In this episode, we interview Dave Vermiglio, co-founder of Grey Ghost, on what it takes to open a new restaurant in Detroit.

Eric:	All right. Hello and welcome to Asked and Answered. This is Revision Legal’s podcast where we talk about intellectual property and business law issues and we have a special guest today from Grey Ghost Detroit. David Vermiglio with me.
David:	Thanks for having me.
Eric:	How’s it going?
David:	Good. Good. Busy.
Eric:	We’re taping this on a Monday night both after work and both put the kids to bed successfully. Right?
David:	Also successfully reviewing insurance proposals and also selecting how we want the accordion doors in the restaurant to look.
Eric:	Yeah. That’s the life of people with, well with you, with 2 jobs, right?
David:	3 actually. I [inaudible 00:01:01]
Eric:	3. Okay, so before we get into that, let’s talk about what is Grey Ghost Detroit? What are you guys doing?
David:	Sure. Grey Ghost Detroit is really, as cheesy as it sounds, kind of a dream come true for myself and my identical twin brother, John, but this restaurant was born out of the career paths that John and I selected. John, and I’ll refer to him as Chef John several times throughout this so that’s normal everyday … Chef John went to culinary school right out of high school and I went into accounting. We obviously being twins, we’re very close and the idea of working together on a restaurant was something that we’d always dreamt of doing and really spent the better part of the last 15 or 16 years talking about making this a reality and so Grey Ghost is that reality.
Eric:	That’s great. That’s really cool. I didn’t know that this really was the plan for a decade.
David:	Yeah. It was. We both left Chicago, excuse me, left Detroit or the Detroit suburbs after high school. I went to Chicago and John went to Providence, Rhode Island and he moved to Chicago after he was done with culinary school. He has a bachelor’s degree in culinary arts from Johnson and Wales and he moved to Chicago with me and he had a career path that was any young chef’s dream as far as working for some of the best chefs in the world really.
	Just to drop a name or two, he heading up Charlie Trotter’s catering operation and he was the Executive Sous Chef for Chef Art Smith whose notoriety is from his time as Oprah’s personal chef and he also worked with Graham Elliot of Master Chef. He really got kind of a 1st class education as far as not only perfecting his trade as a chef, but he was also afforded the opportunities to open a fair amount of restaurants and his last role in Chicago was with Chef Matthias Merges who was previously worked under Charlie Trotter and John worked with him for the last 4 or 5 years as his Director of Culinary Operations and opened up 5 restaurants with him and so it really afforded him the opportunity to learn under some brilliant proteges, but also get what I like to call, “the Harvard education of opening up a restaurant” with someone else’s money.
Eric:	True. That’s a nice position to be in.
David:	We really had talked about it for a long time and it wasn’t until I decided to leave Chicago to move back to Detroit that it really came closer to reality and that was, I sat down with my brother a couple days before I left and I had been moving back for my wife and I said to him, “Are we going to open up this restaurant and if we are, are we going to do it in Detroit and if we aren’t then I’m going to move back to Chicago after my wife is done with school.” He said, “No. We’ll do it in Detroit,” and so I moved here with no plan on moving back to Chicago and then spent the last 3 or 4 years searching for the right opportunity and then this opportunity fell right into my lap as far as Grey Ghost goes.
Eric:	What’s the plan for Grey Ghost? Where are you going to be located? What kind of restaurant are you going to be? Where are you in general in the process right now?
David:	We are officially underway. We are about a month into construction, freshly pored floors today, but really Grey Ghost was really born, although born nameless, it was born really about a year ago today and that was when we found the location and so we’re going to be located on the corner of Woodward and Watson. We will actually be off of Watson so for those who are familiar with Woodward of kind of the main corridor of Detroit, we’ll be a little bit off of that path, kind of closer to the neighborhoods. More specifically the Brush Park neighborhood, but our landmark of note is the new Red Wings’ Arena, which is basically a stone’s throw from where we are.
	This location was previously a specialty grocery store and the tenant left in I believe it was 2010, although I can’t quote that, and so the building was vacant and when we found it we met with the now owner of the building and kind of pitched him this idea and so what Grey Ghost is and I say, “Un-named” because it took us about 6, maybe 8 months to actually come up with the name, but what Grey Ghost is is a meat-centric restaurant and cocktail bar.
	The idea behind Grey Ghost is really to … and where-meat centric came from is really the idea that we’re going to play into what would ordinarily be a butcher shop and kind of the end product for what you would pick up in a butcher shop, so a lot of cured meats, chicken steak, lamb, certainly pork, but really prepared in different ways and prepared in a way that will match what’s fresh and what’s local.
Eric:	I mean that sounds phenomenal. I mean the location sounds like it could not have worked out better.
David:	The location really was … That was a game changer for us. I mean I think it was really a … From an investment standpoint, it really helped us steer in the right direction as far as getting investors because obviously the restaurant game is a little bit sticky.
Eric:	Yeah and you bring up a good point and I think 1 of the things I’d like to do is kind of touch on a couple of the legal issues that you guys have encountered and your progress to those and investments 1 of those, but before we get to that, how exciting is it to be a part Detroit now? We’re both actually from the same area in Metro Detroit and I live on the west side of the state now, but certainly look with envy on Detroit and it’s renaissance and its rebirth and I have another friend from high school who’s starting a restaurant, Gold Cash Gold, that’s been open for a year and a half maybe and there just seems to be such life down there now.
David:	Yeah. It was funny when everyone asked why I was moving from Chicago back to Detroit, you know part of it was obviously my family is here and my wife was here, but really the opportunity to be a part of kind of this renaissance is really what drove this restaurant.
	I spent a lot of time reading different articles about different restaurants and different opportunities in the city and I always had this feeling at the bottom of my stomach that although I was really excited about what was going on in the city, I was just so jealous that it wasn’t us that were doing it so it’s nice to be a part of that. That feeling is really driven out of the fact of how incredible it is to see all of the different opportunities that are coming up in Detroit and the different people that are in Detroit that are doing this and it really, I think I can say this with pretty or I guess the best way to put it would be a lot of certainty if I can talk. This was the city that we were going to be able to get it done because we had this opportunity. There’s so much available land and available buildings. Of course, it’s starting to get gobbled up along the way here, but it’s certainly much easier to find a location here than it would be to try to open something up in New York for sure.
Eric:	Yeah, oh definitely and it’s nice just to … Moving to Chicago is basically a right of passage if you grow up in Metro Detroit.
David:	Yeah. Absolutely.
Eric:	That’s what everyone does. You go to school. You get a degree. You move to Chicago. I mean, that’s it. So many of my friends did that for good reason. That’s where there’s jobs. That’s where the opportunity is.
David:	It was a great place to go to school and it was a great place to live for … I was almost there for 10 years and it was an incredible to be and it’s still a great place to visit but 1 of the things that you don’t get to see in Chicago is really kind of a blank canvas because everything is so built up and in Detroit there literally is blocks of land there are completely empty that have started to get built up and that’s something that you don’t get to see in a major city, but really I think Detroit more so than and city I’ve been to, the pride of being from Detroit and kind of that home town spirit, it’s so big here and so this is really, Grey Ghost is really a product of our desire to be in the city and also be a part of the rebirth of the town.
Eric:	Yeah. That’s tremendous. It’s just a whole other level of energy to add on to it and it’s great to see Detroit’s … I think we’ve all been waiting for Detroit to get here for a very long time and it seems to always be just on the cusp of really getting back, but going out to eat in downtown Detroit was unheard of when I was in high school. Nobody would do that.
David:	Yeah.
Eric:	I mean certainly not anyone from the suburbs and I think that has completely changed and it’s only getting better.
	Let’s talk a little bit about … Some of the people listening today will have similar ideas. Maybe it’s not starting a restaurant, but maybe it’s starting another similar kind of business so there’s a lot of questions of just how in the hell do you do it? What comes first? Where do I start? Do I write down a business plan? It sounds like what you were saying is you had that kind of feeling of, I don’t know, jealousy or whatever when your reading this, but it stings inside. To me that sounds like well, you’re doing the right thing then.
David:	Yeah.
Eric:	I think following some kind of passion is obviously what you have to have as your foundation, but let’s talk about a little more nuts and bolts about what happens next. So you have this idea …
David:	Yeah. I think the first thing that we did that was so key was to get our other 2 business partners … I don’t know if I mentioned earlier my background is in accounting as a CPA so we’ve got Chef John who’s obviously got the operations and the chef part down and then myself who has spent some time as a tax accountant, as an auditor and most recently as a controller.
	You know so we need … The 2 of us couldn’t do it by ourselves because we wanted to have a complete team to take out to everyone and so John had been working with Chef Joe who is our 3rd of 4th business partner and he’s obviously a chef as well by way of Madison, Wisconsin. This is his 2nd trip to Detroit was when he unloaded his car into his new house in Detroit and then 4th piece of our puzzle was Will and so Will is a local guy. He’s a very talented bartender and he’s been a part of a lot of the new restaurants that are opening in Detroit or that opened in Detroit and so to grab him and have him be willing to take a chance on 3 guys that he really didn’t know much about is very key to where we are going to be with the restaurant.
	Outside of the 4 of us I think … You know when we found this space we had no money and what I thought, I thought I had the restaurant idea in my head and then when I talked to John and Joe after our 1st meeting with our now landlord, they said, “Are you fucking serious? That’s not at all what we wanted to do.” I was like, “Well, okay.” Really what it was was once we had the location was sitting down putting pencil to paper and writing out our business plan.
	We took a look at … For me I said, “Okay, I can crunch the numbers all day. It’s what I do for a living, but I think we need to tell the right story and we need to convey the passion that we all have for doing this on paper.” For us, especially in the restaurant world, it was really through telling the story of this city, the location and the menu and what we were trying to be and why we were going to be different and then obviously putting the numbers in it.
	That aspect of the business plan, because you’ve got to jump off the page at somebody and then in some instances we were putting this in front people that review these things on a regular basis and so it was really how do you differentiate yourself and your concept.
Eric:	You see the location, but the location isn’t, you said it was an old grocery store, right? You don’t look at this and think, “This is going to be a great restaurant, right? And it’s in Detroit so I’m assuming it was run down?
David:	No. Actually so the space was actually rehabbed. It was an older building. It was built in 1919 or 1920 and the space was actually rehabbed. I think in 2006 and it was turned into apartments on the top which are now condos and on the 1st floor was this specialty grocery store. The space when I went into it for the 1st time, although it didn’t look like a restaurant, it was pretty much a blank canvas. It was, aside from a few remaining shelves and some stainless steal on the wall, it was just 4 walls and concrete floors. The space is actually going to be divided into 3 different retail so it was a little bit difficult to kind of get an idea of the size and arguably I still can’t really gauge the size.
Eric:	So you’re in this place. You have no money and now it’s time to try to … You come up with a plan and you kind of want to tell the story, tell the passion and the goal here is to attract investors, attract loans? Do you have a number in mind? You don’t have to say the number, but how did you frame this in terms of, “Okay. Here we are. We’re in the place we want to be. We have no money. How do we get this done?”
David:	Yeah. The first thing we did was we got kind of a handshake agreement that we would get some time to get our ducks in a row and make sure that we could make this an opportunity because I didn’t want try to fundraise under the gun. I didn’t want to be in a position where we were chasing a timeline that wasn’t going to work for us. We write the original, and this kind of where my role really teed off here was, we kind of wrote the original plan and then it was like, “Okay.” I sat down with John and Joe and I said, “What’s the numbers? What do we need?” They both just looked at me like, “I don’t know.”
	Trying to get 2 creative minds that don’t think like I do to think like I do was an impossible task despite the fact that John and I share the same DNA. [inaudible 00:18:40] so opposite so it was difficult so we did a lot of research. I did a lot of Goggling different aspects of how much does it cost to do this, that and the next thing? We really had to sort through what costs are going to be covered from our lease and then what costs are we going to need and so we ultimately came to a number which I will tell you probably changed 7 times during the course of fundraising and the 1st 6 times that it changed it was based solely on the fact that we just kept running into road blocks. We got somebody that’s in for 100 and the all of the sudden they’re out and then you say …
	I remember 1 call that Joe and I had. I was on my way home from work. It was about 9:00 at night and we had really kind of hit what I thought was rock bottom for fundraising and we had raised probably 2/3 of what we have now and I’ll tell you what we have now is, there is not a penny that will go to waste. We will be scraping together to make this happen, but we were about 2/3 of the way raised and Joe and I were just so fired up. We were 6 or 8 months into the fundraise and all we wanted to do was make it happen and so we were just getting fired up on the phone. We’re like, “There’s no fucking way someone’s going to tell us we can’t do this. We’re going to do this and we’ll do it with this amount of money” and it was like I look at it now and I actually just mentioned it to him about 2 weeks ago. I said, “Joe, there’s no way in hell we would have succeeded with that much money.” Like we would of been dead in the water immediately.
	Part of the other reason for the changes was things like the liquor license for example which we can get into, but I mean that thing is 10% of our budget because everybody wants them.
	Eventually you get down to kind of the number you think you need. We went out and tried to get equity and we really ran into a handful of stumbling blocks. My contact base was in real estate and real estate guys they have appetite for risk when it comes to real estate, but not quite to the tune of restaurants and then John and Joe’s contacts were really from the restaurant world, but they were from Chicago. You don’t want to invest in a restaurant in Detroit because you can’t go there and then we brought Will onboard and his contacts were here as well, but then you run into, “Well, I want to have a voting interest or I want this,” and it’s like this is kind of … We laid everything out crystal clear and in the very 1st business plan we set out and when I say that we laid out really kind of the terms, now we ultimately, we were flexible on how we wanted to structure the equity and bringing in our investors.
	I won’t get too far into the weeds unless you want me to, but really all of our investors are silent investors and the pay back is kind of a waterfall. That waterfall, obviously the more they get paid back, the less they get on a going forward basis and the more we get, but we tweaked that waterfall a handful of times because it was like you talk to someone and they say they’re in for $50,000 and then they say they’d be in for 100 if you gave them a little bit more and your like, “Okay, fine. Let’s do it.”
	The 1st one, what else do you say? You need money so we from an investment standpoint, my family was big. We don’t come from family money. Our dad is by no means … My parents stretched immense amount to invest what they did into the restaurant. My uncle was the same way and my cousin but it’s really … We reached out to family, friends, college buddies.
Eric:	Sure. Well I think this is a really good example of number 1, how long this process takes but also sticking to your guns as to what the core structure of the business will be, but recognizing that you need to raise money and you’re going to have to be somewhat flexible, but if you can keep some of that core belief of what this was aimed to be because you’re not just building a business for tomorrow. All this is going to be a business in 15 years and if you give up things on the front end now you’re going to be kicking yourself down the road.
	You’d say the whole time you’re trying to raise money, a year roughly you think?
David:	Yeah. We actually, unfortunately yeah, because we actually had … Ultimately, I won’t get into too much detail, but ultimately we didn’t raise enough equity. I started to go out to financing sources. Really no experience in owning a restaurant. Obviously plenty of experience in running one, but not as a group and not in this city and so really the only way we could turn was SBA lending and the SBA lenders required that we did all of our investors be guarantors.
	I can’t go into all of our investors and say, “Not only do I need every [inaudible 00:24:23] extra, but oh, can you also guarantee the rest of this,” so it wasn’t a place to turn and so fortunately I was introduced to another restaurant owner, actually Jolly Pumpkin Brewery, and they’re pretty big here and they introduced me to a resource in this city, a warm introduction and her name is Sue Mosey and she’s is the director of Midtown Inc., which is kind of all things Midtown and so she was actually instrumental in helping us make some contacts within 2 different community development funds that lend to restaurants like ours, start-ups that have retail funds that are trying to put funds to work now. Both of those guys when I met with them said, “Loved to do it. Can’t do as much as you need,” and so fortunately through some unique structuring we were able to get them to split the senior debt.
	Long story short, we get the senior debt in place. We get a loan from our developer for some of our tenant improvements. We get another subordinated loan through a personal connection. That loan falls through based on the terms and now we have signed a lease, guaranteed the lease, signed a LOI with debt, signed up all of our investors and now all of the sudden I’m short $50,000 and I’m like, “What the hell [inaudible 00:26:02].” There’s actually a fire alarm at work, which was a perfect analogy to what was going on when I found this out so we reopened fundraising. Now we’re 8 months in and now I’m completely reopening fundraising to try to replace the 50 and in the middle of that fundraise we got our quotes from our different contractors and the price came in and I said, “Holly shit. We don’t have enough money and now we need even more”.
	We reopened the fundraising. Fortunately we were able to raise some additional money that we needed and ultimately that completed our picture. The worse part is, and this is where you come in obviously, we’ve got all of these legal docs done, everything signed. I’ve got everything buttoned up, super organized and then all of the sudden it’s like, “Hey, how about this for a quick punch in the gut?” We had to kind of reopen everything and figure out where we were going to get it and so fortunately we were able to do it, but you know it just changed John, it just kind of changed where we …
Eric:	You can’t make this stuff up. You can’t predict it. All you can do is kind of put your head down and keep going. You know there is really no other way to do it. It’s amazing the obstacles you run into trying to start a business or running a business. I mean the amount of time spent on things other than making food, it’s incredible. I mean it’s an incredible … and obviously you’re going to get into that here soon, but the start-up process just to get the money to start this. Obviously restaurants, it’s the cliché thing, right? They are the most failed business venture possible. That’s at least what you hear and so when you say, “New restaurant in Detroit”, a lot of people … “Oh, by the way, I’ve never started one and I have another job,” people are going to … It’s going to be a tough sell.
David:	It’s not an easy task and you get John and Joe and Will kind of sell themselves, but people can buy in mentally before they are out there actually signing a check and so but really it’s like you said, you run into all kinds of different stuff. We had legal issues related to the debt related to something unrelated to us that took us for a little bit of a twist and a turn.
Eric:	Let’s talk about the liquor license briefly. We don’t have to spend a lot of time on it, but I think this is something that’s interesting to people is just to how does this all come together? Can you give just a quick kind of, “Here’s my experience with trying to get a liquor license.”
David:	Yeah. I’ll tell you a great story was, I was really and maybe shame on me for being ignorant to this, but I was just under the assumption you know there’s not a ton of restaurants in Detroit or really Wayne County in general and the liquor licenses are by the county and so I figure here we are, we’re opening up a restaurant so we go to the state and pay your $2,000 and get yourself a liquor license.
	Well, I was driving in the car talking to my brother and then another gentleman and they were like, “Oh yeah. You’ve got to find someone who has a liquor license and buy it from them and by the way, it’s not cheap.” My heart sank because it’s like here we are again committed to this and all of the sudden it’s like, “If we don’t get a liquor license, that’s a huge part of ” obviously one of our partners is a cocktail guy so it’s like, “If we don’t have a liquor license we’re dead in the water” especially we’re not going to function well as a restaurant without cocktails, especially a 3 minute walk from the Red Wings’ Arena. You know how the Red Wings’ fans are? We would never survive.
	What we ended up doing was I actually sent a message to a gentleman on Craig’s List. He responded back to me. We met him at a restaurant. He gave us a copy of the liquor license and we hired an attorney, a liquor license attorney. He vetted it for us, told us it was okay and then Joe and myself and at the time, my 4 month old daughter drove to Ann Arbor to meet this guy to sign the liquor license in a parking garage. Cut him a check and he was a really nice guy, but here is something that you would never expect. I was shocked at how these liquor license trade hands and the broker we ended up not going with and so the gentleman that we found it from is a really nice guy. He’s been very helpful, but it’s a lengthy process.
	We signed the papers in October and now we’re in the end of March here and we still have not heard word if we’ve gotten approved for it or not so we’ve given to the state to our MLCC investigator everything from tax returns, bank statements, social security cards, licenses and so one of the things I’ve been tasked with is to get this thing done and so we’ve got, at the time all of these 10 or 12 investors, and it’s like, “I’ve got to collect this from everybody?” You’re making phone calls. You’re sending e-mails. You’re going to people’s houses.
	It’s a lengthy process and the thing was expensive. It was expensive.
Eric:	The liquor license process is very strange if you’ve never been through it before and then application process and dealing with the Liquor Control Commission is just a very frustrating process because nothing’s all that clear. There’s kind of like unwritten rules it feels like and they hold 100% of the power and like you said, you give them practically your 1st born to make sure you know you can hold her on deposit while you do the paperwork. There’s a ridiculous amount of information you have to give and if the smallest little thing’s out of line, they could just deny you so it’s a very stressful process. I hope you can wrap it up soon.
David:	One of the things I will say and I’ll pat myself on the back here. Take this as humble brag I suppose, but 1 of the things that was immensely helpful for me, but more importantly for the investigator was I came in there and of course my background as an auditor although a very short time in my life, impactful, this thing with the package I gave with the proof of funding and all the documents was so buttoned up and I had every piece of information that she was going to need and it was perfectly organized and so my goal was if I drag my feet on this thing and give her documents that are just not in good order it’s just going to take even longer and so her investigation … We met with her on a Tuesday I think and by Friday she had all of the information that she needed. She had a few follow-up questions and we were done, but we’re still waiting. That was the beginning of February and now we’re still waiting. I say that it was a nerve racking time, but really …
Eric:	It still is.
David:	It still is. I still could get denied and then all of the sudden I’ve got construction underway and I’m definitely up a creek.
Eric:	I’m sure it will all work out. I think it will and hopefully you hear back soon so why don’t you give us an idea of what you guys are doing. I see that you’re on a Pop Up tour right now.
David:	One of the things with John and Joe that we talk about when they moved back was we wanted to give people an idea of what we’re doing and what their style was and maybe not necessarily what exactly the restaurant is going to be, but more just kind of who we are and what we’re all about so we started what we call, “The Ghost Tour” and we’re going to be doing our 5th one here in April. We’ve done every month. Sometimes we’re allowed to bring in Will and showcase his talents with the liquor. Sometimes we aren’t because of liquor license constraints, but each dinner has focused around a different animal.
	We’ve done the cow, the chicken, the pig and most recently, the lamb and these have been between 5 and 7 courses. Everybody eats the same thing. Sometimes we have 2 seating, fluid seating all night or 1 seating, but what it’s given us is a little bit of buzz about our restaurant and most importantly, we’ve had a lot of people that have come to 1 and then come to the next 1 and I think we have a couple of people that have been to all of them, but it really has given us a way to get into the community and be a part of that, but also 1 of the most unique things about Detroit and this restaurant scene, at least unique to me, we have collaborated with so many restaurants and when I saw collaborated, I mean they’ve let us come in and cook in the kitchen or order food through them. It’s really kind of a family environment and so it’s been a great way to introduce …
	You know I’ve been to a bunch of restaurants. I haven’t opened one. That’s not my background and so it’s nice for me to get introduced to everybody and then John and Joe obviously have been in the industry forever, but they don’t know anyone here and then Will knows everyone and so he gives us the foray into meeting other people.
Eric:	That’s great. Where do you have 1 scheduled for April yet?
David:	Yeah. We have one scheduled for on April 15th which is a Friday. We’re going to do a seafood one, which I guess is straying from our meat-centric theme but we’re actually doing it at the Great Lakes Culinary Center which is in Southfield, but John and Joe and I actually went to a breakfast there about 2 months ago and they had this incredible kitchen and then we ended up talking with one of the reps there and it turned out that these guys sell restaurant equipment and so we actually are now buying our restaurant equipment through them and so they said, “Come on in and do a Pop Up here.”
	We’re excited. They have a cool space. Their kitchen is to die for. If you geek out on that stuff like John and Joe do, but we are really excited to get in there and they have a big venue. It’s more along the lines of like a wedding venue so we will be able to do 150 people if that’s what we need.
Eric:	Cool.
David:	Yeah. We’re selling them right now.
Eric:	Where can people buy those tickets?
David:	They can check out our website which is greyghostdetroit.com G-R-E-Y and there’s some instructions on there but ultimately you send an email with how many guests you have to reservations@greyghostsdetroit.com and I know the guy who responds to you. He’s very prompt and he will send you a bill before you ever even close out your email.
Eric:	All right. Yeah. That’s the way you’ve got to do it. You’ve got to do it while it’s hot. How much is it for … ?
David:	This one is 70. That doesn’t include drinks, but that’s all in. We collect beforehand because well, 2 reasons, 1) we don’t have any working capital and then 2) it’s a way for us to make sure we know who’s coming in. We don’t have a kitchen so we’ve got to figure out how many guests are coming in and where we can prep this and how much we need because we can’t just go back to a fridge and pull out another leg of lamb. It just doesn’t work that way. So yeah, we’d love for anyone that’s listening to come out and check us out.
Eric:	Well, that’s great. I think I’ll be able to make that one. Hopefully.
David:	That would be fantastic.
Eric:	We’d love to.
David:	We owe you a meal.
Eric:	Well I need to get back to the east side. My mom wants to see my kids.
David:	I was going to say, ready to see …
Eric:	I have a 2 month old now and he’s doing great. He’s sleeping in the room right next to me right now so hopefully we’re not waking him up.
David:	He’s been quiet. I’ve actually …
Eric:	Well Dave, this has been great. I think it’s a cool story. It’s just … It’s inspiring to see, just to hear the story of starting with nothing. Starting with an idea and in a grocery store and now you’re hopefully close to having a liquor license and on to your 4th or 5th Pop Up and hopefully do you have an idea of opening in Detroit?
David:	Construction is supposed to be done at the end of June. We of course have already hit a couple of snags but I think we can bounce back from them so we’re hoping July, sometime in July. I won’t pin myself to a week in July, but yeah, I’m hoping by the end of July we are a fully functioning … We’ve got a 300 square foot patio that needs to see the light of summer before the winter comes and I’m paying rent on dead space out there.
Eric:	Definitely. You’ve got to get open for the summer and get people drinking and eating out there.
David:	That’s right.
Eric:	I have no doubt it will be packed. Greyghostdetroit.com. I’m sure Facebook, Instagram, Twitter. Our PR would be upset if I didn’t mention those. Thanks Eric.
David:	Yes. All social media and when there’s content we update it even if it’s photos of concrete floors with vapor barrier down on it. It’s still something.
Eric:	Well, cool man. Thanks for coming on. We really appreciate it. I think the story is great. You can find us on iTunes, you can subscribe, revisionlegal.com. You know, drop us a line on Facebook or contact@revisonlegal. Let us know of anything else you guys want to hear about or any other questions you have about starting a business and good luck. I can’t wait to try it.
David:	Thanks. We will be excited to have you out.
Eric:	When does the Wing stadium open?
David:	That one’s slated for September of 2017.
Eric:	Oh, that’s going to be fantastic.
David:	Hopefully they’re on track. We actually got delayed last week because all of the cement trucks were pouring the cement at the stadium.
Eric:	That’s going to work out so well.
David:	Yeah. Although it delayed us, we are excited. So they stay on track, we’ll get the M-1 rail coming up right next to us and so we’re ready to be a part of …
Eric:	Well, let’s wrap this up and we’ll be in touch soon.
David:	Sounds good. Thanks Eric.