He Made $6K in 3 Hours Selling Lemonade
Don turned a farmers market lemonade stand into a $250k annual business. Fresh-squeezed lemonade costs $1.25 per cup, sells for $7. He made $6k in three hours at an eclipse pop-up, now rents the cart for $500 per event and does catering gigs up to $2.9k.
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In 3 hours we did almost like $6,000.
$6,000 in lemonade in 3 hours.
Lemonade.
Have you seen that YouTube video of the guy that makes like $7,000 a day selling lemonade?
Yeah, yeah. I see how he does it too, you know.
And all the commenters are like, "There's no way." And you're like, "No, no, there is." There is. You tried it and you made $12,000 in profit.
Yeah, yeah. For that one time.
And you'd never done it. You had no experience.
No, no. We just watched a lot of videos.
It's crazy 'cause like a lemonade stand is what kids start to make $20 in the summer.
It is.
And so people overlook it.
Like, I'm too good for that.
I'm like, listen, I will be middle-aged lemonade stand entrepreneur all day long. Oh yeah. Because also at the same time, like my kids are involved in it. It's a great weekend gig, but then, you know, it's like we've kind of turned it more into this is all we do.
Yeah. What are your startup costs in this business?
It wasn't much. You could technically do this with a muddler and a knife and a cutting board. A lot of corporate events, especially a lot of family events too. They just come in, it's 2, 3 hours. It'll be anywhere from minimum of like about $1,000 to $3,000 usually.
Wow.
I've had a lot of people just use it for cocktail hour. You know, for weddings. We'll do that for $500.
Yeah.
Just straight up rental for 4 hours. I drop it off, so.
What advice would you give people wanting to start this business in their market?
Oh, just do it. Stop overthinking it.
Yeah.
Oh, should I do this? Should I do an LLC? It's like, no, you know, get a table, get a tent.
Yeah.
And then just post up. Last year we hit about 250.
$250,000?
Yes.
At farmers markets?
Yes.
Selling lemonade?
Selling lemonade.
That's crazy.
Yeah.
And your margins have to be stupid.
Yes, yeah. How big do you think you could, get this business? I think we can get it to half a million.
Wow.
Like in a year or two.
Hey. Hey.
Don?
Yes.
Chris.
Good to meet you. Absolutely. Well, I want to learn about your lemonade business.
Oh, I'd love to tell you more about it.
Okay. How about we sit out here?
Let's do it.
Well, Don, why don't you tell me about your business?
Well, I know that you reached out about the lemonade cart, lemonade stand, but we actually, that's just an addition to our current lemonade stand business right now. So we actually started 3 years ago doing farmers markets.
Okay, lemonade?
Yeah, fresh squeezed lemonade, sugar, water, lemon.
Okay.
Yeah, that's it. And then I'm doing it with my kids. I used to have a catering business a long time ago and then I left that. And it all really just started from the day I made my kids a fresh squeezed lemonade and they just went nuts.
So it's literally water, cane sugar, lemons.
Yeah, so ours is like we do, we wedge the lemon and then we smash it all the way in there so you get all the oils and everything. And then we put it in a 32-ounce cup.
Okay.
And then we use simple syrup.
Oh.
Yeah, so it's like a 1-to-1 ratio.
Oh, so it just, so there was no graininess. You don't have to dissolve the sugar.
You know how sweet tea is? Yeah. It's not really sweet tea if it's like sugar.
Yeah.
And so yeah, we put the simple syrup in there, you know, pump it, shake it with like filtered water.
Okay.
And then that's it. And then we do add some flavors to it too for anybody that wants like strawberry or mango. But we started that up at Frisco Fresh Market, said 3 years ago, and it kind of, it really just grew.
Really?
Yeah, it was more than, it was supposed to be just a side thing, you know, 'cause my wife and I had our own business, you know what I'm saying? And then we, decided to leave it because of this. And then now we're at the Dallas Farmers Market and we're at Frisco Fresh Market. And then we do caterings. And then we added the, our cart.
Yeah.
Yeah. Because, and then we're expanding that so that we can do weddings and also just people who want to just rent it out because it's such a, such a big hit.
Yeah.
So you rent out your cart?
Yeah. Okay.
To entrepreneurs or to people that have an event?
The people that have an event.
Okay.
Yeah. And so we rent it out. And now I've had people already like bartending companies and just other like corporate events, like want to reach out and, and rent it.
Yeah.
And for their event just to kind of fit like we're doing like our Lowrider Show, you know, so any kind of like, yeah, so any kind of those classic car events, it's easier to kind of get in there with that than with just like a tent.
What did you do at your first market in sales and profits?
Oh, profits. Well, we didn't even really count profit like on the first year, you know? Yeah. I guess for our first year we probably did maybe like $25,000, $30,000.
Wow.
Right. But kind of fast forward to now with two markets, like last year we hit about $250,000.
$250,000?
Yes.
At farmers markets?
Yes.
Selling lemonade?
Selling lemonade.
That's crazy.
Yeah.
And your margins have to be stupid.
Yes. Yeah, they're good now. Obviously, like, you know, with overhead, like with, you know, warehouse and everything is, at that level right there, we can't just do it from home like we used to.
So what do you sell just a plain Jane 32-ounce lemonade for?
$7.
And what's your cost on that?
$1.25.
Wow, including packaging?
Yeah, it's including packaging.
Holy crap.
So we have 32-ounce cup and ice. Ice is actually probably one of our biggest costs because we use Emergency Ice.
Oh yeah.
So they come out and deliver that. So it's really about a dollar a pound that we, we pay for that. And so then it was costing us, yeah, pretty much.
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How many lemons go into one lemonade?
One.
One lemon? Yeah, one lemon. And that costs 20 cents?
Yeah, yeah, depending on the season, you know, depending on like what's going on in the world. But limes also, and we also do limes and limeades. And so we do a build-out out at the Frisco Fresh Market. So we have kind of like a semi-permanent booth over there that we created. And then, yeah, it's just really seasonal 'cause it closes for 2 months. And then we also have rain and everything. So technically we really hit that number last year based on like 8 months of— Holy cow.
Quarter million dollars in sales in 8 months selling lemonade, most of that profit.
Yeah, yeah. So it's kind of, I know it kind of, you know, because—
And this was just supposed to be a little project, help your kids.
This was right, you know, 'cause we homeschool our kids too, you know? And so it was, it's a great way. And you know, our kids are 10, 12, 17.
That's almost like my kids' age.
Yeah. So then we let them do it and obviously they can work at 10 years old.
Yeah.
You know, because of it being a family business.
Yeah.
And it looks really wholesome. You know, it's nice. And, you know, then my wife's a graphic designer, so she's the one that did all the packaging and the design and all that. And then in Dallas, we have a horse trailer.
Okay.
That we converted into a bar.
Oh, wow.
Yeah.
That's cool. So that's the one we bring out there. So it's just kind of—
How do you manage multiple markets on the same day?
My two oldest daughters, they work, one of them. And then I have a couple that does the, the Dallas Farmers Market. And then after that, I do anything like any other pop-ups or caterings, but catering is happening during the week. So that's really kind of like our focus right now. Yeah. And our big corporate caterings, especially like homeowners associations, school events. Those are great.
Yeah. What does an average market look like for you with regards to revenue, number of cups sold, and profit?
Revenue for For Frisco, it used to be higher, but right now we're averaging about like $1,200 to $1,500 a day.
How many hours is that?
That's from 8:00 AM to 4:00 PM.
Okay.
And then Dallas, it's gonna be like right around $2,500 a day.
That's crazy.
Yeah. So we can do a $25,000 weekend in Dallas.
$25,000?
No, no, $5,000.
Oh geez.
Yeah. Two days? Mm-hmm.
Just in Dallas?
Yep. Just in Dallas.
What is your booth fee there?
$300.
A day?
No.
For total.
Wow.
Mm-hmm. That's crazy.
With electricity.
Yeah.
Yeah. So I come in, I set up the, I drop off the trailer on a Friday night and then the couple comes in, sets it up, works it, and then I restock it again Sunday.
Was there no one else doing Lemonade at Frisco, Dallas?
No, no. That was a surprising thing. I mean, there's a lot of people doing Lemonades at festivals.
Mm-hmm.
Like it's saturated., you know, in Texas, and especially with other concession, like food trucks and everything, but nobody really tried. And so we got in.
Oh man.
Do you have protection from the markets from direct competitors?
No, no, not really. There's an iced tea vendor at Dallas and then they do lemonade as well.
Okay.
But not the same way we do.
Yeah.
Not with the fresh squeezed.
Okay.
Right in front of you, made to order. I mean, that's always the thing with everybody. They'll look at it. It's like, is it really fresh squeezed? And I just, Take a lemon, it's like, watch this. And then it goes into a wedger, then it goes into a smasher, then we put the sugar in there and then just shake it up.
How'd you come up with the recipe?
We found it on YouTube.
Just online?
Just like, yeah, online, just like everything else.
Have you seen that YouTube video of the guy that makes like $7,000 a day selling lemonade?
Yeah, yeah, I see how he does it too.
And all the commenters are like, there's no way.
And you're like, no, there is. There is, it's that, just like our style and the way we do it. That's how we like to do it. Like, he does it differently, you know, then obviously like my experience with like beverage catering, you know, with, you know, before kind of like I brought a lot of that, you know, into it to make it a lot easier and made up, made my learning curve a little bit less because the only difference is I'm serving lemonade.
Yeah. Where do you get your syrup and your lemons from?
I get it locally from Restaurant Depot.
Okay.
And also from Benny Keith if I need to do a big, big order.
Okay.
And so all I order really is,, you know, 140-count lemons and then 50-pound bags of sugar.
Yeah.
And then at our warehouse we process it, we wash all the lemons at the warehouse and then we just make 1-to-1 simple syrup in the, you know, we make probably like 60, 70 gallons of a simple syrup at a time.
Oh, so you make your own?
Mm-hmm.
Oh, so you just buy 50-pound bags of sugar?
Yep.
Okay. 1-to-1.
Yeah. 1-to-1. So—
By weight or volume?
By volume.
Okay.
So I just like, it takes, —those.
Cup of water, cup of sugar.
Actually buckets.
Yeah.
So we take, yeah, the bucket. So here, this much, this much.
Yeah.
Then we put it into one bigger bucket and then stir it up.
Now, do you charge extra for strawberry or for like, do you add fresh fruit or anything?
No, not fresh fruit.
That just adds complexity, right?
It does add complexity. Also shelf stable, you know, like we don't really want to mess with that too much. And if somebody really just wants fresh lemonade, then that's what they get, you know?
Yeah.
It's like the purees that we have. Yeah, obviously it has like the dyes and everything like that, but We say, look, that's your choice to add that on there.
Yeah.
But if you want just fresh squeezed lemonade, this is it right here.
So in a 32-ounce cup, you got 1 lemon. How much of your sugar, like how many ounces is that?
3 ounces. Damn, 3 ounces.
3 ounces of the sugar.
Simple syrup.
Simple syrup. And then how much ice in that cup?
About 1 pound of ice fits in a 32-ounce cup.
A pound of ice.
Yeah.
Okay.
Roughly, give or take. How many ounces of water are left over after that?
At around 15 ounces. Almost like a water bottle. Okay.
Yeah. So it's like almost 50% ice, 50% drink.
Right, right.
Yeah. And so on hot days, you know, people always tell us like, don't put that much ice. I go, listen, it's gonna melt.
Yeah.
And it's just gonna go right into it and then you'll have a cold drink.
Yeah, yeah.
So no.
What's the feedback you get?
Awesome.
They love it?
They love it. A lot of times, just like same thing to my kids.
Yeah.
Best lemonade I ever had.
Yeah.
You know, and it still drives me kind of, it just really, like it makes me like really just surprises me because I feel like— It's simple. It's so simple.
Well, the best food is, I feel like, you know?
Right, right.
Like the best pizza is flour and yeast and water and a little bit of salt.
Yeah.
You know, the best pizza sauce is crushed tomatoes.
Yes, yeah.
That's like no salt, no olive oil.
That's it, you know? And then we always make fun of like people that are making like, like that talk about Country Time being like lemonade. It's like, you know, if you actually look at the back of what Country Time is—
There's like 18 ingredients.
Right, and then there's nothing in there that's fresh. Yeah. You know, and so, and then with that, There's some people at markets that market it as fresh lemonade or fresh— They're selling Country Time? Yeah, they're selling Country Time. You know, they get water out of a hose somewhere and then the only fresh thing about it is the lemons that they have floating on top of it. And so listen, people aren't stupid. You know, so they'll taste ours, they taste theirs, and then, you know, theirs is gimmicky and if there was anybody else, but—
Yeah.
So that's why we really don't care about, you know, we don't really worry about competition. We know we kind of just stay in our own lane. Like, hey, this is who we are. And even if there's other fresh-squeezed lemonade vendors, then we kind of just still try to—
Just do what you can do.
Yeah, do what we can do, right?
I mean, I went to a market and they were selling fresh lemonade and I saw them when they were packing up and it was just gallons of Milo's lemonade from Walmart.
Yep, yep.
But they were selling it for $7.
Yes, yeah, that's the part right there that's like, no, we go in to, we just did a festival this past weekend. I just bring bins of lemons.
Mm-hmm.
And then like, you know, then I have my simple syrup.
Yeah.
And then ice. Then I just gotta make sure I have a lot of ice.
Yeah. How much is the crusher, the lemon crusher?
So the wedger, it's a Sunkist Wedger. Those run around like $350.
Okay.
And then there's two types of smashers. Like they have a pneumatic smasher.
Oh.
Where you push a button and it just does this like—
That's cool.
That brings a lot of people in.
Yeah.
So we have that. And we also have like handheld smashers that we just get from Amazon.
Okay.
Yeah. And then those are about $120.
Okay.
And, but does the same thing. And then but just doesn't have the same kind of effect.
Right.
You know, because like you can hear it like in our markets, you can hear it's us. Like when you walk in, you hear the—
Sounds like money.
Yeah, that's us right there. Every single time.
What are your startup costs in this business?
It wasn't much, you know, other than the equipment, you know, probably about like $1,500. You know, we spent a lot more on R&D, you know, like buying, you know, like, hey, what decor works?
Yeah.
Everything works. And my wife's very like big on, you know, decor.
Yeah.
And just the look, aesthetic and everything. So we spent a lot on that. But as far as just from an operational standpoint, it didn't take much.
Yeah.
And then that was just to make it easy. You could technically do this with a muddler and a knife and a cutting board. But if you have volume, then—
Muddler is in one of those.
Yeah, just one of those that you can do by hand.
Yeah.
But if you're doing the kind of volume that we're doing, you know, we'll have, you'll have, arthritis after, after a few weeks.
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What was the best market you ever did?
We did— it wasn't even a market. It was like a pop-up.
Okay.
We did the, we did the eclipse.
Oh yeah.
Yeah.
Like a couple years ago.
Right, right. And so we just posted up on a, it was a weekday, you know?
But where were you? Where did you—
We were in the city for the city of Irving.
Okay.
They have like a plaza out there for special events.
Okay.
And literally we just went through and like in 3 hours we did almost like $6,000. $6,000 in lemonade.
In 3 hours.
Lemonade.
And that's like $5,000 profit.
Yeah. Yeah. So, and then that was—
Why can't we have an eclipse every day?
Oh my gosh. I know, I know. But right now it's like, look, April's been horrible as far as like weather.
Yeah.
You know, but now like last week it was good. So now we're looking forward to all of these. So our markets are set. Now we're just trying to get more festivals, more, and just more catering.
Yeah.
And catering is really where it's, What are the unit economics of catering like? Like what's an average catering order?
I'll just give you an example. I had one for $2,900 and all I did was 300 and they're pre-batched or like pre-made because that's what they wanted. So we made pre-made lemonades at $5 a cup. So by the time you include travel, like we call 'em squeezeologists. So those are our servers.
Yeah.
Travel, service fee, bar rental or everything that came out to like $2,900 for a 4-hour event.
Cheers.
That's what we're trying to get a hold of. Yeah, I'm sure. You know, because a lot of these corporate events, and especially a lot of family events too, they just come in, it's 2, 3 hours, and then it'll be anywhere from minimum of like about $1,000 to $3,000 usually per catering.
Wow. How do you find customers like that?
Right now I'm working on just SEO.
Okay.
Like that's where it's really getting. Pushing it at our market saying that we're catering. We had a lot of graduation. We really pushed graduation this year.
Yeah.
You know, so a lot of graduation events and that worked out really well.
What do you use Facebook Marketplace for?
For our, we use it for the, I'm pushing our rentals.
Yeah.
Yeah, because I'm trying to get them, get people to, and then also then throw in Lemonade with it.
Yeah.
And it's like, if they're gonna get the cart, Said, listen, why don't you just get the lemonade with it as well? So we've already kind of booked like several of that because we sell, we'll do that for $500.
Yeah.
Just straight up rental for 4 hours. I drop it off. I've had a lot of people just use it for cocktail hour, you know, for weddings.
Yeah.
So I've already booked those, like several of those. And that one's going to be easy. I'll just drop it off at the venue and let whoever bartending company to have use it.
You don't need any manpower for that?
No, no. That's it. What do you charge for that? $500.
Geez.
Yeah.
Per day?
Yeah, through the, like, you know, if they're getting us through Facebook Marketplace. Okay. Yeah. It's kind of like my special right now.
Yeah.
But normally there's a $250 like delivery and pickup fee along with that as well.
And you get good business from Facebook Marketplace?
Yeah. Yeah. Facebook Marketplace is great.
Do you boost your posts at all?
No. You don't even need to? No. We just kind of, you know, I get a lot of it too through between what I post on Facebook Marketplace and my network. You know, on my friends. Yeah. So I've gotten a lot of that, but this is the first time I've really pushed the rentals, you know, on it. And then, and then we're getting it through also with our, with our website. Yeah.
It's crazy because like a lemonade stand is what kids start, you know, to make $20 in the summer.
It is.
And so people overlook it.
It is, you know, like they don't— they try to look at other things.
Like, I'm too good for that.
Yeah. No, no, no, no. I'm like, I will be middle-aged. Like, you know, like a lemonade stand entrepreneur.
Yeah.
You know, all day long.
Oh yeah.
Because also at the same time, like, my kids are involved in it and then they see what it takes to do it. They're getting really good at it.
Oh yeah.
And so I'm waiting for my boys to just be strong enough and old enough to just keep this going.
I'm sure.
Because, you know, it's a great weekend gig, but then, you know, it's like we've kind of turned it more into like, this is the old— this is all we do.
Yeah. How big do you think you could get this business?
We could probably get it to, you know, I'd like to get it to about at least, you know, I think we can get it to half a million.
Wow.
Like in a year or two. 'Cause we also have partnerships with concession companies. And we are in like several like venues that we work with, like especially— Apple? Yeah. Yeah, so we're at like a couple of convention centers and we're gonna go into a big push for graduations. There's a, yeah, so there's a lot of those. Yeah. I mean, it's kind of like—
Imagine being at like American Airlines Center or—
Yeah.
Is that kind of the goal?
It's some, yes, yes. I know. Exactly. Like—
Cowboys Stadium.
Cowboys, Rangers, everything like that. That would be the goal. I mean, we're working towards right now, the goal is by September to have our first, our first retail like storefront. It's just a matter of where that's gonna be. You know, Frisco seems to be the best bet.
Yeah. For that. So what advice would you give people wanting to start this business in their markets?
Oh, just do it. Stop overthinking it. Yeah. You know, there's so many people that, you know, like I'll go on Facebook Marketplace or Facebook Lemonade groups and everybody just— there's so many questions. How should I do this? How should I do this? Should I do an LLC? Or it's like, no, just get a stand.
Yeah.
You know, get a table, get a tent.
Yeah.
You know, like get your recipe right. Yeah. And then just post up.
It's funny because I— we have a farmer's market here right around the corner, and I was going to film a video this Saturday of me doing something different, but I procrastinated. I didn't order the stuff in time. And now I kind of want to do that over here, if nothing else, for the content. Yeah. And just see how much money I can make.
Yeah. Just really just post up if they let you, you know, because like a lot of times you have to go through application process.
It's such a small town. Okay. Yeah. Do it. My wife has been a vendor a bunch of times.
Okay. Listen, even right now, like, Texas has a lemonade law where if you're under 18, like, you don't have to have homeowners association permission. You don't have to have health permits. So this summer I'm going to have my kids with a lemonade stand just parked, post up.
Yeah.
At a park in front of the house.
Heck yeah.
You know, and then just do that because, and then also see if anybody says anything because they really can't because they passed this law like 5 years ago.
Yeah.
And so, yeah. I want to do that.
How did you land on $7?
Just from research, what everybody else is doing. And then also at the same time, we want that to be, we want to have good value.
Yeah.
Like, you know, it's like $7 for a big 32-ounce lemonade.
Yeah.
And then that's kind of like, that's our anchor price.
Okay.
You know, and then we, that one we won't move at all.
Are they foam cups?
No, they're kind of like, they're deli cups.
With the lids?
Yes.
You just like punch a hole in it? Yes. And put a straw in it? Yep.
Okay, I've seen that. So yeah, they're the—
They don't look 32 ounces, right?
No, they're 32 though, yeah. But they look smaller.
Smaller than that.
Yeah, you can hold it with your hand. Yeah, so they're like translucent ones. They're kind of like the ones that you put soup in.
Yeah, yeah.
Yeah, for to-go.
Okay.
That's really what the intention was for it.
Yeah.
And so that's why when you, when you cap it and you shake it, it's really— you get a good shake around it, then you punch it.
Okay.
Yeah.
Do you get much pushback on price?
No, no, we don't.
Wow, you could charge more. I mean, if you wanted.
Right. And then even at our, um, even at the partner venues that we have, we charge $10. Wow. Because we have to give a commission. Oh, like 25%? Sometimes 40%. Wow. Right. But I'm really just going for volume on that more than anything else, you know? And then we have our partner does the labor for it.
Okay.
And then we do the, and then we do the product.
Okay.
And then the brand. Man.
Is there anything I could have asked you that I didn't or should have? Anything cool about the business that I missed out on?
You know, so we have like Lemonade's part of our concession company and then based on a video you posted last year. So we started bananas. Frozen bananas.
Oh, awesome. Yeah.
And then we don't do it that much because it's hard to do both.
Yeah.
But I do it for catering.
Yeah.
And the first time I showed up, I had a— it was a party trade show. Some lady decided, hey, I want to do— yeah, let's do it. We did it for 1,500 people. We did frozen bananas. And then we also have these apples that are apple nachos.
Oh, I've seen those. Yeah.
Yep. And then we did it for that much with everything on there.
$19,000.
$19,000?
Yeah.
Is what you made? No, we charged the whole—
Holy crap.
And you'd never done that before?
No, that was the first time we served frozen bananas. I mean, it was— and then we had so many leftover, you know, 'cause we froze so many for 1,500 people.
Well, that's the brilliant part is unlike lemons, they don't go bad.
No, they just kind of roll over, you know? So when we get it, we wrap it, you know, same thing like those people out in California. Yeah. Yeah.
How much of that was profit of your $19,000?
A lot.
12?
Probably, yeah. By the time everything was said and done, because we spent a lot on labor.
Okay.
But then the problem, the great thing about it too was we did, we were supposed to be up front, but then now they put us as dessert. So we were like 7 to 9 and a lot of people had already left, you know, because they came in to eat, drink.
Yeah.
And then we were the dessert portion of it. And then they just like.
So how did that come about? Like you got a lead for lemonade and then you just thought to sell bananas to them instead or what?
Yeah. Yeah. So again, they're like, what else? Right. They were like, what else? What else do you do? I was like, hey, we can do frozen bananas.
Yeah.
And they were intrigued because, you know, nobody does it really. I don't ever see it around here.
Yeah.
Everybody tells me everybody does it, but I've never seen it.
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And so usually when that's the case, you try it and it doesn't go well because like someone already tried it. It's just not a good fit for the area. Maybe it's only a beach thing, but you tried it and you made $12,000 in profit.
Yeah. Yeah, for that one time.
And you'd never done it. You had no experience.
No, no. We just watched a lot of videos, you know, and then trial and error, you know, what kind of stick goes in there the best. Yeah. You know, and then, you know, and just like my wife did, then my kids did like about 900 like bananas and storing those. Yeah. You know, it was also difficult and everything, but we got it out there.
Did you get those from Restaurant Depot?
No, those I got from Benny Keith.
Okay.
Because Benikiza is like a restaurant supply.
Okay.
And then you can get more, like, you know, the kind of bananas you want. Like, I don't want, it was like a certain brand, you know, I can't even remember it, but you tell them like at this stage.
Yeah.
That's the one I want, the banana.
Oh, okay, okay.
Right. So then they'll give you those. So then by the time you get it, put it in there, and then yeah, even just the warmers.
Yeah.
Everything. Yeah, we had to get like 4 of those.
So if someone's watching this and they don't wanna do lemonade, they wanna do bananas, what advice do you have for them?
Same thing, just do it. You know, especially like watching your channel and watching everybody else. Like, yeah, that's where I get all my ideas. We just sit there. Yeah, we can do that. You know, it's kind of like within our, you know, our framework of what we do. So it's just something like to add to it. But banana is actually even easier because like you said, it's not even a—
Perishable.
Right. You know, it's like as soon as it's frozen, you're good. Chocolate's easy.
And then there's hot chocolate. You can melt the chocolate in a warmer. Yeah. Nuts, toppings. Yeah, toppings. Dump it in chocolate. Yeah. You kind of just like pile the stuff on it. Yeah, just do that.
And it hardens. Yeah. And then just freeze. $8. Right. Yes. Yeah. We also sold it. We did sell it one time too at an Oktoberfest. It didn't go as well, but yeah. Yeah. We tried it anyway. We used leftover bananas from that catering. So it still even profited even more on that too. So yeah.
We're doing bananas on Saturday morning. Seriously. Yeah. Or lemonade. Yeah.
At the, at the Lucas Farmers Market. Listen, right now, I think people go nuts over it. It's amazing. It's just, like I said, so simple.
Which is easier to sell on a day like this?
Lemonade. Okay. Lemonade's easy. You have to explain bananas. Yeah. You know, but then if you'd have both, then that would kind of like, yeah, because it doesn't really take up that much space. Yeah. You know, because we were, we're going to do more bananas this year and we're just going to buy one of those like freezers that you get from Buc-ee's. You know, those little cooler ones. Yeah, I do. Yeah. And that can just, you know, stuff about like maybe 50, 60 of them in there and then have a bigger freezer.
Yeah.
So we can go mobile on it really pretty easy.
Yeah.
The only thing is the, the, the power that you need to keep the warmer.
Oh yeah.
Chocolate warmer going. But if you just had one of those little battery packs or even just a silent generator.
Yeah.
Yeah, you could do it.
You can even get like a chocolate fountain.
Yeah.
You want to just dip it in there?
Yeah, seriously, it goes. It's so easy.
Yeah.
You know, like it's just a matter of like just doing it, you know, I mean, even for us, like, you know, what else can we add? Yeah.
You know, because we're already doing it. That is amazing, Don. I'm like, my mind is blown. This is awesome. Where can people find you and your business?
BooBoosLemonade.com. B— B-O-O-B-O-O-S Lemonade.com. Okay. And then on Instagram, BooBoos.Lemonade. Okay. Thank you, Don. Chris, I appreciate it.
Yeah.
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