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The Grow Room is where anyone from the canna-curious to legacy market connoisseurs come to dig into growth, wellness, and the business of cannabis with the team at The Frosted Nug at Carney's Point. Each episode we unpack stories from users, growers, bud tenders, advocates, and more, sharing stories, values, lessons, and the roots behind the people shaping the future of cannabis.
Kris Wilson: Garlic knots that are marijuana knots.
Nug knots. Nug knots.
Wow. Nug knots. So
the great thing about Dave, Dave knows nothing about your
business. So that's good.
Yeah. Honestly. Yeah.
Dave Lisowski: There's not much to know.
It's pretty simple. All right.
Well, thank you guys for coming in.
I mean, no, the thing is, first and
foremost, I think I love the logo because Chris was
telling me, did you guys just have the logo redone?
That's all. Yeah. Wait, did you do the logo?
Jimmy Repousis: I don't know. I mean, she picked the color.
She picked away the layout.
It was a lot different before.
Dave Lisowski: Yeah. Yeah. What was it before?
Like classic, like pizza shop type.
Like a script, right?
Just popular Luigi in a script, basically.
Jimmy Repousis: I don't know. I guess you call it.
Nostalgic. I don't know.
Dave Lisowski: Nostalgic. I like it.
I like it. By the way, if this is too
loud or too low, you can adjust your settings on
there. You
Laura Harris: can measure.
Dave Lisowski: Exactly. Exactly. Classic. Okay.
Yeah. Because honestly, that's the thing is I was looking
at the logos, getting things situated.
Chris is like, let's put, I want to do a
billboard. That's our thing.
We have billboards now.
So I'm handling all the different billboards.
And Chris is like.
I saw your
Jimmy Repousis: billboard at night. 95.
Did
Dave Lisowski: you? Oh, yeah. Coming across
Jimmy Repousis: the Commodore Barry Bridge or in
Dave Lisowski: Chester. I saw
Jimmy Repousis: Chester. The
Dave Lisowski: Chester. Yeah. The digital one in there.
Right before the bridge.
Yeah. Yeah. Hell yeah.
Mission accomplished. How'd it look?
It looked great. I think that's the older one too,
right? That's the older one.
Yeah. That looked good.
That was before Chris had me handling
Kris Wilson: them. Yeah. So we're going to be plastered on exit
18 there. So we'll, right in Jersey, we'll have both
those and it'll be good.
Dave Lisowski: Is the Chester one the studio or is the Chester
one? Yeah. The Chester
Kris Wilson: one right now. The Chester one right now.
Dave Lisowski: There's a Hollis on there, I think.
Does it really? Yeah.
Oh. Because I remember, what was it?
Yeah. It's right by the old hospital.
Yeah. We have one down, maybe it's the Delaware one.
Yeah. Yeah. It's a picture from like when we were
first opening. It's like this picture of here is the
studio. And Chris is like, the billboard guy, they're going
to, do you have a better picture of the studio?
They're going to put the billboard up.
Like I need it by, it was like four o
'clock. So I need it by like five o 'clock.
No. He's like, it's all right.
I just sent them.
I sent them the one.
I just sent them the one I had.
I was like, what was the one you had?
It's like a phone picture of the thing.
Like we're putting that on a billboard.
Chris.
Kris Wilson: I cut him a deal.
I said, if I, if you could take me off
the one on the Delaware bridge and give me the
two digital ones. So we swapped that out and that's
going to work better for us because we can just
change whenever we want.
And you know, anybody we're collabing with, we could put
advertisements on there for both our companies.
And so
Jimmy Repousis: how does that work?
You guys do it yourself or they do it for
you?
Kris Wilson: So what they, they make them all.
They have compliance guidelines.
They can, if we're doing cannabis, what we can do
and what we can't do.
And then he's making up a library right now.
And so we go and they get it approved in
24 hours or so with their lawyers and then it'll
be into a database and we can tell them what
times of the day we want them on.
And so
Jimmy Repousis: you have access to the database too.
Not just, it's not just them putting it up for
you.
Dave Lisowski: You have to tell them, I think.
Well, basically like all it is is we, we get
them approved with them and then they go, we go,
we want a new one up and then they go
ahead. You know? You know?
You
Dave Lisowski: know? You know? You know?
You know? You know?
Dave Lisowski: You know? You know?
You know? You know?
You know? You know?
You know? You know?
pizza
places. They all have the same thing.
It's that old traditional thing, which is nice, but this
pops. So props for that.
The
Laura Harris: pictures look great.
Dave Lisowski: Yeah. The pepperoni,
Kris Wilson: how it's curled up.
I mean, it's like, that is good pepperoni.
Jimmy Repousis: Somebody enhance these pictures.
No,
Dave Lisowski: no, that's what you sent over.
Yeah. Oh yeah. Wait.
All right. So nobody is, is there a Papa Luigi?
That's what I need to know.
I kept telling everybody, I'm like, Chris called me and
he said, I'm doing a podcast with Papa Luigi.
I need to know.
I
Jimmy Repousis: mean, I guess the closest thing is, is Louie from
Elmer. He, he had the original store in Pennsville.
I didn't know them then.
That was many, many, many years ago.
I met them back in like 2006, 2007.
They had, I think they're one of their relatives had
the space where I'm at now and wanted to get
out. He said, maybe we should put a Papa Luigi
there. So we were together with me, him and somebody
else at first. And then later that year I bought,
I bought them out and went on, stayed there on
my own because they, I mean, they have their other,
their own things going on and that's how I came
to be there. And.
Kris Wilson: Now right prior, before then, did you have your own
pizza shop before then?
Prior
Jimmy Repousis: to that, I worked in PA.
I was part owner in a place in Ridley park
for about nine and a half years.
And that's kind of like, that was the first time
I ever worked in a place.
And I, in Ridley park was my first experience with
ownership. There was like three partners there.
I was one of them.
And there was a majority partner and a couple of
smaller partners that worked.
And then I just didn't want to be in PA
anymore. I was driving from Jersey every day anyway.
So was looking for something, met, met them through a
different business venture and here we are.
You said, yeah, you got
Kris Wilson: started what, 16 years old or so?
I
Jimmy Repousis: started working for other people right out of high school
in 19. So summer 92, I graduated.
I went on a vacation.
I came back and went right to work and started
learning. That's
Dave Lisowski: and it was, was it in pizza?
Pizza. Yeah. It's always been pizza.
Yeah. I mean, think,
Kris Wilson: think of that 16 years old to like 54, right?
I'd be making just, you're making pizzas like your whole
life. I mean, to me that would be fucking cool.
Dave Lisowski: I mean, I feel like you, you, you get pretty
damn good along the way.
Right?
Jimmy Repousis: Yeah. I mean, you know,
Dave Lisowski: I don't want to toot my horn or anything.
It's just pizza. It's nothing.
Now
Kris Wilson: I would look, I grew up on pizza and hot
dogs. I grew up with pizza and hot dogs.
Now, what do you think about like Dave Portnoy, you
know, with the one bite and Dave's great, right?
He's not,
Jimmy Repousis: he's awesome.
Kris Wilson: I mean, he's taken a lot of places.
Jimmy Repousis: He put a lot of places on the map that
people needed to know about.
That's a lot of, a lot of crap for, you
know, like people like, oh, I don't like his review.
I don't like this.
You know, you didn't give me a good review.
Well, he does. It's a niche thing that he's looking
for. He's looking for things that people, people should know
about this place and they don't like it.
So he's really is looking for the gems.
Yeah. And so they can't all be gems.
That's right.
Dave Lisowski: If everything's a gem, then nothing's a gem.
Yeah. You know,
Jimmy Repousis: but I mean, what he's done is just, I mean,
it speaks for itself.
Yeah. It's insanity. What
Dave Lisowski: do you think he would say about Papa Luigi's pizza?
I don't know.
Jimmy Repousis: It's, you know, he has different categories of different genres
of pizza and I think he's looking for a very
unique style. And I'm not saying he would say anything
bad, but I don't know.
Yeah. Definitely above average.
All right. That's, hey, I
Dave Lisowski: was going to say on a Dave Portnoy scale, that's
pretty good. Yeah. It's really good.
Yeah. Now I don't know what, I mean, I kind
of have an idea of what Dave's looking for, but
I'm just saying the pepperoni, as soon as I saw
that picture with the pepperoni, like folded up, curled up
on the edges, I was like, oh dude, that's right.
I gotta get a pizza.
What'd you say?
Laura Harris: I gotta get a pizza.
Yes. Yes. That's
Dave Lisowski: like, that's the move.
Talks to you. Seriously.
He's talking to you.
Little pools of
Kris Wilson: oil sitting in there.
Yeah. But I mean, like you always say it's just
pizza and it's a simple concept.
To me it's just pizza.
But anyway, it's dough, sauce and cheese.
Yeah. That has to be the
Jimmy Repousis: right ratio. And that's it.
Right.
Kris Wilson: There's so much within those three ingredients where you can
get the right combination.
You can go and eat at one slice and that's
the worst slice ever had.
And go to another place and like, oh my God,
I love the sauce.
I love the tang or the other person loves the
cheese.
Jimmy Repousis: I can send you to places that use this, almost
the identical ingredients that I use in the pizza is
totally different.
Kris Wilson: So what is it?
Jimmy Repousis: It's just, it's, you know, you gotta, you gotta put
some love in it.
I was just going to say, is it love?
Those little things, you know, you learn along the way,
you can't give them up, but it's just, you know,
I mean, I have people that I train and they're
just like, all right, like how come it's not good?
I'm not coming out like yours yet because you, you
gotta, you gotta do it like thousands of times before
you figure out that, Hey, like this is why this
is like this. It is the touch sometimes it's, you
know, it's
Dave Lisowski: almost like, I know again, doing video and things like
that. I, before I was here, I ran my own
video business for about 10 years.
And over that time you there's you iterate and iterate
and iterate. You learn the little things that you never
even think to think about until you're faced with it.
And I can imagine over how many years has it
been? You said doing pizza 30 something, 30 some years.
I mean, I can imagine that's you.
That's a lot of reps.
That's a lot of reps of pizza.
Probably in the millions.
What are, what are, what are some of the hidden
secrets about the process of making pizza that someone like
me would never even think to think about?
Laura Harris: He's like, you're digging.
No, it's, it's fine.
It's,
Jimmy Repousis: it's, it's maybe I don't need to
Dave Lisowski: know the trade secrets.
I'm looking for the trade secrets.
But I'm just curious about like the,
Jimmy Repousis: it's, um, you gotta, you gotta, you gotta be able
to feel you, your, your hands gotta be able to
feel what you're doing.
It's it's not just, you know, it's, it's muscle memory.
It's a lot of muscle memory.
And this is what I tell the trainees, the guys
are learning. You gotta let your body adjust.
You gotta feel it.
If you don't, can't feel it in your hands, feel
it in your fingers and feel the difference between cause
that, that there's, there's never two batches of dough that
are the same. Yeah.
A hundred percent. Yeah.
So you're just doing different things and you'll figure everything
else out. Everything else will come.
Kris Wilson: I'm sure that's a big key is the consistency, right?
Like you said, every dough is different.
Jimmy Repousis: I mean, she knows that sometimes we come in, we
throw whole batches away.
I don't like the way that looks.
Really? I
Laura Harris: was about to say, he said it's just pizza, but
when it comes down to it, he knows if there's
like a taste of the sauce being off or the
dough being off. So
Kris Wilson: you make your own sauce, everything.
And then, uh, so how do you get the point
when, you know, what cheese you're getting, what supplier?
The cheese? The cheese?
The cheese? The cheese?
Jimmy Repousis: The cheese? The cheese?
The cheese? The cheese?
The cheese? The cheese?
The cheese? The cheese?
The cheese? The cheese?
The cheese? The cheese?
The cheese? The cheese?
Dave Lisowski: using the same like or or is it because you're
saying there's only like three maybe top brands for me
okay okay no
Jimmy Repousis: everybody else the people that disagree all right there's hundreds
of brands yeah yeah and every application is different so
it's everybody's application is different everybody's idea of what they
feel is good for their place what's good for my
place might not be good for somebody else's application because
they're different different cooking process different ovens different everything so
it's for us we found something that works for us
and that's what we want to keep it plus we
also we want to be as clean as possible so
we don't want additives we don't want food starch we
don't want all these things cheese flour sausage there's no
preservatives in what we use so yeah that's interesting no
modified food starch no no bleach and flour no the
flour we buy doesn't doesn't even it's not even made
not even milled here milled overseas doesn't have nothing in
it totally clean and you eat it and you you
can digest you you feel that you know people ask
people don't want processed food anymore yeah and it's like
you know what do we live we live in a
world of processed food and everybody's trying to well not
everybody but a lot of people are trying to get
away from it they want to know what they're consuming
yeah so it's just like
Dave Lisowski: that's a good point man it's like i feel like
no i don't i can't just make this assumption but
i feel like a lot of places maybe don't think
to that far they're just like yeah
Kris Wilson: i don't know if i've ever been into any pizzerias
that kind of educate you on on that right to
know ingredients or i'd
Jimmy Repousis: rather that you know i'd rather my employees people i
work with know it's yeah you know somebody's gonna ask
you or if they don't ask you you can tell
them like it's just like there's no there's no crap
in that like it's right it's real
Dave Lisowski: dude i have to imagine nowadays too for like for
something like that it's like pizza i know for a
lot of times you order pizza it's like we don't
feel like cooking or having a party or something like
that but still there's like a point where it's like
i want this to not be you know it's like
i want to know that this is not just tastes
good but also is not well
Jimmy Repousis: that's why when people find something they like the the
likelihood of them staying as a customer is high yeah
you can get people to come back more than three
times you're you're golden you're in the 70 80 percentile
that you're going to keep them as a customer yeah
it's like you get them to come once you know
you three times in order to say okay that's my
customer you
Dave Lisowski: guys get a lot of repeats oh yeah yeah you
got what's the what's the longest tenured repeat customer that
you have i have people
Jimmy Repousis: in my database from there they're from day one yeah
wow come there and i'm i'm grateful for i'm grateful
to them yeah a lot of a lot of people
right laura's got to talk a little bit yeah
Dave Lisowski: i was curious what
Laura Harris: do you
Dave Lisowski: see uh what do you see on like the day
-to -day you know what's like something that people might
not think about with with a pizza operation um
Laura Harris: i don't know what's their own i would say a
question that someone's asked me before is like what's the
difference between you and everyone else have you ever tried
down there because we have a lot of pizza yeah
that's a
Kris Wilson: question i want to ask like probably in the woolwich
logan swedesboro area off the top of my head there's
got to be at least 10 pizzerias right so do
you do you find it difficult to stand out or
is there just there's enough business to do that yeah
i think that's a good question i think that's for
everybody to i think
Jimmy Repousis: everybody finds their uniqueness yeah and everybody everybody has a
clientele that's you know what what the guy up the
street his clientele might like about his place he might
not like about mine or vice versa so it's like
i feel like there's there's something that everybody brings to
the table
Kris Wilson: now in the pizza world are people like collaborative or
are they kind of i feel like i'm glad you're
in pizza we got turf wars yeah i feel like
they
Jimmy Repousis: used to be more collaborative and now it's more, you
know, it's like, you know, I don't know what you
want to call it, but there's a lot of animosity.
Really? Why? Probably
Laura Harris: because there's so many in this.
Because if you can't put on the
Jimmy Repousis: blinders and worry about your business, then you're always going
to be looking at what the other guy's doing.
You should be concentrating on what you're doing and what
you can do well and concentrate on that and keeping
your people happy and keeping your customers happy.
And it's, you know, everything else will come.
Dave Lisowski: So obviously you guys make a great pizza, but like,
what is it that you guys do well?
What is the thing that people say outside of that?
They're like, you know.
That's our department. Yeah.
I would say
Laura Harris: my answer to you would be consistency.
Like we try to, one, it starts with products, obviously
what he was just talking about, that he never changes
anything. So it doesn't matter if it's a sale, you
can make all this money because you got this, whatever.
Everything always stays consistent.
And that's what I always tell everybody.
Like I worked there from 2011 to 2016, left and
then came back October, 2023.
And I never went anywhere since I've met him,
since I don't go anywhere else for pizza, when I
worked there and when I didn't.
And there's a reason and that's the reason because you
always are getting the same thing.
And then from product, we go to customer service and
everything like that. Everybody has to work the same.
Everybody has to treat customers.
The same. Everybody has to greet people the same, everything.
And plus
Jimmy Repousis: we really want all the people that are there under
the, under our roof who we, we want them to
want to be there.
It's not just come into work and make money.
It's more than that.
Kris Wilson: Well, you're there every day.
I mean, when you walk in, no, no, pretty, pretty
much every single day.
When you walk in, you see Jimmy right there, right?
He's there. He's at the oven.
He's making the pizzas.
I mean, you know, so you, you just get the
smile, you know, and it's, you just feel like your
family when you go there.
Right. Right. Right. Right.
Right. We all try to be
Laura Harris: with the employees and everything.
We're all like that and try to be like that
with our people too.
Hi, Jimmy. How are you?
Hi, Bob. Like greet everyone.
Yeah.
Dave Lisowski: Yeah. That's cool. You know, that makes an impact.
I think back, like my, my dad has had a
lot of different choice pizza places.
And as soon as something starts to change, he
Laura Harris: knows, he
Dave Lisowski: knows, he knows. And it's like, all right, let's try
somewhere else. It's like off the list.
It's usually
Jimmy Repousis: if it's changing, it's not for the better.
Dave Lisowski: Yeah. Oh yeah. That's, that's a given.
Yeah. Yeah. Yeah.
Laura Harris: Yeah. The only time we have issues like that are
like busy nights. Halloween, a nightmare.
Yeah. But for the most part, we're pretty good at
getting everything out the way
Kris Wilson: it's supposed to be.
Is Halloween the busiest day of the year?
It's the most hectic day.
Most hectic. Yeah. What's the most busy?
Super Bowl. Super Bowl.
Yeah. Yeah. Why is Halloween hectic?
I'm curious. Because no one wants to cook.
And everyone's
Laura Harris: out trick or treating.
It's condensed. So you got to try and not get
a kid. It's such a short period of time that
everybody
Jimmy Repousis: wants. You can't, you can't satisfy everybody.
Yeah. You
Kris Wilson: figure to come home, rushing home from work.
You got the kids.
You get the kids ready.
Jimmy Repousis: Zero patience. Yeah. Yeah.
If we're
Laura Harris: drawing faces and ordering pizzas and asking when it's going
to be there. And then we can't rush our drivers.
Yeah. Because everyone's out.
I
Dave Lisowski: was going to say, yeah.
Trying to drive through that is like.
Yeah. Yeah.
Jimmy Repousis: Organized chaos at its best.
Mm -hmm.
Kris Wilson: So when you started to where you're at right now,
have you always cooked on the same type of oven?
Or have you. A
Jimmy Repousis: few different kinds. This location, yes.
Okay. Worked on a few different types of ovens.
Always gas. Always. Mm -hmm.
I don't have. A lot of experience with wood fire
or anything like that.
But, you know, there are deck ovens.
There's different styles. There's different brands.
There's different configurations. But I'm most comfortable with the type
that we have now, which is like the simplest one
on the market.
Kris Wilson: And is that like a whole thing you have to
learn too? Where like, are there certain hot spots and
cool spots? It's where you
Jimmy Repousis: have to learn like when you're busy, like how you.
How you rotate. You can adjust heat.
You can hold heat.
You can get rid of heat.
Laura Harris: Like probably our top right is the hottest spot.
Yeah. Yeah. That
Kris Wilson: within it. You don't want to cook too much.
Yeah. Yeah. But if it's cooking
Jimmy Repousis: too slow, then. Yeah.
That's a problem.
Dave Lisowski: That's true. And me, I like a well done pizza
too. So there's things on the side that you can
pull out to
Laura Harris: make the vents close to make it hotter.
That's badass.
Dave Lisowski: That's so cool. It's.
So a buddy of mine, a couple of summers ago,
when like the, what are they?
The uvu or the udu.
The umis. The umis.
The umis. The little ones.
The tiny ones. The tiny ones.
He got one of those.
And he was making pretty good pizza.
But it's just interesting seeing like those little things.
Your take on those.
I had one. And like the home cooked.
I had one.
Jimmy Repousis: Yeah? I used to use it at home.
Yeah? But then I just went back to the way
I was doing it before.
I just buy a stone, put it on my gas
grill and close the lid and it works.
I cook on my
Dave Lisowski: gas grill all the time.
Right on the grates.
I love it. I didn't even think.
That never crossed my brain as something that you could
do. You can also just buy a
Jimmy Repousis: stone and put it right on top of the grates.
Just put your grill in the highest setting it goes.
I
Dave Lisowski: like having my lines coming across the desk.
Oh yeah. That's what I'm talking about.
A little black. I never even realized that.
Doing the stone on the grill.
That's the thing. I never would have thought of that.
It's awesome. That's because it shows how much I.
When he said he knows nothing about your business.
He was not lying.
Nothing about the business of pizza.
An
Jimmy Repousis: outdoor grill can get a lot hotter than like your
oven in your kitchen.
Yeah. Oh yeah.
Dave Lisowski: Absolutely. Damn. Okay. Well, okay.
So there's a thousand different ways to cook a pizza.
A thousand different ways to make a different type of
pizza. You've probably seen a lot of them.
But one of the things that I keep thinking about
is like you've been doing this for 30 years.
Since you're 16, you've been making pizzas and in pizza
industry. You could be doing anything.
You could be doing anything in the world.
And you wake up every day and choose to do
this. I'm sure there are days that it's stressful or
whatever, but you still keep doing this.
Why? What is it about pizza?
It's just.
Jimmy Repousis: It's addictive. It's so true.
It's a lifestyle. Even
Laura Harris: if we're having trouble on the line, I'll be like,
I'm like, you really need to go over there.
You really. And I'd be like, all
Laura Harris: right.
Jimmy Repousis: I mean, I prefer.
I prefer to stay on pizza.
Yeah. Yeah. But I mean, I know everything else, but
I just prefer to be where I feel my strong
point is.
Kris Wilson: Now, what was it the first time when you went
from working for someone and then you had a couple
owners in that? What was the mindset and the things
you learned in that experience to take that transition?
Jimmy Repousis: It's because, you know, you're, you know, in this case,
a couple of us bought into a place that somebody
already had that we were working at already.
And the mindset becomes, OK, well.
So, you know, I think that's the best way forward.
And I had really good people around me to, you
know, to mentor me, to guide me and say, look,
I've been owning for, you know, all they were all
a lot older than me at the time as my
twenties. And they were in their fifties.
So you still have to come here and show up
and be and be a worker.
And it's like if you have the work first mentality,
it doesn't matter that at the end of the week
you you own something or you own a piece of
something. If you keep that work mentality, you're you're just
going to keep growing.
You're going to keep learning.
You're going to keep evolving.
You're you're done. Yeah.
Kris Wilson: What's your best form of marketing?
Word of mouth, word of mouth, word of mouth.
Yeah, for sure.
Dave Lisowski: It's pizza. You get a good pizza.
You want to tell people somebody
Jimmy Repousis: likes somebody likes what I do.
Somebody likes what they get from my place.
That's the best thing they can do is tell somebody.
Dave Lisowski: Yeah, I especially because I'm even thinking like there's like
mailers and menus and stuff like that, which is cool.
But but even still, it's like if I even if
I get one of those, if I have never had
pizza, I might. I might.
I might be like, I'll try it.
But usually I'm like I saw where I grew up.
My pizza place for years.
Trevo's Pizza. Love Trevo's Pizza.
I will still it's not I don't even live right
there anymore. I will still on occasion go out of
my way to be like as a treat, like I'm
going to go get Trevo's Pizza.
Like I'm going to go with what I know.
So I have to when I'm in Delaware County, I'll
go to places that I went to when I was
a kid. Yeah, exactly.
Exactly. But if but if I give someone a recommendation,
someone, you know, if I get a recommendation from somebody
and they're like, you got to try this pizza.
Try this place. It's awesome.
That holds weight. So word of mouth, you know, it's
like even if I've got the places I like, if
somebody that I value tells me you got to go
here or enough people tell me, I'll give it a
shot. So I have to imagine that that that's like
lifeblood for the pizza industry.
Their total lifeline. Yeah.
Jimmy Repousis: Everything else is, you know, I mean, sure, there's marketing's
great. Don't get me wrong.
But mailers and putting out mail is the thing of
the past. Yeah,
Kris Wilson: I agree. So Laura, what made you reach out to
us for a collab?
Laura Harris: I just seen all your videos and all the stuff
you're doing. And I thought it was interesting.
Yeah.
Dave Lisowski: Interesting. I was just like,
Laura Harris: I was just like, how I got to get them
in here and got them, get them to eat food.
Have to. And that's what I did when you came
in. It's
Dave Lisowski: not hard to get us somewhere and eat food.
They order whatever
Laura Harris: they order. And I was like, here's this and here's
that. You have to try this and you have to
try that. The vodka pepperoni.
Oh, yeah.
Kris Wilson: That pizza is vodka salt.
All the pizzas. All the pizzas.
The vodka sauce is phenomenal.
Dave Lisowski: Oh my God. Vodka sauce pepperoni.
And our
Laura Harris: Sicilian. We
Dave Lisowski: didn't have that. Have we had that here?
Has that been brought here before?
No.
Kris Wilson: Dip it in. If you want to get inside, you
dip it in there.
Brought in the sauce.
Oh yeah. Oh my God.
So good. So good.
You know, but even when you look like a lot
of businesses really don't collab with each other, even in
different industries. Right. And I, when we started this, that
was one of the big things that we were all
about community. And I think that's what we're all about.
We're all about community and everything.
It's like, how can we have business owners that all
go through the same struggles of marketing, building their business,
finding good employees, you know.
Some
Jimmy Repousis: of them are even in the same business.
Yes. It doesn't mean you can't collab.
Exactly. It doesn't mean you can't share ideas.
Kris Wilson: Yeah. Exactly. He's like,
Laura Harris: what's your idea? What do you think we're going to
do? And I'm like, I don't know.
We'll figure it out.
Kris Wilson: Yeah. All they got to
Laura Harris: do is eat the pizza.
Kris Wilson: Yup. Yup. And you'll attest, that's probably the biggest thing
we do here as an atmosphere.
We, no matter if you're a bud tender or if
you're an executive or whatever position, we come up with
ideas.
Laura Harris: Everybody has so many different ideas.
Just bring it to
Kris Wilson: us. Let's talk about it and let's figure out if
it's - Well, I just think
Jimmy Repousis: all the things you're doing under one roof are insane
to me right now.
I walked in here, my mind's on fire.
It's
Dave Lisowski: insane. It's awesome. Me too sometimes.
Jimmy Repousis: I'm happy for you.
Like, really. I love to see people doing good.
Right. It's just like, you know, believe me, I've seen
both sides of the spectrum where people, they know somebody's
doing good, no matter what business they're in and they're
just like, you know, they have something negative to say.
They're just like, oh, I'm going to do this.
Oh yeah, that guy got lucky.
No, that guy grinded.
That guy worked hard.
That's why he got where
Dave Lisowski: he got. And the people that say that, they're projecting
something, some type of like insecurity or like a frustration
about it, you know?
Jealousy. Exactly. Yeah. Yeah.
No, dude. And I love that you said too, like,
I don't know what, I don't know what it's going
to be. I'm the same way.
Figure it out. A lot of times, just like, before
I was here, when I was doing my business, I
would have this approach.
I would just call it the, Hey, I have an
idea approach where I'm just somebody I haven't talked to
in a while. I just text them and be like,
Hey, I have an idea.
I want to run by you.
You got a minute.
I would have no idea, no idea what it was
going to be. But I knew that by talking to
them on the phone for a few minutes, something was
going to make sense.
And that's it. And even nowadays, it's like.
Jimmy Repousis: That's a great train of thought, man.
Yeah.
Dave Lisowski: It's like something's going to come up.
It's a great way to be.
Yeah.
Kris Wilson: Yeah. You just put it out there, you know?
And it's like such a different world now, right?
Because you can. Yeah.
Once you start to build trust with your customers, you
build your base, you build your rewards program, loyalty program,
then you can partner with people that have that same
atmosphere. They might have 20, 30 ,000 people that are
following them. Like five, 10 years ago, that did not
exist. Where someone can eat your pizza, man, this is
great. I loved it.
And it went out to 10 ,000 people, five miles
away from, you know, in your area.
I mean, how that can blow up businesses.
And I always would.
Yeah. I would scratch my head.
Now we're in the vegetable world wholesale, so we never
did. Like this is our first retail customer experience whatsoever.
But once we got into this, I'm like, why aren't
these local business collaborating with each other?
And because everybody's driving around the same 10 mile radius,
ping -pong into these businesses.
Because they need somebody like you to come up with
Jimmy Repousis: the idea and say, hey, why aren't these guys talking
to you? Yeah. It always takes one person to say,
hey, what are these guys doing?
What's everybody doing? Let's try and figure this out.
Yeah.
Dave Lisowski: I'm going to pause Chris for a minute because to
your point, like there's so many things that the way
the whole kind of like foundation of how we operate,
it's just Chris going like, well, why wouldn't we do
it this way? It just makes sense.
The open mind. Why wouldn't we do it this way?
It blows my mind that people haven't done it this
way. And it's like so many of the things that
we do that people come in and they're like, I
can't believe you guys are doing this.
To Chris, it's just like, well, yeah.
Well, I don't know why you wouldn't want to do
this, you know? So, should we do this?
How's the best way?
I mean, there is that conversation.
Well, if you take
Kris Wilson: Papi Luigi where they're at, right?
A couple of doors down, there's a lot of customers,
kids and families that will go get smoothies that also
get pizza, who also go right across and get tacos,
who then go over and get soft pretzels.
We have a lot of people at DoorDash, Juice Plata
and then tacos. Absolutely.
Right? But they are their own little business owners and
they might be friendly.
They might know each other, but maybe they don't have
the way of figuring out.
They're trying to run the business.
You're in the business.
You're doing accounting. You're doing marketing.
You're making the pizza.
You're ordering. You're dealing with customers that aren't satisfied or
whatever. You're just dealing with all that minutiae and maybe
it just never happens.
But I
Dave Lisowski: don't know. We want to make it happen, man.
Yeah. I mean, that's the thing is like, I mean,
come on now, especially too, cannabis and pizza.
Right. It's like, talk about a match made in
heaven right there.
Kris Wilson: You're putting a coffee shop in and if you go
to his brewery, it's a, what is it?
A coffee and beer.
Yeah. So now we're getting the cannabis and coffee shirt.
Now we're going to have the cannabis and pizza, right?
And now the ideas are coming.
Then you put Papi Luigi on the back, Frosted Nug.
Chris, what did
Jimmy Repousis: you do before this?
What's your background?
Kris Wilson: I graduated Westchester University with health and phys ed degree.
Did that for a while, coached and taught.
My uncle had a huge vegetable farm in
a Swedesboro since the 1930s and he made me a
great offer. And I left teaching, went over there and
I knew I worked on the farm with my cousins,
right? So we make boxes, we do all, you know,
we just keep the kids busy, let them do something.
And then I remember the first day of work, he
put me at this site that was a pad and
said, okay, we're going to build a block building for
the workers to live in, figure out how many blocks
we need, where the windows go.
Yeah. And everything. I'm like, it was like eight o
'clock in the morning.
He said, I'll be back at lunchtime.
I'm like, how big is a block?
How wide is a block?
I'm like, I'm trying to figure all this stuff out.
But on the farm, man, I did everything.
I mean every single job.
And then it got to the point, just took it
over and like, so, you know, we're, you know, we're
into cannabis and I was, I was never even a
cannabis guy, but you know, I saw business wise where
farming was going and where cannabis was, I thought was
going to be. I thought if I'm going to do
this, I'm going to do this.
I'm going to do it.
We're going to, you know, do it now.
I mean, just jumped into it.
That's great.
Dave Lisowski: That's great. Yeah. Yeah.
It's, it's kind of funny too.
A lot of that, like we've, I mean, don't get
me wrong. All the bud tenders, a lot of the
people here are like experts in, in this, in what
they do. But Chris, like a lot of the people
that are behind the scenes, or at least a good
handful of us, like we're not cannabis people.
Like I've never been Chris, Chris really wasn't.
Steve wasn't. Nick, Chuck, kind of.
But
Kris Wilson: you know, I think you'll relate that, you know, you
talked about from 16 years old to now, everything that
you've done from that time to now, nobody sees.
Right. And, and I think like as much success we're
having right now, it's not because of who we are
right now. It's because of who we became to get
here. And it's hard to tell people and to teach
people all the failures, all the things you would do.
Sure. But along that way, you developed a story.
You developed a skill here, a skill there, a skill
there. So when we got to this point, it's like
we were ready to take advantage of the opportunity.
Ten years ago, I mentally was not, I could not
do what we're doing now.
And when we look at how we're structured here, you
know, Dave had a media business for 10 years.
Chuck, brewery for 10 years.
We were in the vegetable industry for, for 10, 15
years, you know, with my uncle.
And then you have Nick Ofack who has multiple construction.
Yeah. So we have a couple of different businesses.
So everybody has accumulated skills and we've all come together
and we've been able to really explode this probably faster
than a normal dispensary would be able to do because
of the people who we have involved and the experiences
they've had. That's awesome.
It's key. We have blinders
on. It's like that.
We need to focus what we do every single day.
It doesn't matter what competitors do.
It's what, it's what we do every day.
Jimmy Repousis: Right. That's how you do the best.
Yeah. What is that?
Dave Lisowski: What is that like for you guys though?
Like, cause obviously you've been in it for a long
time here. What, you know, it's 2026.
What do you want it to be by 2030?
I guess. Retired. Yeah.
You heard it here, ladies and gentlemen.
You'll have
Kris Wilson: more years.
Dave Lisowski: Anybody want
Kris Wilson: to make pizzas? Yeah.
Us pizza owners,
Jimmy Repousis: we have these jokes where it's like, you know, just
a few more years.
Kris Wilson: I'm going to get out for a few more years.
You know, how do you think that?
Like, I don't know.
I'm the same way.
I'm like, you know, when do I want to retire?
I say I want to retire.
And I always with my uncle, right?
He farms until he died.
Didn't matter what was going on.
He loved it. And I'm always like, why don't you
retire? You have a house at the beach you don't
go to, your wife goes to.
And it's like, I really think when he did retire,
he died in like two years.
And you could probably, you know, people who do that.
Right. And that's like, it's kind of scary for me
because my wife was like, man, you put so much
work in and all that.
I love it. I
Jimmy Repousis: feel like when you're used to whatever, respectively, whatever you
do for a living, you're used to doing it day
in and day out.
I think you have to find a way.
Of course, it's important.
It's key to find a way to slow down.
But to just stop cold turkey and say, okay, now
I'm out. And now, like, I have nothing.
It could trigger things that like, you know, your body
doesn't react well, your mental mentally doesn't react well, you
get sick. Yeah. Yeah.
I'm not saying you get sick.
I'm just saying, you know, it just changes.
It changes the dynamic of everything.
Like, I don't see myself like fully retiring like ever.
Yeah. Maybe I won't be the one making the pizza,
but like, I want to be involved in something, whether
it's food or something else.
Yeah. You know, I want to keep active.
Dave Lisowski: That's a good way to put it.
I think retirement nowadays is just like changing your focus.
It's not like take the foot off the, it's not
put the car in park.
It's like, maybe just downshift and like take the scenic
route a little bit more, you know.
And that's probably what you want to do.
It's like, if you have to, if you can strip
away all the stuff that you have to, what do
you want to, you know, and that's probably going to
be something still related to pizza, right?
Jimmy Repousis: Probably. Probably. Maybe just on a smaller scale.
Yeah. Maybe helping somebody else that wants to, that wants
to do what I'm doing now.
Yeah.
Kris Wilson: More of a consulting and helping, you know, you're not
responsible for day to day.
No. Yeah.
Jimmy Repousis: Maybe putting somebody else in business that wants to be
in business. Yeah. That wants an opportunity.
Is
Dave Lisowski: that something that you would like to do?
You think it'd be cool?
Yeah. It would be really cool.
Yeah. Yeah. I'd love to do that.
Yeah. Keep the, keep it going.
Kind of pay it forward almost.
Jimmy Repousis: Keep it going. If you need me, I'll be on
the beach in Greece with you.
Yeah.
Dave Lisowski: But I will answer phone calls between the hours of...
What about you? What do you, what do you want
this to be?
Laura Harris: Hmm. I don't know.
Dave Lisowski: We're here for the hard questions.
I know.
Laura Harris: Um, I just work on building.
Clientele. Yeah. That's what, yeah.
Building and maintaining. That's, that's why he said that's her
part earlier. Cause that's what I, I know what everybody
wants. What are you looking for?
You want something new?
Do you want to, do you want us to try
something new? Like before we didn't, he loves doing Sicilians
too. Um, and we have gourmet pizzas, cheese steak sub,
cheese steak, curly fry.
Um, and we weren't doing that on Sicilians.
And one day I was like, do you want to
do it? And he was like, why not?
Let's try it. So we put it on the menu.
That's, that went crazy.
Yeah. We weren't going to do cheese steak sub.
We just started doing that too.
Cause people will love to put stuff on pizza.
It was
Jimmy Repousis: her idea to put on the menu that any pizza
on the menu can be made into a square Sicilian,
which not that we wouldn't do it if somebody asked,
but it wasn't, see how the difference was?
It wasn't there in front of them to them to
read it and say, oh, I never thought to get
this on a square pizza.
And it just took off.
Kris Wilson: I used to love, I grew up in Pennsville and
Pennsville high school is right next to Pat's pizzeria.
So at the time you were allowed to leave school.
Everybody would go to Pat's or right down the street
at Gus's. And but now you got to stay in
school. You can't leave school.
Right. But I always would love my mom would bring
home the square Pat's pizza.
And I was like, the square tastes so much better
than around. It's the same ingredients, but I just, it
does. And why is that?
Why does it taste different?
What is it about it?
It's the pan. It's a different cooking process.
See there's all these little,
Dave Lisowski: these little secrets. It's the
Jimmy Repousis: same ingredients, but it tastes totally different.
Yeah.
Dave Lisowski: Oh, it definitely does.
Jimmy Repousis: So good.
Laura Harris: And all of our Sicilians are fresh.
Not like pretty fresh.
Some people cook them ahead of time and then top
them and then cook them.
Ours are always fresh.
See
Kris Wilson: that's stuff that customers need to know.
There's a population in your base that was like, man,
I didn't know that I'm going, I'm making sure I'm
Dave Lisowski: definitely not going anywhere else.
Yeah. Yeah. Dude, it's the little things like that.
Cause what I've found over the years is there's so
much on any given day that we're not going to
be able to do.
We're always thinking about or doing, or it's just like
second nature to us.
So it's so easy to think like, well, of course
everybody knows this because I'm talking about it all the
time. Then it's like nobody else is here for those
conversations. Nobody else is seeing the work as you said,
you know? So all of a sudden sometimes you just
mentioned that and people, it's like a light bulb goes
off. I agree. I think people need to know that.
Definitely. Let them know.
What a big flashing sign
Kris Wilson: up for a new channel.
You've been here for a long time.
So you've seen the beginning, the progressions of where Pure
Land Industrial Park was and where it is now.
It
Jimmy Repousis: was already a really big one I got in 2008.
Now it's just indescribable and still growing.
I think it's just, it's one of those things where
if you don't, if you stop fueling the machine, it's
going to stop at some point.
It's like a runaway train.
It's like, there's a building popping up every little piece
of land that they can find.
But there's a demand.
They're building it. Yeah.
Laura Harris: And then on the other side, there's study building houses
and bringing people. So that's
Kris Wilson: pizza. They're running out of room for that too.
Yeah, definitely. You send a lot of pizzas to Pure
Land and everything.
Laura Harris: We reached 30 this morning for the cleanup crew at
the place. The
Jimmy Repousis: place that had the fire yesterday.
Had the explosion yesterday.
Kris Wilson: Excuse me. Explosion? Yeah, over at - How did I
not even realize that?
I know that gentleman.
I know him very well.
He has an extraction lab right across the street.
He's like the one of the top extractors.
He's the best extractor in the entire country.
Really? Oh yeah. He makes all that equipment himself.
In fact, his cocoa factory, the beans that he buys
have already been pressed.
He's such a good extractor that he has a business
on extracting even more cocoa out of those cocoa beans.
He makes cocoa butter.
Wow. Holy hell. And then, excuse me, back in
2000, we got our hemp license and he was going
to extract for us.
You know what? You
know what? You know what?
You
know what? You know what?
You know what? You know what?
You know what? You know what?
You know what? You know what?
You know what? You know what?
You know what? You know what?
It's hard for you to
even process what he says because he's so many levels
up. Steve and I, we were in there for an
hour and a half.
He was taking us through this place and we're like,
what did he just say?
I don't even, all I know this, this machine that
he made by hand is beautiful.
Like you're like, that is bad ass.
He's got all these other machines are all running and
everyone. It's like, it's like Willy Wonka.
Yeah, he's Willy Wonka, but he's got some big brands
are going to be coming through there in the THC
industry. Um, Dr. Green Jeans, which is a Cypress Hill
and saying in the membrane, be real.
He's going to be doing all of his extracting there.
He's got like the second biggest brand ever behind cookies.
And I mean, he's got some big players that are
going to be in there.
And when I heard, cause someone called me up and
said, Sativa Naturals blew up.
And I'm like, oh my God, was it the hemp
lab? Was it the cocoa factory or which
Jimmy Repousis: part was it? Was it the cocoa?
It was the
Kris Wilson: cocoa. Yeah. Cause they use a lot of propane to
extract. And I think something happened.
But I think that propane tank just, and, uh, but
even in, cause when you're using like butane and methane,
even like that could blow up and you can catch
on fire, but you're really not on fire.
The fire is like all outside of you.
It's like a halo.
It'd be hot, but it won't like really burn you.
Right. Right. Um, so, and I had a lot of
people in the cannabis industry call and said, Hey, was
it the THC lab?
Because everybody in cannabis is like, oh my God, we're
going to see RC is going to be coming in
every manufacturing. Yeah. Facility.
Dave Lisowski: Yep. Oh my gosh.
Wow.
Laura Harris: Yeah. Brian, everybody's okay.
Yeah.
Dave Lisowski: Yeah. That's wild. Yeah.
It's
Kris Wilson: just fortunate that no one as of right now, you
know, passed away or anything.
I know some critical people in critical condition, but.
Dave Lisowski: So you were the one that reached out and said,
let's do something. I'm curious.
What's on your mind?
What do you know?
Laura Harris: I just had an idea.
I
Dave Lisowski: mean, you just had an idea.
Is there is an idea or you're just kind of
thinking there might be.
I was like smoke and eat pizza.
Kris Wilson: What would you guys love to happen?
Like that you would say, man, you know what?
That was the best email that I made to the
Frosted Nug because they did what for my business?
Laura Harris: Well, I know you give like the cards out and
stuff like that. So that's what I initially had thought
about. Like something like we give something for here.
You guys give something for here.
But I love the idea of like swapping the email
customer VIP stuff.
Dave Lisowski: Yeah. You know?
Kris Wilson: You know? You know?
You know? You know?
You know? You know?
We have this big social media campaign.
You take one slice out and you see, what is
that? You
Dave Lisowski: take another and it's like, is that someone's face?
That's funny. And I like the
Laura Harris: scanning code too.
Dave Lisowski: Yeah. Yeah. I think there's ways that we can do
the card swap type thing.
Piece of cake. Piece of cake.
Super easy. I think there's some, we wanted to ramp
things up. There could be some cool ways to do
things that are kind of creatively interesting.
Sure. You know? Yeah.
Kris Wilson: Then we have pizza places calling, hey, Robert from Vesuvio
is right. Hey, well, come on.
I want to clap.
No, I'm sorry, man.
I'm already working with Papa Luigi, man.
They've reached out. I don't know.
There
Jimmy Repousis: it is. So we do get exclusivity.
Dave Lisowski: Yeah, man. Yeah. Yeah.
As long as we get a frosted nug pizza.
Oh, yeah. We'll see it.
I'm sure we can come up with something.
Yes. Frosted nug
Kris Wilson: pizza. That's
Dave Lisowski: what I'm thinking. Yeah, right?
All of us, we can come up with
Kris Wilson: something. Oh, I think so.
For sure. I think so.
Little big pepperonis that are like marijuana leaf.
Wouldn't that be awesome?
I mean, come on.
Who's going to be hand cutting the pepperoni?
Like
Laura Harris: a cutout. Like a stamp, right?
Oh, you can
Jimmy Repousis: do that. A custom cut made for anything.
I didn't know that.
You just get a hole.
See, I don't know anything.
All
Laura Harris: over the pizza. He did it with like the pepperonis
and the cheese, the fresh mozzarella.
That's cool, actually. For Valentine's Day.
That's
Kris Wilson: so cool. Are you able to take a pepperoni slice?
And then print? Like the smiley face on it?
I mean, what would happen when it cooks though?
Take like a
Dave Lisowski: hot, you know, like a cigarette lighter from like an
old car. Like have one that's shaped like the thing.
Oh, stamp it. Yeah.
Stamp it. Like a brand.
You're branding each pepperoni.
We're going. We're going.
Something along
Jimmy Repousis: the line of like a custom box or something.
Like it's like, you know, it's like, you know.
Dave Lisowski: That might be smarter than the cigarette lighter.
You
Jimmy Repousis: get something that you actually cook on the pizza.
It's going to be hard.
Kris Wilson: Yeah. Yeah. But the box.
But there's so many
Jimmy Repousis: different ways. Like, you know.
Kris Wilson: You can figure it out.
You've got a lot of years of experience.
Laura Harris: You'll find a way.
Jimmy Repousis: You print some boxes with your thing on the inside.
I like it. And.
Yeah. We give out one to every 20 customers
or whoever gets it.
Golden ticket. Scans the code and gets something.
Yes. Smart. Something. I think Laura means something.
A lot of stuff along those lines where.
Yeah. Keep people interested.
Yes. Yeah. It's. When I say keep people interested.
An experience. You know, it's like everybody wants to keep
their name relevant. Yeah.
And it's like if, you know, these guys are doing
good things. We're doing good things.
It's like everybody can stay relevant and stay in their
own lane at the same time.
Yeah. It's. It's just.
It's just the way business is going.
Like, I mean, I learned a lot of this stuff
from Laura. It's just like, you know, you got to.
You got to start doing things.
You got to this.
You got to that.
I'm making pizza.
Laura Harris: I'm going to do this first.
So. We agreed. I'm going to make the pizza.
I'm going to do everything else.
It's good to have someone like Laura.
I'm bringing people in here to do TikToks.
Whether you like it or not.
So do what you have to do and let's go.
Jimmy Repousis: That place ain't going to run without her.
Believe me.
Kris Wilson: Yeah. Yeah. I mean, you need that nowadays.
You need someone that's doing TikToks, making content, you know,
getting your name out there.
And I feel like
Jimmy Repousis: we're just getting into that end of things.
Yes. You know, the past couple of years have been
turbulent, like trying to build and, you know, keep the
customers there, keep the customers happy, grow as much as
we can, too. But it's like, you know, it was
more about maintaining what we already had.
Yeah. And it's like, that's.
You know, you're always going to have room to grow.
But if you don't give a certain amount of attention
to maintaining what's under your roof.
What you already have and what's under your roof already,
you're done. Yeah. Yeah.
You're going to start sliding
Dave Lisowski: the other way. Yeah.
I was going to say, because a lot of people
just lose sight of that or they don't think about
it. They're so focused on what's ahead that they're not
looking at what's there.
If I got
Jimmy Repousis: a guy that comes in once a week and only
gets a pepperoni pizza, I want to make sure that
he gets the same experience every time he comes in.
I don't want him to be unhappy.
I want that guy to be happy every day.
Every time. Not that I don't want everybody to be
happy, but. You know, that guy is
Dave Lisowski: an advocate, you know?
Yeah.
Jimmy Repousis: I mean, we see the same names every Friday night
like this is religiously.
There's a core group of people that you know you're
going to see.
Kris Wilson: Yeah. Yeah. Well, as a business owner, you're always invested.
And a lot of people probably don't understand it, but
you're either investing on acquiring a new customer or you're
investing to keep a customer.
And 99 percent of the time, it's most business owners.
They. They're like the ones they got the customer.
They don't feel like they need to really invest in
that customer, but it costs less to invest in the
customers you already have and to keep and keep give
them a better experience than it does to bring in
a new customer. I mean, it's significantly.
Yeah. Yeah. So that's why, you know, the customers you
have, you've got to know them.
You've got to know your name.
You've got to, you know, give them the deals.
You've got to just keep putting that fuel on the
fire because that repeat customer, that's where you're making your
long term money. Right.
Dave Lisowski: You know what? I think about it's funny, though, is
like there's such a difference between like the corporate version
of that and like the just the business personality version
of that, because the corporate version of that is like
we need to make sure that we're improving.
You know, how do we retain our existing customers versus
here? It's like, hey, we just give a shit about
these people that care about us.
How can we how can we keep them happy?
Well, you know,
Jimmy Repousis: the corporate side of it is just they just they're
just wanting to use raw data that they're getting from
technology, whereas the real person experience.
There's a whole different scale there.
It's a different ballgame.
Mm hmm. Yeah. It's like you can't everything just can't
be corporate. I just can't.
Yeah. The corporate mindset doesn't work when you're in the
people business. Yep. This I mean, it works to a
certain extent. You can use techniques to acquire information, but
it's just like, what are you going to do with
that information? You're not going to talk to people when
they come in. You're going to make it where, you
know, there's places now I've seen where maybe not here
where you can't even call the store.
You can't speak to a person.
You have to. Yep.
You can get a recording that that pushes you to
a site and says, please order online like it's going
to be all extended hold times.
I'm not just me.
Old school. I'm not ordering.
Yeah.
Kris Wilson: Yeah. Who's next? I mean, you know, Steve and myself,
when we're here all the time, we always make it
a point to no matter walks in.
Hey, thank you. I appreciate you coming in or hey,
I'm I'm one of the owners.
Thank you. And then it's just like little conversations like
that. That same person will come back and say, man,
thank you for talking to me the other day.
You're you know, and it just starts to become that
relationship just because you said hi.
And
Laura Harris: so on about you.
Yeah. Like, oh, yeah, I met the guy that owns
Frosted Noggin. He's a really good guy.
The there's the word of mouth.
Dave Lisowski: Yeah. Yeah. And it's just I find that the theme
there is like you just do the things that don't
feel like work or don't feel like marketing.
It's just the things of like just being a good
person, you know, being yourself.
Yeah.
Jimmy Repousis: You just said it because it's easy to find the
things that aren't. It's easy to point out.
Things that aren't good.
But if you're willing to be a good person, it
will pay off. It's you know, you don't doesn't always
make you feel warm and fuzzy because just like you're
like sometimes you feel like the wrong people are winning.
But this is like just do what you believe in.
Be a good person.
Yeah. Kind. Even if people aren't kind back and you
keep going.
Dave Lisowski: Yeah. That's exactly it.
Dave Lisowski: Yeah. That's pretty
Dave Lisowski: good. Yeah. Anything you guys want to drop anything we
haven't touched on that you're like this is the world
needs to know. We're going to talk about pop Luigi's.
This is
Jimmy Repousis: good for the first time.
Yeah. Yeah. Good. Yeah.
Kris Wilson: Well, yeah. Now we're going to get into the lab.
We're going to get some ideas together.
Get some boxes made.
Then we're going to start executing.
Dave Lisowski: You can. You shouldn't have mentioned that.
Like the the cutter, the meat cutter thing, because I
guarantee I'll come in like next Monday and there will
be one. Well, have you got to take a
Kris Wilson: box over
Jimmy Repousis: there. Somebody has a cookie cutter.
This shape. Like. So.
I got the dough.
Kris Wilson: There's never a dull moment.
Garlic knots that are marijuana knots.
Nug knots. Nug. Nug.
Nug. Nug. Nug. Nug.
Dave Lisowski: Nug.
Laura Harris: Nug. Nug. Nug. Nug.
Nug. Nug. Nug. Nug.
Dave Lisowski: Nug.