Bar Revolución

Bar Revolución. Welcome. Hey, Polk County, we're back for another episode of the Elevate Polk podcast. Hoping you're having a wonderful week. My name is Chrissanne Long, and I'm here again with my co-host Nate Kendrick, who always helps us tell the unique and personal stories of entrepreneurs in Polk County. How are you doing, Nate?

Doing good. I'm doing good.

We're rallying around my technical challenges of the the day, it's early. So we're excited to welcome again, because we've got a Facebook Live thing going on and we're recording this podcast. And so we're going to welcome you again, Emerson. Emerson, welcome to the show.

Thank you so much for having me.

And thanks for rolling with me.

And of course, hey, it was early in the morning. Trust me, I know how it goes. I have a 6-year-old.

We are— I would like to try and rewind. So make sure you go to the Elevate Polk Podcast Facebook page. And catch that. But we're going to kind of, for the recording audience, those of you that are not going to go on Facebook, we're going to try and recreate the story. So Emerson, when I met you, you had been in the United— not in the United States. You had been in Lakeland very briefly.

Yes.

And I want you to see if you can tell us a little bit about how, what brought you to the Polk County community in the first place.

First place, obviously, my daughter was born. And then 3 months later, my wife and I, we like thinking about what are we gonna do? Are we gonna buy a house in San Francisco? Are we gonna buy a house outside San Francisco? And then somehow we look a few houses and never worked out. And well, didn't work out. It's not, we didn't even try. It was just too expensive. My goodness. And then, so the idea came when, you know, our, my mother-in-law, my wife's mom, and, you know, living here in Lakeland, and she said, what if we decide to go to Lakeland, we'll help my mom, we, and then she can help us out, and then maybe we buy a house. Long story short, literally 20 minutes conversation, I say yes, let's move. Best decision I ever made.

Wow.

Yes. Uh, unfortunately, you know, my, my, my mother-in-law passed away 2 months ago of COVID So sorry, COVID, it is true, tell you that. Yeah, it's real, it's real, it is real, it's still out there. And, uh, just, just, you know, if you don't believe it, it's all good, everyone has their own opinions, but just don't be that person. Um, But anyway, so we moved, uh, and by the way, you know, my wife is from Lakeland, you know, my mother-in-law was born in New Jersey and they moved to Lakeland when they were little, and my wife was born in Tampa and then she moved here when she was a baby as well. So my wife grew up here in Lakeland her entire life until she moved to San Francisco and lived there for 10 years.

So I want to— I've never met your wife. But I would like for us to be able to call her by her first name if we don't—

Samantha.

Samantha. Oh, what a beautiful— I love it when you say it. Samantha.

Samantha.

Yeah.

Samantha Bamaka.

Samantha is— Samantha, I'm going to say it the way that I'm saying it. It's just going to sound awkward with me saying Samantha the whole time.

Which you can.

But Samantha, your husband is amazing. So hopefully she's going to listen to this show.

I hope so.

And just knowing the story of how you came here and how the family connection, you know, knowing that her mother was going to help with, with the little one and then just how you just fell into this community, right? Like it, it, it, houses could have been, you could have found a right house. I mean, if you really, really wanted to, you could have found a house in San Francisco that you could have afforded. But it was like here, the draw was already here.

It was, it was, it was something that, you know, I, I didn't hesitate at the time. And, but I was also ready to move, you know, out of San Francisco. My entire life, you know, it's also been in San Francisco as well, besides, you know, a portion of my life as well in Guatemala. But in San Francisco, that's where my brain and my skills exploded. And then, but it was a point in my life that, you know, you just gotta be like, hey, is this the right fit? I mean, I'm not young anymore, you know, I have a wife, I have a kid, uh, it's time to move on and let's try something new. I was afraid, and so many people are afraid of changes actually in life. And, uh, and I'll tell you this, that if you are not willing to try something new and move on and, and for the best of either for your family or for your own, uh, self, then You're not doing it right. Wow.

Yeah.

Yeah. That's, that's so true. And then that from an entrepreneurial standpoint, you know, that if you're not willing to take risks, if you're not willing to try something, that's just not part of the, the, the, the path, you know, and even the proven path, like the proven path is safe and comfortable, but you gotta kind of go outside of those lines every once in a while and try something different.

Yeah. And I mean, the only person that I knew back then, it was just my, my mother-in-law and, uh, our friend, her friend, some of her friends. But, you know, I was seeing them not often. And then Charlene and Buddy, which Buddy was the principal for a high school.

George Jenkins.

George Jenkins. Yes. And, you know, he's also, you know, I call everyone mom, dad, or something. He's like a dad to me because he's always been so helpful and welcoming ever since I came in. And, you know, the relationship that I have with them, it's also, amazing. And, um, and, uh, but again, you know, I— it was probably the reason why I'm this way is because, you know, um, in a Latin family, uh, you know, we're very together.

Cariñoso.

Yes. You know, we're very, you know, uh, well, it's all about family, you know. If someone needs help, we're there, you know, to help, uh, you know, with If somebody dies, you know, it's like 1,000 people coming to a funeral.

Right.

And, or, you know, sometimes someone gets sick, it's somebody, okay, let me bring you some food. Right. Let me help you on this. Again, you know, I'm not saying that anybody's like that, but it's just the way, that's the way that my family was.

Right.

And my parents were always about, you know, being, you know, helpful and, you know, and help people.

Serving, serving others, kindness, all of that. And that's how I would describe you.

Yeah.

Let's go back because I want to kind of talk about the immigration story. Like I said, I, you know, I loved the, I love the immigration stories and I was totally unexpected what, you know, what you shared. So you're in Guatemala. Let's take you back to you're 14. Yeah. And, and what's going on there?

Yeah. Well, you know, growing up again, you know, born, raised and oh, this is another thing, you know, a lot of people, it's, you know, I wasn't born in a hospital. I was actually born in a farm, in my grandmother's farm. Oh, wow. In a little house. And which, you know, every time I see a picture of it, it's just, it's very emotional, you know, by a midwife. And then, so I was brought to this world in the middle of the night. And, you know, and I don't even know how my mom did it, but it's insane.

Yeah, well, millions of people did it before there were hospitals.

Yeah.

Yeah.

So.

So, yeah. So, but I, you know, I wasn't rapping cool, you know, and swaddling blanket, right? Nothing. It was just like, oh, water.

And the humble beginnings, you know, that brings up for me as a visual, tying into that servant, the servant heart that you have and the kind, cariñoso person that you are, to me is part of the culture that you bring to this community, right? That's what we we need that infusion of a different experience. Right. And I love that you're sharing, you know, that beginning. Yeah. And then, you know, where, where that took you. And for some reason in your mind, I think you knew that you were destined for greatness. You were destined for, for, for more. You wanted more, you craved more.

So it is. Well, yeah. And to be honest, again, you know, it's there were times in my life that I was embarrassed about saying where I was coming from, and because, you know, I didn't know also mucho at all. But then at some point in my life, I said, you know what, this is where I came from. Yeah, this is where I come from, and, uh, this is what I'm gonna stick on. And, you know, I'm very lucky, and, uh, that's when I start opening up a little bit more in my life about, you know, where I came from and realizing that it's not just me, it's a lot of people as well.

Right.

And the same, they are in the same situation. But luckily, you know, I already passed all that and then I'm, you know, I'm doing big things and helping the community. And again, you know, Lakeland has opened up their hearts so much and welcoming me and my wife and my daughter And, you know, and my family when they come and visit, so much that, you know, it's overwhelming, you know, knowing that this city is not only growing extremely fast. And I remember 10 years there was nothing. Now downtown is blooming. And, but again, you know, it's because Lakeland is, you know, there's spirit. Genuine. Yeah, it's, uh, nice. It's— I don't know, you know, it's, it's hard to explain, you know, but it's all—

I think you're doing a great job.

Yeah, it's all good stuff, you know, it's all good stuff. And again, you know, like, you know, Marcus and we always say, you know, there are people that don't like us, but you know, it's, it's— hey, that's okay, it's all good, you know. I, I, I will take that as a compliment.

Well, I, I want to make sure the, the recorded version of this, the audience gets to hear how you found your way to the United States.

Mm-hmm.

Yep.

That's a really, really powerful story. So the presence of mind as a 14-year-old that you had.

Oh yes.

So, so talk about like what you sat down with your parents and said what? Yeah.

And I sat down with my parents. I was like, yeah, we need to talk. Uh, you know, I was 14, I believe. And, and I told them, I'm like, listen, I, I don't have a future in Guatemala. I don't see myself in Guatemala. I don't, if I stay, you know, at the time, you know, it was a lot of gang members, you know, that Salvatrucha 13 and all those gang members back in the days migrating from El Salvador to Guatemala and creating all these groups. And, you know, a lot of people were being killed and young people. And I said, I don't want to end up either one, like one of them, or I don't want to die because one of them. I don't want, I mean, in school I was doing really bad. You know, and because I didn't have the— I didn't find nothing of interest because it wasn't giving me nothing. And in my opinion, that it will help me out for my future. And then so I told them, listen, I would love for you to allow me to come to United States and help me out. And, and how are you going to do that? And I said, well, you know, my aunt is already living there. And, and then But you know, there is money involved. I'm like, well, pay the money. And I believe it was $3,000 back in the days.

Oh, wow.

Yeah. And, and they say yes. And I came to United States. I flew from Guatemala, landed in L.A. My uncle picked me up. We drove to San Francisco. I started working a few days later. And then between, I was going to school as well. So I was working in the morning at 3:00 AM to 12:00. Wow. Getting home by 1:00, shower, sleep, take a nap for an hour, go to school from 3:30 to 5:00, and then at 5:30 going into another job. So I was doing doubles. I did that for around 4 or 5 years.

Wow.

And then I paid the $3,000 back Uh, and then I started helping out my parents and, uh, with money as well. And then, um, you know, uh, wow. I mean, and then language just started getting better and better and better.

Mm-hmm.

And then communication and I start having a lot of more friends and, and then I made my way in, into, you know, into San Francisco.

Yeah. And, uh, that assimilation process of, of, of coming from a culture where, you know, everyone speaks your language and then you're trying to speak another groups language, but also, you know, their skin is a little darker. You know, you don't— you stand out, you know, and your goal— I mean, I remember my mom telling me the story of moving from Cuba to Indianapolis and trying to fit in, right? You just— you're not going to fit in, right? So you just have to learn how to assimilate and stand strong and proud in who you are and not forget that, but also feel like, well, you know, So you're like, when you did this, it was like, I kind of started to get into the community. I started to break into, you know, being an American.

Yes. And you know, for, again, for a long time, you know, it was, it was painful, but, and then again, you know, you make your way in. It was, in my mind, was either go in or nothing, or just stay and, and just being You know, on the shadows, on the sidelines.

Yeah, yeah.

So I said no, I wanna— so I— every people that— every person that I, uh, that was around me was, you know, you know, American or, you know, Latinos born in America. And, you know, they— I was going to school and then work, and then meanwhile, you know, I was talking to them and they helped me out so much in my career and, you know, learning the language and and, uh, getting, you know, to know everything that I, that I need to know.

And then you met Samantha.

And then I met Samantha there. She met me, by the way.

She met you.

So she met me, and then, you know, I was in charge of this, uh, uh, one of the best nightclubs that San Francisco had at the time, uh, a little while ago now, 15, 14 years ago. I was a bar manager, and, um, and You know, she met me and we started going out and, you know, I was— I worked there for 8 years and best experience ever, you know, running the biggest restaurant and club in town.

That's amazing.

Yeah. And that's where I put my name also out there in San Francisco.

So you were on the map.

Everybody knew Emerson. Oh yeah.

Everybody, everybody knows Emerson in Lakeland now too, right?

So, but you know, it was, you know, that's San Francisco. And I was like, my wife was like, We couldn't go dinner or a date because it's like, hey, Emerson, hey, Emerson. There's no peace. There was not ever a peace. And then, as you know, it was good for my ego.

Yeah, yeah.

But at some point I was like, I got really tired. Yeah, yeah. And, you know, again, Lakeland now is just in a different situation, you know. But, um, but again, you know, I, I love everything I do, uh, everything that I've done, everything that I do still. I do, I work Every day of my life, uh, every day of the week, I'm sorry. But, uh, uh, you know, uh, sometimes I go in at 9 AM, 8 AM, and I go home around 10, 11. My wife hates it, but you know, sometimes you do little sacrifices. Yeah, it's gonna be a point in my life that I will—

so good—

that I will— I know for a fact that I will be like, all right, let's, you know, at some point just work 8 hours. And then go home. And then, but again, until we reach that, then you have to—

so let's, let's talk about— go ahead.

No, I was just gonna, I was just gonna go back a little bit because I was really curious to hear, uh, your point of view. You're, you're in San Francisco, a lot of people know you. It's a very different environment too. And, you know, I would assume a lot of heavy influential people know you as well. And so coming, coming and making that decision to go from San Francisco to Lakeland, which is, you know, I would assume at the time, if it was 2015, right, it was still a lot different than it is today. What was that adjustment like, man? Like going from that, this type of environment in San Francisco to Lakeland?

Oh, and it was shocking.

Culture shock.

Culture shock. Yeah. I mean, I mean, again, you know, a lot of chain restaurants. There was no, like, you know, again, like a place that I will say, oh, let's go on a date night. I mean, and my mind was not day-night and going into the place.

Right. We were, I would say 2015 to 2021, we have become less cookie cutter.

Yeah.

And more unique, more, we're creating that. What I think all of us kind of want to, you know, is like something that makes us stand out. Like I don't need another Applebee's or another Olive Garden or another, you know, Outback. You know, bring me some places that are going to let me feel like I have a unique community.

Yes. And, you know, it's also, again, you know, like we were talking earlier that entrepreneurs, you know, if somebody has a dream, they need to make it happen. You know, if you know, if you think that your food is really good, then make it happen, you know. And this is why I give a lot of credits, you know, a lot of places in town, like, you know, Revival, great cocktail program by Ginny. Frescos, you know, they have really good food as well. Black and Brew, you know, it's— Black and Brew to me, it's very unique because he started it as nothing and then he grow it, but he had the vision and then still standing at this point today, very strong. And, you know, I mean, again, but they're following their dreams and I give credits to all the people around us, you know, Pizza Palace, which in my opinion is a really good pizza. I mean, Molly's, also it's a bar as well, but it's been owned for a long time. So it's little places like that that you gotta, you know, that in my opinion, you know, they're, if you have a dream, go for it.

Yeah. So let's now for our recorded podcast, let's talk about meeting Marcos.

Yeah.

Let's, let's just talk about, let's, I, I want like the next 5 or 6 minutes to just really be like the relationship that you have with Marcos and how you got to be, you know, the owner, part owner and, and the role that you're in today. Because yeah, you started out as a bartender, you built that relationship with him and, and definitely, you know, talk about that day that you met him. Yeah. But, but let's, let's just kind of walk through now. Now you're the entrepreneur. Now you're not just managing a bar, but you're, you're kind of an owner of the bar.

Yeah. Yes. Well, you know, again, you know, met him sitting in a desperate situation. It's at the time, it's either going back to California or staying in Lakeland or trying to— or moving to Orlando or Tampa, which I didn't want to. And then he came to the table and again, hey, hey, you know, you know, and, you know, it's just being Marcus. And, and when I, you know, when I first started talking to him that same day, You know, I knew that we got similarities in so many ways. You know, he loves what he does and he's also really nice to people. So we blended really well and we started working. He allowed me at the time to create that cocktail menu, which it was a success for the restaurant. And it helped out also as well creating a different vibe so people, you know, will pick up something else besides beer and wine. Uh, we were always talking about let's open something together, let's open some— bro, bro, bro. That's how we— that's how we call it. Yeah, this is how we call each other. Hey bro, bro.

So this is a true bromance, is that it?

Oh yeah, a real bromance. And, uh, don't get jealous, people. Some of you, I know. Uh, so, and then, uh, and then And, you know, long story short, I left 1961 and then I started helping out Post 09. Unfortunately, Post 09 closed and Marcus was, you know, if you want to go back, like, just come back. And I said, no, you know, I still need to go keep going. I still was in my path. I was very fortunate that Kara Sims and Stuart Sims were about to open a place and they hired me right away. And then so I helped them out as well. And then, but meanwhile, you know, we kept talking, Marcus, about, you know, opportunities, opportunities. I always go see him or talk on the phone constantly and be like, hey bro, what are you doing? I'm like, oh, you know, I'm like, you know, so happy for you when you opened the Lucas. And then I was very sad when he closed the Lucas as well. And then he's like, no, we should open something together. So the opportunity came one day. On 2018, I believe, on December. And he's like, "Bro, I think I have opportunity. I really want you to join." I'm like, "What?" I got the goosebumps. Yes. And I say, "What?" And I'm like, "Well, you know, Posto 9, blah, blah, blah." And I was like, "No way." But first thing came to mind, I'm like, "Great, because I gotta go get some stuff that gets stuck there when they close down." Things that got locked in there. So I was like, "Cool." And then, Again, by March or April, he's like, it's work. I want you in. Yeah, you want to go in? And I say, here, I'm in. Write a check. And I was like, here we go.

Wow.

And then, uh, we, we became, you know, no longer employees, or, you know, employer and employee. We became partners. And, um, and, uh, and he had a lot of faith in me, and because he knew that I knew the the bar business very well. And, you know, as a beverage director and, and then he said, you know, do whatever you got to do. And, and that's exactly what I've been doing.

So you guys are in your lane, right? I mean, that's what I love about the relationship and the partnership that you have. It's like it's very clearly all one brand, but it's very clearly delineated as to who's doing what, right?

Yes.

He's not getting in your business and you're not getting in his business. And it's a really nice, healthy, environment that I walk into and I can see it.

Yeah. But you know, it's, it's, it's not about that or getting into my business or getting his business. He actually tells me, you know, what if you, you know, sometimes, you know, gives a little, uh, uh, feedback. Yeah. It's like, hey, what about this? And then sometimes I'm like, hey, what if we put tacos on the menu? Because I love tacos.

Yeah.

And you did. And then it was a huge success.

Right, right. And I don't mean it by saying in your business, like staying out of your business, but not like meddling and not stepping into places where you— it's like, you know, we need this or we need that or you need to do this. Micromanaging.

Yeah, exactly.

It's like you guys have your clear roles, and I love that because you bring that gift, you bring all that experience, you bring that, that, you know, awesome San Francisco knowledge and experience into, you know, what we, what we need in our community. And so, and, and he brings his incredible gift for the food and the understanding of all that. So I just comment because you're sharing that and I'm hearing you say that and I'm like, yeah, I see that. You know, I see that partnership being very solid.

And so far, you know, it's, it's been fantastic. And, you know, we've been, you know, we've been through hard times, extremely hard times, but then, you know, some good times as well. I mean, the hard times were, you know, the good times when we first opened, you know, happy place, you know, getting everything together. But then COVID.

The honeymoon.

Yeah. And then COVID hit. So we, you know, we created so many opportunities for to-go's for people because we were always thinking about people, you know, and besides we were also thinking our employees and how are we going to pay bills, right? So, you know, Again, long story short, we survived, we made it through. And, but that's also because we work extremely hard to, for it.

Yeah.

And then after COVID, you know, well, no after, but you know, after the restrictions were, you know, gone, you know, we opened again and, you know, we've been lucky enough to be, you know, busy. And because again, we, it's a restaurant created by the community. No, by us. You know, I think 1961 has a— and Bar 61, 1961, you know, it's, you know, was created by Marcus and it's completely a successful brand.

Yes.

That he has created for this community. And, you know, and then Bar 61, it's complemented his food. And again, because I bring in all the flavors that I bring into every cocktail, It's, uh, every cocktail is also related to the food that we have. So anybody can order something, but it will pair really well as well. Same thing with the wine list. You know, the wine list, I have humongous wine options, and, uh, and I wish, you know, I'm working on getting even better and bigger. But for what we have right now, we have an exceptional wine list. Again, beer, uh, beer selections, you know, we have some different beers that that no other restaurant has. But again, it's just because I want to make sure that we complement it, whatever comes from the bar with his food. And that's something that we are both very proud of.

Yeah, and it's interesting when I always, you know, it's a place that you take people that haven't maybe been to Lakeland or it's that statement place, right? Like it's like, oh, where are you gonna take that out-of-town guest? Well, you gotta take 'em to 1961. And so when Nate and you and I and several others had that CEO exchange day that we did, talked, and I want to get to something that we talked about in there. But I brought Julianne, and she's like, wow, this is great. Like, I didn't expect to see such an extensive list of liquors and just the different opportunities and choices that were on there. And so I think to me, that's part of the flavor, the culture that you guys are creating. You're raising the bar, and a rising tide lifts all ships. So as you guys raise the bar, the mark of excellence that you're bringing to the community starts to become a target for everyone else to say, I need, I need to up my game. I need to improve. I need maybe a more extensive list of this or that or whatever. But you guys stay very focused in what you guys do, which is, which is incredible.

You know, and again, you know, it's, you know, if we're helping other people just to, you know, again, we don't, we don't have, we don't know competing with anyone, you know, we're doing what we're competing with ourselves. Yeah. We're competing with ourselves.

Yeah.

If some other places wanna compete with us, then that's fine. I'm happy actually that you're growing your beer selection or your wine list or your cocktails, your cocktail experience, so people, but at the end of the day, we are Bar 61, as we call it, the bar revolution, that it's bringing something new, my experience, and don't forget that we are not a bar. We are a restaurant bar.

Yes.

So I have to, everything that I do for it, for the bar, it has to be related with the restaurant. So it complements the whole place. If I had a, a bar, bar, bar, it will be a completely different, of course, scenario.

Yeah. Yeah. Hey, Elevate Polk podcast listeners, are you ready to level up? If you're interested in starting a podcast or if you need a studio setting to record video to grow your business, our podcast production team is gearing up to serve the community of people with great ideas who want to share their message with the world. If that sounds like you, get started today by visiting maximizedigital.com/studio to learn more about the podcast and video packages available. Just mention you heard about the studio on the Elevate Polk Podcast and you'll unlock exclusive exclusive pricing just for our listeners. So I want to bring in the conversation of some of the challenges still resulting from, you know, the economic impact of COVID and some of that, you know, so you've got probably supply chain challenges.

Oh yeah.

As well as employment, you know, finding the employees, the turnaround and the related things. So how are you guys kind of as entrepreneurs figuring it out as you go? I mean, being the gritty hustlers that we have to be in order to keep the ball rolling. You're working lots of hours. Marcos, I'm sure, is working lots of hours. The wives are having to cope and deal with the fact that, you know, we've got these husbands working these super long hours and we would really like them home with the kids. But, you know, we've got to keep doing— we got to make the donuts.

Yeah.

But what are some like learning lessons and some things that you've done to be creative as you've gone through this process? Because when we were in the CEO Exchange, you had some really good advice, you know, for Jack at Molly's and just kind of talking through some of that stuff.

Well, you know, it's again going through COVID and now after the whole thing, you know, trying to get people into work, back into work, it's hard.

Yeah.

I mean, some people are just loving getting paycheck by the government, which I get it, you know, good for you. But there's going to be a time that everything hopefully is going to go real back to normal. And then those people that already were hired anywhere, they're going to have already a nice place. And then you have— if you have that much experience but you miss your chance, I'm sorry, you got to start all the way from the bottom.

Right, right, right.

So, yeah, the economic impact, you know, it's been hard. Prices are going up every day. Things are not, uh, you know, the, uh, uh, produce, uh, meat, uh, everything is going roof, you know. It's, it's crazy how expensive everything is these days, even with liquor as well, you know. Sometimes there is, you know, there is hard for me to get stuff as a, you know, delivery, and prices are changing, so we have to adjust And to, to, to what's going on right now.

Yeah.

And then, you know, it's all we can do is just, you know, literally try and, and keep trying every day, you know, making sure that we get the best deals. And so we can, because if we upcharge way too much, then we're scaring people off.

Yeah.

We got to stay with our goal and a straight line of what we are, even though it's hurting us a little bit. But it's better to have a busy restaurant than not having anyone in.

Well, and I think, you know, your experience at Posto and knowing people don't come back, right? I mean, if they think they walk away with an experience that is like, okay, well, I mean, you are going to an upscale place, so you do need to expect that the prices are going to be a little higher than you might get at the chicken wing joint down the street. But, you know, realizing that you're going going in for that experience, you plan. I mean, a lot of— when I go, it's for an event. It's— I expect it, right? I plan it. But if it's even more so than I expect or I plan, then you realize that you're limiting the amount of times that— for the return guests to come back, right? And if somebody walks away and goes, well, that's just too expensive, I'm never going back, you can't win that business back because they've just walked away in their heads like, that's outside of my budget.

And it's hard to, you know, to change people's mind, right?

It's impossible because they've tuned you out, right?

First impression is everything. Yeah, especially with food.

Yeah. Oh yeah. Trust me.

So even if the food is delicious, which it always is, and the experience is divine, which it always is, and the culture and the atmosphere is all of the things that you want, check, check, check. The reality is the budget is the budget. Yeah. And somebody who's just not going to be able to work that way, their way back isn't going to be able to say, oh, well, they probably lowered the prices, so I'll go back now. So you've really got that fine line between, you know, where you're going to upcharge and where you're not and how you're going to keep those things going. So I think that's a healthy realization that you have, probably because of some of the experiences that you've had.

And, you know, again, we— and that's why, you know, our prices are very in a great spot. And believe it or not, we got so many people coming each week, 3 times a week.

Yeah.

But again, that's because, you know, we have really good prices and we have the atmosphere, we have the food, we have the service, we have the the bar, right? I mean, it's, it's incredible. And, you know, and that, and for that, you know, we're very grateful because we know that, that whatever is happening right now in Downtown 1961, we have created something very special. And again, but it was, it's still being created by the community. It's not us, it's the community. We, all we do is just, uh, uh, execute.

Yeah.

And we execute it really well.

Yeah. So I wanna, I wanna shift gears a little bit and I wanna talk about, um, All right. So Emerson is from Guatemala. Emerson has an accent.

Yeah.

And there is this discussion of economic inclusion and opportunity. And, you know, you're somebody who has just carved out that path and created his own destiny. But that doesn't mean it has come without some challenges along the way. And so I want to talk about how can Polk County become better at being more inclusive or more open? And I know that you've had— I mean, I was a witness to an experience where there was evident racism and evident just hatred and ugliness. How are you handling that? Because Polk County doesn't have all of that figured out, right? We're not a closed community, but we're not the most open. So there's going to be isolated incidents and experiences in which I think— Maybe I shouldn't say they're isolated because I've never— I see them as isolated because I don't see them every day.

Yeah.

But I want to talk— I want you to just openly kind of talk to us about your experience as a Hispanic person in the community, in a business leadership role, and how that has been for you. You know, what's the experience been like?

Well, obviously, you know, uh, it's been a little situations, very unfortunate situations. And, uh, and again, it's because of, of my skin color. There's been times because of my accent, and, uh, you know, and, and, uh, or just people just being angry. And, uh, but those, the situations that are, that have been happening before to me or people that I know or employees that we have in the restaurant It's just frustrating because regardless your skin color, the way you talk, or your accent, or where you come from, I think you should be— you should just respect people regardless, you know. Instead, you know, you can help them by, you know, hey, if I say something wrong, then, you know, help me out.

Yeah.

Or, uh, or if you really don't want that person to serve you, you know, you don't have to be mean and be like, hey, may I request, you know, to somebody else? And, you know, instead of giving the, that treatment, right? Um, and, and honestly, it's, it's hard for me to explain because, you know, I don't want to offend people either, right? You know, right? Because some people are going to be offended by if I say something, then they'll be like, oh yeah, but you don't understand, this is America. And I'm like, yes, it's America, I'm American, you know. And but, you know, that doesn't mean it's— it has to be this way. Yeah, you know, it's, uh, and again, because everyone sees everything differently. And, um, and like we said earlier, you know, we— it's hard to change people's minds sometimes, right? So, you know, oh And everything starts at home. So if you gotta tell your kids, you know, there is kids that looks, you know, they have a little funny talk, they talk funny, or they have a little lighter or darker skin, or their eyes are a little different shape than others. And, but, you know, I don't know. It's just, it's very hard and complicated matter.

So you said earlier, you know, like, acknowledging COVID is real. And so I just— I feel like what the words are is like, racism is real. This isn't just something that happens in other communities. You guys— and I'm speaking to Nate and Emerson and anybody that's a person of color that I know— I know that you have to carry a lot of weight on your shoulders. And you don't play the victim. You're not walking around angry and looking for somebody to treat you differently. But, and you, so therefore you kind of stay quiet and you don't bring out some of those challenges. And so that's what this, this part of the discussion is, you know, and Nate, I want you to just chime in and just help, help with that positioning because I know that what, what you're saying is, you know, you don't want to upset people and I get it, but ultimately what we're saying is let's be more mindful. Let's be more aware. And when we see something, say something and not just push it under the rug. And say, well, that's not my problem. Because I feel like I like the idea of a humanity revolution, right? Like we're all now fighting the fight together to create a future that is going to make our children feel welcomed no matter who they are, but also going to allow them to see others with an open mind.

Yeah, I think it's— I think to Emerson's point too, like, you know, the not responding back or not really speaking to it is, you know, not giving that individual person power, you know, because if that person says something that is racist or negative towards you and you react, that gives them the leverage that they were looking for in the first place. And it reminds me of a story. My mom, she grew up in Illinois, and her and one of her cousins, they were out and there were some people in the restaurant that were saying some nasty things to them. And so my mom, she goes back and talks to her sister and she said, "Hey, they were saying this stuff and da da da da." And she said, "I have one question for you." She said, "What?" She said, "What's your name?" She said, "My name's Vicki Sue." She said, "Okay, they weren't talking to you then." So really kind of flipping it on its head and not giving it power. That's kind of how I look at it. So obviously, yes, there are situations where people are being blatantly racist and prejudiced and all those things, but I kind of look at it from the perspective of just not giving it power. And if you don't give it power, then they have no leverage on you.

So, boom.

Wow. Yeah. And it's hard. I mean, you saw it that time at the restaurant, you know, when this guy, all I did is just, you know what, I just walked away. And then I called the police and, you know, and he was, and even the officer, was like, you better shut your mouth because you are being very crazy to that person. And, you know, that also made me feel very, you know, like, good that he— that the officer saw that as well, right?

Right.

So, you know, it was not just me, plus my— the server that I was taking care of the person as well, you know. And, and again, um, but, uh, it's, it's a very hard complicated, uh, uh, you know, issue. Issue.

Yeah, for sure.

How can we, how can we change that? How can we do this? How, you know, and that's why, you know, raising my daughter right now, and, you know, she's half white, half Latina and Hispanic, or Latina, or how do I call her, right? I don't know. So, uh, but I mean, I, I, but I want her to know that, you know, she, regardless that anything that she knows, and I talk to her every time that I can, I'm like, listen, You gotta, you know, if you see somebody with different color or something, you gotta respect, you gotta say hi, you gotta play with people, you gotta do this, you gotta, you know, it's, it comes from home.

Yeah. Yeah. That's so true. That's so true. And I think, you know, you, you've, you've said so many like subtle witty, not witty, subtle, subtle wisdom drops.

Mm-hmm.

Like throughout this entire conversation of just how does one succeed? You know what I, what I I feel like I just wanna call this out and say, you know, you, you come from humble means and yet you are an entrepreneur. What advice would you give to somebody who might be listening to this episode or maybe just thinking, you know, hey, I didn't come from much. I don't have much. I don't have any, you know, I don't know how I would ever be able to get to a point where I could own a business or run a business or get to a point where I'm self-sustaining in my business. You know, what, What would, what advice would you give?

That you have to always, if you have a dream, follow the dream. Yeah. If you, because if you stay home crying or if, you know, thinking that you can't, then you're doing it wrong. I mean, you learn every day something of— if you're doing something that you love, even in somebody else's business, but if, if you take all the knowledge and if you absorb all the knowledge that people are giving to you, then, and then you put it together and make your own business out of it because that's what you really want and that's what you want to do, then do it. I mean, no one, no one in this life is going to give you anything. Unless you go for it, you find it. And also, you know, you just gotta pray and then, you know, be loyal, you know, loyal to God and be like, hey God, I'm sorry, you know, but help me out. I mean, what, show me that, show me the way. And, you know, I mean, again, you know, I told my wife, I pray every day at night or during the day or in the car when I'm in the car. And, and, uh, if you know, things that I make wrong that I don't need to make anymore. And, uh, because we'll make mistakes.

Yeah.

Every day.

So be, be prepared to make mistakes.

Oh yeah.

But stay the course.

Take the chance.

Keep the faith.

Mm-hmm.

Right. And just keep going. Keep going.

I mean, and you gotta, you gotta find it. I mean, you gotta find your dream. Mm-hmm.

I, I think that's the key too.

Yeah.

I think a lot. So when I was teaching, when I was in the classroom, I think the thing that I learned about 7th grade middle, middle school kids, obviously this isn't you know, an official study. But the hardest thing was to figure out what they wanted to do. Like, they didn't have a dream, you know? It's like they didn't know who— the ones that knew what they wanted to do, it was easy, right? They just knew, I'm going to do this, I'm going to do that. And even if that changed along the way, having some sort of direction or goal or putting something on paper and saying, this is what I want to be, I want to be a doctor. Okay, well, you're in 7th grade. Let's, let's figure out what you need to do to get to become a doctor. But having that dream? Oh, I don't really know. Well, what do you enjoy? You know, it's like pulling teeth. If you have to pull teeth, you have to pull teeth, but you have to get to the point where you know what you want to do. And you've always known.

Yeah.

And I think one thing that, one gem that I keep getting from Emerson's story is knowing your worth. And so every time you've talked, when you were at a certain stage, you realized, like even with the cattle company that you were, Texas Cattle, when you were working there for a second and you realized, no, that's not me. This is not what I'm supposed to be doing. And you realize that. And even after everything happened with Post 09 and he wanted you to come back, you said, nope, not right now. Because I'm already here. I'm going in a different direction. And I've seen so many people when a situation doesn't work out, they still have that dream, but they're like, you know what, maybe this is kind of what life is giving me, and so I'm just going to take it. But you're saying, no, don't take it, like push past it, because that's— I see this vision, I see this goal. So man, I, I appreciate that perspective because that's different than what a lot of people think, but it shows why you are where you are today. So thanks for that, man.

I appreciate that. And you know, that's something that I talk to Marcus every day. I'm like, listen, you know, we gotta grow. And, and, uh, something that I really— I want to do in life is that I always want, and I know it's gonna happen. I wanna own my own taco bar. Mm.

Make it so, number one.

I'm excited to hear tequila, mezcal, and tacos. How about that?

Tequila, mezcal, and tacos.

And then you put, you put it out there and it's, it becomes real.

Yeah.

Oh my gosh.

Yeah.

It, it was spoken here on a recording in a live feed. It's gotta happen. It's gotta happen.

You know, that's something that I always dream of. And, uh, again, you know, because I, in San Francisco, I, I work in a really good place called Taco Licious. And, uh, man, those guys and the owner— I know the owner and super cool guy, the managers. And, you know, we work together, they help me out. And then after that, you know, even now they're like, hey, if you have a dream, go for it, bro. And, uh, and now that, that guy, the owner, has 8 Taco Licious. Wow. All around California and one in, uh, and one in Mexico. Mexico.

Wow.

Where the tacos come from? I mean, come on, you know. And the researches that they do, you know, they go to different parts in Mexico, they try sauces and meats and how do they do it, and then they bring it back to the United States. They recreated a Taco Licious and they put them on the taco list and, oh man, who doesn't love tacos?

I love it. I love it. So is there anything new and exciting coming in the Bar Revolution, Food Revolution world?

Revolution work? You know, we open a new entity, Bar Banquet 61.

So banquet, a banquet revolution is coming.

Yeah, absolutely.

Yeah.

Marcos and I, you know, we created a new entity, Banquet 61. And, uh, it's, uh, it's a place that you're gonna, you know, we're creating 3 rooms, a new little bar that is gonna be, uh, that is gonna be, have a camera on top of it. And then, um, uh, and that are gonna be live streamed to the TVs on each room. So if, if we, if I'm having a, um, a class, people can see it on each room.

Oh, cool.

Also in the kitchen is gonna be a camera, uh, Uh, we have a bank, uh, each room, you know, it's called differently. One is called Havana, where that's where, um, Marcos' family's come from. Mm-hmm. One of them is San Marcos. That's where I was born. Mm.

San Marcos. Okay. Yes.

And then, uh, the other, the last one is called the Executive Room.

So we've gotta make sure that people don't think San Marcos is a reference to Marcos.

Marcos. Yeah.

It's so somehow the Emerson piece has to be right there.

Yeah. Gotta put it a little bit. Yeah. It's Emerson's, Emerson's place of birth.

And, and I wanna also go on record and, and, and I want Marcos to come on the show, But I intentionally wanted you to be here on the show before Marcos because part of what we want to do is kind of bring the story of the untold, right? I mean, there are a lot of stories that Marcos can tell, but I want to say that he's the face and he's the known entity that is the place that when you think of 1961, you know, it's, "Hey!" And there's Marcos, right? And to me, I want to tell the untold stories. And so that's why I was like, You're like, do you want Marcos? And I'm like, no, I want Emerson because Emerson is his own story, is his own man, has his own journey, and is crafting an entrepreneurial journey in Polk County too. And so it's like, not but, but and. And now this is the part that I really enjoy is because I don't think many people who don't know you have had a chance to really know the role that you have. You're not just a bartender, right? You're not just a manager. You're an entrepreneur too, and you're working your butt off to build, to build that brand just as, just as equally, you know, valid and important to this process as, as what Marcos is doing.

Thank you.

So tell him that I love him, but that I wanted you to be on the podcast first.

He might be watching.

Marcos, you're, you're, you're coming on the show soon, but I really, really am glad we got to have you on the show today. Yeah.

Well, thank you so much. You know, it's a, it's been such a pleasure and, uh, Again, there is a lot going on, you know, in my, my life and it, and what's coming up to Lakeland. Again, you know, Banquet 61, and that's going to be huge. People want to have their own events, parties, receptions, whatever.

And that's basically in next door to the current location. So where Nathan's was, and you're, you're breaking that build, that, that piece into a couple of different businesses are going to be a part of that, right?

Yeah. And, but again, you know, their own kitchen as well. It has its own kitchen. So everything is going to come from that building to each room.

As its own entity.

The, the bar, it's going to have a window with executive—

You're pointing at our window.

That little window. A little bigger, a little bigger and nicer. I'm just kidding. But it's going to— that window is going to look into the kitchen and the bar is going to be right there. And then executive wood table that somebody's making for us. And then and then we are gonna have a wine locker and then that little 3, 3 little windows looking into the, into the street. So, you know, people are gonna have fun.

Oh, and the scape, the, the streetscape is expanding the, that, that street, that part in front of you guys.

In front of us.

Yeah. So there's gonna be more patio or more sidewalk seats.

Yeah. We're gonna, we're gonna put a couple tables more.

Mm-hmm.

So, you know, obviously, you know, it's, you know, we, we're doing good, we're expanding and Something that, you know, again, a lot of hard work pays off.

Yeah. Awesome. Awesome. Awesome. Well, I am so glad that you were here today. We're going to go ahead and wrap up. Any final words, Nate? Anything that you wanted to say as we close?

No, I mean, I really enjoyed your story, man. I'm really passionate about learning from individual people that are just doers, man. And you're a doer. You're going to do whatever it takes to make these businesses successful, man. So Really enjoyed your story and glad that you're a part of Lakeland and glad that one thing that really resonated with me real quick is glad that, like you said, you noticed that Lakeland was a lot of franchises and what you guys are doing is, is, is not that it's different.

Mm-hmm.

And it's unique.

Yeah.

And Lakeland needs that for sure.

And I can't wait till I hear that tacos, mezcal, and tequila is, ooh, coming.

It's on the work.

Yeah. All right. Well, that's a wrap. Thanks for listening. Thanks for listening to this week's show. If you'd like to help us get the word out about this podcast, check out the post and livestream on our Facebook page, share it, or better yet, comment with your favorite part of this episode. We're looking forward to learning what you loved about this conversation. And if you have some ideas for upcoming episodes, we'd love to hear from you. We'll see you next week, Polk County.

Thank you.

Woo woo!