The B Team Podcast
Talking all things Business, Bentonville, and Bourbon. Hosted by Josh Saffran, Matt Marrs, and Rob Nelson. New episodes every Thursday!
The B Team Podcast
Ep. 57 - Goodcents: Bentonville's Newest Sub Sensation
A culinary revelation has arrived in Bentonville, and the B-Team couldn't wait to sink their teeth into it. Meet Jason, owner of Goodcents Subs, who's brought this Kansas City-born sandwich shop to Northwest Arkansas just five days before joining us in the studio—complete with an impressive spread that left our hosts speechless (and stuffed).
The magic starts with the bread—pillowy soft and baked fresh daily in three varieties. The Garlic Pepper bread quickly emerged as a favorite, delivering bold flavor without needing additional toppings. Even our most critical hosts—those with East Coast Italian roots who typically dress their sandwiches with every condiment available—were astounded by how delicious these subs tasted completely unadorned.
But Goodcents isn't just another sandwich shop. Their pasta offerings—Buffalo Chicken, Chicken Alfredo, and Meatball—became instant showstoppers at just $7.99 per generous portion. "I was not expecting that," admitted Josh, our resident Italian meatball expert, as he went back for seconds.
What truly distinguishes Goodcents from its competitors is its remarkable value. Signature 16-inch subs start at just $13.49, with classic options even more affordable. Their catering options, including boxed lunches and party platters of 4-inch sandwiches, make feeding a crowd both easy and economical.
Located at 2508 Walton Boulevard (next to Love's Donuts), Goodcents represents Jason's passion project after previously opening a popular breakfast restaurant in Bentonville. With 14 employees already on staff and plans to expand to Bella Vista, Pea Ridge, and Rogers, this sandwich sensation is just getting started.
Ready to try it yourself? Mention the B-Team Podcast when you visit Goodcents Subs for 10% off your order! After tasting everything from their Italian sub to their meatball pasta, we're confident you'll become regulars just like we plan to be.
Welcome to the B-Team Podcast. I am your host, josh Saffron, with my co-host, matt Morris, and our permanent guest, rob Nelson. We're here every week to talk to you about all things Bentonville, bourbon and business. The B-Team Podcast. Be here. Welcome to the B-Team Podcast. I'm your host, josh Safran, with my co-host, matt Morris, and our permanent guest, rob Nelson. I'm here today. Welcome back.
Speaker 1:Hey, you know, with the guest I don't have to be here all the time. And I mean he came back and now we're in 4K, 4k. Like things happen. We got a. The studio was like a holdout. Yeah, it was in. My new contract had to be 4k only. But remember, you're a permanent guest, you're not just a guest. Now we could change the title to guest and sub you in and out. That'd be great for the amount that you travel. We may be better off removing the word permanent. Yeah, it's just. Yeah. You guys always pick the dates and sometimes they just don't work for me.
Speaker 1:Well, moving on, we're here every Thursday for all things business, bentonville and bourbon. And, matt, I brought one in that we talked about last time and I brought the wrong thing. This is the Frank August. Last time we did the small batch and this is the single barrel, so I haven't tried this before. So what I like about the frank august is it's an allocated bottle, but it's not one of those everybody's chasing on the secondary market. So I found this up, uh, in jane, and I haven't tried this yet, but, um, I'll let you do the pours, because you tend to was on the shelf or it was just sitting, yeah, on the shelf. Oh, so what's it retailed for? It's like 80 bucks. That's not horrible. Yeah, I never know to to trust josh, though, because, see, it wasn't, it wasn't sealed. Well, I don't know, he could have filled it prior. When you were running late. We were trying, we had nothing to do, and rob's like, hey, let me crack the seal. Okay, who all? Just then we didn't mind. Yeah, are you, jason's not drinking you? Okay, I feel like I'm being set up here. You guys are, just got me over here. It's what happens when you're late. I mean sometimes we have to.
Speaker 1:I love, I like the bottle, I like the lid on there too clean. Yeah, no big label. Yeah, and I mean it held together. Good, you know, I pulled it Blanton's lid off the other day and the whole cork fell apart on. Yeah, but that bottle was also what? 25 years old, that was a. That was a good time moving that one. All right, let's.
Speaker 1:It smells strong. Yeah, it does. What is it? It's 120 per eagle. Put a little hair on your chest. This is one of those.
Speaker 1:We need a little bit of water in, or sandwich. We'll get to the sandwich, bobby. There's a lot of flavor in that. It's really good. We need a dropper. That's tasty, that's really good. Yeah, that was a bit much. Where's Russ when we need him? I know, did that change it much? It just melted out. I feel like we're trying to be like Russ, but we're still not. No, we'll never be like Russ.
Speaker 1:Oh God, this is very tasty, though. I'm very happy with this. Yeah, I like it. Before we put water. I tasty, though I'm very happy with this. Yeah, you're getting a lot of caramel. I like it. Before we put water, I did, too, getting a little caramel, maybe a little creme brulee. Yeah, a little cracked vanilla bean, any stew, I don't know, but water kind of pulled the burn out, though you don't think. Yeah, I mean, you put like a bunch of water, not a drop or two. That's really good. There's a lot going on there. No, it burns, she's hot. Well, it always tastes better when you buy it too. Yes, I, so we have to take that into account. I mean, well, you also haven't drank in 10 days, like you, 10 days off with the covid flu, whatever, you flew a man don't get that and you partied hard for three days, so the body's probably plastic shock right now.
Speaker 1:Went out to dinner, left the house, all right. Well, we didn't cheers either, by the way. Yeah, cheers, sorry, I mean cheers, okay. Well, I think you guys were so flustered because I was three minutes late, it's like 15, but it's it's farm to gross. The viewers don't know that. Now they do. That's not editable, right? Yeah, all right. So what's better than having bourbon but having some food? Right, we love that, oh, yeah, we love when people bring food.
Speaker 1:So this is Jason from Good Sense Subs Good Sense Sandwiches Good Sense, good Sense, okay. And here's how we found him. He Good Subs Sandwiches, good Sense, good Sense, okay. And here's how we found him. He was on Facebook. Everybody was talking about, on some of the Facebook pages, the new sub shop. It's been open for a week, five days, five days, okay. And I hit him up and I go. Hey, do you want to come on the podcast? And he goes. I sent him an email and he goes. This wasn't. Thank you. Yeah, congrats, I appreciate it. Cheers, it's so exciting.
Speaker 1:You guys clapping Well, clapping in a podcast is weird, is it? Yeah, I think so. I mean we're 4K, we're 4K, wow. So, jason, you've been open for a week. Where are you on? You're on Walden. We're on Walden Boulevard 2508. Oh, whoa, we're on Walden Boulevard 2508. Oh, whoa, oh Whoa, 4k, yeah. So we are directly across the street from the Ford dealership, right next to Love's Donuts. Okay, oh, okay, See, love's Donuts.
Speaker 1:Once you said the donut thing, I knew right where you were, right between the crazy traffic at the Curve and the crazy traffic at 14th. People say where's your barbershop? And I go Between the crazy traffic at the Curve and the crazy traffic at 14th. People say where's your barbershop? And I go. It's next to this. They go crumbling. Oh, yeah, it's next to crumbling. Yeah, right, the sweet, fatty things. But he's pretty close to you as well. Yeah, he's very close.
Speaker 1:The AT&T store is right there too. Those guys love the meatball sub already. They can't get enough. We needed something. There's been nothing in there. There's a fish tank place in there too. Yep, they opened a couple weeks before us. Reef keepers, reef keepers yeah, shout out to Reef. Probably see Rob over there. They'll see Rob swimming in the tank. Yeah, yeah, wow, that's a great spot. So excited to be there. The ribbon cutting was this last Thursday. The chamber came out out, did a great job. Yeah, yeah, it was fantastic.
Speaker 1:So tell us about good sense. Like I, number one, how'd you get into the sub business? Like have have you always been in the restaurant business? Is this new venture? Tell us about you? And okay, yeah, cool, I'm happy to.
Speaker 1:So I moved to Bentonville um late 2013. I actually live in Bella Vista, but I moved here to open a different restaurant chain that serves a lot of biscuits and cornbread, right by the interstate, and I opened that, ran that for a few years and really wanted to do something on my own. My wife and I she is an accountant worked for Tyson for many years and now is over at Walton Enterprises. And yeah, good Sense Subs I've loved ever since I was a younger kid. We would take high school trips. I grew up in central Missouri and we would go to Warrensburg and there was one there, so I would eat it every time we went on a school trip. And ever since then I've wanted to, I've wanted to bring. Ever since I've been here I've wanted to bring one here because that was there. This is the first one in Northwest Arkansas, the second one in Arkansas, but the only other one here is like six hours away on the Louisiana border.
Speaker 1:Now, have either you guys heard a good sense? No, I had not either. I mean, and here in town that we were talking before you guys got here, lenny's had been here for forever and then your Jersey Mike's came in and the capriotis came in, and there's always room for New, new sub shops. I mean, there's so many new people moving here. But when I saw it I'm like, is it a friend? I didn't know anything about you guys. So I'm really excited to hear today yes, so we're a smaller franchise, only about 65 stores in the chain.
Speaker 1:Primarily, kansas city has the biggest um population of stores. There's a lot of them there. That's where they were founded, just outside of Kansas city, in DeSoto, kansas. So there's a lot there. There are six or seven locations in St Louis, a few spread out in Kansas and Oklahoma, but haven't made it a whole lot further than that. There are three locations in Arizona which, ironically, I lived in Arizona for 10 years and lived right next to one, so it was like your calling it was meant to be. They even have, like, the chief's colors. You know they're. So you know they're kansas city or they're from. Yeah, yeah, yep.
Speaker 1:So the thing that makes good sense so much better than some of our competition is the bread is so soft and pillowy and just absolutely delicious and I have some if you want me to. Yeah, now you're talking about language, okay, all right. So the first thing I have here, guys, these are our box lunch options. I'm just going to open these up to kind of show you what we have in here. I am going to be bringing some of these to the trail volunteers out at hobbs state park in a couple days that are clipping up all of the trails from the tornado. So, yeah, yeah, you're.
Speaker 1:You can do a four or an eight inch um chips. Four is four. Four smaller than the other guy is. Normally it's a six, right? Uh, yeah, so there's six and 12. You do four and eight. We can do four, six, eight, 12, 16. That'll be a lot. This is innate. So, yeah, if you get the full sum with us, that's how many? Whoa, that's a 16-incher, bobby, I know that. Yeah, yeah, that's a lot of food. It is a lot of food, so the name makes sense. It's good food. That makes sense. I like that. It's a value brand. You know the problem with what you just did, though, so it's a value brand. You know the problem with what you just did, though. He got excited. You know the Homer Simpson thing where the drool starts coming down. Bobby was excited, and then you put it back in the box, but this was show and tell. It's fine.
Speaker 1:So when you say it's all about the bread, when you say it's all about the bread, like, are you baking the bread every morning or a few times a day? We stretch and bake the bread every morning or a few times a day. Yes, we stretch and bake the bread every morning. One of the things that also makes us different is that we do family pasta or we do pasta yes, tell us about that. That's super cool. Nobody's doing anything like that. Yeah, so here's our pastas Buffalo, chicken, chicken, alfredo, and then we've got the meatball. I noticed there's only two meatballs in there, and three of us and Bobby went immediately with meatball. He can have the meatball it's a mess. So here's some forks and knives and stuff. So that definitely makes us unique in the sub world, doing the baked pastas right in in house.
Speaker 1:So these big catering boxes when you order these, they come with 25 four inch subs and you get all the stuff on the sides the lettuce, the tomatoes, and then these sauce models. All right, bobby, dig it. Yeah, what do you want to start with? A little bit of each now. Now, in fairness. Fairness to tell Jason that you're Italian from New York. You're going to be a critic on this. Yeah, but I don't make buffalo chicken pasta. So to me, this is a treat.
Speaker 1:And which one was this? Alfredo? Yep, chicken, alfredo, chicken, alfredo, very nice. What's nice, though, is, if you don't feel like having a sub, you have other options, which our daughter loves. You know who'd love this is Natalie. She's all about, well, the sub shops. It's subs or salads. You don't have a lot of these other options, yeah, and you can get these in family meals too $30 for a family meal, and it's basically four of these in a bigger dish. You can take it hot or cold, so if you want to bake it at home. Oh, that's nice. That's a great idea. You're gonna bake it at home, matthew? Well, it's just nice, because then you don't get home and it's not.
Speaker 1:Meatball sauce is great. The buffalo chicken pasta is on point, really good. Awesome, nice flavor. Did you try that yet? No, I'm still working through meatball. Here's a nice here. That's great.
Speaker 1:These two guys are yeah, they're from back east, so they're your best critics. Well, when I moved here, I was like, oh, olive Garden's really good. And I'm like, eh, not so much if you're from back east. Oh, that meatball's amazing. Yeah, that's what I like. Amazing, yeah, it's good. The sauce is really good, great meatball.
Speaker 1:Now, what is a plate of pasta tossed like this? What is this? $7.99. For this? Yep, pasta sauce like this? What is this $7.99. For this? Yep, serious Yep. That's in your price range, matthew. Emily's never going to go anywhere with you. No, every date night's going to be for this Good sense. Oh, that meatball's very good, meatball, great. And it's all homemade in store. We do not make the sauces in store. Okay, the sauces are prepared and shipped to the store, which is smart For consistency purposes. Exactly, pasta is one of the hardest things to execute in a restaurant consistently, yep, so yeah, at one point it was made daily in the restaurant.
Speaker 1:I think the pasta is a brilliant idea. I do too. And the price point? Yeah, the sandwiches, are you sure? $7.99? It almost feels too good to be true. I mean, I trust you.
Speaker 1:And you said you get a whole catered pasta. You can get a family pasta, wow, yep. And when it says family pasta, is that like six to eight people or Four to six? Yeah, yeah, which one do you like the best? So far, the meatball's really good, I actually liked all of them.
Speaker 1:Probably my two favorite are the buffalo and the meatball. Just because it has a little. The buffalo was good, it had a little zing on it, oh, yeah, and it's not like I like spicy, it's not super spicy. So I think the mass, like my kids, would love that and it's like it's the perfect amount of buffalo. It's amazing, yeah, awesome, that's really good. And this same portion at lunch or dinner? Okay, yep, yep, anytime we can serve that.
Speaker 1:So the sandwiches that I have, we have two categories of some, relatively. But you drink, I'll be right back, okay, hey, bobby. So yeah, thanks for coming. I know this is great. No one needs to drink.
Speaker 1:So we have the signature sandwiches and the classic sandwiches, the classic or the single meats. If you get the 16, it's only $13.49. For 16? 16-inch, the signature is $15.49. This is your new place. Okay, I got it $15.49. So here I'll just start grabbing.
Speaker 1:I have a question for you Come back, come back. If Bobby's back. I didn't just say anything. Does your bread have any dairy or eggs in it? No, dairy, any eggs, eggs, I believe. So, okay, I'm sorry, bobby, our daughter is allergic to dairy and eggs, so that's why I always have to ask. I would like to follow up on that. I always go look at the box to make sure. Okay, because for her, she's a huge sub, she loves subs, so hopefully it doesn't, I can find out. Well, I'm most excited because if, and from back east, it's normally the hard crust dish, right, so this is a softer pillow here. So I'm really interested to try the bread. Okay, so we have three kinds of bread the Founders Famous White Bread. Founders Famous Wheat Bread and Garlic Pepper Bread.
Speaker 1:So the first sandwich I have here is the Italian, and this is an 8-inch on garlic pepper. So I've dressed this with lettuce, tomato, salt, pepper, oregano and then, if you would like any additional topping, maybe just put it on a plate and we'll cut it up. It's cut in half. There's two fours in there and if you want me to, I can get rid of these. I would go too far. Yeah, probably, especially that beef.
Speaker 1:I'm not going to give you so many touches, unless you want a whole. There's a lot of sandwiches, yeah, I mean. We got to try everything. Oh, yeah, I mean, otherwise you don't know what you're laughing at. So this one here is the original. Go ahead, matt. Maybe I should have let you all know All of our meats are freshly sliced. Okay, on the Italian sandwich, you're going to have capicola, which is a spicy ham. Yeah, thank you.
Speaker 1:Genoa salami, I love that and pepperoni. So which one is the first one? Now, this is the Italian Italian, and if you like onions, peppers, or I like oil and vinegar. On my Italians, the, and Ben and Gero and my Italians, the bread's really good. Yeah, I was a little worried on the bread because, again, I'm a hard. This is really good. Yeah, everything. Okay over there, matthew. Yeah, mmm, it's really good, really good, and the bread is baked fresh. Yes, now, which bread is this? Is this one. This is the garlic pepper bread. Yeah, I like this. It's got a lot of flavor on it. Yeah, a lot of flavor.
Speaker 1:So I looked at the menu Sorry, trying to verify that price the rainbow bread and the white bread says that it's it has. Wait, wait, price the rainbow bread and the white bread says that it's it has, wait, wait. The rainbow bread says that it has, uh, milk, but none of them have eggs. So she may be. What's the rainbow bread? That must have been before I became a franchisee. I've never heard of rainbow bread both it.
Speaker 1:I think you're making stuff up as you go past the meatballs back. Okay, well, we have a lot of subs too. I have a lot of subs to get, I know, but I got to have another bite of this. Okay, this is amazing. And you know what? I didn't put anything like. I didn't dress it with anything else. Yeah, it's just kind of when. Yeah, let's try it.
Speaker 1:Well, you know what's nice, like sorry, you said with the soft bread, like you can actually, I don't know, it's easier to eat and the bread is amazed, like the flavor. Well, as we get older, are we, you know, we're starting to lose our teeth and stuff like that. Yeah, I mean probably good. I mean I haven't gotten there yet. I'm a few years behind you. But now, on all your cold cuts, are those just from a specialty, cold cut like the bread, or is it just whatever you all source from the franchise, it's always sourced from the franchise?
Speaker 1:I will say that some of the bologna, for example, is a german made bologna and a lot of um restaurants don't have bologna anymore. So, yeah, the sandwich you're about to dig into has bologna on it. It's the original. So bologna, and I love salami and pepperoni. I'm not surprised. It's good too.
Speaker 1:So I was just talking to a guy yesterday. Thank you, sir. He said, um, he's in the food business and he said bologna is making a huge comeback right now. Interesting, like you, like you would have never thought like when we were kids we used to have it like two or three days ago. Cut me a sliver of that one, matt. Okay, so how's business been so far? Yeah, it's been great, it's been absolutely great. The ribbon cutting helped. A few social posts have really from Bella Vista has really, really helped. And yeah, really picking up really from Bellinista has really helped. Yeah, really picking up.
Speaker 1:Now this one to me, needs a little bit of the condiments and other things on it. That probably says the bread doesn't have as much flavor, okay, but again, you're supposed to be putting this type of stuff. Yeah, I mean, a lot of people love mayonnaise and you guys don't dress it there. Our standard dress comes with tomato, lettuce, onion, salt, pepper, oregano oil, vinegar Okay, and then you can add any additional sauces or toppings spicy ranch, spicy mustard, mayo, pickles, cucumbers All of these are sliced fresh each morning as well, and I could eat in or take out, correct, okay, or have it delivered, okay.
Speaker 1:Do you like a DoorD delivered? Or, okay, you're like a door dash, or do you? We can do door dash, uber, grab, hub okay, and if it's a catering order, I'm going to deliver those personally myself. Smart, you personally. Yeah, I don't have a real cool car that says good sense and has it not yet a big sandwich on it yet, but yeah, you will. This with this stuff is really good, all right.
Speaker 1:So here's the next one. This is our ultimate club. That's the pepper bread. I had a feeling you guys might like that garlic pepper bread. It's been the most popular by far here in Bentonville so far. You know what, though? For me, on this one like the white bread and then just like the good cold cuts and the lettuce and tomato. Really, I could taste the meat. S'more, yeah, I kind of like the white bread. I do have one of. The wheat breads are in one of those box lunches. Did you see how Josh already set those over behind this chair? Well, it's putting us in a room out here, matthew Well, setting us up for success here it has his name in there in marker. The other thing that we bake in the restaurant twice a day are cookies, which here's a chocolate chip and there's a peanut butter right over there. You see the importance of all folks coming in.
Speaker 1:As to why you need to bring food on the podcast, I mean, we may have to do another podcast. All the viewers are sitting here watching us pig out, but it's good. So what have you liked best so far? The pasta or the sandwich man? The meatball was great, and I've got to be honest with you. I was not expecting that because, again, as a guy that makes homemade meatballs Italian family in New York I was expecting to say, eh, it's just a meatball. No, it's like meatball. I'm impressed, didn't you think it was good. Yeah, it was good. It was very good, solid.
Speaker 1:While you guys were looking the other way, I was going to get a little bit of this. We saw you Buffalo chicken here, matt. Here's my question get the meatball on a sub. Yes, yes, you can do an 8-inch toasted sub meatball. We also have cheesesteaks. You can do chicken cheesesteak or steak cheesesteak.
Speaker 1:Matt, as the big hat guy, has he earned the right for you to be wearing this hat on your head? Does this make the cut 100%? Will we put it on now for the podcast? Yeah, that's a big deal. I love the name that they made for the company too. Yeah, because eating this, you would never think that you were being thrifty. Their pricing is very value-based for what we're getting, except eight bucks for this. You could eat that with two or three people and a dinner with the salad. Do you do salads also? Then we can make any of our salads. Oh, that's a good luck. Salad. I'm trying to get into salads more, so my clothes did that.
Speaker 1:If somebody can figure out how to make gluten-free bread that tastes good, then we would do that. I'm with you on that. That lid looks good on you too. Yeah, it's comfortable. I like this color.
Speaker 1:Which one do we have here? All right, this is the Penny Club. This has roast beef, ham and turkey. Oh yeah, and I thought I did a wheat bread, but it looks like maybe I forgot to. That's fine, that's all right. I'm loving the one with the flavoring on top, yeah, and then this one is the ultimate club. Okay, ham, turkey bacon. Oh, it's a bacon. You may have 16 inches of sub before we go home today. Yeah, I'm getting pretty full. We're going to have to take a nap here in a little while.
Speaker 1:Where's my piece, matt? Oh, sorry, you might forget, isn't it? What do you? And then I also have a single meat roast beef and a roasted chicken. Ooh, oh, and it is cool. So do you have any that have like a? That's the ultimate. The bread's amazing. It's really good.
Speaker 1:Do you have some like subs where you'll put that buffalo chicken on there? Or how do you? We do? We have a toasted buffalo chicken sub, chicken sub, meatball sub. We talked about the sous cheese steak, hot subs, so good. Well, I think you, you definitely picked a great like. Their products taste really good, the bread is amazing and you guys aren't even using any of the toppings. I kind of love that. And the sauce is having. You don't need it. You don't need it normally, you need to pour stuff on top of it. No, this is. I could eat any of these without any of the sauce. Awesome, I'm blown away. I'm like we grew up eating subs. I'm from Jersey. Jersey Mike's was 10 minutes from my house and I this is this is really good, really really good.
Speaker 1:I think in the area that's probably the closest that we have to what we do at Good Sense is probably Jersey Mike's. Has the franchise or been down to check the shop out. Yet the founder came down before we opened, which was awesome. So, yeah, he checked out the facility. We didn't have the remodel completely finished. Now, what did he think of the area? He loved it. Yeah, he's excited that we're here.
Speaker 1:This is that the awesome. There's more. Oh yeah, here's one. This is the penny clutch. So good, I'm going to have a hard time ordering when we get there. I just want one to order, man, I mean, well, and that's what's so good is not to downplay other sub shops, but it's like you guys said Usually you have to put you sit there and just douse it with some kind of mayonnaise, or you feel like a sub's $25. Or it's real dry and these do not need to me and I'm a huge seasoning guy. I put this right next to me. I was ready to pour it on. Oh yeah, no, it's good, it's really good.
Speaker 1:Do you guys do a loyalty card thing, or loyalty points system too, as well? We do, we do, because, again, matt's looking to figure out if he gets to buy his fourth sub, get his fifth one free. Maybe get a free pasta. How does that work? Maybe get a free pasta. How's that work? Yeah, you get a birthday sub. You earn points for every time. Matt just had his birthday. Every time you come in, you earn points. Dang it. Did you do a retro birthday for Matt? Retro, it was last week. This is it right now. Yeah, he's like just enjoy because this is your birthday, sir.
Speaker 1:So how does the loyalty work? It's really easy. You download the app and when you come in, you just pull up a QR code and we have a scanner right there. Just scan your phone and all of the points are uploaded directly to your app and then you can. When you go to redeem, you just say redeem and do the same thing Scan the. So how much do you have to spend to get something for discounted or free? Like what's that look like? There's several different options that you can do. Do you can build your points up and use them, or you can, you know, on a big family pasta meal if you wanted to. Or you can do a free kids meal, or eight at free eight inch sub a lot of different options. However, you'd like to five dollars off catering order? Oh, I like that. That you do get different options. Yeah, yeah, that happens.
Speaker 1:I want to just see if this is okay before you guys. I don't want you guys to get sick. We still have the roast beef. We have to try. You're already at dessert Looks good and they said this is baked in store. Yes, and they're really good. But we've talked about it with you guys both, like we're your creature of the habit. You order the same thing every time. I'm going to be standing in front of the menu every time trying to figure out, because I think the cheesesteak step sounds great too. What's nice is you don't? All of them are good.
Speaker 1:How's it been getting employees retained? I mean, you've only been open a week. Right, looking for a job? I mean maybe part-time? No, I've got 14 on staff. Everybody that I've hired has 14 people. Wow, it's a great first job for younger kids. Several of my employees at night are 16. It's their first time and they've all stayed so far and I'm really happy and proud of that. To be honest, it's not easy to keep kids, but I've always felt like that's. One of my biggest strengths is creating a good, positive work environment and that's how I'm able to retain the employees. So they get a free cookie and a free sub every meal. Whoa, whoa, hold on, hold on, hold on. That's huge for us, hold on.
Speaker 1:If Bobby gets a job there, we'll just kind of talk to him. Let's just say he works two shifts, like a two to eight. On a Monday he gets a free sandwich Yep and a free cookie Eight inches out Yep. And then if he comes back on Thursday he gets another sandwich. If he's working on his Thursday shift, I mean every day that he works Yep. Yeah, think about that for a second. So it's great.
Speaker 1:Some of the kids just come right over from the school and they do their homework and they eat Awesome. Now if they want to take sandwich home for family, they pay for it Correct Discount friends and family when they come, or a family when they come in, is half off. No, I like that. So let's just go through this. If Rob gets a job there, he'll show up, get himself a sandwich for free and a cookie, and then I'll have the boys come in and get half off. Like you can do dinner there. Have mom come by? No, it might be worth it. Yeah, and then you can pay on top of that. I like that. You do that because Take care of your employees. Where our kiddos work, where they work.
Speaker 1:We kind of have something similar and it's genius because we go in there on the weekend to see them working anyway, and I mean it's good advertising. So you're seeing them working, but you're really going in for the discount? No, I mean some. Do you seeing them working, but you're really going in for the discount? No, I mean some. You get a discount where mal works. Ah, and there it is, that's. That's that really fancy steakhouse? Yeah, no, there. Well, I don't think I do. There. You get the free beef wellington to go? Yeah, exactly, rumor, I mean well, it's 30, I, I get uh, 66 off of it and the rest is paid by bobby or myself? Yeah, because we split it three ways. So, so, really, I bought it for a third of the price. You know what this feels like when we go out, we always figure out who pays the bill. This feels like a place you can pick the bill up like you guys.
Speaker 1:Want to try the roast beef? Yeah, I'll try it. Which one is this here? Oh, there's more. This is the last one. This was the roasted chicken, said. Nobody was the roasted chicken, somebody who was like roasted chicken Roasted, and still you guys aren't using any of the toppings right now. Yeah, thank you, you're welcome. There was one over there. I don't think I tried. Yeah, it's this one right here. Which one? Is that the one? The cut me a small piece. Did you have the ultimate? I think you have this. You didn't have this. Cut me a small piece of that. That's the penny club. Did you have the one with bacon on it? I don't think so. Okay, so that's the ultimate. I got you a small one. Roast beef's good too. Yeah, roast beef's great, and if I wanted to get these toasted, you could toast them there too too. Yep, we can toast any of the cult subs. Hot roast beef would be delicious.
Speaker 1:Oh yeah, this one's, so far I would say, like out of the italian, the first one we started with, kind of stuck out to me. It was really, really. I love that capicola. Yeah, well, that bread, I mean the white bread is good, but white bread is white bread. That bread with the seasoning on top I don't know that I've had a bread in town with a seasoning that you're. You're getting like a whole mouthful of flavor like that. That's awesome, yeah, yeah. But they put, you guys put the perfect amount of seasoning on that bread. You could literally have just that role. It's good.
Speaker 1:You want to try this chicken one? Oh, that's good, barry, tap out, you sure. The chicken one? Oh, that's nice, I'm very. Tap out, you sure, man, you got some buffalo chicken pasta here. Oh, saving room for a little piece of peanut butter cookie. The chicken's solid. Is it hot chicken or cold chicken? It's cold, but it's really good. And another cookie of some kind. So do they have their own? Does Good Sense do their own meats, or do they use a certain brand or what are they? It's not the same for every one of the meats, so it's a little different. Okay, yeah, so they just pick. But they pick. You can taste it. It's good. Yeah, it's really good. It's quality. Oh, absolutely it's quality. It's quality Because typically when you have a less expensive sandwich shop in town, you know the, was it the five dollar?
Speaker 1:Five dollar for long, whatever that yeah, I mean it's no offense, it's just not good, I mean it's. It's like it's terrible. Like you go in and you get what you pay for most times, but like what you're paying for here, the amount and the quality and the quantity is fantastic. Like really, really sharp, thank you really good, real sharp. Well, and what's nice is like at gents you could order the box and get a bunch of the four inch subs to where. Yeah, it's easy. Oh, wait till football season starts, you're gonna be. Oh, good point. So the big catering boxes that we had up before with all the four inch are great. If you're all going to meet in one area, right. But if, say, the teachers want to get it and all go back to their classrooms, these are perfect. Everybody can take a scatter and just go wherever they might end up.
Speaker 1:How many sandwiches come in the catering one? There's a small and a large, so it's either 20 or 25. 20? 8-inch, sorry, 20 or 24. 4-inch, 4-inch okay, what does that run at? One is $37.99 and one is $54.99. It depends on sheep and it depends on if you do the classic sub or the signature sub. But you're feeding 20 people. A small sub for 35?. Yeah, I mean a 4-, four inch sub, a bag of chips and a drink. What more do you really need for lunch? Well, we need an eight inch. I mean, I would even. I would even touch chips with these. Yeah, like they're, they're good.
Speaker 1:Which one's the peanut butter cookie I want to try right here? Well, it's this one down. There's more. You keep digging in that box over there. Looks like there's M&Ms in this one. Oh, we're missing one cookie.
Speaker 1:Maybe Matt probably took it already, put it in his pocket. No, I didn't. Normally I would, though I'm loving that hat. Man, that looks good. It looks good on you and that's a big deal.
Speaker 1:When the gents placed my barbershop, he got a hat. He put it for a second. He's like I can't rep this hat, my brand. He needs stuff that he would rep in public and I can see you wearing that one. Alright, hold on Time out.
Speaker 1:Is that Reese's pieces? Is it in there? Say that one more time. Is that what Reese's pieces in there? They are little pieces of peanut butter candy. Yes, whether they're officially Reese's pieces, I can't answer. I don't know. Are you going to puff puff give or are you going to hold on to it over there? Alright, let me get a piece of this before I pass it. He knows it's not coming back. He's holding on to it like it's his Rolex. Are you going to pass it? Oh, my god, that's the worst sharing ever. It's too good to share.
Speaker 1:The next question is how do you stay so skinny doing this all day? Yeah, I enjoy running. Oh, that's good, that's really good. Well, I think I mean your location is perfect because, like you said, you're in between two super busy areas and you can get in and out of there. Yeah, which is for Bentonville, as you know, it's some places. You're get in and out of there. Yeah, which is for Bentonville, as you know, it's some places. You're that's half the battle. You want to go there and you're like I don't want to deal with that. And it's like well, walton too, like where Jen's place is. There's all kinds of traffic at Rainbow. Right there, it's chaotic to get in and out. It can be tricky turning left out of there, but you can turn right and then take a look on 28th street.
Speaker 1:Yeah, yeah, yeah, have you made friends with the neighbors yet? Like, are people coming in and getting? Oh, I have. Yeah, the at&t folks have been in several times. They've been awesome. Um ethan, the next door neighbor at the fish store, has come in several times and the yeah, oh yeah, all of them.
Speaker 1:I've been Fish Store. Have you been in there yet I stopped in. Can you cheat on your Now? Is that your Fish Guy's store? No, it's different. So you'd be cheating on your Fish Guy. Yes, a little bit, really. Yeah, did you buy anything in the Fish Store? Off camera, we'll get the true story.
Speaker 1:Yeah, sup, that cookie is really good. You sound uncomfortable. Look at him. Yeah, that cookie is really good. What did you buy in the fish store? I didn't buy anything. Josh, do we have the fish guy on the podcast yet? No, but maybe we'll have this fish guy come in. I mean, we're digressing Seeing how uncomfortable you are. It's really. I'm fine. I'm uncomfortable because I hate too much.
Speaker 1:Jason. Website, facebook, instagram yeah, all of it, all of it. Goodsensecom is where you can find the menu, download the app. All that good stuff, okay, and Bobby, what's your big question that you always ask? So if someone comes in and says, hey, we saw GoodSense on the B team, do they get a little discount? Well, of course they do. Yeah, of course. Yeah, I'd be happy to do 10 for any of the 10 off for the viewers. Yeah, yeah, I love it. Thank you, that's awesome, that's huge. Come on, amazing.
Speaker 1:What I'm seeing is going to happen next couple weeks is matt will get a job there, part-time. He'll get the free sub. He'll bring the family in. Then he'll ask for the 10 off and then he'll quit. He'll give me the, he'll me the, put his hand around my shoulder and be like Matt, it's not working out. Yeah, it's just not going to work, buddy.
Speaker 1:So so what do you see for a good sense? Uh, this store, one of many, potentially, hopefully. I would love to bring one closer to my home up in Bella Vista. Yeah, I would crush up there. Yeah, nothing like this. Yeah, and then I'd like to go. My goal is maybe P Ridge and then out the other direction, center 10, towards Gravitt, and then start Rogers. And what about? So you're gonna expand quick. That's the plan. You can't expand too fast. You have to be able to execute and I will not open another store until I know 100% that this one will be taken care of in my absence. So finding the right people will determine how quickly we grow.
Speaker 1:And you're there every day. What are your hours? We're open 10 to 8 every day, except Sunday, 10 to 7. But, yeah, I'll be there. I'm managing owner operators with my business, and that's the hard part. If you open a second or third, you can only be in one place at a time, exactly Right. So you have to figure that piece out. Yeah, yep, yeah. Well, you've got to Open on Sundays, yeah, I mean. And Mondays, yeah, that's a big deal, that's a little different. We don't need a haircut on Sundays, well, I mean, the G Plus guys get to come in on some Sundays, and it's still a little Sunday.
Speaker 1:I got to give Josh a hard time, but I can see you ordering some DoorDash and having some sandwiches there with our bourbon while we're doing some networking. No, 100%, yeah, absolutely. You should have this at your next Gents member event. That's a great idea. I'd love to do it. Yeah, we cater our stuff in.
Speaker 1:I can't get past the pasta, though, quite honestly. I mean, the sandwiches were great. So what is say? We come in and you come in and you order the pastas. What's the? Is there? What's the wait Like? Is it? Is it? Is it quick? You can have it ready pretty quick, or is it you okay? Yeah it, uh, it goes in the toaster oven for a couple minutes. We can not a microwave, it's a toaster oven 550, oh nice, that's why it's so good. Yeah, yeah, you can't get near. No it your hands. No, it's everything. You know.
Speaker 1:Usually, any restaurant you go to, there's things that you don't really like, but you guys, you either brought us all the best things you have or this is, I mean, everything was amazing, but normally, again, I would douse all my sandwiches with all this stuff, not to hide the taste, but just to give it more flavor. Yeah, and like it didn't eat it on anything. Yeah, right, nope. So this will be your.
Speaker 1:This will be a place you'll go, absolutely, because it's on the way from you towards the car wash, towards the gents place. Right, you'll drive right, my normal saturday, right, yeah, stop and pick up a couple fish. No, right, maybe stop, stop it right there. Med spa yeah, same thing for you. You head down that way to kind of's Place. Pop in for a couple sandwiches. Yeah, I like that and we'll do. We'll bring them in some sandwich platters for the team at the Gent's Place on a Saturday, because typically we end up getting them pizza. But it's super easy. You just have the boxes just show up. It's so much better. Make it better for you. Yeah, love it, jason. Thanks for coming in. I'm glad you responded to my email, absolutely. Thanks for having me Very excited to have you in town. This is a great addition to the sandwich. Yeah, welcome Congratulations. Thank you guys. Thank you very much. Cheers, cheers. Can't even drink bourbon anymore. Cheers to my water Sandwiched out. That was good, thank you, thank you.