**A Transformative Journey: The Unbelievable Makeover of Sam's Kebab Room**

My God, this is the place, this is a place unbelievable! Let me tell you something really important, this has been one of the biggest and most expensive transformations we've ever made ever. Wow, it looks like it, wow, we got rid of that dark dingy hole and transformed it into a casual modern kebab house. Beautiful, something to be proud of. Oh my God, yes, beautiful. Wow, the restaurant feels more open, wow, a brand new carpet throughout, salmon-colored dirty walls have gone, and we've got this charcoal color set with these amazing art blocks. It brightens up the restaurant dramatically and gives it that nice modern touch. It's beautiful.

When I first stepped in this door sitting down in the chair, I know there was a huge hole, and when I looked around, there were holes in every chair. They've gone, look at those babies, brand new chairs! I see you got the chills, yeah, I know me too. So, you got to chill, Sam, talk to me, I love it, man, I love it. It looks so gorgeous; they make me feel like I am in heaven. Um, I'm in speechless, you're speechless, amazing, unbelievable. Chef Ramsay, I don't know how I'm gonna thank you. I appreciate that from the heart. Thank you, Sam, I know you mean that. I never thought my dad would ever be open to change. I'd see a new man; let me give you a hug before let's go. I'm not going anywhere, this is, I'm gonna put the blindfold back on. I don't believe it's real. I don't believe it's real now that the much-needed makeover to Sam's Kebab room has taken place.

Let's get some, oh my God, Chef Ramsay is ready to unveil a contemporary Mediterranean menu visually. What'd you say it's? Yeah, it looks delicious. That is sure to have the town of Monrovia buzzing, dig in, come on, you're coming in, man. This is good, amazing, classically done, absolutely delicious. I love the Falafel; this is the kind of food we should have been serving here. I don't think I've ever been this excited or happy to come to work. This is how you make electricity. We leave that in the house all the time.

The food is amazing, I never thought my life, I'm gonna have a restaurant like this today, believe it or not, better than in Lebanon. Oh yeah, better than the whole Middle East with the restaurants and family, ready to face a new chapter, make sure it doesn't get too big.

Chef Ramsay is happy to spend the day training and working in the kitchen. What I want you to do is work with two hands not with one, twice as quick, I'll give you a try over there, plate, plate, nice see what happens when you're organized. Okay, again, you are now in control, table 12, fire, keep it going. Yes, there's another chicken; the customers are raving about the transformations made to the decor and food. Oh my God, I got a ground anymore but the biggest transformation might just be the family themselves.

Let's go up, dude, we got this, let's go, perfect, profits one two three four, table ten. They're working together, United as a team in support of their father Sam. Here's a plate, you got two behind you, slide it up behind you, put two pieces on there, everybody's just more calm; it's just more of a family now. This Shield table 15.

Thank you can I have a ketchup, please, good teamwork, I'm very happy working in a restaurant like this, you know before I didn't want to be here but now I'm gonna keep going strong until we can actually hire somebody to take my place for the long run and not surprisingly there's someone else besides the family who has a smile on his face.

I am so proud of you all done everything you need to make this restaurant a success, and when you come together happy like now before Chef Ramsay comes in here they're fighting all the time. Together but everything is changed right now and I hope you stay like that for the future, that's one of that open it oh my God that's the moment I knew we had turned things around every time you think you're falling out go to that picture and remind yourself the importance of sticking together yeah okay yeah.

Thank you bud, look after yourself. You wish I see you again uh you'll definitely see me again goodbye guys okay take care take care guys. When I first arrived there was so much tension in the air we were bound to have an explosion as a matter of fact we had a few but they've all been resolved.

**The Legacy of Sam's Kebab Room: A New Era Begins**

After the transformative makeover, Sam's Kebab Room is now a beacon of hope and unity for the community. The restaurant has become a symbol of what can be achieved when people come together with a common goal in mind. Chef Ramsay's dedication to his craft and his team has paid off, and the results are nothing short of remarkable.

The menu, which was designed to showcase the best of Mediterranean cuisine, is now a hit with customers from all over Monrovia. The Falafel, in particular, has become a signature dish that never fails to impress. The kitchen, where Chef Ramsay and his team work tirelessly to ensure that every meal is prepared with love and care, is now a place of pride for the community.

As the restaurant continues to thrive, the owners are grateful for the support they have received from their customers. They are committed to maintaining the high standards that have come to be expected of them and look forward to continuing to serve the community with the same passion and dedication that has made them successful.

In conclusion, Sam's Kebab Room is more than just a restaurant; it's a testament to the power of unity and determination. The story of this beloved eatery serves as a reminder that even in the darkest of times, there is always hope for a brighter future.

"WEBVTTKind: captionsLanguage: entonight on Kitchen Nightmares Chef Ramsay heads to the historical old Hitching Post in Hanson Massachusetts Rogers Austin where he faces off with an owner so stubborn Christopher who does his height expensive Frozen it doesn't matter so delusional it's an insult to America and this area that's what they love he doesn't even realize he is the reason his restaurant is failing don't tell me that owner talk bought the Eatery for his daughter Andrea it's his way or no way you really upsetted me a lot but six years later he refuses to let her run it I can do this you're not ready to take cover what instead he remains a control freak quiet don't never do that and while the food is inedible look at it and always Frozen just Tom is far from concerned there's nothing wrong with that come on Chef Ramsay is Thoroughly frustrated and no matter what he says why don't you just admit that it's wrong it's not wrong Tom refuses to listen I don't care who you are prompt you'll know Ramsay it's fight time in Hanson Mass I'm getting the ring of fire you every day but this may be a battle Chef Ramsay is unable to win I'm gonna keep fighting you know I'm gonna do that who is that you serving rotten fruit has to kill them then wake up you wake up shut the face down get out of here that is amazing thank you Hanson Massachusetts a tightly knit Community just 25 miles outside of Boston in 2005 restaurateur Tom caceres bought one of the fixtures of the Town a beloved restaurant called the old kitchen post my first restaurants they were very successful and then I wanted to own another one to pass it over to my oldest daughter she wanted to become a restaurant owner like her father good afternoon North Hitching Post running and owning my own restaurant has always been my dream so I was extremely excited when we came to the old Hitching Post right this way please but even though my dad bought this place for me my father does have the final say what did you do I've been working in the kitchen no what did I told you you gotta make sure but I want you to be there too why don't you go because no you my daughter as good as she is she doesn't know what it takes to run a big restaurant like this let's say I will leave tomorrow my daughter I will last three months and that's the very true Tom will say Andrea doesn't know how to pay the bills the interview doesn't know what she needs for cash flow key Point missing Tom doesn't allow her to be a part of that he thinks he's the only one that could run the restaurant and not anyone else Andrea if you don't know what I tell you make sure your customer dad check him out right now relax Tom runs his business like it's a small country he owns the base tips people don't love them don't tell me that my father makes people crazy you do that all the time behind my back without me know to him the right decision is his decision don't never do that oh well back to your work all of you because I'm the best at this I'm I know what I'm doing who are you you're stupid that was the most stupid thing I ever see in these kids and the longest I've been here look my way is the only way you know why because my way is the right way because of Tom there are a lot of things that aren't done the right way the way we handle food what comes in through those doors it's not always the best product a lot of it's not good at all Dan they don't like it it's kind of hard when we have all this unquality product I don't really know why we don't do any business since the day I bought the old hitching post I just keep her money out of my pocket just to stay open my God who barely make it okay what are you gonna do pay the bills and get it over with it I would have never signed up for this had I known that that almost seven years into it he was still being charged but we can't walk away because we've invested so much in it so much time so much money but I don't know what we're going to be left with Tom is anxious to meet up with Chef Ramsay Chef Ramsay I'm right here so he's volunteered to pick him up and give him an early morning briefing on the old pitching post whereabouts are you from carpool wow the restaurant it's Greek right no no oh it's an American American food but I have some Greek dishes okay this is my third question right I've been very successful my other two well done how long did you buy it six years okay I bought it for my daughter as a gift uh well I bought it for her future for her family so she's running the restaurant now but she's not running back herself I'm right next to her okay I need to educate her a lot she needs so much to learn about this business I have a problem she doesn't realize how much it takes to run a restaurant right how many hours you gotta put into the restaurant she's not hungry for it no she's not she's not I give her a lot I thought it but she's not a hard-working person is she spoiled she's not spoiled but stop it how's the Russian doing now awful awful I mean awful awful I try to buy quality food because that's very good we try to give generous portion and reasonable prices but it doesn't seem to go nowhere and this is the honest truth how much money are you losing a week are you ready please seven to eight thousand dollars a week a week 30 000 a month yes exactly Jesus exactly it's a disaster this is your third restaurant the previous two was successful the third one you bring your daughter in and it's starting to go down correct yes true this is it the size of it yeah exactly listen thanks for the update and be upfront and be honest with me so I can get to the problem straight away what you see is what you get oh wow look at this place suffering I'm saying how are you my darling very well indeed my first name is Janice I'm the manager you're the manager I am indeed right um topping of the train station oh my don't believe everything you're told oh really sure no doubt because he's he was awkward always someone is the person who feels that he knows what's best okay man let me sit down please write this one I don't think Tom has it within him to be open to change will he listen to Chef Ramsay unfortunately I don't think so hello how are you good me Andrea nice to meet you foreign I was grateful for Dad to come pick me up yeah so he is um instrumental in setting this up for you yes I always want to do this I love people Your Role personally what is that um I come in here I manage the front of the house functions that we do I deal with the public he said he runs the restaurant yes but I mean after six years you think that you've got up to speed in terms of trying to run this place I can handle it and try to make it more successful but my father's not ready to pass the buck over I can't do much of anything on most Parts my hands are tied just he's having a hard time backing down wow because he's never slipped but you weren't that passionate about running this oh I think he's extremely wrong about that why would he I have no idea why he would say something like that because he sees you know I work really hard in here and make it more successful I've got my husband to help me and I think my husband works in Heroes okay what does he weigh he works out in the kitchen on the line um that also mentioned that you're stubborn what are you stubborn about it's his way or no way that's why he says I'm stubborn because I have different ideas and I have different views but he has taken away a lot of my desire to do things and the the willingness and the drive that I had when we first came in here because um I am held back you know I'm stuck that's frustrating but there seems to be a butting of heads that we're not making Headway Tom neighbor is he in the kitchen when we first came in here this was my baby a little by little he's slowly draining some of the drive that I had for it um sit down please thank you you said I wasn't passionate I didn't I didn't mean like that at all what I wanted to say is you know ready to take over why aren't I ready to take over first of all you don't realize how much it takes a restaurant the hours and the money Teddy you've got to be kidding I don't know how many hours and stuff I don't see everything I've been by your side for all these years is not there yet Andrea so how many years did you think that I needed an experience for the restaurant that you bought me what do you think is going to happen in this business that hasn't happened in the previous seven years who's the stepper one in this relationship Andrea and she gets it from from her father back first of all none you or your husband are ready to face a restaurant with a very lot of business with them first of all you don't even know that's our fault that we do very little business we need to fix things Dad okay why don't you fix them for seven years you were here yeah how can I fix what you're not allowing me to fix what do you mean I don't allow you Andrea what do you like delivery right for what's in here you don't even know when you write a check how much money is in an estate because you take all the money or anything else but what I'm saying to you Andrea do you ever sit down and do your numbers how can you expect me to know what needs to be done when you were doing all of that no no no this is a big issue right now and you really upset at me a lot I know you're upset tonight for you if you were ready enough to say to me that sit home this week that's three months old what I want to work and I want to control the Russia really we've said that to you step down you don't need to come in so much I can do this dead we've already had this conversation like two years ago we never did we we never did what I'm saying to you Andrea you know ready to take cover that's not true thank you Chef Ramsay has just discovered that Tom and Andrea are clearly not on the same page about Andrea's capabilities my father told me that I wasn't passionate how can we be when he sex the light body you know and while it's way too early to know who's right the time has come to pass judgment on the food hi there hello first name is Carla Carla good to see you nice to meet you where you from I'm from here been here around 26 years wow I've been with the first owners and now Andrea and Tom are those two always yeah so but anyways okay let's start off what would you recommend cranberry haddock Chef because we are in Cranberry World down here uh cranberry had it yes I'll go for that okay you've got to try the meatloaf yes and then Lobster ravioli made on site yes chef is fresh really fresh like ravioli oh wow let's throw one of them as well okay thank you chef Tom makes us say that yes everything is fresh here let's prepare everything we need to do it's not true all right Danny double check the shots Chef Ramsay love everything in my menu it's excellent food that's good you got the lobster ravioli coming yeah minute away good area of cranberry but my girl from napkins to the walls it's cranberry OD'd well that was quick this is our Lobster ravioli this is the homemade Runner listen Okay I apologize for that the lobster is not fresh the Love's nothing you told me it was it's frozen it's frozen frozen yeah yeah they're not even hot in the middle oh there oh I can't do that to my tummy it's Dreadful obviously installable yes left they're nasty that didn't even get swallowed sorry about that thank you Carla why would you come direction to order still bought product I I don't get it oh Chef Diane listen the longest I own the place I never heard of one complaint once next turn very hard cranberry lemon on this one honey that looks good Carla right what is this we have the cranberry haddock oh cranberry haddock yes Carla come on it looks like some bears shot in the woods plate and what's the water coming up I mean look at it okay wow I can't believe I mean this watery and plant but it's absolutely disgusting I'm sorry bro got that Dreadful look at that bland undercut and as for that mess soggy wet and just depressing oh disaster what a mess okay we'll check on your next course for you thank you Carla God that was gnarly he doesn't like the cranberry hat what is wrong with our cranberry haddock that cranberry was not good he doesn't like it no I eat it once a week people love it people taking them home day to day and they take a two three orders home Etc really like it this is the meatloaf oh meatloaf thank you when was this one made this was me today yes okay enjoy disgusting on ounce of seasoning dry horrible texture it doesn't feel like a meatloaf was made today let me tell you love me today you know Meatloaf was me girl who knows how long and then Frozen I don't even tell me that are you sure that was me today Danny it was night chef it's frozen it's frozen frozen God why are you doing this to me sorry about that it's bland okay yuck yuck okay let me freeze that well meatloaf who makes that Chef Dan and his Chef Dan had his tongue removed well thank you okay and here we go what's wrong with this this is actually Chef Danny said it was dry and overcooked we do freeze it and you think you should like your taste buds give me a break Chef Ramsay destroy every this I often yeah I don't care who you are Ramsey or not Ramsey Telly where's the kitchen when you insult me better be ready to explain yourself hi guys come around and this is at the end Dan Gordon nice to meet you I'm Kevin Kevin I'm Spiros Spurs the Andrea's husband yep accent come over guys please I'm absolutely disgusted the food is outdated and Bland the lobster ravioli disgusting I don't understand the mentality of serving Frozen that you buy in damn help me understand the madness I can't even add to you on that one right now it's a setup for disaster had it with cranberries that cranberry glazed watery spinach disgusting raw sweet potatoes the grilled meatloaf when was that cooked every two weeks we end up making about yourself it gets portioned and then I mean how's that yeah when you freeze cooked meat what happens to it as a defrost yeah it dries out then you grill it what happens to that again fries it out you try to get a little bit more it's gross it's almost impossible to make a loaf of Meatloaf every day or every other day you cannot do it so we make it in batches of two weeks we freeze it we dry it out we thaw it and then we grill it it makes sense come on I thought you're gonna love my meatloaf with regardless if it was Trojan you thought I'd like that well I really did I mean you want me it's something different it's an insult to America in this area that's what they love really yep you're not going to convince me on that one now this is very very good this and a very famous dish they're coming people from far away Dan have you actually ever sat down and tasted that dish from start to finish yes yeah do you like it no so now I've got a chef that doesn't like what he serves do you have any idea how stupid that sounds yes but you seem happy with this no not happy with it then stop it Dad I try I try you know I do wow how'd you write the food I don't think it's all that much to talk about I think we're outdated I think it's just okay at best but out of ten three or four and you're saying Ramsay you need to respect my food I did get out your bubble Tom get in the real world have to say thank you the food's not that good did you tell them to change you don't let him change thanks I never allow them I never allow them not to change I've tried to say things why don't you change the menu it's not his fault the way you spoke earlier you say four to five that's what I'm giving to this food our food is good how can you see a friend of the Seth Ramsey is not good we've got another issue there piece of when I think I'm right oh I'm gonna keep fighting you not I'm gonna do that I'm Gonna Keep piling and fighting when I get done with Tom being adamant that there is nothing wrong with the food I'm sure you're doing this folks Chef Ramsay gets his first opportunity to see how the locals feel about the menu at the old Hitching Post put that in the oven to reheat please this is the one we want to use that's the oldest wow what's that Tom boys Frozen kind of money do you find them in like that that's how he comes is that how you grew up watching calamari in Greece I tried first with the skin on like a European ain't nobody even all of them nobody ordered fresh oh here we go one more meatloaf coming up you got upset with me earlier you got obsessive I want you to love my meatloaf yeah can you hear the little Maracas while they're having grease yep I mean honestly you want me to kiss your ass and tell you that I love your meatloaf so I dare you go out in your dining room tell your customers that you're serving that no I'm not going to do that got no balls have you I got a lot of balls mine is bigger and stronger yours is bigger stronger I got a balls more than him and a lot of a half a dozen like him you're not proud of what you serve because if you're proud of what you serve you'd have no problem taking the dining room I'm proud I'm a product regardless if it's been on the freezer take it out there then want to do that because it's too familiar to me to go with it it's not that accumulating for you to take the money then oh put in your pockets that's not humiliating is it why don't you just admit that it's wrong it's not wrong the one is and you think you're going to be successful serving that wrong Thomas you shouldn't be anywhere near this kitchen what a disaster I'm cooking it and I'm prison there's nothing wrong with that when I'm struggling Andrea I'm struggling with food pushing the standards here who cares look at that does that represent you no the second generation running your father's restaurant and if someday he lets you take over you have to do something about this don't I realize it it doesn't stop you having standards when you see it like in a big picture like this when it's one thing after another that's getting pointed out it's you know it's it's one big mess huh as you tie their orders yeah I think it'd be nicer to explain whether it's fresh whether it's frozen defrosted okay I want you to know what you're ordering all right um salmon is Frozen yes the shrimp scampi Frozen yes Frozen all right my water is going to be Caesar salad which is fresh I'm assuming my apologies thank you so much as some diners rethink their orders others regret theirs chicken doesn't taste fresh how is that uh meatloaf it tastes like the TV dinner that I did my three-year-old yeah that's being polite it wasn't very good um with Chef Ramsay hearing enough of the customer complaints he decides he needs to further investigate the practices of the kitchen because unfortunately those are frozen ones I know sorry Trump I mean honestly why are you doing this to yourself what they were why are you doing this just smell inside there this smell inside there impressed it smells beautiful ocean fresh Kevin can you get me Andrea please Andrea out back please ah you can't handle me right now so Andrew come around please we've got two seconds the scallops were serving they're frozen ones he's in denial this time there's nothing wrong I eat my stuff if you picked up this bag I pick him up next up this morning if you take this bag they've been in the freezer for one day or 24 hours and back up this one you're gonna find the same Seafood product disagree go ahead and smell this one and smell that I'm coming what the what what's the difference you are trying to convince me that serving frozen food is better than fresh it's not a frozen they were in the freezer you buy them in the bulk fresh you put them in the bags you weigh them out yeah and you freeze them yes and in the morning you take out 10 bags you then defrost they sit in their piss like that and then you cook them yes I do that right but you will put the charge with the milk get the smell you don't smell any difference that's all of this one and I say they smell so they smell the same once they're being frozen defense if you've got to go one a year in the freezer one day all right what are you talking about they smell fresher once they're defrosted you're loopy they smell fresher after being frozen oh come on anybody's in a restaurant busyness what no matter who he is rule number one when studying to be a chef fresh food doesn't smell tastes better once it's frozen shellfish is something you never freeze and now here you are lecturing me that that thing is fresh now while Chef Ramsay continues to explain to Tom how his pre-cooking is having a negative impact on the food fresh food doesn't smell tastes better once it's frozen Tom remains in denial now it doesn't matter if it's frozen or not it doesn't matter if it's frozen or not no he's trying to convince me that this idiotic setup is acceptable do you honestly think that your customers will be happy to pay for Frozen ship being defrosted rapidly they are under the impression in your dying room that what you're cooking them is fresh so you're not gonna convince me that this is better than serving it fresh what I've just said does that make any sense yes it does thank God you're not as stubborn as your dad if you don't like my food don't even talk to me I don't want you oh my God I'm extremely embarrassed my heart is like breaking because um this is something that I'm really proud of and tonight just showed that I really shouldn't be proud of this thank you my dad his mindset is not allowing us to go up from here Andre this can't continue your father's in denial he's trying to win an argument that doesn't make sense Welcome to My Life he's got to stop trying to convince me these ridiculous practices and every time he doesn't see that they're wrong I want this business but I want it I want it to function correctly and my fear is that by the time it comes to me what am I going to do with it there's nothing to happen it's gone that's my fear I need your help to convince him that we are stopping I cannot do it without you okay I'll see you in the morning thank you good night with Tom claiming the community is in love with the food hello Chef Ramsay gets up early are you willing to take some callers while we're here absolutely to get more feedback from the locals I'm attempted to have a butternut squash raviolis and sell digestive issues the fish and my vegetables were total mush it stated it's lackluster it's in need of Health now armed with more evidence of what he suspected Chef Ramsay heads back to the old Hitching Post for a showdown with Tom and his staff hello everybody hello hello first of all the one thing that I learned since I've been here is that there are a lot of bad practices taking place yeah it's very upsetting right this morning I went live to a local radio station all of a sudden the phone lines start going crazy lines are jammed these complaints started coming in let me tell you something really important the reason why we're in this situation Tom is because this whole business is run on your system why are you so controlling Tom it wasn't controlling the type of thing it was just a routine not as far as I'm concerned tram runs a business his way and he's not open to alternative ideas so Tom makes the decision everyone's got to go with it another percentage of decisions how many of them are right I think it's 50 50 on something items wow Tom let me tell you you do not want to pass a liability to your daughter exactly so you have a duty now to step up and do something you haven't done in seven years and that's change sometimes you stuck mentally physically economically and there's no way out and you just hope it for a better day but I'm always a Believer a better day better business to do changes at any time okay I'm hoping that my father is ready to listen because we need a big change we have to change immediately and I trust you I need your help let's get together I cannot do it without you you got my support 100 I want to be right in action while Tom appears ready to finally give in and change wow I mean it looks better than last night right yes oh yeah yeah Chef Ramsay with the help of a couple of locals look at that Beauty has another major point he wants to make take care Now for Something fresh I just wanted to show you something two meatloafs the one on the left-hand side is a turkey meatloaf next to that you've got a classic meatloaf both made fresh visually what does that look like really nice gorgeous looking both yeah right take a fork please things need to look good granted but proof is in the tasting Chef I swear and my life and never tasting development right I have a confession to make this was actually made by two of your customers wow what you've got to understand is to keep your business alive you have to deliver something better than they can cook themselves at home that is it I do realize right now we need to change immediately for much better you know what I was blind all this time and I'm ready for the changes because I touched his judgment and his experience you've got to want to do it absolutely with Tom now fully understanding the errors of the past Chef Ramsay and his team jump into high gear to give the old pitching post an exciting new identity right good morning good morning good morning Tom when he bought these restaurants you didn't make any changes very little take over my faults oh my God are we in the eyes beautiful oh my God Stay With Me Stay With Me happy so John are the cranberry walls that match the cranberry napkins we now have a stunning modern bluish gray contemporary gone are those disgusting banqueting chairs we now have some rustic Charming authentic wooden chairs this is amazing gorgeous have a quick look at the reception area oh the whole entire has been cleaned up beautiful we did an art installation of reclaimed shutters yeah how cool is this it welcomes you to the restaurant that's incredible ready to see the next part let's go down all the way in oh my God oh my God those booths give you that claustrophobic feel we've lightened up the dining room we've got a proper space in here now this is gorgeous on the wall we have these stunning plates now I know you're Greek and you have your Traditions but these plates are not for breaking this is just amazing totally I feel like I'm in a new building I'm at the new Hitching Post you happy more than happy the changes the the chandeliers the colors the photos beautiful all around everything in one night this is the most incredible thing I ever see I feel and the top of the world only in America to go along with the dramatic makeover come through please wow is a total revamp of the food and the practices on how to prepare it we're cooking fresh running out of things is normal get used to it okay I'm gonna agree with you yep let's start off at the top a delicious homemade clam chowder yeah next to that a New England loves to roll yeah the pan said salmon oh wow then with the herb butter asparagus and roasted potatoes meatloaf bacon wraps yummy creamy mashed potatoes green beans with really nice glazed ketchup sauce I love it look how good the food looks just beautiful beautiful exactly it's amazing jump in all right I'm digging in incredible I feel like I'm tasting at a new place like somewhere else excellent meatloaf when you order any of the dishes from the new menu you will be satisfaction currently I thought my chart was very good but this is actually I have never tasted anything better and that's the answer it's relaunch night and everything feels different about this restaurant the only thing you're gonna find in the freezer ice cream new Decor new menu and a new boss in control there's so much to do here okay controlling the standards being assertive with the team okay I need to step up and be a leader and have a smooth show tonight this is huge that we get it right stew or die let's have a great service good evening how are you please come right in yeah and fish and chips enjoy your dinner if anything we can do for you please let us know okay thank you let's get ready for people firing and cream two clam chowders Caesar and a wedge salad two chowders Caesar and a wedge ma'am it's coming up perfect coming your way thank you ladies pick up apps going down for 23. what's next please Andre keep it going yeah I need two salmon for 25. right here ladies pick up thank you a meatloaf in a medium rare rib oh come on so look that's raw yeah you are the last line of defense and they're just throwing food out stop stop stop oh yes listen the salmon raw in the middle I need one piece of fish on the fly now look at me we haven't worked this hard to start throwing food out this lady which is the last line of defense do not serve per raw salmon come on bring it together yes please one mistake like that just throws everybody I was worried because I want to make sure the foodie was right Andrea do something reorganize yourself how long am I waiting for that salmon complete the table come on there you go Andrea potatoes now thank you look something good I'm looking for 30 and 26 right now seconds away thank you Andrea you're doing beautiful honey I need a pickup pick it up baby thank you you know you can do it 26. oh that looks beautiful honey doesn't it yeah delicious it's really fresh feeling good it is definitely a lot better all right guys last three slips on the board finish strong guys Daniel keep it going yes yes sir excuse me well done up got it Carlo pick up 29. Andrea so what you can do honey I couldn't have been any happier now I'm gonna cook everything fresh every day except Ramsay proves to me it's the only way to go nice job everyone nice nice teeth very good and I know Dad it was 100 sure that I could do it I'm pretty sure I proved to him that I could do it I'm really happy yeah can I see you for a couple of minutes sit down Andrea today is a big day for me I want to present something very exciting something very good I'm leaving okay and what you did the cabbage I want you to be successful and you know I'm always be next to you whatever you need I know so blow out there girl and get them okay all right I love you dad I love you too honey go ahead it was very difficult for me but that's my wishes that's exactly what I want to do she's a leader she's a worker she's going to be very successful you just made a very very happy it's been a long time coming and I understand the nervousness but honestly she can do it ain't no chicken okay she can do it she had two best teachers she can do this thank you okay let me tell you something what an amazing relaunch come on I feel better Andrea deserves it and it's all hers from the bottom of my heart just reaching this point today and you know getting the okay for my dad to step up and be in charge it's amazing thanks Dad well done too old nice thank you I am the most grateful person to thank chef for what he done from me Chef Ramsey proves to me I can hand over the restaurant to my daughter and right now I could not be any happier I never thought I was going to be able to get through to Tom wow what a stubborn man but once he realized I was doing all this for his daughter who's a changed man in fact he was a pleasure to work with and I strongly believe in Andrea and now finally after seven years so does her father wow Frozen meatloaf cranberry and haddock It's All Greek To Me after Chef Ramsay left Tom kept his promise to give Andrea full control of the restaurant Journal made a fire for table four the old Hitching Post is on its way to becoming not just a successful restaurant excellent perfect perfect thank you for joining us but it also fulfilled the dream that a father had for his daughter we're so happy for you we are tonight on Kitchen Nightmares I've never seen anything like this Chef Ramsay travels to Monrovia California and within minutes he is caught in the crossfire shut up the fighting is constant you guys can't do your job right get out nobody's talking shut the hell up they fight about everything hey including the food you guys are giving out garbage food are you serious why don't you take over and they are not bothered about doing it in front of the customers are listening to you guys stop screaming at the Helm of the madness is a father who forces his children to work at the restaurant against their will what's your problem stupid and while all this family fighting is going on some sun you are wanting to help there is a restaurant that is falling apart at the seams damn that's horrible there seems to be no standards at all what's he trying to kill me Chef Ramsay faces a true nightmare with a family so volatile and so out of control you're more than garbage it's like trash he may be unable to save this family from themselves we kill each other here what is that you certain rotten Foods your passionate kill them then wake up you wake up shut the place down here Monrovia California is located 30 minutes Northeast of downtown Los Angeles and right in the heart of Old Town is the local eatery Sam's Mediterranean kebabra owned and operated by Sam Najar and his family 1982 I started working as a best boy and dishwasher and my dream was just to open a familiar restaurant with my wife and my kids and then my dream become a true I buy the restaurant 1997. business was good when he first opened but after a major slowdown in the last couple of years the only employees that remain are Sam's wife and children me and my siblings can't really kind of put our adult lives on hold just to see my dad's dreams come true but you know I kind of want to start my life but I'm not able to because you know I have to stick here with my dad nobody care about business nobody care I feel like no one really wants to be here the place looks a little depressing the decor it's really old sitting down really we don't really give much effort anymore my brother just slack on a lot of things then just here here here bad like how bad like that like I screwed it out I can't eat it half of the meat you served me as well outside most of the time a restaurant is empty and we tend to have nothing to do so we start arguing with each other I put all the numbers on my chest and that's how many times because I've taken the food without them huh it was cool and we do argue in front of customers sometimes every day of my kids they're fighting all the time together I don't understand why do tomorrow go outside this is not where you belong get out yeah the stress this restaurant puts on us you know it's really kind of tearing down our family business is very bad we don't make money here what the heck is that four hundred dollars this is the only income my family had depend on it if the restaurant closed we're gonna be on the street before Chef Ramsay can make the short drive to the restaurant from his hotel he is besieged by Sam's children so you're Sam's kids yes sir right yes and Rhonda Lena we Sam yes sir yes let's catch up inside I'll just on the way to see that okay no problem Chef Ramsay for what's wrong with the restaurant he's gonna be like wow so in a nutshell what is wrong with the restaurants geez one at a time please so I can hear you all clearly what's wrong with the restaurants my dad your dad basically a lot of arguing you don't do this for the restaurant you don't do that or the restaurant is your fault the restaurant is our fault everything hold on a minute how many hours a week you work I'm working every day from 10 to 10. so you're full time yes seven days a week we're all like that we're all there inside and out seven days a week why would you all need to be there seven days a week because we're the only staff is this true yes it is my dad he doesn't want to put anyone else in the restaurant like um like his staff wise he says it's a family business we all have to put in he always tells us that he did not have seven kids for us to go and do where we want he always wanted us to like stay together in the restaurant we all have dreams like and goals besides the restaurant right we all have stuff to do and we when we want to do it is like we can't because we're at the restaurant and now as we get older we're forced to be there because there's no other employees right now who really wants to be there point no one to show my dad like he needs to change he's just scared to let go I appreciate all the information I respect you honesty and I'm going to go into Sam's now I'm going to see him um he doesn't know about this right did you tell him let's keep it between us okay is there anything else I need to know before I get in there um just be prepared the restaurant just needs a lot of work I'm done to get in there now yeah see you back in the restaurant okay right there it is hello how you doing my first name Sam Sam okay the owner yes excellent and how long have you been open from 97 and you run it with you and your and my kids how are your kids I have seven kids except the family-run restaurant yeah they run the restaurant has a lot of salaries to pay out oh I don't pay them any salary you don't pay your children no to work here I can't afford to pay them where do they live they live with me in the house that's why I'm not charging anybody you're not charging anyone what deliver your house it's a nice Dance Let me show this you now from Dad of the year but they like to be here right yeah they enjoy here yeah right right and in your mind what's wrong with the restaurants the restaurant is very slow I've been behind almost seventy thousand dollars wow my kids they're fighting all the time the children are fighting yeah always they're fighting oh how nice making the plates yeah I hear that they fight yeah in the restrooms yeah all the time if it wasn't you then who was it not me I did it for the other order I told you I was working on the other order dumbass wow and how would you rate your food out of ten uh probably nine nine wow I like that welcome oh what happened there oh my God another one I'll change it don't worry I can change over um what would you recommend well we have the lamb shankers very good where's the lamb from from New Zealand or New Zealand thank you good to meet you nice to meet you likewise thank you hello how are you all right pretty good nice to see you all right um meat hold on as a meeting place is m-e-e-t wow I don't know if he wants to look through the whole menu but there's more misspellings than that there's quite a few okay I'm gonna see as much as I can so I can get my head over this combination place if you want to do a little bit of both I'll start off with a vegetarian combo thank you are your dad said the lamb shine and it was from New Zealand so he recommended that uh gyro okay uh do you know I want to see the top sirloin steak and shrimp medium rare please and I think we're fine then okay wow thank you look at this place the decor is Dreadful wow that was depressing okay be ready coming up okay put your combo first I'm in fourth place what the heck you're doing here you don't put me to the vegetables don't worry man go outside like that I got it I'll take care of it everybody doesn't want to cook food back here get out nobody's talking get out well I'm just telling you guys those people are looking over here wow is that done veggie combos ready this is um is that like plant fresh is it fresh I'll check for you please thank you Iman is the eggplant fresh or is it frozen canned um it's from the camp canned eggplant no that's gnarly that's just Dreadful you think of Mediterranean food you don't think you're canned eggplant and the Falafel um the Falafel my dad does a humanita the plant it probably has no salt in it geez yeah okay this is uh Ramsay's plate he wants to know if you season anything because there's like no flavor to anything what is it tasting like a towel what's he eating you just said it's bland there's like no flavor even the Gyros give them the Gyros here we go take that down all right John this is the gear plate yeah thank you um would you ask me when it's made please know when it was me so I'm wiggling and we heat it up put it on the rotisserie the Slime and beef hey it's not how it's made is it is it fresh that's what she's asking is it fresh it's not fresh it's frozen that's why I told her it's frozen because we get it from a company yes Nutella Frozen that's what I told her you make it I told her oh yeah are you talking to the head chef and the wall I told her you cannot lie I did it you heard me tell her it was frozen you need to stop screaming the people are listening to you my dad's you know he just gets mad and he and me which is he's talking about it doesn't help anything try it's actually a customer company and then it's frozen and then they heat it up on the rotisserie so I would love to be in a position to sit here and enjoy my neat mpet but it doesn't even taste okay you guys didn't cook the girl right whoever is it was shut the up you're stupid what have you made right today though just tell me this is a question so why don't you come back here I still come back here round two sounds like a fine started I need the lampshade it's coming yes um wow thank you you guys can't do your job right you shut the up right what I don't want to hear about that boy trying to shut up yeah you too it looks anemic the color's Dreadful and it just tastes like Bland boiled lamb you guys are giving out garbage food are you serious why don't you take over I should do it you don't want to get out do it you don't want you to get out you're stupid do me a favor send that back to New Zealand okay what about you what's going on check it out you silly arguing because he's telling him that he doesn't know how to cook nobody Sports in here idiot dude yeah just go back to the front horrible horrible no he cares about his opinion he says that the the lamb it just tastes like it was boiled in water and it's he said send this back to New Zealand he tried he said there is no flavor on it but I believe myself I make the best slam shank here in California I really don't know what to do bring in your head let me hit you one on your head and finish it wait what are you doing again oh yeah cooking food wrong nobody's talking to you stay back there tell him this is not his job thank you goodbye stop screaming while the family continued to battle loudly in the kitchen you guys are giving out garbage food are you serious why don't you take over Chef Ramsay has been forced to endure disappointing dish after dish do me a favor send them back to New Zealand okay and there's another one on its way it's a stake and then they're working on this camp ing before it's coming up thank you okay medium well on the verge of well done oh God so annoying scampi um yeah solid and dry cheese how much blood did you put in there um I like some scampi with my butter was he trying to kill me no but that's how he adds flavor I guess that's flavor that's his season rubbery overcooked the scampi's overcooked yeah rubbery really hard and just solid anywhere in the mid food doesn't look like this you know that yeah please Chef Ramsay wants to see everybody outside before I start talking about the dishes what was the fighting going on there he just likes to come back there and argue about pretty much nothing actually when we get a complaint I'll even tell them what's going on and they can't take criticism no that's not it you would like to make it seem like you're better at it if I come back there and let them know hey this is dry or hey the hummus is messed up we accept that but the fact that you come back there oh you guys can't cook you guys are I don't say it the first time okay that's what I have every day can I start talking about my lunch the combo plate eggplant out of a can hummus plant Falafel plant Sam you recommended lamb shank but the bones were disintegrating when the Bones start disintegrating that's three hours overcooked I don't know what to tell you have you given up not yet top sirloin it was miles away from medium rare what are you um what's wrong he's making it seem like it's all my fault he said like I'm doing something wrong yeah they know that they're messing up all day before you even walked in so when you know it was here against you just like step up you should have stepped up I'm telling you guys what's going on he wasn't in that position today stop putting the blame on him you guys were cooking cookies criticizing us the food that's what happened right that's what happened you can try it tell me what you think I I've never seen anything like this have you given up kind of kind of do you care not really it shows you don't care shrimp they came swimming in a bowl of butter overcooked didn't you guys see it it's because we was busy arguing I could hear it so could your dinos they just get up and leave because of that I'm gonna get some fresh air this is my dad's restaurant I do as much as I can to help him but being forced to be here every day you know it's kind of like making me feel like I don't want to care so you're not too happy huh no really the ideal what's your problem I just graduated high school so who want to run this business you blame your brothers who are food and overcooked meat is it my fault no you do everything Perfect Since you missed it perfect I can make better food why don't you serve dinner tonight yeah sure actually yeah and I'll work outside that's what I thought don't step up to the plate your job is to put food on the grill why don't you make it on the grill and sit there making your job right show me you can do better I'm in the front cleaning tables and cleaning everything up the kitchen is not my problem go ahead that's your rules that's what I thought bad you cannot step up today cook you are right yeah yeah Samsung you are wanting to help shut the hell up nobody happy here I don't know what the heck to do I really don't know okay okay cook my food right and you'll be fine no we won't be fine after getting criticized by Chef Ramsay at lunch go do something about it do what the family gets ready for dinner service oh so you want to give it to them and they have not taken a break from the fight Chef Ramsay hi hello you have another sister my mom nice to meet you my first name is let's catch up shall we let's have a little seeds and sit down and I have headache I have had a brother first of all um I must tell you it looks like the uh the kids are trapped in here is this what you wanted no not really no I feel sorry for the kids because they miss out so much for their life they need to grow go somewhere but at the same time he needs them how do you manage that very bad I haven't been sleeping lately but it's not healthy for your daughters and your sons to be in this environment seven days a week we can't be chained to the restaurant they need some space right yeah there you go I think if we don't stop it you're gonna lose them okay tonight I'm gonna watch those and we'll see how this place operates it's a pleasure meeting you thank you I need two regular salads okay we need a Greek salad the waffle plate and a chicken and Lula what are you just standing there for man do something okay so who does wanting to grill we pretty much all split it up even so there's not one person on the grill no no we can't just switch it off we just switching them off yeah yeah please aren't hot just leave it just leave it check it out yeah we really don't care how the food is cooked I'm doing all this work from day to night every day and I don't even get paid table 14. this is beef and chicken for 14. Falafel plate steak medium I asked for medium this is like bloody he wants this medium you guys cooked it rare who cooks it I did it's definitely right okay I'll make a new one Iman what it's a stick it's well done she wanted a medium rare look done what do you want me to do shut up don't tell me look done a spoon how many steak we throw today man every day I have to throw like 15 20 like that every day some no yeah you see that look at this one in where's your walking it's right here inside what's in here like a bathtub with parsley buckets of parsley chopped it's a fresh that's ricotta today yeah I know but you're not using today no when you chop fresh parsley all the flavor's gone yeah you've got to use it immediately okay let's sell a release whoa there's a brand new case that says a statement that nobody cares in here what's this look at that this is two days ago it was me two days ago two days ago this is Tuesday Sam today Saturday Tuesday Wednesday Thursday Friday Saturday five days five days lamb shots lamb shanks it's just like a Dumping Ground look at this salad roses tahini tahini you don't think they'd empty that now put in a smaller container what a mess yeah it is a mess oh man you give me a full plate he didn't eat it what's wrong with it it was still raw give him another one he doesn't want another one and I'm getting heart attack here Wanda run this out what are they chicken strips the one we buy the Frozen one you can't say that we got two seconds please Sam come here all of you look at that just touch that I wouldn't serve that to my dog what did they tell you I didn't tell you don't serve it and I didn't know why we're doing it Sam you're in charge and you're serving raw chicken I'm Amazed that you're still open why you servant the outside is cooked something inside is cooked yes your chain to the business yes you don't want to be here but you cannot serve that and expect to get away with it right those kids drive me crazy man all what you want finish the order and sit down that's not where I can't really have time to sit down what are you talking about oh it's my kid's fault they do this it's my kids fault because of that they don't listen he doesn't care when really it's his decision to keep us all here he brought that upon himself nobody cares nobody cares here that's it this is the last place thank you guys yes stay seated and tell them thank you that was stupid stay seated look who's talking you're standing right there are you my boss don't tell me what to do you're stupid this is annoying I swear no damn break at his head oh here comes the stars of the night it's my dad's restaurant I'll have to do nothing I can do whatever I want whenever I want oh stop stop enough you're stupid you have a big mouth yeah keep talking shut your mouth shut up idiot dumbass yeah it's a waitress garbage look who's talking yeah I'm garbage right now looks cleaner than your face do nothing around here now all of a sudden will act like you own the place you can't have the damn customer right you can't take it or you can't bring it back drinks right let alone how the customer is okay useless you're useless we can even run the food out and check the table is better than you guys okay at the same time cook your food right and then you can serve it shut up shut up while Chef Ramsay continues to inspect the state of the restaurant the family went out for fresh air and what they got was a major brawl between Ronda you do nothing around here now all of a sudden you act like you own the place an oldest son Jamal you're not even here he's not here either no no no okay what when you're open baby hey guys guys all of you stupid relax honestly I mean this does not feel like a family and the way we've just behaved in the last five minutes is the way we've just conducted service over the last two hours disorganized chaotic and so fragmented I mean people suffering other customers yeah geez oh boy this kid's a dumbass no it's not good what am I supposed to do tell me it's not fair for me to stand there and get yelled at every single one of them for what I did was wrong I didn't do anything wrong that's not fair come down foreign you guys take a seat Chef Ramsay has witnessed constant bickering and fighting okay he realizes that much of it can be attributed to the feeling of being trapped in their father's restaurant you've never done this but what I want you to do now is to be honest with your father and explain that your lives and your careers are going elsewhere I want you to be open tell them what you're feeling your frustrations why you don't want to be here tell me Dad yes it's like gonna hurt him this is gonna be tough but you each have to stand up to him you do not have to be here seven days a week it's stopping now you've got to stay focused on what you want to do now here he is okay I'm freaking out right now because I know my dad's gonna get hurt I know he thinks that we love being here but we really don't so there's something they would like to talk to you about okay I'm ready Lena when you go first Let's Go Darling um so even though we're here to help we appreciate everything the restaurant has done for us I need to focus on going in a different direction becoming independent we all just need a little bit of schedule thing where we're not here seven days a week every single one of us as you know you're still too young right now you're still a child for me you're only 19 years old there is a rule here this is a familiar room is not like what you want to do you have to hear first from your dad and your mom and then you can do it on your own I don't think it's gonna go as well as sure everything's gonna go my dad is not an open-minded person like at all I am here to help you at the moment and I've been here full time every single day non-stop but as the time comes I kind of want to go my own way and do my own thing now I'm Gonna Let You Go on your own and you're still shy Sam what you have got to stop doing is making them feel guilty and because the restaurant's not making money they're having to wear that jacket of burden and it's not your daughter's fault that this is not working I want them to understand this every day someone have to be here but it's driving them apart you have to understand when the time comes we all have to do our own thing what can I say yes here um I'm here to help you but if I'm going to college can be laughs hey come on I promise you they're all here for you and as well as this is tough it's really important for them and I'm here for you as well and yes you've got every pressure every bill every Demand on your shoulders but we can't continue like this buddy okay okay come on seeing my father cry hell is really hard for all of us but how to do it how to tell them the truth straight up I know I've been here every day for the past um four five years I don't always make it seem like I hate this place but I do but when it changes we're gonna turn this place around I'm not going anywhere for the short term I'm gonna be by your side we argue we fight we kill each other here because nobody cares enough to try to do something about it it was tough they were always under your children they're always going to be here for you but they have other aspirations and other dreams and there comes a time when we all have to let go and today is the beginning of that of course makes sense I can't stop them can't stop them laughs come on I want to get some fresh air I'll see you in five minutes okay I love you guys I love everyone of you I want everybody no that's I'm here for everybody anytime we're all here for you too we're all gonna make an effort to make this better can you help it pick up I hope so sorry to make it work laughs stand up love you guys I love every one of you I love you too with Sam and his children coming to an understanding right let's go Chef Ramsay can now begin to work on one of the other major problems of Sam's Kebab room fresh every time the food we're gonna make delicious shrimp and Chicken Kebabs done with freshness when we're cooking kebabs why don't we cook them on the skewer so much more juicier yeah more flavor because when you're squeezing hell out of the food and you're pushing down what do you think that's doing to the food you know the juice take all the juice out of there exactly that cooking on the skewer gives us so much more control much easier and then watching you all last night have any idea how many times you cross over each other right we have one person Manning the grill not four of you who's the best grill Chef in here me okay you're gonna be at the helm because it cooks and I want you going over there and glazing that Chef Ramsay opened my eyes to cook the right way I was very happy to watch it because I want to learn more what I know your grill should be like a chessboard where you're manipulating all the time up and down they come off glaze them again cooking next to Chef Ramsay in one afternoon I've learned more than I've ever had how does it look amazing look beautiful beautiful very good now we're not at an art gallery jump in and start tasting come on Sam dive in this looks like Malaysia chicken says yeah everybody was happy and the food tastes delicious really it stays good oh by the way I haven't seen this for a long time so I'm gonna grab it now while I can quick smile please everybody look at me smile excellent thank you believe it or not I'm ready right now to move forward no more fighting no more argue while Chef Ramsay's plan to fix the food is now in motion his team gets started on a massive overhaul of the restaurant first of all good morning good morning chef how does this smell in here amazing weights between six OMG okay take off those blindfolds welcome to the new sams look at this gorgeous room oh my God this is the place this is a place unbelievable let me tell you something really important this has been one of the biggest and most expensive Transformations we've ever made ever wow it looks like it wow we got rid of that dark dingy hole and transformed it into a casual modern kebab house beautiful something to be proud of oh my God yes beautiful wow the restaurant feels more open wow a brand new carpet throughout the salmon colored dirty walls have gone and we've got this charcoal color set with these amazing art blocks it brightens up the restaurant dramatically and gives it that nice modern touch it's beautiful when I first stepped in this door sitting down in the chair I know there's a huge hole and when I looked around there was holes in every chair they've gone look at those babies brand new chairs I see you got the chills yeah I know me too so you got to chill Sam talk to me I love it man I love it it looks so gorgeous they make me feel like I am in the heaven um I'm in speechless you're speechless amazing unbelievable Chef Ramsay I don't know how I'm gonna thank you I appreciate that from the heart thank you Sam I know you mean that I never thought my dad would ever be open to change I'd see a new man let me give you a hug before let's go I'm not going anywhere this is I'm gonna put the blindfold back on I don't believe it's real I don't believe it's real now that the much needed makeover to Sam's Kebab room has taken place let's get some oh my God Chef Ramsay is ready to unveil a contemporary Mediterranean menu visually what'd you say it's yeah it looks delicious that is sure to have the town of Monrovia buzzing dig in come on you're coming in man this is good amazing classically done absolutely delicious I love the Falafel this is the kind of food we should have been serving here I don't think I've ever been this excited or happy to come to work this is how you make electricity we leave that in the house all the time the food is amazing I never thought my life I'm gonna have a restaurant like this today believe it or not better than in Lebanon oh yeah better than the whole Middle East with the restaurants and family ready to face a new chapter make sure it doesn't get too big Chef Ramsay is happy to spend the day training and working in the kitchen what I want you to do is work with two hands not with one twice as quick I'll give you a try over there plate plate nice see what happens when you're organized okay again you are now in control table 12 fire keep it going yes there's another chicken the customers are raving about the Transformations made to the decor and food oh my God I got a ground anymore but the biggest transformation might just be the family themselves let's go up dude we got this let's go perfect perfect profits one two three four table ten they're working together United as a team in support of their father Sam here's a plate you got two behind you slide it up behind you put two pieces on there everybody's just more calm it's just more of a family now this Shield table 15. thank you can I have a ketchup please good teamwork I'm very happy working in a restaurant like this you know before I didn't want to be here but now I'm Gonna Keep Going Strong until we can actually hire somebody to take my place for the long run and not surprisingly there's someone else besides the family who has a smile on his face I am so proud of you all done everything you need to make this restaurant a success and when you come together happy like now before Chef Ramsay come in here they're fighting all the time together but everything is changed right now and I hope you stay like that for the future that's one of that open it oh my God that's the moment I knew we had turned things around every time you think you're falling out go to that picture and remind yourself the importance of sticking together yeah okay yeah thank you bud look after yourself yes okay I wish I see you again uh you'll definitely see me again goodbye guys okay take care take care guys when I first arrived there was so much tension in the air we were bound to have an explosion as a matter of fact we had a few but once the air cleared the family finally came together and we had a good I mean good relaunch only hope now that Sam stays in complete control of his restaurants but not his children wow you say kebab and I say kebab after several successful months table five fired Paul Nina you like it yeah thank you wow delicious Sam is now able to give his children some time off and for the first time in years Sam's Kebab room is hiringtonight on Kitchen Nightmares Chef Ramsay heads to the historical old Hitching Post in Hanson Massachusetts Rogers Austin where he faces off with an owner so stubborn Christopher who does his height expensive Frozen it doesn't matter so delusional it's an insult to America and this area that's what they love he doesn't even realize he is the reason his restaurant is failing don't tell me that owner talk bought the Eatery for his daughter Andrea it's his way or no way you really upsetted me a lot but six years later he refuses to let her run it I can do this you're not ready to take cover what instead he remains a control freak quiet don't never do that and while the food is inedible look at it and always Frozen just Tom is far from concerned there's nothing wrong with that come on Chef Ramsay is Thoroughly frustrated and no matter what he says why don't you just admit that it's wrong it's not wrong Tom refuses to listen I don't care who you are prompt you'll know Ramsay it's fight time in Hanson Mass I'm getting the ring of fire you every day but this may be a battle Chef Ramsay is unable to win I'm gonna keep fighting you know I'm gonna do that who is that you serving rotten fruit has to kill them then wake up you wake up shut the face down get out of here that is amazing thank you Hanson Massachusetts a tightly knit Community just 25 miles outside of Boston in 2005 restaurateur Tom caceres bought one of the fixtures of the Town a beloved restaurant called the old kitchen post my first restaurants they were very successful and then I wanted to own another one to pass it over to my oldest daughter she wanted to become a restaurant owner like her father good afternoon North Hitching Post running and owning my own restaurant has always been my dream so I was extremely excited when we came to the old Hitching Post right this way please but even though my dad bought this place for me my father does have the final say what did you do I've been working in the kitchen no what did I told you you gotta make sure but I want you to be there too why don't you go because no you my daughter as good as she is she doesn't know what it takes to run a big restaurant like this let's say I will leave tomorrow my daughter I will last three months and that's the very true Tom will say Andrea doesn't know how to pay the bills the interview doesn't know what she needs for cash flow key Point missing Tom doesn't allow her to be a part of that he thinks he's the only one that could run the restaurant and not anyone else Andrea if you don't know what I tell you make sure your customer dad check him out right now relax Tom runs his business like it's a small country he owns the base tips people don't love them don't tell me that my father makes people crazy you do that all the time behind my back without me know to him the right decision is his decision don't never do that oh well back to your work all of you because I'm the best at this I'm I know what I'm doing who are you you're stupid that was the most stupid thing I ever see in these kids and the longest I've been here look my way is the only way you know why because my way is the right way because of Tom there are a lot of things that aren't done the right way the way we handle food what comes in through those doors it's not always the best product a lot of it's not good at all Dan they don't like it it's kind of hard when we have all this unquality product I don't really know why we don't do any business since the day I bought the old hitching post I just keep her money out of my pocket just to stay open my God who barely make it okay what are you gonna do pay the bills and get it over with it I would have never signed up for this had I known that that almost seven years into it he was still being charged but we can't walk away because we've invested so much in it so much time so much money but I don't know what we're going to be left with Tom is anxious to meet up with Chef Ramsay Chef Ramsay I'm right here so he's volunteered to pick him up and give him an early morning briefing on the old pitching post whereabouts are you from carpool wow the restaurant it's Greek right no no oh it's an American American food but I have some Greek dishes okay this is my third question right I've been very successful my other two well done how long did you buy it six years okay I bought it for my daughter as a gift uh well I bought it for her future for her family so she's running the restaurant now but she's not running back herself I'm right next to her okay I need to educate her a lot she needs so much to learn about this business I have a problem she doesn't realize how much it takes to run a restaurant right how many hours you gotta put into the restaurant she's not hungry for it no she's not she's not I give her a lot I thought it but she's not a hard-working person is she spoiled she's not spoiled but stop it how's the Russian doing now awful awful I mean awful awful I try to buy quality food because that's very good we try to give generous portion and reasonable prices but it doesn't seem to go nowhere and this is the honest truth how much money are you losing a week are you ready please seven to eight thousand dollars a week a week 30 000 a month yes exactly Jesus exactly it's a disaster this is your third restaurant the previous two was successful the third one you bring your daughter in and it's starting to go down correct yes true this is it the size of it yeah exactly listen thanks for the update and be upfront and be honest with me so I can get to the problem straight away what you see is what you get oh wow look at this place suffering I'm saying how are you my darling very well indeed my first name is Janice I'm the manager you're the manager I am indeed right um topping of the train station oh my don't believe everything you're told oh really sure no doubt because he's he was awkward always someone is the person who feels that he knows what's best okay man let me sit down please write this one I don't think Tom has it within him to be open to change will he listen to Chef Ramsay unfortunately I don't think so hello how are you good me Andrea nice to meet you foreign I was grateful for Dad to come pick me up yeah so he is um instrumental in setting this up for you yes I always want to do this I love people Your Role personally what is that um I come in here I manage the front of the house functions that we do I deal with the public he said he runs the restaurant yes but I mean after six years you think that you've got up to speed in terms of trying to run this place I can handle it and try to make it more successful but my father's not ready to pass the buck over I can't do much of anything on most Parts my hands are tied just he's having a hard time backing down wow because he's never slipped but you weren't that passionate about running this oh I think he's extremely wrong about that why would he I have no idea why he would say something like that because he sees you know I work really hard in here and make it more successful I've got my husband to help me and I think my husband works in Heroes okay what does he weigh he works out in the kitchen on the line um that also mentioned that you're stubborn what are you stubborn about it's his way or no way that's why he says I'm stubborn because I have different ideas and I have different views but he has taken away a lot of my desire to do things and the the willingness and the drive that I had when we first came in here because um I am held back you know I'm stuck that's frustrating but there seems to be a butting of heads that we're not making Headway Tom neighbor is he in the kitchen when we first came in here this was my baby a little by little he's slowly draining some of the drive that I had for it um sit down please thank you you said I wasn't passionate I didn't I didn't mean like that at all what I wanted to say is you know ready to take over why aren't I ready to take over first of all you don't realize how much it takes a restaurant the hours and the money Teddy you've got to be kidding I don't know how many hours and stuff I don't see everything I've been by your side for all these years is not there yet Andrea so how many years did you think that I needed an experience for the restaurant that you bought me what do you think is going to happen in this business that hasn't happened in the previous seven years who's the stepper one in this relationship Andrea and she gets it from from her father back first of all none you or your husband are ready to face a restaurant with a very lot of business with them first of all you don't even know that's our fault that we do very little business we need to fix things Dad okay why don't you fix them for seven years you were here yeah how can I fix what you're not allowing me to fix what do you mean I don't allow you Andrea what do you like delivery right for what's in here you don't even know when you write a check how much money is in an estate because you take all the money or anything else but what I'm saying to you Andrea do you ever sit down and do your numbers how can you expect me to know what needs to be done when you were doing all of that no no no this is a big issue right now and you really upset at me a lot I know you're upset tonight for you if you were ready enough to say to me that sit home this week that's three months old what I want to work and I want to control the Russia really we've said that to you step down you don't need to come in so much I can do this dead we've already had this conversation like two years ago we never did we we never did what I'm saying to you Andrea you know ready to take cover that's not true thank you Chef Ramsay has just discovered that Tom and Andrea are clearly not on the same page about Andrea's capabilities my father told me that I wasn't passionate how can we be when he sex the light body you know and while it's way too early to know who's right the time has come to pass judgment on the food hi there hello first name is Carla Carla good to see you nice to meet you where you from I'm from here been here around 26 years wow I've been with the first owners and now Andrea and Tom are those two always yeah so but anyways okay let's start off what would you recommend cranberry haddock Chef because we are in Cranberry World down here uh cranberry had it yes I'll go for that okay you've got to try the meatloaf yes and then Lobster ravioli made on site yes chef is fresh really fresh like ravioli oh wow let's throw one of them as well okay thank you chef Tom makes us say that yes everything is fresh here let's prepare everything we need to do it's not true all right Danny double check the shots Chef Ramsay love everything in my menu it's excellent food that's good you got the lobster ravioli coming yeah minute away good area of cranberry but my girl from napkins to the walls it's cranberry OD'd well that was quick this is our Lobster ravioli this is the homemade Runner listen Okay I apologize for that the lobster is not fresh the Love's nothing you told me it was it's frozen it's frozen frozen yeah yeah they're not even hot in the middle oh there oh I can't do that to my tummy it's Dreadful obviously installable yes left they're nasty that didn't even get swallowed sorry about that thank you Carla why would you come direction to order still bought product I I don't get it oh Chef Diane listen the longest I own the place I never heard of one complaint once next turn very hard cranberry lemon on this one honey that looks good Carla right what is this we have the cranberry haddock oh cranberry haddock yes Carla come on it looks like some bears shot in the woods plate and what's the water coming up I mean look at it okay wow I can't believe I mean this watery and plant but it's absolutely disgusting I'm sorry bro got that Dreadful look at that bland undercut and as for that mess soggy wet and just depressing oh disaster what a mess okay we'll check on your next course for you thank you Carla God that was gnarly he doesn't like the cranberry hat what is wrong with our cranberry haddock that cranberry was not good he doesn't like it no I eat it once a week people love it people taking them home day to day and they take a two three orders home Etc really like it this is the meatloaf oh meatloaf thank you when was this one made this was me today yes okay enjoy disgusting on ounce of seasoning dry horrible texture it doesn't feel like a meatloaf was made today let me tell you love me today you know Meatloaf was me girl who knows how long and then Frozen I don't even tell me that are you sure that was me today Danny it was night chef it's frozen it's frozen frozen God why are you doing this to me sorry about that it's bland okay yuck yuck okay let me freeze that well meatloaf who makes that Chef Dan and his Chef Dan had his tongue removed well thank you okay and here we go what's wrong with this this is actually Chef Danny said it was dry and overcooked we do freeze it and you think you should like your taste buds give me a break Chef Ramsay destroy every this I often yeah I don't care who you are Ramsey or not Ramsey Telly where's the kitchen when you insult me better be ready to explain yourself hi guys come around and this is at the end Dan Gordon nice to meet you I'm Kevin Kevin I'm Spiros Spurs the Andrea's husband yep accent come over guys please I'm absolutely disgusted the food is outdated and Bland the lobster ravioli disgusting I don't understand the mentality of serving Frozen that you buy in damn help me understand the madness I can't even add to you on that one right now it's a setup for disaster had it with cranberries that cranberry glazed watery spinach disgusting raw sweet potatoes the grilled meatloaf when was that cooked every two weeks we end up making about yourself it gets portioned and then I mean how's that yeah when you freeze cooked meat what happens to it as a defrost yeah it dries out then you grill it what happens to that again fries it out you try to get a little bit more it's gross it's almost impossible to make a loaf of Meatloaf every day or every other day you cannot do it so we make it in batches of two weeks we freeze it we dry it out we thaw it and then we grill it it makes sense come on I thought you're gonna love my meatloaf with regardless if it was Trojan you thought I'd like that well I really did I mean you want me it's something different it's an insult to America in this area that's what they love really yep you're not going to convince me on that one now this is very very good this and a very famous dish they're coming people from far away Dan have you actually ever sat down and tasted that dish from start to finish yes yeah do you like it no so now I've got a chef that doesn't like what he serves do you have any idea how stupid that sounds yes but you seem happy with this no not happy with it then stop it Dad I try I try you know I do wow how'd you write the food I don't think it's all that much to talk about I think we're outdated I think it's just okay at best but out of ten three or four and you're saying Ramsay you need to respect my food I did get out your bubble Tom get in the real world have to say thank you the food's not that good did you tell them to change you don't let him change thanks I never allow them I never allow them not to change I've tried to say things why don't you change the menu it's not his fault the way you spoke earlier you say four to five that's what I'm giving to this food our food is good how can you see a friend of the Seth Ramsey is not good we've got another issue there piece of when I think I'm right oh I'm gonna keep fighting you not I'm gonna do that I'm Gonna Keep piling and fighting when I get done with Tom being adamant that there is nothing wrong with the food I'm sure you're doing this folks Chef Ramsay gets his first opportunity to see how the locals feel about the menu at the old Hitching Post put that in the oven to reheat please this is the one we want to use that's the oldest wow what's that Tom boys Frozen kind of money do you find them in like that that's how he comes is that how you grew up watching calamari in Greece I tried first with the skin on like a European ain't nobody even all of them nobody ordered fresh oh here we go one more meatloaf coming up you got upset with me earlier you got obsessive I want you to love my meatloaf yeah can you hear the little Maracas while they're having grease yep I mean honestly you want me to kiss your ass and tell you that I love your meatloaf so I dare you go out in your dining room tell your customers that you're serving that no I'm not going to do that got no balls have you I got a lot of balls mine is bigger and stronger yours is bigger stronger I got a balls more than him and a lot of a half a dozen like him you're not proud of what you serve because if you're proud of what you serve you'd have no problem taking the dining room I'm proud I'm a product regardless if it's been on the freezer take it out there then want to do that because it's too familiar to me to go with it it's not that accumulating for you to take the money then oh put in your pockets that's not humiliating is it why don't you just admit that it's wrong it's not wrong the one is and you think you're going to be successful serving that wrong Thomas you shouldn't be anywhere near this kitchen what a disaster I'm cooking it and I'm prison there's nothing wrong with that when I'm struggling Andrea I'm struggling with food pushing the standards here who cares look at that does that represent you no the second generation running your father's restaurant and if someday he lets you take over you have to do something about this don't I realize it it doesn't stop you having standards when you see it like in a big picture like this when it's one thing after another that's getting pointed out it's you know it's it's one big mess huh as you tie their orders yeah I think it'd be nicer to explain whether it's fresh whether it's frozen defrosted okay I want you to know what you're ordering all right um salmon is Frozen yes the shrimp scampi Frozen yes Frozen all right my water is going to be Caesar salad which is fresh I'm assuming my apologies thank you so much as some diners rethink their orders others regret theirs chicken doesn't taste fresh how is that uh meatloaf it tastes like the TV dinner that I did my three-year-old yeah that's being polite it wasn't very good um with Chef Ramsay hearing enough of the customer complaints he decides he needs to further investigate the practices of the kitchen because unfortunately those are frozen ones I know sorry Trump I mean honestly why are you doing this to yourself what they were why are you doing this just smell inside there this smell inside there impressed it smells beautiful ocean fresh Kevin can you get me Andrea please Andrea out back please ah you can't handle me right now so Andrew come around please we've got two seconds the scallops were serving they're frozen ones he's in denial this time there's nothing wrong I eat my stuff if you picked up this bag I pick him up next up this morning if you take this bag they've been in the freezer for one day or 24 hours and back up this one you're gonna find the same Seafood product disagree go ahead and smell this one and smell that I'm coming what the what what's the difference you are trying to convince me that serving frozen food is better than fresh it's not a frozen they were in the freezer you buy them in the bulk fresh you put them in the bags you weigh them out yeah and you freeze them yes and in the morning you take out 10 bags you then defrost they sit in their piss like that and then you cook them yes I do that right but you will put the charge with the milk get the smell you don't smell any difference that's all of this one and I say they smell so they smell the same once they're being frozen defense if you've got to go one a year in the freezer one day all right what are you talking about they smell fresher once they're defrosted you're loopy they smell fresher after being frozen oh come on anybody's in a restaurant busyness what no matter who he is rule number one when studying to be a chef fresh food doesn't smell tastes better once it's frozen shellfish is something you never freeze and now here you are lecturing me that that thing is fresh now while Chef Ramsay continues to explain to Tom how his pre-cooking is having a negative impact on the food fresh food doesn't smell tastes better once it's frozen Tom remains in denial now it doesn't matter if it's frozen or not it doesn't matter if it's frozen or not no he's trying to convince me that this idiotic setup is acceptable do you honestly think that your customers will be happy to pay for Frozen ship being defrosted rapidly they are under the impression in your dying room that what you're cooking them is fresh so you're not gonna convince me that this is better than serving it fresh what I've just said does that make any sense yes it does thank God you're not as stubborn as your dad if you don't like my food don't even talk to me I don't want you oh my God I'm extremely embarrassed my heart is like breaking because um this is something that I'm really proud of and tonight just showed that I really shouldn't be proud of this thank you my dad his mindset is not allowing us to go up from here Andre this can't continue your father's in denial he's trying to win an argument that doesn't make sense Welcome to My Life he's got to stop trying to convince me these ridiculous practices and every time he doesn't see that they're wrong I want this business but I want it I want it to function correctly and my fear is that by the time it comes to me what am I going to do with it there's nothing to happen it's gone that's my fear I need your help to convince him that we are stopping I cannot do it without you okay I'll see you in the morning thank you good night with Tom claiming the community is in love with the food hello Chef Ramsay gets up early are you willing to take some callers while we're here absolutely to get more feedback from the locals I'm attempted to have a butternut squash raviolis and sell digestive issues the fish and my vegetables were total mush it stated it's lackluster it's in need of Health now armed with more evidence of what he suspected Chef Ramsay heads back to the old Hitching Post for a showdown with Tom and his staff hello everybody hello hello first of all the one thing that I learned since I've been here is that there are a lot of bad practices taking place yeah it's very upsetting right this morning I went live to a local radio station all of a sudden the phone lines start going crazy lines are jammed these complaints started coming in let me tell you something really important the reason why we're in this situation Tom is because this whole business is run on your system why are you so controlling Tom it wasn't controlling the type of thing it was just a routine not as far as I'm concerned tram runs a business his way and he's not open to alternative ideas so Tom makes the decision everyone's got to go with it another percentage of decisions how many of them are right I think it's 50 50 on something items wow Tom let me tell you you do not want to pass a liability to your daughter exactly so you have a duty now to step up and do something you haven't done in seven years and that's change sometimes you stuck mentally physically economically and there's no way out and you just hope it for a better day but I'm always a Believer a better day better business to do changes at any time okay I'm hoping that my father is ready to listen because we need a big change we have to change immediately and I trust you I need your help let's get together I cannot do it without you you got my support 100 I want to be right in action while Tom appears ready to finally give in and change wow I mean it looks better than last night right yes oh yeah yeah Chef Ramsay with the help of a couple of locals look at that Beauty has another major point he wants to make take care Now for Something fresh I just wanted to show you something two meatloafs the one on the left-hand side is a turkey meatloaf next to that you've got a classic meatloaf both made fresh visually what does that look like really nice gorgeous looking both yeah right take a fork please things need to look good granted but proof is in the tasting Chef I swear and my life and never tasting development right I have a confession to make this was actually made by two of your customers wow what you've got to understand is to keep your business alive you have to deliver something better than they can cook themselves at home that is it I do realize right now we need to change immediately for much better you know what I was blind all this time and I'm ready for the changes because I touched his judgment and his experience you've got to want to do it absolutely with Tom now fully understanding the errors of the past Chef Ramsay and his team jump into high gear to give the old pitching post an exciting new identity right good morning good morning good morning Tom when he bought these restaurants you didn't make any changes very little take over my faults oh my God are we in the eyes beautiful oh my God Stay With Me Stay With Me happy so John are the cranberry walls that match the cranberry napkins we now have a stunning modern bluish gray contemporary gone are those disgusting banqueting chairs we now have some rustic Charming authentic wooden chairs this is amazing gorgeous have a quick look at the reception area oh the whole entire has been cleaned up beautiful we did an art installation of reclaimed shutters yeah how cool is this it welcomes you to the restaurant that's incredible ready to see the next part let's go down all the way in oh my God oh my God those booths give you that claustrophobic feel we've lightened up the dining room we've got a proper space in here now this is gorgeous on the wall we have these stunning plates now I know you're Greek and you have your Traditions but these plates are not for breaking this is just amazing totally I feel like I'm in a new building I'm at the new Hitching Post you happy more than happy the changes the the chandeliers the colors the photos beautiful all around everything in one night this is the most incredible thing I ever see I feel and the top of the world only in America to go along with the dramatic makeover come through please wow is a total revamp of the food and the practices on how to prepare it we're cooking fresh running out of things is normal get used to it okay I'm gonna agree with you yep let's start off at the top a delicious homemade clam chowder yeah next to that a New England loves to roll yeah the pan said salmon oh wow then with the herb butter asparagus and roasted potatoes meatloaf bacon wraps yummy creamy mashed potatoes green beans with really nice glazed ketchup sauce I love it look how good the food looks just beautiful beautiful exactly it's amazing jump in all right I'm digging in incredible I feel like I'm tasting at a new place like somewhere else excellent meatloaf when you order any of the dishes from the new menu you will be satisfaction currently I thought my chart was very good but this is actually I have never tasted anything better and that's the answer it's relaunch night and everything feels different about this restaurant the only thing you're gonna find in the freezer ice cream new Decor new menu and a new boss in control there's so much to do here okay controlling the standards being assertive with the team okay I need to step up and be a leader and have a smooth show tonight this is huge that we get it right stew or die let's have a great service good evening how are you please come right in yeah and fish and chips enjoy your dinner if anything we can do for you please let us know okay thank you let's get ready for people firing and cream two clam chowders Caesar and a wedge salad two chowders Caesar and a wedge ma'am it's coming up perfect coming your way thank you ladies pick up apps going down for 23. what's next please Andre keep it going yeah I need two salmon for 25. right here ladies pick up thank you a meatloaf in a medium rare rib oh come on so look that's raw yeah you are the last line of defense and they're just throwing food out stop stop stop oh yes listen the salmon raw in the middle I need one piece of fish on the fly now look at me we haven't worked this hard to start throwing food out this lady which is the last line of defense do not serve per raw salmon come on bring it together yes please one mistake like that just throws everybody I was worried because I want to make sure the foodie was right Andrea do something reorganize yourself how long am I waiting for that salmon complete the table come on there you go Andrea potatoes now thank you look something good I'm looking for 30 and 26 right now seconds away thank you Andrea you're doing beautiful honey I need a pickup pick it up baby thank you you know you can do it 26. oh that looks beautiful honey doesn't it yeah delicious it's really fresh feeling good it is definitely a lot better all right guys last three slips on the board finish strong guys Daniel keep it going yes yes sir excuse me well done up got it Carlo pick up 29. Andrea so what you can do honey I couldn't have been any happier now I'm gonna cook everything fresh every day except Ramsay proves to me it's the only way to go nice job everyone nice nice teeth very good and I know Dad it was 100 sure that I could do it I'm pretty sure I proved to him that I could do it I'm really happy yeah can I see you for a couple of minutes sit down Andrea today is a big day for me I want to present something very exciting something very good I'm leaving okay and what you did the cabbage I want you to be successful and you know I'm always be next to you whatever you need I know so blow out there girl and get them okay all right I love you dad I love you too honey go ahead it was very difficult for me but that's my wishes that's exactly what I want to do she's a leader she's a worker she's going to be very successful you just made a very very happy it's been a long time coming and I understand the nervousness but honestly she can do it ain't no chicken okay she can do it she had two best teachers she can do this thank you okay let me tell you something what an amazing relaunch come on I feel better Andrea deserves it and it's all hers from the bottom of my heart just reaching this point today and you know getting the okay for my dad to step up and be in charge it's amazing thanks Dad well done too old nice thank you I am the most grateful person to thank chef for what he done from me Chef Ramsey proves to me I can hand over the restaurant to my daughter and right now I could not be any happier I never thought I was going to be able to get through to Tom wow what a stubborn man but once he realized I was doing all this for his daughter who's a changed man in fact he was a pleasure to work with and I strongly believe in Andrea and now finally after seven years so does her father wow Frozen meatloaf cranberry and haddock It's All Greek To Me after Chef Ramsay left Tom kept his promise to give Andrea full control of the restaurant Journal made a fire for table four the old Hitching Post is on its way to becoming not just a successful restaurant excellent perfect perfect thank you for joining us but it also fulfilled the dream that a father had for his daughter we're so happy for you we are tonight on Kitchen Nightmares I've never seen anything like this Chef Ramsay travels to Monrovia California and within minutes he is caught in the crossfire shut up the fighting is constant you guys can't do your job right get out nobody's talking shut the hell up they fight about everything hey including the food you guys are giving out garbage food are you serious why don't you take over and they are not bothered about doing it in front of the customers are listening to you guys stop screaming at the Helm of the madness is a father who forces his children to work at the restaurant against their will what's your problem stupid and while all this family fighting is going on some sun you are wanting to help there is a restaurant that is falling apart at the seams damn that's horrible there seems to be no standards at all what's he trying to kill me Chef Ramsay faces a true nightmare with a family so volatile and so out of control you're more than garbage it's like trash he may be unable to save this family from themselves we kill each other here what is that you certain rotten Foods your passionate kill them then wake up you wake up shut the place down here Monrovia California is located 30 minutes Northeast of downtown Los Angeles and right in the heart of Old Town is the local eatery Sam's Mediterranean kebabra owned and operated by Sam Najar and his family 1982 I started working as a best boy and dishwasher and my dream was just to open a familiar restaurant with my wife and my kids and then my dream become a true I buy the restaurant 1997. business was good when he first opened but after a major slowdown in the last couple of years the only employees that remain are Sam's wife and children me and my siblings can't really kind of put our adult lives on hold just to see my dad's dreams come true but you know I kind of want to start my life but I'm not able to because you know I have to stick here with my dad nobody care about business nobody care I feel like no one really wants to be here the place looks a little depressing the decor it's really old sitting down really we don't really give much effort anymore my brother just slack on a lot of things then just here here here bad like how bad like that like I screwed it out I can't eat it half of the meat you served me as well outside most of the time a restaurant is empty and we tend to have nothing to do so we start arguing with each other I put all the numbers on my chest and that's how many times because I've taken the food without them huh it was cool and we do argue in front of customers sometimes every day of my kids they're fighting all the time together I don't understand why do tomorrow go outside this is not where you belong get out yeah the stress this restaurant puts on us you know it's really kind of tearing down our family business is very bad we don't make money here what the heck is that four hundred dollars this is the only income my family had depend on it if the restaurant closed we're gonna be on the street before Chef Ramsay can make the short drive to the restaurant from his hotel he is besieged by Sam's children so you're Sam's kids yes sir right yes and Rhonda Lena we Sam yes sir yes let's catch up inside I'll just on the way to see that okay no problem Chef Ramsay for what's wrong with the restaurant he's gonna be like wow so in a nutshell what is wrong with the restaurants geez one at a time please so I can hear you all clearly what's wrong with the restaurants my dad your dad basically a lot of arguing you don't do this for the restaurant you don't do that or the restaurant is your fault the restaurant is our fault everything hold on a minute how many hours a week you work I'm working every day from 10 to 10. so you're full time yes seven days a week we're all like that we're all there inside and out seven days a week why would you all need to be there seven days a week because we're the only staff is this true yes it is my dad he doesn't want to put anyone else in the restaurant like um like his staff wise he says it's a family business we all have to put in he always tells us that he did not have seven kids for us to go and do where we want he always wanted us to like stay together in the restaurant we all have dreams like and goals besides the restaurant right we all have stuff to do and we when we want to do it is like we can't because we're at the restaurant and now as we get older we're forced to be there because there's no other employees right now who really wants to be there point no one to show my dad like he needs to change he's just scared to let go I appreciate all the information I respect you honesty and I'm going to go into Sam's now I'm going to see him um he doesn't know about this right did you tell him let's keep it between us okay is there anything else I need to know before I get in there um just be prepared the restaurant just needs a lot of work I'm done to get in there now yeah see you back in the restaurant okay right there it is hello how you doing my first name Sam Sam okay the owner yes excellent and how long have you been open from 97 and you run it with you and your and my kids how are your kids I have seven kids except the family-run restaurant yeah they run the restaurant has a lot of salaries to pay out oh I don't pay them any salary you don't pay your children no to work here I can't afford to pay them where do they live they live with me in the house that's why I'm not charging anybody you're not charging anyone what deliver your house it's a nice Dance Let me show this you now from Dad of the year but they like to be here right yeah they enjoy here yeah right right and in your mind what's wrong with the restaurants the restaurant is very slow I've been behind almost seventy thousand dollars wow my kids they're fighting all the time the children are fighting yeah always they're fighting oh how nice making the plates yeah I hear that they fight yeah in the restrooms yeah all the time if it wasn't you then who was it not me I did it for the other order I told you I was working on the other order dumbass wow and how would you rate your food out of ten uh probably nine nine wow I like that welcome oh what happened there oh my God another one I'll change it don't worry I can change over um what would you recommend well we have the lamb shankers very good where's the lamb from from New Zealand or New Zealand thank you good to meet you nice to meet you likewise thank you hello how are you all right pretty good nice to see you all right um meat hold on as a meeting place is m-e-e-t wow I don't know if he wants to look through the whole menu but there's more misspellings than that there's quite a few okay I'm gonna see as much as I can so I can get my head over this combination place if you want to do a little bit of both I'll start off with a vegetarian combo thank you are your dad said the lamb shine and it was from New Zealand so he recommended that uh gyro okay uh do you know I want to see the top sirloin steak and shrimp medium rare please and I think we're fine then okay wow thank you look at this place the decor is Dreadful wow that was depressing okay be ready coming up okay put your combo first I'm in fourth place what the heck you're doing here you don't put me to the vegetables don't worry man go outside like that I got it I'll take care of it everybody doesn't want to cook food back here get out nobody's talking get out well I'm just telling you guys those people are looking over here wow is that done veggie combos ready this is um is that like plant fresh is it fresh I'll check for you please thank you Iman is the eggplant fresh or is it frozen canned um it's from the camp canned eggplant no that's gnarly that's just Dreadful you think of Mediterranean food you don't think you're canned eggplant and the Falafel um the Falafel my dad does a humanita the plant it probably has no salt in it geez yeah okay this is uh Ramsay's plate he wants to know if you season anything because there's like no flavor to anything what is it tasting like a towel what's he eating you just said it's bland there's like no flavor even the Gyros give them the Gyros here we go take that down all right John this is the gear plate yeah thank you um would you ask me when it's made please know when it was me so I'm wiggling and we heat it up put it on the rotisserie the Slime and beef hey it's not how it's made is it is it fresh that's what she's asking is it fresh it's not fresh it's frozen that's why I told her it's frozen because we get it from a company yes Nutella Frozen that's what I told her you make it I told her oh yeah are you talking to the head chef and the wall I told her you cannot lie I did it you heard me tell her it was frozen you need to stop screaming the people are listening to you my dad's you know he just gets mad and he and me which is he's talking about it doesn't help anything try it's actually a customer company and then it's frozen and then they heat it up on the rotisserie so I would love to be in a position to sit here and enjoy my neat mpet but it doesn't even taste okay you guys didn't cook the girl right whoever is it was shut the up you're stupid what have you made right today though just tell me this is a question so why don't you come back here I still come back here round two sounds like a fine started I need the lampshade it's coming yes um wow thank you you guys can't do your job right you shut the up right what I don't want to hear about that boy trying to shut up yeah you too it looks anemic the color's Dreadful and it just tastes like Bland boiled lamb you guys are giving out garbage food are you serious why don't you take over I should do it you don't want to get out do it you don't want you to get out you're stupid do me a favor send that back to New Zealand okay what about you what's going on check it out you silly arguing because he's telling him that he doesn't know how to cook nobody Sports in here idiot dude yeah just go back to the front horrible horrible no he cares about his opinion he says that the the lamb it just tastes like it was boiled in water and it's he said send this back to New Zealand he tried he said there is no flavor on it but I believe myself I make the best slam shank here in California I really don't know what to do bring in your head let me hit you one on your head and finish it wait what are you doing again oh yeah cooking food wrong nobody's talking to you stay back there tell him this is not his job thank you goodbye stop screaming while the family continued to battle loudly in the kitchen you guys are giving out garbage food are you serious why don't you take over Chef Ramsay has been forced to endure disappointing dish after dish do me a favor send them back to New Zealand okay and there's another one on its way it's a stake and then they're working on this camp ing before it's coming up thank you okay medium well on the verge of well done oh God so annoying scampi um yeah solid and dry cheese how much blood did you put in there um I like some scampi with my butter was he trying to kill me no but that's how he adds flavor I guess that's flavor that's his season rubbery overcooked the scampi's overcooked yeah rubbery really hard and just solid anywhere in the mid food doesn't look like this you know that yeah please Chef Ramsay wants to see everybody outside before I start talking about the dishes what was the fighting going on there he just likes to come back there and argue about pretty much nothing actually when we get a complaint I'll even tell them what's going on and they can't take criticism no that's not it you would like to make it seem like you're better at it if I come back there and let them know hey this is dry or hey the hummus is messed up we accept that but the fact that you come back there oh you guys can't cook you guys are I don't say it the first time okay that's what I have every day can I start talking about my lunch the combo plate eggplant out of a can hummus plant Falafel plant Sam you recommended lamb shank but the bones were disintegrating when the Bones start disintegrating that's three hours overcooked I don't know what to tell you have you given up not yet top sirloin it was miles away from medium rare what are you um what's wrong he's making it seem like it's all my fault he said like I'm doing something wrong yeah they know that they're messing up all day before you even walked in so when you know it was here against you just like step up you should have stepped up I'm telling you guys what's going on he wasn't in that position today stop putting the blame on him you guys were cooking cookies criticizing us the food that's what happened right that's what happened you can try it tell me what you think I I've never seen anything like this have you given up kind of kind of do you care not really it shows you don't care shrimp they came swimming in a bowl of butter overcooked didn't you guys see it it's because we was busy arguing I could hear it so could your dinos they just get up and leave because of that I'm gonna get some fresh air this is my dad's restaurant I do as much as I can to help him but being forced to be here every day you know it's kind of like making me feel like I don't want to care so you're not too happy huh no really the ideal what's your problem I just graduated high school so who want to run this business you blame your brothers who are food and overcooked meat is it my fault no you do everything Perfect Since you missed it perfect I can make better food why don't you serve dinner tonight yeah sure actually yeah and I'll work outside that's what I thought don't step up to the plate your job is to put food on the grill why don't you make it on the grill and sit there making your job right show me you can do better I'm in the front cleaning tables and cleaning everything up the kitchen is not my problem go ahead that's your rules that's what I thought bad you cannot step up today cook you are right yeah yeah Samsung you are wanting to help shut the hell up nobody happy here I don't know what the heck to do I really don't know okay okay cook my food right and you'll be fine no we won't be fine after getting criticized by Chef Ramsay at lunch go do something about it do what the family gets ready for dinner service oh so you want to give it to them and they have not taken a break from the fight Chef Ramsay hi hello you have another sister my mom nice to meet you my first name is let's catch up shall we let's have a little seeds and sit down and I have headache I have had a brother first of all um I must tell you it looks like the uh the kids are trapped in here is this what you wanted no not really no I feel sorry for the kids because they miss out so much for their life they need to grow go somewhere but at the same time he needs them how do you manage that very bad I haven't been sleeping lately but it's not healthy for your daughters and your sons to be in this environment seven days a week we can't be chained to the restaurant they need some space right yeah there you go I think if we don't stop it you're gonna lose them okay tonight I'm gonna watch those and we'll see how this place operates it's a pleasure meeting you thank you I need two regular salads okay we need a Greek salad the waffle plate and a chicken and Lula what are you just standing there for man do something okay so who does wanting to grill we pretty much all split it up even so there's not one person on the grill no no we can't just switch it off we just switching them off yeah yeah please aren't hot just leave it just leave it check it out yeah we really don't care how the food is cooked I'm doing all this work from day to night every day and I don't even get paid table 14. this is beef and chicken for 14. Falafel plate steak medium I asked for medium this is like bloody he wants this medium you guys cooked it rare who cooks it I did it's definitely right okay I'll make a new one Iman what it's a stick it's well done she wanted a medium rare look done what do you want me to do shut up don't tell me look done a spoon how many steak we throw today man every day I have to throw like 15 20 like that every day some no yeah you see that look at this one in where's your walking it's right here inside what's in here like a bathtub with parsley buckets of parsley chopped it's a fresh that's ricotta today yeah I know but you're not using today no when you chop fresh parsley all the flavor's gone yeah you've got to use it immediately okay let's sell a release whoa there's a brand new case that says a statement that nobody cares in here what's this look at that this is two days ago it was me two days ago two days ago this is Tuesday Sam today Saturday Tuesday Wednesday Thursday Friday Saturday five days five days lamb shots lamb shanks it's just like a Dumping Ground look at this salad roses tahini tahini you don't think they'd empty that now put in a smaller container what a mess yeah it is a mess oh man you give me a full plate he didn't eat it what's wrong with it it was still raw give him another one he doesn't want another one and I'm getting heart attack here Wanda run this out what are they chicken strips the one we buy the Frozen one you can't say that we got two seconds please Sam come here all of you look at that just touch that I wouldn't serve that to my dog what did they tell you I didn't tell you don't serve it and I didn't know why we're doing it Sam you're in charge and you're serving raw chicken I'm Amazed that you're still open why you servant the outside is cooked something inside is cooked yes your chain to the business yes you don't want to be here but you cannot serve that and expect to get away with it right those kids drive me crazy man all what you want finish the order and sit down that's not where I can't really have time to sit down what are you talking about oh it's my kid's fault they do this it's my kids fault because of that they don't listen he doesn't care when really it's his decision to keep us all here he brought that upon himself nobody cares nobody cares here that's it this is the last place thank you guys yes stay seated and tell them thank you that was stupid stay seated look who's talking you're standing right there are you my boss don't tell me what to do you're stupid this is annoying I swear no damn break at his head oh here comes the stars of the night it's my dad's restaurant I'll have to do nothing I can do whatever I want whenever I want oh stop stop enough you're stupid you have a big mouth yeah keep talking shut your mouth shut up idiot dumbass yeah it's a waitress garbage look who's talking yeah I'm garbage right now looks cleaner than your face do nothing around here now all of a sudden will act like you own the place you can't have the damn customer right you can't take it or you can't bring it back drinks right let alone how the customer is okay useless you're useless we can even run the food out and check the table is better than you guys okay at the same time cook your food right and then you can serve it shut up shut up while Chef Ramsay continues to inspect the state of the restaurant the family went out for fresh air and what they got was a major brawl between Ronda you do nothing around here now all of a sudden you act like you own the place an oldest son Jamal you're not even here he's not here either no no no okay what when you're open baby hey guys guys all of you stupid relax honestly I mean this does not feel like a family and the way we've just behaved in the last five minutes is the way we've just conducted service over the last two hours disorganized chaotic and so fragmented I mean people suffering other customers yeah geez oh boy this kid's a dumbass no it's not good what am I supposed to do tell me it's not fair for me to stand there and get yelled at every single one of them for what I did was wrong I didn't do anything wrong that's not fair come down foreign you guys take a seat Chef Ramsay has witnessed constant bickering and fighting okay he realizes that much of it can be attributed to the feeling of being trapped in their father's restaurant you've never done this but what I want you to do now is to be honest with your father and explain that your lives and your careers are going elsewhere I want you to be open tell them what you're feeling your frustrations why you don't want to be here tell me Dad yes it's like gonna hurt him this is gonna be tough but you each have to stand up to him you do not have to be here seven days a week it's stopping now you've got to stay focused on what you want to do now here he is okay I'm freaking out right now because I know my dad's gonna get hurt I know he thinks that we love being here but we really don't so there's something they would like to talk to you about okay I'm ready Lena when you go first Let's Go Darling um so even though we're here to help we appreciate everything the restaurant has done for us I need to focus on going in a different direction becoming independent we all just need a little bit of schedule thing where we're not here seven days a week every single one of us as you know you're still too young right now you're still a child for me you're only 19 years old there is a rule here this is a familiar room is not like what you want to do you have to hear first from your dad and your mom and then you can do it on your own I don't think it's gonna go as well as sure everything's gonna go my dad is not an open-minded person like at all I am here to help you at the moment and I've been here full time every single day non-stop but as the time comes I kind of want to go my own way and do my own thing now I'm Gonna Let You Go on your own and you're still shy Sam what you have got to stop doing is making them feel guilty and because the restaurant's not making money they're having to wear that jacket of burden and it's not your daughter's fault that this is not working I want them to understand this every day someone have to be here but it's driving them apart you have to understand when the time comes we all have to do our own thing what can I say yes here um I'm here to help you but if I'm going to college can be laughs hey come on I promise you they're all here for you and as well as this is tough it's really important for them and I'm here for you as well and yes you've got every pressure every bill every Demand on your shoulders but we can't continue like this buddy okay okay come on seeing my father cry hell is really hard for all of us but how to do it how to tell them the truth straight up I know I've been here every day for the past um four five years I don't always make it seem like I hate this place but I do but when it changes we're gonna turn this place around I'm not going anywhere for the short term I'm gonna be by your side we argue we fight we kill each other here because nobody cares enough to try to do something about it it was tough they were always under your children they're always going to be here for you but they have other aspirations and other dreams and there comes a time when we all have to let go and today is the beginning of that of course makes sense I can't stop them can't stop them laughs come on I want to get some fresh air I'll see you in five minutes okay I love you guys I love everyone of you I want everybody no that's I'm here for everybody anytime we're all here for you too we're all gonna make an effort to make this better can you help it pick up I hope so sorry to make it work laughs stand up love you guys I love every one of you I love you too with Sam and his children coming to an understanding right let's go Chef Ramsay can now begin to work on one of the other major problems of Sam's Kebab room fresh every time the food we're gonna make delicious shrimp and Chicken Kebabs done with freshness when we're cooking kebabs why don't we cook them on the skewer so much more juicier yeah more flavor because when you're squeezing hell out of the food and you're pushing down what do you think that's doing to the food you know the juice take all the juice out of there exactly that cooking on the skewer gives us so much more control much easier and then watching you all last night have any idea how many times you cross over each other right we have one person Manning the grill not four of you who's the best grill Chef in here me okay you're gonna be at the helm because it cooks and I want you going over there and glazing that Chef Ramsay opened my eyes to cook the right way I was very happy to watch it because I want to learn more what I know your grill should be like a chessboard where you're manipulating all the time up and down they come off glaze them again cooking next to Chef Ramsay in one afternoon I've learned more than I've ever had how does it look amazing look beautiful beautiful very good now we're not at an art gallery jump in and start tasting come on Sam dive in this looks like Malaysia chicken says yeah everybody was happy and the food tastes delicious really it stays good oh by the way I haven't seen this for a long time so I'm gonna grab it now while I can quick smile please everybody look at me smile excellent thank you believe it or not I'm ready right now to move forward no more fighting no more argue while Chef Ramsay's plan to fix the food is now in motion his team gets started on a massive overhaul of the restaurant first of all good morning good morning chef how does this smell in here amazing weights between six OMG okay take off those blindfolds welcome to the new sams look at this gorgeous room oh my God this is the place this is a place unbelievable let me tell you something really important this has been one of the biggest and most expensive Transformations we've ever made ever wow it looks like it wow we got rid of that dark dingy hole and transformed it into a casual modern kebab house beautiful something to be proud of oh my God yes beautiful wow the restaurant feels more open wow a brand new carpet throughout the salmon colored dirty walls have gone and we've got this charcoal color set with these amazing art blocks it brightens up the restaurant dramatically and gives it that nice modern touch it's beautiful when I first stepped in this door sitting down in the chair I know there's a huge hole and when I looked around there was holes in every chair they've gone look at those babies brand new chairs I see you got the chills yeah I know me too so you got to chill Sam talk to me I love it man I love it it looks so gorgeous they make me feel like I am in the heaven um I'm in speechless you're speechless amazing unbelievable Chef Ramsay I don't know how I'm gonna thank you I appreciate that from the heart thank you Sam I know you mean that I never thought my dad would ever be open to change I'd see a new man let me give you a hug before let's go I'm not going anywhere this is I'm gonna put the blindfold back on I don't believe it's real I don't believe it's real now that the much needed makeover to Sam's Kebab room has taken place let's get some oh my God Chef Ramsay is ready to unveil a contemporary Mediterranean menu visually what'd you say it's yeah it looks delicious that is sure to have the town of Monrovia buzzing dig in come on you're coming in man this is good amazing classically done absolutely delicious I love the Falafel this is the kind of food we should have been serving here I don't think I've ever been this excited or happy to come to work this is how you make electricity we leave that in the house all the time the food is amazing I never thought my life I'm gonna have a restaurant like this today believe it or not better than in Lebanon oh yeah better than the whole Middle East with the restaurants and family ready to face a new chapter make sure it doesn't get too big Chef Ramsay is happy to spend the day training and working in the kitchen what I want you to do is work with two hands not with one twice as quick I'll give you a try over there plate plate nice see what happens when you're organized okay again you are now in control table 12 fire keep it going yes there's another chicken the customers are raving about the Transformations made to the decor and food oh my God I got a ground anymore but the biggest transformation might just be the family themselves let's go up dude we got this let's go perfect perfect profits one two three four table ten they're working together United as a team in support of their father Sam here's a plate you got two behind you slide it up behind you put two pieces on there everybody's just more calm it's just more of a family now this Shield table 15. thank you can I have a ketchup please good teamwork I'm very happy working in a restaurant like this you know before I didn't want to be here but now I'm Gonna Keep Going Strong until we can actually hire somebody to take my place for the long run and not surprisingly there's someone else besides the family who has a smile on his face I am so proud of you all done everything you need to make this restaurant a success and when you come together happy like now before Chef Ramsay come in here they're fighting all the time together but everything is changed right now and I hope you stay like that for the future that's one of that open it oh my God that's the moment I knew we had turned things around every time you think you're falling out go to that picture and remind yourself the importance of sticking together yeah okay yeah thank you bud look after yourself yes okay I wish I see you again uh you'll definitely see me again goodbye guys okay take care take care guys when I first arrived there was so much tension in the air we were bound to have an explosion as a matter of fact we had a few but once the air cleared the family finally came together and we had a good I mean good relaunch only hope now that Sam stays in complete control of his restaurants but not his children wow you say kebab and I say kebab after several successful months table five fired Paul Nina you like it yeah thank you wow delicious Sam is now able to give his children some time off and for the first time in years Sam's Kebab room is hiring\n"