The Profit In 10 Minutes: Standard Burger | CNBC Prime

tonight on the property a burger

business in New York City don't be shy

with the sauce felt by four best friends

you had a dream with a passion unaware

the Blood Moon now can't get along so

what would you open up the restaurant

I'm that's it's a dire situation I built

it fully brother that's my family I feel

I failed them I really did was

compounded by lagging sales and mounting

debt how much are you losing five six

thousand a month if these guys can't get

on the same page it's just a matter of

weeks before this business goes belly up

for two years Samuel Azuka has been

bombarding me with emails asking for my

help Marcus - pleasure to meet you we've

been emailing for what is it two years

now two years been harassing me

I originally did the build-out put my

life savings in here how much have you

put in around 250,000 this is uh my

partner Joe Covello Josie will have to

see you ice me more Joseph Trantino

Josie Jyoti that's a hot bath one and

you're just Todd and so is the

restaurant making money no no how much

are you losing a month currently in five

six thousand a month when you don't have

the money to pay the bills and you have

to fight your partner's to pay the bills

it becomes an issue who acts is the

owner/operator the person that unlocks

the door locks the door nobody look

these guys all have full-time jobs but

in a business like this you want to have

at least one guy that's responsible for

the business

what is this FAQ here so that's where we

prep up hotties you guys have frozen

burgers yes we reform them so it's looks

more handmade so they're not really

handmade no oh there's everything frozen

yeah if you're telling me that your

burger sets the standard you kind of

lost me at frozen so that's the Texan

you have bacon you have fried onion ring

lettuce barbecue sauce American cheese

and cheddar which is what is this one

that's the double standard it's

basically a double cheeseburger what's

in here

that is the whole mg burger jalapenos

American cheese crunchy onions and you

have plenty honestly I would say the

burgers are average I have to be honest

with you these burgers in the menu

concoctions they sound like college

campus drunk weather concoctions I

thought this was a higher end burger

establishment that saw fresh ingredients

and interesting things about it that

make the burgers different or the fries

different what I really walked into was

the burger joint

red velvet shake you guys make those yes

or shakes a big deal here yes

are they good margins yes a lot of

people love our shakes for every burger

that you sell how many shakes are you're

attaching probably a very three or four

orders there's a shake there's a shakin

there so 25% attachment probably and

what is the percentage of attachment for

fries to then order almost 88 percent

yes look at a business like this most

people would think that the money is

made in the burger but to be honest with

you it's made in other things in this

type of business I think there's a lot

more money to be made with french fries

and ice cream where the margins are 85%

the goal is making sure that you attach

those things to as many burger orders as

you possibly can

that's where the money's gonna get made

who came up with the red-velvet idea so

my brother food he helped me design the

whole burger place when we were first

three days in the year dog meets uh

between you and him know between Todd

and him so they came to a point where

they were watching the cameras 24/7 what

cameras the cameras in the restaurant

they'll watch them from home and he'll

get a phone call why is the frigerator

door open you know and he couldn't take

the pressure anymore he couldn't and he

walked away when we lost my brother

Marcus we really lost the sense of a

chef his brother doesn't work here

anymore because we've all had issues

with him did he work did he come in

early and stay late he lived here he was

like having you here when you're not

here

Fuji can get the job done the problem is

you need to give him that direction

micromanaging it will micromanage you so

they snap your neck little well Todd in

general but depending on who you listen

to

Sammy's brother Fucci is either the guy

who ran this business into the ground or

the one who made it run Marcus this is

uh my older brother Fuji how you doing

my man

nice to meet you how long have you been

in the restaurant business since 14 I'm

42 or 14 my father was a chef

did you develop a lot of stuff here yeah

the sauce is the burgers why did you

decide to leave so many differences too

many pumping hags like instead of having

one boss at like four bosses this seems

to be the blame that you want to put it

all on me all I do is I try to make sure

that it's not costing everybody more

money because if we're gonna talk honest

my father's will just spend it it don't

matter now how do you function a

restaurant with someone walking around

telling you we're not gonna let them get

paid training we have to train them all

together as a group while they're

working I don't spend the hundred

percent my time here but other people do

is this place 100% of you were here 100%

of the time no the only person that was

ever here a hundred percent of the time

at some point was Fuji don't you make me

a burger let me see how different it is

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what are you making here what do you

have in our Italian burger Fuji

definitely has a different process than

what I saw earlier not only is he using

fresh meat but he's taking the time to

use the right spices and the right

blends that's how a specialty burger is

supposed to be made bring that nice

please Wow looks good what do we got

these burgers are way better than what I

had earlier did you try this one

unbelievable which one is that one this

is the blue cheese someone Adam started

I don't do this deal without Fuji in the

deal I can't not doing it I've taken the

risk it's too dangerous

I think food should have some skin in

the game you give police 10% no I mean

make it serious here's my offer if each

of you whose businesses primary

businesses are doing well are willing to

kick in 15 thousand apiece I'll kick in

a hundred and thirty thousand dollars

show me that it's not just a hobby put

your money where your mouth is we got a

deal 15,000 15,000 15,000 15,000 so puji

one of the things that we're gonna do

we're gonna start over on the menu now

that we've got the chef's back the thing

I'm most excited about is getting them

into that kitchen to come up with new

ideas until last time that you guys took

everything out of this place and cleaned

it we clean every day you're telling me

that everything's clean there every day

yeah guys this isn't clean I mean look

down here that's not clean dude that's

disgusting

I'm frustrated because what I signed up

for

wasn't this I want you to take that off

Lucentis Tannen yeah you don't set any

standards get the razor take that off I

don't want that standard there are a

million businesses I could be working on

I don't need to be wasting my time with

a broken burger business with four or

five guys that just basically walked

away from the place and have left me to

clean it up this may have been a mistake

for me love it's not a way to feel that

way I do feel that way we'll make it

right mom it's not that problems

honestly I think we have to close if we

really want to set the standard and I

truly believe we can because these guys

have the heart and the passion then

we're gonna have to tear this place all

the way down to the studs and start over

outside I'm busting up the concrete

redoing the parking lot and creating a

whole new seating area more tables more

money one of the things that I want to

do with this space is bring attention to

the two business segments that we want

to drive in terms of revenue and

profitability a new ice cream station

and a new potato station that have

amazing markets what started as a simple

renovation has turned into a huge

production

I'm gonna quadruple my investment and

totally reimagine this place I decided

to create a national concept something

that I can use as a prototype it's

something that if it works I can scale

across the country and so I wanted to do

it right I spent over $400,000

rebranding Andry concept extender burger

everything's different inside delighting

the tables the kitchen equipment

honestly it's a whole new business we've

dramatically changed the menu so not

only five signature burgers but we built

an entire business model off of potatoes

check it out this came out nice

came out beautiful and in addition to

that we built a very high margin very

popular baked potato bar that gives

people the chance to buy a baked potato

or a sweet potato stuff with all their

favorite topics

what is this all the orders let's see

how high we can make it energy level the

enthusiasm level the vibe in here

compared to the first day I met you guys

it's like I'm in a totally different

place I'm proud of what these guys have

done and in the end they recognize that

being together as friends almost like

family is the only way to be and now

they have a business that's been rebuilt

and their relationships have been

rebuilt you guys are the faces of the

business and you should have some fun

with it I love it thank you boys thank

you very much

thank you I think my investment was

definitely worth it

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the definition of an entrepreneur is

somebody that has the willingness to try

things and the strength to understand

that failure is an option but more

importantly the guts and the courage to

get up and try again are you that person

what's my path are you asking me that

nope I know what it is that confidence

is what I love about the Prophet all new

Tuesday's

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