What if a coffee truck could serve craft espresso without the noise, fumes, or generator?

Zach Bennett built Common Tides Coffee Truck around that idea—a fully battery-powered mobile coffee shop serving fresh, locally roasted coffee throughout Wilmington, North Carolina.

Zach joins Tyler Yaw and Chris Kellum to explain how he designed the truck, operates the business solo, and creates a consistent customer experience while moving between locations. He also breaks down why Common Tides prioritizes less-sweet specialty drinks, freshly roasted beans, Japanese matcha, and ingredients sourced through local partnerships.

The conversation covers the realities of Wilmington’s growing coffee scene, sustainability beyond marketing, earning a five-star ocean-friendly certification, supporting local environmental organizations, and Zach’s vision for eventually expanding beyond one truck.

If you enjoy conversations with the people building Wilmington’s most interesting businesses, subscribe to Whiskey & Wisdom and share this episode with someone who loves great local coffee.

Chapters

00:00 Meet Common Tides

00:48 The Silent Battery-Powered Coffee Truck

02:11 Jefferson’s Ocean Bourbon Pour

04:45 Sourcing Ingredients From Local Partners

06:21 Why Zach Started a Coffee Truck

09:49 Building a Quality-First Menu

12:20 Matcha Sourced From Japan

14:54 Hours, Locations and Operating Solo

17:57 Wilmington’s Growing Coffee Scene

19:19 Doubts About Market Saturation

19:45 Why Common Tides Had to Exist

20:38 Building Regulars Across Wilmington

22:06 The Coffee Bar Hybrid Trend

22:41 The Vision for a Second Truck

23:14 Why Solar Power Is Complicated

25:24 How the Van-Trailer Concept Started

27:07 Making Everything Compostable

28:37 Community and Environmental Partnerships

31:43 The Common Tides Name and Defining Success

33:44 Creating a Beer With Mad Mole

36:58 Zach’s Advice for Entrepreneurs

welcome back to the Whiskey Wisdom Podcast, everyone.

2

I am your co-host, Tyler Yaw.

3

And today, I'm with Chris

Keller, my constant co-host.

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And today on Whiskey and Wisdom, we are

joined by Zach Bennett, the the founder

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of Common Tides Coffee Truck, a mobile

coffee business serving craft espresso,

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specialty drinks, and locally roasted

coffee throughout the Wilmington area.

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What started as an idea creating

great coffee in a more flexible,

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community-focused way, has grown into

a recognizable brand that shows up

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at markets, businesses, weddings,

corporate events, and community

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gatherings across the region.

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Today, we're talking about the decision

to launch a mobile coffee business, the

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challenges of building a brand from the

ground up, what it takes to create a

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consistent customer experience, and where

Zach hopes to take Common Tides next.

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Zach, welcome to the podcast.

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Zach: Glad to be here.

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Thank you.

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Thanks for having me.

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Host: Something that I forgot to

add in part of the intro, though, is

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you have the only battery-powered-

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Zach: Correct

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… Host: coffee truck in

Wilmington right now, right?

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Zach: Yeah.

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And I don't know if I can claim the first

in North Carolina, 'cause I'm, I haven't

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done like the full extent of the research,

but- I have the first in Wilmington.

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Fully battery powered, so whenever

I go, it operates nice and silent.

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There's no gas, no generator.

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You just smell and hear

espresso being made.

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I

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Host: like that.

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Is it solar powered or just battery?

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Zach: Just battery.

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Solar's the, like the next phase.

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I wanted to like at least

get started and stuff.

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Yeah … so I have like the

ability to charge at my house, and

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also like from a EV charger, so

I can go to a Tesla station- Ah

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and, and fast charge.

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Host: Nice.

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Ah, neat.

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Yeah.

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I didn't know about that.

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That's pretty cool.

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Zach: Yeah.

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I don't do that the very often

'cause it's very awkward to park

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that- … at a Tesla charger.

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Yeah.

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Host: No.

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Zach: But it's able to be done.

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If, if I go like late at night, I

can go over to the one over there,

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Yeah … by like a Total One.

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Host: Oh yeah, I forgot about that one.

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' Zach: Cause there's like a

little adapter that goes in.

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Host: That's right.

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Oh, Total One.

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There's one over here too.

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Zach: Mm-hmm.

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Host: Yeah, there's an adapter.

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It's a, it's a little bit slower, right?

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Zach: Yeah.

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It's not like a supercharger.

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Oh.

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Right.

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Yeah.

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Host: Yeah.

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I was just parked at Mayfair in my piece.

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People

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Zach: do it all the time.

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Host: Yeah.

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Zach: I see people leave

their cars there overnight.

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Host: That is true.

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Couldn't be me.

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Zach: Yeah.

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Well, it, it takes a lot longer

if you use the slower charger.

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Right.

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Ah, got you.

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Host: So- Talking of rou- brown

liquid, what are we drinking?

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We're j- we are still sipping

on the Jefferson's Ocean.

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Have you tried this before?

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Zach: No.

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Host: So we, we've talked about this.

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I think it's kind of cool

because every one is different.

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So this is Voyage 24 I didn't tell

you guys this previously, but this one

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spent all of its time in the Caribbean.

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So- Whoa … it did a whole

loop around the Caribbean

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where it's quite a bit warmer.

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The average temperature was 93 degrees

out there, and then it got up to 125.

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And that temperature fluctuation

definitely can cause, you

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know, some loss of liquid.

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And then it's really cool.

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So each of the little hang tags, I

don't know if you guys can see these,

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tells you kind of about the voyage.

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Their base juice is typically the same.

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They're always gonna be like a, a mix.

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But still a little bit

sweet, some brown sugar.

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They always say there's some sea salt.

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Mm.

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'Cause, you know, some of that's

gonna, like, get into it and kind

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of soak in through the barrel.

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But the…

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I think this is one of

my favorite voyages.

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Just, one, I like the Caribbean, and

two, it actually tastes really good.

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Oh, my- Do they put it on a pirate ship?

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That'd be pretty cool.

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Not this time.

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What I wanna know is, like, how

do they get it out in the ocean?

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Like, is it just on a regular cargo

ship and- Yeah … it's just in a

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cargo container, and then they just

let it go out to Africa and then

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come back, and then they take it

off, and they're like, "All right.

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Good enough"?

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Yeah.

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Okay.

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I wasn't sure, like, if

they had a pirate ship.

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I would, I would

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Zach: rather it be from a pirate ship.

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Host: No.

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I think they need to make an

investment and get their own

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captain and a pirate ship, and

have a bunch of whiskey on there.

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Yeah, but then they'd charge you more.

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Probably, but it'd be a cool visual.

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It'd be cool, yeah.

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But if you, but if you just take

like, "Hey, we'll put eight barrels

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on a ship that's doing a round

anyways," that's probably cheaper.

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I, I get the e- I get the economics of it,

and I understand it as a business play.

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But also, I think they need to

rent a pirate ship at some point,

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and then make a special cigar.

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Why a pirate ship and

not just a cruise ship?

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Because a pirate ship is just cooler.

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People- Yeah … back in the day,

pirates used to take over these

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ships and steal whiskey off of 'em.

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But I would drink the whiskey

if I was on a pirate ship

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They wouldn't make it back.

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Well, then that's why they

wouldn't make you the captain.

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They'd

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Zach: have to pay the, the

captain hams- handsomely.

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Host: Yes.

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Right.

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Very

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Zach: much.

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To not drink the whiskey.

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Host: Exactly.

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Well, e- enough about

pirate ships and whiskey.

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Let's talk about you.

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Zach: Yeah.

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Speaking of salt and sea salt one

of my most recent partners I decided

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to work with is Sea Love Sea Salt.

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Have you guys seen them around town?

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Mm-mm.

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Not sure,

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Host: no.

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Zach: So they go to markets and they

basically, they take gallons, like

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I think like 375 gallons at a time,

of the water over here in the beach.

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Mm-hmm.

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It's from a controlled site,

so they monitor the quality.

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But they take it back to their

farm in Burgaw and put it out and

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solar evaporate all the water out.

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Mm.

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So it's, you know, local sea salt

that's 100% natural, no additives, no

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chemicals, and now I use their sea salt

in my, like salted caramel, salted maple-

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Oh, wow … or salted honey lattes.

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Host: That's neat.

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Zach: So it's like one

of the businesses…

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'Cause I, the whole premise

behind Common Tides is, like

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working with local companies.

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Host: Yeah.

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Right.

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Zach: And the local economy and

being part of the community here.

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So I'm excited to be with them.

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And then I also work with

Freebees Apiary for the honey.

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Mm-hmm.

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Mm-hmm.

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So I get honey locally sourced.

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Work with Wilmington Compost Company.

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That's where I get all my

compostable cups, and then take my

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used coffee grounds and, Give to-

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the water that I get from

Tidal Creek and Lovey's.

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Host: Oh, yeah.

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Zach: So I just wanna have, like, really

quality local ingredients and work with,

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like as many local people as possible.

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Host: That's crazy.

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Nice.

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So I knew the beans and stuff were local.

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Zach: Yeah, yeah.

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But I didn't realize, like,

everything was like- So I work with a

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Host: local

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Zach: roaster too.

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That's

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Host: crazy.

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Zach: Yeah.

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I wanna do just, you know, as

much as I can within like the,

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you know, the local economy.

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Yeah.

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Host: So 'cause like we mentioned

earlier, and for most people, no,

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I don't drink coffee like that.

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So-

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Zach: It's a little late

to drink coffee right now.

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Eh.

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Host: I mean, yes, it is 4:00.

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It's probably gonna keep somebody awake.

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But since I don't drink coffee, I don't…

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Like, my brain doesn't think of,

like starting a coffee truck.

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Oh, yeah … but what kinda

got you into that kinda idea?

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Zach: Yeah, so, starting out, like

when I first came to Wilmington, I

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was in the, in a different industry.

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I was in the beer industry,

in the brewing industry.

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Mm.

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Host: Okay.

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Zach: So that kinda kicked off,

like my networking in town.

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Mm-hmm.

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So meeting a bunch of different

vendors for events that we did there,

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food trucks, your regulars that come.

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Yeah.

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So, that was, like how I started

to meet and network with a

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bunch of people in Wilmington.

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Then I had some friends that had a

coffee tr- trailer a long time ago.

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It was called Spill, and they

still have a- Oh, yeah … they

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have a brick and mortar now.

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Mm-hmm.

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So, you know, they, they went

the route from truck to brick and

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mortar, been successful doing that.

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And you know, I saw their success

and I was like, "Well- You

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know, when one truck becomes a

brick-and-mortar, that leaves a void for-

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Host: Yeah

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Zach: for another truck, which,

you know, I feel like everyone

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else has seen, so there's more.

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There's like 13 different trucks now.

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But still, like I, I, I would go to like

different coffee shops when I had like

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time to work remote or do something.

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You know, when I need to work, I

didn't want to do it at my house.

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I feel better if I go out

and work somewhere else.

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Host: Okay.

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Zach: Or like go to a office

or something like that.

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Host: Yeah.

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Zach: But coffee shops started

become a regular in those, and each

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one had its different like unique

qualities of like why I liked it,

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whether it was like the baristas,

the experience, the regulars there.

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So like there were all different

things that like made it something

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that I would want to come back to.

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And I wanted to combine all of that

into like one thing that, you know,

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is mobile, so you can go to different

parts of the community and have

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that same feeling without people

having to like leave and travel.

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So, I wanted that like experience

to have all over Wilmington.

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Host: I like that.

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It's interesting too 'cause you're

like, yeah, there's more than 10

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coffee trucks out there- Yeah … right

now, but every one provides something

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different, just like there's

so many shops that do burgers.

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There are so many places

that like are making tacos.

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Like yes, it seems saturated, but

everybody does something in a niche way

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that makes it why you want to go there.

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Zach: Yeah.

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Host: And I- I also think the convenience

of a coffee truck is just different too.

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Yeah.

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Because like I-- We had on Caitlin

from Grounds for Grace like a few

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months ago, and pretty much if you're

within walking distance here, like

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I'm going to your coffee truck.

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Zach: Yeah.

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Host: Like I've been

to more- I've seen you

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Zach: a few times.

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Yeah.

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Host: Yeah, yeah.

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Exactly.

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Yeah.

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I, I told her like I've been to more

coffee trucks this year than I've been

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to a brick-and-mortar coffee place.

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And-

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' Zach: Cause

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Host: of

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Zach: convenience

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… Host: yeah, because of convenience.

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Like I can walk here and see you.

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I can walk down there and see you.

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Like it's just really

easy to, to get to it.

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It's I prefer the local aspect of it

because if anyone knows- Yeah … where

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the art studio's at, it's right

down the street from Starbucks, but

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I don't want to walk to Starbucks.

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I'd much rather walk to one of you guys.

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Yeah.

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Appreciate that.

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Thank you.

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And the coffee is significantly

better too on top of that.

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Yeah.

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So.

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Zach: Well, thank you.

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Yeah.

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Where was I gonna go with that?

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Oh yeah, the niche that

you were talking about.

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So yeah, each coffee truck does have

like, you know, their own little thing.

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And then what I try to focus on is,

like, the quality of the coffee.

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I'm not doing 11-ingredient

drinks, I'm not doing cold foam.

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I'm catering to the person that

wants a really quality coffee,

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and consistently good every time.

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Host: Mm-hmm.

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Zach: So, I usually tell people,

like, whenever they come up to the

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truck, you know, I do things a little

less sweet than most coffee shops.

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You know, I'm here to cater to, like,

you know, the person that wants to

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enjoy a really good cup of coffee.

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Host: Mm-hmm.

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Zach: You know, double

shot or an Americano is…

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You know, I love when people get

that 'cause that's, like, you

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know, you can taste the coffee.

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The true coffee.

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That's the coffee.

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Yeah.

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That's, like, the true coffee.

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So I don't do t- anything too crazy.

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I do have some specials here and there.

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I have three, like, really staple

drinks: the salted caramel, the maple

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latte, and of course, like, the vanilla.

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But then I'll do, like, one-offs for,

like, you know, a seasonal special.

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So I've got coconut macadamia right now-

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Host: Mm

310

… Zach: and honey lavender, and

the honey's a local honey.

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Host: That sounds good.

312

So a honey lavender coffee?

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Zach: Latte, yeah.

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Host: Oh, okay.

315

Zach: Latte, coffee,

yeah, it's the same thing.

316

Host: Right, but it's not.

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Zach: You can get an

Americano, which is no milk

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Host: Eh, so latte just means milk

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Zach: Milk.

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Milk.

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Host: Ah, okay.

322

Yeah, is that-

323

Zach: It literally means milk, I think.

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Host: Yeah.

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Yeah.

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Starbucks sells more

milk than they do coffee.

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Mm.

328

Fun fact.

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Zach: I can believe that.

330

Host: Yeah.

331

Zach: Mm.

332

I mean, technically, you use more

milk in a latte than you do espresso.

333

Exactly,

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Host: yeah.

335

Now, when I went to Switzerland,

because I was totally off on my timing,

336

like, 'cause of the time zone change

I posted a picture, and I was like…

337

I asked the question, I'm

like, "Whose spread is this?"

338

And everyone assumed it was Tyler's

'cause there was coffee involved.

339

And I'm like, "No, it's mine."

340

And I tried coffee there, and one, didn't

know how to order it, so I said, "Hey,

341

can I just get, like, a cappuccino?"

342

Had no sweetness to it

whatsoever which I didn't know.

343

And then someone was like, "Hey,

you could've just gotten a latte."

344

And I'm like, "I don't

know the difference."

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Zach: Cappuccino's less milk.

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Host: Yeah.

347

Zach: Typically, it's always hot.

348

Like, if you go somewhere and order

iced cappuccino, they'll look at you

349

Host: funny.

350

Like, "What's wrong with you?"

351

Yeah.

352

Zach: Yeah, like, "What?"

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Host: Cappuccino's my typical

go-to if I want milk in my coffee.

354

Okay.

355

'Cause I don't want coffee-

Too much milk … with my milk.

356

Yeah.

357

Yeah, that was…

358

It kept me awake, but I was not- I'm sure

359

Zach: if you don't drink coffee.

360

Have you tried matcha yet?

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Host: I drink matcha.

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Zach: Okay.

363

Host: Yeah.

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Zach: Come try my matcha.

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Host: You have matcha?

366

Zach: Yes, I have matcha.

367

I know it was, I probably didn't

have matcha or much when I was

368

over here when you first saw me.

369

Right.

370

But now I do matcha, and I wanted

to do the same thing w- have as,

371

you know, extremely quality matcha.

372

So I work with, like, a broker in

Japan now and source my matcha-

373

Oh, wow … directly from farmers.

374

So I don't go through,

like, a third party.

375

There's, like, not a company involved.

376

It's just me talking to them

online, ordering it- That's crazy

377

and them sending it over here

with, like, Japanese letters on it.

378

They sent me a write-up of, like,

what they do, and so, like, in this

379

region where they've been growing

matcha, it's been done for generations.

380

Yeah.

381

Like, 800 years.

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Host: Wow.

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Zach: So this is like, they've been

doing this for a long, long time.

384

They do the shade grown for about

20 or 30 days, where they put, like,

385

shade over top of the plants, so it,

like, forces the plants to, like,

386

get all the nutrients from the ground

and then put it up into the plant.

387

So it's like, oh, there's, like,

good- attributes that come from,

388

you know, minerals from the ground.

389

Yeah.

390

And then they harvest, like, the top

three leaves out of the plant, so that's

391

where, like, the most nutrients are.

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Host: Oh, wow.

393

Zach: And then they stone ground

it in these, like, big stone things

394

and turns into green matcha powder.

395

Host: It's like a really dark green then?

396

Zach: It's really bright green.

397

Oh, it's very- So it's very fresh

'cause I get like the bag I just got

398

sent was harvested at the end of June.

399

So this is- Right … like, I mean,

I don't know what the shelf is when

400

theirs is harvested, but I, I wanna

say, like, this is probably pretty-

401

Host: Pretty fresh

402

Zach: pretty fresh.

403

Host: Right.

404

They've, they've got-

405

Zach: It's not been on the

shelf for four or five months.

406

Host: Right.

407

Zach: And who knows

where it was before that.

408

Host: Yeah.

409

Exactly.

410

Yeah, I didn't realize

that was a thing, too.

411

Like, I was talking to like we had

an event and we had a guy who, over

412

coffee, he's like, "Yeah, you know, when

they say fresh ground coffee, it just

413

means that they just ground the coffee.

414

It doesn't mean that the

beans were super fresh."

415

Zach: So it, I know he's

had the coffee before.

416

So good.

417

Yeah.

418

But you haven't.

419

I, so I work with my roaster each

week, and we roast the coffee to

420

order for my events each week.

421

So, like, all the coffee that I

served today was roasted on Thursday.

422

Oh.

423

So everything is within roast- roasted,

literally roasted within a week, and

424

it's ground right there on the spot.

425

That's like another thing.

426

I don't do cold brew.

427

I don't do drip coffee.

428

Everything is fresh to order,

and that's what I wanted.

429

Yeah.

430

I wanted the most fresh experience you can

get from a little tiny truck on wheels.

431

Host: I like that.

432

You can taste the difference, too.

433

It's really good.

434

Zach: It is very good.

435

Host: Yeah.

436

So you'll have to text me one day.

437

Oh, yeah.

438

Emily's going back to school.

439

Right.

440

Zach: So-

441

Host: So I'll have some mornings … do

442

Zach: you work on Friday?

443

Host: No.

444

This Friday?

445

No.

446

Come- I usually work

Fridays, so I'm, I'm flying

447

Zach: this Friday … come see me.

448

Oh, okay.

449

He's like- Well, I

450

Host: guess- … Hudson

Renaissance on Friday.

451

He works at Reed's.

452

It's just right across the street.

453

Zach: Yeah.

454

Come see me on Friday.

455

Host: On Friday.

456

Okay.

457

Zach: I won't be here

the last two Fridays.

458

I'm…

459

This is…

460

I'm taking 10 days off to go see

some family up in Michigan, so this

461

is, like, the first real experience

I'll be away from the truck for,

462

like, more than one - Right.

463

… one or two days.

464

So, every Friday pretty much for the-

465

Host: Right up

466

Zach: here

467

foreseeable future.

468

Host: Okay.

469

I can do that.

470

Zach: It's a good treat.

471

You know?

472

Yeah.

473

Friday's a good day to go treat yourself.

474

Host: What are your hours over there?

475

Zach: 7:30 to 11:00.

476

Host: Okay.

477

Zach: Sometimes I'm, I'm

ready to serve before 7:30.

478

I usually get there right before 7:00.

479

It takes me about 20,

30 minutes to set up.

480

Machine heats up, and- Yeah

481

I get going, and then ready for coffee.

482

Host: It's…

483

I ask that question, one, so people know.

484

Hell yeah.

485

And two, like, my brain

sits there and is like,

486

Zach: Do you have time?

487

Host: Well, one, do I have time?

488

But two, typically it's like when I

think about it, because Tyler's like,

489

"Oh, you can come over here," my

thought is, like, the coffee truck's

490

gonna be here from, like, 7:00 to 9:00.

491

Like, I don't expect it to

492

So- I

493

Zach: usually stay till 11:00.

494

So it used to be 11:30, but I

don't get that many people after

495

11:00, so I cut it back to 11:00.

496

Plus I can go home, start cleaning

up, and get everything ready for

497

the next day a little earlier.

498

Host: Nice.

499

Right.

500

Zach: And then work on emails and admin

501

Host: stuff.

502

Running it all.

503

So are you…

504

I'm assuming it's not just you.

505

Zach: It's just me.

506

Host: Just you?

507

For everything?

508

Zach: I do everything.

509

Host: Dang.

510

Zach: My website, my marketing, my

booking Everything I built out myself.

511

I built out my booking site, I built out

the map that you can find Common Tides at.

512

Mm-hmm.

513

So there's like- Oh, wow … a live

interactive map that you can go to.

514

It's a, it's a actual website that you

can download and put on your phone or

515

your iPad- Yeah … or whatever you have.

516

So you can click on it on your home

screen, pulls up the map, shows you my

517

next stop, directions how to get there,

the weather, and then every single stop.

518

That's amazing.

519

And you can book the

truck from there, too.

520

Host: That is pretty sick.

521

Wow.

522

That's impressive.

523

Yeah.

524

Zach: Yeah, I mean, like, there's a

bunch of people out there that love

525

coffee that don't have social media.

526

Host: Mm-hmm.

527

Zach: Majority of the people

found out of me, out found out

528

about me from social media.

529

Yeah.

530

But there's also people that want

to follow the truck that don't have

531

Instagram, don't have Facebook.

532

True.

533

Host: Yeah.

534

Zach: So this is, like, a great

way for people to just go online,

535

see where I'll be at, and they can,

like, click on a pin on the map.

536

If they live, like, in Carolina

Beach, then they'll click down here

537

and then see when I'll be there.

538

Host: Oh, like- Oh, wow.

539

Zach: That's neat.

540

And then have, like, the time and date.

541

Host: Well, and I mean, I do have

social media, but, like, some days I'd

542

rather not pull up Instagram to try

and, like, search through everything,

543

'cause then you end up scrolling.

544

Then you start doom

545

Zach: scrolling.

546

Host: Mm-hmm … and just being

able to be like, "Oh, click.

547

Oh, they're here.

548

Cool."

549

You know, another place.

550

Anyways.

551

There's a lot of…

552

Like, Wilmington, I remember, in

general, like, being younger, the only

553

coffee joints you ever heard about

was Port City Java and Starbucks.

554

Mm.

555

And then in the last 15 years, so many

places are, like, coming up, and I'm like

556

Like I said earlier, you would think that

there'd be an overwhelming, like crowding

557

of the space of coffee, and I'm like,

no, Wilmington's just growing that much.

558

If Starbucks can plug another

Starbucks, you know, every, you

559

know, three miles, you know, we

can put up another coffee joint.

560

Zach: Yeah, and like people-

561

Host: Let's

562

Zach: be

563

Host: honest, UNCW is 60% white girls.

564

Zach: They love coffee.

565

It's funny you said that because I

recently was just interviewed by Port

566

City Rising, which is like an online

Wilmington news source, and he like…

567

The pitch that he was like saying

was like, "Wilmington is number two

568

in most coffee shops per capita."

569

Do you know what the number one is?

570

Or can you guess?

571

Host: Per…

572

Oh gosh.

573

Zach: In North Carolina.

574

Host: Oh, North Carolina.

575

Yeah.

576

Asheville?

577

Zach: Yep.

578

Ah.

579

That was it.

580

Yeah, Asheville's got the most coffee

shops per capita, and then Wilmington.

581

Host: That's crazy.

582

Yeah, I could see that.

583

But, but the other thing is

like Wilmington is growing-

584

Zach: It's growing

585

… Host: consistently.

586

Yeah.

587

Mm-hmm.

588

And the, the only reason I pointed

that out is like people, myself

589

and Tyler included, are always

like, you know, there's already…

590

This space is already saturated, or

like there's already people doing it.

591

Like, it took us almost a year to get

the podcast started 'cause we were

592

like, "There's other people doing this.

593

Why do we wanna do it?"

594

And then we were just

like, "Just jump in."

595

So that leads me to like what drove

you to be like, "I wanna do this"?

596

Zach: You ever heard that saying,

"If you build it, they will come"?

597

Host: Yeah, yeah.

598

Field of Dreams.

599

Of course.

600

Zach: So- Yeah … that was

like one reason, but also, like

601

I've been working for a bunch of

different people my entire life.

602

Mm.

603

A lot of them small businesses

that I helped out and helped grow.

604

But I knew for the like the last few

years I needed to do something for myself.

605

And I w- it took a long time for me to

think about like what I wanted to do,

606

and I like thought about different ideas.

607

You know, I was in photography.

608

I, you know, I enjoy that.

609

I enjoy taking photos, but also like

when it comes to like the work part

610

of that and dealing with clients,

like that was something I did for fun.

611

Doing it for money and doing it- Right

… when people's, when they're watching

612

you and stuff is, like, not as fun.

613

Host: Yeah.

614

It's drastically different

615

Zach: too.

616

Yeah.

617

Yeah.

618

And the money is in weddings, and I didn't

wanna do that, so, like, that, that ended.

619

Host: Yeah.

620

Zach: But, you know, doing the coffee

truck, I love going to coffee shops, and I

621

loved, like, becoming a regular at places.

622

So now it's like, you know, I'm on the

other side of the bar, and now people

623

are becoming regulars at my coffee shop,

and I see that right here at Hudson.

624

Like, I get…

625

You know, I have analytics on all

my stuff, and, like, s- the last,

626

like, two Fridays ago, 80% of my

customers were repeat customers.

627

Host: Oh, wow.

628

Nice.

629

Zach: Which is cool to see.

630

That's awesome.

631

Host: Right.

632

Yeah.

633

Zach: And I get new

people all the time too.

634

So, like, that community over there

is now becoming, like, my regular,

635

and that's what I wanna have happen

all different parts- In every spot

636

of Wilmington.

637

Yeah.

638

Host: Well, other

639

Zach: than- And Leland too.

640

I won't forget about over the bridge.

641

I wanna go there more.

642

' Host: Cause there's nothing over there.

643

Like, Palooza just opened, but outside of

that, there's no good coffee over there.

644

Zach: There's all-

Palooza … chain restaurants.

645

Host: Yeah.

646

Yeah.

647

Zach: And- No coffee shops … I think

it's because, you know, the people

648

that developed over there just wanna

charge too much, and it's, like- Mm

649

pushing all the local businesses out.

650

Host: Yeah.

651

Yep.

652

Zach: And I don't wanna get

into politics about that.

653

And the space feels

like really spread out.

654

But, like, it's hard for a local

business to go into somewhere where

655

they're charging $30 a square foot.

656

Right.

657

$25 a square foot.

658

It's tough.

659

Yeah.

660

You gotta have a lot of money behind you.

661

Host: Yep.

662

Was Palooz the one that had,

like, the bookstore and- Mm-hmm.

663

Okay.

664

Zach: And you'll see all these coffee

concepts too, like coffee and bar now.

665

Like Ibis.

666

Right.

667

Yeah.

668

You know?

669

Like, that's, like, the

new concept in bespoke.

670

Yeah.

671

Coffee in the morning,

alcohol in the evening.

672

You know, that way you can keep the doors

open longer than, you know, 3:00, 4:00.

673

Right.

674

Host: Yeah.

675

Zach: Cool concept.

676

I like that.

677

Host: Yeah.

678

That's probably what you would have

679

Zach: to do.

680

Wilmington's…

681

Like, that's the two things

that Wilmington loves is coffee-

682

Host: And alcohol

683

… Zach: and alcohol.

684

Host: Just saying.

685

What's gonna wake you up- Yeah … in the

morning after you're hungover all night?

686

Oh, so is that what you're going to next?

687

Zach: I don't know about

that, but we'll see.

688

I think the next, the next

thing is truck number two.

689

Host: Truck number two.

690

Oh, nice.

691

Go the opposite route of

what other people tend to do.

692

Like, spill that, go into

brick-and-mortar location.

693

Mm.

694

Just-

695

Zach: Yeah

696

… Host: stay.

697

Zach: I mean, I, they, I think they wanted

to do that, and, like- Right … that

698

was, like, the right move for them,

and the right move for a lot of people.

699

I, I see, you know, Common Tides

being, like I said, like, a part of

700

the community in different spots.

701

Mm-hmm.

702

Mm-hmm.

703

And the easiest way to

do that is on wheels.

704

Host: Yeah.

705

Zach: And I, of course, wanna

continue with the sustainability part.

706

And, you know, you know, phase two for

the truck that I currently have is solar

707

power, and I'm looking at different grants

and stuff that I can talk to different

708

sustainability, you know, practices

in, around the country to see if they,

709

you know, see what I'm doing, see the

following that I've, I've gotten and

710

the steps I've taken, and potentially

get a grant for, you know, solar panels

711

and have that wired in the truck.

712

Okay.

713

'Cause it is a pretty complex thing to

do, and the amount of power that needs

714

to come into the truck needs to be a

certain amount to run all of my stuff

715

and charge- Right … the battery.

716

Host: Gotcha.

717

Oh, my brain was just thinking you'd

have the solar panels to, like, just

718

slow, slow charge the batteries.

719

Zach: So, yeah.

720

Well- I don't know if it's- … with,

with the setup, I know, I'll not

721

bore you with the battery part.

722

But, like, y- I need to be

pulling in at, like, at least

723

half of the power that I'm using.

724

Host: Okay.

725

Ah.

726

Zach: So, there needs to be, like,

1,500 watts coming in from solar-

727

Yeah … for the battery to continue

to be charging and powering.

728

Host: Ah.

729

That makes sense.

730

Zach: There's another setup I could go

to that probably would allow something

731

else, but what I have right now, I

need to pull in half the power that's-

732

Host: That's going

733

… Zach: being output.

734

Host: Yeah.

735

Interesting.

736

But that makes sense, 'cause, like-

It's crazy 'cause I went down a

737

whole rabbit hole about solar panels,

and they look like they're great,

738

but half of them, like you're not

getting as much electricity from them.

739

They're

740

Zach: very low efficiency.

741

Mm.

742

Host: Yes.

743

Zach: Yeah.

744

Like you have to have perfect, perfect

sun conditions to get like, like 30%.

745

Host: Yeah.

746

Yeah.

747

It's like today you probably

won't be doing too much with them.

748

Zach: Not power- not powering, no.

749

No.

750

I wouldn't be recharging.

751

I would, you know, be using the battery

and then like when I turn everything

752

off, then it would start to charge.

753

Start, start

754

Host: to charge.

755

Yeah.

756

'Cause I was watching a video from

Marques and he d- he has the whole

757

like- Yeah … the whole roof

is solar panels or solar tiles.

758

Zach: I think I would need about

four, four solar panels that

759

are all at least 6 to 800 watts

Which to pull in, like maybe 15.

760

Host: Right.

761

That's wild.

762

Oh my gosh.

763

So is it an actual truck?

764

What, what is it?

765

Or is it a van?

766

Zach: I call it a truck, I

call it, call it a trailer.

767

It's a van.

768

So it's based off a Citroen Hy van.

769

So it was a van- Mm … that

it's replicated off of.

770

It's a French van.

771

So they made those in like

the '50s, '60s and '70s.

772

These were like work

vehicles over in France.

773

Yeah.

774

Yeah.

775

And now if you go over in Europe, you'll

see them all, they're all food trucks now.

776

Host: Oh, really?

777

Zach: Yeah.

778

So they've all, e- everyone over

there has like converted them over.

779

And then in the States there's

some, there's not that many.

780

But the company that makes the

trailer that I have, it's everything

781

on top of a trailer frame, so

it's made to look like a replica.

782

It's all fiberglass.

783

There's fake wheels.

784

You'll see me at the end of a shift

just pull them off like they're magnets.

785

And people are

786

Host: like,

787

" Zach: Whoa, I thought that was real."

788

But no it's all a facade.

789

But yeah, I, I got that from Argentina.

790

So this is- Oh,

wow … handmade in Argentina.

791

It gets shipped over to the States.

792

There's actually like a dealership

in Miami that sells them.

793

Host: That's wild.

794

Zach: So you can, you can look them up.

795

It's Lamont, Lamont H Group.

796

Host: I mean, there's everything in Miami.

797

Yeah, that's true.

798

Zach: Yeah.

799

And they have different, they

have different looking ones.

800

There's ones that look like almost like a

l- old school school bus that they have.

801

They're bigger, longer, wider.

802

You can have ones that have like a

fire suppression system, one that have

803

a hood so you can do food in them.

804

Oh, wow.

805

This one was basically like

a empty shell on the inside.

806

Just, you know, set up for

whatever you want to do.

807

It wasn't set up for like food serving,

like there's no stoves or anything in it.

808

Right.

809

It was just, you know…

810

I built out the inside for coffee shop.

811

Host: That's neat.

812

So have you thought about like franchising

the idea or anything like that?

813

'Cause it doesn't seem like there's

been too many people out there

814

doing exactly what you're doing,

the sustainable way of doing it.

815

Zach: No, there's not.

816

I mean, I know there's other people

that, you know, try to practice green.

817

I did, you know, achieve the five

star ocean friendly establishment

818

rating from Plastic Ocean Project.

819

Mm-hmm.

820

So it's, it's funny, when I contacted

Wilmington Compost Company, they told me

821

to reach out to them and they're like,

"Hey, you're doing so much, you should,

822

you know, see what kind of rating and

I'm sure you would get five stars."

823

And they came back, gave me a

certification, so I got five stars for

824

like the, all the compostable cups.

825

Mm-hmm.

826

I recently, I posted about it, but I

recently switched all my hot lids to just

827

like fully compostable li- hot sleeves.

828

Sorry.

829

Oh.

830

So like the sleeve that goes on the

hot cup is now compostable too, as well

831

as the cup and the lid and the straws.

832

So basically everything.

833

And my four drink carriers that

I now have are all compostable.

834

Host: Oh, wow.

835

That's sick.

836

Zach: So fully compostable.

837

I wanted to be green,

good for the environment.

838

You know, I grew up being a Boy Scouts

and was an Eagle Scout and everything,

839

you know, that they taught you.

840

You know, leave no trace.

841

You know, you wanna leave things

better than you found them.

842

So, you know, that's what I've been trying

to do here with the, with the truck.

843

Host: Nice.

844

That's neat.

845

'Cause w- we've been

asking all the questions.

846

Is there anything you wanna

tell us about the th- the truck,

847

trailer- … vehicle that we don't know?

848

Zach: That you don't know.

849

Host: He brought the notes, so I was like,

"Maybe he's got something up his sleeve."

850

Zach: Yeah.

851

I think I've said everything

for the most part.

852

You know, I encourage people

to go to find.commontides.com.

853

That's my locator.

854

You can see exactly where I'll be.

855

Today I did a benefit with Cape

Fear River Watch, so we were down at

856

Waterline before I came straight here.

857

And that was called Rock the River.

858

So Cape Fear River Watch you know, is a

company that helps, or 501(c)(3), it's a

859

non-profit that helps, you know, conserve

the water around the Cape Fear- Yeah

860

… and pick up trash and stuff like that.

861

So I was excited to be there.

862

That fit right on brand for me.

863

Mm-hmm.

864

I'm also gonna be working with

Soundside Collective, which is an

865

apparel brand that now is doing a

newsletter to, and actually, here, let

866

me- They gave me a little blurb 'cause

I told them I was coming on here, so

867

I just wanna make sure I am saying

all the correct things about them.

868

But I'm partnering with them because

they're about conservation and conserving

869

the coast and keeping it beautiful.

870

But they're base- based out of Wilmington.

871

It's, He said, "Their mission is

simple, to make it easier for people

872

to support coastal con- conservation

while connecting individuals to the

873

people, places, and experiences that

show why our coast is worth protecting.

874

And we believe in that when people

fall in love with the coast, they're

875

much more likely to protect it.

876

That's why everything that we do has

two goals: helping protect the coast

877

and helping people experience it."

878

And they partner with conservation

partners, and so there's like a

879

monthly membership that they have

for their newsletter and telling, you

880

know, the people that subscribe about

what they're doing to con- conserve.

881

Yeah.

882

So they're gonna be partnering with

UNCW's Con- Center for Marine Science,

883

and they're finalizing a partnership

with N- North Carolina Coastal

884

Federation, and they're gonna work

on both the Cape Fear and the Outer

885

Banks chapters of Surfrider Foundation.

886

So, and what he was telling me, he came up

to the truck when I was at the Mamalades

887

group with Brooke and everything.

888

They do quarterly and then annually,

annual donations, so that way, like,

889

if someone makes a donation, they

have it, like, all grouped together.

890

So it's not like s- small

minuscule donations over a bunch,

891

but like one, you know, larger

donation quarterly or annually.

892

And so what I'm gonna do with

them is we're, we're fi- f- trying

893

to finalize what we're gonna do

between us, but basically I'll

894

be part of their newsletter, and

I'm gonna be donating quarterly

895

to whatever- chapter that they're

suggesting for that quarter for me.

896

And basically anyone who's a subscriber

of them, I'm gonna take a percentage of

897

sales and tally that up over the course

of the quarter and then make a donation.

898

Host: Oh, that's neat.

899

Nice.

900

Zach: So I wanna do, you know, what

I can to help preserve the coast

901

by not only, you know, doing, you

know, c- compostable and battery

902

power, but also, you know, donating

to the organizations that also help.

903

Host: That's truly helping the community.

904

Zach: That's sort of, you know, that's

the whole- Yeah … Common Tides thing.

905

I wanted to be for the

community, you know?

906

Mm-hmm.

907

I was part of it and I wanna give back.

908

Host: That's awesome.

909

So some of my last questions,

where'd the name come from?

910

Zach: So, the Common comes

from like, you know, just you

911

and me, the whole community.

912

Yeah.

913

And, you know, being part of the community

here, you know, that was like, you know,

914

going to different coffee shops, becoming,

you know, a regular, a common person.

915

And then the Tides is,

you know, consistency.

916

Tides always come, and I want to

have a very consistent product each

917

time that you come to the truck.

918

So community and consistency

and, you know, quality are all,

919

you know, the things that came

into play for the, for the name.

920

Host: Nice.

921

We've kind of hin- hinted at

this a few times, but what

922

does success look like for you?

923

Zach: I think I've seen it.

924

Honestly having regulars, that's…

925

I'm doing something right.

926

They either like the experience or they

like the coffee or- Yeah … they like me.

927

So, or they like the look of the truck.

928

But, I mean, the

929

Host: truck is pretty cool looking

930

… Zach: that, you know, you know, I, I was

reading the thing that you sent over.

931

I was like, "Man, what is success?"

932

And I think it's, you know, having a

repeat customer, having someone come

933

back because they, you know, they

generally enjoyed the experience or the

934

coffee or just, like, the conversation,

and that's like something, if I have

935

time, I'll talk to you at the truck.

936

Yeah.

937

I'll tell you about what I'm doing

and, you know, if you've never

938

been there, "Hey, check this out.

939

This is what I've been doing with

this company, and, you know, this

940

ingredient is in this drink."

941

And they're like, "Oh wow, cool."

942

And so I enjoy, you know, talking

to people, and I think that's,

943

like, come from, like, the service

industry background, like, you

944

know, working at a brewery.

945

You talk to people and, you know, when

I was- Yeah … at Flying Machine, I

946

would educate them on, like, what beer

just came out or, like, how the beer was

947

brewed and, you know, it was cool to see

them, "Oh wow, that's awesome," like, "I

948

love coming here and learning something."

949

Host: Yeah.

950

Zach: So that's, you know, I think

is, that's part of success is just,

951

you know, having a repeat customer.

952

Host: That's neat.

953

One of the things I have the

most regret is I wasn't able to

954

go to your event at- Mad Mole?

955

… Mad Mole.

956

It's 'cause I live- That was

very cool … in Cleveland.

957

So- So I wasn't able to get across town.

958

But yeah, tell people about how

that is and if you have anything

959

else coming up similar to that.

960

Zach: Yeah.

961

So the event with Mad Mole, Mad

Mole, if, if you don't know, is a

962

beer brewery that does all their

beer brewing from solar power.

963

Yep.

964

So that was, like, the kind of,

like, relationship that we had.

965

We were both sustainable companies.

966

And I know the brewer, so that helped too.

967

But we wanted to do a collaboration,

and so what better way to do

968

that is create a coffee beer?

969

So I went there in June, and I,

like, posted a little video of,

970

like, how we brewed the beer.

971

But we wanted…

972

We made a salted caramel latte beer,

and that's, like, my most popular drink.

973

So we went there, took the

coffee, brewed the beer.

974

Drew was the, the brewer

that worked with me that day.

975

Mm-hmm.

976

And so he, they, like, made the recipe,

and we brewed it on their little small

977

batch system, and basically brewed, like,

one keg of this, like, salted caramel

978

latte beer, which was a cr- cream ale.

979

But it was really good.

980

It was just, like, a easy drinking beer.

981

Had, you know, some coffee notes

in it and a little bit of caramel.

982

But we released it on July 18th, and

on that day, we also partnered with a

983

nonprofit called Caffeinated Heroes.

984

And Caffeinated Heroes is a nonprofit

that buys coffee and snacks and donuts

985

for first responders, the, you know,

Wrightsville Beach Ocean Rescue, Carolina

986

Beach Ocean Rescue nurses, police force.

987

You know, all people that-

Yeah … you know, are, like,

988

you know, first responder people.

989

So they were there, and every beer

that was bought that was the, you

990

know, collab beer plus their release

of their Christmas ale, a dollar

991

was donated to Caffeinated Heroes.

992

So we raised, like, 100

bucks for them that day.

993

The keg kicked that day, which was cool.

994

Host: Oh, wow.

995

Zach: So that was a really- That's

awesome … it was a good benefit.

996

The food truck that was there was Gustu

Perano, and that was very good food.

997

So a lot of people came out to-

998

Host: I was gonna say, I don't

think I've heard of that one yet.

999

Zach: Just check it out.

00:36:03,131 --> 00:36:03,321

Very

00:36:03,321 --> 00:36:03,591

Host: good?

00:36:03,741 --> 00:36:04,411

Zach: Very good.

00:36:05,011 --> 00:36:05,441

Host: This is…

00:36:05,611 --> 00:36:11,481

There's so many food trucks that I have

to wait because, one, it's too hot for me

00:36:11,481 --> 00:36:13,271

to be standing outside waiting for food.

00:36:13,581 --> 00:36:13,821

Yeah.

00:36:13,831 --> 00:36:17,601

So I have to wait until, like, September

when it cools down just a little bit.

00:36:18,051 --> 00:36:18,741

Zach: We're almost there

00:36:18,911 --> 00:36:22,211

… Host: but that's what I'm happy for is,

like, I get to try food trucks again.

00:36:22,641 --> 00:36:23,831

Zach: Go check them out.

00:36:23,901 --> 00:36:27,731

I will say I had their their burger.

00:36:27,801 --> 00:36:28,021

Mm-hmm.

00:36:28,690 --> 00:36:32,731

And me and my friends go get

burgers every Friday, and this

00:36:32,731 --> 00:36:35,641

burger was grade A burger.

00:36:35,711 --> 00:36:35,741

True.

00:36:35,940 --> 00:36:36,761

Very good.

00:36:37,321 --> 00:36:38,001

Host: Gusto Perano?

00:36:38,341 --> 00:36:38,661

Zach: Yeah.

00:36:38,671 --> 00:36:42,001

G-U-S-T- Damn … U Perano.

00:36:43,121 --> 00:36:43,691

Host: I found it.

00:36:43,701 --> 00:36:44,031

You found it?

00:36:44,031 --> 00:36:46,981

They're, yeah, they're at Wilmington

Brewing Company today from

00:36:46,981 --> 00:36:50,071

out on that, but- Of course.

00:36:50,451 --> 00:36:51,381

Zach: They're out, like, every week.

00:36:51,421 --> 00:36:54,490

I mean, like- Yeah … I would

highly suggest checking them out.

00:36:54,491 --> 00:36:56,180

That guy is a phenomenal chef

00:36:57,467 --> 00:36:57,757

Host: Very good.

00:36:58,227 --> 00:36:58,617

Love it.

00:36:58,827 --> 00:37:01,497

So one of my final questions, 'cause

we're getting up on our time already-

00:37:01,527 --> 00:37:01,767

Zach: Yeah

00:37:01,917 --> 00:37:04,327

… Host: is if you could tell your younger

self one thing, what would it be?

00:37:05,187 --> 00:37:05,777

Zach: Oh, man.

00:37:06,487 --> 00:37:07,357

Do this earlier.

00:37:07,537 --> 00:37:07,557

Yeah.

00:37:07,687 --> 00:37:08,967

Don't wait till you're 35.

00:37:09,517 --> 00:37:10,317

Yeah, this…

00:37:11,197 --> 00:37:14,907

I, I guess I was, like, scared

and intimidated about doing my

00:37:14,907 --> 00:37:16,447

own thing for such a long time.

00:37:16,537 --> 00:37:16,747

Mm-hmm.

00:37:16,787 --> 00:37:20,497

And felt like the security of working

for someone else, 'cause I was

00:37:20,497 --> 00:37:21,987

just, like, you know, complacent.

00:37:22,777 --> 00:37:23,777

You know, take the risk.

00:37:23,897 --> 00:37:24,337

Do it.

00:37:24,357 --> 00:37:24,827

Try.

00:37:25,097 --> 00:37:28,147

You know, obviously I'm not

there yet, but, like, I'm…

00:37:28,247 --> 00:37:30,067

I've seen a growth every single month.

00:37:30,287 --> 00:37:30,477

Host: Mm-hmm.

00:37:30,497 --> 00:37:34,017

Zach: And, you know, I'm s- you know,

the last couple days I'm meeting the

00:37:34,017 --> 00:37:36,397

goal that I didn't think was possible.

00:37:36,807 --> 00:37:37,197

Host: Oh, wow.

00:37:37,357 --> 00:37:41,697

Zach: So, yeah, it's, it's

cool to see, and I think I

00:37:41,697 --> 00:37:44,107

should've done it much sooner.

00:37:44,467 --> 00:37:48,617

I was also not as, you know, in

the right head space probably back

00:37:48,617 --> 00:37:52,247

then- Yeah … when I was, like, in

my 20s, and probably not as mature.

00:37:53,727 --> 00:37:54,117

But,

00:37:54,147 --> 00:37:54,807

Host: We've all been there.

00:37:54,867 --> 00:37:55,407

Zach: Yeah, yeah.

00:37:56,127 --> 00:37:56,177

For sure.

00:37:56,837 --> 00:37:58,997

I think, I think I

should've done it earlier.

00:37:58,997 --> 00:38:00,087

I would've told myself to do it.

00:38:00,087 --> 00:38:00,817

Yeah, just do it.

00:38:00,846 --> 00:38:01,917

You know, you'll figure it out.

00:38:02,267 --> 00:38:02,547

Host: Yeah.

00:38:02,666 --> 00:38:03,707

Zach: And that's, you know, it's…

00:38:04,477 --> 00:38:08,297

I've figured it out so far with other

things, so this is, like, really cool to

00:38:08,297 --> 00:38:10,727

see it blossoming- Yeah … and growing.

00:38:11,797 --> 00:38:13,397

Host: Glad you bring that up,

too, especially, like, what's

00:38:13,397 --> 00:38:14,687

going on in the world right now.

00:38:14,707 --> 00:38:17,487

The people that are like, "Oh, I

want something more stable or more

00:38:17,487 --> 00:38:19,347

secure," well, look in the news.

00:38:19,347 --> 00:38:20,227

Like, any day, you…

00:38:20,267 --> 00:38:24,307

there's these mega corporations

that are laying off 10, 15,

00:38:24,307 --> 00:38:25,037

20% of their, their workforces.

00:38:25,857 --> 00:38:26,187

Zach: Yeah.

00:38:26,477 --> 00:38:29,277

Host: So at least working for yourself,

you know you got a job, you just don't

00:38:29,277 --> 00:38:30,317

know if the people are gonna show up.

00:38:30,317 --> 00:38:32,687

But if you put in the hard work, you

know you- Yeah … you've done the,

00:38:32,736 --> 00:38:34,877

you've done the back work to get there.

00:38:35,797 --> 00:38:38,306

I'd, I'd rather bet on

yourself than anyone else.

00:38:38,337 --> 00:38:38,797

Zach: Yeah.

00:38:38,797 --> 00:38:43,147

I'm, you know, betting on myself

three times, three different things.

00:38:43,147 --> 00:38:46,507

Like Common Tides is one, and I'm trying

to build some other stuff, too, so.

00:38:46,507 --> 00:38:47,156

Nice.

00:38:47,206 --> 00:38:51,016

You know, right now the main thing's

coffee and growing that, and, you know,

00:38:51,016 --> 00:38:54,206

I'd love, I'd love to get to the point

where, you know, I've got a fleet of

00:38:54,246 --> 00:38:59,917

trucks that are all out- Yeah … serving

coffee and making regulars everywhere.

00:39:00,066 --> 00:39:00,236

Host: Yeah.

00:39:00,286 --> 00:39:02,747

Zach: Not just Wilmington,

but, you know, all across North

00:39:02,747 --> 00:39:04,656

Carolina or farther than that.

00:39:05,426 --> 00:39:05,836

Host: That's awesome.

00:39:05,836 --> 00:39:06,357

That'd be sick.

00:39:07,226 --> 00:39:08,716

So where can people…

00:39:09,786 --> 00:39:11,686

Like, what's your handle on social media?

00:39:11,746 --> 00:39:12,006

Zach: Yeah.

00:39:12,066 --> 00:39:16,126

So if you use Instagram

it's Common Tides Coffee.

00:39:16,476 --> 00:39:18,246

Facebook is also Common Tides Coffee.

00:39:18,496 --> 00:39:21,596

The website is commontides.com.

00:39:22,036 --> 00:39:25,786

And if you ever wanna find out where

I'll be at, it's find.commontides.com.

00:39:27,906 --> 00:39:29,956

If you wanna book me, there's

a booking link on there.

00:39:29,966 --> 00:39:31,896

If you don't follow that,

just book.commontides.com.

00:39:34,176 --> 00:39:35,526

So that's how you can all, you can…

00:39:35,606 --> 00:39:37,346

Everything is commontides.com.

00:39:37,506 --> 00:39:39,776

Host: I applaud you for

getting Common Tides.

00:39:39,776 --> 00:39:40,786

I was gonna say, yeah, that's impressive.

00:39:40,786 --> 00:39:41,026

Zach: Yeah.

00:39:41,026 --> 00:39:41,496

Well handled.

00:39:41,496 --> 00:39:42,126

So I did that.

00:39:42,146 --> 00:39:46,036

I went ahead and did that because I

knew if I had that domain and I grew

00:39:46,036 --> 00:39:49,536

into something more than just coffee,

then, you know, Common Tides is a

00:39:49,546 --> 00:39:52,536

brand that, you know, can be just

m- you know, more than just coffee.

00:39:52,536 --> 00:39:52,666

Yeah.

00:39:52,666 --> 00:39:55,186

If I had Common Tides Coffee,

I was limited to just coffee.

00:39:55,766 --> 00:39:58,086

That's why the Instagram is

at, you know, it's Common Tides

00:39:58,086 --> 00:39:59,906

Ins- you know, Coffee Instagram.

00:39:59,906 --> 00:40:00,106

Yeah.

00:40:00,106 --> 00:40:02,236

So if I, you know, grow the

brand to be something else,

00:40:02,266 --> 00:40:04,046

then I've got Common Tides.

00:40:04,976 --> 00:40:05,146

Host: Nice.

00:40:05,316 --> 00:40:05,816

That's awesome.

00:40:06,326 --> 00:40:06,636

Well, yeah.

00:40:07,006 --> 00:40:08,226

Thank you for coming on.

00:40:08,336 --> 00:40:08,646

Zach: Yeah.

00:40:08,656 --> 00:40:09,296

Thank you, guys.

00:40:09,346 --> 00:40:11,796

Host: I can't wait to try

your matcha and your coffee.

00:40:11,846 --> 00:40:12,616

Zach: Yeah, please do.

00:40:12,836 --> 00:40:13,316

Host: Unfortunately- What's

00:40:13,316 --> 00:40:14,226

Zach: your favorite flavor?

00:40:15,176 --> 00:40:16,126

Do you have a flavor?

00:40:17,086 --> 00:40:22,506

Host: Really, I just, mm, recently it's

been, like, a, like, salted caramel.

00:40:22,856 --> 00:40:27,136

But every place I go, I typically

get, like, a lavender honey

00:40:27,666 --> 00:40:28,636

just to kind of- We can do that

00:40:28,636 --> 00:40:29,536

see the flavor difference.

00:40:30,226 --> 00:40:33,038

Zach: My cherry vanilla was very

popular and, Oh, interesting.

00:40:33,038 --> 00:40:35,186

I see that … I had some

upset people that, I'm sorry.

00:40:35,546 --> 00:40:36,566

It'll come back eventually.

00:40:36,726 --> 00:40:36,946

Host: Yeah.

00:40:37,576 --> 00:40:37,816

Well, you

00:40:37,816 --> 00:40:39,666

Zach: got- But coconut

macadamia is the new hit.

00:40:39,926 --> 00:40:43,486

I sell, you know, it used to be salted

caramel lattes that I would sell the

00:40:43,486 --> 00:40:45,366

most of, and now it's coconut macadamia.

00:40:45,376 --> 00:40:45,396

Wow.

00:40:46,066 --> 00:40:47,106

Very good summer drink.

00:40:47,366 --> 00:40:47,536

Good.

00:40:47,536 --> 00:40:48,916

It's very popular in, like, Hawaii.

00:40:49,646 --> 00:40:49,866

Host: Hm.

00:40:49,896 --> 00:40:50,386

Makes sense.

00:40:50,386 --> 00:40:50,906

I can see that.

00:40:51,486 --> 00:40:53,156

Zach: But yeah, come try that.

00:40:53,176 --> 00:40:57,176

It's good in a matcha too, but I can

al- I can also do salted caramel matcha.

00:40:58,266 --> 00:41:00,356

Host: I mean, I can drink coffee.

00:41:00,416 --> 00:41:02,296

I'm not those people

who are like, "I can't."

00:41:02,716 --> 00:41:06,336

Like, no, I just, my coworkers

are like midday, "I need

00:41:06,336 --> 00:41:09,066

coffee," and I'm like, "Yeah."

00:41:09,866 --> 00:41:11,096

I get headaches as it is.

00:41:11,116 --> 00:41:13,326

I don't need one of the reasons-

It doesn't help … to be caffeine.

00:41:13,616 --> 00:41:15,256

Zach: Yeah, I don't know if you

can tell, but I've had, like,

00:41:15,256 --> 00:41:17,026

maybe four or five shots today.

00:41:19,236 --> 00:41:20,146

Host: No, you're all good.

00:41:20,166 --> 00:41:20,466

Yeah.

00:41:20,526 --> 00:41:22,526

Thank you guys for

listening to this episode.

00:41:22,956 --> 00:41:25,876

Check out the coffee truck Common Tides.

00:41:25,886 --> 00:41:26,886

Check the website.

00:41:27,916 --> 00:41:30,756

Hopefully you'll find him,

and if it's a Friday, you'll

00:41:30,756 --> 00:41:31,936

definitely find Tyler there.

00:41:32,506 --> 00:41:32,536

Yep.

00:41:32,606 --> 00:41:33,016

But yeah.

00:41:33,166 --> 00:41:33,816

Thank you guys.

00:41:33,846 --> 00:41:37,006

Like, comment, share, subscribe,

and we'll catch you in the next one.

00:41:37,396 --> 00:41:37,896

Cheers.

00:41:40,276 --> 00:41:40,386

Zach: Cheers.