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THE DOCTOR AND THE DJ
Join Johnjay, the charismatic host of the top-rated Johnjay and Rich show on iHeartRadio, and his trusted doctor Dr. Carrie Bordinko as they delve into the fascinating world of alternative medicine.
In this podcast, Johnjay asks the questions we've all been curious about
Why do some people seem to have found the fountain of youth?
Is Big Medicine really trying to keep us sick?
What's the truth about stem cells, mushrooms, ketamine, and more?
Dr. Carrie provides science-backed insights, helping to separate fact from fiction.
Along the way, they talk to well-known celebrities who seem to know the secret to health and fitness, award-winning doctors, mental health experts, and more.
Tune in as the DJ and the doctor challenge conventional wisdom and explore the possibilities of alternative medicine.
THE DOCTOR AND THE DJ
Mastering the Restaurant Game: Sam Fox’s Bold Journey to Success
Ever wondered how a single visionary can transform the culinary world? Meet Sam Fox, the dynamic entrepreneur and restaurateur changing the dining landscape across 23 states. In this episode, we dive into Sam's inspiring journey, from his early days working in his family’s Tucson restaurants to becoming a hotelier and the proud owner of the prestigious Global Ambassador. Discover how a brief, unfulfilling stint in real estate ignited his passion for the restaurant industry, leading him to open his first establishment at just 20 years old. Sam’s story is one of bold risks and invaluable lessons that paved the way for his monumental success.
Join us as we explore the fascinating partnership between Sam Fox and Dr. Andrew Weil that gave birth to True Food Kitchen, a venture that championed healthy dining during challenging times. You'll hear about the pivotal dinner that sparked Sam's belief in the concept’s potential and the hurdles they overcame in expanding the brand during an economic downturn. Sam shares candid insights into the restaurant industry, from growing successful brands like Flower Child, Doe Bird, and North, to navigating celebrity partnerships. It’s a testament to how creativity and business savvy can lead to culinary success.
But we go beyond food. This episode delves into tipping culture, discussing when and how much to tip, and explores Sam's experiences with philanthropy and cutting-edge health practices like hyperbaric chamber recovery. Sam’s active lifestyle, commitment to community welfare, and innovative approach to hospitality paint the portrait of a man dedicated to personal growth as much as business excellence. With heartening stories and meaningful insights, this episode is packed with inspiration and education.
Welcome to our podcast again. So we've got uh, it's the doctor and the DJ working title right now, but our guest today is Sam Fox. Entrepreneur, restaurateur, businessman what do we call you, sam?
Speaker 2:Sam.
Speaker 1:Sam yeah, but you've like changed the landscape Hotelier.
Speaker 2:Now, oh, hotelier, that's right. I love that name. It's very fancy, you've got the Global Ambassador.
Speaker 3:I can't even say it right.
Speaker 1:You've got the Global Ambassador that opened up about about a year ago almost a year ago, yeah, but I mean you changed the landscape of food in Arizona.
Speaker 2:Oh, thank you.
Speaker 3:Right, I mean, you really have Well much broader than Arizona, california, arizona.
Speaker 1:California, Nashville right, 23 states. Are you in 23 states?
Speaker 2:Yes.
Speaker 1:Yeah, wow.
Speaker 2:What a big portfolio.
Speaker 1:Are there any restaurants in other states outside of this that aren't here, because I know you got the one with Justin Timberlake in Nashville.
Speaker 2:Yeah, the only other one would be the 1230 Club in Nashville. That's just a unique one-off and I've never really done a one-off outside of Arizona. All the original brands and restaurants have all started in Arizona. That's the first one we did in Nashville and the only one we've done so far.
Speaker 3:So we're like the food-proving ground.
Speaker 2:Yes, Well, just, you know, you have to. These restaurants are like children you have to nurture them and grow them and develop them. They don't just happen. And so I've always wanted to be close so I could be there every day, especially in the beginning when you're doing all that. So that was the reasoning for that.
Speaker 1:So how did it start? You grew up in Tucson, yeah, working for your parents.
Speaker 2:Yeah, my parents are in the restaurant business which restaurant? Hungry Fox on Broadway, and they're still there A little breakfast place that my dad had, a Mexican restaurant and a couple other places. And you know, the whole time when I was going to school and growing up it was a hard restaurant career. My parents did not want me to go in the restaurant business. They were mom and pop restaurants. They worked opening to close. It wasn't some big fancy payroll. They, you know, they cooked and cleaned and swept and did everything and, um, you know, just made enough to make a living. But it was not, uh, some sort of fancy job that I might have today.
Speaker 1:So what happened? How did it start? How did you go?
Speaker 2:I, was going to school at the university of Arizona as a sophomore and I was in real estate finance. My parents moved away to Florida to take care of my grandfather. They insisted that I did not go into the restaurant business. I was interning at a real estate firm. That guy I was interning for told me to go to his wife's house in Tucson Country Club and she had something that she wanted me to do as an intern. In college you ran errands and picked up lunch and you made copies, and so I was going over there. I thought I was picking up some dry cleaning and she knocked. She opened the door and said hey, I have a flat tire. I need you to change my flat tire.
Speaker 2:It was July in the summer. I'm this little preppy intern. I got my khaki pants on and my white shirt and she goes can you change the tire? I said yeah, and I'm not really mechanically inclined, so it took me about an hour to change the tire. About 150 degrees on the asphalt. My clothes are ruined. I get in the car. She barely says thank you. I drive back to the real estate firm, which is at Williams Center, walked in and to my boss and said I quit and walked out of the door and I said I'm never going to work for anyone, ever again. I dropped out of school, did not tell my parents, took my tuition money and then raised some money from some friends and family and took over the old Cosmolina space on Campbell and opened Gilligan's Bar and Grill in 1992.
Speaker 2:That's how I got into the restaurant business. I was 20 years old when I signed the lease. Give me goosebumps. But I couldn't open the restaurant until I was 21 because I had to get a liquor license. Sure, I thought I was the smartest 21 year old in the world which I wasn't and I'd say that was my three. I had the business for almost four years. That was my business, sort of crash course on sort of. I call it the restaurant business.
Speaker 2:I was always good at the restaurant side of things. My parents had restaurants and hospitality became natural and easy to me. The business side, which my parents weren't great at either, was something that I had to work at. And then having that restaurant with really not a lot of money, I kind of shoestringed it together and running a business for three years with no money, you learn a lot about business and you learn a lot about yourself and you know what works and what doesn't work and you got to make sure you know where every penny is and so really a foundation for who I am sold. That business cost $45,000 to open.
Speaker 2:I sold that business four years three and a half four years later and for $500,000 it's kind of crazy and then got into some other restaurants in Tucson, had a restaurant called City Grill, merged with the people that owned Buddies and we had five restaurants together and I was partners in that. I owned a third of that. My partners owned two-thirds of it. They were late 50s, early 60s I was 26, 27 at the time and we worked together, learned a lot from them and learned a lot of things that I didn't like about how they ran their business and we kind of became oil and water. They were like I said we were two different places in our life. They were playing golf and I was working. They'd come in and tell me what to do and I was offended by that. They probably were right, but I was offended by it.
Speaker 2:And after three or four years of business together we had five restaurants. They basically came to me and said we're firing you. And I said, well, I didn't know I could get fired from my own company I'm the owner and realized that I could Big business lesson for me there and was embarrassed. I was kind of this guy in Tucson had all these restaurants and was going to move out of Tucson to New York. A friend of mine just bought a business in New York called Dina DeLuca. That was already there and he acquired it. He was a mentor of mine. In fact, they own radio stations in Tucson and that's how I got to know a guy named Bill Phelan. Did you know Bill at all, boy?
Speaker 1:that name sounds familiar.
Speaker 2:Yeah, bill, they owned a whole bunch of radio stations around the country. I can't remember the company, but Bill would come into my first restaurant and he would mentor me and and then over the years I got to know him and then when my partners fired me from that, he goes. Oh, you should go talk to a guy named Leslie Rudd who was living in Napa at the time. Leslie had bought this Dean DeLuca brand and at the same time, while all this was going on, I started to date a girl that was seven years younger than me and she was a senior in college at the University of Arizona. We came serious. I went to New York. I got offered the job. I knew, if I took the job, that my wife or my girlfriend at that time would be over and I knew I was going to want to marry her.
Speaker 2:And here I am, 26 years later. I've married that girl, good choice.
Speaker 2:I got fired from my company. It was the best thing that happened to me and sort of was going to move out of Tucson, but decided to stay, get engaged and opened Wildflower in Tucson in 1998, still in our portfolio, 150 restaurants later we're up here in Phoenix and had about 16, 17 different brands. We've grown the company, we've grown brands, we've had one-offs. We have 40 or 50 of other units. We've sold True Food, we've sold Sauce and then almost four years ago a little over four years ago I sold my whole company to the Cheesecake Factory and I'm still there today running the business and they're been amazing partners and we have a really good thing going.
Speaker 3:So I want to ask you to me, Sam, you're kind of like the pioneer of concepts, though, Because everybody now wants to do concepts in the restaurant business but you started it. You were the first guy who said there's a trend here that we can we can you know, play off of. So how did you come up with the idea?
Speaker 2:Well, all ideas are different, but all the ideas came from. As far as true food goes, if you're referring to true food, andy Weil, who is our partner in it, his business people, reached out to me and said hey, you want to come? Andy wants to talk to you about doing a restaurant. I said I don't want to do a restaurant with Andy and Andy used to come to my restaurants and eat all the time and you know, Andy, was this sort of early to sort of healthy eating.
Speaker 2:He was an early adopter, early adopter and I was like you know, I don't need that, I don't want to have a partner who's a doctor and have these crazy things. And so Andy invited me down to his house down in Tucson and I took my wife and we had dinner and cooked a whole bunch of food that I would never eat. I would never eat it and it was all good. I went down there just as sort of as a courtesy to somebody the business people and I left there going shit, we should do this. And so we worked on sort of putting our deal together and sort of what we thought it should be. And then we found a location and we opened the original one almost 15, 16 years ago and the day we opened it's been successful ever since. We got approached in sort of the third month by a guy named Rick Federico, who's the chairman of the board and CEO of PF Chang's, and they said I was having lunch with him at True Food to talk to him about trying to hire somebody that had worked for him to be my president. And kind of early in my career I've always wanted to sell a few things. You know. I saw my parents how hard they worked and these, you know, when I didn't have a lot of restaurants. You know you have restaurants and you have cash flow and it's great, but you really are not really creating any sort of wealth or any sort of long-term capital. It's always these are somewhat depreciating assets as you open these buildings, and so so Rick and I had a great relationship and I was interviewing this guy named Russell Owens, who has become my president, has been with me since that lunch that day, and at the end of it he said what are you doing with True Food? Because he knew I was always trying to sell him something. He won't buy sauce. You want to buy this? And I said I don't know, we just opened, we're figuring it out. He goes well, we want to buy it. I go what you want to buy it? I said well, I only have one.
Speaker 2:And we made a deal but they would give me some growth capital. Grow it to five. It was in the middle of 2007, 2008. There's really no capital out there. It's sort of in the early stages of the financial crisis. So Rick gave me $10 million almost on a handshake a little more than a handshake, but it was a very loose terms and the deal was we'd go and open, we'd get to five units and once we did they would either make me pay them back the 10 million or they'd be my partner.
Speaker 2:And so they became my partner. They were publicly traded. They in turn got bought by a big private company and they took them private. And so my partners wound up becoming a private equity firm out of New York and it's a little interesting ride, a lot of learning experiences through that for sure. And our structure was grow to 20, and then we would exit. So we grew to 20, we exited. We wound up staying on for a little bit. Oprah bought in at the same time when we were exiting. She was on the board. I got to meet Oprah and be on the board a little bit and then sort of completely divested our interest about a year and a half later and we've been out for almost eight years.
Speaker 1:So true food has nothing to do with?
Speaker 2:nothing to do with anything that we have not no true food for the last seven or eight years. Wow, yeah, neither does Andy and he does. He kept his money. Oh, he did. I took my money out and he does. He kept his money in the deal.
Speaker 1:Oh, he did.
Speaker 2:I took my money out.
Speaker 1:Wow. So if a new true food pops up somewhere, you have nothing to do with it? Correct, yeah. So I grew up in the restaurant business with my dad in Tucson.
Speaker 2:Yeah.
Speaker 1:In fact he had a Taco Bell that he sold to Greasy Tony. Do you remember Greasy Tony? Yeah, sure, yeah, that was. My dad owned the rights to the taco bell in all of arizona and sold it in 1977 to go open at sambo's yeah, that didn't work.
Speaker 2:Yeah, that didn't work out. It's okay, right.
Speaker 1:Yeah, it didn't work out, yeah but I remember him coming home after 18, 19 hours. I remember taking off his shoes and he'd go and he would massage his feet and he'd tell me about appreciating the little things in life. Right, he's cause he worked his ass off. Yeah, um, and it makes me think about health and fitness and how he never had time to exercise until much later. So here you are, running these restaurants. Are you exercising? Are you eating right? Are you your worst customer?
Speaker 2:You know, we um. Yeah, you know true, food was not how I ate. I was a Zinberger guy, right.
Speaker 3:Zinberger's not bad.
Speaker 2:But yeah, but I'm a fries. There's a burger there called the Sandburger. It's bacon, it's Thousand Island, it's cheese. And so that was me. I was the Sandburger. And then we opened up true food and I'm like, okay, this isn't you know.
Speaker 2:So I was when we developed the whole brand. The whole brand was developed about food that I liked, not what Andy liked. I knew. You know Andy's audience was 10% of the world at that time, right, right, and I figured if we can make it that I liked it, I was the other 90% and so that was really I'm. We worked on the food in my test kitchen and it was healthy and if I liked it we would. We would make it as a menu item and you know Andy would share ingredients and ideas and you know we were really really, really early to kale, really early, and you know, and just like see buckthorn and just some things that I never heard of at the moment in time. But you know I just dove into it and you know it turned out to be, you know, great. And so that was sort of the first time where I started to say, okay, maybe I need to take care of myself a little bit better.
Speaker 1:Oh, really so. Did you do blood work? Did you do stuff like that? And you're like I got to eat better. Um, do you feel better?
Speaker 2:Well, I don't want to tell you what happened, but I had a minor heart attack and from eating all the red and I had a stent put in my heart, uh, 16, 15, like right after true food opened, and so that was sort of a wake up call. And so then I started to get on a program and did you know you're having?
Speaker 1:a heart attack.
Speaker 2:I knew I was having a heart attack. It was the craziest thing I was um that day. I was actually at zen burger and I was talking to someone and my breath got sort of. I was like, oh my God, what's happening? I sat down, caught my breath. I thought I was a little bit dizzy and didn't really think that much of it, and I was living at the waterfront at the time, above Sauce there, and we have Olive and Ivy and culinary dropouts there as well, and I was sleeping, sleeping and I took an Ambien that night and literally when I take an Ambien I never, never wake up. I'd wake up in the morning, literally at two 30 in the morning. I woke up and I'm like my chest was. I was like, oh my God, something is wrong and I couldn't really tell it wasn't like a serious. I just couldn't tell what was going on. And so I literally I get out of bed and I put on my clothes and my wife goes what are you doing? I go, I'm going to the hospital. I think I have a heart attack. She goes well, let me call an ambulance. I go. No, I live in a high rise with 90 other people. I go, I'm not getting carted out, I'm not.
Speaker 2:I drove myself to Osborne and told him I was having a heart attack. The doctor there kind of looked me over, did some things, thought I was having some sort of like angina or something, and was there for two hours. He goes, I can't find anything that's wrong. And he goes. I said, well, I'm telling you there's something wrong. And I said I'm not leaving here until I see the cardiologist Cause he's not going to be in until six in the morning. This is like four, four, 30. I said I'll wait. Waited in the emergency room. Cardiologist came in and a hour later I'm in the stent lab having a stent.
Speaker 2:But then they did some sort of test and my blood everything was elevated, blah, blah, blah, blah, blah. And so, yeah, it's kind of actually somewhat of you know, I've kind of changed my whole lifestyle after that and it was kind of good. That was so minor and just you know, so it was just a great wake-up call early in my life that I needed to do something about that.
Speaker 1:You were way young.
Speaker 2:So yeah, I was 39.
Speaker 1:Did your dad have any kind of thing like that? Is it her.
Speaker 2:You know my dad has been put in, but he was in his sort of seventies by the time he had that.
Speaker 1:So since then you've completely changed Like.
Speaker 3:I don't know if I can really change. You know, you feel different.
Speaker 1:Well, you know, she's my doctor. I know, and she's and she's told me about, and I've talked to a couple people that have it. So now that you've had it for so long, is your life normal? Yeah, like you don't go, god I can't go climb Camelback because I have a stent.
Speaker 2:No, I'm in the best shape I've ever been in.
Speaker 1:Okay, that's what I was wondering.
Speaker 2:Yeah, I mean yeah, yeah, yeah, yeah. I did the keto diet for about three years, lost a lot of weight, and then you know I'd eat. You know, when you're in the restaurant business and you're working in the restaurants, you kind of eat at the end of the night, every night, and you have sort of this access to all of this food, right, and so it was. I had just to change when and what I ate, and so I tried to eat as early as possible. No, I see you, you're an early eater and uh, yeah, and so that's right.
Speaker 1:So it's you, yeah, yeah, I actually have a reservation.
Speaker 2:Let's go at 5 30 and everyone looks like 5 30, you know. So, like for eating, I'll eat at 5 30 six o'clock for dining. That's a whole nother so you know, going out to dinner having a drink, that's a whole nother experience. Yeah, you know so well. Out to dinner having a drink, that's a whole nother experience. Yeah, you know so.
Speaker 1:Well, so then you went when you opened up Flower Child. I'll tell you about a Sam moment. I'll never forget this because it sticks with me every time I go to Flower Child. I remember I see they're eating and you were at another table and you came over and you go, you got to try this. You go, the corn that they've quinoa, quinoa corn with yogurt. Yeah, you're like, you gotta try this.
Speaker 2:And I remember it was freaking phenomenal oh good, every time I go, that's the thing I get, and I just remember that moment.
Speaker 1:That's when you sat down.
Speaker 2:Yeah, right, it's, that's fantastic. We have 36 flower children. Now what?
Speaker 1:yeah, yeah that was the first one, though, wasn't it? That was the first one, yeah yeah, 36, yeah 36 what's the next thing? Actually? I also remember when you told me you were going to open Doe Bird. You got this concept. Check this out. It's called Doe Bird. Nobody knows what it is yet, but here's what we're doing.
Speaker 3:Nobody knows why it's called Doe Bird. Why is it called Doe?
Speaker 1:Bird? Well, because it's pizza and bird Pizza and chicken, yeah Is.
Speaker 2:You know well we did the hotel. But I mean we're opening to Henry tomorrow in Nashville Will you be there. Yeah, I'm going out tomorrow, Wow.
Speaker 1:Henry's blowing up too, right LA.
Speaker 2:Yeah, so we have one in LA Coronado, coronado, which is by far, pound for pound, our best one. It's crazy how busy Coronado is it's packed?
Speaker 2:And we just opened a Blanco in Coronado as well over the summer. So that's great and you know we're opening a whole bunch of Blancos here in town. We have one opening at PV Mall, we have one opening out in Peoria, we have one opening in Tempe, and so we're really going to grow. I mean we're growing our growth brands. Our growth brands are in my portfolio. North is in the Cheesecake portfolio now. Flower brands are in my portfolio. North is in the cheesecake portfolio now. Flower Child is in our portfolio somewhat. But the goal there is really is we scale these restaurants up and they get to a certain scale of size. Then our partners that have really great expertise of growing two and 300 restaurants kind of step in and help us grow the rest of those brands.
Speaker 1:But the hotel just you.
Speaker 2:The hotel is one of one.
Speaker 1:One of one. Is there going to be another one?
Speaker 3:One of two maybe coming. We want to be the first to say that yeah.
Speaker 2:I don't know yet. We'll see. We'll be a year in December. I think it's a little too early for us to sort of get into it.
Speaker 1:But we think about it well. You know what's funny. Sometimes I drive by places that are being torn down and they look bad. I'm like I bet you, a global ambassador would be great right here, like that one place it's on indian school and it's just, it's, it's all nothing now, it's just old buildings. And I go is that too close for a global ambassador, or do you only want to have one in the city?
Speaker 2:yeah, there's gonna be. It'd only be one in the city.
Speaker 1:Yeah, okay yeah, and what's the concept of Global Ambassador? Is it a place like you? Is the pitch like, hey, it's a place where you want to come for three or four days if the Super Bowl's here, or is it? It's not like a resort where you go for two weeks. How do you? What do you call it boutique-y?
Speaker 2:Yeah, boutique hotel. What do you think it is?
Speaker 1:I'd love to hear what you think it is tell you live there for 10 days for 10 days, yeah, it was you know what?
Speaker 1:I was blown away by something. I was blown away by the staff yeah, the friendliness of the staff, and I said to blake my wife. I was like how does he hire these people? Like how do you? Because I mean I have eight people on my show and hiring them was a pain in the ass we only have nine thousand that's what I'm saying, like I mean you know, it's just training, giving everyone the tools to be successful.
Speaker 2:Hire the right people that you know maybe, um, just have the right hospitality mindset and then set the example, lead by example and, like I said, making sure that they have all the tools to be successful at their job and take away the excuses and, uh, just sort of live up to a certain standard every single day and never take passes well, I gotta tell you, pj, first class.
Speaker 1:That guy, yeah, yeah, first class. So when you say it's one of one, you mentioned Andrew Weil and a couple other partners who are your partners in the hotel and how does that come about?
Speaker 2:Yeah, my partners in the hotel. Well, brian Franks, who's my development partner? Franks, love Franks. Yeah, you know Brian. You know Brian. And we have an investment from Devin Booker, we have an investment from Dierks Bentley and we have an investment from Larry Fitzgerald, and so I asked those guys to join us at the hotel. As far as being investors, you know, I really wanted these Arizona icons, people who I look up to in Arizona, who I think are doing great things in their field, but also great people. That was even more important. You know, obviously they're great at their sports, but they're all great humans and very giving to the community and I thought they would represent and sort of align ourselves with them. And so those guys were quick yeses and it's been great. They've been nothing but supportive. We don't sort of play that up. It's just sort of some known, some not known.
Speaker 1:Oh, it's great the way it started organically. I mean just like you know, kendall Jenner posting that she was having dinner the other night.
Speaker 2:Yeah, she was there with that whole bunch of rooms and they were doing some stuff for the tequila and just yeah. And then she went to Tucson.
Speaker 1:She was in Tucson too, but it was like I saw you repost her thing and I was like what? And I was, I was just there two months ago. No, well, actually I was there a couple weeks ago.
Speaker 2:So, yeah, it was fun to have her in. She's been in a few times, yeah, I've seen.
Speaker 1:I remember one time she came out of a Pilates class and somebody posted it.
Speaker 2:Like she's just like hanging out there.
Speaker 1:Yeah, but you get it because she was. I don't want to say what's his face, but you know I mean, but anyway, and then you got Justin Timberlake, the thing with Justin Timberlake. So are you starting to branch into the celebrity world?
Speaker 2:You know it's not by design. You know the Justin thing happened very organically, accidentally, and it's turned out to be great. And you know it's not something that we seek out, it's not something like we're not out there trying to partner up with celebrities.
Speaker 1:Does he approach you?
Speaker 2:His team kind of asked let's do something together. And that was very vague. I'm really good at sort of putting things together. Andy's got an idea. I'm the guy that actually can do the work and do the heavy lifting and put it together. Like I'm the guy that like actually can do the work and do the heavy lifting and put it together. So I think we get a lot of calls from a lot of people asking us to help them put things together and we only have so much time and energy and you know it's not always. You know you have to be careful when your partners are with celebrities and sometimes your places can be busy for the wrong reason or be busy for the right reason or a lot of things can go sort of sideways.
Speaker 1:But we've had nothing but success with all of our partners are there any companies or restaurants or concepts that you said no to and then you see later that it's taken off um? Not that I recall but we say no a lot. Okay, we say no a lot, we say no a lot.
Speaker 2:Okay, we say no a lot.
Speaker 1:Is there anything you said no to? That was just so ridiculous, like what's a ridiculous concept? Somebody pitched you.
Speaker 2:Justin Bieber's people wanted to do Drew House as a fast food, fast casual restaurant in the Valley and I don't know if that would have been ridiculous just because, um, his popularity, but just the food idea and what they wanted to do it was just a little, wasn't really something that?
Speaker 1:what's your take on that stuff like uh, with mr beast doing the mr beast burger in these ghost kitchens and stuff and I think that came and went right yeah, you know a lot of that.
Speaker 2:I mean, kevin hart just opened a whole bunch of restaurants and closed them. Closed them right yeah you know it's. If you're you know you have to build a business on the business. And oh, by the way, it just so happens to be right. So, and so is an investor right. But when sometimes people take celebrities and they make it more about the celebrity than what the restaurant wants to be, how long is that shelf life, you know?
Speaker 1:how long is that going to last? And so, that's never our approach you know, I gotta say on my birthday I had dinner at thea, at the global ambassador, and they brought out this new cake for my birthday. Yeah, and you know I had been texting you a lot the last couple days before then. So I do. I felt I didn't want to overdo my texting to you but it was phenomenal, yeah, and they said they just put it on sabrina, our new pastry chef, who came from atlanta, did that, and so you know what I'm talking about yeah, we used to give a.
Speaker 2:They came to be like you know, if it was your birthday, we'd give you like, uh, this little um, um, uh, like this little greek uh uh dessert, and it was kind of small and the team were like you know, we have all these people over celebrating, enjoying themselves, spending a lot, spending a lot of money. We've got to do something better. So they came up with this cake and Sabrina's our new gal and it's great, it's phenomenal.
Speaker 1:I was like I think I texted Sam like 10 times the last two days I go do I want to text him and tell him how great this cake is Sure I won't Same with the steak too. We always stuff. You never hear that enough. I didn't want to overdo my texting to you especially after you helped me in my crisis.
Speaker 3:Sam, do you have final say? Do you test everything?
Speaker 2:Every single item, okay.
Speaker 3:And you say I like it, tweak it. This isn't really where we want to be.
Speaker 2:Yeah, we have a big chef team, we have a big culinary operation, we have a test kitchen in the Henry that the gentlemen and the ladies are in there cooking all the time and we're just always working on food. And I'll come up with a lot of ideas and I'll say, okay, let's do this and this, and then the team will sort of run with it. You know just like how I can put deals together. The chef team can put the menus and the food together for me, and then we have a great working relationship.
Speaker 2:Uh, my, my culinary partner clint's been with me 18 years, 19 years, and so you know we have a pretty good routine, pretty good idea what we like and what we don't like, and what I'm doing is the difference is I don't let the chefs cook for what they want. I want the chefs to cook what I think the guest wants, and so we really take that approach of you know, what do the guests want, not what Sam Fox wants or not what you know some chef that might want. You know 32 ingredients and stack up something or whatever. And so we're. You know we try and take an approach of what does our guests that walk into the door want to eat?
Speaker 1:But are you doing focus groups on who your guest?
Speaker 2:is no no no-transcript.
Speaker 2:I mean they might need that restaurant, but I'm not doing a focus group on that Wow and how people like to eat. I got a lot of data by having all the restaurants so I see what sells and what doesn't sell. And when we were doing we had Olive and Ivy on its 19th year and I was working in the restaurants all the time and people would be like, do you have any gluten-free items? I'm like, what's gluten-free? And then I kept hearing it and then Andy called and said, oh, we need to do something around healthy eating, and so all those things just kind of clicked. So when you see trends or you're in the restaurants you can kind of see what works and doesn't work.
Speaker 2:And sometimes you can also put items on menus. Let's say we wanted to do, you know, the pizza at Dober. We can put that on a menu item somewhere and see if it gets sort of any traction. Sometimes you're going to be led into false sort of success. When you special something and you verbal it like all the chefs go, oh, it's sold like crazy. Do a verbal special? I go it's sold like crazy, because bobby the server is saying, oh, this is a great special and blah, blah, blah. Then you put it on the menu and it never sells. And so there's the art and science to everything that we do.
Speaker 1:What about advice for anybody? Because I've heard people say don't get in the restaurant business, don't start the restaurant business it's very difficult and I did it and failed. Yeah, bought two pizza places and it was terrible, are you?
Speaker 2:what happened to your pizza places?
Speaker 1:uh, I I kind of went in as an investor, yeah, and I didn't want to be part of the day-to-day and then the people I went in with, decided they didn't want to do anymore. And I was stuck with these two restaurants. And what'd you do with them? I? I gave one away and sold the other one. Yeah, yeah, I lost my ass, yeah, yeah.
Speaker 2:So I mean this is not a hobby, right, right. And so I always tell people, being a minority investor, as a passive investor in the restaurant business and, by the way, I had plenty of people early trusted me and give me money, but it's probably not a great investment- you know, yeah, and so what you see is a lot of people. Oh, I want to be an investor, I want to go to the restaurant, I want to be the owner, right, Until they have to show up and work at like.
Speaker 2:Be there, yeah, and it's not as glamorous as it seems Right, and so I you know. My advice would be that, if you want to be in the restaurant business, that you're in it, that you've worked in a restaurant, that you understand it, that you're well capitalized, more money than you think you need, and just because you can bake a great cake at home or you can make a great cheeseburger doesn't mean that that can be a great restaurant. Now, a lot of people have had those items and have turned them into great restaurants, but the odds of that are really, really low.
Speaker 1:By the way, I've been meaning to tell you this.
Speaker 2:Oh, you got a restaurant idea? No, but I have a menu idea for you or something you could sell.
Speaker 1:Right, those protein balls at the gym, at the Global Ambassador, those need to be for sale somewhere. Okay, are they, or no?
Speaker 2:No, we can sell them at the market, at Lay Market they're freaking fantastic thank you. That's what I'm talking about, right?
Speaker 1:yeah, yeah, we made it yeah, you just have them there as you work out. They have these little protein balls that are so addicting and it's to me I was I was talking my wife about. She was they should sell these, they should make these. I'm like, totally yeah, how many did you eat? Oh, we eat them all day yeah, I gained 19 pounds staying in your hotel.
Speaker 2:No, you did yes, I did, yes, I did, but you didn't really. Did you actually use the gym? I used to just eat the protein balls.
Speaker 1:It's a great gym. It's a fantastic hotel. It's one of my favorite places here.
Speaker 3:Let's pivot on that because we talk about him opening up the hotel, but not everybody has a membership. They don't have like you have. You obviously have a gym for hotel guests, but you did something very unique yeah and you opened up this experience yes, for locals correct or, I'm sure, people who don't even live in Arizona.
Speaker 2:We have some out-of-town members, yeah yeah.
Speaker 3:To have an exclusive membership to have a different experience. Where did that come from?
Speaker 2:You know it just came from having you know. We knew when we were doing the hotel that we wanted to build out incredible gyms, incredible spas, incredible, you know, the wellness area of that and typically a hotel on its own probably making an ROI on that, investing in all of that stuff and being able to give that to their hotel guests. And so we wanted to do a members club and the members club typically would have a hard time getting all that stuff on its own. So we took the members idea and we took the hotel idea and we put them together so we could have a great experience and invest enough into the facility and the capabilities of what we were doing there. And so that's how that's so special. I mean it's a nice gym, we got incredible amenities. We have cold plunge and steam and sauna and cryo and now the infrared saunas are working. Finally, and all these amazing things that if they were on its own it would be really, really hard, but together it really really works.
Speaker 1:That's yeah. And there's so many people I was going to say on my street we both live on the same street there's a handful of people on our street that go there.
Speaker 2:You should be a member, I should. I heard there's a wait list. Well, you might know someone. There you go.
Speaker 1:It's such a great but here's the thing you got these great protein bars in the gym. Then you go down to locker room and there's reese's peanut butter cups.
Speaker 2:There's snickers bars. Yeah, maybe you should enjoy it.
Speaker 1:But I like just sitting there, yeah, and like I was doing all I was on my phone, I was a little bit of, I was prepping some stuff. It was just peaceful. Yeah, you know what I mean? Because at my house I got six dogs three kids.
Speaker 2:It's chaos. There's a calm there during the day. Yeah, very lively at night.
Speaker 1:Very lively at night. Oh my God, at night it's a show yeah.
Speaker 2:Yeah.
Speaker 3:A lot going on.
Speaker 2:Yeah, yeah, yeah, yeah, yeah, yeah. Yeah, we don't talk a lot about the membership, but you know it's something we have and we're fortunate we have a lot of great people that believed in us and so, yeah, kind of keep it a little on the down low.
Speaker 1:Let me ask you something controversial.
Speaker 2:Okay.
Speaker 1:Okay, all right, let's say fast casual restaurants. You have a couple of those A few. Okay, what's restaurants? You have a couple of those for you. Okay, what's the tipping? So what's your take on the whole tipping thing that, like it's so frustrating as a customer? Yeah, when you walk up to a place, yeah, and you order your food, yeah, and then they give you a number, yeah, then they turn the thing around and ask you for a tip, yeah and they don't do anything.
Speaker 2:Yeah, we don't have that system which which turns around we. There's a tip line on your credit card right, but there's, we don't have a tip um prompt, so my take on it is do whatever you feel comfortable yeah, but then you always feel like I get, so I would get irritated you get tip shamed you tip on to go food to go food.
Speaker 1:Yeah, yeah, like you go, I don't really go, I don't go to full service restaurant.
Speaker 2:Do you tip on to go food?
Speaker 1:a full service restaurant. I don't know if I do, if I was picking up to-go, I would I mean, hey, we have incredible employees that are working hard.
Speaker 2:Right, they get paid. You know tips are always appreciative it's not required, but you know it's a nice gesture if you think that someone is going above and beyond or at least doing sort of, you know, getting you through your experience in an efficient way okay if they're going above and beyond.
Speaker 1:But like if you go up and you order food and say, hey, I want to, I want to get the, the, the flying avocado, yeah, turkey, the flying turkey thing, whatever. And then they give you a number, they turn around, you tip, then you sit down and they bring you your food and then they go do you need anything else? I go, huh, yeah, can I get a fork and knife? Well, they, they're up there.
Speaker 2:Oh, okay, what am I.
Speaker 1:You know what I mean.
Speaker 2:Well, they shouldn't say that they should say I should get that for you, and then maybe, if they say that, then I'm not, I'm just pointing things out Because it is kind of turning into a big thing If you get on social media.
Speaker 1:There's jokes 100% yeah, the cop pulls you over, sure.
Speaker 2:Yeah, but the dry cleaners. I was at a liquor store in San Diego this summer and I was buying a whole bunch of beer and whatever for Fourth of July. The bill was $600. The guy flips it over and the minimum, you know, sometimes it's like $1, $5. The minimum was 10%. Yeah. So, I'm not taking $60. I'd carry it all out to my car.
Speaker 1:Right, so that's what I mean.
Speaker 2:Yeah.
Speaker 1:But I like your answer. You're like do you tip to go If I get I?
Speaker 3:really get to go. I think it's a percentage. That's what's really cute.
Speaker 2:They're all all the usually all the front of the house. Employees are working for tips, right, and they all share. You give a girl a dollar to five dollars at their cash register, or somebody else, and you know it goes to everybody in the in the building and they're all working hard, and so you know they don't want to call you cheap, do they?
Speaker 1:no, I always. John jay is a cheap guy. No, I've got I guess what guess what? Because people know you right, so I always overdo it.
Speaker 2:You know what always happens is um, you know, when I go out to restaurant I'll put my credit card down and I I'm already a generous tipper. I appreciate everyone's hard work, and a lot of times they'll be like oh, here's your card, sam Fox, and oh, I used to work for you. And then they sort of give you like they know you at the end. Yeah, it's terrible, and so now that costs you an extra. Instead of a 30% tip, that costs me a 50%. If I tell, if the and I'm like it's 2020.
Speaker 1:I'm going to give 20, 25%. Then they'll say oh my God, I listen to your show every day, yeah.
Speaker 3:And then it's like, okay, yeah, yeah, yeah, so that's exactly what you mean.
Speaker 1:Yes, yeah, yeah, so crazy man. Hey, are there any stories you could tell us about the Global Ambassador? Has there been anything? That's just a fun story to tell chaos. I remember when I was living there. I remember I was going you know, I would get up really early. I was like 4 am going to get my car and the valet guy goes hey, I'm really sorry about the noise last night. I'm like noise Right, I didn't hear anything. He goes, oh well, there was a concert last night at Footprint Center.
Speaker 2:It was a Mexican band and they rented out the whole fifth floor and they had a party up until five minutes ago and I'm like I didn't hear a thing. Yeah, like what a night that might have been. Yeah, right, yeah, so is that. Have you heard other things like that? Or I mean, there's a lot of stories that happen in a hotel that I'm learning about. Yeah, like, probably nothing that I really want to get into oh, okay yeah but there's.
Speaker 2:I mean, hey, you have 150 rooms, you have a thousand people coming through the door. You know there's good, bad and all the other stuff in between.
Speaker 1:So, um, yeah, it's amazing how comfortable people can feel outside of their home right, yeah, yeah, yeah, yeah is being in the hotel business way different than being in the restaurant business?
Speaker 2:you know it's 24 7. You know the concert was in the middle of the night, you didn't hear about it, but probably a whole bunch of other guests heard that concert and probably complained. And you know so you're always, you're always on, you're never closed. A lot of hotels before COVID it's kind of a fun fact never had doors that locked, because hotels are always open. Covid, it's like a lot of these places had to close for COVID had to put locks on doors and so we're always open. We're always there 24 hours, seven days a week. You know Christmas, 4th of July, and so there's a lot of things that a lot of people are coming through the building and a lot of you know it's life.
Speaker 1:Okay, so can you, as the owner, the CEO, the president, can you get sleep Like, or do you use your phone always on and it's people calling, texting, you know?
Speaker 2:we have an amazing team that sort of insulates me from most of that, from most of that, and it depends on sort of what could happen. You know, if a water main broke or if something truly bad happened with it, I needed to be alerted. The team would get a hold of me. But we have an amazing team there that keeps me out of it.
Speaker 1:But what about, just generally speaking about sleep? Do you focus on that at all?
Speaker 2:That's my new thing right now. Yeah, yeah, the sleep thing is something that I somewhat struggled with. As far as you know, I never have a problem falling asleep. I can fall asleep as quickly as anybody. I have a weird thing I actually do need to fall asleep with the TV on. So I have a timer on my TV, so I put on the 30 minute or 15 minute timer and I just kind of close my eyes and it's sort of my calm app basically, which I also have.
Speaker 2:And, um, you know, I fall asleep and then sometimes I have a hard time staying asleep. Three or four in the morning wake up, my mind's racing, and so I struggle a little bit with managing through that. And, um, you, you know we get up early to begin with our kids, you know, when they were living there before they go off to college, you know we get up early. We also have a dog. Dogs don't always make. You know my dog's sleeping on my head, moving around all the time. Hey, I'm also not getting any younger.
Speaker 2:Sometimes I go to the bathroom in the middle of the night. So my problem is, if I wake up, I have a hard time falling back to sleep. So if I have to go to the bathroom, the dog hear a weird noise, or something like that, I'll wake up and then I struggle. And what always happens is if I, let's say, I have my alarm set for 5.45 am, um, I'll wake up sometimes at three and I'll fall back asleep at 5 15 and I'll wake up at 5, 45 and I'm like oh my god, I feel like it so you don't monitor your sleep, you don't wear an aura ring or a whoop or any of that stuff but I used to.
Speaker 2:And then what did I do? I mean, okay, good sleep score, bad sleep score, right, I don't change my and you know I never changed anything about it.
Speaker 3:You Do you change it? We have a guest that would help him.
Speaker 1:Yeah, the sleep doctor.
Speaker 3:Yeah.
Speaker 1:Yeah, we actually had the sleep doctor on our podcast. You know he sleeps with the TV on.
Speaker 2:Yeah.
Speaker 3:He worked with Oprah.
Speaker 2:Wow, now would you ever believe that would be healthy to do to sleep with the TV on? What did he say about that?
Speaker 3:Actually. So I? I mean I just did a podcast with him on another podcast and he actually said I'm the only sleep professional in the US that says you can go to sleep with the TV on. It doesn't matter, it doesn't change the problem. Okay good, I feel better about myself, so maybe yeah, so I'll tell you how to listen to that podcast and you might actually get something out of it, I do need to put the phone down.
Speaker 1:Yeah we all know that's bad.
Speaker 3:But yeah, blue light it's really more about the activity of the brain. When you have your phone on, you're actually processing information. You're telling the brain wake up. I need to respond, I need to be appropriate, and that's a bigger issue than just the lighting. But there's help for you Sam. There's help for you Sam.
Speaker 1:There's ways around your problem. But you know you brought up a while ago that you were taking Ambien to go to sleep.
Speaker 2:This was a while back.
Speaker 2:Right, so you don't take that anymore, I'll take a melatonin once in a while, but you know I'll never do anything more than like three nights in a row. So if I have a hard night of sleep I'll maybe take melatonin. I travel a lot, so if I travel I usually take a melatonin. So if I'm going to Nashville for the next couple of days, two hour time change, I'm working all day, working all day. I get back to the hotel room at 10, 11 o'clock at night and you know it's just sort of I'm wound up and you know. So it kind of takes me a minute to sort of settle in and I'll take a melatonin. And so if I do that for a couple three days but I never do more than three days- Do you drink coffee?
Speaker 2:I do drink coffee in the morning, neither during the day, and I usually have like I always pour a full cup but I never drink the whole cup. I'm a big iced tea guy, so kind of like the coffee is a means to get me to my iced tea.
Speaker 1:Because your energy level is off the charts. Man.
Speaker 2:Oh, thanks.
Speaker 1:Off the charts.
Speaker 3:What time do you when you go to bed it?
Speaker 2:kind of depends. It could be anywhere from 9.30 to 11.30. That's late for us, yeah. So yeah, I mean, you get up early, you get up early. I was at your clinic, you're there early and I would say, you know, I like to be in bed by 10 o'clock.
Speaker 1:What about working out now?
Speaker 2:Yeah, so at the Global. You know I have a gym in my house.
Speaker 1:I don't, what about working out now?
Speaker 2:Yeah, so At the Global. You know I have a gym at my house. I don't really like to work out. I do when I want to do like weights and heavy things like that. Brian, who's the trainer there?
Speaker 1:Oh, that guy's great.
Speaker 2:Yeah, and he's worked. I've worked with him. He used to work in one of my restaurants 12, 13 years ago, and so he's got great hospitality for a trainer and so I'll go with him one or two days a week in the afternoon. It's hard. I don't like to be in there when there's a lot of people, because then I don't get nothing done Right, and I'm talking to people and then it's like next thing you know, so I'll work out at home. I play a lot of pickleball. I play a lot of pickleball. I do the loop, you know, on our street. Yeah, yeah, yeah.
Speaker 1:So I do that, the castle loop or just the loop loop.
Speaker 2:The loop, loop, but I'll start at my house, go all the way down and then go all the way up. What I love about it, it's one hour. If I go fast, I can do it in like 53 minutes, and so I'll do that maybe twice a week. Now that it's getting nice, I'll pick that up, for sure I don't have to do it so early in the morning and um, and then. You know, I just try and stay active, I just try not to sit. I'm not a desk sitter, right, you know, um, where was I? I was uh, um, we, I did the loop and we were um. We're doing something out at the Cardinals called the Morgan's athletic club Club. They built a new facility and we're managing the hospitality in there, and so Sunday there was our first game. I did the loop before I went out there, and the loop is 8,000, 9,000 steps for me, maybe somewhere right around there, and I looked at my steps at the end of the day and I had 21,000 steps. So I just try to keep active, right, right, right.
Speaker 1:When you say you're opening this thing at the Cardinal Stadium, is it? It's called? What's it called it's?
Speaker 2:called the Morgan's Athletic Club. They created a new 350 new seats in the end zone. Oh, I saw that yes, and so those seats come with hospitality. It's almost like courtside at the Suns game. But, is it called? Hey, sam Fox is doing this. It's called the Morgans Athletic Club, hosted by the global ambassador.
Speaker 3:And the Morgans.
Speaker 2:Athletic Club. Morgans was the first name of the Cardinals in the 1800s, late 1800s, before they came the Cardinals. And so they came to us and asked us to help put the package together. Like I said, said, people want us to help put things together and that's what we do, and that when, um, you know, michael bidwell and the team were, uh, had some great vision and we kind of just took their vision and ran with it god, that's fantastic man dude, you're like a genius it's unbelievable man, I don't know about that.
Speaker 1:Yeah, you know, it's funny. You brought up covet. I remember. Remember, when COVID shut everything down, I was like concerned that my favorite restaurants would go out of business. So I would call all the owners of the restaurants on my show. Remember, I'd put you on.
Speaker 3:I was like what's going on.
Speaker 2:Yes, you were great. Keep this place pumping. Yeah, you were great. It was scary times, for were closed like crazy yeah. Just you know, the unknown is never a great feeling.
Speaker 1:You can't see that happening.
Speaker 2:You can't see that happening again can you, I mean, who knew that was happening?
Speaker 1:I just can't, I can't.
Speaker 2:I don't think like. Do you think like that?
Speaker 1:What no?
Speaker 3:I'm reading somebody else in the room here. Behind the scenes yeah, we got a CIA guy.
Speaker 1:Come on, he's not talking. I don't let my wife like that I know, I want to ask him one more thing, because I know we're running out of time.
Speaker 3:So, Sam, you're also into philanthropy.
Speaker 2:Yeah.
Speaker 3:And you've done a lot to give back to the community.
Speaker 2:Sure.
Speaker 3:So I just want to touch on that. The one project that I saw was I think it was Feed the Soul.
Speaker 2:Yep, is that right, yeah Is yeah, that's you know we have in our organization and in our personal household we sort of have a mission of. We want to feed people and we want to do a lot of things for children. So we're big in Panda, big the title sponsor of the Panda fashion show every year. We've got a big commitment to them. We do a lot of things with Feed the Soul. We raise money for the food bank. We do a lot of things for you Mom All the ones that everyone knows. We're really awful.
Speaker 1:You just did with us with our Love Up Foundation. Remember we started for foster kids, a program where, after they graduate high school, they could get a job working for Fox Concepts somewhere and get them ready.
Speaker 2:We also try and come up with fun, creative stuff, like we'll do something for for an auction item. Hey, come get an internship for two weeks and spend the day with me. You know just kind of like fun stuff that makes it more interesting. But you know, we're very fortunate. The community has been incredibly supportive of us and it's our obligation and it's sort of it's our mission we want to do right by the people that take care of us, and so children, people that need a meal, all of that. That's something that we work on and talk about all the time to try and make this community a little bit better.
Speaker 1:That's fantastic. Thanks, man hey. So what do you think so far of the podcast? Was it good?
Speaker 2:I mean I was on, was it good?
Speaker 1:I thought good, I mean, I was honest, is it good? I thought it was a good podcast, the crowd likes it.
Speaker 3:I have a question for carrie real quick, because I'm noticing your legs right here. Oh, is that weights?
Speaker 1:no, what is that? It's?
Speaker 3:not weights. I was a guinea pig for a new project oh, wow, wow right I thought it was actually it's a cool story. So there you know. We all know that there's all kind of lasers and different treatments that people will use for different things.
Speaker 1:For skin tightening.
Speaker 3:Oh, one of those things. There is a product out that actually cores your skin out.
Speaker 2:Cores.
Speaker 3:Cores. So it takes chunks of your skin out to create holes and then those holes grow back together tighter. So it's a way of avoiding a tuck or a lift, so you're removing skin in these little micro cores, and then those micro cores fill back in with collagen and they get tighter and it tucks everything up. So normally this is done around necks.
Speaker 1:Like for you. John Jay, we can talk about your neck. You try everything, I do everything, girl, but I volunteered to do it on my knees.
Speaker 2:You're like an infomercial for all this stuff. I volunteered to do it on my knees. You're like an infomercial for all this stuff?
Speaker 3:Yeah, he is I volunteered to do it on my knees. But this is why I volunteered, because he said normally the recovery time is three weeks and I said I doubt that to be true if you use hyperbaric.
Speaker 2:So what do you think I did?
Speaker 3:So I postulated out that if someone did this, instead of being down for three weeks with the visible remnants of this, that you could fix it in a week. So I am two days out from this procedure.
Speaker 2:The hyperbolic chamber. Have you been?
Speaker 1:Oh yeah.
Speaker 2:Oh yeah, all the time, yeah, I broke my ribs and they took care of me over there.
Speaker 1:I went there seven, eight days in a row and tried to speed up my recovery.
Speaker 2:I had to travel to Europe.
Speaker 3:He's like I need these fixed. I'm like I got to do whatever I can to try and heal this. How'd you break your ribs and rib fractures are like four to six weeks to repair.
Speaker 2:It's kind of a crazy story. I got a little vertigo and I fell. I was actually in my gym stretching in the morning and I fell into a wooden sort of chair arm rail and crashed like, violently, threw my body into it and broke three ribs. I thought I was. It was the most pain I've ever had in my life, and so you went to hyperbaric.
Speaker 2:I was so yeah so I went and then I was like into it for four or five days. I'm like, oh my God, this is the most pain I've ever had. And friends of ours recommended going to the hyperbaric chamber and it was great. What a great setup you have there. It's amazing and it was great.
Speaker 3:What a great setup you have there. It's amazing. So bottom line, that's why it's this. But it is like the first day there was blood oozing down my legs. It looked horrific. And this is day two and, yes, it's noticeable, but it's about 80% better.
Speaker 1:So I think, about day seven, you will be able to tell how long do you go in the Iberberg Chamber for?
Speaker 3:I usually go in for 90 minutes because I'm going to stop my life and turn off my phone and get in. I got to get some serious concentration out of it well.
Speaker 1:Thank you, sam Sam Fox Restaurants. What's the website?
Speaker 2:boxconceptscom global ambassador fall 30 club all different, All different. Oh yeah, that's right. Yeah, we got it all.