Wisdom Lifestyle Money Show Featuring The Owner of Whamburg

Welcome back to the Wisdom Lifestyle Money Show. I'm your host, Scott Dillingham. Today, I've got Adam El-Dika with us, who is the sole owner of Whamburg in Windsor. How's it going, Adam?


Podcast Transcription

00;00;00;08 – 00;00;08;21 Scott Dillingham: Welcome back to the Wisdom Lifestyle Money Show. I’m your host, Scott Dillingham. Today, I’ve got Adam El-Dika with us, who is the sole owner of Whamburg in Windsor. How’s it going, Adam?

00;00;08;23 – 00;00;09;28 Adam El-Dika: Good, Scott. Thanks for having me.

00;00;09;28 – 00;00;28;08 Scott Dillingham: Awesome. No worries. I’m so glad you’re here. Now, what we usually do when we start off the show is when we have a guest. We have the guests kind of start and kind of tell us, you know, growing up, how it was growing up to get to where you are now because you’re very accomplished in the restaurant industry locally here. And I’d love to hear your story.

00;00;28;11 – 00;01;13;18 Adam El-Dika: Yeah, well, thanks again for having me. I appreciate it. So I was born in Windsor, Ontario, and lived here for most of my life. I attended Our Lady of Perpetual Help grade school Catholic Central for high school, but I actually didn’t graduate here. My family decided to move to Lebanon when I was 17, and so I graduated from an American high school there. It’s called Eastwood College. And so that was actually a pretty formative year in my life. It put me in a totally different culture, although, I mean, obviously born and raised to be Lebanese, But, you know, I’ve come to realize recently that, you know, Canadian, Lebanese and not Lebanese.

00;01;13;28 – 00;01;15;13 Scott Dillingham: Yes. There’s a difference.

00;01;15;13 – 00;01;57;20 Adam El-Dika: Yeah. And so that was quite a formative time and, you know, really insightful. And then I moved back to Windsor after a year of high school there attended the university. I was actually a biology undergraduate. Although I’m not using that particular knowledge base in my current career, but I did that for four years. The intention was actually to go to teachers college, was there for two weeks, and then quickly realized that it wasn’t meant for me. At that time. I was working for a restaurant here in Windsor. They were opening a second branch at the University of Windsor, where we actually currently are.

00;01;57;20 – 00;01;58;11 Scott Dillingham: Okay.

00;01;58;11 – 00;02;39;08 Adam El-Dika: We operated that with them for about eight months and then they decided to exit the location because they were expanding into South Windsor. And so the opportunity to apply for that location came up because it was actually an RFP that was opened by the Graduate Student Society. So 10 or 12 restaurants applied and we were one of them. And then thankfully, we won that RFP process. We opened up Mare Norstrum, which was our first restaurant. We operated that for three years. We opened a second location in Kingsville in 2017. And then that same year we launched a retail food division. So we got into grocery stores, bottling salad dressings.

00;02;39;08 – 00;02;40;03 Scott Dillingham: Nice.

00;02;40;03 – 00;02;46;25 Adam El-Dika: And then COVID happened, and then we pivoted over entirely to now, which is our primary focus, which is Whamburg.

00;02;46;28 – 00;02;58;28 Scott Dillingham: What like so somebody hearing your story, right? And you have all these different ventures. Was there any lessons that you learned when you were younger, you know, as a child that you took with you to sort of make you successful today?

00;02;59;06 – 00;03;03;14 Adam El-Dika: When I was younger, I mean, and even up until now, organization was key.

00;03;03;14 – 00;03;04;26 Scott Dillingham: Okay.

00;03;04;26 – 00;03;39;06 Adam El-Dika: Calendar, notes, all that stuff. I think when you’re pursuing multiple business ventures, being on top of everything is vital. Things can quickly get unorganized, especially when you start to have a staff of like 22 people or whatever it is. Being on top of 22 individuals, the business operations, finances, all that stuff. I think the biggest takeaway is being organized. Time management is a huge thing. Yeah, I would say those two things are probably the biggest takeaways, I think, from my childhood up until now.

00;03;39;11 – 00;03;53;28 Scott Dillingham: Okay. No, which makes sense. You’re right. You have to be organized. Even like I’ll see friends with clutter in their house. And I’m like, even that, like, even clutter in your house can affect you at work in your performance because your brain has all this stuff going on.

00;03;53;28 – 00;03;54;09 Adam El-Dika: Yeah.

00;03;54;09 – 00;03;59;21 Scott Dillingham: Because you have stuff everywhere, right? So if you clean up and so it makes a huge difference. So thanks for sharing.

00;03;59;21 – 00;04;00;28 Adam El-Dika: Yeah.

00;04;00;28 – 00;04;19;27 Scott Dillingham: So I’m curious, right? Because we kind of got started this now. I was doing mortgages way before at a major bank and then I started LendCity pre-COVID, like right before it happened. And your Whamburg started, you know, right during COVID, too. How is that with the food industry and lockdowns and how did you guys make it through that?

00;04;20;05 – 00;05;16;27 Adam El-Dika: When everything happened, we obviously closed down for about ten weeks or so. We weren’t doing any operations within the restaurant when we reopened because of our location and our proximity to the university. I think the West end of Windsor probably suffered and probably more impact was hit more impactful by the pandemic, because of its reliance on students. So we quickly realized that, you know, our previous operations weren’t going to sustain us. So we started a retail, sorry, a home delivery service to kind of supplement us and then also quickly realized that wasn’t going to be enough. And then so we’re like, okay, you know, what can we do to bring in additional income? I think around that time, Skip the Dishes had released a report about some of the most popular cuisines and food items within Windsor. And so burgers were at the top, but we didn’t just want to be another burger place.

00;05;16;27 – 00;05;17;06 Scott Dillingham: Yeah,

00;05;17;06 – 00;05;20;07 Adam El-Dika: Right? So we thought to ourselves, what could we do differently.

00;05;20;16 – 00;05;21;01 Scott Dillingham: Yeah.

00;05;21;01 – 00;05;32;23 Adam El-Dika: We realized that no one was doing smash burgers, no one was using a Martin’s potato bun. And then I think one of the more iconic things that we do is branding the buns with that Bite me.

00;05;32;23 – 00;05;33;11 Scott Dillingham: Bite me yeah.

00;05;33;26 – 00;06;01;25 Adam El-Dika: So that in conjunction with everything happened, kind of led to the development of the project. But I think everything happening, the rise of the cost of goods, labor shortages, everything kind of happening all at once. There’s all these externalities. I think a lot of businesses, not only restaurants, had to navigate just a really tumultuous time, right? Now we do have that sense of security. I don’t think we are where we were three years ago.

00;06;01;25 – 00;06;02;10 Scott Dillingham: Yeah.

00;06;02;10 – 00;06;16;16 Adam El-Dika: But the fact that you’re not worrying about lockdowns and restrictions and how you can operate has put us in a situation where we can make better decisions, make decisions, and even think longer term, not within the next two, three, six months.

00;06;16;18 – 00;06;24;16 Scott Dillingham: Yeah. Now, exactly like you said, there’s no lockdown so you can plan ahead. It’s not like, okay, is there going to be a lockdown? How do I hire how do I staff for that? Do you know what I mean?

00;06;24;16 – 00;06;25;06 Adam El-Dika: Yeah.

00;06;25;06 – 00;06;33;29 Scott Dillingham: No, that’s good. Now, you mentioned home delivery, right? And I know there’s skip the dishes and other alternatives as well. Are you still offering your own home delivery?

00;06;33;29 – 00;07;02;29 Adam El-Dika: So we utilize Touch Bistro, which is a point of sale system. And so they released a feature about four months ago, which is now integrated DoorDash delivery within the online ordering platform. So if a customer wants to place an order with us but they don’t want to necessarily pick it up, they have the option to deliver. And the great thing about that is, one, you’re not now faced with a menu that has a 20% increase in prices because.

00;07;03;15 – 00;07;03;27 Scott Dillingham: Yeah.

00;07;04;05 – 00;07;27;04 Adam El-Dika: Whenever we upload our menus on Skip the Dishes, DoorDash, Uber Eats, we take into consideration the 20% to 30% commission that we’re losing. And it varies with platform. So if you decide now to order directly through us, one, you have the option to get free delivery based off of a minimum order or a very minimal delivery charge of $5. Right now we actually have a free delivery campaign till the end of February.

00;07;27;04 – 00;07;27;17 Scott Dillingham: Okay.

00;07;27;17 – 00;07;32;18 Adam El-Dika: In addition to that, you aren’t purchasing one of our combos at a 30% markup.

00;07;32;26 – 00;07;33;15 Scott Dillingham: I like that.

00;07;33;15 – 00;07;34;01 Adam El-Dika: Yeah.

00;07;34;01 – 00;07;41;24 Scott Dillingham: Because a lot of restaurants, they don’t have that. And you do like you see it and you’re like, it’s so much more money plus, then some of them still have a delivery.

00;07;41;24 – 00;07;42;11 Adam El-Dika: Yep.

00;07;42;11 – 00;07;43;09 Scott Dillingham: And then obviously.

00;07;43;12 – 00;07;45;12 Adam El-Dika: Minimum order fee, surcharges.

00;07;45;12 – 00;07;49;23 Scott Dillingham: Yeah. So then it’s like I should just go pick this up.

00;07;49;23 – 00;07;56;22 Adam El-Dika: I mean, and even if you don’t want to, I mean, you go on our website, you hit delivery instead of pickup, you’re still going to get that delivery without any of those extra charges.

00;07;56;22 – 00;08;20;26 Scott Dillingham: Okay. So that’s super cool. And I like that. So that’s great for the listeners for sure. Yeah. So cool. I know. I’m glad I asked you about that. Now, you mentioned you do smash burgers. Now I have to say I’ve eaten at Whamburg a ton of times. Not at like I get to Skip the Dishes. Yeah. So I’m glad that sounds like home delivery. What’s this? So what is a smashburger? Like, it’s so good, but what is it?

00;08;21;05 – 00;08;48;29 Adam El-Dika: It’s essentially a style of preparation where you take freshly ground beef and you literally take a iron and smash it on the griddle. And then eventually what happens is that meat sticks to the griddle. It forms a really nice crust, super crispy edges. You literally have to peel it off the crust because it’s stuck there and it’s so obviously a little bit more distinct and different than something like a traditional griddle where it’s just cooking on top.

00;08;49;04 – 00;08;50;01 Scott Dillingham: Yeah.

00;08;50;01 – 00;08;58;13 Adam El-Dika: And that like heat that you’re cooking with is cooking through the burger and not actually sticking to it. And obviously different than char broiling.

00;08;58;13 – 00;08;59;19 Scott Dillingham: Yeah.

00;08;59;19 – 00;09;05;10 Adam El-Dika: And then that I think those two things that crust and those crispy edges are the two unique characteristics.

00;09;05;10 – 00;09;09;01 Scott Dillingham: Yeah, I was going to say like they do seem like kind of crispy.

00;09;09;01 – 00;09;09;19 Adam El-Dika: Yeah. Yeah.

00;09;09;25 – 00;09;11;12 Scott Dillingham: But soft on the inside.

00;09;11;21 – 00;09;19;19 Adam El-Dika: Yeah. I mean, because essentially you’re utilizing the cooking process to cook the burger on one side almost 90% of the way.

00;09;19;19 – 00;09;20;06 Scott Dillingham: Okay.

00;09;20;06 – 00;09;28;27 Adam El-Dika: You’re almost trapping in all like the moisture, the juices of the burger. So when we do flip it, add that cheese, it’s less than 30 seconds and then it’s off the grill, yeah.

00;09;28;27 – 00;09;32;29 Scott Dillingham: That’s awesome. And I know I’ve heard that you guys also have halal options and things like that.

00;09;33;00 – 00;09;45;13 Adam El-Dika: Yeah. So as it stands right now, all of our chicken options are halal, our beef is not, but we’re actively always looking for products that kind of meet our specifications to introduce a halal beef option.

00;09;45;13 – 00;09;49;09 Scott Dillingham: So then, so chicken when you order chicken, you don’t have to specify halal. It just is.

00;09;49;10 – 00;09;51;26 Adam El-Dika: Yeah. Everything that comes in that’s poultry is halal.

00;09;51;29 – 00;09;58;06 Scott Dillingham: Oh that’s cool. So what do you find is your hottest menu item? What do you guys obviously. Is that the burgers?

00;09;58;06 – 00;10;24;27 Adam El-Dika: Yeah, for sure. Yeah. I mean, the wham, the double whammy, the American. I mean, are all the smash burgers that we offer, and those are our top sellers. But when it comes to chicken, I think by far I mean we released Fried Chixs and that was our original fried chicken option. But the Hot Southern Chix, it has quickly and as of right now like overtaking the Fried Chix, yeah.

00;10;25;04 – 00;10;46;26 Scott Dillingham: Now I know prior to the show we were talking because you know there are a lot of investors that hear the show and we have, you know, business coaches and just all kinds of different things on here. And you mentioned that one of the cool things that you could mention is like, how does one go into choosing a location for a business, which I also think is applicable for how to choose locations for real estate investment?

00;10;46;26 – 00;10;47;04 Adam El-Dika: Right.

00;10;47;04 – 00;10;53;26 Scott Dillingham: So I’m curious sort of maybe if you could share without giving your secrets, but the process that you went through.

00;10;54;02 – 00;11;00;21 Adam El-Dika: Being where we are right now at the university, we didn’t really pick that location for Whamburg because we were there as a brick and mortar prior to.

00;11;00;21 – 00;11;01;03 Scott Dillingham: Yeah.

00;11;01;03 – 00;11;16;14 Adam El-Dika: But expanding has been at the kind of forefront of our thought process for the last year or so. And the entire time we’ve been thinking proximity to the expressway. And I think my insight is more specific to Windsor and I think it can necessarily provide insight to other cities.

00;11;16;14 – 00;11;17;11 Scott Dillingham: Yeah.

00;11;17;11 – 00;11;58;15 Adam El-Dika: But the expressway in Windsor, I think provides a huge advantage to restaurants, especially considering how heavily people utilize third party delivery platforms like Skip the Dishes, Uber eats DoorDash. It greatly increases your delivery radius. So if you’re in a residential area that’s maybe a couple of kilometers away from the expressway, I mean, you will have that exposure to the people within maybe four or five kilometer radius, but all of a sudden the expressway opens up to maybe six, seven kilometers, eight kilometers, depending on everything. And then it also affords you the opportunity to be accessible to people coming in.

00;11;58;27 – 00;11;59;01 Scott Dillingham: Yeah.

00;11;59;12 – 00;12;11;01 Adam El-Dika: So someone living in the East End can just jump on the expressway and be with be at the restaurant within a few minutes rather than taking, you know, one of the main roads like Howard, Tecumseh, Walker.

00;12;11;01 – 00;12;11;16 Scott Dillingham: The traffic.

00;12;11;16 – 00;12;52;12 Adam El-Dika: Yeah, exactly. Exactly. So I think right now, you know, any time we look for a restaurant or a space, we always take into consideration how far it is from the expressway, how far it is away from bus routes. I think, you know, a lot of discussions across the labor market have been about shortages. So if you’re not on a bus route, I think it really hinders your ability to access the labor force. And I think for a lot of I think restaurants in Windsor, it’s a lot of students. So if you’re not on a bus route, I think you’ve basically eliminated the majority of possible applicants for any open position that you have.

00;12;52;16 – 00;12;59;25 Scott Dillingham: Now, this I don’t know if you want to talk about this. If not, let me know. But have you ever considered the Mall its close proximity to EC Row?

00;12;59;25 – 00;13;00;13 Adam El-Dika: Yeah.

00;13;00;13 – 00;13;01;16 Scott Dillingham: Lots of foot traffic.

00;13;02;00 – 00;13;15;28 Adam El-Dika: We have. We haven’t done anything formal in approaching the mall. I think the one thing that stops us or would stop the mall from allowing us in there is a conflict of interest with A&W.

00;13;15;28 – 00;13;16;14 Scott Dillingham: Okay.

00;13;16;14 – 00;13;33;19 Adam El-Dika: So I think and I’m not 100%, but they can only have one of each particular cuisine, so there’s no overlap in cross competition. So I know like in plazas when, when people open up and they signed a lease, sometimes they put a non-compete so that no two burger places can operate within the single plaza.

00;13;33;19 – 00;13;34;22 Scott Dillingham: Yeah.

00;13;34;22 – 00;13;36;09 Adam El-Dika: So I think that mall has that kind of same.

00;13;36;14 – 00;13;42;06 Scott Dillingham: Makes sense. Yeah, because now I’m thinking about it. I’m thinking about the stores that are in there or the restaurants. And yeah, you’re right, there’s not a duplicate.

00;13;42;09 – 00;13;43;03 Adam El-Dika: Yeah, I mean.

00;13;43;03 – 00;13;44;09 Scott Dillingham: Similarities, but not.

00;13;44;13 – 00;13;45;25 Adam El-Dika: Yeah, not a complete crossover.

00;13;45;25 – 00;13;46;00 Scott Dillingham: Yeah.

00;13;46;00 – 00;14;30;00 Adam El-Dika: Right? And you know, we see the restaurants operating in there. The one deterrent on my side is I’ve seen so many of those restaurants go up for sale. Right? I’m always on Realtor and that and I begin to question like why? Right? I mean I’m obviously not in those conversations, but you can assume one thing or the other. So I think that the mall and retail are still recovering because I think so much has moved to e-commerce ordering online that people either might be hesitant for health concerns or have just kind of shifted their buying habits to be more predominantly online and in-store. And so I think as a consequence, that food court has kind of seen less foot traffic, therefore less sales. Yeah.

00;14;30;15 – 00;14;39;19 Scott Dillingham: You’re right. And it’s funny, I don’t want to talk bad about them, but I think at least for A&W, I don’t really see anybody there when I go not to knock them because I do like them.

00;14;39;21 – 00;14;52;14 Adam El-Dika: Yeah, I mean, I have to be honest, I’m one of those consumers where I’m like, I’m not in the mall unless I need to and sometimes I’m only in the mall because I want to look at something and see something and then I might end up just buying it online.

00;14;52;14 – 00;14;52;25 Scott Dillingham: Yeah.

00;14;52;25 – 00;15;01;07 Adam El-Dika: Right? So yeah, I think most of those restaurants have seen a kind of a little downturn and I hope it kind of shifts back to the way things were.

00;15;01;08 – 00;15;02;03 Scott Dillingham: Yeah.

00;15;02;03 – 00;15;08;22 Adam El-Dika: For the sake of all the great businesses that operate in there. But I think those people have to be a little bit more patient than the rest of us.

00;15;08;22 – 00;15;16;22 Scott Dillingham: No it makes sense. You’re right, because they are there. You fortunately have the foot traffic from the school, right? Which school’s going to be in play.

00;15;16;22 – 00;15;17;01 Adam El-Dika: Yeah. Yeah of course.

00;15;17;01 – 00;15;35;06 Scott Dillingham: Where they have people buying online. So less foot traffic. Right? So it is a different market for sure. So cool. No, that’s awesome. Now, I know that we’ve set up this sort of a link that people can sign up with and they can get 10% off their first order with you guys.

00;15;35;06 – 00;15;35;24 Adam El-Dika: Yeah. Yeah, of course.

00;15;36;01 – 00;16;02;10 Scott Dillingham: Through us. So I don’t have the link. What we’ll do is we’ll put the link in the description below. So if anybody wants to try a Whamburg they are good and I’m, I’m not being paid to tell you this, they’re so good. I order them all the time. But yeah, you’ll be able to get 10% off through the link that’s there. Now do you want to share anything else or life lessons or tribulations that you’ve went through that you think would be valuable to the listener?

00;16;02;20 – 00;16;45;12 Adam El-Dika: Yeah, I think a lot of my insight obviously is going to be the food industry specific. I think over the last two years or so, I’ve developed a new level of patience that I didn’t know I had. But I think specifically within insight within my industry and I tell this to other friends that were within the food and beverage industry is the focus is people right? Whenever we do an interview with someone and we kind of lay down our tenets of operation, which are communication, efficiency and speed, and then we let them know what our philosophy is at the at the restaurant and it’s people plus great food equals customer satisfaction.

00;16;45;12 – 00;16;45;25 Scott Dillingham: Yeah.

00;16;45;25 – 00;17;46;11 Adam El-Dika: And so people and our and our employees are at the forefront of kind of how we operate. Building an environment that’s respectful, providing them with the resources to excel are really kind of what we do to ensure they’re coming in and being happy. I mean, you’ve noted down that, you know, you love our product, other people love our product. And so those two things, I think lead to the byproduct, which is customer satisfaction. I really don’t believe in the kind of disingenuous like, let’s pursue customer satisfaction and let that be the forefront. I think if your employees are happy, you’re providing them with the necessary resources. They come in excel, you’re pumping out a great product. I think it’s almost natural for someone to leave happy, right? So, yeah, my piece of insight is, you know, if you’re operating in the restaurant industry, focus on the people that are helping you operate the restaurant because I’m one of 22 people in there. I don’t know of any restaurants that are a one man show. You know, you have at least three or four people working for you in any restaurant.

00;17;46;11 – 00;17;47;01 Scott Dillingham: Yeah.

00;17;47;01 – 00;18;14;09 Adam El-Dika: And I think the next piece of advice after you kind of have that down really well is like leverage technology as much as you can. Almost every industry in the world has been touched by the advancement in any piece of technology, the Internet, all that. So I mean, we’ve done that heavily over the last few years, whether it’s kind of moving away from Excel scheduling, you know, putting in an Excel sheet, emailing it to our staff to now using a program called 7Shifts.

00;18;14;09 – 00;18;14;16 Scott Dillingham: Yeah.

00;18;14;16 – 00;18;54;06 Adam El-Dika: Right? Which allows us to create employee, profiles do all the scheduling on the app, has an in-app messaging feature, shift pulling, time off, availability. We even just rolled out a new task management feature so that we’re more organized on that side. And so, you know, leveraging technology is super important for sake of operations. And then obviously, I think as your business progresses, you obviously have to put a great deal of emphasis on marketing. And so, you know, if you can do it in-house, great. I think, you know, we just did a small blog and newsletter with Touch Bistro they kind of touched on our social media.

00;18;54;06 – 00;18;54;20 Scott Dillingham: Okay.

00;18;54;20 – 00;19;46;27 Adam El-Dika: And the one thing I noted to them was, you know, if you’re going to do it in-house and you’re going to have your employees do it, make sure you compensate them, you know, I think a lot of people will think, well, you know, my employees are there anyway. We’ll have them do this extra stuff and they won’t get compensated. And when you see either poor production or poor content or poor quality or eventually the degradation of that kind of process because people just get bored. But I think if they’re being compensated for their time, they feel accountable. They feel kind of compensated. They’ll take care of it really well like they would with any other task. And if you can’t do it in-house, then I would recommend outsourcing it. I know probably that’s for many small businesses in the restaurant industry. That’s one of the last things they want to do. But if you want to have a social media presence, I think it’s vital whether you do it yourself, or if you can’t, just outsource it.

00;19;46;27 – 00;19;51;14 Scott Dillingham: And I think that’s important. I know you’re saying it’s geared towards restaurants, but I think that applies to all businesses.

00;19;51;14 – 00;19;51;20 Adam El-Dika: Yeah.

00;19;51;20 – 00;20;00;23 Scott Dillingham: Like we have, I’m actually going to look up 7Shifts. We have Homebase that we use. It’s up for renewal in March. You pay like an annual thing.

00;20;00;23 – 00;20;01;03 Adam El-Dika: Yeah.

00;20;01;03 – 00;20;14;20 Scott Dillingham: So we’ve been just kind of checking to see what’s out there. But yeah, it’s all like you said, it’s all around technology. We have the online applications, like everything’s shifting compared to before and we all need to follow that. So I think your advice coincides with all business.

00;20;14;20 – 00;20;15;04 Adam El-Dika: Yeah for sure.

00;20;15;04 – 00;20;23;21 Scott Dillingham: Not just the restaurant for sure. And you’re right. You do have to take care of your people and you have to have fun. And the more they’re taking care of, the more they’re going to take care of your customers.

00;20;23;21 – 00;20;24;23 Adam El-Dika: Yeah, of course.

00;20;24;23 – 00;20;36;25 Scott Dillingham: So I believe all that. So no, that’s awesome. So then for a customer who’s looking to order from you guys or reach out to you or find you online or whatever, where would they go? Where’s the first step for them?

00;20;36;28 – 00;21;16;22 Adam El-Dika: If you’re sitting at home and don’t want to leave your house, I mean, you can order off, Skip the Dishes, Uber eats DoorDash, or you can just go on to our website Whamburg.com there’s an online ordering section there. You click that you have the option to do pickup or in-house delivery. We’re located at the University of Windsor. So, 401 California. So if you want to come in and actually pay us a visit and come into the restaurant, you can go there. Our location on campus is a little weird for some people because there isn’t any visible parking when you see the restaurant. So parking on California is going to be your best bet there. And then we don’t offer actually any phone ordering. So I’m not going to provide a phone number.

00;21;16;22 – 00;21;17;08 Scott Dillingham: Okay.

00;21;17;08 – 00;21;27;03 Adam El-Dika: Actually, during our peak months from September to April, just because it’s too crazy on campus to be picking up the phone. But then we reintroduce that service in the summer.

00;21;27;09 – 00;21;32;19 Scott Dillingham: So that makes sense. And then just from what you’ve told me on the show, is that it’s cheaper to order off your website.

00;21;32;20 – 00;21;33;12 Adam El-Dika: 100%. Yeah.

00;21;33;12 – 00;21;43;00 Scott Dillingham: So yeah, I will definitely check there. I mean, we have the convenience of Skip right? And all the others, but you know, if you can save money, I know right now people are looking to save money.

00;21;43;00 – 00;22;01;28 Adam El-Dika: Yeah, I think on one hand you’re saving money yourself, but when you also order in person, obviously you’re saving the restaurant money as well because we’re not losing out on that commission, mind you. Obviously, you know, we’ve noted that we do increase our prices there, but you’re not going to increase it to the point where you’re covering all the commission. So you do eat up some.

00;22;02;15 – 00;22;06;23 Scott Dillingham: Yeah, No, that makes sense. Well, no, Thanks for sharing. Thanks for coming on Adam, it is great to chat with you.

00;22;06;24 – 00;22;07;05 Adam El-Dika: Thank you.

00;22;07;08 – 00;22;10;00 Scott Dillingham: And I hope everybody has a great day. Thank you.

Listen to The Podcast – Whamburg with Adam El-Dika

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