What's up my friends welcome to satisfy school Kosovo, here really excited to bring you another story. This is what I do every single day, I'm telling a story of real people out there. Perhaps people just like you, or at least people you can relate to who finding a way to make some extra money, sometimes even transfer their entire life through the freedom of become generating project, so it is not participating in the gig economy. This is not just another part time jobs. This is creating an asset for yourself using the skills you already have and without spending a ton of money So in today's story, two guys in LOS Angeles blend their heritage, flavors to cook up tasty pop up dinners. Centred around the shape of a rectangle. What's that about? Well, I will tell you along the way, they learn lessons in scale and asking forgiveness rather than permission, having started without a license before getting legal. So we'll talk about that,

Tibet, but, as assignment was talking about permission for a moment, this have been coming up on book tourism, having different conversations with people Ben. I really feel like a lot of folks out. There are just waiting for someone to come along and give them permission to say: hey it's. To go ahead and start this project pursue this idea. Take this next step towards Thank you already know you believe in, and but to make it easy for you and say you know what you Permission going do that and the thing is, that is empirically true. In a sense that, like you, have the permission, but it's not like, I am granting you there, it's like anybody needs to come along and grant you that permission like the best thing you can do is get started by give yourself permission yourself a longer I think, you'll find out more about. More validating just more meaningful, then looking for somebody else to go. Endorse your idea or provide mentorship or just kind of nuts. You a- and I hope this- It will be a Niger hope by the resources, other friends etc are not ultimately need to do something for yourself, which is a message that I,

try to kind of put forward on a regular basis, a little bit too tough love, but it really is rooted in love, so give yourself permission and the story long time. France could tasty food for pop up. Events is coming right up, no one likes to feel stack back Stan I held back especially by your clad, it's a problem, but the IBM cloud is different. It's the most open and secure public cloud for business. It can manage all your apps and data anywhere across all your clouds, so it can help take on anything from rebuking flights on the fly two restocking shelves on demand without getting in your way. Smart loves problems, IBM, let's put smart to work that IBM dot com, slashed, flexible, to learn more rapid Margo, In France, for many years are hitting it often call They became roommates, then coworkers and digital media.

Action company in LOS Angeles and they weren't working they find themselves in the kitchen cooking up various dishes to serve around the table. Friends would come over to enjoy potluck with various issues like burgers, pasta, tacos and more. Neither Ralph nor Marco were trained chefs. There are just two normal guys who enjoyed sharing food and good conversation with friends a few months after hosting potluck. They took a trip to ITALY for reference wedding. It was on a trip at their eyes and MAX were opened while enjoying italian food. They realized how fresh everything was and how much locals and foreigners alike enjoyed indulging in italian heritage gave him the inspiration to take their potluck did or to the next level what if they can tap into their own Filipino in taiwanese heritage and explore more vibrant papers to share with others. The immediately began to cook up new ideas in brainstorm ways to enhance those Pollux. This led them to a new concept for pop up dinners, focused on Filipino and taiwanese dishes. With an l, a twist LOS Angeles, hasn't mixture,

Lots of different cultures and players may one other pop up dinners to be the same while talking it over. They also found the inspiration for their name, which was just rectangle, but it's actually spelled our see tee in jail rectangle. As Marco in Ralph mentioned on their website, a rectangle is the shape of many tables to us tables represent connection far more than just a flat surface upon which to eat the table can be the heartbeat of a family. It's a place to gather talk and to reconnect. Thus their idea began to bake started their pop up debtors. They kept the concept small and invited a few family imprints. They want to gain confidence in their amateur cooking skills and get more experienced by try various cuisines they charge just a small price to cover the cost of food and equipment. Ass time went by their pop ups. Expanded from principle

late, two friends of friends and beyond, more more people, more the taste of what Ralph and Marco had to offer. When perfect strangers began attending the dinners they knew they were onto something their competence was growing. They felt more comfortable charging more for each experience. They also felt inspired to try more concepts like traditional, Philip, no commands where you lay banana, leaves across the table and said entrees on the leaves everyone, then there's around and eat each with their hands. That combines became a huge hit among their guests and also across social media. As time sizzled on they found themselves earning enough money to their pop ups and catering gigs, to take this to the next level was time to go all they want to have more time to expand rectangle to include more catering events and dinners, but to their surprise, I didn't have to actually

The company they were working for went under. They were let go from their jobs in October, twenty eighteen. It was a bit of a shock at first, but then they took it as a positive sign for their business. In the start, up costs for this business were very low, started small using the equipment they already had their kitchen as their confidence in many prices began to rise. They were able to buy better equipment pop up dinner pricing. They typically charge seventy five dollars to a hundred dollars per tasting menu. Then around forty five dollars for one of the combined events. Most the challenges they face so far have been internal. Since they were not trained shafts, they had to practice cooking a variety of dishes. They use the internet to find recipes and spent lots of ours in the kitchen, prepping and taste testing. The also took a risk in cooking out of the kitchen, at least at first, without the proper licences in place. That actually suggests that other people take the safer approach and follow the rules, but for them they figure. They would ask forgiveness rather than permission if it ever became an issue.

They also recommend. You say yes to as many opportunities as you can see, that you can learn and adjust as you go, but makes up at their first catering job of fifty people. They were terrified. They'd, never done anything like that before they went to learn and you're. The only way to do it was to jump in entrust the process since going all in and Rapid Marco have expanded their popup dinners to include several day feasts and catering events. Last month, I hosted a three day sold out event, which bet about sixty people and they cater their purse wedding for more than a hundred people with expansion in the recipe they now offer delivery services and have run into space in a commercial kitchen. Was to earn enough money to invest in their own bricks and mortar restaurant. These two friends are growing up a new career one, that's both profitable and tasty.

What can we take away from the story? You know. I often mention that the food business to be quite risky. I saw something: I'd advise most people to go into unless it's what you really passionate about. What you really want to do This sounds like the right way to do it. At least they begin with the concept. They started a really low budget there, actually not taking a lot of risk till they begin to see validation until they begin to realise that they will have enough customer demand to be able to grow. So that's great- and what's also talk about this moment of internal challenge that brought in Mercosur they dealt with there. Quite specifically, is

Now we ve been doing this for over two years now, but our first year and a half was riddled with complacency and doubt and our own skills, with no actual kitchen experience. We felt like we were the perfect example of impostor syndrome. Do people just eat our food because they feel bad for us? How are people actually letting us cut for them and, in fact, is our food even that good? Well, it seems now that lots of strangers are enjoying eating their food, not just their friends. It seems like it is in fact good. They have found a way to overcome it and one of the ways that they found overcome it. In addition to just kind of going for doing it, they said that they discovered the power of community the quotas. When we put forth our best has authentically as possible. People resonate with that help is come from place, that we least suspected it. All we try to do is keep putting forward some good like somebody out. There needs to hear that today, if you're dealing with impostor syndrome, while these guys are soaring catering business, not actually going full time

that they never had to experience a kind of learn as they went along. They dealt with those internal challenges, I'm sure they still have them just like. I still have them dislike lots of people out there. If your human probably have those in one way or another, but one of the ways out was through the power of community and then just kind of trusting the process, trust that process of validation, trust that process of feedback, something is working hours, seems like it's gonna work than do more of that thing, don't worry about the things that don't work as well. That is my current breed a day. Thank you. So much for listing, as always, inspiration is guided by inspiration. What action is better? This episode. Ninety seven of the programme so you can find a show notes at social school dot com, slash, nine, o seven I'll, be back again to Morrow with another living example of the kind of freedom and security you can create for yourself when you choose to pursue the power of an idea- and I know that you have an idea if you feel like you, dont will just keep listening. Gonna have more ideas and you know what to do it how I hope you have a wonderful day wherever you are in the world. My name is crystal about. This is side of the school,

and. From the onward word. Projects.