Get ready to feast on wisdom from the St. Louis foodie maestro himself, Braden STL, as he joins us on the Rated TK podcast to share his journey from budding creator to a cherished promoter of local eateries. We're serving up a flavorful discussion on how Braden's descriptive food reviews and sharp social media strategy create a feast for the senses and offer a lifeline to businesses during trying times. Discover the secret ingredients that make his content so relatable and dive into the power of personal connections over high-gloss ads.
To top off this gourmet podcast platter, Braden sprinkles on his personal tips for keeping content fresh and attention-grabbing. Between snickering over 'sharing size' M&M's and confessing to our snack-sized secrets, we encapsulate the essence of trusting the process and over-delivering—key recipes for success in any venture. So, tune in for a blend of hearty advice and light-hearted banter with Braden STL, and be sure to follow him for a taste of his upcoming projects.
Get ready to feast on wisdom from the St. Louis foodie maestro himself, Braden STL, as he joins us on the Rated TK podcast to share his journey from budding creator to a cherished promoter of local eateries. We're serving up a flavorful discussion on how Braden's descriptive food reviews and sharp social media strategy create a feast for the senses and offer a lifeline to businesses during trying times. Discover the secret ingredients that make his content so relatable and dive into the power of personal connections over high-gloss ads.
To top off this gourmet podcast platter, Braden sprinkles on his personal tips for keeping content fresh and attention-grabbing. Between snickering over 'sharing size' M&M's and confessing to our snack-sized secrets, we encapsulate the essence of trusting the process and over-delivering—key recipes for success in any venture. So, tune in for a blend of hearty advice and light-hearted banter with Braden STL, and be sure to follow him for a taste of his upcoming projects.
Hey, what's going on? Beautiful people, welcome to another Rated TK podcast. You guys have seen this guy all around the city of St Louis, internationally known for his food reviews and just highlighting local businesses in St Louis. He really has put the foodie scene on the map here. I have no other introduction for you besides that. No, I'm just kidding. He's a great husband. He's a great uncle. We have seen these videos time and time again, with him in it collaborating with other people across the city. I have Braden STL with us today.
Speaker 2:Bro, thanks for having me on. And before we jump into it, I guess it does make me a great husband that I bring my wife to one of the hottest restaurants in St Louis. This is facts.
Speaker 1:This is facts the only time she's seen is at Rated yeah, I have never seen her go to any other restaurant.
Speaker 2:She's about the good food, the good life.
Speaker 1:Listen she has high standards. Okay, that's great, she has high standards. I noticed she's come back.
Speaker 2:Numer numerous times, every time we change the menu. She's here, yeah, I got it.
Speaker 1:Yeah, I got to come back soon.
Speaker 2:Yeah, you guys owe us another revisit but thanks for having me man, Definitely what, uh, what can I look forward?
Speaker 1:to today. Um, so we're diving into a little bit of so this podcast. For those of you that this, this may be your first time watching it Um, talk about food and hospitality. Whether it's your restaurant owner, you impact the restaurant or food industry. Just wanted to have people come on, talk about the industry, see what they can do to help, see what needs to be helped in the industry, just to make our food scene a little bit better here in St Louis, and so I really wanted to highlight business owners and entrepreneurs that really help to thrive and push up the food hospitality industry, and so that's why I chose you today. I appreciate that, man.
Speaker 2:You know, I try. Yeah, you're doing a hell of a job at it, dude, dude, we set the bar man, yeah you know we set standards and it's you know. We have these $1,200, $1,500 phones and social media is free. So I saw that opportunity, man.
Speaker 1:Yeah, so how did you? What was? If you can remember what was your first video that you published- oh yeah, the very first video.
Speaker 2:It's funny, I'm going to a soccer game today. Very first video. Well, like at least on Instagram, for Brad and STL was part of the city SC campaign. Uh, it was in front of Ted Drew's I think. It only had like a thousand views, which at that time was a lot, you know. Um, but first man, during the pandemic, I would do food reviews, but like more positive Right. So like people weren't going out to eat, so uh, they'd be like a five, seven minute long video I'd showcase like hey, this is what it's like to go back out to eat, cause at a point in our life like we did not dine inside of a restaurant, right?
Speaker 2:So, uh, I started off like, hey, I went to this restaurant, this is what I tried, and if they let me get in the kitchen, I'd highlight that. And then, when it came to food, like I can basically tell you if food is great, if it's good or if it's trash. So one thing I've learned over the last few years is being more descriptive in how I describe stuff. But at that time I was like, oh, this is, you know, Balkan Tree Box. I took a bite of like their uh uh Chivope or something.
Speaker 1:And I was like, oh man, this is like when you watch Wreck-It.
Speaker 2:Ralph and he goes through all the wires to different games. Like that was that sensation that the food gave me. And then I would also like, after that, when I started doing reels, I would incorporate the music that like felt like. I felt like a match, the vibe of the place, the service and the food.
Speaker 1:Gotcha. Yeah, that's one thing that I really love and I think that's what kind of separates your content is that it's a journey. It's not just a video highlight in a restaurant, like there's a story. You're telling a story, whether it's the way that you cut the edits or it's the way that you, you know, have the music flowing with it, like it's a story behind it, and I kind of think that you're more of like on the storytelling end of what you do and your content really like captivates, that like you're telling the story. Like even the series that you did um about the dairy and the coffee, it's like this is telling the story of how this, like this whole process a lot of behind the scenes stuff that people typically don't get to see, and I think that's great. What's one of your favorite videos that you've posted so far?
Speaker 2:oh man, that's uh, that's tough. I make nothing but bangers, man. No, I'm just kidding.
Speaker 1:Uh favorite video man I know that's a hard question. It's like someone asking me what's my favorite dish to make. Yeah, I can never answer it.
Speaker 2:I would say, like my, my top three favorite videos have been my top. What was it Like when I reflect on the year? Those videos are my favorite, gotcha. So I would say 2021, 2022, 2023. Those videos where I reflect on the year, those are my favorite because Because it captures everything in that year, everything.
Speaker 1:So I'm looking back.
Speaker 2:Besides that man like literally I'm on to the next thing Like yesterday it was a blues game. This morning I was at the fox for something, then I had some meetings. Tonight's a soccer game, friday, or thursday's a gala, whatever. So my mind's always on to something yeah, and then when I make those videos I can actually sit back, relax, reflect, exactly. I don't care to, like you know, that week between christmas and new year, I don't really care, like I'm chilling. Yeah, so those are my three favorite.
Speaker 2:And I maybe last year's December 31st is probably when I dropped it. That was probably my favorite.
Speaker 1:Gotcha. No, I love that, and once again it comes back to that storytelling. It's like it's telling the journey that you went on that year. You know what I mean. Um, and I think that a lot of we're going to jump topics a little bit Um, a lot of business owners forget to tell the story, like a lot of people want to see the behind the scenes, they want to see how you got to this point. They want to see that what's an, what's a piece of advice that you could give a business owner, whether it's in the food or hospitality industry or any any other industry, that you can give them to kind of allow their content to be different, cause a lot of times when we're in this pool, we kind of see a lot of replicating content, where there's people that either replicate events or they replicate content that they've seen and try to reproduce it.
Speaker 2:But how do you stay original? See, that's a really good, good question there, because it's like everyone wants to. Just, it seems like when I observe everyone copies each other and like for me, I'm just like, I'm gonna be me, I'm gonna be original. Yeah, and it's crazy, like um, I would just tell them be themselves. You know, don't just jump on a train, because everyone else is like, exactly. You know, I get invited to like some places right when they open and I do want to go, but then I know if I go, it's going to be everyone's going to post the same exact five other creators that are going to be doing the same video you're doing.
Speaker 2:Can I be honest with you. Yeah, when I start seeing that I'm scrolling, I'm like I don't want to see this, like I don't want to see the same thing, and that's what has always like challenged me. Like sometimes I go on streaks you know where I'm not trend and it's cool to see other people adapt to it, but then it's just like almost the same exact thing.
Speaker 1:So you're like I gotta be different, so how?
Speaker 2:can I switch this up? How can I switch that up? Um, but the big thing is, just be yourself, you know, find inspiration in different things. Sometimes you're like, okay, well, I'm looking to start doing content. I'm not a good photographer, videographer, and I've always told people I'm not the best photographer, I'm not the best videographer, but you got to get started somewhere, exactly, and so like you're not going to be what michael bay or whoever- making a tyler, make a transformer movie if you don't start exactly I think in the restaurant industry and if whoever's listening, whether you're in st louis or anywhere in the world, the toughest thing is making that recipe and you're doing that.
Speaker 2:Yeah, just put your phone, your phone up. You have that $1,500 phone, you're paying for. Just put that up, maybe even turn on a you know a little ring light if you have to. But that's not even a big deal. The biggest thing is just putting it out there.
Speaker 1:Yeah, no, seriously.
Speaker 2:You're going to grow. It's fun. It's a. It's a fun game.
Speaker 1:Yeah, and that's one thing that I've seen on social media as long as I've been on social media is that, honestly, the most the content that has the most production value behind it doesn't get received as much. Like literally some of the cooking videos that I see is literally someone like with a tripod if they even have a tripod or just holding their phone cooking because people it relates to them and it's relatable and I think that that is what kind of set the whole influencer scene, apart from the commercials, like there's not restaurants spending thousands of dollars on advertising or commercials anymore. Most of the time what they're doing for advertisements they're reaching out to influencers like yourself to create.
Speaker 2:I don't know if they're reaching out to us. You know that's true. I think they reach out to agencies who sell. They sell our services and our talent and our time, but we don't see a dollar a lot of times with that.
Speaker 1:So how would you, if you had the ideal set up from me as a business owner, to get in contact with an influencer or to set up an event to get an influencer like, how does that process look or work or how should it be structured?
Speaker 2:Yeah, no, that's a good point. Process look or work or how should it be structured? Yeah, no, that's a good point. So, like, let's say, you get an agency you know making, if someone is selling you on influencer marketing, you should allocate some of those funds to pay a creator. Like you know, when we're working with local businesses, we understand there are, you know, the margins aren't going to be there all the time. You know if they have an investor, maybe it's a hundred dollars or maybe it's nothing.
Speaker 2:This time, I think, when you're that agency and you have connections, whether with alcohol companies or other places, hotels, whatever you know, maybe you can't pay that creator on this local business here, but hey, you can have this other person sponsor that creator in another way. Like you don't always have to pay them every time. Um, and it also it comes down to like expectations, like some places, some people like hey, love what you're doing, come in, have a good time. Um, and and and like that. It's like we don't need payment you know, like we don't have to have that Uh, and I actually I'll always tip.
Speaker 2:you know how many times have I been like hey bro, what's your, what's your cash app? Your staff, um, but yeah. So I would say, if you're like the agency, if you're going to build, if you're going to build that client for influencers, make sure that the creators are going to get paid and make sure that value's there for you, cause you know, you may just be able to reach out to a creator them themselves and, like hey, come to my restaurant.
Speaker 1:And that's what I was going to say.
Speaker 1:I think that, as a business owner, it has been extremely valuable for me to have the relationship with the influencers, like yourself, because when you're dealing with a third party person, there's things that may get dropped, like, if I'm dealing with an agency I don't know if they compensated you this time, or I don't know you know what I mean Like there's a lot of things that may be missed on my end because I've hired this agency, whereas, like, I could have just hit you up directly, could have been like hey, bro, I really want to treat you to dinner, I want you guys to experiences, but I want you to share with your following.
Speaker 1:You know, you know, and then, like that's the relationship that I think a lot of people are missing right now, because and I was talking to Brittany about this on the last podcast episode that a lot of business owners don't understand the impact of social media and marketing. What is something that she would give, or piece of advice that you would give to someone that's just starting a business, that may not know how to get into the marketing or to get into the social media, like advertising, like what's a piece of advice that you would give them starting off.
Speaker 2:Or I would say more in that perspective is like you see that billboard for half a second when you're driving right. So what's different of?
Speaker 2:someone posting a picture on their page, except for it's going to cost you a bit, quite a bit less. Yeah, you know, you see a commercial or you don't really see a commercial. You hear a commercial when you go to the bathroom, that's if you watch TV, right, well, that creator has these people's attention. You know, it's like when you watch a movie and you see the Anheuser-Busch, the Budweiser and you're like you have the person's attention. So, like, my piece of advice is just, you know, it's just changing that perspective.
Speaker 2:I think when I first saw influencers in Vegas, I was like, oh, I'll never be that, I never want to be that. I still like, I'm just like, I'm a stainless high man, I'm Brad, and if you get influenced to go out, have a good time, live your life Great. But, um, I think it's just like you got to change that perspective, because it's marketing these people are going to. I mean, there've been so many places that I, I've partnered with that they've seen, you know, returns on their investment three times in literally two weeks. Um, but yeah, it's just like you got to change that perspective. There's a lot of value, um, and plus, like you know, we may help low. I don't think I've ever really been paid by like a small business.
Speaker 2:You know most of it's just helping them, yeah, but, um, I would say, like here in St Louis we have a really good community. It's kind of like the scratch my back, I scratch yours, and so you know, um, if I were to, I feel like my mind's all over the place. But if I circled back when we were talking about agencies and stuff, one of the problems that's happening is, you know, you as a business owner, if you had a certain agency work with you, they're going to reach out to us creators and say we need this shot, this shot, this shot, that shot. We need, you need to order one of this, that this, that this, that. Um, we're going to need this up within X amount of days. We're going to need you to use these captions and then we're going to need you to have access to your photos. We're going to you know, you're basically giving, giving all that up.
Speaker 2:Yeah, doesn't that sound like a job? Yeah, so at that point it's like you know, like for me, the way I handle things, it's like, okay, look, if I'm coming in with my wife and I'm working for you, in that instance, can you at least just give me a gift card to come back and just enjoy the place, exactly Like. That's the big thing, because don't you want me to pick that song? That's going to make me feel the vibe.
Speaker 2:Don't you want me to be excited about this? To where I'm talking about people, yeah, otherwise it just feels transactional and I'd rather spend $100 in that instance making that content working for you. Sometimes it's using $5,000 camera, sometimes it's $1,500 phone that's not free. Yeah, yeah, exactly, but other times it's $1,500 phone.
Speaker 1:It's not free.
Speaker 2:Yeah, yeah, exactly. But other times it's like that gift card to come back. Let me be a person, enjoy this. Who knows, you may see me on the regular. Yeah, I don't know if that kind of answered that last question. No, it did.
Speaker 2:Yeah, but it's more about you know, we are leaders and people look at us for advice. Like there are people I meet all over town. They're like, yeah, literally, I see where you go and I I only go if you go, and I'm like, damn, that's crazy. It's crazy, but, um, just understanding, it's it how you can be sold everything nowadays? But it's like what do you? What's the first thing and last thing you do before you? When you wake up, you get on your phone. The last thing you do, you get on your phone. Yeah, what are you doing when you have downtime? Probably on your phone, exactly. So why aren't you meeting people where they are? Yeah, who's drunk? Who's drumming up your attention? Is it a like a platform with a lot of followers but it's all general generic stuff? Or is it that creator that's coming up with some creative ass shit? And you're like I love that. Damn. How did you just tie in rap snacks into that video? That was clever.
Speaker 2:like yeah that kind of stuff so it's just, it's, it's marketing man, it's, it's how you promote yourself, um, and you don't even have to like you're a very outgoing guy, but you don't even have to be outgoing like that. Yeah, just be yourself.
Speaker 1:I mean, don't be creepy or anything but right, right, no, I think that was great and I think that's a good segue. Um, where did you grow up? Great, and I think that's a good segue. Where did you grow up?
Speaker 2:South City, south City, okay, south of Cherokee Street, dutchtown, really.
Speaker 1:Yeah, nice. So growing up, what was one of your favorite childhood memories or things that your parents did that had to do with food Whether it was a dish that they made, whether it was you coming home with a good report card and your mom treated you to something special for dinner what was that core memory that you remember? Just one of those memories.
Speaker 2:Oh man, every other Friday, payday Friday as a family we would like play cards or different kinds of games, like whether it's bingo or just family games.
Speaker 2:And then we would either get like McDonald's and or at times we'd get like Domino's pizza Gotcha, like as a family, yeah. But it was like for me we'd get some of those like Save-A-Lot chips that was like pretty bland, like no flavor at all. And so then, like when I discovered Wrap Snacks, they were like that was back in the day when they were like 27 cents. I don't know what they are now, but it was like Wrap Sn back in the day when they were like, uh, 27 cents. I don't know what they are now, but it was like wrap snacks were the most flavorful chips of all time, yeah. And so like my, my friends that lived in the county, they're like, hey, can you give me some wrap snacks? So sometimes I'd go in and literally just buy like a whole box you heard here brighton stl, the wrap stacks.
Speaker 2:Dealer of south county, of south city, south city, yeah you so I'd go out to the county school and hook all those like county kids up with. What did they have? They had, like Pretty Willie. Back then they had Lil' Romeo, master P Flavor. Yeah, mac10. I don't even know if people know who Mac. You don't know Mac10. No, I don't know Mac word.
Speaker 1:I turn around Braddon is literally rapping every song that they're playing. I'm just sitting there like I don't know none of these damn songs they're singing right now.
Speaker 2:And that's why I invited you. I was like you've got to see that golden era of.
Speaker 1:St Louis. Yeah, no, that's dope. That's dope. I think we're going to dive into these rap snacks. So what's she that she picked? Because I know rap snacks has a lot of different flavors and I'm not I know. Real quick, before we dive into this, master p has figured out a way to collaborate, which is what we've been talking about this whole entire time. It's like collaboration is very important because you're not only tapping into your market, you're also tapping into the market of the person that you're collaborating with, which is why we do so many things together, which is why master p is highlighting these different rappers and artists and stuff, because you have so much more power when you're able to collaborate with people, and I think it's very important. I just wanted to say that really quick before we jump into these collaboration guys most definitely don't be stealing ideas.
Speaker 2:Collaborate, collaborate. It's that simple. So what we have right? Here we have the master p barbecuing with my honey. Now, every so often they change the bags yeah, I was gonna say this bag looks totally different from what I remember. Yeah, this was Trina the last time. You don't even know Trina. I don't even know Trina All right.
Speaker 2:Trina. Before the it's pre-JR, Before Nicki Minaj, Trina was there and then before her was kind of like Lil' Kim. Do you know Lil' Kim? Yeah, she was on these bags, but these are like my favorite man. I do not like cheese puffs at all because they're usually terrible. They have no flavor, just tastes like salt.
Speaker 1:Air Salty fake cheesy air.
Speaker 2:Fake cheese yeah, yeah, yeah, but these I mean, and off camera, we have so many different bags.
Speaker 1:There's like 15 bags of wrap snacks. We couldn't even fit them all on here. We were like, okay, we'll just send it to the side.
Speaker 2:We got to look classy, we're in rated, but yeah so, like I mean the thing about these chips, they have so much flavor there and I had Alex, the owner of joy is deli, on my podcast and I was like I was like, hey, thank you for selling flavorful chips.
Speaker 2:And he like went in and he was like, oh man, those are the best chips ever, you know. But uh, it's like once people try wrap snacks, they realize how great they are. Yeah, but um, like I said, I don't like cheese puffs at all, but because of these chips I do, and it's only these chips. I don't care to buy chips unless they With a Rapsaxe I should. So if you're a store and you're not selling it, you're missing out, you're missing out.
Speaker 1:You're missing out on a different clientele.
Speaker 2:How do so? We're going to open this, yeah, yeah. So you know, master P, make them say oh, oh.
Speaker 1:Yeah, in nine to nine.
Speaker 2:So you know the way to do this, like, especially when I was growing up, you'd walk down the street. You know you just eat it, right? Should I? Should I wait for a bite, or?
Speaker 1:here. Dump some on this plate, dump some on your plate. Yeah, we'll try it together and what is this flavor, that this, which flavor is this one, again this one is the barbecuing with my honey.
Speaker 2:Okay, so this is like that barbecue honey cheese cheese, but you know they throw. They got to represent the culture. But, um yeah, like you, like you know, with these wraps and everything, you'd walk down the street chewing on them, eating them, just how you did it. Like nowadays, if I walk and chew, just because I'm in a different neighborhood, I'm like do I do that?
Speaker 1:Yeah, facts. You know, like growing up it was just you know, you lick your fingers and all that stuff, that's funny. Cheers the mug's fire.
Speaker 2:These are fire, do you?
Speaker 1:like cheese puffs. I love cheese puffs, so I want to hear from your perspective. When you go into a restaurant, or even if your wife is cooking, or your mom's cooking or your dad's cooking, we naturally all rate food, right, yeah? What is the first thing that you think about when you rate food? Is it the appearance? Is the smell, the aroma? Is it the? What is it presentation?
Speaker 2:yeah, so how does it look? All right, man, this looks like it's gonna be fire, yeah. So then you know the bar is up here, so the expectation is high, yeah. But then you know if you take a bite of it and you're disappointed, like oh damn, there's no flavor here, yeah. But then you know, if you take a bite of it and you're disappointed, like oh damn, there's no flavor here, yeah, but sometimes you get something you're like, oh, that looks a little rough and it's full of flavor and it's fire that's true.
Speaker 2:So it's kind of like you know humans right. Someone can look really good but have no personality. Facts. Some people can be you know what society deems not. You know, maybe society deems them ugly. I don't know but they have a really good personality, so that's the same thing. It's like food man.
Speaker 1:Shout out to all the ugly people with good personalities out there.
Speaker 2:There's someone for you.
Speaker 1:You know, no, these are great, and I'm going to dive in a little bit more in depth on the rating of this Cause. After you eat it, your mouth starts to like water and so it's like feel it. Yeah, you feel it. So it's like it's almost like your body distinct, like naturally telling you like, oh shit, that's good, I want more of it. You know what I mean. So that's right off the bat, that's what I got, yeah. But then I got the aroma and it's like it's smoky, it's sweet, maybe a little bit of heat, but not too much, maybe like a paprika or something like that, and it's flavorful.
Speaker 1:It's like super flavorful compared to a traditional cheese puff. You know what I mean. Yeah, and I get the balance of it too, because it's sweet, it's salty from the cheese, it's perfect. This is a really good snack. I've had a lot of people on the podcast and they've been bringing me some terrible snacks but I gotta rate this snack a nine out of ten.
Speaker 2:Nine out of ten, nine out of ten, bro, yeah, it's a good pick, bro, it's a good pick. Well, what has been not? Let's not.
Speaker 1:I don't even want to dive in what's the lowest the lowest one that we had was the last podcast we shot before you got here. Britney bought um what was the gum, bazooka bubble gum. Oh bro, it was terrible there's no flavor, there's no flavor. It was extremely sweet. My jaw was hurting from like trying to chew it. I'm like no, this is not a pleasant experience bro.
Speaker 2:That's a chiropractor's dream, bro, because you know your jaw gets all. Yeah, it's like bro it was terrible.
Speaker 1:Yeah, these, these are great. These are good. I like these. I'm a fan of these.
Speaker 2:These are jr approved now, how would you incorporate this in a recipe?
Speaker 1:so another thing too with these puff try type of like snacks, they get stale very fast. These are not stale, right like these are crispy.
Speaker 2:The bag is aerated like presentation top notch well, it's like the other thing, you don't really have to chew it you just like melts, you just put it in your mouth, like that's why it's well, I gotta chew it.
Speaker 1:I was going to say you go yeah.
Speaker 2:We don't want to speed up the episode too much. That's funny, but it's so. It's just so soft and this is good. Yeah, I would say this is. This was my favorite. The other one that he has is the just the honey. Barbecue, that's barbecue chips. Barbecue, that's barbecue chips. Like I'm not gonna you know there may be future chip brands I work with in the future yeah, I'm not gonna say any names?
Speaker 2:yeah, but some of them have a barbecue chip that you know you go to most flavorless functions and they're gonna have a plain hot dog and they're gonna have those chips and they're like hey, here you go, the corporate event happy, exactly. Appreciate your work, bro. No, these other ones I don't. Is this Two fifty from the gas station?
Speaker 1:It's cheap. Yeah, you know what they need to start selling family size bags of snacks, do they?
Speaker 2:No, I mean, I don't think I've never seen a bigger bag.
Speaker 1:Oh they do need to sell them. Yeah, master P, if you're watching, you're listening. Listen, we got a business proposal for you.
Speaker 2:Bro, I would pay twelve dollars for like a normal size. Yeah, like quality man, I'll pay for that quality.
Speaker 1:No, seriously, seriously and I think that brings us to our next point Quality, quality is found in many different forms, but there's also a certain quality that you have to represent in your content, whenever you're producing content. You can't put out a crappy video, because then they're going to be like this isn't Braden's quality. You know what I mean. Like video, because then they're gonna be like this isn't brightness quality. You know what I mean. Like facts, you know what I mean. So like what do you do to stay on, to stay consistent for one, but then to also make sure that your quality is always there? You know what I mean?
Speaker 2:yeah, um a lot of times I'll capture much more footage and content than I actually need. So, you know, I maybe have seven minutes of footage while I'm sitting down for an hour and a half or whatever, but I only use 25 seconds. And here's the thing A lot, of a lot of people don't realize how hard it, excuse me, how hard that is, how much of a skill that is, because it's a thing about whoever is sitting at that desk or, you know, in the studio editing the highlights of that basketball game, like they do, that literally they're watching it for two and a half hours and they got to break it down like, yeah, that's true, I'm having this dining experience, let's say, for an hour, and a half and then you know, I'm in here and I see something.
Speaker 2:I'm like, oh, let me get that. You know, like, and it's um. But yeah, for me it's like, okay, what's different if I, if other people have been in this place, what can I do? That's different. I don't want to. I just don't like it. I, I just don't like doing the same thing as others.
Speaker 1:I, it's boring to me it is, it is, and I think that I think that is why so, when I came up with the rated concept, I'm like we have to make sure that we are.
Speaker 1:Not only are we staying on top of our p's and q's and always staying innovative, but we have to give the guests an experience that's unique and new every time that they come in. Because I feel like we get stagnant a lot, especially in St Louis, whether it's with restaurants, whether it's with content, whether it's with our job, like everything just seems like it just kind of plateaus at a certain point. So, like we always got to make sure that we're doing new events, make sure that we're partnering with new people, partnering with different venues and stuff like that to stay on top of. And I think that that's one of the key attributes to the top creators in St Louis, like yourself, like Dante, like me is that we are able to stay on top of it because we're able to pivot. And so whenever we see that you know things are getting stagnant, we pivot our content a little bit. How have you pivoted over the years from when you started to now, with your content?
Speaker 2:Yeah, so I started out with photos. Um, cause I started, I was going to launch on 314 day in 2020. It's like, hey, this food reminds me of this dish that later went on to reels. Um, but like, right now, like my, you know, I can go to four different restaurants in a week and each one will have a different style video. Yeah, yeah, yeah, um. And also it's like you know your mental capacity like, what's the week? Like, has it been stressful? You know I've had a corporate job for most of this time. I also have other clients. Yeah, up until last year, may of last year, I was working on my MBA. So, like, how busy am I?
Speaker 1:Yeah.
Speaker 2:And so for me to make sure I'm like consistent, it's like I always try to get the entrance and also, if there's something that's like super instagrammable, yeah, like I have a second and a half to get your attention yeah, like that's seriously you know, um, it's like a news headline, breaking news. Okay, what is that? Yeah, like I have that. It's such a skill.
Speaker 2:It's so funny because like places, um, they don't realize that they don't realize how much of a skill and how much time you you put into your craft. But like for me, yeah, I would say, you know, getting some making sure I can get that instagrammable um footage.
Speaker 2:Or you know, you gotta think of hooks nowadays, like yeah that's true, like so, and it's funny too because, like some people are just straight hooks yeah, like I've been having hooks lately, but I was like I was throwing like a little bit of a joke to it. Yeah, but so many. Every time I see a hook like a, uh, an intentional aggressive hook, I I scroll, yeah, yeah, yeah, yeah. Just like when I start seeing everyone post the same thing scroll, scroll, scroll and that's like kind of a strategy too for people. This is a free strategy. It's going to get you thousands, tens of thousands, maybe more. Don't have everybody go at once. When you have something, yeah, have people stagger it out, just because if you do that, people shut off their phone or go to their other app. Like people don't want to see the same thing over and over.
Speaker 2:Yeah, they don't even for the all-star game. The nba all-star game just happened a few weeks ago and it was all.
Speaker 1:Everyone, every network had the same thing and I'm like I don't want to see that. Like I've already seen it once, like, just be different yeah, no, I think that's a great point. I think that's the. I think that's the. The sentence of this, just the phrase of this podcast episode is be different be different and be different.
Speaker 2:Yeah, you don't, don't be anybody else.
Speaker 1:Yeah, because you are different, like you are different. Bradad is different than I am, dante's different than I am.
Speaker 2:Like we're all different people think dante and are the same a lot of times. I'm like, bro, like they call him, braden is like first it would be brad and if you said that correctly yeah, exactly, exactly like hey, dante, and yeah it's uh, but like that's crazy.
Speaker 1:They gotta understand like you guys are different because you look up, people look up to you. People look down at Dante, so it's like he's gonna love to edit this one. He went to the bathroom and he can't hear the audio. Yeah, he can't hear the audio right now so he, yeah, we, yeah, we love you, dante. Yeah, we love you. We really do.
Speaker 2:We appreciate it but yeah, man, uh, you know it's, it's lighting, like um, to tie it all together. You know what's the most Instagrammable thing? How is the vibe of the place? Yeah, you know, if I have a dish, that's not good, I just won't like highlight it. Now, if it's something I think that has potential, like okay, you know, maybe a little more seasoning, you know I may mention, like hey, I would like that, but I do that. The aesthetic voiceover. Some days I'm like, okay, I know this audio is gonna pop off, so I'll just use the audio. Uh, all, all of 2023. I was using a lot of st louis artists, gotcha, like in, whenever I know a video is gonna go viral, I won't say which ones are yeah, yeah, um, but some of the ones I don't talk on, I'll use the st louis artists because I know it will go viral. So to help them get that traction, yeah, but otherwise, like, if it's just I go to a restaurant and I don't want to talk, I'll just use an algorithm, one, gotcha.
Speaker 1:OK.
Speaker 2:I try to create more for the people than I do for the algorithm, but it's like a constant battle.
Speaker 1:Gotcha OK, gotcha, okay. So if you're talking to a business owner, what is something that they can do to improve what their content looks like from a guest experience, as far as, like, hey, your guests are sitting down, they're taking a photo of your food in this restaurant. What can you do as a restaurant owner, from your perspective, to improve that experience?
Speaker 2:if you have a spot with light or open, uh, what's that called? Uh, what the hell is that called when, like the, edit this out, dante, what's that called with the? Light natural light. Yeah, I was gonna. I was thinking natural tableware so I was like because I was gonna talk about the plates next partner natural tableware.
Speaker 1:Today's video is sponsored by natural tableware. Head Head over to the website, doc. No, I'm just kidding, are they?
Speaker 2:Okay. So my mind was like there's no, it's not natural. Okay, but yeah, so like when it comes to lighting, first, that's going to help you because natural lighting and plus people can see inside your restaurant what it looks like like. Oh, I need to check that spot out, yeah. Then presentation right, you know you may look at plates like I mean, you obviously you've invested in your plates, but it's like people can see that, oh, I'm not man, $3 a plate, I got to get a hundred of these. Oh, you know, that's a lot. But then you think about how many people are taking photos of that Exactly.
Speaker 2:So then it's going to, it's going to come back, but like people just see that instant, like oh, the instant expense, yeah. Or even if you have like trade baskets, like spending a little bit more on the branding, so if I do take a photo of that sandwich it says your company's name.
Speaker 1:Exactly.
Speaker 2:So those are two things and making sure you're consistent. I've been very fortunate. Almost 98% of the time when I go to these local restaurants. Everything's consistent. Yeah, yeah, yeah, Can't say that about the chains.
Speaker 1:Yeah, that's true.
Speaker 2:Isn't it interesting, though, like people will go to a chain that messes up their order time after time, after time, but you, as a local restaurant, you can't mess up.
Speaker 1:Yeah, or they're going to badmouth you, yeah, and it comes down to and it's crazy because these chain restaurants are set up so that it is consistent. So that's what's crazy about it. But to restaurant owners that may be starting a chain or that want to franchise, like you have to understand that there's still input that needs to be put in by a human. So, like, for example, the industry that we're in, the food hospitality industry you can get a batch of tomatoes. If you're making like a tomato sauce or something, those tomatoes are not going to be consistent, even though your recipe still says add a pound of jalapenos, a pound of salt. Like the tomatoes are going to taste different because they're grown Like they're not going to be the same each time. So that's why it's like, yes, you are setting up a chain and you have recipes, but you still need that human input in your final product.
Speaker 1:Like every time you go to Chipotle, the chicken may taste different. Why does it taste different? Because the chickens are different. They're not the same chicken. You know what I mean. Like the seasoning may have been set out a little bit longer than it was the first time, so maybe it has lost some of the natural oil, so the flavor is lacking. So it's like, these different things are things that a lot of people for people that want to, you know, get into the chain or franchise and all that type of stuff, and they add a robot in. Right, it's like the robot is being consistent in the knife cuts, but when it comes to the taste and the presentation and stuff, there's some things that vary. You, you know what I mean. So, yeah, I think that's a great point. We're going to jump into another one of Braden's favorite snacks. So, braden, what is your second favorite snack that you have on the board?
Speaker 2:We have M&M's, so the wrap snacks, those are more of that luxury because you can't find them everywhere.
Speaker 2:But M&M's it's more of that treat, right? So sometimes, like, let's say, after this, I got to go grocery shopping. Yeah, I don't want to go grocery shopping. So what's my treat? Yeah, m&m's. Now it's funny because you go to a grocery store, you spend I don't know let's say not for the restaurant maybe $150 when you grocery shop. Yeah, but if something about M&M's, you know, I got to see that yellow tag, I got to see that tag. That's where they act like it's on sale.
Speaker 1:Because these things used to be like 59 cents or two for a dollar, bro. That's like $3 now. Yeah, I went to Quick Trip and got it, I'm $3.
Speaker 2:Yeah, thanks, man For like nine M&M's. Well, that's my reward for being on this podcast, like hey. But no, sometimes I got to reward myself like hey, I need a good M&M. Yeah, and it's crazy because you know the sharing size man. No one's sharing that, nobody's sharing that.
Speaker 1:That's why I got the small ones.
Speaker 2:Nobody's sharing that I knew I was going to eat it all, yeah, so that's why I didn't get us a sharing size. Brandon doesn't share. They say sharing is caring. But man, you got to be in front of the camera, that's funny.
Speaker 1:Yeah, that's why I don't care about you.
Speaker 2:Don't worry about me, braden cares.
Speaker 1:Hashtag Braden cares in the comments down below. Oh wrong device. All right, yeah, let's break them open.
Speaker 2:Do you buy the sharing size or you?
Speaker 1:know it depends, honestly, it really depends, depends most of the time.
Speaker 2:the sharing size is the only size that's available, so so how do you do you, uh, like you know, when you walk? Yeah, that's how I do, because I, like you, know your hands everywhere.
Speaker 1:So it's like you don't want the chocolate all on your fingers and yeah no, it's too much work. It's too much work, all right, here we go. All right, so we got a couple different ones here. You know what are the colors? The colors, the colors aren't flavors, are they?
Speaker 2:Nah, it's not like a Starburst. But you know it works in marketing because you know you get the red and green or you get the Valentine's the pink, white, red. But it's like my family, they always get it for me around the holidays and I'm like I love you, thank you, I appreciate you, but, like, please don't get it, because they'll give me the big bag and I eat it all. I have no self-control when it comes to chocolate or ice cream.
Speaker 1:That's what happens when you share and you don't care.
Speaker 2:You know they care, but they don't care, you know what I mean.
Speaker 1:Like.
Speaker 2:I care about you enough that I don't want you to take in all this sugar because you're going to crash.
Speaker 1:Exactly go live your life, have fun. Facts, facts. It's a bit of advice, bro, I don't know. These are great, like it hits all the marks for me.
Speaker 2:Yeah, there's texture, they're salty, they're sweet, there's a creaminess to it. I was gonna say I don't like, uh, melted m&ms, unless they can melt it into, uh, what, like those caramel. You know like some people will melt, uh, like that, I don't know that little caramel, chocolate or uh, there's caramel. They'll like melt m&ms in there. I can't think of it. Huh, it's been a while. Y'all know what I'm talking about.
Speaker 1:Comment it, yeah, comment down below, because I don't know what he's talking about yeah or like you know, you put it in a brownie or something?
Speaker 1:yeah, no, I think these are great like it. For me it hits all the marks, like I said, and now my mouth's watering again because you want more of it. It hits the sauciness from the peanut, it has a nuttiness, obviously from the peanut and the roastedness of the nuts as well, but then there's that outer shell that adds sweetness, it adds a crisp, and then you get the creaminess from the chocolate and it just kind of balances it out. I think Brandon is the only person on the pod that has picked out the two most balanced snacks that he could find Because, like he's a professional, he is a true food influencer. And this is what a lot of people miss is that they try to be influential but they don't know the basics of it.
Speaker 2:I think, yeah, well, I think a lot of people want to do that. Like I fell into it, man, like at the end of the day I'm gonna be brad and like I get invited to like different, different events I'm like, but like you know, brad and likes experience it like this yeah, like I've done the crowds of a hundred thousand people in a setting like you know, let me get that vip. Yeah, put me up on that stage you know, but yeah, it's uh man m&ms.
Speaker 2:So it's funny sometimes, like when I have to travel for, uh, the, the corporate job that I had. Yeah, I would like if they put me right next. Let's say I'm at a hotel right next to a grocery store, I'll get a little pint of ice cream and I'll always get like the milk chocolate version, that's the only time I eat the milk chocolate, so when people buy me the milk chocolate M&M's.
Speaker 1:They got to buy you the ice cream with it yeah. Otherwise it sits there, that's when it's a problem. If you're going to buy Brad a snack and it's going to be M&M's the classic M&M's brown bag, right yeah, you have to give him a pint of ice cream to go with it. It's that simple.
Speaker 2:Yeah, you know y'all are in the restaurant industry. You know you're worried about waste. It's not going to go to waste with me, exactly, exactly. Now I will say one last thing about these. I partnered with Mars. I think it was like last year Mars Incorporated, I was on like Twix or something and like I can't remember the whole thing, and I always wanted to partner with Mars because I was like I want to, I want that m&m deal. Yeah, one of my buddies partnered with m&ms on a different deal. Really, bro, he was like I can't even do anything with all this. He had literally he would get boxes each, like I think it's each month, and he had serious, bro, he had 224 boxes of these and the others yeah he gave me both of them with like halfway full bro, they were gone in like three weeks.
Speaker 1:Are you serious?
Speaker 2:yeah, oh, oh, my God so as much as I would love to partner with Mars, and it probably will happen, I kind of don't yeah, Because I love their products so much it would become a problem.
Speaker 1:Yeah, get a high off your own supply.
Speaker 2:Provide me with medical, you know health insurance, and then it's a different game. Then it balances it out. Yeah.
Speaker 1:Dental insurance. As long as you cover those bases, you know he's available. Facts, no, that's great. So what's a what's a bit of advice that you would give, give that teenager, that young person that sees you, that follows you, that wants to get into I don't even want to say the food influential space, but just being influential as a person in general. Like what's a great starting point? And I know like we talked about just getting started, be yourself. But like, outside of that, what is a great starting point? And I know like we talked about just getting started, be yourself. But like, outside of that, what is a true like what do they need to be doing?
Speaker 2:So like a slogan would be trust the process, right, but because people think you know you just things will happen over overnight, especially in this day and age. You, like people follow me think like, oh, this guy just gets everything. Or does I get told no, 90 percent of the time, yeah, um, but also, like I don't ever come to go to people with bs, like I'm like always like, hey, there's value here, let's do this or let's do that, but uh, you got to trust the process, you got to be willing to put the work in. You know like there's no clear-cut path with what I'm doing, yeah, and so I have to pull from different industries, like I pull from just regular businesses, corporations, the music industry, hollywood, and I'm trying to figure it out.
Speaker 1:Yeah.
Speaker 2:You know I see what other creators around the country are doing. A lot of them have huge teams and you know here in St Louis in the Midwest it's like hard finding and building those teams. Yeah, but you know, trust the process put in that work. You know, don't be afraid of change. Like we get so used to things, especially in like St Louis and just Missouri Midwest people are so afraid of change but sometimes change is good. You know research like we have access to finding the answers to everything nowadays.
Speaker 1:Yeah, no, seriously.
Speaker 2:Or at least get direction right. You can look up a recipe. Someone can say, make it like this. Yeah, we at least have a general understanding on that. So be curious, be yourself.
Speaker 2:I would also even say, like embrace art. Like you know, I love going to like see live shows. Yeah, it's interesting, because when I was younger would back when I used to first eat rap snacks. You wouldn't see me there. I was like, ah, forget that, I'm too cool. But then, like you know, you start thinking about it. You're like wait, this person is hitting those notes every single night for two weeks at a time. They get like a few days off, they're back at it. That's every single time. Your favorite pop star, your favorite musician's not even doing that these people are dancing to and they, you can't mess up, yeah, and like that kind of stuff, like inspires. I mean like man, these people are like on their stuff, so why can't I? Um, I think with what I do, there's so much to learn, yeah, so just keep learning. I learn so much every day and it just keeps taking me to new places.
Speaker 1:So yeah, and I think I think for me, um, one of the most important things when starting off is that you have to over deliver. Like, if someone is paying you to do um $700 worth of content when you're getting started, you literally have to like you. You got to cough up a thousand dollars worth of content.
Speaker 2:Right, right yeah.
Speaker 1:Like, like it's just the truth, like, in order to get um the trust and and the footprint out there, when you're starting off, you have to over-deliver. I'm not saying over-promise, because a lot of people find that in line a mistake and they over-promise and under-deliver, but it's like. No, you have to promise and over-deliver when you're getting started off because that's what's really going to jumpstart you, because I know we've done some stuff together. Over-delivering shows that you are qualified to do what you're here to do, you know what I mean and I think that's something that I had to do.
Speaker 1:Like growing up, like in in this industry is cutthroat, like in the in the kitchen. It's not sweet. It's not like hey, can you please? It's like, no, do this, do this and do this. This is your job. Yeah, this is your job. And it's cut it like boom, boom, boom. But like, for me, I had to over deliver because I was young, so I had to basically show people like, hey, I can do this. Like, even though I may not have the qualifications to back up what I'm here to do, I'm in this position for a reason. You know what I mean. Like I showed up. That's one of the hardest things to do is showing up every day. Yeah, like showing up every day whether it's snowing or you, literally showing.
Speaker 1:Showing up is literally one of the hardest things to do, um, and so if you're showing up, you have to over deliver. When you're getting started, and even just in general, like even today, like someone may hire you to do something, you're going to over deliver because it's just you as a person, but that's also why you have been able to get to the point where you are, because you have shown up and you have over delivered. Um, but no, I think that's great. Um, what's next for you? What, what, what are people that are following you expected to see in this next year?
Speaker 2:Oh, a lot of cool shit. Man, if you're following me, like it's the thing is is like I, I can't stay stagnant. Yeah, I can't, you know, and it's uh, I feel like in St Louis I've been able to do everything I've wanted to do and I have really good partnerships. I'm going to keep here. Yeah, I almost feel like I'm about to be like bud.
Speaker 1:I'm taking my talent to South Beach.
Speaker 2:I'm not going to do that, but it's, he's on the road man.
Speaker 2:The craziest thing is like, a few weeks ago, like the work I did with Bush Stadium, delaware North, the Cardinals, yeah, was presented in front of the front office and the owners of the MLB Wow, like the front office of MLB right, yeah, that's huge.
Speaker 2:And so you know, there's this guy here in St Louis that's creating this stuff that's being showcased to these billion dollar organizations, yeah, and there's other big entities that I have worked with that they see me, or you know, even working with Dante. They see what we're doing. So St Louis is like really doing some things right now, whether or not people know it, and so it's all about capitalizing off those opportunities. And it's like, at the end of the day, I'm not here to like BS them and just try to over-promise and under-deliver. It's like, what do you want? Like I can talk your language, like it's not just, hey, we're going to get you these impressions and this many views, like that's all cute, like I can sell you I'd tell people this, even companies like I can sell you on that or do you want, like actual results, like if you want actually at the end of the day, like, are you going to sell more of this when you're bringing more people in?
Speaker 2:like I hate to say it, but you don't need me. Yeah, yeah, yeah, but it's um. So, yeah, that's kind of like a big roundabout way of you know, um, with leaving the corporate job, it's diving more into Brad and STL. Um, you know, if you're a creator, you're an entrepreneur. Know your value. I used to do so much stuff for free. I still do a lot for free. But sometimes, like, I think these companies I don't know if they think I'm stupid or they just put me in the same like category as like other people. So, like, even on my media kit, I've broken down like, hey, you're just putting me as an influencer. Well, you put me on the influencer at this price. Do you need me to host something? That's a different price. Are you going to take photos and post them on your platform?
Speaker 1:Like I've broken all this stuff down. It's a business you have to learn about, and I think that's one thing that most people mess up on when they get started is that, yes, it's social media. Yes, you can technically do it from home, but it's a business. It is. Yeah, you're here to make money, regardless whether you're doing content for free, your bills need to get paid at the end of the day and it's business. So, like on that note, like what is one piece of advice that you would get? Give an influencer that was once maybe in your position where you are, were at one point um, that is, trying to make what they're doing as a hobby into a business.
Speaker 2:Stop doing everything for free. Yeah, I mean I would say, um you know, with knowing your worth, coming up with your media kit and and saying exactly what your value is.
Speaker 1:Yeah.
Speaker 2:Cause, if I excuse me, like, um, let's say, right now I'm working on a proposal. If I just say, hey, I can do, uh, your website, your social media and marketing or whatever, it's all the same, I guess, um, but you're like, oh, okay, and you don't see the value if I say 5,000, 10,000. Right, but if I break it down like to the T, like this, this, this, this, this, that, that, that you know cause, if someone comes to you and say, hey, I went, you know, 20% equity in rated, and you're like, the hell, get your. But like, if they say, hey, but then I'm bringing in this, maybe we can, you know, become a chain. I can get you on all these shows. This is what is going to increase your value.
Speaker 2:you're like, okay, exactly yeah but, um, yeah, for me, man, like know your worth. Uh, come up with that media kit. Say specifically what you can do and what makes you different.
Speaker 1:Yeah, for me, I think, too, it's very important to know your bandwidth too. Yeah, because, like us as creative, we'll sign up for a million and one things. But it's like, realistically, what do you have the bandwidth to sign off for? Yeah, yeah.
Speaker 2:And don't just and I'll, I know I said it earlier but also just being yourself.
Speaker 1:Yeah.
Speaker 2:Whether you want to be an influencer or a restaurateur, be yourself. Yeah, be yourself. Don't be like everybody else. Don't do things for clout, you know, or chasing that and saying you're like I always tell people like I, because I'm legit, just a normal guy yeah it's crazy like this whole social media world is just it's nuts to me, yeah it is nuts googling my name and all this stuff because like it's crazy.
Speaker 2:Man. No, it really is good stuff, nothing bad, but it's just crazy. But it's like, at the end of the day, if you see my content and it inspires you to create, help local businesses, get back to the community, get you out of your house, hope you have a good day. Like I do a lot of free shit around Forest Park, the zoo, stuff like that, like that's what I'm about, just go live. I don't want you yeah, even though the algorithm stuff does.
Speaker 1:Yeah, no, I think this was great, brad, and I really appreciate your time Um where can people find you really quick?
Speaker 2:Yeah, so you guys can find me, brad, in STL, b-r-a-d-e-n-s-t-l or uh, one of the big things I'm working on this year Opecast the pod. So we got a lot of that. But just follow me. I hope you leave inspired. And man, we just got. There's so much fun stuff coming.
Speaker 1:Yeah, oh yeah, this year and next year. Man, yeah, I'm excited, I'm excited. Well, this was another episode of the Rated TK Podcast. You guys can find all of Brandon's information down below. If you guys enjoyed this video or learned anything, make sure you guys comment, leave a like down below and we will see you guys in the us.