0:00

The interviews and information that this show provides

0:02

off for everyone. It's time to stop reading

0:05

other people's success stories and start living

0:07

your own. If you want to be a guest on

0:09

my show, please visit our website,

0:11

Moneymakingconversations dot

0:14

com and click the b a Guest button to

0:16

submit your information. Let's get

0:18

this show started. My guess is a native

0:20

of Pennsylvania who is a serial

0:22

entrepreneur that is on a mission to

0:24

change the restaurant industry for women

0:26

of color. She is one of just a few

0:29

to open and operate a successful

0:31

franchise, doing this despite

0:33

not receiving funding from banks and

0:35

using her own resources. Please

0:37

welcome the Money Making Conversation Masterclass,

0:40

Brittany Tullerfurio. Did

0:42

I say that correct? Brittany Califari

0:45

Tlafario, Brittany Tylerfario,

0:47

thank you very much again, appreciate

0:50

you taking the time to come on the show. Brittany. When

0:52

we talk about serial

0:55

entrepreneur, what exactly are you saying

0:58

when you say serial entrepreneur h

1:00

Uh?

1:01

Someone that just is consistently

1:03

just working hard and always

1:06

reinventing myself and consistently

1:09

just focusing on business,

1:13

leveraging my experiences and

1:16

and just really focusing on uh,

1:18

you know, my business and scaling my business

1:21

and my operations.

1:22

Now, let me ask you this, because the typical

1:24

person forty our week,

1:27

go to college, that's the that's the that's the plan.

1:30

How did you become an entrepreneur? What pushed

1:32

you in the direction of not pursuing a

1:34

career as a forty hour week person, but

1:36

as an entrepreneur.

1:39

Let me just you know, being

1:41

tired of what you just talked about doing

1:44

the forty hours a week. I'm a previous bank teller,

1:47

and you know, it just really wasn't for me.

1:49

I wasn't happy in what I was doing, so

1:52

you know, I just took a leap of faith and decided

1:54

to get into the restaurant industry.

1:56

Well, I'm gonna tell you, when you're the bank teller, you're looking

1:58

at money that that was kind of like really

2:00

make you feel bad a lot looking at it all.

2:02

Yeah, I worked

2:05

at the business window, so I was consistently

2:07

just you know, asking questions

2:09

and you know, just looking at

2:12

the day in and days out of people who are already

2:14

entrepreneurs, and they kind of just pushed me into

2:16

that direction.

2:17

Now, but the direction you're going into you went

2:20

it to is the food business, because there are a lot

2:22

of places you can go as an entrepreneur. Why

2:24

food.

2:26

I'm a foody at heart, and.

2:29

You know I do a lot of cooking

2:31

and stuff at home, so you know, I

2:33

know that I have a really good skill

2:36

and I just wanted to just put it out there.

2:38

And you know it's not Brittany, Brittany,

2:41

There's a lot of people can cook out there now. There's a lot

2:43

of people got skilled to cook now. So you don't

2:45

make it sound that simple. Well, you know we shine I

2:47

can burn it the house. And so one

2:49

day in the middle of my burning, I

2:51

decided to open the food restaurant because

2:54

guess what I could burn like that. No,

2:56

you're not gonna do it's like that. Let's talk

2:58

about what's skill prompted

3:01

you and who led you in this direction, because

3:04

it's never for something that you do by yourself.

3:07

You're being motivated, you're being encouraged,

3:09

and you're being inspired. Let's walk through

3:11

those steps, Brittany.

3:14

So, honestly, mister McDonald,

3:16

during the time of that whole chicken

3:19

sandwich craze between Chicken

3:21

filet and Popeye, honestly

3:24

That's what really inspired me to, you know,

3:27

throw my hat in the ring, because I'm like, I have a

3:29

I can I can make some good fried chicken,

3:31

you know, I can. I can, I can make

3:34

some good food. So let me throw my hat.

3:36

So, so you had you had a chicken sandway. You have

3:38

a chicken sandwy, a chicken sandway.

3:40

Now, let's gonna be real about chicken sad

3:42

Is it is?

3:43

It?

3:43

Is it chicken breast? Is the chicken thigh?

3:46

Is it potato bread? Potato buns? What type

3:48

of let's talk about this sandwich here? That okay?

3:51

Yeah, so that's so it's it's it's

3:53

a chicken. It's a chicken breast bilet. Okay,

3:55

we use we use a bun.

3:58

Oh there you go.

3:59

Yeah.

4:00

And then you know it had Christy sauce on there.

4:02

That's our that's our secret sauce.

4:04

It's Chrispy sauce. Chrispy

4:06

sauce sauce.

4:07

Ye was

4:09

American cheese coast law. You could pick

4:11

from seven different flavors honey, garlic,

4:14

parmesan, sweet tied chili, honey, buffalo,

4:16

bacon, ranch, jalapeno,

4:19

honey. Uh, the list goes

4:21

on and on.

4:21

Now see you got me home gred. I'm not gonna

4:24

I'm not. I got to tell you too when you when

4:26

you start breaking it down like that. But

4:29

you had to get to that at one point because there are

4:31

a lot of people approached me all the time with

4:33

the ideas, well, you know, I got an

4:35

idea. You know, uh, well,

4:37

how do you take that idea to reality?

4:40

Because we're going to talk about you

4:42

in the Philadelphia area and you had

4:44

a place of business there, and if I'm

4:47

mistaken, it was not. It was

4:49

like in the lower income, middle income

4:51

areas where you first launched your business. Talk

4:54

about launching in the community and

4:56

how the community responded, but then

4:58

you saw a bigger opportunity. Let's talk about

5:00

the startup.

5:02

Yeah.

5:03

So I had a brand previously in Philadelphia

5:05

called Chicka Boom, and I'm from Philadelphia.

5:08

That's where my roots are and I'm very proud to be

5:10

from there. And you know, the community

5:13

really helped shape who I am today.

5:16

They were very instrumental in you

5:18

know, getting my team and I where we are now

5:22

and evolving into Christie's in Miami. When

5:24

I started in the restaurant industry, I had

5:26

no formal experience, but I was very,

5:29

very determined. You know, I learned everything

5:31

from the ground up, customer service, operations,

5:34

management, everything, and the

5:37

transitions from Christie's was like a huge

5:39

leap. But I learned a lot of

5:41

lessons from being in that community

5:44

in Philadelphia. And you know,

5:46

we plan on coming back to Philadelphia bigger

5:48

and better, and you know, not

5:51

only serving great food, but also contributing

5:54

to the community too. So I just

5:56

you know, you can win in Philadelphia, you can win anywhere.

5:58

Well, you know that's true, but it takes hard work

6:01

and a lot of people understand that. You know, she

6:04

went from a fourty all week job, but she working eighty

6:06

hours and so and it's

6:08

eighty hours that sometimes become ninety

6:10

one hundred. If you got twenty four hours, you're probably using

6:13

every one of those hours sometimes that day. Because

6:15

you live in your dream, you live in your goal. But

6:17

what success prior to being

6:19

in the restaurant business that you lean on.

6:24

I mean, I would just say just my work

6:27

ethic, just in general, like this type of person

6:29

that I have. It was just like you said, it was

6:31

just a dream, but I knew that my

6:33

work ethic would shine through me being

6:36

persistent. I have a persistent type

6:39

of personality. So I knew if I had any bumps

6:41

in a rolls or anything like that, that I was always just

6:43

going to get back up and keep going.

6:45

So what are the about now that

6:48

that sounds good to us?

6:49

You know?

6:50

Because but do you think

6:52

that was the right thing to do? Do you think you should

6:54

have maybe interned or maybe

6:57

worked with a fast food company

6:59

or a restaurant to learn some of the skills

7:01

set that now that you know through hard

7:04

labor and mistakes,

7:07

what are your thoughts on that?

7:09

No, I wouldn't change anything about my journey.

7:12

Like I said, I hit a lot of bumps in a role, but I believe

7:14

that that's that's what made me successful

7:17

today. So I wouldn't.

7:19

I wouldn't.

7:20

I wouldn't.

7:21

I wouldn't have it any other way because

7:23

the way I did it. And I think that if you're an entrepreneur,

7:26

you know you're going to hit bumps and the roles and you're

7:29

in. It's about not how you fall,

7:31

but it's about how you get up. And

7:33

you know that's my story.

7:35

Well, Brittany, I'm not pushing back on your story.

7:37

I'm just trying to get your story out because this is incredible

7:40

because of the fact that you know you're telling

7:42

the story. But sometimes when you're telling the story,

7:44

I do want everybody to know they are a different path

7:46

to success. And when you need

7:48

different paths sometimes some

7:51

people need to be in turn a

7:54

nurtured or need that. That's why I usually

7:56

when you buy a franchise, they want you to

7:59

work in the franchise before they released

8:01

you to run the franchise. Now,

8:04

her learning was real world. She jumped

8:06

right out there, learned it. Now

8:09

she's a master of it now because

8:11

he's a master of it. Let's talk about

8:13

price points, because that's when a lot of people

8:15

make mistakes. They don't know how to price different

8:18

things on the menu. How did you come up

8:20

with your price points on the menu.

8:23

Well, but Christy's, we look at ourselves

8:25

as a premium version of Chick fil A, so like

8:27

a step up from Chick fil A. So you

8:30

know, our price points mirror there a little

8:32

bit, but it's a step up from there, maybe like a dollar

8:34

or two more. But it's just important that you're

8:36

paying attention to it costs the goods, and

8:39

then you're determining like what percentage

8:41

like and what profits that you want to incorporate

8:44

inside of inside of that

8:46

that price point and that cost.

8:48

So you you got me interested. Now now

8:51

we're in Philadelphia, now, Chrispy,

8:53

that was Chicka Boom, Chicka Boon is

8:56

no longer open. That's where you start in Philadelphia,

8:58

right, yes, now

9:00

you're down with Crispy's. Right, spell that that

9:02

was a c R c

9:05

R I, s p P I s okay,

9:08

Crispy's. Now you're down in Miami. Where

9:10

in Miami is that location?

9:13

We're located at twenty nine seventeen, but Skaying

9:15

Boulevard in Miami in

9:17

the Edgewater location, neighborhood.

9:20

Location, just stop right there, ms gage. Okay,

9:23

that's that's uh,

9:25

that's not where you were at affiliate.

9:27

That's not low income, that's not low

9:30

middle, that's a that's high

9:32

cotton.

9:34

Yeah, why did you choose

9:36

to go there?

9:38

Well, Miami's a bigger city, more opportunities,

9:41

a lot more visibility for Krispies. Miami's

9:45

very diverse, So my partners and I felt

9:48

like it would be the right place to grow. And

9:51

this strategy really is paying

9:53

off because we've already got a lot of people

9:56

reaching out about franchising the

10:00

brand. So already. We just opened

10:02

up on January the seventeenth. So really,

10:06

yeah, okay.

10:08

Now you mention your partners, now, that means you're not in

10:10

this business by yourself. Who and

10:12

how did you get partners engaged? Because

10:14

in my intro you said you didn't do this with

10:17

a bank, correct, that's

10:19

correct? How

10:21

did you pull that off?

10:24

So? I started the whole company with twelve thousand

10:26

dollars of my own money and

10:29

then from there, like I just worked very hard

10:31

and just kept reinvesting into my business, reinvested

10:33

into my business. And when I

10:35

say partners, I just mean my team, people

10:38

that I've brought on board along the way, which is

10:40

super important. So what that's

10:42

one thing that I really learned is that you can't do everything

10:44

by yourself. You can, however, it's very

10:47

time consuming. So I was

10:50

I built my team along the way, things

10:52

that things that I didn't feel like, not

10:54

that I couldn't accomplish, but things

10:57

that I knew that other people will be

10:59

masters that I brought them on board to

11:01

just me with my vote.

11:03

Now, so that's your

11:05

team. Do you have any financial partners?

11:09

No, Please don't

11:11

go anywhere. We'll be right back with more

11:13

money. Making Conversations Masterclass.

11:22

Welcome back to the Money Making Conversations

11:25

Masterclass hosted by Rashaan McDonald.

11:27

Money Making Conversations Masterclass

11:30

continues online at Moneymakingconversations

11:32

dot com and follow money Making Conversations

11:35

Masterclass on Facebook, Twitter and Instagram.

11:38

So anybody else any celebrities

11:40

tied to your brand? Yeah?

11:43

Yes, we have celebrities thought to our brands.

11:46

You have a lot. We have a lot of support and for

11:49

a lot of different celebrities and a lot of different organizations.

11:52

Okay, any any of them that we might know?

11:55

Uh? Yes, we have Brandy

11:59

Moss, who's big supporter

12:01

of Christy's. We had dyd Extreme, another

12:04

big supporter of Christy's. We

12:06

have a lot of different social media

12:08

influencers and a lot of different people

12:11

who show support.

12:12

To the brand.

12:13

Now you just do Randy Moss out

12:15

there, like, don't nobody like, you know, just Randy

12:17

Moss being Moss. I know he's

12:20

and uh and the prayers go out to him because he's

12:22

dealing with a health issue right now. And I was

12:24

very happy to see him come back on ESPN

12:28

the football team and he was very

12:30

emotional in his return. Now, the guy

12:32

like Randy Moss Hall of Famer. You

12:34

know, he knows a lot of people. Does

12:37

that benefit you with him having

12:39

that type of access and that type

12:41

of name recognition associated with

12:43

your brand.

12:45

Well, we we had a solid track

12:48

record and a proven, proven success

12:50

prior to and his

12:53

support of Christy's.

12:55

But it's definitely it helps.

12:56

You know, he's Randy Moss, so that brings a lot of value.

12:58

So did Randy did That's all I'm

13:00

trying to say. Did Randy eat your chicken?

13:02

Yeah, Randy tried the chicken. He

13:06

loved the chicken from the first bite, even when he's

13:08

seen it over the phone on social media,

13:10

he loved the chicken. And you

13:13

know, he loves the Christie's brand and he's

13:15

very very supportive.

13:16

Well, you know it's really interesting that, you know, because

13:18

you can

13:21

I ask your age.

13:25

Uh yeah, sure, but I was born

13:27

in ninety one. I don't know what that equates to, but yeah,

13:29

that's what thirty four? Yeah,

13:31

thirty four.

13:34

Well, the reason I say that because of the fact

13:36

that you know, like my daughter,

13:38

she's twenty step and she'll be twenty eight this year, and

13:41

there's a generation out there that

13:45

is bucking the system. And I think that's a good thing,

13:47

you know, just saying I can be I

13:50

can believe in my dreams, I can build my dreams.

13:52

And I heard it in your voice, and I didn't want

13:55

you to say. I didn't want you to feel bad

13:57

when I asked her age. I wanted you to be empowered

14:02

because of the fact that you have a strong

14:04

level of maturity in your voice and

14:06

a work ethic that usually

14:09

is for people of my generation, that's

14:11

all we brag about. You know, we'll work, we'll work, we'll

14:13

work. And your generation always gets slammed,

14:16

want to take the shot cut, the don't want to

14:18

work. They got to excuse you if they want to jump

14:20

in front of the line. And so you are

14:23

you know, you hear it all the

14:25

time, and so so when you're telling me

14:27

you when I'm point in ninety one and I did some with math.

14:30

Luckily I got a math degree, so quick math

14:32

for me thirty four years old. So

14:34

when you tell people, do you give speeches?

14:37

Do you give motivational moments

14:39

for people to understand that what you're

14:41

doing is very

14:43

unique but possible, and also

14:46

to destray the stereotypes that's

14:48

being put forth by people in

14:50

regards to your generation.

14:53

You know, I haven't done any speeches

14:55

just yet, but that's definitely in the works and down

14:58

the line, I definitely would likes to

15:00

do more of that.

15:01

But you understand what I'm saying though, right, You understand

15:03

what I'm saying because it's really acknowledged

15:06

me because of the fact that it's so many

15:08

people who say that that your

15:10

generation wants it, wants

15:12

it easy, want to you know, don't

15:14

want to go to college, want to just take a six week

15:17

course and become a millionaires, want

15:20

to just get rich on the stock market. I'm trying

15:22

to figure out, want to get rich on

15:24

the stock market, want to invest in real estate, want

15:26

to be entrepreneurs. I'm trying to figure out

15:28

what is bad about any of those things that

15:30

I just said. But because we grew up

15:32

on a generation that's older than you, who

15:35

believed in the forty hour week drive, who

15:37

believed the standard of the job for twenty thirty

15:40

years, who believed in retiring, who

15:42

believed in health benefits, that

15:44

is not even part of your DNA. Correct, correct,

15:49

And so when I talk so when I talk to

15:51

you about motivating people your

15:54

staff, what do you tell them?

15:57

I just tell them every day they have to show up

15:59

and they really have to exude

16:02

excellence and action. And I tell

16:04

them that, you know, every day's a

16:06

new day, and that you know, they

16:09

really have to come and they have to show up,

16:11

and they have to be prepared

16:13

to really work. You know, nothing

16:16

comes, nothing comes easy, and everything

16:19

if it was easy, everybody will be doing it, and that they

16:22

have to just come and they have to really put in work.

16:24

I'm here every day and I'm a leader,

16:26

and I'm here to show you what that looks

16:29

like.

16:30

Thank you. I'm on the phone with a young opportunity.

16:33

She's thirty four. She started a first business

16:35

twelve thousand dollars her own money. She's a serial

16:38

entrepreneur. You gear me a

16:41

serial entrepreneur, twelve thousand dollars, never

16:43

went to a bank in her life, and

16:45

she started a first business in Philadelphia

16:48

called Chick a Boom. Now she's down in Crispy's

16:50

got Randy Moss loving a chicken. Britney

16:53

Tyler Fario. She is an entrepreneur.

16:56

She's a person who's thirty four years of age

16:58

who's I'm not saying change the game,

17:00

but understanding the game doesn't work for her.

17:03

In a forty our week platform. She's

17:05

an entrepreneur and the fact that she

17:08

invested in herself, she bet on herself

17:11

and a lot of people are afraid that bet on themselves.

17:13

They get up in the morning and they want to just complain

17:16

about their life, but they want to invest

17:18

in themselves when you start looking at your life.

17:21

Because you said January seventeenth, it opened,

17:23

correct and people already are interested

17:26

in franchising or what

17:28

it takes to franchise your brand. What

17:30

is the process of that or do you

17:33

have set aside fees or do you

17:35

have a set aside process

17:38

of how people who are interested

17:40

in franchising your business go

17:43

about maintaining the quality of

17:45

the integrity of your business. Tell us

17:47

about that, Brittany.

17:49

Yeah, so we have a whole process.

17:52

So if someone was interested in franchising

17:54

Christy's, we would do like a discovery

17:56

day to get them familiar with the

17:59

brand and get in the chicken and

18:02

then from there, you know, we have documents

18:05

and everything that they were signed. But when it comes

18:07

to like the training and everything, we

18:10

sent people from our team down to

18:13

make sure that everybody's trained appropriately

18:16

and understand the brand

18:19

and the true core value of the

18:21

company. And yeah, I mean

18:23

we're really really simple process. We have all of our PaperWorks

18:25

and everything in place, and after

18:29

that you just hit the ground running and you're ready to open

18:31

up a Christie's.

18:32

Now when you start talking about competition,

18:35

like I said, you were motivated by the big chicken

18:37

sandwich war that took

18:40

over America. Really, did you know? Cars would

18:42

land outside there? Everybody wanted to get a little

18:44

chicken sandwich. Now you

18:47

have a chicken sandwich that you created that

18:50

you feel as a difference maker. Correct, yes,

18:54

Now, if I put down your

18:56

competition right now to your chicken sandwich,

19:00

what's the difference?

19:03

So the difference between Chrispy's chicken

19:05

sands, Well, first, Chrispy is America's fine

19:07

the chicken sandwich. I'll start with that. So

19:11

yes, So what sets us apart is

19:13

like, really the attention to detail that we put

19:16

into everything. Our chicken

19:18

is our chicken blaze of quality,

19:21

and it's handbreaded, and our passaging

19:23

that it comes in is very elegant and

19:25

very unique.

19:26

So when you say handbread it, that means that you know they

19:29

you know it's not coming out of the freezer already

19:31

bread it. I mean a

19:34

A is a piece of chicken. You put it

19:36

in that flour mix and you

19:38

shake off the shake off the extra and

19:40

you throw it in that grease and the.

19:42

Year that cracklings out, Yes,

19:47

exactly. And our

19:49

packaging is very elegant unique. It's

19:51

a very sturdy bag that comes with a

19:54

ribbon, so it's very high quality.

19:57

Uh.

19:57

We don't brown paper bag. You just throw you

19:59

in a bread paper baggings and you're on your way. And

20:02

you know, it's not about just eating the chicken when you

20:04

come to Chrispies. It's about the entire experience.

20:07

And like I mentioned, we offer a lot

20:10

of bold flavors on the menu and

20:12

our yeah, our presentation is

20:15

very very important to us. And a

20:17

lot of people take pictures when they come to Christy.

20:19

So Christies is very comforting. So

20:21

it feels like you, you know, you want the Grandma's house.

20:25

Now.

20:25

I was going through your bio and it was talking

20:27

about water ice offerings. That Did

20:29

I read that correctly?

20:30

What is that?

20:32

Yes?

20:32

So we have our Miami tropical treats.

20:34

Uh so uh it's Philadelphia

20:37

water ice, okay, hot with fresh

20:39

strawberries.

20:41

The first of all, with me, what is

20:43

Philadelphia. Water ice What is that?

20:46

So?

20:46

Water ice is like the dessert out

20:49

of Philadelphia that it's

20:52

it's the best way to cool down. It's

20:54

not a dairy like, it's not

20:56

sore det it's no dairy, is no ice cream,

20:58

but it's just just straight slavor.

21:01

It's like an Italian nice but creamier.

21:05

Yeah. So it just way more flavor.

21:07

Okay, cool. So that's something you brought from Philly

21:09

down to Miami. Now everybody's listening

21:11

to this interview, you know, listening

21:14

and hopefully be motivated by the fact that because

21:16

I always get mad at people when they

21:18

hit forty and they oh, I can't know

21:21

they hit fifty, oh sixty,

21:23

I'm too old for too much dreams

21:26

and that annoys me because I would tell people, you

21:28

know, all things are stopping you is you? And

21:31

what advice would you give to others who would

21:33

like to follow in your footstep? Brittany?

21:37

What I always say is definitely

21:40

just to find something that you're passionate about,

21:42

no matter what it is, and something

21:45

that you something that you love, that's something

21:47

that you truly loved. And I

21:49

always say, whatever you truly love, don't

21:51

be afraid to cheap

21:54

adapting and changing with the

21:56

time, and stay on top

21:58

of trends and keep reinventing

22:01

yourself and reinventing your brand or wherever whatever

22:04

you're creating it, stay stay innovative and

22:06

build a team.

22:07

Build a team.

22:08

But also when you build a team, still

22:11

know everybody's position too. You

22:13

still have to know everyone's position.

22:15

But that's true. I had to learn that, and

22:17

sometimes you just you just think that everybody

22:20

should just have a multi hat operation.

22:23

No, you need to know their skill set and then

22:25

trust that that's what they do. So when something

22:27

goes bad, you know where to turn. I

22:29

don't have to learn that. So I

22:32

commend you that at a young age being in the

22:34

understand that because that's important. But when

22:36

you look at your one year and five

22:38

year goals for your lady's establishment

22:40

in Miami, what is it?

22:43

So my one year goal would be to

22:48

really just expand in the Florida market

22:50

in general, right to

22:52

be able to franchise, and the

22:55

long term goal would definitely be to

22:57

become a national brand and then eventually

23:00

go global.

23:03

And global you're talking about You're talking

23:05

about Canada, were talking about Brazil, were talking about

23:07

Mexico, were talking about Tokyo. How

23:10

global You talking about London, You're talking about

23:12

our Africa, you know, Chris Pas in South

23:14

Africa.

23:15

We're talking about everywhere, everywhere,

23:18

because everybody loves chicken, everybody.

23:23

I'm not gonna I laugh because I

23:25

love me some chicken. That's what I'm saying. If

23:27

it's good chicken, your boy is standing

23:29

in line, a long line, but it

23:31

better have some good service, better be smiling when you get

23:34

there. But I love the fact that the

23:36

way you're doing it, it feels very

23:38

unique in the sense that, you know, grabbing

23:41

that fresh chicken and putting

23:43

it in that mix right there in front

23:46

of you, and then that feels very old school.

23:48

That feels like something that I saw my mom

23:50

doing my dad. Do that sound like a backyard

23:53

fish fry, backyard chicken

23:55

fry. That sounds like something that really

23:58

gets you excited to see it happening. I'm

24:00

assuming you do some good French fries there too, correct.

24:03

Yes, we have a grade A French

24:05

fry that we use here, which is Krispy's Crispy

24:08

as well.

24:09

Girl. I don't know, because

24:12

I'm on MPR, I can't say I love something because

24:14

your NPR they'll flagy. All I know is

24:16

that when I get down to Miami, it's

24:19

gonna be a old guy gonna come in there, gonna

24:22

be well dressed.

24:23

Now.

24:23

I'm be well dressed now, but I'm gonna be old looking

24:25

for some chicken, okay, and I'm gonna

24:27

ask for you, Britney Telferio. It's

24:30

Brittany Telphario over there, because

24:33

I want my chicken served by you,

24:35

and I want to wish you congratulations. At a young

24:38

age, be able to understand the success it's

24:40

possible, and you are very mature in

24:42

your approach. And I'm not insulting when I say

24:44

that I do it thirty four years of age. I

24:46

did not talk like you, I did not think like

24:48

you, and I didn't have the passions of the understanding

24:51

of believe it in myself. And I commend

24:54

you, and I commend the people around you for supporting

24:56

you. Because dreams start early, because

24:59

it's a journey to reach that ultimate goal,

25:01

and you're starting early. Don't stop

25:03

and don't deter the from

25:07

what you believe your future

25:09

is going to be. Thank you for coming to my show, Money Making

25:11

Conversation Masterclass. This

25:13

has been another edition of Money Making Conversation

25:15

Masterclass posted by me Rashaun

25:18

McDonald. Thank you to our guests on the show

25:20

today and thank you our listening

25:22

to audience now. If you want to listen to any

25:24

episode I want to be a guest on the show, visit

25:27

Moneymakingconversations dot com. Our

25:29

social media handle is money Making Conversation.

25:32

Join us next week and remember to always

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