Every month, D.C. technologists, investors, and entrepreneurs gathered together for discussions, lightning talks, and demos. #DCtech. With over 25,000 members, the event was usually held at a large auditorium such as the historic Synagogue on 6th and I St. or the Martin Luther King Jr. Library.
On Tuesday, May 1st D.C. Tech was hosting a “Hacks, Code and Creative” meetup at the Synagogue. I decided to arrive early to pass out stickers and shades to attendees who were arriving.
Peter Corbett, the CEO of iStrategyLabs came storming in. “You can’t do that. I never gave you permission.”
“Why not, it’s just swag.”
“People will get the impression that you’re part of this event. And we have huge sponsors who are forking out tons of money to make this happen.”
“Well, maybe one day I’ll be there. But as for now, we’re just a fledgling startup.”
Peter Corbett is a tireless tech evangelist and the defacto leader for D.C. Startups. Out of a Logan Circle row house in 2007 that quickly won over Fortune 500 clients with his quirky digital marketing campaigns.
He was selected to be a speaker at the World Economic Forum in Davos, Switzerland, where he shared lessons learned from D.C. and had the mayor’s ear on any issues relating to tech.
But in a city filled with unvaried lawyers and govvies, he became the jaunty party host, who seemed just as interested in helping find dates as in matching entrepreneurs with each other or with investors.
Peter strode with an air of confidence and controlled the meetup with a strong grip. Everything had to go through him, all decisions, even the minutiae, and woe on to you if you got on his bad side.
While the sanctuary pews are where one learned about breakthrough innovative ideas, it was actually on the booths and bar stools where one got to engage with novel minds.
Inside Penn Social, with an iPad on hand, I was delighted to find Peter in a free moment so I quickly approached him before some other entrepreneur or intern did.
“Peter, I’m so sorry about passing out swag — I didn’t think about your sponsors.”
“No worries. Just don’t do it again.”
“Absolutely not, say I love your innovative beer cooler in your office — it’s a very avant-garde.”
“Yes, in order to grab a Yuengling or Bud Lite, they have to check in on FourSquare.”
I quickly typed into my iPad and showed him the results. “Here are all the pubs in the area that serves traditional Yuengling on draft, Coors, D.C. Brau Corruption, or any brand or type of beer that you’re looking for.”
“Interesting, and I can find a bar that shows football and is playing my favorite teams?”
“Absolutely, it shows you a faceted search result and you can update your profile so when you’re in NYC, it’ll find you similar places nearby.”
“So what do you want from me? An audience?”
On Wed, July 11, I returned to the Synagogue. This time I didn’t need to bring swag. I was scheduled to demo third and before Bennett Richardson the co-founder of Hinge.
“RUNINOut is a custom search engine for restaurants, retail, and attractions in the D.C. Metro area. A lot of people ask us how are different from Google and Yelp.
Imagine the internet being a big, juicy birthday cake. RUNINOut would only be a small slice of that cake. However, if you were to cut through the cake, you will see that while Google and Yelp are broader, RUNINOut is deeper. Cuz it’s not just about finding restaurants based on cuisine and neighborhood. Here you’re looking for a specific dish, the ingredients in that dish, how that dish tastes, and how the restaurant appeals to your preferences.
A lot of people ask us how we make money. Believe it or not, making money is not our #1 priority. That’s because we wanna raise traction — it’s about getting people to recognize our name, to like our brand, and to tell others about what we do.”
The presentation was a lot longer than the 5-minutes that I was provided. And just like at Startup Weekend last year, I was under the gun. There was time for a few questions.
“Is your business model business-to-business (B2B) or business-to-consumer (B2C)?” a fellow entrepreneur, Jeff Tong, asked.
“Both. RUNINOut primarily works closely with restaurants to feature their menu and amenities through our website and events, and the online directory provides specific information to consumers so they can narrow down their choices and customize their profile .”
“Then you should also create restaurant websites,” he suggested. “That will provide another stream of income and your personalized services will become more value-added to their business model.”
“You should also include social media and CRM marketing to the mix,” another attendee said. “Facebook, Twitter, Instagram, MailChimp, you name it.”
“These are awesome ideas. After all, I already have created much of the content, and have become quite familiar with their menus, and customers. Now the next important question – where are we going for happy hour?”
Jason Morenz was working in the kitchen in Piola located on the northern border of U St by Florida Ave NW. The restaurant was popular on Sunday for their bottomless brunch (not mimosas) but 10 different types of pizzas (personal size) as much as you can binge.
During the weekday, all draft beer (including the Peroni) was only $3 and occasionally, they would offer involtini puffs, bite-sized roll-ups with bacon, mozzarella, and eggs. On the 29th of each month, Piola would offer AYCE handmade Gnocchis with a handful of decadent sauces.
Although 14th Street has a fair share of pizzerias, Piola was popular with pizza aficionados for their thin-crust and savory cheese and hearty toppings. Couples and groups also came for the chilled atmosphere and friendly servers.
Piola’s, on most nights, was buzzing and the demand for take-out was through the roof. The biggest problem was apps like DoorDash and Grubhub took a huge slice of their paper-thin margins, as much as 30%.
“Why not cut out the middleman?” Jason thought to himself. “We could build a slick website and channel all call-in orders through it.”
Under his direction, I purchased the domain Piola D.C. and replicated their menu on an eCommerce platform. Then I updated Google maps with the new website name.
Within days, the website traffic started to pick up and if anyone called to order, they were redirected to the new site. But Piola’s did not have its own fleet of delivery drivers. So Jason came up with another ingenious idea.
For every delivery order that came in, Jason would duplicate the order on the Postmates app.
For the sake of example, Charlene is at home with a big craving for traditional Italian pizzas and Peter is working a swing shift as a bike messenger.
Charlene ordered the Quattro Formaggi on the Piola D.C. website. The instruction would then be automatically printed out and sent to the kitchen. Jason would then make the same order on the Postmates app. In little time Peter would show up at Piola’s to pick up Jason’s pizza.
Jason would immediately greet Peter. “This order is for Charlene and it’s going to this address down the road,” Jason instructed. “And I’m going to tip you ahead of time, so don’t screw this up.”
15 minutes later, Peter called Charlene at the Union Row Flats on 14th and she happily buzzed him in. He checked in at the front desk then took the elevator to the 5th floor and tapped on her door.
Charlene opened the door in her skimpy, pink terrycloth bathrobe “Come on in,” as she motioned for him to follow her.
“Please set the pizza on the table.”
Peter bewilderedly followed her to the dining room. Then he opened his bright red pizza warmer bag and gently took out the large pizza box with the slogan “FAMOSI PER LA PIZZA” embossed on the side.
Charlene thanked him with a slight twinkle in her eye.
Peter returned the smile and maintained a steady gaze. Then a prolonged uneasy silence, while Peter noticed a partial view of the Capitol rotunda from the master bedroom vaulted windows. He wanted to say something, but luckily she beat him to it.
“Well, I guess I better dig in while it’s still hot,” she mutters under her breath.
“Umm, yeah. It looks good. I betta be going now,” he mumbles.
Peter almost tripped on himself as he stumbled out. He thought he heard her say something about the savory gorgonzola, but by then he had safely extricated himself into the hallway.
“Whoa, wait, don’t leave just yet…”
Peter’s heart was jumping by the time he got to the elevator.
“You forgot your tip.”
But Peter already got his tip, from Jason at Piola’s, and he noticed on the app that there was another order to pick up.
As soon as he descended down to the lobby, he wished he could retrace his steps back to the apartment with the shapely blonde and the panoramic view.
“Man, I had my one chance, and I totally blew it,” he muttered. “How could I be such a coward,”
He thought about calling Charlene and inquired how she was enjoying her slice, and whether she wanted him to bring up some chardonnay to complement, but he clearly didn’t have the guts to see it through.
The autumn night was dreamy and delightful when Peter raced back to the store.
“You’re a dumbass,” Jason admonished. “Such a pathetic loser.”
“Well I delivered on time,” Peter quipped. “And the pizza was still hot and steamy when she ate it.”
“Yeah, but you left the tip on the table, you idiot, not to mention some other things.”
“Well, I definitely didn’t expect her to be so revealing. Perhaps she was seducing me to make a move, then report me to Postmates.”
In the weeks ahead, Piola was humming, and the orders kept flooding in. The upper echelon and franchisees were delighted with the ton of sales and the favorable reviews.
But then the number of orders made by Jason on Postmates aroused suspicion. The corporate office in Miami Beach caught on to the website and the Piola D.C. domain.
One morning, I was aghast when an email from the company’s attorneys showed up in my inbox. They wanted to know why I purchased the domain without their permission and why I created the site without their oversight.
For the next several days, I kept mum, but after they hit the resend button, I decided I would finally disclose my motives.
I opened the books to everything we did and mentioned to them how the new site was making them a killing.
Needless to say, they were grateful, but still piqued that I owned the domain name of the local franchisee.
“We would like you to transfer the domain to the corporate office ASAP.”
“Well, there were expenses incurred for both labor and costs.”
“We’re willing to pay, as long as you’re willing to cooperate.”
The following Tuesday, a check for $500 arrived in the mail. Then later that day, Jason and I drove to Piola and picked up 20 boxes of pies with all the flavors they offered on their menu.
We drove them down Connecticut Ave until we reached Dupont Circle. Then we entered the ornate building on 1800 Massachusetts Ave and rode the elevator to the 2nd floor.
Guests were beyond pleased when they saw Jason and I laid out 20 boxes of mouth-watering pies on a folding banquet table.
“Thank you so much for your donation to our monthly meetup,” said Scott Johnson, CEO of Agency Chief. “Hope this didn’t set you back much.”
“It didn’t cost us a dime, but getting these pies wasn’t easy.”
“Hope you didn’t have to do anything under the table. Either way would love for you to share your experiences at our next WordPress meetup.”
“Can I share my portfolio with the audience?”
“Absolutely, just don’t talk about your work for Mpire or the Showcase Theater.”
I still remember the sage words from Suzannah to work with PR firms. Not everyone visits restaurants based on word of mouth or Yelp reviews. Many customers still found the news media credible and no PR firms had a strong grip on the local restaurant market like Heather Freeman and Jill Collins. Manuel Iguina from Mio, Richard Sandoval from Zengo and Toro Toro and Hakan Ilhan from Alba Osteria had hired Heather Freeman and Carmine’s Italian Restaurant had retained Jill Collins. I’ve worked with Jill when we covered Metro Cooking DC with celebrity chefs and the Travel & Adventure Show at the Washington Convention Center. If you’re hosting a consumer or trade show, Jill is the top wrangler.
It was good to see Judy who I met at the Clarendon Food Crawl and Bindesh, who I hadn’t seen since the Puerto Rican feast at Mio’s. Orlando and Kanita arrived a bit later after their “BootCamp” workout.
I asked Annamaria and our new blogger, Kaitlyn to write a short blurb about the dinner, and they had nothing but wonderful things to say.
by Anna Quayle & Kaitlyn Smith
Going to an event at the Verizon Center? If you have a big group, Carmine’s is the perfect place to go to enjoy an amazing family-style Italian meal. It’s like sitting in your grandmother’s dining room eating a home-cooked meal, except its 20,000 ft2 and has a secret service entrance.
Carmine’s has a rich decor of wood, soft tunes, and wonderful aromas. With plenty of pictures and soft lighting. It has 700 seats and a humungous 7000 sq ft kitchen. Chandelier and large menus on the wall. According to Jill Collins, it’s the biggest restaurant in D.C.
A short walk from Capitol Hill, Carmine’s often hosted many members of the Senate and Congress who visit regularly. Because of their large party rooms with doors that can close, it is perfect for members of Congress and the Supreme Court justices who may have a security detail for those needing a private entrance.
Katlyn & Orlando admiring the pasta
When our food arrived, it was easy to see why. Although Carmine’s DC is part of the famous New York Carmine’s, it is family owned and nearly everything is made locally or in-house. Every two hours, a fresh batch of meatballs is made and since Carmine’s opened, they have served over half a million of them to guests.
Kanita Williams Carmine’s
The waitstaff is very personable and accommodating and everyone we spoke with was very knowledgeable and hospitable. We started off with the house Montepulciano, which was smooth but still slightly spicy and very drinkable, and enjoyed their freshly baked Focaccia bread. The calamari was crisp on the outside but the smaller whole squid almost tasted burnt. The rings of squid were just great. The homemade marinara sauce was lightly spicy and full of delicious tomatoes. It had a full flavor and was seasoned very well.
Bindesh pouring the house Montepulciano
Next, we ordered a delicious Gorgonzola and Apple Salad which had fresh-cut pears, dried cranberries, and Gorgonzola with a nice light balsamic vinaigrette. It also had julienne carrots and cherry tomatoes. The blend was excellent and also came with walnuts. The crunch of carrot and pear was nice and the Gorgonzola added that perfect finish of piquantness.
Following the salad, we sampled two of the appetizers from the menu including the roasted red peppers in olive oil with fresh mozzarella and the crispy fried calamari with marinara sauce. Both of these dishes were amazing, but the roasted red peppers were particularly flavorful. Perfectly roasted in a nutty extra virgin olive oil, the peppers were slightly sweet and complemented the fresh and pillowy mozzarella.
Judy & Bindesh
The mozzarella with roasted red salad and basil was light, extremely fresh, and drizzled with olive oil. The freshness of the roasted pepper I especially noted, it was very sweet, roasted just perfectly, and still had a bit of firmness to it instead of being completely limp.
The Marsala chicken was really very tasty, and the tiny bit of sweetness from the wine was appreciated. It was also savory from the garlic and pepper. The mushrooms were sauteed well. Less appreciated was how thin the chicken was. It was a little crisp around the edges. The flavor of the sauce though made up for ultra-thin meat.
The shrimp Diavolo was again tasty but for me, the shrimp was a little overcooked to the point of the jumbo shrimp splitting. The sauce had just the slightest hint of spicy, I would have been more impressed if it had been spicier and the shrimp not overcooked. It was served with angel hair pasta. Of course, the sauce was freshly made as well. Really the only thing not made on the ground was the mozzarella and bread. The recipes for bread do belong to the restaurant but are cooked off the premises simply because of the amount of space it would require to bake all the bread in-house.
Annamaria and Katlyn enjoying their dinner
For our main entree, we feasted on an impressive sampling of Carmine’s famous meatballs, Lasagna, country-style rigatoni, chicken marsala, and shrimp scampi. From my first bite of the meatballs, it was clear why they have sold over half a million since their opening. The Lasagna was the perfect ratio of fresh ricotta and pasta to meat and sauce. It came piled high in a deep dish pan. The Italian sausage was seasoned with caraway which I enjoyed. Although all of the dishes were delicious, my two personal favorites were the chicken marsala and the country-style rigatoni. The marsala sauce is perfect with its deep, rich flavor and the country-style rigatoni is pure comfort food.
Jill spoke of good food done well as being their motto. The meatballs were nothing less than exceptional, especially with the table Romano cheese on top. It was tangy and I suspect was made of sheep’s milk. The house specialty pasta had the right amount of beans, broccoli, onions, Italian sausage, and rigatoni. It was again, very fresh with a buttery sauce over the whole dish.
The Montepulciano wine was smooth with a good amount of tannin but not too much. The cappuccino was spot on. A nice froth cap and strong espresso mixed with steamed milk. It went well with the desserts: tiramisu and the titanic, the world’s largest banana split.
Jill cuts into The Titanic
Lastly, our dessert was truly impressive and included some of the best Tiramisu that I have ever had and their well-executed grand finale, “The Titanic”. This desert is a multilayered masterpiece that does, indeed, look like a big ship. At the bottom, is a flourless chocolate torte surrounded by sliced banana and topped with two layers of vanilla and chocolate ice cream scoops and then 6 inches of whipped cream. The whole thing is drizzled with chocolate syrup and sprinkled with walnuts. The flourless torte is my new favorite, beating out my beloved Godiva. The reason is Carmine’s was less dense and began melting in your mouth within moments of hitting your tongue.
If you are celebrating anything in D.C., go to Carmine’s. They have $11 valet parking outside, which closes at midnight, and a coatroom where you can check both your coat and your leftovers. Their hospitality and an extensive list of Italian delights are sure to please. Finally, if you have any dietary restrictions (Dairy, Garlic, Gluten, Vegetarian, Vegan) Carmine’s has a special menu for you. If you go with a big group, it will be one of the best and most delicious deals you’ve ever gotten.
Richard Sandoval doesn’t need any introductions or promotions. That’s why I was delighted when the General Manager of Zengo, Frank Ortiz, agreed to have me write a feature story to spotlight their new menu items. I invited Anca Grindeanu, a bartender at the Carving Room, to be a guest blogger for RUNINdc
Before the MCI Center, the home of the Wizards and Capitals was built in 1997, Chinatown was struggling with many restaurants and stores barely hanging on. Then came a wave of restaurants owned by celebrity chefs, such as Zaytinya by Jose Andres and Zengo by Richard Sandoval, which opened as Chinatown became less Chinese.
Zengo which translates to “give and take” in Japanese served up trendy fusion food in an upscale, eye-catching setting. One of the first things that struck me when I walked in was the mysterious orbs hanging from the ceiling as I ascended the stairs. The walls were full of colorful textures and murals with decor from all around the world.
Zengo was a sexy place to get a seat and be seen. Centrally located next to the Chinatown Metro, romanticos and politicos came here to feel glamorous and enjoy the haute cuisine.
We sat at the communal table by the bar, and the staff served us their prix fixe menu.
I took a sip of my ginger-infused bourbon, a sniff of vanilla and ginger to my nose with a slight, almost buttery scent. “Hey Anca, how’s your ceviche and Peking duck tacos?”
“Incredible!” she replied as she sipped on her passion fruit cocktail. “The fusion of Asian and Mexican is surprisingly successful.”
Anca nursing a cocktail
“Yes, what a fun place with spectacular food infused with creativity,” I replied. “Richard Sandoval definitely covers all the bases here.”
Zengo which opened in 2005 was Richard Sandoval’s first foray into D.C.. Since then he’s opened El Centro, Masa 14, and Toro Toro.
“You should check out Toro Toro,” Frank suggested. “It’s a Pan-Latin restaurant that features Latin fusion.”
The next day I gave Heather Freeman’s PR firm a call, and we set a date for another food tasting event.
On June 19, 2014, we held our event at Toro Toro. There we were immediately transported from McPherson Square to South Beach, Miami. If Zengo was sexy and exotic, Toro Toro is glamorous and adventurous. Upstairs is Latin-American fare and downstairs is an opulent lounge where Latin performers take the stage with late-night salsa dancing. The decor is swanky and the atmosphere is cozy and intimate. It’s Zaytinya meets Fogo De Chao and the drinks are boozy and delightful.
As a steak aficionado, I had previously enjoyed the AYCE “Rodizio Experience” where the servers brought out Brazilian skewers and small plates ad infinitum for $79. But today, we would focus on small plates: sweet corn empanadas, plantain chips with smoked guacamole, swordfish dip, tuna tartare, fish tacos, grilled pineapple, and a lot of caipirinhas and mojitos. It also helped that happy hour was from 5-8 pm.
Everyone seemed to be enjoying the food, sangria, and killer conversation.
I found Yoomie Huynh and Kanita Williams at the hors d’oeuvres table digging into the corn empanadas and talking shop.
“You’re always catching me eating!” Yoomie exclaimed.
Yoomie Huynh and Kanita Williams
“I grew up in Staten Island with a large Latino community, and yo amor empanadas,” Kanita said. “Can actually taste the flavor and texture of the creamy corn filling.”
Yoomie took another bite and amazingly cramming down a pie never made her look any less attractive. “This reminds me of the khinkali — meat-filled dumplings — I had in the Republic of Georgia where I served with the Peace Corps in 2011.”
“And Chito take it easy on the caipirinhas,” Kanita warned. “Remember, you’re the host tonight, so you better act like one.”
“They’re definitely easy to drink, but hard to pronounce,” I replied. “And everybody already expects me to lead by example. Don’t forget I was in the Navy.”
“I guess you’re be visiting the bathroom often tonight.”
“As long as I can pet the cowhide on the door, I’ll be fine.”
The usual suspects, Wayne Manigo and Orlando Darden were large and in charge. A few bloggers were also in attendance such as Jessica de Jesús from the Dining Traveler and Laura Hayes from Best Thing on the Menu. Jess is a Marine Corps Reservist who was one of the first women to complete male/female integrated Marine Combat Training in 1997. She was last stationed in Brussels and is now a Marine Corps field grade officer. Khoi, from Albuquerque, NM is an Air Force officer stationed in the Pentagon. In his free time, he travels to major food hubs all over the country to satisfy his epicurean tastebuds.
Khoi Tran
“I only have three great loves: people, food, and travel. Everything else is a consideration.”
“You should become a chef then,” I suggested.
“I had considered going to culinary school after college,” he said “Cooking is indeed an honorable calling.”
“I happened to have attended culinary school, courtesy of the US Department of Veterans Affairs,” Wayne added. “And one of my favorite gigs was cooking for D.C. Central Kitchen. We got up really early to work in the kitchen, but it was for a good cause, so I couldn’t complain.”
“Yeah, I know all about working early in the morning and being sleep deprived,” said Sarah Berghoff, an ER physician in Southern Maryland. “But that’s commendable — taking a stand against homelessness.”
“And we’re glad you’re here. How’s work?” I asked. “Not too stressful I hope.”
“Busy as usual. But I always try to make time to go for a run and yes to attend RUNINOut events.”
“You’re the best sweet Sarah, and my hats off to all the doctors and nurses in the frontline who are saving lives every day.”
I was also delighted to see Deb Santos chatting with Khoi and Orlando. All three had met each other at Tara Temple earlier this month.
“How’s the website going?” She asked.
“I would be lying if I said everything is hunky dory. Have just been overwhelmed lately.”
“I’ve noticed you’re still drinking quite a bit — have you started cutting back?”
“I always have the best of intentions, but when I get to my events, my adrenaline just flows, and I can’t seem to say no.”
“Are you reaching a point where your body and mind start to wear down? You need to stop and check-in and give yourself an opportunity to heal.”
“Yeah, I know. it’s been a huge struggle for me. I’m quite disappointed at myself.”
“You shouldn’t be. You’ve accomplished so much with your startup and events. Stop dimming the light and start feeling your magic. Take a moment to reflect on all you have done, all you are doing and where you’re headed. Big things are happening — don’t hold yourself back.”
When guests were leaving, I made sure to thank everyone for coming.
“C’mon Sarah, for old time’s sake, let’s get a pic together,” I said.
“Ok, but only if you promise to send me a copy,” she said.
Sarah Berghoff
“Of course, it’ll be all over the internet by the time you get home.”
“Hey Khoi, please take a picture of us in front of the entrance. Are you staying for salsa dancing?
“Gotta get going for the next foodie adventure,” he replied. “Lots of restaurants to visit, too little time.”
“Well don’t let salsa get in the way of progress. BTW, how much longer are you going to be at the Pentagon?”
“I’ll be getting ready to deploy to Kosovo for a peacekeeping mission later this fall.”
“Lucky you – Kosovo is a heaven for food lovers. I hope you love the food there.”
“I’ve never tried any dish that I disliked. Food to me is just an extension of culture. It can be different from what I grew up eating. It can be unusual if I haven’t had it before. But I’m betting it will be surprising in the best way.”
“Then what do you think of durian or balut?”
“Tried them both. The smell actually doesn’t offend me.”
“Oh, I heard that Richard Sandoval will be opening a Toro Toro Gastrobar in Serbia pretty soon. Maybe you’ll get a chance to visit and enjoy the sights.”
“Wow, Chef Sandoval is slowly taking over the world, one restaurant at a time, and yes, I’ve heard that Balkan women are very beautiful.”
Had a great time last night at a new D.C. Brazilian restaurant, Toro Toro with my very good friend Chito Peppler whose company, Runin Out was the host of last evening’s menu tasting event! One thing is for sure if you attend his events, you”ll experience cool restaurants, serving delicious foods, and you”ll get to meet/ network with some of D.C.’s most interesting people, who are guests at his events!
In the evenings Suzannah and I would set up shop at different incubators or at a co-working group called the Nightowls which was held at several locations and co-working spaces in town. On this particular evening, we were working up in the 1776 incubator space on 1133 15th St. NW.
This is where I would run into fellow entrepreneurs such as Justin McLeod and Bennett Richardson from Hinge, Dan Berger from Social Tables, and Anton Gelman from Cont3nt.com.
Pets weren’t allowed, but it wasn’t like me to follow rules. From time to time, I would bring Apollo, my sun conure to keep things lively during the late night jam sessions.
“Hey we’re night owls, not sun parrots. Hoot Hoot,” came a witty voice from the peanut gallery.
“I thought that your logo is a monkey, not a damn parrot?”
“It’s neither. It’s actually a baby orangutan,” I responded. “And my little bird is my sidekick and co-founder, and he can fly circles around you.”
Suzannah lightly caressed the parrot on her shoulder. “We’re not just about food, we’re about fun.”
Apollo was indeed a playful, social partner and a nice digression from brainstorming and side hacks. Having the multi-colored parrot fly around the room and interacting with other overtaxed entrepreneurs actually inspired creativeness.
One night, Suzannah invited her friend Sonia Herrero, a creative artist, yoga teacher, musician and dancer to join us for our buzz session. I invited my photographer friend Jason Morenz.
Suzannah gently tapped Apollo’s beak. “Love how he’s chewing on my hair.”
Jason picked up his Nikon DLSR and snapped a picture. “Think he’s partial to blondes.
“Yeah that means he likes you,” Sonia added. “It’s a sign of affection and trust.”
“He’s actually preening you – just like how he preens his own feathers to keeps it clean and neat,” I said.
Apollo then flew to Sonia’s shoulder and started squawking for attention.
“Hope he’s not too noisy. He’s louder than a Macaw in the mornings and serves as my dreaded alarm clock when I’m trying to sleep in.”
“Ok, Apollo, you’re too cute and cuddly, but it’s time to socialize with other Nightowls. We have to put on our thinking caps.” Sonia used her hands to shoo him away and he flew away to find a new friend.
“RUNINOut has to go beyond food and branch into fitness. Have you thought about doing yoga?” Suzannah asked.
“Good idea. I’m hosting a rooftop yoga session at the Mellow Mushroom in Adams Morgan next week,” Sonia added. “You’re welcome to join us?”
“Apollo and I will be there — bright-eyed and bushy-tailed”
“So RUNINOut’s slogan is not just food and fun, it’s also fashion,” Suzannah said. “As in colorful costumes and outfits.”
“Like an exotic dancer’s chiffon. Say you should also consider belly dancing, that would really broaden your horizons, both figuratively and literally,” Sonia added. “There’s a Turkish eatery called Tel’Veh in NOMA where I’ve performed before that could use your help.”
“Whoa, you should stay in your lane. Your logo is a running orangutan that resembles a clueless monkey. You carry a colorful parrot on your shoulder to Nightowls,” Jason responded. “Now you’re adding belly dancing to the mix?”
“Yeah, people definitely need to start taking us seriously. That’s probably why I get so many rejections during my cold calls. I often hear ‘No, thanks, we don’t want to be featured on your site,’ and ‘if it’s really free, then how do you make money?’”
“Tell them you make money from building websites, managing their social media profile and selling advertising,” Sonia replied. “And you get paid for hosting events.”
“Perhaps you should start doing demos. Present at the D.C. Tech meetup, Tech Breakfast, etc.”
“And you ought to stop making cold calls without me. I need to tag along and do all the face time, while you work on all the stuff behind the scenes,” Suzannah said. “Remember I was able to convince Jeepo from the Biergarten.”
“I couldn’t agree with you more. Both you and Apollo are a lot more pleasing to the eye, and together you can sell everything but the kitchen sink.”
“Which restaurants should we target?” Sonia asked.
“D.C. has a large celebrity chef talent. I would visit Mike Isabella, Morou Ouattara, Marjorie Meek-Bradley, Roberto Donna, all top chef alumni,” Suzannah replied. “Getting your site associated with their reputation will give you instant credibility.”
“Roberto Donna? Didn’t he plead guilty for meals tax embezzlement and accused of underpaying his staff at Bebo?” I asked.
“Yes, but people don’t care about that. They like hanging out with big name chefs. He’s won a James Beard Award and was once bigger than Jose Andres,” Jason replied.
“Also don’t forget about the top PR firms like Heather Freeman and Jill Collins,” Suzannah suggested.
“For restaurants to start taking you seriously, you’ll need to show them some formal validation besides Twitter engagement and Facebook likes,” Sonia added.
“Hey, I got an idea. Why don’t you submit RUNINOut for the Washington City Paper, Best Restaurant App contest next year,” Suzannah recommended.
“That could be challenging. You have to advertise and market to get people to vote,” Sonia said.
“So how do we get the word out without paying a bundle?” I asked.
“Post on Facebook, Twitter, Instagram begging people for their votes.”
“And we could also ask guests who attend our events to give us a vote of approval. Heck if they enjoyed the food and had a good time, don’t see why they wouldn’t oblige,” I added.
“And also the traditional way, putting signage around town to reinforce the message,” Sonia added.
“That’s another reason why you should buy a pedicab,” Jason suggested. “Tack on a large sign on her and ride her all over town.”
“Pedi… what?” I asked.
“A small pedal-operated vehicle that you can transport people in and plenty of room to store your stuff and chill out.”
“That’s brilliant. It’s not just a taxi company, it’s an advertising agency!” Suzannah exclaimed.
“All terrific ideas. My head is buzzing from all this brainstorming. Let’s go down to the Green Lantern and tie one on.”
“Not tonight. I’m not in the mood to visit gay bars. But why don’t we meet up at Meridian Hill Park Sunday,” Sonia suggested. “Rhythm in the Park starts at 3.”
“Well, I was planning to go paddle boarding with Georgia on the Potomac.”
“Awww! Bring her to the park after your paddle. They’ll be lots of drummers and dancing till late, it’s quite spiritual and uplifting, and I’m sure she’ll enjoy it, too.”
Nicole Foster was the wet behind the ears Marketing Manager trying to drum up new clientele for the President’s Sports Bar at the Renaissance Hotel in the Penn Quarter.
So when I got a call from the Marriott, requesting our services, I wasn’t about to turn it down.
As I walked around the expansive lobby, I noticed how drab, gray, and uninviting it was. The only customers I saw in the President’s Sports Bar were mindless tourists in tees and lobbyists in suits sealing deals over after-work cocktails. There were pictures of Kennedy swinging a golf club in Hyannis Port and Reagan in Camp David with Prime Minister Thatcher. There were no pictures of Nixon, but there sure was plenty inside Room 214 at the Watergate building where G. Gordon Liddy directed the infamous break-in of the DNC headquarters, erupting into a major political scandal.
The President’s Sports Bar
At the mahogany wooden bar, a power broker ordered a Watergate: Maker’s Mark, Grand Marnier, Myer’s Dark rum, sugar, bitters, pineapple, and ginger. He’s trying his best to avoid the pitfalls that ensnarled Casino Jack Abramoff, owner of the infamous Signatures Restaurant down the road. The diplomatic presence was so strong that at any moment I could imagine Kevin Spacey playing Congressman Frank Underwood emerging from the VIP dining room uttering his most fallacious quote “The road to power is paved with hypocrisy and casualties.”
“So what did you have in mind Nicole?”
“Well, we’re an old bureaucratic town rooted deep in tradition, so maybe target Young Gov Leaders or D.C. Young Republicans.”
“You’re kidding me. The Renaissance already has its unwavering patronage. Let’s shoot for something totally radical and out of the blue”
I called my friend, Wayne Manigo, to see if he could arrange a standup show with the area’s best comedians.
“Why comedy?” Nicole asked puzzled and perturbed.
“Cuz people here are so uptight, they need to take the edge off. And comedy relating to the vibrant restaurant industry and addressing the political environment is the perfect panacea for healing.”
Wayne Manigo
WayneManigo
“You know, living in D.C. is like being in a never-ending game of political chess, where every move is a debate and ‘compromise’ is that one piece you lost under the sofa. That’s why we’ve brought in comedy tonight – it’s like finding that lost chess piece, but instead of putting it back on the board, we throw it out the window and laugh about it!”
The audience chuckled, and Wayne continued, “And don’t worry, the only thing we’ll be staining at the Marriott tonight is your memory with good jokes. We’re keeping it clean – so clean, you could serve dinner on our punchlines and still pass a health inspection.”
“I kicked off the Comedy Writers Group in 2011, because let’s face it, a joke unshared is like a politician who doesn’t tweet – it just doesn’t make an impact. Comedy’s a team sport; without someone to laugh, a joke’s just a sentence with too much attitude.”
“The Fabulous Fat Doctor Blagmon held his comedy classes with us at Judy’s Bar & Restaurant. Fat Doctor Blagmon always said, ‘Write in your journal every day. Even if all you’ve got is ‘I’ve got nothing,’ scribble that down. It’s like a placeholder for your future genius – or your future grocery list. Either way, you’re winning.’”
“My idol, Richard Pryor, was a master at mixing comedy with tragedy. Kind of like a chef who mixes sweet and sour, except instead of a dish, you get a life story. And in my case, let’s just say my life’s recipe is one part comedy, two parts ‘Oops!’, and a sprinkle of ‘Did that really happen?’.”
“Back in the day, I was the go-to IT wizard at the SEC. You know, Securities and Exchange Commission, where the only securities I was exchanging were sleep for stress. My life was a series of night calls, like a superhero, except my superpower was rebooting routers at 3 AM. I got so good at navigating the dark, I thought about moonlighting as a burglar.
But, like any sensible person who finds themselves whispering sweet nothings to a modem at 2 in the morning, I had an epiphany. So, I quit, embracing freedom… a little too enthusiastically, it seems. Before I knew it, my new office had four wheels, and my home address was ‘various locations in Northern Virginia’.
Living out of my car, I became a nomad with a library card. Reston, Rockville, Falls Church – I was the only guy doing a library tour without a book signing. And let me tell you, nothing says ‘I’ve made it’ like waking up to a view of the Reston Public Library.
Visiting friends in D.C. became a special operation. My car tags expired, making my vehicle as welcome in the city as a skateboard in Congress. So, I’d park in another state and take the Metro in, like an international commuter.
And here’s a pro tip for you: the key to seamless urban camping is to never look like you’ve just rolled out of a tent. I mastered the art of looking casually homeless – it’s all about the ‘business casual’ homeless chic.
Falling down became my weekly exercise. It’s amazing how a public stumble turns you into a stand-up comedian. You learn to laugh it off, mostly to assure bystanders you haven’t broken anything expensive, like your pride.
Through it all, I found the secret to a stress-free life: inner peace, zen, and the unshakable belief that if I can handle a conference call while parked outside a Starbucks for free Wi-Fi, I can handle anything.
So, here’s to the journey from IT help desk to helping myself. Turns out, the biggest reboot I needed was for my own life. And maybe, just maybe, the real securities were the friends we made along the way. No? Just me? Alright then.”
Comedy:
“In my latest adventure, I’ve taken on the role of Comedy Entrepreneur, which is like being a regular entrepreneur but with better jokes and slightly worse financial planning. My mission? To turn D.C. into the comedy capital of the world. Move over, politics; it’s time for punchlines.
Our approach is simple but revolutionary. We target bars on their quietest nights, you know, when they’re just one sad song away from becoming a country music cliché. We walk in and say, ‘Hey, how would you like us to pack this place with laughter and customers? No, this isn’t a joke, but we do have plenty of those.’
We kicked things off at Recessions Bar, because what better place to start a comedy revolution than a spot named after economic downturns? Our concept is ‘Comedy x 10’ – featuring ten different comedians each week. By the end of the month, that’s 40 comedians, each with their unique brand of humor. That’s not just a comedy show; it’s a comedy marathon with a sprinter’s pace.
Think about it: where else can you hear 40 different takes on life, politics, and why pizza is the perfect breakfast food? Our shows offer a smorgasbord of perspectives, ensuring that if one joke doesn’t land for you, the next one might just be your new favorite.
This model doesn’t just breathe life into slow nights; it creates a vibrant, dynamic community hub. We’re not just filling seats; we’re creating an ecosystem where comedians thrive, bars flourish, and audiences get their weekly dose of serotonin. It’s a win-win-win, the trifecta of entrepreneurial success.
Our vision is to make D.C. not just the capital of the country, but the comedy capital as well. A place where laughter drowns out the noise of politics, if only for a night. So, if you’re looking for a revolution, join us. After all, in D.C., we’re used to uprisings – but this time, we’re rising up in laughter.”
Chef:
So did you know that I’m a part-time chef? Chefs Jared Thomas and his mentor Marianne from D.C. Central Kitchens trained me. They had a powerful way to inspire me and made me fall in love with cooking. Chef Jared has also spoken to the Comedy Writers Group at Judy’s a few times, and he’s not only inspirational but funny.
In fact, he moved me to create a character called ‘Bottom Chef’ for a comedy contest at Hightopps Restaurant in Timonium, MD. My outfit is a chef’s jacket with a logo similar to the ‘Top Chef’ design. Here are some of my jokes:
I start my food prep each day with a ritual — raise my shot glass and yell “Bottoms Up!”
“My culinary education took place behind bars, in the unforgiving confines of a vegan prison. Ever been trapped in a relationship with a vegan? That’s freedom compared to vegan jail.”
“You don’t truly earn the title of ‘Bottom Chef’ until you’ve experienced the culinary depths of ‘Rock Bottom.’ My mentor? Chef Boy-R-Dee. His philosophy? A man, a plan, a can.”
“The city of Buffalo sued me for defamation of their wings.”
“In the heated world of culinary arts, Chef Gordon Ramsay isn’t the pioneer of kitchen meltdowns. I’ve been perfecting the art of the scream long before it was televised. ‘Threaten me with prison again, and it’s not the food that’ll get chopped.’”
“I once ascended to dubious fame as the face of Spam. Remember, Spam isn’t just for dinner; it’s a last resort. If the dog turns its nose up, you know it’s yours.”
“As ‘Bottom Chef,’ I’ve innovated the cooking process by pre-ruining your meal. Why wait? I’ll splatter the food directly into your toilet.”
“These days, my signature dishes are anything that can be drowned in hot sauce and red wine. It’s a delicate culinary balance—some for the pan, more for the chef.”
Amidst the trials of trying every new restaurant in town, I’ve realized perhaps my most needed culinary tool isn’t a spatula—it’s a personal trainer. As Orlando Darden playfully noted, “It might be time to cut back on the beer.” His comment, met with roaring laughter, reminded us all that the essence of good comedy, like good cooking, lies in its relatability and the joy it brings to those who partake in it.
The room was filled with laughter, and Nicole couldn’t help but enjoy the comic relief that Wayne was providing. She leaned back in her chair, more relaxed than before. Next was Leon Scott, a Comedian, Writer and Journalist for WUSA-9 CBS.
Leon Scott
Next was Leon Scott, a Comedian, Writer, and Journalist for WUSA-9 CBS.
“What’s going on? How’s everyone doing? Feel good, Well I feel great and lemme tell you why. I got the best back-handed compliment I ever got in my life. I was out and this tall woman walked up to me and said ‘You concentrated sexy.’ That’s like saying just add water and you become 6’5″. I’ve never felt that tall in my life.
My best friend Rome is 6’5″, and he always says things that takes being tall for granted. He would say ‘Man, being tall doesn’t help me meet women.’ And his voice is tall.
That’s a lie cuz I’ve never had a woman come up to me and say. ‘So I saw the top of your head from across the room.”
But being short hasn’t stopped me from going on TV. I just gotta sound tall. Speaking about news media, would like to introduce the next segment — Real Time with Bill Maher.
Dan Verkman
Hi, I’m Dan Verkman, but everyone tells me I look like Bill and they say it in a way like I’ve never heard it before.
“Do you know who you look like?” or “Anyone ever tell you who you look like?” Yeah only for the umpteenth time today. Now buzz off.
I do get a lot of people checking me out like I’m so kind of a weirdo. Unless they yell ‘Bill’, I’m never sure why they’re staring. Do I have a big booger in my nose, is my hair sticking up, is my fly down?
Doctor’s Office:
One time I was checking if for a doctor’s visit and I overheard an older married couple talking. “Hey, that guy looks like that comedian guy from TV,” the husband says. Then, a couple of minutes later you hear him say, “even acts like him too. A real jerk”
Then after filling out my paperwork and I sit down, he leans over to ask me. “Ever hear of a TV personality named Bill Maher?”
I looked at him like he was from outer space. “Who the hell is he?” Sometimes it’s smart to play dumb.
Supermarket:
Then there’s the moment I was going through the checkout counter at the supermarket, and the cashier says, “You know who you look like..?”
“Yes!” I responded hoping she won’t press me further.
“I’ve seen you in line before, you have a home in the DMV, don’t you..?”
“Ah, yeah.”
“Well, who’s doing the cooking?”
“The writers,” I responded hoping she would realize that I was just pulling her leg.
“You’re gonna mention me on your show aren’t you?
“Only if you don’t charge me the county bag fee.”
“You kidding with the millions you have, you could buy the entire store.”
I can’t even walk down main street any city, without someone yelling from their car.
“Hey Bill, saw you on TV last night. Love your show.”
Speed Dating:
But I’m not complaining. Looking like Bill has gotten me a lot of perks. Went on a speed dating event the other night where I was told by 10 different girls “Did anyone ever tell you who you look like?”
One girl asked, “What do you do?”
“I make people laugh.”
“Are you a comedian?”
“No, I write code.”
Tattoo Bar:
Afterward, I went to the Tattoo Bar up the street and was approached by 3 hot chics who asked for a pic. The bar manager then said, “Name it, you got it.” Then a tough-looking dude approached and said “You really him? You look different on TV.”
Metro:
On the metro ride to a show one night, two Black guys approached and said “Anyone ever tell you, you look like Freddy Krueger?” I know Bill can be evil, but that’s pretty extreme.
After the show, two Black girls called out from an Audi.
“Bill Maher!”
“Yes, better than Freddy.”
“You wanna smoke a bowl with us?”
The audience clapped hands. Someone yelled “Bill has jungle fever you know. Play the role.”
Karaoke:
I sing karaoke, and sometimes I put my name in as Bill M. One girl thought I was Bill Murray and had me autograph her forearm.
One hot blonde came over and nearly sat on my lap and whispered “I know who you are.”
“How was she in bed?” someone chuckled.
Let’s just say, I played the role that night.
Art Show:
One time I was at an art show in Bethesda when I met Anne Currie from the Today show. And she asked what I was doing here.
In a somewhat inebriated state from all the free wine they were serving, I told her I was in town for the White House Correspondents Dinner. — I had just overheard it was the next day just a few minutes earlier.
I think she actually believed me cuz I can play the role of a journalist pretty convincingly.
House of Cards:
Did you know I auditioned for the journalist role on House of Cards? They had me read three roles, all political pundits. The first role was as a Glen Beck guy. Everybody auditioning was a real reporter. The guy who auditioned before me was Jamie McIntyre from CNN. He said to me while we were in the waiting room “You know, you look quite familiar.”
So now you can add a new title to my resume — Bill M. the actor.
The audience gave Dan a standing ovation. “You should write a book about this!” Wayne suggested. “It’ll be an N.Y. Times Bestseller”
At the end of the night, Nicole came over and gave me a pat on the shoulder.
I turned around and said, “So comedy night was a smashing success. We were able to reach out to the young millennials who love to meet, laugh and drink. We should do a sequel.”
“Are you kidding me, some of these jokes were downright raunchy. Wayne was inspiring, but some of the standups really bombed it. And Dan may be Bill’s doppelganger, but I’m not interested in hearing about his sexcapades. Tonight, you’ve embarrassed the Marriott name. JW himself would turn over in his grave.”
Wayne shook his head and grimaced. “So I guess there won’t be a part deux.”
“Yup back to the ole drawing board,” I lamented.
9 Comics & a Monkey at the Renaissance Hotel Standup
The following weekend, Zach and I were in my Subaru Baja, driving at full speed on the N.J. Turnpike to NYC.
“Why are we driving up to the Big Apple just to pick up a damn rickshaw?” Zach asked incredulously. “Segways are all the rage on the Mall.”
“So we can hang signage promoting our brand and ride it all over town like a taxi cab.”
“Can’t you just buy one in D.C.?”
“There’s a premium for these three-wheeled wonders in the metro area. But in NYC, where their popularity was spurred, there’s a superabundance.”
Many tourists choose to ride the pedicabs instead of taking a bus or taxi because it allows them to observe the surroundings better and because the bikes can squeeze through heavy traffic. And sure enough, as soon as we crossed the Lincoln Tunnel, the busy streets of Manhattan were congested with taxis, bikes, scooters, and pedestrians. One pedicab driver just purchased a medallion to own a taxi and was selling his weaning out of the travel destination business. He was happy to let it go for $1800, and I was delighted to take it off his hands. We deftly squeezed the pedaled contraption on the bed of my Baja and with the handlebars hanging over carried it home to greener pastures. When we landed at the Mall and took her on a spin-down Constitution, she looked like a Lamborghini basked in sunshine.
“I will dub her Lil Yellow.”
“Yes, she looks sleek and shiny and will definitely turn some heads.”
“She’s not just for advertising. She’s to make a few bucks, and you’re welcome to ride Lil so you can earn extra beer money. How else is a scavenging Colonial supposed to survive? I know it sucks to be a non-paid intern.”
“Yes getting paid with cheeseburgers and subs gets old after a while. Yes, I’ll love to take her on a spin after class and see if I can coerce some stray tourists to pile on.”
“Sounds like a plan. And don’t forget we’re not licensed to charge a fare but can easily take donations.”
“Super, I’ll bring along my school work which I can tackle when there’s a lull.”
“Yes, please use your time wisely, and take the opportunity to learn more about the history and landmarks so you can better inform and entertain your guests.”
When Zach was parked at the green zone in front of the American History Museum, he spotted a pretty Persian girl with long brown hair and knee-high socks. Tall and tanned, she looked like a supermodel on wheels, and it was evident that she was passionate about her mission.
Her name is Shaadi, and she was a former elementary school teacher turned into an enterprising rockstar.
“How did you get into this business dominated by jocks, vets, and hippies?”
“Well, I got into an accident, and doctors found a tumor in my left leg. They removed it, and the tumor returned. When I was rehabbing on a stationary bike, it was challenging to have my right leg get my other leg to go around. So I made a pact with myself. ‘The day I can ride my bike again, I’m gonna ride for 50 miles, and I’m not gonna stop.’”
Shaady took Zach under her wings and got him up to speed on the history and background of this fledgling business.
Last summer, the Park Police started cracking down on pedicabbers on the Mall. They claimed we were cutting into the Tourmobile monopoly that the National Park Service had a long-term contract with. An operator was attempting to pick up customers in front of the Smithsonian Air and Space Museum when he was tased, tackled, and arrested.
“Damn, that’s harsh. So the Park Police Gestapo felt threatened, so they started suppressing our Eco-Friendly business model.”
“Yes, we’ve come to a truce now. I love your silly monkey logo, by the way. I’ve got six pedicabs and would love to advertise your brand on our backs.”
“Love how environmentally friendly this is,” stated a tourist from Maine. “Summer days are just roasting, and we’re too exhausted to walk up and down the Mall. Take your time and tell us all you know about the spots.”
When Zach wasn’t using the cab to shuttle tourists, Lil Yellow was employed during multiple events such as Taste of D.C., where we interacted with various vendors such as the Cupcakes Lounge. The multi-day culinary event along Pennsylvania Ave attracted some of the region’s best restaurants and lively entertainment.
People loved the thrill of the ride and they loved posing and shooting selfies. Even met a young, newlywed couple who deemed it quite romantic and were found smooching in the back.
“Are we allowed to drink inside the cab?” a passenger asked meekly.
“I don’t see why not. The only stipulation is that the driver can’t drink. But please buckle up.”
During our reconnaissance and cold calls with Suzannah, I would drive the pedicab and she would sit in the back waving at dumbfounded passersby. From time to time, we would pick up a sightseer or a tipsy passenger bar crawling along H Street. Lil Yellow was our lucky charm. We were able to negotiate business with Biergarten Haus on H St., Ulah on U St., and Jake’s American Grille in Chevy Chase.
Our pedicab and signage got a lot of attention, and we were invited to provide complimentary rides during the H Street Festival, the quintessential 10-block street party featuring live music, karaoke stages, live music, and yes, even belly dancing.
It was a sweltering, hot day, and many people were tired of having to walk from 3rd to 14th street. My illustrious intern agreed to provide rides as long as I provided refreshments and he kept all the tips.
When we weren’t providing rides, guests enjoyed using our cab as a photo op, and we were happy to oblige.
Every year, the British-themed double-decker bus would be parked in front of The Queen Vic where Newcastle Brown Ale flowed like the River Thames.
There was a half-pipe for local skateboarders. Dangerously Delicious Pies sponsored a hands-free pie-eating contest and the grungy ex-funeral parlor turned lounge, Rock and Roll Hotel, pumped music all day.
Zach and I got to meet so many people — tourists, locals, business owners, and artists. One gifted performer specialized in Egyptian belly dance, and she was quite a ravishing entertainer. Dressed in a red chiffon hip scarf, the Arabian beauty swayed her hips and shimmied her body rhythmically to the cheering audience’s delight. I didn’t catch her name, but I promised to introduce myself the next time I see on stage.
There were also tons of local artists such as Pete Baker, and Flo Anito was strumming her guitar, singing her tongue-in-cheek ballad to the vacuum “No Dustbunnies.”
Flo is a classically trained vocalist and pianist and sang like a blue jay on a hot summer day.
The H St Fest was the best block party in town. There were tons of people and lots of random conversations. It was the best marketing event we could dream of and the word was definitely getting out that RUNINOut was about rides.
In the Fall, we provided support at the Marine Corps Marathon cheering runners and even offering free rides to spectators or exhausted runners who wanted to beat the (14th street) bridge. Runners had to maintain a 14 min/mile pace until mile 22 or else they would be taken off the course and bussed back.
The ending was great with Marines in their BDUs shouting “Oorah” and handing out the coveted Eagle, Globe and Anchor finisher medals. There were tons of photo-op moments, and we all had a blast, especially Kanita, who lost her voice screaming and cheering.
“The pedicab is great for marketing. You should take her on a spin on Halloween night and get more people to come aboard,” she suggested.
One thing about the intelligent mind of a great attorney — she was always a source of great ideas. And so was my reliable sidekick, Suzannah.
“I have an idea for an event.” Suzannah said. “Hold a reelection night party for Obama at the Rocket Bar in Chinatown.”
And November 6, 2012, President Obama and his running mate Joe Biden had easily gotten reelected and the GOP, it seemed, had become the grand old party of the past.
In the winter of 2014, Postmates roared into town with the promise of being able to deliver virtually anything to anyone in the District within an hour. They charged a 10% purchase fee and a nominal delivery fee based on the distance of which 80% went to the couriers.
The app is commonly used for restaurant food but people have been known to purchase computers, groceries, you name it. The app works fairly well and the startup had received a hefty amount of funding to hire staff and rent office space.
But the idea of on-demand delivery is neither new nor novel. Both Seamless and GrubHub were already dominating the industry in D.C. Most people who pay the price of a good meal prefer to enjoy the atmosphere that comes with it. A $50 Prime Rib from Del Frisco’s Steakhouse somehow doesn’t taste the same on foam and plastic as it does on china and silverware.
So many of the food purchases are for franchises and fast food restaurants like Shake Shack, Chipotle, Potbelly, and McDonald’s — those with low prices and even smaller margins.
The app is popular with college students who may not have the best spending habits. But college students don’t tip and couriers could make as little as $5 an hour especially if they have to wait in line and make an order — like Vapiano during rush hour. And how long will college students continue to use the app, when their parents find out that their spending habits and cut back on allowances.
Jason Morenz had been delivering for Postmates since they arrived in D.C., and recommended I give it a try. Since I’m in the Restaurant food and customer relations business, I had to see it for myself. I signed up and attended the onboarding session. And just like that, I was hired — it was fast and easy. They didn’t even check to see if I knew the city, was in shape or I was really up to this task. As long as I didn’t have a criminal record, I was hired.
At first, it was fun. I got to see the city and visit new restaurants while getting a workout. The customers were nice but stingy on the tip, and there was definitely a lack of transparency on how much they tipped (since it was not readily known how much their tip was)
After completing 10 orders successfully, the company started sending me two orders at a time and that’s when it started becoming a burden. And even if you want to do one order at a time, Postmates will keep pushing it, along with the most deafening beep requiring you to accept or reject.
You almost want to accept a second order just to keep your phone from beeping. And you can’t turn the app off since you need to keep it on for directions to your customer.
And since Postmates have invested a lot of resources in marketing, they have way more orders than they have couriers. So if you are scheduled or if you check in for duty — you will be bombarded with orders — some of them very challenging to complete within an hour.
The orders that I regretted taking were for made-to-order restaurants like Vapiano that would not take orders over the phone. I had to travel to the location, wait in line for 30 minutes, order, pay, pick up the food, then travel to the customer. The entire job took over an hour but my fees plus tips amounted to less than the minimum wage of $10.50/hr.
The obvious goal was to avoid taking orders that were time-consuming, had low margins, or would take me away from the city hub. Orders for deliveries to the northern corner of D.C. such as Friendship Heights also meant not finding another order for miles. I could cancel the order. But this would come with a penalty and a negative rating.
Knowing which orders were attractive and which were the low-hanging fruit came with experience. Usually, the newer couriers were tricked into taking them. But eventually, word spread like wildfire. To incentivize couriers to accept unpopular orders, Postmates would offer a $50 bonus if you were able to complete 20 orders in a 48-hour period. The catch was that you would have to accept every order that was assigned. You no longer could swipe left on an order that you didn’t like.
If you experienced any issues such as the order not being ready, or the customer not answering the phone, you could call customer service to iron things out. But after a while, the company outsourced their help desk and we would generally get a canned answer that didn’t seem to solve my problem.
To take a break from taking orders, I would often check out of duty to pick up passengers. Very rarely did I do both at the same time, though it was entirely possible unless it was pizza in which my passenger would enjoy the smell of spicy pepperoni with melted cheese on hot pizza dough.
Because the orders took us all over D.C., MD and VA, I would rotate my mode of transportation from my Subaru, bike, and pedicab. Unlike their competitors, Postmates would deliver virtually anything: clothing from Walmart, electronics, groceries, even pharmacy prescriptions.
At one time, I accepted an order to carry $20,000 worth of laptops, ten miles to Bethesda. Postmates knew I was driving my car, so they assigned me the order. The customer was shocked when I arrived since they had made the purchase from Apple and not Postmates. Apple just subcontracted the order to Postmates. Needless to say, I didn’t receive a tip.
Many restaurants are not happy with Postmates doing their delivery since Postmates does not ask the restaurant for permission. They just link the restaurants’ menus to their site and charge the customer a steep delivery fee. Some restauranteurs are not happy because they don’t trust the couriers to handle their food properly, and if there is a complaint, it most likely will be directed to the restaurant.
On April 4, 2015, I was riding my pedicab on M St NW transporting burgers from Thunder Burger, when I was struck from behind and suffered damage to my right rear wheel. The driver stopped and was apologetic, but did not have any insurance. My bike was out of order and I wasn’t able to deliver the meal. My rating score would take a hit, but at least I got a free burger.
I got the wheel fixed and sent a copy of my bill to Postmates for compensation. I was surprised to hear from Stephan the local area manager that they would not cover my expenses.
“What if I got hurt and needed medical care?” I asked.
“You’re a 1099 independent contractor, not an employee,” Stephen replied harshly. “You’re on your own.”
“If you enjoy delivery and want all the benefits of an employee, you should consider venturing into trucking,” Jason said.
“That’s absurd. Trucking is a hard life and if you think the streets of D.C. are busy on a pedicab, I can’t imagine what it’s like in an 18-wheeler.”
The following week, I got a call from Stephen. With my recent slew of late deliveries from my pedicab, my rating had dropped below 4.6 (out of 5) and I would be terminated effective immediately.
“Is there an appeal process?”
“We decided in this case, you didn’t merit one.”
It didn’t matter that I had connections to hundreds of restaurants in the area. It didn’t matter that I had received dozens of 5-star reviews. That couldn’t be fair. The way Postmates treated their couriers was a violation of labor law. The following week, I called Jason Rathod a Labor Attorney from Migliaccio & Rathod Limited Liability Partnership to see what could be done. They agreed to file a claim, and I joined Sherry Singer et al v Postmates in the class action lawsuit.
“If the courts rule in our favor, Postmates would have to treat its couriers as employees and pay them accordingly,” said Jason Rathod. “ A victory will have implications for other delivery companies like GrubHub as well as Uber and Lyft drivers and GrubHub food carriers.“
Labels don’t really matter; it’s the economic realities,”co-counsel, Nicholas Migliaccio said. “Giving workers labels to deny them protections is an injustice worth fighting against.”
RUNIN is not exactly about the joys (or pain) of running. It’s not about running out of food either. Did you realize that RUNIN is actually a back acronym? Huh? Let’s take a look at the qualities of the Ethiopian Diaspora.
They were all Resourceful in surviving tough living conditions and eventually found success in their business ventures. They Understood the local environment well and identified the target market audience before starting their businesses in Ethiopia. They had to Negotiate with business owners, investors and the local governments who at first had little faith in them. They had to be Innovative to find the right business that would fill a void. And they all made bold decisions but remained open-minded and nimble when they Navigated toward their goals.
Resourcefulness:
Resourcefulness is about using the full resource of tools and other people to solve problems and reach goals. When the devastating EF-5 tornado ripped through downtown Joplin, Americans from near and far rushed to lend a helping hand. Thankfully, there was no shortage of compassion and generosity. The AmeriCorps displayed resourcefulness by allowing me to build an online database that tracked donations and matched them with survivors and their specific needs.
When our team didn’t place during Startup Weekend due to lacking a technical co-founder, I had to rely on resourcefulness to find a developer who was flexible enough to fulfill our requirements.
When we reached out to restaurants, many were willing to have us photograph their dishes, but didn’t want the food to go to waste. So we decided to photograph the food in conjunction with events and allow our guests to enjoy it. The events also served to promote the restaurants and we were able to capture amazing photography of attendees enjoying the ambiance and cuisine.
R also stands for Reflecting on what’s important in this journey and seeing how we can make improvements. Deb Santos taught me how to truly reflect — learning to invest in myself and showing self-compassion regardless of my mistakes.
R also stands for Researching. The secret sauce for RUNINOut was the behind-the-scenes research that we did for each restaurant to ensure that the user would get the best results possible.
Understanding:
The Irish Republican Army who sought a united Ireland clashed with the British forces resulting in massive death and destruction. When I visited Belfast, I met a tour guide named Arthur Magee who talked about building bridges. For peace to start and the troubles to end, both sides had to build bridges.
“If you come nigh you will see a city where on a micro level, people are building bridges. The most important bridge that is been built is in each and every single person here. That bridge is between who you actually are and how you see yourself. Whether you’re part of the problem, looking back and blaming other people, or whether you’re part of the solution and reaching out and seeing other human beings, as exactly that, human beings.”
From a business standpoint, one must fully understand the environment, the target market, and the competition in order to build a successful business. The diaspora community had done their research — that’s why they were able to build a leading PR firm, a luxury day spa chain, and a rose farm despite facing steep odds and many doubters that were skeptical that such business ideas could flourish in Ethiopia.
I applied these lessons when I worked with restaurants and bars. When I tried to sell our services to the Irish Channel, they were also receiving bids from other providers. In order to stand out from the competition, I studied the pub’s clientele and target market to determine which sports teams they could affiliate with and which social events we could host.
When the Lebanese Taverna requested to host a belly dancing event with Arabian folk music, I immediately did my research to familiarize myself with the art of belly dancing — I would then need to be resourceful to find the right talent and audience that would attract a strong turnout so we could host many more events and raise money for charity.
Over the years, we ended up working with several different groups and hosted a wide variety of events: running, comedy, political, food blogging — spanning a diverse group of bars and restaurants.
In the end, hosting tons of events took its toll, and I had to honestly look in the mirror and realize that the boozing had gone to extremes and I needed to start tapering off.
Negotiating:
Many restaurants were receptive to our services but did not have the resources or the inclination to pay for them. So we found a clever way to negotiate by having them host our events and provide free food and other amenities. We often got paid, but we were willing to barter web and social media assistance for food, eatups, and fundraisers.
Negotiating is something that I’ve always done my entire adult life. Throughout my entire Navy career, I never seemed to get what I wanted so I had to negotiate for just about everything of value. Successful negotiating requires understanding the other side’s priorities, open communication, and settling differences.
Innovating:
My search for a technical co-founder led me to take a Greyhound to Vancouver to find a web developer who could create our site in Drupal. And once the framework was built, I had to stay current in both Drupal and WordPress by regularly attending tech meetups.
Innovating meant building a menu prototype for Burma Restaurant and Vapiano’s so customers can decide on their orders while waiting in line.
When RUNINOut got rejected by the GW Business Plan Competition, I had to find ways to gain traction with users. It was imperative that we were able to expand our reach throughout the entire city with innovative methods. That meant deploying a used pedicab to market our brand and acquiring loyal followers who would vote for us for Best of D.C. We won the “Best Restaurant App” award in 2012 and 2013, and my alma mater agreed to let us present in the Business Plan Competition after all.
Navigating:
Some people struggle to make a decision. Some may be very simple like what to wear, others are very complex like finding a new job. Many times, we’ll end up regretting the decision that we make, but the worst decision is making no decision. No decision can be a decision, also, but the main thing is you need to take some action.
Navigating means making a decision to go one way and to stay on course despite experiencing choppy seas. It also means making course changes if the path is not the right one for you, even if it means making a drastic change.
I wouldn’t be where we are today if I never got into a scuffle with my GWU classmate causing me to transfer out of the Executive MBA program to the Professional MBA. With more freedom and flexibility, I was able to enroll in a New Ventures class where the idea of RUNINOut came to life.
After working tirelessly for over five years, It was clear that it was time to change course. Hosting events was time-consuming and tiring, and there was usually excessive drinking resulting in anxiety and depression.
It also became clear that we needed to branch out further from the DMV (D.C. – MD – VA).
How we would achieve that and what would the next step would be, was still undecided. But it was clear that it was time to take a radical, new direction.
Wherever we would be going, it would sure be a magical ride that the universe has specifically earmarked for us.
I applied for the GWU Business Plan competition in 2011 and 12 with high hopes that perseverance would pay off. After all, I had a couple of notches such as Startup Weekend in my belt, and unlike the vast majority of applicants, I actually had a real business that was gaining traction.
April 1 2012
Dear Chito,
I was personally very impressed with your business plan. Therefore, I was pleased that even though it was not included in the top 8, it was selected to serve as the “backup” in case one of the 8 teams selected chosen to advance to the finals cannot present on April 13.
My advice is to begin planning your oral presentation now and I will let you know as soon as we know for sure whether you will or won’t be presenting on the 13th.
I will be in touch as soon as I know more about whether the top 8 teams will all be able to present on April 13. Congratulations on being one of the “top 9” teams out of the 144 that entered this year’s competition!
John Rollins
Director, GW Business Plan Competition
Professor of Entrepreneurship
I took Professor Rollins advice and accepted the invitation to attend the April 2012 GW Startup & Internship Fair. The halls of the Marvin Center were filled with students some with blank stares mindlessly flipping pages, others on their laptops with Netflix streaming in the background. Despite their best attempts, they yearned for the lazy days of summer, but could not ignore the fact that midterms were just around the corner. Meanwhile, upstairs in the Grand Ballroom, there was lots of buzz for the next big thing. I arrived at the career fair with huge aspirations but tempered expectations. A flock of fellow co-founders from the D.C. meetup group as well as George Washington University classmates were also participating, and those adventurous self-starters were eager to explain their big ideas. There were many thoughtful conversations and face-to-face interactions with the rising talent pool from all over the metro area.
GW Startup & Internship Fair
One particular enterprising young man meandered through the crowd and over to my table. He was a cheerful happy-go-lucky sophomore who looked every bit a techie, but also a guy with a playful smile. “Hello, I’m Zach,” he introduced himself gleefully.
“Nice to meet you. Are you from here?”
“Originally from California, but went to high school in the South. I’m passionate, over-caffeinated and goofy, some say.”
Zach Peirce
Zach geeked over the pictures of food and wanted to hear more about our dish repository.
“I love discovering new places and tasting different types of food, and I’m a technical product guy, so this could be the right fit.”
“Are you sure the startup world is the right move for you as opposed to interning for Uncle Sam down the road?”
“I’m more enamored by the startup life than working for the government.”
“How ‘bout environmental activism – there are tons of opportunities in town.”
“I’m a business student, so I’m all about process improvement. I have lots of innovative ideas that I would like to see put to work and don’t have the patience for the government to implement them. Again, I’m here so I can effect immediate change.”
I described to Zach the whole concept of the Vapiano ordering system. “You get a store charge card as you enter, and then you walk up to different stations to order pasta, pizza, antipasto, salad and drinks, scanning your card at each station. Often you have to have to queue up for 15-20 minutes before you even get to order from the line cooks, so it’s important to have your selection ready. If you’re not a regular customer, it can be difficult to know what type of dish to order and what toppings and ingredients you want.
“So we should feature each dish online and break it down by specific type and category and then list all their ingredients. Then customers can preselect their preferences and taste and the site will show them the name and picture of the dish which they can show to the cooks.”
“How will customers access the site?”
“We can provide the QR code to customers when they queue up, and they can use their phones to make their seamless selections.”
The following week, Zach and I spent an afternoon at Vapiano like food nerds, snapping pictures of dishes as they were prepared. Lunchtime was crush time from a rush of mindless govies, so major kudos to the white coats who let us photograph the dishes while juggling orders from impatient customers. The work was exhausting but stimulating, and the best part, the starving sophomore and I were able to sample several dishes that are renowned across Italy.
“What’s next? I’ve eaten my share of fettuccine to last the whole school year.”
“I’m afraid there’s plenty more pasta on the horizon. Now we gotta do all the grunt work.”
We headed to the Gelman Library on campus to post the dishes and categories on our site. There we met up with my friend and fellow entrepreneur JD Pagano. A software developer by trade, JD recently returned from a two-year stint in the Peace Corp.
“This country is very grateful to its veterans. But we need to appreciate the service of the Peace Corps, also. How did you enjoy your tour?” I asked.
“Very meaningful and impactful service. The experience was life-changing.”
“That’s awesome. Anywhere exotic?”
“The beautiful country of Kyrgyzstan in Central Asia.”
“Was there lots to see and do?”
“Absolutely. Great place to hike and ski. Loved the traditional Kyrgyz dancing and amazing folklife.”
After the three of us got done adding the content to RUNINOut, we planned the next step.
“Let’s organize a food tasting event at Vapiano’s for later this month,” I suggested. “We want people to test out our platform.”
“Great idea,” Zach said. “Just advertise on campus that they’ll be free pizza, and you’ll get a ton of students there.”
“College students are not the right audience for our survey. We’re looking for young professionals in their 20s and 30s with more refined taste,” I replied.
JD started creating an event on Facebook. “I can ask my friend Misha to help promote it. Between the two of us, we know a ton of people in that demographic.”
Together we sent out a boatload of invitations to our friends from that category, and we were delighted to see a few dozen foodies and govies show up with curious minds and ravenous appetites.
In the beginning, the three of us stayed busy doling out dishes of Carbonara and Margherita. But once everyone was served, we were able to mingle and obtain feedback.
I approached a cute girl with long black hair. “So you must be Misha, JD’s friend who you met in Kazakhstan.”
Misha chuckled. “You got the right girl, but the wrong stan. It’s Kyrgyzstan not Kazakhstan.”
“Oh so sorry, Kazakhstan was the country portrayed in the movie ‘Borat’ — a lot different than Kyrgyzstan where you served.”
“No worries, almost everyone gets the names mixed up. The Peace Corp recently left Kazakhstan and hopefully, there’ll be no more mockumentaries.”
JD Pagano & Misha Davies
Kanita Williams left her job early from the D.C. Superior Court and made the 10 minutes walk over.
“The pizza is awesome, but not great for someone on a minimal-carb diet.”
“You should meet Orlando. He’s a personal trainer and runs a company called Bodyfit D.C.”
Orlando walked over to introduce himself. “Nice to meet you. Where do you currently work out?”
“LA Fitness but with work requirements, I find it challenging meeting my fitness goals.”
“Skip the gym and get an awesome workout outdoors. Come join me for a boot camp workout three times a week. We do high intensity interval training.”
“But my schedule at the court is so unpredictable. Can you be flexible?”
Kanita and Orlando
“Absolutely. Daily exercise is a gift that enables us to experience the gift of life more abundantly. I would be happy to get you started.”
Vapiano’s Meetup
A woman in her early 30’s with dirty blonde hair and a beaming smile took a bite of her pasta. “Mmm, the Pasta Basilico is cooked perfectly, al dente.”
“Tender but firm is how I like it, too. So what do you think of this crazy concept?”
“Not a fan of having to wait in line and returning to my table, only to find out that my friends have already started digging into their Greek salads. But I like how your site helps customers choose their orders while they wait.”
“Super to hear. Zach and I spent last week, photographing each dish and then painstakingly adding them to the site.”
“Wow, just the two of you? There’s a ton of different dishes here.”
“Yes, my co-founder, Senodja, is deployed to Camp Arifjan, Kuwait, and Kanita is busy clerking in the D.C. Superior Court. So we have room for one more.”
“I think this would be fun. My name is Suzannah by the way. I’m a foodie just like you, and also an entrepreneur, specializing in marketing and business development.”
“Super Suzannah, maybe we can help each other. We could use help reaching out to restaurants, and you can gain priceless experience working with a budding startup.”