Pratique du Shadowing: Their love of potatoes and people inspired their business | Shark Tank US | @SharkTankGlobal - Apprendre l'anglais à l'oral avec YouTube
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Oh, I love it.
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Oh, I love it.
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Do a chair salsa.
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Yeah.
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Epa.
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Soy un buena papa.
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Preparate que ya llevo el saúdo.
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Soy un buena papa.
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Oh, they got some moves.
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Buena papa, ya llevo.
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Yay.
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Hola, sharks.
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I'm James.
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Y soy Joana from Raleigh, North Carolina.
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We're seeking $400,000 for 7% of our company.
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Buena Papa Fry Bar.
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Buena Papa is a Colombian expression meaning...
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Good people, but it also means good potato.
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Because who doesn't love potatoes?
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But they never seem to get the center of attention.
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How many times have you heard?
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Would you like a side of fries with that?
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But potatoes make everything better.
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And as a couple from two very different cultures, we've learned to put two things together, create something even better.
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And that's why we created Buena Papa.
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Latin inspired meals piled high on a fat stack of hand cut, made to order gourmet french fries.
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Mmm, que delicia.
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Oh, it's a fiesta in your mouth and the whole world's invited.
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Each of our signature dishes start out with 33 ounces of fresh cut potatoes.
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That's over three large potatoes in every meal.
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No one can ever finish one by themselves.
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Our unique culinary experience combines the comfort of french fries with the irresistible Latin flavors from cultures around the world, like Colombiano.
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Oh, Colombia.
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Mexico.
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Puerto Rico!
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Y muchos mas.
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And many, many more.
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Why are you translating for me?
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They know what I'm saying.
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Honey, they don't speak Spanish.
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Look, Mr. Wonderful looks confused.
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Okay, Sharks.
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I can't tell you exactly what she just said, but what I can tell you is, with our bilingual menu, customers can order in Spanish and have a little fun at the same time.
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So, vamos, Sharks, enjoying these buenas papas as we bring the sabor sensation to America.
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All right, sharks, who's ready?
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Let's go.
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Come to papa.
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Let's try it.
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Buena papa.
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All right, guys.
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Mr. Mark, what do you have there?
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Yeah, I got the healthy one right here.
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Ooh, I'll help you.
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What makes it healthy?
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Smoked salmon, sweet potatoes, guac and pico, that's all healthy.
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I have regular potatoes.
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Oh, you have the Carolina.
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That is pulled pork.
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Pulled pork.
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I've got to get through.
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There's four sauces.
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There's four different sauces.
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So we have a special one called buena sauce.
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It's our house-made.
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It's mayo, it's garlicky, cilantro, delicious.
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I just had it.
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It's delicious.
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I like that.
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The fries are really good.
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Awesome.
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Well, I'm gonna give you an ichi guava caramba.
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Oh!
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It's pretty good.
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Muchas gracias.
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People have fell in love with this since we opened.
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It's been a crazy, amazing ride.
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When we first opened up, we had $18 in our bank account because we invested everything.
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$18.
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$18.
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Because we had invested our life savings.
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We had $40,000 saved.
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And this company actually started in the pandemic.
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This idea just came to mind.
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We thought about Latin food when you kind of go on vacation.
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You're in Cancun or San Juan, Puerto Rico.
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All those different street foods that you have there.
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And how good it tastes.
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And how can we bring it back to America and adopt it on top of these fries, right?
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So we served the family.
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They were our test dummies.
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They loved it.
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The kids loved it.
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And the kids loved it.
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And they said, hey, dad, can we have some more?
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And I was like, you know what?
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I may have a business here.
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So we opened up July 2021.
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Where did you open?
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In Raleigh, North Carolina.
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After that, $18.
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Two weeks later, we had $18,000 in our bank account.
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Two weeks after that, on TikTok, we went viral.
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An influencer came and tried all of our dishes.
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And two days, we had 16 million views.
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Wow.
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16 million.
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And when I saw people just coming and eating those potatoes, I said, oh, my god, it's working.
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So tell us about your background.
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How did you guys meet?
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Sure.
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We're actually high school sweethearts.
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Really?
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Yeah.
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We met the last two weeks of high school.
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Yeah.
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And I pursued her like nothing other.
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Aw, that's a fun photo.
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Aw, look at that.
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That's us, yeah.
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And ever since then, we've been building with each other.
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Anybody got restaurant experience?
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Not restaurant experience.
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So I've been an entrepreneur all my life.
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I started out actually working for Queen Latifah at Flavor Unit Entertainment.
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And at that time, the Latin boom was going on.
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So I pitched, how about we do a Latin management agency?
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No one's really, like, focusing on these new Latin stars.
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And I kind of always been to the Latin culture.
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Joanne, we haven't heard from you at all.
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Oh, wow.
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I talk a lot, sorry.
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You do talk a lot.
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I know this.
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I know this.
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Um, well, my family immigrated from Columbia, South America, in the late 1980s.
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And when I went to school, nobody could understand me.
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I ended up being placed in the back of class.
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I eventually learned how to speak English, right?
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Yay!
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I was the first one to graduate from college for my family.
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And then I went back to the school where they sat me in the back of the class.
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And I worked as a teacher for 12 years.
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Oh, teaching at the same school.
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Talk about triumphing.
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OK, so talk about this product.
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Yes, sir.
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Tell me about the cost of making it and what you sell it for and what the margins are.
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And your margins.
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So on average, to make any of these dishes, it ranges about $350 per plate.
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And what do you sell it for?
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On average, $1,350.
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What's your overall margin?
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Our food margins are 28%.
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28?
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Wow.
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28%.
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It's a little light.
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Is that your net profit margins?
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That's the, on average, that's where it's at, 28% for our food costs.
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Oh, no, so you're saying cost of, not your margins, right?
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Yeah, no, no, no, no, no, no, no, no, no, no. Yeah, his margins are 72.
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OK, well, then you're OK.
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You're in good shape.
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Today, are you in stores like this?
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So that's our first store, and it's a 200 square feet footprint.
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Yeah, I love that.
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Our first year, we did 1.1 million.
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Wow.
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We took all the profits from that and invested into this store.
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How big is that one?
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That one is 700 square feet.
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And how's that doing?
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It's doing really well.
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So combined this year, we're going to finish at about 2 million.
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What did you make last year on the 2 million?
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Sure, about $200,000.
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Did you pay yourself?
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We paid ourselves $80,000, so that's what?
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$120,000.
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$120,000.
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So you have two stores?
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Well, no, no. Well, we have three stores.
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The third one is at an arena, actually.
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We're opening up a fourth one in Miami this month.
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Where in Miami?
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Wynwood, Miami.
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Oh, you'll kill it.
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Yeah, we're excited.
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We also, I didn't mention this, so we started franchising.
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And on our opening month of our franchising program, we sold four franchises.
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What do you charge for those?
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$29,500 for initial franchise fee.
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And then how much per month, per year?
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8% royalty fee, 2% of that is marketing.
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And how long has the longest one been out there?
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Is this new?
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Well, this is brand new.
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Brand new.
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So we just sold these franchises.
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What are you looking for?
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Besides $400,000?
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Well, a strategic partnership to help us build this brand, right?
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We got franchises selling.
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We're excited about those.
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We know we can move this company along at a nice snail plate pace.
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It doesn't sound like a snail plate pace for you.
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I'll tell you the hiccup, though.
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We're a young company.
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So when we go to banks and we walk in and we're looking nice and pretty, and they're like, yeah, so we need some money to open up a new store.
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And they're like, no, you're still considered a startup.
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So that was the issue.
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So we've been taking our own profits in opening up these stores, which I've learned now that is not healthy.
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Why is that not healthy?
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Because we're sucking up all the cash flow.
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But do you have any debt today?
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70,000 of debt on the business, nothing huge.
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OK.
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But I think it's a fundamental question.
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Like, would you rather grow with a lot of debt
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and scale and maybe not make a profit or do it the way you're doing it?
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You started this when you only had $18 in your account.
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And now you're running a $2 million business.
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I mean, you should be so proud of that.
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Thank you.
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Thank you.
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Thank you.
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The issue is we want to have more speed.
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Because I know that somebody else is going to come into this market.
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Listen, I think you're doing everything right.
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I think when you race and run with something like this, where you have to make sure you land in the right places, that you do everything correctly, it's not like you have to blitz the market with it fast.
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People can't copy that.
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I would not want to speed it out there.
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I would not want to race it.
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I wish you good luck, but I'm out.
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Thank you so much, Lori.
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Thank you so much.
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So the five-year plan for us is to open one corporate store every year in the next five years.
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And that's gonna end up at the end of five years at $10 million.
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So guys, running a restaurant is a hard business.
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Once you franchise, you're in a second business.
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You're in the babysitting business.
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You're in the daycare business.
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Because you're taking $29,500 from somebody, and they're buying your dream.
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And when they want your help, you better be there.
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If you guys were just in this, I was interested.
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But you're in two different businesses.
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I think that's gonna crush you, so for those reasons, I'm out.
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Ah, wow, wow.
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Thank you, Mark.
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So, very impressive.
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It's delicious, but frankly, with the change of my lifestyle of eating, I wouldn't eat this.
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And I like to get behind the products that I invest in
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so I can use my face to push the business, you know?
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I'm out.
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You know what I think?
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I think you don't really need anybody.
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I think you have the whole package.
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You have each other.
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You're progressing nicely, and I think you'll continue that way.
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So I'm out.
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Thank you so much.
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Thank you, Barbara.
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You still have one shark left.
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Robert, what are you doing?
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All right, guys.
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What I've learned is if you find great people, great things can happen.
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And you guys are amazing.
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I mean, to go from where you were, no money, to build this size of business, I've been there.
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Let's figure out this thing together.
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OK, bye.
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The only thing I hate is the valuation.
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There's no way this is worth 5.1 million.
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Let's talk about it.
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OK, you're making $120,000 a year.
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How is it worth 5 million?
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Actually, Robert, it's 5.7 million valuation.
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Thank you, Kevin.
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So after Miami opens up, with our four stores and our franchise stores, we should be about 6 million in gross sales.
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Gross sales.
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In gross sales.
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Next year.
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But that's not today.
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It's probably worth about 2 million today?
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I'm valuing it off of what we're going to do next year.
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Future earnings.
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Yeah.
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Well, I'm valuing it off what it's worth.
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I got you.
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Today.
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Make us an offer.
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So for me, it's about $2 million.
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So $400,000, 20%.
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OK, OK.
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Can we counter offer you?
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That's the beauty of Shark Tank.
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You can do whatever you want.
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Let's talk poppers.
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All right.
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The good potato.
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15% for the $400,000.
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No, $400,000, 20%.
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You know I'm going to be there.
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We're going to invest more.
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Mm-hmm.
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Let's meet halfway, 17%.
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Let's close the deal, eat some papas, and let's go.
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400,000, 20%.
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Let's go.
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18%.
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20%.
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Oh, gosh.
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Oh, my goodness.
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19, 19.
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Squeezing the potatoes.
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Squeezing.
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19%.
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Let's do it.
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Yay!
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Thank you, Sarah.
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Appreciate it, buddy.
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Thank you.
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À propos de cette leçon
Vous vous entraînez en anglais avec "Their love of potatoes and people inspired their business | Shark Tank US | @SharkTankGlobal" en utilisant la technique du Shadowing.
Qu'est-ce que la technique du Shadowing ?
Le Shadowing est une technique d'apprentissage des langues fondée sur la science, développée à l'origine pour la formation des interprètes professionnels. Le principe est simple mais puissant : vous écoutez de l'anglais natif et le répétez immédiatement à voix haute — comme une ombre suivant le locuteur avec un décalage de 1 à 2 secondes. Les recherches montrent une amélioration significative de la précision de la prononciation, de l'intonation, du rythme, des liaisons, de la compréhension orale et de la fluidité.