The episode focuses on updates regarding Lee's business, specifically Wells Cattle Company and their new food truck location in Caddo Mills, Texas. Lee explains the process and reasoning behind choosing Caddo Mills for the new food truck, emphasizing the strategic location and potential for growth due to the area's demand and fewer food options.

He discusses the menu offered at the food truck, highlighting the quality of their burgers made from whole ground beef from their ranch, and their Wagyu hot dogs. Lee assures listeners that the simpler menu is designed for efficiency and quality, despite the limitations of working from a food truck. He also mentions plans for potential future menu expansions and logistics like online ordering and possible delivery services.

Lee shares personal anecdotes and testimonials about the new location's reception and details the careful planning behind the expansion. He expresses a desire to eventually build a permanent establishment in Caddo Mills, aiming to serve the community comprehensively.

Additionally, Lee explains the operational details, such as the truck's schedule, and praises the support from the Caddo Mills Fire Department and the city. He concludes with a motivational message about the importance of taking action toward business goals rather than just talking about them.

In this episode of the "Ranch and Table Podcast," host Lee Wells discusses the topic of discounts and their impact on business. He delves into his strong stance against discounting products, arguing that discounts diminish product value and profitability.
Lee emphasizes the importance of maintaining fair pricing without resorting to discount gimmicks. He uses various examples, such as Chick-fil-A, Apple, and Hobby Lobby, to illustrate how successful companies avoid using discounts and maintain customer trust. Lee warns that discounting can indicate deeper issues like pricing, product quality, or marketing shortcomings. He offers insights on maintaining honest and trustworthy relationships with customers.
Lee also discusses acceptable scenarios for discounts, such as clearance items, special programs like Veterans Day meals, and charitable donations. He concludes by encouraging business owners to carefully consider their pricing strategies and avoid undermining their business models with frequent discounts. Lee expresses his hope that listeners will reflect on their practices and strive for profitability and customer trust.

In this episode of the Ranch and Table podcast, host Lee Wells welcomes listeners back for the start of Season 2. Lee discusses the hiatus since the last episode and introduces the new studio in Rockwall, highlighting its convenience for guests and improved scheduling flexibility. Sponsored by Wells Cattle Company Burgers & Pies, Lee promotes the restaurant's unique, high-quality burgers and handmade dishes.

The episode provides an update on Lee's activities during the hiatus, particularly his involvement in aiding ranchers affected by a massive fire in the Texas Panhandle. Lee explains how he coordinated relief efforts, documented the process, and ultimately created a documentary film about the disaster. The film has been screened locally and submitted to film festivals, with the hope of gaining further distribution.

Lee wraps up by discussing upcoming podcast plans, including a controversial business topic on discount practices, and promotes his book "Burger Brilliance." The episode concludes with a call for listener feedback and interaction.