Calvin and Air

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27 appearances 1 recordings 1 series first heard May 2025 last heard May 2025

Calvin and 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
Welcome. We're the owners of Basil & Co Thai Cuisine in Diamond Bar. 2024, our revenue was $3.5 million. Gross profit was $670,000. Our net margins was 19% and served over 100,000 guests last year.
So our average food item is $16. Okay. Our most expensive one is $68, the Crying Tiger. Average ticket size is $60 to $80, $80 on the weekends. Takeout is 30%, dine-in is 70%. And our most popular dishes would be the Pad Thai, Pad See You, and Drunken Noodles. And we also do beer and wine, but it's only 1% of our sales.
So we have organic page. It's about 50% of our business, we think. 1,300 reviews, 4.6 stars. Google has 460 reviews at 4.7 stars, Instagram, Facebook. Word of mouth, our customers like to spread the word of mouth a lot. Paid ads, we do Yelp $1,200 a month. We do affiliates, foodie collaborations on Instagram.
Average day we do 340 guests, two to three on the weekdays and four to 500 on the weekends.
Would you like to give free items instead of giving percentages off?
We especially like to do that on the big holidays, Mother's Day, Valentine's Day, Christmas.
No, we do not have that yet.
On a normal basis. Yes. Except for lunch. Lunch, we do that together.
Okay. Ari's is in Azusa. It's actually a little bit bigger. This time we actually have a bigger bar with bar seats. We wanted to put bar seats in this time to make sure that when the guests are waiting outside, sometimes up to an hour, that we have something to sell them at the bar. And also it's a bit bigger, so it's about a 100-seater, going from a 72-seater to a 100-seater.
Grand opening, we actually will not want to do until like six months later. I just want to make sure that we have 100% operating smoothly.
River prawns, fresh river prawns.
Seeing Alex finish that red curry in two bites is like, oh yeah, we might need to put that on the menu. That's why we do this.
I felt like the 1699 or 1695 thing was kind of old school. I just want to make it simple and clean.
Worth considering. Okay. But, you know, it would be scary to do all three at the same time.
The way I thought of the design of the menu was the way the customers think when they sit down.
Okay. Which is order a drink, order an appetizer, and then afterwards focus on like the big piece. Yep. And then the small complimentary piece to go with it. So like I would like drinks, appetizers, specials. Okay. Like the big entrees and then carbs at the end.
I think we have a section for the specials, yes. And then a section for our dessert, I believe.
We always thought that the alcohol should be better than it is and would be a huge opportunity if we could improve it. And I mean, we see industry standards being like five to 15%, maybe even 20, right? And we're at less than one. So that's a really big weak point right there.
I'm okay with putting it. Especially if it's like, you know, a special.
We really are doing something very similar. We have like wine or specials menu that we give out with the menus, but the table tent, it stays on the table. So no one's ever going to forget. It's always there.
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