The Iced Coffee Hour - Fighting For A $100,000 Investment | Shark Tank

Episode Date: May 9, 2022

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Welcome back to the ice coffee hour. Our name is ketchup, please. So far, the ice coffee hour has made $193,000. It's probably made about $199. Yeah, it has. That's a great guess. What a beautiful introduction. Thank you guys so much for making it out here.

Thank you. Where did you travel from? I traveled from University of Miami, but we're both from Wisconsin. Great state of Wisconsin. Wow. Alex, is this why you picked him? Picking favorites. You know, we got to have a.

You know, Wisconsin representing that here. So, hey, go bucks. This is entirely different from anything else that we have done. I've always been a fan of Shark Tank. And recently, we partnered with Carrot, who does a credit card, to do this, like, creator sort of event where we get pitched ideas. And I thought it was so fun that I wanted to try one on this channel here. And so we have you guys who flew all the way here.

We've never met before, and you're going to pitch me your product. Just take it away. And all of this is real, by the way. So if it's good, I'll actually invest my own money. and we'll figure out the details afterwards. It'll be good. All right, let's hear it. My name is Evan LAMSA.

My name's Reed Kastner Lang. And we're the co-founders of Ketchup Please LLC. All right, so we want to start with the most common question we get, which is why Ketchup. And the answer is pretty simple. In 2015, I had open heart surgery to fix a congenital heart defect, and no. That alone didn't make me think, oh, I should create ketchup. But fast forward three years, I was sitting across the table just like this from my father, and he's like, hey, could you pass the ketchup, please?

And I thought, well, it'd be pretty funny if you named a Kemp, Brandt, Brank, Ketchup, please, please, because everybody would say ketchup, please, every time they asked for it. So I had the idea to create healthier foods for heart patients, and then eventually I had the name, Oh, Ketchup, please. And fast forward a year from there, I had started assembling kind of the things to do it. So I started a business, you know, started making some recipes. And I got a call from Reed one day, August of 2018, and he's like, hey, I hear you

think it's starting a ketchup business. And I'm like, well, kind of. And he was like, well, I want in. So as they say, the rest is history, and we'll get into kind of how it developed from there. So now you may be wondering what even is the problem with ketchup or the ketchup industry in the first place? And I'm going to show you. I'm guessing it's got to be health reasons, right? Because it's what he just said.

Yeah, sodium, right? So this is, this is Heinz right here. Sure. Right. Yeah. Hines is made up of about 20% added sugar alone. Heinz, as you know, is the number one ketchup in America. It takes up about 80% of the market.

And ketchup, please, has no added sugar. Along with that, ketchup please is 80% less carbs, 37% less sodium, only five calories, and it's USDA organic, all without compromise on flavor. This is the amount of sugar that's in a ketchup bottle? Yeah. And it's actually high fructose corn syrup. That's just to illustrate. Wow. All right.

So we just wanted to briefly discuss the value proposition that ketchup please has. Ketchup please is the furthest left over there. And as you can see, we're not the cheapest, but compared to our. our competitors, we're actually right in line. That's Primal Kitchen, G. Hughes, and True Made. Now, the most important thing, though, is not only, are we the only organic, no sugar added and sweeten ketchup in the world, we actually, again, as Reid alluded to, we don't compromise on taste, which, again, at the end of this presentation, you'll be able to try our product and see it for yourselves. But a lot of brands can have things that are really healthy and cool, but if it

doesn't taste good, nobody's going to buy it. So now let's get into kind of who our team is and who we are. So technically, Evan and I are the only members currently of the business. But we have some high school friends and students like Isaac and Ariana pictured there who help us at some fairs and festivals and farmers markets and sampling in stores. But honestly, like from the beginning, this has been a team effort from, you know, graphic designers. We have a great graphic designer. We have all of our retailers really kind of have supported us along this whole way. And so it's really a full. team effort. So I wanted to briefly discuss traction. We're in almost 80 retailers now. Now at the beginning

of 2021, we're only in 15 retailers. So we've had very large growth in 2021. 2020 is pretty brutal, as it was for a lot of people. But up here, we have some logos of just some of the retailers we're in and the Wisconsin State Fair, where we are a proud member of the Wisconsin Products Pavilion. So now we'll get into some of the opportunities that we're looking to pursue. So we've actually explored a lot of these opportunities, but we haven't been able to fully pursue them due to inventory constraints. So as you can see on the left, those are some of our e-commerce strategies that we want to go into, Shopify, Amazon, and Thrive. Whole Foods and Aeroon are two grocery store chains that reached out to us, but we didn't really pursue due to inventory

constraints and pricing. And then on the right, we have UNFI, who is a natural foods distributor to grocery stores throughout the country, U.S. Foods, which services restaurants throughout the country, and CERTCO, which is a smaller food distributor servicing about 300 stores throughout Wisconsin in the Midwest. So product development, this is where it gets fun. So we have our original flavor, which is organic and no sugar added. We have our smooth heat version, which is coming out in the next two to three months. We have that formulation pretty much all set, ready to go. And then we actually have a doge sauce, which is a ketchup and mustard combination that I think is really going to take ketchup please to the moon. So let's get to the bottom line here.

Now keep in mind, these are just graphics of our financials. We have a more in-depth analysis as well. However, if you look on the left there, you can see our total revenue type and type versus year. So the majority of our income, especially in 2021, came from events in retail as we expanded again from 15 to 78 retailers. But as we expand into 2023, 2024, and 2025, hopefully with an investment, we'll be able to captivate

on scaling channels such as retail, food service, and e-commerce. As you can see over time, events become less and less a portion of our revenue, just because it's extremely difficult to scale those, and it's a lot easier to scale

retail, e-commerce, and food service. So continuing to financials, this is just projected revenue versus net profit every year. Now, for 20, 2019, 2020, and 2021, we maintained a 30% profit margin, net profit. Last year we did 60,000 in revenue, and 20,000 in profit. And we expect to continue that over time as we have economies of scale. So even if our price decreases, we'll be able to maintain that margin. And by 2025, with an investment,

we expect to do $260,000 in net profit. So based on all of that, in order to get our costs down and expand into some of these new opportunities, we are asking for $100,000. And in exchange for 20% in ketchup, please. So we just wanted to briefly discuss, too, where those funds will go. 50% of that would be going into inventory, and again, the account is the scale that come with more inventory. There's a lot of opportunities out there that we actually haven't been able to capture, mainly because we don't have the inventory to do it.

10% of that's going to go into product development, so your smooth heat flavor, doge sauce, developing those, that's 10% of the funds. 20% of it's going to go into marketing. That's predominantly on e-commerce, maybe a little bit of retail. and then 20% of that's going to be expansion. What expansion covers is as we expand into new retailers, new markets, there's costs and things that come up that we simply can't account for. So that will help basically give us an edge to make sure that we can expand efficiently

into new retailers and markets. And with that, Reeve, what do you think? Try some ketchup, please. Let's try it. Let's try. I used to love ketchup as a kid. I would put ketchup on everything. Really? So you'll be a good critic.

Yeah, I would put it on broccoli. I'd put it on broccoli. You put it on broccoli? Yeah, I put on eggs. You put it on broccoli? I liked it. Oh, I love broccoli. ketchup and broccoli.

So not only do we have KP here, we're putting it to the test. That's a nice sound. We're putting it to the test with normal Heinz here. We've got no sugar added Heinz, and then we got one of our biggest competitors down there as well. It looks like the Heinz uses like a really red food coloring in there. Yeah, it looks pretty unnatural. Actually, I think they do. There might be food diets.

Oh, you brought chicken? Wow. No. Potato lunches. Oh my gosh. Yes. You just won over Graham's or Jack's heart. Yes.

I was going to as a joke said if you guys had any fries. This is lovely. Walmart Trudeau is very well today. Wow. Alex, you got to try some of this too. Yeah. Oh, actually, they sent me some. Yeah, he's tried it all right.

Oh, really? Don't tell them. Don't tell them what you said. Yeah, I wanted to vet them, you know? Got it had to put it to the test. Graham, what are you doing in your phone? A phone? I'm answering a phone call.

Alex. Okay, so we had a, guys, we had a conversation. Jack and I had a conversation about this. We had a serious conversation today. And we agreed that anytime we do a podcast, we're confiscating your phone, Graham. It needs to be confiscated. Yeah, yeah, yeah. It gets cut out of every episode.

Every time you go on your phone, it gets cut. All right. So normal ketchup please is the biggest grouping there. And then the rest of it is our competitors. All right. So I'm going to try that one for, I know. And you might want to, in between it, you should probably drink some water, cleanse your ballot.

Like sometimes it's. All right, let me try. I'm going to try yours first. I know what ketchup tastes like. I don't know what ketchup please tastes like, though. The moment of truth. Wow. I mean, Heinz is good.

I like ions. Okay. Should I ketchup, please? Yep. All right, so you 100% taste better than your competitor. That's the main health conscious competitor. It's not as tasty. 100%.

So that's easy for me. We took 88 batches, our junior year of high school, we were developing it. bring these little two-a-ounce cups to school and have like, all the kids and teachers try it, do we got it? It's tough with the Heinz because it has that flavor that I'm used to, and it has that sweetness. I get, you know, like that tangy. It has a tanginess to it.

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mean a lot to us if you go ahead and do it we'll be able to read the same email every single morning all you got to do is sign up for free at morning brewdaily.com slash iC8 or use the link down below in the description. Once again, that's morning brewdaily.com slash ICH and go sign up with that link down below the description. Thank you so much Morning Brew and back to the podcast. When we did our research on this and we were doing the surveys, we found that people actually preferred something that complimented food rather than overpowered it.

Now, with French fries, because French fries aren't inherently like amazing, you know, and taste, ketchup is a very good compliment. But for a burger or something where you want a medley of flavors and not just an overpowering sweetness from Heinz, ketchup please is preferred by cooks and chefs and people that really value a natural flavor and honestly it comes down to trying it with like different foods too because it's like we find that ours is like a lot more versatile because a tomato like people always say tomatoy like you can finally taste the tomatoes rather than just straight sugar and vinegar that's good yeah I mean between you and the competitor a hundred percent is you okay thousand percent Did you guys put sugar-free Heinz on there? We haven't tried that. Because I think that would be a great comparison because we all know Heinz, right?

But you guys are sugar-free. So I think one of the best comparisons that we could probably do is having that sugar-free Heinz. That's not good. So that's what we're saying. I don't like that. I can't believe that, you know, that past QA at Heinz, you know. Yeah. I walked over to his house.

That's the worst one. That's what I'm saying. Like, he had like eight, ten different catch-ups and we were trying them all. And we were like, this is bad, this is bad, this is bad. So our goal is to be the best in the class. Best healthy ketchup. You know, when you go to the store, it's your go-to, ketchup without compromise.

If you want to veg out on Hunts or Heinz, go ahead. I mean, it's a quality product. We're not going to say, you know, it's not a good product. But if you're looking for something healthier and take 75% of the sugar out of there, KP is the way to go. So how long have you two known each other for? Fifth grade, we played football the other. Yeah, went to different elementary school.

and middle school together and high school and high school and how old do you know 19 19 you're going to college uh i go to university of miami and yeah i went to the university of miami last year but i dropped out just because school wasn't really for me so nice now i'm just managing the business in wisconsin and getting into some real estate stuff yeah how much time do you spend on it because you're the one without uh without the schooling right now yeah well i mean i pretty much split my time between that and real estate because honestly a lot of the bottleneck of all this no pun intended has been getting to that next level so we can get to those new opportunities so a lot of my time has spent just servicing our current retailers obviously we have a lot of farmers markets coming up in events starting in may so i'm doing

those and then reaching out to new stores and and adding new retailers got it and if you're trying to add new retailers, but at the same time you've been reached out by other big retailers, like you mentioned there, Aeroon. Why did you not go with Aeroon when you guys had that connection? We don't have the capacity. And I'll be honest, you know, we produce in Wisconsin. We do everything. And as you know, freight rates going up. Shipping out to Los Angeles is not the most efficient right now. So ideally, you know, we would central production and logistics somewhere in like Kansas City or Dallas at a larger facility, which we've talked to. But right now it's Hudson.

It just didn't make sense at the time with the volumes we were doing and the freight rates. You know, a pallet was, you know, $3,000 a ship out there. It didn't make any sense. So that's why, I mean, they reached out to us. We went through the whole process with them. But the West Coast retailers right now are a little bit more difficult for us to get into. And they also want to sell it at a lower price. They want to buy it from you, sorry, at a lower price.

A similar price to what we do in Wisconsin. You know, we retail themselves $5.99. We go on sale for $4.99. Ideally, we'd be at $4.99 to go on sale for $3.99. So obviously, listen, it all comes down to manufacturing. We have a super solid co-packer. He's small. He has, I think, seven or eight employees. But, like, he doesn't miss on a bottle.

Like, every bottle is perfect. But his labor cost is, like, relatively expensive. And so, like, we need to reach pretty high minimum order quantities in order to get that cost down, which will then allow us to get our cost. down to increase our profit margin and be able to reach it. So how much would it cost to get you an heroin? What was the cost of manufacturing on that for you?

Well, it wasn't so much the, so this goes back to the overarching problem of chicken or the egg. Do you do supply first or demand first? And we found that actually it's usually supply. And so the problem we found, and this was like last summer we were talking to them, is that when you ship out there, again, it's really expensive. we don't have the volumes to get to. We need to produce enough inventory at a low enough price that we can then ship it out at an affordable price.

It was more like, well, we'll do a full production run that we normally would do for Wisconsin and then ship it out, but that's a full day. And a full day is really expensive at a co-packer. So for us, it's really, if we can get the supply there, if we can get inventory costs down, then it makes a lot more sense for a whole foods and heroin. We can say, hey, we have this ready and a warehouse ready to go. I mean, it has a shelf life of three years. So, you know, last, we have this ready to go.

Now we can ship this out to you because we have our costs right. At that time, I'll be honest, shipping it there and getting it in their stores, the price probably would have been like $7 or $8 a bottle. And granted, it's more of a premium experience, but I don't know how many people would have bought it for $7.8. How many bottles were they interested in buying?

It didn't seem like there was enough of it for you to make it in that batch that would make sense for them. Yeah. Well, typically with retailers like them, and then we have a retailer named Sendix in Wisconsin. They have 17 stores. relatively similar size. They usually order a pallet to start. So it's 120 cases or 1,440 bottles for those doing math at home. But that's usually like on a monthly basis. So, you know, with Cinex, we can almost do a pallet a month. At a place we never really pursued before,

maybe it's a half pallet or a quarter pallet a month. But the most efficient freight rate is going to be a pallet, unless you have a full truck load, which is, you know, 20 pallets of ketchup, which is way too much to start for them. So do you have data on like customer return rates for example, like they buy one and they go back and buy the next. Yeah, so we have data through Square and through our website. Obviously, when we sell to a retailer, they're not out there seeing these returns. There's like certain statistics. You can actually pay, like you have to pay like $40,000 for this data that will basically,

like they work with all the stores and they see how often people are actually like buying it off the shelf. But, you know, we can see how many, I guess how many cases we're selling to each store on a monthly basis. Yeah. So that's kind of more so what we go off of on the retail side. And as far as farmers markets go, which are actually really easy to keep data on because it's hand in hand,

we actually see almost over a 50% customer retention rate. So the thing is that's only tied to like a credit card. So if someone uses a credit card again on Square, it's like, hey, that's a repeat customer and it gives you data on that. The people that pay cash, which actually has a lot of people at farms markets, we don't keep data on that.

We probably should. you know we would say between that and our website we do see a lot of repeat customers in fact I remember a month ago I texted read I'm like hey did you start the Facebook ads again because we stopped doing it we didn't have the supply because we had all these orders online and he's like no and I look back and they're all repeats yeah we had been running ads like two months ago so that it was kind of it was interesting how people like all kind of ran out of their ketchup like at the same time and then just like started ordering again yeah so like like 10 to 15 orders at a time.

And it wasn't solicited. It wasn't like, you know, we were doing any branding or, you know, promoting. And it was just like, hey, yeah, these are almost all repeat customers. That was pretty cool to see. How long does a bottle of ketchup last? So 20, for three years in that bottle. No, I mean, like, if I buy it, like, what is the average person? How long does it take to empty that bottle before they buy another bottle?

I'd say the average person about two months. I mean, some people will go through it in two days, but. Yeah. know, one to two months. It seems like it would be better for you to pitch to like food trucks, restaurants, cafeterias, stuff like this where they're using a high volume. Exactly. So that's a big thing. We're actually, we work with two restaurants. That's it. Two restaurants right now. But one of them is our leading like month over month purchaser.

So the big thing there is a lot of these restaurants are getting their Heinz or off-brand ketchup for, you know, super cheap, like $1.50, $2 a bottle. whereas we're more so like $4, $4.20 bottle wholesale. So you almost can't afford to do that sort of all. What's the lowest you could get it down to? So the absolute lowest given on a quote we have right now, we get down to, is producing that bottle for $2.20. That's the lowest we have right now, cost-wise.

So, you know, the thing is you have to remember with restaurants, too, is they're not reselling the product usually. The one we actually have is reselling it as well, which helps them. but they're not exactly, you know, they're not making a profit if they have fancier ketchup. But there is a marketing play that if we get the cost down low enough that that margin can be made up at the retail shelf.

And I guess it would help for you guys to know that our current cost per bottle is about 320. So, you know, with getting that labor down with a bigger co-packer, we can get it like over a third of the cost down. So that's 320, including the cost of labor to package it and everything? Yes, that's tomatoes, bottles, labor. everything all ends, except for shipping, you know, wherever it's going. There's a little bit there for that.

So like we've brainstormed a lot about the restaurants because there's a lot of these gourmet restaurants and we want to go to them and be like, you have this gourmet food, but you have the cheapest ketchup possible. Like it doesn't make it, it's not lining up. So that's definitely food service is a big channel that we want to hit. The profit for last year. It was $17,77. So almost $20,000.

Yeah. Well, we're in Vegas, you know. But yeah, no, we, and you have to keep in mind last year, we actually missed our two biggest months. We missed July and September. July we did like $200 in revenues, you know, just online sales. And September we missed almost all of it because we simply couldn't supply the product. Between those, our biggest months are June and August, or they were last year.

June, we did $15,000 and August we did $18,000. So you can imagine, you know, if July were even similar, we missed $15,000 in additional revenue and then September's probably half that. So why do you miss those months? So there's a lot of factors. We ran out of product. And so when you like that long lead times with our co-pack? The direct reason was tomato paste.

So what happens is there's the tomatoes are harvested in August. And then they're contracted out for the year. So if they run out, you know, tomatoes in July, well, you can't get more tomatoes until August and they're harvested again. So for us, we were talking to our tomato paste supplier. and they're like, well, we don't have any tomatoes until the August crop. We're like, okay. So we didn't even have the tomatoes to make our product.

Never mind. We had the bottles and everything, but not the rest of the materials. So how is that not going to be a recurring issue in the future? Well, because we have more volume now with them, we can contract our purchases out with them, so we're at least guaranteed a certain amount. And that's, again, why we actually want to build up our inventory, because tomato prices are rising, actually, right now there's a drought.

If we bulk up on inventory, again, this lasts for three years, you know, in an ambient state. We can get that cost down, keep it there. All the tomatoes, you know, we order in bulk, we do it now. And then for the next three years, if we don't run out or, you know, if we do, it's not an issue going forward. So that's, again, why we kind of want to bulk up now versus now we're kind of cash flowing and going day to day. You really think you could sell more in retail at Arawon grocery stores than you could online? That's a great question.

Like, we haven't even explored online. that much because honestly for the product that we've been able to produce like we've been selling out to our stores and in the months may through october those farmers markets and and events like the wisconsin state fair um we did 10 000 in sales just in in those 10 days so that was pretty insane so um but no i mean i think that e-commerce could definitely be huge so you're mentioning running the facebook ads how much was shipping for if let's say i'm on facebook and i buy one of these things What's the total cost on that? So it depends.

So we have one bottle to five bottle options on our site and a case 12 bottle option. So it's $8 flat rate shipping for one to five bottles. All right. So that's expensive if you just order one bottle. You're spending $16 for one bottle of ketchup. Right. And so that's why, and I'm sure you've experienced this with bankroll, bundles and different variations of our product, you know,

ordering three at once for that price, you know, it's divided among those bottles. So the idea is that, yeah, ordering one bottle online, and we also haven't looked at Amazon, but Amazon's pretty expensive for that too, isn't the best value for us or the customer. But the best possible value is usually in a bundle. So if we have smooth heat and doughch sauce,

and you want to try all three, bundle those for three together. Now the shipping is whatever, 8 divided by 3 is, you know, two something, a bottle. Okay. Do you have any other flavors that you're coming out with? Yeah, yeah, we have the smooth heat, just the right amount of spice.

Yeah. So we have that. Yeah. Okay. Oh, you have it with you. Oh, yeah. We have prototypes. Now, I do want to say to the FDA in the crowd, you know, this was made in the prototype

phase. This isn't like. So I could get like a disease from this. Well, you know, don't, please don't sue us if you do. Cause like birth defects. You have to give me one of those, you know, Prop 65 warnings. Yeah. No, yeah.

I just want to say, you know, that's the reason we didn't bring out originally because those are obviously made in a food facility. These were not. These are prototypes, whatever. Do you like spicy things? No. Okay. This isn't like insane.

In the future, we want to come out with like, he might think it's insane. I'll try it. My grandma would think of it's insane if you're watching Donnie. No, it's not insane. That's good. Yeah. So that's really good.

It's even better than our main stuff. So, you know, our main thing, too, is like for restaurants. I like that better. If we're not directly competing with Heinz, hey, we have a smooth heat option. And that's kind of cool. You know, your customers have something different. Yeah, so that's...

That's why we're doing that. We don't have dough sauce with us because mustard. So across all channels, like e-commerce, retail, and at the farmer's markets, if you're going to buy one, you're going to want to try two anyway. So, yeah. So like for our farmers market, if you do one for six, two for ten, almost everybody. It's not like 20% more. It's literally like 75% of people are like, oh, I'm just going to buy two, even the normal flavors.

Yeah. How are you going to expand this? Do you have any of, like, plants for relishes and man? mayonnaise is and other condiments. So we're starting with ketchup and then smooth heat and douged sauce. But honestly, barbecue is something that we really want to hit because that is even more sugar than ketchup. So barbecue first and then honestly get into kind of the whole condiments please idea and just branch out. The idea is that we develop a brand that is premium enough that if you're not at a cookout with our brand, whatever, it's ketchup please or barbecue please, whatever.

It's like, really, man. it's almost like buying generic ketchup, which, you know, isn't a good move at a barbecue. So, you know, we develop the brand line. We have these cool flavors. Develop the brand that way, you know, it adds a lot of value for us and the consumer. What's the end goal? Well, if you want the honest answer, the end goal is that you be a big enough of, you know, of a pain and a larger brand that, you know, they'd probably buy us out. But honestly, you know, we're not banking on that.

Our plan is just to keep growing it because Enrique could attest us too. like when we're at the state fair, when we're at farmers markets, we have so many people come up and are like, wow, I've been looking for this because everything I've tried to taste bad or they didn't even know there was a healthier catch-up and, you know, everything.

Yeah, it's like it's almost the vehicle just to kind of help, like our whole motto has been to help foster a healthier and happier America. So this is just like, it's just the vehicle. So being able to talk to people about what they're eating and things that they made, if not even knew who had 20% added sugar. It's kind of turned into a passion project at the same time for us.

Now, my biggest thing is what's stopping anyone else from copying this and just doing the exact same thing? So the way I addressed that question is what stops curing Dr. Pepper from competing with bankroll coffee? Well, obviously you have a very well-developed brand. You have kind of your morals and everything in line with that brand. But with us, again, not only organic, Renault sugar-ed, tastes better, which you've already tried, what the big competitors came out with, and we already beat them. It's the derivatives, and again, it's developing the brand, which we have done already, where it's premium enough, not super premium, premium, premium enough that people want to buy it

and they want to talk about it. It becomes a talking piece. You know, at someone's table, hey, that's not Heinz. It's not, you know, generic public's brand or whatever. What's that? You know, and people talk about it, and we see it happen at farmers markets and festivals and everything. So it's kind of like if somebody copied us, I just wanted to point out, it's a catch-22 for Heinz.

There's a reason Heinz no sugar-ed-ed-doesn't taste as good as Heinz. And I know Coca-Cola has the Coke versus Coke zero, like debate the goat in this. But if Heinz-no-s-suged actually tasted as good as Heinz, then why would Heinz with sugar even exist? You know what I mean? If it were healthier. So if they developed like an organic no-sugaradded brand and Kroger has it, you know, up in the Midwest, you know, they do have that. First of all, doesn't taste a good. And second of all, it's counter to their main product.

It takes sales away from that main product that they have, the traditional sugar-ad and non-organic products. So we kind of fit in between there, and we say, well, hey, if you want to do that, go ahead. But now you should go tell your consumers, which would be a benefit, you know, this would help everybody. Now you have a healthier option that tastes better. But I don't think they're going to do that. You know, Coke's always going to have sugar in their main line.

Heinz is always going to have traditional Heinz. And that's just the way it's going to be. We're competing in, you know, this is our, one product, it's the best, it's without compromise, and you know that every time you have it. Yeah, and it's honestly like most other food brands as I've been attested to. Like we're not, like we're selling ketchup, but we're really selling the habit of buying the same ketchup every time you run out of ketchup. So, you know, like you're so people, people live their whole lives, eating Heinz, and then they come across us at a farmer's market or they see an ad online and

they're like, never thought about trying another ketchup. And then they try and they're like, I'm never going back. What's their favorite response? to the farmer's market and they say they're like oh I don't like well there's two they say the other people will say we don't like ketchup we say we say we'll come try ours because usually they don't like ketchup because it's either too sweet or it just hasn't chived

well and they really like ours or they're like no I'm hinds all the way you know there's no way it's better and maybe it isn't but it's different and people seem to really you know like that as well like we don't have the statistic but like when we were at the Wisconsin State Fair we had thousands of people coming in sampling every day.

And I'd say it had to have been 95% of the people that tried it liked it. Like, if you don't, like, the only, the only case where they wouldn't is the people that are like, I don't like tomatoes, then it's like, that's kind of hard. Which is you'd be surprised. Really. People don't like tomato. They're like, oh, we want to try your ketchup, but I don't like tomatoes. I'm like, okay.

That's going to be tough. Yeah. Sorry, I don't have a product. It's made with celery. It's not. So besides the supply chain issues, what's been the biggest? problem you guys have faced. Well, supply chain is one of them.

The second one is we were producing at a facility in 2020. I'll tell you about 2020. 2020, we did $7,000 in revenue. Okay, there was the same as a year prior. And we only did that by selling T-shirts because we couldn't get product. And it wasn't as simple supply chain issues. The co-packer, I won't name them, but the co-packer we were going to go with, not the current one that we have, basically kept pushing us off, you know,

production day off and off and often in the future. And at the same time we did that, we've been producing a commercial kitchen before. We lost our license for that. And then the FDA wasn't doing in-person inspections. So, you know, we couldn't produce. So that was a problem and our continues to be a problem is that we're actually now getting pretty close to maxing out the facility we're using now.

And so we're looking, we've talked to a couple places in Kansas City around Texas in expanding our capabilities or maybe going back to that place, hopefully, you know, rectifying anything that happens. But it's really it hasn't been a problem of demand. It's really been a problem of supply and it's not just supply chain. It's actually getting the production run going, having it done right. When we did it at that previous facility, that Copacker, over a quarter of our product was defective, had to throw it out.

And it was the saddest thing because, you know, food hunger is, you know, and hunger is a big deal in America. And I was like, you know, the seal wasn't right and you can't sell it. So we had to toss, you know, bags and bags and bags and bags of ketchup. So, yeah, yeah. It all boils down. to cost, like getting our cost on to be able to pursue more opportunities. Yeah. What do you think, Jack?

It's the best catch up out of all of those. And the other one, the hot one, that's a fantastic catch up. Really, really good. I like it. I think that the question, like, you know, $100,000 for 10% stake, I think. 20% percent steak. It's so hard for me to put a value on it because I don't really know what I'm doing. But I know that the ketchup's good.

You guys seem like good, charismatic people. I believe in you guys especially, not only just the business, but you guys just as business owners. I think there's no reason why you shouldn't be doing really well if you guys don't get funding. But also at the same time, it's like if you're just rolling the profit back

into the cost of production and stuff like that, I just don't understand. It's hard for me to understand why you guys wouldn't be able to, like you said, take advantage of economies of scale and like get the cost down. Yeah.

Why wouldn't you just take out a loan? You could take a dollar. a good credit card right now. Yeah, we actually have, well, so it's not that simple. We're 19.

We just got our first business credit card is $7,500 limit. And I just want to point out, student loans. Student, well, is that. Yeah,

which is, you could use your student loans. You're not supposed to. Hopefully, yeah, hopefully they're not watching. But, okay,

we started this business with $5,000 each. Okay, we've grown it to, at least this year, doing exactly what we did last year, $100,000 in revenue business

with only $20,000, in debt. And sure, we can take on more debt. You know, we got a lot of debt from family and friends. But you have to understand that the gap from producing 2,500 bottles in the run to 50,000, and supplying a couple independent retailers to 500 whole food stores isn't 10%. You know, if you're making a profit of 10 or 20 or 30%, it's really hard to cash for that, especially with other expenses. It's really, you know, once you get to that point, then, you know, okay, well, If you're doing 100,000 revenue of 30,000 profit, it's a lot easier to maneuver with things.

So for us, we've been doing the best we can. We've cash flowed everything. I mean, we've literally taken nothing out of the business. And, you know, we're doing fine, but we really want to take that leap. And it's not as simple as saying, hey, we'll supply a couple pallets to you and whatever because we can't even afford to put in the inventory that run. Yeah, everything Evan just said,

but it's not just the money either. Like we are like we've been actively looking for a strategic partner to to be with us. And somebody that can actually provide value, which I think that you obviously can, especially on the e-commerce side. That's something that we really haven't explored. Like we don't want we don't want just like like what's got like dumb money. Like somebody just throwing their money in. Like we want somebody who's going to be actively engaged and and yeah.

I worry that e-commerce is really difficult. And it's because I know from bankroll, it's like even if you sell it and we have, we've been testing market. First of all, Facebook ads are horrible right now. They were so expensive that for the first time ever, we lost money on Facebook ads because the cost was so high. And ad rates are going through the roof because the Apple update. So just like everything is just, it's stupid expensive. So we stopped doing that. But it's just the margins are so bad with shipping and you have to sell a lot of it.

Are you, I mean, here's a $100,000 is more than I wanted to spend. I mean, I, because I put it on the Instagram post, it's like 50,000 where I thought like that was probably the cap. Do you need $100,000? Is that, I can tell you, to really get done what you want to do, is that? Look, I'll tell you this, 100,000 is probably more than we need, and that's a cushion. To do, I'll let's tell you the numbers. If you do 50,000 bottles of, if you didn't do 25,000, and it's about $2 a bottle or a little bit less than that. that's $50,000.

Now, you know, we probably do like $20,000. We have 20,000 empty bottles in inventory. And actually, to go back to your question before, when COVID hit, we'd always supply chain issues, and we're a really small brand, and they're like, hey, if you don't order bottles now in bulk, you're not getting them for 54 weeks was the lead time. So we spent a lot of profit.

We spent almost all of it, and we'll show you in the balance sheet. We have $55,000 in inventory of raw materials ready to go, except for tomatoes and then, you know, obviously the production. So we bought all these empty bottles. We have those sitting around, and that's where we're going with that. But 50,000 actually would probably get it done for at least a start at a larger run in a coal pack.

Definitely for the inventory, because most of the co-packers that we've spoke to have at least a minimum of 20,000 bottles, which would be about 50. But we could fill those with the funding pretty much almost immediately, I'd say within a month. we could have everything ready at that facility, ready to go and fill it. But as we kind of alluded to in the last slide of our presentation, like there's other things that, there's other places that we would allocate the funds. And part of that would be going to e-commerce, getting to heroin and whole foods and new grocery chains and even distributors.

There's a lot of kind of hidden costs in that and getting actually the shelf space. So that and then some product development stuff. So it's not like it's only going to the, production. Do you know how much you would make if you sent like let's say $25,000 for it to Aeroon how much that would equate to in profit? Because I guess they would. Well, we have a profit margin of 30 percent, but I'm guessing not to Aeroon, right? They know what's that's a shipping and then they want a little bit less. So I'll be honest with you. Our first step wouldn't be going to Aeroon. It'd be we have circle distributors. They have 350 stores in the Midwest that they're like,

Well, when you're ready to go, we can go, but we don't, again, we don't have the inventory to do that. So at those stores, especially, it would be 30%. So on 50,000, you know, if we're producing for $2 a bottle, or not $50,000, 25,000, let's just say hypothetically, we used all $50,000 for inventory. You do $25,000 at $2 a bottle. It's $50,000 of inventory. And that $2.5, we'd actually, we'd have a higher margin. We'd sell it for about $3.75 wholesale, and they would sell it. for $5.99 or even less.

So 3.75 minus 2 is 1.75 times $50,000. It's $80.87. Yeah, on that inventory. So a lot of, that would be our net margin. Now, granted, ideally if we get our price done to that, we'd probably be at $3.99, which means we'd probably be selling closer to like $3,000, you know, wholesale. So you're making $1 a bottle.

So about $50,000 in return on if it were all used for inventory, for 25,000 bottles. So 50 grand, you'd get back, how much? 50, a dollar a bottle. Yeah, that's our margin. Now, right now it's a little bit less because, again, our facility in Hudson, our bottle is $3.3.

So if we didn't have a reduction in cost, then we stayed at three, hypothetically, around three, we would be making, you know, just over maybe, well, we either be breaking even or if we're selling at the price we are now, which is what our margin is, we make about $1.2 a bottle still.

Yeah, my one thing is, I don't really know anything about ketchup or about anything in the retail space with grocery stores. I actually really like the ketchup a lot. I like the spicy one the most. The spicy one is really good. The spicy one is really good.

That's my biggest hesitation. My only thing with this is that I would want to, if I did this, it would have to be with Jesse Wolf. And funny enough, he was on Shark Tank because he had a company called Odang Hamas. Oh, you've seen that. Yeah.

And he picked me up for the airport. And it was so cool. He did a deal with, I think it was Robert and, oh, who's it, why am I blanket on the other lady? Not Barbara. Lori. Yes, Robert and Lori. Oh, dang hummus.

And in negotiations afterwards, apparently, you know, I think I could probably say it. But it ended up not going as planned. But anyway, I think a few years later, he sold the company. And then now he came out with something different. But it's similar to this. It's not ketchup, but it pairs kind of with ketchup. And so like if I could do this with him if he would be interested I would I would do it with him because I because he's done this before I've not And I'm worried it's like if I throw money at this

I know I'm sure you guys could go and and fulfill those orders, but like could I help beyond that? I don't know I would talk to him Yeah well it's boy. I mean it's Florida time. I could I could well I'm in Florida time too Yeah Alright, so I just send him a text if he doesn't get he should see this and and see it quickly so let's see yeah I don't know who's all in your network

oh wait here he is hold on yeah I'm gonna put him on the mic yeah I'm gonna put you on the mic hey what's up man hey okay so this is super weird but your name came up

in a podcast that I'm filming right now and you are on camera is that you okay with that yeah absolutely okay so remember I was telling you in the car that I wanted to do

like a shark tank style pitch Yep. Well, anyway, I got two young gentlemen here who pitched me a product that's somewhat similar to what you're doing. And I actually really like it a lot, but I would have no idea what to do. And you don't have to give me 100% answer now, but I said I wouldn't do it unless you and I could do it together. But it's a ketchup. It's called ketchup, please. And it's basically got no sugar.

It's extremely healthy. It tastes really good. They got a spicy version. They got a normal version. We did the taste test between all of us. It's good. They basically need money for more inventory. But, yeah, I like it.

I'm just curious from your experience. How difficult is it to sell something like that? Because you did hummus. How difficult is that to sell in stores and scale up? So I've done products, you know, across, you know, at this point, I'm several categories in a retail. or direct-to-consumer setting, if you will. The thing about condiments that are really challenging,

whether it's ketchup or mayoes or dressings, they're low-velocity items, and it's really hard to scale a low-velocity item. So an example of a high-velocity item would be like potato chips, right? You open them, you usually kill the bag within, you know, one, two sittings, right? you know, coffee. Coffee is another one where it's a fairly high velocity item, right? People consume coffee like crazy. Ketchups, mayos, condiments, like salad dressings, you know, think about it.

How often do you actually finish an entire bottle of salad dressing? Most of us end up, you know, either buying 17 of them and throwing out the three or four, we never really got a chance to finish or whatever, right? So they're challenging in that aspect because there are a lower velocity item. Secondly, the brands, right, the iconic brands like, you know, we'll take Heinz, for instance, in the ketchup space, people are really ruthlessly diehard loyal to these iconic childhood brands that we grew up on, and especially so in the condiment space. Again, with chips, there's a million varieties in different occasions, whether it's tortilla chips or potato chips, you know, whatever. With ketchup, it's ketchup, right? You know, you grew up, you like Heinz.

It's really hard to break that consumer away from Heinz. That's what we have found, like, when we've done our products in the past. And, you know, our salad dressing brand, for instance, had a really hard time gaining traction with the flavor of ranch. Even though we made this super healthy, way better for you ranch product, you're really fighting a hard uphill battle against a company like, you know, Hidden Valley Ranch. for instance, because again, it's an iconic product, and you're not using it that often. And when you do use it, you're using it pretty sparingly, right? So condiments in that realm are really difficult from a consumer behavior standpoint to break the consumer's behavior. So that's the challenge with condiments, and it's kind of a space that I'm a little skittish on moving forward,

just because, you know, we went into it. We're still in it with the original Odang brand. and you just have to find your tribe. So, like, for us, we fit really well into the plant-based movement. You know, that was, like, something where we took, you know, the dairy-free out of it and, you know, kind of hit the allergens and so forth. There are, like, ketchup going back to the products these guys are talking about. It could be a great product, and I'm sure it is, and it probably tastes awesome.

But it's a hard product to scale unless you have a tribe. that's really diehard. And an example of a diehard tribe would be like paleo. Back when paleo was really big, there were a couple brands like Primal Kitchen that were able to, you know, rally a tribe of people looking for a paleo product and they were able to succeed in, you know, the space.

Keto, you know, keto is also really massive for a while. You know, we're seeing it kind of starting to, you know, taper off now. But that was another time to make like a keto ketchup, for instance, that had an opportunity to, you know, build a tribe and kind of compete with the Heinz and those guys. It can be done, but it's just a really slow category with, you know, some pretty gigantic, you know, Goliaths in there, if you will, that we've grown up with. So it's interesting. I would love to try the product, and it's not to say it cannot succeed,

but it's definitely quite a challenging category to be in. though, is it worth it to sell condiments online? Because I said with coffee, is the profit margins are so thin with shipping? Or is it better for something like this to go in store? Condiments would be tough to do direct consumer. But not to say it can't be done. And one of the brands, you know, I'll speak to for them to look up is Truff.

I think Truff did something very unconventional in the CPG space. You know, they made a Uber premium hot sauce. and by, you know, putting truffles in it and having these, you know, big price points, you know, they were able to create a direct consumer brand as something that normally you wouldn't be able to do very easily. So, you know, there's that aspect of it. Ketchup of their variety, you can do it retail, but you'd want to go through, like, you know, you're better for you health channels almost immediately, right?

So your whole foods and your sprouts and, you know, your fresh. markets, those higher-end stores that focus on cleaner, label, better for you food products would be your springboard into retail and probably the better out. Jesse, thank you so much. I really appreciate you taking a call now at almost 11 o'clock your time. No worries, man. Thank you. You'll get a shout out here in the iced coffee hour.

We'll put your Instagram. Guys, go and follow him on Instagram. And I'll see you soon in Vegas, hopefully. Yeah, sounds good, brother. I appreciate you guys. I'll see you. Bye. Bye.

that was insightful my gosh my other thoughtgram was like when they were talking about looking for a new co-packer i don't know if noel does catch up i'll talk to noel about it i think at this point i'm probably going as much as i love it i'm probably going to pass i'm just worried it's it's i wouldn't be able to add the value from the retail perspective and i was hoping jesse would be in or it'd be like a very easy yes because he he's navigated this like multiple times so i would trust whatever he says he's kind of done it and can probably replicate it. I really like it, though. And I have a feeling on the bright side,

I think you're going to sell a whole lot of these. So I know. I know, and we've never done something like this, but I mean, this could flop or it could get like a few hundred thousand views. I don't know. But regardless, I guarantee almost everyone watching this is probably going to order something. But it's like the amount that it would probably make sense for me

wouldn't make sense for you guys to give up that amount of equity. 50 grand would probably be a lot. I just wouldn't want to take away that much. I think honestly it's worth more to you guys to keep the equity because I think most likely you'll get a better offer after this. To the people at home, you know, if anybody wants to invest. And also any food facilities, I mean, we have a couple of talking to. We have a couple we're talking to.

But if anybody out there is watching it and they're like, hey, I pack hot sauce or barbecue sauce and I've got line space. Restaurants, retailers, if you're sitting at home, you want to try to catch a lot. please go to KPketchup.com. Thank you guys. Thank you. Can we keep a bottle of ketchup?

Well, I told you. Our purpose was to give you a bottle of ketchup. We got some shirts for you guys. No way. So our ask is $1 million for 0.1% of $1.1. I'm sure you guys can tell. I'm sure you guys can tell this puts us at an valuation of a billion dollars.

Yeah. Yeah. So, and we flew here today. to tell you exactly why it's worth it. It's because there's a problem, right? Inflation is bad, right? Recently you've been talking about it in videos, right? Everyone knows.

Gas prices are high. And recently those videos that you've been talking about, specifically it's mainly coffee, you know, when you're talking about bankroll. So we know that you, we know that you guys want to offer bankroll for the price that you're offering bankroll for. You know, that's clear, right?

Yeah. We know. And it's, it's crazy that even with the inflation prices and of the coffee, that you're still maintaining that, that low cost that you want to achieve, right? So props to you. But inevitably, right, like if that keeps going, right, you're going to end up having to spend out of pocket. It's going to be crazy.

And it's like, what are you going to do? Right. So we have a solution for you in the form of a whole array of problems. products that you can sell in order to compensate against that and hedge against that cost, and you can continue to sell your bankroll for the same price. You can continue to go. We wanted to start with the way everybody starts the day. Breakfast, right?

We think that everybody could start the day with the ice coffee hour podcast, right? So that's what we're brainstorming, right? So what we came up with was ice coffee hour crunch. Wow. I love this. Is this like Captain Crunch just like a rebranded or? It's ice coffee, ice coffee cereal, man. That's nice.

So, so, so. So maybe, maybe, maybe, maybe it's not, maybe it's not clear. Maybe we need to move on to other. So like, you know, cereal. Not everybody. Oh my gosh. It says help Jack reach Graham. I'm curious to be help Jack find his date

What's funny, man Help Jack get to the gym No, I What's in here? What's in the So listen, This is not Maybe you guys don't like this

Maybe you guys don't like this It's fine What's in the box? So listen, so So if you, if you don't like that, right? And maybe it's because What did you guys have for breakfast this morning? What did you guys eat?

Did you eat? Protein. Bar. Yeah, so something convenient, right? Something quick. Not everybody can pour milk in a bowl of cereal, right? So we contacted a company that we got in contact with them. And we came up with a prototype that we've never even seen, and we're going to have you guys open it on air right now for us. And that's this right here. So we want you guys to open it, check it out. We haven't even seen it, so I'm kind of excited to see it. So it's Pop-Tarts. Yeah. By the way, it's made with real money. on the front of it in the front of it. You do throw a money. Look at the ingredients, by the way. Rice, melted corn. Sugar.

So, check it out. Open it up. It's like an unboxing a Pokemon pack. Do I flip it around? Which one's the hollow? No. Oh, my gosh.

How did... Hold on. So, yeah, I mean, it's crazy. You know, it's just... Yeah, that's... It's awesome. That's the first time we've seen that. How do you do that?

It's me and Jack. No, so, yeah, so, yeah. Anyways, anyways, we also came up with a couple, hang on. We also came up with a couple of new flavors. What's in the box? Listen, it doesn't matter. This is, it's ice coffee, ice coffee cereal. I want to taste it.

You can open the box. You can mess around with it if you want. It's made it with real money. But I got to tell you, I got to tell you about these new flavors. Jack, Jack, let's see the new flavors. I got to tell you about these new flavors. All right. What are the new flavors?

Not everybody likes playing coffee, right? I'm not a big coffee drinker. But we figured, you know, Bankroll could use, like, some exotic flavors, you know? So we came up with a couple of flavors for you. So we're starting off, you know, red velvet, right? We've got Millionaire Machu. Okay. That's a good name, actually.

We've got caramel capitulation. Okay. You know what capitulation is? Got no idea. It's when the, dude, it doesn't, it doesn't matter. It doesn't matter. We got sushi night because we know how much you guys love sushi. Right?

Yeah. And last but not at least, we got Taco alarm clock. Because sometimes you need coffee and a fiesta, you know? All right. Now to set the, that's on brand. A little change of scenery. All right.

Oh, yeah, yeah, yeah. We have bankroll candle. You can open it off. I smell it. With my Robin Hood portfolio. How did you guys get that screenshot? Yeah, this is right out of view by Robin Hood stock. Yeah, yeah, yeah, yeah.

Yeah, smell that. Yeah, smell that. What does it smell like? Coffee. Smells like money. Moka. Moka. Yeah, it smells like Moka.

I actually really like that. Does that light? Yeah. It's a real candle. It's got metal in it. We were going to bring a lighter, but we were like, they're actually going to bring a blow torch. Yeah, but we were like, I don't know what goes on a podcast.

It's funny is that there's a Canadian penny in here. You know that? Uh-oh. Do you know that? I don't know that. We'll talk to the guys. We'll talk to the guys. Yeah, he's going to eat it.

Okay, so like we, everybody needs a candle sometimes, right? You got to make the smell in a room smell better, right? But you can't, you can't, you just can't light a candle everywhere. Right? It's, you can't light a candle in your car. So what we came up with was this the family air freshener brand. Okay. Okay.

We've got, we've got Graham. Oh, gosh. We've got Jack. we've got Macy Oh my gosh And we've got Alex Look at you Alex

You guys can You guys can open that up And smell it But I wouldn't smell it too close If it's pretty strong It is strong It's pretty strong But

You want me to I'll open mine Sure I'll be on this This is amazing This is really cool I want to be really careful With it though

He really wants to get in there I'm dying to know It's in the box man Because I'm hungry Nice coffee hour crunch, man. Oh, that smells good. Smell it, that is nice.

Yeah. Also smells like money. Vanilla. Smells like money. Yeah, it smells like money. Yeah. That's our whole thing. Smells like money.

Yeah. So now that we have, now that we have the room smelling good, right? Now that we have is smelling good, I want to pose a question to you, right, Graham. Bankroll, right? You guys sell coffee beans, right? Right.

But have you ever considered selling coffee beans? No. These are bull run beans. Bankroll coffee-flavored beans. Oh, my gosh. Is there any? Oh, my gosh. This is hilarious.

This is cool. That looks so good. Anyways. So, yeah, we also wanted to do a product that no YouTuber has ever done before. Yeah. Right? It's actually crazy. It's like, this is the most profitable idea.

I think we've ever thought of. We thought of it a couple days ago. We're like, this is great, right? So we've got bank bars. No way. So, we've got,

you guys can open them up, you can do whatever you want. Oh, really? Gold flavor, we've got silver flavor and we've got, you know, copper flavor. $20 plus tax?

For one? Listen, listen. This is a premium product. Right? This is a premium product. Anyways, Yeah, I mean, no other YouTuber has ever thought of this idea. It's like it's the biggest, you know.

Oh my gosh. There's, yeah. There's 1,300 calories in this? It's a premium. What did you? We want to pack a punch. You have, you were hungry. You have 924% of your total fat zero efficiency, right?

Time is money, right? You spend all that time eating. So do you take like just a little nibble of this and you're good for the? Just a little bit, just a little bit, like a crumb. You think he would be pissed? to fight if I... This is expired by three years. Oh.

I don't know. I don't know what to tell you. Maybe it's... Did you make this three years ago? Yeah, I don't know. You make it expired. It comes expired by three years. Maybe.

But anyways, you know, with the caloric value of that, right? If you eat the whole bar, you're really, you're going to need to get to the gym. And Jack, Jack, specifically you, right? This is where we think you come in, right? I'm a trait. We think that you need to open. up a line of Jack related supplements. So this is Jacked pre-workout.

Jacked pre-workout. Flavored like ice coffee. Should I try some? Yeah. Dude, you're gonna be up all night. Is that pre-workout? It really is? Yeah.

Dude, you're gonna be up all night. Ice coffee flavor. Whoa, that. Bankroll coffee. Actually, did. Yeah, dude, it tastes really good. Yeah, it'll get you pumped. I don't want to be up all night.

No, man, you're good. You're good, you're good, you know. How does it feel? Oh my gosh. What does it taste like? It is really good. It tastes like money. Yeah, it tastes like money.

Yeah, exactly. That's exactly what we're going for. That's really good. So you can't do 18 plus? You have to be 18. You have to. Yeah, you have to. Yeah.

What happens if you are in 18? We're going to make a children's one, but we just didn't have the time. It's okay. Three scoops of this? Yeah, man, just big ones. And 250 million years of water? Yeah. Next thing, we were thinking about, you know, coffee is a really complex food.

It's a really complex drink. A lot of people have, you know, different feelings towards different coffees. They have different coffee flavor preferences. And we thought, you know, for those people, why can't everything taste like coffee, right? So this is another really unique product, right? we have in the bag here this is this is coffee-fi you can put this you can put this on your on your pizza you can put this on anything you want and it'll taste like coffee really so it turns a moldy pizza into a great pizza it's black and white so it's like unflavorful and then the

flavor comes this is forty dollars yeah the profit margins on this are it's also expired by three years yeah i don't know Yeah, it's, I don't know. I guess we need to check the dates before this, but, you know, it's okay. So, oh, so. That's, that's Eric's idea. No, no, no, no, no, no, no, no. No, no, no, no, no, no, no, no, no, no, no, wait, go back a slide.

No, no, no, at the end of the day where we're from, we're from upstate New York, right? So we have bonfires. I don't know if you guys have, like, bonfires out here, but we make s'mores. I don't know if you guys know, but, like, marshmallows are easy, like, easy to find. And they're literally like they're everywhere, right? Like, how much stuff did you? This guy's got a marshmallow on his pocket, right? He's got a marshmallow in his pocket.

So why'd you eat it? So listen. We've got the marshmallow. We've got the marshmallow. That's easy, right? We've got the bank bars. That's the new chocolate bar. You use what is the last thing you need, right?

In the ultimate equation for us more. A gram. Right? And this is where we think, it's basically your namesake, right? And this is, this is the gram, gram cracker. Wow. And you guys can open this up, check it out. This will be also a first time debut here.

No way. Oh my gosh. No. Holy crap. You guys can take them right out of there. You guys can open that up. I almost don't want to open it. Oh, wait, sorry.

Graham, you get the gram. I'll coffee-fi it. Oh, my gosh. And we'll see how it tastes. Oh, my gosh. Oh, my gosh. So I know what you guys are thinking at this point, right? You got a table full of food, right?

There's just all this food. There's all this food product. I'll let you get a picture of it. Why are you taking a photo mid-pont? Right now. It's so good. No, no, no, no, no. There you go.

I got a good picture. That's all I wanted to do. So I know what you're thinking, like probably some crazy company just came in here and pitch you some crazy idea, and it was probably amazing. Surely not, no. So, so, you know, you see all this food product. know what you're thinking like where's where's where's the where's the big idea where's the revenue where's the technology where's the where's that real idea not the food right so that's where we

came up with the brilliant idea we think of the grand step and nfts right so we spent days developing this nfts we we we let we we we you know we consult we basically consulted you know We went to the top of the ranks, right? Legends in the space of YouTube and Web 3, like Gary V, Logan Paul, right? We talked to them, make sure, you know, it all checks out, right? We're working with defaig software. We're working with 3D modeling software. We're working with Unreal Engine, right?

We're trying to make this NFT perfect, right? 13 hours in, it got a little bit better, you know, still not there. But after like a ton of perseverance, a ton of learning, right? we ended up with this. Right. So, and with Graham, with your sign off, we would love to help you sell this NFT and donate it to the charity of your choice.

Or not, we don't really care. We can just, you know, we can just throw it away. It's fine. So at this point, you're sitting here with all these products. We're pretty much done with the products. And we basically just wanted to thank you guys for letting us come out here.

So we have a gift for you. We know that in a little bit here, you're going to be fighting this madman, right? We're big fans of Michael Reeves. But we know that we all know here that he's probably going to show up with a contraption, right? He's probably going to show up with some form of contraption. He might fight dirty. And you're a respectable man, right?

You're not going to fight dirty. No, you're not going to fight dirty. But we figured we'd get you something that would help get you an edge and let everybody know. what you stand for when you're in this boxing match. So, wow. This is the smash the like button,

boxing gloves. Okay. Time to smash the like button for the YouTube algorithm. When you punch somebody hard enough in your match, in every future match of your boxing career, you'll be able to punch them, and you'll be able to remind the fans, you'll be able to remind yourself of what's truly important.

You've got to really punch them. You've got to really punch them. Sometimes. Sometimes you get to do some damage. Yeah, sometimes you really got to punch them, you know. So. I like this. Yeah. So.

Smells good. Did you, so. Is this regulation? Can you? Yeah, of course. Yeah. Of course. Yeah, we consulted.

We consulted with everybody. Yeah. Yeah. So you guys have any questions or is this? I'm in. You're in. All right. Sweet.

Where do we send the money to? I'll send you the bank info. Okay. Perfect. Sweet. Awesome. This is incredible, man. Thank you so much.

I don't even know how to start. Yeah. This is like, the craziest gifts ever. Yeah. He's amazing. In all seriousness, it's pretty crazy

that all that got through TSA. Yeah. Yeah. Oh, did they not ask questions? Uh, we left a note. Yeah,

we left a little note. We said, we said, we're meeting with the most famous finance YouTuber in the world. We were like, we like plugged you all over the place. We were like,

so if you get a call. Oh my gosh. Yeah, I don't know, but. Love it. Thank you guys. Thank you, guys. That was amazing. That was amazing.

It was amazing. Thank you guys. Cool. Yeah. I hope that you're keeping all this because there's no way we're going to get. Oh, yeah, we're going to keep all of it as long as you get your free stock down below in the description to send him for Public Keys and the Good Grant because that's worth all the way to $5,000. Can you do that more than 50 times because I feel like I've done that 50 times? Have you? Probably.

Yeah. You got your free stock too? Oh, yeah. All right. Thank you guys so much for watching. We'll link to your info down below the description as well where they can watch this video. And until next time. Hey, awesome.

Cool. Thank you. Thank you, man. I really appreciate you. Thanks, guys.