You Can't Afford Me
You Can't Afford Me
From Backyard Grill to Business: Can a BBQ Side Hustle Become Your Main Course?
The entrepreneurial journey rarely follows a straight path, and few stories illustrate this better than Nick Baker's. In this captivating conversation, Nick reveals how he transformed his lifelong passion for grilling and smoking meats into Nicky Bakes Grill—a thriving barbecue business—all while maintaining his 31-year career serving dental clients.
What makes Nick's approach remarkable is his patience and commitment. While many aspiring entrepreneurs rush to quit their day jobs, Nick demonstrates the power of the side hustle approach, gradually building his catering business by focusing on private events, weddings, and his signature "Lava Bliss" chocolate dessert cake. His willingness to wait two years for a professional-grade smoker speaks volumes about his dedication to quality and long-term vision.
The conversation dives deep into the practical aspects of food entrepreneurship, from smart inventory management to building relationships with food suppliers. Nick's candid admissions about early mistakes (like preparing three times more food than needed for initial events) offer valuable lessons for anyone considering a similar path. When asked about potential earnings, he confidently suggests a six-figure income is achievable with the right business model and approach.
Perhaps the most powerful moment comes when Nick shares his philosophy: "You can't be half pregnant. You've got to be all in." This mindset, coupled with his pragmatic approach to growth, offers a refreshing counterpoint to the "overnight success" narrative that dominates entrepreneurial discourse. For anyone dreaming of turning their culinary passion into profit, this episode provides both inspiration and a reality check about what true commitment looks like.
Ready to turn your passion into a profitable side hustle? Subscribe now for more conversations with entrepreneurs who are redefining success on their own terms.
www.themrpreneur.com
Welcome to the you Can't Afford Me podcast, where we skip the fluff and dive straight into the grind Real entrepreneurs, real struggles and the unfiltered journey behind success. Let's get into it. Hey guys, sam Anderson here. Welcome back to the you Can't Afford Me podcast, season three. This is our first Me podcast season three. This is our first episode of season three. This is our first episode here in the new podcast studio at our new location, super excited, and I have a great guest for you today. This gentleman I met a month and a half, two months ago, something like that. He has some stuff that we're going to get into, but I was highly impressed with what he had going on, things that he was doing. So today I have on Nick Baker on the show. Nick, how you doing, buddy?
Speaker 2:Very good, sam. Thanks for having me, beautiful place you have here.
Speaker 1:I appreciate it, appreciate it. I'll slide you that $20 later for that. So tell real quick, in like 30 seconds, tell everybody who you are and what you do.
Speaker 2:My my name is Nick Baker and I started a barbecue business about a year and a half ago Nicky Bakes Grill, and last year was our first season. Nice and we're really getting into the swing of things here this spring. Beautiful, so that's where I'm at right now Beautiful.
Speaker 1:So the thing I love about our format at this show is we have entrepreneurs that have been in business for themselves for 50 years, and we have entrepreneurs that have been in business for themselves for 50 years, and we have entrepreneurs that have been in themselves for six months. So I like people to see the variety, because, at all different levels, somebody's going to be able to pull something from this and really learn from it. Let me ask you this first what got you in? Like most guys, when the weather gets nice, we all like throwing a slab of meat on the grill, going outside, drinking a beer, preparing a meal for the whole family. Me and my wife have a deal I do not cook on the inside of the house, I cook outside you will never find me in the kitchen in our house.
Speaker 1:Good deal. But what was it about grilling that you said? Hey, I'm pretty good at this.
Speaker 2:I can start a business with this. It just kind of evolved because of the passion. You know it's not work when you're having fun. Yep, involved because of the passion, it's not work when you're having fun. So I just enjoy it so much and I entertain a lot with my main business that I do. I have a lot of clients and entertain and folks come over and just to see somebody with a nice meal in their belly and happy and I just felt like I had a little bit of a calling.
Speaker 1:And.
Speaker 2:I've been smoking and grilling forever since I was a little kid I was always mean smoking meats.
Speaker 1:Get your mind out of me stop that.
Speaker 2:We're not in Colorado. So yeah, it's kind of evolved that way and it's exciting, you know, and people, I'm getting a pretty good response nice.
Speaker 1:so kind of break down, because are you doing this full-time? How are you? What's your other income like? Break that down, right.
Speaker 2:Okay, I think, probably like a lot of young entrepreneurs we start out with, maybe we call our real job right, our career.
Speaker 2:So my clients are dentists for the last 31 years. So I call on dentists in Richmond and Charlottesville and Culpeper Yep. And started this business off on the side, as I think that probably is the progression, and doing it mostly on weekends. But I mean the dream would be to do this full time Yep, whether that's brick and mortar or a pop-up on a permanent kind of space. I don't want to get into the food truck festival type.
Speaker 1:Yeah.
Speaker 2:That's not my, I think direction.
Speaker 1:It's a complicated business model.
Speaker 2:Yeah, and you know, I always thought Sam and I might be wrong. But you know, if you have five food trucks, you know people are having fun. It's wonderful, but if I've got six people in line and one person at the taco truck, you know that fifth or sixth person all of a sudden wants Mexican food.
Speaker 1:I've done that. I can't tell you how many times I've done that. I'm like this food looks good but like the other day they had at the park. Have you seen those videos where the guys like you bring your own bag of chips and they like put the meats, the salsa, like all this?
Speaker 2:stuff on it. I've seen something like that.
Speaker 1:So they're real big in DC and they came here to Richmond. A buddy of mine went. They had to wait four or five hours to get up to that food truck. I'm like I don't care how good the food is. There ain't no way in the world I'm standing in line for four or five hours for something to eat.
Speaker 1:So, with that transition because I think a lot of people that are thinking about becoming entrepreneurs right now are maybe in that process I think a lot of people have the illusion that we just jump right into this and it's like screw your day job, Like you got to go all in. And there are certain you know I don't say celebrities influencers online that are just like you know. You're not an entrepreneur if you don't go all the way in and you're still working a day job. Blah, blah, blah.
Speaker 1:I caution people because number one, if you're testing the waters for the first time as an entrepreneur, you need to see if this is something that you want to be doing full time and the income that you start making at your side hustle. It's not going to be a smooth transition from replacing your day job to, all of a sudden, you're making way more than you need on the side and it's like the decision is so easy. Oh, it's obvious. I'm making $20,000 more a year with my side hustle than my full time job. I guess it's time to quit. Doesn't typically work out that way. So for you, how will you be able to make that determining factor? Is it purely a financial thing, or are there?
Speaker 2:other factors in play there? That's an excellent question. Um, even though this is kind of part-time for me, I feel like mentally, you know, I give everything. I'm kind of these wired person. I don't I'm always thinking whether that's a good thing or a bad thing. It's just who I am. So I can give both of these things my time. But I truly have a lot of skin in the game and some investment in this barbecue business that I'm taking on.
Speaker 2:When does that balance come? I think the real decision for me in my business is either I go brick and mortar or I go with a you know more of like a food truck with the smoker. But I want to stay in a permanent location. Yep, and you bring it up, and this is where I'm glad we're talking and I met you, because I need some outside help too. You want to surround yourself with good people. My father always told me, if you're the smartest guy in the room, you better leave right.
Speaker 1:Yep, don't walk out there or run out of it, that's right, and so maybe that's why we met.
Speaker 2:But I'm also deciding. I have some capital over the years and do I put it all in or do I get a couple investors and I have. I have people that would put money into this business and I can start tomorrow. So there's just a lot of decisions that I need to make.
Speaker 1:Let's pause right there for a second, because this, this was the first year I've been in business 10 years. This was the first year for this business that I took outside money and for the longest time I mean every business I've started I've started from the ground up and it was my sweat equity, it was my money, that sort of thing. And once I gathered the concept of OPM other people's money I started thinking like, because it's on the personal side, you have to be able to divide between, like personal debt and credit, between business debt and credit Two completely different things. And I think a lot of people go into the entrepreneur game thinking of it like that, like if I took a reverse mortgage on my house and, you know, pulled out forty, fifty thousand dollars, like you know what if this thing doesn't go well and they're going to take my house, sort of thing.
Speaker 1:Versus like you kind of have to bet on yourself, like when you're ready to take it to the next level. I kind of got to a cap where it was like, if I don't take on outside money, yeah, I can continue that as track, but it's probably going to take me another 10 years to get to where I really want to go. Versus using OPM and really being able to scale this thing, but that was after years of it in the business, so let's pause right there and talk about that For you right now. What would be the pros of taking on capital investors and what are the things that caution you from doing that right now?
Speaker 2:I think it's a great question. It's knowledge, right. And what does that agreement look like? Just in general, human nature for me. I didn't come from money and I think I've done pretty well. I'm proud of what I've established for my family. I just never liked knowing anybody a nickel, and that's the mentality. But I need to transfer this piece of that into this is a business and it's not that I wouldn't take out some money out of the house or out of you know, my retirement or savings, so I don't know whether that's the way to go or other people's money, but I think this is going to be. This will be my first or my second full season and I'm going to kind of circle back to this whole notion for going forward yeah either let's jump in or this is a hobby, and for me, mentally, it's not a hobby, it is a complete.
Speaker 2:This is what I want to do.
Speaker 1:Yep, let me stay on that for a second. So one thing that helped me kind of make that mental shift when it came to like outside investing or pulling this or pulling, that is when I realized there are people that literally now, at this point in their lives, are making money from loaning people money. Where I have a circle of I have some investors I can call right now and be like, hey, man, I got a new idea for something. They're like all right, I'm betting in Sam Anderson, I don't care what industry you're in, let's go for it. And realizing that you know, if they give me $50,000 and they end up making $70,000, $80,000 within a year, they made $30,000 literally doing nothing but handing me a check and then getting the money right back and that's where I'm now trying to scale is like, man, I want to be that guy that can be an angel investor. And just like, hey, let me.
Speaker 1:That doesn't sound as easy. I don't want to make it sound too simplistic where it's just like, yeah, you just hand an entrepreneur $50,000 and you can double your investment. It ain't like that. You got to do your due diligence. But let me ask you this With this business I've always because I think your model is a little bit different. You're not a restaurant. It's not like you're trying to go to that restaurant sphere and open up a door, like that Every advisor I've ever had has told me. And I promise myself, because I've had a variety of different businesses, one business I will never own is a restaurant. Yeah, because the employee base normally there, like waiters and waitresses, they're generally pretty young, demographic, they're, all you know, sexed up and on drugs and drinking and all this stuff and the turnover ratio with those employees. And then you got to worry about about food spoiling if you're not selling it off the shelves quick enough For you. Kind of explain your model and how you've gone about that.
Speaker 2:No question about today's society positive or negative. I grew up pumping gas when I was 13. I didn't have a work permit, so we snuck by that for a year. Nice. It's not work, I work and I think with this business you hit the nail on the head. I don't really want to be just solid brick and mortar, but I, um, and, and I don't want a ton of employees, and whether that's right or wrong, um, I'm, I'm a rather trusting person, but I'm not naive yeah and I think with employees and hr and team harmony issues um.
Speaker 2:I help dentists in their practice with that a lot of headaches in dentistry is the doctor does dentistry but he has a headache because of team harmony.
Speaker 1:Amen to that yeah.
Speaker 2:So I think I can do this and scale this business with myself and one or two other trusted people that are my same demographic, trusted friends in the same space. That could bring this on if we scale it, yep.
Speaker 1:But you're primarily doing like doing catering and private events.
Speaker 2:Right now, sam, we do private events which. I call a paid event. We do weddings, we did Benedictine High School last year. We've had 300 people, nice Rave reviews, thank you, and some retirement parties, sales meetings, things like that. So that's the sweet spot, you know, 40 to 60 people. We can really cater to those folks and they walk away extremely happy with a full belly of food. Right, I do have that. The Lava Bliss is my where I really started with this lava dessert cake.
Speaker 1:Let me show them a little bit of that. This is when I first met Nick. I had his lava cake. We were at a training Dude, all right. So you put this. Let me let you describe it, because the way you described it sold me at that meeting. Yeah, it's a microwavable safe cup.
Speaker 2:It's an 8-ounce cup and it's called my Lava Bliss and I'm my strongest critic. So I've gone through lots of different things but we landed on this and it is delicious. So, folks that like chocolate, I deliver these to all small businesses and I'd like to really scale this piece of it. I'm going to learn from us and our relationship that we're going to develop and I'd like to do business with you so we can come to a median here, but we can do some catering with that and then bump up the private events and then eventually then it would be, I think, more of a food truck with a smoker, but again more in a stationary place, and then that sounds like brick and mortar restaurant. But I don't look at it that way.
Speaker 1:I'm looking at a lot of street traffic right.
Speaker 2:Core group of employees. I think I can handle it. We could do it. I think the product's good enough.
Speaker 1:Yeah, what was the line you said, a line at that meeting that won me over. I was like I can't wait to get home.
Speaker 2:That's funny, I didn't even know what I was saying. I just kind of stood up in front of a bunch of people and I said you take the lid off heat for 40 seconds.
Speaker 1:I said if you like chocolate you might just see god and I, for me, I'm the toughest one to please when it comes to chocolate, because I'm not a big chocolate person, like brownies and stuff like that. Sure, like my wife and kids are, like, obsessed with chocolate. I've never been a big chocolate guy, I kid you not. When I put that thing in the right way, I saw god. He was looking right at me in the face. This was literally one, one of the best.
Speaker 1:I have a huge sweet tooth but chocolate's just not my thing. I could eat these every single week. Man, my waistline would like me for it, but I could eat those every single week, thank you. No, the thing I like about your model is that you're kind of eliminating some of the risks with that. So let's look at a traditional restaurant. You just have to buy product and hope and assume that a certain level of clientele you're going to get a certain amount of traffic per week, per month. With your model, you're booking the events, you know exactly how much product to order, so there's no like spillover or anything when it comes to that. With the area that you're serving right now, do you see yourself expand? I know with your day job you're like in Charlottesville and different areas like that Do you see this expanding to different areas? Different?
Speaker 2:places you can take this. Well, I first have to get there, right. But if that's the decision, there's so many things. Is it other people's money? Is it my money? Do I really jump in full time? And if that's the case, absolutely, have I thought about multiple spots? Of course, yeah, that would truly scale. But there's a lot that goes with that, as you know, because we want to put out a consistent product. You want to be able to go to Charlottesville and have Nicky Bakes Grill and taste the same enrichment, absolutely. So I know there's a lot that goes into it, but I've never looked at myself as that. I would ever retire. I wouldn't know what to do.
Speaker 1:I just wouldn't know what to do. I'll be creating until I'm on my deathbed. Man, I know you will.
Speaker 1:I know that for sure. Let me answer this in a general statement. I don't necessarily need you to get specific with your model, but for somebody who's listening there may be somebody listening to this right now and they're like man. My family's been telling me for years to get this food truck going, or I'm the man on the grill anytime there's a party or graduation. If someone was looking to get into this space and do this on a solo level and I know you have other people that can jump in and help you from time to time but if you're going out as a solopreneur and you're looking to start a model like this where I got grills, I got meats, I'm booking private events If someone went all in on this, based on your research, what could someone make per year with a model like this?
Speaker 2:I think because your overhead, believe it or not, when you learn how food prices go on sale. Everybody today, everybody knows that food prices are high. Ironically in this business, if, once you know your quantities and your meats, you can lower your overhead extremely. I don't see you having a lot of employees if you're going all in. I think you could easily make six figures doing this. You have to be smart and I'll tell you a funny story.
Speaker 2:Again been smoking meat and grilling for so many years, I think, I had a green egg which everybody, if you're a foodpreneur, knows what a green egg is.
Speaker 1:The best chicken wings of my life. My buddy cooked chicken wings on an egg. Oh my God, delicious. The crispiness like juicy on the inside. I got to have my wings crispy on the outside. They were cooked to perfection.
Speaker 2:Yeah, the green egg is a great tool and I still have mine. I've been a green egg guy for 18 years, and so that's how I kind of really just got started. But the first couple events I did and this is what I'd say to somebody in this space that wants to do this this is one of the biggest mistakes that these folks make and I made them. Believe me, I made those mistakes. You'd be amazed at how much people will enjoy your food if it's good. But the first notion is I have to have enough food and, sam, I had enough for an event times three on those first couple events. So you're going to learn the process, you're going to learn where to source your foods and things like that, and that would be my biggest advice is get your portions right, find your sourcing of your meat that's got to be good and your vegetables and all the things that you do.
Speaker 1:So talk about that. So, number one that's a great point People need to understand. When you start a business I don't care how much you've read or how many seminars you go to or how much you've been doing this on the side you will make mistakes. You will fail. Success does not happen without failure. It's guaranteed to happen to you. Where do you like? You talked about food sourcing, so I assume you're not just going to Kroger or wherever to get your meat? Like, are you working with a private vendor? Is that how you're able to keep overhead costs at a certain level?
Speaker 2:I looked at some restaurant supply stores and again, I use this word, but ironically, if I'm a big Costco guy, okay, and I'm a big, this may shock you food lion guy, and I'll tell you why. Food lion, yeah, and I can't say it on here, I have an acronym for food lion, but anyway, you know the Smithfield meat right.
Speaker 2:The extra meaty ribs and the St Louis Yep they're all packaged and the same delivery guy that drops them off at Food Lion. His next stop is Costco, so there's no difference, it's the same source, yeah.
Speaker 2:And so you have to educate yourself through this process. Now I would say, you know, to make a point, I would never buy a steak at Food Lion, ever, okay. But would I buy chicken wings? Absolutely Purdue chicken wings, smithfield ham, smithfield ribs, all day long, and you have to look out for those sales and they come on sale all the time. $1.99 a pound and you can get a pork butt for 99 cents a pound, the same exact butt you get at Costco 99 a pound and you can get a pork butt for 99 cents a pound the same exact but you get at Costco.
Speaker 1:So those all happened at a certain time, like when I was heavy in the sneaker head community. Like I knew a guy that would go. He knew uh, cause every now and then, like uh Marshall's and TJ Maxx and places like that, they'll get like some real sneaker heat that like is expensive but it's in there for like 50 bucks. So he got on the truck delivery system where he knew the last Tuesday of every month that truck came and he needed to be there at 9am to get the first crack at it yeah, is it something similar with that, where you know when their delivery times are.
Speaker 2:Very, and during the holiday seasons depending on you know we typically it might eat ham during Easter. Those things are always on sale, but it always helps to know people.
Speaker 1:Yeah.
Speaker 2:So I've got my three produce guys in three different locations that literally will text me. They're full-time workers at these locations saying Nicky, we've got sale going.
Speaker 1:You've got the relationships.
Speaker 2:Yeah, absolutely, it's a people business. Right, you're going to feed people.
Speaker 1:So how did you develop that relationship with those guys?
Speaker 2:I talk to everybody. I don't know a stranger, just like you, my man, I don't know, a stranger, just like you, my man, we just talk, you know, and people make the world go round and I've learned a lot from these folks that work at the grocery store. You know where do you pick the vegetable from the front, the back side, the left.
Speaker 1:There's a whole dynamic there to get the freshest food, but you have to go out and buy a couple deep freezers, because when they're on sale then you put in the freezer. So how long, like, if you get a rack of ribs like yeah, stacks of racks of ribs how long can you keep those in the freezer before it's like all right, these things are going to turn on me well, you can keep meat in there as long as it's vacuum packed, up to six months.
Speaker 2:I never keep it past three months. Okay, most of my stuff is rotated with dates and stickers. So if anything, you may have a pork butt that was in a freezer for two weeks. Nice, if I have a sale and I acquire the meat for the event, you can do seven, 10 days just in the refrigerator and those dates are all on there. Nice.
Speaker 1:Let me ask you this how did you get your first client?
Speaker 2:Word of mouth, talking about it and having clients come over that just enjoyed my food.
Speaker 1:Is this after you launched the brand, or did this preemptively happen, where it was kind of one of those things where it's like, hey man, so many people are asking and then somebody finally comes up to you and is like, hey man, would you be willing to do this at my kid's graduation party, or whatever? Break it down for us.
Speaker 2:Yeah, that's interesting too. You ask a lot of good questions, sam. I guess that's what you do. It was a combination. I always had people tell me hey, you need to open a restaurant. You need to do. You get that, you know, and so I started thinking about it seriously and I really did some deep dive into barbecue and smoking and I think I acquired a smoker out of dripping springs, texas and the number one smoker brand in the world which, by the way, how much do smokers typically run?
Speaker 2:well, it all depends, but you know, because these aren't- black stone grills that you get at low these aren't something you can get it off the shelf yeah um, you know, like your moque son, your franklin barbecue, terry black z Barbecue right here locally in Richmond Outstanding food.
Speaker 2:They have Mo'Berg smokers only. So I was on a two-year wait list. So I've invested in the equipment and that's half the battle. So maybe I'm not that good of a smoker and cooker, it's just the equipment. But I want people to know that. You know we're doing the best we can to provide the best food and I'm just in the infancy and have, like you said, so many different challenges, so many obstacles. I don't look at them as obstacles more challenges but I'm trying to tap into sources to help me and then invest in where my marketing piece is going to be and how we really go.
Speaker 1:Nice. Let me ask you this, this last question as we wrap up. Okay, when this is? I know I'm getting old, cause I had a great question in my head and it literally just went right out the window on me when oh, that's what it was Describe to me that first moment when, cause, I can tell you, when I quit my corporate job, I used to work in mental health and we all, as as you did, I had it as a side hustle before I quit my corporate job.
Speaker 1:I'll never forget the first moment someone wrote me a check, and it was for 400 bucks. Wrote me a check that had my company name on it, and it was. I literally sat in my car before I went to the bank. I sat in my car for 20 minutes just staring at that check and it was just dawning on me that, like I didn't need a boss to provide this check that's in my hand right now. I didn't need X, y, z, I didn't need all these other things that I thought I had to have in order to be able to generate an income, all these other things that I thought I had to have in order to be able to generate an income, and it was just the most eye-opening moment for me, that like, holy crap, I did this on my own. I went and found the client, I put the deal together, I made it happen and now there's checks in my hand.
Speaker 2:Describe that first moment where someone gave you money for your meats and your barbecue. So similar that I have every check that was written to me where I keep all my bills and my project.
Speaker 1:Man, I wish I had done that.
Speaker 2:I have every one and it's from the start to current. So, just like you, I got that check and it was unbelievable. Like you said, I'd like to learn a lot more from you in the future as we develop our relationship.
Speaker 1:Absolutely.
Speaker 2:Because you're doing this, this and I'm doing food totally different, but I think there's so many common denominators oh absolutely, and speaking to you about how you've scaled business, so I think that's something for another day. Um, but yeah, that that first check really represented independence and that you know folks feel enough that they've even hired me back so I think we're doing something right, and so I'm excited. I'm excited to see where it goes.
Speaker 1:Biggest compliment you can ever get from someone is when they come back and do business with you a second time, because it means you did something right. But I want to highlight, as we wrap up, I want to highlight one gem that you dropped there that for your first smoker you had to be on a waiting list for two years. Yes, now most people would start with this idea and say this is what I want to do. They find their smoker. They may not even get to the point, they may just hear it's a two year waiting list, like up guess isn't meant to happen. The fact that you were so invested where you're like I don't care if it takes two years, three years, four years, like I'm committed, I know this is what I need in order to make this happen and you're waiting that out.
Speaker 1:I think that's where a lot of people get weeded out of entrepreneurship. I'm actually thinking about doing an episode where I fully try to convince people not to become entrepreneurs, because this is not for everybody. It's not an easy ride. People think like, oh, you get to be your own boss. Like I'll never forget when I quit my job and I had my first business going for about a year and my mom would like want something and they live in Lynchburg and obviously I live here in Richmond and she'd be like, oh, just pop down and do this or whatever. I'm like I can't, like I got work to do. She's like, well, you're the boss. Like you, can I have a party at 3 pm on Saturday? We want to hire you. I gave up one boss to take on hundreds of bosses.
Speaker 2:I like that. That's literally what you've done. That's interesting.
Speaker 1:So if you don't have the stomach, if you're not in this for the long haul, I tell people, if you're not willing to do this for at least a year and not make a dime, don't even start. I agree, because that's probably what's going to happen. What's going to happen, you're not going to make a killing.
Speaker 1:You're not going to make six figures right out the gate, no Matter of fact. You may go on the negative, like within your first year, sure, but it's the ones who stay with the longevity. Same thing as investing, like if I jump into cryptocurrency right now, I may lose my shirt in a month, but if I'm investing in crypto for the next 10 years, that's where wealth is created. So same thing on the business end. People just have to get this understanding. So that's a major gem that you dropped there. I don't think a lot of people picked up, so I wanted to highlight.
Speaker 2:Sam, I always use this term you can't be half pregnant, You've got to be all in Woo.
Speaker 1:Man put that on a t-shirt. Man, we need that, I know I would say it forever.
Speaker 2:You can't. You think about it and the the off-stick smoker that these big barbecue guys have, you taste nothing like it. You really don't. You see, you know a difference between going to a picnic and eating barbecue and getting something off of a vessel like this and what it is. But, um, yeah, I'm excited. I really. I was so thankful that you invited me here, yeah, man, and to meet you. You've already plugged me into another gentleman, but we will do some business.
Speaker 1:For sure.
Speaker 2:I can know that this will be a long relationship.
Speaker 1:Definitely, man. I've had the cakes, I haven't had the meat yet. So I need to know your next event so I can sample some of those ribs.
Speaker 2:Well, I'll be at the Daryl Green outing with the youth outing, with Joe Dunn and a volunteer. We're going to be set up on a whole doing uh, pulled pork barbecue sandwiches for every foursome that comes through.
Speaker 1:This benefits the the youth of the community, so we're excited about that yes, definitely go out and support our buddy joe dunn support nick, that's right. And sam anderson a tip on that too, while you're there, you have to get video clips of, like your daryl greens and guys like that, like hey man, hey man.
Speaker 1:Daryl tells us how does that say, like that is marketing gold for you, man? Um, if, nick, if people want to reach out to you, they want to book you, they want to get ahold of these lava cakes, how do they reach you?
Speaker 2:All right, there's a couple of ways. Right now, I'm old school right now. That's why I'm talking to my man, sam Anderson, it's 804-869-2233. I have a Facebook page, nicky Bakes Grill, and we have a handle at Instagram, nicky Bakes Grill, which will start loading content in April, sam, thank you so much, Absolutely man.