Allison White from Sip Downtown Brasserie

Vanessa: Hey, guys, it's Vanessa. Welcome back to Tri State Time Machine. I'm here with my co host.

Jason Arthur: Hi, Vanessa, how are you?

Vanessa: I'm good. We've had some beautiful weather. I know we always kind of open with the weather, but, um, we had a lot of rain last week, so nice to have the sunshine back. And we're joined here today. I'm gonna let you introduce our guest. Um, since you're friends with her. I'm not, so feels better to let you introduce her.

Jason Arthur: So today we have Allison White. Uh, some of you all may know her. Probably most, uh, some of you may not. And that's why we're here. She is the owner of Sip which is an outstanding business here in Huntington. How are you, Allison?

Allison White: Thank you, I'm great, actually. I've enjoyed the beautiful weather today, so, yeah, I'm doing great.

Vanessa: You guys have some wonderful food. Jason introduced me to it. And then the, um, the Junior League, we have some of our meetings there every now and then. And so I've got to sample some things here and there. And it's wonderful.

Jason Arthur: Really good staff drinks, best selection around. And we were just talking before this. You all have events going constantly.

Allison White: Almost m. More than monthly, actually. At least, uh, every month we try to do a wine dinner, which is more than just coming in and having wine and eating. Um, it's a six course meal usually. And I get up and I talk about the food and, um, why we paired it with the wine. And we always have our wine rep there, um, to discuss the wine and, you know, let the customers know a little bit more about what they're actually drinking. So it's a lot of fun. Yeah. Sold out for the next one, which is on June 11th. It's a summer French cuisine, uh, 50 people. So I'll have to close the restaurant down to the public and. Yeah, it's pretty cool.

Vanessa: That is really awesome.

Allison White: We really enjoy doing those dinners. And the public does too, because we've been selling out.

Vanessa: Yeah, that's cool.

Jason Arthur: Yeah. Anytime you compare food with drink.

Allison White: Sure. That's right. That's right.

Jason Arthur: So tell us a little bit about some things about the beginnings of this. What inspired you to start the place?

Allison White: Oh, gosh. Well, I'm from Huntington.

Jason Arthur: Yeah.

Allison White: But I had moved away to go to culinary school, and when I was there, I took some wine classes. Um, long story short, ended up coming back home because Sip Wine Bar was for sale. So it was kind of in existence before I bought it.

Vanessa: Okay.

Allison White: Um, but it was a smaller joint, you know, 24 seats, um, not a lot of food, so I bought it and just wanted to come back home. So that's really. Yeah, it happened nine years ago.

Vanessa: Nine years now.

Allison White: It's flourished into a huge restaurant. You know, we have 120 seats, so I went from 24 to 120 seats.

Vanessa: That's phenomenal. It really is. That's. Pat yourself on the back for that. Yeah, that's awesome. Especially, like, in a. I speak about Huntington. Like, it's this small little place, and it's not. But, um, for the people that get out and venture downtown, that's a great number, especially if you're packing the house and having to close it down from time to time. So I think that's awesome.

Allison White: Thank you.

Vanessa: Um, can you tell us a little bit about the moment? Um, like, what it felt like when you kind of jumped in, like. And we're like, yeah, I'm gonna do this. I'm gonna put. I guess. I guess now that you share the degree, like, I'm gonna put it to you.

Allison White: It feels scary. And my brother actually, um, pushed me to do it because I was, you know, I was an accountant before I did this and just, you know, kind of conservative in my ways. And, you know, he was just like, allison, you're never. You're never gon make it with this if you don't actually do it.

Vanessa: Yeah.

Allison White: Um, and he's an entrepreneur, as you know. Um, and so since he'd already kind of done it, I thought, you know, all right, I'll listen to my brother and see if he knows what he's talking about. Um, and so that's kind of what, you know, he kind of gave me the push, um, to start it, and then I had the background, you know, business and food and wine and all of that, and so just made sense.

Vanessa: Yeah, I love that. And shout out to Matt. We love him here at the podcast. We just hung out with him last week, so we really like him. A. And I love that you guys have that sibling bond that he was pushing you to be your best self, you know, that's pretty awesome to have that.

Allison White: Yeah, we can bounce ideas. Back off.

Jason Arthur: Yeah, that's the way. I mean, that's the way it should be. Brothers and sisters should.

Allison White: You know, we don't fight anymore. I mean, every now and then when.

Jason Arthur: You'Re young, though, it takes around. What were the biggest challenges that you really felt like in the early days? So obviously, you had all this background. Your brother's trying to say, hey, listen, you need to take this chance on this very minute place. And then you said, all right.

Allison White: Oh, challenges a lot. Just really just figuring it out, you know, I mean, I, before, I would.

Vanessa: Be terrified of that.

Jason Arthur: Yeah, that's always the big one.

Allison White: Yeah. And so it was just there every day. I was doing all the jobs. You know, I didn't have, like, somebody to come in and clean and, and cook and, and serve. Like, that was me. Like, I was figuring it all out. So just once you.

Vanessa: Not until you know all the roles, it's hard to hire people for them.

Allison White: So, yeah, I didn't know what I was doing. I mean, there's not really a class you can take for opening a bar or restaurant because it was more of a bar in the beginning with a little bit of food, and then now it's a full fledged restaurant with catering and all of that. So that was the hardest part. Just nobody could tell me how to do it, you know, I just had to kind of figure it out on my own.

Vanessa: And what works for you as the business owner? So like. And that's gonna be different for every single person. That's right. Um, so, um, you've said that you've been doing this for nine years. So what does a typical day for you in the business look like?

Allison White: Well, now it's a lot different. Um, let's rewind like three years ago.

Vanessa: Okay.

Allison White: Um, because now I don't have to work as much, which is lovely because I have an awesome staff. Um, but it. I would just almost work all day long. You know, I would get up in the morning, check my email, answer some emails, do whatever I need to do on my computer while I'm having my coffee.

Vanessa: Right.

Allison White: And then, you know, do daily whatever I need to do with like my daughter, the house, whatever, and then go into Sip and just spend the whole day there, usually in my office, just, you know, doing, uh, whatever I needed to do for like the next event. Right. Say we have another event coming up. Well, then maybe I'm making the canva for the poster for that event or I'm pricing it out or I'm. We're talking about a menu for this or that, or there's an issue with an employee. Whatever. It was like, you know, so I'm there pretty much all day long. Not, I tried to not spend so much time there in the evenings if I had my daughter. Um, but of course, when I, when I don't have her, then I do like, did like to be there in the evenings more.

Vanessa: Well, true. It's like another baby.

Allison White: Yeah, absolutely. Is in the weekends. I mean, I was just. I was there all the time.

Jason Arthur: Very concerning.

Allison White: Um, you had. I mean, I had to be. To make sure it was gonna.

Vanessa: To get where you are today. Right.

Allison White: So now I haven't. I mean, I couldn't. I really have the best crew. You know, I've got. My kitchen manager's fantastic. My general manager's awesome. I have two, uh, managers, like, kind of just helping us out up front. And it's just. And all my employees, they're just great. So that's wonderful. And they love it.

Vanessa: And help is hard to find.

Allison White: And so it's just. It makes it. It makes it nicer that I can manage it from a distance a little bit more.

Vanessa: Yeah.

Allison White: Um, of course I like to be there, and, you know, they like to see me there. Um, but, you know, I have other priorities also in life that I'd like to do, and now I can.

Vanessa: Yeah. And it's fantastic that you have those people that you can depend on, because, like I said that it's. It's m. Kind of like another baby. So you're trusting someone to nurture.

Allison White: It's taken a long time. It didn't just happen.

Jason Arthur: Yeah.

Allison White: Got to build overnight.

Jason Arthur: And you're always going to be as good as the people that are with you. So absolutely, you have to build that up over that time period. So it's obviously worked out well at this point.

Allison White: Yeah, I'm very blessed.

Jason Arthur: How do you decide what products to really stock? I mean, you all have such an abundant amount of things, from your charcuterie boards to your wine selection and so on.

Allison White: Um, well, a lot of it's just figured out what Huntington likes. Um, but also, I like to educate people on food. Um, and so if you come to Sip and you've seen our menu, it's not normal. You know, you're not going to see just like a regular piece of salmon with vegetable. You know, we like to put like a fun sauce or a glaze with it. Ah. You know, make it a little. I, um, call upscale. You know, not fancy, but just something a little bit different. Um, what did you tell me again? Ask me that question again.

Vanessa: Like, sure, you were on the right track? Yeah, I know you feel like you got off, but you were on the right track.

Jason Arthur: Basically just went over your products and what, you know, how you. How we put together.

Allison White: So that's like food, wine, um, we have people that help us. You know, we've got wine reps, uh, that have been in the business for years. And so we Meet with them, like, weekly, really. Um, we don't change our menu weekly for the wine, of course, but, you know, we just get an idea of what people are liking and what are new trends and all that kind of jazz and same thing with cocktails, you know? Or we'll go other places, like, check out what everybody else is doing, and we might say, hey, we really like that idea.

Vanessa: Yeah.

Allison White: You know, then we'll. What is it, what they say about imitation, uh, is the greatest form of flattery.

Vanessa: Absolutely.

Allison White: So we might do that from time to time. Yeah.

Jason Arthur: Social media is such a good tool to see what everybody's doing, because when we have a great idea, we want everybody to see it.

Allison White: Yes.

Vanessa: So in the beginning, you talked again. Um, I'm blown away that it's only taken nine years. I know that probably feels like a really, really long time for you, but, um, it's not in retrospect of looking at the bigger picture, it's not that long. So, um, how did the community respond initially as to what they're responding now?

Allison White: Um, well, it's kind of two different businesses from when we were at Heritage Station to now. So I'll talk about now because that's what a lot of people recognize. You know, we've been a restaurant for five years.

Vanessa: Absolutely.

Allison White: Um, and, like, what do you mean how they respond?

Vanessa: Like, um, how they, um. Let me think of the best way to put this. How they welcomed you in the community and how they, um, regarded the products. Things like that.

Allison White: Yeah. Um, I mean, very well. But one thing I was really big on, and I still am, is giving back. And so whenever anybody would ask me for a donation, I would always say yes. And we would do charity nights. Um, we haven't done them for a while. I need to get back into doing that, though. So, um, I would donate a certain percentage to, uh, charities. And so I think that kind of became hand, uh, in hand with Sip Like, people were becoming to be aware that, oh, you know, that we were generous, um, because, you know, we. We are all in this together, and so give back to the community. And so I think just that. And just they can see we care. You know, if you come into Sip like, it's. Everything is thought out. You know, it's a nice space. It's pretty. It's pretty in there. Like, everyone looks put together. And so when you walk into a place like that, you can see that, like, the employees care and the workers care and the food is presented well. So if they know that drinks are presented well, then obviously they're going to feel like, huh, then they, they want to provide something good for the community.

Vanessa: Absolutely.

Jason Arthur: It makes it more of a destination to me in there. It's just such a nice place.

Vanessa: It's an experience. Yeah, for sure. Absolutely. We love it every time we've gone in. Um, well, good.

Allison White: If you don't, be sure to let me know.

Vanessa: We'll let you know. We'll let you know. But yeah, we love it. We enjoy coming out. And I like how you said that, um, the environment, um, how much that matters because it does. And it does make you feel like as a mom and someone that's running Safety Town, nine times out of 10, if you see me, I'm in running shorts and a cut off T shirt or something like that because I'm filthy, I'm dirty, I'm on grass, I'm doing all the things. So it's nice to take that shower, get cleaned up, put your makeup on and have your husband show you off for the evening, you know, and get some good food to have some good drinks and some good laughs. So I, um, love that you make that available for our community.

Allison White: I appreciate that. I'm glad you do. Or we wouldn't be in business.

Jason Arthur: Like memorable, you know, customer stories you'd like to tell. I mean, over that course of that many years, I'm sure there's been some very memorable customers.

Allison White: Oh, gosh. Yeah. You know what the coolest thing is about some of the customer stories is people will come in and I'll check on them and I'll be like, hey, how's it going? And they're like, oh, this is where we had our first date. And you know, they're like, engaged now. Uh, and so they would like, come back and have their little, um, you know, that recreate that moment. And then I've had people get engaged at Sip and get married at Sip

Vanessa: Wow. Yeah, I didn't know that either.

Allison White: Right. Yeah, we've had, we have had, I think three or four weddings, uh, at Sip That is awesome. And actually when I, when I first purchased it, my first day, I'm not kidding, was, um, a wedding reception for a couple that had met at the old, old Sip before I bought it and they had come back. And so that was their, their first, my first day owning it. It was wild. Yeah.

Vanessa: That's really cool. Yeah, that's, that's a very, very cool experience. Um, well, so we talked about, we've talked about so much already. You're such a good speaker too.

Allison White: Oh, thanks.

Vanessa: You really are.

Allison White: Uh, I was forced into it, honest. I did not want to when I first started, but a friend of mine, Lynn o' Connell, she made me. She was like, allison, you have to do, like, the lives and get on camera and. Yeah, because. Because you just. People want to see you, and I'm like, no, they don't.

Jason Arthur: You're marketing yourself.

Vanessa: Yeah, yeah, yeah. And that's when you don't market yourself too well.

Allison White: Forced me into it. So I've been doing it for nine years. Years now.

Vanessa: I love that. Yeah, I love that. Um, what do you think is the one thing, and you may have already mentioned it, um, what is the one thing you think that keeps people coming back to sip?

Allison White: You know, I just. I think it's our. Our people. Like, like I said, they. They know they. That we care. I will have regulars, um, often tell me if we have, like, a new server. You know, they'll always give me feedback. Like, oh, this person. They were so great. Like, you could. They were just. They could give such, um, good customer service. Um, I mean, I think that's why they just. You can go anywhere and eat.

Vanessa: Right, Right.

Allison White: Um, but if you, you know, you're going to get good service, you know, the food's going to be good, it might not be perfect all the time. It's not going to be, actually. But we. If you. If you can tell that we're trying, um, and a place is trying, then. Then why wouldn't you just want to come back there?

Vanessa: Right? And you. I get the feeling. And I've only been there a few times. Um, I've been there a few times with Jason, a few times with my husband. Um.

Allison White: Did you tell your husband this?

Vanessa: Yes, yes. We dragged him all over the place. Which is funny because my husband's the wine drinker of the family. Like, I'm. I'm not. So usually when we go to nicer places and things like that, he's the one trying the new. The new drinks and things like that. Because I'm just like, give me a Captain and Coke. I'm all, I'm, you know, I'm total little white girl wasted over here on my Captain and Coke instead of wine drunk. Um, but, yeah, so I love feeling like, when you do go there, the. The servers, they remember those drinks. They remember, hey, you're the Captain and Coke lady. You're. You know, that's what you want.

Allison White: And.

Vanessa: And I've not been there many times for them to remember that already, so I think that's pretty awesome.

Allison White: That's Good. That's good.

Jason Arthur: Gives you that custom feel again with local businesses and restaurants and things. So now kind of going back again. What's one thing you wish you had known kind of before starting? I know we touched base on that a little bit.

Allison White: Gosh, yeah. I don't know. Um. Uh, it was hard for me in the beginning to manage people. That was a. Managing people is very important when you're the owner. And, um, so that was hard, you know, because I just didn't really know how to do it or what to do. Um, but I've learned over the years, um, my managing style was more like, do as I do, you know, like, watch me, for sure. Um, and so my manager now, Emily Chambers, she's worked with me for years, and we worked together for a long time, and she's the main reason that I can have the life I have now. So thank you, Emily. If you're listening, shout out. Yeah, that's right. Um, yeah, just figuring out how to. To manage people and customers, you know, when there's an issue.

Vanessa: Oh, I can only imagine.

Allison White: It just. It's hard to figure that out again.

Vanessa: Like, there's nothing about it that says.

Allison White: Here'S how you do this.

Vanessa: Right.

Allison White: You know, you just kind of have to be like, there are people, you know, when there's drinking involved, sometimes that can make it a little more difficult. So you just have to, like, take it, you know, be calm. And I've read some courses and some training on how to. To deal with that kind of stuff. But, yeah, if I could go backwards, I would learn how to manage. Know that it's okay to manage people, you know, and be a little strong, um, and understand a little better about, like, you know, dealing with customers and whatnot. But we got it down now.

Vanessa: Absolutely. Yeah. Um, we talked a little bit about, like, the things you wish you had known. Um, what is probably the most difficult situation that you've had and how did you navigate it?

Allison White: Most difficult. It's a good one, probably, um, moving to the new spot. Right. When Covid became Covid.

Vanessa: Scary.

t the new location in January: 2020

Vanessa: Right.

Allison White: Like mouthing something like, hey, I need this. Um, and you have that Mask on. So it was hard to communicate. Imagine working in the kitchen with a mask on so high. They were miserable, those poor guys back there. And had a few girls. But it was, um. Yeah, that was. That was hard.

Jason Arthur: You know, I remember about those times, and I think about this with you all. So many people here in the area that had restaurants that were very well established, they barely hung on to life. So I can't imagine saying, hey, being a new restaurant.

Vanessa: Right?

Allison White: Yeah. You know, the only blessing was I, uh, expanded, and then I had to work at half capacity, which was probably a good thing because I didn't know what I was doing. Right. I went from, like, a little wine bar with 24 seats to 120 seats, but really it was only 60.

Vanessa: Yeah.

Allison White: So that kind of worked out pretty well, actually, you know, looking back at it now. But it was still just like, you know, what were the rules with people got sick and how many days changed?

Vanessa: Every day, every hour, I feel like, yes.

Allison White: Thank the Lord.

Vanessa: I remember, like, working at Safety Town and not being able to have the students because school was closed, but we were still having weekly meetings with the health department of what protocols were going to be for coming to work. And I'm thinking I'm the only one in my building. Like, why did these. Why does this matter?

Allison White: Right?

Vanessa: Why does any of this matter? But I can't imagine navigating that. Like, I didn't realize that about your story, so I. Kudos to you.

Allison White: Yeah, it was wild. I mean, that was. That's something I'll never forget.

Vanessa: I'm sure. I'm sure.

Jason Arthur: Yeah. So let me ask you, you know, and I think about your tenor of all these years, and I'm sure this has changed some, but the marketing of your store, how do you feel about that?

Allison White: A lot of social media. I have a great, um, lady that does our social media for us, because if you, you know, we all have our phones, right?

Vanessa: Absolutely.

Allison White: And you forget about places to eat. I do. I forget about places that have been. You're just, you know, got so many things going on in life. So we try to do a lot with that because people are on their phones a lot, and so if they see it, they might. Oh, hey, you know, we're going to go to Sip tonight. Um, really, That's a lot. And we, like, do a little bit with newsletters, like, emailed new newsletters. Um, and that's really the main. And, yeah, word of mouth. Yeah.

Jason Arthur: I feel like you all do an outstanding job with that. You have some great customers. That talk you all up all the time.

Allison White: Thank you.

Jason Arthur: It's funny. I can't remember his name right off, and I feel terrible about it. So if he's listening, I hate this.

Allison White: We'll figure it out.

Jason Arthur: Maybe I'll get your wines.

Allison White: Uh-huh.

Jason Arthur: And pair it with different local foods.

Allison White: Mike McCarthy.

Jason Arthur: That's it. Mike.

Allison White: I knew I was.

Vanessa: I don't know him, but I see him. I see, like, his meals and stuff that he sets up on social media.

Jason Arthur: Thorough examination.

Allison White: He's a sommelier now.

Jason Arthur: Yeah, he.

Allison White: He, uh. He has really, um. He knows way more about wine than I do. I mean, he is.

Jason Arthur: Yeah, he really shouts you all out tremendously.

Vanessa: So.

Jason Arthur: That's huge.

Allison White: He's a. He's a really good customer. He actually, when I moved to. To the new Sip I have wine lockers that people can rent and put wine in. Yeah. And he was such a good customer that I gave him one like, his name's on it. Him and Diane have their little.

Vanessa: You have to appreciate those good customers like that. I love that. That's so awesome. Um, we'll talk about the future a little bit more. Where do you see your store and yourself in five years?

Allison White: Um, well, we've really been growing our catering, and we like to get into weddings. We're doing a couple weddings this summer, so we want to expand that because I really enjoy the catering, and it's a. It's a good business to get into, um, in the area. And I think people are starting to, like, know that we do it. You know, that's taken a while. I think a couple years. Two or three years we've been doing the catering, and that's been. It's been going really well. Um, so really just grow that. And I don't have plans for another location or anything like that. I did in the past, but not. Not anymore. I'm happy with what we have right now. Um, and we're good, you know, with. With what we're doing, and everybody's happy. And I would love to maybe have the place next door to us. If she ever leaves, I would. I would take over that spot. Um, you know, just to make the space a little bit bigger, have a bigger event room. You know, we could see some more people. Um. But, yeah, I would say just. Just those two things.

Vanessa: Just do more just to keep on keeping on catering.

Allison White: Yeah. Yeah.

Vanessa: I love that. Speaking, um, of catering, I. I think, um, we had a previous guest on. I can't recall her name, so I'm sorry about that. Um, she was talking about. They had just got into catering and I think what a beautiful thing for our community because we, um, love to celebrate in Huntington and we love our food. So there are some good food, some alcohol with it, and we're in there. So it's a great business to be in.

Jason Arthur: Now, what trends are you seeing, you know, in this nine year tenor? What are you seeing? I'm sure they've changed some. I mean, wine is such a fun.

Allison White: It seems like it's all the time.

Jason Arthur: Yeah. There's always the new best of the best.

Allison White: Oh, yeah. There's the new something or other. Espresso martinis were, I think, uh, the hot ticket now. Not now, it's.

Vanessa: I remember when they were.

Allison White: Even though they're still fantastic.

Vanessa: Yeah.

Allison White: Um, you know, we just kind of. We do watch the social media and see if. If something pops up that. That other people are doing that we like. Um, but we like to try to do our own thing also. Um, we have had several people, like, copy what we do and go for it.

Vanessa: Right.

Allison White: We are always going to do it the best, but, you know, absolutely, it's fine. Go ahead and copy it. That's fine.

Vanessa: What is it that you like to drink in there? There specific that you like to get it sipped? I can't remember what it was.

Jason Arthur: There's a few things. I mean, from old fashions to wines.

Vanessa: You know, I think it was the old fashioned. I couldn't. I couldn't think of what it was, but I knew there was something that you really like.

Jason Arthur: There's such a fun line of the good stuff. What I call the good stuff here, you know.

Allison White: Yeah.

Jason Arthur: Um, anything from Opus and Camus and some of these things you all seem to always. And if you don't have it, you'll get it kind of thing. And I think that's outstanding.

Allison White: Yeah. If it's available, we can. We can always get it for people. And we want to. To do that. We like with our wines. We like to have wines that are mostly not available at the grocery store, but we want to have those wines that you recognize that are at the grocery store because we want you to. It's not that we don't want you to. We just want you to get it a Sip We want you to experience new stuff, you know, and new wines. And so we'll do the wine flights where you can get little pours of three wines or make your own. And, um, that's another reason we do those experiences. So people can just try six different wines all at once.

Vanessa: They're trying so hard to make me a wine drinker. Jason and my husband, they're trying so hard.

Jason Arthur: You know, what's crazy is, you know, and I'm so glad you all do the pairings with the wine tastings is people don't realize all the different tastes and things and the profiles and things that are out there. And when you try them. And that's what I tell them. Like, you get dark chocolate, or if you have a piece of fish or if you have a steak, and there's all these variations, and it can change tremendously.

Allison White: Yeah.

Jason Arthur: And so by doing what you are doing, they're getting a taste of different.

Allison White: Variations, tasting it all. And we're trying to educate people, like, in a fun way, you know.

Vanessa: Absolutely.

Allison White: Have the little wine classes and, um, you know, just teach. And we really try to do it in an unpretentious way because wine is just. I, uh, mean, it's just good. And I want everybody to experience it, and I don't want them to feel, oh, I can't go there and get a glass of wine because I don't know how to order it or.

Vanessa: Right.

Allison White: You know, I don't want. I don't want people to feel like that. And I. And our servers, like, know that they need to. To be, um. I don't know what the word for it is, but, you know, Welcoming. Yeah. Maybe I feel welcome that it's not something unapproachable. Right. I mean, it's just one.

Vanessa: It's grapes. Yeah.

Allison White: Fermented. That's all it is. Yeah, that's all it is. It was a mistake. One day with people. Grapes sitting out.

Vanessa: I love that. So, um, just about some personal reflections. Um, we've covered a lot, but what is your favorite part of all of it?

Allison White: You know, it's just really cool that I love. When I. When I was a little girl, I dreamed that I would own a business. I don't know where this number came from. And employed 50 people. I'm not there. I'm like, halfway there, though.

Vanessa: Yeah.

Allison White: Um, so it's just cool, you know, it's just neat that, like, I can have a business in Huntington that people love. And that is several, uh, folks livelihood.

Vanessa: Being part of the bigger picture is such a wonderful feeling.

Allison White: Uh, it's just nice to be able to give back to the. To the world.

Vanessa: Yeah. Absolutely.

Jason Arthur: True Asset to the city, too.

Vanessa: Absolutely. I love that.

Allison White: Thank you.

Jason Arthur: So let me ask you, you know, how do you stay motivated through all this? I mean, you've already advanced so Many times.

Allison White: Mhm.

Jason Arthur: From your tastings to, you know, what wines you carry, to your expansion on how big the place has gotten already. You know what really keeps you motivated?

Allison White: Um, a couple things I do take breaks every now and then. Because you have to. Yeah, it's a lot, you know, mentally, with having the business and worrying about those employees and making sure they make enough money that I can pay everybody and pay the vendors. And so I take some needed little, uh, breaks away from Sip Um, you might not see me there for a while, but then a month later, I'm there all the time, every day.

Vanessa: Right.

Allison White: Um, so that. And then I also do listen to a few, um, motivational speakers. Gary, uh, Vee, he's a little raunchy, you know, if you don't like the cussing, but he's great.

Vanessa: He's my people.

Allison White: Yeah. And then, um, Zig Ziglar, I listened to him when I was younger. I still like, quote some of his things. You can have everything in life you want if you just help enough other people get what they want. You know, I tell that to my employees sometimes. So I'd say those two things, you know, just making sure I take a break for myself. Um, and when I feel like I need a little more. Umph. Um, just listening to somebody else.

Vanessa: Absolutely. Always use your air mask first. Isn't that what they say when the plane's going down? Absolutely, absolutely. Um, if you could give one piece of advice to someone starting a retail business, especially in our community, what would it be?

Allison White: You just gotta hustle. I mean, you. If. If you don't have the hustle in you for several years, then don't even think about it.

Jason Arthur: Gotta be in it for the long.

Allison White: You gotta be in it.

Vanessa: What great advice.

Allison White: Yeah.

Vanessa: And I think that could be said about so many things too. Not even just retail business. So I think that's. That's fantastic advice.

Jason Arthur: Yeah, absolutely. So before we end this, what are some upcoming things you have going on? Tell us a little bit about that.

Allison White: Yeah, well, ninth Street Live. A lot of people know about that. That is every Friday night in the.

Vanessa: If it'll ever stop raining.

Allison White: I know it's gonna be good this week, I think.

Vanessa: Yes, I think so. I think so.

Allison White: That's funny. Uh, yeah, every Friday night, live music starting at seven. Uh, outdoor seating. It's a lot of fun. And then, um, October 4th is our eighth anniversary for Septacular Wine Festival. We missed a year because of COVID but it's our eighth year. Um, and it's outside on 9th Street. And it's always just so much fun. Again, live music. It's Saturday afternoon. Uh, tickets aren't on sale yet or anything like that, but it's, you know.

Vanessa: Marker calendars, one to gear up for, for sure. Because they sell out pretty quick, I think, right?

Allison White: VIPs always sell out very quickly. Um, yes. So as soon as it's posted, people are, like, snagging those up, which is great.

Vanessa: Yeah, yeah. Great for you, great for your family, great for your. The community. I mean, it's all. It's a win. Win. And we talked before about PODA on the podcast, and, um, again, what. What did that stand for? Do you remember? J.

Allison White: Something. Drinking something. Yeah, we're allowed to drink outside with.

Vanessa: You can drink outside with the cup. Yes, that's exactly it. But we talked about it before, and I just think it's a tremendous asset to our community, especially during COVID for the businesses like yours that were right there in the plaza to be able to maintain and still connect with their community. I thought that was. I think that's a really awesome thing that, um, our council passed that, and it is. I think it's wonderful. I love that we still have it.

Jason Arthur: You can go to any big city. I mean, you know, I try to travel as much as possible, and that's what yourall's place reminds me of. It makes me think I'm out of town.

Vanessa: It really does. It really, really does.

Jason Arthur: And everybody's got outdoor. I mean, you're gonna. If you don't have a rooftop, you better be outside, as least as an option.

Allison White: Absolutely.

Jason Arthur: Yeah.

Allison White: Yeah. I love sitting outside to eat or drink or anything. Even if it's hot, I want to be outside.

Vanessa: Yeah, absolutely.

Jason Arthur: So go ahead.

Vanessa: Oh, no, I was gonna say, um, where can people find you on social media? Like, is it. Yeah, go ahead and tell our listeners that. That way they can find you if they're coming in town or if they Facebook and Instagram.

Allison White: Um, and it's Sip Downtown Brasserie, which I know it's a hard name to spell. It's like brass and then eerie. Like Lake Erie Brasserie. It's not brassiere. We are not, um. We don't sell bras.

Vanessa: Fun fact. That's the way I learned to spell in middle school. Like, I had a really hard time with spelling. So, like, I would take. I would separate the words. Yes. I would make compound words to be able to ace my spelling test.

Allison White: Yeah. But, you know, Sip Downtown Brasserie on, um, Facebook and Instagram. Um, and. Yeah, that's that's our two.

Vanessa: And just show up if you're. If you don't want to find it on social media, just show up.

Allison White: That's right.

Jason Arthur: We've got a huge group coming down here in a couple of days.

Vanessa: Yes, we do. If you're in there, we'll see you. Yeah.

Allison White: When is it?

Vanessa: Thursday. Thursday. We've, we've been doing this like little weekly, bi weekly meeting, uh, like minded individuals and just hanging out and, and enjoying what Huntington has to offer. So we've got Sip next. We'll be there Thursday.

Jason Arthur: Perfect.

Allison White: Did you make a reservation?

Vanessa: We did not. Well, Connie did I talk to her.

Allison White: M on the, on the Facebook messenger.

Vanessa: Yes, Connie is on it. I was like, oh, no, maybe we did it.

Jason Arthur: We definitely did it. She's tried so hard to get this thing to go and, and your brother's there. There's a bunch of us that go. But we just have such a good time.

Allison White: Good.

Jason Arthur: And so the main thing I can do is encourage everybody to keep and you know, going to your all's business. You know, the things like I see you, uh, the guy doing the wine tasting with Mike, you know, all these things. I just hope that people continue to do that. And as you all expand, you know, it'll get better and better. But we really appreciate you coming down today. Is there anything else you'd like to add to any of this, you know, for the listeners, really?

Allison White: Um, you know, I would just, just mark those calendars for septacular because it's going to be the best year ever, I think. Yeah, we're always trying to grow it, but not too much. You know, we still want to have.

Vanessa: It to be, uh, leave something, leave some growth available. Yeah. You know, we actually, we talked about that a little bit about how we love the smaller things that we have here in Huntington because when things get too big, that's when they fizzle out.

Allison White: Yeah.

Vanessa: So you don't want to go too big.

Allison White: I want to be like, cozy, comfortable.

Vanessa: Absolutely.

Allison White: Still good time for everybody?

Jason Arthur: A part of it, yeah. Well, thank you so much for coming.

Allison White: Oh, thanks for having me.

Jason Arthur: Come m by anytime.

Vanessa: No problem. Yeah, we'll have you anytime. All right, guys, we are out of here.

Jason Arthur: Thank you.