Secrets of Restaurant Success with Paul Yosua of Das Bierhalle

Rich & Wendy 0:00
Hey, everyone is Rich Bennett. Can you believe it? The show is turning ten this year. I am so grateful for each and every one of you who've tuned in, shared an episode, or even joined the conversation over the years. You're the reason that this podcast has grown into what it is today. Together, we shared laughs, tears and moments that truly matter. So I want to thank you for being part of this journey. Let's make the next ten years even better. Coming to you from the Freedom Federal Credit Union Studios. Harford County Living presents conversations with Rich Bennett. 

Today, I'm going to get kind. 

No, no, no. The truth is. 

Rich Bennett 1:00
I am joined by my lovely co-host, Michelle Hayes today. And she brought on somebody that I think you guys are going to find very interesting. Paul, you know what? I should have you introducing. 

Michelle Hayes 1:15
That's rude. That's very. 

Rich Bennett 1:17
Why? Just because you can't say his last name. Go on, give it a shot, Michelle. 

Paul Yosua 1:22
I'm not going to help you out either. 

Rich Bennett 1:24
Come on. 

Michelle Hayes 1:26
Looking. 

Paul. 

Rich Bennett 1:32
You got the easy part out. 

Michelle Hayes 1:36
Joshua. 

Paul Yosua 1:37
Very 

Rich Bennett 1:38
Very 

Paul Yosua 1:38
good. 

Rich Bennett 1:38
good. 

Paul Yosua 1:40
You name 

Rich Bennett 1:40
Yeah, you did good. Of what? 

Michelle Hayes 1:45
Diaspora Hall, 

Rich Bennett 1:45
I was. So I wanted to see your best. That part of. 

Michelle Hayes 1:49
Dar. I've known the guy for, like, ever. 

Rich Bennett 1:53
You should not have said that because it took you that long to say his last name. 

Michelle Hayes 1:58
I've avoided it for years. 

Rich Bennett 2:00
Let me pause there. Are there? 

Michelle Hayes 2:03
None look like him. 

Rich Bennett 2:04
I can see that you go into Dad's beer hall. Hey, Paul. Everybody turn around. What? What? 

Michelle Hayes 2:11
I'm sorry, but I know which people I'm talking to and. 

Rich Bennett 2:14
Yeah, but the other polls don't. 

Michelle Hayes 2:16
That's their problem. 

Paul Yosua 2:18
So you think that's why so many people call me pollies? They don't know my last name, so they're just. 

They can move on with it. 

Michelle Hayes 2:26
Just move it over. 

Paul Yosua 2:27
Yeah. Yeah. 

Rich Bennett 2:29
Yeah. Then it's poorly. Osawa. Osawa. 

Michelle Hayes 2:33
I don't know. 

Rich Bennett 2:34
There's. There's no Joshua now. It's just Astro. Joshua. At least. Look, he could have had to do his original name. 

Michelle Hayes 2:45
Nope. 

Rich Bennett 2:46
Which is what? Paul again. 

Paul Yosua 2:47
I think it's a zoo. 

Rich Bennett 2:50
She probably 

Paul Yosua 2:50
IOC. 

Rich Bennett 2:50
would. That easier. Unless you wrote it down for her, Then she'd be like, I always knew. What? 

Paul Yosua 2:57
That's pure speculation. I think we made up the pronunciation. We know the spelling, but I think we just made. 

Rich Bennett 3:03
So does beer hall. 

Paul Yosua 3:05
Yes. 

Rich Bennett 3:05
Because it correct me if I'm wrong, the first one is Parkville, right? 

Paul Yosua 3:09
Yes. 

Rich Bennett 3:10
Okay. Is this your first time in the restaurant business? 

Paul Yosua 3:14
No, I've been in the restaurant business pretty much my whole working life. 

Rich Bennett 3:19
Oh, my 

Paul Yosua 3:19
It's. 

Rich Bennett 3:19
God. Why not? 

Paul Yosua 3:20
It's. As anyone who's in the industry will tell you, it's a love hate relationship. 

Rich Bennett 3:25
Yeah. 

Paul Yosua 3:26
You know, the service side of it. We all love the constant problem solving. We love and hate. But yeah, you know, I started it actually started off I worked at Starbucks when I was a teenager and it was pretty cool. Yes. 

Rich Bennett 3:41
I am 

Paul Yosua 3:42
Yeah, 

Rich Bennett 3:42
so sorry about 

Paul Yosua 3:43
I 

Rich Bennett 3:43
that. 

Paul Yosua 3:43
do. 

But it was cool to work at a place that was kind of everyone's third place. 

Rich Bennett 3:51
Yeah. 

Paul Yosua 3:51
You. It was. You know, you had him. 

Michelle Hayes 3:53
Yeah. And then. 

Paul Yosua 3:55
You know, Starbucks was the place everyone wanted to go. He. 

Rich Bennett 3:58
Mm. 

Paul Yosua 3:58
Sense of community. And, you know, the friendships made kind of kind of made me fall in love with the industry a little bit. And 

I left for a brief time, which most of us do, and went right back, you know. 

Rich Bennett 4:11
Right back to Starbucks. 

Paul Yosua 4:13
The restaurant industry. 

Rich Bennett 4:15
So at Starbucks, what were you doing in Starbucks? 

Paul Yosua 4:18
Well, I started off as just a barista. Moved up to as assistant manager by the time I left. 

Rich Bennett 4:24
All right, 

Michelle Hayes 4:25
Okay. 

Rich Bennett 4:25
then after Starbucks and you got back into the industry, where did you go to from there? 

Paul Yosua 4:29
So then I started serving at TGI Fridays. 

Rich Bennett 4:32
Okay. 

Paul Yosua 4:33
Rest in peace and back. 

Michelle Hayes 4:34
Okay. 

Rich Bennett 4:35
They closed. 

Paul Yosua 4:36
Closed up shop. 

Michelle Hayes 4:36
Yeah. 

Paul Yosua 4:37
couple of months ago, but I was one 

Michelle Hayes 4:39
The 

Paul Yosua 4:39
of the. 

Michelle Hayes 4:39
original. Okay. 

Rich Bennett 4:41
Wow. 

Paul Yosua 4:42
So that was 

Rich Bennett 4:42
Okay. 

Paul Yosua 4:42
my first introduction to search. 

Rich Bennett 4:44
Okay. 

Paul Yosua 4:45
So I did that for a while. got into bartending after 

Michelle Hayes 4:49
For 

Paul Yosua 4:49
that. 

Michelle Hayes 4:49
that. 

Rich Bennett 4:50
Which is fun. 

Paul Yosua 4:51
Which is very far. 

Rich Bennett 4:52
love doing. 

Paul Yosua 4:53
It's great. It's. 

Michelle Hayes 4:54
It looks very fun. 

Paul Yosua 4:56
For for what you sacrifice and the hours and the weekends and the holidays you make up for with the social life and the friendships. All that good. 

Rich Bennett 5:06
There's an art to it. 

Paul Yosua 5:07
There's definitely 

Rich Bennett 5:07
If. 

Paul Yosua 5:08
no that's a good way to put 

Rich Bennett 5:09
Good 

Paul Yosua 5:09
it. 

Rich Bennett 5:09
bartender. I, i when I got out of the Corps, I went to Bartender Academy. So I got my certification, became professional mixologist. All that crap. 

Paul Yosua 5:19
Yeah. 

Rich Bennett 5:20
I And this is before you had the flavored vodkas and all. 

Paul Yosua 5:23
Oh, yeah, I. 

Rich Bennett 5:23
So you had the science behind it was trying to create all these different drinks with different flavors. I loved it. But the other thing that I learned with a good bartender almost has to be a psychologist. 

Paul Yosua 5:37
You know. It's going to say 

Michelle Hayes 5:39
On 

Paul Yosua 5:39
my. 

Michelle Hayes 5:39
my first part. 

Paul Yosua 5:40
Stunning job guy named Charles Nelson taught me. He said, you know, 

Michelle Hayes 5:44
know, 

Paul Yosua 5:44
a 

Michelle Hayes 5:44
a lot. 

Paul Yosua 5:44
lot of people, they dismiss or they have certain stigmas about this industry. But you know what we we basically are psychologists 

Rich Bennett 5:52
Yeah. 

Paul Yosua 5:52
to a lot of people. Two 

Michelle Hayes 5:54
You really through that? 

Paul Yosua 5:56
on you. 

Michelle Hayes 5:57
Yeah. 

Paul Yosua 5:58
And don't undermine that. That's a very important thing. 

Rich Bennett 6:00
Mm. 

Paul Yosua 6:01
You know, I've kind of I was very lucky to have somebody like that to. To shine that sort of light on what we do, you know, because people just, you know, you just sling drinks. It's like we're we're important to a lot of people. And I'm very glad that he and 

Michelle Hayes 6:16
And ever 

Paul Yosua 6:16
ever 

Michelle Hayes 6:17
since then, I've kind of 

Paul Yosua 6:18
take 

Michelle Hayes 6:18
taken 

Paul Yosua 6:18
it 

Michelle Hayes 6:18
that 

Paul Yosua 6:18
as. 

Michelle Hayes 6:18
seriously. 

Paul Yosua 6:19
You know 

Rich Bennett 6:19
Yeah. 

Paul Yosua 6:19
when you come. 

Michelle Hayes 6:20
lot of people, you know. 

Paul Yosua 6:22
The burden, their problems on you, 

Michelle Hayes 6:24
It's an important differentiation to make. You know, you're not in a club slinging drinks, like you said. 

Paul Yosua 6:29
Right. 

Michelle Hayes 6:30
That's a very different atmosphere as a bartender. 

Paul Yosua 6:33
Then a small Irish pub like Sean Bones. 

Michelle Hayes 6:36
Where you're actually building those relationships with. 

Rich Bennett 6:38
A good bartender. Also have a following. 

Paul Yosua 6:41
Sure. 

Rich Bennett 6:41
If that 

Michelle Hayes 6:41
Oh, 

Rich Bennett 6:41
bartender 

Michelle Hayes 6:41
I was. 

Rich Bennett 6:42
leaves a place, a lot of those a lot of those customers will follow that bar. Just like with a chef. 

Paul Yosua 6:48
I've seen it 

Rich Bennett 6:49
Yeah. 

Paul Yosua 6:49
hundreds of times. 

Rich Bennett 6:50
Yeah it's I now would I tend bar today. Probably not just because of all the different laws and everything. 

Paul Yosua 6:58
So I bartend about 20. Just either. We don't. 

Rich Bennett 7:02
It's fine. 

Michelle Hayes 7:03
Those invites. 

Paul Yosua 7:04
I will. I'll send it to. Yeah, Either we don't have, you know, staffing. 

Rich Bennett 7:09
The. 

Paul Yosua 7:10
No one wants to work a holiday. And I'm like, you know. 

Michelle Hayes 7:13
For. 

Rich Bennett 7:14
I still do it like 

Paul Yosua 7:15
Here 

Rich Bennett 7:15
you. 

Paul Yosua 7:15
and there. 

Rich Bennett 7:16
My if my sisters do the wedding, they have a specialty bar. Sometimes she'll call me to be the bartender. I don't mind 

Michelle Hayes 7:23
Doing that 

Rich Bennett 7:24
at 

Michelle Hayes 7:24
at 

Rich Bennett 7:24
home. 

Michelle Hayes 7:24
home. 

Rich Bennett 7:25
All our you know, all the neighbors we get together, they're like, all right. Especially my wife. She's like, What kind of drink are you going to make us for this holiday? What kind of drink are you going to make us for? This one. It's like. 

Paul Yosua 7:36
Yeah. 

Rich Bennett 7:37
Like I'm kind of upset about it, but. 

Paul Yosua 7:39
Yeah, yeah, yeah, sure. Posh. Posh. His skills off a little bit. 

Rich Bennett 7:44
I love experimenting with different. 

Michelle Hayes 7:46
It's 

Paul Yosua 7:47
Yes. 

Michelle Hayes 7:47
all very fine. 

Rich Bennett 7:48
Give them up. 

Paul Yosua 7:49
You know, it is great to see those classic cocktails come back. 

Rich Bennett 7:51
Yes. 

Paul Yosua 7:52
Because there is this period of time where everyone just wanted the pinnacle. Cotton candy, vodka and hoop. You know that? The loopy vodka. 

Rich Bennett 8:01
Yep. 

Paul Yosua 8:02
And that it's very. 

Michelle Hayes 8:02
It is very cool to see the classics come back 

Rich Bennett 8:04
Well, have a look at how many different drinks you can have in a martini now. 

Paul Yosua 8:08
I know. 

Rich Bennett 8:08
A martini? I mean, it used to be basically vermouth and gin. 

Paul Yosua 8:13
Jen? Yeah. 

Rich Bennett 8:14
Yeah. Now. Well, now, Martini can be anything. 

Paul Yosua 8:17
No one even guessed anymore now. Vodka. But. 

Rich Bennett 8:19
Yeah. 

Paul Yosua 8:20
The classic one was just, yeah, a little dry 

Rich Bennett 8:21
It's like, Oh, 

Paul Yosua 8:22
soccer. 

Rich Bennett 8:23
but yeah, I love I'm sorry. Go ahead. So you gotten into bartending? 

Paul Yosua 8:27
Yeah. So I got into bartending and, you know, I stayed at most places for about 3 to 4 years. 

Rich Bennett 8:33
Mm 

Paul Yosua 8:33
And then I would move on. I did everything from you know, the nightclub kind of 

Rich Bennett 8:39
mm. 

Paul Yosua 8:39
slow until midnight. And then from midnight to two, you know, we'd do ten grand and sales to small Irish pubs, to sports bars, to, you know, everything else. 

Rich Bennett 8:51
Yeah. 

Paul Yosua 8:52
So I've been in pretty much every different kind of bar and restaurant you can imagine. 

Rich Bennett 8:57
Right. So what made you decide to start your own and is your. 

Michelle Hayes 9:02
Your first one. 

Paul Yosua 9:03
Yes. Yes. So I had worked with a couple of people at a place called. 

Michelle Hayes 9:08
Don't know. Down. 

Paul Yosua 9:09
Fell hill off light and fought down there. 

Michelle Hayes 9:13
Okay. 

Paul Yosua 9:14
I. I worked with a guy named Scott, Scott Bauer and 

Rich Bennett 9:18
Okay. 

Paul Yosua 9:18
one of the just. Most amazing people you ever meet. You know, as far as like, people, IQ is off the charts. And so we had always talked about opening up a place. 

Rich Bennett 9:30
Right. 

Paul Yosua 9:30
You know, I'm I'm one I don't really like working for people necessarily. You know, I kind of like to. You know, do my own thing. 

Rich Bennett 9:38
Right. 

Michelle Hayes 9:39
Right. 

Paul Yosua 9:39
And 

Michelle Hayes 9:39
Right. 

Paul Yosua 9:39
you know what? Ownership, you know, kind of wanted to see how far you can take it honestly, you know. So we had talked about opening up a place. So he ended up opening a. Hill with somebody. 

Rich Bennett 9:54
Okay. 

Paul Yosua 9:54
I kind of just I was an angel investor. I kind of just. Startup capital and didn't have any equity or whatever. 

Rich Bennett 10:01
Right. 

Paul Yosua 10:02
Didn't work out. 

Michelle Hayes 10:03
There. 

Paul Yosua 10:05
But I actually went down a buddy of ours. Been serious. Car accident. 

Real bad. So I went down to the fundraiser. And, you know, I kind of put them aside. I said, Hey, man, if you ever want to do. 

Michelle Hayes 10:16
One of these. 

Paul Yosua 10:22
So actually, you know, step aside. So happenstance he was in negotiations to take over the board. In Parkville. 

Rich Bennett 10:31
Yes. Batman's old joint. 

Paul Yosua 10:33
So. Yes. Yeah. Batman 

Rich Bennett 10:35
Yep. 

Paul Yosua 10:35
fame is famous. 

Rich Bennett 10:36
Yeah. 

Paul Yosua 10:38
So. 

Rich Bennett 10:38
Brother. 

Paul Yosua 10:39
Yeah. So we started talking about it and, you know, ended up. Buying into it and we opened up. 

2018. 

Rich Bennett 10:51
You've only been open since 2018. 

Paul Yosua 10:53
Yes. And yeah. 

Rich Bennett 10:55
Wow. 

Paul Yosua 10:56
Which was why we we brought. Well, Scott brought his wife. 

Just. Person. Everyone else in the business. We're all from the house, people. 

Rich Bennett 11:08
Right. 

Paul Yosua 11:09
So it's very important that we have something 

Michelle Hayes 11:12
Strong back of the house where 

Paul Yosua 11:15
where 

Michelle Hayes 11:15
we 

Paul Yosua 11:15
we 

Michelle Hayes 11:15
can 

Paul Yosua 11:15
can 

Michelle Hayes 11:15
just 

Paul Yosua 11:15
just focus 

Michelle Hayes 11:15
focus 

Paul Yosua 11:16
on, 

Michelle Hayes 11:16
on, you 

Paul Yosua 11:16
you 

Michelle Hayes 11:16
know, 

Paul Yosua 11:16
know, the 

Michelle Hayes 11:16
the customer service 

Paul Yosua 11:17
side, 

Michelle Hayes 11:17
side 

Paul Yosua 11:18
the. 

Michelle Hayes 11:19
of 

Paul Yosua 11:19
Of 

Michelle Hayes 11:19
the. 

Paul Yosua 11:19
the house. And she just I mean, anyone in the industry can tell you if you don't have to worry about the back of the house, your job is just 1000 times. 

Rich Bennett 11:31
Do me a favor. Explain the difference between front of the house and back of. In case they never watch Jon Taffer. 

Paul Yosua 11:38
So back of the house just refers to the kitchen dish prep. All the food preparation goes back there. Front of the house is all, you know the. Of it. 

Rich Bennett 11:50
The face. 

Paul Yosua 11:51
Exactly. So people always joke about the different personalities. 

Rich Bennett 11:55
Uh huh. 

Paul Yosua 11:56
Back in front of the house. 

Rich Bennett 11:57
Yeah. 

Paul Yosua 11:58
And it's a true thing. Yes. 

Michelle Hayes 11:59
Very different language between that. Well. 

Paul Yosua 12:01
Yes. Oh, absolutely. Yeah. 

Michelle Hayes 12:04
Oh, yeah. 

Paul Yosua 12:05
So. 

Michelle Hayes 12:05
Colorful going across when you hand off food. 

Paul Yosua 12:08
Absolutely. So that was just such a blessing. And then we brought on a guy, Andrew Pepitone, who. 

Rich Bennett 12:16
Match, brother. Right. 

Paul Yosua 12:17
What's that? 

Rich Bennett 12:18
Is that Matt's brother. 

Paul Yosua 12:18
Mike, Mike and Andrew were both. 

Rich Bennett 12:22
Brothers. 

Paul Yosua 12:23
Twin. Another brother is. 

Rich Bennett 12:25
Yeah. Matt? Yeah. 

Paul Yosua 12:26
Yeah. Yeah. 

Rich Bennett 12:26
Yeah. 

Paul Yosua 12:27
Who is the most, I mean, amazing people person ever. He just. He walks by, gives everyone fist bumps. 

Rich Bennett 12:37
Right. 

Paul Yosua 12:37
Love zombies. Sorry, Pip, but we call. 

That is. 

Michelle Hayes 12:44
But you need one of those. 

Rich Bennett 12:45
Yes. 

Paul Yosua 12:45
Yes, we 

Rich Bennett 12:46
Yes, 

Paul Yosua 12:46
need one 

Rich Bennett 12:46
you 

Paul Yosua 12:46
of those. 

Rich Bennett 12:46
do. Yeah. 

Michelle Hayes 12:48
Amazing. So. 

Paul Yosua 12:49
When we had that. 

Rich Bennett 12:50
For. 

Paul Yosua 12:51
To start off with, and we all came fresh 

Michelle Hayes 12:54
You 

Paul Yosua 12:54
out of. 

Michelle Hayes 12:55
just work. 

Paul Yosua 12:56
You know. Yeah, we opened up September 11th, actually 2018. And, know. 

Rich Bennett 13:04
Wow. 

Paul Yosua 13:04
Yeah. Hit the ground running. 

Rich Bennett 13:06
Yeah. Which and I know a lot of people said. Oh, God, what was going to happen? Because the barn was such a great place, you know? You can't replace the barn. Bullshit. 

Paul Yosua 13:20
Yeah. Yeah. 

Rich Bennett 13:21
And it's. It's just it because you guys are in a great location there. 

Paul Yosua 13:24
Other locations. Fantastic. 

Rich Bennett 13:25
Yeah. 

Paul Yosua 13:26
And in the area is it? All the restaurants in the area have been there 

Michelle Hayes 13:31
Mean. 

Paul Yosua 13:31
for years and years and years and kind of has so to inject a little bit of youth and a little bit of hungry to it, you know what I mean? Like all the restaurants around here, they did well, but they didn't necessarily have to. 

Michelle Hayes 13:44
They'll have to. 

Paul Yosua 13:45
Hunger, I don't think. 

Rich Bennett 13:46
Right? Yeah. Yeah. 

Paul Yosua 13:47
So we injected that. 

Rich Bennett 13:48
They got comfortable. 

Paul Yosua 13:49
Yeah. 

Michelle Hayes 13:50
Which. 

Paul Yosua 13:50
Hey, if. If you're. 

Michelle Hayes 13:52
Be comfortable. If you're uncomfortable in a room, stay. 

Paul Yosua 13:56
Yeah, but if you're back doing well, you know, and you know you're fine with where you're at. You know, we. Yeah, we had to go in there and we had to, you know, do something different. And, you know, we, we brought a lot of younger crowd. The younger crowd loved us. 

Michelle Hayes 14:09
When I know you talk about like following following your people in the industry. 

Paul Yosua 14:14
We. 

Michelle Hayes 14:14
We came over from Seoul and I used to frequent couple other places. And now we refuse to go pretty much anywhere except to come see you and Harry and the whole team over there, just because the atmosphere and the warmth. And we love you guys. 

Paul Yosua 14:30
That's so nice. 

Michelle Hayes 14:31
And that's where we brought our intern on her first day when we could give her a lunch. And it's just such a good atmosphere because you guys make it the atmosphere and you guys make it such a community place. 

Rich Bennett 14:42
There. 

Michelle Hayes 14:42
And so like having that following, I'm sure there's many others that can say the same thing, but it's that community. 

Paul Yosua 14:50
Yeah. 

Michelle Hayes 14:50
Really cool to see. 

Rich Bennett 14:51
We. My wife and I tried. To a different restaurant. And. We went to Doss Beer Hall in Bel Air, I think, for brunch. Why go? 

Paul Yosua 15:04
Yeah. 

Rich Bennett 15:04
The food. 

Michelle Hayes 15:06
What did you get? Because I got the most childish. 

Rich Bennett 15:08
I don't even remember. I just remember it was good. I think I got. I think I cheated. No, I don't. That was. I do. Yeah, it was on my diet. I did. I think the pancakes, 

the eggs. 

Paul Yosua 15:22
Oh, strong. I think 

Rich Bennett 15:24
Yes. 

Paul Yosua 15:24
you. 

Rich Bennett 15:24
Yes. 

Paul Yosua 15:24
Right now. Yes. Yes. 

Rich Bennett 15:26
Yeah. Which'll fill you up. 

Paul Yosua 15:27
Oh, yeah. 

Rich Bennett 15:28
My wife got it. Which I want to say fruity. 

Michelle Hayes 15:32
Fruity pebble French toast. 

Rich Bennett 15:34
Yeah. 

Michelle Hayes 15:34
That's my favorite. My favorite thing. 

Paul Yosua 15:38
I can take credit for that one. 

Michelle Hayes 15:40
Love 

Paul Yosua 15:40
I can take credit for that one. 

Michelle Hayes 15:41
you. 

Paul Yosua 15:42
That's my baby. Yeah. 

Michelle Hayes 15:43
Ever remove that? I love 

Paul Yosua 15:45
Yeah. 

Michelle Hayes 15:45
it. So. 

Rich Bennett 15:45
I got to get there for dinner. No. Because, I mean, every you know, it's this is something that we understand you if you go to a restaurant for breakfast. Lunch and dinner. The food is going to be completely different. So you may eat something for breakfast, not like it, but go back and look for lunch or dinner and you. You'll probably fall in love with it. 

Paul Yosua 16:08
Oh, yeah. 

Rich Bennett 16:08
You know, that's. Yeah, it's. So actually, despite your. When did that open? 

Paul Yosua 16:14
So it'll be two years in March. 

Rich Bennett 16:18
Been there two years. 

Paul Yosua 16:18
Yeah. 

Rich Bennett 16:18
Yeah. Why 

Paul Yosua 16:19
Yeah. 

Rich Bennett 16:19
does it seem like you guys have been there longer? 

Paul Yosua 16:20
Which which is crazy because So. PARKVILLE We handpicked the whole staff. 

Rich Bennett 16:28
Right. 

Paul Yosua 16:29
Brought everyone we knew, which is, you know. So one one of the things we try to absolutely focus on culture. So one of my favorite quotes, 

Michelle Hayes 16:37
However, his 

Paul Yosua 16:38
culture. 

Michelle Hayes 16:38
culture and strategy for breakfast. 

Paul Yosua 16:41
So you can put in all the systems and you can put in all the. 

Michelle Hayes 16:46
As you want. But the culture is bad. 

Rich Bennett 16:48
Yeah. 

Paul Yosua 16:48
It'll eat up all of their strategies, you know. So that's what we. 

Michelle Hayes 16:53
You know. 

Paul Yosua 16:53
Talking about earlier. We try to make sure the. 

And then we implement, you know, the strategies kind of around it. So when we open. It was. Very nerve wracking hiring people we didn't know for the first time. 

Rich Bennett 17:08
Oh. 

Paul Yosua 17:08
So that was a very different. 

Rich Bennett 17:10
You can't really bring everything for everybody. 

Paul Yosua 17:12
Now. 

Rich Bennett 17:13
To there. 

Paul Yosua 17:13
No, we couldn't. And. 

Rich Bennett 17:14
Guys, we need you to work, like, extra. 

Paul Yosua 17:17
Yeah. So for the first couple of months, we tried to have some, you know, 

Michelle Hayes 17:21
Right. You know, you have to kind of. 

Paul Yosua 17:23
You know what we do? You know our. Our culture. 

Rich Bennett 17:26
The formula in all? Yeah. 

Paul Yosua 17:27
Yeah, absolutely. But, um, yeah, so we, we interviewed I can't tell you how many people, but we brought on mostly new. 

Rich Bennett 17:38
Yeah. 

Paul Yosua 17:40
And it's. It's. 

Michelle Hayes 17:41
Really? 

Paul Yosua 17:41
Well, 

Michelle Hayes 17:41
What? 

Paul Yosua 17:42
you know, we've yeah, I think the culture is still going strong and, you know, people understand what we're about. 

Rich Bennett 17:48
Yeah, I know we went there. I mean, the staff, everybody I seen just very friendly. 

Paul Yosua 17:54
Oh, good. 

Rich Bennett 17:55
It's important 

Paul Yosua 17:55
Yeah, that's what we that's our main focus 

Rich Bennett 17:57
to face. 

Paul Yosua 17:57
above and in. 

Rich Bennett 17:59
And I didn't hear anybody in the kitchen yelling. So I guess that's a good sign to. 

Michelle Hayes 18:03
Or are they soundproofed? It really. 

Paul Yosua 18:04
Well, well, we have just another shout out. Jared, our kitchen manager, is literally is 

Michelle Hayes 18:11
Best kitchen manager which is a completely. 

Rich Bennett 18:18
Yeah. 

Paul Yosua 18:18
Which makes us. Allows us to just focus on the front house, the culture, the atmosphere, the customer service. You know, we we don't have to we have to worry about back there at all, you know? 

Rich Bennett 18:29
So with that, because we've talked about the front of the house a lot, but when because food's an important thing. 

Paul Yosua 18:35
Oh, absolutely. 

Rich Bennett 18:36
So when it came to the chefs want one of you already is Chef. 

Paul Yosua 18:42
So Melissa had pretty much wrote the first iteration of the menu. 

Rich Bennett 18:47
Okay. 

Paul Yosua 18:48
And then from there we kind of tweak it. We do a lot of math. We do monthly specials. 

Rich Bennett 18:53
Right. 

Paul Yosua 18:54
And we kind of implement them the real, really popular ones. We kind of. 

Michelle Hayes 18:58
Please. 

Paul Yosua 18:59
But we have our core staples from the first menu, the German dishes. We've Americanized it, maybe 40%. 

Rich Bennett 19:09
Yeah. 

Michelle Hayes 19:10
But that 

Paul Yosua 19:10
We have 

Michelle Hayes 19:10
helps 

Paul Yosua 19:10
American. 

Michelle Hayes 19:10
some of us who aren't more familiar the German dishes. 

Paul Yosua 19:14
Yes. 

Michelle Hayes 19:15
Not be so scared by the. 

Paul Yosua 19:17
It's. Yeah, it's. It's everyone. News. 

Rich Bennett 19:20
Understand. 

Paul Yosua 19:21
Everyone. News. Mexican. Italian. But yeah, German is kind of new to a lot of people. So like sour beef and dumplings are. Rotten. We. We. Finally got the perfect what we think is a perfect recipe. So we we to reintroduce that a couple of months ago and that's a. 

Michelle Hayes 19:41
I guess I'm walking. 

Paul Yosua 19:42
Melissa. Melissa did a great job with that. It's it's incredible. And I'm not a big sour beef and dumplings fan but she she killed it there so. 

Rich Bennett 19:50
My neighbor is always and it seems like his team wife go to those beer hall in Bel Air. It seems like at least once or twice a month for the pretzels. 

Paul Yosua 20:01
Yeah. 

Michelle Hayes 20:01
There's so. 

Rich Bennett 20:02
That's all I keep here. And I haven't gotten one yet. 

Michelle Hayes 20:05
If we keep talking about food, people listening are going to. 

Paul Yosua 20:11
Well, we did just introduce a mega pretzel to. So if you bring a few people, you can. 

Rich Bennett 20:19
Good Lord. 

Michelle Hayes 20:19
As a family of four. 

Paul Yosua 20:21
Oh, it can feed a family of four. 

Michelle Hayes 20:22
So me. 

Paul Yosua 20:23
For sure. For sure. So it's. 

Rich Bennett 20:26
A pretzel that'll feed four people. 

Paul Yosua 20:29
Absolutely. 

Michelle Hayes 20:30
So we can split it rich. 

Rich Bennett 20:31
Oh, no. Yeah, I'll have a contest one. See if one person can eat it by themself. You have, like, a goat, a pretzel metal. They get rather legless. 

Paul Yosua 20:41
Yeah. Chain. Chain 

Rich Bennett 20:42
Yeah. 

Paul Yosua 20:42
with the gold. A golden pretzel on their. 

Rich Bennett 20:43
The ice cream place that had the pigs trough. You remember that, Ferris? 

Paul Yosua 20:48
I don't. 

Michelle Hayes 20:48
I was thinking 

Rich Bennett 20:49
I'm 

Michelle Hayes 20:49
of. 

Rich Bennett 20:49
showing my age now, and I. 

Michelle Hayes 20:51
Like flavor. Flavor. 

Rich Bennett 20:53
Now the there is a place it used to be in Golden Ring Mall. It was called ferals. But they you could get a pig's trough and if you ate it they made a big shindig about it and everything. And it was about, I don't know. Two. Two and a half feet long. Maybe I forget how deep and how wide and full of a bunch of different ice ice cream. Yeah. So it needs. 

Michelle Hayes 21:20
Finish it. 

Rich Bennett 21:22
I don't think I did, but I think my younger brother did. 

Yeah. I mean, that's a lot of ice cream. 

Paul Yosua 21:29
People love that man versus food thing. They. 

Rich Bennett 21:31
Oh, yeah. 

Paul Yosua 21:32
It. 

Rich Bennett 21:33
Yes. 

Paul Yosua 21:34
Especially if they say. Picture on the wall. Whatever. 

Rich Bennett 21:37
All right. So I want I want you to explain the name of the restaurant Dos Beer hall. Who came up with it? How and why? 

Paul Yosua 21:46
So Scott did. And now anyone who knows German will tell you it's not correct. It should be DB are. Yeah, we. We get that once. Trust me. But so the place down call down to. 

Michelle Hayes 22:01
Town was called. 

Paul Yosua 22:02
Cord. 

Which is 

Rich Bennett 22:05
Okay. 

Paul Yosua 22:06
correct. 

Michelle Hayes 22:06
But. 

Paul Yosua 22:07
Somebody else. Who's that name right now? So we are we're going to change it to. The beer hall. We're going to call it. 

Michelle Hayes 22:15
Well. 

Paul Yosua 22:16
Dispelled. And everyone would say, Let's. 

So during. 

Michelle Hayes 22:22
Our meetings were like. 

Paul Yosua 22:24
Everyone's going to say, No one's going to want to say, let's go. 

Rich Bennett 22:27
Right. 

Paul Yosua 22:28
So. 

Rich Bennett 22:28
They said. 

Michelle Hayes 22:30
Yeah, right. 

Rich Bennett 22:30
You go to a restaurant and we're going to go die. 

Michelle Hayes 22:33
I'm 

Rich Bennett 22:33
You 

Michelle Hayes 22:33
thinking 

Rich Bennett 22:33
go 

Michelle Hayes 22:34
of 

Rich Bennett 22:34
to 

Michelle Hayes 22:34
the 

Rich Bennett 22:34
die. 

Michelle Hayes 22:34
market marketing aspect. Come on down to die. 

Paul Yosua 22:38
Right. 

Michelle Hayes 22:39
Some. 

Rich Bennett 22:39
It makes sense. 

Paul Yosua 22:40
So we we were aware beforehand that it's not necessarily. 

Michelle Hayes 22:46
But. 

Paul Yosua 22:46
But we figured, You know what? 

Rich Bennett 22:50
People that don't know they're German. Yeah, it makes 

Paul Yosua 22:52
So we figured 

Rich Bennett 22:53
sense. 

Paul Yosua 22:53
90% 

Michelle Hayes 22:54
People 

Paul Yosua 22:54
people will. 

Michelle Hayes 22:54
will just, you know. Yeah, because. 

Rich Bennett 22:56
Cause I never knew that. 

Paul Yosua 22:57
Yeah, yeah. But the few people that knew German that were like, it's. 

Michelle Hayes 23:02
Yes. 

Paul Yosua 23:02
We know, but we just saw for names. 

Rich Bennett 23:05
Uh huh. 

Paul Yosua 23:05
It would be more effective just to call it dos where you know, so that that's so means, you know, the 

Rich Bennett 23:12
The 

Paul Yosua 23:12
beer 

Rich Bennett 23:12
beer 

Paul Yosua 23:12
hall. 

Rich Bennett 23:12
hall, right? 

Paul Yosua 23:13
We looked at another. Then we were going to court. 

They had a nice patio, but that sort of fell through. But. He's looking to kind of 

expand and do, you know, kind of different themes. But you. 

Rich Bennett 23:30
You want to go through that part of hiring more people again? 

Paul Yosua 23:36
I might be a little more behind the scenes on the next 

Rich Bennett 23:38
Yeah. 

Paul Yosua 23:38
one, I think. 

Rich Bennett 23:40
So if you guys did open another location, where would you look at? 

Paul Yosua 23:44
So we're pretty open. 

Rich Bennett 23:46
Yeah. 

Paul Yosua 23:48
Some of us looking at Annapolis or Ocean City, 

probably not as close as. Parkville, probably something a little further away. One of our employees wants to open one in Morgantown, which I mean. 

Rich Bennett 24:05
Have you guys considered franchising? 

Paul Yosua 24:09
We've considered it. But not. Not. Not now. 

Rich Bennett 24:13
And then maybe later on down the road. 

Paul Yosua 24:15
Maybe later. 

Rich Bennett 24:15
You could be the new TGIF. 

Paul Yosua 24:17
Yeah, right. Yeah. Yeah. We could go in there. Yeah, that's. 

Rich Bennett 24:19
TG tg. 

Michelle Hayes 24:21
Better. 

Rich Bennett 24:22
B t t all of them pretzels. They already are. You know, and you said you you changed the sour beef and dumplings to. 

Paul Yosua 24:31
Yes. Yeah. 

Rich Bennett 24:33
That is something hard. 

Paul Yosua 24:35
And. 

Rich Bennett 24:36
People don't realize. 

Paul Yosua 24:38
Other than the process of it taking forever to make. 

Rich Bennett 24:40
Yeah. 

Paul Yosua 24:41
People they always like they compared to what their grandmother made. 

Rich Bennett 24:46
Yes. Yes. 

Paul Yosua 24:47
That's the one thing. And they've they all make it different. So it's. 

Rich Bennett 24:50
Hmm. 

Paul Yosua 24:50
Very hard. Well, you can never please everyone, right? And if you try to please everyone, you please, no one but the. 

Michelle Hayes 24:58
I mean. 

Paul Yosua 24:59
This iteration people seem to really, really love so. 

Rich Bennett 25:02
Okay. 

Paul Yosua 25:03
Happy birthday. 

Michelle Hayes 25:03
If you ever need taste testers retro. 

Paul Yosua 25:06
Yeah, yeah, yeah. That. 

Rich Bennett 25:08
Why do you want to put the weight? Look, I've been losing weight. You want to put the weight back on me, but I'll be out. Yeah, I'll be there, 

Michelle Hayes 25:13
Are you? 

Rich Bennett 25:15
huh? 

Michelle Hayes 25:16
You can point. 

Rich Bennett 25:16
Who knew? Not at all. Not. 

Michelle Hayes 25:19
Be a taste tester. 

Rich Bennett 25:22
You're listening in on the conversations with Rich Bennett. We'll be right back. 

I want to take a moment to talk about something really exciting. See, we love partnering with reputable businesses, companies that are making a difference, providing top notch services and building trust in their communities. And if that sounds like you, I want to invite you to become a sponsor sponsoring the podcast. And Hava Kenny Living isn't just about advertising. It's about real connections. You'll get premium exposure across our podcast websites and social media, putting your brain in front of an engaged, loyal audience. And here's the best part. Right now we have limited sponsorship spots available for the year. And if you pay annually, you'll get 

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Michelle Hayes 27:00
So 

Rich Bennett 27:00
light. 

Michelle Hayes 27:00
excited. 

Rich Bennett 27:00
You got to try the oysters. 

You have to try it. 

Paul Yosua 27:05
You do get the grilled oyster and it's topped with. So you don't even really, you know. 

Michelle Hayes 27:10
I'll give you a solid maybe. Better than a no. 

Paul Yosua 27:14
You know, it's funny. When I was coming back from New Orleans, I got a box of the banana mix. And they pulled me out of line and said, We need to search for your bag. 

Rich Bennett 27:25
Oh, at the airport. 

Paul Yosua 27:26
At the airport. 

Rich Bennett 27:27
Yeah. Yeah. 

Paul Yosua 27:28
So I'm watching. 

Rich Bennett 27:29
Three. 

Paul Yosua 27:29
know it and I see it come across and it's a box with just a bag of, 

Michelle Hayes 27:33
Of 

Paul Yosua 27:34
like, 

Michelle Hayes 27:34
powder. 

Paul Yosua 27:34
powder. 

Rich Bennett 27:36
Oh, God. 

Michelle Hayes 27:36
Do you have drugs? 

Rich Bennett 27:39
I get it now. 

Paul Yosua 27:39
I'm like, It's. Max, I promise you, I'm not. 

Rich Bennett 27:44
Same thing happened to us because. 

Paul Yosua 27:45
And they said, Yeah, we get that a lot, but we have to check. I'm like, Yeah, I bet you do. 

Rich Bennett 27:48
My wife was carrying the. 

Michelle Hayes 27:50
It's going to be 

Rich Bennett 27:50
To 

Michelle Hayes 27:50
a lot. 

Rich Bennett 27:51
the chicory coffee. 

Paul Yosua 27:52
Yeah. 

Rich Bennett 27:52
Yeah. For then there we had a can of it. My wife was carrying that same thing. 

Michelle Hayes 27:57
One of my favorite memories is Mitchell's little before he went to college because 

college and 

anymore. But we they brought back a big new Mac and we wanted Ebony, so we made them from the mix. And then we made them, I think, from scratch that day, too. And it was just so much fun to make. 

Paul Yosua 28:22
Yeah, it is. 

Michelle Hayes 28:23
And you can never get enough powdered sugar on them 

Paul Yosua 28:25
know. 

Michelle Hayes 28:25
now like they're. 

Rich Bennett 28:27
No. 

Michelle Hayes 28:27
But it was fun, I. 

Rich Bennett 28:28
When you went to New Orleans or anywhere else, have you ever decided like, 

Michelle Hayes 28:34
We 

Rich Bennett 28:34
we 

Michelle Hayes 28:34
got to try 

Rich Bennett 28:34
try? 

Michelle Hayes 28:34
this recipe at 

Rich Bennett 28:35
P 

Michelle Hayes 28:35
the. 

Rich Bennett 28:35
at the restaurant. 

Paul Yosua 28:36
Oh, 100%. 

Rich Bennett 28:37
Okay. 

Paul Yosua 28:37
Yeah, always. So actually, myself and a couple of buddies. Which 

Michelle Hayes 28:41
The Orioles play in every 

Paul Yosua 28:42
stadium? 

Michelle Hayes 28:42
stadium. 

Rich Bennett 28:43
Oh, wow. 

Paul Yosua 28:43
So. So the first thing I do is I look up. Okay. What? 

Rich Bennett 28:47
What is. 

Michelle Hayes 28:48
Yeah. 

Paul Yosua 28:49
What? Where's the place? What's around? 

Michelle Hayes 28:50
Let's try to go try. 

Paul Yosua 28:53
That's always my main for. 

Rich Bennett 28:54
That's a good idea. 

Paul Yosua 28:55
It is, you know, like we went to. 

Rich Bennett 28:57
Minnesota and. 

Paul Yosua 28:58
I found Matt Steiner, who did the juicy Lucy Burger. You know that? 

Rich Bennett 29:02
Oh, yeah. 

Paul Yosua 29:02
That kind of thing. So that's always what I try 

Rich Bennett 29:05
You never 

Paul Yosua 29:05
to. 

Rich Bennett 29:05
heard of that? Oh. 

Paul Yosua 29:06
Oh, it's great. It's a burger. They put cheese in the middle. They put a burger over top of it and. So it's like molten cheese in the center. It's. It's wonderful. 

Michelle Hayes 29:16
That sounds amazing. 

Paul Yosua 29:17
That's. Yeah. Everywhere I. I do. What's 

Rich Bennett 29:20
What's 

Paul Yosua 29:20
there? 

Rich Bennett 29:21
their 

Paul Yosua 29:21
What's 

Rich Bennett 29:21
philosophy 

Paul Yosua 29:21
there? 

Michelle Hayes 29:21
famous restaurant and most 

Rich Bennett 29:22
and what's 

Michelle Hayes 29:22
famous 

Rich Bennett 29:23
their 

Michelle Hayes 29:23
dish 

Rich Bennett 29:23
right? 

Michelle Hayes 29:24
not try. 

Paul Yosua 29:25
For sure. 

Rich Bennett 29:25
Good. 

Paul Yosua 29:25
Yeah. 

Rich Bennett 29:26
That's good. 

Paul Yosua 29:26
Yeah. 

Rich Bennett 29:27
I mean, it just gives you a wide range, especially since you're changing, you know, stuff up every month. 

Paul Yosua 29:33
Yeah. Yeah. 

Rich Bennett 29:35
And yeah, 

Paul Yosua 29:36
So. 

Rich Bennett 29:36
so with it being the beer hall, how many different beers do you guys have on tap? 

Paul Yosua 29:41
So we have 

Rich Bennett 29:41
Good 

Paul Yosua 29:41
over 30 on tap. 

Rich Bennett 29:44
Lord. 

Paul Yosua 29:44
Yeah. So we we actually added a half brow tower to what the lines we already had. And then, you know, in the cooler it ranges. Usually over 30 there. 

Rich Bennett 29:55
But it's not just German beer. 

Paul Yosua 29:56
No, no, no. 

Rich Bennett 29:57
Okay. 

Paul Yosua 29:57
So we have. 

Michelle Hayes 29:59
Pretty much staples as 

Paul Yosua 30:00
As 

Michelle Hayes 30:00
far. 

Paul Yosua 30:00
far as like we have a. 

Michelle Hayes 30:01
Kostner. 

Rich Bennett 30:02
Mm. 

Paul Yosua 30:04
German. Half of eyes in. 

Usually. And then October fast. 

Rich Bennett 30:11
Yeah. You know. 

Paul Yosua 30:12
They kind of rotate. And then we have the, you know, the IPAs, the sours, the. 

Michelle Hayes 30:17
You had a muggle juice for a while. The. 

Paul Yosua 30:19
Yeah. Yeah. 

Rich Bennett 30:20
Mogul juice. 

Michelle Hayes 30:21
Yes, it was called Muggle Jews. 

Paul Yosua 30:22
So in the end, the problem with that is that we will get something like that and but we will usually only get like one 

Michelle Hayes 30:29
One take 

Paul Yosua 30:29
of 

Michelle Hayes 30:29
of it. 

Paul Yosua 30:29
it. 

Michelle Hayes 30:29
Yeah. 

Rich Bennett 30:30
Right. 

Paul Yosua 30:30
So that because we like to rotate. 

Rich Bennett 30:32
There. 

Paul Yosua 30:33
But. But then again. Yeah. Then we have people like, Oh yeah, I had this beer last week and it was amazing. It's was like, Wow, we have this 

Rich Bennett 30:40
It makes 

Paul Yosua 30:40
one this 

Rich Bennett 30:40
sense. 

Paul Yosua 30:40
time, you know? That's amazing. 

Rich Bennett 30:41
You saw that when Yuengling brought out the Hershey Stout. 

Paul Yosua 30:44
Yes. 

Rich Bennett 30:45
Which is surprisingly very good. 

Paul Yosua 30:47
Yeah. 

Rich Bennett 30:48
But it was it was hard to find. 

Paul Yosua 30:51
You know, it's nearly impossible. 

Michelle Hayes 30:53
He's. 

Paul Yosua 30:53
Not only to just keep up with the breweries in the area, 

Rich Bennett 30:56
Yeah. 

Paul Yosua 30:56
as many as there are, but, you know, places like Colorado, you know, there's so many. 

Rich Bennett 31:00
Oh, yeah. 

Paul Yosua 31:01
Popping up everywhere that it's nearly impossible to keep on. 

Rich Bennett 31:04
Keep on top. 

Paul Yosua 31:05
And, you know, new breweries gets hot every week, you know, so you kind of got to get. A beer from them and, you know. 

Michelle Hayes 31:12
My favorite thing when we come in is, you know, I saw the muggle juice and I was not sure about it at all. First of all, it's called juice. And second of all, it's weird. Like, it's not something I know it's not. I have a vice and you can describe it all you want, but I don't know how it tastes. Let me try just a little bit in a little cup. And so I could see if I wanted to order a of actual glass of it. It was a little bit shook up, just enough to be able to sip it and just try it. 

Paul Yosua 31:40
Oh, yeah. 

Michelle Hayes 31:41
And I think a lot of places don't do that anymore. And that was a really small thing that made a big impact on how I viewed it, because and it had happened before, too, that I was really unsure. But then I wound up ordering something different because of what I ordered for lunch. 

Paul Yosua 31:59
Yeah. 

Michelle Hayes 31:59
Yeah. And it just that level of service is wonderful. 

Paul Yosua 32:03
And we do have a lot of beers people have never heard of or. I'd like to We get some smoked beers in, and that's what. 

Rich Bennett 32:09
Oh. 

Paul Yosua 32:10
So that's what everyone's always like. 

Michelle Hayes 32:12
Tough. 

Paul Yosua 32:13
I got to try this. And people love it or hate it, you know? I personally love them. It kind of tastes like a camp. 

Rich Bennett 32:19
We've. 

Paul Yosua 32:20
It's. 

Rich Bennett 32:21
Oh, you mean we. Okay, so it's already smoke. 

Paul Yosua 32:23
Yes. 

Rich Bennett 32:24
Smoke 

Paul Yosua 32:24
No. 

Rich Bennett 32:24
it on site. 

Paul Yosua 32:25
No. 

Rich Bennett 32:25
Oh, okay. Interesting. 

Paul Yosua 32:27
Yeah. So it's we get a lot of that stuff, people. 

Rich Bennett 32:30
People. Never. Yeah. 

Paul Yosua 32:32
And the sours nowadays are. 

Rich Bennett 32:33
Oh, my God. Our off the wall. 

Paul Yosua 32:35
Just so many weird common. 

Rich Bennett 32:37
Nations that. 

Paul Yosua 32:38
You have to let people drive. I'd like a broccoli cheddar one. 

Rich Bennett 32:42
Who? 

Paul Yosua 32:43
couple of months ago 

Rich Bennett 32:44
You'd be surprised when it 

Paul Yosua 32:45
we 

Rich Bennett 32:45
comes 

Paul Yosua 32:45
had. 

Rich Bennett 32:45
to beers. 

Paul Yosua 32:46
Blueberry marshmallow. Pomegranate rhubarb. Like weird combos. 

Michelle Hayes 32:50
Adding broccoli and beer. I mean 

Rich Bennett 32:52
Don't 

Michelle Hayes 32:53
broccoli. 

Rich Bennett 32:53
knock it till you try. Let me tell you, it's one of the best beers. I tried. We went out. My wife and I went to Boonville out Western Maryland, and there's in Boonsboro, there's a restaurant next door, and they had a bunch of different beers. So I always like to ask the server to surprise me. Give me whatever. She brought me out a cucumber. Beer. 

And it's the first time I also tried because afterwards I had to get something else. 

Michelle Hayes 33:25
First. 

Rich Bennett 33:25
The first time I ever tried a raspberry sorbet. Beer. 

Paul Yosua 33:30
And see, these are things you probably wouldn't have tried, right, if they had 

Rich Bennett 33:33
Delicious. 

Paul Yosua 33:33
not. 

Rich Bennett 33:35
And the funny thing. What I loved about, you know, when I went there, they were because I asked her, I said, okay, so if I get this beer. What food 

Michelle Hayes 33:43
It 

Rich Bennett 33:43
should I 

Michelle Hayes 33:44
changed 

Rich Bennett 33:44
get? Because a lot of people don't think about that when it comes to beer. 

Michelle Hayes 33:47
so much. 

Rich Bennett 33:48
Octoberfest is great with ribs. 

Paul Yosua 33:50
Yeah. 

Rich Bennett 33:51
Very good of ribs. It's just like wine, wine pairs, wolf, different foods and, you know, all your same liquors and beers. I mean, it's. Oh, man. Yeah, I found out about beer the hard way 

Paul Yosua 34:02
Yeah. 

Rich Bennett 34:03
when I used to work at 100.7. The Bay. Yes. Jefferson Ward. I'm giving you a shout out here if you listen. He was the general manager there, and he took us all out for a drink down one of the bars there. And I saw him there and I told the guys, you know, just give me a Budweiser, whatever. And he said, You want a glass? Or since I'm a beer guy. Jefferson was like, Oh, no, no, no, no, no, no, no, no. Put that Budweiser back. He said, Give him a I forget what it was, he said, and pour it in that glass because a different glass can change that. 

Paul Yosua 34:36
Yeah. 

Rich Bennett 34:38
I had no idea he was a beer connoisseur. That's how I learned about 

Paul Yosua 34:42
Different. 

Rich Bennett 34:42
different beers and how to enjoy them. And he got me hooked. 

Paul Yosua 34:46
Yeah, 

Rich Bennett 34:46
Got me 

Paul Yosua 34:47
well, 

Rich Bennett 34:47
hooked. 

Paul Yosua 34:47
I mean, obviously beer is our specialty, but when we opened Bel Air, we brought in. One of the other best restaurant tours I've. I'm very fortunate to have. 

Michelle Hayes 34:58
Three. 

Paul Yosua 34:59
The best restaurant tours working together. 

Rich Bennett 35:01
Mm hmm. 

Paul Yosua 35:02
Time. It's it's an amazing feeling. But we brought a woman. 

And she does. Ah, beer. NG she does, she puts out her beer list 

Rich Bennett 35:13
Right. 

Paul Yosua 35:14
and we actually won best beer less in Baltimore because of her Happy birthday. She'll be staying, by the way. But yeah. God, she was such a blessing that to help us open and she takes care of all that she she brings in. She has more knowledge of beer of anyone I've ever known. She, she has these breweries I've never even remember. 

Rich Bennett 35:31
Say I knew that name. 

Paul Yosua 35:32
Yeah, 

Rich Bennett 35:32
Yes, 

Paul Yosua 35:32
she's 

Rich Bennett 35:32
she 

Paul Yosua 35:32
been, 

Rich Bennett 35:33
said. 

Paul Yosua 35:33
she's been around. She worked at Bowen's Independent 

Rich Bennett 35:37
Okay. 

Paul Yosua 35:37
Lock bar downtown. She won best bartender at Maryland a couple 

Rich Bennett 35:43
Okay. 

Paul Yosua 35:43
a few years ago. But yeah, she's, she's really helped us come along for sure. And she, like I said, she, you can thank her for all the. 

Michelle Hayes 35:52
Okay. Thank 

Paul Yosua 35:52
Various 

Michelle Hayes 35:52
you. So. 

Paul Yosua 35:53
beers we have. Yeah. Yeah. Tell. 

Rich Bennett 35:56
Tell something very important issue that has served this. Tell everybody the website so they know they can find out more and know which one to go to, especially if they're coming in from. Another is they're coming from New Orleans. 

Paul Yosua 36:07
Right, right, right. 

Michelle Hayes 36:09
Which it is worth the drive. 

Paul Yosua 36:11
It is for sure. So does beer hall. Dot com. We have links to the Parkville and Bellaire location. Under that our Facebook pages. Or is the. 

Michelle Hayes 36:24
And A doesn't. 

Rich Bennett 36:26
How do you spell dos beer hall so people don't go? 

Paul Yosua 36:28
Yes. 

Rich Bennett 36:29
BTR. Well, 

Paul Yosua 36:31
Yes. 

Rich Bennett 36:31
it's not that. 

Paul Yosua 36:32
Yes. DHS. BAIER. H a l l. E 

Rich Bennett 36:40
Sorry. My 

Paul Yosua 36:40
big 

Rich Bennett 36:40
chair. 

Paul Yosua 36:40
rich. 

Rich Bennett 36:40
I leaned back in my chair, almost broke. 

Michelle Hayes 36:43
Rich. Six feet on the floor. 

Rich Bennett 36:47
Yes, ma'am. 

Paul Yosua 36:49
But yeah, that's spelling of good call because no one spells it right. I'm glad you said something. It's 

Rich Bennett 36:54
And it. 

Paul Yosua 36:54
a 

Rich Bennett 36:55
They 

Paul Yosua 36:55
day. 

Rich Bennett 36:55
die. It stops dead. 

Here. I go back. 

Michelle Hayes 37:00
Fact, though. It's really cool. 

Rich Bennett 37:02
Yeah, it is. Yeah. I mean, because I. I didn't know that. I thought the house was all beer hall. 

Paul Yosua 37:08
And we should put that on the website. Just the amount of German people that come in and tell us. 

Rich Bennett 37:13
No. 

Michelle Hayes 37:14
Do you speak German? 

Rich Bennett 37:15
No let up. Keep asking because it do they keep coming back? 

Paul Yosua 37:18
No, they do. 

Rich Bennett 37:19
There 

Paul Yosua 37:19
They 

Rich Bennett 37:19
you go. 

Paul Yosua 37:20
do. 

Rich Bennett 37:21
There you go. Because if it gives them something to talk to the servers about. 

Paul Yosua 37:24
Absolutely. 

Michelle Hayes 37:25
In that conversation. They. 

Rich Bennett 37:26
Uh huh. 

Michelle Hayes 37:27
Comfortable there. Warm and fuzzy. 

Rich Bennett 37:30
Oh, 

Michelle Hayes 37:30
It's 

Rich Bennett 37:30
yeah. 

Michelle Hayes 37:30
always about the feeling. 

Rich Bennett 37:31
All right, So I will put you on the spot. You may get yelled at for some of the people that work there. 

Michelle Hayes 37:38
Would. 

Rich Bennett 37:38
What's your favorite dish? Right now 

Michelle Hayes 37:40
There. 

Rich Bennett 37:41
they're. 

Paul Yosua 37:41
Well, you know, I'd love to say this. It's but honestly, it's probably the half chicken entree. It's. We bake it, and then we flash fry it. Our chicken chicken gravy is amazing. Comes with two sides. It's just it's incredible. 

Michelle Hayes 38:04
I'm headed to lunch after this. Rich, are you coming to. 

Oh, yes. Do. I. 

Paul Yosua 38:11
So now, German wise, the stuffed cabbage rolls are incredible. 

Rich Bennett 38:16
Oh. 

Paul Yosua 38:17
We have a Ziggy sauce on top of red pepper gravy sauce that's just to die for and are stuffed meatloaf stuffed with a hard boiled egg. 

Rich Bennett 38:27
Why? 

Paul Yosua 38:27
Mushroom gravy. It's just fantastic. 

Rich Bennett 38:31
Meat loaf stuffed with a whole. 

Paul Yosua 38:34
Yes. Yes. 

Rich Bennett 38:36
I've never heard a stuffed meatloaf. Except with cheese. 

Michelle Hayes 38:39
I mean, I stuff my with Jesus. 

Paul Yosua 38:41
It's one of those. There's cheese inside, too. But we. So we. I get it to go probably at least twice a week. And it never I don't think it's ever made it home. I just end up picking at it and it's all gone by the time I get to my car. So maybe. 

Rich Bennett 38:59
I. 

Yeah. I bet. She said, Now my mind's going. I'm thinking meat loaf stuffed with crab meat could be too expensive, but maybe stuffed with shrimp. 

Michelle Hayes 39:11
Maybe. 

Paul Yosua 39:13
could be good. 

Michelle Hayes 39:14
I'm thinking I don't have to cook dinner tonight because that sounds really good. 

Paul Yosua 39:17
So also one other thing are sausages, which is also. 

Rich Bennett 39:23
A very important thing for a German restaurant. 

Paul Yosua 39:25
Dream. 

Michelle Hayes 39:26
Very. 

Paul Yosua 39:26
So we get all of our we we drive down and pick them up from bankers. 

Rich Bennett 39:31
Yeah. 

Paul Yosua 39:32
Mary Baker Yeah, So it's like 

Rich Bennett 39:33
it's 

Paul Yosua 39:33
a 

Rich Bennett 39:33
like a. 

Paul Yosua 39:33
I think it's a third. Sausage maker in Rosedale. 

Michelle Hayes 39:36
Okay. 

Paul Yosua 39:37
They make everything on premise. You know, we don't get it from Costco or anything. We drive. 

Michelle Hayes 39:42
Right. 

Paul Yosua 39:44
Bankers. 

Rich Bennett 39:44
Wow. 

Paul Yosua 39:45
Back in art. They do just such a great job. Everything I've gotten from bigots is just amazing. So. Proud of two. Pick them up, bring them back, And oh, they're also good. 

Rich Bennett 39:58
Do you also work? Because I mean, we know you work with local breweries. And even out of state, 

Paul Yosua 40:04
Yes. 

Rich Bennett 40:04
which if you haven't yet, you've got to see if you can get anything from El Segundo Brewery 

Paul Yosua 40:09
El Segundo. Okay. 

Rich Bennett 40:10
California. 

Paul Yosua 40:10
We haven't left yet. We haven't yet. Okay. El Segundo. Got it. 

Rich Bennett 40:16
Good stuff. 

Paul Yosua 40:16
Yeah. 

Rich Bennett 40:17
I can tell you about some of the beers I've. 

And you just mentioned bankers, but what do you work with any like local farms or anything as well? Right. 

Paul Yosua 40:27
We don't. We've talked about maybe in the summertime hooking up with brooms, 

Rich Bennett 40:32
Mm 

Paul Yosua 40:33
plumes and maybe getting some of their ice cream in and, okay, you know, that kind of thing. But yeah, the breweries, breweries, we try to stay pretty local know. 

Rich Bennett 40:44
Right. 

Paul Yosua 40:45
We obviously want to get the new up and coming, you know, but he's all over the 

Rich Bennett 40:48
There's 

Paul Yosua 40:48
place. 

Rich Bennett 40:49
a lot of breweries at the. 

Paul Yosua 40:50
Just a ton. Like I said, I can't I honestly can't keep up with it. But Shelby does a great job doing that. You know, just say, oh, this is the up and coming. I've never heard of it, but I'll take your word for it. 

Michelle Hayes 41:02
I want to be on that 

Paul Yosua 41:03
Yeah. 

Michelle Hayes 41:04
alert list, like, Hey, there's this new version, okay, I want to go taste it all. 

Paul Yosua 41:07
Yeah. So 

Rich Bennett 41:08
So 

Paul Yosua 41:08
what 

Rich Bennett 41:08
what's one thing you would love to do there that you guys haven't been 

Paul Yosua 41:11
would 

Rich Bennett 41:11
able to 

Paul Yosua 41:11
you. 

Rich Bennett 41:11
do yet, either at both locations or even if it's just at one? Besides expanding. 

Paul Yosua 41:17
Yeah, that is. So we. We just started our first food truck. 

Rich Bennett 41:21
Oh, really? 

Paul Yosua 41:22
Summer. Yeah. 

Michelle Hayes 41:22
You didn't know that. 

Rich Bennett 41:23
No. 

Paul Yosua 41:24
So we 

Michelle Hayes 41:24
Parked 

Paul Yosua 41:24
are. 

Michelle Hayes 41:24
outside. 

Rich Bennett 41:25
Oh, no, no, no, no. That's right. Because I think you guys were at the Octoberfest in Havre de Grace, weren't you? 

Paul Yosua 41:31
Yeah, he. I think Scott was 

Rich Bennett 41:32
Yeah. 

Paul Yosua 41:32
there. Yeah. Yeah. 

Rich Bennett 41:32
Okay. 

Paul Yosua 41:34
So we're looking to to increase that. So 

Rich Bennett 41:37
Really? 

Paul Yosua 41:37
we we started last year where you know most October for. 

Rich Bennett 41:41
Places. 

Paul Yosua 41:42
We're already. 

Michelle Hayes 41:44
A lot 

Rich Bennett 41:44
Right. 

Michelle Hayes 41:44
of. 

Rich Bennett 41:44
A lot of places. 

Paul Yosua 41:45
They booked six months out. So, you know, we did good. We went to a lot of pools, a lot of places, a lot of breweries, mob town. Places like that. Oh, yeah. We're looking to add another truck and kind of get. 

Rich Bennett 41:59
Wow. 

Michelle Hayes 42:00
Look at some local neighborhoods. Do I know our neighborhood? We have a couple of food trucks weekly. And you know, it's just tonight because. The moms don't want to cook dinner. Dad doesn't want to cook dinner. And we all just. This is the food truck for tonight, everybody. Here's how you order online. Or you go to the truck and we have a phase one and phase two. They're not connected by a little road. You have to go on the on toll gate to get to it. But both both 

Paul Yosua 42:25
And 

Michelle Hayes 42:26
order 

Paul Yosua 42:26
we. 

Michelle Hayes 42:26
is like one big giant community. And we've had a lot of success coming 

Paul Yosua 42:32
From 

Michelle Hayes 42:32
from those. 

Paul Yosua 42:32
those when she. 

Rich Bennett 42:32
You see a lot 

Paul Yosua 42:33
Okay. 

Rich Bennett 42:33
of the fire departments doing. 

Michelle Hayes 42:34
Fire departments do. 

Paul Yosua 42:35
Yes. Yeah. Tom, we and we, we do a lot of. 

Michelle Hayes 42:38
But. 

Rich Bennett 42:40
And the funny thing is, because we. We just did. 

Woods. 

Halloween. My brother in law kept looking for food trucks and he was having a hard time trying to fight. Of course, that was October. So you guys are already booked up. 

Paul Yosua 42:56
Yeah. 

Rich Bennett 42:57
But. 

Paul Yosua 42:57
It's hard, like I said. 

Rich Bennett 42:58
Yeah. 

Paul Yosua 42:59
About six months booked out. 

Rich Bennett 43:01
So it's. 

Paul Yosua 43:01
You know, when we you know, the licensing is just I mean, it delays everything. So we we we didn't get. 

Rich Bennett 43:10
You know, part. Right. 

Paul Yosua 43:12
Yeah, we had a, we had a built out and then had it shipped up and then, you know, everybody's laws are different. 

Michelle Hayes 43:18
Oh, yeah. 

Rich Bennett 43:18
Hmm. 

Michelle Hayes 43:19
Yeah. 

Rich Bennett 43:19
You know, tweak a lot 

Paul Yosua 43:20
Things 

Rich Bennett 43:20
of. 

Paul Yosua 43:21
on it to get it ready. But that you have to go 

Rich Bennett 43:24
To 

Paul Yosua 43:24
through. 

Rich Bennett 43:24
go through each county health department. 

Paul Yosua 43:25
So there's a common sense. 

So in our food truck now is the Common series. Parkville. So our license. 

Rich Bennett 43:34
License is 

Paul Yosua 43:35
Baltimore County. 

Rich Bennett 43:36
okay. 

Paul Yosua 43:36
So that's our. 

Michelle Hayes 43:37
Our main license. 

Paul Yosua 43:38
So from there. 

Michelle Hayes 43:40
You can either get a temporary license and. 

Paul Yosua 43:42
in other counties or you U.P.. 

Michelle Hayes 43:44
Piggyback off that. 

Paul Yosua 43:45
So 

Michelle Hayes 43:46
So 

Paul Yosua 43:46
it's. 

Michelle Hayes 43:46
it's. 

Rich Bennett 43:46
Okay? 

Paul Yosua 43:46
In other counties afterwards. 

Rich Bennett 43:48
Yeah. 

Paul Yosua 43:48
But they need a peddlers license if you want to do it on the street. You know, it's. It's a lot. 

Rich Bennett 43:54
That's one thing I do love to see is all these restaurants now doing the food trucks, because I remember the old days where excuse the term, but we call them rouge coaches. 

Paul Yosua 44:07
Yeah. 

Rich Bennett 44:07
You know, the little pickup truck with the silver thing. That was what you got. But now, man, you got. Food trucks and it's amazing. 

Paul Yosua 44:17
Yeah, we love it. And we, we we were fortunate enough to get a couple of days at Camden Yards. 

Rich Bennett 44:25
Oh, wow. 

Paul Yosua 44:25
Last year, which was. That was kind of you know, it was a great way to kind of do a preview of how a food truck would work. Believe 

Rich Bennett 44:33
Yeah. 

Paul Yosua 44:33
it. Because it's like Gabby as quick as you possibly can. 

Rich Bennett 44:37
Mm. 

Paul Yosua 44:37
You know, I mean, and you have you get rushes in between innings. So it's like speed is all. 

Michelle Hayes 44:43
Essence. What's the. 

Paul Yosua 44:44
The fact. 

Rich Bennett 44:45
The fastest. 

Michelle Hayes 44:47
Yeah. 

Paul Yosua 44:48
So that. 

Rich Bennett 44:48
That was that was 

Paul Yosua 44:49
Good 

Rich Bennett 44:49
a. 

Paul Yosua 44:49
we had. think we did maybe six days down there. So that was a great preview. I think it gave us a lot of information of what would work on the food truck. So that helped out all the. 

Rich Bennett 45:02
The other thing is I think we're a lot of. Restaurant owners mess up. They don't realize, you know, when you're doing the food in the restaurant, that's one thing. When you're doing it on the food truck, 

Paul Yosua 45:14
That's. 

Rich Bennett 45:14
that's a completely different thing when you're catering that is completely completely 

Paul Yosua 45:18
Oh, 

Rich Bennett 45:19
deaf. 

Paul Yosua 45:19
they're all different animals. 

Rich Bennett 45:20
Yes. 

Paul Yosua 45:21
Absolutely. Like it when you get in the breweries, they tell you they're like, we you need to be as fast. 

Rich Bennett 45:28
Yeah. We care about. 

Paul Yosua 45:29
We want. We want them to get their free quick. My money 

Rich Bennett 45:32
Right. 

Paul Yosua 45:32
on beer. You know, we don't want them waiting in line for 20 minutes. You know, you go to catering, everything has to be absolutely perfect. The presentation has to be. On point. You know, you have to have everything ironed out perfectly. 

Rich Bennett 45:45
Have a lot of extra food that you may be ready to throw away if you. 

Paul Yosua 45:49
If you. 

Michelle Hayes 45:49
Or eat it. 

Paul Yosua 45:49
Yeah, absolutely. Oh, yeah. Yes. Yeah. 

Michelle Hayes 45:51
That was my favorite part. 

Paul Yosua 45:52
Yeah. 

Rich Bennett 45:53
Yeah, it's. 

Paul Yosua 45:54
But yeah, you're right. You have to. 

Rich Bennett 45:56
You're going and what 

Michelle Hayes 45:57
What is 

Rich Bennett 45:57
is? 

Michelle Hayes 45:57
expected of you. 

Paul Yosua 45:58
You and you have to execute no matter where that is. 

Rich Bennett 46:01
Uh huh. And I can tell you, I could tell you some stories when we're done here. How's that? Michelle, you have any questions for Paul? 

No. 

Michelle Hayes 46:13
I just like hearing them talk about food. 

Rich Bennett 46:16
I'm getting hungry. 

Michelle Hayes 46:17
That's the sum of the fun. I like him. 

Rich Bennett 46:20
I'm getting real. 

Michelle Hayes 46:21
I haven't picked on you the whole time. 

Paul Yosua 46:24
What's great is I have a gift card to a sofa, which is a pizza place right over here. 

Rich Bennett 46:31
Supported mayor. 

Paul Yosua 46:31
Yeah. So are 

Rich Bennett 46:33
Have 

Paul Yosua 46:33
you. 

Rich Bennett 46:33
you eaten there yet? 

Paul Yosua 46:34
I have and I. 

Rich Bennett 46:35
Oh, Pepé makes awesome pizza. 

Paul Yosua 46:37
I am. 

Rich Bennett 46:38
Other foods. Good. 

Paul Yosua 46:39
I am going to get pizza. On my way out of here. I'm. 

Rich Bennett 46:44
And it's true. It's because you get more than what you can eat. 

Paul Yosua 46:47
Yeah. Yeah. Well, there. 

Rich Bennett 46:48
That's that always. To me, that is a true Italian restaurant where they give you more than what you can actually eat. 

Paul Yosua 46:54
What's the name of it again? 

Rich Bennett 46:56
Supporter three The Mayor. 

Paul Yosua 46:57
Support America. Their support amare pizza with the calamari on top. 

Rich Bennett 47:00
Oh, yeah. 

Paul Yosua 47:01
Oh, that's what I'm getting. 

Rich Bennett 47:03
Yeah, 

Paul Yosua 47:04
But I'm 

Rich Bennett 47:04
we 

Paul Yosua 47:04
here. 

Rich Bennett 47:04
do. We we do a pizza with Santa there every year. 

Paul Yosua 47:08
Okay. 

Rich Bennett 47:09
Because we used to do a breakfast in a COVID hit. We stopped. And Pepe, the owner, we started doing it down there. And he's like, I forget how tall he is, six, six, or whatever, but he wears a shirt, says Sanders, Tallest elf or something like that. 

Michelle Hayes 47:25
Why doesn't he just 

Rich Bennett 47:25
But. 

Michelle Hayes 47:25
dress up like Buddy the Elf? 

Rich Bennett 47:28
He could do that. He got to do that. No way. I wouldn't even ask him to. 

Michelle Hayes 47:35
You should. 

Rich Bennett 47:36
No, I would not ask you. I tried to get him to sit on my lap. Okay. 

Michelle Hayes 47:40
Okay. 

Rich Bennett 47:41
I. 

Michelle Hayes 47:41
Okay. 

Rich Bennett 47:41
No, because I play center, so I try to. 

Michelle Hayes 47:45
You don't need. 

Paul Yosua 47:46
You clarified that real quick. 

Rich Bennett 47:47
Yeah. As I say this, everybody wanted to get a picture, so we got to have the elf on my lap. But he would have been blocking me. But 

Paul Yosua 47:56
Yeah. 

Rich Bennett 47:56
now 

Paul Yosua 47:56
Six. 

Rich Bennett 47:56
you. 

Paul Yosua 47:56
Six is a big dude. Yeah. 

Rich Bennett 47:58
Yeah, they have. I think he's sick. Sick that he's. He sure does look it. But yeah, Awesome food. Tell everybody the website again. 

Paul Yosua 48:07
Doss, Broadcom, D.A.. BAIER, H.A., Ellie and our Facebook page always has a ton of great stuff on it. We pride ourselves on our content. Try to. 

Rich Bennett 48:20
have a lot of fun. 

Paul Yosua 48:21
With it. 

Rich Bennett 48:21
Yeah. 

Paul Yosua 48:22
We have, you know, mostly people in house do some funny videos, so check those out, too. We we take some pride in that. So. 

Rich Bennett 48:30
Which is good, too. I mean, you just draws more people when. 

Paul Yosua 48:33
Yeah. You go from, you know, serve a few to I'll say you got to be an entertainer to nowadays, you know. So it's it's Wow. But yeah. 

Rich Bennett 48:41
Well, Paul, I want to thank you, Michel. It was good seeing you. 

Michelle Hayes 48:45
Yeah. I'm glad you didn't hit your head on the floor. 

Rich Bennett 48:48
Those of you listening when you get to Dallas beer Hall, whether it's Parkville, Bellaire or even when they open up some of the new locations, make sure you leave a full review. Leave a review on Google and wherever else you can leave reviews. But. Contact us. Let us know what you thought about it as well. And if you want to bring me the press or whatever the mega. I'm fine with that. Paul. Thanks a lot. 

Rich Bennett 49:16
Thank you for listening to the conversations with Rich Bennett. I hope you enjoy today's episode and learn something from it as I did. If you'd like to hear more conversations like this, be sure to subscribe to the podcast so you never miss an episode. And if you have a moment, I'd love if you could leave a review. It helps us reach more listeners and share more incredible stories. Don't forget to connect with us on social media or visit our website at conversations with Rich Bennett. Com for updates, giveaways and more. Until next time, take care. Be kind and keep the conversations going.