Eddie The Rock Star

It's like, and it takes like about four weeks to get all the papers done, which is easy for catering. It's a lot different than having a restaurant because we don't have a brick and mortar location. And basically we opened up in like in less than five months, we opened up 10, 15 cities and in five states. And we started growing from there and

It's like, and it takes like about four weeks to get all the papers done, which is easy for catering. It's a lot different than having a restaurant because we don't have a brick and mortar location. And basically we opened up in like in less than five months, we opened up 10, 15 cities and in five states. And we started growing from there and

they saw like my ex-bosses they saw the growth that we had and they started investing in their uh business like in their catering they hired some young kid and um to do that it was probably their like relative or something i've never seen the guy to do the marketing to do the marketing to to expand to hire chefs and but like a lot of their chefs were from restaurants it's like

they saw like my ex-bosses they saw the growth that we had and they started investing in their uh business like in their catering they hired some young kid and um to do that it was probably their like relative or something i've never seen the guy to do the marketing to do the marketing to to expand to hire chefs and but like a lot of their chefs were from restaurants it's like

they saw like my ex-bosses they saw the growth that we had and they started investing in their uh business like in their catering they hired some young kid and um to do that it was probably their like relative or something i've never seen the guy to do the marketing to do the marketing to to expand to hire chefs and but like a lot of their chefs were from restaurants it's like

When you just get started, the main problem with the hibachi catering service is you don't have a constant flow of parties or events, so your chefs don't get paid. And those chefs would work at restaurants and then call in sick when they have events, but it wasn't sustainable at all. With our chefs, I hire anybody, but most of our chefs were younger guys, a little older than me, a couple years.

When you just get started, the main problem with the hibachi catering service is you don't have a constant flow of parties or events, so your chefs don't get paid. And those chefs would work at restaurants and then call in sick when they have events, but it wasn't sustainable at all. With our chefs, I hire anybody, but most of our chefs were younger guys, a little older than me, a couple years.

When you just get started, the main problem with the hibachi catering service is you don't have a constant flow of parties or events, so your chefs don't get paid. And those chefs would work at restaurants and then call in sick when they have events, but it wasn't sustainable at all. With our chefs, I hire anybody, but most of our chefs were younger guys, a little older than me, a couple years.

They're hungry.

They're hungry.

They're hungry.

yeah they were hungry they were all working and uh they were all immigrants so and they always wanted to come here and they started as chefs at restaurants like the first 15 chefs they were like full-time restaurant chefs and i told them if you come work for me if you believe me we're gonna make a lot so and i would pay their salary from my own pocket like even if they don't have events i would still pay them yeah and took care of your people yeah i took care of my people they took care of me and

yeah they were hungry they were all working and uh they were all immigrants so and they always wanted to come here and they started as chefs at restaurants like the first 15 chefs they were like full-time restaurant chefs and i told them if you come work for me if you believe me we're gonna make a lot so and i would pay their salary from my own pocket like even if they don't have events i would still pay them yeah and took care of your people yeah i took care of my people they took care of me and

yeah they were hungry they were all working and uh they were all immigrants so and they always wanted to come here and they started as chefs at restaurants like the first 15 chefs they were like full-time restaurant chefs and i told them if you come work for me if you believe me we're gonna make a lot so and i would pay their salary from my own pocket like even if they don't have events i would still pay them yeah and took care of your people yeah i took care of my people they took care of me and

That's how we were able to compete with everybody else. Because those guys, my ex-company, was a lot bigger at that time. And they had a lot more chefs. And now we have a lot more chefs than them. They're also in a couple cities. But we are in over 30 cities right now, 15 states. And we opened August of 2023. And it's a little over a year now.

That's how we were able to compete with everybody else. Because those guys, my ex-company, was a lot bigger at that time. And they had a lot more chefs. And now we have a lot more chefs than them. They're also in a couple cities. But we are in over 30 cities right now, 15 states. And we opened August of 2023. And it's a little over a year now.

That's how we were able to compete with everybody else. Because those guys, my ex-company, was a lot bigger at that time. And they had a lot more chefs. And now we have a lot more chefs than them. They're also in a couple cities. But we are in over 30 cities right now, 15 states. And we opened August of 2023. And it's a little over a year now.

Before I hit my first mill.

Before I hit my first mill.

Before I hit my first mill.