that is no longer in use right over in here there used to be a little town called Ellaville and there used to be back over in there there used to be a plantation like a mansion that the 12th governor of Florida built and there used to be a sawmill here and there used to be it was a town that they also dealt with that turpentine and but there was a sawmill there and this was a little town at one time back over in here now there's railroad tracks right over there and the train ran right through the town and they used to have steamboats come and deliver deliver or pick up lumber and deliver supplies but it was named Ellaville Ella was one of his servants names so he named the town after his servant Ella so that's pretty neat so we're coming up here on the bridge I was zoomed in on that last part sorry about that but you can see this is it's not very wide but right over here to the right is the new bridge right down here to the right of the bridge is a house I think there used to be like a store or something over there I'll show you as we're going out some footage of there's a concrete structure back there and see there's the new bridge this is the Swanee River but there's a structure back there big concrete structure it's all covered in vines now but I'll I'll show that to you and right over there is the I didn't bring my drone because my drone has got issues that is the railroad bridge and it's still in use today yes yes no that is still in use today that's still a useful bridge and the pretty guys but again this is the Swanee River sorry about the wind got her she's using the old Sony the old Sony handy cam because our other camera messed up I got it apart I got to do some soldering on it where you plug the USB into to charge it popped out it's we've had problems since we had it with that thing you kind of had to hold the cord a certain way for it to charge and it finally just popped so you get that fixed but yeah it's not a very wide bridge now I'm not sure but I'll put a link in the description down below where you can read about this bridge now like I said it's supposed to be haunted now I don't know why there's some reflectors I don't know why it's supposed to be haunted I really couldn't bring much up on it but you know how stories are like a little peninsula out there now somewhere that might be somewhere not far from here is the width of kuchi maybe it breaks off into that I'm not positive but it's like a little peninsula out there and I'll take you over that way to as well to show you some different stuff there's a right over here is where the the that mansion was the governor's house and again I'll put the links in the description so you guys can find all the stuff out and read about it if you want because I'm not real sure about much or something out there in the water I don't know what it is but but I'll give you some dates and stuff here once we get over into that direction because there's still some ruins over there and somewhere right in there was the sawmill and we'll take you guys hiking back in there too so but it's very pretty here again the new bridge and I'm not sure what year see there's another one looks just like this only it's a little different up at the top sorry about the Sun it kind of goes up and it's kind of graffiti but it's just like this and a lot of people get them confused but we're going to take you to that bridge next it's not far from here so let me give you a view down through this way pretty long bridge very nice though very nice and we're at the end of it right here a lot of people come in this direction but there's like a little park over in there where we parked the truck at and I'll show that to you as well once we get back across there so it's pretty shady back in here nice and cool it's a hot day not sure what the temperature is there's expansion joints be down in there I don't know if I can get yeah maybe I can get down in there and I don't know if I can't I'll get down in there and show you another view of it if not yeah we can get down in here there's some of it there let's keep you rolling we're gonna get down here whoa damn it every time sorry about that I'm not walking through any spiders today if I can help it big hunk of steel there guys looks like wood but I show you that steel and asphalt and you can see over there on that pile on there at bridge and but you can see the old where they would measure how they could just look at that and tell you how high the water is 24 feet to the top from the letter or from the number one there so there's a picnic table the old concrete style picnic tables but again it is a little park over there now you haven't mowed it this year it looks like so not sure what's going on there look at this big rock guys isn't that cool awesome huh another big rock right there cable there look at that huge bolt man there's the remnants of an old building I can't remember for sure basketball hoops there old sign right there Gator Jacks full seafood selection and steaks alligator Jacks farm raised alligator the best anywhere now I don't know where that is it used to be down in here there's a building down there but this is private property so I can't take you down there but we'll take you over here we'll get back in the woods a little bit but this is all a concrete structure so I don't know what it used to be okay guys so it just got some information on the guy that lives in this house right here where you at in that house right there now this used to be a restaurant here now down below there they're still an old wine cellar but it's all boarded up and locked up down below see like I said that's all throw a picture of this what excuse me what it used to look like now he said 10 Ted Bundy that was one of his excursions and he says several people has died and what used to be that building there down in that wine cellar but he also said if you walk past there at night you can hear things and it just feels like somebody's watching you so that's pretty interesting so we got to talk to him and he says not a historian he don't know the years or anything like that but that's exactly but he does know for sure that down in that wine cellar people has been killed there and the house used to be an arcade now this this restaurant changed hands several times and the last time it was in a business over at the house right over there at the house there used to be like a little arcade in there like a little game room type thing so that's pretty interesting I thought I'd share that with you so that's pretty cool I know you can't really see the structure because of all the trees the foliage and stuff but that's what used to be there and we're going to take a walk back in through here if we can get through the foliage and there's something over here I want to show you too I'll show you real quick but yeah nice gentleman there's an older disabled found a whole older disabled gentleman lives in that house and he gets concerned and I guess people come up here late at night and steal stuff off of them I don't know why they do that but you know just people out here trying to you know live and so this is pretty cool now I don't know what this little chimney is for I think it may just be a part of the park I don't think it was part of the of the mansion it was a two-story mansion that was in here that was built by the 12th governor and I'll put a picture of the sign and you can read it I'll put a picture of the sign in right now that way you got more up to date than I am look at this guy he's not as big as the one we've got at the walk back in there there's picnic tables old concrete ones there's one right there bench here another picnic table down in there and there's one over here too bad they don't keep it up anymore I mean it's it's nice or yeah I've seen pictures of this place when it was mowed and taken care of and it was very very nice they're not even taking a trash out so I'm not sure what's going on there but yeah right over there he feels he didn't say the word haunted but he said it's very eerie when you walk past there at night he don't like to walk past there at night unless he has to so I found the same damn hole over there that's a hole I fell in twice right there okay so let's take a walk back in here see what we can see you guys this is the train trestle look at us see this platform that's a no-ship platform and if you would be on there in a train came you could stand off to the side of that so you wouldn't get hit by the train put them or four no this is not abandon hunt this is this is filling use today right over there is the river look at kind of curves better shot without the sun pretty cool huh yes onward down here I'm not sure what it was for maybe the the sawmill just to guess on my part maybe some kind of like a reservoir or something he's back there going wow it's a rope hanging in this tree right here but look at us so I'm guessing this may have been part of the sawmill it's way down in there huh like I said just to guess but you know what this may this I think this is a spring yeah I don't know if you're loud I mean swim wherever you want but I'm guessing this is a spring it's coming out of there so this was probably some type of reservoir see this splits off so that's the swanee over there I think this may be the whip with coochie in this cool guys that's really throwing a lot of water out of there so I'm guessing this was some type of reservoir look someone's had a rope here yeah another one over there I'll bet you they would swing off of that platform right there or this one out into the water like find out I got no way to get the rope though pretty cool though it's definitely a spring and man you can see how much water it is putting out this one taking my picture yeah definitely a spring so that might have been where they're drinking water was coming from pretty cool let's go check some more stuff out here's a remnant of something left over from the old town I'm guessing I guess I don't know what all this stuff is it's not marked so I'm not sure what that would have been and honey I don't know yeah there'd be all kinds of stuff lying around here I don't know what it is you have something here maybe an old well or something and right over here the giant cobweb so something these metal sticking out of holes there's a piece of metal on top of it that's some stonework there pretty cool the train bridge right through there like there was a gate here there's one on each side there's there's miles of trails back through here yeah there's probably a lot more remnants and through there we didn't really get off the trail so you guys want to go see the trestle let's walk up here and see the trestle right up there I'm under here because it's easier than walking on that stuff that she is walking on here I don't know if the camera can pick it up or not they're making all kind of racket okay don't think a lot of spiders out there guy there's the river it's one of your ever if I can yeah if I get down in here she guys the train trestle and these paths are very easy walking that wild them giant rivets I'm sure it's concrete inside there and if you look over there see part of the bridge I don't want to clear down the water but isn't it cool I'll show you the bridge now the train trestle still in use today awesome huh see up through there hi guys more to come a bunch of old cables there roll been there for a long time cool okay guys we're almost back to the truck and we're gonna call it right here and we're gonna go to the next one how's that okay okay you up for it not as much walking but took a hell of a hike that was a nice it very nice hike yeah I seen some neat stuff so I know there's more back in there yeah we're just not well you're not really dressed for today so we got Bruno he's done he's done pretty good though he walked the whole way didn't he yeah all right guys so I'm gonna say say bear the met the man legend gone for now


The Sufra Marine Management Association in the year 2000 was gazetted as the local fisheries management agency designated to manage the Sufra Marine Management Area. In order to improve the capacity, the Department of Fisheries and the Sufra Marine Management Association have joined forces to map out the boundaries of the marine reserves, zones and other areas within the Canaries Ancillary Marine Management Area and the Sufra Marine Management Area. According to Chief Fisheries Officer Serita Williams-Peter, the initiative is a critical component in ensuring the effective and efficient management of fisheries as the agencies will be better equipped to avoid and resolve conflict between resource users in the area while also protecting marine life. The department recognizes that over the years since it's gazetted in the year 2000, what has happened is that there was a lot of institutional memory lost of course in terms of the zones. There are yacht marine areas, there are recreational areas, there are marine reserves and there are fishing priority areas and all of these areas have particular types of rules and regulations governing what can happen in those areas. Now very critical to that is people need to know where those boundaries are and what has happened is that we have relied more or less on institutional memory, land marks to be able to indicate that but as we move towards enforcing those areas better and to have a long history or catalogue of it, it's critical that we what we call delimit these areas properly with geo-reference points. The mapping exercise was supported by Nature Conservancy, a global environmental nonprofit organization with the mission of conserving land and waters around the world. Nature Conservancy researcher Steve Schill explains the importance of the mapping exercise in enforcing the fishing laws. It's very difficult to enforce a management area if you don't know where the boundaries exactly are and so my job is to come here and help identify those boundaries. We're using a transducer which we attach to the side of the boat, we're trying to find that 75 meter contour or depth and we're following that, mapping that out because that marks the seaward boundary of the management zone and then we're also trying to find the coordinates where each of the zones begin and start such as where the yachts are mooring, where they're fishing priority areas, where there are recreational areas and where there are marine reserves. So we're mapping those out and trying to get very precise measurements so that that can be given to the government and we have an official gazette of where the marine zones are. The two-day management area mapping exercise began on Tuesday, October 12, 2021 and concluded on Wednesday, October 13, 2021. From the communications unit of the Ministry of Agriculture, I am Anisia Antoine reporting.


Konnichiwa, Hawaii. Japanese language broadcast. Streaming live from downtown Honolulu. And available on YouTube. I'm your host, I'm sorry. Yukari Kunisui. I'm a little nervous today because I'll tell you a little bit later. But joining me today in the studio is Scott Perry or Scott Sensei, famous American English pronunciation coach. That's why. For Japanese natives. Hello, everyone. From downtown Honolulu, Zenkitek, Hawaii is available in Japanese. Hello, Hawaii. I'm your host, Yukari Kunisui. Today's broadcast is a world-famous Japanese English pronunciation coach. I'm going to talk to Scott Perry. So when I speak English, I'm very nervous. Thank you very much for your time, Scott Sensei. Thank you very much. It's my first time, but I'm honored to be here today. Actually, Scott Sensei is a guest for the first time in a Japanese language, who is not a Japanese person. I'm looking forward to it. It's right away, but the Japanese pronunciation for Japanese people is a force. What kind of opportunity did you start? That's right. When I was in college, I went to University of UCLA. UCLA? Then, I went to University of Los Angeles, California. At that time, it was just the beginning of the bubblegum. Everyone focused only on Japan, so it was all about economy, language, and culture. At that time, I helped Japanese international students like a teacher at home. I started by writing books, writing papers, and listening to music. That's how it all started. At that time, I was able to speak English. Did you come to Japan? After that, I started studying Japanese. Scott Sensei started studying Japanese? Yes. I studied Japanese for about two years, so I had a chance to go to Japan. What do you call it? A jet program? Yes, it's a program by a Japanese teacher who is studying Japanese. I went to Japan, and that's how it all started. Which country did you go to in Japan? Fumagayashi. It was in Saitama Prefecture. And then, I taught English there. Yes, I taught Chinese students there. I went to 6 schools in China, and I studied for a week or two. Oh, so you were a teacher who walked around two schools. There are a lot of people who can speak English in Japan. Not only the British and Americans, but there are also people from New Zealand and Australia. And among the people who teach English, Scott Sensei was focused on pronunciation. Why did you come to Japan instead of grammar and pronunciation? Good question. Thank you very much. It's a coincidence. It's a coincidence. One day, there was a Chinese school called Mishiri Middle School. It's a school in Kumagaya. There is a speech contest held by Scott Sensei and his students. Can you help us? It's okay, isn't it? Yes, yes. But he asked me for two hours a day. Huh? Yes. Oh, about a month. Oh, that's a little... You can take quite a long time, right? The students went there. The students said, Please, please. Yes, I'll do it. But I won't lose if I do it. I really didn't know how to do pronunciation at that time. Oh, you taught me. I was 23, 24 years old. But I did a directing course in Useless University for two years. Is directing acting? It's a movie directing. So, what is it? Blocking, putting out the voice, acting. I did that. I mixed it up and did it. So, acting is also like entering a little? Yes, it's necessary. Speaking is acting. I see. Actually. And the students studied hard every day. They worked hard, both of them. When I went to the speech contest, I won the first and second place at the school local. That's amazing. It was all thanks to you. I won the first place. And then I won the sixth place at the school. And then I won the first place at the Saitama Kumagai C. And then I won the second place at the Saitama Kumagai C. But I lost the first place at the Japan contest. But the reason is that... I went to America to study abroad. To study abroad? Yes, yes, yes. I lived there for 10 years and went home. It's the same as me. I see. We won the first place at the Saitama Kumagai C. But I went up to that point. Yes, yes, yes. If you're not a Japanese teacher, you'll probably be the first place. I see, I see. If you're interested in listening to this, if you want to learn English, if you want to speak English well, you'll want to be able to speak Japanese fluently. This is a university that the teacher teaches. It's not just about speaking. It's about listening. It's very important. It's a lesson to be taught. Where did you come from? How do you think about that? What? Listening? So it's not just about speaking. What's the basics of speaking? Well, it's connected. Listening is the next step in nature. If you don't listen well, you can't speak well. It's the opposite of that. It's hard to talk to people who don't know how to speak. That's right. It's connected. I see. It's not just about speaking. It's important to be able to listen. It's a lesson to be taught. It's about communication. I see. You've been teaching Japanese for a long time. Japanese people are good at grammar. Spending is good. But you can't talk to them. I think there's one thing about pronunciation. Do you think so? I think so. Where did you come from? Do you think it's been taught for a long time? What do you mean by that? What do you mean by that? That's right. After the contest, Japanese people can speak English. It's hard to speak. It's hard to speak. Other people can speak English. That's right. It's hard to speak. But how long have you been good at listening? I don't know. In my old school, for example, between 10 and 13 years old, the sound has been reduced. That's right. You can hear it. When the pronunciation is like this, you can't speak like American or English. But do you fix that in American English? Yes. If you can't see American people, you can't speak. You can't speak? I see. American. Japanese people can't speak. How long does it take to do that? Time? Yes. For example, you can take a class, or you can do a class with a teacher. The basics are there's a level system. The Japanese pronunciation is level 8. Level 8? Yes. It's from 1 to 10, right? Yes. The 10 is the best. This is a pen. More than that. This is a pen. It's basic. Good morning. My name is Scott. It's a very hot today. It's very hot. That's basic level 8. Today, it's 321. 321? If it's like that... It's almost native. That's right. It's native. It's native. It's native to 1. I see. In 321, for example, you can understand what it is in front of you. You can understand 100%, but it's not like Japanese. Yes. But if it's like that, it's very good. Everyone's problem is there's no number. Even if you speak, you can't understand about 60%. I see. The 8th place goes up. So, 5 or 3. How long does it take like this? It depends on the person. When you have a girlfriend, you only have a month. Yes. But you do it several times a week. Yes. You do it for hours. You can do it after a while. Yes. But if it's normal, you can do it once a week. Once a week. It takes about 5 months. It takes about 5 months. If it takes around a month, it takes about 8 to 3 months? It's about two or one month. Is it the same? It's about to become native. It's not the right thing, but it's easy to learn. Yes, it's easy to learn. Japanese sounds. It might be perfect English, but Japanese sounds. Does Japanese sound? Well, or it's not that low. Especially for women, it's a little higher, right? Yes, that's right. But in order to overcome that, the way to breathe is more smooth, the way to breathe is different, the way to voice is also different. That way, you won't be able to breathe. I see. The way to breathe, or the way to voice, this also has something to do with it. I forgot to tell you a little earlier, but Mr. Scott is in Los Angeles. He's a Japanese actor and a movie star. That kind of person has a lot of training. Do you go to Los Angeles at that time? Well, I go to the location where I watch the movies. Do you go there and get into the role of the actor? Well, first of all, I meet him online, meet him, level up, and when I'm doing a movie, I help out with the set. You don't have to go there, sometimes. You're busy, right? People don't come to Hawaii. Sometimes I do. You do? I try to... I do my best in the movie. I come to Hawaii to practice and audition. I see. Then I go there. I get the English accent first and then I go to audition. Are you good at English and Japanese actors? I'm not good at English, I'm good at acting. I'm looking for a character. This person, this age, this type. If I'm good at it, I choose. Japanese actors and actresses fight against Japanese people. Fight against Japanese people? It doesn't matter which one. I see. But if you're in English, Japanese people are native English. But you can do the same level. I see. If you go to a teacher's place, you can do it. Well, ADR after the movie, we fix the hats. Yes. After this break, I would like to continue to talk about how Japanese people speak English. I would like to continue to talk about how native English is. We're going to take a little break here. And I will be right back. Aloha. I'm Lauren Pear, a host here at Think Tech Hawaii, a digital media company serving the people of Hawaii. We provide a video platform for citizen journalists to raise public awareness in Hawaii. We are a Hawaii nonprofit that depends on the generosity of its supporters to keep on going. We'd be grateful if you'd go to ThinkTechHawaii.com Thanks so much. Aloha. We're back from break. I am Yukari Kunisue, and this is Konnichiwa for Hawaii. I'm talking with Scott, American English pronunciation coach. I'm live. Konnichiwa, Japanese language program at Think Tech Hawaii. Today, I would like to continue to talk about the Japanese language teacher, Scott Perry, and Scott. I'm going to talk about Hollywood. Japanese people who watch movies are the ones who participate in the program. Can you tell us what kind of movie it is? Can you tell us? I can't tell you what kind of movie it is. In the past, there were many Japanese people in the program. There were many Japanese people in the program. In the program, there was a main character in Nakamura Shiro. I worked with him. In the program, there was a movie called Emperor. In the program, there was a specific character in the program. The main character in the program was Rinko Kikuchi. I see. How many weeks did you work with him? How many weeks? How many weeks? How many weeks? How many weeks? How many weeks? How many weeks? How many weeks? I see. So you worked with him in the program. In the program, you worked with him in the program. Were you in the program? Yes. I worked with him in the program. We had a lot of experiences in getting an I think it will improve if you live in America, but it's actually different. That's right. That's right. Even if you live in America, there are many people who don't improve. I'm good at it. No, no, it's okay. Does something actually change? It's like muscle training. Muscle memory. You train your muscles. Each of them has a shape that sounds like English. The way you talk. The way you breathe. Pressure. The shape of your lips. If that didn't happen, it wouldn't be possible. I see. Everyone, the English pronunciation sounds like Kintore. That's what I mean.  It's something that you talk about. That's how I came up with the technique. That's what you need to practice. That's right. I've been doing this technique for a long time, but it's a little bit... Other schools are also... They're really good at it. Mr. Scott, you're good at it? I'm good at it. That's right. You have to do it. It's impossible. I see. That's why everyone does their best. The result doesn't come out. The result doesn't come out if you want it. I see. Because your body doesn't change. Do you know how much your body changes? I do. I'm going to talk to you. I'll tell you. What are you going to say about turning points? How to use a magnifying glass. Magnifying glass? Yes.  Really? The Japanese have a lot of different mouths. About 70 per cent in true evolution. The average person in a country has anligh difference of 80 per cent. 20 per cent? Oh, that's it? Yes. The Americans have a Healthcare. 息をベースに言った言葉。 息をベースに言った言葉。 日本語は音ベース。 駆き、駆き、駆ち、つって。 A, B, C, D, more air. なるほど。こういう、なんか、 目から今はブログが出て、音してしまったんですが。 日本語はメロディーのような感じということですね。 だけど英語を話すときは、 エアープレッシャーみたいな感じですか? もう一つ。だから、イギリスの人、 もう喋ったら間違いないイギリス人。 だけど、歌を歌うと完璧なアメリカ英語。 そういうことができるんですか? アメリカ人が全然、アメリカ人がわからないくらい。 イギリスの声、歌の声は Perfect American English. それができちゃうんですか? You can't sing in British English. イギリスの英語で、歌を歌う。 You just can't do it. Beatles are also Perfect American English. Spice Girls are also Perfect American English. But every English group, 歌を歌うと、アメリカ英語で、歌ってる。 頑張ってない、当たり前。 自然で出てくる。 オストラリオンとかもそうですか? みんな。 インタリアは違う。 英語メインじゃないから。 なるほどですね、大変面白いお話ですけど。 あと何年も教えていらっしゃって、 いろんな学生さえらっしゃると思うんですね。 で、できるタイプって言うんですかね。 早く上手になるタイプと なんかちょっと時間がかかっちゃうなー? みたいなタイプってありますか? よく人が あ、やばい。 2ヶ月後、スピーチがあります。 プレゼンテーションとか。 その人たちよく来る。 あとお医者さん、 アメリカでプラクトするために 英語が上手じゃないと困ります。 その人たちよく来ます。 そうしたちは、よくなりますか? よく来ます。 上手になります。 ある人は3回くらい 起きていないヘスト。 で、一緒にやったんで ありがとうございます。 来ました。 Thank you very much. とか、お願いいたします。 一緒にやりました。 じゃあ、あんまり 上手にならない。 または上手になるのが 遅い。 っていう人はどういう人なんですか? いろいろあります。 そんなにモーティベーションがない。 あるいは趣味で。 あるいは 勉強時間がない。 やりたいんだけど 忙しくてできない。 ちゃんとプログラムに やったら 大体5か月くらい 4か月くらいか合格。 やっぱり動機がないとダメだし 練習をしないとダメだと それは筋トレと同じだからです。 やっぱりやんないとダメ。 じゃあ、学校にいてやりますよね スコート先生のところに っていう人なんですか? 発声練習とか あります。 例えば ウィスペで喋る っつまり ひそひそ声で喋る 1, 2, 3, 4, 5, How are you? それで ハイガッツよくなる フッシングでおかくまくって Make sure voice ハイガッツよくなる ウィスペは一つ もう一つは できないかもしれないけど このペン 僕のペンが重い こうやってやると そうそう できませんが すごいですね This is very heavy pen そうですよね こうやって ワクチビルが アメリカの人は はい 笑えますしね でも日本人が その瞬間 くせがないです で ワクチビル上がらないと ちゃんと高い手伏が 出られない だから ワクチビルアップの運動が あります これです皆さん 何分ぐらいやってるんですか? 30秒 1分 だんだん長くしていく 1週間 そうすると うわくちびるが このマスが強くなる きんとりです Thank you very much This is very fun Nice to meet you I'm very happy to see you うわくちびるアップすると You look better They're watching your lips もうちょっと喋るんじゃなくて もっとオーバーに話している感じですか ちゃんとテレビ出たかったら Training is still Mouth movement So many people can't hear じゃあ例えば 今日お伺いしたのは ひそひそ声で話す練習 それから うわくちびるのところに 乗せて 英語の発音が 上手になりたい方はそれをしてみてください あとちょっと私興味があるんですけれど スコット先生は こういう学生は ちょっと言えないかもしれませんけど きな感じの学生だな みたいなありますか? きな学生 勉強する時間がある 勉強する時間がある やるきまんま あの ハイラーボになりたい 勉強するを目指している そういうことですね そういうモーティベーションがある やる気ががんがんある 時間があるという方は Have to やなくてだめ スコット先生の ほうにご連絡をいただきたいんですが スコット先生は ちょっと学校の またはどういうふうにやったら スコット先生にコンタクトが取れるか 初めての方もいると思うので あの 私のウェブサイトは www.scotperiacademy.com あるいはGoogleで スコットペリー カッタカナでGoogleしたら すぐ いろいろコンネクションがありますから でもスコットペリー 仮面が いいです あとなんかハワイでも 特訓のツアーがあるみたいなこと ツアーというか 学校に来て ということで ということで きょうは大変ためになるお話を おかえりしました そろそろ時間が来たようです スコット先生きょうは ほんとにどうもありがとうございました みなさん頑張りましょう 英語を 勉強したい人は これでしょ これ


What are some of the experiences you have out there? Well, you know, going to, could be a restaurant, could be at a hospital, could be at any institution that offers any kind of service. What was the experience you had? Please tell us on that hashtag, which is why in the morning, but we had asked you an amazing question on our social media platforms regarding business as well. Nini nili kusumbosano in your first business idea, now when there's a piano advice, Garnico to try to start a business as well. So, I'll also love to hear from our guest who is live with us in the studio and that is Mr. Kelvin Gitonga. He is the operations manager at Big Square, Karibusana, Kevin. Asanti sana. How are you feeling this morning? Naskia Elino, kujelim by Asana. Are you ready? Elino kujelim na kudze. Disakuna servantili peyano ajana. It's coming. Above average. It's coming. But anyways, it's still heavy rains because I remember the update they said it's going to go from this place is Kutanyashadi early January. Yeah, so it means it will be a lot of raining in between. I said a bit it's going to get to one or two. Yeah, but in Kenya anything is possible. But anyway, it's away from that. Just tell us a little bit of what you do and why you are here. Just like you said, my name is Kelvin Gitonga, the operations manager at Big Square. Just actually celebrated two days ago, 10 years in the industry. So joined as an intern when I was still a teenager back in 2013.  You get to learn different aspects in terms of the hospitality industry, the restaurant industry. Because actually initially I wanted to be, when I was still in high school, I wanted to be an engineer. And what happened? What happened in the drop? Dreams, I say dreams are valid. What happened to yours? No, I think I did internship at one of the construction sites. Then after that Nili Sema, this is not for me. This is not for me. So I just now went back, I just now did the passion that I was, because actually I wanted to become an engineer because of my dad as well. Oh, your dad is an engineer? Yes, so now I just didn't want, after that Nili Sema to what I kai. But dreams are still valid, you cannot always go back any time. I don't think I've ever loved maths. That's been one of the things, one of the reasons why. Now I see, now I see. But I talk about Big Square, and this week also being customer service week. It's all about matters food and also customers experiencing what you do at Big Square. Tell us a little bit of what happens in there and what products are you guys giving to customers out there now that it's customer service week? We currently have been over, so like today you can enjoy discounted pizzas on the large pizzas are actually alone. So Big Square, so pizza module is actually part of Big Square. Or pizza module. Yes. It's actually part of Big Square. So that's pretty much the same brand just that pizza module is under Big Square anyway. Right. So what happens there? Because somebody told me pizza did not originate from Africa. Of course it did. It came from Italy or Japan? Italy. Italy. So how did your story live in Africa? And now it's a big business. Yes, yes, it's a jewel, but I think Kenyans are now getting accustomed to the pizza, but just the actual pizza that people should eat nearly equal to nothing crust. Right. And that's actually the thing crust. Oh, the thing crust, it may turn into a particular pizza. It may turn into a pizza. For me, I thought the fat one is with a lot of cheese and you know. A good pizza nearly equal to nothing crust. It has lemon. Yes. I can't just say what you opened up to Shiba, so it has nothing crust. Oh well. So it means like there's varieties and different types of recipes. Yes, there are different recipes and even the ones that you currently even have you can still have thing crust if you want. Okay. Even if you come to the restaurant and you say you don't want your pizza with a normal crust, you can still make for your other with a thing crust as well. Right. I'm trying to imagine you know how it's made. Maybe you can a little bit just plain for us a picture. How do you create a pizza from scratch until it's now final and presented to you on the table because they're always juicy and crunchy and pleasing to the eye. So inanzanaunga. So the flour, the flour, the when you mixing the flour you have to have the right ingredients. So when I used skari, salt, flour, flour, sugar, flour, sugar, flour, sugar, oil, salt and water. Salt and water. And yeast of course. Yes. Is it some kind of special flour? No, no, the home baking flour.  You got your chapati too but not to me. Aha. Yes. So take us to that process. So of course you have to mix the dry ingredients first so that at least you can incorporate all the dry ingredients then now you start adding the water slowly until you now you make it into a dough. Then by the time once it's now formed into a dough you now add the oil at the end. Right. So now when you add the oil you make sure that you also needed the oil so that it's now one thing you don't start seeing traces of oil in the flour because it has to mix well it needs to bind well together. Right. So for that's done you of course push on it into the size that you want if you want thin crust, thick crust depending on the weight that you want. Okay. Then of course now you also have to make the pizza sauce. Aha. So the pizza sauce of course is main it's mainly the basis is tomatoes. So for us we actually make our own pizza sauce we don't buy whatever is in the market. So ours are freshly made.  Yes. Peel them up. Crush them. Then you of course mix whatever spices you want to mix of course with herbs. All these herbs in there as well. Like oregano or thyme or whichever you want to put because everyone has that all different flavors. Right. So of course we have our own special homemade recipe that we use. Okay. So of course which I can't disclose because that's our... Oh it's a secret. Oh okay. Yeah but if you research on that you can find different various pizza sauce recipes that you can use if you want to make it at home.  You said toppings what are they? Toppings are what goes into the pizza on the top. On the top. Either any meat or vegetables because others are vegetarians so they take vegetarian pizza. Oh that's veg pizza. Yes vegetarian. Then of course the ultimate is the cheese. Right. I love the cheese. So you have to make sure that you have good cheese. I think that's the secret. If you don't have good cheese then that actually stretches. I don't think that's a good pizza. And it's always crunchy and creamy. Yeah so we like you're saying like you already said about technology we actually have a conveyor oven. So you put the pizza on one end in five minutes and look at the other end come echo ready. And like at home. In five minutes. Yes in five minutes. Once you've put up all the top you've pressed the dough you've rolled the dough if you're doing it at home. Then you just put the sauce the toppings then the cheese and just put on the oven the oven has a conveyor belt so you take it back to your nere. Right. Back amisho. So now it's controlled of course. Not like at home but uta ba tisha 2 angale kai meiva but that one is actually literally controlled. So you put it from one end comes out the other then slice it and then serve it to the customers. Right. So it means you can also make like a couple of them. Yes you can. Yes one. You can do like five, six, seven plates. Yes you can. The oven just will take because the entrance of the oven can either accommodate one or two or three pizzas. Right. So depending on so by the time of koko misho the shiva's water within five minutes. Right. Yes. Damn I never knew that. Yes. Most of us we just come and receive the final product but we don't know there's a lot that goes in there. There is a lot that goes in there because you need to ensure it's actually it's more it's more physical. So there's not the last part of course is just the machine but everything else you have to either use a dough mixer or the dough press to need to make sure that the dough is actually perfectly round because of course you can imagine the volumes and you're you're rolling dough by hand. It's not easy. But most of the ones I've seen with chefs making is they're doing it like hands on. Yes. They don't have machines but you are like a commercial artist so you have to have like a conveyor. Yeah we have a conveyor plus also there's something called a dough press that we actually use to press the dough. So it now it just becomes a perfectly round circle. Right. Yes. All right now talk to us a little bit about that business. How has it been and how is the reception in the market? I know pizza is pizza has a special brand of market you know or a brand of target audience. You rarely will you see somebody from the interiors of Homsalaba or Muranga the interiors like Kujan ataka pizza because they're used to their traditional foods. How is the market so far? Having been that the pizza module brand was actually started was actually launched in 2015 at the AdLife branch so we've seen an uptake in the market and actually since we opened our pizzas have actually been selling of course the initial days people associated big score with ribs. So now when you're introducing to them pizzas are like hey you guys also do pizzas okay let's try it and actually we've people have come to love that our pizzas as well and of course the dynamics between then and now is sort of different because then many people like to eat out so you'll find program to the restaurant and all that but I think after covid things sort of changed slightly because of course the hospitality industry took a hit but at least now things are coming back up at least we've seen almost back to pre-covid sales so that means that people are now not staying indoors as much as they did because we are social beings so of course we have to eat out as well so of course in terms of numbers we're still not back in terms of the full numbers pre-covid but of course it keeps growing day by day in terms of customer before we talk about customer service experience who are some of the frequent customers that come like you can judge you can tell this one is comes from this and this kind of social status in society our branches we have 12 outlets all across Kenya so the clientele varies so you'll find in Mombasa is a different clientele from down in Eldorad I know Eldorad being a place that is mostly frequented by farmers and that's the market that is there but of course it's there they consume a lot of pizza actually they do it's in Eldorad being that it was actually we actually set up the branch in Eldorad during covid we actually saw a very good uptake as compared to what we actually thought as compared to Nairobi no as in terms of the market itself you know Eldorad is a place that is mainly farmers because it's a resilient place exactly so when we saw that actually pizza did well we were actually surprised and even the revenue that you actually anticipated did better than actually what we thought so it was actually a good thing but of course in Nairobi it's different of course the BD branches we have two so the one of course on Mojave is mostly frequented by students because that's a clientele that is on that side of course the one that is at 680 is the branch that is now frequented by guys who are city hall or the office blocks so guys who want to have meetings so 680 is more of a meeting place and then Mojave is more of a party place so that's why they are different clientele in those two branches but of course being that some of our branches are in malls we also have the play areas so it's more or less the background of Big Square is more or less a family oriented restaurant so that's what we focus on pushing meals so you know kids are very we've actually come to realize that kids have a very good influence on parents if a kid says they want to go to Big Square that's exactly where you're going to go right is it like a brand associated with some certain people no, so Big Square is pretty much it's a Kenyan brand it's not a franchise or anything it was actually founded in Kenya of course but it's a Kenyan business but of course the owners are not Kenyan but it's actually everything is Kenyan so the only thing so the only thing that we import only the equipment of which because we don't manufacture anything so of course you have to import our equipment all right so but in terms of all our produce from our potatoes to our tomatoes to our chicken to everything else that we use they're all local suppliers all right before you tell me about food safety and customer service why did you do it all guys settle in plus it's like bongoma or the interior of kakamega does it also vary with like you look at the market and you see hey apa ni kia kasi you ni kantapata clients okay you know before before you set up in a place you need to understand your market and also do you have the money you should do it and you see especially after covid things a bit slightly slowed down and you need to also offset you need to also make sure that all your your staff first of all are catered for your clients are players are catered for and everything else is still in place and you see since we rely on money that actually comes in and not external investments that's what we focus on so for you to open a new outlet to open a big square will probably cost you about 40 million that's that's a big amount of cash exactly so you see you can't just you need to look for somewhere to get it so we have to ensure that everything else currently is is in place so you have to set up you have to make sure that your celebrating procedures are good either team that you actually have a very supportive people that at least by the time you're getting to open a new outlet then you have the capacity and that's what you've only expanded to two markets outside Nairobi so that's elder it and only Mombasa right so of course that's where we're currently at we have of course a vision of going to Kisumu to Nakuru to where else I think we were also mainly the main areas so that's mainly it's mostly that we're looking at this mainly in Nakuru and Kisumu that we're looking at as for now yeah so eventually we'll get into those places yeah so meaning anyone can consume pizza see yes anyone can but on a Samangasi chakula mabuza mabuza oskula pizza no, of course some we'll do the same ever lakini sometimes you don't feel like hitting home up on food I'm on this hiku pika you just want something to take out it can be a snack there's a time I ate pizza in 20 I think the last time I ate pizza seriously was in 2021 na nilkona kula kama snack yeh chaya subui because it was a chicken flavored one it was so crunchy and cheesy yeh, most of us pizza kibaki jiyoni what do you do I'm cutting the sour yasubui so it can be used as a good snack yeh, you can and it was very thick nili pandasana you the chicken flavor siyadao tukulu ugali matumbu for breakfast so pizza can be a snack so blue your nation how do you guys handle this food safety food safety measures because hygiene really matters you know there's places you can walk in and you see the pansana serving you and you're like oh my god I've already paid for it I can't run away you know there's places you've been you go through and you're like no eh we leto umtu anaka I knew your food de kaisafi so how do you guys maintain that hygiene in terms of food safety hygiene and handling it handling it over to your clients so we actually have someone internal who's who's who's the who's the head food health and safety now in our organization so we've set up procedures in terms of receiving in terms of production and all those things so of course with food you have to be very careful so in terms of the cooking temperatures and the cooling temperatures of cooking cooling the cooking temperatures and cooling temperatures so there's a certain dangers on that food the temperatures if for example food is safe above 65 between 65 and above degree it's safe but and then 65 that's high temperature yeah so that's high temperature but now when it's cool when it's when it's supposed to be cold it should be at least five degrees and below all right so the dangers on of course now becomes anything in between this between of course above five and below 65 that that range is called the dangers on it applies to both solid foods and liquids ah yes so it also depends but also depends in terms of whether the product actually has preservatives of which we don't so there's nothing about products that we actually add preservatives to yeah because all those products that deserve to have preservatives yes but see our products are fresh products so things like ribs chicken that's you you it has a sudden period that you can't sell it after that so of course we add preservatives of course it's like extending the shelf life we don't want to do that because our policy is made fresh when you order yeah so when you see when you come to a restaurant you won't get something in three minutes food in three minutes you have to you have to wait wait at least 15 minutes actually our prep time is 15 minutes so you have to just make sure that everything that we prepare is actually fresh so in terms of even our pizzas if you go to a restaurant you'll find that our staff handle pizzas with gloves with gloves with gloves so of course you first of all wash your hands sanitize your hands and then also now you'll have to wear gloves so that's pretty much the safety procedure that we also have to take to ensure that everything that the food that you're being given is actually safe and also the storage temperatures in terms of the chillers you have to make sure they're serviced to ensure that the temperature never goes above five degrees so in short you can't meet readymade food like when I gave and I said oh I want pizza blah blah blah and it pops out no pizza actually you can't make pizza because after 10 minutes it's gone because it's now the cheese now solidifies and the crust becomes hard which you can't you can't really use it yeah but for things like ribs when you order and they take a leg or grill then you'll get to being at least 10-15 minutes to put off the vehicle the most businesses actually pay attention to especially food outlets do they pay attention to such you know measures because they can only margin at a place like at a kibandaske of course you don't expect you know high levels of hygiene but yeah from the standard of yours at least you have to adhere to that because also the kind of clients that walk in like I mentioned to you can walk to a place and judging by just the fast appearance you have already turned off of course so I think for us we have audits so every month we have every bunch has to be done for an audit and the past mark is 85% so you have to make sure that the hygiene standard the service standards the products that are being received actually there are temperatures even when a delivery truck comes which is refrigerated you have to make sure that the temperature is actually within the safe zone so of course in a kibanda you won't get that because you okay now a kibanda kuna at a fridge kuna pizza muitu ah kuna pizza muitu so then bona is cause ah it's then nika iko because you see cheese I'm a homemade beater homemade pizza you can make but if you homemade pizza you'll make it how you love it right sure yeah because for us we make everything with love that's actually a tag made with love made with love okay okay okay so ah kwa kibanda kuna at a fridge kuna at a fridge so and even when you're eating wada patata panya e piti apokaribuna where we yeah so but for us the food slaps still yeah and see that's the thing sometimes you will have food slaps a moment where you just want to go to and have that experience in terms of just something that is yo muitu anya especially kama kitambu chupu muitu iliku naslab vizuri still today but we naslab naswalking like no just as ilima jualazili baniwa na lazemu iliku na kuli apokarata by the way yeah yeah things are transitioned so but people are becoming very um health conscious and also you just have to make sure that the food that you're actually giving to the customer is very is very safe so even from the vegetables you have to make sure that the vegetables being used are very clean cause there's a sudden procedure that we take our team through how to clean your vegetables how they're supposed to be sanitized and all those things right yeah is there maybe a reason for example let me paint it to you like this for any business to start off you must look for a target audience you must look for starting capital you must look for sometimes backup support system and maybe what are some of the factors that made you guys that this business was it and why pizza like specifically pizza as a product I think there was a niche of good pizza I think you felt like there was agap on the market yes there was agap there was agap in the market okay because you can't start a business to start a brand without knowing that there was actually agap in the market for any business to start there's agap right too so even when the delivery partners come into place there's agap so specifically for us we felt that we needed to give customers good pizza yeah because pizza mojo what is mojo getting your groove back right so mojo means get your mojo back get your pizza back right so that's pretty much what we what we stand for so you get if you especially the barbecue chicken pizza that we serve kids love it it's actually our best selling pizzas because it's made fresh the base is fresh the dough is fresh the cheese is the best cheese that you can actually have so the supplier that we actually use for cheese are cheese that you actually enjoy because nojo kuna cheese ingine neza pata yes and it's when you smell it smells like milk so and cheese not supposed to smell a homemade cheese yeah kuna but you see there's certain parameters just like wine the certain parameters that you need to achieve to get good wine so the same as cheese the certain parameters that you need to do to achieve good cheese yeah actually you can tell a difference when you eat some of products that have cheese yes you can tell a difference this one smells butterish this one tastes you know sugarish and and what not milkish and hence why you go to the supermarket you'll find a whole range of suppliers to supply cheese and if you look at the price points you'll find that they're not the same because there's one there's one or two people who make very good cheese and that's what you must rely on yes and you see for us supporting local local farmers is what we what we aim so the suppliers that we use are actually all local suppliers the vegetable suppliers to the meat suppliers to everyone else because those are the main people that we use so that's everything everyone else that we use around us is all local so back to pizza we felt that there's a gap that we need to give customers good pizza so of course you need to have the right location but even before you even get the right location you need to do market research yes do market research because it's important by the way to do market research because you see I think many people currently are opening restaurants because if they feel it will make them money and clubs you've seen a lot of them in the residential areas but what happens to clubs usually after two years a new club something new has come up again so this one is forgotten attention goes to that one exactly so but you have to keep you have to make sure what exactly are you giving customers so for us in the food industry we must give you good food so by doing market research you get to understand what do customers really want so what sort of product they want what are the challenges they experience when you go to restaurants because initially we were more of a fast food restaurant but now we are more of a casual dining because our customers get to the restaurant be seated down be offered a glass of water I mean a bottle of water then you're able to enjoy the full experience of service and just the ambience should be welcoming so the music how the decor of the restaurant also has to matter the lighting the pictures whatever is in the restaurant just has to make you feel as if you're at home so those are things that people need to really consider because you can have a very good ambience but very crappy food and also sometimes bad service and since it's customer service maybe you can also chime in on that how you guys are delivering excellent service to your clients and maintaining that client base or that fund base because I also interviewed someone here who said most of our clients are repeat customers who actually refer other customers so it's a chain of customers coming in and going out and speaking a word to the outside exactly how do you guys maintain that so of course for us we really invested in training so we actually have a training team that actually trains our staff so that's something that we always whenever I go to the branches whenever everyone else who's part of the management team goes to the branches these are things that you actually look at for how the customer is welcomed how the customer is served how long does it take for the order to come out so of course if you realize there's gaps you have to make sure that you address it and get to understand why is there that gap so is it a training need is it the fact that those are laps in the kitchen or something so you must really get to understand what exactly the issue is and by having our team especially the managers on the floor the supervisors on the floor we get to understand what the customers really want because we have a feedback form on all our tables so just scan the QR code and give you feedback in terms of how is your general experience were you welcome and how was the food did the manager visit your table so that's enabling us to know exactly where the gaps are and since customer service week we need to ensure that our customers are happy because you want to go to a place and leave you want to go to a place happy and leave happy and sometimes you'll get customers who maybe are not maybe they're having a bad day so it's up to you to actually make that customer feel happy and we've actually had those scenarios like you can make someone who's ametokana mambozaki but when they get there their day gets kinda wrong the day actually just turns out to be amazing it happens because since the interaction you know like small things we've had parents who come with kids and then the kids are running around and you'll find the waiter probably is going to take the kid and hold them and then the parent gets time to eat those small gestures make people very happy about because you're going the extra mile there's no way it's written in your job description that you need to hold the customer's kid but because you're having that and you see you can only do that during slow days because of course in a busy day you can't ignore the customers as well so simple acts of service simple gestures make customers really happy just by saying thank you how was your day how was everything going you see some of those things they actually mean a lot they mean a lot they may be very tiny things but they actually mean a lot because if you're asked by a stranger how was your day it's something at first of all you'll get shocked about and be like okay but you can ask someone how was your day and they'll be like so you want to know my day can you handle it exactly so you see that that's also an opportunity for you to transform this person's day yeah because you've given the time you've given the attention because the simple acts of service in my telling a customer I like your dress and I like your suit and I like certain things are they seem very small but they're actually very big in the customer's eyes so those simple things of act of service is what we really focus on because we want to give customers an experience not just come to big square eat ribs and walk out want you to enjoy the full experience from our drinks to our milkshakes especially our milkshakes our homemade sangria that we actually do many people will not understand what that is but it's just a blend of sounds like indianish it's just a blend of wine and what is it called in brandy so it's like a punch yes so we actually want to have one of the best sangria in town all right wow I can't wait to find out what that is and maybe still on that no do you feel like maybe there's there's a code of conduct for every person in the service industry to stick to and adhere to in terms of maintaining their client base and a good relationship yes I think there is I don't think whether I don't know that it's written or not but it's something that if you're in the hospitality industry what is your aim what is the end goal the end goal is to ensure the customer is happy because you need to make sure that when the customer walks in because you're representing one you're representing the brand that you're working for in this case for us it's big square but you're also representing a personal brand you are me for example as Kelvin I'm a brand by myself and you see it doesn't mean that you being there you just come into work and then go home you have to make sure that by the time you're leaving you've actually have had an impact either yourself or even on the customer right so it's it's maybe an andresian role but in every even if it's an airline if you go work for an airline or if you go into into a plane from the minute the person who is checking you in comes in what do you want to feel you want to feel welcomed you want to feel that you actually matter you want to feel special because you have to treat each and every customer no matter how they address no matter how they look you must treat them the exact same way because it's a hospitality industry right so it's just mainly like an andresian role you just have to make sure that the customer come leaves that restaurant better than they came in yeah yes in a line of duty have you ever met someone who's combative and just aggressive of course everybody has issues but you know this person is trying to project they complain a lot you know there's always just one person in that crowd who says something of you know trying to like just create a mountain out of a molehill that was not there how did you handle such a scenario I think you just have to sometimes just step down to that person's level as much as it's it's not it's not the right it's it's not the right thing to do because in terms of business you're affecting yourself so for example you'll you'll you'll serve a customer and it's a kula kwa mbe by the way I didn't order for this and you're like okay but you've just finished the plate there's ever been such an experience like somebody has finished eating everything I miss mash it's clear like you and for people you'll get someone who's maybe ordered for a large yeah who's ordered for medium and then a customer in the middle of that a customer no I wanted a large but at the time when I let you a large and I said but then you wanted a medium asha maliza asha maliza so you have to try and understand that customer but sometimes you have to look at the cost benefit analysis do you want to cause a scene you have 100 other customers around you would the customer rather pay for the medium yes they ate a large but you just get that loss and just move on because on the day you don't want to create such a volcano because that's going to be almost like bad publicity yeah so you have to be very careful so you're protecting your brand at the same time yes you have to protect your brand wow yes at the end of the day you have to protect your brand for me that's the time I call security and chonga viazi comes in has there been such incidents as by the way yeah there has there has to be kazi matui chonga viazi kus at this point kus now it's I don't think I would as I make a sa kulipa bill then it can be a a tenoka chonga viazi it doesn't it doesn't what do you do take them to jail temporary let the security handle it all right because now it's if the manager but of course security will have to go to police or something yes of course so that's now we handle because we have in some of our outlets we have security guards so of course we leave it to them for them to follow it up for us right yes right in any in every business actually there's there's usually competition there's your biggest competitors there's those you look up to there's those you're like damn I wish I was doing what you're doing and then there's those that you know they like they never go out of business they're always there you know have you met Sanchinio in your industry as well yes you say hey they give us a run for money very fast of course we have various competitors who are in this industry the major players who've been there even longer than us right others who've been there for 20 years others who've been there for 30 years yeah so of course we have of course taken away part of their customers which is natural but also the same time we've got into a point that yes as much as they're bigger than me but they still give me a run for their money yeah so you just have to make sure that the experience that the customer gets and they get into the the restaurant is good because that's what's gonna make that customer come back because if I come into a restaurant pay for food yes I've gotten that sale for that particular day but if I had a if I have a bad experience chances of me coming back may be very slim and trying to get me back there is gonna take a lot of effort so you just have to make sure that yes of course you're gonna have bad days we will have complaints we will have those things which is inevitable in any industry even in your own industry there's no single it is no single month that you'll just go that everything was just smooth you'll of course have hiccups here and there but it just it just depends on how you handle it because you see you have to try and recover that customer but if you ignore it then you're not you're not done yourself justice you just have to make sure that yes this customer had a bad experience how do you make it up to them yes fantastic and it's not even only at it's just giving complimentaries but also just oh complimentaries but they were a part of it yeah so it's not about just giving complimentaries yeah so sometimes if someone has had a bad experience even if I just come into a community that you made a mistake and actually and just saying I'm sorry goes a long way is it possible to have such enough in a fast in a fast line business because most of these restaurants will never apologize I don't want to bring out that scenario anyways there's somebody who bought an iPhone at this big iPhone company kumbe they're being said they're being sold to second hand you know iPhones and then only return for these guys to do research and realize eh you guys have been playing us all this time you're selling us second hand phones that should be you know sold at a like two times lower the price of the original brand new so you know customers doing such research and finding out crazy things about the business corner it can really put you at stake it really can and also some people may not be able to apologize but I think we've we take up the role of just trying to recover that customer just by saying sorry even just by apologizing even just by saying yeah we'll let's look into it at least you've said you're going to do something about it because you see sometimes it may not really be your fault but the fact that you say you're going to look into it and do an investigation goes a long way just by the fact of you're going to look into it acknowledging it and saying you're going to look into it is a different conversation altogether right because as someone has DMed you and they've had a complain and then you just ignore it just by acknowledging and just saying let's look into it and then we'll get back to you right yeah also delivery really matters and this means I understand your clients sometimes they can make a call yes they say hey I can't come to your you know location but he's that way I can have this piece and this and this in that delivered to me how do you guys use that and also how do you guys incorporate technology because I understand I understand nowadays you know there's a load that happens in the auto social media as well now that you know there's digital platforms there's huge presence on Instagram eggs and many other social media platforms so you guys making use of that and how has it been so of course we have delivery partners of course just like the rides you can order a bolt you can order whatever so even for us we use the delivery platforms like Jumiya Glovo Bolt Uber just to make sure that we reach and we reach the other audience because you don't not every single time we do want to drive from your house to to the restaurant but you just wanted to deliver to your doorstep so that that is possible and it does happen yeah yeah because that for us we're not we're in the business of doing food not um deliver not um logistics so we give this delivery partners the opportunity for them to be able to do to do that right yes to deliver our food to them yes I'm trying to get the question of the day first but we'll get there first in terms of social media presence are you guys making use of digital platforms like eggs I will mostly active on we're trying to now upgrade our TikTok account because that's why that's not anything but we're actually we're very involved in Instagram and Facebook usually yeah all right we had an interesting question that we also posted on our social media and I'll get to your feedback in just a bit but we asked our viewer in your first business idea on as a piano advice gani kwam tu manya Antakakustata business especially the first initial stages I know there's there's a way you can you can have an idea write it down and even change it to another idea or polish it up or even do it permanently and then have another alternative so for you ni advice gani as a piano kwam tu Antakustata business any business in the world I think first of all you need to do your research and also think through about it and just create it may not be the best of business plans but just have an idea about it so do research in terms of your competitors and also do an assort analysis so assort analysis it's just mainly just check the strength the weaknesses the opportunities and the threats that give you in a nutshell exactly what you need to do in terms depending on the industry that you want to go to because if you don't do assort analysis then you won't really understand the market that you're going into depending on whichever may be it hospitality be it logistics be it anything you just have to make sure that you do assort analysis to understand the market that you first of all getting into and of course my other advice would be do something that you passionate about I think that is saying but I don't know that I'll get it correct but do something that you can do it with passion that you can go a day without getting paid for it because you love it that much so you don't mind if it doesn't give you money or not yes you just love it so you see eventually because you love it so much what's gonna happen in the end you'll get money you'll get a chance from it because you're doing it with love you're doing it with passion so just don't start a business that you first of all don't have an idea about or a business that you're not passionate about because if you're not passionate about something chances of you doing it to the best of your ability are very low yeah because it's already a mindset it's already a mindset so there's no point of that happening where you can actually just make sure that you do what you love and if you're passionate about something you can every and I think you can turn any idea into a business idea any idea into a business idea yeah it just it just depends on how you execute it and also have mentors around you ask questions get to understand what what that industry is all about because if you don't at least if you do all that research because if you come to a restaurant and even just ask a waiter what how is this industry you'll get that's already market teachers just for free because you'll be asking them how is this industry how are customers how is everything because some waiters will not really ignore you because they'll have that time to discuss with you and all that so even have friends if you have friends who are in the same industry ask them those questions what are the challenges and that is networking by the way yeah and then the day it's all networking and then also just attend some of this events if here there's a like I think there's an export I think at Syrate or something attend those things it will help you broaden your your mindset and also meet like minded people yes all right let me just sample part of your feedback before you finalize there's Edga Edga Hansa Melon Mask I see what you did with that name Melon Mask Anasema Gabriel EcoLogged Prince Paul Miendo David Bungoma County Shara to you Ketrin Shikoh Anasema Sana from Kanganda in Muranga Eric Jackson Anasema trying to get the real profit of the business but the profit starts a better accumulation after three months but is it possible for someone to start a business like umansa this month and you're making profit the following months no I don't I don't know a chance why not because first of all in the initial stages you're trying to get your balance in the market and first of all don't really know about you so you have to get your name out there so before you start getting the influx of customers from different places then of course it takes time you can't build a customer base just within the first one month it takes time for you to build because you have to get that repeat business for them for you to now be sustainable all right yes maybe it's a business that's for example which which I think in one of the morning stories we read there's one that has been resilient is Uchumi so I don't know if it's the one that converted to another hyper market or supermarket it's it's possible anyways we'll get to that you know what it's about that and it's a weekly Mugambi Anasema Capital you find many people have business ideas but capital only challenge right right yes true that I think that's even for me as as young as I am you don't just want to start your own business but where is the capital so you just I think for guys maybe who have the money but don't have the idea then you can merge those two because I told you have the money who want to invest but they don't know where to invest in because maybe they also have a restaurant but they don't know someone they don't know they don't have someone who knows how to manage the restaurant because to find someone who actually understands the industry is willing to help you and is the one thing that I think we get a challenge with is integrity yeah to find someone who will actually be genuinely genuinely honest authentic authentic it's I think it's it's quite hard and I think that's for me every day that I speak to even my my juniors and even the guys my colleagues as well yeah there are three things that I work with loyalty honesty and integrity loyalty and honesty integrity kofalis yeah because but for me the integrity stands out the most yeah because even in gava yeah for me I'm just saying for me as an why why does it matter to you for me it matters because you see at the end of the day like I said earlier you're a personal brand yeah there's no because you see you meet someone for example you know Kelvin Akulize how is Kelvin yeah what will they say about Kelvin the story they say about you exactly the PR the PR about Kelvin matters a lot because at the end of the day Akulize I would like you to say by they gave I was stressed but if you can get a point that actually by they gave me someone that you can actually rely on that's now a good thing right too I agree with you so I think in all in like I said your own brand the Kelvin brand or the sakwa brand that's something that you always have to live by because remember as much as you may not know it but people are watching you people are watching what you do people are watching how you act and sometimes you may not know it or see it or feel it but they are but they are actually watching you so even when you do something this person is going to watchful yeah they're like ah sakwa did that let me try it so you see if you do something wrong and you're also misleading someone else behind you all right because they may be older than you or they may be younger than you but they look up to you because you can be a mentor in your own right exactly yeah whether whether it's a young person or an older person you're a mentor in your own right right so you have to make sure that you watch what you do and the steps that you actually live behind because someone else wants to walk into those steps yeah because someone wants to I want someone asperged to be where you are so if you live the wrong steps then you're actually misleading someone else and that person is misleading someone else and the chain goes on and the chain goes on all right we have to go we have to go Kelvin we are out of time I don't know how time has flown yeah I don't that very fast time is because we are talking too much but yeah we have to go for anyone who wants to access you find you on social media or maybe give you a call and maybe also get to check out your products how can they reach you this is your camera um so if so for me personally it's um the instagram page is kelvin underscore gitonga underscore wherever but if it's for big square you can just reach on all platforms at big square ke all right yes that thank you very much thank you for talking to us about that I had like so many questions but time we have been speaking to Kelvin Gitonga his operations manager at big square Karibusana and thank you so much hopefully you may to may to let you tell something yeah no I'll let you tell you and you know so this is Yajona but it's all right but thank you so much here's what we call it a day many thanks for watching my good name is Sakwa at YTOFA4 channel on all social media platform including threads I've not yet understood how to use it but you can tell me mines it's at Brian Sakwa 101 have a fantastic Tuesday we'll see you next time right here on Y in the morning


Before we get into the video, people, I am giving away 11,500 Apex coins every month. To be in with a chance of winning them, make sure you are subbed to this channel and have that bow notification button ticked. Drop a like on the video, leave a comment down below. More details are in the video description. What is going on guys, welcome back to the channel and I appreciate you being here. Today I bring you another Apex Legends video and today guys, I bring you new information on Titans, anti-Titan weapons, possibly turrets, the Alstar being fired in a trailer and a few other bits and bobs. So okay guys, Apex Legends and Titans at the moment ain't something that really goes together. We at the moment just can't see how any incorporations of Titans can work. But from day one of Apex Legends, data miners have been finding hints that Titans are somewhere in the game. Many people argued because the game is basically built, untitled, seeing such files like Titans wouldn't be unusual and I get that, that makes sense for sure. But people, as we've got further and further into the life of the game, many many updates and patches later, it seems as though with every update and patch we've got, more and more things have started coming, more things pointing in the direction of Titans. Files being updated, new ones added and even the addition of anti-Titan weapons being added too. We also see the inclusion of new mods, PvE mods, other mods like Team Deathmatch 24 and 24, so there are mods within the game files which could include the use of Titans. But what else have we seen which makes us believe sooner or later Titans will be a part of the game? Well people, we saw and heard audio files from in-game which showed Pathfinder pinging Titans as well as giving call-outs towards them. A couple of those audio files you will hear now take a listen. So why would Pathfinder have such audio cues? That alone makes you think. But it goes even further than that, since about a past update dropped people, we have seen the addition of new files referring to Titans found in the game files, as well as the inclusion of new anti-Titan weapons which you can see on the screen now. All of these files are a part of the game files for Apex Legends and what's even more interesting is the fact some of these anti-Titan weapons are named differently within the game files than what they are within Titanfall, so they are different variants. Another super interesting thing is the fact we have audio files for Octane in reference to these anti-Titan weapons. Audio files will we see him pinging such weapons and so forth. So why would they be included in the game if Titans at least ain't something Respawn might be still testing? It's dying to make sense people that we will eventually see Titans included in Apex Legends, it really is. Now with the about Pathfinder we also saw something seriously interesting in terms of flyers. Now I've made a video on these flyers which people were calling dragons which if you do want to check out you'll find it linked within the video description. But these flyers also make you think why are they there? Why have we also seen the inclusion of flyers and also the inclusion of 3D renders and files on these flyers in the game files? What mod will they be a part in? Surely there's room for Titans there too? It makes you think people that is for sure. It's interesting the fact that we see these flyers within the season 1 trailer for Apex Legends. It makes you think that towards the end of season 1 we may just see a new mod which includes these which could include Titans too but we will see people we will see. If any more information drops on that you know I'll have your cover do right here on my channel guys. So let's move on and something else I spotted which is very interesting within a Battle Pass trailer and it's something people have been messaging me, emailing me, commenting on my video stating that it could be a turret. Now we did see turrets there to mind a while back but nothing has appeared since besides this. That's really hard to see but if we slow it down we see what looks to be like red energy shots being fired. Now as far as I'm aware there is nothing in the game at the moment that shoots red energy shots like we see here. And if we pause the video at this precise moment and look upon that roof it does have that shape of a turret but it is truly hard to make it out. But people in my opinion I've figured out what this is and it isn't a turret. I actually think this is a pathfinder I mean a video quality isn't the best so the image quality isn't the best it's really hard to make out. But what we see being shot here guys in my opinion is the Alstar. The weapon next in line to become into Apex Legends. A weapon we have seen datamined teased and so forth for the longest of times. I'm screwing now we can see the Alstar in Titanfall. Look at those shots people. Look at the way it fires. What we see within this Battle Pass trailer looks exactly like this. So that's what I think this is. I think this is a legend. I think this is Pathfinder firing the Alstar. But what do you think? Let me know down below in that comment section people. But on that note guys we have come to the end of the video just a quick video covering the latest news surrounding the game. If you enjoyed it leaving a like really does help out. If you're new around here and enjoy daily Apex Legends videos be sure to subscribe. And if you never want to miss a video I upload a content notifications on by smashing that bell button. But guys thanks as always for stopping by. Hopefully you enjoyed the video and hopefully I will see you on that next one.


Z is for zeitgeist, the spirit and mood of a particular period of history as defined by the ideas or beliefs of the time. Y is for yesterday, for in order to understand the mood of the time we must pause, look back upon the road we have trodden, pray that we do not become pillars of salt. X is how we sign our names now, none of us wants to admit that we had anything to do with how we got here. For the world that we were gifted grows weary of the waste we have laid upon her. When did we forsake the wisdom of living within her means for the worship of whatever is cheap and easy? We have been living in a vicious vacuum as if we were vampires tapping into our own veins and we are in desperate need of a U-turn. For the times they are a-changing at an exponential rate.  It's not a question of qualification, we put a man upon the moon, yet we are but blades of grass hanging out over a precipice, growing ever closer to the edge, oblivious that the soil in which we have trusted our roots grows ever thinner by the year.  MLK for the glass milk bottles we used to put out at the gate. J is for jars of homemade jam. I is for the irony that these days quarrying the stone, grinding the sand, melting the glass, melting the jar, cooking the jam, adding flavoring 124 and preservative 262, boxing, packing, wrapping, shipping containers across the sea, only to unpack, unbox and stock, restock, supermarket shelves. Well that seemed like a simpler option than just making a batch of jam. Sometimes my inner cynic says that H is for hopeless, we are already too late to the table. But my inner optimist is always looking for ways that she can help. So the only compromise I can find is that H is for the humility and G is for the grace it takes to admit that we've been wrong. So F is not for failure but for forgiveness. Kindness starts from within. We must be kind to ourselves. Litigation's promise is bittersweet and all the best futures are carved upon a clean slate. So let's E for evaluate, eliminate the dogma we have built. Let's stage a departure from this slate guys, from this culture of convenience, this cancer of consumption. We don't have another option C, there is no planet B and this time round we're going to need straight A's. Thank you.


Any relationship is difficult to maintain, but a romantic relationship between a man and a woman is even more so. Why is this? While love is a feeling experienced identically, the act of falling in love involves two entirely different processes for each sex. In the case of men, there are seven particular steps men follow for falling in love. The first step, appreciation, is by far the most common. It's the act of checking someone out, focusing on the physical appearance of a potential mate. Physical appearance is not the most important factor, yet a condition of a man's individual preferences must be met. The second stage, infatuation, involves a need to seduce the target love interest. Traditional methods involve asking the interest out on a date, while alternative methods may be based on shared interests and hobbies. If he is rejected in this pursuit, the man will most likely lose interest. The third stage is attraction, where the pursued love interest reciprocates interest in him. Heartbreak isn't as difficult to deal with before this point, as vulnerability hasn't built up yet. This is the stage where he attempts to get to know the love interest on a deeper level. A more intense relationship requires both parties to reveal more about one another. Impression, the fourth stage, is simply an enhanced version of the previous stage. The potential mate becomes an obsession to the man, attempting to get their attention in any way, shape, or form, from buying gifts to showing how fun he can be. Regardless of these obsessive signs, he is still not in love. Conviction is the fifth stage, yet it is far more flexible than the other steps, spanning from stages two to four. This is the stage where the man asks himself whether or not he can see himself with the interest in the far future. Considering how difficult it is for the man to establish if the relationship should become more than it is now, this is a background overlying phase, yet it needs to be completed in order to reach stage six. Reaffirmation is the sixth stage. Where the man has successfully met his goal of seducing the love interest. Only when the potential mate is in this state will he seriously consider whether or not he wants to have an extreme long-term relationship. The man needs space in this stage. In some cases, he could disappear to weigh the pros and cons. If both parties agree, the final stage, commitment, is achieved. Both parties will be committed to the relationship at this point. And, considering this is the seventh stage, yes, the man is finally in love. It is important to understand, regardless of gender, to learn how to love, and often this involves falling in love. Hopefully, with these tips, you've found an easier path to understanding how romance works in the mind of a typical man. Males can be fickle, but if you're into that, keep these steps in mind. You'll be ahead of those who think they know how love works. And maybe, you'll save yourself a few pints of ice cream as well. Thanks for watching Psych2Go. Don't forget to comment and subscribe for more.