0:05

Welcome to the show. I am Rashan McDonald,

0:07

the host of Money Making Conversations Masterclass,

0:10

where we encourage people to stop reading other

0:12

people's success stories and start planning

0:15

their own. Listen up as

0:17

I interview entrepreneurs from around the country,

0:19

talk to celebrities and ask them

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how they are running their companies, and speak

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with nod profits who are making a difference

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in their local communities. Now, sit

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back and listen as we unlock the secrets

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to their success on Money Making Conversations

0:33

Masterclass. Hi, I am Rashan

0:35

McDonald. I host this weekly Money Making Conversation

0:38

Masterclass show. The interviews and information

0:40

that this show provides offer everyone. It's

0:43

time to stop reading other people's success

0:45

stories and start living your own. The

0:47

American dream is available to you. Just

0:50

keep listening. My guests went

0:52

from corporate sales to start a pancake

0:54

company called Ballos Pancake

0:56

Mix in her home kitchen.

0:59

Please walking to Money Making Conversations Master

1:01

Class. Tiffany Neil, Tiffany,

1:03

how are you doing?

1:04

I'm well, Thank you, Rashaan, so.

1:06

Happy you came up here. No pancakes, pancakes,

1:09

no pancakes.

1:11

Do you see all the aroma oh, I

1:13

just bring this the pancakes sent with me

1:15

everywhere.

1:15

That I go. I mean, you love

1:18

your pancake off with pancakes

1:20

for fee?

1:21

Yes, but no samples today.

1:23

So we congratulations on being able

1:25

to launch a product, yes,

1:27

pancakes. Yes, And I

1:30

say at home kitchen. Now when I say something

1:32

like that, people, but

1:36

is that how it really was launched?

1:38

Yes?

1:38

So I've always cooked, Like seriously,

1:40

I was the little kid. You know, I'm

1:43

going to turn the mute, the mute button on, but you know

1:46

she's leave us at home by herself. So I would

1:48

be you know, I was the oldest child. I would stay

1:50

home and I would be responsible for cooking,

1:52

and I loved going out

1:54

to eat and trying to recreate those recipes.

1:56

So I've always cooked. You could always

1:59

find me eating something or mixing

2:01

something up in the kitchen. So that part

2:03

has always been a part of who I am and a

2:05

part of my life.

2:06

Right. And so basically,

2:09

you just I'm not saying I'm an every day cook,

2:11

but basically, you go in the kitchen, you

2:13

can fix yourself up a really nice

2:15

meal. But you're not a trained professional

2:18

hif.

2:18

Yeah, so not by trade.

2:20

But I do think there's some talent

2:22

to you know, being able to create certain recipes

2:25

and tastes that are liked

2:27

across you know, a variety of people.

2:30

So you're a high level kitchen cook.

2:33

I was, you know, now now that I've been

2:35

doing this for you know, professionally,

2:37

I don't have as much time as I would like to, you know,

2:39

to experiment in the kitchen, but there's definitely

2:42

some skill there.

2:43

You know, when you when you make this idea, this idea

2:45

of a pancake mix, did

2:48

it immediately dawn on you that this was a

2:50

possible way that you could start your business

2:53

or start a product that people would buy.

2:56

So I'm always looking for something,

2:58

looking to do something. If you ask anyone of my family,

3:00

they're like, what is she doing now? So I

3:03

wanted to do well Prior to Wright, before

3:05

Barlows, I wanted to do some type of business.

3:08

I didn't know what that was, and

3:11

I kind of.

3:11

Was thinking about food.

3:12

Initially I thought about something cocktail related

3:16

spices, but nothing ever really

3:18

stuck. And then one day I was making

3:21

the pancakes that I've been making for years, and

3:23

I had a friend over and it was just

3:25

kind of like a light bulb moment. They loved the

3:27

pancakes, like, would not stop talking about them,

3:30

and I just thought that it would be a great.

3:32

Was just playing with butter pancakes, just playing.

3:35

I don't remember at the time, I don't think it was

3:37

buttermilk, but it was definitely

3:39

like the base that we're making now. I

3:42

probably did like some type of I

3:44

don't know, like butter mixture

3:47

or some type.

3:48

Of whatever, the homemade syrup.

3:50

But yes, they just fldn't stop talking

3:53

about about the pancakes, and I was

3:55

like, okay, now.

3:57

I get it. Use

4:01

yes, So.

4:03

Now trying to figure out how to take this product,

4:05

which is Ballos pancake. And we're going to get to

4:07

the name of what Ballos came to in

4:09

a minute. But we was just talking about that, that

4:11

whole idea that you know, that started

4:14

as something you did on the regular basis

4:17

friends are friends said Hey, this

4:19

is pretty impressive. You should like consider offering

4:22

this to the general public. How do you

4:24

take that idea to

4:27

the general public?

4:28

So lots of steps, and

4:30

looking back, that's kind of crazy because I can't believe

4:32

I did half of the things that you know, we've accomplished

4:35

so far. But initially the light

4:37

bulb went off. I was like, okay, maybe I have something

4:39

here, and I went to

4:42

Yes.

4:42

Well, I was like, okay, there's something here.

4:44

So I went to the container store and they probably

4:46

thought I was crazy, and I just was buying

4:49

every single like little pint card

4:51

work contenders that you put ice cream in. I

4:54

bought like every single one that they had, and

4:56

I just started making the

4:58

mixture that I was making at home. But I was trying

5:00

to do like a one for one. So because

5:02

I put egg in it when I made it at home, I went and got

5:04

like a dehydrated egg and tried to you know, do

5:07

exactly in a dry format. And I

5:09

started sending that out to family and friends

5:11

and everyone.

5:13

It was like mostly good feedback.

5:14

I had one person, you know, we still ain't quite

5:17

right now because she

5:19

wasn't a fan, but you know, ninety nine

5:21

percent of the people that I sent the product out

5:23

to really enjoyed it. And that's when I was

5:25

like, okay, let's refine this.

5:28

You know, what does this look like? How do we get costs

5:30

down? Maybe using the

5:32

one for one ingredients is not the best

5:34

thing to do. But that's when I started researching,

5:37

like what are the other, you know, components

5:39

that I can kind of use instead, and how do we get

5:42

this on the show.

5:43

Well, it's wonderful hearing this journey

5:45

because so many people have ideas like

5:47

this. They have they don't know how to start,

5:49

They don't know do you share these

5:51

ideas with your family, your friends? And

5:53

then when you get a negative reaction, you can't

5:55

let this shut down your drink?

5:56

Oh absolutely not.

5:58

And that's what you got on one for yes

6:01

Planfully, she's not speaking to that person, but

6:03

again, that person.

6:09

You know who you are.

6:12

Because you Tiffany Neil.

6:13

I'm Tiffany Neil.

6:14

Yeah, people call me Barlow, so I mean I will

6:17

answer to that now. So I

6:19

wanted a fun name initially,

6:21

and I wish I could find the list. So I literally

6:23

wrote down like all of these random names

6:26

because I was like, Okay, we have this great mix,

6:29

but what am I gonna call this product?

6:31

And I couldnot think of anything. I know that list

6:34

is hilarious. If I could find it is somewhere

6:36

around my house, it has to be. Couldn't

6:39

think of anything. Was working late night and I

6:41

looked on.

6:42

My desk, friends or family

6:44

or no.

6:46

I was just like just randomly like

6:49

just trying to think, like just what can you think of exactly?

6:52

It was my little board meeting, right, board meeting

6:54

of one. Nothing was like really

6:56

ringing a bell. And literally my grandfather's

6:59

photo is always messy,

7:01

and his picture was on my desk,

7:03

okay, and it's him and

7:06

his coveralls with his cowboy had all

7:08

as usual on a farm

7:10

on a tractor and something

7:13

like again, another light bulb went off and was

7:15

like Barlows, Like I'm gonna name

7:17

it Barlows, And so it just kind of took

7:19

legs from there.

7:20

And is he featured on your packaging?

7:23

Yes, So he's currently on the back of the packaging.

7:26

And you know, when we do a lot of marketing materials

7:28

and things like that, I'll like put him in subtle

7:30

places just to kind of give a little note

7:32

to you know, we.

7:33

Started legacy for a brand

7:36

that you've started in your home kitchen.

7:38

Yes, shared it with your family

7:40

members, yes, And that response

7:43

allowed you to start. So

7:46

let me ask you the naming of Barlows

7:48

that before you start sharing it with your

7:51

family members or after what you came with Barlows.

7:53

I believe it was after. So initially I

7:55

just wanted to see if it was you

7:58

know, even feasible, like is this am

8:00

I tripping?

8:01

You know?

8:01

Are we the only people over here that are enjoying

8:03

this thing? So once I got you know, the buy

8:05

in, and folks were really like this is pretty good,

8:08

right, then I was like, okay, so have

8:10

a good product, right or the start of a good product.

8:13

But now let me figure out what that name will

8:15

be.

8:16

Please don't go anywhere. We'll

8:18

be right back with more money Making Conversations

8:21

Masterclass.

8:29

Welcome back to the Money Making Conversations

8:31

Masterclass, hosted by Rashaan McDonald.

8:34

Money Making Conversations Masterclass

8:36

continues online at Moneymakingconversations

8:39

dot com and follow money Making Conversations

8:42

Masterclass on Facebook, Twitter, and

8:44

Instagram.

8:45

Great start here. Okay, now

8:48

packaging. Now talking about

8:50

because you do pancakes and

8:52

waffles. Your original packagings

8:56

promoted that only correct.

8:57

So when we first started, which

9:00

is branded as a pancake mix, pancake

9:02

mix. Yeah, but you can make all of these different things

9:04

with that that was nowhere listed on the packaging.

9:06

Okay, so now you do pancake

9:09

waffles. You promote pancake waffles

9:11

and biscuits.

9:11

Yes, three and one, Yes.

9:13

How's that change how people looked at your product?

9:16

So just a perspective. But for

9:18

me as well, being a business owner, I think

9:20

sometimes we have these ideas when you're

9:22

a creative person and you just

9:25

assume that everyone's going to share that same

9:27

perspective. So for me, you know, it was

9:29

kind of obvious that, oh, you can do all these things

9:31

because I had been making the things with

9:33

the you know, same ingredients pretty much

9:35

forever. But once that

9:37

was placed on the product and we were actually

9:40

verbalizing and communicating that, people

9:42

are really intrigued. It's surprising to me

9:44

because even now, you know, we'll go and do demos

9:47

and the stores that we're in and people are like, oh my

9:49

gosh. I had a guy two weeks ago he bought

9:51

three bags. Yes, he bought

9:53

three bags, and he was like, I need one

9:55

for walls, pancakes and biscuits,

9:57

and I'm like, go ahead, sir, put it in the car. He

10:00

didn't, but you know, sure, So people

10:03

really are excited about it.

10:04

In fact that that's really

10:07

you kind of wrap your head around it. Yes, resolve

10:09

a lot of issues. You know, I'm a big pancake

10:12

guy, love biscuits. How do

10:14

waffles you know, but that's like the

10:16

third wrong and so but I'm

10:18

a biscuit guy. The fact that I could go a

10:20

product called all Those food and get it three

10:23

and one tell us verbally,

10:25

how what you have to what you

10:27

have to put together to create these

10:30

mixes, starting with the waffles.

10:32

So it's just simple right across the board.

10:34

You're going to add a fat, a liquid, and then

10:36

egg for the pancakes and waffles. But our

10:39

mix is vegan friendly, so there's no animal

10:41

by product. There's no dairy at

10:43

all in any.

10:44

Of our products.

10:45

Yes, because you know,

10:48

I just wanted something that everyone can really enjoy.

10:50

And if you want to add the fat, if you want

10:52

to add you know, a little extra spin on

10:55

it, and you totally can do that and still end up

10:57

with a great quality product. But

10:59

that's pretty much all that you're adding. So

11:02

milk, egg, butter, if you want to do buttermilk

11:04

instead of milk, you can totally do that. But

11:07

it's it's up to whatever you

11:09

want to do. Yeah, all that stuff. So

11:12

I tell people this is like the you know,

11:14

the home the homemade you know,

11:16

when you wanted to save some time, but you

11:18

still like to cook things from scratch you still

11:21

like or remember growing up in your mom is

11:23

cooking in the kitchen or Grandma's cooking,

11:25

Like, this is the mix for the for the real

11:27

cooks out there. If you want to just cut some time.

11:30

Well, you know, when I met you, you were doing

11:33

little many shows, you know, here

11:35

and there, weekend markets

11:38

and things of that nature. Now I hear

11:40

words like fresh Walking, yes, words

11:42

like food Line.

11:43

Yes.

11:44

Okay, let's start with fresh Walking. How

11:46

did your product go from the

11:48

little markets, the

11:50

little pop ups to a major

11:53

chain like fresh Walking?

11:54

Yeah, so you're right. When I started, I was

11:56

just wherever I remember, selling bags

11:58

and mix out of the trunk of my I have the pictures

12:00

to prove it.

12:02

And you know, I made up my own little.

12:04

Farmer's market across the street from my house, and

12:07

just doing that was I was able to kind

12:09

of refine and just start to get a vision

12:11

too, like is this what we want to do for the rest of

12:13

the for the rest of

12:15

the you know, existence

12:17

of Barlow's, and just started putting a game

12:19

plan together and just also how does this make

12:21

sense? So we had to

12:23

scale in some way,

12:25

shape or fashion to even be able to continue

12:28

to exist. And then

12:30

Also, you know, it's one thing for me to say

12:32

my product is great, but for someone else to

12:34

say it, that's even better. So I

12:37

was like, how do I get from here to all

12:39

of those things? So the first thing was

12:42

entering every single contest that I could enter,

12:44

which led us to Flavor of Georgia twenty

12:46

twenty three. So last year and

12:50

Flavor of Georgia. So I entered that contest

12:53

and went won. It was for one

12:55

of our syrups, for the peach coroppler

12:57

syrup.

12:58

Pancakes, biscuits. And you

13:00

think to yourself, sirp,

13:04

how did the syrup idea come out?

13:07

And you overheard pancake, biscuits and waffles.

13:09

So just from sampling, I was sampling at an event.

13:11

I didn't have anything to sample

13:14

with and I just made I just whipped.

13:15

Up something made up.

13:19

Friendly kitchen. I know.

13:20

I was like, I'm not gonna you know, we can't sample

13:22

maples, Maple's kind of pricey, and

13:25

I didn't want any like corn

13:27

syrup. We don't believe in any of that stuff. So I

13:29

was like, let me just make something really quick, and

13:31

I made a peach peach cobbler syrup

13:33

and everyone started asking for that and they

13:35

were like, can I buy it? And I was like, oh, yes, you

13:38

know, and then let me go figure out how to make it. But

13:40

that has taken off on its own, and

13:43

so I entered Yes,

13:45

okay.

13:45

That's the award winning Georgia

13:48

peach cobblerser.

13:49

Yes, And so I entered into a contest.

13:51

We won the entire contest product of the

13:54

year, and that got the attention of

13:56

the buyers at the fresh Market. Wow.

13:58

Yeah.

13:58

So they reached out after that and they were super

14:00

excited about it and they were like, we want to bring you on.

14:04

You know, we are just you know, we would love to have the

14:06

products sold in our Georgia locations.

14:09

And so that's how that relationship

14:11

began with the fresh Market.

14:13

Wow. No, I just love

14:15

the idea that it sounds simple because

14:18

you keep going back to that kitchen, that little magical

14:20

kitschen right created the pancakes.

14:22

Yes, the syrup.

14:23

Now, we talked about

14:25

the product placement of biscuits,

14:29

waffles and pancakes

14:31

from that mix. All you only deal

14:34

with peach cobbler syrup now.

14:35

So we have a line of about seven

14:38

syrups.

14:39

Seven serus. Yes, So we have created in the

14:41

kitchen.

14:42

What's the exception of one?

14:43

So I mentioned everything is real at

14:46

Barlow, So we believe in real food. You

14:49

know, that's that's really good, and I do

14:51

believe it's a better solution

14:54

than a lot of the things that are on the market now

14:56

that also taste great. So

14:58

our maple is real and it's made

15:00

in are Tapped in Canada, So right

15:02

now we're importing that. So that's

15:05

the only syrup that we do not make in house, but

15:07

everything else is made and produced

15:09

locally.

15:10

Wow, I don't want to believe

15:14

in the fact that it seems simple for

15:17

you talk, but there are a lot of complicated

15:19

steps. Yes, did you involve the use of

15:22

food scientists?

15:23

So yeah, So I've worked closely with u GA

15:26

and some other contacts that I've met

15:28

just along my journey. But absolutely so

15:30

sending things off for testing, making

15:33

sure that things are you know.

15:35

Packaged correctly.

15:37

Department of Agriculture, you know, you have to have

15:39

all your certifications and all of those things

15:41

in place. So absolutely, here's

15:44

here's.

15:44

The fun part about these your

15:46

product and products like yours, everybody

15:49

wants to get on their store shelf. That's

15:52

to know. I want to get those right now you're on fresh

15:54

Market the food go over to your food lines conversation

15:57

fresh Market, What did you learn

15:59

about entering in that space and

16:02

what did you get a clear understanding?

16:04

What was left up to you to try

16:06

to get this product off their shives?

16:09

So I learned that I'm crazier than I thought

16:12

I was crazy, you know, because.

16:16

There's a lot it's so much work. I'm like, what

16:18

was I thinking? Now?

16:19

It's so much fun, But it is a lot

16:21

of work, and I don't think that people to your point,

16:24

it's just a lot of effort, right, So it's

16:26

never ending.

16:28

You have to be to natures. You have to be.

16:30

Persistent because you are

16:32

going to get there's so

16:34

many decision makers, right, so you're going to get nose.

16:36

You're going to get thrown

16:39

extension after extension, Like just the sales

16:42

cycle to get on these shelves, even if they're

16:44

interested in you, right, is challenging.

16:46

So imagine if you're just cold calling to these places,

16:48

they never heard of you, they don't really care,

16:51

you know. I can only imagine what

16:53

that what that cycle is like.

16:55

And do you also have to do with your budget

16:58

being able to you know, supply

17:01

the products that they are requested for the

17:03

shelves. Yes, now this is fresh Mark.

17:05

Yes, food

17:08

Line. Yes, that's a whole different

17:10

conversation. Yeah, when the opportunity

17:12

to come to food Line presented itself,

17:15

did you immediately jump at it or did you set

17:17

up a business plan?

17:19

So I've always had a business plan. It's

17:21

working, right, so it kind of changes

17:23

every year to it. Yeah,

17:26

but you know, they're

17:28

very much in alignment with our goal

17:30

of being local. So

17:32

I mean it definitely made sense and

17:35

it's a newer relationship, but really excited

17:37

about it. But you know, it definitely fit

17:40

everything that we're working to accomplish.

17:42

No, I always talk to you about your product

17:44

and you said, it's a lot of work with a lot of

17:46

work. Okay, can you tell us what

17:48

that lot of work is? Not

17:50

the overall picture because we haven't even gotten

17:53

to your manufacturing facility, yes

17:55

that you recently moved to because

17:58

you had to expand.

17:59

Yes, but kind of.

18:00

Like control your narrative when it comes to

18:03

your production.

18:03

Correct, absolutely, So what's

18:06

their.

18:06

Day of life for?

18:09

I don't know. You

18:12

better, sub Auntie Mama.

18:15

Listen.

18:15

So when I first started, it

18:18

was insane, Like I mean, you

18:20

know, right, I'm like, Rashaan, can I.

18:22

Come sleep in the parking lot because I'm sleepy.

18:24

I can't make it home, so sleeping in the car to like

18:27

just not really having any time for yourself,

18:29

Like I don't even I don't even know. It's been a whirlwind,

18:32

but non stop doing every single

18:35

thing from like no help, like

18:38

getting recipes wrong but they've been bottled

18:40

or packaged, so I got to stay the night and redo

18:43

things. So that was

18:45

pretty insane. But as you move

18:47

forward, and actually as you get into something,

18:49

because I had processes set up before, but

18:51

they really didn't mean anything because I

18:54

wasn't like in it, you know, like you can make up all

18:56

the things until it's real. But

18:59

now that we're like in the process and we're selling into stores,

19:02

that day to day it varies. We

19:04

have production days, we have sales days

19:06

where we're dedicated to calling on current customers

19:08

and making sure that the product is moving, also

19:11

prospecting for new accounts

19:14

in store demos, visiting these stores

19:16

you mentioned getting off the shelf, So

19:19

it doesn't stop. Like once you sell the product,

19:21

right, you got to make sure that you can fulfill the order, get

19:23

it there, But then you need to go into these stores

19:26

and start building those relationships to actually

19:28

market and now you're

19:30

training and selling the location

19:32

staff about your product and

19:35

you know how they can tell customers about

19:37

it. So it really varies, you know,

19:39

But I would say a lot of sales, a

19:42

lot of communicating, a lot of outreach.

19:45

We still do farmers' markets and probably always

19:47

wheel. I think that's a great way to test the product

19:49

out and any new things that come up. But

19:52

yeah, it just it really varies, and just being

19:54

able to be flexible because

19:57

like this week was one thing, but something

19:59

could total really change.

20:02

Next week.

20:03

So that's what we're going to shifting

20:05

down staffing employees,

20:08

getting the right people who have the same passion

20:11

and energy you want. How do

20:13

you go about doing that? And hasn't been

20:15

frustrated.

20:16

Yeah, So it's definitely a challenge because

20:19

I'm learning, So it's kind of challenging.

20:21

Like when you're trying to figure something out and you're trying to tell

20:24

somebody else so they can get it right with it.

20:25

It may change for me. They

20:28

need to change.

20:28

So I think there

20:30

are I think there's always someone there that's gonna

20:33

there's someone that's placed there to help you on your journey, right,

20:35

we just got to figure out where they are and make ourselves

20:38

visible.

20:38

So that they can find us.

20:40

So what I found is to find folks that are

20:43

excited by startup culture, that

20:46

are really excited about being a part of something

20:48

from the ground up because those people are out there

20:51

and again having processes, like written,

20:53

documented things in place so that you're

20:55

not trying to figure things out as they come up,

20:58

because if it's in black and white, it just is what it

21:00

is versus you know, oh I like

21:02

this person or they were

21:04

my favorite color yesterday. You know you're like,

21:06

well, this is the this is the document right here,

21:09

this is the procedure. So just

21:11

making sure that you just have things

21:13

you know in place and set the right

21:15

expectations I think is really important.

21:18

Okay, you have a product, yes,

21:20

And I want to also get back to the serrups in a minute,

21:22

because don't want to gloss over there. In fact, you have seven

21:24

syrps. It's pretty incredible

21:28

to instore demos. All important

21:30

are those and how often do you do them? A week?

21:33

At food market a fresh market as

21:35

well as food line.

21:37

So we just started our relationship with the food

21:39

lines. So that has yet to be determined. For

21:42

the fresh Market, our goal is

21:45

to be in each store about twice a month.

21:47

I would say, you know, at

21:49

the minimum right now, and that we gauge

21:51

with them, right, do they have something going on that we can

21:53

help with and vice versa. But

21:55

I just think it's important because have

21:57

you been to the grocery store lately.

22:00

I'm like, what is going on?

22:01

And it's like everybody is in there, right, So

22:04

you have to do whatever to stand out and

22:07

to be memorable. I mean, I go shopping

22:09

and if I'm going to the store, I'm going for a specific

22:11

thing. So you got to get

22:14

the product and folks mouths and you got to get

22:16

people tasting the product, because if not, you

22:18

can have the greatest thing ever. I mean it it could

22:20

even have the best packaging and it

22:22

could still just sit there because no one knows.

22:24

Well.

22:25

The great thing about fresh

22:27

Market it's very intimate. It's almost

22:29

like when you come through the door, you can see

22:31

the store, yes, which means that your product

22:33

could get more visibility

22:35

because it stands out. Not saying they

22:38

don't have the selection, but the fact that you're there.

22:40

You can be like, you know, tune your own

22:42

horn and be a prominent player

22:45

and people who come through that door. Yes, Now

22:48

when you walk down, we're going into the

22:50

fall season. Does

22:53

seasonal activity player

22:55

role in your decision making with your

22:57

release of products or

22:59

products that you're going to focus on.

23:02

Yes.

23:02

So our syrups are seasonal, and

23:05

what that means is so for example,

23:07

the peach cobbler syrup that we talked about when

23:10

that first long, it's

23:13

year around now, but it did start that way, so

23:16

we were sourcing locally from farmers

23:19

and using local peaches, so we

23:21

would only have peach

23:23

cobbler syrup during that time. Now

23:26

we do support local when possible, but we

23:28

have because of the popularity and the

23:30

demand that has grown for that product. Specifically,

23:33

that is something that we have year round, but

23:35

we have others that are seasonal. So strawberry

23:37

bourbon is becoming a new favorite,

23:40

and that one we're

23:43

phasing that out right now. We have

23:45

a blueberry lemon which is also seasonal.

23:47

And then as the holidays come up for

23:50

fall and Christmas and all those things, we

23:52

have a sweet potato and a gingerbread,

23:55

So those come out specifically.

23:58

Early fall.

24:00

Yes, gingerbread,

24:02

blueberry lemon, Yes, the

24:05

blueberry lemons well, I don't know, they're all my

24:07

favorite.

24:07

But I just

24:10

I'm a Bankers, so I've used that flavor

24:12

a lot and it really pops, you know, and

24:15

I just love blueberry cobble.

24:18

Yeah, it's so good. Yeah.

24:20

But you know, if you ever decide to dance around

24:22

that blueberry cobbler mixed berry cobbler

24:25

lane, that'll be fantastic. Just

24:27

the future for bos, what are you going to do?

24:29

So Barlows will be pantry

24:31

staple globally for forever, for

24:34

generations to come. So that's really the goal is to

24:36

make sure that this is a solid

24:40

staple, right, like a legacy brand,

24:42

So like the ones that you know, you see

24:44

a color and you're like, oh my gosh, that reminds me

24:46

of X when I was a kid writer. That reminds

24:49

me of cooking with my grandparents when I was younger.

24:51

So that's really where I want for the company is

24:53

that it's recognized, like like years

24:56

beyond me, that people are still

24:58

enjoying our products.

25:00

If you had to tell people why you are successful,

25:02

because you are successful, we know you're not where

25:05

you want to be. What will you tell

25:07

people your secrets are secret

25:09

to being successful?

25:10

So far, thank you. I

25:13

think I just I think all

25:15

work works. So just do

25:18

the work, you know, and I think

25:20

we're like just magic happens

25:22

when you do what you're supposed

25:24

to be doing, you know. I think as long as you're being

25:27

positive and you have a plan

25:29

and you're working towards it, like

25:31

the only thing that will happen is that the

25:34

plan will eventually manifest, right.

25:36

I mean it may not be exactly how you want

25:38

it, but I do believe that if you say

25:41

I'm going to be in ten stores,

25:43

you know, in sixty days, and you

25:46

call on one hundred stores, like you're

25:48

going to get to ten stores. So just staying

25:52

focused, having a plan, and

25:54

just not letting up from that, like just being

25:57

laser focused and going towards what you

25:59

want.

26:00

This question would be the look

26:02

of your brand. Okay, I know the syrup

26:05

comes in little glass bottles and

26:07

then you have the packaging and has the

26:10

three and one mix on there was

26:13

that by design or and

26:15

how did you come up with that look of your

26:17

packaging?

26:19

So when I started so I mentioned

26:21

that I saw the photo of my grandfather on the

26:23

on the table, and I don't

26:25

know, like I just started to get these like

26:28

little I don't want to say like visions,

26:30

right, but visions of

26:32

like what this thing was going to look like. So I wanted

26:34

something that was nostalgic

26:37

but also new. Okay, I

26:39

also wanted something that was

26:41

kind that was really bold, like with

26:43

the red and then I joke

26:45

about this, but it's true. I say, if you send a

26:47

man to the grocery store to get pancake

26:50

MiGs, he probably will come back with

26:52

everything but pancake mix. So I wanted to be very

26:54

obvious. So that's why we have like the illustration

26:57

of the.

26:58

Stack of pancakes on there.

27:00

And then.

27:02

It's a joke.

27:03

It's a joke, but it worked, right,

27:05

And everyone else has like these, like these

27:07

physical images of pancakes on their packaging.

27:10

Like ninety percent of the panking

27:12

brands.

27:13

Has been doing it for a year. They got food over the pictures.

27:16

Yeah, you know, then these food

27:18

over it. So that is not a model

27:20

that has not been under utilized in the

27:22

marketing. Yeah, if you want to sell

27:24

something, sometimes you got to hint. I had

27:26

a lot of famous chains use description

27:29

descriptive pictures to be able

27:31

to show their product and more importantly, the

27:34

product. Seven syrups. Your product

27:36

Borlows is three and one, which is waffles,

27:39

pancakes and biscuits. Yes, and

27:41

they are a simple recipe

27:44

of that right outside vegan based

27:46

correct.

27:47

Well began friendly.

27:48

I say began friendly because there's

27:50

no animal byproduct. But it's not anything,

27:52

it's very it's what you're used to, right, It's the simple,

27:55

real ingredients, things that you can pronounce.

27:59

And things that we're from.

28:00

You're with differentandals.

28:02

Thank you for coming on Money Making Conversation Masterclass

28:05

to tell your Barlow's food story anything

28:07

you want to say before we wrap.

28:09

We're in all Georgia food lions,

28:11

so make sure that y'all head

28:14

over and sell us out. Okay,

28:16

So we're in forty five

28:18

food line locations currently and you can

28:20

find us in the Georgia Grown or Georgia

28:22

Local section.

28:23

So food

28:25

market don't want to oh.

28:27

Yeah, and the fresh market.

28:29

Just go and find us.

28:30

And if you are not near any of those locations,

28:32

you can always visit at Barlowsfoods

28:34

dot com. We do ship nationwide

28:37

and we have some exciting things that are coming up. To make

28:39

sure to follow us on social and yeah,

28:41

just stay tuned. So a lot of a lot of fun

28:43

things coming, you know, I can't tell everything,

28:46

just.

28:47

Nothing, knowing that I'm hungry right now, okay,

28:50

and I'd like some biscuits, raffles

28:52

and patty, yes, and with some

28:54

peach cobbler in that blueberry with.

28:56

The lemon, blueberry lemon,

28:59

you know, than the sweet potatoes yest

29:02

syrup. It's like a honey

29:04

gingerbreads really and

29:07

nothing's overly sweet. I think people hear syrup

29:10

right and it's like, no, this is just real

29:13

fruit that has been simpered down

29:16

and it's just enough. Right, you can still have

29:18

those guilty pleasures without feeling

29:20

horrible about your eating

29:23

decisions. But yeah, if you want

29:25

to have those southern staples or a little

29:27

quick nostalgic, you know, fixed in the morning

29:29

or whatever, Barlows is the brand for you.

29:33

Borlows

29:36

come on thanking.

29:37

Thank you so much, appreciate it. Thank you.

29:39

This has been another edition of Money Making Conversation

29:42

Masterclass posted by me Rashaun

29:44

McDonald. Thank you to our guests on the show

29:46

today, and thank you. Listen to

29:48

your audience now. If you want to listen to any

29:50

episode I want to be a guest on the show.

29:52

Visit Moneymaking conversations dot

29:54

com. Our social media handle is money

29:57

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29:59

and remember to always leave with your gifts.

30:01

Keep winning.

30:03

Mm hmmmmm