“tech is bringing to the
restaurant industry?” – Connectivity to the, the
biggest change with tech to the restaurant is connectivity
with the consumer. So the editor used to the
guard maybe with a couple of newspapers, a
couple of magazines. Listen, that consumer out there
that’s connected to that is now the most important person. – This happened in
the wine business. It was Wine Spectator, it
was Robert Parker, period. New York Times for you and
maybe a couple of other things. – Gary V wasn’t up there?
– Not yet. I started a process
and then it was technology. I rode the wave, it wasn’t me. It was me understanding
what YouTube and Twitter was going to be. Instagram, do you
know Andre Mack? – Yeah.
– Andre’s my boy. I remember those
conversations early on. – He’s right here in Harlem.
– That’s right. I was like Andre this was
happening he’s doing a nice job. I’m watching him on
the ‘Gram right now. I just knew that
that was coming. And I don’t know what’s going
on in the restaurant world. I feel it’s probably similar
to what’s going on in the wine world. A big Wine Spectator and a big
Wine Advocate score are still really matters. I’m sure the same way a New
York Times review matters. But now, there
are taste makers– – But the world is not
either/or it’s both. Right?
– That’s right. Where there used
to be one option. Absolutely. – [India] I mean all my friends
and I look at Foursquare and look at Pinterest of food
when we get restaurants. – Yeah.
– Yeah. Sure. – Tristin is a
good friend of mine. One of the guys from Foursquare. – [India] There you go. – Tristan Walker?
– Yep. – He’s the best.
– He is. – I love that dude.
– He’s a good guy. And talk about
breaking the mold. – I was an investor in Gowalla
which was a competitor to Foursquare and I remember being
on call with a bunch of the investors and people on the
team, I’m like, “This guy, “Tristan Walker’s a problem.” – He would respect that
as the highest compliment. – It’s meant as a
highest compliment. I’ve been an enormous fan
of his for a long time. – And you know his get up, you
should have him on the show. His get up is amazing.
– Bevel? – From Queens.
– He’s the best. – Ivy League schools. The hustle.
– Best. Best. – [India] From Daniel.
– Daniel.

“what could TV chefs be doing to
keep their audience engaged “with the community?” – I like that. Marcus, this is a
good opportunity. – Yeah. – You know, as digital evolves,
TV chefs how do you evolve? This is, you’ve watched this
being in the food industry. Right now I’m saying oh my god
I’m taking selfies every day, when did entrepreneurs
become rock stars? You probably seven
to 10 years ago looked at all of your homies. You guys used to, you had to be
sitting around, I know how you guys roll because
sommeliers do the same thing. Four o’clock in the morning,
spot of, wherever you are and you’re sitting there and you’re
saying, when the hell did we become this is what
happened a decade ago? – So I think it’s progression
that came from two or three different ways. Right?
– Right. – First of Julian
Jacques, Papan. – 100%. Those two set the table. – But then Emril really
became a part of pop culture. – Pop culture. Absolutely. – And then Bobby really
took it there, right? I don’t think the word
TV chef, gonna leave. It’s really about media. Whatever you watch it on that’s
essentially what’s going to matter, right? So the screen for us was also
about figuring out sometimes we do long form, sometimes
we do 50 second video. – Sure. – I’m sure in five years a 50
second video is going to be 5 seconds. – Or I’ll be honest with
you, what were producing. We’re going 20, 30 minutes. I’m basically producing a
reality show, a documentary on two to three time a week basis. Good content is good content. – Peoples got to find content. – Does it come natural to you? I feel like when I look at
you from afar you’re such an operator, you’re
such a chef operator. You’re running businesses how
about the media side of things has it come natural or has that
been that something you know it’s important but it
doesn’t come that natural? – I’ll tell you it’s a
couple things for me. Being an adopted kid to Sweden
we were constantly stared at. Not necessarily in a bad way but
we we’re always in the center. – Right. – I look at it
almost the same thing. It’s like okay. You have something to
say, don’t cry about it. You want people to come to space
and make it sticky you got to communicate that. And you got to communicate
that hard if you’re gonna cut the clutter.
– Yes. – This is a cluttered space
and we either want to have customers or don’t.
– Yes. – We want it,
we asked for this, engage. – Yes. Got it. Very good. I’ll jump in real quick. I would say new platforms always
offer the best opportunities, this is good
advice for everybody. Right now he and I’m saying this
out loud for him and his team because I want him to, he should
very much look at Musically and if he cooks behind music on
Musically he could be the DJ Khaled of Musically and
it could change his life. I’m being dead serious. – Can we pick that? Why is this? What’s going on?
– I feel. What’s going on, what’s going
on I’ll tell you what’s going on I’ll save you time. They know that you say no to a
lot of things because you’re busy and this and that nature and
them coming to you with Musically, I’m on their side. – Not okay. – I’m 100% on their side but
Marcus I’m being dead serious if you were to make a commitment
for 30 days to make three videos a day of cooking behind music on Musically I am convinced– – Done. Done. – I’m a strange character.
– Absolutely. – I’m gonna check in 17
days and blow up your spot. – Yes. – I’m gonna use this clip and
then it’s going to be fuck you Marcus as the video. So you have to understand– – Stand in line for that though. So for everybody I’m starting to
articulate this, DRock, this is going to go somewhere. I’ve been saying it but
I’ve never said it direct. Beachfront property. The first people that bought at
Malibu, the first that bought in the Hamptons, the first
people that bought in Manhattan. The first people
that bought in Dumbo. When you buy up the real estate
that becomes the market first, you get a better deal. DJ Khaled, if you
tried to execute now Snapchat it’s noisier. Ashton on Twitter it would
have changed his career. Musically, whatever else you
want to take a look at every time there’s something new or a
new way to do things for example we are crushing video
on Facebook right now. We’re committed to it, I’m
hiring more people because right now it’s important
to Facebook which means it’s getting more reach.
– Yeah. – I’m very focused on it either
new platforms that are emerging and Snapchat is still that.
Still. – Gary, I have to ask you–
– Please. – you live in many worlds.
– Yes. – You’re an immigrant.
– Yes. – You’re an entrepreneur.
– Yes. – You’re in young media and new
media but you also have a lot of friends that are you know much
older than you but also almost like mentors but they
do business with you. How do they respond to your
sort of cutthroat success? – My thing his worked for me
progressively because at first, I basically have started from
out of my mind and completely an idiot to he’s been right
for so long he’s probably. It’s unbelievable how
70-year-old tycoons and other people that are
winning now come and look at me when I say anything. I feel like another five or
seven years, I’m like, “Okay listen here’s what you do. “Go naked, cartwheel
and make it a Gif,” and I said gif, not jif, “and make it on SmoogaSmooga.com
that’s one day old,” and I feel like very established
people will be like, “Alright.” – Alright I’ll do it. – So what’s happening and I’m
sure you I felt the same in your career with food, as you build
reputation and you know the good thing about reputation and
you’ve been the beneficiary of this as well.
It’s earned. – Yeah. It is. – People don’t
want to listen to me. As a matter of fact a lot of
people that listen to me and give me respect
doing it begrudgingly. – Yeah. – Because I do it with a
different kind of vibe than they want it.
– Oh definitely. – You know? – It’s very
direct and very smart. – I think what’s happening is–
– Honestly, I feel I save time when I listen to you. Honestly because
you’re very direct. – I understand.
– No. It’s not really
thought about how correct. – Time is something I value
a lot so that makes sense. Makes me feel good. India. – [Voiceover] Stamp and Coins
asks, “What’s the biggest change

culinary virgin to
step up to the plate?” – What’s the best way for a
complete culinary virgin– – [India] to step
up to the plate? – to step up to the plate? – Well, I mean.
– Yeah, I get it. – I mean really first of all get
a friend that you really love, adore, admire and cook with you. Once you do it by yourself and
you don’t know anything about food it’s hard
for so many things. Arugula better than this
lettuce and it’s a lot. Right? So if you cook with somebody
that you and you’re going to have fun with, same time drink
some wine and stick to it for 30 days on the 17th day I’m
going to call you if you’re not sticking with it.
– Yes. My man. – Marcus can I ask you I’m
going to go side question. A little question from from me. One of the things that I’ve
enjoyed in the food scene obviously living in New York has
been amazing for this is when a new thing pops up.
– Yeah. – And when I mean a new thing,
I actually mean an ingredient for spice or a thing.
– Yeah. – Is there any vegetable or
fruit or spice that’s emerging right now in the scene? I’m fascinated by that. – So first of all, there’s very
little things in the food scene that are new.
– I know that. – Because really–
– Is a new interpretations? – What happened, go back to the
French scenario, when we brought so much your just Europe and
France and eventually Italy– – There was still a
lot of opportunity. – What we look at now as new is
very often from not even Japan anymore, maybe Korea but also
now a little bit from Peru is definitely a strong emerging. – Peru?
– Peru. – And what do they got going on? – You think about extension of
the sushi culture is obviously tiraditos, ceviche
and those stuff. – Yes. – So we hear still don’t know
much about and then the last thing that’s going to
come even more is Africa. So when I brought the oldest
spice plant in the world to America, berbere,
which is an old spice man. Ethiopia looked at me
like that’s not new. We’ve had it forever. Or if you think about argan
oil that comes from Morocco. Argan oil is
mostly used in makeup. It’s all over.
– Yes. Yes. – But cooking-wise it’s a
pretty new oil here in the West to cook with. Southern Mediterranean have been
cooking with it for 2000 years. – What about meats from Africa? Will that, do you
think 20, 30, 50 years? – Well the cuts might change.
– The cuts. – Because meat’s a pretty
traditional but then the cuts that we’re using might change
and also that is old school. Right?
– Well of course. When the chef’s
talking about– – Something’s old
school somewhere always. – Exactly. But we haven’t maybe
focused on that country before. That’s right.
I love that. Alright, India.
– Next one–

a meal prep service what do you think
the future services like that is I do not use a meal prep service I use mike
tells me what to eat but but I think those are great I think I think
everybody will have everything they want within two to three hours and that will
get chipped away over time I do believe and twenty years most people will be
able to have what they want within a five to one out five minutes one hour
window i mean the on demand at scale hyper growth is here and so I think
farm-to-table I think India will be able to eat radishes from a farm in upstate
New York as quickly as somebody can literally be like ok I’m getting the
radishes for India like I really think that if structures gonna be here think I
don’t think people really project technology well-meaning in 20 years from
today so many blowjobs will be obsolete so much technology will eat up the jobs
that so many people do at a minimum wage for lower-income that a lot of those
same jobs in the same way that a lot of drivers today you should be something
else that’s been replaced by technology when they were making forty eight
thousand a year but now has a new driver the making 92008 year so it’s a go
through so bad we’re gonna put you know these developers out of business or or
film developers out of business or whatever it may be yes but that all
sorts of things get created that are new to me people just so have class for like
20 or so of doomsday like when anyone from god damn radishes right now farm to table in the office instead of
going to seem less than winning thirty minutes or whatever she’s getting she
literally Hudson farms are not too far from you literally within an hour she
can have plucked out and on her plate and she’s gonna want that you’re gonna
pay a premium for that will pay $4 for those radishes and 87 cents because the
organic and biodynamic it’s my new tour like hand-to-hand like whatever it is
that’s why so future future Mrs good good we need help here we’re gonna pay
more for it it’s gonna come to us faster will have more choices will be more
convenient look at the spend more time on our lives with people and other
things we care about not the process of shopping for food or ordering food there
was a lot of stuff in that question

“in the world we live in now,
how would you go about it?” – Well I think Maple, a
startup I invested in, Mike I’m not counting,
is doing it, which is, it’s a restaurant in New York City that doesn’t have a
place to actually go in. So it realizes that by
percentage if you play the math, especially in New York City if
I was to open it in New York, your economics are so much
better being a delivery company than actually having the
overhead of the restaurant. This is something I think
about a lot with Wine Library, which is a bricks and clicks organization. We have a lot of overhead to
run the store versus the dotcom and that’s how much energy
you wanna put against it, so I’d probably launch a restaurant that was very unique in
the way that it served patrons locally in a physical
restaurant environment, maybe open on Saturday’s only, and then the rest was delivery. Something clever, something
that gave it pizazz based on when I was open, and then, and then the delivery
would be the backbone and the infrastructure,
in a New York environment. Somewhere else, I’d probably go for, I’d find an amazing chef and go for, like, porridge, it’s what
I brought up the other day. I’d try to win on
something that other people aren’t doing a bunch of, like, obviously tacos and premium burgers, I still don’t think
there’s a hot dog winner. You know, it feels like there’s somebody that can win the
shake-shack hotdog game, so. – [Voiceover] Chris asks, “is
it more effective to market

sommelier of the University Club. My question for you today is if you could be a sommelier at any restaurant in New York City, which one would it be and why? – [Gary] Great question.
– Have a great day! Bye. – Oh, great great question. My choice would be Shake Shack, and… (laughs) You like that? – [Steve] I love that.
– Thank you. And here’s the reason. I would take it very seriously. I would pair with the chicken dogs and the cheeseburgers obviously and all the other things, and I would put out a ton of content. I would really push Danny
to like put the pairings on the menu for the cheeseburger and the hot dogs and different
things of that nature. The chili, you could do some
incredible stuff with that. And the reason I’d want to do that is ’cause that’s mass appeal. My passion for wine is
to get as many people to drink it as possible, and if the place where I
think I could move the needle and bring people that are
not in our amazing world together and caring about this product would be Shake Shack. It’s that scale. There’s a lot of locations. There’s tons of asses on those
seats on an every day basis, and if I can get people to realize that great wine can be casual, that would be very, very powerful, and I think I could have
a lot of fun with it. I tend to be reverent in the wine space. I think that brand is, but it’s clearly premium fast food, and I think that’s the right spot, and so I think a very serious wine program at Shake Shack has enormous potential to really change wine
culture in New York City and the world, and I
think that’s very powerful and important and that’s what I would wanna be associated with.

Given that wine is currently marketed relative to other alcohols
like beer, liquors, what if the wine industry
changed the conversation to market wine as a food? Food culture is huge right now, and what if we got people to think about wine more as a food rather
than just another alcohol? – Great question, Morgan? – Morgan. – Morgan, great question. I think that’s a really smart thought. I think you’re barking up the right tree in general, in marketing, and I’m gonna try to make
the show very valuable to everybody that watches it and I know a lot of you
are not wine enthusiasts so I’ll go very business on it. Using Morgan’s main theme, I’m a big believer that
you need to market things, the value prop of things, differently and look for white spaces. A bottled water company, you’re always talking about hydration and thirst and things of that nature but maybe you start thinking about it for like how water’s
powerful for the brain. You gotta find white spaces
that bring value props to other products and so if you start thinking about
this like a food product, it might change the way
people think about it. A lot more people eat food than drink wine so I think it opens up the category. I think the problem is, and I’ve thought about this for 20 years, I don’t think you can pull it off. I don’t think you can get
people to really understand that a beverage is a food
or thinking about it. You can make ’em take it
more seriously a la coffee, a la wine, you see what’s going on in brown spirits right now. We can make them, you know, think about wine in a more complicated way and a more perplex way. The problem is, that’s
where I think wine is. I think people actually think about wine more carefully than they think about food which is, in essence, your point, right? If we can make people
less intimidated about it and think of it as a more casual, as a standard within food. I mean, the way the wine
business wants you to think is that this is always at
the table when you’re eating because then you’ve created more occasions to use the product and away you go. So I think it’s the right thought. I think it’s a farfetched dream to think that you can get
people to really think about it in a way that it’s mandatory
to as many use cases as we do with food which is
really the holy grail of that but the interesting part of the question for everybody here is whatever you sell, whatever services you have, if you can make them think about it in a way that brings more value, for example, with VaynerMedia, I make people realize that our machine, our process works for anything, not just selling stuff, but
getting somebody elected, right? Getting donations from a nonprofit. Like the machine can
actually create any awareness around anything that can
create a business result or an end result of your choice. And so, that’s everybody’s job in here. Like, how do you get people to think about your products in a different way? This, this used to be
something you wore, right? Like it was a functional item. You had tennis shoes, unbranded, and then over time people came along and started branding it and it went into a
fashion statement, right? And now it’s a collector’s item. There’s a lot of sneakers being bought to put on a shelf and then trade. Now you’ve got the tennis sneaker in a 40 year window going
from just being a utility to play sports, or run, or what have you, to them being a fashion category play, and now a collector’s category play. Three sections, hence why
we sell a lot more sneakers in society today than we used to. That’s a real life example. That was good, I was happy with that. Alright, let’s move on. Back to the punchline on that, ’cause I wanna make my final point cause I didn’t see the
whole thing through. Somebody had to think
in the 70s and 60s like, “Wait a minute, these tennis
shoes can be fashion items.” Like, for example, right now, I’m collecting all the like merchandise and ancillary things
around Facebook, Instagram, and Snapchat and putting
them away as collectibles ’cause I think they’re
gonna be worth money because I think that’s pop culture. So I think like a Snapchat pillow that they made like three
years ago, right now, is not worth that much on Ebay but I think is worth 500
bucks 17 years from now. You have to project,
like, the selfie stick. Can there be a brand that’s created that’s a Beats by Dre like
thing for the selfie stick? That’s how I’m projecting, got it? So, when I say the sneaker, you may think, well I sell posters. Well what other use cases can there be? Like, you gotta project. – Good stuff, Yannick.

– [Gary] My quarterback. – I wanted to ask you about franchises. Specifically, fast food
chains and the pros and cons of getting involved with that business. And the second part of that question, how much money does Chick-fil-A lose in being closed on Sundays? Thanks. Look forward to your response. – Fitz, super excited for
the starting quarterback to start off this tremendous show. First of all, epic beard. I mean, geez Louise. I thought I was bringing
it a couple months ago. That thing is a beast. Super excited. A little quick shout out to
my brother-in-law, Alex Klein. I’d yelled at him
profusely in 2009 and ’10, telling him Fitzpatrick was
better than our quarterback. And, so, now I get my
chance five years later to have Fitz QB this team up. I’m excited to see you Sunday, Fitz. Great question, you know. You’d expect that from a Harvard grad. I think the QSR business
is really intriguing. Once dominated by McDonald’s, Burger King, couple of other players,
Wendy’s, Pizza Hut, things of that nature. What we’re seeing now is fast casual and a whole revolution. Whether it’s Shake Shack, Chipotle, different things of that nature. And then a bunch of sub
brands popping up everywhere. So many of my entrepreneurial friends are jumping into the space higher quality food,
different marketing tactics. I think we’re gonna see
the biggest shift in quick serve restaurants that we’ve seen in the last 50 years
happen over the next 20. And, so, for entrepreneurs out there I think it’s a very
intriguing business model. It’s a tough business. The restaurant business
is a tough business, but when it hits, it hits for real. And, so, I’m a big fan of the industry. I’ve been looking at it. I’ve been looking, and
poking, and prodding into is there any opportunities
for me to get involved in it? Here a little fun fact,
and if you in Jersey know, Wine Library sits right
next to a Taco Bell. Dad and I just bought that
Taco Bell a couple months ago. It’s sitting empty for extra parking. I’ve been thinking about coming up– Staphon, get in here. I’ve been thinking about
creating some brand from scratch. I’ve been thinking about
creating some brand from scratch. So, I’m looking for any
chef partners out there that have always wanted
to do premium hotdogs or some other random idea. I’m open for business. So, Fitz, I think it’s
an interesting industry with a lot of opportunity, with the biggest shift
in it’s opportunities in maybe a half a century coming up. As for Chick-fil-A, they lose
a ton of business on Sundays. But I think, for the people
that know that business and the family that runs it, they’re more passionate about the reasons they’re closed for that. And I respect that
everybody’s got the things that matter to them most. For example, the Jets matter to me most. If, during Sunday’s game at 1:00 o’clock, at 1:47 I get 8,000 texts
emergency, emergency, and I look, and I’m told by friends and family that the liquor industry and the internet have been shut down forever, I could care less. All I want to make sure is that the Jets are whipping the Browns’ faces. So, everybody’s got their own religion. That’s my answer.

– Hey Gary, Mottel from Twitter
here and I wanted to ask you I have a kosher Latin food
truck at South by Southwest. How can I best promote it? And how can I get you to
stop by for a free taste of some of our great kosher Latin food? See you in Austin. – You know, the best way
you could promote it is to get on the #AskGaryVee Show, check. Can I stop by, yes, check. It’s double check, M! – Gary, since the robots
seem to be taking over

– Nam, first of all, before
I answer this question, literally as I was about
to say Nam, I thought, you know what, this is
a cool way to bring back some of those Wine Library TV vibes. Next time I answer a wine
question on the #AskGaryVee Show, the wine will be here and
I’ll taste it and review it. They’re gonna like that,
you’re gonna like that. Nam, because I love that
style of food in general as a Russian immigrant,
Belarussian immigrant, we eat a lot of pickled
food as well, and pickles are literally some of my
favorite things in the world. There’s a couple different
ways you can go but for me, high acid whites have done well or oily thicker whites,
so I’m gonna give you the recommendation of
Falanghina white wine from Italy and Santa Barbara russon or villone if you wanna go USA on the wines so those are your two little suggestions. – [Voiceover] Robert
asks, “Why do you release