- 5 months ago
Chris Brown, founder of World Famous, has turned food trucks into rolling broadcast studios. Outfitted with 4K cameras, Ring doorbells, and livestream setups, his fleet fuels a growing restaurant empire while keeping fans entertained with interactive broadcasts and the Championship Egg Roll Food Truck Tour.
Watch now to learn about building a food empire from egg rolls, turning food trucks into broadcast studios, and creating experiences fans compare to theme park rides.
Sponsored by: TOAST - All-In-1 Restaurant POS: https://bit.ly/3vpeVsc
Watch now to learn about building a food empire from egg rolls, turning food trucks into broadcast studios, and creating experiences fans compare to theme park rides.
Sponsored by: TOAST - All-In-1 Restaurant POS: https://bit.ly/3vpeVsc
Category
🗞
NewsTranscript
00:00I ended up taking about 80-90% of the customers that come to these food truck events and it was
00:05like 20-30 trucks. I became public enemy number one to all the food trucks. Okay y'all, you know
00:11how I get down in the kitchen. This is my test kitchen. We got it going on y'all. This is where
00:17all the magic happens, where all the creations get created. I got new egg rolls about to hit
00:22the street. So y'all stay tuned, it's coming.
00:30Welcome to Restaurant Influencers presented by Entrepreneur. I'm your host Sean Walchef.
00:36This is a Cali BBQ media production. In life, in the restaurant business, and in the new
00:42creator economy, we learn through lessons and stories. We started this show back in 2022 with
00:49a huge goal to interview the greatest storytellers on earth and to show restaurant owners a different
00:55way of looking at the business of restaurants. We're so grateful to Toast, our primary technology
01:01partner, for believing in us, for giving us the stage. We've interviewed people like Shaquille
01:05O'Neal, Emeril Lagasse, all of the greatest minds in the hospitality space. And today we
01:11have a very special guest. His name is Chris Brown. He is the CEO of World Famous Egg Rolls.
01:18Before I introduce Chris Brown, I'm going to play a hype video that his PR team sent me.
01:24I never do this. This is the first time I've ever done this on the show, but we're going to kick
01:28off the show. So if you're listening on the podcast, thank you for listening. Thank you for
01:32subscribing, but go to the YouTube page. So go to Entrepreneur's YouTube page so you can get the
01:37full experience of the hype video. This is World Famous Egg Rolls. Let's go. Okay, y'all, you know how I
01:46get down in the kitchen. This is my test kitchen. We got it going on, y'all. This is where all the magic
01:52happens, where all the creations get created. I got new egg rolls about to hit the street.
01:57So y'all stay tuned. It's coming. But let me take y'all to the broadcast studio, the future.
02:03This is where it's at. This is where all the magic happens. We do all kinds of editing.
02:07We got the TikTok studio going on over here, y'all. But back here, this is where it happens, y'all.
02:14This is where I go all over the world. World Famous. Marky Mark back here doing his things.
02:19So I got three trucks on the street. It's a Wednesday, y'all. So this is my broadcast studio.
02:27Welcome to my house. And this is the future. So we got trucks in Sarasota. We got trucks in
02:32Titusville. We got trucks that just opened up in Fort Pierce. It's early in the morning.
02:37We got Boynton Beach going on. We got Lauderdale Lakes, Hollywood, Miami Gardens. We got all the
02:42locations. Yo, what's up, Lauderdale? Yo. Oh, you live. Say hi. Go live in Boynton real quick.
02:50So now we going live in Boynton. Let them know we out here. We live. You see them right there?
02:55They waving. Yeah, they hear me. I hear them. This is how we roll, y'all. Sarasota. We got Titusville.
03:01We got Fort Pierce. We live. We broadcasting. We in all the restaurants. And that's how we communicate.
03:07My people see me. I see them. They can talk to me. They ring the doorbell, get my attention.
03:12And bam, they just talking to me straight up. Look, this guy tripping because he on the news.
03:17What's up, Hollywood? I learned how to clone myself. I put myself on all the trucks all
03:23throughout Florida. We in Jacksonville. We in Tampa. Lando. We in Homestead. Four restaurants,
03:30five food trucks. They go all over Florida. They go all over Georgia. And we just go live.
03:35And then, you know, interaction. That's what it is. We just live. And we just turn up everywhere
03:41we go. Egg roll life. Bam. You got to get it. You're right.
03:50Cool. There it is. That's how it goes down. My man, Chris Brown. Welcome to Restaurant Influencers.
03:59How are you doing? Thank you. Thank you. Thank you for having me. I'm doing great.
04:02So we, uh, we start, we built a media company on top of our restaurant and everyone said we were
04:09crazy. We didn't know what we were doing. Uh, we spent five years not making any money doing media,
04:14investing in storytelling, doing all kinds of crazy things like having a podcast. Uh, the more that I
04:20do this show, the closer I find people like you and me, where we're thinking differently about the
04:26business of restaurants. Can you share what business do you think you're in? Um, it's, well,
04:35it's, it's, it's, it's, it's everything, you know, it's, uh, it's, you know, when you, when you, when you,
04:42I put out such great food, um, award winning championship food. Um, I set the bar so high
04:49with my recipes and the uniqueness of my product. Um, and the name of my restaurant, world famous,
04:58you know, I set the bar super high, you know, the customer experience and the engagement,
05:02you know, I, I had to figure it out because it was so difficult. You know, the customer service was
05:08just, it didn't exist no more. You know, it was real hard to figure out. Um, no matter how great the
05:15food is, you get that bad service experience, you're not going back. I'm not going back. You
05:20know, even though that's the greatest food I ever had, you get that bad service, that's it. It's
05:26done. So, uh, you know, I kept seeing it and I, I follow it real big. Um, on all my food trucks that
05:33I print out, I, I also have my personal cell phone number on every ticket that comes out of all my
05:39trucks. And I do thousands of people per day. Um, I don't get many calls, but my staff,
05:45my team, they know that if something's wrong, boss man's going to know about it. And that's,
05:50that's how I could fix problems. So it's just, you know, it's just, yeah, I just, I take everything
05:57to heart. So the experience definitely got to be there. Um, the engagement got to be there. So,
06:02so I had to step back and actually I was going to, um, make big changes in two of my locations in
06:12Hollywood and, uh, Miami gardens because customer service was, you know, it was non-existent. So
06:21I told my CEO, my, I mean, my COO, uh, Valentina, I told my wife, told my team, my top-notch team
06:28that all my media people that, you know, I'm going to end up closing both stores, both locations.
06:33And what I was going to do, um, I was going to rehire, retrain, restaff, redo everything because
06:39I was just too fed up the way my customers were being treated and I couldn't control it. It was
06:44out of my control. Um, nowadays, you know, it's like non-existent. So, you know, I just created a
06:50way by, uh, going live broadcasting live, putting on a show, getting everyone involved. Now you're
06:58being streamed, you're being watched by thousands of people, you know, your customer service game
07:04just steps up. So it really helped me out. Now I'm doing a lot, you know, it's, it's a podcast
07:09also, but it's a live broadcast like Fox news, CNN, you know, same stuff. And, you know, it's just,
07:18it's just so engaging. Like I stepped into the future and it's so difficult because, you know,
07:23I'm mobile and I'm on food trucks. So for me, um, to, you know, the, the technology and all that,
07:31it's not, it's not here yet. And I had to, you know, like merge three different internets. I had
07:36to do so much stuff into it. And social media is such a huge part of, uh, of the, of success
07:45because without that, without marketing, that marketing just got to be monstrous nowadays in
07:51order for you to like really thrive. Chris, can you move back up a little bit? No. Yeah. Just
07:57so I can see your full frame. There we go. Better, better. Cool. All right. Um, bring me back to the
08:06beginning. So egg roll truck, Facebook, you have 182,000 followers on Facebook. You've had videos
08:13with hundreds of thousands, millions of views, Instagram, you have 148,000 followers, egg roll
08:20truck. Was that the first handle? When did you, when did you start social media? Um, was that the
08:26first food truck? Yeah, I think so. Um, world famous was the first social media when I had the
08:33brick and mortar. Um, I actually did it reverse. Most people jump into a truck, then jump into a
08:39restaurant. Yep. I did it the other way around. Um, I took a restaurant, you know, I never been in the
08:44restaurant business before, but I love cooking, love cooking. Um, my mom, uh, grew up, she owned a
08:50three sisters restaurant and she showed me the science behind cooking. See, a lot of people think
08:57that, you know, they got the recipe, they got everything and it's not true. It's what you put
09:02in it. It's the science behind what you cook and how you cook every ingredient, you know, it's mass
09:07importance and I thrive on, you know, championship food. Um, it's just, um, world famous started about
09:19nine, 10 years ago. I took a restaurant. I jumped into a little takeout restaurant. Um, I, I did it
09:26just so, you know, put snack bar food type burgers and wings and I love cooking. Um, but I only cooked
09:35at home. I didn't really cook for a restaurant. So once I started seeing what the customers were
09:40doing, cause I have a huge customer base because I was in printing and graphics, I was into all sorts
09:45of different stuff and sales. I was always an entrepreneur, a hustler, uh, doing everything
09:51that I can to make a dollar. But once I decided, Hey, you know, it's a little takeout restaurant
09:56opened up. Let me, let me jump some people in there, throw some cooks in there. You know,
09:59they were just taking me for a paycheck, taking me for a ride, you know, because I didn't really
10:03know the, the, what it took to run a restaurant. So, you know, it's like, you know, what can
10:10you tell me? You know, I've been doing this all my life type mentalities I've been faced
10:14with. Um, I did make a long story short. I had to get rid of everyone. Um, I ended up
10:19right before I closed, you know, wife looked at me and she's like, so, so what are we going
10:23to do now with the location? I told her, you know, why don't I'm going to jump in and I'm
10:28going to do what I do. And she was like, but you never ran a restaurant before. But I was
10:32like, you know, yeah. And jumping into the restaurant and starting to cook, you know,
10:37I found out that I have a superpower, like an X-Man. And I realized the greatness that,
10:45that, that I have a taste palette and I have, you know, a creative side of me. And I just
10:51went, I challenged myself, um, not knowing the industry. It was really difficult at first,
10:57but you know, I started trusting people and started listening to them and you know, how's
11:02this taste? How's that? You know, and just everyone, when you, when, when, when, when you're
11:07opening up your business and you step to people and you ask them how stuff are 90, more than
11:1390% of the people are going to tell you it's good, even if it ain't. So I had to learn that,
11:19you know, I can't, I can't trust what people say. I trust myself. Like the old movie Scarface,
11:25who do I trust? Uh, me, that's who. Well, anyways, um, I just became so creative and I was doing like
11:33oxtail, I was adding oxtail fat to my burger blend. I was doing the best chicken wings. I was
11:38doing so much stuff, but then I just looked at it and I said, you'll only drive so far for some wings
11:43or some burgers or some tacos or, you know, you'll only go. So I had to step outside the box and do
11:50something different. So I reached into my roots and I said, you know what, I'm going to do some
11:55unique egg rolls and, uh, came up with a concept, started dropping them. And I dropped the Philly
12:01cheese steak, the chicken Philly, and it was a major hit. And I do a yin yang sauce, a red and white sauce,
12:07a Thai chili, a ranch based sauce made from scratch. Everything that I do is made from scratch.
12:12And I dropped that with it. And it was just magical the way they just, you know, went together
12:17and everybody was striving about it. But I said, you know, I'm only going to go so far. I better
12:22get a food truck. And then that's when I jumped into the truck. And then that's when it was egg roll
12:27truck. You know, everybody was like, yo, where's the egg roll truck? Kind of like the ice cream truck.
12:32You know, people get excited when I come to town. Did you know that toast powers over 140,000
12:38restaurants across the United States, Canada, and UK? It's an incredible company. I'm on the
12:44Toast customer advisory board. They are proud sponsors of this show, restaurant influencers.
12:48We couldn't do it without their support. They power our barbecue restaurants in San Diego.
12:53If you have questions about toast, if you're thinking about bringing toast on to be your primary
12:59technology partner at your restaurants, please reach out to me. I'm happy to get a local toast
13:04representative to take care of you. You can reach me at Sean P. Welchef on Instagram. Once again,
13:10thank you to toast for believing in the power of technology, the power of storytelling, the power
13:15of hospitality. Back to the show. I did a whole bunch of events. I did food truck roundups,
13:22what I started with. First event I did when I got my food truck, it was all broke down food truck,
13:28put it together, bandaid it up. I went over to Arts Park in Hollywood. It was a Monday and
13:37we caught hell. It was so busy because everybody's excited about food trucks. I had this seven foot
13:44tall Dominican dude in my truck. In my truck, he had to slouch because he was so tall. We were just
13:51struggling and we were just trying to drop everything. It was a total disaster. I had all
13:57these egg rolls on the cutting board, everything cut wide open, trying to find which one's which
14:02because we have like maybe 10 flavors that are there. It was fun, but it was challenging.
14:10Then I started, I was so dominant at what I was doing. I started challenging myself. I went to
14:18competitions all over. I went and took the Italian, it was a bunch of Italian restaurants from Miami.
14:27It was in Magic City Casino. I said, you know what? I could enter this competition. I did an Italian
14:35sausage, peppers, Alfredo pasta. I used the best cheese, the best ingredients. I entered that contest
14:45and went at it. My background's marketing. My background's the print shop. That's what I do.
14:51Branding and the look was just out of this world. Then I had a food truck. I went in
14:57there and I smashed them. I took 85% of total votes. I took the trophy. The casino gave me a $2,000
15:06bonus. I mean, a prize. They threw me on stage, me and my whole team. It was just great. It was a
15:13great feeling. I started jumping in all kinds of food truck wars and battles all over the place.
15:21The lady challenged me. She was like, oh, so what are you going to do now? She was like, I got a
15:29croqueta palooza. It's an event down in Miami. It's a huge croquette where they have the croquettes,
15:36the pastries. She was like, I got a spot that opened up. I was like, I don't have a croqueta egg roll.
15:44She was like, well, she challenged me. I was like, you know what? Put me in there. She was like,
15:49so what are you going to do? I was like, I'm going to do a croquette roll. That's when the croquette
15:55roll came out. I even named it and I did the acriments. It was really cool. I did shirts and
16:01everything for it. It was a ham croquette. I went to the old school Cuban mommy's YouTube videos.
16:09They had this big old machine and they would cream the croquette and they were like creaming it and
16:16adding all the onions and stuff. It was real interesting. I did that croquette and I could
16:22have won outright with just the croquette by itself because it was that good. Then I took
16:29tavern ham. I took tavern ham and I took gouda and Swiss cheese and I wrapped this croquette with
16:38the tavern ham and gouda and Swiss and then I wrapped it in a crispy wonton. So when you took
16:45the greatest ham croquette back in the old school days and then you take the hams and the cheeses and
16:52then when it deep fries, them oils tend to stick to it. It did something so great to that egg roll.
17:00I won first place. Amazing. So now I'm not going into competitions to compete. I'm going into
17:07competitions to bring home the first place trophies, you know, bringing the trophy straight to the house.
17:13And I just got really good at what I do. Turn that off. So then I jumped into another restaurant
17:24in Boynton and jumped into another food truck. And when I was starting doing the circuits, you know,
17:31I had the burger egg roll. I had the barbecue egg roll. I had the gyro egg roll. And I just started
17:37coming up with creative concepts and I wouldn't release the egg roll until it's like perfect.
17:43It got to have the perfect ingredients and it got to be structured perfectly as well
17:49because we cut them open and we open face them and serve them in that direction.
17:54And, you know, so the crowds could see it like my, I did these food truck events and they'll bring so
18:00many people. And I ended up taking about 80, 90% of the customers that come to these food truck events.
18:06And it was like 20, 30 trucks. And I got, I don't know, I became public enemy. Number one,
18:13all the food trucks, like they were like really like just protesting against me to stay out of the
18:19events. I did traditions before down in, uh, down in, uh, North Florida. And when I did traditions,
18:27you know, it made me realize because I had all the trucks go behind my back. And there was this one
18:32guy that told me and he was like, listen, you know, they're all, and the guy told me, he said,
18:36you can't come back because if you come back, you know, I have so many trucks that won't
18:40come to my event. So I kind of understood. So I said, you know what, I'm going to do a championship
18:46egg roll food truck tour. And now I go all over Florida. I go to businesses, Walmarts, I go to Lowe's,
18:55I go to different locations and I bring out thousands of people and what's good. I go Friday,
19:02Saturday and Sunday and I go, you know, I'll drive up, up to about six hours North. Um,
19:07I go to Tallahassee, I go to Jacksonville, go to Tampa, go to Orlando. And I have four trucks that
19:13go out sometimes five and we go all over the place and we bring out thousands of just excited people.
19:23So, you know, sometimes my lines, they're an hour, two hours long. You know, when I went to Georgia
19:30for the first time, I just took a property in Valdosta. Um, it's a base commissary where I'm
19:37going to house three to four trucks. So now I'm branching myself out all to Georgia. I did
19:43Valdosta. I did a, you know, a couple location and it's funny because Georgia and Florida,
19:48they don't like each other. Like they want, like, like they really like the politics of it. It's
19:54just like, it's so difficult. Yeah. So I had to like get a base commissary. So I ended up taking
19:59this huge property that, you know, luckily it had a big warehouse on it. It's grandfathered in,
20:05my people could Airbnb over there because for me to take these trucks so far, you know, it's,
20:11it's, it's brutal on the trucks, you know, even though I got brand new trucks, freight liners,
20:15you know, they're good to go, but driving six hours there and six hours back. So housing trucks
20:21over there, just taking product across over there, you know, that's the key to like really branching
20:26out. Someone is at the point CUST. See, I even got ring doorbells at all, all my locations.
20:32Yeah. And people, they like, you have, you have ring on all your trucks on all my, like in the
20:39front, I got a chat with Chinaman doorbell. With ring, but it's a ring. Yeah. You actually,
20:44you ring the doorbell and they get my cell phone right away. So, you know, because me being in the
20:50broadcast studio, I can't see all nine locations. I can't see the five food trucks in the four.
20:55But you're actually using ring for your business. Yeah. I love it. Yeah. That's amazing. Yeah.
21:01Yeah. And they're actually, we just installed ring at our, at our barbecue restaurants.
21:06Oh, cool. Cool. Yeah. You know what you do? Put a, put a, put a, uh, I got a $10,000 giveaway too,
21:13that I'm giving away $10,000 because it's so cool what these people do in front of the ring camera. I had
21:18a one girl play a harmonica. I have some dudes come and rap in. I have some dudes coming and doing egg roll
21:24dances and it's really, it's really cool. So now I said, you know what? I got a chat with Chinaman,
21:29$10,000 giveaway, and I'm going to do like a NCAA bracket style giveaway. And we're going to choose
21:37two people for eight weeks. And then when all of them are up there, we're going to have it totally
21:42transparent and it's going to be a $10,000, second place, 2,500, third place, 1,500. But the amount
21:48of people that are going to show up just to do something crazy in front of the camera,
21:53it's, it's priceless. Yeah, I can't, that is, uh, I've, we, uh, I'm really excited to hear that
22:01you're using ring as your, tell me about the live streaming. When did you first start? You remember
22:06going live the first time? Was it on Facebook? Um, when I started live streaming, um, how that
22:13happened was, that was a story when I was going to get rid of everybody at two of my locations. Um,
22:18right before I went and gave everyone at the location, the news that I was going to, you know,
22:25close the store and I was about to close it for two, three months. It would have just probably
22:29just opened up at the beginning of this month because it was going to happen right around
22:33Christmas time. Um, but I put in this, uh, meeting out camera. I put in this, uh, AI driven
22:40recognized camera and it, it's a conference camera and it recognizes voices and it does
22:47all this cutoff stuff. And it has a 360 camera on top. It's $2,000. It's not cheap, but I put
22:53it out there so I could like monitor and guide the new staff when they come in. Cause I wanted
22:59to guide them and hear them talking to my customers, you know, all the time and really
23:05like coach them. But once I put that camera out there, I seen the unique qualities of what it
23:11does. And I was just like, wow, this is amazing what this camera does. So I ended up putting two
23:16cameras at each one of my restaurants. I ended up putting cameras on my trucks. I got, I got
23:22meeting out. I got, uh, bird dog cameras. I got so much technology on my trucks as well,
23:29where I could actually virtually put myself on any truck at any location and go live and just,
23:36I could take orders off my truck. I could jump on the big screens and I talked to the crowds on the
23:42mics and, you know, we just, we, we, we just broadcast and go streaming and go live. Um, we just
23:49started about two, three weeks ago because I, it was so much that needed to get put into place,
23:55you know, Oh, I know the infrastructure. Yeah. It starts with a crazy, it starts with an idea
24:00and that idea turns into like, Oh my gosh, I can tell, I can be in multiple places at one time.
24:07Yeah. It just keeps, it keeps going. So now, you know, and that was my dream to like, really,
24:12cause I put on a show every location I go to, like I get out with the crowd and I intermingle with
24:18them and it's, it's, it's magical. Um, I have a huge fan base and they just, they just love me.
24:24I'm like Santa Claus and the Easter bunny everywhere I go. And it's, it's like, you know,
24:28they love me. I love them, you know, and then when hurricanes come around, I do a big
24:32hurricane give back tour. It's not a giveaway. It's a give back tour because every time I go to
24:37these locations, man, uh, the parking lots are filled. Like I show up and they're just so excited.
24:44And it's, it's, it's such a great experience to see people take, try my food for the first time.
24:51Um, and just to come back over and over and over again, you know, it's really quite something.
24:59If you're ever down in this area, you definitely got to stop there. I'm 100% coming. I wish I knew
25:04about you when I was over in Fort Lauderdale for cater source. I was out there speaking, um,
25:09earlier this month and filming some content in Fort Lauderdale, Miami, but next time I come to Florida,
25:14I'm definitely coming to see you. Oh yeah. You would have tripped out. You would have been like,
25:18yeah, you would have been like, wow. Cause I got these joysticks that, that control. I got bird dog
25:24joysticks in all my locations and I got 4k cameras that just like do Matt. It's, it's amazing what
25:30they do. That's awesome. Yeah. And just setting it up. It's crazy. Tell me, well, give me what's one
25:37of the biggest challenges, um, that you've faced going from a food truck to a recognizable world famous
25:44food brand. Um, keeping the quality, you know, once you start getting so big, you start losing grip.
25:53And I got into an accident. I was taking care of my mom in Georgia and I rolled over a vehicle and I
25:58was, I was out of it for a while and it was pretty bad. And I just let it go. And I realized that I
26:03needed to get everything etched in stone because, you know, me, I went down for a little while and
26:09just, I've seen the quality and everything just deteriorate so fast. If you don't have that right
26:15team, like I got teams now that do the trucks. I got teams that clean. I got teams that cook. I got
26:21teams that roll and it's, you know, teams that market. My marketing team is amazing. Um,
26:30you, if you don't have the teams in place, it's so difficult to grow and grow, right? There's so
26:36many people that, you know, they used to be good. And that's my biggest fear. They used to be good
26:43until, and there's so many stories you hear that. And it's true. You know, there's so many different
26:48restaurants, you know, they, the back in the days, they used to be good until they just started getting
26:52big and all these people just get greedy and they just want to cut your quality and just profit and
26:57just don't care about what you built up. And I mean, I, I, you know, I lived this, you know,
27:02and it's, it's the amount of work restaurant owners and what we got to put in the amount of
27:07bleeding, the amount of stress, the amount of everything involved in it. It's just, it's,
27:11it's massive in order to get up there. And, you know, you just got to keep it consistent
27:16because without consistency, like I do all my rolling in my commissary, you know, and everything
27:22goes out to my restaurants. When I first started, I tried to cook in different locations and do it,
27:28but that didn't hold up because, you know, it just doesn't stay consistent. And I'm like Chef Ramsey
27:36on steroids in my commissary. And what I do, I just want everything to come out perfect and
27:42they're doing a great job, you know, now I got all the right machinery. I got all the combi ovens and I
27:47got everything just, you know, just like to a science. So it's, you know, it makes things a lot
27:51easier, but the challenges getting to where I want to be at was like, wow, it was, it was, it was
27:58crazy. And then the, and then when the pandemic hit, you know, thank God, you know, us in Florida,
28:05we were okay because, you know, we stayed open and it was really actually busy, but then people were
28:11learning to just quit on you and just stay home and just get free money. And I had people walking
28:17off on twos and threes. My manager looked over at me and said, I can't take it. They don't respect
28:22me no more. Like, I just, I don't have no respect. And it was, it was to a point to where it was just
28:28like so stressful, but it only makes us stronger, you know? And it, now it's like, I'm bulletproof,
28:37like anything. It's just bring it, you know?
28:41We, uh, we have a mantra at our company, be the show, not the commercial.
28:47What does it mean for you to be the show?
28:50Be the show? Oh man, that means everything. Showtime. Yeah. Put on that camera. Show me
28:57that camera. And that's nothing but the truth. You know, you got to put on something, you know,
29:02and it's the experience. It's the experience on top of it. People come at me and they've been hearing
29:08about me for so long. They get so excited. Um, when they come up, you know, I, I just got to make
29:16sure that their experience is there, you know, and it really is like, it's the championship egg roll
29:21full, full trucks tour is like, it's, it's like the Harry Potter ride at Disney world.
29:30It's like, you know, people are so excited. They've been waiting an hour and a half. Give me
29:34a couple of minutes. Um, I just dropped a new jerk chicken, mac and cheese egg roll and a buffalo
29:40chicken, mac and cheese egg roll. And I just did a, uh, cookie butter cheesecake. I got a bakery
29:46too. I do all my bacon from scratch. This cookie butter cheesecake is magical, bro. I love it. Um,
29:54I'm so grateful, Chris, that I got to meet you before I let you go. I need to know a little
30:00bit about your own personal tech stack. So how does, how does Chris play the game within the game?
30:05Are you Android or iPhone? iPhone, iPhone, which version? iPhone 16 pro max. How do you, how,
30:14when do you decide to upgrade every time it comes out? It drops new? Oh yeah. Yeah. I got to have it.
30:19Do you like phone calls or text messages? Um, phone calls, old school phone calls. Do you leave
30:27voice emails? Never, never. Uh, how many emails do you get a day? Um, a few hundred, few hundred. How
30:38many do you enjoy reading? Uh, I have, I think, uh, about 140,000 unread mails on my, but it kills,
30:47it kills my brother. He's like, how do you do that? My texts is too, but you know, you leave texts
30:55unread. Oh, it's so many of them. It's like, it's, and it really kills my brother to see my phone
31:01with that. What's the first app that you check in the morning? First app I checked. Um,
31:09I guess Facebook, Facebook. What, uh, what's your favorite podcast or YouTube channel?
31:21Um, my own, I just, um, I, yeah, I'm, I'm, I'm really a working guy. Like I work all the time.
31:29I don't have time to like be on the phone and all the time. Do you, does you, do you or your team
31:35schedule your content or are you always posting live? I got a great team, ACC unlimited. Yeah.
31:40He grew with me. Yeah. He came. It was funny because you know, this guy came to me with a,
31:44with a, with a cell phone and a broke laptop and arts park. And he stepped to me and he's seen
31:49potential and he's like, Hey man, can I like do marketing? And this guy blew up. He's doing
31:55amazing things for me. That's awesome. Uh, do you use a Google maps or Apple maps?
32:00Apple maps. How do you listen to music? Um, through speakers, through speakers. How do you
32:09stream it? Uh, Spotify speakers is good. Um, Chris, I, I am so grateful. Like I said, I can't wait
32:26when people look back. I mean, one of the things I love about doing the show is that, um, it's
32:30evergreen content. So we'll be able to look back and realize that we recorded this, you know,
32:35in April of 2025, you showed me the new studio. If we, if we go fast forward into the future,
32:41three to five years, what is it going to look like? What's the egg roll empire going to look like?
32:47Well, when I, when I first named it, I called it world famous, you know, and it's funny because
32:52this, this, you know, this one lady, she, uh, she looked over at me and she was like, well,
32:58famous. I never heard of it, you know, and it's just, it's so like, it's, it's going to be just
33:06fleets everywhere. I mean, just, yeah, food trucks just going off everywhere I go. I wanted to like
33:13show you the screen set up real quick, just so you can see why this light ain't on.
33:18Look at that food truck, brother. There it is. Boom. Magical food truck. And these,
33:26and these are actually the screens here that the customers walk up and this is what they see.
33:33And I'd be able to interact with them through the podcast right in the middle of the screen.
33:38I also got a screen there inside my truck. So if I want to take orders, I put a screen outside so I
33:45could actually jump on the cash register and talk to people. And then I got a huge television that
33:51just plays my videos as people walk up. So they start getting the height. I love it. I love it.
33:58Well, uh, egg roll world, famous egg rolls, Chris Brown. Thank you, my friend. I appreciate it.
34:05If you guys want to get in touch with me at Sean P. Welchef on Instagram is probably the fastest,
34:10but I'm available on LinkedIn. Uh, you can check out our restaurant technology sub stack.
34:15So if you're into restaurant tech, uh, check out our sub stack, uh, Chris, what's the best place
34:20for people to keep in touch with you outside of truck, egg roll truck, egg roll truck. If y'all
34:25ever in Miami area, you know, by the hard rock stadium, make sure you look me up, go into any
34:31location, ring a doorbell. You're going to get me on my cell phone immediately. Just ring that ring
34:36doorbell right in the front. Y'all amazing. Chris Brown, as always, guys, stay curious,
34:41get involved and don't be afraid to ask for help. We'll catch you guys next episode.
34:47Thank you for watching. Thank you for listening. If you've made it this long,
34:51you are part of the community. You're part of the tribe. We can't do this alone. We started,
34:55no one was listening. Now we have a community of digital hospitality leaders all over the globe.
35:01Please check out our new series called restaurant technology sub stack.
35:05It's a sub stack newsletter. It's free. It's some of our deep work on the best technology
35:09for restaurants. Also go to YouTube and subscribe to Cali barbecue media, Cali barbecue media on
35:15YouTube. We've been putting out a lot of new original content. Hopefully you guys like that
35:20content. If you want to work with us, go to eat the show.media. We show up all over the United
35:25States, some international countries. We would love to work with you and your growing brand on digital
35:30storytelling. You can reach out to me anytime at Sean P. Welchef on Instagram. I'm weirdly available.
35:36Stay curious, get involved, and don't be afraid to ask for help. We'll catch you next episode.
Comments