Dr. Jeff Danielson 19:51
Yeah, so my friend Bob I’ve just mentioned and and been. Because Bob is so plugged in And with with the different restaurants in the restaurant community, he’s been in the he’s been a restauranteurr for 30 years. I have not. And so he he’s been very connected, our group has kind of been seen as, hey, this, this group has something going on if they’ve got this thing figured out. And so a few of the other groups, we’ve made some friends. And the Jester Group has a great leader, his name is Brent Frederick. Brent is Brent is just a good, humble and extremely confident, young man. And a very successful in his own right. And he said, Hey, why don’t you guys, I’m going to offer an opportunity to you guys to come play in our sandbox. And their sandbox is mostly downtown Minneapolis restaurants. And so Bob, and I said, Great want, why not? And so we joined them. So I’m so grateful to Brent, and the gesture group, because they opened. I mean, how many restaurant tours do that? You know, I mean, you’re not competition. Come on in, join us. And I know you can learn something from us. And I think we can learn something from you guys. And so we have the hotel restaurant, we’ve got the standalone restaurants, including even a slightly out of town restaurant. And then he’s the downtown Minneapolis guy. I mean, he’s got to figure it out. And so we joined him in a restaurant PS steak, which has been absolutely fantastic. It is a high level experience. It’s, it’s not one that I can afford to go to, you know, every week. It’s it’s it’s high end, but it is the best steak in town, the Denver cut is unbelievable. And the whole experience is top notch. And people know it. And, and people are willing to pay for it because it’s that memorable. So we came in with that. And then of course, he’s always Brent is always looking for the next thing. And so butcher in the bore is a company that had some issues, very successful restaurant but had some ownership issues. They closed down right when COVID happened, and he bought the rights to butcher in the bore. And so now he built another team to reopen butcher in the bore. And that’s going to happen in October of 2022. And we can’t wait for that it is absolutely going to be a stunning restaurant in the North Loop.
Chad Franzen 22:31
How did COVID affect the operations at your locations?
Dr. Jeff Danielson 22:34
Oh, boy. How did it right? I mean, it’s number one in Minnesota. Minnesota was very, a very difficult place to run a business during COVID. Unlike, you know, states like Florida, which you know, pretty much stayed open for a lot of it on Minnesota was really shut down. We were shut down for about six to eight weeks, twice in one year. It was brutal. It was brutal. You know, we we did the appropriate things that we needed to do for you know, giving PPP money and we kept you know, people on staff we paid people to not work. And I think a lot of the restaurant tours out there did that too. We we paid a full staff we have 92 people on staff at Tamarack Tapper and we paid him to not work well. So it was it was brutal. But the focus was not on being profitable. During that time the focus was on survival. And in that was that’s exactly what we did. We survived and, and we thrived. Now, the one restaurant that continues to battle is the one that’s in the hotel. And that was probably our flagship that was the most successful restaurant we had. Because we were right between we’re six blocks in right dab in the middle, six blocks from the Minneapolis Airport and six blocks. The other direction was Mall of America. We were right in between the two. The hotel was 98%. Full constantly. It didn’t matter. I mean, because location was was perfect, right? And during COVID Nobody’s traveling, the airports were empty. Nobody’s going to the mall. In all a lot of shops were closed. Nobody’s doing conferences, so businesses were canceling conferences, and nobody could have weddings indoors. And so all of the business in fact, there was there was a one day I know the manager of the hotel, their Embassy Suites. There was one day when there were only two rooms that were that were rented. Two rooms out of 12 stories 12 stories tall, two rooms they were and they went down to only Two employees. So the same employee that was checking you in at the front desk was the same employee that was making your bed that night. And that’s that’s how bad it got in the hotel industry. And so we’ve struggled. But we again, we survived. And we’ve been profitable over this past year. And we keep getting more and more bookings for business meetings and conferences and stuff like that. So we’re, we’re coming out of it, but my goodness, quite a quite an experience.
Chad Franzen 25:27
Yeah, yeah, definitely. Hey, I have one more question for you. But first, just let me know how people can find out more about all of your restaurants.
Dr. Jeff Danielson 25:36
Oh, boy. Um, you know, Google is probably the best way to do that. Trellis Hospitality. You know, Tamarack Tap Room, you know, Barley and Vine. Woolley’s Kitchen and Bar. If you want to reach out to me personally, please do. And it’s a chiropractic email. So it’s Jeff@Spinesavers.com That’s J E F F at S P I N E S A V E R S.com.
Chad Franzen 26:05
Last question for you. If you were to go to any of your if you were to go to let’s say Tamarack Tap Room what would be kind of your go to or your item of choice, your meal of choice?
Dr. Jeff Danielson 26:15
Oh, boy! You know, we’re known for our burgers. So the craft burgers that we have on there’s one that I had the last time I was there. It’s a Siracha cheese curd burger. So it’s got on top of just a beautiful Waygu patty. It’s got cheese curds. And if you live in Minnesota or Wisconsin, you know exactly what cheese curd is. It is deliciousness. And it’s got Serrata on it. So it’s it’s hot. spicy, but probably my favorite thing is the dry rub Chipotle wings. We’ve got we’ve got great wings and I’m normally not a dry rub person. I’m more. I like the teriyaki sauce and stuff like that. But the dry rub wings are absolutely fantastic.
Chad Franzen 27:00
Well, sounds good. I’m hungry now. Jeff, Dr. Jeff has been great to talk to you today. I really, really appreciate your time and your thoughts. Thank you so much.
Dr. Jeff Danielson 27:08
Absolutely. If I if I could do one more thing. I’ll just to pay it forward to your listeners. I do a podcast as well. It’s called ChiroFeast. C H I R O, and then the word feast. ChiroFeast. That is a that’s a podcast for entrepreneurs and people that just want to do his life better. So it goes to chiropractors, but half of my listeners are not chiropractors. So listen in and enjoy. If you’d like to listen to more.
Chad Franzen 27:35
Okay, sounds good. People can just find that by Googling ChiroFeast?
Dr. Jeff Danielson 27:38
Yeah, I mean, go to anywhere you get your podcasts and just type in ChiroFeast.
Chad Franzen 27:43
Okay, sounds good. Hey, Dr. Jeff, thank you so much.
Dr. Jeff Danielson 27:46
Chad, it’s been my pleasure.
Outro 27:48
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