when trump was still president. your dollar went a whole lot further under trump. you could fill up your gas tank for less than two bucks a gallon and the stock market was doing so well we all looked like geniuses. the 401(k)s, they are up 90%. 95%. [cheers] i always tell the story people come up to me they say i want to thank you my wife thinks i m a total loser, sir. she thinks i m the worst person with money, financials. she thinks i m just horrible and the last three years i m up 94%, sir. she thinks i m a total genius when it comes to finances. jesse: well in biden s america, we re now all fools. no longer geniuses. because i hate to say it the good old days are over. our economy has officially reached bear market territory today. the s&p fell 20%. that s officially now collapsing. now, on top of that, the nasdaq is off about 20 percent this year and the dow is about 5,000 points down. since january. that s the longest losing streak since the height of the great de
smaller, they are bigger. suddenly it does not fit on the bun. here is a good one for you, those little ketchup packets, those are up to 30-$0.35 each. if you could get them. let s say you can t get them, now you get bulk ketchup, what do you put the ketchup in? you have to have something on the play to put the ketchup in. now you can t get that. than the play you have is not big enough for the sandwich it keeps compounding itself. it is a battle for a restaurant just to get the product out today in a consistent way. jesse: do you feel that having to raise prices on your customers? it must break the hearts of a lot of these restaurant owners that see the same people come in and out every week, same families, and they are struggling, too, but if you do not raise prices you are not going to be able to stay in business, and that that right? we have families, too, so customers paying high fuel
bigger. suddenly it doesn t fit on the bun. here is a good wing for you, jest. those little ketchup packets are up to 30, 35 cents each. if you can get them. let s say you can t get them. now you get bulk ketchup? what do you but the it in a little ram can or something on the plate to put the can ketchup in you can t get that the plate you had isn t big enough for the sandwich and the ramican. it s a battle for restaurant just to get the product out today in a consistent way. jesse: do you feel bad having to raise prices on your customers? i mean, it must break the hearts of a lot of these restaurant owners to see the same people come in and out every week. same families. and they are struggling, too. but if you don t raise prices, you are not going to be able to stay in business. isn t that right? oh, it is true. you know, jesse, we have families, too. we are looking at our customers fuel prices, they are paying higher prices for everything
ketchup pacts right now. and if you can get them, you re paying 40 cents each. so now you have to buy bulk ketchup. seems simple. what do you put it in? now you have to buy ramikins to put it in, but you can t get them. now you have this compounded issue because of one little shift in a condiment within a restaurant. then you look at chicken, for example, jason. a chicken breast is typically unavailable to many restaurants today. either it s thin, it s thick or you can t get it at all. so they re changing to chicken thighs, and they re trying to modify recipes. but if you don t know what you re not going to get until you don t get it, you don t have the opportunity to change and modify your operations, your recipes, your processes, your place. it s a night mare. nightmare. and then the liquor business, jason, it s equally as bad in the liquor business.
ketchup pacts right now. and if you can get them, you re paying 40 cents each. so now you have to buy bulk ketchup. seems simple. what do you put it in? now you have to buy ramikins to put it in, but you can t get them. now you have this compounded issue because of one little shift in a condiment within a restaurant. then you look at chicken, for example, jason. a chicken breast is typically unavailable to many restaurants today. either it s thin, it s thick or you can t get it at all. so they re changing to chicken thighs, and they re trying to modify recipes. but if you don t know what you re not going to get until you don t get it, you don t have the opportunity to change and modify your operations, your recipes, your processes, your place. it s a night mare. nightmare. and then the liquor business, jason, it s equally as bad in