Maui Roots, San Diego Hustle: The Kalei’s Kitchenette Story

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1:24Khara Mangiduyos: They're a regular. Built Hospitality is available now for restaurant groups everywhere. Learn more at BuiltDining.com backslash hangout. That's BuiltDining.com backslash hangout. And check out what Built Hospitality is going to do for you and your restaurant.

1:41Chef Andy Mangiduyos: A lot of hospitality experience between me and my husband, Chef Andy. combination of, maybe like 40 years already that the bosses really are aged. And in age right in the Philippines, hospitality is a way of life.

1:59Khara Mangiduyos: Listen, we are live here in Chicago from the Spot On Studios, the Hospitality Hangout here in Chicago for the big show, Jimmy. I say the big show, but I think it's wrong. I think it's just the joke. I used to think it was the big show. Now, it's clearly the retail show and the Javits. I think that's called the big show. The show. This is just the show. The show. The Hot Bell Hangout. The show. Okay, we got another guest here. We are very, very lucky to be joined here on the Hangout, Jimmy, with Cara. Cara. Cara. Cara. You got to roll the R. Cara. Maggie Duos. Maggie Duos. From Kalei's Kitchenette.

2:37Khara Mangiduyos: I thought it was Kalei's.

2:38Chef Andy Mangiduyos: It is Kalei's Kitchenette. Kalei's. Kalei's. I worked so hard on that. It's okay. Aloha, everyone. Aloha.

2:43Khara Mangiduyos: It's K-Lays.

2:46Chef Andy Mangiduyos: Yeah. It's like the flower Lays. So K-Lays. But it's not K. It's K-Lays. K-Lays? K-Lays. It's like in Hawaii. It's like the ha. K-Lays.

2:55Khara Mangiduyos: K-Lays. I like it. K-Lays. All right. I'm jumping in because I'm Jimmy Frisling. You are Jimmy. I'm the finance guy and also the linguistics. Linguistics? Tell us again who you are. I want to know again. I'm the linguistics guy. Nobody knows who you are? No one knows who I am. And we are fired up to be here at the show. I love this Hometown Heroes show we're doing with our partners at Spot On. Because all restaurants, no matter how big they are, how big they become, they all start with one. It all starts with one. It all starts with hearts. And those are the people we're featuring today here with our friends at Spot On.

3:32Khara Mangiduyos: The Hometown Heroes, we're excited to share their stories. Today's guest, not unlike some other folks we've been chatting with, very interesting, eclectic combination, compilation of background skills and interests. Today's guest is a digital marketing expert, okay? A catering powerhouse and the co-founder of one of San Diego's. San Diego, you see what I did for you, Shazzy? I see, San Diego. That's what it says on the teleprompter, San Diego. San Diego's most beloved Hawaiian-inspired concept. She and her husband, Andy, built Calais kitchenettes from a farmer's market table to a brick and mortar and a catering operation with no ceiling.

4:17Khara Mangiduyos: I love this. There is no ceiling. No ceiling, Jimmy. Welcome to the hospital. What do you mean there's no ceiling? We're going to find out about that. Welcome to Hangout. Kara. Aloha.

4:26Chef Andy Mangiduyos: Aloha. Thank you so much for having me here. I'm so excited. Yeah, it's a very exciting time. Love the energy.

4:32Khara Mangiduyos: So tell us, you were born in the Philippines, and give us a little bit about your journey of how you started in the business because I feel like you were in the Philippines and you started in the hotel business.

4:43Chef Andy Mangiduyos: Yes. A lot of hospitality experience between me and my husband, Chef Andy, a combination of maybe like 40 years already that devolves just really our age. And in Asia, the Philippines, hospitality is a way of life. You know, you welcome anybody in your house. It's just part of you.

5:02Khara Mangiduyos: How do you say welcome in Filipino?

5:03Chef Andy Mangiduyos: Kamusta?

5:05Khara Mangiduyos: Kamusta?

5:06Chef Andy Mangiduyos: Kamusta is more high. This is a tough question.

5:08Khara Mangiduyos: Oh, that's what I do. This is a very tough show. All right, I don't want to throw you up. I just said it, so I'm just wondering.

5:13Chef Andy Mangiduyos: Yeah, yeah. Aloha.

5:15Khara Mangiduyos: Aloha. We'll stick to Aloha.

5:17Chef Andy Mangiduyos: Aloha is actually hello and goodbye. So we'll go again. Like shalom. Yep. Pretty much the same.

5:22Khara Mangiduyos: Shalom is a hello and goodbye, Jimmy.

5:23Chef Andy Mangiduyos: There you go.

5:24Khara Mangiduyos: Yeah, you didn't know that.

5:25Chef Andy Mangiduyos: I'm right of. And I think between the two of us, me and my husband, he grew up in Maui. He grew up in Hawaii. And so we both work in the hospitality space. He's in the kitchen. I work in the hotel, anything outside in the restaurant or the kitchen itself. So anything with rooms, revenue, sales, operation, housekeeping, you know, everything there front of the house. Right. And it just stayed with us. You know, it's part of our life. And one of the things that we know working in the hospitality space is don't open a restaurant. that's what you know that's what we know man don't open a restaurant don't eat at a restaurant if you want a headache you go ahead and open a restaurant but let me ask you something so you

6:09Khara Mangiduyos: say that so you had a 10-year career in digital marketing you didn't have a restaurant we at that

6:16Chef Andy Mangiduyos: time a part of it yes we opened at the tail end of my career and you moved to san diego yes right

6:22Khara Mangiduyos: with Chef Andy, your husband, right? Yes. And he was also in hotels. Correct. Okay. And you had this whole family, this farmer's market, still no restaurant, right? Yep. But then in 2018, was that when you opened the restaurant?

6:38Chef Andy Mangiduyos: That 2018 is when we started. Right. A farmer's market vendor. Again, no stewarding, no guys to help us out. He used to be the exec chef for hotel brand and a very humbling experience. That's where we need to ensure that the concept is working, right? Because we both know our food is great, but is the market ready for it? And then five years after, 2023, a little after pandemic, you know, we're like, what else? We survived the pandemic. We're alive. Let's go crazy. Let's open a restaurant. You just said that that was the stupidest thing to ever do. Well, yeah. I mean, it's a pandemic. You're a smart woman, I thought.

7:18Chef Andy Mangiduyos: I mean, look at everything you did here. You're a smart woman. You really don't know, right? I think one thing that we learned from the pandemic is you don't know how long you're going to be here on Earth. And it's always in the back of our mind just because our customers have been asking, I just want a plate to try for myself. I don't need a full tray of garlic chicken or huli huli chicken. Just give me a portion. What kind of chicken? It's called huli huli. Huli huli. Huli huli is basically flip. It's in Hawaii because how they cook it, you flip like rotisserie. I love that name.

7:51Khara Mangiduyos: I'm going to name my next kid Huli Huli. I thought you were going to name him A.I. Schatzberg. Well, I'm going to have two kids. Huli Huli Schatzberg and A.I. Schatzberg, Jimmy. Or maybe I'll name it A.I. Huli Huli Schatzberg.

8:02Chef Andy Mangiduyos: At least it's a little bit easier to pronounce.

8:06Khara Mangiduyos: Huli Huli? I like Huli Huli. Yeah, yeah. So, Jimmy, the woman behind the menu right here. I want to talk to you about when did you you became the person if someone had a problem I understand from our producer you were the person with the solution I try you were the one who came up with the solution that's not marketing that is hospitality in that all the hospitality folks I know could be being a control freak bossy

8:39Chef Andy Mangiduyos: bossy's not a bad thing

8:41Khara Mangiduyos: Yeah, bossy control freak. By the way, if that was a man, would you call him bossy? No, I guess I would. Lucky we're not in California.

8:49Chef Andy Mangiduyos: Be the boss.

8:50Khara Mangiduyos: Be the boss. That's right. But again, I think your problem-solving, solution-oriented approach, that is a hospitality philosophy, and it makes complete sense. You started your career in Shatsy, and you just talked about at the front desk of a hotel in the Philippines. You move into Silicon Valley to do digital marketing. okay you be you a ceo see something in you that maybe you didn't even see in yourself okay and then as we just talked about you co-found a restaurant so you're an operator you're a marketer you're a catering director your community um connector all at once so what i want to know is how did digital marketing mindset change the way calais kitchenette show up in the world How did your background manifest itself into Calais?

9:40Chef Andy Mangiduyos: So we forgot one title that I wear. It's becoming a great mom of Calais and Kamea. So one of the other things that I juggle there with the other titles that you have thrown there. Very important title. And so I think to answer your question, digital marketing or just marketing itself, how I see an approach and how Calais Kitchen is really showing up, as you know already my background everybody knows customer service and hospitality i'm really just solving or i'm sorry i'm just really connecting the solution which is food or catering to those people who have a problem which is they're hungry or they don't know how to create food for 100 people my role my job is to connect both of that problem and solution i'm i just so happen to have a solution i'm providing service that's how i always see it i provide service with those issues we have a catering um job in couple of weeks for 750 people for a manufacturing company they have a problem they wanted to ensure that the food is served on time and the service is going to run only for two hours so we need to feed 750 people for two hours No, not yet.

10:59Chef Andy Mangiduyos: So that is a day before the 750. Oh, my goodness.

11:04Khara Mangiduyos: PayPal, PayPal.

11:05Chef Andy Mangiduyos: Yes, Intuit, PayPal. That's a big group there. Big company, yeah. So that's a day before the 750. That's another one where I need to make sure that we're there to solve their problem. And we've shown our credentials. We've been around since 2018. Mom and pop shop, but operates like a big box. But let me add a little bit.

11:24Khara Mangiduyos: Otherwise, I just want to say, when you were saying what title I forgot, and you were teasing and easing into it, I thought you were about to pull a Samuel Jackson moment and tell me to call you badass ******.

11:37Chef Andy Mangiduyos: Why not? I do feel like...

11:39Khara Mangiduyos: And I thought you were going down that path. And then I was like, okay. Sorry to interrupt. Shout out to you, God. I'm sorry. No, it's not interrupting, Jimmy. This is conversation. This is what we're doing. We're having a conversation. Having fun. What I wanted to ask you, when you're doing all these catering orders, and you've got such, there's such innovation. Is technology part of this solution that you're using? Are you using technology and leveraging this to help?

12:01Chef Andy Mangiduyos: Oh, yeah. Oh, yeah. So a couple of things. There are catering that are big jobs. There are catering that are small job, right? So we do approach it in two ways. Small last minute. When I say small, the ones that I, oh, I just need, I need a small tray for a pot block tomorrow.

12:15Khara Mangiduyos: What's that chicken I like?

12:16Chef Andy Mangiduyos: Holi holi chicken or kalua pork.

12:18Khara Mangiduyos: Yeah, if I just need two orders of holi holi chicken. Just two orders.

12:20Chef Andy Mangiduyos: or maybe a spam musubi.

12:23Khara Mangiduyos: Yeah, we like that spam musubi. There you go.

12:25Chef Andy Mangiduyos: It's everyone's favorite. Breakfast, lunch, dinner. You can make that fit.

12:29Khara Mangiduyos: What about a spam dog?

12:30Chef Andy Mangiduyos: Oh, yeah, it exists. Not a spam, but I don't know. Hot dog musubi?

12:33Khara Mangiduyos: I just saw they got spam dogs over there. What?

12:36Chef Andy Mangiduyos: I didn't see that. After this, I probably need to recharge anyway. Yeah, spam dog. So we use Spot On Online Ordering System for that ease. Like, oh, it's for today or for tomorrow. go ahead and order that on your own. You already tried the food. You already know. Just schedule that order. Now, for the bigger catering, we have to rely on a little bit more robust because that's a lot more detailed. We really rely on softwares because there's human error, and you don't want that. The last thing that you know is to not only piss the kitchen and also upset the customer, and you're just breaking everybody.

13:15Chef Andy Mangiduyos: So, yeah. We don't want humans.

13:17Khara Mangiduyos: We don't like humans. Right, Jimmy? We have an aversion to humans. I do. Right? I like humans and dogs. Yeah. So you guys are, you have one restaurant.

13:30Chef Andy Mangiduyos: Yes.

13:31Khara Mangiduyos: And this restaurant is doing a tremendous amount of on-premise and off-premise.

13:36Chef Andy Mangiduyos: Yes.

13:36Khara Mangiduyos: And the on-premise is fully reliant upon like technology of like spot on is your coin to sale provider. Correct. And it's a full layer. Is there any other tech that you're leveraging to help that on-premise business go?

13:51Chef Andy Mangiduyos: So I think one thing I like about SpotOn is it's already there. You know, the last thing that I really want is like using multiple softwares logging in. So with SpotOn, there's already the online order. So I can see, all right, for tomorrow we have X amount of scheduled orders online. I do the marketing there. SpotOn marketing. Yeah. And the nice thing about it is my favorite thing is that there's a set and forget settings. so it has a way where whenever a customer purchases and then after two weeks we haven't seen them or did not make any purchase the system automatically just shoots them a i call it like the we miss you or an email it's gonna be an email campaign that we miss you campaign and it's almost like just like hey we haven't seen you come back we played around which one would click like come back if you spend twenty dollars get a drink or five dollar off whatever it might be i'm not really more on the discount.

14:44Chef Andy Mangiduyos: I like, I mean, for me as a consumer, sometimes I forget, oh, it's been two weeks already.

14:48Khara Mangiduyos: Yeah.

14:49Chef Andy Mangiduyos: You know?

14:50Khara Mangiduyos: So just set and forget.

14:52Chef Andy Mangiduyos: Yes. There's already a set and forget. And then there's the one where, and I just, we just learned this from a couple of customers where they really like following us with our weekly specials. They got trained already. So every Monday night we send an email campaign, like this is this week's promo or this week's special so that one you can't automate because I'm relying on the kitchen on what are you what what do you feel like cooking for the week and so again put all the email um the words there as well as the image and then just email blast and they can purchase online right when after they receive

15:28Khara Mangiduyos: the email right there no more extra clicking I like it just seems like it seems like it's very easy and it gives you the ability to do what you like to do which is boss everyone around right Jimmy? That's debatable. You can do all the bossing. Boss. Everyone needs a boss, Jimmy. You know, there's Springsteen and there's my friend Carla. That's right. Now you're going, Carla? Carla.

15:50Chef Andy Mangiduyos: He's rolling the R. He's rolling the R. He's like, oh.

15:53Khara Mangiduyos: He's making up one. Hey, hey, hey. I don't even know what that is. Alright, listen. We've got a lot to get to, Jimmy. We've got to take a quick break, okay? Don't go. We'll be right back. We've got the hospitality headline segment presented by our friends at Spot On. We've got a Hot or Not, and we've got a branded quick fire. Jimmy, are you ready? Let's do this. All right, well, don't do it yet. We've got to take a quick break. Quick break. You've got to go to the bathroom? I'm good. All right. You've got to go to the bathroom? Maybe. Okay. We've got to take a quick break. We'll be right back.

16:18Khara Mangiduyos: Don't go anywhere. The hospitality hangout. Okay, and brought to you by our friends at Spot On. Make every guest feel like a regular and keep them coming back. Built Hospitality is available now for restaurant groups everywhere. Learn more at builtdining.com backslash hangout. That's B-I-L-T dining.com backslash hangout. All right, we are back. Roll the R. Roll the R, baby. Kaga. Kaga. Kaga Mangi. Mangi duo.

16:44Chef Andy Mangiduyos: There are not me too much. Mangi duos.

16:47Khara Mangiduyos: She's like Italian now.

16:48Chef Andy Mangiduyos: Now I'm thinking I should have married Asian and it has like a Lee, a Tan, or a C last name, huh?

16:53Khara Mangiduyos: At Kalei's.

16:55Chef Andy Mangiduyos: Kalei's Kitchenette.

16:56Khara Mangiduyos: Kalei's Kitchenette. Ladies and gentlemen, we are back with Kalei's Kitchenette and Kaga. Kaga. Okay, with a little, here we go. Hospitality headlines, okay? I love this, but I'm not playing very well. I'm not getting the lie. I don't know why you're not. I'm going to give you three headlines. Two are true headlines. One is a false headline. Can you spot the false headline? The fake headline. Are you ready? Pizza Hut has released a perfume that smells like fresh dough. That is breaking news, Jimmy. Here's another breaking story. I just got off the wires this morning from our friends at CNBC, Jimmy.

17:37Khara Mangiduyos: When you were traveling this morning, I was watching CNBC. Fine dining restaurant serves bread basket with edible butter candles. What the hell is that? A candle melts butter all over the bread basket. I love that. Okay. Heinz and Absolute This is Heinz Ketchup and Absolute Vodka, Jimmy, have teamed up to make Vodka Pasta Sauce. Why? Wouldn't it be Vodka Ketchup? Vodka. How does Heinz doesn't make pasta sauce? Maybe that's the news. Maybe that's the breaking news. Heinz is ketchup. They don't make pasta. You tell me that. Jimmy, don't tell me. Please don't tell me that you take, instead of pasta sauce, you put ketchup on your pasta.

18:18Khara Mangiduyos: Please tell me that. No, I don't. Do you do? Is ketchup, can ketchup be pasta sauce?

18:23Chef Andy Mangiduyos: Okay, have you tried the Filipino spaghetti?

18:26Khara Mangiduyos: Well, that's like Jollibee, right?

18:28Chef Andy Mangiduyos: The banana ketchup.

18:29Khara Mangiduyos: Because that was like, so when Jimmy and I spent some time, we went over to Dubai. That was our first time seeing it. Oh, there's Filipinos. Jollibee.

18:35Chef Andy Mangiduyos: Yes.

18:35Khara Mangiduyos: Because I was called a Jollibee. And then I was bringing it to Jollibee, right? And we had a restaurant we opened up over there, right? It was our first franchise, okay? And it was a great experience, all good. Our restaurant had not a soul in it. Jollibee. It was like, Jollibee was like 14 ,000 people. We were talking to the guys who opened the franchise. I'm like, wait, what's that? The whole Philippines. Oh, that's like the greatest. Every Filipino loves it. They all go there. I'm like, well, maybe we shouldn't have opened it right next to them or something like that. And they have the ketchup and spaghetti, right?

19:04Khara Mangiduyos: Yeah, banana ketchup and the spaghetti, pretty much. So, yes. This has nothing to do with the headlines, okay? It has nothing to do with the headlines. All right, I have to go back. So we have the Pizza Hut perfume. It smells like dough. We have the fine dining restaurant serves a bread bath with edible butter candles. And, of course, Heinz and Absolute have teamed up to make vodka, pasta sauce. What do you say is the fake headline?

19:27Chef Andy Mangiduyos: The fake one is going to be the last one, the vodka.

19:30Khara Mangiduyos: The vodka is fake. Yeah, yeah. Jimmy, what would you say? You've been terrible. I've been terrible. And you were so against. You keep going with your guests. And you were so against that headline. Yeah. And I've agreed with the guests every time today and got it wrong. So now I'm not going to agree with the guests. And now I'll be wrong again. But I'm going to say that I think the Pizza Hut released the perfume that smells like fresh dough. It's wrong. You were so close. You're so good. It was B. B. Fine dining, restaurant serves, breakfast, and edible butter gamble. That was an amazing concept.

20:00Khara Mangiduyos: That's a good idea. This is something you should do. That's a good idea. That's fake. That's fun. Well, I got to tell you, next week, if you go to Kale's Kitchenette, the special next week, look, Spot On will send you an email from Kale. And you know what it's going to be? It's going to be a pet basket with edible butter, candles, and the chicken. What's my chicken I like? Huli Huli Chicken. And Huli Huli Chicken. Huli Huli. All right. I think Heinz and Absolute Teaming Up is like your classic. Can you take two legendary brands and say, come up with something, guys? Come on. We don't know if this is true or fake.

20:34Khara Mangiduyos: Julie made it. I mean, she's not been. She has not been on. What? What?

20:38Chef Andy Mangiduyos: I went to Google.

20:39Khara Mangiduyos: I know, but I don't trust Google on some of this stuff. You're telling me, Hines and Absolute have a vodka pasta sauce?

20:46Chef Andy Mangiduyos: That's possible. Promotional marketing.

20:50Khara Mangiduyos: If you say so.

20:52Chef Andy Mangiduyos: I do. Since he talks to me for a second. Every time he says, who live my nickname, I keep thinking.

20:58Khara Mangiduyos: I did say Julie Moolie. Isn't there a song? Julia Guglia. Julia Guglia. Julia Guglia. Yes.

21:12Chef Andy Mangiduyos: My dad and my brother sang Julie Guglia. I actually thought until I was maybe 20 years old that the word.

21:18Khara Mangiduyos: There you go. Just saying. Without a mic to it. What is that? Real. Is that new?

21:25Chef Andy Mangiduyos: It's on the absolute website.

21:26Khara Mangiduyos: Really? All right. Well, there you go. All right. Listen, now we've got a hot or not. Okay. Hot or not. And I got to tell you something. Neither of you spotted the fake headline. Do you know who does spot stuff? I think I do know. You don't spot on. These guys. You don't spot on. You know the spot on. Spot on spots on. All right. Anyway, they got all sorts of cool stuff over there. It's spot on. But here's hot or not. Okay. I will just throw out something. You just say hot or not. All right. All right. Kaga from Kale Kitchenette with my hooli hooli chicken. in my... Calais. Calais. I don't get Jimmy.

21:59Khara Mangiduyos: I just have a brain fart. I can't do it. I can't do it. It's been a long day. I can't even say Jimmy. I just said it. I just said it. Alright. Ketchup on hot dogs. Is that hot or not?

22:10Chef Andy Mangiduyos: Hot.

22:12Khara Mangiduyos: Spam. Is that hot or not?

22:14Chef Andy Mangiduyos: Absolutely hot.

22:15Khara Mangiduyos: Spam hot dogs. Hot or not?

22:17Chef Andy Mangiduyos: Hot.

22:18Khara Mangiduyos: Spam chicken. Is that hot or not?

22:20Chef Andy Mangiduyos: Not.

22:22Khara Mangiduyos: Spam milkshakes.

22:23Chef Andy Mangiduyos: Not. That's pushing it.

22:25Khara Mangiduyos: Mocktail. Is that hot or not?

22:27Chef Andy Mangiduyos: Hot.

22:27Khara Mangiduyos: Mocktails are hot. Protein everything. Hot. Pickle flavored everything. Not. Dipping fries in a frosty or milkshake. Hot. Very hot. Yeah. Private dining clubs in Hawaii. Hot. Private dining clubs in Croatia. Maybe hot. We're going hot. Music festivals turning food into food festivals.

22:56Chef Andy Mangiduyos: Hot, absolutely hot. Spot on point of sale. Hot, hot, hot.

23:02Khara Mangiduyos: Very hot. Hot, hot, hot. Jimmy. Buster Poindexter. Hot.

23:05Chef Andy Mangiduyos: That's what that was.

23:06Khara Mangiduyos: Wait, what's that song? Hot, hot, hot. Hot, hot, hot. Spot on is hot, hot, hot. Okay, Jimmy, what would you like to apply it on? We have a spam, a spot on, private clubs. You know what? I agree with you on spam continues to surge in popularity. Spam, spam, spam, spam, spam. For maybe some in our audience who are not as familiar, maybe you could share not just that Spam is hot, but what it means to your restaurants, what it means to Hawaii, what it means to the Filipinos. Absolutely. Because this is really a product that I think it took off. So maybe you could just share a little bit of that. I mean, growing up in the Philippines, we get like families from America basically sends it in the package, a care package.

23:55Chef Andy Mangiduyos: It's always spam. And whenever there's spam, it's extra special. Hawaii, you know, again, there's a long history of why it's very important to or what the history of basically spam in Hawaii really goes back during the war. Yes. Right? Because the canned meat is what really gave the soldiers energy. Yes.

24:19Khara Mangiduyos: No, but the edge is because they got to eat, like, protein.

24:22Chef Andy Mangiduyos: Well, that's that. I mean, they're out there in the field fighting, and they've got nothing to eat. They got Spam. And then, of course, mixed culture already. Japanese state in Hawaii, and the whole sushi idea. Sushi and canned meat married together. there comes spam musubi handheld breakfast lunch dinner and that's why it became a staple in in hawaii um and in kaleis kitchenette i think that's one thing that is relatable a lot of it still surprises me that a lot of people hasn't eaten spam because in my world it's it's normal but then when they try it they were like blown away why did i not eat spam well i just learned some people eat spam straight out of the can and that's nasty no we don't do it that way do that No, that's a big no.

25:10Chef Andy Mangiduyos: That's not a hot. Is that really? That's not hot. That's not, no, no. So, yeah, sear it.

25:16Khara Mangiduyos: One of my favorite movies and one of my favorite comedy troops is Monty Python.

25:23Chef Andy Mangiduyos: Okay.

25:23Khara Mangiduyos: You know Monty Python?

25:24Chef Andy Mangiduyos: Maybe not.

25:25Khara Mangiduyos: And they do a whole thing on spam because I guess the Brits like spam, right? Spam, spam, spam. You never heard that song, Jimmy? I heard that one. Yes. The spam song? Yes. Also, Spamalot. Yeah, the Spam song. Like, Spamalot. It's Spamalot. All right. All right, we got to jump into the Brandon Quickfire. Are you ready? Yes.

25:46Chef Andy Mangiduyos: Okay, which was that?

25:47Khara Mangiduyos: And there is a Spam hot dog. It's Hormel owned Spam.

25:50Chef Andy Mangiduyos: Yes, Hormel.

25:51Khara Mangiduyos: And there's a Spam hot dog over there, Jimmy. I should check it out. It's like the hot dog shaped as a hamburger. That's the 7-Eleven did that. It was called the Beef Griller, and it was a hot dog in the shape of a hamburger. All right. Or it was a hamburger in the shape of a hot dog. Okay, that's going to be nice. What is your go-to dish at your restaurant, Kalei's Kitchenette? When you go in there, what are you ordering? And it can't be the, what's my chicken like?

26:15Chef Andy Mangiduyos: Huli Huli chicken. It can't be the Huli Huli chicken. Yes, I love Huli Huli chicken, but my go-to is half garlic chicken, half Kahlua pork.

26:22Khara Mangiduyos: Oh, man, that sounds so good.

26:24Chef Andy Mangiduyos: It's delicious, man.

26:25Khara Mangiduyos: And what size do you get with that?

26:26Chef Andy Mangiduyos: Mac salad with rice. Hawaiian style mac salad, which a lot, I mean, I still, mom's cooking is always the best, right? I still love my late mom's cooking of a Mac salad. But all of her reviews, everybody raves their Mac salad.

26:42Khara Mangiduyos: We don't have Hawaiian food in New York City. We really don't. I don't know any Hawaiian food in New York City. Maybe we should talk. I'm being serious. I'm being so good. Sounds so good. What's your favorite food city in the world?

26:53Chef Andy Mangiduyos: Spaghetti. Filipino-style spaghetti.

26:55Khara Mangiduyos: That's your favorite food city.

26:56Chef Andy Mangiduyos: Oh, food city. I'm sorry. That's okay.

26:58Khara Mangiduyos: It can be your favorite food and food city. Favorite food city.

27:01Chef Andy Mangiduyos: San Jose.

27:02Khara Mangiduyos: San Jose. Very rich and different regions, and they go deep.

27:12Chef Andy Mangiduyos: There's a lot of Filipinos in San Diego, but I didn't realize how much is in Northern California that they even have different... Because Philippines is 1 ,100 highlands, so we make our adobo differently also, different styles. and they have those different regions in the Philippines all hooking up in Northern California.

27:34Khara Mangiduyos: How do you take a bagel?

27:37Chef Andy Mangiduyos: I slice it. I toast it.

27:40Khara Mangiduyos: What kind of bagel do you slice and toast?

27:42Chef Andy Mangiduyos: I go plain.

27:43Khara Mangiduyos: Plain bagel. Plain bagel. What do you put on it?

27:47Chef Andy Mangiduyos: Oh, that's a good idea. You never did that? No. With all the spam talking?

27:51Khara Mangiduyos: Have you put spam on a bagel?

27:52Chef Andy Mangiduyos: No, because we use pan de sal. If I put spam on a bagel, is that a sandwich? No, that's still a bagel. I agree.

28:02Khara Mangiduyos: Is a hot dog a sandwich?

28:04Chef Andy Mangiduyos: Yes.

28:07Khara Mangiduyos: If I take Spam and I put something in between, two pieces of Spam, is that a sandwich?

28:15Chef Andy Mangiduyos: No. What is it?

28:17Khara Mangiduyos: Jimmy? Spam sandwich. Spam sandwich. Spam. Spam. Spam. And then another piece of Spam. Ooh, that's a lot of Spam. That's a lot of Spam. Is that not a Spam sandwich? You know, because you grill, Sam. That's right, you grill Spam. You don't have to grill Spam. No, you got to grill it.

28:32Chef Andy Mangiduyos: Pan fry. Pan fry. You got to pan fry it.

28:34Khara Mangiduyos: I feel like Spam's like salami. No, it's not. I feel like Spam's not like salami at all. Nothing like salami. Nope. Right? I mean, it's nothing like salami. Nothing like salami. Nothing like salami.

28:43Chef Andy Mangiduyos: A lot more salt and sodium, not unless you go less sodium Spam.

28:47Khara Mangiduyos: What was the last thing you Googled?

28:52Khara Mangiduyos: Deep dish pizza. Oh, where are you going? Are you going for deep dish? Did you get any?

28:55Chef Andy Mangiduyos: Just last night. Yeah, but a late night.

28:57Khara Mangiduyos: What did you get? Where did you go? Someone else that we talked to went. They were very disappointed. They went. They Googled deep dish near me. And I said, you got to do a little bit more. As a restaurant operator, you should do a little bit more research other than Googling. Let Google tell you.

29:11Chef Andy Mangiduyos: Yeah, but we're also exhausted. I was here from 7 a.m. to 7 p.m. So I just went across the street. Oh, my God.

29:18Khara Mangiduyos: You had McCormick pizza?

29:20Chef Andy Mangiduyos: No, no, not that.

29:21Khara Mangiduyos: McCormick Place pizza? No, no.

29:22Chef Andy Mangiduyos: That's the other one.

29:23Khara Mangiduyos: McCormick Place pizza, Jimmy. Is it starts with I or L? The MCP. That should be against the rules. No. You're not allowed. You can't have pizza anywhere. It's a seven-mile radius. No wonder.

29:33Chef Andy Mangiduyos: Yes, that's why I'm like, I don't think I'm going back. I love them. Beyond's customer service, great. You know what I love about this show?

29:38Khara Mangiduyos: That it's a hospitalized food show, and the food is god-awful here. He's like, Jimmy and I had lunch over there at that Cafe 23. I'm like, Jimmy, do you want to? I'm like, he's like, I don't know. Get me. I'm like, the pickings are really, really sweet. You know, tomorrow we're going to come back and have lunch there, and I'm going to have a little flavoring of saliva in my sandwich. Thanks to what you shared. It was literally, there was no love in that sandwich.

30:00Chef Andy Mangiduyos: I agree because my coffee earlier too has granules at the end. I was like, you know you serve like restaurant people here, food people here. Can't they do a little bit better? But the service was amazing.

30:14Khara Mangiduyos: I'm not questioning how good they are.

30:16Chef Andy Mangiduyos: They're reading our badges and calling us by first name. Not my first name. My husband's a little bit easier.

30:21Khara Mangiduyos: They couldn't call. They couldn't do first or last. So they know what the hell to do with you. That's probably why you didn't get your food. All right. If you were to challenge Jimmy or I to a food eating contest, we have better odds of beating.

30:36Chef Andy Mangiduyos: It's like the worst question ever.

30:38Khara Mangiduyos: It isn't.

30:40Chef Andy Mangiduyos: Who are the odds? What are the odds?

30:42Khara Mangiduyos: You have a better chance of beating between Shots and me. Yeah, me or Jimmy, a food eating contest. Wait, sorry. It's me or who? I lost it. You got to, it's a contest with me and Jimmy and you.

30:54Chef Andy Mangiduyos: Oh.

30:55Khara Mangiduyos: And you can challenge who are you going to beat? Who do you think you can beat?

30:59Chef Andy Mangiduyos: See, the problem is I know I'm going to lose regardless. Yeah, I don't even know. I think it's a terrible. Maybe I can beat, I'm going to beat you. I feel like.

31:07Khara Mangiduyos: I think that's a good choice. Yeah. Okay, here's a new question. What's that chicken I like?

31:11Chef Andy Mangiduyos: Hooli Hooli Chicken.

31:12Khara Mangiduyos: Who can eat more Hooli Hooli Chicken, Jimmy or me?

31:15Chef Andy Mangiduyos: Jimmy. Why don't you say Jimmy can eat more Hooli Hooli Chicken? I don't know.

31:18Khara Mangiduyos: You don't even like Hooli Hooli chicken. I love Hooli Hooli chicken. You haven't even had Hooli Hooli chicken. Sounds fun.

31:25Chef Andy Mangiduyos: We're in the topic of this whole...

31:26Khara Mangiduyos: Also, I wouldn't stop eating until I die. Okay, let me ask you this. Who can eat more spam, you, me, or Jimmy?

31:32Chef Andy Mangiduyos: Thank you for preempting, because we do have a spam eating competition happening end of the month. Really? Yes. At your restaurant? In front of my restaurant. My space is very small, 1 ,200 square footage. We're running, and that's why earlier when you said we're big about community, We are helping support a high school football team that's going to Hawaii. They're raising funds. And what a better way to invite people in with Spam Musubi Eating Competition.

31:54Khara Mangiduyos: I love it. Now, when is that? And can you invite us? You can come. May 30th. If you fly Jimmy out there, he will go.

32:01Chef Andy Mangiduyos: You're going to eat Spam? Yeah, of course he will. I'll give you water. Yeah. Jimmy loves it. It'll be fun. High school kids, though. He'll be competing against high school kids. That's all right.

32:11Khara Mangiduyos: Jimmy likes to compete against high school kids. No, Jimmy likes to compete against. No, how many? No matter how old I get, they stay the same age. Yeah, exactly. All right, Jimmy, let's bring it home. I'm getting yelled at over to you. Kata. You are incredible. Kata. I love your story. From the front desk of a Filipino hotel, pivoting to Silicon Valley, farmer's market in San Diego, show San Diego some respect, Qualcomm, and now a brick-and-mortar store one mile from your home and a catering operation that feeds hundreds at a time. I love this. Love what you're doing. ladies and gentlemen, our friend Cara oh my god Maggie Dulos close, close from what restaurant?

32:53Khara Mangiduyos: from Calais Kitchenette Calais Kitchenette and you can find them where? you can find them at calaiskitchenette.com and what city? Santiago if you want to keep in touch what's your cell phone number? oh not that one

33:11Chef Andy Mangiduyos: I just got a Kalei's Kitchenette. Kalei's Kitchenette.

33:14Khara Mangiduyos: All right. And there we go. And that is it for us over here. We have more? We have more. More great show to get to. So stay tuned. Thanks, everybody.