#234 – Dani Zeini & The Burger Business/

0:06
Wait a minute, cross face.

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conversation, sometimes

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worth recording with Josh Janssen and Tommy Valley Talk Show Episode 234. And it's fat Fridays everyone

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we are in the presence of some friends of the show and where are we? We're at the Grand trailer park. Yeah. Tip arena to buena. Well, let's just let's get Danny. Danny Danny who's the owner of grand trailer park. I can't remember. Now there is Tara Rena. How do you say that?

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I really fucked that.

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I'm really sorry. Yeah,

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Russkies has done it again. We got a calendar invite this time around. We did

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yeah, just saying you gotta take your headphones off because we can't i can't because I'm not talking loud enough.

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Russ cases down again organized. An epic guess Hulk smash food here. Rose here. Talking Dr. Ross, KS

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executive producer of The Daily talk show.

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talking to her I was talking to Ross before.

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Over the weekend. I was saying he needs a food podcast where he just like chats to all the people that he knows because I reckon he knows about every single person who makes burgers or owns places that makes burgers say

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that he doesn't. He doesn't know Ronald McDonald.

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This is where Ross announces Hey is in fact

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Tony told me that Rob McDonald, your business partner, Jimmy, Jimmy's burgers from AZ we had him on the podcast couple of weeks ago. He was talking about the McRib? What the fuck is the deal with the McRib?

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What do you reckon? Well, Jimmy's the premier Doyon of burgers here in Australia, so he's opinion

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has white No, yeah.

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But he's a big advocate of McDonald's and he quickly caught up with a McRib was a little disappointed. But a quick follow up with the triple cheeseburger which was wrapped the bell

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so he's the thing I didn't even know this existed I must have been into Mac is that match? So this was a burger that was around years ago. Yeah, the nickname it's got a bit of a cult

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status. Like you know the the whole thing with burgers is the Soldier Field. And the green You know, when we grew up was was a thing. And there's a big kind of swirl around getting it back and Mac is both a fact. Yeah,

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a lot of fanfare it's so funny these everyone pushes to bring things back. And then like movies, you know, it's fire like they bring back some Point Break everyone hated Point Break. But but the fact that it's like remakes and all of that stuff. So there is a massive risk for a company like McDonald's to do something like that.

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You're making micro business decisions all the time. How many actual restaurants do you have in Melbourne?

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In Melbourne? I'm involved with five restaurants. Yeah,

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you got dandy pavilion of salt.

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I've got three raw stacks in Melbourne. Yeah, grand trailer park. And I'm fortunate to be a shareholder Lacey's as well.

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Amazing. And what's been because TJ and I were talking about the fact that like, the Fuji fat Friday's is about the food for also like Danny's a bit of a fucking bola. He knows all about his business stuff. If you had that amount of successes, you've got to know something about running a business. TJ and I've just started a partnership. What is the bit of advice you'd give us starting a business partnership? What do you need to keep in mind?

3:40
As a partnership? I think make sure you're always communicating. Yeah. And put everything on the table. I think we in partnerships, we tend to worry about hurting people's feelings. And you know, we bottle up things inside, I think it's really important that you really discuss everyone I do tell and don't take it personally. You just working it out as you go. You got to make mistakes, you got to get upset, it's not a shout out. But in any relationship, whether it's your your partner, your kids, your mom and dad, you have the ups and downs. Yeah,

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as I say with business, so we've got one come from having your own single businesses to them. So they're merging in the same space. But there would have been a lot of stuff I would have said yes to and being okay with to work it out as you go. But I think the reset in a new partnership is ok, we take all those learnings and we sort of more particular about what we say less with yes to based on the learnings for your businesses? Have you now got a filter of how much you say yes to without having any idea of what you're actually doing? Because there's been a pizza people, I've got friends who have one in the restaurant space. And I had no idea they weren't restaurant people. But they committed to it and made lots of mistakes. At what point do you sort of gets too risky, you won't do any of that young California, United still can't boy who

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she is today I've ever made the greatest of the dumbest decision in my life going to China. This is I'm not

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at that point. So the expansion into China. Wow. That's how different like, how much of your assumptions have been challenged around business and food and the food business space going over there.

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I think the ideals are the same. I think the Chinese people I've met, especially the young guys are really curious. And they're really interested in what we're doing. They love our core values and our commitment to quality products, and to service. And I think, coming from Melbourne, we're really fortunate that whatever we do is fundamentally strong, because it's so competitive here. I mean, you can't just stop in a cafe I think you gotta do right, you can't just stop in a burger place. You can't stop in a restaurant, you got to go above and beyond here in Melbourne. So our fundamentals are strong. And we can carry that anywhere. I think,

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what about the I feel like I hear a lot of people going into China, and they talk about the cultural difference of doing business in China, it's like you've got a project, you need to fucking tell it like it is and you need to be aggressive with them. And have you did you go in with that mindset? How did you approach it? And what have you actually learned now? Having a cry?

6:13
Well, I'll go to deal about business. I've always got to be myself. Yeah. And I will keep continue to try things and be myself. And if it works, it works. If it doesn't, it doesn't. But that's a really good question. Because it's become very challenging. And I'm at that crossroads. Where do I mature in business? Do I change my mentality? Do I become somebody that on this not necessarily aimed to be? Yeah. Or the opportunity to be myself and do business the way I want to do it? And that is brought wide eyed? Curious, you know, don't just give the tire jump straight in the water.

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But that's being challenged

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right now. Well, the hard thing is you've had success doing it. And so when you have success doing something you like, why would I want to fuck this up? I tried a different way. Because I've proven it. It's really it's really high.

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Have there been certain things that what are some of the key takeaways from starting up in in China?

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Take everything with a grain of salt. Yeah. Understand that the landscape is shifting constantly. Understand that your business partners, they're working things out as well. Stick to your vision, be strong. stay committed. And stay the course. I mean,

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sounds like a marriage.

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Take those principles, you have a great marriage.

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What is the what is something that you've could take from this, you know, China, you know, move in Melbourne, are there certain things where it's like, Man, this has given me a new perspective on how I run things here.

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It's actually made me a lot more confident. Yeah, the artists,

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that you've got things right, or they're

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like, you know, that I do have a vision. And sometimes I tend to undervalue myself a lot. And I think that's part of it is about being successful in hospitality is because, you know, I'm always wanting to please people, and that's fundamentally my day. And I wanted to please and I think that resonates in our restaurants. And, you know, when I sit there in business meetings with people, big people, yeah, I've always kind of like a shrinking volatile kind of shake a while it handle it. Some other persons like delayed level, Eileen, this whole China thing, it's like, give me a lot of confidence that you know, what, Danny, you do belong, and you do not what you're doing, and you do have a vision that you are sincere and

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and stacks is a brand has value. Yeah.

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It's so interesting, like Josh and I dealing with clients that are worth hundreds of millions of dollars and smaller operators. Everybody's experiencing the same thing. So the takeaway for me is, like, even so if you look at someone of success, they're still feeling the same as what someone starting out feels just on a different level. So it's like constantly sort of leveling up. Sounds like you've just upgraded you've done a level up. So it's, you know, it's like an internal realization, to put it Good point. But it doesn't have to be the defining thing. You know, I don't think you always need that to gain some level of success. Yeah, it's so Weight Loss Weight. It isn't burgers. Right. How did

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you? How did you actually get to being in this whole business?

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So I've been with hospitality hospitality is now today. And I know my first job out of high school was at a cafe Jetson. Yeah. And I was just good at it was really good at hospitality. I loved it. Also, while my brain works, like, I need to have things repetitive and monotonous, and it was coming. Yeah. So going to work wasn't worth it was a release, stress release. It was fun. It was exciting. absolutely loved every minute of it. And to be honest, if I didn't have hospitality, I don't even know where my life would away. So it really and I'm just saying it just saved my life. Like, if I did not have hospitality, I shudder to think where my life would have went.

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So was it? What was it? Was it the interaction with the people? Was it the love of food? Which should have came first? Do you think could you could you be running a hotel? If it was it wasn't doing this own stuff?

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I think it's just the work. Yeah. Again, it's just the way my brain works. It's a it's really struggling to focus, I really find find it hard to find clarity. But at work, it's the monotony of the work that second person, third person, fourth person, and just having that chain of thought, I think really helped. I don't know that make sense. Yeah, that was that helped me find this sort of thing.

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So you spent some time in the trenches, obviously, working from being you know, running around on the floor, building the way up. We were having a conversation today with we've got a video production. And what we find is, a lot of the time we're dealing with people who, it's almost like they're not tradesmen, they don't, they haven't crafted videos themselves. They haven't found all those little hard things, the hiccups, the mistakes that you make as someone on the tools, but they're willing to sort of they're in a position where they're trying to sort of do what we do, but they have none of that context there. Do you think like the restaurant game you need to have? I mean, do you think it's helpful to have had that on the ground? flying hours?

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Definitely. Definitely. And

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hats off to who who could do it the way you said it? With my experience? I don't think I can. I can. I mean, there were the smartest people ever. Yeah. Having said that, like the grilled people from a marketing background would have done and their partnership

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fell apart, though. Didn't I read in the newspaper? That was a bit of a partnership

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was one person one of our it's just a bit of backup Friday with the money and I want to talk in a $300 million company. Yeah,

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I'd be pissed off at Josh on profit sharing.

12:00
Excellent. It's but it's funny the you know where you are, I reckon in the scale of what you do when I noticed that you've got a lot of empathy for big wave and McDonald's we talk about McRib, you're not necessarily throwing in the knife is Do you find that the more that you do all this stuff, the more empathy you have for everyone that's having a having a crack. I think

12:28
real hospitality people, true hospitality people. It's a brotherhood. Yeah. I mean, we haven't had a policy we implemented a dental pavilion back in the day 2006. If you came to my restaurant, and you'd be in hospitality, it's a free drink. It's a free dessert. It's a discount on even though you're never seen you before.

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I've actually gotten into hospitality. I had it How could I have known about this rule? This is fact the problem is that I can't do you have any tips for carrying drinks? coffees, because I struggle just with if I have to carry it.

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First of all, pretend you're on the catwalk.

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Walk down the catwalk and be proud. I mean, that's the only way.

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I feel like I would end up getting there with the chicken parm are on the ground and everything.

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And let me tell you, it's fucking embarrassing. It's happened for restaurant. Everybody stops and looks someone's gonna yell taxi. lately. Someone's yelling at Uber. Ah, but it happens to the best of us.

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Tokyo doesn't have the cutthroat

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we have the same ring, right?

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Uber, Uber eight. How has that changed the game for Uber? It's Yeah. But what is the impact of Bane for? Do you think restaurants and dining in Do you think that it's ruining some of the because I'm a bit of a hermit? And so I can I when I'm actually out and about and at a restaurant, I fucking love it. The problem is that Uber he gives me this out when it's Friday night, and I get home, like in my introverted shell, and I just ordered some food. Have you seen, you know,

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the flow? And, of course, it's a new new part of the business model. And it's something that you really got to take into consideration. But even though we've been around overseas, where they've been in Italy, Greece, Lebanon, Africa, China, you could get anything delivered at any time. Yeah. And that's been around for a long, long time. Australia, we've been we've been really late to the market. Because we only had the our heads just pizza delivered, right? Yeah, that's been around,

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there's been an adjustment. But my dad told me that he used to take down an old port to the local Chinese restaurant, and that fill up the like the full dish to take back. There's no takeaway containers, no delivery. This is like 60s 70s, unbelievable, craziest change. Now some smell gas are getting 25 bucks an hour rocks up

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on a little boy. Do you think that you? Do you think that you would have certain other industries that you want to tackle? Or a you in hospitality is definitely I think

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part of being in the restaurant now is like, you gotta be pretty astute with social media. Yeah. And I think if you say for our stacks page, we do a lot of production values in our social media. And the idea is there. We don't want to just market out brand or sell a product, we want to want to offer some value be interesting in its own right. So I would love to venture in the production industry somehow track.

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podcast, last board meeting,

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got the chairman.

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advisor Now we could advise it would work.

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This is what you've been doing wrong.

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That would be having to take that feedback. What Josh and I love doing is actually looking at reviews on say food websites. But we found some really great ones up in the Dan Young's pancake restaurant, some of the funniest reviews, bad for the business. But funny. And I always think about how how did that the thing is that the restaurant owners come back hard with like, full explanation, which How do you deal with that with

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restaurants for us to take

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it really personally.

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But you know, my experiences down on pavilion, when we had a complaint all would assess the complaint on the bass, the bass, bass, we're like, for instance, if you came in 100 times or got it wrong one time, and you had to go I used to get upset, but now I'm on my mind my my visual that's changed because they actually feel under salt. They actually want to have a good experience.

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They're hardcore fans. I mean, they've been

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100 times you let them down. Yeah, they actually

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started with Ross when we have a bad show.

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Let him down. He executive

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hasn't told us yet. So that's good.

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Let me tell you what he said about

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and so what's the reviews? What's the process now? What do you tell your staff? How do

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you approach it? We don't talk about it. Yeah, we focus on the customer coming through the door. We're fortunate we've had some good reviews, we've had some bad, but I can't let that be our focus. Because you know, everybody has an opinion. Everything's objective. Yeah, you know, one person's favorite french fries. People like fact potato chips. Tomatoes likes brioche. Somebody likes a milk bond like it's all objective

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is a problem with perfect right if you got every reviews perfect. It's only downhill. That's spot on.

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You're in trouble. How do you decide on menu items.

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I'm really fortunate again, hospitality is a spice to be creative and you just throw it out there so laden with pavilion, which is the basis for stacks we put a lot of specials on and we taught try secretly try different base plans, different brand plans, different tops, ingredients, different cheeses, and whatever sold and the reviews or people feedback on tape a collection of thought of a couple of years and then I'll perfect that autumn miser.

17:59
I feel like it. Did you have a product that had a mic in it? Or instead of a hat tip to a McDonald's item? Have you ever done that? And have you had any cease and desist or any trademark issues?

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lobster bag Mac is there's been a go to from the beginning of time. I mean, business models based on McDonald's Yeah, like I think they are the optimum. They train their staff so well. Yeah, that business model is really great. Their service to community. They do a lot of stuff for charity. If McDonald's change from Frozen products, the fresh cyber for everybody. Yeah,

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because that's how good they are.

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I showed that in

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Jimmy's burgers. He wrote something about that. He said he'd been speaking with you. Explain that from Frozen to fresh, frozen to fresh. What are you saying?

18:49
Well, McDonald's put so much money into perfecting their supply chain and getting the efficiency where the palette has with has changed to play like no 16 when we were saying 16 years old. What do we know about the silent Mac is all Fisher chip shot? 16 year olds have gone to restaurants they getting dry aged 60 day steak and they critiquing Yeah, so that's how the palate change. So fresh beef, which what we use is the new norm and yeah, you look at America Shake Shack Five Guys, you know now they're all using fresh quality products. And they're taking Mac as market share wants that. You know what he call it? The Sleeping elephant wakes up it

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is McDonald's in the US vs. Australia. Very different when it comes to ingredients.

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McDonald's, Coca Cola and the US is the best Coca Cola you

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toast corn syrup, correct? Yeah,

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so we can't have that. Yeah, yeah. It's ridiculously addictive. Yeah.

19:55
I feel like I've seen a barbecue sauce at a like a diner in Melbourne that has high fructose. You're not meant to actually have it. I

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know that. That's illegal in restaurants in Australia.

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Laws are illegal. The truck Carla formula here in Australia, or the post looks a little different. That's right.

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Because they talk about that is it? Because in Mexico they have sugar to they use sugar cane or something? What? So what's the difference between the Mexican one

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that makes God is no Mac is coca cola?

20:26
That's fair enough. The I saw you did an Instagram post. It was about an old school diner. And I think you were talking you're reflecting on what you want your business to be? Do? Is that a strategy of looking back? And do you ever get the feedback that America is doing? As you said, there's the Shake Shack and all that sort of thing. And what I said to me was, they were going to easily look at something like stack sort of and say, Oh, that's a Shake Shack play in Australia. But do you actually referencing wife further back or a house? How does your inspiration come?

21:02
Well, you know, the shack is is just the buzzword. So there is very small similarities between what we do and what they do. Yeah, if you really looked in depth of their menu, it's completely different. But everyone likes to talk about the shack because it is a phenomenal brand. Yeah. I mean, Danny Meyer before Shake Shack, I said his books at the table. He's a hospitality guru. He's very passionate about hospitality. He's his restaurants are all about hospitality. The way they treat their staff. It's phenomenal. You gotta dig deeper by a Shake Shack is just the buzzword. Yeah, menu has a couple items that are similar. But that's your basic entry level burger. Everything else

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is completely different. How would you describe all the different restaurants you have? Do you have like one line to describe? Ah, what are their personalities? Describe the

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trailer park. Yeah.

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I'd say it's the crowd cousin, who hasn't grown up and just came off a six day bender. And she was like somebody I mean, that's trailer park. I mean, it's absurd. If you look around

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the decor, the design,

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but the fundamental of the hospitality stays true. Yeah, services, great quality ingredients and resonates with people. good fun. Real snacks was my attempt at corporatization. So I did have a vision of having a multi store brand. Yeah. Purely just I had a midlife crisis. My car.

22:42
There's a lot of people right now with ss, you could have started that I think you've done the right thing. So describe those the other personality. So Rose, Rose stacks.

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has an MBA at Harvard.

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Raw stacks.

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Is it your refined thinking maybe on things

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I get? It was my attempt at having a multi store operation is my attempt at if you look at the menu again, and let's start with service and now social. I've got my subtle personalities in the venue. Yeah. And I just saw an opportunity. Like when we opened raw stacks of college straight. There was no other burger place like it in America safety. Yeah, I mean, we didn't muck around and I think people really resonate with that. We bought a 300 square meter venue. On College Street, Melbourne, one of the premier cities in the world. Nobody had opened a six foot six menu, burger venue, that large in Melbourne.

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And we were the first to do it. And I remember the lines, I was working at the time on King Street and little Collins at a place called inventory. And we would always on Friday go head down as a gang and go. But that was the launch a business versus the sustainability long term. What have you learned? What can you do at launch to actually help you over a longer period of time? Well,

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what am I business partners here at the Tom Josh slippers is the genius of that. Yeah, and I learned a lot from him. I turned the launch row, try and trailer park was the first burger venue to have a launch like that. Now it's the norm. We did it differently. We had a PR, we had a guest list where people we had a party to launch a burger venue. I mean, that that, again, wasn't done. And we were fortunate to have the right people around us. And it really resonated with people. And we did we apply the same principles, again, at Royal stacks. And we offer something different. And something of value, people will resonate. But if you going to do the same thing over and over and over to the dollar are all over quick.

24:55
I've been noticing a lot of the places I'm going to are a part of a group, part of a big group of restaurants. So they've got the capital behind them to start and supplement if it's not going as well as they thought. Is there still room for little players to start something like?

25:12
I think we're going to see a big comeback of that. Yeah, that's

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going to media and Tommy not. Dinah. Yeah. What do you think? Because one thing I noticed in the states is a lot of diners that are just not I think when I before I went to the US, I was expecting this sort of Denny's culture where everything is just sort of like franchised and big business. But I think that there's so many maybe for the amount of cafes we have in Melbourne, they have diners. Do you think there is going to be that diner culture or do you think cafes just surpass that expectation? We do have a daughter

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culture, but it's it is different. It is our cafes. Yes, the pizza shop. It's the pass the bar. I mean, that's synonymous with Melvin Yeah. And the differences. We you've had an influx of immigrants come to strive on 6070s 80s Yeah, breaks Italians, Lebanese, they bought their own food and culture Chinese. So we're very, very fortunate that their immigrant were at the cusp of the best food, whereas America they immigrated in the 1600s 1700s. So they fourth third fourth fifth generation there so don't have the the hunger as a Margaret has Yeah,

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but then next to Mexico. So they're

26:27
building a wall to keep them out. So

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tacos, tacos in Yeah. And so what do you we asked you me this what do you think is the next fly because it makes it Kim was a thing with the Mercedes and stuff like that there was a tie knots was huge.

26:43
what's what's your call daddy? Yeah.

26:44
What's the what's the next thing? Where should we be investing our invisible money? Who? Yeah, I think

26:50
this is now turned into investment advice as part of the board meeting?

26:55
Well, I think it's going to go back to the family style restaurant that we had at pavilion were a very diverse menu. So now obviously, a lot of specialization. So Italian

27:07
burgers,

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Mexican. Yeah. Like, everyone specialized at the moment. Yeah. And I think you're going to see a resurgence of the whole like Bistro dining, where it's a diverse menu, family style, I think that's going to make a

27:23
similar to our show. We haven't niched into one area exactly

27:26
where diverse where Bistro, but how do you do what we've done? Where you just end up being average at everything? How do you avoid that inside you talking about pub? Is that pub culture? I think

27:39
some of that Yeah, definitely.

27:40
And as a as a restaurant aren't as a hospitality area. Is that as a fucking word? What do you say hospitality. Someone who's in hospitality.

27:51
Hospitality? Do you?

27:54
Do you think that that's a good style that we do everything or the phrase add to think that the chef's again, I have to cook up a Parma and then also be doing a curry?

28:07
Well, I mean, you've got your kids, you don't? I mean, how clever is that child compared to what you would have been?

28:15
If he knows how to YouTube?

28:18
is clever. It's ridiculous.

28:20
It's insane. And and I think the kids growing up now who are going to be cooks and chefs, they are much smarter than we were, you know, they can diversify. Yeah, they can do multiple things at one time. They don't have to be specialized. They have access to multi cultures that been around the world have traveled have experienced difficulty, so to pigeonhole somebody and say, they can only do one thing. Yeah, I think that's, that's wrong now. Yeah.

28:44
How do you communicate that from a marketing point of view? Do you think to do that then become really important to be family names that people recognize what have you learned in the branding space?

28:57
Again, I think with the store, just offer up difference. Don't do the same thing everybody else is doing to be true to yourself. Don't be scared to make mistakes. Don't be scared to look like an idiot. Yeah. And keep trying and something. Somebody will appreciate what you're doing. Yeah, I did work on that part. Yeah.

29:16
Amy's Blake was on our show. And he was talking about more relating to media, but saying about our show, it might be 500 episodes before you realize that this isn't the thing that's going to get you there. You bet you only realize when you get to 500 and it's a hard thing to swallow, right? Because if you go start two businesses that failed, that was my passion, but the third one fucking blows up. It's like it's a hard one. Have you found that? Yeah,

29:45
definitely. Man. Like, I mean, when we did the secret menu at dental pavilion, there was no hot there was no PR there was no marketing there was no social media. It

29:54
was such a great sacred I don't know about I

29:58
definitely had copper because I was living Abbotsford and I would drive to dandy no sacred

30:03
man. Yeah. And I The funny thing is, I feel

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like a loser.

30:07
Tell me and I talk about this a bit. I've got a little bit of insecurity around you know, growing up in the burbs or whatever. And there is that bit that I'm trying to shake which is that I associate my childhood with the burbs right sort of thing. But dandy known pavilion was a great example of like, this is this is this was my hood, and it was doing epic, high quality thing was that was that deliberate? Was that were you trying to make a statement or

30:34
hundred percent? I mean, when we walked in men, other there was a conscious decision to put a bandage on in our name. Yeah, I did not want to shy away from where I'm from. I did not want to shy away from my background. I didn't want to shy away from the being the burbs. Yeah, I wanted to be for Dan on and the people from Daniel really appreciate it. I mean, they really champion last in the early stages. They were so hungry for what we were doing. Yeah. And we were really, really fortunate like, the community like, you know, I didn't know anything about Yugoslavian Serbia as broadly as they were there and really got to know their culture they check it us. I mean, there's a large Albanian community there like I never knew in Albania before that they again so supportive that the dental people were awesome for us. How do you change

31:23
like how do you communicate for people who think of Danny long as Danny station where you go through quickly? My dad used to have a business on Bennett straight in Danny know, right? He had a business so like, I feel like Danny has changed so much as well. What is your What is your take? How would you communicate it to people?

31:47
I mean, people forget in the 70s ladies that along was the price to pay. Yeah, I mean, yeah, that's a buddy

31:55
3174

32:00
and even on the menu here, you got the elementary autumn the case a burger, and that burger. That's right. So it was you know, that was a homage to them, again, from our roots even in this menu. So Dan on was the place to be it was very pumping in the gym, which was there. What happened was the 90s came. Yeah, and we had a large I think heroin epidemic they opened the plaza which killed the main street you had now found get open and chats done. So Daniel, was this gonna hop from like World War Two route instead of Gaza City is stopping

32:36
that's where you go to the movies. You go to village cinemas in Judea? I went so line King probably 92 or not, whatever. So yeah, but it's Do you ever worry or do you get shit from your friends and family that you becoming a bit too fuckin city boy to bullshit or something you've really kept? Yeah,

32:58
arm.

33:02
You know, it's funny. You say that? Because when we were doing the China thing, we had a massive meeting, we had the staff and we had like the CEOs, the company directors and, you know, they wanted me to sit on that table. But I made the decision to stay with the cooks. Yeah. Because that's me. And I'm never gonna be that guy. I'm never gonna be the guy that's in the bed or whatever. Like, I'd rather spend time with with the cooks. That's where I belong. I noticed. That's where I want to be.

33:31
You can take the boy out of the boys.

33:34
The boys I finally you've got a Boston Celtics, the Boston Celtics or not I know nothing about NBA but I feel like it could be something I could get into. Because I just love few things I like about it. livestreaming get to watch the watch the games. How how hooked are you when it comes to NBA? Well,

33:55
well always say basketball was my first love. Yeah. Did you really?

34:00
Did I say coordinate? ranges? Oh, wow. Ladies and gentlemen, welcome to the Danny

34:08
the wheelchair basketball. I used to do the announcing for that.

34:12
Can you please tell the story of what you called somebody while quarter now.

34:17
The thing is that I

34:19
learned about pronouncing your soon because the thing is at the thing is that he right? Yeah. He said

34:27
he's getting close. Yes,

34:30
I hit it.

34:33
You did think this was a big bang on it's not a bad begin fuck up is what you may because the thing is that I I used to have to remember 14 names because I would do two games I would do the men's and then the the women's and they all had like 10 people each side or whatever. So they could do 40 names. And I just remember because I was telling. I always say to TJ I'm like how do you say this person is not my nature a member and it was because our member I was doing the initial dancing. And I announced a guy. I said you know number seven, Jesus, blah, blah. And he said was a huge laugh. And not only that the other time was when I called a guy whose name was Stephen, who was spelled with a pH I just done a web women's game beforehand. And so I called him Stephanie. Yeah.

35:23
Like a VIP.

35:27
Did you did you?

35:30
domestic basketball. Did you play it dandy? Yeah,

35:32
apply that day was say that on last year's club? Yeah. Down there. Like it again, you know, picked up a basketball in grade six at rosewood downs, Parma school. Yeah. And it was my first love. And I was addicted and hooked and obsessed with the NBA and the noise. Michael Jordan was was everything everything like I would blow up. I'd save my runners, the shoes, like I worked my ass off the site every same. And I was obsessed, and it was great. still love it.

36:04
Josh, you know, let it get into basketball because you got

36:07
to wrap up who would say what you're doing?

36:10
What am I with my my, my book is a book by I'm writing a book. So to close we need to mention last. I had the idea on the weekend to I was reading a book that was saying that to become a better writer, you should rewrite the best sales letters in the world, right? And I had a book that I was about to read next. And I was like, Well, how about I just rewrite that entire book. It's 250 odd pages. So anyway, stupid ideas, shipping.

36:42
A lot of time we can make 50% less profit based on his input. But

36:47
it turns out Seth Godin, who wrote the wrote the book, I reached out to him yet to make sure that he was okay with me rewriting the book.

36:54
I love that you didn't even tell me you'd reached out to I found out from Instagram. Right. Now. That's probably 99 from early on communication is very important. So we've got the Go ahead, says saying that's a nice idea. We've had, it's now turned into a bidding war. So for charity. Yeah. So we're going to sell the book that Josh rights and all the money goes to charity. The bidding was at 150 yesterday. Yeah. Derek, sorry, mate. You've lost your bid. We've got an email from Trevor long. Trevor said my bid. Come on. scalar Derek, you were taking note you were talking Melbourne property prices auction style here. Welcome to the big league. My bid is valid on the following conditions being met proof of Seth Golden's consent, completion of task by January 31. inclusion of handwritten note from Tommy outlining the train incidents which which we don't know if that's if he buys if men will donate 500 bucks to charity charity of your

37:55
nomination? take a lot of time Have you ever done it? Have you ever entered into something that was something as ridiculous as that and have to follow through

38:06
other than every business that everyone's some ridiculous statement to

38:11
say marriage?

38:15
law you're begging God to do a

38:19
hospitality or gambling every time

38:22
your Uncle Joe Hashem

38:23
nights family frame not Yeah,

38:25
cuz I was looking at going fuck. You look so much like somebody and then I saw a photo of you and Joe, as I surely that's your dad. Oh,

38:37
show so the book is happening though. So now I've got to spend the next two I worked out there probably take me 24 hours. Yeah. So if I do an hour a day from sort of today, I should have it done.

38:50
Well, if you want to put into bed at my last bead, subject line. Hi, the daily talk show.com No, I agree to all the terms and set the deadlines. It'd be hard so

39:04
January 21. Yeah, I think we'll

39:08
just very quickly what should we

39:10
What should we what's what do you recommend? I mean,

39:13
again, the McDowell is a homage to McDonalds.

39:15
McDowell. That was on the the dandy menu. Our manager.

39:20
The Mac is Yeah. Without Tiger The Big Mac there. Yeah. Yeah.

39:25
All of that ma Fiverr burger. He is probably the audience. Drago,

39:29
what about how what's what's your favorite? Do you have a favorite burger here? I certainly do. I'm with Danny on this one. The Ivan Drago is my clear favorite here. Okay, there we go. And what's up what's gonna be cold Daniel price to be

39:42
I think that could be the tagline. We're gonna make a comeback. And

39:47
Russkies. Thanks for coming down.

39:51
Thanks Russell Russell, as you're our executive producer, where's our next one?

39:56
Stay tuned. We've got a big one coming up next.

40:00
You I've been all over Christmas. What's it what's the

40:04
next call should be closed from Christmas save on to the full

40:07
I cry if I come back at it. But it's a perfectly I know that I remember being in January or whatever. slow time at work. Long lunches. It's time to get at night. Danny night. Thanks so much for being on a

40:21
talk show. We're off to a Have a good one.