Chris:
Welcome back to another episode of the Get Overit podcast. I am your host, Dr. Christopher Fasano. Just a reminder, visit podcast.overit.com for more information about this show and the studio that produces this show. You can also find the previous episodes of this show there. The easiest way to get these episodes delivered right to your device is to subscribe on your favorite pod player, Apple Podcasts, Google Podcasts, et cetera. Leave us a review. Let us know how we’re doing. Tell your friends. You can also watch these episodes on YouTube and subscribe to our YouTube channel. So let’s get into today’s episode. We’re here with Tim Walton, founder of Paladin Media. Tim, thank you so much for joining us. Welcome to the show.
Tim:
Thanks so much for having me. I appreciate it.
Chris:
No problem. So, all right. So why don’t we start with what you do now, tell us a little bit about Paladin Media, its mission, its goal. And then we can kind of go back to see how your journey was from where you started to get there.
Tim:
Sure. So Paladin Media is a efficient solution for social media marketing for small businesses in the 518 and beyond. I created this company about a year and a half ago, and it’s just blossomed.
Chris:
Okay. So the 518 being the Albany area. I just remind people, if they’re listening to this show that might not be from this area, are you exclusive working with people in this area or if someone from Texas has listened to the show and looking for help, can you help them out, as well?
Tim:
Yes, I can help anyone pretty much anywhere. I built Paladin Media to be completely remote, as much as possible. And we are a great solution.
Chris:
Okay. So in the world of social media, which we know here, Overit as a marketing agency. Anyone in the game of marketing knows that social media is essential to your brand, to your presence online. I’m curious how you got into that game. Take me back to a younger Tim, if you will. You’re look the young guy. I mean, I grew up at a time where social media did not exist, so I got into it just because it was cool, and then realized and leverage it now for the power of business. How did you get into that world? Tell me a little bit about that journey.
Tim:
So I got into social media about five years ago, starting my first official social media influencing account called Tim’s NY Kitchen. I would go around the restaurants anyway, just because I enjoy food.
Chris:
Because you’re a foodie.
Tim:
Yeah, I’m a foodie.
Chris:
Same.
Tim:
And I would actually make recipes out of my home kitchen in the beginning. And then, as I was going around the restaurants, I’m like, “Hey, there’s a need to showcase restaurants in my hometown Schenectady and in the capital region.” So then I started posting photos, and I started catching on a following. And during my full-time job, I was consistent and constantly posting stuff, and I gathered a following over time.
Chris:
So I’m always interested in people that take to social media to do something like that. And then you meet them in person. So was it a reflection of your personality? Were you always the type to want to engage with other people? Do you know what I mean?
Tim:
Yeah.
Chris:
Or is that not your personality at all? Sometimes I find it’s the opposite. Some people who are really, really big out on social, when you meet them and they tell you, “No, I hate being around people. I hate being out in public, but that’s my outlet to do that.” So which one was that for you? I’m curious.
Tim:
I love being around people. I love networking. I love different walks of life, learning people’s stories. I’ve always been a people person, just walk up to anybody, strike up a conversation.
Chris:
Okay. So it was a natural thing then for you to do.
Tim:
Yeah, pretty much just natural.
Chris:
So you said that the, say it again, the handle for that kitchen. It’s-
Tim:
Tim’s NY Kitchen.
Chris:
Okay. So you said recipes. I’m just curious because I’m a big cook. So you started it with creating your own recipes and then posting them, or you went around, got inspiration, and then did it? What was the-
Tim:
So in the beginning, I would post my own recipes, and I’ve been cooking for a long time, since a young age. I grew up in a household with my mother and grandmother, and they taught me how to cook. And I have a very diverse family and grew up in a very diverse neighborhood. So all of those things compounded, led me to learn different recipes and different cultures. And I just enjoyed cooking. Where did you grow up? I grew up in Hamilton Hill in Schenectady. It’s a neighborhood in [crosstalk 00:04:26].
Chris:
Okay. So you’re from Schenectady, New York.
Tim:
Correct.
Chris:
Okay. All right. So, and talk to me a little about that diversity in your family. What is the background of your family? Where you guys from? You born here? I’m an Italian American. What is your roots?
Tim:
I’m of mixed background, mixed race background. And so I grew up… I was born in Schenectady, so my mother’s side were African-American. We have actually Mohawk in us, and my father’s side, Polish and Irish.
Chris:
Okay. So where I’m going with that is with cuisine, sounds like there’s a lot of different influence. Is there a certain type of meal you cook best? Is there a certain type of cuisine you cook best? Or do you have these secret family recipes or things like that? Or is [crosstalk 00:05:11]?
Tim:
Well, one of the best things that comes to mind is my fried chicken. I make an excellent fried chicken.
Chris:
Tell me about fried chicken, man. I love fried chicken. It’s one of my most favorite things.
Tim:
Yeah. I take my time with it. Show the love. Cast iron skillet.
Chris:
That’s how you’ve got to do it. Cast iron skillets the best. Nice seasoned cast iron skillet is the best.
Tim:
Right.
Chris:
So then you took to social. You did that. And then you went out. You would go. You like food. You go out to restaurants. And so that just caught on? You said people just started following, and people were like, “Hey, this is a cool concept.” Did you have to get buy in from restaurants? Were they okay with that? How did that work? Were they were all right with you just coming in and then writing about them? I’m sure they get some free promotion in that way. Right?
Tim:
Yeah. But at first, the restaurants didn’t even know. I would just come in just as a patron in the beginning, and I would just take food photos and write about it. And then it caught on and caught on. And somebody told me a story last week. He was… His name… Well, he’s a bartender. And he said he was talking to his staff when he first learned of me and said, “Who is this guy? Who’s Tim’s New York Kitchen. Who is this guy that keeps posting our stuff?” And, yeah, it’s funny that you mentioned that. Him and I were talking about it last week. But after a while-
Chris:
That’s funny.
Tim:
… it just caught on, and I was actually on the cover of Discover, Schenectady’s tourism guide two years ago.
Chris:
That’s cool. So do you get restaurants, they reach out to you now or no? Is it just more like wherever you’re going to go? I mean, are you still actively doing this even with the business or no? Do you have this still active?
Tim:
Yes. The account is still active. I’ve just started getting into it more again, because I’m balancing so many things between the Tim’s New York kitchen, Paladin Media. I have so many Facebook groups that I manage.
Chris:
Right.
Tim:
Admin-
Chris:
So let’s talk about that a little bit. So you start, this is your first foray into, so what we’re calling influencer marketing or getting on social and doing this. So then you think, “This is a cool concept. This is working for me.” You start other ones? Is that what you do? Or what’s your next step here? This is before you launch the company. So how do you start growing this sort of new passion of yours?
Tim:
So I started growing it… I was laid off from my job because of COVID. So that actually pushed me. I wanted to start my own business, but it actually pushed me.
Chris:
And what was that job? What were you doing previously? Was it marketing or no?
Tim:
No? No, I’m the former assistant director of IT for Proctors.
Chris:
Okay. So that’s a completely different situation.
Tim:
Right. Right.
Chris:
Okay. So you’re not a trained marketer, if you will.
Tim:
Correct.
Chris:
Okay. All right. You just got into it by [crosstalk 00:07:42].
Tim:
I just got into it, and I learned over time, what works, what doesn’t work. And I’m still learning every day.
Chris:
See, this is something that comes out a lot when I talk to people on this show is that… We talked about it a little before we started. You ask someone, and this is for kids that might be listening, what did you go to school for? Where did you go right after that? And then where are you now? And oftentimes they don’t really match up. And that’s okay. And that’s the way life works. So you get laid off, which is obviously an unfortunate situation, but for you, you recognize an opportunity.
Tim:
Correct.
Chris:
So what do you do with that opportunity? Tell me a little bit about what happens there.
Tim:
So when I had the opportunity to start my business, I started it. I was fortunate enough one month in to get my first client, a construction company that actively posts for [inaudible 00:08:27] weekly, and then it just started happening. So then I got into a restaurant because of Tim’s New York Kitchen. That’s my big powerhouse wheelhouse. I managed the social media account for a Wagon Train BBQ. And they’re based out of Rotterdam. And then so on and so on. And now I’m up to 10 clients in the capital region. And I also do web design to Based on my IT background.
Chris:
On your IT background. So you put it all together really.
Tim:
Right.
Chris:
So you go from doing this on your own, and you’re going into these restaurants, which is a really cool concept. Then you get into now launching a business, and you’re doing it for other people. Talk to me about the differences there and some of the challenges, because now, people are paying you for this. You’re managing multiple different things. So talk to me about learning that, and you didn’t own your own business before, I assume?
Tim:
No.
Chris:
So you have your own business now. So tell me a little about some of those challenges that you’ve started to face and how you got through some of those.
Tim:
Some of the challenges were time management in the beginning, just managing your time effectively. I was a former assistant director of IT, so I know how to direct things and manage things, but time management on your own and knowing when to stop. What I mean by that, is because essential working for yourself, you don’t know when to take a break.
Chris:
Correct.
Tim:
Or you have to remind yourself to take [crosstalk 00:09:54].
Chris:
You could work all night and do it right.
Tim:
Right. So that’s a big challenge. And I still struggle with that today.
Chris:
Okay. But what about launching the business? People out there, they have these ideas. We find a lot of people have ideas. Many people can’t put those ideas into action or turn that into a business. Did you get advice from anyone on how to start? The nuts and bolts of the business, getting it, getting the LLC, getting all those things done. Did you find that to be a really easy process, or did you just learn it online? You learned as you went?
Tim:
Yeah. I learned online. I learned as I went. I consulted some business owners that I knew. Picked their brain. Some of my family members nave been in business. So yeah, just picking people’s brains and just being driven and showing true grit [crosstalk 00:10:39].
Chris:
So like a real entrepreneur, just out there hustling and trying to get it done. Right?
Tim:
Right.
Chris:
So tell me a little bit about you in terms of what’s your team? Is it just you primarily? Do you have some people helping you out?
Tim:
We are myself, including two people. So we’re up to three people on the team.
Chris:
Okay. And what about sales? How are you out there trying to find new clients? Is it just your presence online that you do so well gets you out and known? What is your method for trying to attract new people in?
Tim:
I really don’t have a salesperson per se. It’s more of my reputation and just networking at events. Through some of my groups, I host a lot of events, and just being around people and network marketing is some of the best marketing and word of mouth advertising is the best.
Chris:
Okay. All right. And what about through COVID and everything with those events? Has it changed? Are you all online? Do you have these virtual events? What does that look like?
Tim:
So, during COVID, I did not have events during the pandemic, but prior, right before COVID hit, I had events.
Chris:
And those events, what do they look like? What were they? Was it a networking event? Is that really what it was?
Tim:
Yeah. Networking and fundraising events? So I’m talking in particular to one of my Facebook groups, 518 Brews. It’s all about craft beer and supporting New York state craft beer in the 518. And we host 518 Brew socials. And each time we host a 518 Brews social, there’s a charitable component. For instance, maybe a dollar per pint sold goes to a cause, and I’ve always been an advocate and a supporter of many organizations. And I figured, “Why not do some good?”
Chris:
So you’re a local guy supporting local still, it sounds like.
Tim:
Right.
Chris:
Let’s shift a little bit and talk a little just about social media marketing in general. As someone that’s in the world of marketing, we know,, obviously the importance, but I don’t think… Maybe people do appreciate it, but it’s not as simple as people think to just manage social media accounts, because the key, at least we find, you can tell me if I’m wrong, or you can talk to me about a little more, is consistency on the platforms is really important. People want to know that when they’re going to go to your account or they’re going to see it, it’s new, it’s got fresh content. So tell me a little bit about the world of social media marketing right now, some of the trends, some of the things you’re seeing, and what you think are some of the important things when you have a brand and you need to be out on social.
Tim:
Some of the things are trending. Like Facebook groups came out of nowhere. They were here, but they weren’t as popular as they are now. Reels on Instagram, they’re becoming more popular. And Instagram, the CEO said, we’re giving away. We’re not just in a image platform, a photo platform. We’re more than that. So that’s changed. Algorithms have changed. You have to keep up with that.
Chris:
What about video versus photo? I mean, do you produce the content for your clients, or they give you the content and you just manage the posts?
Tim:
They gave me the content, and we manage the post.
Chris:
Do you analyze the metrics and everything for them? Do you know what I mean? Or are you just putting that up? Are you talking with them about what seems to be working?
Tim:
Yes.
Chris:
Okay.
Tim:
Right.
Chris:
So do you see any trends or anything that you feel like works better? Like we know videos do better than images do. Do you see any of that particular types of content?
Tim:
Well, yeah. Videos definitely do better than photos, but it depends on the photo, too.
Chris:
That’s true. Right. Depends on what the image is.
Tim:
And what the subject matter is, as well.
Chris:
Now, what about TikTok? Do you include that in your platforms yet for clients?
Tim:
No, not yet. But I am like thinking about creating a TikTok. It’s becoming very popular, and when I find the time to get into it, I’ll lay into TikTok.
Chris:
Yeah. We’re just starting to put that into the ears of our clients now. I think it depends really on the type of business that you have.
Tim:
That’s true.
Chris:
Right. And what that is. I think the key, though, is trying to stay ahead of what’s going on and trying to be current in the technology. Do you find that to be a challenge? Do you see things changing so fast and trying to keep up is difficult?
Tim:
No, not really. Because social media, as far as that aspect goes, is similar to IT. It constantly changes. So I’m used to things that change rapidly, and being that I have a IT background also, I spent a lot of screen time. So it’s basically the same… It’s not the same, but I’m on the screen constantly the same way I would be on the screen constantly with IT.
Chris:
All right. And so you’re in this game now, so you have this business. I think you said a year and a half it’s been going, right?
Tim:
Correct.
Chris:
So do you feel like you’re in a good place in your life with this business? You’re working as an IT guy, and then pandemic happened, and now you’re here. Do you feel like that was supposed to happen now, looking back, and you’re supposed to be here, or do you feel like this is some sort of like a transient thing, getting you to your next place? Or this is it for you, and you’re going to go all in on this and just keep growing this?
Tim:
I’m going all in on it. I’m going to keep rowing. It’s been a blessing in disguise. Yeah. I’m lucky and fortunate to be able to have my own business and to spring something positive out of a negative situation.
Chris:
So I want to talk about that, if you wouldn’t mind, because I think this is one of the key things. I think that in life, there’s a lot of… I always say life is a perpetual rainstorm, but there’s always rain, and you have an umbrella, and sometimes the umbrella works. Most of the time it’s broken or the wind catches it in it’s rain. And then the sun comes out. And the sun is out for less time than it rains in life. And when that sun is out, you have to capitalize on that nice weather because if you don’t, the rain’s just going to come back and get you. So like the sun, you went through a rain, a big rain storm, but you found some cover, and you found a little bit of sun and you ran with it.
Chris:
So talk about that a little bit. And maybe to the people that are thinking about that, what it’s like to find positive and negative. Were you waiting for that little bit of sun, or as soon as it happened, you started searching for it. I’m just trying to get a little bit into the process of what made you say, “You know what? I’m going for this right now.”
Tim:
Part of it was waiting for the sun.
Chris:
So you always kind of felt something?
Tim:
Yeah. I felt like I wasn’t in the right position where I wanted to be. My dream has always been to travel and see things. And part of my company is I have the ability to work remotely, and now I have the chance to travel more.
Chris:
I see. Okay. So that’s great. Yeah, exactly. And you can do this from anywhere you want, right?
Tim:
Right. Correct.
Chris:
So you always felt like there was something else that you should be doing, and you took to this outlet with the kitchen idea as a way to get you that feel. Right? To get something going in you?
Tim:
Correct.
Chris:
I think a lot of entrepreneurs and people with ideas do it this way. They have a day job, and then at night they’re doing something else. Right? Or they’re like… I podcast forever. I’ve been podcasting for a decade. That was never, ever, my primary job. I would do it at night. And most of the time, it wasn’t per money. I just did it because I liked it, but I knew I was good at it.
Chris:
And I knew that it was fun for me, and I could contribute, but I always was waiting. Some people can be like, “You know what? I’m quitting my day job, even though it’s a steady gig. And it gives me a salary. I’m going to quit it, and I’m going to go all in on that.” But that’s not the majority. And people would argue, that’s not the smartest thing to do because if you have a job pays you, pays the rent. You have a family to take care of.
Tim:
Right.
Chris:
But one of the things, the advice I always got was, “Just do it. Keep it going and wait for the opportunity. Do it and get it to a point where the transition is easier,” if you will. In your case, you were forced to make a decision [crosstalk 00:19:04].
Tim:
To make a leap.
Chris:
But you had it going. Right?
Tim:
Right.
Chris:
Do you think that if COVID didn’t happen, would you still be where you are? Maybe not right now, but do you think you would have eventually gotten to where you are now?
Tim:
I think I would probably still be where I was. Yeah, be where I was at my old position, because COVID actually gave me that leap.
Chris:
So you don’t know if you would’ve been able to take it, but you still would’ve been doing the kitchen. You still would’ve been doing these groups. So who knows where it would have went down the line. Right?
Tim:
Right, right. So maybe this pandemic gave me the confidence to just to go all in.
Chris:
Okay. And so with that, like you mentioned, you love travel, and you mentioned that you’re going on a trip, a pretty in-depth trip. So talk us about the trip and what inspired this journey you’re about to go on.
Tim:
I’ve always loved to travel. And what inspired the trip is that I’m a goal seeker, and I’ve been to a lot of states, but I want to knock off 50 states.
Chris:
So this is within the U travel?
Tim:
Within the US travel. But I am not going to go to Alaska or Hawaii, but by the end of this trip, I aim to have visited 48 states.
Chris:
So how many of the states are you covering on this trip?
Tim:
[crosstalk 00:20:25]. 30 plus. Like 32.
Chris:
32.
Tim:
32 in about three to four months.
Chris:
And what’s the route you think you’re going to take? Do you have it planned or are you [crosstalk 00:20:35]?
Tim:
I’m still planning it out. It’s going to be a loose plan because maybe I want to stay somewhere a little longer.
Chris:
You like some place. Longer. Yeah.
Tim:
Right.
Chris:
Do you have like a favorite? Something you’re really looking forward to, a place that you’ve been dying to get to or something like that?
Tim:
I’m excited to go back to Chicago because I love Chicago a lot.
Chris:
I love Chicago. Me, too.
Tim:
I’m excited to go visit family in California, go see them again. I’m just lucky and fortunate to have a bunch of friends and family spread out throughout the country, whereas I can stop and visit them in my travels. Plus I want to check out a whole bunch of eateries and breweries along the way.
Chris:
So see how this works out. You can do this now because you’re not tied to a desk and a job that requires you to be here nine to five, because you can do your job from anywhere, you can travel around. Right?
Tim:
Right.
Chris:
So that’s the benefit of that leap that you took. That’s one of the benefits, right?
Tim:
Yeah. And how this started, me wanting to travel, is one day I came home from a trip visiting my cousin who lives in LA, and I had a heart to heart with myself. I was sitting on my front porch, just relaxing. And I said, “What would I like to do for the rest of my life if I could do it. Be honest with yourself, Tim. What would you like to do?” And the answer kept coming to me. Eat, drink, and travel. So I set myself behind the scenes to set my life up in that position where I’m able to eat, drink and travel.
Chris:
So when was this? When did you have this heart to heart? When was this? When was this? Was this recently? Was this-
Tim:
Four and a half years.
Chris:
So this was before you launched the company? [crosstalk 00:22:10].
Tim:
Yeah, before I launched the company.
Chris:
Okay. So that really was like your get over it moment. When you look for your get over it moment, that was it.
Tim:
Yeah. That was my aha.
Chris:
That was your moment where you were like, what I call your self-aware moment, where you’re… A lot of people don’t have this moment where they sit there and they talk to themself, and they say, “What do I really want to be?” And so then from that point on you knew, and now you’re starting to see that, what, almost five years later, you’re starting to see it come to fruition. So that must be an awesome feeling. Right?
Tim:
Yeah. It’s a wonderful feeling.
Chris:
And this was a friend that was out in California?
Tim:
No, my family member. My cousin.
Chris:
Family member. Okay. Your cousin. So you’re going to make your way out to see your cousin in this trip?
Tim:
Yeah.
Chris:
So it’ll come full circle, literally. You went there. You came home. And now you’re going to go back and be like, “I’m here. I’m doing exactly what inspired me when I came back.”
Tim:
Right. Right. It’s going to be so much fun.
Chris:
That’s awesome. Yeah, that’s really, really cool. So are you going to be, I’m sure, you’re a social media guy. You’re going to be documenting this on social media, and you’re going to be posting about it.
Tim:
Correct.
Chris:
Is it going to be on a personal account? Are you going to do it through some of your groups or how is that going to work?
Tim:
I’m going to mix up food and landmarks on my Tim’s New York Kitchen social media and my 518 Brews Facebook group. I’ll post some stuff here and there, like breweries that I visit.
Chris:
Okay.
Tim:
So I’m going to mix some content between my platforms.
Chris:
Okay. Do you get some sort of street cred when you go into restaurants? Do they… Or do you know what I mean? Can you say, “Hey, I have this account. I’m coming in.” And do they hook it up at all or no. Have you ever tried to [crosstalk 00:23:33]?
Tim:
Oh, yeah. Yeah. Yeah. All the time. Yeah.
Chris:
Okay. What do they do? Do they give you a free meal? Do they give you something else? Or do they give you a good seat? What are you get? What are some perks?
Tim:
So my thing is I don’t label myself as a critic.
Chris:
Right.
Tim:
I label myself as not a critic. Just having fun.
Chris:
Just like an enthusiast or someone. “I like food.”
Tim:
Right. So I’ll get invited in, and they’ll give me more than likely free food. And I like to interview and talk to the restaurant owner or chef. And if I see something or there’s something that I dislike, I don’t really talk about it.
Chris:
Right. You’re not that guy.
Tim:
Yeah. Yeah.
Chris:
Right.
Tim:
So I would tell them face to face instead. “Hey, I didn’t like this.”
Chris:
You’re not going to blow them up [crosstalk 00:24:19].
Tim:
Maybe you should change this.” Give kind suggestions.
Chris:
Sure. Yeah.
Tim:
But am I right? No, nobody’s a hundred percent right.
Chris:
Right. It’s just your opinion. It’s just what you think.
Tim:
Correct.
Chris:
So you’re going in there with video, I assume, too. Right? You’ve got cameras?
Tim:
Video at times, and mostly photos, but I’m getting more into video.
Chris:
Okay. All right. Do you have it set up on the table or something? What’s your setup? Do you know what I mean? If you are going to film yourself at the table in a restaurant, are you just taking it out, or do you leave it up and film yourself?
Tim:
Oh, I’ll leave it up and film myself or use a selfie stick for stuff.
Chris:
Do people look at you like, “What is this guy doing?”
Tim:
Yeah. [crosstalk 00:24:52]. I’m over it now.
Chris:
Yeah, right. You are.
Tim:
I don’t like hair. I’m very confident.
Chris:
Right. That’s what you do.
Tim:
I’ve been doing this for years. So like, “So what? Look at me.”
Chris:
So you pick the places you want to go, and then you find restaurants within those areas, and you go try them out? Or do you do it the other way around? Do you let the food guide the journey, or the journey and then the food follows along?
Tim:
A little bit of both.
Chris:
A little bit of both.
Tim:
Yeah. A little bit of both.
Chris:
So you have restaurants in mind that you want to try and make sure you make your way there.
Tim:
Right.
Chris:
All right. Any particular types of food that you love, that you got to try, that you really, really like? Because some are indigenous to certain states that would be ideal. Like Texas, if you like barbecue. That’s the jam.
Tim:
Yeah. [inaudible 00:25:34] again, Texas barbecue. LA, all the Mexican scene tacos. The same in Texas. There’s a huge Mexican scene, Mexican food scene. I’ve been to Chicago a number of times. I talk about it because I’ve tried many of their staples. I’ve tried like 7 deep-dish pizzas. I’ve been to Philly. I’ve tried different cheese steaks.
Chris:
What’s your stance on a deep-dish? Are you a deep-dish guy? I’m not a deep-dish guy.
Tim:
I love deep-dish. But my favorite Chicago pizza is Pequod’s Pizza. And it’s a mix between a deep-dish and a Detroit-style pizza.
Chris:
What’s a Detroit-style pizza?
Tim:
A Detroit-style pizza is square and-
Chris:
Crusty? Is it-
Tim:
Crusty. It has like a cheese halo, like a crispy mozzarella cheese halo on the outside.
Chris:
That sounds really good.
Tim:
But Pequod’s has the same thing, but in a pan. So it’s like a pan pizza. It’s like a hybrid between a Chicago-style deep-dish and a Detroit pizza.
Chris:
Peqoud’s is the name of the restaurant?
Tim:
Pequod’s. Yeah. Yeah.
Chris:
Pequod’s. Okay. All right.
Tim:
Yeah. Yeah. That’s in Chicago.
Chris:
If people are listening to this, and they might find themselves in a similar situation, a situation that is where they’re in their job, their nine to five, but they have a side gig or a side hustle, and they haven’t had that conversation with themselves yet like you had, what is some advice you could offer to someone who’s there, who was in your position, not thinking they might ever be able to capitalize and get there? Do you have any advice for them on what’s the first step to realizing that sort of dream or that inspiration that they have?
Tim:
For one, don’t think it’s impossible. You’re going to have good days. You’re going to have terrible days. You’re going to have days where everything’s just perfect. Everything’s going well. And then you’re going to have critics, and you’re going to have haters along the way, but then you have to learn to brush yourself off and look at the positive and find the people in your life who are supportive and the businesses who are supportive of you. And just don’t quit your job right away, but just slowly work on it and see where it goes, see how it manifests, and just keep, keep going and going and to get to a comfortable position or an opportunity, capitalize on it.
Chris:
And then go for it.
Tim:
Right. Because my big thing is I don’t want to look back when I’m old and have regret and I say, “I wish I did this, or I wish I had did that.”
Chris:
Right. And in those times where you said there were good times, and then there were those dark or those bad times, what were some of the things that helped you get through that? You mentioned like family and friends, was it mainly their support that helped you get through that?
Tim:
Family and friends. Yeah. Family and friends, predominantly. Just-
Chris:
And they helped you just stay on track and just say, “Hey Tim, keep going, man. You got it.” Is that what it was? Just that reinforcement?
Tim:
Yeah. That Reinforcement, and you find out who, especially in hard times, who your true friends are and who your so-called associates are. I’m sure a lot of business people have went through the same thing.
Chris:
So you are a local guy, started a local gig that was in the locale, in the local where you live. And now you’re about to get on the road and expand to outside of your locale to see the rest of the country and bring what you have done here locally out and about. I think that’s a pretty cool story. And it really demonstrates that four and a half year ago moment with yourself, your get over it moment, how that really has pushed you. And now you’re on that path. That’s a really cool story, man. I’m really, really happy to hear that it’s working out for you.
Tim:
Thanks so much. Thanks so much.
Chris:
So Tim, thanks so much for joining the show, man. For everyone out there listening, for more information about Tim and his business and all the things we talked about today, they’ll be right there in the show notes. If you want to show your support, we’d appreciate leaving a review or subscribing to your favorite pod player.