.
Chris: So let's let's talk a little bit about the expansion. You mentioned that you had expanded beyond kind of the Austin area into kind of San Antonio. You just mentioned a store in that area your plans to come to Houston you mentioned just a minute ago, and ultimately five stores, what? I want to talk about maybe have you share, is kind of what goes into that thinking of the strategy, of when it's right to kind of take those steps which I would assume are, you know, somewhat trepidatious.
Patrick: Yo, absolutely, and what we found is that we were interested to see in the challenge. Absolutely, and what we found is that we were interested to see in the challenge. And you know we really had established ourselves in central Texas. We have a lot of stores here, you know we're. I mean I have there's Lamar Boulevard in Austin. I have three stores on Lamar Boulevard, you know, and about three miles apart. So we're pretty inundated and I just wanted to see, I believe that our concept traveled outside of Austin. I believe that our concept really works most places and I wanted to see what we could do. And so San Antonio made the most sense because of our commissary and our delivery, so we can be in San Antonio in just over an hour. And that made it. And, by the way, we just went down, you know, i-35 and we opened a store in Kyle and one in San Marcus and one in New Braunfels and then into San Antonio and so so from a logistics standpoint it made sense, but it was really kind of a challenge.
Now, I don't, you know, there is something I truly believe in and you know I have to tell you real quickly, I spoke at a UT, at the MBA program, one time it was a wonderful class, and the professor called me after the class and he said I got to tell you the students loved it and I thank you for coming.
And I said well, I appreciate that. And he said but I got to tell you I'm probably not going to be inviting you back. And I said totally fine, can you ask, can you tell me why? And he said well, there's nowhere on the syllabus that just says work hard and listen to your customers. And I said okay, well, I get it, cause that's, frankly, all I know to do, to the God's honest truth is that's all I need, that's all I know what to do. And so you know we take. What I was getting to is, at some point you take a leap of faith and you've listened to the people around you and at some point, obviously, you're the one that has to make the final decision. And then you, just you know, you trust your experience over all these years and you know you make the jump. You just make the jump.
Chris: So I guess just you know, since I live in Houston, what was it about Houston that makes you think that you know again the concept travels? Why the first location in Richmond? What are some of the things there that you know, you and your team see and are excited about that you and your team see and are excited about.
Patrick: So we picked that part of Houston because we could drive from Austin again for our commissary until at some point we will hopefully have a satellite commissary in Houston. But a lot of it is the loops are of interest. There's a lot of growth there, there's a lot of room for expansion and, frankly, when you get in the middle of all of your fair city it gets very expensive. So you kind of go to the loops because the land is cheaper and the leases are cheaper. So there's definitely some of that. I'm just being very honest about it. I mean, there's some great locations but I can't spend $300,000 a year on a ground lease, you know it doesn't, I think it's a well.
Chris: the transparency is what we're after here, and I think, again, kind of for a listener to go look, you may have some great ideas, but be smart about that expansion. It goes back to the first thing you said. You've been mindful in this business of controlling cost, and obviously I can speak to it. You're picking locations where the population's growing, so that's not a bad thing either. Right, your demographics must line up with the things that you know makes a store successful.
Patrick: And at the same time and I've got a competitor across the street from me, across the highway from me, in San Marcos, and you know he picked a really bad location and my assumption is he picked it because it was cheap. So you know there's a balance here, right? You know you got the land for $60,000 a year and the reason is because nobody can get to it, so you got to be careful about that. You know, I had a friend of mine come to me. He and his wife came to me years ago and said I think we're going to get into the restaurant business. And I said why? And he said, well, we're going to sell, I think we're going to sell sandwiches.
And I said what are you going to do that? And he said, well, people have to eat. And I said yeah, but they don't have to eat at your restaurant. And unfortunately, you know there is. You know, you just have to look at this stuff so realistically. And that balance of, yeah, I'd love to be in that location, but it's a wonderful location, but it costs me so much. All I'm going to do is sell burgers and, you know, not make any money, that's right, I get to pay the landlord to sell burgers, right?
Yeah, that's exactly what it is. That boy, that's a tough. That's a tough way to spend your day.
Chris: Well, patrick, thank you so much for sharing the story and the ups and downs, but I'm looking forward to having a burger once you get here you said you did it in Austin, obviously, and it is as good as you described. I want to turn a little bit to just a little personal side of things. Obviously, you've said a couple of times you just know how to work hard. What was your first job, even as a kid?
Patrick: So I had a lemonade, a Kool-Aid, stand in front of my, in front of our house I was probably five or six and my dad was, and my parents were always there and always had suggestions and my dad came up to me and he said you need to put the because we lived in West Texas. I grew up in Abilene and you think your summers are hot, so my dad said you need to put the temperature on the. On your poster and and I said so I wrote it's 102, kool-aid, five cents. And you know the car stopped and it was such a great idea and so I always had that influence. I said that was my probably my first inroad.
I remember in seventh grade I started selling candy bars there was no you know, costco or Walmart or anything back then or Sam's to the grocery store and buy a little six-pack of Hershey's. My mom would go and take me and I started selling so many candy bars at the 10.30 break that I was messing up the senior store at noon and the superintendent called me in and told me to stop. So that's funny, all right.
Chris: So this is a question I ask everyone, and I'm incredibly intrigued to get your answer, because you're the self-described hamburger guy. Right, I got to know do you prefer Tex-Mex or barbecue?
Patrick: Oh, I'll go to Tex-Mex all day, okay.
Chris: I'll go to Tex-Mex.
Patrick: And I love barbecue, don't get me wrong. But I got to tell you if I can have chicken enchiladas with the verde sauce and a side of rice and beans. I am doing just fine.
Chris: Okay, so it's your second favorite meal.
Patrick: it sounds like yeah, absolutely, my poor children. I'll tell you this real quick. I know you want to wind it down. My daughter is 16 now and when she was 10, she went on a water ski camp and she spent the day. And she got in the car and she said I said what'd you have for lunch? And she said they served these submarine sandwiches. And I said, oh, what'd you get? And she said a meatball sandwich. And I said, oh, that's great. And I said you don't seem like you're in a good mood. And she said I didn't know those existed because my poor children eat P Terry's every day. So that's, you know, that's it's a family deal.
I love it.
Chris: It reminds me of the story of you know, it was in a movie a while back right when the parents try to tell convince the kids that yogurt was vanilla ice cream exactly. Patrick, thanks again. Really enjoyed meeting you and hearing your story. Congratulations on the success and best of luck as you expand and move into the Houston market.
Patrick: I appreciate it Well. I'd love to meet you one day and grab a burger.
Chris: Let's do it, in fact, let's stay in touch on when that Richmond store is open, and I'll be there.
Patrick: Absolutely, absolutely, and I'll even buy.
Chris: What do you think? That's a heck of a deal. Very good, well, thanks again.
Patrick: Thank you, I enjoyed it very much.