NYLP: Welcome to the New York Launch Pod, a podcast highlighting new start-ups, businesses and new openings in the New York City area. I’m Hal Coopersmith and stepping onto the launch pod we have Andy Jacobi and Ricky King of Untamed Sandwiches. Welcome to the podcast Andy and Ricky.
Ricky: Thanks for having us.
Andy: Ready for lift off, Hal.
NYLP: So tell me about Untamed Sandwiches.
Andy: So Untamed Sandwiches is a sandwich shop in Midtown Manhattan. The focus of our menu is on braised meat sandwiches made with sustainable ingredients. The way that we describe what we offer to our customers is that we’re creating the kind of food and ambiance that they would expect from a fine dining farm to table restaurant in a much cooler part of town. But because we are so focused on this classic braising technique we’re able to be super efficient so that we can have our busy office professionals in and out the door in just a few minutes.
NYLP: Where are you guys located?
Andy: We’re located just south of Bryant Park, 39th between 5th and 6th.
NYLP: Why did you choose that location?
Andy: When we first thought of the concept of Untamed Sandwiches we recognized that there was an opportunity to bring this quality of food, Ricky’s quality of cooking, the quality of ingredients that we’re using and this very simple braising concept to a business market. One of the great things about braising is that it’s very prep intensive. It takes five days to go from stock bones to braised meat out on the service line, but we can make a sandwich in less than a minute. And because of that we wanted to be positioned in a place where we could do a lot of volume because we think the concept is geared towards that.
Ricky: Also when we were looking, Midtown is classically known as the no-man’s-land for food. And two years ago when we were looking for spaces we wanted to be in that area. Now there are so many people that have been moving into the Midtown area because of, are we innovators? Maybe. Or did we just start before everybody else? But Midtown was definitely all you had was delis, bodegas and your subways. So putting us in Midtown there’s a little bit of expendable income for people that want to have, you know, an exclusive sandwich once a week. And it worked.
NYLP: You mentioned braising. What goes into braising meat exactly?
Ricky: Love. And a lot of hard work. As Andy was saying it takes us five days to make it because first we bring in the meat. We break down the meat. We break down the animals. We then salt and cure the meat for three days so that way the reverse osmosis happens to the meat to where the salt goes completely through the meat instead of salting the surface or curing the surface with our spices. Then at the same time we bring in amped chicken bones. And we roast those chicken bones to make our brown chicken stocks. Then we reduce the chicken stock then we take that chicken stock and we split it up into different braises. Every one of our meats has a different braise or a different technique. Not a different technique in braising, but a different technique in what we’re adding to the flavor of the meat. Then so once after the braise we sear the meat. Then we put the braising liquid on top of the meat. And the we put the braising, the meat to braise in our CVap, in our heating cabinet, our cooking element. And we cook it for eight hours. Then we let it rest for a day. Then we pick the meat. We reduce that liquid again. Clean the meat. Clean the fat up. Clean all the impurities. And then that’s how you get your braised meat.
NYLP: You also mentioned farm to table and it seems as though that’s a term that’s prevailing through the restaurant world. But talk a little about that and what that means to you.
Ricky: Well I’d have to say it’s not something that’s just starting. It’s almost to the point that you’d expect restaurants where you’re going to pay, you know, a good amount of money for dinner, is that you expect them to be using farm to table ingredients. Before 10, 20 years ago like when I started Slightly North of Broad with Frank Lee, we were doing farm to table before it was cool, before it was a thing. But now you expect people to be using ingredients that are close to you, closest to your front door is what we like to say. And especially for the prices that people are charging. So for me farm to table is like a fad, it’s something we have to do, we’re supposed to do. And for what we do is that, like I just said, that we try to get ingredients that are closest to our front door, 10 miles, 5 miles, 100 miles closest to Untamed in Midtown.
NYLP: Where are your ingredients from exactly?
Ricky: We have multiple farmers, purveyors, growers that we use. For an example we use 10 or so farmers from the farmer’s market, the Union Square Farmers Market, the green market. So Migliorelli Farms, Norwich Meadows.
Andy: Phillips Farms.
Ricky: Phillips Farms. We also use… we get our lamb from Vermont. We get our beef from Upstate New York the Hudson area. So we try very hard to support the people who are trying very hard to support their families.
Andy: And you know, I think you’re right Hal the term farm to table gets thrown around a lot. And the problem with it is that there’s no strict definitions. For us we have certain standards or certain definitions that we use. We only use a hundred percent grass fed beef, a hundred percent pasture raised pork, a hundred percent free range chicken. More important than that is just the relationships we’ve developed with our suppliers. A lot of the time people will ask how did you develop these relationships. That must have been the hardest thing. How do you find suppliers who are doing things the right way? The answer is that it actually was not that challenging for us because these were the same suppliers that Ricky has used in all of his restaurants for many years now. So we know these people. We know the practices they use. And we know they’ve made the conscious decision to step off the conventional food chain and do things in an artisanal and interesting way. They care about the quality of the pork. They care about the bees that make the honey. This is a unique thing. They’re not just making a commodity product.
NYLP: I’ve read that your relationship specifically with your suppliers is very important to you. How do you maintain a very good relationship with your suppliers?
Ricky: For me they come in to eat at the restaurants where I’m chef at. They invite me to their farms. They invite me to stay at their, on their land for the weekend to see how they are doing their processes and their programs. How they’re growing or how they’re feeding their animals or how they’re slaughtering their animals. And it’s basically a day-to-day conversation or every other day conversations like you know you’re shooting the breeze with your friends. Like what’s going on, how you are doing, how’s the family? They ask the same about the wife and the relationships and the business of restaurants or Untamed. It’s a friendship, not a business relationship.
Andy: They are our partners. And so we have a great respect for the people that are producing the food that go into our sandwiches. Just like the level of care that Ricky puts into creating a recipe, making a braise, these people even before we get to that point are putting that same love and care into what they do. We think that our role in the sustainable food system is a very important one that we are supporting these people with dollars. And one of the things, I mean the recipes that Ricky is using are recipes or maybe riffs on things that he’s done for a long time. What I think is really unique about what we are doing in particular is that we are offering this quality of food at a quick serve price point. Which is we may be more expensive than the average sandwich but the quality of ingredients and the cost of the food that we use is higher than what most quick serve restaurants are willing to try to sell. It was a gamble of ours that we thought we’re going to find a market for this quality of food at a quick serve level.
Ricky: We’re exclusive. We don’t mind to be.
NYLP: So you mentioned grass fed meat, pasture raised pork. Why are those types of ingredients different?
Andy: So to us, we really focus on the proteins. We source locally. We source organically where we can with all of our ingredients. And we put the same kind of care into sourcing from the honey to the broccoli rabe to the pork. But we are known for our braised meats. And so really that is kind of the focus for us. So the most important thing is how the animal lived and what it ate. The best way to ensure consistency, or at least to ensure that the animal is eating what nature intended it to, is sticking with grass fed beef which is the food source that ruminants are supposed to eat. It’s sticking with free range chicken that are allowed to roam and basically eat whatever they intended to eat as well. And sticking with pasture raised pork which means that they’re also allowed to roam free, to root around, to eat acorns, to eat all sorts of things that pigs eat. The key is making sure that the animals are eating what they’re supposed to eat and our feeling is that Mother Nature tends to produce the best quality of meat and our producers feel that way as well.
Ricky: Keep them happy til the last day.
NYLP: What’s the difference is cost between grass fed meat or the other items that you mentioned and the items that aren’t produced in that way?
Andy: The costs that go into our suppliers producing food for us is a lot higher than if they were part of the Perdue, part of the Tyson, part of the Iowa beef food chain. So you know for beef as an example when we’re buying beef short ribs we might be spending seven, eight dollars a pound? You can buy very low quality conventional short ribs at a supermarket for probably less than two dollars a pound? So it’s multiples. And it’s on us to try to use those ingredients as efficiently as possible because they are so expensive.
NYLP: How do you use the ingredients as efficiently as possible?
Ricky: Well braising is probably one of the most efficient ways to use say the whole animal or at least the whole side of beef or the whole short rib or the whole leg. Because once you clean off, say, skin and fat that you don’t want in the braise, then once braised basically you’re getting about 90% yield off of that after it’s braised. So you’re not having to trim a steak at eight ounces and then your trim is left over and you have to figure out what to do with that. For us you braise it, pick the meat and basically you’re using all of it. You’re not throwing things in the trash or you’re not having to figure out how to take steak scraps and turn them into chili.
NYLP: What are both of your backgrounds?
Andy: So I guess my background I started in finance and I worked in finance for a number of years. I got a little tired of that and so I decided I wanted to do something more fulfilling. I’d always had an interest in food and in meat in particular. I went back to business school with the intention of doing something entrepreneurial and something related to sustainable food. While I was in school I worked for a grass fed Buffalo meat company as their Director of Sales and Marketing helping them develop a wholesale business and reaching out to chefs and supermarket managers and butchers trying to get them as excited about grass fed meat as I was.
Ricky: I’ve been doing this my whole life from before being born. Father was frying chicken down in Georgia, still is. Mother was a bartender. When I was a kid the fun times were going to the restaurant and mopping the floors and cleaning the bathroom at five and six years old. At 12, 13 spending summers with my father at his friend chicken shack washing dishes moving up every year to finally frying chicken. Then once having to have a profession to pay the bills at a young age, this was the profession that I needed to do because this was all that was available. Then realizing that this is what I want to do for the rest of my life because this is the only thing I’ve ever done. Took it very seriously. Worked with some great chefs in Charleston, Washington D.C. and finally getting to New York City. Leaving Washington D.C. as an executive sous chef came to New York City, decided I was going to start completely from the bottom. I was making salads at Il Buco. Eventually becoming the sous chef and then being the chef of Hundred Acres and Five Points. And now the chef at the McKittrick Hotel. Also Andy and I are the co-founders of Untamed Sandwiches. Andy and I met at Five Points as in he was a purveyor for a Buffalo Company. We decided that we both had the same ideals on grass fed or local or treating animals correctly or just, you know, really liking good food. Andy likes to eat. I like to eat. I like to cook. He likes to cook. We ended up having a couple of beers and after that now we have Untamed.
NYLP: How do you divide responsibilities between you two?
Andy: It’s actually pretty easy. My mother always tells me whenever I’m having a particularly hard day (maybe I shouldn’t be telling my mom about my hard days) but she says “Oh, you know maybe you can bring on someone from one of your business school classmates to help you think through things.” And the reality is that as much as I love my mom that’s a terrible idea. I think that the best partnerships are based on kind of a mutual understanding or a shared set of goals and principles. But also a clear understanding of skill sets and who is best at what and kind of what things are in each person’s zone of responsibility. So for Ricky it’s all about food quality. He’s designed our whole menu. He’s coming up with specials all the time. He’s making sure that everyday the food that goes out onto the service line is something that we’re proud of. And my goal is to try to match the quality of food that he’s producing with the quality of service and a level of professionalism to the customer that, that I think it deserves. I should also say that when we started we made a decision because Ricky was also the full-time chef, the executive chef, at the McKittrick Hotel. We knew that we needed someone else to come in and ensure that Ricky’s principles were being followed in terms of food quality on a day-to-day basis. So we brought in a guy named Luis Mendez who is Ricky’s right hand man at every restaurant he’s been at for the last six years, five years to be our chef de cuisine. Luis is the guy who’s in there everyday making sure that Ricky’s principles, Ricky’s menus are being followed with a level of food quality that people don’t expect in a quick serve restaurant.
NYLP: How long does it take to develop a recipe for a sandwich?
Ricky: Good question. There’s not a set time on it. I don’t allot say an hour or so. It more comes from basically research and development. My whole life is research and development. So coming up with sandwiches could be having a like fried plantain chip down the street out of a bag and next thing you know we have The Canarian that was on our menu four months ago which was a version of a Cubano with fried plantains and mojo sauce. So it’s not how long does it take, it’s more just sitting and thinking: okay summertime, springtime, fall, what’s in season. It could take 10 minutes. It could take two weeks. It all just churns in the brain. It churns on the paper. It churns on what I see at the markets or all of a sudden somebody calls to say “We have a special on ducks. We’re going to give you four cases of ducks. We’ll allot them throughout the two months and we’ll give you four dollars off.” Okay so next week we’re having a ducks special on the menu. Our core sandwiches took us about, about two months to create, taste and also perfect. So we have eight core sandwiches on the menu that will always be on the menu. And then we rotate a special sandwich that we for about six to eight weeks and then a dollar from that sandwich goes to a local charity.
Andy: It’s amazing how little the core of our menu has changed. Those core sandwiches that we know we could never take off the menu or else we’ll make a lot of customers very angry. The places where our menu has changed and we’re always kind of thinking about how do we kind of stay true to this concept of braised meat sandwiches made with sustainable ingredients, I think one thing that we’ve realized is that it’s the meat, it’s the braised meats that really drive the core of the business. And so we had a number of customers who had expressed an interest in enjoying those meats but in a lower carb setting or in a gluten free way. And so recently we came out with what we call meat plates which are basically deconstructed sandwiches. It’s the same delicious braised meats that we have paired with cheddar-jalapeno grits and veggies. And so far they’ve been really popular.
NYLP: And your sandwiches have really fun names, too.
Ricky: They sure do.
Andy: I always say that the sandwiches that require an encyclopedia knowledge, an encyclopedia-like knowledge of food to understand are the ones that Ricky came up with. And the ones that are just like dumb and fun to say are the ones that I came up with. So, “The Butt,” that one’s mine. Or “The Carla Bruni,” which is a braised, an Italian style of braised vegetable sandwich, it’s a hot Italian sandwich and Carla Bruni is a hot Italian woman, so it’s the Carla Bruni. Versus one that Ricky came up with is “The Sheemaker’s Bounty,” which is named after Alfred Sheemaker? Is that right?
Ricky: Alfred, Albert, one of them.
Andy: Something he read in a book once upon a time. Alfred Sheemaker is I think…
Ricky: Peter.
Andy: Is it Peter?
Ricky: Peter Sheemaker.
Andy: God this is terrible. But was the man who first brought broccoli to England and popularized the mass production of broccoli.
Ricky: We definitely when creating the sandwiches research in depth to digging about where it came from or who might have created it. Jacqueline Park is one of our breakfast sandwiches because it has dilly beans on the sandwich. But dilly beans were in fact created or canned by her or commercially canned by her in the 1950s. So that’s why we came up with the Jacqueline Park. Definitely spend a lot of time on researching where it might have come from, what boat it might have been caught on, what farm it might have been raised on and then we go from there and keep digging and digging and digging.
NYLP: How did you come up with the name Untamed Sandwiches?
Andy: That’s a good question. One that I don’t think that I can answer in a satisfying way. I think we were thinking about, there’s no great story behind the name I’ll say that. But I think we were just kind of throwing around names. We had the idea for the concept focusing on braised meats. And the name untamed kind of struck us. I think to some people when they hear the name untamed or the word untamed they think of something that’s intense and kind of angry and aggressive. And that’s not really the way we were thinking about it. We were thinking about it as natural and untouched and unbridled. We thought it kind of stood, it embodied the principles that we had for the concept. And sounded kind of like, sounded like a cool name. So that was the name.
Ricky: And I like aggressive. I mean aggressive is good too cause it means that we’re just going to keep continuing to try to go as far as we can with the business that we’re trying to build. Yes. Very. All of those things, aggressive, a little angry cause you gotta be a little angry to be in this business.
Andy: We definitely try to do things that are not expected. We don’t come up with, you know, leftover turkey sandwiches for Thanksgiving just because that’s something that would be popular to do. We do things that we think are going to be different, and exciting and fun and also delicious.
NYLP: So you’re located in Midtown Manhattan. Lunch hour must be a huge crush of business. How do you deal with that during the day?
Ricky: By being efficient. You have to be efficient. The one thing that Andy had mentioned earlier about our partnership is that that’s my wheelhouse. My wheelhouse is one of my strongest things, strongest suits, strongest, what is the world I’m looking here for?
Andy: Traits?
Ricky: One of my strongest traits is setting up the kitchen efficiently or the line efficiently. And when we were building Untamed, that’s where a lot of it came into play. What’s going to go where to make it as smooth as possible to where the cook or the sandwich maker only has to make one or two steps in that whole crunch. And that’s where you put your toaster or where you put your lowboy to put your backups or where you have your line set up for your braised meats and your garnishes on the sandwiches. And then with that we are able to, once the sandwich is ordered we can get you a sandwich in three minutes. So if you’re a line out the door we still try very hard to have people sandwich in hand in 12 minutes which is pretty much unheard of no matter where you go. You could go to McDonald’s and you’re still not going to get that efficient, fast service.
Andy: You know Ricky’s focus on logistics, the thought that we’ve put into how to operate our line as efficiently as possible, combined with a concept that is just built for speed. We actually had a funny test last week. We took part in UberEATS for the first time. And we were talking, the Uber people are very serious about logistics and making sure that everything is done on time and done correctly and that the food quality is perfect. They set up a time frame that built in what I thought was a very conservative amount of time for us to produce 200 sandwiches. But the reality is we had never taken one menu item and said how many of these can we produce or can we produce these in X amount of time? We were making Butts, The Butt sandwich in 10 seconds. It took us 10 seconds to make each sandwich. So the concept is certainly built for speed.
Ricky: It’s also the team we put in place. We hire, we try to hire the best that we can. And we train them from the bottom up. And we have leaders there in terms of Andy Jacobi and also Luis Mendez that Luis runs the back of the house and helps in the front as well. Andy runs the front of the house and runs the restaurant. We’ve put in people that we trust and also we expect things from people. This is not just you clock in and clock out. You become a part of us. You become part of Untamed. You become a part of our family, our team, and it’s very much set up as a hierarchy. There is a boss and there are levels of employees. And that’s the only way to run a restaurant or a kitchen. You have to have responsibility. You have to be held accountable, and that’s what we do. We treat a sandwich shop like you would treat a fine dining restaurant.
NYLP: Do you need extra people during the lunch hour?
Ricky: When we do get into crunch time or the rush we use every available hand that’s in-house. But then as soon as that crunch is over everybody goes back to their respectable duties or their jobs or their stations or what they were hired to do. But when we are in the crunch, I mean even, we’ll even have our dishwasher helping out in refilling cheeses and grabbing braised meats and bringing them to the front of the line. You know as a team we do everything together. So if one guy needs help on the line for two hours during the rush great everybody helps. And then that same guy that needed help goes and helps the guy wash dishes because they piled up.
Andy: The Midtown lunch rush is definitely a challenge. I can’t imagine another neighborhood, probably in the country, that’s just like Midtown in that you have this dense concentration of people that are all eating at the same time. So the way that, scheduling I guess is a challenge. But we just make sure that basically everyone overlaps with the lunch rush. There are people that come in early and set up and work breakfast. And there are people that work late and work dinner and work through close. But all of them overlap during that lunch rush that we have every possible hand ready to help out with that challenge.
NYLP: How many sandwiches do you sell during the lunch rush?
Andy: On a good day these days we’re selling 400 to 500 sandwiches.
NYLP: And what happens during the down times?
Andy: During the down times, I mean the, I guess the fun of a restaurant is that there’s always something to do. There’s the cheesy phrase that gets bounced around that if you’ve got time to lean you’ve got time to clean. And we make sure that basically there’s no time to lean in our shops. So that means, you know, that during the down time we’re making braises for the next day. We’re prepping everything from the red pepper jelly to you know a lot of the pickled veggies. Everything takes time and takes care. And there’s, everyone in the shop is helping with those tasks.
NYLP: What percentage of your sales is in-store versus outside of the store or delivery?
Andy: It really depends on the time of year. We’ve found that being near Bryant Park has been a huge advantage to us. And actually when the weather is nice the to-go business is actually a lot bigger. Because a lot of people, and you’ll see this on the line, you’ll see, you know, conversation between two customers who are deciding when we ask to say or to go what they’re going to do. And they say “stay or to go?” And the guy’s like “Oh, let’s just go to Bryant Park.” So when the weather is nice a lot of people are grabbing sandwiches and taking it to Bryant Park. But, so I would say, in general, it’s probably 70 to 80 percent of our business is takeout. And about 15 percent of our business, 10 to 15 percent of our business is deliveries.
NYLP: Do you have plans to expand?
Andy: We do. So we built out our store on 39th Street to be what we call the hub of a hub-and-spoke model. We have like a commissary kitchen. The plan is to build a couple more Untameds where the braises are being made on 39th Street. That’s another beautiful thing about braising is that it really lends itself to central production and remote service. So with future locations the idea would be like we’re kind of replicating the service line and maximizing the amount of customers that we have. But we don’t need a full kitchen the way that we do on 39th Street. So we’re looking for spaces that would work well with that model
NYLP: What type of neighborhoods would you look for?
Andy: I think we…
Ricky: All of them. The whole world.
Andy: Yeah, eventually I think the whole world. I think right now we’re focused on hitting that same customer that we found a lot of success with on 39th Street. Which is we’re looking for places where there’s really a big lunch rush. We know that we do lunch really well. And we want to find more office workers who maybe have a couple more dollars of disposable income to spend on something that’s particularly good. And where there’s a dense concentration of those office workers.
NYLP: What was the hardest part about starting up?
Ricky: Finding a space.
Andy: Real estate in New York is a real challenge. It’s one of the few places that the metric that I’ve always heard about looking for rent-to-revenue ratios is roughly 10 percent. And New York is one of the few places in the country where people say, “Well if you’re doing 12 or 13 percent that’s okay.” So that just means that you’re not making more margin on anywhere else. That just means you’re making a lower margin. It’s one of the reasons why being a restaurant in New York is so hard and real estate is one of those enormous challenges.
NYLP: What percentage of your business is during the week versus on weekends?
Ricky: Most of our business is during the week. The weekends, we’re doing some weekend business which is amazing especially for where we are in the Midtown area. But Monday through Friday is definitely our heydays, our hey-week.
Andy: Yeah probably about 90 percent of our business is Monday through Friday. But we’ve seen a lot of growth in our weekend business too. Now that we’ve been around for about 18 months we have a really good social media presence, and we get great reviews on all of the various customer feedback sites. And I think that stuff really helps with weekends, with tourists who are in town and maybe hanging out in Bryant Park on a Saturday or a Sunday and they look up on Yelp best sandwich shops in the neighborhood and they find out about us. So the weekends have, once upon a time we said you know we’re going to open up with a lot of hours and see what works and shrink down as we need to. The reality is we haven’t really shrunk our hours that much at all because we’ve found the different markets of people that want Untamed Sandwiches at different times.
NYLP: What are your hours?
Andy: Our hours during the week are 8 am to 9 pm. So we open for breakfast from 8 am until [10:30]. Then we start doing lunch and dinner until we close at 9 pm. And then on the weekends it’s just lunch and brunch, so noon to 5.
NYLP: So you mentioned you’re open until 9 pm. What’s dinner like at the store?
Andy: Dinner is definitely not as strong of a rush as lunch is. It’s a lot easier to find a seat in the shop for dinner. But one part of the business that does pick up a lot in the evenings is our deliveries. It’s all the poor junior investment bankers and the poor junior legal associates like yourself probably once upon a time Hal who are stuck in the office until the wee hours of the morning. And they’ve got that per diem of 25 dollars or 30 dollars to spend on dinner each night. And a lot of our menu items really seem to go best in the evenings. We see a lot of orders that end up between $24.50 and $25 or between $29.50 and $30. A lot of our, you know, our jerky goes really fast in the evenings. Our bottled beverages go really fast in the evenings. Our cookies go really fast in the evenings. The kind of things that I can picture, you know someone who’s working until 3 o’clock in the morning snacking on it a little bit later.
NYLP: What’s been your biggest challenge?
Andy: Biggest challenge. Well one thing that, as we talked about earlier, the core of the business has actually changed a surprisingly little amount in terms of our menu offerings and how we package things, how we present things to customers. We’ve had most of the same sandwiches on the menu since day one. But catering is something that has been a challenge and is something that I think has evolved a lot in a very positive way. When we first launched with catering my thought was I wanted everyone who experiences Untamed to be equally excited about placing their order. Whether it’s someone who’s coming into the shop and placing it in person. Or whether it’s an office manager who’s placing a lunch order for 30 people. The reality is most of those office managers aren’t going to get as excited, aren’t going to be that excited about picking out the individual sandwiches. Most of them want you to make their life easier and make this part of their day as quick and efficient as possible. And so we came up with specific catering packages that we are designed to hit the needs of big groups and we package them differently. We cut and wrap all our sandwiches in half for catering orders. So that way lighter eaters can eat a half sandwich and the customer is not charged for a full sandwich when someone’s not eating it. And we’ve also come up with unique ways of labeling everything. Because a lot of the ingredients that go into Ricky’s recipes are things that people wouldn’t necessarily expect. And it’s pretty cool to read it on a card to see that the pesto that we use and the nettle neck is a walnut nettle pesto. That’s something that is definitely a different riff on pesto. And something that even a catering customer at an office meeting is going to get excited about eating.
Ricky: Or not eating because it might kill them.
Andy: Or that too. Labeling is important.
Ricky: Very.
NYLP: How do people find out more about Untamed Sandwiches?
Andy: The best way is to come by for a sandwich. We’re located at 43 West 39th Street between 5th and 6th Avenues just south of Bryant Park. You can also find us on the web at UntamedSandwiches.com. And you can place an order online because we also deliver through our website UntamedSandwiches.com.
Ricky: And social media. Tons of social media. We love social media.
Andy: Indeed.
Ricky: #UntamedSandwiches. #Untamed. #BraisedMeat. #CuisineCommandos.
NYLP: Well Ricky, Andy thank you for coming on the New York Launch Pod and sharing time with us. Untamed sandwiches is great. I love it. It’s a great place to go for a delicious sandwich.
Andy: Thank you very much Hal.
Ricky: Thank you for having us.
Andy: Yeah, thank you for having us.
Ricky: It’s been fun and the scotch has been great!
NYLP: If you want to know more about the New York Launch Pod you can visit nylaunchpod.com or follow us on social media @nylaunchpod.
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