Fighting For A $100,000 Investment | Shark Tank

Welcome back to the Ice Coffee Hour. Name is Ketchup, please. So far, the Ice Coffee Hour has made 193,000. It's probably made about 199. Yeah, it has. That's a great guess. What a beautiful introduction. Thank you guys so much for making it out here. Thank you. Where did you travel from? I traveled from uh University of Miami, but uh we're both from Wisconsin. Great state of Wisconsin. Wow. Wow. Alex, is this why you uh you picked them? Picking favorites. you know, we got to have uh, you know, Wisconsin representing out here. [laughter] So, hey, Gold Box. This is entirely different from anything else that we have done. Um, I've always been a fan of Shark Tank. And recently, we partnered with Carrot, uh, who does a credit card to do this like creator sort of event where we get pitched ideas and I thought it was so fun that I wanted to try one on this channel here. And so, we have you guys who flew all the way here. We've never met before and you're going to pitch me your product. Um, just take it away. And all of this is real, by the So, if it if it's good, I'll actually invest my own money and we'll we'll figure out the details afterwards, but it'll be good. All right, let's let's hear it. My name is Evan Lamsa. My name is Reed Castner Lang. And we're are the co-founders of Ketchup, Please LLC. All right, so we want to start with the most common question we get, which is why ketchup. And the answer is pretty simple. In 2015, I had open heart surgery to fix a congenital heart defect. And no, that alone didn't make me think, oh, I should create ketchup. But uh fast forward 3 years, I was sitting across the table just like this from my father and he's like, "Hey, could you pass the ketchup, please?" And I thought, "Well, it'd be pretty funny if you named a ketchup brand ketchup, please." Because everybody would say, "Ketchup, please, please," every time they asked for it. So, I had the idea to create healthier foods for heart patients. And then, uh eventually had the name ketchup, please. And fast forward a year from there, I had started assembling uh kind of the things to do it. So, I started a business uh you know, started making some recipes. And I got a call from Reed one day, August of 2018, and he's like, "Hey, I hear you're thinking of starting a ketchup business." And I'm like, "Well, kind of." And he was like, "Well, I want in." So, uh, as they say, the rest is history. And, uh, we'll get into kind of how it developed from there. So, now you may be wondering what even is the problem with ketchup or the ketchup industry in the first place. And I'm going to show you. I'm guessing it's it's got to be health reasons, right? Because that's what he said. So, yeah. [laughter] Sodium, right? So, this is this is Hines right here. America. Yep. Hines is made up of about 20% added sugar alone. Hines, as you know, is the number one ketchup in America. It takes up about 80% of the market. And ketchup, please, has no added sugar. Along with that, Ketchup, please, is 80% less carbs, 37% less sodium, only five calories, and it's USDA organic. All without compromise on flavor. This is the amount of sugar that's in a ketchup bottle. Yeah. And it's actually high fructose corn syrup. That's just to illustrate, but wow. Yeah. All right. So, we just wanted to briefly discuss the value proposition that uh Ketchup Please has. Ketchup please is the furthest left over there. Um and as you can see, we're not the cheapest, but compared to our competitors, we're actually right in line. That's Primal Kitchen and G Hughes and True Made. Um, now the most important thing though is not only uh are we the only organic no sugar added and sweetened ketchup in the world uh we actually again as Reed alluded to we don't compromise on taste which again at the end of this presentation you'll be able to try our product and see for yourselves but uh you know a lot of brands can have things that are really healthy and cool but if it doesn't taste good nobody's going to buy it. So now let's get into kind of who our team is and who we are. So technically Evan and I are the only members currently of the business. Um, but we have some high school friends and students like Isaac and Ariana pictured there who help us at some fairs and festivals and farmers markets and sampling in stores. But honestly, like from the beginning, this has been a team effort from, you know, graphic designers. We have a great graphic designer. We have um all of our retailers really kind of have supported us along this this whole way. And so it's it's really a full-on team effort. So I wanted to briefly discuss traction. uh we're in almost 80 retailers now. Now, at the beginning of 2021, we're only in 15 retailers. So, we have had very large growth in 2021. 2020 is pretty brutal as it was for a lot of people. Um but up here, we have some logos of just some of the retailers we're in and the Wisconsin State Fair we are where we are a proud member of the Wisconsin Products Pavilion. So, now we'll get into some of the opportunities that we're looking to pursue. So, we've actually explored a lot of these opportunities, but we haven't been able to fully pursue them due to inventory constraints. So, as you can see on the left, those are some of our e-commerce strategies that we want to go into. Shopify, Amazon, and Thrive. Um, Whole Foods and Arowan are two grocery store chains that reached out to us, but we didn't really pursue due to inventory constraints and pricing. So, and then on the right we have UNFI, who is a natural foods distributor to um grocery stores throughout the country, US Foods, which services restaurants throughout the country, and CRCO, which is a smaller food distributor servicing about 300 stores throughout Wisconsin and the Midwest. So, product development, this is where it gets fun. So, we have our original flavor, which is organic and no sugar added. We have our smooth heat version which is coming out in the next two to three months. We have that formulation pretty much all set, ready to go. And then we actually have a doge sauce which is a ketchup and mustard combination that I think is really going to take Ketchup please to the moon. So let's get to the bottom line here. Now keep in mind these are just uh graphics of our financials. We we have a more in-depth analysis as well. However, if you look on the left there, you can see uh our total revenue type and type versus year. Uh so the majority of our income uh especially in 2021 came from events and retail as we expanded again from 15 to 78 retailers. Uh but as we expand into 2023, 2024, and 2025, hopefully with an investment, we'll be able to captivate uh on scaling uh channels such as retail, food service, and e-commerce. As you can see, over time, uh, events become less and less a portion of our revenue just because it's extremely difficult to scale those and it's a lot easier to scale retail, e-commerce, and food service. So, continuing the financials, um, this is just projected revenue versus net profit every year. Now, for 2019, 2020, and 2021, we maintained a 30% profit margin, net profit. Uh, last year, we did 60,000 in revenue and 20,000 in profit. And we expect to continue that over time as we have economies of scale. So even if our price decreases, we'll be able to maintain that margin. And by 2025 with an investment, we expect to uh do $260,000 in net profit. So based on all of that, in order to to get our costs down and expand into some of these new opportunities, we are asking for $100,000 in exchange for 20% in ketchup, please. So we just wanted to briefly discuss too where those funds will go. 50% of that will be going into inventory and again the economies of scale that come with more inventory. There's a lot of opportunities out there that we actually haven't been able to capture mainly because we don't have the inventory to do it. Uh 10% of that's going to go into product development. So your smooth heat flavor doge sauce uh developing those that's 10% of the funds. 20% of it's going to go into marketing. That's predominantly on e-commerce maybe a little bit of retail. And then 20% of that's going to be expansion. And what expansion covers is as we expand into new retailers, new markets, there's costs and things that come up that we simply can't account for. So that will help basically give us uh an edge uh to make sure that we can expand uh efficiently into new retailers and markets. And with that, Reed, what do you think? Try some ketchup, please. Let's try it. Let's try. All right. I used to love ketchup as [snorts] a kid. I would put ketchup on everything. Really? So you'll be a good critic. Yeah. I would put it on broccoli. I'd put it on eggs. I put on broccoli. Yeah, I put on everything. I put on Who puts it on broccoli? I liked it. Yeah, I love ketchup and broccoli. Especially once you try. So, not only do we have KP here, we're putting it to the test. That's a nice sound. We're putting to the test with normal Hind here. We got no sugar added Hind. And we got one of our biggest competitors down there as well. It looks like the hints uses like a like a really red food coloring in there. Yeah, it looks pretty unnatural. Actually, I think they do. There might be food dye. Um Oh, you brought chicken. WOW. POTATO WEDGES. OH MY GOSH, you just won over Grams or Jack's heart. I was going to ask a joke say if you guys had any fries. This is lovely. Walmarts very well today. Wow. Alex, you got to try some of this, too. Yeah. Oh, actually, they sent me some. Yeah, he's tried it already. Oh, really? Don't tell him. Don't tell him what you Yeah, I wanted to vet them, you know. Got to had to put it to the test. Graham, what are you doing on your phone? Okay, so we had a guys, we had a convers Jack and I had a conversation about this right before this and we agreed that anytime we do a podcast, we're confiscating your phone, Grim. It needs to be confiscated. Yeah. Yeah. You go gets cut out of every episode. Every time you go on your phone, it gets cut. Sounds like a good point. All right. So, normal ketchup, please, is the biggest grouping there. And then the rest of it is our competitors. All right. So, I'm going to try Well, I don't I don't try that one for I know. And you might want to in between it, you should probably drink some water, cleanse your palette. Like sometimes it's All right. Let me try I'm going to try yours first. I I know what ketchup tastes like. I don't know what ketchup please taste like, though. The moment of truth. Wow. I mean, Hines is good. [laughter] I like Okay. Try ketchup, please. Yep. Mhm. All right. So, you 100% taste better than your competitor. 100%. That's the main health conscious competitor. It's not as it's not as tasty 100%. So that that's easy for me. We took we took 88 batches. So our junior year of high school, we were developing it and we'd bring these little 2 oz cups to school and have like little survey, you know, like all the kids and teachers try it till we got it. It's tough with the heights because it has that flavor that I'm used to and it has that sweetness I get, you know, like that tangy. It It has a tanginess to it. We got to thank our sponsor, Morning Brew. Graham, I waste so much time just aimlessly scrolling on my phone. There has to be a more productive way to spend my time. There is. It's called Morning Brew. Morning Brew is a free daily newsletter that could get you up to speed on business, finance, and tech news in just 5 minutes. Traditional news could be so dense and boring, but Morning Brews articles are witty, relevant, and also super informative. I recently learned in a Morning Brew article how exactly the Federal Reserve hikes interest rates and what that means for me as an investor. And that's just one of many things I've been able to learn through Morning Brew's easily digestible articles. Real talk guys, I'm going to go off script for a second, but I have been reading Morning Brew now for I think almost 3 years. I get the email every single morning and without exaggeration, I open up probably like 80% of them and they've really helped it a lot with my video planning, with concepts, with new ideas. I would highly recommend it and you are doing a disservice if you are not signing up for them down below in the description. It is is the freest thing that you could get besides a podcast and it takes you just like 20 seconds. So, it would mean a lot to us if you go ahead and do it. We'll be able to read the same email every single morning. All you got to do is sign up for free at morningbrewwaily.com/ic or use the link down below in the description. Once again, that's morningbrewaily.com/ic and go sign up with that link down below in the description. Thank you so much, Morning Brew. And back to the podcast. When we did our research on this and we uh were doing the surveys, we found that people actually preferred something that complimented food rather than overpowered it. Now, with French fries, because French fries aren't inherently like amazing, you know, in taste, ketchup is a very good compliment. But for a burger or something where you want a medley of flavors and not just an overpowering sweetness from Hinds, ketchup, please, is preferred by cooks and chefs and people that really value uh that natural flavor. And honestly, it comes down to trying it with like different foods, too, because it's like we find that ours is like a lot more versatile because the tomato, like people always say tomatoy, like you can finally taste the tomatoes rather than just straight sugar and vinegar. That's good. Yeah. I mean, between you and the competitor, 100% is you. Okay. That was Did you guys put uh Did you guys put sugar-free Hines on there? Uh we haven't tried it because I think that would be a great comparison because we all know Hines, right? But you guys are sugarf free. So I think one of the best comparisons that we could probably do is having that sugar-free Hind sugarree. That's not good. Well, that's what we're saying. I don't like that. I can't believe that pro, you know, that passed QA at at Hines, you know. Yeah. I walked over to That's the worst one. That's what I'm saying. Like he had like eight 10 different ketchups and we were trying them all and we were like, "This is bad. This is bad. This is bad." Yeah. Like so our our goal is to be the best in the class. Best healthy ketchup. you know, when you go to the store, it's your go-to ketchup without compromise. If you want to veg out on Hunts or Hinds, go ahead. I mean, it's a quality product. Um, we're not going to say, you know, it's not a good product, but, uh, if you're looking for something healthier and take 75% of the sugar out of there. Um, KP is the way to go. So, how long have you two known each other for? Fifth grade. We played football together. Yeah. Went to different elementary schools and middle school together and high school. [clears throat] High school. And how old are you now? 19. 19. Yeah. You going to college? Uh, I go to the University of Miami and yeah, I went to the University of Miami last year, but I dropped out just because school wasn't really for me. So, now I'm just managing the business in Wisconsin and getting into some uh real estate stuff. So, yeah. How much time do you spend on it? Cuz you're the one without uh without the schooling right now. Yeah. Well, I mean, I I pretty much split my time between that and and real estate because honestly, a lot of the the the bottleneck of all of this, no pun intended, has been getting to that next level. so we can get to those new opportunities. So, a lot of my time is spent just servicing our current retailers. Obviously, we have a lot of farmers markets coming up and events starting in May. So, I'm doing those and then reaching out to new stores and and adding new retailers. Got it. And if you're trying to add new retailers, but at the same time, you've been reached out by other big retailers like you mentioned there. Why did you not go with Arowan when you guys had that connection? Uh, we don't have the capacity. Um, and I'll be honest, you know, we produce in Wisconsin, we do everything, as you know, with freight rates going up. Shipping out to Los Angeles is not the most efficient right now. So, ideally, you know, we would central uh production and logistics somewhere in like Kansas City or Dallas at a larger facility, um, which we've talked to. Uh, but right now it's Hudson. And it just didn't make sense at the time with the volumes we were doing and the freight rates. You know, a pallet was, you know, $3,000 to ship out there. It didn't make any sense. So, that's why I mean, they reached out to us. We went through the whole process with them. Um, but the West Coast retailers right now are a little bit more difficult for us to get into. And they also want to sell it at a a lower price. They want to buy it from you. Sorry, at a pretty similar price to what we do in Wisconsin. You know, we we retail for $5.99. We go on sale for $4.99. Ideally, we'd be at $4.99. Go on sale for $3.99. Um, so obviously, listen, it all comes down to manufacturing. We have a super solid co-acker. He's small. He has, I think, seven or eight employees. Um, but like he doesn't miss on a bottle. Like every bottle is perfect, but his labor cost is like relatively expensive. And so like we need to reach pretty high minimum order quantities in order to get that cost down, which will then allow us to get our cost down to increase our profit margin and be able to reach. How much would it cost to get you an AON? Um, what was the cost of manufacturing on that for you? Well, it wasn't so much the So, this this goes back to the overarching problem with chicken or the egg. Do you do supply first or demand first? And we found that actually it's usually supply. And so the the problem we we found and we this was like last summer we were talking to them is that when you ship out there um again it's it's really expensive. So we don't have the volumes to get to. We need to produce enough inventory at a low enough price that we can then ship it out at an affordable price. It was more like, well, we'll do a full production run that we normally would do for Wisconsin and then ship it out, but that's a full day and, you know, a full day is really expensive at at a c-acker. Um, so for us, it's really if we can get the supply there, if we can get inventory cost down, then it makes a lot more sense for a Whole Foods and Arowan, we can say, "Hey, we have this ready in a warehouse ready to go." I mean, it has a shelf life of three years, so you know, it lasts. We have this ready to go now. We can ship this out to you because we have our cost right. At that time, I'll be honest, shipping it there and getting it in their stores, the price probably would have been like seven or eight dollars a bottle. And granted, it's more of a premium experience, but I don't know how many people would have bought it for $7. How many bottles were they interested in buying? It didn't seem like there was enough of it for you to make it in that batch that would make sense. Yeah. Well, typically, uh, with retailers like them, and then we have a retailer named Sendix in Wisconsin, they have 17 stores, so relatively similar size. They usually order a pallet to start. So, it's 120 cases or 1,440 bottles. Uh, for those doing math at home, um, but that's usually like on a monthly basis. So, you know, with SENX, we can almost do a pallet a month. At a place we never really pursue before, maybe it's a half pallet or quarter pallet a month, but the most efficient freight rate is going to be a pallet unless you have a full truckload, which is, you know, 20 pallets of ketchup, which is way too much to start for them. So, do you have data on like customer return rates, for example, like they buy one and they go back and buy the next? Yeah. So, we have data through Square and through our website. Obviously, when we sell to a retailer, they're not out there seeing. There's like there's like certain statistics you can actually pay like you have to pay like $40,000 for this data that will basically like they work with all the stores and they see how often people are actually like buying it off the shelf. But, you know, we can see how many I guess how many cases we're selling to each store on a monthly basis. Yeah. So that's kind of more so what we go off of on the on the retail side. And as far as farmers markets go, which are actually really easy to keep data on because it's handinand um we actually see almost over 50% customer retention rate. So the thing is though some that's only tied to like a credit card. So if someone uses a credit card again on Square, it's like hey that's a repeat customer and it gives you data on that. The people that pay cash, which actually is a lot of people at farmers markets, we don't we don't keep data on that. We probably should, but um you know it we would say between that and our website, we do see a lot of repeat customers. In fact, I remember a month ago, I texted Re, like, "Hey, did you start the Facebook ads again?" Because we stopped doing it. We didn't have the supply because we had all these orders online. And he's like, "No." And I look back and they were all repeats. Yeah. Because we had been running ads uh like two months ago. So that's it was kind it was interesting how people like all kind of ran out of their ketchup like at the same time and then just like started ordering again. Yeah. So like 10 to 15 orders at a time and see and it wasn't solicited. It wasn't like you know we we were doing any branding or you know promoting and it was just like hey yeah these are almost all repeat customers. That was pretty cool to see. How long does a bottle of ketchup last? Uh so 20 for three years uh in that bottle. No, I mean like if I buy a like what does the average person how long does it take to empty that bottle before they buy another bottle? The average person about two months? I mean some people will go through it in two days, but yeah, you know, one to two months. It seems like it would be better for you to pitch to like food trucks, restaurants, cafeterias, stuff like this where they're using a high volume. Exactly. So that's a big thing. We're actually we work with two restaurants. That's it. two restaurants right now, but one of them is our leading like month overmonth purchaser. Um, so the the big thing there is a lot of these restaurants are getting their Hind or off-brand ketchup for you know super cheap like a $150 $2 a bottle whereas we're more so like four $4 for 20 a bottle wholesale. So you almost can't afford to do that sort of can what's the lowest you could get it down to, you know? So the the absolute lowest given on a quote we have right now get down to is producing that bottle for $2.20. That's the lowest we have right now costwise. So you know the thing is you have to remember with restaurants too is they're not reselling the product. Usually the one we actually have is reselling it as well which helps them but they're not exactly you know they're not making a profit if they have fancier ketchup. Um but there is a marketing play that if we get the cost down low enough that that margin can be made made up at the uh retail shelf. And I guess it would help for you guys to know that our current cost per bottle is about 320. So, you know, with getting that labor down with a bigger c-acker, we can get it like, you know, over a third of the cost down. So, so that's 320 including the cost of labor to package it and everything. Yes, that's tomatoes, bottles, labor, everything all in except for shipping. You know, wherever it's going, there's a little bit in there for that. So, like we've brainstormed a lot about the restaurants because there's a lot of these gourmet restaurants and we go we want to go to them and be like you have this gourmet food but you have the cheapest ketchup possible. Like it doesn't make it's not lining up. So that's definitely food service is a big channel that we want to hit. The profit for last year uh it was it was $17,777. So almost 20,000. Yeah. Well, we're in Vegas, you know. Um [snorts] but uh yeah. No, we and you have to keep in mind last year we actually missed our two biggest months. We missed July and September. July we did like $200 in revenue is you know just online sales and September we missed almost all of it because we simply couldn't supply the product. Um between those our biggest months are June and August or they were last year. June we did $15,000 and uh August we did $18,000. So you can imagine you know if July were even similar we missed $15,000 in additional revenue then September is probably half that. That's another why did you miss those months? So there's a lot of factors. We ran out of product and so when you like long lead times with our co-ound the direct reason was tomato paste. Um so what happens is there's the tomatoes are harvested in August and then they're contracted out for the year. So if they run out, you know, of tomatoes uh in July, well, you can't get more tomatoes until August and they're harvested again. So for us, we were talking to our tomato paste supplier and they're like, "Well, we don't have any uh tomatoes until the August crop." We're like, "Okay." So we didn't even have the tomatoes to make our product. Uh never mind the we had the bottles and everything, but not the rest of the materials. So how is that not going to be a recurring issue in the future? Uh well, because we have more volume now with them. We can contract our purchases out with them, so we're at least guaranteed a certain amount. And that's again why we actually want to build up our inventory. Uh because tomato prices are rising actually right now. There's a drought. If we bulk up on inventory, again, this lasts for three years, you know, in an ambient state. Uh we can get that cost down, keep it there. All the tomatoes, you know, we order in bulk, we do it now, and then for the next three years, if if we don't run out or, you know, if we do, it's not an issue uh going forward. So, that's again why we kind of want to bulk up now versus now we're kind of cash flowing and going dayto-day. Yeah. You really think you could sell more in retail at Arowan grocery stores than you could online? just that's that's a that's a great question. Like we haven't we haven't even explored online that much because honestly for the product that we've been able to produce like we've been selling out to our stores and in the months May through October those farmers markets and and events like the Wisconsin State Fair um we did 10,000 in sales just in in those 10 days. So that was pretty insane. So um but no, I mean I think that e-commerce could definitely be huge. So you're mentioning running the Facebook ads. How much was shipping for if if let's say I'm on Facebook and I buy one of these things. What's the total cost on that? So it depends. So we have one bottle to five bottle options on our site and a case 12 bottle option. So it's $8 flat rate shipping for one to five bottles. All right. So that's expensive. If you just order one bottle, you're spending $16 for one bottle of ketchup. Right. And so that's why um and I'm sure you've experienced this with bankroll uh bundles and different you know variations of our product and you know ordering three at once for that price you know it's divided among those uh bottles. So the idea is that yeah ordering one bottle online and we also haven't looked at Amazon but Amazon's pretty expensive for that too. Um isn't you know the best value for us or the customer but the uh the best possible value is usually in a bundle. So if we have smooth heat and toad sauce and you want to try all three, bundle those for three together. Now the shipping is whatever 8 divided by three is, you know, two something a bottle. Okay. Do you have any other flavors that you're coming out with? Yeah. Again, we have the we have the smooth heat. Just the right amount of spice. Yeah. Um so try it. Yeah. Okay. Oh, you have it with you? Oh, yeah. No, we have prototypes. Now, I do want to say to the FDA and the crowd, uh you know, this was made in a prototype phase. This isn't like so so I could get like a disease from this. Well, you know, don't please don't sue us if you could cause like birth defects. You have to give me one of those, you know, Prop 65 warnings, right? Contain as best. Well, [laughter] I just want to I just want to say, you know, that's the reason we didn't bring out originally cuz those were obviously made in a food facility. These were not. These are prototypes, whatever. We do. You like spicy things? No. Okay. This isn't This isn't like insane. Like in the future, we want to come out with like flames in Let's try it. My grandma would think it the same. If you're watching, Donnie, no, it's not the same. No, that's good. Yeah. So, that's even better than our main stuff. So, you know, our main thing, too, is like for restaurants, if I like that better. If we're not directly competing with Hind, hey, we have a smooth heat option that's kind of cool. You know, your customers are something different. Yeah. So, that's good. That's why we're doing that. We don't have Doge sauce with us cuz mustard. So across across all channels like e-commerce, retail, and at at the farmers markets, if you're going to buy one, you're going to want to try two anyway. So yeah. So like for our farmers market, if you do one for six, two for 10, almost everybody, it's not like 20% more. It's literally like 75% of people are like, "Oh, I'm just going to buy two." Even the normal flavors. Yeah. How are you going to expand this? Do you have any like plants for relishes and mayonnaisees and other condiment? So, we're starting we're starting with ketchup and then smooth heat and doge sauce. But honestly, barbecue is something that we really want to hit because that has even more sugar than than ketchup. So, barbecue first and then honestly get into kind of the whole condiments please idea and just branch out. Yeah. The idea is that we develop a brand that is premium enough that if you're not at a cookout with our brand, whether it's Ketchup, please or barbecue please, whatever. It's like really man, it's almost like buying generic ketchup. Um, which, you know, isn't isn't isn't isn't a good move at a barbecue. So, you know, we developed the brand line. We have these cool flavors. Develop the brand that way. You know, it adds a lot of value for us and the consumer. What's the end goal? Uh, well, if you want the honest answer, the end goal is to be a big enough of, you know, of a pain in a larger brand that, you know, they probably buy us out. But honestly, you know, we're not banking on that. Our plan is just to keep growing it because and Reed can attest this too like when we're at the state fair when we're at farmers markets we have so many people come up and they're like wow I've been looking for this because everything I've tried to taste bad or they didn't even know there was a healthier ketchup and you know everything it's yeah it's it's like it's almost the vehicle just to kind of help like our whole motto has been to help foster a healthier and happier America. So this is just like it's just the vehicle. So being able to talk to people about what they're eating and things that they may have not even knew had 20% added sugar um is kind of turned into a passion project at the same time for us. [clears throat] Now my biggest thing is what's stopping anyone else from from copying this and just doing the exact same thing. So the way I would address that question is what stops Curig Dr. Pepper from competing with Bankroll Coffee? Well obviously you have a very well-developed brand. you have kind of your your morals and everything in line with that brand. But with us again, not only organic, we're no sugar added tastes better, which you've already tried what the big competitors came out with and we already beat them. But it's the derivatives and again it's it's developing the brand which we have done already where it's premium enough, not super premium, premium enough that people want to buy it and they want to talk about it. It becomes a talking piece, you know, at someone's table. Hey, that's not Hines, it's not Hans, it's not, you know, generic Publix brand or whatever. what's that? You know, and people talk about it and we see it happen at farmers markets and festivals and everything. So, it's kind of like if somebody copied us. Go ahead. I was just I just wanted to point out it's a catch 22 for Hines. There's a reason Hines no sugar added doesn't taste as good as Hines because and I know Coca-Cola has the Coke versus Coke Zero like debate the goatness, but if Hines no sugar actually tasted as good as Hines, then why would Hines with sugar even exist? You know what I mean? If it were healthier. Um, so if they developed like a organic no sugar added brand and Kroger has it, you know, up in the in the Midwest, you know, they do have that. Um, first of all, it doesn't taste as good and second of all, it's counter to their main product. It takes sales away from that main product that they have, uh, the traditional sugar added and non-organic product. So, we kind of fit in between there and we say, "Well, hey, if you want to do that, go ahead." But now, you should go tell your consumers, which would be a b, you know, this would help everybody. Now, you have a healthier option that tastes better. But I don't think they're going to do that. You know, Coke's always going to have sugar in their main line. Uh, Hines is always going to have traditional Hind. Um, and that's just the way it's going to be. We're competing in, you know, this is our one product. It's the best. It's without compromise. And you know that every time you have it. Yeah. And it's honestly like most other food brands as Evan attested to like we're not like yeah we're selling ketchup but really selling the habit of buying the same ketchup every time you run out of ketchup. So you know like you're so people people live their whole lives eating hines and then they come across us at a farmers market or they see an ad online and they're like never thought about trying another ketchup and then they try and they're like I'm never going back. What's their favorite response at a farmers market? They say they're like, "Oh, I don't like Well, there's two." They say, either people will say, "We don't like ketchup." We say, "Well, come try ours." Because usually they don't like ketchup because it's either too sweet or it's just hasn't jived well. And they really like ours. Um or they're like, "No, I'm Hines all the way. You know, there's no way it's better." And maybe it isn't, but it is different. Um and people seem to really, you know, like that as well. Like we don't have the statistic, but like when we were at the Wisconsin State Fair, we had thousands of people coming in sampling every day. And I'd say it had to have been 95% of the people that tried it liked it. Like if you don't like the only the only case where they wouldn't is that the people that are like I don't like tomatoes. Then it's like that's kind of hard to argue with. You'd be surprised. Really? People just don't like tomato. They have they're like, "Oh, we want to try your ketchup, but I don't like tomatoes." I'm like, "Okay, that's going to be tough." Sorry. When I have a product, like it's made with celery, it's not tomatoes. [laughter] So besides the supply chain issues, what's been the biggest problem you guys have faced? Oh. Um, well, supply chain is one of them. The second one is we were producing at a facility in 20 I'll tell you about 2020. 2020 we did $7,000 in revenue. Okay, it was the same as the year prior and we only did that by selling t-shirts because we couldn't get product. And it wasn't as simple as supply chain issues. the uh the c-acker, I won't name them, but the c-acker we were going to go with, not the current one that we have, um basically kept pushing us off, you know, our production date off and off and off into the future. And at the same time we did that, we've been producing a commercial kitchen before. Um we lost our license for that and then the FDA wasn't doing inerson inspections. So, you know, we we couldn't produce. Um, so that was a problem in our continues to be a problem is that we're actually now getting pretty close to maxing out the facility we're using now. Um, and so we're looking, we've talked to a couple places in Kansas City, around Texas and expanding our our capabilities or even maybe going back to that place hopefully, you know, rectifying anything that happened. But, um, it's really, it hasn't been a problem of demand. It's really been a problem of supply and it's not just supply chain. It's actually getting the production run going, having it done right. when we did it at that previous co facility that c-acker over a quarter of our product was defective had to throw it out and it was the saddest thing because you know food hungers you know and hunger is a big deal in America and I was like you know the seal wasn't right and you can't sell it so we had to toss you know bags and bags and bags and bags of ketchup so yeah it all boils down to cost like getting our cost down to be able to pursue more opportunities really what do you think Jack it's the best ketchup out of all those and the the other one, the hot one. That's I love the hot one. That's a fantastic ketchup. Really really good. I like it. I think that uh the the question like, you know, $100,000 for 10% stake. I think 20 20% stake. It's It's so hard for me to put a value on it because I don't really know what I'm doing. But [laughter] uh but I know that the ketchup's good. You guys seem like good, charismatic people. I believe in you guys, especially, not only just the business, but you guys just as business owners. Uh, I think there's no reason why you why you shouldn't be doing really well if you guys don't get funding. But also at the same time, it's like if you're just rolling the profit back into the cost of production and stuff like that, I just don't understand. It's hard for me to understand why you guys wouldn't be able to, like you said, take advantage of economies of scale and like get the cost down. And why wouldn't you just take out a loan? You could take out a good credit card right now and so it's not that simple. We're 19. We just got our first business credit card, $7,500 limit. And I just want to point out student loans. Student Well, there's that. Yeah. You could use your student loans. [laughter] You're not supposed to. Hopefully. Yeah. Hopefully they're not watching. Um but uh Okay. We started this business with $5,000 each. Okay. We've grown it to at least this year doing exactly what we did last year, $100,000 in revenue business with only $20,000 in debt. And sure, we can take on more debt. You know, we got a lot of debt from family and friends. Um, but you have to understand that the the gap from producing 2500 bottles in a run to 50,000 and supplying a couple independent retailers to 500 whole food stores isn't 10%. You know, if if you're making a profit of 10 or 20 or 30%. It's really hard to cash flow that, especially with other expenses. It's really, you know, once you get to that point, then you know, okay, well, if you're doing 100,000 in revenue, 30,000 profit, it's a lot easier to maneuver with things. So for us, we've been doing the best we can. We've cash flowed everything. I mean, we we've literally taken nothing out of the business. And, you know, we're doing fine, but we really want to take that leap. And it's not as simple as saying, "Hey, we'll supply a couple pallets to you and whatever because we can't even afford to put in inventory uh that run." Yeah. Everything Evan just said, but and it's not just the money either. like we are like we've been actively looking for a strategic partner to to be with us um and somebody that can actually provide value which I think that you obviously can um especially on the e-commerce side uh is that's something that we really haven't explored like we don't want we don't want just like like what's like dumb money like somebody just throwing their money in like we want somebody who's going to be actively engaged and and um yeah be able to I worry that e-commerce is really difficult and as Because I know from bankroll it's like you even if you sell it and we have uh we've been testing market first of all Facebook ads are horrible right now they were so expensive that for the first time ever we lost money on Facebook ads because the cost was so high and ad rates are going through the roof because of the Apple update. So just like everything is just it's stupid expensive. Um so we stopped doing that but it's just the margins are so bad with with shipping and you have to sell a lot of it. Um, are you I mean, here's a $100,000 is more than I wanted to spend. I mean, I because I put on the Instagram uh post it's like 50,000 where I thought like that was probably the cap. Um, do you need $100,000? Is that really to really get done what you want to do? Is that Look, I'll tell you this. 100,000 is probably more than we need and that's a cushion to do. I I'll just tell you the numbers. If you do 50,000 bottles of inventory, if you didn't do 25,000 and it's about $2 a bottle or a little bit less than that, that's $50,000. Now, you know, we probably do like 20,000. We have 20,000 empty bottles in inventory. And actually, that to go back to your question before, when COVID hit, we had all these supply chain issues and we're a really small brand. And they're like, "Hey, if you don't order bottles now in bulk, you're not getting them for 54 weeks was the lead time." So, we spent a lot of profit. We spent almost all of it. And we we'll show you to you in the balance sheet. We have $55,000 in inventory of raw materials ready to go. Um except for tomatoes and then you know obviously the production. Um so we bought all these empty bottles. We have those sitting around. Um and and that's where we're going with that. But um 50,000 actually would probably get it done for at least a start at a larger run in a co- packer. Definitely for the inventory because most of the co-ackers that we've spoke to have at least a minimum of 20,000 bottles which would be about 50. So we could but we could fill those, you know, with the funding pretty much almost immediately. I'd say within a month, we could we could have everything ready at that facility ready to go and fill it. But as we kind of alluded to in the the last slide of our presentation, like there's other things that there's other places that we would allocate the funds and part of that would be going to e-commerce. Um getting to Arowan and Whole Foods and new grocery chains and even distributors. there's a lot of kind of hidden costs in that and getting actually the the shelf space. So that and then some product development stuff. So it's not like it's only going to um to the production. Do you know how much you would make if you sent like let's say 25 $50,000 worth to Arowan? How much that would equate to in profit? Because I I guess they would Well, we have a profit margin of 30%. But not but I'm guessing not to Arowan, right? They would want to buy that's a shipping and then they want a little bit less. Um, so I'll be honest with you, our first step wouldn't be going to Air1. It would be we have Circle distributors. They have 350 stores in the Midwest that they're like, "Well, when you're ready to go, we can go." But we don't, again, we don't have the inventory to do that. Um, so at at those stores especially, it'd be 30%. So, um, on 50,000, you know, if we're producing for $2 a bottle or not 50,000, 25,000, let's just say hypothetically, we used all 50,000 for inventory. $25,000 at $2 a bottle, it's $50,000 uh dollars of inventory. And those that 2.5 we'd actually we'd have a higher margin. We'd sell it for about 3.75 uh wholesale and they would sell for 5.99 or even less. So uh 3.75 minus uh 2 is 1.75 * 50,000 is it's 80 875 something. Yeah. Yeah. On that inventory. So a lot of that would be our net margin. Now granted, ideally if we got our price down to that, we'd probably be at $3.99, which means we'd probably be selling closer to like $3, you know, wholesale. Um, so you're making a dollar a bottle. So about 50 grand in return on if it were all used for inventory for 25,000 bottles. So 50 grand you'd get back how much? 50 a dollar a bottle. Yeah, that's our margin. Now, right now it's it's a little bit less because again, our facility in Hudson, our bottle is $3.3. So, if we if we didn't have a reduction in cost and we stayed at three, hypothetically, around three, um we would be making uh you know, just over maybe well, we either be breaking even or if we're selling at the price we are now, which is what our margin is, we make about $1.2 a bottle still. Yeah. My one thing is I don't really know anything about ketchup um or about anything in the retail space with grocery stores. I actually really like the ketchup a lot. I like the spicy one the most. Spicy one's really good. The spicy one is really good. Uh that's my biggest hesitation. My only thing with this is that um I would want to if I if I did this, it would have to be with Jesse Wolf and funny enough, he was on Shark Tank because he had a company called Odang Hummus. Oh, I've seen that. Yeah. Yeah. And he picked me up from the airport and it was so cool. He did a deal with uh I think it was Robert and um Oh, who's it? Why am I blanking on the other lady? Not Barbara. Lori. Lori. Yes. Robert and Lori. O dang hummus. And [snorts] in negotiations afterwards, apparently, you know, I I I I think I could probably say, but but it ended up not going as planned. But anyway, I think a few years later, he uh sold the company and then now he came out with something different, but it's it's similar to this. It's not ketchup, but [snorts] it it pairs kind of with ketchup. And and so like if I could do this with him, if if he would be interested, I would I would do it with him because I because he's done this before. I've not. And I'm worried. It's like if I throw money at this, I know I'm sure you guys could go and and fulfill those orders, but like could I help beyond that? I don't know. I would talk to him. Yeah. Well, it's I mean, it's Florida time. I could I could Well, I'm in Florida time, too. All right. So, I just sent him a text. If he doesn't get He should see this and and see it uh quickly. So, well, that's one thing. I I don't know who is all on your network, but Oh, wait. Here he is. Hold on. All right. I'll put him on speaker. Put him by the mic. Yeah, I'm going to put you on the mic. Hey, what's up, man? Hey. Okay, so this is uh super weird, but uh your name came up in a podcast that I'm filming right now and you were on camera. Is that you okay with that? Yeah, man. Absolutely. Okay, so uh remember I was telling you in the car that I wanted to do like a Shark Tank style pitch? Yep. Well, anyway, I got uh I got two young gentlemen here who pitched me a product that's somewhat similar to what you're doing, and I actually really like it a lot, but I would have no idea what to do. And you don't have to give me a 100% answer now, but I said I wouldn't do it unless you and I could do it together, but it's a ketchup. It's called It's called Ketchup, Please. And it's basically got no sugar. It's extremely healthy. It tastes really good. They got a spicy version. They got a normal version. We did the taste test between all of us. It's good. Um they basically need money for more inventory. But uh but yeah, uh I I like it. I'm just curious uh from your experience, how difficult is it to sell something like that? Because you did Hummus. How difficult is that to sell in stores uh and scale up? So, I've done products, you know, across, you know, at this point in time, several categories in a retail or direct to consumer setting, if you will. Um, the thing about condiments that are really challenging, whether it's ketchups or mayo or dressings, they're low velocity items, and it's really hard to scale a low velocity item. So an example of a high velocity item would be like um potato chips, right? You open them, you usually kill the bag within, you know, one two sittings, right? Um you know, coffee. Coffee is another one where it's a fairly high velocity item, right? People consume coffee like crazy. Ketchups, mayo, condiments, like salad dressings, you know, think about it. How often do you actually finish an entire bottle of salad dressing? most of us end up, you know, either buying 17 of them and throwing out the three or four we never really got a chance to finish or whatever, right? So, they're challenging in that aspect because they are a lower velocity item. Secondly, the the brands, right? The iconic brands like, you know, we'll take Hines for instance in the ketchup space. People are really ruthlessly die hard loyal to these iconic childhood brands that we grew up on and especially so in the condiment space. Again, with chips, there's a million varieties and different occasions, whether it's tortilla chips or potato chips, you know, whatever. With ketchup, it's ketchup, right? you know, you grew up, you like Hines, it's really hard to break that consumer away from Hines. Um, that's what we have found like when we've done our products in the past and you know, our salad dressing uh brand for instance had a really hard time gaining traction with the flavor of ranch. Even though we made this super healthy, way better for you ranch product, you're really fighting a hard uphill battle against a company like, you know, Hidden Valley Ranch, for instance, because again, it's an iconic product. Uh, and you're not using it that often. And when you do use it, you're using it pretty sparingly, right? So, condiments in that realm are really difficult from a consumer behavior standpoint to break the consumer's behavior. Um, so that's the challenge with condiments and it's kind of a space that I'm a little skittish on moving forward just because, you know, we we went into it. We're still in it with the original Odang brand. Uh, and you just have to find your tribe. So like for us, we fit really well into the uh plant-based movement. You know, that was like something where we took, you know, the dairyfree out of it and, you know, kind of hit the allergens and so forth. Um, there like ketchup. Going back to the product these guys are talking about, it it could be a great product and I'm sure it is and it probably tastes awesome, but it's a um it's a hard product to scale um unless you have a tribe that's really die hard. And an example of a diehard tribe would be like Paleo. Back when Paleo was really big, there were a couple brands like Primal Kitchen that were able to, you know, rally a tribe of people looking for a Paleo product. uh and they were able to succeed in, you know, the the space. Um keto, you know, keto was also really massive for a while. You know, we're seeing it kind of starting to, you know, taper off now, but that was another time to make like a keto ketchup, for instance, that had an opportunity to, you know, build a tribe and kind of compete with the Hines and those guys. It can be done, but it's just a really slow category with um you know, some pretty gigantic, you know, uh Goliaths in there, if you will, that we've grown up with. So, it it's interesting. I would love to try the product. And it's not to say it cannot succeed, but it's definitely quite a challenging category to be in. I'm curious, though. Is it worth it to sell condiments online? because I said with with coffees is the profit margins are so thin with with shipping or is it better for something like this to go in store? Condiments would be tough to do direct but not to say it can't be done and one of the brands you know I'll I'll speak to for them to look up is Truff. I think Truff did something very um unconventional in the CPG space. you know, they made a uber premium hot sauce and by, you know, putting truffles in it and having these, you know, big price points, you know, they were able to create a direct consumer brand out of something that normally you wouldn't be able to do very easily. Um, so, you know, there's that aspect of it. Ketchup of their variety, you can do it retail, but you'd want to go through like, you know, your your better for you health channels almost immediately, right? So your your Whole Foods and your Sprouts and you know your Fresh Markets, those you know higherend stores that focus on cleaner label, better for you food products would be your springboard into retail and probably the better out. Jesse, thank you so much. Uh I really appreciate you taking the call now at almost 11:00 your time. So no worries, man. Thank you. Um you'll get a shout out here in the iced coffee hour. We'll put your uh Instagram, guys. Go and follow him on Instagram and uh we'll see you soon in Vegas hopefully. Yeah, sounds good, brother. I appreciate you guys. I'll see you. Talk to you soon. Bye. That was insightful. My god. My other thought, Graham, was like when they were talking about looking for a new co-acker. I don't know if Noel does ketchup. I I'll talk to Noel about it. I think at this point, I'm probably going, as much as I love it, I'm probably going to pass. I'm just worried it's it's I wouldn't be able to add the value from the retail perspective. And I was hoping Jesse would be in or it would be like a very easy yes because he he's navigated this like multiple times. So I would trust whatever he says. He's kind of done it and can probably replicate it. I really like it though. So and I have a feeling on the bright side, I think you're going to sell a whole lot of these. So I know. I know because and we've never done something like this. I mean this could flop or it could get like a few hundred thousand views. I don't know. But regardless, I guarantee almost everyone watching this is is probably gonna order something. But it's like the amount that that it would probably make sense for me wouldn't make sense for you guys to give up that amount of equity. Um 50 grand would probably be a I just wouldn't want to take away that much. I think honestly it's worth more to you guys to keep the equity because I I think most likely you'll get a better offer after this. Well, to the people at home, you know, if anybody wants to invest, uh, and also any food facilities, I mean, we we have a couple we're talking to. We have a couple we're talking to, but if anybody out there is watching it and they're like, "Hey, I pack hot sauce or barbecue sauce." And I've got line space and restaurants, restaurants, retailers, if you're sitting at home, you want to try ketchup, please go to kpketchup.com. Thank you guys. I really appreciate it. Can we keep a bottle of ketchup or Well, I told you our purpose was to give you a bottle of ketchup. We got some We got some shirts for you guys. No way. So, uh, our ask is $1 million for 1% equity in our company. Yeah. I'm sure you guys can tell this. This puts us at a valuation of a billion dollars. Um, yeah. Yeah. So, so, and we flew here today we to tell you exactly why it's worth it. Um, it's because we there's a problem, right? Yeah, inflation is bad, right? Recently, you've been talking about it in videos, right? Everyone knows gas prices are high and recently those videos that you've been talking about specifically, it's mainly coffee, you know, in the when you're talking about bankroll. So, we know that you we know that you guys want to offer bankroll for the price that you're offering bankroll for, you know, like we that's clear, right? We know. And it's it's crazy that even with the inflation prices and of of the coffee that you're still maintaining that that low cost that you wanted to achieve, right? So, props to you. Um, but inevitably, right, like if that keeps going, right, you're going to end up having to spend out of pocket. It's going to be crazy and it's like what are you going to do, right? So we have a solution for you in the form of a whole array of products that you can that you can sell. Okay. Uh in order to compensate against that and and hedge against that cost and you can continue to sell your bankroll for the same price you can continue to go. We wanted to start with the way everybody starts the day. Um breakfast, right? We think that everybody could start the day with the ice coffee hour podcast, right? So that's what we were brainstorming, right? So So what we came up with was Ice Coffee Hour Crunch. Wow. [snorts and laughter] I love this. Is this uh like Captain Crunch just like a rebranded or Oh, it's ice coffee. Iceed coffee cereal, man. That's nice. Package. Okay. So I feel that. So maybe maybe you know maybe it's not maybe it's not clear. Maybe we need to move on to other. So like you know cereal not everybody [laughter] Oh my gosh. It says, "Help Jack reach Graham." [laughter] I'm curious. Should be help Jack find his date. Be funny, man. Help Jack get to the gym. No, I uh What's in here? What What's in uh So, listen. This Maybe you guys don't Maybe you guys don't like this. Maybe you guys don't like this. It's It's fine. What's in the box? So, listen. So, so crunch if if you if you don't like that, right? And maybe it's because what did you guys have for breakfast this morning? What did you guys eat? Did you eat breakfast? Protein bar. Yeah. So, something convenient, right? Something quick. Not everybody can pour milk in a in a in a bowl of cereal, right? So, we contacted a company that we got in contact with them um and we came up with a prototype that we've never even seen like and we're going to have you guys open it on on air right now for us. Um, and that's um this right here. So, we want you guys to open it. Check it out. We haven't even seen it, so I'm kind of excited to see it. So, it's Pop-Tarts. Yeah. By the way, it says it's made with real money on the front. The front of it. On the front. Made with real money. Look at the ingredients, by the way. Rice, melted corn, sugar. So, check it out. Open it up. It's like unboxing a uh Pokemon pack. Do I Do I flip it around? Which one's the hollow? No. Oh my gosh. How did the camera? [laughter] Hold on. So, yeah. I mean, it's crazy. They they you know, it's just we Yeah, that's it's awesome. That's the first time we've seen that. Oh, I was hoping it's it's me and Jack. No. So, yeah. So, yeah. Anyways Anyways, we also came up with a couple Hang on. We We also came up with a couple of new flavors. What's in the box? Listen, it doesn't matter. This is It's iced coffee. I I want to taste it. You can open the box. You can mess around with it if you want. It's made with real money. But I got to tell you I got to tell you about these new flavors. Wait, Jack. Jack, let's I got to tell you about these new flavors. Okay. Not everybody likes plain coffee, right? I'm not a big coffee drinker. Um but we figured, you know, Bankroll could use like some exotic flavors, you know? So, we came up with a couple of flavors for you. So, um, we're starting off, you know, Red Velvet. Okay. Right. We've got millionaire matcha. Okay. That's a good name, actually. Okay. We've got caramel capitulation. You even you know what capitulation is? Got no idea. It's when the dude, it doesn't it doesn't matter. Doesn't matter. We got sushi night because we know how much you guys love sushi, right? Yeah. And last but not least, we got taco alarm clock because sometimes you need coffee and a fiesta, you know? All right. Now, to set on brand little change of scenery. All right. Oh, yeah. Yeah. Yeah. We have bankroll candle. You can open it up. Smell it. [laughter] With my Robin Hood portfolio. How'd you guys get that screenshot? [snorts] Oh, yeah. This is right after you buy Robin Hood stock. Can I have I'm just going to stop. Can you scoot towards Yeah. Yeah. Yeah. Smell that. Yeah. Smell that. What does it smell like? Coffee. Smells like money. Mocha. Smells like money. It smells like mocha. I I actually really like that. Does that light? Yeah. Yeah. It's a real candle. It's got It's got metal in it. We were going to bring a lighter, but we were like, they're actually going to bring a blowtorrch, but Yeah, but we were like, I don't know what goes on a pocket. What's funny is that there's a Canadian penny in here. You know that? Do you know that? We'll talk to the guys. We'll talk to the guys. Okay. Yeah. Canadian. Okay. So, like we everybody needs a candle sometimes, right? You you got to make the smell in a room smell better, right? But you can't you can't you just can't light a candle everywhere, right? It's you can't light a candle in your car. So, what we came up with was the St the family air freshener brand. Okay. Okay. We've got We've got Graham. Gosh. We've got Jack. [laughter] We've got Macy. Oh my gosh. And we've got Alex. Look at you, Alex. You guys can you guys can open that up and smell it. But I wouldn't I wouldn't smell it too close if if it's it's pretty strong. It is strong. It's pretty strong. But you want me I'll open mine and let me smell it. I'll be I'll be honest. This is amazing. Really? This is really cool. How do I I want to be really careful with it though. [laughter] He really wants to get in there. I'm dying to know what's in the box, man. Because I'm hungry. Ice coffee hour crunch, man. Oh, that smells good. Smell it, Jack. That is nice. Yeah. Also smells like money. Vanilla smells like money. Yeah, it smells like money. That's our whole thing. Smells like money. Yeah. So, now that now that we have now that we have the room smelling good, right? Now that we have it smelling good, I want to pose a question to you, right, Graham? Bankroll, right? You guys sell coffee beans, right? Right. But have you ever considered selling coffee beans? No. [laughter] These are bull run beans. [laughter] Bankroll coffee flavored beans. Oh my gosh. [laughter] Is there any? Oh my gosh. This is hilar. This is [laughter] that looks so good. Anyways, so yeah, we we also wanted to do a product that no YouTuber has ever done before. Yeah. Right. It's it's actually crazy. It's like this is the most profitable idea I've I've I think we've ever thought of. We thought of it a couple days ago. We're like this is great, right? So, [snorts] we've got bank bars. No way. So, so there's [laughter] we've got we've got You guys can open them up. You can do whatever you want with them. We got gold flavor, we've got silver flavor, and we've got, you know, copper flavor. [laughter] $20 plus tax for what? Listen. Listen. This is a premium product is a capitalist, right? This is a premium product. Um, anyways, yeah, I mean, no, [laughter] no other YouTuber has ever thought of this idea. It's like the it's the biggest, you know. Oh my gosh. Um, the camera. Yeah, there's 1,300 calories in this. It's a premium. What did you We want to pack a punch. Only 25. You have said you were hungry. So, you know, you have 924% of your total fat deficiency, right? Time is money, right? You spend all that time eating, right? Did you take like a just a little nibble of this and you're good for just a little bit? Just a little bit. Like a crumb. You think he would be pissed if I if I This is expired by 3 years. Oh, [laughter] I don't know. I don't know what to tell you. Maybe it's Did you make this 3 years ago? I don't know. [laughter] You make it expired. It comes expired by 3 years. Maybe. Um, but anyways, you know, with the caloric value of that, right, if you eat the whole bar, you're really you're going to need to get to the gym, right? And Jack, Jack, specifically you, right? This is where we think you come in, right? I'm a trait. We think that you need to open up a line of Jack related supplements. So, this is Jack pre-workout. [laughter] Jacked preworkout flavored like iced coffee. Jack, should I try some? Yeah. I'm Dude, you're gonna be up all night if you Is that Is that pre-workout? It really is. Yeah, it's dude. You're going to be up all night. Iceed coffee flavored, man. Anchor old coffee actually [laughter] good. Yeah, dude. It tastes really good. Really? Actually, yeah, it'll get you pumped. I don't want to be up all night. No, man. You're good. You're good, dude. [snorts] So, how does it How does it feel? What does it taste like? Really good. It tastes like uh like money. Yeah, it tastes like money. Yeah, exactly. That's exactly what we're That's really good. So, you can't hit 18 plus. You have to be 18. You have to. You have to. Yeah. Yeah. What What happens if you aren't 18? We're going to make a children's one, but we just didn't have the time. It's okay. [laughter] Time for the test. Three scoops of this. Yeah, man. Just big ones in 250 milliliters of water. Yeah. Next thing we were thinking about, you know, coffee is a really complex food. It's a really complex drink. Um, a lot of people have, uh, you know, different feelings towards different coffees. they have different coffee flavor preferences. Um, and we thought, you know, for those people, why can't everything taste like coffee, right? So, this is another really unique product, right? We have we have uh in the in the bag here, this is this is coffee fi. You can put this you can put this on your on your pizza. You can put this on anything you want and it'll taste like coffee. Really? So it turns a moldy pizza into a great pizza. It's just black and white. So it's like unflavorful and then the flavor comes alive. It's $40. Yeah. The profit margins on this are It's also expired by three years. Yeah. I don't know. [laughter] Yeah. It's it's I don't know. It's I guess we need to check the dates before, but you know. Yeah. It's okay. It's so Oh. Um So that's that's Eric's idea. You stole Eric's idea. You did pizza. Listen. All right. So, at the end of No, wait. Go back a slide. No, go back a slide. No, no. At the at the end of the day, where we're from, we're from upstate New York, right? So, we have bonfires. I don't know if you guys have like bonfires out here, but we we make s'mores. Um, and I don't know if you guys know, but like marshmallows are easy like easy to find. They're literally like they're everywhere, right? Like, this guy's got a marshmallow in his pocket, right? He's got a marshmallow in his pocket. So, why'd you eat it? So, [laughter] listen. We've got the marshmallows. That's easy, right? We've got we've got the bank bars. That's the new chocolate bar you use. What what is the last thing you need right in the ultimate equation for a s'more? A gram, right? And this is where we think this is basically your namesake, right? And this is this is the gram graham cracker. Oh wow. And you guys can you guys can open this up, check it out. This will be also a first time uh first time debut here. No way. Oh my gosh. Wow. No. Holy crap. How did you Yeah, you guys could take them right out of there. You guys can open that up. Yeah. I almost don't want to open it. So Oh, wait. It's already open. Graham, you get the grim. I'll coffee it. Oh my gosh. And we'll see how it tastes. Oh my gosh. [sighs] [laughter] Oh my gosh. So I know what you guys are thinking at this point, right? You got a table full of food, right? There's just all this food. There's all this food product. I'll let you get a picture right now. This is so good. No, no, no, no. There you go. I I got a good picture. That's all I wanted. So So I know what you're thinking. Like probably some crazy company just came in here and pitched you some crazy idea and it was probably amazing. Surely not. No. So So you know I you see all this food product. I know what you're thinking. Like where's where's where's the where's the big idea? Where's the revenue? Where's the technology? Where's where's the where's that real idea not the food right so that's where we came up with the brilliant idea we think of the Graham Stethan NFT right so we spent days developing this NFT we we you know we consult we basically consulted you know we went we went to the top of the ranks right legends in the space of YouTube and and web 3 like Gary Vee Logan Paul right we talked to make sure you know it's it all checks out right we seven hours in right we're working with defake software we're working with 3D modeling software we're working with Unreal Engine right we're trying to make this NFT perfect right 13 hours in it got a little bit better you know still not there but after like a ton of perseverance a ton of learning right we ended up with this [laughter] right so and with Graham with with your sign off. We would love to help you sell this NFT and donate it to the charity of your choice. Mhm. Or not. We don't really care. We can just, [clears throat] you know, we can just throw it away. It's fine. Um, so at this point, you're sitting here with all these products. We're we're pretty much done with the products. Um, and uh, we basically just wanted to thank you guys for letting us come out here. Um, so we have we have a gift for you. Um, we know that in a little bit here you're going to be fighting this madman, right? Right. We're big fans of Michael Reeves, but we know that we all know here that he's probably going to show up with a contraption, right? He's probably going to show up with some form of contraption. He might fight dirty. And you're a respectable man, right? You're not going to fight dirty. Fight dirty. No, you're not going to fight dirty. But we figured we'd get you something that would help you, get you an edge, and let everybody know what you stand for when you're in this boxing match. So, wow. Wow. This is the smash the like button boxing gloves. Okay. Time to smash the like button for the YouTube algorithm. When you punch somebody hard enough in your match, in every future match of your boxing career, this you'll be able to you'll be able to punch them and you'll be able to remind the fans. you'll be able to remind yourself of of what's what's truly important. You got to really punch them. [laughter] You got to really punch them sometimes. Sometimes sometimes Yeah. Sometimes you really got to punch them, you know. So, I like this. Yeah. So, smells good. Did you Is this regulation? Can you Yeah, of course. Yeah. Of course. Yeah. We consulted We consulted with everybody. Yeah. Yeah. So, do you guys have any questions or is this I'm in. You're in. All right. Sweet. Where do we send the money? I'll send you the bank. I'll send you the bank info. Okay, perfect. Sweet. Awesome. This is incredible, man. Thank you so much. I don't even know where to start. Yeah, this is like the craziest gifts ever. Yeah, he's amazing. In all seriousness, it's pretty crazy that all that got through TSA. Yeah. Yeah. Oh, did they not ask questions? Uh, we left a note. Yeah, we left a little note actually. We're meeting with the most famous finance YouTuber in the world. We were like, we like plugged you all over the place. were like, "So, if you get a call, oh my gosh." Yeah. I don't know. But love it. Thank you guys. I really appreciate it. Thank you for coming all the way here. Great products. Thank you guys. Cool. Yeah. I hope that you're keeping all this cuz there's no way we're going to get We're going to keep all of it as long as you get your free stock down below in the description to center for public keys and code grant because that's worth all the way to $1,000. Can you do that more than 50 times because I feel like I've done that 50 times at this. Have you? Probably. Good. Yeah. You got you got your free stock, too? Oh, yeah. All right. Good. Thank you guys so much for watching. We'll link to your info down below in the description as well where they can watch this video. And until next time. Hey, awesome. Thank you. Really appreciate it. Thanks, guys.