OPEN YOUR EYES - RARE CRAVINGS

Added: 2026-05-31

[00:00:05]Welcome back. We are jumping into our second conversation and it is a spotlight on small business entrepreneurship. We are joined this morning by Norly Burns and she is the owner of Rare Cravings and I'll tell you it looks good whatever she has on the table here with us. Norie, thank you so much for joining us and welcome.

[00:00:26]>> Hi. Yes. Hi everyone. and I'm the owner of the rare cravings corner. First off, I want to say thank you guys so much for having here. This is like a dream already, but yes, I'm actually here and I'm ready for anything. So, >> well, we are excited to have you on here uh on the couch here with us. I understand that you started your business just about 5 months ago and it's been quite a journey since the start.

[00:00:50]>> Yes, that's actually right. I started from January 2nd going really great with good feedbacks, consistency, great customers and everything. Thank you God.

[00:01:01]It's going literally smooth and I'm very thankful for this opportunity.

[00:01:05]>> How did you come about with this name Rare Cravings Corner, right?

[00:01:10]>> Okay. So, um many of my customers and everyone you know around the city knows knows me as a person that calls their cell rare breed. I have a tattoo also.

[00:01:21]>> Oh, cool. Yeah. So I said when I created this business I was like okay rare means unique right? So it's like cravings. So I said unique cravings which is well with my business I can actually satisfy customers and this is this is what makes it rare. So rare cravings.

[00:01:42]>> And do you provide um only like a chicken dip? Is is it like a dip? Were you like a like a specialized dip maker in the house? I mean, yes. No.

[00:01:53]No one literally can beat me on this.

[00:01:55]Like in my household or anything, anytime they hear rare cravings, oh, I want chicken dip. I want chips and dip.

[00:02:02]Like here, I brought um chicken dip. I have the Chipotle. And I also brought chips and dip.

[00:02:07]>> I want to put more stuff on my menu, but you know, it's a time consuming. It's going to take a process. So, yes. And when you say time consuming, you you you really mean that because you're juggling a lot as a young entrepreneur, you are also going to school at university as well. What are you studying?

[00:02:25]>> Yes. So I'm studying criminal justice at Galen University. I am already in my third year and that's where the challenge come in. But I usually what I do I remind myself every day just continue pushing continue pushing. You know money has to make. I try to tell myself even even when I feel like giving up, I always tell myself money has to make and keep pushing. I have customers depending on me. You know, my family is already proud. So, yes, >> criminal justice is very different from what you are doing here.

[00:03:01]Um, what's uh what's the connection between the two? Have you always just really love uh being in the kitchen and then also having a love for criminal justice as well?

[00:03:10]>> Yes. So actually I know this is way out of the field of criminal justice but I just I found it as a passion that I had and I said maybe it's just an income for me to make money and it was just like out of the box you know I said yes I wanted to be a lawyer that's my dream and everything I mean it won't stop right but I have a business now so I found passion and I keep everything consistent and you know so that's about it for that >> listen When I sit down and I watch an episode sort of CSI, >> you feel like you need a chicken dip.

[00:03:45]>> I need a chicken dip.

[00:03:46]>> There's the connection right there.

[00:03:47]>> There's the connection, right? But uh what would you say you've learned about uh what it takes to grow a business?

[00:03:57]>> All right. So, when it comes to growing a business, I would say the first thing first, once again, I would say is consistency, right? because everything has to stay consistent in order to pull in customers in order to um always accepting criticism also and you know just juggling with your whole mental health also you know because that's priority if I'm down one day how will I be able to manage my business you know so it's just and when it comes to the only other challenge I would say when it comes to um stuff going up like you know sausage came the other day and I think it's just charging for um you know labor maybe um just like a little more on the price and stuff like that but yes >> so you have your own operation inside your kitchen.

[00:04:52]>> Yes. So it's right um my business is a home base soon to be maybe a shop >> of course that's um I do it right home and um I have my kitchen set up good and everything um when it comes to >> um cleaning up afterwards right here in the kitchen and >> and you're the only one >> only me I do everything it's a challenge but I always tell myself push through push through push through >> you got it girl so you are an expert chicken dip or dip maker Yes, Paul is an expert chicken dip taster.

[00:05:25]>> Of course, 100%.

[00:05:27]>> Could we try what you have with you?

[00:05:30]>> Sure. I actually brought samples for you guys, so you guys can feel free to start.

[00:05:34]>> What's your favorite of them all?

[00:05:36]>> Actually, my favorite, like everyone's favorite also is the chicken dip. Okay.

[00:05:41]Literally.

[00:05:42]>> So, the samples, it's over there. So, I'm actually curious about the difference between like Chipotle and >> and chicken dip.

[00:05:48]>> And chicken dip.

[00:05:49]>> Okay. So, the Chipotle One sec. Okay.

[00:05:53]So, the Chipotle disc is a um chicken.

[00:05:57]>> Yes. Go ahead. You can get one, too. I >> I'll just grab this one. All right. So, the Chipotle is like a sausage dip made of chicken sausage. And while the um the chicken dip is made of like shredded chicken blended with made of crema, seasoning, and you know, nice cheese.

[00:06:14]This is just like just the sausage dip made of crema and seasoning. Oh, so you love your special touch to it.

[00:06:21]>> Special type of sausage made with love.

[00:06:23]It's chicken sausage >> like like the canned chicken sausage.

[00:06:26]>> No, not the can. It's the red pot um chicken sausage and sometimes I use pork sometimes too, but not always. You can go ahead.

[00:06:35]>> But I know you never think you quietly crunch wakan.

[00:06:38]>> I mean try both like eat on the bike so the chicken dip.

[00:06:46]>> That's the chicken dip. And then you also have the sample for the chipotle.

[00:06:50]Okay, let's jump into that.

[00:06:52]>> Yes.

[00:06:53]>> So, you said this is the most popular one.

[00:06:54]>> Yes. Is it spicy?

[00:06:55]>> Most popular. Yes. Sometimes I make it spicy. Sometimes I do it mild because customers usually like it spicy.

[00:07:02]>> Yeah. I'm a spicy girl as well. All right, let's get into it.

[00:07:06]>> Has a little spice to it.

[00:07:11]>> That's good.

[00:07:12]>> It's very good.

[00:07:13]>> It is.

[00:07:14]>> So, >> I love the chicken. You taste the chicken. So you're not you're not cutting the chicken short.

[00:07:21]>> Then it hits it. The spice hits you afterwards.

[00:07:24]>> It's a little bit of sweetness to it.

[00:07:26]Not too much.

[00:07:27]>> Where's the sweetness?

[00:07:28]>> The sweetness is a little bit of sugar.

[00:07:30]>> Oh, that's just your secret sauce. But >> I really like how >> not too much on it though.

[00:07:37]>> I really like how creamy it is as well.

[00:07:40]>> And the texture.

[00:07:41]>> Apart from that, it's it's seasoned, right? So it's flavorful. Yes. season. I I like how you like make sure you put it there perfectly.

[00:07:50]>> So, it's really well flavored and that makes it stands out a whole lot. There's a burst of uh flavorful experience uh in your mouth when you taste this. For sure.

[00:08:01]>> Mhm.

[00:08:02]>> That's a pass for me. I love it.

[00:08:04]>> Thank you.

[00:08:04]>> We have to get to the Chipotle.

[00:08:06]>> Let's get to the Chipotle.

[00:08:07]>> This one. Now, this should take spice up a notch, right?

[00:08:10]>> Yes.

[00:08:10]>> Yeah.

[00:08:12]>> You immediately see the sausage.

[00:08:15]>> Yeah. That's a good thing I love about these Chipotle dips. The sausage.

[00:08:19]>> All right.

[00:08:21]>> I don't think I ever had Chipotle dip for you.

[00:08:24]>> Okay.

[00:08:26]>> But it >> I say onion. Uh sweet. Well, I see sweet pepper in there.

[00:08:30]>> Pepper. Onion.

[00:08:31]>> It depends on the level of spices.

[00:08:33]>> Okay. Let's go.

[00:08:35]>> Mhm.

[00:08:38]>> Mhm. That nice.

[00:08:40]>> Mhm.

[00:08:44]The smokiness, the the the cheesiness as well.

[00:08:49]>> Yeah, there is a cheesy, >> the spice, the sausage, it's creamy.

[00:08:54]>> Oh, yeah, man.

[00:08:55]>> This nice man.

[00:08:56]>> Thank you. I'm glad you guys enjoy it.

[00:08:59]And my customers do. They always leave with, you know, good reviews and that's what I appreciate the most.

[00:09:05]>> These are two different experiences. If you want a little bit of creamy chicken and a slight spice, this is way to go.

[00:09:14]If you really want to turn up the spice but still get that creaminess but in and kind of get that smokiness from the sausage, to me, this is the one.

[00:09:22]>> Yes, >> that's really really good. Um, so you you sell three different options at this time. You mentioned >> at this time and I also sell drinks. I have peanut colada, lizard juice, and orchata.

[00:09:36]>> Oh, wow.

[00:09:36]>> Yes. I wanted to bring for you guys what you know them. And >> no, you could you know where we live.

[00:09:43]You know where we work. Sorry.

[00:09:45]Definitely bring it.

[00:09:46]>> Norally you must be so proud of yourself or at least your family must be so proud of you. Um >> I can tell you I have no doubt that this takes a lot of work, a lot of effort to especially be consistent with it when you're uh uh putting together a business. People want to know that they're going to get this this experience every single time when they purchase from you um when they purchase your product or get a service from you.

[00:10:10]>> What have you learned through this process since January?

[00:10:14]>> So like I well my main thing is what I learned throughout all of this like I said is just being consistent. That's the main thing in a business being consistent because I feel like the minute I am not consistent, maybe I miss an ingredient or something, that's where it goes downhill. I'm trying to avoid that. And also, it's just always um serving my customers with um you know, being have having a great customer service towards them, letting them feel, you know, appreciated and everything and letting them know that Rear Cravings Corner is the corner to come back.

[00:10:50]Whenever you're craving like chicken dip, chips and dip, you know that you're going to get something that will stay with the consistent, you know, taste.

[00:10:57]So, that's the main thing to me.

[00:10:59]>> So, how can people reach out to you to to order?

[00:11:03]>> All right. So, I have um I have WhatsApp, I have Tik Tok. Um I'm soon going to open a Facebook page. So, stay tuned, guys. And you guys can call me.

[00:11:16]Um when you call you just state whether you're going to pick you want pickup or delivery and yes I always answer quick.

[00:11:24]So >> and it's every day you have >> every day I do it.

[00:11:26]>> So what's your >> Monday to Friday?

[00:11:28]>> Monday to Friday. Sometimes Saturday occasionally Sunday I try to take you know the break for myself.

[00:11:35]>> You said WhatsApp and Tik Tok. So what's the WhatsApp number and what what's the handle on Tik Tok?

[00:11:40]>> All right. So um my WhatsApp number is 6324248 and on Tik Tok I have it there as Rare Cravings Corner guys you can follow me you can see the content videos and everything >> and yes one phone call away Rare Cravings Corner >> and the prices of the uh uh products.

[00:11:58]>> Yes. So I have two sizes. Actually I brought one more size but the customers already know. I have the small size for the Chipotle that is $14. And then I have the large size which is $21. It also comes with larger chips, guys. So, just remember that. And then for the chicken nip, it is only $15 for the small. And for the large, it's $23 and more chips.

[00:12:23]>> And if you want like extra chips, that's $2 extra. You can get as much as you want. Yes, you can get as much as you want.

[00:12:30]>> I am not stingy on my stuff. So, I mean, you're certainly not stingy on the flavor. definitely tastes.

[00:12:37]>> I believe in treating others how you know you want to be treated, especially with food.

[00:12:42]>> That's right.

[00:12:43]>> All right. Foodies will understand. And um as you mentioned, you also have drinks uh on hand. So uh whatever is on the menu, definitely reach out.

[00:12:51]>> Yes, guys.

[00:12:52]>> We're so proud of you and thank you so much for coming on the show and sharing your product, sharing your dreams. Uh uh made a a reality and starting this business. When you said you started in January, >> January 2nd, >> it makes me kind of feel like this is like um like a New Year's resolution.

[00:13:08]>> Literally, I felt good about it and like how everything is going pretty smooth for me. It's just a blessing to be honest.

[00:13:16]>> Well, thank you very much.

[00:13:17]>> Thank you guys for having me, too. I really appreciate this. And customers, thank you guys for always giving me good feedback and supporting my business.

[00:13:26]Bigger things are coming, guys, so stay tuned.

[00:13:28]>> All righty. Perfect. Well, we're going to take another quick break, but don't go anywhere. When we come back, it's all things mental health with counselor Amy Jax.