Air
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51 appearances
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1 series
first heard May 2025
last heard May 2025
Air’s voice in public audio — every appearance, attributed to the second.
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The Game with Alex Hormozi · How to Turn One Restaurant into a National Brand | Ep 857 · 15 May 2025
podcast
So our goal is to open 20 restaurant locations in the next 5 to 10 years. And we want to bring in over $80 million in revenues. And we want to get there by providing nice and comfortable space for friends and family to gather over a delicious meal. Another mission that we have personally really is to create an environment for staff to showcase their talent and also receive competitive pay.
Maybe 15 years ago. And that is when Calvin and I met in a Thai restaurant in Santa Monica. He was a busser and I was a server. So naturally, you know, we talk, right? And then we talk about our big goal, wanting to become an entrepreneur and own a restaurant in the future. Well, that plan goes so well that I end up marrying him. In 2019, we opened our first restaurant, Basil & Co.
in Diamond Bar, California. Within the first three years, we maxed out our capacity. We actually leased the next unit, and we're able to meet the demands. But we are starting to max out again, so a sneak peek is our RE Thai Eatery in Azusa, California, coming up soon.
So we serve our local communities, businesses, and families in Diamond Bar. The people who walk into the door, we see an age range between 25 to maybe 60. And we're in a very situated, mid to high income neighborhood.
But word of mouth is really through our server talking to our customer. And when we are at the restaurant, we talk to our customer.
She said, I need to come try. And they come try. And then they say, I'm going to go tell my friend to come try.
That's why I think word of mouth is a big thing for us as well.
I really believe that the food sells itself.
Right. Got it. I would think that maybe the weekday because a lot of our business. So like when they come in, they just order one plate of pad thai, right? That's $16. But during the weekend, it's more like a family. So it's like a bigger ticket.
So we actually have a few problems that we want to talk about. The first one is to increase the sales during a non-peak hour. During the peak hour, we're good. We actually have light out the door. But during a non-peak hour, we still find a way to better fill the house. We also want to improve on the takeout sales and also alcohol sales.
Because we are opening our second restaurant, we really want to get Alex help and also guidance because we open our first restaurant and we kind of like just roll with it, right? And we're just like, oh, it turned out great. Perfect. But now that we're thinking about scaling, we don't want to just roll with it anymore, right? The stake is higher. We're not open up with a small hole in the wall.
We want to make it right at the get go. So having Alex on board or guidance us, that's tremendously helpful. And then also the other reason why this is so important to me, especially with our second venture, is because I just quit my full-time job and I am going to be committed and fully focused on this restaurant.
I think we just treat everyone the same.
I have ideas. Yeah, no, we don't do anything special.
Right.
No. I think we're currently, what we do is for the weekend, like our entree, for example, like the stir fry, you have to order rice on the side, but for the week, for the weekdays actually come as a set, right? So you order a stir fry, let's say you order a hot base. So it already come with the rice. Okay.
Exactly, yeah. So I feel like on the paper, it seems like we're doing good. I mean, like I have no complaint about it, but I know in terms of operational, there are lots of things that we can still tweak and do more. And that is why we want to do these, between the two concepts as a test drive. And then we'll take the winning model and then we'll just go from there.
Of course, yes.
We'll soft open, yes. So we for sure will soft open. But in terms of grand opening, we haven't really put any package together because we think it's going to be three to six months down the line.
And we also bring a special gift for you, Alex. But wait, there's more? Yeah, before we get into business, we gotta feed ourselves first, right?
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