ASHLEY: YEAH, IT'S NUTS. KELLY, THANK YOU VERY MUCH IS. >>> SO JOINING ME NOW IS THE GENERAL MANAGER OF JOHN'S OF BLEAK OR STREET, HIS NAME IS KEVIN JACKSON -- BLEAKER STREET. KEVIN, WE JUST HEARD FROM KELLY. YOUR BUSINESS, ONE OF THE OLDEST COAL-FIRED PIZZERIAS IN THE COUNTRY, YOU CANNOT BE HAPPY ABOUT THIS. WHAT WILL IT DO TO YOUR BUSINESS? >> GOOD MORNING, ASH. THANKS FOR HAVING US ON. ASHLEY: YEAH. >> LISTEN, THIS IS A WELL-INTENTIONED LAW, BUT IT MISSES THE MARK WHEN IT COMES TO COAL-FIRED OVENS. ALL RESTAURANTS THAT HAVE COAL OVENS USE A COAL THAT IS A HIGH CARBON TYPE OF COAL ALMOST PARTICULATE-FREE. SO TO INCLUDE COAL OVENS IN THIS LEGISLATION, IT MISSES THE MARK. BUT IT IS WHAT IT IS, THE CITY, THEY'RE MANDATING IT AND WE'VE DONE IT. ASHLEY: NOW, I MAY HAVE MISHEARD KELLY THERE, BUT I'M SURE SHE SHARED SOMETHING ABOUT 150, $160,000. WHAT'S THE COST TO YOU TO UPDATE YOUR OVEN'S EXHAUST SYSTEM? >> YEAH. SO KELLY HIT THE MARK. WE HAD ABOUT $150,000 WORTH OF EXPENSE. DON'T FORGET YOU CAN'T JUST PUT A SCRUB ISER ON THE TOP OF THE FLUE. OUR FLUE WASN'T THE RIGHT WIDTH, SO WE HAD TO CHANGE OUR SIX-STORY KNOW WE HAD TO CHANGE FROM 14 INCHES TO 18 INCHES, YOU HAVE TO PUT SCRUBBER UP TOP. THAT INVOLVES PUNCHING THROUGH A BRICK WALL WHICH IN A 100-YEAR-OLD BUILDING, I CAN ASSURE YOU, NEEDS ENGINEERS AND ALL KINDS OF CONSTRUCTION PEOPLE JUST TO DO THE PUNCH THROUGH THE WALL. SO IT'S A BIG TECHS PENCE. ASHLEY: -- BIG TECHS PENCE. ASHLEY: WOULDN'T IT BE NICE TO MAYBE CONCENTRATE ON CRIME ACROSS THE CITY AND OTHER ISSUES THAN COAL-FIRED PIZZAS? I MEAN, THIS SEEMS TO ME TO BE VERY TICKET? TY AND IF MISPLACED. WHAT ABOUT YOU? >> ASH, WE AGREE WITH YOU. LISTEN, I SUFFER FROM ASTHMA. NO ONE'S MORE INTERESTED IN HAVING CLEAN AIR AND AND PARTICULATE-FREE AIR A THAN I AM. HOWEVER, IT'S THE COST OF DOING BUSINESS IN NEW YORK CITY, AS WE FOUND OUT. ASHLEY: THAT'S INSANE SANE -- INSANE. MY QUESTION THEN, KEVIN, ARE YOU GOING TO HAVE TO PASS ON THIS BIG COST TO YOU TO THE CUSTOMER? >> YEAH. SO, ASH, WE ACTUALLY DID THIS PROJECT THREE YEARS AGOING, RIGHT AT THE HEIGHT OF COVID WE WERE MANDATED TO DO IT. SO WE'VE ALREADY INCORPORATED THE PRICE OF THAT INTO OUR CURRENT PRICES. ASHLEY: I WOULD IMAGINE OTHER PIZZERIAS MAY BE PUT OUT OF BUSINESS BY THIS. IT'S A LOT OF MONEY. FINISH. >> YOU'RE EXACTLY RIGHT. THANKFULLY, WE ABSORB ISED IT, WE ENDED UP ON OUR FEET. BUT I KNOW THERE ARE OTHER PLACES THAT CAN'T DO THAT, AND THAT'S REALLY WHY WE WANT TO FIGHT THE FIGHT, BECAUSE IT'S NOT FAIR TO THE SMALLER PLACES. ASHLEY: IT CERTAINLY ISN'T. KEVIN, THANK YOU SO MUCH FOR LETTING US INTO YOUR PLACE
