Welcome. Thank you all for joining us at the first Lunch Poems of 2022, and it is such a distinct honor to welcome Sandra Lim. I'm going to get right to it. Her new book is The Curious Thing, which is just really a marvel in all senses. And in the first poem, a poem called The Protagonists, I hope you'll hear, Sandra Lim's speaker looks inward with the tenderness of long familiarity and the frankness, and offers us a preview of her main themes. She writes, at one time I asked for everything. It's a tone which balances large claims with disarming sincerity, and a simplified time that hints at the parables this book is full of. The need and desire of that statement emerges later as erotic innocence and its chastening. A second later in the poem, Lim's speaker gives us the central question of the poem in the book, which is a large and ancient one. What does the human heart love? Not who, what? Lim implies that, one, there's something delusive about love and the heart that has to be scrutinized, and two, that the knowledge that might come of self questioning leads us outward to elemental or permanent truths, the human heart. This moment is so deeply lyric that it's a great risk, going straight back to a tradition that begins with Sappho, a lesser poet might get bogged down in platitudes. But this is exactly the moment where Lim surprises us. Answering the question of what the human heart needs, she accelerates to go to have so far to go in deepest night. Just like that, the poem caroms away from stony wisdom. The careful static scrutiny of the human heart is struck into the ecstatic, which enacts its own insatiability and desire not to know and not to rest. The poem ends on an image that for me hangs over the rest of the book, acknowledging the power of both the desire for permanent knowledge and the equal need to thrill to newness. The heart becomes a quote, stone, flung from a volcano. We might interpret that as reflecting the fact that even as moment to moment, Lim's diamond cut language thrills with its precision and the exquisite acids of its understatements, its ironies. This is a book wild with motion. The composed and eloquent language we experience is framed by and carried by the quivering blanks between them. Their vast narrative leaps in the space of a sentence, the sensitive white spaces of enjambment, where so much swerving happens, and most deeply, the profoundly illogical hungers and urges that swirl beneath the strong, crisp thinking of these poems. I mentioned the elementality of its questions. This is a book as erudite as it is inquisitive, driven by a voice as sly as it is direct. At its core is the story of a crossed relationship, tessellated and kaleidoscoped, framed by before and afters. That material, very often plain spoken and domestic, drinks on a patio, two people working in an apartment, sticky summer sex, is suspended under titles like bent lyre, pastoral, theme and variation, or classics. The poem touches through references as diverse as Spinoza and Jane Eyre, Jean Rhys, Flaubert and Tristan Shandy, testing with a kind of twinkling ambivalence, how useful these myths are explaining the chaos of a human heart. Even as these poems show us how profoundly the sensibility and these literary techniques are informed by immersion in a life in letters. This great poem twists shut at Justice Crooks. She writes, something has made you brave. There is more to life than writing. And I want to acknowledge by, I want to close by acknowledging just how important Sanders work has been to me. This work shows everywhere and it's sharply beveled lines, it's rye humor. It's a funny book. It's cultural music and it's tender humanness, the evidence of a deep mastery of verbal craft, and an entire commitment to the art of living. It's really an honor. Welcome, Sandra. Oh my gosh. Noah, thank you so much for that amazing introduction. I'm so honored. And thank you to Jeffrey and Noah and lunch poems for having me. I'm so happy to be here. Virtually back at Cal. And I will get started. I am going to read pretty much exclusively from the new book from the curious thing. And I will begin with the poem, the protagonists, the protagonists. At one time, I asked for everything. When I saw how my love was squandered. I would secrete venom. But now I sing of the fat sleepy little sensor who has replaced me, whose disappointments create the life of the house. What does the human heart love. To have so far to go in deep this night. The challenge now is to convey the supreme deity of the heart. It is a stone flung from a volcano. The amoralists in Gertis famous ballad, a little Heath Rose tells a rough boy, she'll prick him if he picks her. But he picks her anyway.  It runs its cringly grace over you remorselessly. We go out into the light of a hot Sunday afternoon. None of us wants to grow old in a library. This next poem is called Jean Reese. It's now within an hour of sundown of a late November afternoon. It was a beautiful day. The cold burned down any indignation.  Jean Reese is saying, if I could jump out of the window, one bang and I'd be out of it. It isn't done to admit to this kind of need. But spirit needs a house. And the brief pageant of being escorted through the grieving joy of words set down right. The cold bores her. Oppresses her. Life comes to bore her. She can strip a thing down. I want beauty, she adds. Hear me? I hear you Jean. Yours is a voice disabused. And inside the cold of it. There's a sort of festival. Something means everything. I had a long and mysterious fever when I was four years old. I was in bed for five months.  This is what she told me once anyway. I think I lived to myself. I like to imagine that I was at one time, truly formless and uncaring. Only yearning toward water and sleep, opening and closing. She said that in my fever, I even sped at her once. When I looked up into her face, my eyes were plain and bright. And she thought I was becoming something that she knew nothing about. And then it passed. For once, my spirit refuses the effort of understanding. Of course I could not see what lay before me then. I was a child, wasn't I? I didn't have my heart set on anything. Whereas now, facts are more solid than I can stand. I need a few more ideas. A room of one's own is splendid. You don't know what your story is about when you begin it. And a love to measure past and future loves against. The danger may be that it carries the force of original thought. When in reality, it is just what you have had with you all along. A curious thing lying on your heart. Like that childhood fever, it's private without account. I had a dream around that early time. Or was it a real episode? My mother can't remember. I saw the most beautiful young woman on the street. And when she turned to look down and smile upon me. I saw that she had no teeth at all. Uncertain. The distortion had stopped in her face. But it was like a promise, wasn't it? The prediction of a poisoning of spirit. Where it's very healing. I'm not sure now which Spinoza says.  Do you know? I think the cool silver of this is hard to live by. When there is anything you want very much. You're making up a story all of the time of how you will get it. And how it will be. You want the love of God. And the human sort.  I wonder if you're like me. A touch of fronted by your own underlying avidity. For now. It is pleasant to lie on one's bed. Chronicling everything in ice. Though the hyenas in the room. And the real flowers. These things take some of the innocence out of the day. Want in a person is like hunger in a dog. Spinoza probably would not say. His wakeful solitary reasoning plainly outstrips my wildest intuition. Yet. In so far as my heart is a boot with a hole in it. I think this is what writing could be. What he calls nature. An existence no longer born as means. Or ends. I'm going to transition to. A longer, a long poem in the book. And it's in 10 sections. But they're short sections. This is called a shaggy dog story. One. I am hot and tiny. Yet I wrote Jane Eyre. I died on a rainy Thursday in Paris. In the summer I come home to a household laid waste. By a tin of fatal corned beef. I take my pen name from a small French village. I drink like a fish. I'm always looking at the same piece of paper. Giving up hope and working a little. What does art know. Sometimes it remarks. I didn't think you were like that. I thought my casing without feeling. Too much material. And the steady hubbub within seems off the point.  Just to touch thoughts. No one knows anything about life's meaning. Though it all gets carted away. Even the great scheme of things. To. In the middle of my life, I felt a heave of something like nausea. My real life had really begun. No longer a speculative existence. Though I still loved having a whole day ahead of me. Hurt and excited. I wanted to get everything down on the page. I was as anxious to entertain as Shaheer is odd. And as certain that if I failed, I would die. It seemed that anything less than that was unfair. Three. I saw my friends fall in love. They're tremendous happiness. Deciding upon something at the last minute. I pictured myself eating dirt. I saw a face of a young black. Conspirators in an opera. Then strange faced. Like a jury. The view from inside was nothing but walls and drain pipes. And a little sky. Florid 18th century music. Against tasseturn furniture. And there was just me. And my human concerns.    Is renters and urban apartments. The sanctioned anonymity sharpening. Whatever's funny or jabbing in a person. Or misapplied. Or ruined. Our like ability having nothing to do. With the legitimacy of our demands for privacy. We bandaged up the bleeding and tearful young woman. And she said. I think she went to the movies about an hour later. Looking as fresh as a daisy. The studying and flushed sensation of setting forth. Whatever spring didn't restore. You sometimes felt you could. With nothing left over. Five. Love was losing its explanatory power. And I was beginning to smell a rat. Are we going to keep to this one grand concern. Like a serious drinker who sticks to one drink. Start again. Like all ideas, it appears to root and come into leaf. The transience intensifies the effects. Sometimes it even flourishes and dryness. Sometimes it's like, you know, I don't know what to do. Metaphors like this can be lazy. And I'm trying to get at the work of the matter. The gap that is shaped like a person. The longing to be with and to be alone. You give time to all these things. It goes on till all hours. And somebody must clean up afterward. Then the silence begins. I think it's a pleasure of the mind. Like any other. I think there must be a way to care for dogs.  Though the mind is one long, unbreakable leash. The other day. My friend declared that she favored straightforward narratives. Clear. Unassuming. And if tart. Amiably so. I felt the reproach. But style. As Diana Rieland says. Helps you get down the stairs. Seven. Several months now passed. Without event. Several years. The grubs and worms themselves. Tell the story. Couriers with few adjectives. I think I have some capacity for abstract reasoning. After the world cools its details. But I'm still having difficulty writing about time. It does not appear to be the great healer. That all of us say it is. Eight. And here. Life is going on to. A coffee pot for towels. A book. A lamp. And a bed.  You become drowsy with lust with infinite dogginess. Pleasure. Like a focusing lens.  Pleasure. Like a focusing lens. You admire the bold loneliness of a real life. As never before. And when the world treats you well. You sometimes come to believe you are deserving of it. Nine. I'm traveling back to childhood. I'm going to the sea. I will throw myself down onto the rocks. Down into the sea. Where there are no predispositions. I was faced down again in the dark blue mud. Where the cold and rocks and glints and vera degrees. Tried to draw me into the passionate logic of their work. It was just after my eighth birthday. It made me shy. What are you doing down there? My parents asked me. They had prepared winter food. Stew, crude vegetables, mung beans. But I couldn't be persuaded. The days up to then had been like pearls on a string. One no after another. Until one day.  But I don't know what to expect. I get roasted, but I don't know what to expect. It's a different, but social. Part of what makes life shameful and exciting. Is the fact of being gripped. By something true that you just barely into it. I breathed in its complex sense. Switch gears a little bit and. We do some. Some love poems. We were in a small grim cafe.  Make him come back, she said. Her voice like something brought up intact from the cold center of a lake. It was the kind of story I like, and I wanted to get it right for later. The hot morning in the cafe, feeling encroached on by a cloud of dusty ferns and creepers and the low earth of duty. I can't read a book all the way through, she said. And most days, I'm only unhappy. My heart is always with the lovers. Pastoral, when you called, I would come running. All my tags jingling. You'd grab a hank of my hair, and that would block out every thought. Our bodies swelled and stank in the heat, and we caved to it all day under a cloud of flies. I dreamt of strung pheasants in old paintings, a horse of thick paste biting my arm. I dreamt of nothing. Sticky and hungry, we were like bad tempered children who stay out too long in the rain. They feel lonely, but have no language for it.  My leg twisted beneath me at a serene new angle. Our greed was largest and most generous. With the sun high behind us, we weren't two, but four. Our shadows playing ahead of us in the melting summer grasses. We became almost ugly with use. Our questions traveling too fast, no one stopping to answer. The cat looked into our faces through sleepy slits. I dreamt that I died. You weren't even very sad. You touched my face. It was already cold. And cold was beyond understanding. The stronger. With me, life becomes sweeter. So she loses some of the ability to defend herself. Yet even this gives her a forlorn sense of satisfaction. I know it by the distracted half-smile on her face. People believe love can do so much as when they talk incessantly about the weather. They sound as if they're waiting for something incredible to come their way.  She loves to tell stories because they're already finished by the start of the telling. Her favorites are driven by longing. She reads and reads, theorizing. But it often appears to me as if she's taking elaborate pains to hurt herself more accurately. Deep in my heart, these things just don't interest me. The indiscriminate effects of time, how the worst can happen. So many things will lie unrealized. That's the math. The way she links things together only brings out the violence. Some of our perfect nights, you can't put into words. And certain kinds of defeat, they just keep you talking through your hat. Be another dog home. This is called barking noises. Then he hated her. She had been farther than he had.  Her heart always thumped like a stick dragged down the stairs. The cat in the hallway rose from its ersatz bed, quietly leading its feminine life. All three clocks in the apartment pointed to half past four when he left. No one disbelieved the clocks. She sat at the kitchen table until the windows got dark. She dipped a cold chicken drumstick into a saucer of salt and ate it. It was delicious.  What I desired was to become obscene. All the things I had loved up to then fell away in the long struggle between winter and spring. And then there was my body inside of my soul. It had different aspirations. What form does it take without the soul? Helpless in a hideous new way and as patient as a mountain. The soul is an innocent before it. So when I say stupid, I simply offer meaninglessness. And when I say trilling, I only mean a leaving off of past sound. And when I am obscene, I am shorn of all expository passages and so on and so on with things that are. I wish I could be in person there with you in the library, but I will read this poem called San Francisco. My older neighbor on Rose Street once showed me the contents of his rent control department just up the stairs from mine. He was a hoarder living in a state of tragic grandeur that his circumstances did not entirely support. Recurringly, his latest boyfriend would flee from him. When we met later in the alley to take out the trash, we would reliably turn into two lumps of fear. What was more terrifying than being abandoned? Downstairs, I was a collector too with my need to interpret and sort everything. But we didn't tire of the spectacle of our private lives, though many initiatives went badly wrong. I was altogether more anxious about being light-minded. My railroad apartment was a small cloth diary with a lock and key. It was my real life, or what so often passes among us for real life. And for all his possessions, my neighbor dreamed of having a petite trinon with a vast garden to walk in. And Dog Rose is lavishing a limitless dining room table. Of course, there was no table because there was no dining room. Obviously, there was never a garden to walk in. It's called Refuse Knicks. Her favorite person, Flo Baer, says, when you write the biography of friend, you must do it as if you were taking revenge for him. Who says we have to live like everyone else? She drops a line down onto the page in a poet's household. Some people secretly love bad news. Like a dog in the kitchen. She investigates the scrap. It could be a nod from naturalism to realism, or a salute the other way around. It could be just the sort of thing one writes when one feels the strings of happiness close at hand. All right. Just read a few more. This is called The Absolutist. My grandmother ran her own business in Seoul, an average, yet busy, lunchtime canteen near the center of the city.  She always emerges from the building late in the day, dark and slim, and walks home like someone floating down the Nile.  No one can tell me if it was a love match, or if this was, frankly, a more pragmatic way to live. I like to think she read whatever she wanted while she ate alone, that she was thrilled with the stillness at the end of her nights. I daydream that she was an enchanted, yet distracted mother.  In every photo, she turns away from the camera. Cover anyone's face and changed circumstances take up the burden of narrative. She was said to be guiltily pretty and took chances. Maybe she was shallow. I tend to believe she was clear with herself that she was never worn away. I never can picture the food itself at all. And I'll just close with two short poems. Thank you so much again for having me. This is called A Walk Around the Park. We did not say much to each other, but we grinned because this love was so good, you sucked the rib bones and I licked my fingers like a cat. Now I'm omniscient. I'm going to skip past the hard parts that go on for a very long time. Here's the future. I laughed because the pleasure was earned, yet vouchsafed. And I made room for what was dead past and what yet didn't exist. I was not always kind, but I was clear. And I will leave you with a poem called The Future. Who or what can beseech you now? There are no origins or general principles. There is only this hole in the earth. Can you still be afraid then for what you don't have and what you'll never have? That despair is like an explosion of understanding. It can make you quite careless, but the pain of not knowing how to write says fate. You have a treat coming and it was always so. Thank you so much. Thank you so much, Sandra, for all the festival and above and root fire inside Spinoza and cold. And also I want to say for your amazing pacing of delivery that gives us time to feel both those things and how something is everything. Thank you so much for being here. And thank you as always to the UC Berkeley Library for supporting the series. Please come back next month on March 3rd when Paul Tran will be reading from their debut collection, All the Flowers Kneeling. Until then, be well and safe. Thank you.


Do you want to make more money in 2021? Here are the top five most profitable food businesses in 2021, so make sure, keep watching. Hello friends, my name is Wilson, your friend in helping you build a thriving small business and a profitable food business. Out of curiosity, I want to know, why is it that you want to start a food business? Let me know in the comment section below. Now, one of the most difficult question when it comes to starting a food business is what item should I be selling? There are millions of items out there, and yet, which one makes the most money? And that's reason why we created this video for you, to show you and share with you the top five most profitable food items that you can start in 2021. Now, let's dive right in. The number one most profitable item in 2021 are cookies. Why cookies? Because everyone needs something sweet, something of a comfort, indulgence at their own home, something like a snack, something like a gift. And cookies is the perfect item that satisfies everything. Now, when I'm talking about cookies, we're not talking about regular cookies that you can just bake at home. We're talking about specialty cookies. We're talking about vegan cookies. We're talking about really indulgent, flavor-packed, ingredient-packed cookies that are a little bit more different. Now, the pros of starting a cookie business is that everyone loves cookies. My daughter loves cookies. I love cookies. My dad loved cookies. So that means that you are capturing a much wider audience. And on top of that, you can actually gift it out to your friends and family, showing and sharing your love at the same time. Now, when it comes to the startup costs of a cookie business, it is a lot lower than opening up a traditional restaurant or any type of food business because all you need to do is have an oven and you're pretty much good to go. Typically, it can start with less than 10,000. And on top of that, if you really wanted to bootstrap this business, you can even start this at your own home. And the real reason why I really love cookies is that they have high margins. And typically speaking, we're looking at times five to times six, your costs are good souls. And on top of that, it's just so much easier when you batch make a ton of different cookies for you to save on labor costs. Now, when it comes to the skill level to create cookies, it definitely varies. I mean, the barrier to enter and to create these items are definitely low. To master this skill set takes a lot of years, but it is something that you can get started and hone your craft in as time goes on. Now, when it comes to the cons of creating a cookie business, everyone knows mom's recipe. Everyone has a recipe that they think they can make really good cookies. And that's the reason why for you to stand out, for you to charge people for cookies, you must stand out. So as an example, you can stand out with making really, really good vegan cookies, or you can make some really good, gooey cookies at the same time. Another big pitfall of running a cookie business is the low average ticket price. What do I mean by that? Let's say if you want to make $1,000 in your business, how many individual cookies do you need to sell in order for you to get there? A lot of cookies. Whereas if you build your business correctly, let's say if you bundle your cookies in packages of six, you package it nicely, slap your logo on it, have good branding, have a good marketing presence, then you can sell this at a premium. That would get you to $1,000 much quicker if you do it right. Now lastly, creating a cookie business is not a walk in the park. It is relatively labor intensive. It is a grind. You need to wake up early. And on top of that, if you're doing this at home, and if you have high volume, that means that you can only bake so many cookies at once. That means your oven is turning 24-7. Until you are able to afford a bigger oven, a bigger mixer, this will become a grind for you. The next most profitable item is fried chicken. Fried chicken stores are popping up left, right, no tomorrow in Vancouver every single week. And they are the most popular in 2021 because once again, this is a really great comfort food. Every type of culture has their own version of fried chicken. For example, Japanese has their own fried chicken, which is called karage, and it is using potato batter, whereas American fried chicken is very, very different because they use beard battered.  And that's the reason why it is not only the most demanding but also profitable item in 2021. The pros of running a chicken joint is that everyone loves fried chicken. It goes across multi-cultured. And on top of that, it is highly repeatable. What does that mean? That means that I can eat fried chicken Monday, Wednesday, Friday, and I'm still not tired of fried chicken. Now, in comparison to a full-scale restaurant or a dining spot, fried chicken joints are relatively lower in startup costs. Why is that the case? Because you don't need that much equipment to start a fried chicken joint. And on top of that, you don't need a lot of space either because when people buy fried chicken, they usually buy it to eat at home. They wanna be able to share this with their friends at home during game nights or late nights cravings. In addition to that, once you have your battered and your recipe fine-tuned, the skill set to create fried chicken is really little to none. It is super easy for you to hire someone to actually make their fried chicken. And that's the reason why you also don't need to spend a lot of money hiring for very specialized chefs to create this item for you. Now, the cons of running a fried chicken joint is that it is very, very competitive because once again, everyone loves fried chicken and that's why a lot of people are in the space. So what can you do to stand out? You must differentiate yourself from your competitors. Now, what do I mean by that? For example, Juke Fried Chicken, they focus on vegan fried chicken. That is a really great way for them to differentiate amongst the crowd because they focus on vegan fried chicken that is healthy to eat. For you, choose a way and choose a demographic that you're trying to serve and be able to meet them where they are. Now, the next most profitable item is restaurant meal kits. And this is really catered to the people that already have a restaurant and they're really tunneled vision into focusing on their own food delivery. They're looking at their menu item very vertically without being creative. Now, when done right, you can actually create, use the same ingredients that you already have and create meal kits to serve the same demographic in a different way. And that is also another very extremely profitable way of making another revenue stream. Now, as I was saying, why is this such a beautiful model? It is because you can use the same ingredients that you have already purchased if you have a restaurant to actually repackage them as meal kits. That means you're not buying anything additional and you're using the same ingredients that would save you on your spoilage and on top of that, it will always keep your ingredients fresh. Selling meal kits, you also can ensure the quality assurance is there because as opposed to selling your food items out the door and by the time the food gets to your customer's place, it might become soggy, it might have condensation and it might just be cold and it might be a clump. And that's the reason why when you're selling meal kits, the quality is always there because everything is already prepackaged but not yet made. And because you don't need to make the items, you actually create more margins for yourself. You don't need to have that much labor for you to prepare the packages, for you to send out as meal kits. And that's the reason why it is actually higher margins than a lot of your other items. And on top of that, when you're selling meal kits, usually you're selling meal kits in servings of two to four and when you sell servings to two to four, you end up making more money because you're serving more people in that one box. Now, when it comes to staffing, this is a no-brainer. All you have to do is to make sure you have the recipe, all your sauces created and all your food ingredients all rationed out. And that means you don't really need a high-skilled labor to create these meal kits. And that's one of the reasons why I love restaurant meal kits as a stream of revenue so, so much. Now finally, the reason why I really, really enjoyed this item is because it is super versatile. Whether you're selling pizza, spaghetti, sushi, tacos or even alcohol, you can actually prepackage them into meal kits, into DIY kits that you can sell. That means that it goes across the board as long as you're creative. Now, when it comes to the cons of selling restaurant meal kits is that it is not a regular, repeatable item that you're purchasing because sometimes you might feel like a meal kit would be a good idea. Let's say for Valentine's or Milestones. However, it is not something you order on a daily basis. And that's reason why we shouldn't be banking on this item as a repeatable item. It should just be an additional revenue stream. And on top of that, you do need to spend some money in educating your guests and on top of that, marketing this item and that requires some work and some creativity. If you guys enjoyed this video and find value in this video, make sure you guys smash the like button and let me know this is the type of content that you enjoy. Now back to regular programming. Now the next most profitable item in 2021 are burgers. Everyone loves a good, fat, juicy burger and that's why the reason why it made it on the list. Now let's dive into the pros. Now the pros of running a burger joint is that the margins can be very, very healthy if done right and when done right. When done right, the margins can go up to 80%. When what do I mean by when done right? It means that when you're operating a burger joint you must differentiate yourself as well. You must have an identity that actually differentiates you from your competitors. Whether you be really focused on big, fat, juicy burgers or healthy vegan burgers. It is very, very important to identify that and on top of that, you must market it accordingly. You must translate that values that you have to your customers and let them in to why and what you're creating and then you can package your burgers to sell them at a higher cost and thus achieving higher margins. In addition to that, this item allows you to be very versatile as well. What do I mean by that? Aside from a vegan burger, aside from a regular American burger, there are bunless burgers, there are rice burgers, there are basically any kind of burgers that you can think of, gourmet burgers and these are the ways that allow you to differentiate amongst your competitors. And when you're thinking about, well how can I actually serve these burgers out? There are different business models that you can have as well. Either a brick and mortar location or a food truck location or even a cloud kitchen location as well. Now, when it comes to the cons of running a burger joint, like I was saying, competition is furious because once again, this is a very profitable item and that's the reason why I highly recommend you to differentiate by being creative, by being able to translate and actually tell your customers what makes you different. A lot of restaurants that I go to have really, really good items yet they don't know how to properly communicate their values and how they make their items and what really makes them different to their customers and thus losing out on a lot of sales. Now as a final point, the startup cost of running a burger joint is definitely moderate. In comparison to a full scale restaurant, you don't need a lot of space. However, the equipment that you need is also quite high up there. What I mean by that, you need to have a hooded fan, you need to have your grill, you need to deep fryer all the refrigeration, ice machine and all those good stuff as well. So definitely not as much as a full scale restaurant, but the investment is still pretty moderate. Now claiming the final spot of the top five most profitable items in 2021. Bubble tea, boba. This is a tapioca drink that took the world by storm and till today it is still very, very popular. Now of course, the reason why this made it on the list is because it is very, very popular amongst all ages, amongst all cultures, but also it is very easy to have quality control because when it comes to drinks, drinks is basically a chemical reaction. That means as long as you have all your volume and your equipment all down, then you are able to create a good cup of bubble tea. And not only is the quality easy to control, it also has a very low startup costs. The equipment that you need for this business model is literally a POS system, shakers, sugar dispenser, cup sealer, under counter cooler, stand up cooler, ice machine and pretty much you are good to go. And on average, typically speaking, you're looking at less than $10,000 in equipment and you're good to go. And that's the reason why a lot of people are jumping into this business model. And on top of that, bubble tea is a grabbing go type of item and that's the reason why the space needed is very, very little. And because you are selling drinks, that means as water plus whatever else you have, the margins are extremely high when done well. And on top of that, the high turnover rates of this item just makes it such a great model for any types of business owners out there. Now to spill some beans to you, some people might be asking what margins are we talking about? We're talking about up to 80 plus percent margins when done right. In addition to all those good stuff, also the skill set to require for you to make a good cup of bubble tea requires very low skilled labor. And once again, because they're following a formula to create these items, it is very easy to make this item. That means you can easily hire a high school student to create that drink for you. You don't need to spend a ton of money on high skilled labor. And on top of that, this industry has definitely evolved over the years. That means it's getting more and more versatile. For example, fruit tea drinks, cream foam drinks, slush drinks, or very sophisticated tea drinks are all a evolution of this business model. Now when it comes to the cons of this business model, it is extremely, extremely competitive in this industry. And the reason why once again is because it is high margins and low startup costs. That's the reason why everyone wants a piece of the pie. Now with this item, you do need to make sure that the location is right because once again, this item is more prominent in the Asian communities. And that's the reason why you must be able to choose a location that really serves the customers. And finally, it is selling drinks and thus it is low average ticket price. We're talking about five to $7 at the most when it comes to bubble tea. And that's the reason why you do need to sell a lot of bubble teas in order for you to be very profitable. And that's once again, why it's important for you to be at the right location. Now, if you want to learn more about how to create a bubble tea shop, definitely check out our in-depth video right here that walks you through the step-by-step process on creating a bubble tea shop. So there you go friends, the top five most profitable food businesses in 2021. One of the biggest challenge when identifying your food business is having a plan and having clarity on what to do next and which is the reason why I highly recommend to check out a free masterclass that we created in the link below and it talks about how do you align your values with your customers. So then that way they become your loyal fans and how you can connect with them. And then we talk about strategies to explode in revenue. It is over an hour of free masterclass that you can attend, talks and gives you the blueprint to start a profitable business. So if you guys enjoyed this video, make sure you guys smash the like button. Otherwise I'll see you guys in the next video.


Hi, I'm Giovanni and today we are here with Patrick Heuser from Crypto Broker AG, who is going to give us his analysis on the latest movements in the crypto market. So Patrick, earlier today Bitcoin price shot up touching $5,800 and the total market cap for Bitcoin reached $100 billion. What does this bullish move tell us about long-term and short-term price perspectives? Well, first of all $5,800 suggests that we're going to see $6,000, which is a pretty interesting level. Having said that though, the way up will have a bit of resistance because we're now pushing into the high volume range. We're squeezing up currently due to short margin trades. They get squeezed out, so it's the paint trade right now. And on the long-term timeframes, weekly or monthly, we see a real bullish set up there and looking for longer-term gains to come. This is also combined with the whole thing coming up in May 2020, which we think is one of the events economically and technically in the Bitcoin space to look out for. That's interesting. So what do you think was the reason for this growth? Well, that's a bit difficult to say. There is no particular reason for the current spike. It's more of that the market brought himself into an uncomfortable position. Short margin trades are getting squeezed. They put on positions during the Bitfinex tetherfought and now are being in a bear trap, we call it. And this will take a bit more time until these guys are squeezed out. So how is the tether Bitfinex ongoing controversy influencing the market movements? That's a good question, but pretty hard to answer here in just a few minutes. But you have to bear in mind that there are two topics or questions you need to think about it. First of all, is tether systemic to the whole crypto trading space? And then second thing, the connection between Bitfinex and tether. So short term, we see a chance that the prices will react to the downside if one or the other entity goes down. There is even a chance that both will go down as they're so intertwined. On the longer term perspective, we think that this is a good sign. It's a cleanup or a washout of semi reputable counter parties and to pave the way for institutional adoption, we need some proper counter parties in this space. So while many analysts think that we will test soon the psychological $6,000 resistance, other more skeptical say that we need first to bounce back to the $4,500. So what do you think about that? What's your opinion? Well, I would say 4,800 is the level to watch. As long as we trade above that level, I have a bullish case all the way. On the other hand, I would like to see a pullback. But first, I think the short margin trade is getting squeezed out. So we're going to see 6,000 or even a little higher than 6,000 on a very quick move up. And then a retracement down again to 5,800 needs to hold. And then we have a clean and more healthy way to trade higher. So one last question would be, while most altcoins repeated the Bitcoin pattern in the last few hours, XRP registered far more modest gains. What's the reason behind that? Well, first of all, the altcoins over the past few weeks have not really followed Bitcoin. So they were in pain as well. But I give you that. Over the past six months, Ripple underperformed heavily the Bitcoin performance. And I have a very clear opinion why that is. The Ripple Foundation is oversupplying the market with their coins. And they're doing this by the master lending agreements they put out to professional canapodies. And then they're using them as point of sale for their coins. So there is a constant oversupply of Ripple coins in the market of XRP. And that is clearly seen in the chart, which is just trickling down in a very decent sort of manner. And we then have those spikes up, which are only holding for like 12 hours. And then the trend resumes to the downside. Thanks, Patrick. Here with us was Patrick Heuser from Crypto Broker AG. Thanks for watching. And don't forget to subscribe to our channel for more exclusive content. This episode is sponsored by Trade Santa. Trade Santa is a cloud-based trading bot. Set it up in less than two minutes, trade multiple pairs, choose between long and short strategies, use tech analysis indicators and see your results in real time. Trade Santa works 24-7 to get you the profit you set. The platform is already integrated with Binance, BitTracks, Bitfinex and HitBTC. The link is in the description below.