And now the 419 with Gretchen DeBacker Matt Killam.

And Kevin Mullin, welcome in to the 419 powered by presented by Whetro Wealth Management.

I'm Kevin Mullin.

Gretchen de Becker Mattt Killam.

And your squeaky chair and the little mouse that lives in your chair in my pantaloons.

That thing is getting better.

It's, This is starting to bleed a little bit.

Okay.

My voice.

This, this is, our special surprise guest edition.

Exciting.

And in a rare moment.

Thank you, Matt, for adjusting to the helpful era.

Well, that tells me that it's my turn to talk so I could talk.

So on a rare occasion, it is not Gretchen's surprise guest.

We'll see how it goes.

It's a big day, but I don't blow this for a second.

Yeah.

You'll never get another chance.

I will.

I'll give you guys some hints in a little bit, but I. I think I may have uncovered a life hack.

That just makes makes life better.

And I'm convinced that you're both going to be wildly underwhelmed by this.

Okay, but, you know, getting ready, in the morning.

And I did something that I. Which we do together.

Right.

I did something that I, that I don't, I don't know that I've done in the last decade plus.

Okay.

Is that I, I drive myself off with a brand new towel.

Oh, that's the worst.

No, sir, it is the best.

No, I just terrible.

It was the most glorious thing ever.

It doesn't soak up water.

Yeah.

That's right.

No, it did did.

And it was soft.

Did you buy it?

Used?

Yeah, maybe I did.

Maybe it was one of your kids blankets.

Well, why?

I mean, without even washing it first.

No no no no no, it was washed first.

First of all, what's off?

Money?

Get new towels.

Yeah, but as I say, like I don't.

We have not bought new towels in at least a decade in the lottery.

I just assume the towels come with homes.

I've never bought a towel.

I've never bought a towel or a a or shopped for a couple.

I have, I have also never bought itself.

If you're buying an umbrella, you two are very.

My wife bought the towel.

Revealing your mind.

Unless you know what, I bought an umbrella.

What that meant as the as.

Did you know what it wrote in my life?

We give them towels or umbrellas?

I think it's fair, but, yeah, I'm sure it's all about moisture.

Yeah.

And back to my chair.

No, that's a terrible lifehack.

And it's not I. First of all, you only do it one time because it's.

But not.

No, no, but I but I think I could put a schedule in place where every, you know, every eight, every 18 months, buy a couple of new towels and put them in the rotation.

They'll bring joy.

I don't.

Also, the more expensive the towel is, the least absorbent.

I found it to be the wet.

The more expensive a towel is.

The least absorbent.

Yeah, if they don't absorb for after a year.

A year of washing.

That's my theory.

I'm 100% behind this.

I don't even know where the towels in my life came from.

They just appeared, in the room, swaddled in them when you were born.

The more raggedy they look, the better they are.

Yeah.

They have, like, weird bleach stains in most of them and stuff like that.

Like, I've never used bleach in my life.

I don't know what got my wife to live under bridge.

Danny did, like, a really thin towel.

Sure thing.

For a while.

Sheet A tough sheet, right?

Is that what that's called?

Yes, it is.

That is terrible.

All right.

My.

It's my sister's guest.

Yeah.

Riveting banter.

Yeah, but I also don't agree with you.

Okay.

It's a mystery that that's even described as a hack.

But who is your guest?

Give us the name.

So this is another I. If you're a fan of the podcast, you know that I tend to do this where I bring out a surprise guest that I also have never met.

Yeah.

And that's what's happening today.

Oh.

Right.

This is, a local business owner, right?

I like to say that, opinions.

Opinions are like elbows.

Everybody has two of them.

And they're right.

Yeah.

This person.

Oh.

Can I write anything down?

Has actually generated a significant social media following because of their opinions.

Like, over 70,000 followers were out of town.

Yeah.

And, was it the guy that owns the Halloween spirit store?

That's right.

When we come on the other side of the break, we will meet my surprise guest, which will sit here.

Any idea who it is?

No.

I love it.

So excited.

All right, we'll be right back with my surprise guest on the 419.

Hold on.

Support for the 419 comes from Whetro Wealth Management, where we understand that your financial path is personal.

Advisory services are offered through capital investment advisory services LLC, securities offered through Capital Investment Group member Finra, SIPC.

More information at whetroadvisors.com The 419, powered by WGTE is made possible in part by supporters like you.

Thank you.

Welcome back into the 419.

It's our mystery guest edition of the 419.

And this is a rare moment where I could actually give Gretchen and Matt this individual's first and last name, and they would still have no idea who I'm talking about.

I'm talking about Larry Bird talk, who, you know, as the burger review guy while they're eating.

Hey, thanks for having me.

I was expecting you to be built differently.

Oh, as a model, you know, but I am aware of you.

I did not know your full name, but I'm excited to have you on the show.

Man, it is amazing how many times we go out and, it's burger Guy.

Burger guy.

You know, it's like, that's your full name.

Yeah, well, that's my son.

My son does it.

He's the one I was talking about, the autism that's autistic.

Because that burger guy like.

Oh all right okay you win.

You get to keep that one that's for sure.

Yeah.

They don't know your name.

They just know it a burger.

Yeah.

What you where did this goes?

I guess I mean for, for folks that don't know you've got a I've been in social media channel that you review local restaurants burgers.

But where did that start?

It started a long time ago.

I've been in restaurants for this April.

It'll be 40 years.

How about that?

I've, It was your first job.

Dishwasher, of course.

Yeah, but it's dishwasher.

But you guys local from area?

Yes.

Okay.

Back in 70 or.

I'm sorry, 86.

I started washing dishes at Mel Berman's restaurant in Oregon.

You're kidding.

No, no.

And that was real work.

Yeah.

Three compartment sink.

It was real dishes.

Yeah, but we got me into the burger reviews.

There's a lot of factors involved, but that's how I would always gauge our restaurants.

I would, have someone call in or online ordering because our restaurants have online ordering.

I would order a burger and I'd do it the same way.

You see the reviews, and I'd go in and pick it up, and the first thing I do is I'd take that and I'd walk to the kitchen.

Then I would take the burger out, take a knife, cut it in half, and then see how they did.

Is it medium is or not medium.

The vegetables.

Right.

Or, you know, kind of go through the whole thing with them and explain the importance of making sure each and every to go order is perfect.

Yeah.

Because these are these are people that's choosing to use your restaurant with their hard earned money.

Yeah.

So we owe them the least to make sure we're getting the order right.

So and then we taste it, make sure that the seasonings are right.

And my daughter says, dad, why don't you do this like on Facebook?

Well, I think she said TikTok at the time.

And I said, well, I'm just not big into the whole social media.

She goes, yeah, but you do this to us and you're educating us.

Maybe you ought to do this to educate other people, because one thing I complained about is going out to eat.

Sure, I get so frustrated when I order something and it is so way off of what I ordered.

Yeah, and then the bill comes and with the cost of everything, I do understand why it's expensive in a restaurant, but at least take the time to make sure it's right.

Right.

So I did, I and I did it kind of almost like a joke.

I went out and did one with my wife, Danielle, and I said, let's go and do a burger review.

She goes, what's that?

I said, I don't know.

We're going to figure it out when we get there.

Now, is she a willing participant or was she first like, oh my God.

Well, she she is, she supports me.

She does.

She supports or shakes her head a lot, I'll tell you that.

Sure, I get some wild ideas, but, she goes, okay, whatever.

You know, we go out there and I. So what do you think?

She said, I think you're going to tick people off is what you're going to do.

So I really didn't want to do that.

But the first review was a horrible one.

I mean, the burger was terrible.

Yeah.

I mean, does not even close to being what it should have been.

Okay, so I posted it and I told my daughter, it's all right.

I posted it now keep in mind I had like three followers at this time, or two of them, which are my daughters.

So I mean, you know, and then it's just I don't I can't even explain how fast it happened to where people not only would do a like love or whatever.

I think you called impressions or engagements.

Sure.

But they'd tell me, go check this place out, go check this here.

So they start telling you where else to go.

Yeah.

And I started listening.

But, Larry, you own your own restaurant now or what is the.

What's this?

I own a couple restaurant.

Well, yeah, I own a couple restaurants right now.

Okay.

Oh.

Lucky junction.

Yeah, it is in.

Let's see.

Most people know it, but Lucky Junction's and Lucky Ohio.

Yeah.

That's our burger spot.

That's the one.

My daughter runs a kitchen.

She's a chef in the kitchen.

She also had grown up in the restaurants.

Yeah.

Loves what she does.

Comes up with some wild ideas on burgers.

A lot of them upset.

You know, maybe not a great idea.

And she would do it.

Turns out it is a good idea.

So I've learned.

Let the let let the younger generation that knows it kind of go.

Yeah.

Then we have Doc's rib cage.

That's it.

Anthony, Ohio by Bowling Green Road single high school is.

And we have one best of Wood County ribs since 2007.

Right up till this last one last year.

So I mean, I think the secret behind everybody is what's your secret?

Caring, loving, taking pride in what you do and have a passion for what you do and know that the people, the bosses in the whole establishment are the ones walking in the door.

Sure.

Why?

Is there something about a burger?

As like the thing to test at a restaurant that tells you, that tells you specifically whether it's it's going to be a good place to go eat.

There's a lot of factors involved in a burger there, really.

It's not just something simple, but.

Yes, a burger is going to tell you a lot about a restaurant.

There are three top sold items by far in America pizza, burgers, hot dogs.

Those are the three top sold items across the country, bar none.

Now you take a burger.

If that restaurant is going to take the time to make sure their burger is made properly, let's talk about a restaurant that has a larger menu where they might be an Italian restaurant, right?

If that burger comes out seasoned, they're using quality beef.

Yeah, the buns toasted.

You notice the vegetables are crisp.

They're fresh, they're nice.

If they're taking the time to make sure that burger tastes like that and is prepared properly, their other dishes are going to follow suit.

Yeah, sure.

Because in a kitchen, a chef that's that's more doing searing scallops.

Or it might be somewhere along those lines, but they can produce a burger like that.

Well, now, you know, you have a chef in your kitchen that absolutely loves what they're doing and that's what you're looking.

So we owned a bar in Schaumburg and my partner spent three months with the burger.

It was the absolute linchpin of starting them.

How was seasoned, where we got the meat from it.

I know that seems like it's that zigzag that was the building block of the menu.

It is the difference.

And we use a house blend seasoning that, I put together 20 years ago.

Yeah.

And it, it just, it wakes it up without overpowering it.

Sure.

And that's the seasoning that we use in any chef or cook.

And just because they're cooks doesn't mean that they don't know what they're doing in the kitchen.

Of course, I have had some amazing chefs work for me that have never went to culinary school, and I've had chefs apply and work very short time.

For me, that's when the culinary school and their ego was so big, they couldn't understand why.

I used to call that a paper chef.

Yes, yes, yes.

And so let me.

Yes, that's exactly what we're doing.

We're talking with Larry Bird.

Talk to the burger review guy here on the 419 Larry.

And when you become, an expert in something, you then open yourself up to criticism that you found more people, sending burgers back at your place or.

Yes.

Well, we do.

We miss the mark.

We're like every other, of course, but that's how people are, right?

They're like, now, they're now you're open to more criticism.

And we knew that was coming.

Yes, sir.

And I'm okay with that.

Yeah.

Because I do what I'm happy.

Yeah.

And that's, that's it's amazing to me.

And it's not just me because I do talk to a lot of small businesses, especially restaurants.

And someone will eat most of their food and then claim that they don't like it and they don't want to pay for it, a corporate place where they absolutely hate the food that they had.

But then pay for the whole meal and not say anything.

It's it's almost like a vulnerable spot because you're a small business.

You need to do what I say, otherwise I won't come back.

Well, I don't care.

I mean, if you're going to have that attitude, you know that's not what we want in our establishment anyway.

We care about our staff.

We care about our customers.

But at the end of the day, we all have to do our best to make sure everyone is at least happy.

So yeah, but we do.

When you're doing your reviews, does it make a difference if you're eating in the restaurant or you're taking it to go, or do you you're just doing it to go?

Nope, I'm just doing to it goes right now.

And I'll explain that one too, because I do a lot of the comments.

Just eat it inside.

Why?

Well, a lot of orders are to go.

People order food to go.

It's also something very well hidden that no one sees because they're making it.

They're putting in the box or sitting out the door.

No one ever sees it again.

That's why it was so big when I would due to go orders in my restaurants.

They're paying customers when I come to your restaurant and I get it to go order and I order a medium burger and you send me out a very well done.

You miss everything on it.

And I'm, my goal is to not only inform people watching, but I want the managers and the owners to see what just came to me.

Because I'm a paying customer.

And it's worse when you're at home, when you can't do anything, you can't do anything.

I mean, there's there's no opportunity to fix this, right?

Like, imagine if I screw up and the customers in the restaurant, I've got a chance to apologize.

Discount something, free dessert, whatever you make, it's something.

But.

But the number of times that I've ordered something to go and.

And I'm.

Rarely is my order wrong.

Or rarely do I get something that I won't eat.

But I've got, you know, my wife and my daughter or vegetarians.

My.

Yeah.

My two, my two boys won't eat anything other than like they won't eat anything with the vegetable on it at all.

And so you order something and it, you know, the salad comes with bacon on it or the burger comes with lettuce on it and the boys are out.

Right.

And so it's like, but you don't figure out.

So you get home.

And at that point now I'm just annoyed at the restaurant.

So yeah, that's what I want them to do.

And I have ran across responsible business owners.

Sure.

And I've also ran across business owners.

I shouldn't be owning businesses.

They'll attack me for it personally.

Yeah.

I'm racist.

I mean, I'm sure everybody's seen that one.

It was jazzy and Monroe.

They just.

Burger review guy racist because they had a poor review on their door.

It says world famous, award winning, handcrafted half pound burgers.

Yeah, I had a quarter pound frozen patty patty that was burnt to a crisp, but it's not.

So you're misleading, which is the way you like it.

Oh, absolutely.

Yeah.

Everybody likes a hockey puck.

Yeah that's right.

But the in the there's a lot to break down in this in this burger.

But I went on there and I gave a poor score and they started slamming me.

Well the people that follow me, they set it up for me.

Oh it's just fed to me hard.

Yeah.

Look at your burger.

Is that wrong?

You know it has.

And I have no idea who owns these places.

Yeah, sure.

And then I had another one recently that again, they advertise one thing and they're a scratch.

Menu manager told me it's a half pound patty.

I get out in the parking lot like I always do, or just outside their door.

And most of the time, guys, they're standing behind, right?

It's watching me, right?

Right.

I mean, they all know who I am after, right?

Okay.

It was completely wrong again.

Yeah.

Well done.

Frozen pad.

It just nothing it was supposed to be.

And I called them out on it.

Yeah.

The CEO of that or vice CEO of that company reached out to me and wanted information.

I had an hour conversation with him about what I received, what they're supposed to be doing.

He already went to the store.

He's trying to fix it.

So he got a responsible owner that didn't know that was going on.

Now he's made aware of it.

Talk to me about the negative reviews, right?

I mean, as a business owner yourself, you know that, you know, one positive review goes to one person, right?

But a negative review is going to seven people.

Right.

And so that the negative review is so much more, it can be so much more damaging to a business than a positive review.

Why do the negative reviews?

Why do them?

Yeah, to let people let the the stores know.

Restaurants know what I'm receiving.

They need to they need to have that little bit of a a kick sometimes to fix what they have us included.

I mean it's when I have a we have bad reviews.

I ordered a medium.

Mine was well done a lot more now than ever before.

Yeah, but I don't discount any of them.

I'm very quick to.

Well, we missed the mark on that one.

My thing I love saying because it's true, even the best batters in baseball strike out every once in a while, so it's going to happen.

But did you talk to someone?

Stop running a social media.

That's something else I like to tell people.

If you have a negative review and you guys are going out to eat and you go and they left lettuce on your son's burger, burger, and you get, oh, this place was terrible.

They left lettuce.

Well, there's so many people that are doing this now that even the negative reviews are being overlooked.

So that it's not is is is looked at strongly as it was even five years ago because everyone runs to the social media and or not just social, but just online for bad reviews.

Blast.

But they don't give good reviews.

It's very hard for us.

You can have the best food in your in your life and I want to give them a good review and I promise you're going to forget about doing it.

But if it's something bad, they're going to run to it.

So it's a balance and it's a seriousness that the store I call restaurant stores, when stores take into it and we do, we take it very seriously because we do want you to come back.

We we care about your opinion, even though some of them I don't agree with, I'm still going to care about it and make sure that you're happy.

Like when someone orders a medium burger and you send it to a medium and they say it's still pink, so you don't know how you want your burger.

I want to know, you know, that I was going to ask you the, the temperatures educate us on what a medium rare and medium burger is supposed to look like.

Well, raw.

We there's a regional part of it, do I?

But please, education is there.

There is a regional part.

Yes.

Of course.

Raw.

Raw.

You know, it's by the texture.

Around 135, 140.

You're looking at a solid medium about 125 to 130.

You're at a medium rare or anything below that.

You're going to be raw if you're doing it by temperature.

But customers don't walk in with their monitors.

They use their eyes.

Yes, sir.

So they think a medium burger should be.

Some of them think it's slightly pink.

Well, that's not true.

That's a mid well is what we know.

That's where we need to be educating people coming in.

Like if you go into some steakhouses I'd like a medium rare.

So you want a cool red center I mean they're quick.

Yeah.

No no no I don't I want a warm.

So you want a medium.

Yeah.

So but then again it gets on.

What part of the 100% not just state but the country or country but the state as well.

It's a further south.

It's a lot different than it is up here.

That's one state.

Do you have a position on what the burger should be cooked?

What's the best way to have medium?

Medium to medium rare is the best way to cook a burger.

If you trust the meat like we get our meat, we know where it's come from.

It's a farm in independence, Ohio.

We know exactly what we have.

It's like a steak and it's it's not going to give you worms.

Can you get sick from eating undercooked?

Of course you can.

I mean, foodborne illnesses can happen off of lettuce, I mean, anything.

Yeah.

You have.

That's why Kevin's kids are out ahead of it.

No lettuce for those kids.

The smartest kid.

That's you.

It's just a safety reason.

They're ahead of the game.

That's exactly right.

To live forever.

Don't tell them you can get diseases from vegetables because that's like any candy.

All that's left.

That's right.

Just jelly beans.

Don't leave them the wrong way.

Yeah.

No one got sick from Pez.

That's right.

What's your position on, smash burgers?

I love them, though.

I'm not going to kid you.

I do, those crispy edges.

Oh.

They're good.

Hey, Gretchen, when they lace, if you're done correctly.

Okay.

And that's the thing, a true Smashburger.

It's going to look like it's burnt, but it's not.

It's going to be crispy.

It's gonna be lacy on the edges.

It's.

You're gonna have the criminals that are going to be around the sides of it.

When you take a bite into, it's going to be juicy, and you're going to taste the beef and the seasonings, and it's just it's just amazes me.

The word I, I didn't know about those 15 years ago.

And now my daughter is she's a master at the.

She'll spread that out on the grill and she'll peel it off and almost like tar and turn it over.

Yeah.

Oh, that's going to be dry.

And no, no, especially if you do, especially if you keep, the griddle right.

For you have, you have to and that's a thing.

And there there's another debate between cha cha grill and Flattop.

But like on our, flattop, we have at lucky, we have a char over at Doc's.

All right, we have for 25 on one side down to 325 on the other, but it's a long grill, so of course you're going to the sear.

Yeah.

And then you're cook.

Yeah.

Yeah, yeah.

We're talking with Larry Bird Zach the burger review guy.

What what's what's the following up to now?

I know when you started, you had three followers.

What is it?

What is it grown to in the 70s?

Ben's more, more involved in that.

I think it's 70 to 73,000.

Something like that.

Yeah, it's around that number.

What was the number?

That at what point?

I mean, obviously you see it growing rapidly.

At what point did you start to get nervous about it?

I've never been nervous.

In your life.

Oh, no.

I'm married, so, you know, I've been there.

Yeah, yeah.

But, yeah, I've never been nervous.

As far as social media goes, I have very thick skin and even then, you'll have people that that'll just tell flat lies.

They don't even know who you are.

Yeah.

You talk about reviews.

I've had bad reviews on my restaurants on Mondays.

You know, they came in on Monday.

It was terrible.

And they just blasted.

We have never been open on a Monday.

Yeah, I closed Sunday.

A service is the most slow.

It is.

It's a slow service and I have to give it to them.

Yeah.

That's what I give them.

Sunday.

Monday.

Because Sunday should be with your family.

And Monday I like to give them two consecutive days off.

That's why it's Sunday.

Monday?

I didn't know when.

By the way, to go back here, revisit your question that I didn't understand views.

I earn my views.

Followers.

And my daughter was getting excited.

But dad, you're up to 2000 followers.

I said okay, is that good?

Because it hasn't been a week.

Wow.

You know, and I don't you're seeing my ignorance on social media I don't know.

Yeah.

And then boom boom boom it just keeps growing every month.

And I think I just added another 200, 200 some followers yesterday or something like that, I can't remember.

Sure, I, I remember when I saw the very first, you know, this it may have now that it may not have been your first review, but the first one that I saw and and I've got, you know, my background is in video production.

And so there's, a certain video kind of production quality that I always I'm looking for.

And admittedly, your reviews did not have it.

No I didn't yeah.

I mean, like, I'm not I'm not.

It's like I'm telling you anything you don't know, right.

It was like but like it was just it was horrible.

Yeah.

It was just like you sitting outside a restaurant, like trying to figure out how do I hold a tray in a burger and eat it?

But I was drawn to it.

Yeah.

Like, because you're standing out the restaurant, so it's a different thing that no one else was doing.

All right, so he's Larry Bird talk the burger review guy.

When we come back I want to talk about a little bit of kind of the business side of this now.

Right.

Is you know, we talked about kind of nervous, but at some point this went from being a, a hobby to likely becoming a job.

Right?

It it takes work.

So we'll talk a little bit more about that.

And I want to learn a bit, a little bit more about really what makes a great burger and wears, you know, how we can start to be a better burger review guy ourselves.

It's the 419, and we'll be right back.

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Where you come to watch, listen and learn.

Welcome back into the 419.

It's our mystery guest edition.

And I brought on my surprise guest, who is a almost a surprise to me as well, because we'd never met in person.

No, Larry the burger review guy.

I'm wondering why we don't have burgers in front of us.

I've just thought of that.

But we can't talk about what time of day it is.

So.

Well, I thought there were supposed to be burgers, and I was going to tell you what's wrong or right with you.

Could you tell us what's wrong with us?

We should have done a taste test.

How much?

How much time you got?

Yeah.

So that's a month or so.

Which one of us is medium rare?

Yeah.

Medium rare.

Yikes.

Yeah.

I'm going with you, but, yeah, 100%.

Yeah.

I'm a well done Larry.

This is this is a this is a kitchen.

Well, I would definitely have said that, Larry, you, you grew up on the East Side.

Talk to me about, your folks brothers and sisters upbringing.

What brought you to, the Hamburger Empire today?

Well, I grew up in East Little.

Went away at high school, worked at Mel Berman's, which was my grandfather's cousin.

Okay.

Family restaurants come in and then also have in your blood.

Oh, yeah.

Your folks.

What?

What would your parents do?

Well, I live with my grandparents.

Yeah.

And, my mom and dad, my dad was on and off work.

This was back to times.

Was a little bit harder to get jobs.

Yeah.

And, I worked at Mel Berman's at starting at 12 years old.

My grandfather told me, well, I wanted a bike.

You want a bike, you got to earn it.

Talk to his cousin and had me go out, start washing dishes.

And I was 12 year I mean, so I started paying into Social Security at 12 years old and I just think it's funny.

Yeah.

Look at that.

Gretchen, you'll thank me today.

Yeah.

For the security associate.

We'll be retiring later this year.

That's right.

That's where that started.

That.

That's real weird, brother.

So, 12 year old slugging it out in a in a busy restaurant.

That's that's doing it.

What's really neat is doing is knowing the back and growing up.

And it it's almost like a, a culture, not just a job or career.

It's what you've known.

But I also know that they were having a by 14 I was cooking.

Yeah.

So they're having 14, a 14 year old cooking on their grill, serving their food.

And they're loving their food, not realizing there's a 14 year old kid in the kitchen doing it too.

We talked with the guest earlier this week about about hosting and about hospitality and about what that means to them to, you know, invite people into their space to, to give them something or to present something to them.

What does that it sounds to me like that means family to you.

It is.

It is absolutely family.

And with restaurants, you should feel invited, like you're walking into your family's home and you're going to sit down, you're going to have a great conversation.

You're going to have a good time.

You're going to feel relaxed.

You're going to have your drinks.

The server is going to be your friend.

The food's going to come out amazing like it did out of grandma's kitchen.

And it's just something that makes you nostalgic but takes you back.

But enjoy it.

It's it's supposed to be an experience.

I mean, going out.

It's an experience.

Yes, sir.

Make it something that's memorable but not wild.

You know, it's it's home.

So someone wants to do that in their home.

Well, if I could just for a second.

That is also how we run the park system.

So, the old adage about going to the restroom in a restaurant is an indication of how clean the kitchen is, right?

So that if you go into a Metroparks restroom facility, I mean, we are a nationally recognized conservation agency, but the bathrooms and trails are something that we audit.

A surprise audit throughout the entire county.

And we want everyone to use the bathroom.

Looks like no one's ever been in them before.

It is that level of detail that I think that you aspire to as well.

Oh, yeah.

Because your reputation is on every plate that goes out.

So you only one of the only businesses in the world where every night, the reputation of a business, no matter how long it's running, is on the, chopping block.

Right.

We don't go by today or tomorrow.

So we had a great day to.

No, you had a great you had a great service.

You had a great.

It's it's it's down to the plate.

The plate.

It really is.

Now getting back to your restrooms.

Everyone uses a restroom at a restaurant.

The managers host, server, chef, dishwasher, everyone.

So if that restroom is not clean you have all the employees going in there, that's a problem.

That's that's my problem with it.

It's like you guys all use the restroom.

And that was left on the floor that wasn't cleaned up or the paper towels were out and you couldn't say anything.

Had to wash your hands, you know what I mean?

We're pretty fortunate in ours.

We don't have the issue.

They they take very good care because of that same reason.

But it gets me a little nervous when I walk into a restaurant and I go in, first thing I do is go to the restroom because I'm a I'm a chef, I'm a hand washer.

So I walk in.

I know I've touched doorknobs.

I've touched my phone, I've touched I got to go wash my hands, take my boys and go wash your hands.

I cannot stand not having soap.

Right.

Or paper towels.

Yeah.

And a lot of times, what are they even doing?

Right.

Yeah.

Well, how about the towel thing?

Oh, I remember those.

Oh, yeah.

Right.

Yeah.

And they were in the box I guess would just clean it.

It's the school.

The school that I worked at in Dallas.

I was taking some alums on a tour, and we walked through the weight room.

Yeah.

And all of the weights, all of the, I'm.

I'm not a guy who works out out of town, so it's so, like, whatever the like the actual, like the grip weight.

Oh, the place, just a place.

I was like, I'll get the word please.

I know that.

You know what the thing was?

Putting these big wheels on the pole.

So, so the plates in the entire place, every single one of them had the letters all at the top, like the word at the top, the right way.

All perfect.

Probably all.

And this is a high school.

Yeah.

And so I asked the trainer, I'm like, how much time do you take doing this?

He was like, no, I don't do it.

Students do it.

I was like, how do you get that to happen?

And he said, it is similar to the to the bathrooms.

He's like, if you don't put that level of attention into that easy thing, you're not going to put it into the harder thing.

Yeah.

Which is working out the right way.

Yeah.

And that's when that's where injuries happen.

It is a it's this is a bit of a stretch, but that's when I, when a top level football coach or the institution gets in trouble, they're like, oh, I had no idea that was going on.

Oh.

So let me get this straight, brother.

You know what color M&Ms are in the lobby?

Absolutely.

And you didn't know, like.

Oh, yeah.

Come on.

Anyway, I'm sorry, we're talking with Larry Bird.

Talk the burger review guy.

So in my chair, let's talk about your your order.

So you specifically, what is the order that you are placing?

When you called to place it to go order at a restaurant?

Well, first thing we do is find out what style of burgers they have.

And my wife or Ben will do research on it.

Okay.

They only have a six ounce or, third pound burger.

They only have a half pound burger once we determine that.

So we'll just stick with they have an eight ounce half pound burger.

We do try to play to their strengths right.

They do.

This is not a gotcha what they know I don't want gotcha.

That's right I the time that's important.

Even during slow times.

The goal is to give them every opportunity to, That's why Kevin visits the weight room.

That's right.

During slow times, nobody.

But every two decades, he wanders in there to see it.

Does he see those things?

Right.

I buy towels more often than I visit the gym.

Yeah.

Pardon me.

Great.

No worries.

So we learned that then.

The way that I order it is medium, American cheese, lettuce, tomato.

That's a classic.

And I don't because it is a classic.

It's also the number one way a burger is ordered as well, like throughout the country.

So there's just it's just a common, common ordered burger.

That's how I order.

And then when I get it then it comes into opening it up and you see the reviews.

First thing I check.

I check to see if the buns toasted.

And I'm surprised at how many places don't toast their buns or just simply don't.

That's telling me the kitchen knows that's a bad time.

Yeah.

Yes, it tells me your kitchen doesn't care.

Or the lettuce is snotty.

There's another one for you.

You put the lettuce on the top.

You see pictures are awesome because when you see them online they'll show you a burger with the lettuce on the bottom of the burger.

And it looks so pretty.

Problem is your burgers cooking that lettuce nuggets and slimy.

Yeah.

Lettuce.

That's not good.

Yeah, so it should be after it's been wrapped to go wrap to go.

It should be on the side.

You can help it.

Or at least have the bun or crown off of it.

So it's it's not cooking.

And this is another one.

The To-Go packages.

If you ever look four corners of a to go package, they look like they should be pop.

You'll see.

Indentations in it or perforations.

I should what it is to to pop them.

And we do that.

It releases the steam.

It stops cooking at that point.

So all the heat, it stays warm.

It just doesn't cook.

It just escapes from the package.

So when I'm reading, well, it cooks more in the package in my.

But it's not going to go from medium to a well done in a package for you.

Right.

Exactly.

But you'll have argument on that.

Yeah, but but if you pop then you do it properly in your restaurant.

You're not going to have your soggy fries, which you guys are.

You know, I'm sure everyone's experience soggy fries and you do that.

Steam escapes helps keep things fresher, but it's still to go.

Order.

What are some of the biggest misses like?

Not.

It's not not restaurants by name, but when you order a burger and you open it up, what's the first thing that you're like, this is not going to go well, the cook, I mean, the cook of the burger, you do this long enough, you can almost look at a burger and know what it's going to be before you bite into it.

Like some of it.

It's just like the texture I can look and like, okay, it looks extremely dry, so I know darn well it's well done.

And more times than not, it's the cook that they miss.

It's the temperature.

What I'm saying the cook, it's medium is what I order.

It's very rare that I get a medium.

It's always well done or maybe mid well, but it's definitely always over.

And I think it's a reasoning behind that would be the kitchen.

Throw the steak way down the burger, walk away, go do what you want to do and then come back and put it on there and it's done.

If I catch any one of my restaurants doing steak waits on a burger, they're not going to be there long.

That's not what a steak should be used for, but that I know that's what's happening because then it's dry.

We do have well-done burgers that are ordered.

I'm sure if you order a well-done burger, they're not.

If they're dry, they're pushing all the juice out of there using a hand process.

Right.

It's going to take you longer to get a well-done burger if it's done properly.

That should be the first indication that someone's a sociopath.

You order a burger.

Well done.

And they should be red flagged by the FDA.

Okay, so we're in the beginning.

So here's my words in the beginning.

They want a burger well-done.

Is it okay?

Ask what sauce they want in their chicken chunks.

Yeah, that right, 900%.

Also, you can also tell when a larger order has been mistimed.

Your burger has gone up and sat in the window.

Oh, yeah, that drives me insane.

It's a symphony back there.

It really is.

I mean, there's expediting as one.

The times I was curious to ask you this before, but my two colleagues have to ask their insipid questions contractually.

What is expediting on a busy night is the most difficult job I've ever seen.

And I when I you.

What does that mean?

So.

And Larry is the expert here.

But, you know, I was a busboy.

I didn't turn the dish tank.

And then I went to Food runner.

You know, on a busy night, though, chef or sous chef usually would come around and run the line so the cooks don't get the tickets anymore, just he or she does.

And then they fire all the food based on the timing that they command.

So the challenge of it is, you can't have food dying in the window, so you're firing based on getting the food out at its optimal time.

So the saute, part of the line, which is usually the most challenging, and you've got a well-done steak fire that.

Now that's going to take 15, 20 minutes.

Fire the pasta last and you want to keep it fresh.

It's really difficult to keep that all in your head.

So I, I was going to ask you, of all the jobs for you became this is the everyone that you thought was the best or you aspired to go back to.

Because I frequently say I was a great busboy.

I wish I could, you know, support my family.

Do I like doing dishes?

Yeah.

I love being a busboy, I really do.

I like the dishes of all things.

I still and I still do that.

Yeah, I'll still walk in one of my restaurants and check out the dish tank and see them a little behind.

All right, buddy, watch to go back and hug the Hobart.

Yeah yeah yeah.

Oh, yeah yeah yeah.

And then I still like doing that.

And the reason why is it's not challenging.

It's just.

And when you're done, you know, when you're doing the dishes are clean.

Yes.

What's the, our French fries.

The only, acceptable side for a burger.

No question.

I, to be quite honest with, I think potato chips are a great side for, for burger.

That's my personal preference, but I really I don't really need sides anyway.

But it's French fries.

Is something that's just been an American tradition because it goes along with about everything you ever ordered.

Yeah.

Potato chips are great with it.

And even some side salads if you, if they have a potato salad.

Okay, well, let's start that conversation.

Is it a side salad?

My, my voice just turned out.

Yeah, I just tuned out.

Ever get sick of being the burger guy?

No.

Can't don't ever want to hang it up on escape.

Just want to eat with your wife and family at a place and not be bothered.

Not at all.

Okay?

It doesn't bother me as long as they don't.

Ever.

And they have it, come over when I'm sitting as a family.

And because I'm very protective of Braylen and braylen being autistic, it's noticeable.

So I'm sure anyone of anybody would say, okay, I'm not going to go over there.

And they have it.

But I have had gentlemen follow me into the bathroom when I'd go to the restroom.

Yeah.

So is Gretchen.

Yeah.

That's where I recognize you from.

I'm usually in there.

The notes you give them, though, are encouraging.

In fairness, it is a bit of a mixed signal.

And are you the burger?

You're the burger guy.

And, you know, I'm.

I'm like, yeah, yeah.

Can I get a selfie?

Kind of busy.

Yeah.

Yeah.

No.

Yeah.

Afterwards, get out of my stall.

I, I'm standing in the urinal, you know, and.

Yeah, but it's just people I don't, but it's.

You go any further than you go from.

You go from three followers to 72,000 followers.

There is an expectation of, you know, consistent content.

And that's a that's that's a lot of work.

Right.

And you own a couple of restaurants and have a family.

And at what point what would what would need to happen for you to say, it's time to hang it up?

I don't, I really I can't give you an answer on that.

I haven't, I'm pretty strong minded, willed, and I don't get offended.

So no matter what, it's not going to bother me.

See my family out of it.

Kind of where I always looked at things.

But it's it's.

I don't think I could just hang it up.

I think it's providing education to everyone.

I think it's helping, and I think I know that's why it's grown.

Before we get to the quiz real quick, I just wanted to ask, someone's making burgers for their family at home.

Number one tip.

What's the number one thing they should do to make it a good job?

Be afraid to have a hot pan when you start your burger.

That's the biggest thing.

You want to develop that crust.

You want to be able to to sear in some of the flavor.

Your flavors are coming from the sugars and the salts in the beef itself.

And if you caramelize it or sear it off, you're going to be able to harness more flavor.

Okay.

Lucas County Fair, you and I are going to be out there together.

Yeah.

Let's talk about what's going on.

It's it's being put together right now.

It's, Thursday.

Friday.

We're going to be inviting, I believe it's ten of the best there, though.

They're going to be asked if they want to join ten of the best.

I mean, until Friday.

Saturday.

Okay, there it is, Friday, Friday, Saturday of the fair.

And you're going to do a Thursday and Friday we're going to be doing tastings.

Then at the end or no Friday, Saturday I'll get the days right.

Friday, Saturday, Friday I'll start doing.

Nobody listen to the show for accuracy.

Well, they don't listen to me anyway.

If you couldn't tell it's Sunday and Monday.

We're going out to the restaurant.

Yeah, and we'll see what number there.

Yeah.

I'll see you Sunday.

You just wait.

I'll be there.

We're going.

I'm going to be judging.

And the way I'll do it is I'm going to take a section of each burger, and I, I'm not going to there trailer.

I'm going to have the ten come to me on a plate, because I don't even want to know where they come from under the right way and then go through, and then I'm going to pick one, and then I'm going to do, a champion, you know, whoever wins that.

Also, I want to have these cards that, people that, can come in that they could purchase as well and be on the same tour and tour all the restaurants on it, great it and give us their choice.

So then you have your people's choice, and then we'll give them an award, a trophy.

We're that's still in the works right now.

How to do that?

Well, I'm just excited about getting everybody together.

Yeah, that'll be fun.

We do have a heck a heck of a community.

The burger review guy has a great, great following.

We've we've exploded one restaurant already once an accident, so I can't I can't wait to see how this turns out man.

Good I love it.

All right.

Rapid fire here we go.

It's now time for Gretchen.

Quiz for rapid fire questions.

Your favorite thing in the region in nine.

Word to describe Toledo.

What's the spiciest thing you've ever eaten?

A ghost?

Chili pepper.

Yes.

What song describes your life right now?

The Edmund Fitzgerald, my man.

What are you grateful for?

Your family.

On a scale from 1 to 10, how good are you when it comes to keeping secrets?

Ten?

Wow, these are the best rapid fire answers we've had.

Okay, time for your number one best thing about, city Toledo or the region.

Or your favorite thing.

The best thing is the people.

My man.

It really is.

It's the people of Toledo.

All right, nine things to describe the city or the region.

And I will do it together.

So people's number one people would be number one.

Two.

I'm going to butcher the name, but it's the, the, the silos, the old Anderson silos.

They painted them with the mural River city, River wall.

Yep.

River sons obsessed with it.

But what they did there is phenomenal.

I'll give you two for that one.

Then we have, downtown Toledo.

I love the fact that they're growing down there.

They're growing restaurants, the communities which are like.

Well, it's the people, but there's still communities give you a community.

So I love You said warmth earlier.

I'm gonna give you a warmth.

Warmth.

And then the, Does they have a great destination how to get to where they're located so everybody can get to Toledo, and you can go anywhere easily navigated and give you two for that last one.

Last one.

The river.

My man, I love it.

He's Larry Bird talk the burger review guys.

Some people find you burger review guy.

There it is.

That's it.

No, we have a website burger review.

Okay.

On on social media platforms, or I'm either at Lucky Junction Doc's rib cage or Riverview Yacht Club, which is a private club, but I'm there on Thursday, Friday, Saturdays a little bit.

We got to have a burger together sometime.

Larry, thank you so much.

Thank you.

Pleasure to meet you.

Appreciate you being on the program.

Thanks to Burger Review Guy.

When we come back we're going to talk to Owen Brad Creswell.

Stick with us.

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Welcome back into the 419.

We are now talking with the radio station manager here at Red cross.

Cresswell.

Red, thanks for being on the program.

Glad to be here.

Thank you.

So when this this idea of of three muckety mucks, gracing the airwaves, at FM 91 came across your desk.

Yeah.

What was the what was the first thought I objected?

Well, the first thought was, it's a great show, you know, it's where we have to go in the future if we want to appeal to listeners right here in our community.

So it's a great show.

I mean, we had some technical aspects to work out.

We had to go to extension.

Yeah.

You know, I'm talking about you.

Yeah yeah yeah yeah.

You're welcome.

Yeah.

The reason okay.

Go ahead.

Well, what were you going to say?

I was going to say part of the challenge with the show when we started is that we're really on three different completely different platforms radio, television and on YouTube.

And so trying to figure out how to do that was we needed your guidance for that and continue to and you need my guidance for FCC.

Right.

All of that, which I would like to say for the record, this is being recorded, that we have not violated FCC rules yet, at least nothing that we've heard from lawyers full.

We haven't fully violated FCC regulations so far.

Mostly Brad, who had listened to the podcast, was worried that I would swear no.

And for 30 some odd days, I have not sworn.

Yeah, well, first of all, that amazing.

Both sworn the word that's sworn the right word.

Yeah, yeah, yeah.

So I feel I feel highly successful just based on that alone.

That's where we set the bar brand.

You want to talk to us a little bit?

Let's let's talk about your role here.

What does it mean to be the radio station manager?

Well, everything that goes on the radio is my responsibility.

Everything that happens, I take it, and I see if it's noncommercial or not, and if it's commercial, if it's too much or if it's you know, an infomercial, we want to stray away from that if we can.

So what I do is I also edit some podcasts that we have going on, and a lot of, supervision of other people.

We're looking for a morning hosts right now.

So that is, that's sort of at the top of my list.

You know, when, I'm, I still want to ask questions.

When you, when you think about the audience.

Right.

When you think about programing for FM 91, who who do you envision?

Who is the person that you're programing for?

I mean, the average person skews a little older and they're, well educated.

I mean, these are all, you know, kind of, FCC platitudes are NPR that we, you know, from experience.

And, I think that, it's a great, show.

Otherwise, how did you how did you first come to have you have you been here for many years?

Well, he has a really storied I don't you're a very humble.

So I know that you want to say this, but you have a storied, operatic history.

So if you don't mind me asking, tell us about what is an overwhelming history and success.

And I said it.

So you have to answer the question.

Well, my background is, as you said in opera, as an opera singer.

I did that for about 16 years.

Then I started going to an overnight show, with, WNYC radio, which was the number one station in Manhattan at this time, and, not Manhattan, Kansas either.

Manhattan, New York.

Right.

Although I have been to Manhattan, Kansas.

That's another story, right?

So we could dedicate a whole story about that.

And we will.

That's eventually we'll have to.

Yeah, but please keep going, because this is a big deal.

So I stayed with him, or I worked with him, who was my supervisor.

Eventually at WNYC, I was looking for something different to do besides singing opera.

And, radio kind of fell into my lap thanks to this other guy who had the overnight show.

He got promoted.

I got promoted as well into, his spot.

And so I did overnight radio.

And every time somebody came to me and said, can you do this?

I said, yes.

And then I went to, you know, you go learn it as somebody who wanted, job.

Yeah.

So how did you get into opera?

I mean, you know, obviously I had a natural gift, but this is something that your parents encouraged.

This is something that, the the school you went to, they had a particularly compelling program.

How did you get into this?

Yeah, I sang as a boy, you know, boys choir and always singing was sort of a minor part of my life.

And then I got introduced to opera in high school.

I was around 16, 17 years old.

Why were you where'd you grow up?

In Moline, Illinois.

The birthplace of opera.

Hundreds, right.

And, there were a few opera singers from that.

All right.

Yeah.

Right.

So it was, it was just the stroke of luck that I entered radio, and, I got into that, and I never looked back.

As far as noncommercial, there's, radio goes.

How how has how is this industry changed from when you, when you started to today it's become a lot more digital.

You know, your show as a matter of fact, we broadcast on our YouTube channel.

So it's people wanting to get what they want when they want it.

And we're trying our best to accommodate that.

And in local terms such as yourself, outside of our wonderful show, what are some what's some other programing that you're excited about?

That's on the radio that you're working on?

I love the implication that he's excited about it.

Yes, yes.

Yeah.

Well done.

Great.

Yeah I am I am excited about a lot of things.

I mean, things have taken a bit of a turn around here.

We're being assaulted by the government.

So we have that to deal with.

But on top of that we're, adding programs and shows which have a local band.

We're also developing news and local news, and to do that in, non commercial fashion, you know, it will be a challenge for us.

But, we have good people that are here and, I think that is your least favorite person who works here is what is.

It and just his name rhyme with Bane.

Yeah.

That's it from from your perspective, what is what is.

What's the role in the community?

Well, I mean, that's asking a lot as far as what we do.

That's a hard hitting question.

Do you go back?

Yeah.

Pop it.

Answer.

Yes.

What was the question?

Your favorite part of Manhattan, Kansas.

Different overnight from I mean, from your perspective, why why does it matter to Toledo?

What what what's the role you're serving?

Yeah.

Well, I mean, the role that we serve as far as, trusted news goes, that is an important part of the equation.

We're trying to, present to the community, raise awareness of, local news and of community outreach and all the things that we do for the community.

I mean, if you look at, all the philanthropic organizations in our area are locally, partners with probably more than anybody else.

So we provide a voice and they provide the content.

Whatever we do.

And, that's, a big part of what we're doing right now.

Is there anything you haven't been able to do yet?

Here.

That is on like the the bucket list for you.

You're like, man, I'd love to do a program about X. Cage fighting.

You told me off.

Yeah.

Know that's a passion of yours.

That's, That would be interesting.

Yeah, well.

Let's see.

Yeah, it's high praise, I love it.

You go.

But that's a great question.

What?

What is on, before you hang it up, to Kevin's question, what would be a a silver or gold star?

I mean, it depends on it's community driven.

And it also, you know, we're not public access, we're public media.

So we try to take a hand a little bit in what we're doing right.

But we also go to the community and we find out what they're interested in and we go from there.

So we appreciate everything you've done for us and teaching us how to bearing.

Yes.

Yeah.

I mean, for me, from the very first meetings, I think this is, you know, for this to work, right, is that, you know, for this program to work for us to be able to grow into these new mediums.

A podcast is different, right?

In the podcast, when people tune into a podcast, I think there's an expectation of I don't want to say like amateur, but like there's an authenticity there that we can make mistakes and, and people sort of expected.

But the reality is it's a big deal for us, for the three of us, to be on WGU and for WGU to take a chance on us.

And certainly what gives gives me the confidence to come in and do this.

And we've talked about it.

Of the three of us, I'm the only one that actually has training in this.

Okay.

It's obvious.

Yeah.

But it is it.

But but having your your expertise and your feedback has really made a difference for us.

And we we certainly appreciate that, Brad.

So that.

Yeah.

Yeah the feeling is mutual.

Thank you guys have done a great job so far.

It seems like you're only looking at Kevin.

You mean that from the direction that.

Yeah, mostly.

It's mostly.

Yeah, yeah, we have the farthest to go.

You know what?

That's true.

You know, I'm going to give Gretchen the most improved award for me.

I don't understand why we're saying this.

Because the first times we had conversations about FCC regulations, everyone was just looking at me.

Yeah, yeah.

See, but.

But honestly, if anybody listen to the podcast.

Yeah, they know that it's Gretchen.

Absolutely.

Gretchen is the old daughter.

Birdie.

Yeah, that's what they call her.

Thanks.

I'd like to be able to say something.

Right.

Oh, but I can't get right to it, thanks to Brad Creswell.

Brad, thank you so much for being on the program and everything you did for us.

When we come back, we'll wrap up this Friday edition of the 419.

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get back in 419.

The wheels are coming off.

What a what a fun show.

Yes.

I really want to burn her now, you guys, Larry Bird talk for joining us.

And also thanks to Brad Creswell, the radio station manager here for joining us.

I a lot of fun.

Yeah, it was fun and a chance to meet somebody that I'd never met before, but I must read.

That's right, that's right.

No, it's like my Gretchen.

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I just had so much fun today, my man.

I don't even know where to go.

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