In this informal episode of the Marketing in Your Car podcast, host Russell Brunson, accompanied by Brandon (and briefly mentioning Randy), records a spontaneous on‑the‑road segment while traveling in Australia. The duo attempts to enter a sushi restaurant, Sushiago, just two minutes before opening. Despite being only slightly early, the staff refuses entry and pushes them out, prompting Russell to critique the lack of entrepreneurial mindset among the employees and argue that staff should be trained to act like entrepreneurs, proactively serving customers. After being allowed in, Russell pauses the recording to eat, later returning to review the sushi—highlighting a blow‑torched salmon piece and overall decent quality. He also observes Australian cultural differences, noting the absence of tipping and its negative effect on service, exemplified by a minimal water cup. The episode ends with casual banter about losing a party member, a brief mention of Randy, and a promise to share more travel updates. The content blends anecdotal travel narrative, business lessons on staff empowerment, and cultural observations.
Chapters
Hey everyone, this is Russell Brunson and welcome to a beautiful rainy Australian Marketing in Your Car. Welcome to the Marketing in Your Car podcast where you can increase your traffic, conversions, and sales in just 10 minutes a day. And now here's your host, Russell Brunson. Alright guys, so I'm not actually in a car right now, I'm walking, but this is my mode of transportation the next 3 days, so we are considering this the car. I'm here with Brandon and we are in Australia filming some really cool stuff and we just wanted some sushi. So we walked by this sushi place, looks amazing. It's called Sushiago. Anyway, we just walked by and it's lunchtime. We just flew here from New Zealand so we haven't eaten yet today. We're starving. So we walk by and the sign says opens at 11:30 AM and so it's like 11:25. So we're like, okay, so let's walk up the block a little bit. So we walk up the block. And then we turn back around because we come down, so it's 11:28 when we get back, so we're 2 minutes technically early. So we open the door, we walk into the fine establishment. There's a bunch of actual Chinese people rolling sushi, which you know means it's gonna be good. It's not like in Boise where you get the white dudes rolling sushi or the Mexican guys rolling sushi. This is legit sushi people making sushi. And I can see the ocean from here, so you know it's not like flown in from across the world. This is gonna be like the good stuff. 2 minutes early, we walk in and the lady stops us at the door and says, "We're not open yet." We're like, "Yeah, well, it opens in 2 minutes." She said, "Yes." And she looks at her watch and says, "You're right." So I said, "Okay, cool, we'll stand here for 2 minutes." And she's like, "No, you need to leave." And so she just pushed us out the door to— oh, so she pushed us out the door. Anyway, she just walked back out and now she's allowing us in. Is that insane? And so my question for her and for you is, where are the freaking entrepreneurs? The entrepreneur in the business would have been out here 5 minutes early, probably an hour early, hustling up business, running around, handing handing out flyers, talking about how his sushi is actually legit sushi and not like, you know, crap sushi. He would have been out here selling. But the employee just pushed us out the door 2 minutes early because they were not ready yet to service us, which is just insane to me. So for all you guys, this is a lesson. You need to become better entrepreneurs and train your staff to be entrepreneurs because I guarantee the entrepreneur would not have pushed us out 2 minutes early because they didn't want to work yet. Anyway. Well, they opened the door and now we're gonna go in and have some legit sushi. Actually, I'm gonna pause this podcast. I've never done this before. I'm gonna pause it. We're gonna come eat and then I'm gonna follow up to let you know if it was worth it. 'Cause I'm sure you guys are curious now. So I'm gonna pause it and we will meet back after lunch. Alright, so we just got out of Sushi Agios and I don't know, what'd you think, Brandon? That was pretty, eh, actually it was par. It was par. Sushi belt that goes around and dudes are cutting sushi. For the most part, it was alright. This one part, they had these— I think it was salmon and then a dude brought out this big old blowtorch and started blowtorching all the salmon, which was really sweet, and then put it on the stuff and it had this really good smoky flavor. It was pretty good. What's interesting, this is another interesting cultural thing, is here in Australia, they don't tip and so because of that, the service sucks. The lady brought us out of water and the water cup was like the size of one sushi roll. And usually when I eat sushi, I get really thirsty. I'm usually down like 6 or 7 large glasses of water. But she gave me a little cup, like literally it's probably like a shot glass, like a little bit bigger than a shot glass of water. And I had to keep asking her to fill back up. So I'm going to go find some water because I'm kind of dehydrated. But anyway, that's been our Australia trip so far. And I'm sure we'll send you guys more, but just wanted to kind of give you guys a glimpse of what we are doing. Is that Randy? Oh, it looks like him. Weird. Anyway, we lost one of our people in our party, so we're trying to find him here in the streets of Australia with no internet access or anything. So I appreciate you guys. Have an amazing day, and I will message you guys again soon. Thanks, everybody.
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