00:00Old Lady Gang, it's really a gang. It's these three old ladies. It's Candy's mom and her two
00:13sisters and there's some feisty old ladies but the idea came from just us having Sunday dinner.
00:19Running this restaurant as a family I feel is great. Like we truly care what happens to our
00:28restaurant. You know from the time you're greeted at the door you know some of the
00:32hostesses are family. Some are actual family members working in that kitchen.
00:38So if things aren't right they take it personally and they're on it.
00:43I'm from the Bronx so I didn't really have the southern home-cooked meal. You know
00:49my mom always doing her thing but you know you come to the south it's like Sunday
00:52dinner they throw down. Then it was like oh people see this food why don't
00:58we offer it to you know to the public. Well when Todd you know said that we
01:03should just go ahead and do our own restaurant I was all for work. I'm gonna
01:08be honest I jumped into this I didn't know nothing about the restaurant and I
01:13learned but I put in the time I put in the energy. The big thing is everybody
01:17always sees the end plan I mean you know the end situation end result and they
01:22like how are you doing it. I'm like dude I was in there grinding. I was in there going hard.
01:27But you know our work pays off so it's doing good right now.
01:31And then when we first started out I had a chef his name is Chef Jay. He deep
01:38fried deviled eggs. I don't know about that dude. I don't really eat deviled eggs
01:43anyway so I was like you gonna fry them too. He fried these deviled eggs he put the
01:48little you know whatever the little mix in and then he put some candy bacon and
01:52did something else and it was killer. Everybody was like yo that's it. My
01:56personal favorite right now are our fried green tomatoes. Oh mine too. I love it.
02:01Yes. Fried chicken mac and cheese collard greens is killer. Our fried chicken is like no
02:08other. It's the truth. Then I gotta wash it down with a Todd's margarita. You know I gotta hit the
02:12margarita. I like it. I like that. It's a great tequila and then we do put
02:16Grand Marnier in it. It's a top-shelf margarita and it's really good. I love the
02:20fact that when people come to Atlanta they come to support us. They come to be
02:25like oh I came by Old Lady Gang. I am so thankful for these people. There's so
02:32many restaurants in this town and they chose our restaurant to come and sit down
02:37and spend their time with us. I really want them to know that we appreciate it.
02:43There's businesses like KFC. They last forever. Why can't a black business last forever? Why can't I look
02:53up and these three old ladies be on a box of chicken and it's 20 years from now
02:57when I've passed on? And that's the problem and that I have. We have to be more
03:01diligent, more on top of our business, learn the new trends that's coming out so
03:06we can stay on top so we can leave something behind as well. We can leave a
03:10legacy. It could be Old Lady Gang chicken, Super Bowl Sunday or whatever. So that's
03:14my goal. My goal is for us to leave a legacy and just show people that, yo, black
03:19people can do it too. People can do it too. We can.
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