Transcript for Hustle & Heat Episode 5
00:00:04
What’s up, guys? This is George from Dubz Barbecue, and I’d like to welcome you to the Hustle and Heat podcast. Today, we’re featuring a local legend, a Florida native, an FSU graduate, and the Executive Director of the North Port Area Chamber of Commerce. I’d like to welcome, with great honor, Mr. Bill Gunnin.
I used to be a proud Florida State graduate. One of these days, we’ll get back there. First of all, what would you name this show again?
Hustle and Heat podcast.
00:00:31
Hustle and Heat podcast.
It’s all about hustle and heat.
Well, hustle is you. That is for sure. So first of all, congratulations to Mr. George and Dubz—2025 Large Business of the Year winner. Look at you.
Thank you, Bill. It was honestly an honor and a very emotional moment when I won that. I really appreciate the city, the members, and the judges for voting me in.
Yeah, I know.
00:00:59
This is the chamber award. And the thing is, you’ve done a good job every day with your customers here at the restaurant. I remember when you were about a third this size inside there. If ten people showed up, you were full right there at the counter—and that was it.
Then when you told me you were doing this, I thought, “Holy cow.” What growth. And during the parade, our chamber van is driving and your logo is facing the crowd the entire time. People aren’t yelling “Chamber!”—they’re yelling “DUBZ! WE LOVE YOU, DUBZ!” It’s incredible.
00:01:48
I appreciate that. I started at 23 years old and felt the support right away. For five years, that support never lessened—it’s only grown. It’s allowed me to build this restaurant, build this brand, and continue growing. I wouldn’t be able to do this podcast without the support of North Port and the chamber.
You definitely put a name out there. People love Dubz. You can’t come into this restaurant without seeing police officers or city employees eating here.
Especially for lunch.
We’ve been coming here since the day Little Dubz opened.
00:03:09
When’s Dubz 2 coming?
Wellen Park would be a gem for you.
I think I’d do really well out there—it’s just about finding the right space, the right lease, and the money to build it. People don’t realize how expensive restaurants are to build.
Profit margins are tight. Only a small percentage survive past five years. You need volume.
I always say the bottom line doesn’t matter as much as the top line. If we keep revenue high, I can figure the rest out.
00:04:56
Payroll has gone up drastically. Minimum wage has increased. Dishwashers won’t take less than $15 an hour now. You don’t want to raise prices on guests because everyone’s trying to survive. If prices go up, people come out less. Volume is everything.
Servers and bartenders work hard. They deal with demanding customers every day. Hospitality is not easy.
They are the face of the business. If service is bad, people won’t come back.
00:07:10
Customers aren’t easy. I’ve dealt with issues even with regulars who’ve been coming in since day one. Younger staff can get emotional and don’t always see the bigger picture. Customers come first—but we also can’t let them take advantage of us.
Personalities matter. If someone doesn’t click with you, pass them to someone who can handle it better.
00:10:09
Monica has been a huge hire for me. She cares. She’s learning. This is her first time being the main face, and she’s doing a solid job. It’s hard giving someone else the reins, but it lets me focus more on the kitchen.
With city growth, another location is inevitable. The demand is there.
00:13:31
When roads shut down and businesses are affected, that’s the chamber’s role—to represent the business community. Business owners live here too. They wear two hats.
North Port leadership today works hard to support businesses. They’ve made the permitting process much easier than people realize.
00:16:26
This area is growing fast. I always tell people—make money here and travel when you want. In ten years, this area will be far ahead.
The city has competition just like businesses do. Growth helps everyone.
00:19:35
Comfort food is coming. Monthly specials, paired drinks, pork chops, steaks—leveling up the menu.
Every time I lower portions, I get cussed out.
I love interacting with guests at the bar—it’s like an open campfire. That personal touch keeps people coming back.
00:23:34
Sunday brunch is definitely being considered. Space is the challenge. We’d need to run breakfast early and flip to lunch. It’s doable—but execution matters.
Expansion costs are huge. You have to time things right.
00:25:26
This year has been the hardest year. Costs, inflation, staffing—it’s been rough. But relationships make it worth it. This industry consumes you. If you’re not passionate, it’ll destroy you.
Sundays are my happiest days. I’m here from 4 a.m. to 10 p.m., and I love it.
00:29:56
Insurance alone costs $40,000 a year. Inventory costs keep rising. Everything is red—price increases across the board. You don’t want to raise prices or cut portions, but you’re stuck in the middle.
Word of mouth is still the best marketing, but it takes time.
00:33:56
Catering is about 40% of business now. I love doing weddings and events. It’s great exposure and builds relationships.
We’ve been doing chamber events for five years—it’s always a hit.
00:34:51
The chamber experience has been amazing. Leadership matters. You guys genuinely care about the community, and members see that. Joining the chamber was one of the best decisions I made.
It’s not about what you get—it’s about supporting leadership that supports you.
00:40:06
Our ask is simple: be honest with us. Give us feedback. Use the tools we provide. Come to events. Engage. The chamber is a tool—you still have to close the sale yourself.
We love you, George. It was a pleasure being here.
Thank you, and please like, comment, and subscribe.
