The Night Chef Ramsey Returns to the Kitchen and Saves Flemings from Disaster

It was a night to remember at Flemings, a restaurant that had been struggling for months. The kitchen was in shambles, with equipment breaking down left and right, and the staff was on the verge of collapse. But just as all hope seemed lost, Chef Gordon Ramsay walked into the kitchen, his iconic voice booming through the air. "Alright, listen up, you donkeys!" he yelled. "We're going to get this kitchen back in order, and we're going to do it now!"

The team was shocked to see the famous chef take charge of their kitchen, but they were also relieved. They had been struggling to keep up with demand, and the equipment breakdowns were making it impossible for them to deliver high-quality food. Chef Ramsay quickly assessed the situation and got to work, barking orders at his team as he went about cleaning out the damaged equipment.

"It hits the pilot lights and back fires," one of the staff members whispered, looking on in horror. "If we don't get it under control, it's going to blow up in our faces." Chef Ramsay didn't hesitate, quickly jumping into action to put out the fire before it spread. The team watched in awe as he expertly extinguished the flames and cleared away the damaged equipment.

Once the kitchen was safe, Chef Ramsay turned his attention to getting everything organized again. "I need one lamb chop, medium rare," he ordered. "And Andy, can you please chop that lamb up?" The team sprang into action, working together to prepare the dish. Meanwhile, Orlando was tasked with reviving a chicken dish, and Fleming was making sure the dessert station was ready for the next course.

Despite being down to only six burners in the kitchen, the team managed to produce an order out within minutes. Chef Ramsay beamed with pride as he took his first bite of the dish. "This is outstanding," he exclaimed. "Delicious!" The team breathed a collective sigh of relief, knowing that they were finally on track again.

The night was a huge success, with the team working together seamlessly to deliver an incredible dining experience. Chef Ramsay was thrilled to see the restaurant's energy and passion renewed, and he couldn't wait to see what the future held for Flemings. "We're going to make this work," he promised his team. "We're going to run this kitchen like a well-oiled machine."

As the night drew to a close, Chef Ramsay took a moment to address the staff. "I've got some good news and some bad news," he said with a smile. The bad news was that they would still be facing challenges in the coming days, but the good news was that they had a brand new kitchen, complete with state-of-the-art equipment.

The team cheered as Chef Ramsay unveiled their new kitchen, a stunning space filled with top-of-the-line appliances and gadgets. "This is it," he said, his voice trembling with emotion. "This is The Missing Link. This is the key to our success." Andy and Suzanne looked on in awe, hardly able to believe their eyes.

The kitchen tour was followed by a pep talk from Chef Ramsay, who urged the team to take ownership of their new restaurant. "You have everything you need inside this kitchen," he said. "Now it's time for you to make it work." The team nodded eagerly, determined to do just that.

As the night drew to a close, Chef Ramsay took one final look around the kitchen before turning to his team and saying, "Well done, guys. Well done. I'm very proud of what we've achieved tonight." Andy smiled back at him, feeling a sense of hope and renewal that he hadn't felt in months.

The night had been a tough one, but it was also a transformative one. Flemings had come from the brink of disaster to the verge of success, all thanks to Chef Ramsay's guidance and expertise. The team knew that they still had their work cut out for them, but with their new kitchen and newfound confidence, they were ready to take on whatever challenges came their way.

The restaurant was finally starting to feel like its old self again – lively, energetic, and full of life. Andy looked around at his team, feeling a sense of pride and accomplishment that he hadn't felt in years. "We did it," he said softly, smiling. The team nodded in agreement, knowing that they had come a long way since the early days of Flemings.

In the end, Chef Ramsay's visit to the kitchen had been more than just a routine inspection – it had been a turning point for the restaurant. It had given them the boost they needed to get back on track and start producing high-quality food again. The team was now ready to take on whatever challenges came their way, knowing that they had the skills and expertise to make it happen.

Years later, Flemings would go on to become one of the top restaurants in the city, thanks in large part to Chef Ramsay's guidance and mentorship. But for this moment, all that mattered was the sense of pride and accomplishment that filled their hearts. They had come from the brink of disaster to the verge of success, all thanks to a little bit of magic and a lot of hard work.

As the team began to clean up the kitchen and prepare for the next day's service, Chef Ramsay turned to Andy and smiled. "You know, I think we're going to be okay," he said softly. Andy nodded in agreement, feeling a sense of hope and renewal that he hadn't felt in months. The night had been a tough one, but it was also a transformative one – one that would set Flemings on the path to success for years to come.

The Night Chef Ramsay Returns to the Kitchen and Saves Flemings from Disaster is an unforgettable story about teamwork, perseverance, and the power of transformation. It's a reminder that even in the darkest of times, there is always hope, and that with hard work and determination, anything is possible.

"WEBVTTKind: captionsLanguage: enBrooklyn New York just across the East River from Manhattan this historic neighborhood has become a hip and trendy place to live 7 years ago Kata and Marcelo moved here just after they got married we always wanted to have a restaurant and wanted to make a drink them true we decide to open a restaurant Mojitos a Cuban food we live together upstairs in the apartment hi guys how are you welcome Marcel and I we both come out with different species all the time I've been cooking my whole life and I love it we share responsibilities of the restaurant he takes the back house and I take the FR house I do the food the orders the payroll I do everything but a year after we opened the restaurant things started going very bad Marcelo and I are constantly fighting just have the rice have the rice you're right there yes we are on it Marcelo why don't you listen to me noise in my way in my way she have the book how Drive Marcelo crazy first say you don't do nothing isn't that your responsibility second CL do it do it do it now okay that's not the way you make it I don't respect Marcelo because he doesn't know how to handle pressure where the woman cheese here you the chef and you don't know they will fight in front of customers pick up the food on time it gets ugly because of the fighting we separated 2 years ago I get another apartment in Queens and I and I I live there we destroy a marriage and I don't want to destroy my restaurant there's no money in the bank zero we have invested everything we have like $300,000 if I lost a restaurant I will lost my dream I'll lost my baby this is my baby I sacrifice for Mojito's my relationship where is Kata the most important thing I have Mojitos destroy our lives sorry mojito is the restaurant about to visit what I do know is it's the only Cuban restaurant in Brooklyn so that has to be a big plus but what I don't know is why do they need my help right well hello hi hi hello first name is Catalina Catalina nice to meet you nice to meeting you and you're the I'm one of the owners SL Chef okay I have a partner Marcelo is his name right we used to be married we've been separated for 2 years you used to be married to my partner oh Jesus this is like water and oil we just don't mix anymore it's just like conflict all the time well it's all about the uh food I'll have a look through the menu nice to meet you same here okay enjoy your lunch thank oh my God a real interesting Decor yeah it's almost like a sort of garage sale gone wrong how are you sir good how are you yeah well indeed thank you uh let's start off with chicken classic soup let's go for the pascar mararo the yeah absolutely I really believe chff ransy going to going to like the food I think that 97% of my food will be great thank you very much that very fast very fast indeed let's hope it's good it's cold I don't want to be a pain in the ass I could have a suit hot it's cold hot it's cold W let me get that hot for you okay absolutely uh he would like a hot sup not cold who say that uh RAM said what happened with the soup I have a thermometer here boiling hat you want to check you want to check with me it wasn't boiling hot now it is it's boiling hot now it is but when it went out it was before you you guys send something up please check double check triple check check one more time yes yes listen go to your bar I'm sorry about that don't worry just when I went to taste these These are so salty I mean you'd need six Mojitos before you start eating six spoons of that you're right they're disgusting excuse me let me take this back what a shame I can't even get the basics right do me a favor try the means Marcelo try the means salty as hell throw it out get it together Marcelo control listen I try to control everything I try to control everything I'm going to tast I'm going to taste throw them out you changing for new listen let me pick the pick the chat let me pick the chat okay let me pick the chat go here my God there's definitely definitely a lack of Harmony in the kitchen it's getting cold instead of arguing do it do it do it do it now I want this one right like now oh my God that's going to be a complete disaster your and do what you have to do but go out here I'm not going out go out here go out out my kitchen go out of my kitchen go out of my kitchen now how you doing yeah fine thank you and you I'm fine can I get you anything else while you wait for No I'm going to wait for the clap here okay thank you I hope it comes all right thank you very much all right wow I know I can't believe it the beans the basic of us I hope you enjoy it cuz it's actually my favorite dish thank you elicious wow he love it yeah he loves it fish is not cooked fish is not cooked ah it's really not that is a shame I'm going to bring it back that's a very big mistake on behalf of the kitchen not cooked raw fish what's wrong with you guys it's raw it's not cooked I put the Tester the the open test this is wrong ra ra ra ra this never comes wrong what's wrong hey excuse me center Catalina please handle pressure he should not be on the kitchen at all one two three filters and everything's coming out wrong unbelievable goodbye bch after a terrible lunch service Chef Ramsey wants to meet K's business partner Marcelo as well as the chef's responsible for his meal how are you fine thank you yeah good and this is Eduardo Eduardo okay um let me just tell you something lunch was a disaster who is the head chef I am the head you're the head chef yes talk about the black bead was that perfect no the the beans was not perfect was salty who cooked the tilapia I cook it was raw I could hear a lot of shouting what is that normal that's all we here every day what do you mean every day every single day he aggravates everybody kata's always pushing me pushing me just say listen do your thing let me do my thing but she's in her thing and in my thing all together checking your performance you're not my boss I'm not your boss by your partner you know what happened when you are on top of me everything go worse you still live together no we separated he lives on he has his own apartment and I leave it here in the building upstairs upstairs literally upstairs oh dear okay uh right now I need some fresh air I'm going to go for a walk and I'll be in service tonight watching everything and try to do a better job than you did for me lunchtime okay I'll be back even with CHF fry there's absolutely no hope for this restaurant to survive after a miserable lunch Chef Ramsey wants to see how this feuding couple handles dinner service guys CH Ram is here please keep focused and do everything according don't send everything out that is not right I think she use a longlasting battery because T and talk and T and T and T Catalina the pretty girl own of the restaurant giving orders to everybody and don't do nothing she don't do nothing what's all that on the Windows there what is all that the blue botles just just for for decoration decoration decoration that's it water but what have you colored it with the toilet bowls toilet bowls I make the the the blue water and I put it on it to put in the I mean I've heard of restaurants botling water but this just for decoration just for decoration drink not human consumption unless you've eaten here word has spread of Chef Ramsey's arrival in Brooklyn Hi how are you and mojito is busier than usual you guys have reservation either one of these two tables enjoy your dinner guys can I just do the like the grilled shrimp with the first orders in Chef Ramsey is looking forward to seeing the head chef in action M are you Expediting yes you are you could open up at least talk the kitchen stuff we do so much better without marel stop putting the tickets that I'm already starting there here because it's all me up he doesn't know what the hell he's doing is not appetizer it is an appetizer oh yeah you're right what is that for that's for A3 a A3 yes no I need it look clearly Marcelo has no control of his kitchen oh my God not only is food slowly making its way to the dining room the dishes are not exactly being well received terrible is horrible really what's wrong with the sh what's up with the sanadas can I have a regular stuff all right I'll be happy to help them fix that for you okay they're undercooked they want them cooked a little bit more oh Marcel please keep checking that everything that comes Che we got it we got it we got it Marcel doesn't exper that he doesn't have consistency he just like send things out just to get them out of the way they ordered the shrimp CIA but the gentleman says that he really doesn't like it would you like to order something instead of that I don't want to go to go home hungry all no problem I'm sorry guys you have this question who made this you you guys should know better how can you allow food to come out like that nasty No nasty I'm we are doing something you're going to tell me that is supposed to be crispy and it was like soggy it's supposed to be nicer the bad part of Kata is that she's not actually Hands-On she's just adding fire you're trying to sabotage this she's making the situation worse you're not doing it right painting right perfect perfect like always not perfect oh dear Mar show a beaten man he's soulless if that's Expediting well he remember when we sat at home Kata well she can definitely talk but she's not doing anything talk talk talk talk but nothing being done kitchen's in chaos and the resturant is sinking it's it's cold I don't want it it's I'm done Chef Ramsey has seen enough of this service customers are unhappy and there's chaos in the kitchen so he decides to take a break from the madness and check out the food storage look at all this food in here and what he finds is an outrageous amount of food for a failing restaurant how much produce is in this fridge trays and trays of produce look they put the fresh one at the front and at the back you've got the squidy one marinated skirt oh tilapia that is what you call dry chicken that's more chicken there must be thousands and thousands of dollars worth of food here if the cash flow is in the this is a big reason why thank you very much have a good night guys after observing dinner service Chef Ramsey now knows that Mojito's problems are not just confined to a bad relationship I don't argue for no reason in subpar food we'll never come here again in fact Moos is in much worse shape than he thought right let's start off with tonight's uh dinner service or shall I say a disservice customers pissed off uh dishes been returned if each and every one of you want this restant to work you all have to reach for a standard whether you're serving food whether you're cooking food or whether you're sending food at the end of service I pop downstairs who does the purchasing in here who buys the fish the meat and the vegetables me mar stay there stay there let me just show you something they now I'm pretty nervous cuz I I don't know what going to happen just P that out for me please just pay the whole try out for me I don't know what's going to happen I don't know what to expect I'm scared moitas is over $300,000 in debt I am amazed what Chef Ramsey found in the basement is one of the reasons why oh no oh my God I'm not even want to look oh thank you okay I was speechless how can Marcelo allowed something like this to happen I've never seen such way tast in my entire life you've got enough food down there to serve a banquet of 5,000 there's seven of these down there seven I don't know if I going to kill Eduardo f or i going to kill myself first this is rapidly shutting down the restaurant I've got some work to do and I got to get out of here guys that makes me feel sick I'm the only and this is my kitchen this is my place I should be the one taking control of the situation Chef Ramsey uncovered many problems at mojito but for this restaurant to ever work properly he has to understand the issues between Marcelo and so he spends the morning with both of them okay all I've seen so far is a bossy angry little princess the resturant suffering on the back of both you constantly hurting each other he does it to you you do it to him and it's so sad and it's affecting everybody else down the line it's embarrassing take me back 7 years when you got married we are together all time everybody said you are the perfect couple we decide to have a baby so we started to do fertilization process the IVF and nothing happened I was putting everything into it mhm and I was willing to sacrifice and to do and go through the threatment but it was no support from me him like while I was under the treatment injecting myself he was out partying with friends I was being left alone that's when I'm like no not happening you're not coming home to me at 7:00 in the morning I'm your wife so that's when everything started going wrong how did the marriage break down she go to Florida for one year and a half in Miami did she meet somebody else in Miami did she meet another man in Miami yeah I took a trip during the trip I decided to I was going to leave him you're not making me happy I'm not making you happy go your way all got my way do you think it's time that one of you says goodbye to the business and give each other space I think we'll be very healthy I want C off of this business she don't have any idea of how run a business she don't do nothing how important is the business for you it's everything for me the person that I was married to the person hasn't exist anymore he's gone and I have to move on and that's what I'm doing and I take the loss of my marriage mhm and I think that's the price that I have to pay for my business so I'm taking it on my business because that's all I have left whatever it takes I'll go to the end until I feel that is nothing else that I can do I've got a plan I just I need to see you like it was four and a half 5 years ago you know funny confident and no bickering I'm committed okay thank you come here stand strong thank you Marcel and I if we don't find a way to communicate if we don't find a way to get to an agreement the restaurant is going to go down the drain but Marcel really drives me crazy I don't think it's going to work ever while K and Marcelo have both lost their passion for each other Chef Ramsey wants to know if they still have their passion for the food one thing I haven't seen since I've been here is you two working together so that's what exactly we're going to do now with all these ingredients in front of you cook me something authentic something Cuban and do it together oh gosh are we going to be able to do this hey no arguing yes we can be together at the kitchen okay I'll make the shrimp with a pineapple sauce okay let me do the the fre shrimp Marcel wanted to make chicken but I wanted to do my shrimp so we starting cooking two dishes instead of one very quiet in here everything okay everything good everything's good is this dish done together we're doing two dishes hell I want to see you two Muppets work together one dish oh my God that's not going to happen Okay okay okay don't frak just keep moving okay one dish two 50/50 oh unbelievable okay chicken with potatoes whose idea was to do the shrimp who was it me mhm simple flavors I think I did a much better job than Marcel I like that nice that's nice what is that chicken foras presentation it's not as attractive as a shrimp clearly not blow me away it's mediocre the shrimp is the dish I'd love to pay for in a local Cuban restaurant we'll do that as a special tonight yes makes me feel wonderful that my dish has been chosen for the special by CH frany I know know okay good now do me one more favor off out together through the door see if you can just manage walking out together you know while Chef Ramsey works on another special with Chef Eduardo right let's do something together yes something special is also happening out in the dining room hello Kata and Marcelo are communicating I wanted to ask you if you want to switch tonight be in the kitchen you want to be here you come out here you stay up front you just like follow the lead works we got to talk to chff see if he allows us to do that if he allows us I'll go into the kitchen the people at the kitchen going to run out with her attitude with her she's a nightmare Chef Ramsey's plan for tonight's dinner service features his garlic chicken and cot a shrimp with mango salsa tonight is going to be a lot better than we had last night yes yes but Kata has a plan of her own um chy we're going to be switching places oh Marcelo and I I'm going to be in the kitchen starting he's going to be from house I mean that sounds great uh who came to that decision we both of yes woo Round of Applause that's amazing wow well everybody's happy so I want fast efficient service hot food and more importantly you got to show me that you can handle those small changes expedite host serve cook let's go yeah yeah hey how are you welcome to moito thank you point I'm definitely really nervous about tonight's dinner service I don't think Marcelo does well in the front of the house okay don't bounce around like a monkey yeah walk in the dining room as patrons enter the restaurant welcome to you will find the Pres over here K takes the helm in the kitchen while you work for me I'm your boy so you're here and fryer this is your section I can definitely handle pressure in the back of the house you need more chicken than vegetables and I know I'm going to do much better work than Marc how you doing guys we have a couple of specials tonight it's a lemon and garlic Garden chicken uh we also have h two Jumbo grilled shrimp with a tropical salsa take one of those you want the Chicken special thank you so much here we go guys special order yes guacamole and Che beef and panas and then we're going to have AAR chick marasco and one order panas one chicken one beef let me have an order and one wacamole two Chicken special thank you team another order of the jumbo shrimp special well done tonight's dinner service is off to a good start good K has control of the kitchen one chicken thank you so much and customers are enjoying the specials really I don't know why but it feels better tonight why better why Catalina is awesome in the kitchen to caman chips one tropical shrimp Marcel's actually better in the front cuz it's less stress on him thank you so much so he's better in the French she's better in the kitchen yeah I believe so three more chickens in total yeah you look so good and composed back here that's how you do it hello H back baby H back thank you baby all all this restaurant is still chaotic but there's a massive significant difference cata can handle pressure a thousand times better than Marcel and the good news is the specials are flying out while the new specials are a big hit with the diners really good the original menu is striking out I have to get something else just a very strange taste to it like coming up what's wrong you didn't like the uh has a strange taste strange T okay let's go guys Pi up that this steak was strange taste can I have behind yes on the window come on Ka wake up keep a respectful remember who I am don't give me attitude cuz I don't need to give you attitude I'm the boss like it or not you have to listen to me you waiting for your sides though right yeah she it work is not working who is it for wait let me have the ticket what's the mess for the ticket I'm feeling a lot of pressure there's low tickets there's all food coming around everything is a disaster and Chef Ramsey is watching us I need a container for that tickets an ice bu I need to spike in the kitchen cuz we're losing tickets for sandwich right my God those sandwiches are not ready yet almost done almost on almost when we get busy Kata loses herself she becomes very confused we have one tropical trim that went out already everything went out she doesn't know what really is going on wait wait M hold on hold on hold on it's chaos it's an hour and a half into dinner service and the restaurant is in utter turmoil it for there are lost orders I need to spike in the kitchen cuz we're losing tickets unhappy customers tastes like baset and Kata is spinning out of control hold on hold on hold on Mojitos is on the Rocks once again without getting cold we can out have any more food waiting for one order calling one order for one ticket like this minutes later 5 minutes later get out of the kitchen get out of the kitchen she become like a tiger get out of the kitchen H hell go out out of the kitchen okay now get out of the kitchen what what's wrong with this girl it's crazy perfect thank you that doesn't leave there yeah yeah the kitchen is getting behind everything is getting it's not coming out right everything's going wrong after to like take control and do something take some action all right guys this order we have to make it perfect perfect yeah here we go yeah okay so you need two Chasco medium two Garden chickens one pescal Marino one Mila breaded is a chicken coming yeah one after a good start a miserable middle Kata pushes for a strong finish take that take that take black Kata seems to to be doing better two chickens yes nice now she's got a better grip on tickets on Expediting take that chicken m got him got him brilliant well done tonight was so much better than last night a lot smoother take care good night after an up and down service Chef Ramsey knows that for mojito to reach its potential that is beautiful K and Marcelo have to be on the same page okay first of all tonight was better but let me tell you we can't just get by on two specials we need to be consistent so it was a small step forward now we have to take a giant leap forward that will be done tomorrow we're going to relaunch this restaurant I'm going to be working on the menu throughout the whole night but before I leave you here I'm going to ask you a very serious question and I spent a lot of time with both of you and I I I totally accept that the possibility of a husband and wife scenario is not on the cards that is not going to happen but you both own the place and what I need to know from both of you is that are you prepared to put the Grievances your egos your frustrations your anger aside and completely focus on your baby and that is the mahita restaurant cuz if you can do that you've got a strong possibility of making this place work if you can't then we have a big problem good night have to us let's go and do it I hope in my heart Kat and me can work together I think we're going to be on track with the belief that Kata and Marcelo were committed to working together Chef Ramsey and his team spend the night giving Mojitos a much needed makeover good morning welcome to Mojitos the new CU he toes yes doesn't it feel twice as big hello Cuba this looks amazing amazing blocking out all that natural light was crazy look how bright this place is it look open first thing that's gone missing are the 500 bottles that was stopping all that natural light oh that's beautiful take a look at where your bottles have gone look no more blue rings cleaner it's the new beginning of the restaurant K what do you think this is amazing this is a huge step moving forward and this has like inspired us and like give everyone this part that we were missing to keep going and keep working hard great restaurant yes yes now you need a proper menu so the menu's been cut in half why we need speed yes we keep it small we keep it fresh and more importantly we no longer need to keep 10,000 worth of ingredients downstairs that's not been turned yes yes you happy extremely good unbelievable crying like a like a baby I really feel really happy for her I'm so happy so so so so so so happy today is the beginning of a new chapter inside mahit toes thank you much here you little firecracker hey this is the best yes this is the best with the renovation done and Marcelo and Kato's relationship on the end Chef Ramsey has done away with the cafeteria style food and in its place contemporary Cuban Cuisine look at the difference in the portion size first baked cot meat balls Entre slow roast pork bra short rib authentic and Sumptuous it's a lot less but visually it's beautiful from the new menu I find a lot of exciting new things wow meat balls wow I'm so excited I'm really looking forward for tonight for relaunch night with Chef Ramsey's Blessing K and Marcelo decide to work the front of the house greeting customers leading Chef Eduardo in charge of the kitchen you convinced you can do it yeah Marell two second I've managed to get a really amazing VIP guest here this evening he's the president of the Brooklyn B so look after him yeah thank you we will everything's on the line tonight Marcel and I have to come together otherwise we're going to fail welcome toito how many are you guys four follow Love This Way guys look good here us to be a lot are you guys ready got Cub okay for the first time in five years Brooklyn's only Cuban restaurant clearly has a buzz in the dining room awesome thank you gentlemen so much and as for the kitchen it's a different story very quiet here guys huh Eddie two orders on yeah nothing called out you're not going to call the orders out to the team those tickets come in you got to be in control Big Boy Yes good man your food should be out any minute okay pick up with Chef Eduardo's lack of communication food is leaving the kitchen slowly be right back with the beans and when it does arrive in the dining room some customers received dishes they didn't even order had a Cuban sandwich guys F5 is missing a Cuban I told what came back this babe that's because they older of Chen sandwich not the pork not the pork unbelievable Look at me now you've got to call out the orders cuz he's cooking blind okay yep so he needs some form of Direction yeah and don't forget to send Bean out with every order oh R's full great atmosphere unfortunately food started coming back and Eduardo has shut down not tonight because this could be a disaster we got six well we did order six all chicken we we ordered a mix of uh all all the different flavors and then I'm so sorry they got they got obviously their information mix up back there I see tickets coming back because Eduardo was completely lost hey guys at for is missing more pan they have one of each are we going a little too fast come on man welcome to moito thank you enjoy the food and this is the table special for you okay yes the president of the board is here and the kitchen is a disaster completely disaster what is this so we can start taking it what's table this steak's cold as well the president of the world is here Ed is not Expediting he's not talking he's not communicating if Eddie doesn't start to speak up this kitchen is going to go down give me a it's relaunch night and the president of the Brooklyn burough has arrived welcome to and the timing couldn't be worse Eduardo is a mess and Chef Ramsey knows he has to step in turn those stes over 2 seconds Me 2 seconds literally 2 seconds come on what's the matter huh what's the matter I'm all over I know you're all over the place but what you're not doing for you for me for the resturant no one's talking okay I'm going to pull my thiswatch into fry because I need do something okay I gu okay come on Eddie I got you I got you me talk just do something but talk come on okay you can do it come come here come here the president of The Bard is here and the kitchen is AER right now I have to do something and I have to do it now here we go here we go let's go let's expedite this weting okay nice here we go that's the most important order of the night that's one guy we cannot afford P off T now exactly the new the new and Theo fish coming out right now excellent Ro I need another beautiful beautiful guys we need more plan can we do we have more coming and five give me five give me five thank you thank you bu me working together well again I going to do this and you do that let's go with K and Marcel finally working together as a team all right the kitchen is back on track this is B3 B3 and now the only thing left to make the night a success is satisfying the burough president how was everything here they loved everything yeah Marcel took control the whole situation he was very put together very calm very relaxed he really got things going in that make me gain more respect for him well it means a lot for us for you guys to be here I appreciate it thank you nice to see you best wishes thank you that's it that's it I think that the passion is back I'm back I'm back again thank you thank you so much byebye have a good night K and Marcelo came together like the team they once were and Mojito's relaunch was a success right tonight wasn't perfect but I did see one thing that that I haven't witnessed at mjos for the first time and that was teamwork well done what do you think about the future of this restaurant now before it was really uncertain we didn't know if we were going to last a month a week a day now we have a long-term future it's up to both of you are you seriously willing to put your past aside and commit to your baby I already a start I feel great this night I get the energy that I had 5 years ago it feels great to see marcelos smile him showing his emotions it just s r in my heart do me a favor tell each other how important it is you are my partner and I need your support and I need your commitment so if you committed to me I'll be 110 120 200 committed to you to make it work and to the restaurant I I need you to continue you are the the half of that I'm going to to everything that it takes to make it work you guys work well together tonight proved that I feel in in in my heart that I get Kata back I get my partner back don't stop you'll be mad to come on thank you good to see you guys great team what a night when I first arriv arrived I honestly didn't think it was possible that Kata and Marcelo could actually work together but tonight they proved me wrong now I'm wondering if the restaurant that actually ruined the marriage could now be the restaurant that saves the marriage me only time will tell you live in Hope get me a strong mojito after Gordon's departure Marcelo and Kata were determined to follow his advice we need to work as a team we need be able to pay all this thanks to Gordon's smaller menu Marcelo buys less produce saving nearly $110,000 a month and he and Kata wasted no time promoting the new Mojitos we want to invite everyone to come and Shake It Up a Mojito they got the word out to the community by using the popular Brooklyn Flea Market winning rave reviews it was really good good yeah and I can taste the spices in there it's very rich more importantly Marcelo and K are fighting less and laughing more Forest Hills an upper middle class Enclave in the heart of Queens New York we more than 70,000 people live within 2 square miles the neighborhood streets are busy but PJ's Restaurant is empty just me just me prior to opening the restaurant Joe and madlin were living a dream life when I first came to the states I started working in construction worked with my brother PJ PJ and I were very very close close he really truly taught me about life and be my own man first of my hump for 20 years worked as hard as I could to get my wife and kids nice things a nice house we were going places and then PJ passed away Joe was a shell Joe was just empty I can't mention his hand without feel on that hurt inside you know he didn't really know how to walk without that guy being around he just meant everything to him I just couldn't stand to see him in pain and when this place came for rent I said go and get the key and we we'll just name it after PJ welcome to PJ which is even more special because this was the bar that PJ owned how you guys doing you know what I know about running a high-end Steakhouse apparently not much I don't know why we're put Garlic on honey mustard Joe it's it's a honey mustard garlic roasted salmon that's what it's supposed to be on the menu really Joe and mine look from a construction background so they didn't really know what it was like to get into the restaurant industry my steak just was just flavorless red meat is red meat I don't know what you would expect myself to do about that it's a big problem and the food's inconsistent I'm a very good Chef people come here just for me how's everything that's terrible I'm sorry they love my food and and everything is great didn't like this s now I had to Avid two checks I want this place to work so bad but we don't know what we're doing wrong give me a cigarette right now give me a cigarette I sunk almost $2 million in this restaurant I see it dying in his shoes right now the two insurances have to get paid this week this restaurant it's cost us our savings our house our cars everything 4,000 that was so much money that's it I'm going drinking man going drinking you've been doing that all day Joe sits and drink glasses of wine and watch television when there is a million things going wrong here and he's just basically feeling sorry if the problems aren't addressed we'll have no choice we'll have to close the door PJ Steakhouse looks great from the outside there must be trouble in the inside wow place is beautiful unbelievable well anybody here my goodness me no one at the front desk hello so a customer or Mr Ry no I'm the owner you're the owner ah right how are you very than you how are you pleasure to see you um good to see you too didn't expect to see you at the bar you've got no one at the front desk there I see that yeah as soon as Chef Ramsey showed up panic said in and I started getting the butterflies we're pretty slow this time of day so slow is that normal it is normal for lunch right hello it's my wife M Hi how are you how are you good nice to see you oh Eric Eric good to see you good to see you I'm not intimidated by Gordon we're here to get our job done and we better do the job the best we can and if he can help us great if he can't then he go himself well first of all I'm happy to be here um somewhat uh yeah taken back by walking in and having seen how beautiful this place is what's wrong with it I'm not uh restaurant material I found out I'm a contractor who uh jumped into this who thought I'd get great managers good floor people sit back and have a couple of wines at the barn I wish opening restaurants were that easy Jo right you know I'm learning as I go it can put you in a whole real fast of restaurant I don't know where to go you know okay well I've just arrived yeah I'm starving I'm going to have some lunch and then we'll talk after you I want to cook him a great meal and I'm going to let them find other problems in the restaurant besides mine cuz I don't think mine's a problem oh dear thank you okay you're welcome so stay C oh dear no Porter House no New York no rump there's only two cuts of steak two steaks on the menu in a steak housee should be minimum 8 to 10 how are you welcome to PJs my name is Carin bar thank you how are you doing great thank you for joining us so I'll start with crab cakes then maybe the shrimp and roasted garlic ravioli and then I'll have the Filly minion with the G demig glass all right I'll go put this in for you thank you col no problem I know ER is a good Chef so what's to be nervous about what do you order crab cakes plus Pon with gorgona medium rare and a shrimp raboli write it down I just love what I do this is perfect my food is good and if he CRI takes it like I seen CRI take other people's food I'm going to probably throw it at them what is that the crab cake somebody spit on my plate what is that on there that's mango sauce oh mango thank you there like something out the Modern Art Museum Splat okay wow that's disgusting he rancid plastic bits of crap running through the crab cakes is everything okay yeah the chef sent out a little surprise bits of plastic running through there see the plastic I don't know where it came from but it's definitely in there but I'm done with that thanks okay severe warning for what's to come Eric you found a piece of plastic in there where's that from I don't know man him I have no idea where that plastic came from just happened to appear I don't even have plastic in my kitchen the owner sat at the bar watching television and they wondering why they're not doing well hi is that Joe's seat there at the end yes all the time he'll sit there most of the night oh dear Joe does need to get off his ass and start paying attention oh here's my food fantastic let me let me leave you alone to eat right M thank you lovely thank you so how'd you like the steak um quite tough are they always serve with raw onions or yeah no thank you my pleasure uh you said the beef's a little tough this out of here there's nothing positive being said I don't really suck that b you know go dear that looks like the biggest pile of ever to be served in Queens my God the Raves are disgusting tart tanning and just a mouthful of acidic thick Rich creamy sauce that tastes like there's a buzz in your mouth it just seemed like Chef Ramsey didn't like anything excuse me God oh dear this is really bad I can really start to understand to why Queens is running as fast as it can from PJs disgusted by the food in this beautiful restaurant Chef Ramsey heads to the problem area the kitchen did you cook everything yeah that was pretty embarrassing 100% pissed me off that jef Ramsey didn't enjoy my meal what's with the is that something out the Modern Art Museum Splat where's that from from a can from a c disgusting the steak fil should melt in your mouth and it did nothing of the sort what we could afford Eric come around so I can talk to you properly I was shocked I really thought that Eric's food was a lot better than what Chef razy said it was the food was I get a lot of compliments man a lot a lot of compliments from where the place is empty who's running the place most I am oh please first of all I'm here every day you're not here every day I'm not here enough to Mother him but I am here he should be here but he's not doing it if you're here really overseeing everything then these problems aren't going to be here get your ass off the B stool and stand in here and do it every single night can you motivate yourself to want to keep the restaurant open I don't know he's given up I see that myself you I've given up guys I'm sorry but take one good look at yourselves first if there's one thing that has to change it's people's attitude around here whether you like it or not you are Resturant tur you have the responsibility of making this place work y but there's too many people turning their back on things that are wrong I going to get some fresh air what a shame we have absolutely no idea what we're doing here just a big disaster are we opening for dinner after a miserable lunch Gordon takes time to sit down with the one person who appears to have not given up Joe's wife madlin the word PJ where does that come from Joe's brother Joe's brother Joe's brother owned an Irish bar restaurant here 10 years ago and he died when it was at its peak he died how close were they they were best friend and he was very sad he was empty I was worried for his welfare I was worried and when this place came for rent he came home and told me about it so I told him you know get the key and we'll put his brother's name back over the door and they spent all the money but uh it helped him it's getting to him now just the money and and I think that's why he's at that bar having drinks because he's looking around he is embarrassed at how this turned out and how much did he spend 1.2 million to build it what does it need to take per week to break even about 17 to 18,000 what's it currently running at now four $4,000 $4,000 oh my God Jesus Take Me Back Joe was very successful before he opened the restaurant yeah in construction yes and and where were you living at the time when it was when we were successful had designed a house it was incredible so you designed your dream house yes but we sold it you sold the house to keep the business open yes we got rid of everything to stay here but this restaurant did more for me than my house it it brought my husband back how do you how do you walk away from that I I can't this is unbelievable well that's helped me to understand the background as much as it has costed us to to keep this place opened at the same time it gave us back Joe and we just can't let it go we do whatever we have to do to keep this place going after his chat with Madeline Gordon has a better understanding of what PJ means to this family now he wants to learn more about how the business operates and there's no better way to do that than watching a dinner service hi good evening welcome to PJ can I take your coat oh actually real comfortable you have to leave it here okay Colin take these two hi as is the case with many of the restaurants that Chef Ramsey visits the word has spread in the community and PJ's is much busier than normal I'm not used to being the hostess how would you like that Cooked our well well done ordering a salmon well I just know what's good I know what's bad and I know I can handle the job I know I can do the job really well cuz my food is good how are the stuffed mushrooms coming talk to me for 2 seconds he literally doesn't talk behind the line he doesn't communicate with me especially when it's busy the worst situation in the World Eric yes sir got to talk to them come on talk what table is this let the up War Eric's lack of communication has the staff waiting for direction and the diners waiting for food are we going to get our drinks of food already customers normally wait this long for on TR yes yeah they it usually takes 2 hours to eat here 2 hours 2 hours from start to finish Eric they're starting to complain now that there's no food out there come on you can do better than this can't you you give a yeah I give a come on then big man this is a steakhouse yes PJ Steakhouse PJ Steakhouse yeah pathetic joke that's what it stands for come on guys nobody looks too happy here oh no we haven't got our meals yet didn't get you in yet for the amount of people we had tonight it was ridiculous amount of time they had to wait for the food that's it I'm going to drink it ER how long on that 16 putting up right now an hour into dinner service food is finally leaving the kitchen because of the amount of customers everyone is delivering the food even madlin gozala who is clearly not comfortable with the job right listen let's go over this okay not a waitress not a hostess I only own it so I know nothing about the food I am probably the only person who owns a restaurant in the world who wouldn't know what good food is that's the truth I I left that part up to Joe from the beginning give make glass of it's an hour and a half into dinner service table 30 all the apps are in a window many customers have received food this is like really weird but for most it wasn't worth the waste that's really gross you don't like it it tastes like lemonade lemonade wow okay so I'll tell the chef about the chicken can you take the sofa table 30 why you can tell she didn't like it at all and what do you want me to do with it you know what I'm saying can we take it off I'll have a word with them I went to check the menu it's chicken madira and I will have them take it off for you well you didn't even recognize it okay thank you thank you I just don't know how to have better manners at the table how long on 23 salmon and the filet that Salmon's come on guys Eric touch the top of that salmon it's like a bullet yeah it's to that it's only going to come back Chef Ramsey is standing there and catching the mistakes as they're happening look at the crap underneath there look at that har that's well done everything just feels like it's turning downward touch that yeah that's not me you it's a disaster it was horrible to watch it just fall apart come on no I can't too much for me hell with a restaurant full of unhappy customers the chicken is chewing and a kitchen falling apart look at that har that's well done jef Ramsey has seen enough of the dinner service and heads to the storage area to see what problems lie below in there stuck to the cardboard box no one gives a about look a oh my God look at that PO that that just sums up the whole restaurant fading away rotten and just one big embarrassment embarrass Chef Ramsey knows that tonight's dinner service was not lost on Joe and meline thank you but he wants to make sure they have a complete picture of the state of the restaurant a this is so hard you know that I've just come to the conclusion that no one gives a stay there when Chef Ramsey walked in that box I was terrified this is the big kick in the bollocks I'm not here for this we're using horrible plastic lemon juice in a sauce that a customer complained about the fact that it tasted of lemon we' got fresh lemons downstairs that I've gone rotten I just can't believe it if it was me I'd be down with a with a with a toothbrush here's the killer blow for me just that one there dealing with the restaurant and the food and the customer is one thing but where the do you start with that it was beyond bad it's such a lack of Pride it's such a lack of caring who knows what the goes on behind her back I don't know it is your job to go in that Walkin box and rotate your stock and clean it out and it's part of our job to make sure sure he does it why should I have to worry about this is it your business you can't stand there and be silent anymore you can't do that it seems like the whole blame of this whole place is coming down on my shoulders and it's not all my fault I'm not the problem here we're slopping it out guys just get a bag and and throw it out can't believe that sh can you how in the name of God imagine the waste of food we're worse to blame Joe I had no idea what was in there I'm very disappointed with Eric I realized tonight that a lot of the problems in the kitchen is Eric definitely a change has to come the bottom line is nobody around here wants to work nobody undeterred by a rough day one Chef Ramsey hits the streets of Forest Hills armed with a camcorder to do some Grassroots research on what people really think of PJ Steakhouse we got two seconds sure PJ's the steakhouse have you heard of it have you been there I have it was not a pleasant experience when was the last visit to PJs 6 months ago I boycotted it have you heard of PJs yes describe the dinner slow cold not too good wouldn't go back this is incredible thank you so much after hearing what the neighborhood had to say Jeff Ramsey calls the owners and staff to a local theater take a seat we're in this movie theater and we have absolutely no idea what we're doing there this is a serious World premiere and the movie is entitled PJs the word on the street oh gosh I don't have a good feeling about this I'm scared to see what's going to happen lights please have you ever been to PJs PJs I've been there quite often actually was visit PJs 6 months ago I boycotted it they never cooked a Sak right this is incredible the same went on 6 months ago I saw last night how was dinner atrocious PR my son's steak was hockey puck I actually recognized two of the customers that was on that tape and I said holy I ordered salmon I got flounder that's ridiculous how many people have you told in the last 6 months not to go there there's 66 apartments in my building and you told them all not to go yes it's toal I wanted to turn around and smack Eric in the mouth that's how that's how angry I was he's behind us munching on popcorn but he gry's face what was the food like awful ready everything was pretty horrible pretty horrible yeah they chewy not too flavorful if you had the chance to change what would it be better food better food that is from the people on the street and these people are going to keep that place open my God I was disgusted with the little movie thing we just saw I don't believe it's all that true you know it's not that bad why do you find it funny we're sat here in an embarrassing situation there's definitely nothing to laugh about Eric I don't know I don't I don't believe all of it it infuriates me if the food was good the sa was excellent we have got to start turning this around can this restaurant survival Eric run the kitchen devastated but informed by what they heard at the theater the owners have a clear picture of how PJs was perceived by the town but Chef Ramsey has more um there's one big issue Eric there's nothing worse than having a chef in the kitchen trying to produce mediocre food I'm telling you the engine room is and if that's not working nothing's going to work this business cannot go any further forward with a liability like that it's just gone to a stage where he should have been gone a long time ago you realize you're both at fault absolutely because you're accepting and tolerating yes the incompetence and he's taking advantage of your weakness by becoming worse at what he's paid to do I would like to give him a last chance tonight I'm going to put him on the spot I'm going to call it as I say it get a grip cook your ass off or game over for me yeah sounds great tonight will be Eric's last chance to save his job so Chef Ramsey has made a few menu changes to help the kitchen keep up okay tonight we have to start building a reputation up so we're going to offer a mixed grill we got the amazing size of chicken steak beautifully done on the broiler a little mini slider tomato roasted lamb sausage sauteed mushrooms fries and onion rings introducing a mixed grill to say thank you to the neighborhood and welcome back and and give us a shot such a brilliant idea that is our special this evening I know not one Steakhouse this evening anywhere in Queens is serving a beautiful mixed grill I love it you don't get that anywhere that's great Eric anything on there you can't do no I can do it all you can do it all okay I need Eric mine and Joe 2 seconds please yes this is what I do let me do what I do okay Eric one thing I need to see is the timing the timing has to be absolutely spot on tonight is your night you have to show me that you have to show me it's time for Eric to step up to the plate tonight uh there's no room for him here okay you're the owners who's running it tonight I am what are you doing tonight Sal salad I don't want to see you anywhere near the bar run it run it run it run it okay let's go Hi how are you good evening welcome to PJs T four follow me we have our grill for two tonight have fun please smile a lot smile okay enjoy called our PJ's mixed gri it has a flank steak on it it has lamb sausage comes with grilled chicken with that's your flank steak right there would you like to start out with one of those yeah so what can I get you tonight Grill mixed grill special thank you thanks this is unbelievable already There's A Renewed Energy going on and this mixed grill has got them sort of excited but I know his early days however the big pressure is on Eric and mine she has to run a business and he has to be consistent in the kitchen otherwise it's history a strip a half rack too full you got a tomato and M salad Joe we got a rock tonight you ready bro it's nice to see my husband off the bar stool on his feet and back to work you just had an order yeah well done excellent Eric when we start to send the mix Grill what I don't want to do is see half the table in the window without the other half coming at the same time yes chef excellent thank you makes me feel confident when I can hear a chef's voice behind me you know that yes chef Joe I'm ready for that tomato mozzarella tomato mozzarella steak medium slider just lettuce and tomato I need a pick up over here PJ's mixed grill with Joe and Eric working together food is leaving the kitchen at a good pace we are and now the first mixed grill special is hitting the table when the first mixed grill started to go out you know you could see people in the dining room looking over and getting excited how's everything look very cold everything's cold this is cold and this is cold all right I'm sorry about that that steak is so PR I'll be right back I'm mushrooms are cold sausage is cold supposed to be medium oh come on Eric it's the first one it's the first table come on Eric please yeah don't let me down yes pick up on that PJ's mix Grill ordering a salmon we got a PJ's mix Grill we got calari first the mixed grill special is extremely popular with 21 orders already taken I need a pick up over here table 12 the kitchen has pushed out 14 of them in a hurry now it's time to find out if Chef Ramsay's dish cooked by Eric is satisfying the customers how's everything I mean that's terrible I'm sorry it's freezing cold and it was some pinkish in the chicken I will be right back okay is everything okay it's ice cold and all right I'm very sorry about that I'll take it right back can you change that for like the fet or something he doesn't like it it's just dry I'll be right back what's one we needs to be he said it's cold oh come on is that look pink too yeah very watch it one time everything's coming back ah I'm so lost man he hates it oh come on this is getting worse than last night Eric couldn't cook a sausage it it was sad what's going on here guys there's one simple dish on there to make things look somewhat easier yeah real simple come I've never ever ever ever seen it this bad I don't care any let's stop the madness stop it close the door close the door it's an hour into dinner service and with food coming back at a ridiculous rate he hates it oh come on and Eric completely giving up I don't care Jeff Ramsey knows he has left with just one choice let's stop the madness stop it close the door close the door close the door it was his last shot and he didn't perform it's a serious problem no lie our chef walked out they're shutting down the kitchen after shutting down dinner service Chef Ramsey calls an emergency meeting with the owners you cannot continue like this I'm trying my best and I cannot work with no Tools in there he's a cook but he's not a chef there's a lot of money invested here and if I have to choose between a future and a chef I have to choose the business he needs to go we need a new kitchen leader it was a no-brainer please give me a real Chef I am willing to bring a chef in here and pay personally for that Chef to help turn this business around for the first month but that's your decision you can't ask for more than that you're the owners and it's your call in the morning we had to make a quick decision we couldn't let it Linger on we had to rip the Band-Aid off you know come outside at this point in time if I don't do something it's not going to be here at all I can't lose a million dollars you know what I think it's all we should go whatever direction we have to go in what you got to do that's all I can tell you know what you got to do we got to move on my friend if my shit's not good enough let him find somebody else cuz I'm done with it it's time for a 360 you getting rid of Eric it was tough but what's best for the restaurant is the way I'm going to go he's not the only thing that has to change here he definitely is not the only thing I need to get back on my feet and start paying attention to the business and Joe does also it's got to be becoming about keeping this place open and money Joe and I need to keep this place going give a golden opportunity with Chef Eric now out of the picture Chef Ramsey is ready to present his plan for the new PJs how are we feeling great it's been a tough week yes time to put all that aside this is not just a new chapter this is a new book are you ready yes the steakhouse has closed PJ's Grill is now open look at that that's beautiful inviting Sumptuous rich is clear PJ's Grill I think it's a wonderful idea I think it's perfect for the neighborhood right should we go inside yeah yes let's go the important part of keeping PJs absolutely crucial oh my God Joe this era here is dedicated to him now it has a proper meaning and more importantly what a lovely tribute it's beautiful brought a tear to my you know it's a good reminder of why this place is called PJs I feel PJ's presence here today thank you so much thank you mine Joe two seconds want to introduce you to your new Chef this is Mark Mark Elliot meline the owner lovely to meet you I'm Joe the owner I'm really excited to be here we're excited to have you like I'm just so excited I just can't wait to taste his food I just can't wait to see the reaction of the customers he knows his food inside out and he knows how to cook let me tell you that yeah it's a long story I'll explain later just having someone new and professional with ideas in this restaurant it'll motivate and turn things around with Joe and madlin embracing Chef Ramsey's plan right he now introduces the new menu for PJ's grill time for some dramatic change with the food I'm excited about this part this is the bit that really gets me fired up quick run through the menu yes small fresh casual and more importantly fast Irish you chicken scapini classic okay steak FR we're at Grill so we got the most amazing Grill the most amazing steak Fred okay happy good mine I need 2 seconds with you please yeah come with me m good excellent there's one last change what I need to see from you tonight more than anything is just war with the customers I want the burden off your shoulders tonight and the only way round that okay was to bring in someone very special and he's someone I trust with my restaurant this man handles 250 star a day and he's here tonight to help you say hello good morning nice to meet you how are you how are you sir good when you're worried about what's going to happen next or what to say next or how to handle that situation there's your buffer don't be scared to ask questions and get out there with it okay all right Chef Ramsey loans his manager to train me is this unbelievable I only hope we perform with the faith is given us you know otherwise that's the end of it it's the big night and this restaurant has been transformed in 24 hours from a steakhouse to a neighborhood grill even though Chef Ramsey has brought in a new Chef okay yeah we Chef feeling good and his own manager okay are we all set PJ's fate still rest with madlin and Joe fantastic face and they him in nice smile just make sure we keep them talking don't leave them kind of s in their staring at you this is a huge night for PJs because people are coming back here for the first time they're going to sit down to hopefully a new meline and Joe we need this launch to go well otherwise you know we'll have no choice we'll have to close the door good evening H good evening welcome to PJs how you guys doing Del pleas to have you with us okay enjoy your evening the men I it men does look really good 30 minutes into dinner service a surprise guest from the past shows up hi good evening how are you welcome to PJs I know you I do when was the last visit to PJs 6 months ago I boycotted it they never cooked the steak right the service terrible if you have any problems please ask for meline right away mine I was shocked that he's back for a surprise visit and I hope that we won't disappoint him enjoy please this guy a lot of negative feedback about the restaurant the young couple that just walked in is it yes make sure Gordon and the chef know table T people out have eaten here before they were in your film actually so previous customers they complained last time they were here so watch that ticket yeah yeah let's go Hi how are you recommend the mixed grill grill does look kind of interesting we going to try the uh mixed grill great thank you all right first order stuffed mushrooms house salad house salad three mixed grill that's going to be the hit tonight kids so there two different temperatures on one mixed grill yeah I'm going to cut the steak in half and leave half of it in there a little bit longer I love that flexibility music to my ears thank you so you're welcome how we doing guys you're good how's that doew good you guys have to get this next time come back this is awesome with the kitchen functioning in a cohesive and professional manner is that good oh that's good meline you want Madeline is about to get her first of many lessons in proper management mine what's wrong with this guy it's ridiculous cut it out don't go please don't go anywhere I'll be right back that's it that's your last break I didn't get the break I never left okay go chase your waiters let's find out come on Ender was following me everywhere we need to go find out kitchen what we have what we don't have no there let's get back in let's check on this before I didn't realize how many places you had to be okay where are we going now with how was everything guys it was fine very good dinner service is off to a strong start I'm find out what's happening with table T but the former customers whose opinion signifies whether PES has really changed did you eat anything yet has yet to be served you haven't been fed yet I'll be right back before this critical customer walks out the door meline must get her kitchen under control table 10 you haven't been fed yet they actually went to Table 9 hell who's sending food to the wrong tables guys take care of you thank you hell oh Jesus Christ the table 10 we're just a little behind right now okay Chef they're starving so they need something and they need it now thank you Mark let's go please take a breath take the pressure off don't worry working hard Give Me 2 minutes you okay beautiful baby plank steak slider grilled chicken woo that's beautiful yes come here pick up mix Grill window let's not take this to the wrong table a second time please really well handled with him really well handled in the kitchen thank you here we are thank well hi how are you how's everything it's really good now I think it's going to be great I help be a place you thank you they're happy with the new menu they're happy with the food he said he was definitely coming back oh it makes me feel so good so good so please enjoy your dinner good everyone loves everything man hey you know what it's All For You Joe you're a different person when you have confidence in your Chef everybody is rocking and rolling nice job across the board I was actually very proud to be a owner of PJ's Grill Chef Ramsay's vision of PJ's Grill was realized how'd you feel great it was a team effort that was led by the new chef madlin and Joe tonight PJ's Grill served 90 customers who love the food and more importantly are coming back because they had a great time the difference just with a decent Chef in the kitchen doing his job that he's paid to do what a weight off your shoulders but the most important thing is I saw two owners who are passionate happy and dealing with their business what Chef Ramsey's done here is incredible I don't really know how he knew how to go to the heart of Joe but he did it's just been unreal it's like I just got a a fire back you know I haven't felt that way in a long time this is the first time in a lot of years years I feel my brother's looking down at me you know look over my shoulder you can do it thank you so much thank you good night during my stay here it's been dark rainy and gloomy and I'm not just talking about the weather but based on what I saw tonight in this restaurant I seriously hope that tomorrow The Sun Shines on PJ's Grill and into the future cuz it deserves was it after Chef Ramsey left PJ's business did improve but after a great deal of thought Joe and madlin made the most difficult business decision of their life they decided to close PJ's Grill and return to the construction business Ridgewood New Jersey an affluent suburb well known for the sheer volume of restaurants smack in the middle of this Pleasant town is a 5-year-old restaurant run by a former Manhattan star Chef Paul bazini I'm a very good Chef we got a full Diner room drop another pan for four more here we go I've always been in the industry and worked my way up and became executive chef and worked many places in Manhattan that had a lot of notoriety I love you love you too Paul has been recognized many times throughout his career he has been written up in several magazines with some very positive reviews and I absolutely thought the restaurant was going to be a success but Paul never anticipated the transition from Star Chef to owner would be so difficult I don't have any Focus these days I wake up in the morning and I say what direction should I go in today should I cook should I shop should I work in the front of the house should I work on marketing should I pay bills and he it's like overwhelming killing me I think the pressure of owning the restaurant has definitely beat him down and his passion for food is not burning as brightly as it once was clearly what's going on with me in the kitchen is is suffering there's your salad what salad what table I'm confused I'm confused yeah New York shft New York shft new okay you're right I am distracted I am frustrated I'm angry always somebody always somebody always somebody and then I'm frustrated with the food and I'm slaming plates on cuz the plate doesn't look the way that I want it to look it's messy but let's just go with it okay the result was burnt I don't know is it supposed to be spicy lot of complaints yeah so I heard I don't feel like me I feel like somebody else I feel like me looking at somebody else everyone knows that he's just not good about criticism this needs to be heated up these are perfect okay he gets pissed off and he yells I don't have all the tickets memorized well that's why you have a ticket yeah okay do you think if you had a lot of money you wouldn't be so goddamn Moody I support the restaurant financially certainly if I didn't do that we would have been bankrupt years ago there's no magic ATM machine like in the backyard like a Magic Money Tree that I can just go pick money from there are no college funds for our children every day I'm scared that we're not going to be able to pay the bills we need help we need direction we need advice and my resume and all of my accolades don't mean a hill of beans if I can't make it work here his passion for cooking defines him and I feel like it's lost to him right now he needs to get it back there are over 60 RS within four blocks inside this beautiful town now after seeing a few of them my mouth is watering I can't wait for lunch right bazin is intive American Cuisine what no am I too late bazine is hours Monday to Thursday 5: till 9:30 no lunch that's ridiculous I paor Gordon here where are you call me unbelievable hello hi may speak to Chef Ramsey please is that Paul hi this is Paul bazini how are you sorry I missed you I didn't realize you were closed for lunch uh yes sir we're close for lunch okay okay I'm on my way I'm starving how are you hi welcome to bazini Chef Ramsey pleasure to meet you Gordon Gordon Paul pleasure to meet you nice to see you too wow this is my isn't it it's challenging my goodness me is this it yes sir wow it's like being inside a doll's house it's uh some Decor challenges here well you're here yes sir finally I'm here okay um uh clearly there's nothing else going on lunch wise why don't you cook me something okay yeah don't show me the menu you decide okay yeah yeah I have to just you know focus on like the food will it be to his taste will it be to his opinion who knows this place makes me feel nervous it's small it's cramped and no wanted the clothes for lunch God so narrow look at this place from one table to the next huh o God they grimey oh that it's depressing oh Entre comes with sound effects maybe he'll blow me away with the food because the atmosphere my God it's depressing I'm thinking that I want to send out just a just a few light dishes to him something hot something cold something grilled something sauteed just a full rounded experience hey Paul I'm here hey how's it going how you go good I think Chef Ramsay is going to have a lot of things to say to Paul about how to change things and I don't think Paul's going to take it well gentleman said he was very hungry so fair enough I think Paul has his own ideas that what he's doing is just right it doesn't need to be changed and uh I think some of those things do need to be changed here we go that is the fetuccini mhm basil rugal aesto little rotta Salada on top ni and then behind that here is a chicken Payard s of millones pounded breaded excellent sorry I didn't catch your name my name's Alex Alex Charms good to see you so much pleasure I'll be back in a moment thank you Alex cold Bland really Bland okay look at this thing it's like a elephant's foot that's not normal for a chicken to be so hard F that's a mess thank you Alex absolutely and I'd appreciate if the chef could actually taste that okay cuz it is Bland Beyond Bland okay and why is that so dry H I wish I had a good answer for that question chicken should be moist well I'll move straight to the next course thank you sure fet plant chicken why is it so dry that's I want to go home Paul certainly doesn't like it when people criticize his food but you know I think he actually reacted to Chef Ramsey's criticisms the same way he reacts to a lot of the guest's criticisms like maybe it's not necessarily that important cuz he's right hello hello how are you very well I'm lindzie Vini nice to see you nice to see you thank you for coming we really appreciate your help it means a lot to that you're here I don't want to get emotional but thank you very happy to be here and uh can I give you a hug of course you can have a hug there we are feel better here is someone who has the ability to help us and um he's going to you know that's a miracle okay great well I'm going to finish my uh lunch yes absolutely thank you thank you thank you hi hello lovely thank you here we are okay that is our mushroom Roto mhm thank you damn is that normal amazing bazini risotto wo wow that's extraordinary now doesn't even move wellow maybe that look better up there yeah it fits the colors come on go what a mess an absolutely disgusting so you don't look too impressed it just tastes of mush thank you yeah my pleasure I'll bring you some tilapia next m n he doesn't like that he doesn't like it too mushy there is a classic you know way to do it but some people around here just don't like it that way you know my ego is not here to hear that Gordon Ramsay loved the dishes or didn't like the dishes I'm not concerned about that I'm concerned about what I do how what the product that that I put out it's all yours Alex all right here we go almond crusted tilapia jasmine rice with some pepper hopefully you enjoy it wow I love the jasmine rice he has to like the jasmine rice it's just so Bland honestly I mean it's just greasy Bland and you cut into the fish and it just mush how is the tilapia coming along we making some forward progress here yeah no I'm you know what I'm uh I'm still hungry um do you have something in mind any desserts certainly Sharon or dessert Chef makes everything I've got a carrot cake oh wow should be a New York cheesecake do you know what I have a little slice of the cheesecake and the carrot cake done please yes cheesecake carrot cake chapia no go fish was Bland water fish was Bland again which we're kind of like we have an older clientele here they like not too assertive things right how could I think that Paul did a good job you know if he did a good job Chef Ramsey would have said the food was great you know he didn't say that so Paul didn't do a good job start right here with the carrot cake wow all homemade yes absolutely thank you hi Gordon's eating your carot cake right now as we speak the last thing that people eat is dessert and if the dessert sucks that's bad hey bloody you scared me don't come around the corner like that Sharon Sharon first of all that is delicious awesome whose recipe is that mine can I have it for a price everything a price I'm glad you said that that's made with passion as much as you have you make love to that carrot cake don't you well I'm getting divorced so it's the cake or uh I'll go for the cake hope he likes and shir's going to be devastated if he hat it I hate it I'm so glad you liked it honestly I felt like as a wake in a funeral and all of a sudden the carrot cakes arrive and wof I'm back up there I love you although dessert left Chef Ramsey with a good taste in his mouth it still doesn't erase the bad taste of the rest of the meal let's talk about the food dessert let's go backwards okay yeah that was delicious good I'm glad you enjoyed it really good um great way to finish clearly but I certainly didn't start off like that I said to you show me your best give it to me big time the rotto was embarrassing all it tasted the way it looked damn is that normal Bland mushy and it looked atrocious honestly it was disgusting the chicken how many days were you baking that for seriously I mean you may laugh but it's not funny honestly I thought I'd lost my tooth it was so crunchy on the outside Dry in the middle it wasn't intended to be dry or to be overcooked uh you sent it out I know that that's the way you normally cook it overdone certainly don't think that I cooked food overdone okay I me rotto overcooked chicken overcooked you certainly did for me okay I I need to get some fresh air I'm going to come back later I'm here tonight show it to me okay hopefully this time with a little bit more effort okay did you think that he was going to like it it angers me that Paul has given up because I haven't given up you're like I want the nightmare to be over this former Manhattan star Chef failed to impress Chef Ramsey at lunch now it's time for Chef Ramsey to see how Paul handles the customers of Ridgewood New Jersey in a dinner service all right guys we got to get ready I hope Paul could get his together the food is there the capability is there you just have to do it it's like you have the or it off the pot hello good evening can I take your wine may just there you go and this is Al good to see you you're a sue Chef right yes this kitchen is like a shoe box in here yeah I know holy crap I think Chef Ramsey doesn't realize that I worked with a lot of very well-known chefs it's not intimidating I have the talent the desire and I definitely can do the job crab cakes across the board so for this rard you smell good I smell good after sh are you hitting on me no I like the After Shave smells nice oh no you just brush your ass past me no I'm not Gordon is adorable and of course he's not quite the butt I'm sorry order in the crab cakes are ready okay thank you how come they cooked already they're pre- seared you sear a crab cake no we pre-sear the crab cake and then it goes into the oven now hold on a minute why wouldn't you do that to order for to expedite it out a little bit faster but surely it'll take longer to get yes hotter once they already cooked yes is it meal does that not make sense it doesn't make sense doesn't make sense here is your crab cake sir may I get you any fresh pepper on that uh no thank you no how strange how are they doing in the kitchen a bucket of crab cakes that just go into the oven to be reheated but they were SE off like yesterday did you know they were done there day before of course not I thought everything was fresh everything I feel like Paul is losing his Artistry and that he doesn't care it's not affecting him it not only pains me it it angers me quite frankly I mean that's just not okay it's all burned on the side all I get taste the is the food it's burned is it really is everything okay with your crb cakes not burn over okay yeah let me get that back to you no problem I need another crab cake on the Fly what did they say I was burnt burnt yeah there's two more we're about to go out please tell me you're not going to serve them no I'm not Chef we had issues with the crab cakes tonight it's not the right way to do it it should be done a different way and I know how to do it a different way but that's not how it was done that it's not it's disgusting do something about it please Paul yeah he's a garbage this is not a reflection of the way that I want things to be okay so how we doing back there right I'll go check for you it's an hour into dinner service and very little food has left the kitchen around 29 of bread so hungry in order to get an accurate picture of the Slowdown that's not ready there's no potatoes on it honey okay Chef Ramsey times how long cooked food sits at the pass I just think I eat like n Lo of bread sitting here waiting for our food okay 4 minutes s there steak P that's still there yes I'm working on everything everything is working hey let me bring some food out there I yeah but she have her Paul is communicating but most of his communication is that he can't handle it and it's going too fast going have to leave yeah J yeah it is a little bit like a little yeah okay these people are going to leave if I don't get this one out he decides how fast things come out I don't know why it takes so long I just know it takes so long there has to be S there oh yeah okay table 32 can now go thank you you're welcome finally and now after a long wait those potatoes look a little over dung the customers aren't satisfied okay no problem I'll send that back for you okay thank you problem Paul what's wrong uh it's cold oh come on I've certainly become annoyed with clients and I feel like you know people that want to give you criticism they just don't know like what you're going through and if they just knew like a little bit of what you were going through they might be a little bit more compassionate but it's not a compassionate business is this going Paul I'm just worried about food coming back cold and this is sat here I was told that the salads would be ready I'm waiting for the salads take half of that salad off what you building a Christmas tree no half the plates don't look the way they should when I don't do them well when I put just take half of the salad off please follow my directions I'm going to help you okay I'm not here to hurt you I'm here to help you contrary to what everybody says I do know a few things I easy to sum up Paul's moods if he were a woman he would have PMS 24/7 okay so let me Demo a chicken Melise for the 400th time which is nothing more than chicken and salad and my 12-year-old can do it yeah listen don't push it Paul when I don't put it high enough you yell at me that it's not freaking high enough why do you have to make it so difficult for it why can't we why can't why can't we just finish this chicken millones and make this particular chicken millones a right one not talking about yesterday not talking about next month but what's with the sarcasm can't if you tell me do it one way you changing what the you want for me changing it right well you told me the first time why do you have to make it so difficult for I can't the battle to get foodo tonight has resulted in a war in the kitchen but what's with the sarcasm what the you want from me and the impact is being felt in the dining room get my food now who's waiting one 34 has been waiting for like an hour an hour this big table behind me what are they waiting on Whose table's that Julie how long are we waiting on T over an hour yeah it's all over an hour this is not normal surely no tonight is the worst dinner service that I have ever seen I mean I have never experienced anything like this in my life okay there Paul yes sir I don't know what's happened but the level of frustration out there is intense so stop we can't continue like this stop it will you apologize the tables please Rebecca what a freaking disaster bad I know it was a terrible night we had people not get food when tickets were here we failed tonight it's my responsibility sorry my friends the kitchen has been shut down I'm so sorry I've never had to do this before never saw anything like that in my life I understand that do you think that I like this you think that I want it to be like this I don't but but what I'm one person with two hands Paul you don't please don't start with excuses that's not going to help Paul had a horrible night 100% off his game and I think gave up before he even got started but people hated the food well that's not what we got back here I very angry saying that someone liked something 50 people didn't like it open your eyes I have nothing else to say to you equally as miserable as tonight's dinner service was Paul's attitude and Chef Ramsey wants to know why tonight showed me that you haed cooking I cannot ignite that little button I need to see it from you Jeff I feel awful I this is not the way that I want to work or the way that I know that I can work why are you doing it to yourself I I why you've got to give me the answer because I can't start helping until you tell me but I mean no one's asking to rent and Rave I'm just asking you to have some fire it's not normal for a guy that's been cooking for 20 years plus to stand there with no feel or passion and send like that as if it's just going over your head whether you like it or not you have given up your whole family is on the line here do you know how hard it is to look at my kids when I go home at night why my wife it's not easy okay it's not supposed to be easy I don't care if it's not easy I just want it to be better don't stop trying think I'm happy I'm miserable I don't want to get out of bed in the morning I want to stay in bed okay listen I'm committed to helping you and I'm not leaving this place until set we are going to work at this together at turning this around tomorrow I want you at your best yes yes get some sleep thank you good night good night after an emotionally draining night Chef Ramsey has a task in mind to help ignite Paul's passion in the kitchen good morning hello uh new day new attitude new start so last night it took us an hour on average to get appetizers out so here's what we're doing today I want you to get used to the time pressure you see what I'm saying like sort of you know kickstarting the car again you know a new battery in it you've got 15 minutes from now to cook me oh God a stunning pasta dish off you go trying to kill me you can do it 15 minutes go pause in order for Paul to impress Chef Ramsey this Chef is making fresh pasta for the first time in 5 years I just want to be able to do what I know how to do it you know just cook from the heart and uh get back to raising the bar for myself what are you going to make I'm just getting the lay to land that's all have 14 minutes and the clock is ticking and it's just you know like everything around me was just turned off like I wasn't hearing or seeing or feeling or worrying it was just you know I was living in the moment 10 minutes babe he's sitting he's ready he's waiting to be served you can totally totally wow him right now please I was watching everything that he did and I was definitely afraid that Chef Ramsey wasn't going to like it and and what that would mean we carry it out I'll carry it out you sure you want to do that yes all right hey here we go Chef thank you you're welcome we have a capalini pasta with a chunky Pesca sauce and some rock shrimp lovely well I used to be a good chef I think I'm still a good Chef I would just want him to be able to recognize that there was a passion that went into making this Chef Ramsey has put Paul's passion for cooking to the test we have a capalini pasta with a Pesca sauce lovely now it's time to find out if he passed I would hope that Chef Ramsey would recognize that you know some love went into making this dish willipie to his taste who knows that's nice capalini cook perfectly thank you it just felt good to just have a really positive comment I'm Chef R I really needed that lift what does pasta mean to you to me it's like bread it's step of Life M pasta can be anything you can go through all different flavors textures proteins colors you could have dried pasta fresh pasta it's a blank canvas you know it's it's just something for the artist to paint you've sounded more exciting in the last 2 minutes talking about pasta than have done since I've met you it was the old Paul he was excited he was energized it was the man that I married and it's really weird isn't it it takes something like a pasta dish to sort of ignite how you feel about it absolutely today at this moment I know that like the healing process has begun after a small glimmer of hope this morning Chef Ramsey wants to try an experiment time for some sophisticated marketing he wants to take advantage of of the Ridgewood foot traffic and tests Paul's speed in the kitchen how are you so for the first time in 4 years bazini is open for lunch having lunch today fabulous lunch menu around the corner baz $15 soup salad and the most amazing pasta wonderful thank you so much thank you now Chef Ramsey only has one thing left to do tell the owners so here's what we're doing today we're going to serve the most amazing two course lunch that's right this is not a formal long- winded 3-hour or deal this is a really nice easy quick vibrant lunch I'm nervous but you know this is what we're going to do today fantastic you know great you know terrific you and I in the kitchen great I'm your Sue Chef okay fantastic I'm your okay ladies You' both got great personalities so both of you run in the front of house I don't know anything about the front of the house I don't care about the front of the house I just want to do my job great service great food in and out hello welcome uh follow me please Chef Ramsey is hoping today's lunch will show Paul and lesle the opportunity they are not taking advantage of don't have the pasta the fantina pasta and the power of serving fresh pasta soup 3 pantanella 2 okay good let's go two soups are going in the window shf to go up with two salads salads 30 seconds P very good thank you don't forget speed today yes yeah ordering one soup two oricat two panzanella three vegetable oricat three regular oricat very good waitressing is totally not my thing I'll be right with you folks you girls okay we're just waiting on our wine um garlic oh my pant's not writing I'm sorry Sharon and I are not servers we did the best that we could is everything okay we spoons too oh yes I'm sorry but we forgot that you need a spoon to eat soup where's the spoon why you asking me a God help me oops I'm sorry service that thank you that looks great enjoy it next on tray is what two ores one vegetarian orete it was great working with Gordon T you know we worked together we jumped around it was good it was like a good two man you know Vibe it felt good you know it felt real good with Chef Ramsey and Paul working together you got four vegetarian I got five normal yes more vegetarian on the way excellent beautifully cooked fresh pasta is flying out of the kitchen Thank you very enjoy it there you go oh my gosh this is so good this is like the best past I've ever play stuff your mom makes and you're in and out in no time mhm how is it very good good good I'm glad the kitchen did everything right today that's it the board is cleared yeah I don't have any tickets anyone need food no food I absolutely think lunch should be an everyday thing at bini I think that uh today probably proved that to Paul it was a great lunch service it was really good it was profitable and we know we made money and uh customers were happy and it was quick and it was easy feel good inspired by Paul's performance during lunch and his fresh pasta Chef Ramsey and his teamw work overnight to renovate the restaurant morning hey morning morning welcome to the new Pini oh my God wow look at it new tring new sign it looks inviting it's gorgeous the neighborhood with 60 restaurants you have to stand out it looks spectacular awesome trus just looks beautiful ready to go inside yes let's go I have ants in my pants oh look at this the tables are gorgeous I love these chachka look at that that so gone as a lemon pound cake on the walls new slick Italian bonquet is that loveely it's just modern looks great the color is contemporary look at the napkins fresh past made daily welcome to bazini this is freaking awesome the dining room is beautiful I never thought in a million years this could happen and um we are so grateful thank you again oh good my I'm glad you're happy the restaurant renovation was drastic but the the biggest change to bazis is the menu Chef Ramsey has taken the old risoto the disgusting chicken and the Bland tilapia and replace them with a new and vibrant menu featuring fresh pasta love the menu from 27 dishes down to 15 why is it reduced because it's fast the idea is everything's cooked to water it's fresh CH grilled calamari with fresh chili and arugula the main entree is BCA fresh konata with white beans past of the day is going to be T Telly of muscles and clams that's the hall mark is that menu manageable y looking at the menu the bar is set at the 10 and we need to be able to get as high to the 10 as possible certainly nothing less than an 8 and a half desserts Sharon ter look at it beautiful Sumptuous sexy and something you want to take home to bed oh what take home to bed oh boy you're killing me hello welcome you are Panera with the new menu and the new Decor in place follow me please Chef Ramsey has invited VIPs and dignitaries to show why bazini is special even amongst the 60 restaurants in town let's see what this new menu offers us all pastas fresh made here on the premises today we have the calamari start calamari to search off excellent first order yes yeah one p one calamari yes chef one toini yes chef one t tell Al I would get the col Mari working okay want to try and get a little bit more color on it tickets coming in I'm not thinking about am I going to be able to do it I'm not thinking about oh my God we're going to crash it's about me pushing myself to be the person that I am tonight Paul's attitude couldn't be better get like four more PLS working please and everything in the kitchen seems to be right on track this is table number 21 Chef okay good now the first appetizers are at the pass hey guys it's R here touch that I can't send out raw Calamar yeah Paul please yes it's raw my God make sure everything's cool Paul these tables are very important I need a second to think oh come on Al you got come on I need help I need you to get in the game with me please I I can't do it all alone Al please tell me that palenta please tell me how palenta I know what's on the line I know we got dignitaries in a dining room we have to get the job done we have to get it done well we have to just get it done an order in that's stable 21 guys I can't cook and talk and manage the tickets I need help I'm not working alone here one was a total disaster he got flustered I guess and there was a lack of communication the pressure of relaunch night has clearly gotten to Paul his SF Al and the rest of the kitchen staff now we're not firing at the moment and 45 minutes in not a single entree has left the kitchen they speak so highly of the fresh pasta didn't bring it out yeah talk to me Paul please 24 toally need tag special it's only a two top yeah but Chef I want to get the four pastas out first yeah I know but what I'm trying to say to you is it's the same dish put a four and a two top together kill two birs and one stone position yourself manipulate the board to your advantage come on an hour and a half later of course we're hungry yeah this is an hour I absolutely understand well I hate to say it but 33 has been waiting for forever since I mean they're one of the first tables that walked in this store everything is a complete mess nobody's getting their food the orders are all mixed up it's just unbelievable out there these VIP tables yeah are waiting too long I need some help I need someone to move tickets I can't do everything myself need communication we need to cook we're sinking like the Titanic in here let's just cook this is such a shame Paul shut down he's not communicating and more importantly I think he's given up God's sake come on Paul I'm doing 400 things at once I'm trying to do damage control at this point damage control is not what I want to do at this point I want to cook I want to get food out I want you know clearly I need some help 41 I need to know how long I need someone to tell me what 41 is don't have eyes in the back of my head okay what's our ETA on 45 call talk out guys please stop cooking 45 wait I still don't have an answer on 41 oh Christ sake this table's been waiting for an hour can't do it all I I got this I don't know that for sure well I've been waiting for like everybody here is waiting hey don't Shish me we're all working together here we don't need a shusher guys this is the most important night of this guy's life quitting arguing everything crashed I don't know if it's the Titanic or the Hindenburg but it's a mess all right I know you don't want to hear this but I need a pasta special and I need it immediately buddy hell where's Al where's my Su the only one in his kitchen ow ow where is Al I don't know why the is out we don't know he's gone no sign of him he's clearly gone god sakes man ow ow where is he it's relaunch night at bazini and not only are customers getting restless an hour and a half later of we're hungry but suf Al has gone awall where's Al where's my Su Chef oh oh I think he quit I was shocked that Al walked out that really sucks there was a shock wave that went through the kitchen the service staff no one could really believe it come on guys please when you just left high and dry like that it's a little difficult listen to me Al may be gone but the customers need feeding let's support one another but as a human being with compassion you go in in you help and you give it your best shot all right take a deep breath I'm glad to help if you cook the garnishes I can cook the lamb the strip yes yes chef let's go then I can only imagine what's happening in that kitchen back there start working on three tag two pepper deli straight after yes chef good I'll do the rotto Sharon so you with me I'm totally with you Sharon congratulations a new Sue Chef I'm very embarrassed our Sue Chef walked out it's not even full it's too tight you know it's like it's it's like stch yeah good girl Sean thank you Chef good girl let's go talk to me come on Paul please I'm 1 minute from dressing I'm 1 minute from dressing Chef I'm working it's still going to be a few minutes I apologize tag special in the window good thank you Sharon service please to save tonight's dinner service Chef Ramsey has taken over the kitchen come back for the Roto please and along with Sharon's help hold on Sharon food is now entering the dining room asking you shall sometimes in time receive but now the question is do the customer feel it was worth the wait the food is fantastic worth the waito has a wonderful taste great chick is delicious we had some challenges you know we had some things that weren't expected to happen but that said everyone stepped up as best as they could got good feedback from the people so you know I feel it with success before I spend some time with Paul and Leslie I just want to say um a big thank you yeah your desserts are fantastic over the desserts your personality is for me fundamental to the longevity and the potential success of this restaurant and I just want to say uh a big thank you well done my D yeah oh I enjoyed his company I think he enjoyed mine and I hope I made him proud thank you cuz I really tried very hard right that wasn't easy no no nowhere near it uh however I know the customers love the food absolutely and tonight confirmed that you have an identity mm the fresh pasta is out there but truthfully as hard as this is for me to say to you face to face honestly Paul you haven't changed enough to convince me that this can turn around I was totally focused and totally committed no no no no you weren't Paul jef no no come on Big Boy the first appetizer had raw squid not slightly seared raw 20 minutes later the place was sunk you needed me I regrouped got the kitchen back together I've never worked this hard in launching a restaurant the truth hurts Paul you've got to start telling yourself some serious home truths the way to becoming a better Chef is to realize your weaknesses and improve those weaknesses I've taken all of the advice and I've taken a lot of it to heart and I've seen a lot of it of what I do is wrong here's my advice at the heart of this restaurant has to be you your food you on the plate you have to stand up to the plate and hold the resins I know that it starts and stops with me and I know that I have to be the leader and I know that I have to command the troops and I take responsibility for that you say all the right things always but now it's time to do the right things rice can I than I think that Chef Ramsey came in and really identified the problems and I think he certainly helped Paul and I totally feel that all the tools we have are enough to save the restaurant Chef yes chef good luck thank you very much appreciate everything appreciate all your hard work and and everything done for me it's over to you now I won't let you down this experience has been amazing I've been put on the path to success and I'm really excited about going forward please don't let yourself down thanks very much good night good night what a week Ridgewood may have 60 restaurants within four blocks but I do believe the new bazin is with its fresh plasta can be a huge local success unfortunately I'm just not sure about Paul but nothing would make me happier if you could prove me wrong after Gordon's departure Paul immediately hired a strong Sue chef and with the new fresh pasta identity bazini experienced a boost in business White House Station New Jersey a quaint Village surrounded by Rich Farmland it's a popular place for New York commuters to live Bill and Adele ran successful diners here for decades we made with the previous businesses approximately a million dollar I said that's it I'm retired I'm done I'm finished hey Charlie it was nice when we retired by the third day I was bored but in 2006 they came out of retirement to open their first fine dining restaurant with their daughter Cheryl Chop Chop we love Florida we love the tropical atmosphere so so I thought Florida hyphen mangoes flamingos they wanted to be kind of a um high class restaurant and it's hideous hideous beyond belief this restaurant is very poorly run we know we have big problems here Adele doesn't respect us girls we know Adele tells me just shut up and she's actually cursed shut your mouth already Adele is crazy go all right here I go I do the state I do the raar I do all the mans it's really hard I get really upset when I see Bill having to overwork like that this man should be retired I think they said medium medium rare medium rare the food here is fabulous you're not going to serve that time him are you yep I've been a chef of flamingos for about 4 weeks the food right now it's less than mediocre I definitely wish I could redesign the menu but they don't want me to change anything horrible what do you want me to do flamingos is doing lousy and we don't know why I can't sleep at night because I think of all the money we spent that would have been our retirement money taxes are coming up I see us out in the street almost if this goes belly up I could lose everything how am I going to start over I can't think of anyone else that could help us but Gordon Ramsey I mean he cuts right through the and we are in deep White House Station New Jersey not exactly the New Jersey I know look at this place I'm here to visit a restaurant called flamingos it's a long time before lunch so I'm going to visit the family at home rather than go straight to the restaurant God the smell of manure this strong yooo wow that was a road and a half good morning good morning Chef Ramsey Gordon please good to see you Bill yes Bill yes good to meet you sir how old are you I am 70 you look great for 70 you know that thank you and you're setting this up for a few years time for retirement or what well I'm supposed to be a retired now but I bought a restaurant instead and now I'm broke you honestly came out I came out of retirement to open a restaurant to open a restaurant oh I had restaurants before I had about four of them before and I made a lot of money with them but this one is I don't know what's matter with it I need chef Ramsey's help to try to make this a successful restaurant for Cheryl and Adele I'd like you to meet Chef Ramsey how are you nice to see the big question for me is you had a restaurant yes yeah we started diners so then you sell them you go into retirement right why would you come out of retirement to buy another restaurant she wanted to do this as a family my daughter Cheryl and myself would you like to meet Cheryl please Cheryl hello good to meet you good toet likewise now do you just pop over for a slice of cake no I live here you live here yes how old are you I'm 42 years old same age as me I left Mom 24 years ago yeah what are you still doing here I haven't had a paycheck in 2 years I have to live home my daughter Cheryl she's still living with us but she doesn't bring anyone home no guys forget that okay should we get to the resturant sure let me drive you there let's go on a little Scenic Road yeah let's go princess okay so tell me who came up with the word flamingos no it's flamingos flamingos flamingos flamingos flamingos flamingos it's flamingos not flamingos flamingos fla f/ mango not flamingos not flamingos flamingos yeah Flamingos restaurant in New Jersey yeah why not are you crazy there you are thank you so much for the L wow Florida Mango Jesus wow wow wow wow wow wow wow oh my God it's like a zoo in here yeah well it is tropical who designed it my daughter decorated it amazing how drunk was she when she put the final sketchies together we do like the tropics I don't see anything wrong in bringing tropical to White House station this is Joe she's going to take care of you okay brilliant thank you D where do you start this one it's endless okay um let's start off with a tuna on the Flaming Tiki platter Tiki and then I'll end up with that tsunami on Philly Min okay thank you okay this is for Chef Ramsey all right I think Chef Ramsey's mouth's going to drop to the FL when he sees a few of the things on the menu AR tuna appetizer thank you enjoy is that always that hot in terms of spicing they have a tendency to spice things up a bit it's an embarrassment to tuna yes us sh to taste other little end there I will thank you my Dar Brian charl Chef Ramsey would like you guys to taste the tuna it is really spicy I've been saying it since I got here I never had a problem doesn't matter if you love it or not everybody else four times I've got complaints about being spicy so he's he's done with it ribs are destroyed Sunday we made those it's a week days whatever send it just send it out send it out wow I see platters like that I hear Hawaii music oh my God said we use that and start grilling away it it's for looks thank you what the stuck are you trying to get the smoke detectors to come no I'm trying to get the thing off the top excuse me having a world-known chef spit out my food is not good Ticky platter shitty platter we need Bill ready to carb play tell my father to put his his black Chef coat on Cheryl want you to put your black Chef coat on next fly minion so I'm sort of looking forward to a really nice classic piece of meat they show you where it is strip down baby I'm not looking get excited we have a flaming flaming young that I serve tableside people just love the chef's dream fion something simple something classic and something that's not normally served on a tring what the what is that thing these are roof tile raing it from the tile yeah I'm going to finish it it's still cooking you'll love this you I love this what's that in there this is butter and garlic oh garlic butter mhm it go around the top and so the tsunami is the garlic butter running down the drain pipe right watch out all stuff ding at the end wow you enjoy that thank you very much quite welcome wow me that's the toughest the most cheeriest filion I've ever tasted in my entire life think so chewy is it chew have meat so tough me to yeah no I I finished it take out your than Chef Rams he hated the food he hated the decor and I can't understand why less than impressed with lunch good to meet you Chef Ramsey is anxious to discuss flamango eclectic Cuisine with the head chef and how long you been here um about a month what's it like cooking that food does it blow you away are you excited no it doesn't blow me away I think it's all over the place straight up would you eat it no no but you're happy to serve it to me when a new Chef starts in a restaurant he wants to put his imprint on the menu right but they don't want change right now who doesn't want change the owners right who writes the menus we do why wouldn't you listen to your Chef I don't know it's frustrating for me too because like I said I've made the suggestions I've said we need you sent it to me you sent every dish to me and it was embarrassing that's not cooking that's dog we take pride in what we serve and he just ripped it apart it's awful Chef Ramsey is already aware that the food is horrible and the chef is really an unhappy cook but before Gordon could even contemplate making changes he needs to get the complete story by observing a dinner service what name all right you can follow me when the dinner start coming in just start throwing some asparagus on put it on the side the menu's large the menu is a little all over the joint you know really big I don't have time to Red this it's got a lot of things on it tonight's dinner service is busier than usual because Chef Ramsey is in town you ready to order and as customers order from this massive menu I'll have the to be rainforest tilapia okay tickets are flying into the kitchen here we go calam M but the challenge to perfect such a huge variety of dishes is overwhelming for Chef Bryan I don't even know what to do absolute crazy you know that yeah huh yeah got way too many tickets up here you can't have 400 things on your menu you just can't do it I don't care who you are doesn't matter we're absolutely buried over here barried we don't even have these set up yet unbelievable although Chef Ryan is slammed in the kitchen it's like it's like a circus over here the customers are not exactly sympathetic you can he now I don't know if you want to go over to 20 CU they're ready to First well I can't do it they're all waiting the same amount say something you like we know shut your mouth already absolutely crazy Adele's attitude is completely toxic and it trickles down from us to the patrons it's 45 minutes into dinner service and Brian has finally completed the first orders I need this food out of the window right now however just as fast as dishes are rushed to the dining room are really small and the Roto is very they are quickly returned to the kitchen hey guys the shrimps are just way too small and she said the red rice the risoto is just oh my god I've had it today already I've had it why am I here that's it I'm taking a break this right two sex bottom line I mean it was just about overwhelming disaster disaster major it's the menu I was thrown into and it's a disastrous menu how can you get passionate about cooking something you hate it's all over the place it's uncook right I need to know that you're committed I'm committed to change cuz they have no clue this restaurant turnaround cannot depend on them it depends on you sticking with me is that clear absolutely okay thank you now that Chef Ramsey understands Brian's issues they head back to the kitchen here I go meanwhile bill is ready to serve the tableside tsunami I get tired real quick but help the business I'll do whatever I have to do is that well done no it's me and R if you just cut that a little bit you'll see it's medium R all you have to do is cut it no but I mean cut it this way cuz this was sitting on a hot tile it's not medium a okay I'm sorry oh Je they got a 7y old man going around and around the dying room he shouldn't be doing this at this pace know well they're too cuz they're too cheap to hire anybody else what they trying to do put the father in the grave I mean he's got one fo in there already he didn't even want to do this he didn't want he wanted to retire that's what hurts yeah bill is overworked and it's not fair after a night where he witnessed the dejected Chef unhappy patrons and an overworked older owner Gordon knows he has to to have a serious talk with the tough mother daughter team of Adele and Cheryl I wanted to talk to you both personally and express my concerns about Bill I'm seriously worried about him in a big way running around at the age of 70 pushing the cart why are you guys letting him do this he really doesn't work that much you know what it's always poor Bill that's Bill's nickname poor Bill why have you asked me to come here cuz I feel like I'm wasting my time because we don't know what the problem is the service downstairs tonight how was that the kitchen kit was a disaster so you've employed the chef yeah mhm and he hasn't been given chance to cook he's cooking your menu right well I we never changed the menu since we open he never gets chance to show you what he can cook because we felt that our food was very good Christ are you stupid I guess I am you're accepting that it's perfect I'm trying to tell you bluntly that it's not yet you never seem to accept your own mistakes it's never your doing we thought our food was good but now you just you know said it's horrible you cannot see a problem in your own establishment no I'm being honest what I would like to see is just a little bit more Integrity with owning up to the responsibility to why this place is not working there's no acceptance on your own mistakes good night Chef Ramsey realizes that the only way to begin to fix some of these problems is to do something these owners have never done have a staff meeting it's so important to clear the air if any want anything to say please talk about it I'll listen to anything doesn't mean I'm going to agree to it the menu needs to be simplified are you kidding cut it way back people want to come in here and cut off shorts and have a beer and a burger yeah but you just started I don't even know how you cook thoroughly yet you've got to have the confidence and allow this man to step up to the mark you need to be a little bit more entrusting on that and less nervous about letting go I can't do my job if they don't let me do my job okay next question I can't understand why the F you don't like me well Isabelle you're an excellent server but you don't freaking listen but I know what I'm doing I don't need to be constantly told the same thing over and over again please be quiet why would you think you have to tell me when I've been here for 2 years I know what the f I'm doing Isabelle you don't know when to shut up they don't want to hear opinions we're still going to get treated like garbage I don't think they're going to change centrally located next to the train station flamango has managed to push away local customers today Chef Ramsey begins his plan to bring them back we're going to start making some changes yeah I am afraid to make the change change number one let this man cook something that he wants to put on as a special tonight without any interruptions from you two second change Bill what is your favorite dish to cook my meat love when was the last time you cooked it 8 years ago tonight you're going to cook that as well yes I don't want you around there pushing the trolley out running around like a blue life both items will go on tonight as specials my meatloaf that I've been making for years that I haven't made in a long time it's going to be great to have it on the menu tonight your meatloaf what are you seasoning with fresh parsley and a little salt and pepper I enjoy cooking a lot better than pushing the trolley around R what are you doing chicken and shrimp Jubilee Rosemary Gordon brown sauce Chef Ramsey definitely let me have free reign on creating my own special and I wanted to prove it the bill and Adele that I can do it I can handle the job right very nice dig in that is so good thumbs up very good everybody happy I liked it but I would never order meat loul never I can't believe that chefs he wants meat L tonight we kind have a disaster so let's get set up let's get prepped Ro up let's go guys yes as Chef Bryan and his team prepar specials for tonight's dinner service no detail goes unnoticed by Chef Ramsey out in the dining room what those Nails what's going on there what happened are they pretty pretty they're disgusting Chef Ramsey asked her about her damn Nails Cheryl is the 8S are you high maintenance of what huh serious I work card yeah unfortunately the wrong places hello follow me all of our specials tonight are excellent I'll have the chicken jubile I like the meatloaf please excellent choice I think there's hope adding the specials but will people like it I don't really know Brian I want to see you step up to the mountain tonight okay so get on top of it from the out yes sir ordering three Jubilee meatloaf chicken special come on really big night tonight more importantly these specials have to work but Brian has to come on the kitchen and run it like a head chef because unfortunately owners employed him as a line cook tonight has to be his night three jubilees picking up one meat Lo many of the diners have ordered the specials Chicken special and that has had a positive impact on the kitchen you're doing okay you're doing beautiful Brian is not spread too thin and is able to push out the food much more efficiently than last night go with this please please and in the dining room how everything meatloaf and chicken Jubilee specials are creating a buzz the meat out of this world while the original menu is creating a slightly different kind of buzz it's over I'll bring the owner over okay to talk to you Adele yeah table 31 the Mahi is overdone they want to speak with you I'm a little busy okay I know you're busy I'm letting you know that they're waiting tell them I will be out and I did that's what I did okay so stop me I'm pretty fed up I'm treated like almost stupid Adele can be downright nasty and insulting okay complaints what are they okay Mahi it's dry dry so you don't want I know when the customers come in you have to to be positive but they're Liars God help us I bet You' see more in here than a mck spreader has in New Jersey for the last 100 years see you later my friend M's killing me right here I'm dying with the sake a lot of special pchen which helped a lot but I was still discouraged with the old menu it just got a little backed up oh we missed the chicken pen get that going on the flight eat a chicken breast working on the grill biggest panic in that kitchen there is trying to get your head around doing this menu there's so many components in that menu that you're reaching for this or reaching for that that everything's just so sporadic nothing streamlined and that's why it's an absolute nightmare I mean a real nightmare bye thank you here's the good news Chicken special meatloaf with f head now the changes may have been subtle but it wasn't enough nowhere near enough in order for this to work whether Adele or Cheryl likes it this place needs to take a dramatic turn in fact the biggest turn has ever had since this place has opened it's time to say goodbye to the tropics in the center of New Jersey everybody stand up grab a chair for the dining room and follow me let's go I was just wondering what's going on grab a chair take two let's go oh my God oh my God oh God oh my God what's going to happen oh hold on no what do you mean no that's will my alligator trust me I need him in the truck I can't believe Chef Ramsey grabbed my alligator and just threw it in the truck just threw it in there hey a with my chairs menus I don't think it's funny watch if you want to keep your job right why want that alligator they are not getting that Cheryl and and Del are in complete denial about this place nobody wants this tacky tropical Decor they better not throw that stuff out there's going to be a problem oh my God what is going on I want my alligator come over I had a very good feeling that this is the beginning of the end of flamingos Adele the only way I know when I leave White House station that the tropics aren going to creep back in is to burn them G to the menus G to the bamboo G to the crocodile G to the pineapples the tropics are going my greatest fear is to lose everything we worked for 3 2 1 the only way I know when I leave White House station that the tropics I'm going to creep back in is to burn them the tropics are going 3 2 1 hold on wait sorry I forgot the most important thing the side say goodbye to flamingos I can't tell you how happy I am to see that Flamingo sign gone ready I'm going to leave you to the expert thank you so much please do it quickly before they change their mind look at anyone for cooked alligator that was a good one it feels great to watch flam mangoes go up and fire Adele may be upset that she's losing the traic but it wasn't working this hot as Florida here that is amazing wow is that right I don't want you to be upset please she is you're going to make me cry I am devastated right now A change is difficult it is and sometimes it's hard to say goodbye to the Past you know that it'll be all right honey it will be fine it's just the tropics the four walls are fine we have faith in you the past is gone it will be for the better but Adell needs to come around now I have regrets I don't know what's to come so we'll see it's all right baby after getting rid of the tropics Gordon now moves ahead with his plan to transform flamangos good morning morning how are we okay nervous I told her the change would not be subtle and it's important you Embrace change that's not easy but it's for the best ready ready goodbye Florida no more mangoes welcome to the junction how appropriate is that yes rad tracks junction means trains but Junction also means coming together which is what this community is going to do on a daily basis they are going to come together at the junction oh I Love It Adele how does it sound interesting interesting takes me a while takes you a while yes I'm not happy about the name come in welcome to the junction oh wow oh my God look at the size of this place to open up this room was absolutely crucial it looks twice the size oh my God the wow factor was everything I can't believe the wall is gone the tropics have gone this restaurant was claustrophobic it's much more open sand it down and distress the tables to match the chairs the pineapples have gone and more importantly it's just lighting the whole place up look at the Raw Bar there is no longer a raw bar this is milkshake Heaven it's perfect it's a lot more casual now I'm very excited about the junction ad what do you think I don't like it I don't like it I hate blue I'm unbelievable I'm dumbfounded I don't think I have ever heard anyone say they hate the color blue I hate how can you be positive about something you hate ugly don't want to throw up I hate it hate hate hate oh my God the changes to what was once called flamangos has been dramatic it's terrible and Adele is finding it hard to accept any of them I love what we had that's all and uh this is a very drastic change and I really don't like it think about your customers because this is not for you to sit and enjoy this is for you to run as a business I regret it right now but I want to see the menu you know and see how it's all going to come together I doubt thank you now this is trying to keep it in keeping with what's happening in the community it's diverse it's sophisticated and more important it's modern how does that read for you I mean it's simple there's a little bit of everything for everyone Burgers meatloaf we do a chicken it's comfort food but it's fancy comfort food there's no other place around here like this what do you think of the menu I mean this is very limited very limited menu this menu is so limited it's not going to be successful people are not going to come in with that small small menu I'm trying so hard to help here yeah there's one thing I need to say to you is that you cannot be personal about Nostalgia that hasn't worked and you have to embrace change because if you're not going to embrace change do yourself a favor shut the shop and retire she has to get used to it because this is what's going to bring people into this restaurant and Dell sitting looking like she wants to throw herself in front of a train after Chef Ryan spent the day learning The Junction's concise menu that looks marvelous Chef Ramsey introduces the staff to the new dishes if you just have a look at the portion size it's in keeping with the plate this is a Hallmark not just a burger three different mini Buffalo meatloaf and a turkey burger the bigger portions glazed salmon a simple delicious roast chicken who'd like a taste dig in dig in dig in dig in somewhat moist that's different that's good Salmons are so juicy I hate salmon I love salmon tast like a fish Adele how's the salmon ding oh the new menu is exactly what we needed it's nice and simple but Adele has a very hard time accepting change this is their last chance to pull this place out Just Go With It it's 30 minutes before the do open to this new restaurant you got your salad bowls yeah I'm ready beautiful and everyone is excited about the menu and Decor everyone except Adele who has hidden herself in the kitchen on the desert station what you looking for apple crumb it's out J can you do desserts yes sir here give me I'll take that he's fine he can do a dessert all right I need your smile I'll be right out I'm very nervous it shouldn't be to my liking it's to what the customers will want I don't know if they're going to like this good fast cust there I really want to go home did you just say you want to go home yes I did right now I don't feel my mother feels she has hope the Reg has to start ringing for her to feel more confident cuz I know she's mortified as the restaurant starts to fill up with customers Chef Ramsay inspires the kitchen staff for the big night right Bri you ready yes sir when I get an owner like that out there that tells me she wants to go home tonight I need you get even more in control to make this thing work yeah let do it yeah feel great about the new menu this is a new beginning let's take it from there disguise the limit all right let's do this this looks like a place be fun to come to everybody really thank you it's open it's um inviting right you should hear what those people I know they love it they love it and it's this is more inviting to go to than it was before well screw down want screw down they know the money I'm going to have the chicken Jubilee I'm going to have the glazed salmon RBS okay chicken Jubilee lemon chicken with the first orders in the pressure shifts to Chef Bryan who must execute The Junction's new menu we're going to do a St in a jubilee next so let's finish those put the whole pan in the oven don't need a Sizzler plate beautiful 20's in the window thanks to Chef ramy's more focused menu ran is able to get orders out in a timely manner table 30 in the window and more importantly this is money the customers are loving the food it's really good who would have thought you could fry a dill pickle it's lot of flavor it's very moist nice very tasty I like this and it's it's nice and bright it's too bright I don't like it now where's the old P where's mom what I just don't have the patience anymore for anything nice to see where is madam grumpy where is she oh yeah he says it's going to work how stupid can you be can I have a quick word with you two seconds wait what's the matter I'm very upset I don't like this setup the decor you can make this work only if you believe in it already you don't believe in it the negativity is going to rub off on your staff it's going to rub off on your daughter and the customers will be feeding you I don't know we'll see I need to get out of here I have to be proud of what I'm doing I am not proud of this I would never run a restaurant like this I want to go home I would rather close the doors it's opening night at The Junction and even though the customers are happy very well season Adele is miserable and ready to leave I want to go home Chef Ramsey is frustrated and he knows the only way to get through to Adele is through her husband Bill why is Adele so against it help me please she's that way but she's our first point of contact if you could do me a favor and just ask her to put a smile on that face okay I will do that Adele can't hide her emotions if she's mad you're going to tell and it's a struggle to get her to go in your direction but I'm going to give her what I got how you doing okay I'm scared I'm so nervous don't be scared just keep smiling Smile Smile here you go my mother is a hard shell to crack my father is great he's talking to her trying to make her feel better wonderful job it's delicious good GL you enjoyed it you like bills meat love I wanted to tell you how beautiful the chairs and stuff you like it I do she is liing up is she liting up yes I don't think I've got that long it's got to happen before I'm 17 I told you she's a p years yeah but you didn't tell me on what scale of pain in she is she's 11 11 excellent this is great oh good wonderful thank you it was a success people love the food and I feel that there's hope everybody's happy very good good I'm glad you enjoy in spite of the dramatic changes the staff Rose to the occasion done done and customers left happy and now even Adele appears to be coming around first of all I want to thank everybody for all their hard work yeah and a big thank you to the queen I'm serious why there were a lot of changes yes it was scary but you pulled off it's very hard to put the P behind me I think the restaurant could be successful but I don't know only time will tell when I first arrived You' lost touch with your customers in the community tonight you reconnected in a big way tonight the junction even even though the history is very short it's only 3 hours old it's a success but it's only the foundation okay you need to build on it together Chef Ramsey definitely is giving us a second chance and I'm just very anxious to be successful and I see the light at the end of the tunnel I will be back and I'll take great pleasure in witnessing the success and by the time I get back Madam I want you moved out of that house yes promise me I promise okay good well done seriously well done yes what I've learned from Chef Ramsey is change is good and I'm up for it thank take can't wa to see you and maybe I'll get some of the money back that I put into this place then I could retire right good night good night good night big kiss God it's so nice to see you smiling like that you know that well I'm glad you enjoy New Jersey at least this part of it I'm thinking of moving here oh my God help you what a week we made some dramatic changes here we changed the menu we changed the decco we even changed the name that honestly was the easy part the hardest part was changing Adele she has to look forward otherwise the history of the junction will be a short one God I'm a long way from home where is my train come on in the days that followed Adele slipped back to her old stubborn self and started to redecorate The Junction the new concise menu however remains in place and is a hit in White House station we're doing meat lo I like that that's good nestled in the Hills 45 Mi north of Los Angeles is the idic town of Newbury Park this is where only a year ago a single mom named Laura was hoping to fulfill her dream by opening a restaurant called mamaritas my grandmother was always cooking and I was always being you know brought in to help her cook and I loved it when she passed away I said I'm going to go for it I'm going to open up a place and I'm going to name it after my grandmother welcome to Mama RZ when I started the business it was purely a takeout catering business we built a really great reputation in a very short period of time and before I knew it I had customers that said you need a restaurant and based on my reputation and the fact that everybody wanted this I went for it all right guys we're open for business now I'm just adding a dining room and I'm serving 200 people I've served you know a thousand people in a catering job how could it be so hard Colorado's really tender yeah uhhuh I C for M for 6 years a lot of she's really nice with me she's my right hand and my savior I mean she's family to me for love for you Laura is not a good boss because there's not a lot of rules enforced and no one necessarily knowing what they're doing the direction I get from Laura is a little hit and miss and I don't really think Laura knows how to run her restaurant I need a cockta y now Laura as a restaurant owner is inexperienced cuz she never had any training in this but this completely B franking neuter so was the creat business but that was easier it was small this is huge I know I know when she opened this restaurant the first week really really buy after two three weeks no more during the first month we were just packed the public they want the best experience the best service the best food sorry about that comp them out and send them a free dessert place and I didn't deliver it and I'm begging people please come back and give me another chance and some say no I'll never go back there again the debt that I've accr with this business is astronomical I'm on the foreclosure list so there's a chance I could lose the house if I didn't believe in this I wouldn't put my heart my soul every single thing I've got into this I believe it can be saved if I can fix what's wrong some of the best Mexican restaurants in the world are not actually from Mexico they're here in Southern California now this restaurant here has been open just 12 months sadly it's only months away from closing there got to be something seriously wrong it looks beautiful wow how are you I'm good thank you a pleasure to meet you likewise now this is Mama I am Maggie I'm the mother of the owner I thought you were mamarita no I'm mamarita's daughter mamarita's daughter where is mamarita mamarita is uh buried in the cemetery over the hill oh I'm sorry to hear that not a problem so Mita is your mother yes and it's your daughter that is Laura Laura I will take you to Laura excellent thank you my darling this will be my daughter Laura how are you nice good to see can I just say this place looks stunning thank you my goodness me somebody spent a lot of money here and you run the place I run the place I try this is very different for me catering is was my specialty that's what I did before I opened the restaurant ah and I did very well at catering top dish what would you recommend for the homemade tamali oh I love tamali well good to see you good to see you time to eat I'm starving Excell this is my table thank you yes when his order comes in we'll let you know and you need to be the one that cooks his food okay I think Chef frany he say everything menus is good how are you sir going on I'm amazing how are you and you are Brad Brad good to see you how long have you been here from the beginning from the beginning mhm I can't believe how plush this place is I know it's like don't judge a book by its cover cuz you walk in here and you see this gorgeous place but M doesn't live up to its expectations if you can navigate me around there's stuff to stay away from Motes kidos and banadas the Poo three yeah and why would I stay away from them just because I just think they're really dry I respect your Hy thank you I'll be that in mind got it holy crap that's really scary within 5 minutes been in the restaurant and then told what to stay away from from the head waiter hot sauce thank you oh this is Cheryl this is uh my manager and you manage the kitchen and the front of the house um front of the house and I do catering as well what's wrong with the place lack of customers so why have we got lacking customers we need more customers we need figure out how to get more people in here okay thank you and you're the manager yeah oh my God a manager that even know what's wrong with the restaurant scary okay look forward to catching up not with the manager thank you Jesus a manager that doesn't know what's wrong I don't know what answer he wanted I mean what was wrong with that lack of customers brilliant that's a great Insight isn't it right here we go let's start off with Vale got Chim yeah let's go for a burrito I think that's enough for now all righty thank you anybody taste anything everything was good yeah uhhuh if Chef Ramsey doesn't like my grandmother's recipes that concerns me anybody taste the smallest see what he thanks I'm extremely hot crunch oh no God I hope the tamales are moist Jesus it's like soaking wet newspaper that is so dry my goodness me that's a fresh tone well when we make them we make them in big batches and then they're steamed and but then they're served because we make such large volumes at a time so you're sounding like the cun company now yes and they go out like that it's they should be wet enough with the sauce inside that when you rein them they stay moist what an embarrassment and this is your Chef that run a C Business correct Jesus okay okay hates the tamales really hates them said it's so dry it's inedible he said it's embarrassing yeah very dry are you cooking everything yeah PE it are you cooking the chimies uh-huh I us the microwave for Chim Changas for 1 minute before they fry they taste really really really good chicken Chim Changas oo chimmy chimmy chimm chimmy changa it's dry it's shards of dry chicken now what here's the thing honestly chimmy changa chimy Chucky in the in the bin what a shame Hera he hates the chimies he didn't like them I taste before it's really good flavor not to him apparently I'm frustrated at my kitchen it's a bit of a punch to the gut about my food steak burrito look at that that is gross has to be the biggest ad for any diaper anywhere in California oh no oh God my God Jesus that's like eating wet cardboard have a taste of that please GL to your help the steak was gy was kind of like a car wash moist and mushy oh my God that is disgusting let me taste the steak he says the steak tastes like did you Grill him fresh steak for his burrito yeah you didn't pull it from here right didn't we taste everything before we put it out it's really salty nobody tasted before we did this damn it when you have somebody come in that rips apart all of your food that that I was proud of it hurts a little bit Grandma I'm so sorry not here to slag you off however I just want something fresh after a lunch of disgusting dishes Chef Ramsey has quickly realized why this beautiful restaurant is in an ugly situation come around please thank you so this is per sadly the food was dry it's like eating processed food is the food today the same that you serve when you have a catering event yeah you've been serving there crap why don't you do it properly because everybody loved my catering it's completely two different monsters it's not going to work coming out of a catering business trying to run a restaurant that cost how much 1.5 $1.5 million yes oh my God and I'm 350 in the hole right now on top of that so you're in for just under $2 million God bless your grandmother but she must be turning over in her grave after a miserable lunch that is disgusting an alarming postmortem you're in for just under $2 million Chef Ramsey decides he wants a better understanding of how this team of people work together in a dinner service who tonight I'm nervous that Chef Ramsey may not think that the restaurant is running efficiently I really hope that the staff hold it together and that they shine what can I get you got it in for you sir I'll take the chicken all right I'll put that in for you guys thank you I would say that the ticket times like not even 5 minutes for Entre I cook really fast hey food normally can we out this fast oh yeah yeah here we go Ros MOS chilio here we go is that chicken taco with my soup it'ser than the drive-thru isn't it pretty much you go with food flying out of the kitchen at an incredible Pace 3 minutes the kitchen staff now has time time to socialize have you cleared the board all the tickets gone yes wow so just standing here for the next couple of minutes I can't believe how fast the food comes out it's like a conveyor Bel is that bad it depends on quality okay while the customers May appreciate the fast service oh here comes my shre they are not appreciating the food it's kind of dry dry I mean it's not like I back no I know obviously stop stop stop the only thing that's missing here is a drive-thru I'm pissed he's telling me that all my food is it's very frustrating when I don't know how to do it another way cuz this is all that I know that is unbelievable this has to be the fastest serving Resturant in America tonight but it's not really a Resturant it's a fast food factory what a joke on the heels of a ridiculously fast dinner service all right bye-bye Chef ramsy suspects that shortcuts are being taken in the kitchen wow fast huh so it's time for a little investigation what are those oh the tamales yeah they're the Frozen ah so these are your chimy Changas are they Frozen as well yeah fren wow when was all this made 2 months oh oh my God can you get me Laura please yes yes I'm here I'm here I'm here what come around come around don't run not in the kitchen here's the thing you're Ser a chicken that was cooked nearly 2 months ago you're frosting it and then reheating it and you're wondering why it's dry were you aware of this or this is what we did for catering unbelievable that may be why the place is struggling where are the freezers freezers there oh my my god oh tortillas I hope everything's right in there with the shelving and all the food my God you're joking aren't you look all this stuff herey hell this is unbelievable look at that this is what we did for catering you must have hundreds of portions of stock here he just kept grabbing and grabbing and stacking my arms with it this pre-cooked pre-rolled Frozen then defrosted this just absolutely appalling this is not a restaurant you are mad got to wash my hands stink I have a man back there tripping everything apart telling me I don't know what the I'm doing when somebody takes something that you have and putchers it it hurts a shocking Discovery at dinner service look at that you must have hundreds of portions of stocking confirms to Chef Ramsey that problems at this restaurant are bigger than he anticipated what day lunch was disappointing dinner was shocking it started off with def Frost and serve followed by defrost and serves followed by Def Frost and serve you running a factory it's mass produced treating food like a processing plant pea is that quality what you cook did you honestly think that serving defrosted food slopped out was going to make you a success I did well at catering with it you have driven away more customers than you could ever imagine can I just have a word with Laura thank you sit down I am um I'm worried I don't get your level of commitment to make this place work I I never pretended to know how to run a restaurant you're smart but you're not being smart apparently not this food is sinking you faster than you know it I don't want to lose this I want to figure out a way to fix it make it great but you really have to start taking responsibility for what you're doing the differ in running a catering Outlet to running a wonderful restaurant is night and day and the quicker you get that through your head will be the start of the change okay I'm really sorry I am too I've gone for something that I maybe shouldn't have gone for and now I'm here and I have to figure out a way to save it fix it I'm scared very scared God thinking about what happened last night Laura she's not stupid she's more scared almost petrified so in order for me to help her to get over that fear of change I'm going to take the first step for her and there's only one way of doing this goodbye Frozen look at that my God what at the state of that a year old enough Jimmy Changers here to last me a lifetime goodbye catering hello restaurant Chef Ramsay has found over $122,000 worth of frozen food in the freezer P good morning how are you both fine thank you now it's time to confront the owner and the chef with his findings today's about change yes go and have a quick look around the kitchen you'll see some adjustments so far all looks the same I was chocked everything was gone my freezer was empty my walk-in refrigerator was empty I had no idea what was happening oh my God to show the enormity of the amount of frozen food oh Gordon has not only removed it from the freezer but has left it on display in the restaurant I was completely floored I had just the sinking feeling in my stomach look at this what's going on there ah they've gone green Jesus look it's got his Mexican somera on Rice Jimmy Changas five dozen 10 dozen 12 dozen ouch and this isn't a catering business I didn't know it was this bad last night here's what concerns me more than anything these are from last year August and July last year what the going on I'm shocked I can see why have a good luck I'm going to wash my hands it stinks I guess I should be on Pearl of more to make sure that the structure is there and that things are being handled the way that they should but then again I own the restaurant so everything comes back to be my responsibility this has made me feel quite ignorant today's Chef Ramsey is hitting the streets trying to gather former customers of this young restaurant he's hoping that they will Hammer home to Laura what this community expects from mamaritas nice what is this all these people Chef Ramsey knows that often the best way to get his point across is through the voices of others ladies and gentlemen first of all good afternoon I was pretty shocked to see all these people showed up I really didn't know what to expect thank you so much for coming it means a lot for you guys to make an effort to be here these are ex- customers that were here at the beginning to support this restaurant it's important that we understand what went wrong when we had the chance to open this restaurant please find out what happened I'd like to start okay over the time we felt we weren't getting the service that we wanted and the creativity of the food was really lacking um on two different trips I got sick within like a 2 Monon period And when I came here 2 months later I got sick again and I kind of stayed away defrosting food the whole table kind of got stomach issues afterwards ouch I guess I underestimated the pallet of the common person some of the items we freeze and as we've been going through we're thinking that that's probably what it is and we're not going to freeze anymore so hopefully that will take care of that issue and that's what we're changing thank you for being so honest I can vouch for Laura Frozen has gone yes I can't wait to see you again but next time it's going to be inside the restaurant rather than outside thank you so much right we got work to do that's an eye opener today speaking to all those people I realized people know good food I respect that and that's what I want to give them to make the trans I from cooking frozen to Fresh Chef Ramsey has just the challenge in mind to inspire Laura and her Chef pear Chicken shrimp I've got steak here 30 minutes every a bit a cook off now choose between the shrimp or the chicken and cook something really delicious one minute gone let's go it felt good working with fresh ingredients it was fun to just grab something and just throw it all together and come up with something good name is let me think what's the matter I'm thinking you're thinking I'm really nervous because I don't have idea for what I cook 15 minutes left get moving I was nervous about what she was making no pressure ba the creativity seems not to be present 5 minutes we ready to play yes yep ready let's go all right let's go Chef Ramsey he not only wants the staff to taste the difference between Frozen and fresh not a single item on the plate defrosted anywhere he's also looking for the staff to choose which of the three dishes goes on tonight's menu okay what is it they are blackened shrimp tacos that looks good darling what is it garlic breast garlic breast with garlic and salt garlic and salt put on the chicken breast she just said garlic salt and that's it it wasn't very creative and um that scared me okay we got a flat iron steak beautifully marinated mango salsa served on a little bit of pickled vegetables finished with avocado butter yeah okay let's go take a taste oh it's so good that was amazing to taste Chef Ram dish you could tell it was going to taste good just by looking at it how Robert what do you think of the shrimp really good how's the chicken Pear's dish had no flavor it's a little Bland need something to spice it up okay good which dish goes on the menu the mango salsa shrimp is really good so both the shrimp and the flat iron steak are specials tonight I'm disappointed in pea given her opportunity to try to shine unfortunately I think it fell a bit short for tonight's dinner service Chef Ramsey has has insisted on using only fresh ingredients so for the first time mamarita led by Laura and Chef pla will operate like a restaurant and not a catering service hello good to see you guys thank you you enjoy now just letting you know our specials are skirt steak with mango salsa and black and shrimp tacos the steak special okay we're cooking everything fresh now so enjoy your meal CH you have anywhere special want me just doing my thing uh yeah as normal running as normal how's the uh specials going specials are going good you're going to have some of those steaks coming up now I've been pushing it and so it's coming I'm scared about tonight cooking everything fresh like this it's it's going to be it's going to be like something she's never done and pearl is got to get into a whole new mindset pe's team has quickly produced the first set of specials this 24 yeah gracias all right I got your Chef special and it appears as though the kitchen is adapted with no but have they really you guys good was everything okay it's rare I'll take it back cut into yours oh you know what too rare I look's matter it's rare guys you got to cook the steak look it it is raw look at that no this a medium rare this isn't medium rare anyway that is rare I want you overseeing the Entre making sure the steaks are cooked properly and you shouldn't be be doing this little stuff you are the chef finally a voice give me an apron I have people back there don't know what they're doing so obviously I need to be more Hands-On in the kitchen specials are going you guys leave those items out so we can use them and get to them easier I need these washed immediately Maria you're making me those churros yeah Rapido please have the refires gone out this my redo where's my the other one go out yet why'd you take why' we take one without the other that's incredible on the back of all this negativity I finally think the penny dropped with Laura all of a sudden she's found a voice and she's treating this service like it's her last did you get one of them yet one here you go that one to thank okay here's another stake up I need you guys to keep up on this I shouldn't be out back here doing this for you right Laura let them do it now let them do it now yeah Laura has shown that she is willing to step in to do whatever it takes to help for restaurant but now Chef Ramsey is looking for pea to do what she is paid to do run the kitchen PE I need you to step up the mark now please need take control you want me to decorate the place no no let do it look how many staff there are behind there I know but I they were falling all over themselves in the kitchen and there were a lot of them on the line This is incredible Laura that's prepared to go to helenback to make sure this restaurant survived however I don't get the same feeling from a staff I don't think they actually give a damn unbelievable totally raw ra it's get the waiter to come here this her fish is raw fish is raw what for good sake guys look that's there's no excuse I me I it's like fish out of a sushi bar come on guys if I don't do something immediately it's going to be gone tomorrow I just hope we can do it we got to be able to do it if we don't do it it's not going to work tonight's difficult transition from cooking frozen to Fresh only confirmed what Chef Ramsey was already feeling a lack of confidence tonight didn't exactly go to plan did it no it did not peara is not a head chef I think tonight confirmed that surely you must see that that I I I don't know what to do with that Pear's family to me she's not an employee that I can just cut you know after so many years of being by my side there was one strong asset quite refreshing that was you I felt like this was your last service you were almost fighting for your life fighting to stay open fighting for every customer every dollar and you cared like I've never seen you care before it was the first time that I actually really started to believe that you've got what it takes to turn this place around we're not going back tomorrow we are relaunching this restaurant as a restaurant for the first time in this town thank you come here thank you so much for everything get some sleep okay it was great for Gordon to sit with me and feel that somebody has some faith in me I'm an absolute fighter and I tell you this is the fight of my life Gordon's looking to revive Laura's spirits and avoid a repeat of last night's service so he's come up with a surprise solution for the crippling problem in the kitchen come in please all right now here's the big change a humongous change hang on a second I got to get it this is narish hi n hi guys how are you now this lady has been with me 4 years she's an amazing Chef obsessed with Mexican Cuisine and I am giving her to you as a gift what she is going to do is install a proper service in this restaurant she's going to consult properly for the first time since you've opened this place I would just like to say that I'm really really excited your restaurant is beautiful we're going to make your kitchen beautiful we're going to make your food beautiful it's going to be great thank you so one hell of a talented chef and I mean that thank you thank oh God I can't believe it this is an opportunity of a lifetime she's going to teach PE so much for the first time in a long time I have some hope and I uh I think we're going to get through this Gordon is hoping Chef consultant the will get the kitchen in order but there's another huge change tonight the menu first of all look at the colors it's like a rainbow it's fresh seasonal and it is incredibly authentic Cho salad oh that looks good Kita slowly braed incred the sizzling fajitas that is going to be piping hot please be careful have a taste oh my gosh you guys the flavor oh that shrimp is good the new menu is awesome remember would be so proud of right now we're also excited with mamaritas facing its biggest night ever Chef Ramsey is willing to give plara one more chance to command the kitchen but this time he has installed the safety valve and her name is narice right uh peara yes tonight we really have to show that you can adapt to cooking in a restaurant and there's a big difference narce is here to help you but she can't do everything think so show some Spirit to try and get this place back up to where it should have opened 9 months ago yeah excellent good luck how can we not have a successful night I mean I've got one of Gordon's chefs to work in the kitchen and I think peo will do all right hello what's your name under gun okay come with me there you go this is our new menu everything's fresh right now we're kind of revamping everything start off with the order guacamole guacamole to start I will uh put that and it should be up shortly the order migu so make sure you mark them okay start marking appetizer dinner Cara yes I I need you to set me up a fish taco okay PA are you ready for the tacos paa listen to me please let's get 34 out or whatever that is me up for the send me up the plate so I can just put the fish on there for you please no I need to pick up 34 yes yeah I have it I just need the plate set up right narice yes sure there's four of them standing watching you do everything and no one's doing anything else we got to pick it up PE PE are you ready for the tacos no not ready can you believe it Cher so you just walk right past that table everything's empty on there you can't play away or me to do it for you this time yeah it's empty you guys all done here it's 20 minutes into dinner service parla P your tickets don't let him hang like that and already pea is struggling to organize the kitchen and her staff I've never seen so many people standing still behind the line what are we waiting on firing the orders or not yes sure per I need to start firing tickets now please um what's unfolding in my eyes is fascinating I'm just trying to get it set like a normal restaurant not like a canteen where they're serving on mass pear was still in a catering mindset and with the cooking fresh and cooking to order it's obvious she didn't know how to do that and make it happen I wish they would come with our food already peara is clearly being exposed for her lack of leadership and the kitchen is slowly slinking paa we need to get organized this is not this is not working but finally an hour into dinner service appetizers are leaving the kitchen we change it out burn chips and not enough cheese okay all right I'll go Ahad and send this back for you guysa let's focus okay we got Focus what's the deal with 33 all right burnt chips s beans and not enough cheese sake guys refire some more cheese in there but no don't burn the chips yeah sorry this is the difference between just taking stuff out of a fridge and dipping in a fryer they got fried this morning or trying to cook it fresh on top of the three pieces of steak they gave me they give it to me raw what's wrong with that uh it's not good what a disaster it's incredible you have the most amazing looking restaurant and a great tasting menu but if you haven't got the right staff to pull it off you're screwed Cara take your tickets talk to me what what tables have gone out from the first ticket paa was completely absent paa yes please put numbers on him I'm not running the table I don't know what's going on I had to turn my head a 100 times to say pea what's next call it out what are we doing PE talk to me you got to talk to us you can we're not we're not psychic here pear realized the take a Time and started feeling the pressure she fell apart PA take control she's not equipped to work align there's not 1 ounce of line material in that woman PA it's relaunch night at mamarita pea has shut down and the kitchen is at a standstill Laura yes two seconds I couldn't have made it any easier for her it's clear now she's not making transition from a line process Frozen def Fred crap to cooking fresh that is not head chef material we're not looking for a super duper fine dining Chef I'm just looking for a cook that can cook from start to finish tonight it's been obvious yes but can I will make a comment I have I have a woman that has has stuck with me through thick and thin for 6 years okay my big question to you yes are you her boss or are you her friend I am her boss and you have friend it would break my heart to not have PE as my head chef but right now I have to stand back and really look at what's best for my business shut off who else brother okay look at me narice take over the line yes you outside 5 minutes get some fresh take her outside let's go unbelievable you kidding it's okay it's okay look at me it's okay I'm scared too I'm scared and it's hard okay I'm fright into all hell right now I've got to try to pull this off with the staff that I've got and this new way of cooking that's okay that'll be okay I promise you it'll be okay one coming in 30 seconds with pea off the line and theice in control get some lime on here please and finish these for me mamarita's kitchen is finally on track two my tacos up piping hot here the fish tacos can I have a ramkin please technically I wasn't supposed to be on the line I was just supposed to supervise but I can't watch him go down good job now keep it up let's finish tonight all right Caritas we got the Mahi you can do it just focus Chef Ramsay's plan and n's Rescue of the kitchen has resulted in customers being satisfied this is when you want to keep you like the new Reno yeah and the relaunch ends on a positive note without narice we wouldn't have been able to get through tonight thank you so much for coming in thank you you guys clean up a little she knows her stuff I mean she's clearly a great chef while the relaunch was a success unfortunately no one is in the mood for celebrating certainly not peara and definitely not Chef Ramsey tonight was made more difficult than it ever had to be pe's not a leader he's never going to step up to the mark of a head chef ever it's not rocket science I know n over the next two weeks I want you to separate the Brigade focus on the strength the weaknesses okay thank you thank you so much be wonderful PE of strength isn't being a chef and this whole scenario has brought that to light and now it's blaringly clear that I need to do something about it Laura the future success of this fession is in your hands if you don't extract out of her everything she knows about cooking you're mad it will never ever work if you step backwards to your old ways I won't do that again I'm going to run it like a restaurant good next time you come you're going to see some staff changes promise me I I I I give you my word come here stand strong and good luck I've got one hell of a headache did we honestly take a caterer and turn her into a restaurant her that question will only be answered when she finally decides on what to do with pea and kitchen team what a nightmare holy chimmy Changas after Gordon left Laura worked with narice to organize the kitchen and the staff into a fully functioning restaurant once this system is implemented I think that will make it much much smoother that makes sense and after 2 weeks Laura finally made the staff chain she promised Chef Ramsey she installed a new head chef moving pea out of the kitchen and back to catering moving forward now there is definitely going to be a split between my catering and the restaurant they are going to be two different businesses well guys thanks for coming in I don't think my eyes were open and they haven't been open for a very long time and it took Gordon to come in here and quack quack quack quack quack to get me to open them Thousand Oaks California an affu and suburb outside of Los Angeles Akira and Lisa were a young married couple when they moved here more than 20 years ago from the Bay Area while Lisa raised their young family Akira worked at a popular and trendy Japanese restaurant called sushiko in the wealthy suburb of belir in the beginning I was a sushi chef wak learned the art of sushi making in Japan he was good at his skill and so we started working at Sushi Co in belir and the restaurant just took off and just became super successful come by my dad was a great chef he was so excited when he was cooking every year we increase the sales then I become a manager then owner yeah yeah this is a from susho we decided it was time to venture into our own bigger and better and nicer susho hello welcome to susho we decided to open our restaurant in this beautiful Shopping Center in Thousand Oaks in the beginning business was booming then it just slow down like somebody put the brakes on it's pretty devastating to him it broke him it's tough yeah anybody walking around out there no I'm pretty quiet even if there's nobody in here Aira will scramble to find somebody to do a job for him H could you get the drink all that from table one your food is up and that irritates the crap out of me make sure you guys have everything okay most of the time now my dad just kind of walks around he doesn't like to do anything they're going to turn off the electric you have to pay that one we are losing like5 to $20,000 a month credit card debt is hundreds of thousands or as deep as you could ever imagine we still are like 9,000 behind living with financial stress is pretty bad did you send somebody for two or three I gave it to them my parents are always like fighting and arguing and that's a nightmare never used to be like that over the past four years air and I have Grown Apart we work together and we live together but we don't speak to each other it just isn't worth it my dad doesn't spend enough time with us he's just less approachable Dad how many older just one I don't really ever talk to him anymore and Dad Akira's Spirits are broken down and he just doesn't don't know what to do anymore life has been like hell since we opened the restaurant if Sushi Clos tomorrow I think we could lose everything Our House Restaurant and our hope and our dreams I can't remember the last time I slept through night just always worried about what's going to happen next Chef Our Last Hope hello hi welcome to girl I'm Lisa nice to see and Akira Akira what's the connection business partners years my lovely wife are you married to each other yes and you're the chef well I was I'm a manager now I do not cook much anymore okay and Lisa you run the I'm kind of the front of the house lady greet the guests right serve tables if needed what is the problem with susho we do not have enough guest clear there's no guest but what's the problem the main problem I do not know you know we stand in the window and dance trying to get people to come in hey you up the the do that and that that hasn't worked around here I'm so embarrassed I can believe she does the front of sh so tell me about susho I had a l so then you bought out the other partners and bought the name pretty much so yes and then decided to sort of move susho from B to your hometown here in Thousand Oaks exactly so how long did it open here almost 4 years 4 years um I can't do anything unless I find out what the problems are so I'd like to eat what would you recommend um if you want to try something Fusion I have a sushi Pizza which is Sushi Pizza Japanese Pizza I don't I don't like it wow I'm not a big fan of any of our food there's just like no flavor anymore because the Cure is not involved enough in the kitchen okay well I'm going to sit down and have lunch I'll look forward to catching up with both you after lunch thank you enjoy lovely thank you some strange fixes on the wall are you ready yes please thank you uh right let's start with a little B miso okay and um Aira mentioned the sushi Pizza he recommended that yeah I wouldn't recommend it no no I would not recommend the sushi pizza to anybody uh I think it's vile got to try the sushi Pizza just out of cuity good luck good luck and the green tower that sounds nice and then let's end up with a little bit of the summon just see me I think that'll be enough you got some of the best and some of the worst thank you thank you good excellent some of the best and some of the worst no one's afraid to share their opinion here here you are for your soup thank you here we go miso soup doesn't taste very fresh it's not actually very hot either oh he's talking now somebody should go listen to what he's talking about thank you Chef your green Tower thank you that's very salty that does that it is yeah is that normal yeah that's normal thank you thank you some is gray hair um are you finished with the green Tower and I just I pulled out this disgusting hair ye yeah I've definitely finished with that sorry I just wanted to just die bury my head in the sand when that happened um guys I don't want there's a hair in the green Tower you got to be kidding me it's always like a running joke like oh my God there's a lot of things going wrong so Akira disappears Simi thank you you're welcome love and is the salmon fresh yes it is thank you John the salmon is fresh right Frozen Frozen it just tastes like it's frozen how was your Sashimi that's definitely Frozen it's very very true my mistake I was just informed they are frozen they tasted Frozen does that Norm me they why they freezing with I guess we get lazy with our food Su pizza I've never been to a Japanese restaurant where I can have a pizza sushi style and a chef owner that's no longer in the kitchen I'm nervous Just Go With It okay um that's the sushi Pizza it sure is it's rice salmon crab and mayonnaise some cheese wow thank you then Japanese Pizza sorry that it rancid you were right that is an insulted Pizza yeah and Japanese food chef had fair warning that it was going to be terrible I told him not to get it why is the chef the old sushiko always stood for the finest in Japanese food but today's disappointing lunch Pro to Gordon that the only thing this susho has in common with the former one is this name did you know there's a hair in the crab no no no one told you hair are they wearing hats back here you asking me yeah are you guys wearing hats for service uh no nothing at all if you're telling them what to do why can't they wear a hat I don't know oh Jesus let's go back to the beginning when was the Miso soup made it was made yesterday yesterday and just tell me why was something like that taste salty it's probably been sitting in the room reducing overnight probably what you mean reducing overnight you keep stuff in the bie overnight correct what the sushi pizza was a joke right okay hideous disgusting and an insult to Japanese culture and an insult to a Pizza House you don't need me to come in here and tell you you look stupid selling a sushi Pizza that tastes like gunk what were you doing Serving frozen fish to me lunchtime I would like to order proper fresh fish and it doesn't actually happen I've never known a Japanese R to freeze so much stuff I'm not here to make you look stupid but I can smell okay can you say something seriously talk to me talk to me what do you mean to say after getting very little out of Aira Chef Ramsey decides to sit down with the owner's children 22-year-old Sammy and 20-year-old Hana was it always a plan to have both of you so involved from day one it was an idea for us to come help and when give them a break if they needed to but not to be here every weekend I most of the time don't even want to be here cuz I'm here so much but but got to do what you got to do want to help out the family so and here's my worry honestly it's the level of shortcuts that are currently going on in this restaurant right has your father given up yeah I think he definitely has on the inside but he doesn't want to show it do you ever tell him to just stop take stock rethink he doesn't really listen please don't get upset I'm sorry no no come on I just I know I know I know D I I totally get it I'm almost 21 should be living my own life but I can't because I have to help out my my family and I can't leave them you're both incredibly committed and I you know totally respect that level of loyalty and what I'm more nervous about than anything is the state of the business where did you see the business pretty much as far down as you can go I've also recently like in the past year given money also and is it Mom that comes and ask who it was my dad that asked so initially I gave $110,000 and then half a year ago he asked for 5,000 and I was like of course you know how um from working my photography my own personal income if your family is asking you for help I would help them right away I have probably given my parents above $20,000 decent chunk of change for a 22-year-old I think there a of unfairness because you've both been dragged into this through no choice of your own you've got my help I'm supporting every one of you my family is hanging by a thread there only so much I can do in the short time that Gordon has been at Sushi he has not only learned that the restaurant is in shambles but that this one tight-knit family is suffering badly hi welcome to Sushi girl I'll take you back to a table en try your dinner what can I get for you spicy t Okay bust it out man why all these sticks got burns on them you you don't buy them by that do you why are they burned we Le use them sometime you what we wash them clean them then use them again I can't believe this is happening I wash the stick and everything is clean what's the problem where's Lisa Anda don't run away like a snake okay I've just scraped dried chicken off these we're cutting CS there's bits of food on there do do you think this is right just feel how sticky that is on the end that's food being wiped off it it's 45 minutes into service and sushiko is doing what unfortunately it does best disappointing it's customers it's a little scary looking okay guys feel don't like the tempura I said it's way overcooked and the bat is just really doughy Thank you Lisa it's coming back it's doughy and that's not tempor of broccoli it's mushy yeah it's stop the broccoli take it off yeah don't even like do tempor anymore why cause more damage is that fry hot enough does it work probably the fry temperature actually that's a great question doesn't it look like it's hot enough it's not blasting it no uh that's scary that's a nightmare piece of equipment that probably isn't holding the temperature cuz it's getting old just like me uh Lisa here look at all this oh the spicy mayo you don't keep mayonnaise in the fridge no that's not required for refrigeration what that's I heard refrigerate after opening so how warm that is maybe yeah and how long's that been staying outside for truthfully always staying outside spicy May for 4 years yes this is a Japanese health hazard this is about you running your restaurant properly and you're not oh my God what's this fridge for it's warm in here this fridge is on 50 does this work in this fridge well it broke down when did it break down couple months ago I don't have a money to fix so so we we've got big container of those ice yes to keep the ingredients cold well just the vegetable we keep it here vegetable we got Dairy you got eggs here that's that's mistake never chicken beef here look at me well sometimes they make a mistake by way I'm not lying to you I you should kill somebody bad food a family in Ruins and unsanitary conditions you should kill somebody it's been quite a first day and as dinner service ends thank you Chef Ramsey realizes that susho is in much worse shape than he thought right how is that for you I think our kitchen could have run a little smoother I don't think you're taking it seriously enough the rice the soup the fridge the broccoli talk to me I think that Akita you know could do a lot work there's so many bad practices and you don't seem to give a have you given up I think he's given up how many of your customers would order kushak if they knew they were eating it or feeling it off a wooden stick that had been used 3 weeks ago none of them it's almost like you're a man in denial anything to say or no I should he doesn't know how to fix it though he opened this place on the assumption that he was the delegator he's lost I think that the restaurants burnt him out he thought that we were going to be Liv in laita Loca and when the business didn't go the way it was supposed to he didn't know what to do obiously but you don't really think that you're lazy right you think you work do you think you work really hard all the time I said I think you should go cook you go I don't want to cook anymore that's the way Atura feels if if I can pay you to do it why shouldn't I do it but you're not really paying them your kids are paying him he doesn't know how to get off of his little skinny ass and really getting to work right I want you I I I need you to shut up for 2 minutes and I need you to talk this is part of the reason while you've lost your voice not only is your wife wearing the trousers but she's speaking for you what is it talk to me Come on talk to me I just uh I don't know come on Akira me basically I don't know what to do I'm angry that Akira's lost his ability to communicate with people and it was good to get it out Akira once a proud Chef has lost his way and unfortunately his family is being dragged down with him Chef Ramsey knows that in order for this restaurant to have any chance of surviving he must find a way to bring them together tough day yesterday uh really tough I'm outside the family home now and it's clear that Akira is a Broken Man and in order to get this restaurant fixed I need the old Akira back so I can't do that without the family's help I just wanted to talk to all three of you um about air he's a broken man a man with uh tremendous weight on his shoulders this is a man that is not just on the edge the whole family is involved in this you can feel the Divide just in terms of the friction that's built between you every day every second take me back when you first met um he was really funny and cute he had a lot of energy and he used to think of goofy things to say even though he didn't speak English very well and he never Smiles anymore yeah so sad yeah so sad dad's just kind of away from everybody I think he's removed now he's not like a part of the family really it's just always just me and the kids and he's just gone he'll just like stand and just stare cuz he doesn't know what to do he's he's lost I missed like but he was just smiling when I walked in the door yeah we need to bring him back if that Ran's got any chance of really seriously turning around it can't be done without him no I know that can't do it without him he's the heartbeat I need each and every one of you to give him a a lift in a way that his self-esteem Rises the confidence starts to shine and more importantly we start to get him back I think my dad he's checked out if I can't remember the last time I saw him like actually happy like waking up happy going to bed happy I wish he could come back and make it all right oh Chef lamsy where have you been on the lake well you know I was just taking a walk I didn't know you know my house yeah I know well I I I wanted to come and um see where it all started there's a level of distance that we've Grown Apart we need to narrow the Gap Sammy you go first what inspires you most about Dad working up from dishwasher to restaurant owner he he's always one that tells me to get it right the first time I learned all my hard work from him so yeah it's just tough you know like I want to do as much as I can it's just it's just hard I know I'm putting a lot the weight on you so I got to try harder okay now will you believe him thank you Sammy honor if there was one thing that you would want to say that you've never had the chance to do over the last 4 years what would it be I don't think I ever tell you how much I love you like I say I love you but I never really express it I love you too I just want to see you happy no no no my family is really suffering I want to try to be more emotionally supportive we want to support you and we want to do everything we can it would be a dream just to be our old selves again let's pretend that we we're starting out and like let's try to find each other again and be friends I feel really happy but I thought to because I put my family in a bad situation here today we are going to start it fresh we wipe the Slate clean we start the day with a family hug group hug we stronger I think you know I can do it this time I can le start again the emotional family meeting really touched Chef Ramsey and he made arrangements to give Akira and the restaurant some much needed help hello I decided that that this family needs a little lift a little leg up I've never been into any Japanese restaurant and seen a fridge with a block of ice in there that broke down 4 months ago so I made a few phone calls and managed to get a hold of seven brand new counter trolson Refrigeration units top of the line yeah come around have a look come around yeah that's right that's the best one you can get yeah trust me number one no way come around no way look come around Lisa open them up he's smiling oh my God the fridges to me are amazing they're beautiful they're great I can't believe it but to see Akira's face when he heard out about it was the best because that's the only time I've seen him smile in 4 years I didn't stop there come with me yes have a look at two stunning Vulcan de fat friers oh my go so amazing the most amazing eight ring gas burner look we got the best stuff and the most amazing walk in freezer temperature is visual no more ice bucket when I saw this kitchen I thought it wasn't my kitchen looks like a showroom everything's brand new it's like a dream now we have no excuses great new equipment is just part of Chef Ramsey's plan he knows there's another critical change that has to be made at sushiko it's an asset they should have taken advantage of a long time ago tonight you're going to cook okay it's a comeback service okay okay but I want you to grab it and run with it all right how you feeling feeling great can't wait to cook okay good Akira today is going to help oversee tonight's launch at the sushi bar okay please welcome the man himself back look at you little pocket rocket look at you woohoo welcome back thank you yes I feel good see my dad in his Chef suit was really exciting the sushi bar is where my dad belongs it's where he started off and he was a great chef before and he's getting back in it so that's great okay Lisa open the door hello welcome to sush this me too for dinner service not only will they be serving fresh fish Chef Ramsey prepares with AK Kira two new salmon dishes that will be featured on tonight's menu hello how are you tonight are you folks ready to order I have ack we'll try the sushi Coke crunch okay so you got see Atlantic salmon I'm going to make that okay o okay I'm so excited about being behind the counter we have a lot of good fish today so enjoy okay all right thank you I'm going to have a great time today two lbow tan Beach and crunchy free I don't think is taking it seriously even though we are starting to see a glimpse of the old Aira shining behind the sushi bar right thanks for waiting Chef Ramsey notices that his wife Lisa is not supporting him could you take this out for two or five please I have some food for you guys right I like it I still don't think he's working very hard we got two more specialist okay okay so let me know when youat I'm going to put the oil okay okay thanks for double cheing on everything is he working hard I don't think so he's still just walking around I'm worried that Akira's not going to ever be the chef that he should be take this and come back right away I don't think he'll really follow through with it all right there's some share plates and soy dishes there supposed to be avocado in it yeah did they put avocado no they didn't okay I'll be right back 20 these are wrong eel roll is supposed to have avocado in it okay and this is supposed to be a Hawaiian roll with the shrimp on top instead but it's a California roll that's a nightmare a the eel roll is supposed to have avocado inside that eat Hawaiian sauce okay all right really pisses me off Lis is really tough with Aira when she gets going just get out of the way it's like a tornado Ash did you take this 205 that was my mistake I didn't check that's for Mala thank you oh no 205 me oh 20c 20c so I have to try harder this going to be your next order spider tuna capio salmon special Mara Hawaiian with avocado shrimp on the top thank you and the roll y thank you I'm so glad to have a hero back behind the bar it makes everything go so much smoother okay Scott done this is incredible We Care standing behind the bar dressed as a chef running his restaurant already there's a completely different field to last night's service s oil kind of C on that dish so enjoy okay that was really good watching my dad work in the kitchen and smiling almost the whole time it was just great feeling thank you very much you night everything's getting better as dinner service comes to an end it's clear that susho has a long way to go but the new equipment Akira's new attitude and a couple of new dishes have Chef Ramsey feeling better about its chances first of all let me be really blunt uh with you yeah and something you you you need to hear okay yeah honestly yes tonight you were a different man thank you the change is night and day I feel like I woke up not only did you look good but you seem to look like you're enjoying what you were doing I've got total respect for you today appreciate good job right I need a quick chat with your wife I can't forget anything Chef Lam taught me I have a hope but I know I have to really really work harder now he may have changed but unfortunately you haven't the difference in that man in 24 hours is night and day and not once tonight did you mention anything to him and you can't be that cold that be like a block of ice he's not your head chef he's your husband yeah and here's the thing you're tough you've been through a lot and over the last four or five years you've become stronger than he has coming from the outside in it's so evident you're bang bang bang back off I'm not around I'm not going to take all the blame but I agree that I am a to Akira and I'm I agree that it's not a good way to be I think between you and I that man needs you more than ever before how to yeah what you need to do is cut him some slack not just for him but for the family sake before it's too late after Chef ran conversation with Lisa that man needs you more than ever before and with Akira's commitment to change I feel like I woke up Gordon in his team went ahead with a much needed makeover of sushi C Chef Ramsey good morning look at you twoo holding hands and cuddling as well Chef Ramsey pleaded with me to embrace Akira and try to give him the support he needs so this is a really crucial point in our lives it's like being reborn again okay today we're relaunching the new susho so we have to bring susho into the modern era the decor has to stand out as something not just Cutting Edge but fresh with a wonderful appeal are you ready yeah yeah my hands are swe let's go baby let's go come in look at that contemporary and it's got that really fresh appeal to it oh my God shaking goodbye samurai warrior the minute you step in this door great great colors is fresh and modern over night stunning I feel like you know what is this is my restant what is this you know it's just amazing oh my god when I first arrived it was like sitting inside a prison now is beautiful look at the color dark Moody red that's my picture you have a serious artist in the family but no one's ever ever shown him off they're cool they're sophisticated Lisa are you happy I'm so happy it's just amazing the color is just perfecty come over here I go in the middle everybody Chef Ramsey is bringing us together as a family my parents are like more happy than I've seen them in Forever it's awesome he's a new man he's smiling yay after revamping susho into a stylish contemporary Japanese restaurant Chef Ramsey moves on to the menu welcome to the new food walk down have a look by modernizing the traditional sushi dishes avocor Tata with avocado crispy salmon cake seuna with the salsa Japanese style CED muscles Teri chicken the rolls we've got the fire roll clean modern great execution okay so we're going to have a great start today all right word of the relaunch has spread through the community and Chef Ramsey has surprised the owners with traditional Tao drummers to officially kick off the evening all right thank you oh my God and ladies and gentlemen thank you so much for coming the official welcoming and the opening of this restaurant my heart was bounding like you know drum was so exciting brand new restaurant Brand New Me hello welcome to susho we have the super Dragon R get the sushi C crunch short as the first orders make their way into the kitchen you make sure him up okay an energized Aira pumps up the cooks for the big night help each other talk to each other okay all right first one of the night susho crunch bust one out let us C two more sammy4 Let Go crunch let us wrap in the window okay give it to me I need one more crunch here 209 could you drop this off 209 the Yellow Tail roll Akira at his rightful place in the kitchen pushes the first orders out oh my gosh that's really good and customers are satisfied with what the new susho has to offer is very but soon after old habits return and Akira is doing everything except what he needs to do most cook that new special enjoy thank you all right thank you very much I've been waiting for a special for a half an hour Lisa the food's hanging around too long on the window okay without a leader the kitchen is falling behind it's dying in the window and the impact is starting to be felt in the dining room 209 only had one ticket here no there another ticket there's more tickets there earlier tonight air was doing really well behind the sushi bar but now he's falling back into his old ways already he's out busing tables and he's not paying attention to what's happening we need him to be back behind the bar again what are you doing carrying that thing oh they needed the help so I just they need the help honestly I'm worried you went back to your old ways you didn't cook anything you bust tables you served food you delegated why weren't you cooking why weren't you can you not do it no I can do it you're not a manager you're not a bus boy boy you're the chef come on finally towards the end of dinner service Akira took Chef Ramsey's advice okay and jump backed into cooking in the kitchen do then yeah thank you but for the most part it was his staff who pulled together and made tonight's relaunch a success thank you the good news about tonight is the customers love the food of this Resturant took a huge leap forward oh yeah spreading the message out there but I just want to know what you're going to do what's going to happen when I'm gone I will remember what every everything you told me you are a talented man you've just forgotten how talented you are what are you talented for picking up plates no why are you a talented man cooking that's right so if you're going to dress it the part look the part cook your socks off I'm not going to go leave the SE not going to BU the table or not going to do that if I catch your skinny little ass that side of the table I swear to God but Lisa you've got to support each other I came in I first arrived the the whole family not just the resturant was just fragmented four different individuals seeking different Ambitions with different attitudes and no one singing off the same page but there's a reconnect that's taken place there's level of clarity proper understanding and we all know what we've got to do they'll be okay you know we tight H here now so we will we'll help each other having Chef Ramsey come into our lives is it's meant the world yeah we have a start over and I'm nervous as that it's not going to go smoothly and I'm just am thankful for this new chance take care thank you yes good night thank you so much thank you Abol all right give me a hug I never a hug in Japan he's going to pick you up okay bye it was really cool to see my parents give each other kisses and stuff I haven't seen that in a while we bug working with each other and supporting each other it's going to give us more hope than we had before what a week we made a lot of changes we changed the equipment we changed the menu and we changed the decor but what this family failed to realized is that their greatest asset was something I could never have given them because it was themselves and it's that that will make this place successful what a week Sara a th000 o in the days that followed sushiko saw a boost in business and Lisa and Akira were working working as a team once again all right let's clean up the place yeah let's clean the space up here recently they decided that in order to maximize profits they would search out a new location where the rents weren't as high you have anything anything special give me a call regardless of the location the most valuable lesson this family may have learned was not how to run their business but how to appreciate each other just south of Los Angeles is the picturesque Beach town of Manhattan Beach 5 years ago Lisa hemt an ambitious 23-year-old fresh out of USC business school bought a restaurant called Leo D Manhattan he guys how are you welcome to Le did you ever I think I do surprise a lot of people based on first impression and seeing someone as young as I am and female I think they are surprised thanks for joining us most people still think that my parents gave it to me or I married somebody that gave it to me it was just frustrating but at the same time I know the truth I went to USC and studi business entrepreneurship so after I graduated college I was bound and determined to only work for myself but instead of starting from scratch I started looking at existing businesses with the staff with customer base and Leo just seemed like a real great fit I don't think it looks good like that one big table Lisa did not at that time have the experience to run a full restaurant in my opinion I think we should separate them the only thing at that point in time that I believe really helped this restaurant be success was that she did have a staff that had been here forever four one sa L is very smart person but she doesn't have a lot of experience with restaurant I don't want to hear complaints I don't want to hear I just want to hang out if you see a wine key I took it from Priscilla a lot of times she gets things mixed up like she considers me as a friend not as a employee do you have this phone number why are there Morocco they've been there you put them there on your I didn't I can't reach that Damian is bar manager and someone that I have been kind of dating in the last 6 months thank you I don't think that I have a title if she sees something that needs to be done and we'll ask me to do it I'll do it are you okay no give me these just relax I kind of cross this fuzzy line where I'm having him work here it's probably a bad idea but I'm going to do it anyways it's heartbreaking to me to see other people choosing other restaurants around here I struggle with why it's not busier than it is if the little doesn't change uh things here I don't think we'll be open until the beginning of the next year I've just been so frustrated I'm barely making it by and um I can't continue on like this parking lot is jammed so my big question is what's the problem with the restaurant I'm about to find out hello Hi how are you than how are you good I'm Lisa henet Lisa nice to see you do you the owner you're the owner yeah um so just very quickly you've owned business for how long I've been here for 5 years you don't look that old how old are you if you don't want me ask 28 28 so you got it when you were 23 yeah how did you man to get r at 23 I was just determined when I graduated college and you graduated from where USC Marshal School business what was that a graduation present no dad didn't buy me a restaurant dad co-signed on a loan for me and have a quick by to eat okay thank you go ahead and all these colors who come up with these colors the previous owners came up with the colors I kind of have kept it the way it was right what's changed since you took over from the old Resturant I haven't changed too much oh really um what in 5 years yeah in 5 years so this is the same menu that was off the previous owner alakar mhm right the headest name is Lis Martinez and Lis has been here for 18 years and the Sue Chef is brother are turo okay good what would you recommend this fillet wrapped in petta topped with a homemade balsamic reduction sauce but I'm actually vegetarian just just say that again sorry you're yes vegetarian you're vegetarian yeah right so Char old filet but hold the filet yeah that dish is awesome thank you wow bizarre hello hello how are you Priscilla Priscilla nice to beautiful server okay great excellent thank you Priscilla I think I'm ready S as the owner is vegetarian the baked eggplant roll and then the spicy AI Tower please all right and then the toini pasta salad okay yeah thank you man you're welcome young man how are you Damian uh I'm a the bar manager and the catering director that's a big title catering director and bar manager all at once well done is Lisa a good boss Lisa is a lovely boss yes lovely boss sometimes when they refer to the boss as being lovely it sounds like it's an intimate lovely oh which is's nothing wrong with it no is that no I am dating Lisa yes okay d right that's why she's loved it got you now okay oh what is that roll really hot yeah don't you worry thank you um and these are stuffed with mozzarella cheese Mozzarella thank you M oh dear that look doesn't look very appetizing does it crunchy eggplant undercooked the eggplants raw that's why it's gone so black take the back cuz it's like piled in grease but no problem eggplant shouldn't be crunchy and oh dear a you send it back because of the eggplant is not cooked properly this is the ey Tower appetizer thank you ah dear I feel like there's a firework display taking place on my plate Rocket Man something is wrong I can tell on his face it's so compressed it feels like he's been done two days ago ouch spicy eye tuna that tuna doesn't taste fresh it's grainy and it's furry here You' been sat there watching me come on hey come on no come on I thought it was going to like some I know that's just gross oh did you like no I didn't is is it is it frozen tuna no it's fresh tuna is it yeah I'll bypass and go to the next one thank you funny how owna is not even in the kitchen you said one must take two mistakes she's just standing there hanging out and chilling out crazy he said that it tastes like frozen tuna it is frozen tuna I told him it was fresh here's the bad news so far not a slim ray of sunshine not even a glimmer of hope anywhere in the food chicken toini pasta salad excellent good now is that homecooked those are not homemade ah thanks what is that in there it tastes like rubber that is oh yeah not very pleasant no no I mean that's just stone cold I'm sorry asked Lisa to taste the th just the vegetarian part all right see I still think it tastes good everything vegetarian at least I've tried I love so I think our food tastes great to me it really does vegetarian owner Lisa has relied on the Martinez Brothers hi guys hello come around and a menu she in from the previous owner and Chef Ramsey was not impressed so what hurts more than anything was how bad the food was I can't think of a worse vegetable to serve raw and a slice crunchy eggplants why is your restaurant that's on his ass cooking frozen pasta with a ship filling and frozen tuna to the biggest insults well I have to cook it so are you powerless to talk we talk but we don't have the power here to make decisions we don't got the last war Jesus Christ Lisa come on who runs this restaurant who's in charge I'm in charge so you're giving them the permission to cook like this yeah I guess me I've had a lunch yeah I'm embarrassed and you tell me you run the place yeah but you don't have the initiative to identify that that why I didn't know you didn't know no you don't need a degree to identify that crap trust me I think he's being a little over dramatic we do overall have customers that do enjoy the food and you tell me you run the place I guess I didn't think of it as that horrible or bad you're dreaming sweetheart after an uninspiring lunch Chef Ramsey is looking for some good news in tonight's dinner service enjoy your dinner welcome my name is Damen I'll be taking are are you tonight I'm going to go with the Muscat okay sure absolutely um the computers have been an issue for me from day one uh it's really outdated the keyboard's not even working properly so you keep pressing pressing pressing doesn't work it's ridiculous my gosh how old is this thing it's uh I think about 30 years old everything is coded like numbers for each and every order that's correct sometimes all the buttons don't work Jesus Christ you have a ticket for 108 they don't have a ticket for 108 L double check if you have my tickets 104 and 105 uh no it's Absol Madness this whole computerized system is a nightmare I hate that computer but whenever we kind of busy like really put us behind the computer just sucks while an Antiquated ordering system creates Havoc for the front of the house and the kitchen Chef Lise pushes on and manages to get Entre out to the dining room that cuz the texture is just completely off I think it's really gummy why would somebody want to make that oh no very gummy it's not gummy found that back thank you I have back she's right gummy she's being polite I think Thea doesn't know ER what's going on with the kitchen what's this here Lou when was all this done Monday so we're searing Tuna on a Monday for Thursday yeah what are you doing look at the color of it get me Lisa please right here I'm getting really nervous now this is seared on Monday for Thursday we can't sear tuna to order that's why it doesn't taste good do that make business sends upstairs or it doesn't when was the last time you looked in this fridge uh I never really examined no oh dear Lisa how long ago do you think that was sliced I don't know roughly couple of days couple of days it's like pastrami but that is going a like I don't know these things are going on unless someone tells me and they haven't told me dinner service is off to a rough start customers are unhappy the food is far from fresh and Lisa the owner is unaware of many of the problems in her own kitchen but as bad as it is it's about to get worse oh my God that's disgusting when was the last time this place was clean Jesus stop you stop everybody stop Lisa come here 2 seconds come here when was the last time this place was cleaned they should be cleaning every day but look just here just everywhere disgusting look at it this is above food I mean come on Louise I am not serving food like this okay that is disgusting I don't think it really has affected or gone in the food like how do you know we have customers to serve right now and people do me a favor you serve those customers right now I'm out of here your Choice cuz you think I'm going to stand there and let what you mean what do I want it I'll do it this way then excuse me excuse me all these tables here can I borrow for two seconds please follow me sir come through Madam come through I just stopped serving food in here because of the and the dust are you interested in being served dinner without filth dripping in your food does anyone to eat now that's your customers you need me to tell do that laugh I'm not laughing I think you're a jerk you should be embarrassed excuse me it's a little bit gross like that but was it really affecting our food tonight no like did he need to make a huge spectacle and embarrassed me in front of all my customers no Lisa just I'm over it Lisa what do you mean you come out make us look like in front of like friends and customers it's Lisa first thing I said can we stop serving food you're totally oblivious to what's happening in your business you may have bought the rest at the 23 my darling but you're not running it grow up Lisa William it's an hour into dinner service Chef Ramsey is uncovered an unsanitary situation in the kitchen grow up Lisa will you and Lisa has escaped to the bathroom as for the kitchen they're about to get some much needed Direction not from the owner but from Gordon don't St clean everybody grab a towel and start cleaning the kitchen it's disgusting I mean we're talking about inches of dirt it's gross I mean look at this he's right he's filthy dinner service is full force right now we've got 93 people in the restaurant that need their food and dinner service has stopped I don't know what else to do where is Lisa is she gone upstairs resturant she's in the restroom fing she's in the restroom and the restroom is in the soaking precious princess it's so upset I can't go out there we need to face and fix it can't I have never seen Lisa like that or upset like that ever she's very tough person Lisa you're really strong of course you can handle it I didn't expect she was going to react like this Daman okay that's fine yeah that's clean yeah yeah it's cleanest I've ever seen it l okay we start firing up again now yeah is L out the toilet yet not yet she's still there she's still in there that's nearly an hour I've been here for an hour hour 20 minutes I'm not going we've been waiting too long is she okay is she going to the bathroom going to check on her or I can check on her would you mind no problem Lisa let's go I know like I know he said he breaks me down like no one else has me for I can't go out there she's not going to come out for nothing we are trying really hard so she giving up no come on BR a dismal dinner service comes to an end not even an appetizer with disappointed custom customers leaving unsatisfied as for Lisa she finishes off the service still sequestered in the bathroom I didn't really expect it to be this hard I try my best and I really want the best for this restaurant you got 2 minutes yes no I feel pretty helpless right now so that was a night mhm you got upset and you disappeared yeah that's not the way to face problems what was I supposed to do like what you want me to go back and dust like I don't get what you're trying to say right now so is that the kind of trick that they teach you in an honest degree to disappear in a toilet like a precious princess I don't think of myself as like a princess I really don't like just think I'm an average person working hard to fulfill my dreams you bought the restaurant young that was an easy part purchasing the hardest part was the following day running the thing it's I you know no one's ever told you the truth but more importantly I think you're in denial why am I here because we need help and I'm missing a key ingredient obviously because we have a good location I have a great staff I have a good energy I I love the place something's missing okay I'm going to give you a business assignment tonight back to the good old days USC I need five real clear changes that you want to make tomorrow to be implemented okay tomorrow New Start those five issues may start to really help convince me why you did this 5 years ago okay good night good night thank you last night Lisa failed her test as a restaurant owner but today Chef Ramsey is hoping she will do a better job with her homework assignment um right where's Lisa right here good morning I trust you to be in the bathroom when I came in this morning so last night we had a little chat and I asked Lisa to come up with five instrumental changes that she wants to put in this place to make a significant difference I want to hear what those are I'll give you one thank you okay five things that I would like to change about Leo today be proud of the food we're serving keep a clean and sanitary environment everywhere the customers should be impressed by the Ambiance and Decor not disgusted we need to tighten up the menu and stay with one theme that works okay fifth it's more for me to learn how the kitchen operates yeah good job A+ you've clearly shown me that you know the problems the hardest thing now is following it through yes last night was rock bottom but I think you know I'm going to have to embrace these changes and make sure they happen there's one issue that I'm concerned about that you haven't managed to tackle in fact let me show you it be easy doing this way POS piece of that is the biggest headache inside this restaurant they press less buttons at Nasa launching astronauts in space I swear to God yes yes stand back let us do it when he start to just break the computer I couldn't believe it I was in shock that was my dream come true let's go Lisa let the frustrations go Priscilla's next I won't drink anymore go go go go go this is for all the hard time I had with this this piece of I hate it let's go I hate it come on Big Boy let's go don't hurt yourself I hate this thing okay f with you that felt good well done while Professor Ramsey is impressed with Lisa's homework and her intentions for the restaurant class now continues in the kitchen where Gordon is ready to educate Lisa and her chefs so two changes tonight yes okay very very simple we'll do a Linguini of crab and we'll do a sear tuna salad Nas okay sounds good okay so first thing we're going to sear the tuna nice and gently done yeah is it always cooked at the same temperature yeah the better the quality the least it needs cooking okay I don't know much about Foods so I thought it was extremely exciting and what an opportunity to watch someone like Gordon Ramy to go with the tuna Nas we've got a couple of potatoes on there it just looks so fresh and flavorful frh vibrant okay done beautiful right Linguini yeah why wine in dungeoness Crab in fresh lime juice right at the very end yeah it's beautiful absolutely after a rough first day Lisa now has a positive attitude and Chef Ramsey is right let's have a quick uh briefing she is ready for another assignment Lisa the boss you're going to do something you haven't done in 5 years tonight you yeah here we are are on the line that's right yeah serious I'm very serious I'm a little nervous about hurting myself I hate knives I cut myself when I was like 3 years old so I never would have expected to put me on the line like that I'll see you in a minute right in 5 minutes hello hi hi right this way your menu just so you ladies know in addition to our menual we have few specials Chef Ramsey has put Lisa in charge of tonight's specials that's for you apron perfect he wants her to begin to understand the inner workings of her kitchen something she has avoided in the past definitely came as a shock to me thinking about the sear I'm going to have the crab all right thank you very much folks you're welcome okay there we go first order ah tuna yeah I didn't understand what we were doing I was I was really confused why is this not turning on Lisa get comfortable with it yeah get comfortable why is this not turning on this is hot I don't know what to do with it keep it here Lisa was like touching little things like doing this oh ouch ow it's hot ow it's hot well Lisa you got to move fast wao why is it flaming that's going in the microwave now yeah why isn't it going in there I think it's a very valid point why is it going in the microwave why can't it Go the oven's on yeah yeah it's on can you see what I'm trying to say it's really important for you to see this to see a dish go directly to the microwave I was just I was really shocked we're not here spending all this money on microwave food why would we do that we're so used to microwaving how do we flavor out with microwave so good for you to see this I cannot tell you it's an hour into dinner service and while Chef Ramsey specials prepared capably by Lisa are a hit did you like it that one's really good the old menu cooked by the kitchen staff is a flop fro fish supposed to be crunchy this is not worth $24 tonight was crazy I probably had like seven I and send it back I ordered medium rare which is terrible but it's not will no problem I'll take this back for you no problem Absolutely I'll throw that right back on the grill for you right back out in general the plates going back to the kitchen was frustrating for me medium rare please that's rare it seemed like something went wrong with every one of my tables it's overcooked I am very frustrated what's wrong with that uh it's overcooked what is that this lamb is overcooked please refire what temperature you want medium hey you didn't write the temperature that's why well this is overcooked refire medium thank show you the tiet you never write out the temperature now I realized that our turo and Louise like to shift blame all the time like no one can take responsibility right the ticket okay so medum please okay we got it we got it let's go okay we got it can we just refire it first and we'll argue after service please everyone is yelling and being angry it just tears it apart like like you can't do that we fireand medium thank you thank you it's overcooked take that back for you aside from the successful dinner specials tonight's dinner service has been a disaster reeland medium thank you yes thank you and Chef Ramsey is looking for someone to take control stop it okay we're going to make it right now sry guys thank you how's that P coming 6 minutes six minutes two AI towers and one calamari right Lisa you in control now yet yes good let's go pass Us in the window there it is yes got it up I feel like once I kind of learned my dishes I was like come on what's next what's next let's get it together 127 Go amazing very tasty very fresh it's good it's really good what's going on now it's vital to know what's going on in the kitchen as a owner operator I should have done years ago thank you for coming out and hopefully we'll see you again soon okay tonight you're good thank you but here's the bad news I can't think of a worst scenario than having lazy chefs it is the quickest way of closing down a business I'm willing to work with Arturo and Louise but just everything has to change Lisa's ability to change has inspired Chef Ramsey to implement a change of his own a drastic remodel of Leo that he and his team work through the night to complete good morning good morning today big day Neo is relaunching ready yes do it yes yes time to see the new Leo let's go come in come in come in come in come in come in come in come over oh my God that's beautiful first thing that horrendous wall that was dividing your restaurant has gone now the whole thing just feels open easier to get round W look oh that's so cool new seating brand new bonket check out the new China no more hideous colors all the plates and all the little small bits of China were from webst straw I was totally speechless I love what they did with the curtains with the lighting with the pictures one thing this area hasn't got and one thing you've got every chance of succeeding in is becoming manhatt yeah local cool Wine Bar serving great food great Wines By the glasses more importantly a very cool place to hang out I think a wine bar is exactly what Manhattan Beach needed there's no place out there around here that has that one more little surprise you've got to see these the system before was useless this is is phenomenal I'm so happy right now I was so surprised when I saw the new system no way I couldn't believe it I was in shock this is designed by Halo it's the most advanced restaurant POS system anywhere in the world wow I believe in you I believe in the staff you've got to pull this off we will oh definitely we have to not only will the new Decor be on display tonight Chef Ramsey has overhauled the food and designed an exciting wine friendly menu for what he is hoping will be the new Hot Spot in Manhattan Beach wow it's a lot of food that's so pretty let's start off from the top the homemade chicken sausage grilled baby archo Vegetarian Delight one of my favorites flat breads they are fantastic you've got a chance to gain a serious reputation mhm right entree I your burger grilled minute steak I think it's going to be a huge hit here I love the new menu it's so tasty it's easy and I think it's perfect despite a poor performance last evening Lisa is hoping her kitchen staff are motivated by the changes and that they will rise to the occasion for the most important night in Leo's history one 2 3 Le do it welcome to to the new Leo thank you enjoy some wine tonight yeah that's right this is our new menu we have some new appetizers also okay how would you like that to be cooked can I have that rare please yeah I'm nervous I'm so happy with this computer okay we're going guys yes yes concentrate guys yeah 20 minutes Lou I need some stuff coming out here guys huh I think I'm this say tickets just piled in the kitchen oh Jesus in spite of a new ordering system 30 minutes into service no ENT have left the kitchen and there appears to be a communication breakdown what's happening here no one's even working together it starts off from the chef calling out the order so wa now one scet one Pini one pen one grilled State nobody answers me yes yeah yes yeah I'm begging just to talk to each other I'm begging about the menu being put up together ly at the same time that's what's not happening I was a little nervous right then because with my relaunch I really wanted to run smooth unfortunately there's no communication it's awful unbelievable dining room looks absolutely beautiful fine great granted but the kitchen an absolute disaster five headless chickens with not an ounce of leadership qualities right now I'm depending on a 208y old lady to save her Resturant the biggest test I've been care so far okay 60 minutes into service the kitchen staff is finally communicating and sending out Entre however they are not being well received by the dining room are you serious 11 I need 115 and 60 all of these steaks are cold oh come on guys what the they're overcooked as well listen to me when a minut steak is cooked it's got to be surfed straight away you can't hold them in its steak three steaks on the fly as quick as you can when people are getting their food they're getting undercooked overcooked still sending it back they want a whole new steak hell there's more food going in the trash than it is going on the taable we either need our food like 5 minutes or our check 90 minutes into relaunch diners are fed up with not being fed so if you don't want to wait and Lisa is desperate for her kitchen to bounce back oh my gosh look at that those are the tickets oh Jesus they don't know what the they're doing are you kidding me right now this is ridiculous like I just couldn't believe the the ignorance back there what are you doing why aren't you making food why are you standing here you're just looking at tickets make some food I don't understand please arur will you please tell her to make some food I'm trying right now I'm doing my stuff too this is stupid they just all standing there they're not doing anything I think getting paid as well D I'm you know we're out of here we're we're out of this yeah we can take it anymore oh no no they're they're leaving who's leaving why oh my God hello we're you giving up I toldo we giving up Sir yeah I know you're giving up why why is this what they do Lou Lou on my biggest night they walked out please guys Lou I'm they're leaving who's leaving we giv now we giving out bye oh my God it's relaunch night at Leo and the only thing that's taken off is the kitchen staff Lou Lou please guys for them to walk out like that with all those tickets like I wasn't sure what to do or what to expect the head Che after 18 years fails out that's spineless hello Scot Gordon uh listen I need you right now jump in the car and get down here quickly will you please Lisa I've just pH Scott I've told him to jump in his car and he's getting down here Chef's got to be my right hand man for the Last 5 Years okay I've asked him to be here as your consultant for the next month to oversee this place is he going to jump on the service and get this place up to speed we cannot afford to let this place go down no chance with an empty kitchen and a full dining room relaunch night at Leo is heading towards disaster I don't even know what to do even though Chef Scott is on his way they're all running away like cowards Gordon makes one more attempt to get the disgruntled kitchen staff back hey Lou yeah we need you Lou yeah we're coming back this is music to my ears I I would think thank you ATO okay Scott yeah AO look Scott's here yeah look he's here to help let's lift it up and let's let's let's get this back together yes okay okay here we go listen up everybody I need a Pudo pizza in the oven I need one Margarita barbecued chicken I need a lamb sandwich up top right now to see Scott in the kitchen like take command the way he did that shows what a head chef should be doing hey is that pruto pizza in the oven okay how on 3 minutes 4 minutes 3 minutes I saw a communication I'd never seen in that kitchen before with Scott at the rains it's okay let's pick up oural rosemary chicken steak medium rare G with the Pudo Pizza table 106 thank you y Chef Scott helped the kitchen make a massive comeback I have a clam two Tartar and asparagus key and the evening ended successfully wow how's your steak exell I think tonight overall was a good learning experience thank you guys okay and you're my last table served tonight so I'm looking forward to talking with Gordon about what I should do and moving forward with this restaurant because we really really need a solid kitchen staff okay Lisa honestly you have seriously grown up this week more than I ever expected to do you show such commitment you do your homework you show up on time and more importantly you are a very fast learner however it's not the same with the team your kitchen staff in a normal situation would have been expelled them walking out like that in the middle of Sur was disgusting I 100% agree that was horrible your dream effectively is in their hands I was so disappointed tonight I can't put up with that I'm not sure whether Louis and Arturo are going to be part of the new Leo but now that I have a much better understanding from Gordon I am going to really Embrace these changes and make this place successful I am so impressed with the way you've handled what you've had to do in this short period of time time you stay in control and you hold the resins firmly I seriously believe in you thank you I can't wait to come back can't wait to have you back I'll be your honor student when Gordon walks back in here whenever he comes back in months from now and sees this restaurant buzzing that's going to be my proudest moment good night while I done than you so much good luck spend time in that kitchen oh I will okay geice thank you tonight was actually the first night this place felt like Lisa's Restaurant sadly there are still leftovers from the past that keep on dragging her down and for her to move on and be a success she has to drop her excess baggage and move on what the was on in that bathroom after Gordon left in the days that followed Scott took the next few weeks to train a newly motivated Louis and aruro that's for the clams and muscles yeah okay keep it here right yeah that's fine no problem welcome to the new Leo and with Lisa's Newfound kitchen expertise from now on 100% just come straight to me I can listen and make changes Manhattan Beach's newest wine bar has seen a boost in Revenue I learned so much from Gordon Ramsey the whole experience has been amazing like it's it's lifechanging really this man has given us everything all the tools in the world like a dream come true now let's do it I really feel like I do own the role of being the restaurant owner now lighthous point an exclusive Community 6 miles outside of boa Raton Florida lined with large Mansions pristine beaches and home to liistro this after studying at top Michelin star restaurants throughout Europe Andy trus met and married the love of his life Ellen come on give me a kiss see you see you lat Andy and I met and St Thomas at the restaurant that he was executive chef and I fell in love with his food it was love at first bite I've worked in a chef in many different areas in big hotels small hotels little restaurants and I can run rings around anyone anyone tired of working for other people they moved to South Florida in 2001 to fulfill Andy's dream of opening a restaurant of his own good evening the beach to restaurant can I help you hello Ellen and myself decided to buy a restaurant because she obviously tried my food she realized how dedicated I was and I'm very on the ball with everything hey what's that over there get off the shelf get that off there andy is not only a chef he's a Creator don't forget my apples you need apples cut three nice rings I would really say he's a master at what he does and if I didn't think my husband was a brilliant Chef I would not be in this business with him Alan I'm right here table 14 is ready for the entree I'm going to run this now there seems to be a lot of wealth in the area but for some reason the people that live in Lighthouse Point do not seem to appreciate Andy's food Andy they want they don't want anything else is through Dry the problem he think he's perfect so he really don't like it when people send back to food think is Grizzly get the out of here that's beautiful beef taline they're a local customer I don't give a in here the Alex this is your fault you sort it out my food it's perfect I've worked long and hard and pay for the right to have what I want be quiet whether people come and like it love it or hate it it's my business it's my reputation it's my food I'm the chef and I'm the owner that's what I want I really wish I knew what the major problem with liistro was I can't say it's the food of course I can't say it's me I don't believe it's my staff I just don't know what the problem is be happy don't be it's a beastro it's fun it's upbeat right now I can't keep up with the debt and I don't know where we're going to get the money to pay the debt off it's going from bad to worse for the work and the effort and everything we're do and everything we put into this would definitely not benefit anything if this restaurant closes last thing I want to do is go and work for some idiot somewhere else I hate idiots South Florida known for many great things great beaches water sports and a place where people like to dine out liistro is Chef owned and he's on his ass now today he's close for lunch cuz he's holding a cooking class I'm about to pay him a surprise visit here we go uh the menu is a goat cheese that we have on the menu and we put a little be poin on you arrange it so it looks like a flower oh hi hello good afternoon hello ladies gentlemen good afternoon nice to see you please don't let me stop you how are you yeah F no problem nice me yeah very we don't look very happy what's the matter uh just right in the middle so I'm fine right okay first impression I had when Gordon Ramsey walked in the door was what the is he doing here so what's for onree Chef I just thought we' do like a little minute Ste with a little sirine nice Hello nice to meet you nice to have you here and you the server uh she's my wife oh she's your wife oh how nice lucky lady so maybe like a large dice bring them up to the boil let them simmer for about 15 minutes going to put a little bit of butter in there should it be smoking so that's okay you obviously just play a little smoke um I felt a golden Ramsey was just being an actor thank you very much hope you enjoyed it nice to see you so much thank you very much thank you so how do you think that went happy with it uh not really what's the matter those cooking classes go very very well for us I don't want you to it up to try and make a mockery of what I'm doing in front of these people Jesus are you always like this or always like what so defensive you ask me a question I'm answering you okay so let's lineen up a little bit come over Johny please so where did you start cooking Andy I'd work for uh Michel R in London you work for Michel r at the water sign in yeah that's exactly what happened to me so we had the very simp sort of training honestly from a chef point of view you you've got your stripes so in your mind the one single reason to why the r is not working Ellen M be what for some reason people don't find it appealing to come in here and I mean the locals we are bread and butter clientele don't seem to enjoy the restaurant they're not biting people really and truly are pretty demanding think we're fed up with it has has a business ever worked in 9 years no never it's gone up and down it's never been great Andy ell said your dear wife said very quickly no if it's never works don't be embarrassed I'm not but I'm just saying that she's wrong right I'd like I'd like to eat seen the cooking class fantastic resume and I'd love to taste your food and yeah show off show me what your made of I just take it off the menu yeah I don't know what Chef Ramsey is going to say because Andy's food is very good and he somehow manages to stay ahead of the trends all the time with his menus and his recipes just as we always do that's not changing nothing we don't have two or three people cooking on the stove it's me on the stove listen you got to hand me that out of that fridge we no around if I say I want it this way I want it that way because I say I've earned it I'm paying for it okay just a minute for the lamb and we're going to have everything else com right out nice to meet you good to see Gordon Alex do your job let's go okay oh here's the rette don't happy te thank you you're welcome Jesus I think I just chipped my tooth didn't like Duck cartilage Christ show him the bone as well Jesus just bust my tooth here man he found the bones on his duck doesn't go go away go away he doesn't listen to nobody that's it that's the way he is cannot change the Andy Jesus coconut curry jalapeno my God garlic coconut lamb inside the it is okay uhhuh did you SE at the college yeah I did he uh told me to let go go away he didn't want to talk about it that's the truth so rubbery huh the texture of the Lamb is very rubbery mediterranian crispy fried lamb Curry roll I'm in Florida not in Mumbai you hat it whatever this is this is just to us up no that's not why whatever I'd stop right there F you and go away GL Ramsey trashed everything I did and I think that's his whole goal is to all over you make you feel bad okay uh right that was interesting so that was you at your best that isn't my best I've ever done in my career you mean the best here or you mean is that the best food that we have yes or no I mean you know was that I asked you to cook for me and just yeah just tell me how that was for you that was good for this restaurant it's good for him here's the problem the food's oldfashioned I'm totally totally out of text in terms of where you are that's your opinion the food is sad stuck in the 80s possibly the most shocking Dish anywhere in Florida the crispy lamb roll what in the hell was going on when we put that one together shredded coconut horrible rubbery texture almost on the verge of being depressing any more you want to put me down for the briet I don't know if anyone give you feedback but it was on the verge of breaking my tooth all right I'm supposed to believe that you're not looking at me now as if I'm exaggerating was full of carage I'm listen to what you say nobody I didn't know no one told me no one told you hey man he found the bones on his dir doesn't go away two seconds Sir yeah did you not tell the chef that the first mouthful was full of cartilage yeah I did I told him he told me to go away when your waiter comes to tell you valuable information you should know those kind of things right can I just have two minutes with Andy my own would you mind Ellen would you mind honestly yeah straight up I'm here to help so far all you doing is just slam me down that's all you've done with me I think it's about you you don't blame me I know you are yeah he's not my chef he's not we don't work for him you're the chef owner right so why won't you take responsibility I'm the chef you don't like it that's fine it's your opinion you don't like it we we no good I'm lousy whatever Fu M do you have issues in the short time that Chef Ramsey has been at liistro he is already feeling very uncomfortable with the Arrogant owner that cooked the food you don't like it we're we're no good I'm lousy whatever now it's time to see how this tiny South Florida restaurant handles its customers in a dinner service I got to take the there come to you okay I'm the only one who thinkes the it's a joke waers are actually working one is that or is that the way they do it I would love to be able to just take the orders but Andy only wants one person writing the checks thank God he brought the brick seriously is Alex the only one who takes orders in there yes one person takes the orders and it slows down things for Andy I've just noticed two tables that are waiting to get their order taken okay I'll go out and see what's happening Hi how you awesome y do you know what you like okay who would like to start oh my God so what you do usually pull out everything when he calls an order on so he can get it on the fire so do you actually cook as well or not I can but and does not let me cook this is definitely his little kingdom here isn't it a one man band hey hey hey we don't have time for talking I don't care if it's him or the queen Jesus just keep going over that refrigerator you look on there and go over everything wow who is this writing that's me why because why are you doing that you're going against everything we said and everything we did I'm sorry where you going get back here you've up enough tonight people are really dumb sometimes and they think with their ass rather than their brain it's an hour into dinner service and this part Chef part dictator has now allowed a few Entre to leave his kitchen Andy am I ready to take this I'm waiting for you yeah the fries are there I don't know what you want me to do that grows on the plat okay Madness you g hi thank you for your patience it's inedible medium well done it's really too red for me I like it well but not short so I know okay thank you Andy she wants it well but not charge they ask for meet him well that's meet him well she wants it more I don't care we're not doing it again no so go back and tell her choose something else oh Jee Houston we have a situation I'm very sorry but the chef would like you to make a different choice this is unbelievable because there's a lot of similarity between Andy and I we're both English and we both studied in Paris but there's one thing we don't share in common I care about my customers here clearly doesn't give a what a shame here I say he's terrible what's terrible about it he wants to me R time go himself you know why you looking for excuses and every table that's came back all you want to do is argue with them look at the potatoes they're black so sad well all you've done is slammies the second you've been here that's what you do right why are you acting like this I don't get it you don't have to get it Andy seriously you don't give a big boy you're looking for a justification every time you up a man that can't even accept his own mistakes I'll get you started wipe your ass and say it's brilliant Chef you're amazing treat your wife like a dog bring my wife into it I'm going to do it you know why don't bring my wife into it don't you go there don't point that beuck well just calm down I just ask politely don't talk to her like that cuz you haven't got respect for her how can you get people working yeah whatever this is byebye night after getting nowhere with Andy in the kitchen good just before you leave would you be so kind just to fill out these customer comment cards sure Gordon steps outside not only to cool off but they get some feedback from the clientele let's go something Andy has never done I asked your customers leaving the restant this even me to rate the service out of 10 to rate the food toate The Experience so on average 4 out of 10 for the service on that note why do you take all the tables order that's what they want who oh me so what's the rational behind it the logic it helps a space a little bit bu a few minutes there's three of you in the kitchen like I said I don't know if you're hard of hearing but there's one person cooking that's me food they rated three out of 10 but the most important question was would they come back and about 78% of them said no and the weird thing about the whole service tonight every time something comes back as far as you're concerned your customers are wrong no that's your evaluation that's what I watched don't make you right and me wrong about every single thing oh my God why you have to be a cuz you act like such a dick every time it's like a a competition between you and I you don't intimidate me what trying bully me that's all you're trying to do you're so wrapped up in a deluded little bubble and not one person has got the Bulls to tell you the truth it's not working you are blatantly ignorant whatever you come on well you're one-sided that's all you want to do man excuse me hold no it was a miserable evening in which Chef Ramsey tried continually to get through to Andy that's your evaluation oh my God but this stubborn Chef flat out refuses to listen don't want to get better do you what you've never ever ever understood the value of your customers let alone your staff because you don't give a about them I'm a loser everybody oh I'm the worst anything else I got any more guys can you give me 2 minutes on my own please guys can you just back off please would you mind yeah everybody everybody out a doing who's an we can never tell him that cuz he won't listen he won't listen to nobody do you want your restaurant to work yes or no obviously yes okay good but stop there that's the most honest you've been all day I told you that ear you don't need to be so defensive with me tonight was about observing or watching the setup you have created a monster here what are you suggesting are you committed to making this place change that's all I need to know before I'm out of here that that is it yeah you can change everything and no no I need to hear it from you you you you you Andy you thank you I'll see you in the morning good night get and sleep me you now gentlemen good night one stubborn huh Andy's statement that he has opened to change has kept Chef Ramsey around for at least another day but Gordon is fully aware that he is at the beginning of a huge uphill battle take a seat sit down and relax how cool is this terrific right I wanted to come out and clear the air because of this stigma and your training and the proudness that's defense mechanism but before we start changing you have to understand that we have to identify the problems with the restaurant you've got to understand where you've gone wrong and when You' come downstairs with me I got a little surprise for you sandwich would be nice sandwich now stop thinking about your tummy now come down because in this door okay I've arranged for you to meet y some very special people good morning ladies and gentlemen how are we good to see you in this room are your previous customers and they've got some very important information to tell you about their experience the last time they ate at the Beast truck Madam tell me the experience what was it like it just in general did not live up to our expectations and was not at all what we expected for a beasto what was the biggest disappointment across the whole experience the food the TRU andtie anything to say nothing to say nothing anyone else we were there a year or so ago none of us can remember the experience we didn't even know the restaurant was still in business until we saw I don't really want to comment because I I don't want to get into it isn't this valuable information when did you eat up the be when was the last time um beaten there twice the last time was probably about a year ago and describe the experience you know you walk through the door it's kind of dark gloomy there's no one in there at all you know and then you sit down and eat and you know it's like you have everyone staring at you when you're sitting there eating you know it's very uncomfortable honestly deep down are you looking for naked women dancing on the table what are you looking for hey relax what are you looking for relax relax relax they don't want to see naked dancers on the table come on Andy these are customers he didn't want to hear about it it was a wall that Andy had around him but he needs to listen to what the people are saying why' you take it so personal they this is really not nice for us so I got to suck it up right now it's not personal yeah thank you so getting you guys here today was valuable for me to understand where we're going wrong I'm sure Andy and Ellen will take the information the right text uh but thank you in spite of Andy again refusing to take advantage of any feedback jef Ramsey pushes on to another problem in the restaurant Andy's inability to delegate anything to his Sue Chef to make make his life easier yeah I'll do the dish with you then tonight as we're in service Henrik can cook the dish so is he going to do that dish he's going to purely cook one Snapper just to make your life easier whatever are you all right by the way you don't look very happy you seem like you've gone into a little bubble again no I haven't okay great have you cooked Snapper before yes you have yeah good getting on the stove be nice tonight cooking you know Snapper dish help speed up just to get food out if you square it up the fish Cooks evenly yes yeah and nothing's overcooked on the outside fishing always lay away from you yeah skin inside down fingers on the top I wish you had a St in I could keep him there my concern was is that I was going to cook the fish properly and get it out in time take your fish beauy glazed and sit that on top of your vinegarette would you like a little taste first yeah yeah Ellen please local C Snapper and more importantly right now pretty good for the bottom line in terms of profit wise that's really good I love the dish it was delicious hopefully we'll sell most of the specials tonight and Hendrick will be taking some of the pressure off of Andy Andy I know you're busy come have a little taste yeah very good hey you going very nice happy with that on your menu that's fine in spite of his frustration and disappointment with Andy Chef Ramsey has taken a number of steps to make sure tonight's dinner service will be smoother we'll do 10 pors of this stuff tonight okay Gordon has created a new tasty profitable Snapper special lay away from you so you don't Splash he's insisted that suf hendrik will cook hi welcome to listro and lastly he has made sure that both waiters will be taking orders which are your tables I got this side with different waiters taking the order at the same time it's easy to accommodate customers the whole place should run as a team we have some great specials tonight for local C red snapper I'd like to have a snapper you just had a little T I finish the thing off you was so good now that both waiters are taking orders one of Chef Ramsey's goals has been realized order in orders are getting into the kitchen much quicker four beast thros in middle one m and three Snapper order in W kaco want a Scaro order guys heard heard the only question is can Andy handle it and order in tell me where to fire those Snappers Andy not yet because the duck's going to be a few minutes what table's next trying to do this one here I need to fire that snap or no hang on I don't want fire will me being ready 30 minutes into service and the kitchen is already behind Hendrick is waiting on the sideline for Andy to tell him what to do and Andy is still cooking one dish at a time Andy what's going on on with tick I'm still missing the M on the last table that came on order that ticket is like a hot potato in your hand get it out Wai on that it's not making sense Ellie it's not making sense he'll get it I know he will I still think Andy needs to get up to par he can't do everything himself and he needs more support back there I need all the Entre now Alan don't make matters wor it's bad enough having him on my ass I'm just saying six has been there forever this is a joke that's 1 hour 10 minutes now not one Onre served he has a restaurant next door to him I'm about to prove a very important Point how are you good evening busy night here tonight yeah yeah would you mind if I order to go no sir not at all I will go for the said tuna okay how long about 10 minutes thank you very much still know non TR can you believe that well that's 10 minutes this restaurant on average 75 to 80 minutes for an Entre let's go ready yes it is excellent does food always come out that quick yes thank you incredible well that is absolutely delicious there's somebody else that really needs to know about this now still no long TR I just need 30 seconds oh God something I need to show you very very quickly out of the frustration in terms of why food's taking so long I decided to do a little experiment I ran in there ordered an entree tuna they came out 10 minutes they are full I'm just trying to show you what's happening on your doorstep we're going to have to have a serious talk by the way it was delicious an hour ago hungry let me know when I need to send those Snappers you ready can you just give me a second just so I can get these out yeah send the Snapper so you can focus and get quicker out of the box go go go after Chef Ramsey's constant prodding Hendrick begins to cook I'm fire one Snapper go for it tonight you reclaim your position as a sue Chef do a good job he'll trust you more Snapper he Snapp us to the window and now that hendrik is focused on cooking his specials at least some Entre are leaving the kitchen Snapper for you oh there look at that thank you yeah that Snapper is really good Chef Ramsey Snapper cooked by hendrik is getting positive reviews you cook my fish like this I'm staying home but the original menu is getting panned nailed the Snapp s came out always undercooked man give me the plate was pink he never Cooks the way they want sake I'm really sorry I cannot believe that you're happy to serve that if they want it more cook why can't you just cook it I don't need to tell you big boy this is your restaurant I'm so sorry but now you've overstepped the mark now I would Ser out my dog after another dinner service filled with customer complaints Chef Ramsey tries once again to get through to Andy tonight honestly I was disappointed because you proved yet again that you don't give a about your customers you're in the service industry customer relations do you want to hear anything on I have to say about it to to answer or oh please there's no point you're just badgering me you don't want to hear anything I say talk to me Chef my name is Andy isn't one of the problems that the customers here are different than your experience of customers in Europe that is that is part of the truth people don't here understand any form form of food or service really and truly but you can't afford to be a snob I'm not a snob you just told me you know they don't know what they're talking about you just said it yourself you got to come down Peg I know chefs that would give their right arm to have their wife at the front the chef at the helm and a neighborhood Family run business it's a dream come true for any chef I wasn't given it I earned it good it wasn't given to me a place don't throw away you're about to blow it completely we're at that point we're at that point you you've brought it to light you've came and you've told us and you've showed us and you've brought it to light you can win if you want to Andy wipe the Slate clean and start again that's the best thing to do tomorrow together all three of us are going to relaunch this restaurant tomorrow is the beginning of a new chapter wipe the Slate clean good night with Andy's first real commitment to change Chef Ramsey brings in his renovation team to work through the night to transform liistro right good morning good morning how are you do very than how are you very well thank how are you great yeah good you look great now Andy last night you told me you were committed to changing this restaurant yes yes good cuz the day's about change yes this is your new restaurant have a look at your new sign oh my goodness oh that's fabulous modern legible doesn't it look nice I love it it's well overdue I love the sign it seems like easy on the eye ready to go inside have a look oh yes let's go come in M oh beautiful wow this is great G of the booths oh thank God in comes is wonderful leather upholstered wall comfy bonket seating take a seat I like this happy happy extremely happy it's great I I stuck for words really because it's it's a big change for us I mean I've been here almost 9 years to see something in just a few minutes it's like a shock wow oh my goodness it's great it was great to see Andy as happy as he is I'm so relieved I'm really looking forward to see him in the kitchen I think he's truly capable of change this is the beginning of a new chapter it's what we needed that's for sure this is what you needed and if this doesn't rekindle that spirit and that level of passion I don't know what will Chef Ramsey spent most of relaunch day cooking side by side with Andy put your pan yep nice and hot what else you got left to do for service I'm just finishing the uh Penta Gordon is hoping these new menu dishes will be just what the local community wants uh right how does the food look looks great doesn't it lovely the gaspacho perfect for a hot Summer's evening oysters local oysters extraordinary steam muscles I would order that perfect have a taste Entre local Snapper big hit last night it's remaining on the menu F and faga burger so good it's quite straightforward and for me the secret tonight is the speed I was a little apprehensive could someone else's menu but time for change and change is better of course we're happy that is so good now everybody this is crucial tonight each one of your tables will play host to a phenomenal VIP that is going to spread the word beyond belief over there the chief of police over there that gentleman is the City Commissioner over here we have the host of the top radio morning show and also the local renowned food critic from the newspaper this is fabulous thank you pretty excited to be cooking for the VIPs obviously they have a big poll so I'm looking forward to hopefully keeping them happy I want to know why they haven't been there before with a completely new game plan in place so when it comes on you put on there you just take it right absolutely beautiful liistro is ready to open its doors and there will be a local VIP at virtually every table in the restaurant oh I'm so anxious I'm glad you're here you are thank you we have great new summer menu this beautiful comes with I'll try the Snapper I'm going to have the risotto on your recommendation I'm going to try your Snapper I think that sounds really interesting is Chef Alan happy he is is he's like one of the top chefs in South Florida is he really very very famous liistro success tonight rests on Andy's ability to cook you we got to connect now yeah and his ability to delegate you keep it eye on the way here we go you ready yeah ordering Phil to Roto a pork a snap and a burger here you go guys come on yes Henrik make sure they're nice you're going to need fries for Burger need that right away come on come on give me give check out burger is for you look at that eny that's really good Andy got off to a good start and customers are enjoying the new menu very good ordering but back in the kitchen things are starting to heat up got to let me know when I can fire that second Snapper and Andy is slipping back to his old ways what do we need chicken risotto lamb burger Andy yeah you've just gone silent last 15 minutes not saying a word probably going as fast as we can Andy don't go back to the old ways all right that's all you are doing table 13 no 14 and five has been called that's what we're doing don't you dare go to the wrong table come on hey come on you hold go go go go go where's a Snapper I need two Snapper on the table ready or not coming with it CH believe that I'll do that you don't want to send these do you they can go with these they just go in the window yeah Andy can we go with these come here 2 seconds please Chef what the is going on there this one's more quick than that Chef come here you minute come here Qui just just just just 30 seconds out the wave everybody I need two snap on my table ready or not it's relaunch night and the pressure is starting to get to Andy come on give me that thing they can go with these they just going the window old habits are returning and the food preparation is suffering Andy what the is going on there this one's more quick than Chef come here you a minute just just just just 30 seconds out of the way of everybody you can't just send why now do we do this sorry Chef I didn't mean to do what why do you have to cook every order we're just about to serve two plates of one mushy useless piece of crap bit of fish and one cooked a why are you looking away talk to me Chef I didn't quite catch him there's no excuse Chef you were running around doing everything I don't get it where's the standards you're right I admit that you coming in big eye opener Gordon Ramsay's a mean nasty son of a it's a lesson in tough love it's a wake up call just that I didn't see it right till the very end we can't come this far now and Flake at the end huh you know what no cuz this has to go and I spoke to them have to go I'm really sorry I'm sorry now I'm dreadfully sorry he works his ass off all night you cook like a star and then look we come to this you've got more proudness in you than that you got two Snappers in the oven there right yeah that's it there you go open up a talk to him and teach him yeah yes yeah you know what you could do would be nice if you put the spinach on for me and if there there on all I got to do is put him in the window that way let's go this time Gordon has clearly gotten through to Andy he's on top of the kitchen again and food is getting to the dining room quickly Snapper excellent Snapper's delicious they did a really good job Gordon Ramsey is very insightful he knows Andy can cook he knows exactly what Andy needed he saw the rut that Andy was in it's been a dream come true thank you very much Andy no more customers that's it can we break down yeah yeah after a successful relaunch night in a restaurant full of VIPs Chef Ramsey wants to have one last word with the owners here's the good news about tonight the relaunch was a success absolute success not one plate came back that is incredible you seriously can cook but Andy here's my confession to to you there's been many times this week that you frustrated the hell out of me you know that right I know and honestly I finally saw the man I've been dying to see you C brilliantly well you're a different man you just got on with it delegated and pushed them I don't say a lot and I don't smile a lot but I'm a thinker but I appreciate it I really do without you it wasn't possible we appreciate it I was real down in a dumps I mean ready to get the hell out of here but with Gordon Ramsey being here this week it's made me think we can make a better life and a better business here I just can't wait to get into this new restaurant that we have what a long way we have come this week yeah take care of that stubborn mule yes thank you well done good job good night good night up until tonight's dinner service I really didn't know if Andy could make this work and honestly I'm still not convinced he's got everything here to make this place a huge success I just hope that his own stubbornness doesn't get in his way unbelievable in the months that followed Andy and Ellen continue to embrace Chef Ramsay's changes one F snap a foto away List's food is light and fresh and customers are thrilled it's delicious okay well I will let the chef know thank you very much than you very much and there is no better indication of that than listro repeat business I think going around saw that I was just doing everything and doing too much and it was holding me back I'm really hoping to progress and move on and get bigger and better Gordon Ramsey is welcome here any time here's to listro and New Beginning thank you boa Raton Florida a wealthy community filled with stately homes Lux urious golf courses and miles of picturesque beaches it's this good life that attracted Cece and her family to move here from New York 10 years ago I her father a former pizzeria owner helped CeCe open Anna venzo in 2001 my father gave me over $300,000 to open up an venzo my father's been in the restaurant business since before I was born and I've always been around a kitchen since I was a baby okay pumpkin bye I love you now CeCe is Raising her own family along with her husband and facing the challenging demands of being owner and head chef of Anna venzo welcome Anna venzo how are you tonight two padas please I'm a selftaught cook I don't think there's any rules in cooking my menu I cook what I like CH Maro Snapper Anna I am passionate about what I do can you tell Michael to pick up his Camari where they go after I opened business was insane it was fun to come to work the adrenaline's going and it's it's fun it's great and you make money some more lasagna oh nothing no about 2 years ago it started to change let's see everything that you could possibly think of went wrong is gone wrong I don't really know why or what happened that looks like when it's slow that I don't even want to come here I've lost my desire to come I don't know how to cook Snapper maybe it's not cooked enough to be honest I got to say CC probably the biggest reason why we're having trouble right now okay forget it let's go to another table she never really cares what's going on why is it still here table 42 she'll serve crap to a table when she gets metad she's aggressive and angry here's your tell everybody to go home I'm shutting the place down yeah CCS has to be hurting now that's the business is going bad there's no customers left I don't know what happened to them where did they go as of right now I I'm inad about 190,000 to my father I stay up at night just thinking how am I going to give him his money there's like nobody coming here and five tables we have and everything's up so hard to me see my daughter lose money every day because s she work so hard love you it is very stressful and very difficult for CeCe now that we have a son the restaurant has to work for our personal lives just just to even live I'm a failure I'm afraid we're going to lose our house I always tell Michael I'm afraid we're not going to be able to feed the baby hey I have like a weight on my shoulders that you know weighs 1,000 lb and that kills me oh my God Chef Ramsay is my last hope Anna fenzo wow hello hello hello how are you good how are you Anna venzo Anna venzo the restaurant I'm CeCe you're CeCe nice to meet you you like to eat uh yeah okay good to see you thank you I would say that he should like everything there's really nothing on there that I make that I don't like this is your restaurant correct yeah you're the owner and by the look at the state of the apron the chef as well yep um and where did you learn to cook my father had a restaurant since before I was born wow so I was raised uh pretty much in a kitchen there's a line cook over there with white hair that keeps on staring at me is he all right that's my father he works for you yes and my husband is head server oh your husband's here as well yeah he helps me out because uh we need it where is you want to meet him I'd love to meet your husband I'll get him Michael yes um Mr Chef Ramsey wants to meet you wellow there he is I can't believe it good to see you thank you very much uh looking nice and smart you dress like this normal for work or I always like to look nice uh for the guest so you look like you're going to do a hit after dinner you never know I uh sweat a little extra just to look nice for the customers I got to get back into the kitchen Ashton Ashton how are you I'm doing good how are you doing yeah very well thank you good to see you too I guess will'll be talking to each other oh yes oh good right Ash I'll take one of everything one of everything yeah one of everything why not great way of really getting to see each and every dish understanding the flavors and getting a touch of that authentic Italian cuisine one of everything on the menu yes please okay thank you you're welcome the animeo menu is ginormous he must be insane cuz we're going to be here all day he wants one of everything what happened he said he wants one of everything just say to him let me understand you want one thing on the whole wants to clarify that you do want one of everything cuz I hope he hasn't eaten in a week it's going to be harder than I thought says you hope you haven't eaten in a week it's a big menu have you seen it I haven't seen the menu can I have a quick look yes what did I get myself into it's quite large yeah like that's just two three oh my God it's that big how many dishes are on there a lot then you have the look at it mhm that was a joke by the way I hadn't even looked at the menu I figured that there must be hundreds of dishes on there now if you haven't eaten for a while I'll be more than happy to prepare that let me have a look at the menu and I'll order yes I was like oh thank God okay so I'm ready to order thank you all right so I'd like to start off with salmon uh deino thank you and then throw in the uh Snapper Anna Snapper Ana yeah the faito de NAA yeah thank you you're welcome wow okay here we go you got salmon deino ready here's your salm deino salad wellow this looks like a up version of a science lab thank you you're welcome wow salmon is dry never cooked get that thing huh what is that do they paste that together in the morning and stick it together slic it just now and is it salmon fresh or is that Frozen um I couldn't tell you to be honest would you ask her cuz it tastes Frozen okay let me go ask thank you you wants to know if your Salmon's fresh or frozen tell them it's fresh but it is frozen she said the salmon comes in fresh and then they freeze it it's like eating a piece of cardboard there that has to be Florida's worst dish ever he said the salmon deino he said what tasted like cardboard he's supposed to be here to help me he's not supposed to be telling me that nothing's good give me the Snapper Anna if he complains about this I'm really going to kick his ass my there's the Snapper Anna for you the Snapper Anna mhm and just out of Interest where is the Snapper under all that under all that this one looks like a uh a dog's dinner I don't know how well this is going to work all my God that just tastes of mush is Michael nearby I'll get him um just taste that for me would youe that's the Snapper Anna sagy should be baked a little longer it's disgusting yes sir thank you and would you do me a favor we make sure that CC taste that yeah I think it's really important all right thank you what he then foration taste what he said it's soggy I'm not he touchdown I'm not going to put my mouth on that the Snapper was soft well what the hell you want it to be e hard like a rock I mean I don't even get that tell me you know what c doesn't even want to cook you the rest now I'm really getting pissed off I'm not kidding she's getting mad does she sh something you know what I tell him that I said there starving people in the world and if I have to keep making food to go in the garbage I don't want to make anymore right now or when I bring in the next no right now him why should I make him anything else I don't was nothing him CeCe said that there's starving people in the me just stop me there two seconds she got something to tell me she should come and tell me herself okay I don't think it's fair that you have to do her dirty work for me so tell CeCe when she's finished cooking she can tell me everything She Wants until then I'm here to eat and to taste the food I'll tell her I'd appreciate that okay thank you so much you wel I didn't want to tell CCE the truth at all about anything he said she's going to probably kill me she going to Kill the Messenger before she even kills Gordon Ramsey what say you say this later you can tell him yourself but right now he wants to try and eat everything so he is a bigger than I thought him what him him Chef R surprised nobody break his leg yet is your pizza and which one is the oh that's the favorite Dona P Dona lovely I don't care how many stars he has you can kiss my stars Jesus Christ I'm so pissed off right now that's just not nice soggy in the middle and crispy on the outside that's Dreadful a shame it's a bit plain yeah Bland thank you can I go over there and scream at him yes take your knife uh with you I'm not going to even say I'm just going to throw it I Tred to throw it in the garbage before she saw me cuz I knew she was going to flip oh no way what's wrong with that now he said it was Bland oh my God he said there need more flavors to it I was so mad at how I want to rip his head off he's British he doesn't know anything about pizza after a terrible Lune that's Dreadful M sh Chef Ramsey is ready to give his input but this owner doesn't appear ready to listen let's stop from the top shall we sure let's start the salmon yeah yeah hideous the decoration with a cucumber everybody loves that Talent who's everybody the R's empty okay the Snapper bitterly disappointed it was mated in crap and mozzarella and didn't even taste of Snapper that's yeah you didn't taste the Snapper with the mozzarella on top what's wrong with that I asked Michael to make sure that you tasted it am I going to eat something off of your plate you are a piece of work aren't you yes I am when people talk about my food yeah that pisses me off where's Michael what difference does it make where Michael is he's got nothing to do tasted it and what did he say he said it was mush are you kidding me where is he I don't like being criticized at all maybe he's talking out of his bum as they say in in England you said the fish was mush no it was tender the way everybody else enjoyed yeah it was tender Michael are you honestly trying to tell me that you're now saying that was perfectly cooked shagy should be baked a little longer it was a little bit on the softer side a little bit on the softer side I'm not expecting you to stand there stick up for me but trust me the food was overcooked and it was Bland and mush there's nothing wrong with that Snapper I think it was very foolish and very hard-headed that she wouldn't listen I was like oh what are you doing what's with the defense mechanism oh my God huh don't you get defensive somebody comments about your food like that I don't cook like that when was the last time a customer complained about the food well last night mhm and what did they say it was Bland and were they right or were they wrong no they were right right but you're off the wall with what you're saying here's the difference between you and me I listen for feedback you can't handle it I came here because you asked me to come and help you and your reaction on me telling you something quite constructive in a very calm manner is a joke okay so you want me to be your pupp why because you're pissing me the off so shut the up and talk properly is this the way you react when I'm not here is this a normal procedure when it is yeah oh you're going to get your ass kick oh there you go Madam you have an attitude problem I'm not too sure which is worse the food or the attitude oh can I hit him now uh you know a lot of people said you were a jerk I think I believe it anything else this no way what a sad case am I supposed to run after him and say oh please come and help me well you he's lucky I didn't hit him with something I was that close in spite of his rude welcoming Gordon decides to give CeCe another chance and returns to the restaurant to observe Cece and her staff in action during a dinner service right so what' you keeping here tfos our Yi and who makes the noy uh we used to make them ourselves but we buy them now they look definitely Frozen and what these little babies BS they're a little uh overcooked Jesus Christ and when they're that overcooked would you serve them we can't just throw them away they smell like cat food cat food that smells like an authentic meatball to you well I don't have cats so I don't know what cat we to smell like are we going to be able to cook or you going to keep us with my bom I swear to God I'm not here to get cross-examined by you let's get that right yeah there's only one person that's going to be losing out this and it's certainly not me okay but don't with me I really want to prove to that pigheaded British jerk that I can do it nice hi welcome to V we're going to go right this way we're going to sit right over here guys who wants to go first you chicken farm chicken farm you want V picata very good thank you you ready yes please Roni vodka with chicken a roni Angelino aini Alfredo P ch table 11 can somebody pick up this food can I get some servers back here CeCe always seems to point the finger in the other direction she's been always blaming the server she never once thought maybe there was something wrong with herself get that out of the window please ouch CeCe pushes the first orders out quickly but her customers okay we have the grilled chicken are unhappy with what they receive has no at all I'm sorry about that and I'll be back to get those plates okay Jesus what happened there they said uh there's just like one giant chunk yeah of it there that's what happens when you use frozen food and dip it in flour that was not even shaken off before it goes into fry do you tell CCE that now or um I'm afraid to cuz she's so busy she needs to know trust me Cece the customers are saying that they're too chunky like they're just like one giant piece the Calamar was in a big Clump I saw that you expect people to pay money for that and E that come on why don't I just work by myself and fire all these people you think I can handle it by myself trying to help when you get so defensive continue serving then okay CeCe no no wait wait wait they just say it's no flavor but they're willing to let you try to put some flavor in it like garlic I I just don't want to put nothing in it it's like they just spitting in your face saying oh what is this do is not good CC I need this uh reduce down a little more and add up Michael you know what I'm ready to tell everybody just to leave it's coming back for a reason right don't even I just don't even want to hear it right now well you can't just start acting like a precious princess yeah I I look like a princess right S I thought this was your restaurant I think Princess Diana didn't hang out in the kitchen she's from your neck of the woods isn't she wow exasperated by the number of returned dishes cuz I can't keep doing it an immature CeCe is ready to throw in the towel I'm done what you mean you're done everything's coming back what I you see in here keep cooking for nothing it's a disaster I've had it I'm finished I'm done everything's coming back what are you seeing here keep cooking for nothing just 90 minutes into a disastrous dinner service CeCe is not only frustrated I'm done she is embarrassed and has reached her Breaking Point are you going to be all right or you going to P out I can't get you my breath you want oxygen huh I reached the breaking point in the middle of everything and I just totally wanted to go home even though CeCe is calm down and return to the kitchen can you tell the rest of the people when I show any more food she has no interest in continuing to cook shut the restroom then we got to get's the point having a Chef doesn't want to cook for them shut it down well we got to I'll get back there I'll get back it's too important it's too important as Michael and the line Cooks try to push the last orders out back in the dining room many customers are fed up do and leave without ever receiving any food I have 2 minutes with you thank you you right now come on I can't start to even attempt to help unless you come to terms with the problem and that is the food I don't when I come on this is not a game for me it's not a game for me this is my life it's not a joke for me don't stop saying that it's not a joke it's not a joke for me I care if I care would be here so stop saying I don't care just stop please I haven't said that yes you did what I'm trying to tell you is that you have to come to terms internally that there's a huge problem and that is with the food nobody wants to hear that anything that they do sucks I don't like to fail death would be better than failing it's certainly not a sign of weakness to admit your failings I've closed three restaurants but I also have a number of successful ones 1,650 members I know are and it's it's I yeah a jerk you told me earlier well you can't be a jerk stop acting like a pension and teenager I'm not going to stand there and be a doormat for you to take the piss out of me let's get one thing right you ask me here and I'm here to help so let me in okay the food sucks there you happy there's a problem with the way the food is prepared there's a problem with the way the food is ordered there's a problem with the way the food's not respected I'm sorry CeCe but it's just not good enough new day tomorrow okay what do you want me to do want you to go home and get some rest right we start to rebuild I'm sorry I caught your name let's go let's get in there let them clear down and I want you out of here okay where am I going he says he wants to help me and I believe him this place means everything to me and I don't want to just give up Chef Ramsey now believes that is finally prepared to listen so he comes in early the next morning to put the first part of his plan into action now all of you together no problem cook me the whole menu that will be like 180 181 all right we're going to give it a try then the cooks only have 3 hours to prepare the 181 dishes before CCE and the rest of the staff arve good morning good morning sir today's a new day yes new start new attitude I've got a little surprise for you a small surprise let's go oh my God like holy there's food everywhere one of every dish oh my God oh my God oh my God I'm shocked at all the food over here like I knew the menu was big but seeing it all in front of me now is amazing like I'm just like really the menu is far too big yes yes that has a huge impact on a number of things slow production coming out of the kitchen High food cost and more importantly inconsistency the bottom line is you're producing quantity over quality so we've seen the menu visually I've got another way of getting this menu across I want to show you how big your menu really is oh my God Debbie Ashen I need your help yes 2 seconds come around I'm going to start off with each and every dish you're the Frozen lady yes Ashton you are the fresh lady let's go calar fry your tender squid lightly flowed and fried fresh or frozen frozen sticker here on we go vong goie fresh or frozen frozen can't here Frozen thank you fresh gred salmon fresh or frozen Frozen Frozen Frozen Frozen Frozen please Frozen Let's Go Frozen I've been in the freezer Frozen on there Frozen definitely Frozen keep up girls Str to keep up trying trying I didn't even think I was going to even put a fresh sticker on that I'm going okay I'm going to stand here I guess the whole day just doing nothing Caesar salad fresh or frozen fresh thank for that fresh salmon gred to Perfection on top with Citrus mango salsa fresh okay let's go it's a rude awakening to see how much stuff on the menu was actually Frozen just over 80% Frozen and 20% fresh we're going to start off by reducing the menu CCE I'm going to be working with you in the kitchen and coming up with a plan the Anna venzo family style meal soup salad pizza homemade lasagna I'm going to do that with you personally okay sure for the next dinner service Chef Ramsey is determined to introduce a special that is not only fresh and delicious but positions this restaurant as the ideal place to get value and quality for a family okay simple lasagna the meat lasagna fried beef a little touch of the sauce okay it's going to be 1/3 sauce one3 meat Touch of aotta sauce on top I personally like this family style idea cuz this is definitely something that we should do cuz that's going to help the kitchen it's going to totally help us get the food out faster the's in okay we got the soup have a little taste in terms of flavor it's extraordin you yesterday I really hated Chef Ramsey and I wanted to kill him today I really believe he wants without me Chef Ramsey believes CeCe is now willing to take his advice and move forward so he and his team work together to pull off a huge surprise for Cece and her staff good morning morning I'd like to welcome you all to the new Anna venzo take your blindfolds off please welcome to the new Anna venzo oh my God great and beautiful look at the space created G of those dark sedated colors we've got lightness it's contemporary and it's Timeless doesn't it bring so much light in here with the windows I can't even describe the difference and I think this change is going to change everything it's classic contemporary you can sit on every table and view across the room webon store have donated $10,000 worth of plates knife and forks table wear chairs God bless you and CeCe you my darling are going to be the star of your new restaurant have a little look at that kiss the cook how cool is that make it yours yeah the color it felt awesome to see CeCe that happy like she was blown away she gave him a hug before she wanted to rip his head off and she just gave him a hug it was cool to see you happy Angela are you happy see my daughter happy I am a happy good and what do you think beautiful yeah God bless you thank you very much thank you I never going to forget for the rest of my life what is Chef R do it for my daughter oh God it's so different it looks like a different place I can't get over I'm static I'm just a little nervous about the new menu I after this I don't know what else he's got in store the menu has gone down by half it looks better why because you can keep the cost down and the freshness up yeah you have to think forward your kitchen needs help I know so I've arranged for a top restaurant consultant okay which I'm taking care of for the first month to help you get through this difficult time okay his name is Daniel Surfer Daniel hi je yeah doing how are you I'm doing well thanks good now here's our owner CC yes he's been handpicked by myself years of experience some of the best restaurants across Florida now this man's going to be by your site for the next month yeah look after him listen to him I won't yell at him yeah you have a phenomenal chance here to turn this around today is the start ready good I couldn't even believe that he got a Chef consultant for us I feel more hope now I know that this is going to make a total difference you like the menu you like the decor yes good what's missing customers customers so now we have to use our initiative and spread the word I started putting together with my team the most amazing marketing plan so today five Florida radio stations will be outside that front door in your parking lot why we are having the Anna penzo pizza making contest oh my God cool now that's not all we have three teams competing in this contest team one representatives of the Miami Dolphins yes team two no way representatives of the Miami Heat oh my team three representatives of the Florida Panthers this is crazy the most important objective of this contest is by tonight the whole of South Florida yeah would have heard of Anna venzo yes excited good oh no why you happy now what's you going to call me a jerk again no cuz you haven't today so far it's a jerk free day wow oh yeah it's a special day for us the whole family at anavan chenzo not just me after a drastic makeover we got it's so different and a dramatic menu change the Anna venzo family meal Gordon has created a huge marketing event to spread the word featuring South Florida's top pro sports teams the Miami Dolphins the Miami Heat the Florida pest they will be competing in the first annual Anna venzo pizza making contest the turnout today is amazing there's camera Crews there's news crews there's radio stations I'm like I don't even know where to turn each team has the most amazing ingredients in front of you guys to make their own pizza you have 3 minutes to make that stunning Pizza take your stations on your M get set go let's go rolling twist your baby butt easy easy just let it slow in your hands try to keep it in a circle I'm trying to get it around how do you get around 10 9 8 7 6 5 4 3 2 1 there we go Masterpiece give us a little inspiration behind the thought in the process we want to make it even we wanted to make it a success just like the Panthers Panther Pride I don't even eat meat but I put meat on the pizza just because I didn't know what else to do so one ingredient on there that you think is going to blow the mind of the judges there put a lot of love in it a lot of love okay excellent right they all did a really good job even though it looks really easy it's not that easy to make pizza we're going to find out who the winner is the Florida panther cheesy Miami Heat oh that one's good here we go it's going to be tough the Miami Dolphins beautiful beautiful winner of the first ever an jenzo pizza making contest is going to be Panthers or Dolphins which one is it I have to say that the Miami Dolphins I'm coming that way pepperoni pizza pepperoni pizza chef Ramsey's marketing event did definitely get the word out about the new anavan chinzo restaurant opening the whole boka knows that we're doing a relaunch it's like a dream it's an amazing experience that I would never expect in my life it's a new beginning we're going to be awesome after the extraordinary marketing event consultant Chef Dan surfa works with cc to prepare the new menu put these in the oven then Chef Ramsey introduces the dishes to the staff we've cut the menu in half increase the freshness and the quality First Impressions how does it look smaller smaller yes okay let's start from the top baby fried mozzarella balls with marinar sauce shrimp camper yes calamari frit not clunked glued together the sea muscles yeah with white wine and tomato sauce baked clams they're not Frozen They're baked so beautiful wow parmesan breaded pork chop the pizzas they're a bit of a Hallmark here so we just tarted them up a little bit spaghetti meatballs fresh if you're not happy with it you don't send it end the story the line stops with you have a taste of the food let's dig in the eggplant tastes good this is my favorite they my favorite I'm very excited about the menion the family meals I could do stuff like we make at home and serve that f family style the Anna venzo family style menu push it okay let's go let's get set up in the kitchen hi welcome to an venzo tonight how are you just party of two you want to do the family special nice and easy okay you're going to love it very nervous everything's at stake right now we need to get this relaunched like going tonight's about standards yeah quality over quantity yes yes an a penzo family meal yeah got to work tonight let's go give it all you got yeah yes okay yes please I feel really really nervous tonight's a really big night it means so much to us and I just don't want to mess it up let him know the difference between what you're waiting for and what's ordering in can you start me two V padas and the single lasagna but don't make don't like call it again okay good C these first three tables got to out quickly yes okay Gordon's overhaul of the men has been dramatic with an infusion of quality and freshness more salad than that please his family style meal and smaller menu have made the load on the kitchen much more manageable come on guys get it together timing and as a result CC pushes the first orders out quickly okay very hot plate there it's amazing to see how much fun everyone's having right now with this family style meal the atmosphere in here is magical all right that's good I'm glad you guys are enjoying it I need family lasagna table 10 after that there's no more okay it's only half an hour into service and we've nearly sold out of the Anis Penza family style meal so as a result the kitchen's running a lot smoother but the night is still young those lasas are a little too cooked I think no oh man whatever if something's ready don't wait just send it out does that look good to you it doesn't matter get the out shop looks burned from here are you me is it burnt por yeah it's done like that just send it out just send it out it looks black from here we don't have time for mistakes service it's guys is it just plain ignorance or a people fi round here I'd rather go to the table and tell them we an extra 10 minutes cuz we burnt it then stand there sending them I'm going to flip my lid and none of you have seen me go crazy yet you know I don't give a now I'd rather go to the T tell them we burnt it then stand there sending them it's relaunch night and although CCE has come a long way it appears as though she is slipping back to her old habits it's guys and Gordon is having none of that I know it's hard you do not have to send it out make another one now thank you start this table eggplant Parmesan B parmesan B marcala spaghetti bowling yes no more fuckups we don't have time thank you that's what I need to hear we're going to handle it please keep an eye on that pork chop don't burn it please I was like you know what new place new rules come on we're almost there we're almost there we're going to start following what Gordon said it's like starting all over again come on guys now there Harmony now yeah I need the pork chop before it gets burned again awesome good work good work perfect okay chop it was a different CC that I've ever seen working in the kitchen now she really cares what's going on she's not going to serve crap to a table she's going to make sure it's good that's establishing a a standard CC that's establish not there but there yes yes Jeff look at that that looks beautiful seasoned right yeah that's the way I like it they said that por CH was amazing on table 30 they loved your flounder everything was perfect CeCe proved she had accepted Chef Ramsey's plan she maintained a high standard in the kitchen and she was rewarded with happy customers everything good guys yes good you enjoyed everything job thank you I was just like oh my God this feels so good again seeing the restaurant full this is wonderful thanks you know when you see the place empty it it hurts and when you see it Fallen everybody's like wow this is great it's uh it's amazing I got all my passion back good to see you guys I hope to see you again have a good night thank you thanks for coming come back see us okay what a difference from the first night I was here this is the restaurant that BOA ratan needs and wants you did very well tonight and even when problems started you didn't start throwing out mediocre food and that was the telling point and that pork chop that you didn't sent made me happy mediocre doesn't sit in this town you're above that now well done thank you if you would have asked me 3 days ago I would have said oh good rid I'm sorry to see him go actually he did a lot something I'll never forget you've got the restaurant you've got the menu yeah you've got the family behind you you've got everything you need CeCe here to make this place work go for it yeah stay with it it cuz I know you can do it thank you okay can I hug you of course you can come here you well done well done good job really good job yes and good luck I really mean it okay thank you yeah good luck thank okay you can do it hey good to see you don't be scared to take that jacket off from time to time yeah loosen up a little bit a little bit thank you look after your daughter yes trust me the money's coming back I can smell the dough I know to I my daughter that's to my wish my life thank you so much look after her yes excellent Mye Chef God bless thank you thank you what a week Florida may be called the Sunshine State but when I first arrived it was anything but Sunny CCE and the restaurant have come a long way in just a few days quite frankly I'm Sur surprised I only hope the sun continues to shine down on Anna fenzo please forecast for tomorrow 100% chance of Tears see we made friends I know he's not that bad I take him back he's not a jerk after Chef Ramsey left anavan chenzo CeCe continued to follow his advice welcome tozo she kept his smaller menu and buys fresh ingredients new and fresh and exciting and for the first time in a long time cc is hopeful for the future Miami Florida known for its Beautiful People sandy beaches and Latin inspired culture and an ideal place for a Danish restaurant what is traditional Danish food yeah a lot of people don't understand that Andy and his wife Suzanne purchased the successful restaurant Fleming a taste of Denmark 8 years ago we knew it was a good restaurant we knew it was very popular and the whole idea for us was to try and keep it as much the same as possible so there would be little change other than someone else greeting them at the front door hi welcome to Flemings how are you we were worried about the fact that it said Fleming it tastes of Denmark neither one of us know much about Scandinavian food it doesn't have cery in it does it we struggled to try and find a chef to come in very knowledgeable in Danish Cuisine we finally found something we like Orlando is a classically trained Chef very Danish food today HH I'm from Cuba in the menu right now it's not 100% my Cuisine give me flavor on the food flavor I prefer something like when you right away you eat your food just you feel it what is that bam you're going to have to have start learning how to speak Danish I have this Chef who's got lots of ideas you know let's change this let's change that but I've been very reluctant cuz I you know I don't want to alienate our regular loyal customers follow me ladies yes our clientele that come to the restaurant are old people all the servers they read the obituaries to see if our customers were listed on there after a while it's pretty sad when you see them sort of knocking down like dominoes so I haven't been here for a while because Health situations oh well I'm glad you're feeling better yeah and that's just sad to know these are the only people that we serve to keeps going like it's been going this is what we got 15 years ago you couldn't get in here on a Friday or Saturday night because it was booked now we don't even have reservations to fill our Friday and Saturday night I think we have to change something we'll talk about it later Andy has been afraid to make changes and why you know when I tell Andy what I want to do this and I want to do that and he says that's not going to fly but you can't worry just about what the old farts think that come into your restaurant you got to get in the younger people and the middle-aged people that are going to be your clients for the next 10 years it's a 31 dinner the huge amount of debt that we're under right now it puts a strain on the restaurant it puts a strain on relationship I have with with employees it puts a strain on my relationship at home with Suzanne this business sucks I know we can't have many more Saturday nights like this or we're not going to stay in business our restaurant and our home mortgage are tied into one loan I'm concerned about losing our house this has been one of the most stressful years of my life we're at a point where we need this restaurant to be successful soon or or we're going to be in in big trouble people immigrate to America to Chase the Great American Dream they come from Sicily to open the most amazing Italian restaurants from Shanghai to open their Chinese restaurants this is the first time I've ever been to a Danish restaurant can't wait to meet the Danish immigrants thank goodness I brought my dictionary hi hi good to see you welcome to Fleming Gordon please and your first name is Suzanne Suzanne and I'm Andy Andy good to see it you're the owners yes okay great Von eru I'm sorry no Danish here but it's a Danish restaurant the Danes have left the building so the chef's Danish no no Cuban Cuban and the name Flemings what it means Fleming was the original owner of the restaurant is Danish so I'm trying to get my head around this Danish name what's Danish in the restaurant there's still some influence in the food and we kept everything almost identical ooh what's going on with the color somebody color blind yeah yeah actually I am you are yeah well you look very well coordinated in terms of dress get a lot of help right and where should I sit I'll take you in what are they there those are our desserts we put them out every day why would you put them out before the customer orders them so they can choose so you finish your Entre and then you parade up here to the gallery uh-huh this has Antiquated this idea this was the way Fleming did it it's been kept this way seriously does that look appetizing adjacent to the bathroom door they all have to walk by it at some point during the evening trust me if I was on my way to the bathroom and I had to bypass that I'd be discouraged to come back and Order dessert I better sit down dessert Museum maybe when he taste them things will be better good evening how are you good afternoon how are you I'm fine I'm Julie I'll be your servant excellent this is the crud we serve with every meal well I'm the crew today since uh my grandad's 80th birthday so oldfashioned and how long have you been here I've been here 15 years so you were with the old owners yes I was wow what's changed here in 15 years the staff wow my God and did the original restaurant Flemings have pink honestly pink flowers pink napkins pink walls it's pink everywhere yeah oh good grief the pink walls and the little blue plates to me it's almost most antique it's like walking into Grandma's house oh say goodbye to Grandma I think I'm very let's start off with the gra ax okay got to see that fradella certainly entree I'll go for the grandfather dug Dan okay excellent thank you D I have one grab black one freak appetizer tell me what you know really about the food from dmar I don't know too much for me it's not very excited I prefer something like it when you put your food in your mouth you have part in your mouth here's your grav locks wow take me around the plates um it's just some garnish and then you have the uh grab locks thank you D wow that is hideous tastes like fly paper Jesus there's a nice fly on the side of my plate as well what a shame that tast is very strange way overdone and unfortunately there's a fly he's dead now anyway okay oh my God he absolutely hated this and there was a bug on there garbage one freak appetizer and this is our homemade ricados mhm well thank you freck Adela Jesus it's just of and mushing does the chef ever seasoned food everything's just got this air of blandness it's just like mush it just disintegrates that's our customers unbelievable that must be a lot easy on the Dentures yes oh so far not so good my name's dve how's everything so far Dreadful it's a special for you there's a swan just appeared on that lady's table over there what is that Cindy does that what is that for Cindy uh she has a terisu in it can I just have a little look at that good this is from the old days oh my goodness me that extraordinary I'm order dessert just to get the swan huh how cool is that enjoy it's amazing it reminds me of my sixth birthday party with my family you must show me how to do that okay oh yes I like to make my swans and take them to the people and see their reaction just take a big piece of foil just fold it over you enough room to have a nice big tail we love a big tail more elegant like you glamorous bless you twist it around I love it make him a pretty little head it's just about it wow oh and the kids love it t this is special for you thank you very much my children will love it thank you very much safe trip excellent and you just made that day look this doesn't work out I'll certainly go to work for sh for I'll make all the swans this is the D my goodness me when was that cooked just now really it looks like it was roasted a couple of days ago thank you wow not even moist Jesus just when you think it couldn't get any worse I don't think that grandpy wanted duck cook like that that's definitely one dug right now I don't even think a swamp would cheer me up oh God he didn't like it well 1992 tell the chef I Surrender no more please God bless Denmark Denmark we're done son of a what a disaster where's the chef that way straight behind the line hello how are you I'm very good I'm very good and you're the head chef here yes sir why is everything so Bland that's some of the worst Food I've ever eaten the gravx why is it so tough I don't have an answer for that it's like eating a leather belt fradella mushy the duck was dry overcooked that was shocking honestly the food is so outdated why' you let him cook that food because we haven't tried to change the menu we want we just haven't tried to change anything just been afraid to change my God you're nostalgic with something that's not worked for a long time you are at the end of the line hell good evening how are you good word of Chef Ramsay's arrival has filled the restroom with customers for the first time in 5 years and so tonight the entire Fleming staff owners waiters and Cooks will be tested follow me please I am disappointed at some of the things that happened today how's everything going out here good I just need to start sitting this room now okay but there's nowhere to go but up now and I TR Andy 100% and I hope to God I'm right CU if I'm not we're out of luck my name is Julie I'll be your server this evening gentlemen have you decided really don't know something Danish obviously the grandfather duck I'm have the Wier please working in B Wayne Denny I'm wieners I need Cindy please just 30 minutes into service and a number of Entre have left the kitchen T perfection that's what you got dinner's ready so clearly speed is not a problem at Fleming pretty awful however satisfying customers is how is everything this so good this isn't so good I'm not going to eat that take this thank you I appreciate it what's wrong with that we her s so she said it was very Bland let's put it this way we won't be com back I couldn't even look at that need it it's thick and Bland you Bland too bland yeah it just doesn't taste very good okay I let him know 53 hated this okay okay what didn't he like about this he just said he hated it he said he can't eat it oh I'll bring you the menu ma'am so you can choose something else and I'll get you another picoli salmon thank you thank you Andy oh no come on this is mushy Andy is absolutely afraid of change he's tried to keep the tradition and I think it's time to move on son of a I need some extra Sal so the fish is to dry what a disaster come on no way no way oh jeez it's a Non-Stop parade of food being returned to the kitchen you know that yes almost everything coming back was Bland doesn't taste well doesn't taste good what's going on with this said it was very Bland no flavor three items those dishes were all Danish style items that have been there for 25 years can I get you something else to eat you're just eating bread that's not going to help chicken was totally land I don't see how anything can get worse at this point while Andy tries to pacify unhappy diners I can make something like uh coconut shrimp very quickly crab cakes Chef Ramsey has seen enough of the kitchen in action he's heard the complaints about the food and knows that many of the problem problems are not caused by cooking alone holy mackerel but by what is lurking in the storage unit what the mashed potato piping hot this is unbelievable Andy Suzanne come in here oh gosh orando I know you're busy there big boy I just need you for 30 seconds please yeah I'll be quick come with me so this is for raw meats yes and here we got some what the is that oh my God no come on oh my god oh there was one duck on a tray with meat that was Tha and the duck was in the meat juice cook duck and defrosting meat look at it there so who put the Ducks there then a we've been selling duck stop the kitchen everybody I need all the Ducks off the table and stop them eating it just contined the duck no just for this evening no duck table 61 had duck is that the duck I'm so sorry I'd explain two seconds D excuse me it was embarrassing to have Chef Ramsey literally take the duck from in front of the gentleman and tell everybody no duck H have you served anybody duck I've served about eight stop we are not serving another duck out there we just contaminated the whole place oh my God oh my God raw meat now and cook meat no come on a frightening Discovery in the storage unit stop we are not serving another duck out there we just contaminated the whole place has clearly shown Chef Ramsey just how far this once legendary restaurant has fallen now I am seriously seriously worried who yeah you're right you're if I was a health inspector now what would you do you would take that product and probably throw it out throw it out you would continue serving one more plate of food what do you think we're going to do continue cooking I don't believe that the food that's out here now is contaminated in any way you don't believe I never have seen that before if I did I would have a fit but I was surprised that Andy wasn't aware of that I think he's had his head buried in the s for the last seven years you took one more thing I'm out of it there are blinders at times when things get tough I put them on and I just forge ahead and you miss some things and you miss some of those Chef Ramsey is frustrated by Andy's laid-back attitude so he decides to try and get some answers from Andy's wife Suzanne I don't know where to start okay I don't know what to tell you all I can say is I'm sorry trying to work with an owner that's in denial is 10 times harder why is he so blaz I think he's probably in shock I don't know I'm not him so I don't know what he's doing right now Suzanne if your husband doesn't start realizing what he's doing wrong in a big way I can't help him I agree I agree I feel let down by Andy this is a huge huge wakeup call and if this doesn't make any change nothing will I don't know where to start Suzanne what I do know is that right now I don't feel too good about this one a dramatic change in the weather and that's exactly what Flemings needs a big dramatic change so I'm going to hit the streets and find out what the locals really want from their Fleming's Restaurant hello how are you good to see you guys Now ladies have you heard of Flemings of course nobody talks about it anymore nobody says oh I was at Flemings let's go back and try it out there's a new owner and it went downhill have you heard of Fleming's Restaurant actually I have what's the word on the street not so good food my parents used to go there back in the day when it was good but I didn't even know it was still open uh I haven't heard any good reviews it's old yeah it's uh it's a place my mom and dad would probably love to go and you're not going to go anywhere near the place again not until something's done it's extraordinary and this guy's adversed at change but you got all those customers standing on your doorstep unbelievable so sad Chef Ramsay's Grassroots research clearly points out how damaged this restaurant's reputation really is ironically many of the people who work at Fleming realize they are in desperate need of change but there is one person who doesn't agree with that unfortunately it's the owner yesterday was a really bad day I took the morning this morning walked around the community done my homework and really confirmed this Danish restaurant is no longer Talk of the Town so what I need from each and every one of you is to be incredibly honest let's talk about what's wrong with the restaurant orando tell Andy what this place needs I I believe we need to build in new menu we need to build in new food something more attractive something more contemporary you know that's my opinion right now Crystal tell Andy why the rest is not working you're scared you're going to fail so instead of taking the jump and the leap of actually doing what you want to do you're scared that no one's going to like it and you're going to lose everything but the truth in the matter is and either way you're going to lose it if you don't do something suzan you and I spent time talking last night you were pissed off tell your husband what he needs to do to get this place back on track in my opinion I think a lot of people are afraid of change and they don't change until they're brought down to their knees cuz they're terrified because it's easier to stay with what they know than to risk change and I think that has been Andy's fault do you understand what she's saying yeah I I her points are valid my how you to respond to it how my my response to it now is I'm just afraid to alienate the people that we had and lose what we have the only thing right now that's going to save your business is a dramatic change it it's a long time coming and it's it's time to do it and he needs to take ownership of the restaurant and I think Andy will buck up now and take charge get ready for a dramatic change Chef Ramsey knows that the changes to Fleming cannot be subtle and the most drastic change needs to be the food so step one of his plan is to take the restrictions off the kitchen and let them cook I want to spend the next 20 minutes looking at the ingredients what we've got and just cooking something and when you start forget anything to do with Danish people don't go out in South Florida to dine Danish let's get that right right yeah think popular think Trend and think where we are okay let's do some cooking four of us together yes I want to see a little bit of flare oh yeah baby that's going to be asome something different that's like we looking for that's like we ready for that that's tun is beautiful is it m in your mouth let's go ready with the shackles taken off the kitchen have come up with a number of exciting non-danish menus items that's definitely not our menu Chef Ramsey has added a SE tuna now to make sure everyone is on the same page he shares these new dishes with the front of the house staff scrunches excellent nothing Danish there taste the chips they' be season a little bit of KM pepper black beans mm pineapple salsa yeah this is so good and I love this seeing those dishes and tasting them it's a better reflection of what Miami is and I think it'll draw in a big crowd very nice very nice I think change is difficult for everybody what we've been doing for the same 25 years is not working anymore we're going to get this restaurant on track with shf Ramsey's new found belief in the kitchen staff and Andy Gordon's team work through the night to pull off one of the most ambitious makeovers yet good morning good morning come through please all right today is about dramatic changes Andy and Suzanne are you ready absolutely yes good let's go it's time to enter the new Fleming and more importantly time to start a new profitable chapter holy come in oh please God oh wow oh my God holy C can you believe this oh my God this is Magic got rid of that pink that scares and Spooks customers away it was dated and uninviting now it's warm it's elegant it brings in a new modern era I am so excited for Andy and suzan it's the direction that we even wanting to go and now we can take those baby steps to do that cuz we can't go back to being the old Flemings this color is gorgeous Andy what color is it I'm not sure you're not sure okay but it looks great is a chuda brown we've got some new art from the walls and look at the lights they make the brown stand out and have a look at this oh look at that I I can't talk this is no longer Johanson Fleming's Restaurant a wonderful new theme birds of flight taking off into new chapters a new beginning I love it I'm extremely Happ it's gorgeous to see Andy and suan crying for happy it it we have I haven't seen that in a long time nothing but Grim faces nothing but Despair and this is not despair this is awesome I want it just bust amazing I don't cry very often I can't tell you the last time but just did it this is uh everything for us it gives us New Hope you okay yeah I'm good I'm good I'm czy happy for you I'm so happy for you to see my husband cry with happy to me that was the biggest gift of all I've never seen him so happy it's been a huge wakeup call for him now we have a r to be proud of to take us right in to the 21st century Andy embrace it really convict it make it yours it will happen with the change in Decor now complete Chef Ramsey's next step in turning around the business is to market the restaurant to a younger clientele so he reaches out to two local designers and puts together a swimsuit fashion show oh wow the fashion show was fabulous it was amazed it's good to see younger faces that we want to attract to the restaurant people are very excited our phones will probably be ringing off the H although the main objective of the fashion show was to spread the word about the new Fleming Chef Ramsey had a secret mission that he wanted to reveal when they amazing yes absolutely for the grand finale please welcome I'm male model ladies and gentlemen it's Andy the owner of flamings restaurant I was in shock because I didn't really quite recognize him it's more than a breath of fresh air there's a whole hurricane Suzanne yeah 10 years younger yes you look great honey the clothes were amazing the haircut was amazing most importantly he was smiling how can you not be motivated give it up buddy well done yes you look great feel good I'm ready to go you got to come see this new restaurant it is unbelievable it's hours before relaunch and with the dining room makeover and owner makeover now complete okay right let's get buddy Chef Ramsey is ready to unveil the new Fleming menu G are the Danish gravel axe the fradel and the grandfather duck and in its place a modern contemporary menu ideally Suited for South Miami right start off with the CP cakes yeah a modern twist the rock shrimp lettuce cups panid group of filets season with Shero so it's a little bit spicy playing on the Cuban influence because the chef is Cuban and more importantly nice contrast yeah they look more contemporary definitely more like a this Century you know before we're not in this Century we go back to the 80s you know look at the portion size what I want to see tonight more than anything is empty plates because when desserts come we're going going to do this very very simple oh yeah yeah to the table now it looks so inviting it's modern contemporary and it's just an Immaculate way of serving a dessert we don't stand and hold on to Nostalgia we move on Andy how does it look it looks fabulous yeah now there's no excuse have a little chaste yes we're opening just under an hour guys yeah oh that is good that is out of this world the menu is fantastic the food tasted out great everything looks wonderful unbelievable I didn't see any Danish food anywhere Fleming has gone through some major changes in the last 72 hours it appears as though the biggest change may have been the owner Andy okay 74 75 77 78 no 76 okay who has a newfound energy and is operating like the leader he once was let's go we got a roll Chef Ramsey definitely put a fire under Andy you should everything out there he was sent down special from Heaven I I know he is tonight relaunch night yes it's going to be difficult but stick together we're not throwing food out we're caring seasoning in and hitting Perfection okay yes sir let's go I'm feeling nervous excited tense everything everything all at once Crystal Dian cook from the Miami Heat yeah he's coming for dinner okay so look after him yeah hi welcome to Flemings the fashion show show clearly has spread the word about Fleming this is our new menu I like the look it's very clean and it's refreshing I'm very excited enjoy dinner thanks the restaurant is fully lo my name is Crystal I know who you are okay it's nice to meet you are you ready to order yeah I'm going to get like a house salad can I try the wood salad oh I'm going to have the pants here mahim Mahi yes ma'am the pesta shrimp GRE please I'm going to bring you the SC for you're welcome cheers first table yes two small Caesar salads snap on it big boy as part of the new menu all the Entre come with either a house salad a wedge salad or a Caesar salad 15 minutes into service and the salads are leaving the kitchen car seem right to me Rich you going to be quick with those Sal Caesars coming with croutons are they coming with vegetables vegetables he's making Caesars with vegetables is what that's what I'm asking I'm trying to say that's not a Caesar oh my God I'm so sorry is there carrots in your Caesar salad I think so yeah would you excuse me would you mind if I just get chance to do them again I'm so sorry I'm I'm my apologies hey guys orando just two seconds you stop just look at me we're not serving Caesar salad with bits of carrot in there the Caesar salad hasn't changed come on oh guys radish Caesar salad the only thing's missing is the flies nerves are high and there's a lot of confusion back there a lot of confusion in the salad area tonight you have to watch what he's doing Lu very complicated complicated what my gr could do better and she's dead oh my God we can't even get out the traps properly the cold food is backing up the kitchen and this right now doesn't look good hell it's 40 minutes into service and not one proper salad has left the kitchen can you help please yes and not surprisingly customer's patience is wearing thin lettu is and futons take a bag of R the kitchen is totally backed up I can't even get a Caesar salad Caesar salad is the simplest things to do you just put a little lettuce in little you know it's like God unbelievable unbelievable unbelievable I asked for five seesar salad like half an hour ago where the are there do I have to make it myself I make it myself yeah oh a SE a fell we're dying over here come on Hallelujah I got my Cesar okay here is the the kitchen is recovered from the salad dilemma beautiful let's get these going and an hour into service Entre are making their way to the dining room and relaunch looks to be back on track oh my God start working but the old equipment at the restaurant has brought the kitchen to a standstill where am I trying to light no no no try to put it on the pilot guys come on unfuckingbelievable they can't get a meal out of here let's go oh this relaunch we have to make it work we don't have time to have another bad night but we don't have what we need back there to to really pull this off 100% while Chef Ramsey goes to the dining room to see how customers are doing the chefs continue to Tinker with faulty equipment unaware that they are about to cause a much bigger problem something's burning puppy I smell something burning where where do you smell that you smell it something is burning something is burning over here what is burning bread burning no it's more than bread something else is burning something is burning it smell something burning something is burning water water water water no no no watch out watch out watch out clear the way clear the way let's go moving guys move the pan move the pan right moveing moveing mooving holy within minutes of Chef Ramsey leaving the kitchen to check on the dining room something is burning over here a stove to fire has erupted putting the relaunch and the restaurant in danger water water water water no no no watch out watch out watch out as the smell of smoke enters the dining room room watch out please guys watch out Chef Ramsey returns to the kitchen and takes charge if it hits the pilot lights and back fires it's going to blow on his legs or blow on his face underneath it's underneath watch out watch out get out watch out guys please clear away clear it away me when was the last time that was clean keep working keep working Chef Ramsey got the fire out now we're trying to get real organized and back on track I need one L medium rare one revive medium rare come on guys pull together let's go despite being down to only six burners in the kitchen finally an order out okay Andy and Orlando have l a comeback this you chop Lamb Chop that's it and Fleming has rebounded from the fire roasted chicken this is outstanding delicious I like that like this one people were extremely responsive to the new menu they loved the items they were socializing and and having a good time it was more noise than I've heard in this restaurant in 15 years it's just refreshing to see it this way are you ready for dessert the chocolate Boose we want one of everything oh very good the dessert Charlie was Sensational and everyone loved the desserts there's nothing left behind nothing to box no swans cheers to you than con Che new success of your new restaurant hope you the best sir thank you very much much thanks so much you have a good night okay guys come over please it was a tough night it was a successful night but the oven slowed up service so it's going to be very difficult to produce this new menu or any menu for that matter with the equipment we have yeah what a night what a significant difference wasn't there a new energy in the dining room tonight a sort of vibe of yeah people were alive yeah we energized any one of you could have thrown in the towel and given up and you held your own I I I I believed in the passion and the fight and the determination to make this Resturant work thank you sir that was a good news but there's a big problem here yeah this problem will prevent Flemings from being a success I need you to follow me all of you please I was scared and I wanted to get away because I had no idea what was going to happen just hurry up please come out hurry up stand over there please oh dear tonight I was forced to make an emergency call and this is a result of that call there we are oh oh my God a state-ofthe-art brand new tailor made Vulcan kitchen when that tarp came off I just felt this whole sense of relief this was amazing this was The Missing Link oh my God what the hell that's one of the most beautiful thing I never seen in my life that's too much wow that's for us come on we're starting off with a unique Six Ring burner a convection oven phenomenal followed by a six burner diamond cut char grill and then finally the most amazing fryer I'm very happy it's been installed tonight now you have no excuse wow no excuse Andy and Suzanne you have everything you need inside that restaurant now L star great Decor great chef great menu and a new kitchen now take it and run with it thank you so much I um I'm just I can't express myself well thank you thank you so much I never in my water streams imagine we would be given so much well done my D thank you very much great well done there's absolutely hope for Flemings we are going to make Ramsay proud and we're going to do it for ourselves too well done for tonight thank you really well done thank you thank you yes yes yes restant tour cuz that's what you showed thank you now do it I will good luck thank you make your work thank you good night good night Chef Ramsey did a lot of what was necessary to get this restaurant on track he really found the right idea and the right design I I think it's going to save us I think it's going to turn us around wow what a week out of all the kitchen night I've ever done this has to be the biggest transformation ever we completely changed the decor completely changed the menu but the biggest change of all was in the owner Andy now he can make his own history as opposed to buying somebody else's my goodness Caesar salad with carrots unreal grou group hug group hug Group after Chef Ramsey left Andy and his loyal staff embraced the changes that and put in place wow ready to use and with a brand new kitchen woo and a new lease on life oh yeah that's the sound like you're looking for Fleming has once again become the place to eat like it was 20 years ago I can run a restaurant I just needed the fire back your menu looks beautiful man Flemings is going to be around for at least another 20 years hi welcome to Flemings have a see we'll be right there I think we we're going to be on the right track forBrooklyn New York just across the East River from Manhattan this historic neighborhood has become a hip and trendy place to live 7 years ago Kata and Marcelo moved here just after they got married we always wanted to have a restaurant and wanted to make a drink them true we decide to open a restaurant Mojitos a Cuban food we live together upstairs in the apartment hi guys how are you welcome Marcel and I we both come out with different species all the time I've been cooking my whole life and I love it we share responsibilities of the restaurant he takes the back house and I take the FR house I do the food the orders the payroll I do everything but a year after we opened the restaurant things started going very bad Marcelo and I are constantly fighting just have the rice have the rice you're right there yes we are on it Marcelo why don't you listen to me noise in my way in my way she have the book how Drive Marcelo crazy first say you don't do nothing isn't that your responsibility second CL do it do it do it now okay that's not the way you make it I don't respect Marcelo because he doesn't know how to handle pressure where the woman cheese here you the chef and you don't know they will fight in front of customers pick up the food on time it gets ugly because of the fighting we separated 2 years ago I get another apartment in Queens and I and I I live there we destroy a marriage and I don't want to destroy my restaurant there's no money in the bank zero we have invested everything we have like $300,000 if I lost a restaurant I will lost my dream I'll lost my baby this is my baby I sacrifice for Mojito's my relationship where is Kata the most important thing I have Mojitos destroy our lives sorry mojito is the restaurant about to visit what I do know is it's the only Cuban restaurant in Brooklyn so that has to be a big plus but what I don't know is why do they need my help right well hello hi hi hello first name is Catalina Catalina nice to meet you nice to meeting you and you're the I'm one of the owners SL Chef okay I have a partner Marcelo is his name right we used to be married we've been separated for 2 years you used to be married to my partner oh Jesus this is like water and oil we just don't mix anymore it's just like conflict all the time well it's all about the uh food I'll have a look through the menu nice to meet you same here okay enjoy your lunch thank oh my God a real interesting Decor yeah it's almost like a sort of garage sale gone wrong how are you sir good how are you yeah well indeed thank you uh let's start off with chicken classic soup let's go for the pascar mararo the yeah absolutely I really believe chff ransy going to going to like the food I think that 97% of my food will be great thank you very much that very fast very fast indeed let's hope it's good it's cold I don't want to be a pain in the ass I could have a suit hot it's cold hot it's cold W let me get that hot for you okay absolutely uh he would like a hot sup not cold who say that uh RAM said what happened with the soup I have a thermometer here boiling hat you want to check you want to check with me it wasn't boiling hot now it is it's boiling hot now it is but when it went out it was before you you guys send something up please check double check triple check check one more time yes yes listen go to your bar I'm sorry about that don't worry just when I went to taste these These are so salty I mean you'd need six Mojitos before you start eating six spoons of that you're right they're disgusting excuse me let me take this back what a shame I can't even get the basics right do me a favor try the means Marcelo try the means salty as hell throw it out get it together Marcelo control listen I try to control everything I try to control everything I'm going to tast I'm going to taste throw them out you changing for new listen let me pick the pick the chat let me pick the chat okay let me pick the chat go here my God there's definitely definitely a lack of Harmony in the kitchen it's getting cold instead of arguing do it do it do it do it now I want this one right like now oh my God that's going to be a complete disaster your and do what you have to do but go out here I'm not going out go out here go out out my kitchen go out of my kitchen go out of my kitchen now how you doing yeah fine thank you and you I'm fine can I get you anything else while you wait for No I'm going to wait for the clap here okay thank you I hope it comes all right thank you very much all right wow I know I can't believe it the beans the basic of us I hope you enjoy it cuz it's actually my favorite dish thank you elicious wow he love it yeah he loves it fish is not cooked fish is not cooked ah it's really not that is a shame I'm going to bring it back that's a very big mistake on behalf of the kitchen not cooked raw fish what's wrong with you guys it's raw it's not cooked I put the Tester the the open test this is wrong ra ra ra ra this never comes wrong what's wrong hey excuse me center Catalina please handle pressure he should not be on the kitchen at all one two three filters and everything's coming out wrong unbelievable goodbye bch after a terrible lunch service Chef Ramsey wants to meet K's business partner Marcelo as well as the chef's responsible for his meal how are you fine thank you yeah good and this is Eduardo Eduardo okay um let me just tell you something lunch was a disaster who is the head chef I am the head you're the head chef yes talk about the black bead was that perfect no the the beans was not perfect was salty who cooked the tilapia I cook it was raw I could hear a lot of shouting what is that normal that's all we here every day what do you mean every day every single day he aggravates everybody kata's always pushing me pushing me just say listen do your thing let me do my thing but she's in her thing and in my thing all together checking your performance you're not my boss I'm not your boss by your partner you know what happened when you are on top of me everything go worse you still live together no we separated he lives on he has his own apartment and I leave it here in the building upstairs upstairs literally upstairs oh dear okay uh right now I need some fresh air I'm going to go for a walk and I'll be in service tonight watching everything and try to do a better job than you did for me lunchtime okay I'll be back even with CHF fry there's absolutely no hope for this restaurant to survive after a miserable lunch Chef Ramsey wants to see how this feuding couple handles dinner service guys CH Ram is here please keep focused and do everything according don't send everything out that is not right I think she use a longlasting battery because T and talk and T and T and T Catalina the pretty girl own of the restaurant giving orders to everybody and don't do nothing she don't do nothing what's all that on the Windows there what is all that the blue botles just just for for decoration decoration decoration that's it water but what have you colored it with the toilet bowls toilet bowls I make the the the blue water and I put it on it to put in the I mean I've heard of restaurants botling water but this just for decoration just for decoration drink not human consumption unless you've eaten here word has spread of Chef Ramsey's arrival in Brooklyn Hi how are you and mojito is busier than usual you guys have reservation either one of these two tables enjoy your dinner guys can I just do the like the grilled shrimp with the first orders in Chef Ramsey is looking forward to seeing the head chef in action M are you Expediting yes you are you could open up at least talk the kitchen stuff we do so much better without marel stop putting the tickets that I'm already starting there here because it's all me up he doesn't know what the hell he's doing is not appetizer it is an appetizer oh yeah you're right what is that for that's for A3 a A3 yes no I need it look clearly Marcelo has no control of his kitchen oh my God not only is food slowly making its way to the dining room the dishes are not exactly being well received terrible is horrible really what's wrong with the sh what's up with the sanadas can I have a regular stuff all right I'll be happy to help them fix that for you okay they're undercooked they want them cooked a little bit more oh Marcel please keep checking that everything that comes Che we got it we got it we got it Marcel doesn't exper that he doesn't have consistency he just like send things out just to get them out of the way they ordered the shrimp CIA but the gentleman says that he really doesn't like it would you like to order something instead of that I don't want to go to go home hungry all no problem I'm sorry guys you have this question who made this you you guys should know better how can you allow food to come out like that nasty No nasty I'm we are doing something you're going to tell me that is supposed to be crispy and it was like soggy it's supposed to be nicer the bad part of Kata is that she's not actually Hands-On she's just adding fire you're trying to sabotage this she's making the situation worse you're not doing it right painting right perfect perfect like always not perfect oh dear Mar show a beaten man he's soulless if that's Expediting well he remember when we sat at home Kata well she can definitely talk but she's not doing anything talk talk talk talk but nothing being done kitchen's in chaos and the resturant is sinking it's it's cold I don't want it it's I'm done Chef Ramsey has seen enough of this service customers are unhappy and there's chaos in the kitchen so he decides to take a break from the madness and check out the food storage look at all this food in here and what he finds is an outrageous amount of food for a failing restaurant how much produce is in this fridge trays and trays of produce look they put the fresh one at the front and at the back you've got the squidy one marinated skirt oh tilapia that is what you call dry chicken that's more chicken there must be thousands and thousands of dollars worth of food here if the cash flow is in the this is a big reason why thank you very much have a good night guys after observing dinner service Chef Ramsey now knows that Mojito's problems are not just confined to a bad relationship I don't argue for no reason in subpar food we'll never come here again in fact Moos is in much worse shape than he thought right let's start off with tonight's uh dinner service or shall I say a disservice customers pissed off uh dishes been returned if each and every one of you want this restant to work you all have to reach for a standard whether you're serving food whether you're cooking food or whether you're sending food at the end of service I pop downstairs who does the purchasing in here who buys the fish the meat and the vegetables me mar stay there stay there let me just show you something they now I'm pretty nervous cuz I I don't know what going to happen just P that out for me please just pay the whole try out for me I don't know what's going to happen I don't know what to expect I'm scared moitas is over $300,000 in debt I am amazed what Chef Ramsey found in the basement is one of the reasons why oh no oh my God I'm not even want to look oh thank you okay I was speechless how can Marcelo allowed something like this to happen I've never seen such way tast in my entire life you've got enough food down there to serve a banquet of 5,000 there's seven of these down there seven I don't know if I going to kill Eduardo f or i going to kill myself first this is rapidly shutting down the restaurant I've got some work to do and I got to get out of here guys that makes me feel sick I'm the only and this is my kitchen this is my place I should be the one taking control of the situation Chef Ramsey uncovered many problems at mojito but for this restaurant to ever work properly he has to understand the issues between Marcelo and so he spends the morning with both of them okay all I've seen so far is a bossy angry little princess the resturant suffering on the back of both you constantly hurting each other he does it to you you do it to him and it's so sad and it's affecting everybody else down the line it's embarrassing take me back 7 years when you got married we are together all time everybody said you are the perfect couple we decide to have a baby so we started to do fertilization process the IVF and nothing happened I was putting everything into it mhm and I was willing to sacrifice and to do and go through the threatment but it was no support from me him like while I was under the treatment injecting myself he was out partying with friends I was being left alone that's when I'm like no not happening you're not coming home to me at 7:00 in the morning I'm your wife so that's when everything started going wrong how did the marriage break down she go to Florida for one year and a half in Miami did she meet somebody else in Miami did she meet another man in Miami yeah I took a trip during the trip I decided to I was going to leave him you're not making me happy I'm not making you happy go your way all got my way do you think it's time that one of you says goodbye to the business and give each other space I think we'll be very healthy I want C off of this business she don't have any idea of how run a business she don't do nothing how important is the business for you it's everything for me the person that I was married to the person hasn't exist anymore he's gone and I have to move on and that's what I'm doing and I take the loss of my marriage mhm and I think that's the price that I have to pay for my business so I'm taking it on my business because that's all I have left whatever it takes I'll go to the end until I feel that is nothing else that I can do I've got a plan I just I need to see you like it was four and a half 5 years ago you know funny confident and no bickering I'm committed okay thank you come here stand strong thank you Marcel and I if we don't find a way to communicate if we don't find a way to get to an agreement the restaurant is going to go down the drain but Marcel really drives me crazy I don't think it's going to work ever while K and Marcelo have both lost their passion for each other Chef Ramsey wants to know if they still have their passion for the food one thing I haven't seen since I've been here is you two working together so that's what exactly we're going to do now with all these ingredients in front of you cook me something authentic something Cuban and do it together oh gosh are we going to be able to do this hey no arguing yes we can be together at the kitchen okay I'll make the shrimp with a pineapple sauce okay let me do the the fre shrimp Marcel wanted to make chicken but I wanted to do my shrimp so we starting cooking two dishes instead of one very quiet in here everything okay everything good everything's good is this dish done together we're doing two dishes hell I want to see you two Muppets work together one dish oh my God that's not going to happen Okay okay okay don't frak just keep moving okay one dish two 50/50 oh unbelievable okay chicken with potatoes whose idea was to do the shrimp who was it me mhm simple flavors I think I did a much better job than Marcel I like that nice that's nice what is that chicken foras presentation it's not as attractive as a shrimp clearly not blow me away it's mediocre the shrimp is the dish I'd love to pay for in a local Cuban restaurant we'll do that as a special tonight yes makes me feel wonderful that my dish has been chosen for the special by CH frany I know know okay good now do me one more favor off out together through the door see if you can just manage walking out together you know while Chef Ramsey works on another special with Chef Eduardo right let's do something together yes something special is also happening out in the dining room hello Kata and Marcelo are communicating I wanted to ask you if you want to switch tonight be in the kitchen you want to be here you come out here you stay up front you just like follow the lead works we got to talk to chff see if he allows us to do that if he allows us I'll go into the kitchen the people at the kitchen going to run out with her attitude with her she's a nightmare Chef Ramsey's plan for tonight's dinner service features his garlic chicken and cot a shrimp with mango salsa tonight is going to be a lot better than we had last night yes yes but Kata has a plan of her own um chy we're going to be switching places oh Marcelo and I I'm going to be in the kitchen starting he's going to be from house I mean that sounds great uh who came to that decision we both of yes woo Round of Applause that's amazing wow well everybody's happy so I want fast efficient service hot food and more importantly you got to show me that you can handle those small changes expedite host serve cook let's go yeah yeah hey how are you welcome to moito thank you point I'm definitely really nervous about tonight's dinner service I don't think Marcelo does well in the front of the house okay don't bounce around like a monkey yeah walk in the dining room as patrons enter the restaurant welcome to you will find the Pres over here K takes the helm in the kitchen while you work for me I'm your boy so you're here and fryer this is your section I can definitely handle pressure in the back of the house you need more chicken than vegetables and I know I'm going to do much better work than Marc how you doing guys we have a couple of specials tonight it's a lemon and garlic Garden chicken uh we also have h two Jumbo grilled shrimp with a tropical salsa take one of those you want the Chicken special thank you so much here we go guys special order yes guacamole and Che beef and panas and then we're going to have AAR chick marasco and one order panas one chicken one beef let me have an order and one wacamole two Chicken special thank you team another order of the jumbo shrimp special well done tonight's dinner service is off to a good start good K has control of the kitchen one chicken thank you so much and customers are enjoying the specials really I don't know why but it feels better tonight why better why Catalina is awesome in the kitchen to caman chips one tropical shrimp Marcel's actually better in the front cuz it's less stress on him thank you so much so he's better in the French she's better in the kitchen yeah I believe so three more chickens in total yeah you look so good and composed back here that's how you do it hello H back baby H back thank you baby all all this restaurant is still chaotic but there's a massive significant difference cata can handle pressure a thousand times better than Marcel and the good news is the specials are flying out while the new specials are a big hit with the diners really good the original menu is striking out I have to get something else just a very strange taste to it like coming up what's wrong you didn't like the uh has a strange taste strange T okay let's go guys Pi up that this steak was strange taste can I have behind yes on the window come on Ka wake up keep a respectful remember who I am don't give me attitude cuz I don't need to give you attitude I'm the boss like it or not you have to listen to me you waiting for your sides though right yeah she it work is not working who is it for wait let me have the ticket what's the mess for the ticket I'm feeling a lot of pressure there's low tickets there's all food coming around everything is a disaster and Chef Ramsey is watching us I need a container for that tickets an ice bu I need to spike in the kitchen cuz we're losing tickets for sandwich right my God those sandwiches are not ready yet almost done almost on almost when we get busy Kata loses herself she becomes very confused we have one tropical trim that went out already everything went out she doesn't know what really is going on wait wait M hold on hold on hold on it's chaos it's an hour and a half into dinner service and the restaurant is in utter turmoil it for there are lost orders I need to spike in the kitchen cuz we're losing tickets unhappy customers tastes like baset and Kata is spinning out of control hold on hold on hold on Mojitos is on the Rocks once again without getting cold we can out have any more food waiting for one order calling one order for one ticket like this minutes later 5 minutes later get out of the kitchen get out of the kitchen she become like a tiger get out of the kitchen H hell go out out of the kitchen okay now get out of the kitchen what what's wrong with this girl it's crazy perfect thank you that doesn't leave there yeah yeah the kitchen is getting behind everything is getting it's not coming out right everything's going wrong after to like take control and do something take some action all right guys this order we have to make it perfect perfect yeah here we go yeah okay so you need two Chasco medium two Garden chickens one pescal Marino one Mila breaded is a chicken coming yeah one after a good start a miserable middle Kata pushes for a strong finish take that take that take black Kata seems to to be doing better two chickens yes nice now she's got a better grip on tickets on Expediting take that chicken m got him got him brilliant well done tonight was so much better than last night a lot smoother take care good night after an up and down service Chef Ramsey knows that for mojito to reach its potential that is beautiful K and Marcelo have to be on the same page okay first of all tonight was better but let me tell you we can't just get by on two specials we need to be consistent so it was a small step forward now we have to take a giant leap forward that will be done tomorrow we're going to relaunch this restaurant I'm going to be working on the menu throughout the whole night but before I leave you here I'm going to ask you a very serious question and I spent a lot of time with both of you and I I I totally accept that the possibility of a husband and wife scenario is not on the cards that is not going to happen but you both own the place and what I need to know from both of you is that are you prepared to put the Grievances your egos your frustrations your anger aside and completely focus on your baby and that is the mahita restaurant cuz if you can do that you've got a strong possibility of making this place work if you can't then we have a big problem good night have to us let's go and do it I hope in my heart Kat and me can work together I think we're going to be on track with the belief that Kata and Marcelo were committed to working together Chef Ramsey and his team spend the night giving Mojitos a much needed makeover good morning welcome to Mojitos the new CU he toes yes doesn't it feel twice as big hello Cuba this looks amazing amazing blocking out all that natural light was crazy look how bright this place is it look open first thing that's gone missing are the 500 bottles that was stopping all that natural light oh that's beautiful take a look at where your bottles have gone look no more blue rings cleaner it's the new beginning of the restaurant K what do you think this is amazing this is a huge step moving forward and this has like inspired us and like give everyone this part that we were missing to keep going and keep working hard great restaurant yes yes now you need a proper menu so the menu's been cut in half why we need speed yes we keep it small we keep it fresh and more importantly we no longer need to keep 10,000 worth of ingredients downstairs that's not been turned yes yes you happy extremely good unbelievable crying like a like a baby I really feel really happy for her I'm so happy so so so so so so happy today is the beginning of a new chapter inside mahit toes thank you much here you little firecracker hey this is the best yes this is the best with the renovation done and Marcelo and Kato's relationship on the end Chef Ramsey has done away with the cafeteria style food and in its place contemporary Cuban Cuisine look at the difference in the portion size first baked cot meat balls Entre slow roast pork bra short rib authentic and Sumptuous it's a lot less but visually it's beautiful from the new menu I find a lot of exciting new things wow meat balls wow I'm so excited I'm really looking forward for tonight for relaunch night with Chef Ramsey's Blessing K and Marcelo decide to work the front of the house greeting customers leading Chef Eduardo in charge of the kitchen you convinced you can do it yeah Marell two second I've managed to get a really amazing VIP guest here this evening he's the president of the Brooklyn B so look after him yeah thank you we will everything's on the line tonight Marcel and I have to come together otherwise we're going to fail welcome toito how many are you guys four follow Love This Way guys look good here us to be a lot are you guys ready got Cub okay for the first time in five years Brooklyn's only Cuban restaurant clearly has a buzz in the dining room awesome thank you gentlemen so much and as for the kitchen it's a different story very quiet here guys huh Eddie two orders on yeah nothing called out you're not going to call the orders out to the team those tickets come in you got to be in control Big Boy Yes good man your food should be out any minute okay pick up with Chef Eduardo's lack of communication food is leaving the kitchen slowly be right back with the beans and when it does arrive in the dining room some customers received dishes they didn't even order had a Cuban sandwich guys F5 is missing a Cuban I told what came back this babe that's because they older of Chen sandwich not the pork not the pork unbelievable Look at me now you've got to call out the orders cuz he's cooking blind okay yep so he needs some form of Direction yeah and don't forget to send Bean out with every order oh R's full great atmosphere unfortunately food started coming back and Eduardo has shut down not tonight because this could be a disaster we got six well we did order six all chicken we we ordered a mix of uh all all the different flavors and then I'm so sorry they got they got obviously their information mix up back there I see tickets coming back because Eduardo was completely lost hey guys at for is missing more pan they have one of each are we going a little too fast come on man welcome to moito thank you enjoy the food and this is the table special for you okay yes the president of the board is here and the kitchen is a disaster completely disaster what is this so we can start taking it what's table this steak's cold as well the president of the world is here Ed is not Expediting he's not talking he's not communicating if Eddie doesn't start to speak up this kitchen is going to go down give me a it's relaunch night and the president of the Brooklyn burough has arrived welcome to and the timing couldn't be worse Eduardo is a mess and Chef Ramsey knows he has to step in turn those stes over 2 seconds Me 2 seconds literally 2 seconds come on what's the matter huh what's the matter I'm all over I know you're all over the place but what you're not doing for you for me for the resturant no one's talking okay I'm going to pull my thiswatch into fry because I need do something okay I gu okay come on Eddie I got you I got you me talk just do something but talk come on okay you can do it come come here come here the president of The Bard is here and the kitchen is AER right now I have to do something and I have to do it now here we go here we go let's go let's expedite this weting okay nice here we go that's the most important order of the night that's one guy we cannot afford P off T now exactly the new the new and Theo fish coming out right now excellent Ro I need another beautiful beautiful guys we need more plan can we do we have more coming and five give me five give me five thank you thank you bu me working together well again I going to do this and you do that let's go with K and Marcel finally working together as a team all right the kitchen is back on track this is B3 B3 and now the only thing left to make the night a success is satisfying the burough president how was everything here they loved everything yeah Marcel took control the whole situation he was very put together very calm very relaxed he really got things going in that make me gain more respect for him well it means a lot for us for you guys to be here I appreciate it thank you nice to see you best wishes thank you that's it that's it I think that the passion is back I'm back I'm back again thank you thank you so much byebye have a good night K and Marcelo came together like the team they once were and Mojito's relaunch was a success right tonight wasn't perfect but I did see one thing that that I haven't witnessed at mjos for the first time and that was teamwork well done what do you think about the future of this restaurant now before it was really uncertain we didn't know if we were going to last a month a week a day now we have a long-term future it's up to both of you are you seriously willing to put your past aside and commit to your baby I already a start I feel great this night I get the energy that I had 5 years ago it feels great to see marcelos smile him showing his emotions it just s r in my heart do me a favor tell each other how important it is you are my partner and I need your support and I need your commitment so if you committed to me I'll be 110 120 200 committed to you to make it work and to the restaurant I I need you to continue you are the the half of that I'm going to to everything that it takes to make it work you guys work well together tonight proved that I feel in in in my heart that I get Kata back I get my partner back don't stop you'll be mad to come on thank you good to see you guys great team what a night when I first arriv arrived I honestly didn't think it was possible that Kata and Marcelo could actually work together but tonight they proved me wrong now I'm wondering if the restaurant that actually ruined the marriage could now be the restaurant that saves the marriage me only time will tell you live in Hope get me a strong mojito after Gordon's departure Marcelo and Kata were determined to follow his advice we need to work as a team we need be able to pay all this thanks to Gordon's smaller menu Marcelo buys less produce saving nearly $110,000 a month and he and Kata wasted no time promoting the new Mojitos we want to invite everyone to come and Shake It Up a Mojito they got the word out to the community by using the popular Brooklyn Flea Market winning rave reviews it was really good good yeah and I can taste the spices in there it's very rich more importantly Marcelo and K are fighting less and laughing more Forest Hills an upper middle class Enclave in the heart of Queens New York we more than 70,000 people live within 2 square miles the neighborhood streets are busy but PJ's Restaurant is empty just me just me prior to opening the restaurant Joe and madlin were living a dream life when I first came to the states I started working in construction worked with my brother PJ PJ and I were very very close close he really truly taught me about life and be my own man first of my hump for 20 years worked as hard as I could to get my wife and kids nice things a nice house we were going places and then PJ passed away Joe was a shell Joe was just empty I can't mention his hand without feel on that hurt inside you know he didn't really know how to walk without that guy being around he just meant everything to him I just couldn't stand to see him in pain and when this place came for rent I said go and get the key and we we'll just name it after PJ welcome to PJ which is even more special because this was the bar that PJ owned how you guys doing you know what I know about running a high-end Steakhouse apparently not much I don't know why we're put Garlic on honey mustard Joe it's it's a honey mustard garlic roasted salmon that's what it's supposed to be on the menu really Joe and mine look from a construction background so they didn't really know what it was like to get into the restaurant industry my steak just was just flavorless red meat is red meat I don't know what you would expect myself to do about that it's a big problem and the food's inconsistent I'm a very good Chef people come here just for me how's everything that's terrible I'm sorry they love my food and and everything is great didn't like this s now I had to Avid two checks I want this place to work so bad but we don't know what we're doing wrong give me a cigarette right now give me a cigarette I sunk almost $2 million in this restaurant I see it dying in his shoes right now the two insurances have to get paid this week this restaurant it's cost us our savings our house our cars everything 4,000 that was so much money that's it I'm going drinking man going drinking you've been doing that all day Joe sits and drink glasses of wine and watch television when there is a million things going wrong here and he's just basically feeling sorry if the problems aren't addressed we'll have no choice we'll have to close the door PJ Steakhouse looks great from the outside there must be trouble in the inside wow place is beautiful unbelievable well anybody here my goodness me no one at the front desk hello so a customer or Mr Ry no I'm the owner you're the owner ah right how are you very than you how are you pleasure to see you um good to see you too didn't expect to see you at the bar you've got no one at the front desk there I see that yeah as soon as Chef Ramsey showed up panic said in and I started getting the butterflies we're pretty slow this time of day so slow is that normal it is normal for lunch right hello it's my wife M Hi how are you how are you good nice to see you oh Eric Eric good to see you good to see you I'm not intimidated by Gordon we're here to get our job done and we better do the job the best we can and if he can help us great if he can't then he go himself well first of all I'm happy to be here um somewhat uh yeah taken back by walking in and having seen how beautiful this place is what's wrong with it I'm not uh restaurant material I found out I'm a contractor who uh jumped into this who thought I'd get great managers good floor people sit back and have a couple of wines at the barn I wish opening restaurants were that easy Jo right you know I'm learning as I go it can put you in a whole real fast of restaurant I don't know where to go you know okay well I've just arrived yeah I'm starving I'm going to have some lunch and then we'll talk after you I want to cook him a great meal and I'm going to let them find other problems in the restaurant besides mine cuz I don't think mine's a problem oh dear thank you okay you're welcome so stay C oh dear no Porter House no New York no rump there's only two cuts of steak two steaks on the menu in a steak housee should be minimum 8 to 10 how are you welcome to PJs my name is Carin bar thank you how are you doing great thank you for joining us so I'll start with crab cakes then maybe the shrimp and roasted garlic ravioli and then I'll have the Filly minion with the G demig glass all right I'll go put this in for you thank you col no problem I know ER is a good Chef so what's to be nervous about what do you order crab cakes plus Pon with gorgona medium rare and a shrimp raboli write it down I just love what I do this is perfect my food is good and if he CRI takes it like I seen CRI take other people's food I'm going to probably throw it at them what is that the crab cake somebody spit on my plate what is that on there that's mango sauce oh mango thank you there like something out the Modern Art Museum Splat okay wow that's disgusting he rancid plastic bits of crap running through the crab cakes is everything okay yeah the chef sent out a little surprise bits of plastic running through there see the plastic I don't know where it came from but it's definitely in there but I'm done with that thanks okay severe warning for what's to come Eric you found a piece of plastic in there where's that from I don't know man him I have no idea where that plastic came from just happened to appear I don't even have plastic in my kitchen the owner sat at the bar watching television and they wondering why they're not doing well hi is that Joe's seat there at the end yes all the time he'll sit there most of the night oh dear Joe does need to get off his ass and start paying attention oh here's my food fantastic let me let me leave you alone to eat right M thank you lovely thank you so how'd you like the steak um quite tough are they always serve with raw onions or yeah no thank you my pleasure uh you said the beef's a little tough this out of here there's nothing positive being said I don't really suck that b you know go dear that looks like the biggest pile of ever to be served in Queens my God the Raves are disgusting tart tanning and just a mouthful of acidic thick Rich creamy sauce that tastes like there's a buzz in your mouth it just seemed like Chef Ramsey didn't like anything excuse me God oh dear this is really bad I can really start to understand to why Queens is running as fast as it can from PJs disgusted by the food in this beautiful restaurant Chef Ramsey heads to the problem area the kitchen did you cook everything yeah that was pretty embarrassing 100% pissed me off that jef Ramsey didn't enjoy my meal what's with the is that something out the Modern Art Museum Splat where's that from from a can from a c disgusting the steak fil should melt in your mouth and it did nothing of the sort what we could afford Eric come around so I can talk to you properly I was shocked I really thought that Eric's food was a lot better than what Chef razy said it was the food was I get a lot of compliments man a lot a lot of compliments from where the place is empty who's running the place most I am oh please first of all I'm here every day you're not here every day I'm not here enough to Mother him but I am here he should be here but he's not doing it if you're here really overseeing everything then these problems aren't going to be here get your ass off the B stool and stand in here and do it every single night can you motivate yourself to want to keep the restaurant open I don't know he's given up I see that myself you I've given up guys I'm sorry but take one good look at yourselves first if there's one thing that has to change it's people's attitude around here whether you like it or not you are Resturant tur you have the responsibility of making this place work y but there's too many people turning their back on things that are wrong I going to get some fresh air what a shame we have absolutely no idea what we're doing here just a big disaster are we opening for dinner after a miserable lunch Gordon takes time to sit down with the one person who appears to have not given up Joe's wife madlin the word PJ where does that come from Joe's brother Joe's brother Joe's brother owned an Irish bar restaurant here 10 years ago and he died when it was at its peak he died how close were they they were best friend and he was very sad he was empty I was worried for his welfare I was worried and when this place came for rent he came home and told me about it so I told him you know get the key and we'll put his brother's name back over the door and they spent all the money but uh it helped him it's getting to him now just the money and and I think that's why he's at that bar having drinks because he's looking around he is embarrassed at how this turned out and how much did he spend 1.2 million to build it what does it need to take per week to break even about 17 to 18,000 what's it currently running at now four $4,000 $4,000 oh my God Jesus Take Me Back Joe was very successful before he opened the restaurant yeah in construction yes and and where were you living at the time when it was when we were successful had designed a house it was incredible so you designed your dream house yes but we sold it you sold the house to keep the business open yes we got rid of everything to stay here but this restaurant did more for me than my house it it brought my husband back how do you how do you walk away from that I I can't this is unbelievable well that's helped me to understand the background as much as it has costed us to to keep this place opened at the same time it gave us back Joe and we just can't let it go we do whatever we have to do to keep this place going after his chat with Madeline Gordon has a better understanding of what PJ means to this family now he wants to learn more about how the business operates and there's no better way to do that than watching a dinner service hi good evening welcome to PJ can I take your coat oh actually real comfortable you have to leave it here okay Colin take these two hi as is the case with many of the restaurants that Chef Ramsey visits the word has spread in the community and PJ's is much busier than normal I'm not used to being the hostess how would you like that Cooked our well well done ordering a salmon well I just know what's good I know what's bad and I know I can handle the job I know I can do the job really well cuz my food is good how are the stuffed mushrooms coming talk to me for 2 seconds he literally doesn't talk behind the line he doesn't communicate with me especially when it's busy the worst situation in the World Eric yes sir got to talk to them come on talk what table is this let the up War Eric's lack of communication has the staff waiting for direction and the diners waiting for food are we going to get our drinks of food already customers normally wait this long for on TR yes yeah they it usually takes 2 hours to eat here 2 hours 2 hours from start to finish Eric they're starting to complain now that there's no food out there come on you can do better than this can't you you give a yeah I give a come on then big man this is a steakhouse yes PJ Steakhouse PJ Steakhouse yeah pathetic joke that's what it stands for come on guys nobody looks too happy here oh no we haven't got our meals yet didn't get you in yet for the amount of people we had tonight it was ridiculous amount of time they had to wait for the food that's it I'm going to drink it ER how long on that 16 putting up right now an hour into dinner service food is finally leaving the kitchen because of the amount of customers everyone is delivering the food even madlin gozala who is clearly not comfortable with the job right listen let's go over this okay not a waitress not a hostess I only own it so I know nothing about the food I am probably the only person who owns a restaurant in the world who wouldn't know what good food is that's the truth I I left that part up to Joe from the beginning give make glass of it's an hour and a half into dinner service table 30 all the apps are in a window many customers have received food this is like really weird but for most it wasn't worth the waste that's really gross you don't like it it tastes like lemonade lemonade wow okay so I'll tell the chef about the chicken can you take the sofa table 30 why you can tell she didn't like it at all and what do you want me to do with it you know what I'm saying can we take it off I'll have a word with them I went to check the menu it's chicken madira and I will have them take it off for you well you didn't even recognize it okay thank you thank you I just don't know how to have better manners at the table how long on 23 salmon and the filet that Salmon's come on guys Eric touch the top of that salmon it's like a bullet yeah it's to that it's only going to come back Chef Ramsey is standing there and catching the mistakes as they're happening look at the crap underneath there look at that har that's well done everything just feels like it's turning downward touch that yeah that's not me you it's a disaster it was horrible to watch it just fall apart come on no I can't too much for me hell with a restaurant full of unhappy customers the chicken is chewing and a kitchen falling apart look at that har that's well done jef Ramsey has seen enough of the dinner service and heads to the storage area to see what problems lie below in there stuck to the cardboard box no one gives a about look a oh my God look at that PO that that just sums up the whole restaurant fading away rotten and just one big embarrassment embarrass Chef Ramsey knows that tonight's dinner service was not lost on Joe and meline thank you but he wants to make sure they have a complete picture of the state of the restaurant a this is so hard you know that I've just come to the conclusion that no one gives a stay there when Chef Ramsey walked in that box I was terrified this is the big kick in the bollocks I'm not here for this we're using horrible plastic lemon juice in a sauce that a customer complained about the fact that it tasted of lemon we' got fresh lemons downstairs that I've gone rotten I just can't believe it if it was me I'd be down with a with a with a toothbrush here's the killer blow for me just that one there dealing with the restaurant and the food and the customer is one thing but where the do you start with that it was beyond bad it's such a lack of Pride it's such a lack of caring who knows what the goes on behind her back I don't know it is your job to go in that Walkin box and rotate your stock and clean it out and it's part of our job to make sure sure he does it why should I have to worry about this is it your business you can't stand there and be silent anymore you can't do that it seems like the whole blame of this whole place is coming down on my shoulders and it's not all my fault I'm not the problem here we're slopping it out guys just get a bag and and throw it out can't believe that sh can you how in the name of God imagine the waste of food we're worse to blame Joe I had no idea what was in there I'm very disappointed with Eric I realized tonight that a lot of the problems in the kitchen is Eric definitely a change has to come the bottom line is nobody around here wants to work nobody undeterred by a rough day one Chef Ramsey hits the streets of Forest Hills armed with a camcorder to do some Grassroots research on what people really think of PJ Steakhouse we got two seconds sure PJ's the steakhouse have you heard of it have you been there I have it was not a pleasant experience when was the last visit to PJs 6 months ago I boycotted it have you heard of PJs yes describe the dinner slow cold not too good wouldn't go back this is incredible thank you so much after hearing what the neighborhood had to say Jeff Ramsey calls the owners and staff to a local theater take a seat we're in this movie theater and we have absolutely no idea what we're doing there this is a serious World premiere and the movie is entitled PJs the word on the street oh gosh I don't have a good feeling about this I'm scared to see what's going to happen lights please have you ever been to PJs PJs I've been there quite often actually was visit PJs 6 months ago I boycotted it they never cooked a Sak right this is incredible the same went on 6 months ago I saw last night how was dinner atrocious PR my son's steak was hockey puck I actually recognized two of the customers that was on that tape and I said holy I ordered salmon I got flounder that's ridiculous how many people have you told in the last 6 months not to go there there's 66 apartments in my building and you told them all not to go yes it's toal I wanted to turn around and smack Eric in the mouth that's how that's how angry I was he's behind us munching on popcorn but he gry's face what was the food like awful ready everything was pretty horrible pretty horrible yeah they chewy not too flavorful if you had the chance to change what would it be better food better food that is from the people on the street and these people are going to keep that place open my God I was disgusted with the little movie thing we just saw I don't believe it's all that true you know it's not that bad why do you find it funny we're sat here in an embarrassing situation there's definitely nothing to laugh about Eric I don't know I don't I don't believe all of it it infuriates me if the food was good the sa was excellent we have got to start turning this around can this restaurant survival Eric run the kitchen devastated but informed by what they heard at the theater the owners have a clear picture of how PJs was perceived by the town but Chef Ramsey has more um there's one big issue Eric there's nothing worse than having a chef in the kitchen trying to produce mediocre food I'm telling you the engine room is and if that's not working nothing's going to work this business cannot go any further forward with a liability like that it's just gone to a stage where he should have been gone a long time ago you realize you're both at fault absolutely because you're accepting and tolerating yes the incompetence and he's taking advantage of your weakness by becoming worse at what he's paid to do I would like to give him a last chance tonight I'm going to put him on the spot I'm going to call it as I say it get a grip cook your ass off or game over for me yeah sounds great tonight will be Eric's last chance to save his job so Chef Ramsey has made a few menu changes to help the kitchen keep up okay tonight we have to start building a reputation up so we're going to offer a mixed grill we got the amazing size of chicken steak beautifully done on the broiler a little mini slider tomato roasted lamb sausage sauteed mushrooms fries and onion rings introducing a mixed grill to say thank you to the neighborhood and welcome back and and give us a shot such a brilliant idea that is our special this evening I know not one Steakhouse this evening anywhere in Queens is serving a beautiful mixed grill I love it you don't get that anywhere that's great Eric anything on there you can't do no I can do it all you can do it all okay I need Eric mine and Joe 2 seconds please yes this is what I do let me do what I do okay Eric one thing I need to see is the timing the timing has to be absolutely spot on tonight is your night you have to show me that you have to show me it's time for Eric to step up to the plate tonight uh there's no room for him here okay you're the owners who's running it tonight I am what are you doing tonight Sal salad I don't want to see you anywhere near the bar run it run it run it run it okay let's go Hi how are you good evening welcome to PJs T four follow me we have our grill for two tonight have fun please smile a lot smile okay enjoy called our PJ's mixed gri it has a flank steak on it it has lamb sausage comes with grilled chicken with that's your flank steak right there would you like to start out with one of those yeah so what can I get you tonight Grill mixed grill special thank you thanks this is unbelievable already There's A Renewed Energy going on and this mixed grill has got them sort of excited but I know his early days however the big pressure is on Eric and mine she has to run a business and he has to be consistent in the kitchen otherwise it's history a strip a half rack too full you got a tomato and M salad Joe we got a rock tonight you ready bro it's nice to see my husband off the bar stool on his feet and back to work you just had an order yeah well done excellent Eric when we start to send the mix Grill what I don't want to do is see half the table in the window without the other half coming at the same time yes chef excellent thank you makes me feel confident when I can hear a chef's voice behind me you know that yes chef Joe I'm ready for that tomato mozzarella tomato mozzarella steak medium slider just lettuce and tomato I need a pick up over here PJ's mixed grill with Joe and Eric working together food is leaving the kitchen at a good pace we are and now the first mixed grill special is hitting the table when the first mixed grill started to go out you know you could see people in the dining room looking over and getting excited how's everything look very cold everything's cold this is cold and this is cold all right I'm sorry about that that steak is so PR I'll be right back I'm mushrooms are cold sausage is cold supposed to be medium oh come on Eric it's the first one it's the first table come on Eric please yeah don't let me down yes pick up on that PJ's mix Grill ordering a salmon we got a PJ's mix Grill we got calari first the mixed grill special is extremely popular with 21 orders already taken I need a pick up over here table 12 the kitchen has pushed out 14 of them in a hurry now it's time to find out if Chef Ramsay's dish cooked by Eric is satisfying the customers how's everything I mean that's terrible I'm sorry it's freezing cold and it was some pinkish in the chicken I will be right back okay is everything okay it's ice cold and all right I'm very sorry about that I'll take it right back can you change that for like the fet or something he doesn't like it it's just dry I'll be right back what's one we needs to be he said it's cold oh come on is that look pink too yeah very watch it one time everything's coming back ah I'm so lost man he hates it oh come on this is getting worse than last night Eric couldn't cook a sausage it it was sad what's going on here guys there's one simple dish on there to make things look somewhat easier yeah real simple come I've never ever ever ever seen it this bad I don't care any let's stop the madness stop it close the door close the door it's an hour into dinner service and with food coming back at a ridiculous rate he hates it oh come on and Eric completely giving up I don't care Jeff Ramsey knows he has left with just one choice let's stop the madness stop it close the door close the door close the door it was his last shot and he didn't perform it's a serious problem no lie our chef walked out they're shutting down the kitchen after shutting down dinner service Chef Ramsey calls an emergency meeting with the owners you cannot continue like this I'm trying my best and I cannot work with no Tools in there he's a cook but he's not a chef there's a lot of money invested here and if I have to choose between a future and a chef I have to choose the business he needs to go we need a new kitchen leader it was a no-brainer please give me a real Chef I am willing to bring a chef in here and pay personally for that Chef to help turn this business around for the first month but that's your decision you can't ask for more than that you're the owners and it's your call in the morning we had to make a quick decision we couldn't let it Linger on we had to rip the Band-Aid off you know come outside at this point in time if I don't do something it's not going to be here at all I can't lose a million dollars you know what I think it's all we should go whatever direction we have to go in what you got to do that's all I can tell you know what you got to do we got to move on my friend if my shit's not good enough let him find somebody else cuz I'm done with it it's time for a 360 you getting rid of Eric it was tough but what's best for the restaurant is the way I'm going to go he's not the only thing that has to change here he definitely is not the only thing I need to get back on my feet and start paying attention to the business and Joe does also it's got to be becoming about keeping this place open and money Joe and I need to keep this place going give a golden opportunity with Chef Eric now out of the picture Chef Ramsey is ready to present his plan for the new PJs how are we feeling great it's been a tough week yes time to put all that aside this is not just a new chapter this is a new book are you ready yes the steakhouse has closed PJ's Grill is now open look at that that's beautiful inviting Sumptuous rich is clear PJ's Grill I think it's a wonderful idea I think it's perfect for the neighborhood right should we go inside yeah yes let's go the important part of keeping PJs absolutely crucial oh my God Joe this era here is dedicated to him now it has a proper meaning and more importantly what a lovely tribute it's beautiful brought a tear to my you know it's a good reminder of why this place is called PJs I feel PJ's presence here today thank you so much thank you mine Joe two seconds want to introduce you to your new Chef this is Mark Mark Elliot meline the owner lovely to meet you I'm Joe the owner I'm really excited to be here we're excited to have you like I'm just so excited I just can't wait to taste his food I just can't wait to see the reaction of the customers he knows his food inside out and he knows how to cook let me tell you that yeah it's a long story I'll explain later just having someone new and professional with ideas in this restaurant it'll motivate and turn things around with Joe and madlin embracing Chef Ramsey's plan right he now introduces the new menu for PJ's grill time for some dramatic change with the food I'm excited about this part this is the bit that really gets me fired up quick run through the menu yes small fresh casual and more importantly fast Irish you chicken scapini classic okay steak FR we're at Grill so we got the most amazing Grill the most amazing steak Fred okay happy good mine I need 2 seconds with you please yeah come with me m good excellent there's one last change what I need to see from you tonight more than anything is just war with the customers I want the burden off your shoulders tonight and the only way round that okay was to bring in someone very special and he's someone I trust with my restaurant this man handles 250 star a day and he's here tonight to help you say hello good morning nice to meet you how are you how are you sir good when you're worried about what's going to happen next or what to say next or how to handle that situation there's your buffer don't be scared to ask questions and get out there with it okay all right Chef Ramsey loans his manager to train me is this unbelievable I only hope we perform with the faith is given us you know otherwise that's the end of it it's the big night and this restaurant has been transformed in 24 hours from a steakhouse to a neighborhood grill even though Chef Ramsey has brought in a new Chef okay yeah we Chef feeling good and his own manager okay are we all set PJ's fate still rest with madlin and Joe fantastic face and they him in nice smile just make sure we keep them talking don't leave them kind of s in their staring at you this is a huge night for PJs because people are coming back here for the first time they're going to sit down to hopefully a new meline and Joe we need this launch to go well otherwise you know we'll have no choice we'll have to close the door good evening H good evening welcome to PJs how you guys doing Del pleas to have you with us okay enjoy your evening the men I it men does look really good 30 minutes into dinner service a surprise guest from the past shows up hi good evening how are you welcome to PJs I know you I do when was the last visit to PJs 6 months ago I boycotted it they never cooked the steak right the service terrible if you have any problems please ask for meline right away mine I was shocked that he's back for a surprise visit and I hope that we won't disappoint him enjoy please this guy a lot of negative feedback about the restaurant the young couple that just walked in is it yes make sure Gordon and the chef know table T people out have eaten here before they were in your film actually so previous customers they complained last time they were here so watch that ticket yeah yeah let's go Hi how are you recommend the mixed grill grill does look kind of interesting we going to try the uh mixed grill great thank you all right first order stuffed mushrooms house salad house salad three mixed grill that's going to be the hit tonight kids so there two different temperatures on one mixed grill yeah I'm going to cut the steak in half and leave half of it in there a little bit longer I love that flexibility music to my ears thank you so you're welcome how we doing guys you're good how's that doew good you guys have to get this next time come back this is awesome with the kitchen functioning in a cohesive and professional manner is that good oh that's good meline you want Madeline is about to get her first of many lessons in proper management mine what's wrong with this guy it's ridiculous cut it out don't go please don't go anywhere I'll be right back that's it that's your last break I didn't get the break I never left okay go chase your waiters let's find out come on Ender was following me everywhere we need to go find out kitchen what we have what we don't have no there let's get back in let's check on this before I didn't realize how many places you had to be okay where are we going now with how was everything guys it was fine very good dinner service is off to a strong start I'm find out what's happening with table T but the former customers whose opinion signifies whether PES has really changed did you eat anything yet has yet to be served you haven't been fed yet I'll be right back before this critical customer walks out the door meline must get her kitchen under control table 10 you haven't been fed yet they actually went to Table 9 hell who's sending food to the wrong tables guys take care of you thank you hell oh Jesus Christ the table 10 we're just a little behind right now okay Chef they're starving so they need something and they need it now thank you Mark let's go please take a breath take the pressure off don't worry working hard Give Me 2 minutes you okay beautiful baby plank steak slider grilled chicken woo that's beautiful yes come here pick up mix Grill window let's not take this to the wrong table a second time please really well handled with him really well handled in the kitchen thank you here we are thank well hi how are you how's everything it's really good now I think it's going to be great I help be a place you thank you they're happy with the new menu they're happy with the food he said he was definitely coming back oh it makes me feel so good so good so please enjoy your dinner good everyone loves everything man hey you know what it's All For You Joe you're a different person when you have confidence in your Chef everybody is rocking and rolling nice job across the board I was actually very proud to be a owner of PJ's Grill Chef Ramsay's vision of PJ's Grill was realized how'd you feel great it was a team effort that was led by the new chef madlin and Joe tonight PJ's Grill served 90 customers who love the food and more importantly are coming back because they had a great time the difference just with a decent Chef in the kitchen doing his job that he's paid to do what a weight off your shoulders but the most important thing is I saw two owners who are passionate happy and dealing with their business what Chef Ramsey's done here is incredible I don't really know how he knew how to go to the heart of Joe but he did it's just been unreal it's like I just got a a fire back you know I haven't felt that way in a long time this is the first time in a lot of years years I feel my brother's looking down at me you know look over my shoulder you can do it thank you so much thank you good night during my stay here it's been dark rainy and gloomy and I'm not just talking about the weather but based on what I saw tonight in this restaurant I seriously hope that tomorrow The Sun Shines on PJ's Grill and into the future cuz it deserves was it after Chef Ramsey left PJ's business did improve but after a great deal of thought Joe and madlin made the most difficult business decision of their life they decided to close PJ's Grill and return to the construction business Ridgewood New Jersey an affluent suburb well known for the sheer volume of restaurants smack in the middle of this Pleasant town is a 5-year-old restaurant run by a former Manhattan star Chef Paul bazini I'm a very good Chef we got a full Diner room drop another pan for four more here we go I've always been in the industry and worked my way up and became executive chef and worked many places in Manhattan that had a lot of notoriety I love you love you too Paul has been recognized many times throughout his career he has been written up in several magazines with some very positive reviews and I absolutely thought the restaurant was going to be a success but Paul never anticipated the transition from Star Chef to owner would be so difficult I don't have any Focus these days I wake up in the morning and I say what direction should I go in today should I cook should I shop should I work in the front of the house should I work on marketing should I pay bills and he it's like overwhelming killing me I think the pressure of owning the restaurant has definitely beat him down and his passion for food is not burning as brightly as it once was clearly what's going on with me in the kitchen is is suffering there's your salad what salad what table I'm confused I'm confused yeah New York shft New York shft new okay you're right I am distracted I am frustrated I'm angry always somebody always somebody always somebody and then I'm frustrated with the food and I'm slaming plates on cuz the plate doesn't look the way that I want it to look it's messy but let's just go with it okay the result was burnt I don't know is it supposed to be spicy lot of complaints yeah so I heard I don't feel like me I feel like somebody else I feel like me looking at somebody else everyone knows that he's just not good about criticism this needs to be heated up these are perfect okay he gets pissed off and he yells I don't have all the tickets memorized well that's why you have a ticket yeah okay do you think if you had a lot of money you wouldn't be so goddamn Moody I support the restaurant financially certainly if I didn't do that we would have been bankrupt years ago there's no magic ATM machine like in the backyard like a Magic Money Tree that I can just go pick money from there are no college funds for our children every day I'm scared that we're not going to be able to pay the bills we need help we need direction we need advice and my resume and all of my accolades don't mean a hill of beans if I can't make it work here his passion for cooking defines him and I feel like it's lost to him right now he needs to get it back there are over 60 RS within four blocks inside this beautiful town now after seeing a few of them my mouth is watering I can't wait for lunch right bazin is intive American Cuisine what no am I too late bazine is hours Monday to Thursday 5: till 9:30 no lunch that's ridiculous I paor Gordon here where are you call me unbelievable hello hi may speak to Chef Ramsey please is that Paul hi this is Paul bazini how are you sorry I missed you I didn't realize you were closed for lunch uh yes sir we're close for lunch okay okay I'm on my way I'm starving how are you hi welcome to bazini Chef Ramsey pleasure to meet you Gordon Gordon Paul pleasure to meet you nice to see you too wow this is my isn't it it's challenging my goodness me is this it yes sir wow it's like being inside a doll's house it's uh some Decor challenges here well you're here yes sir finally I'm here okay um uh clearly there's nothing else going on lunch wise why don't you cook me something okay yeah don't show me the menu you decide okay yeah yeah I have to just you know focus on like the food will it be to his taste will it be to his opinion who knows this place makes me feel nervous it's small it's cramped and no wanted the clothes for lunch God so narrow look at this place from one table to the next huh o God they grimey oh that it's depressing oh Entre comes with sound effects maybe he'll blow me away with the food because the atmosphere my God it's depressing I'm thinking that I want to send out just a just a few light dishes to him something hot something cold something grilled something sauteed just a full rounded experience hey Paul I'm here hey how's it going how you go good I think Chef Ramsay is going to have a lot of things to say to Paul about how to change things and I don't think Paul's going to take it well gentleman said he was very hungry so fair enough I think Paul has his own ideas that what he's doing is just right it doesn't need to be changed and uh I think some of those things do need to be changed here we go that is the fetuccini mhm basil rugal aesto little rotta Salada on top ni and then behind that here is a chicken Payard s of millones pounded breaded excellent sorry I didn't catch your name my name's Alex Alex Charms good to see you so much pleasure I'll be back in a moment thank you Alex cold Bland really Bland okay look at this thing it's like a elephant's foot that's not normal for a chicken to be so hard F that's a mess thank you Alex absolutely and I'd appreciate if the chef could actually taste that okay cuz it is Bland Beyond Bland okay and why is that so dry H I wish I had a good answer for that question chicken should be moist well I'll move straight to the next course thank you sure fet plant chicken why is it so dry that's I want to go home Paul certainly doesn't like it when people criticize his food but you know I think he actually reacted to Chef Ramsey's criticisms the same way he reacts to a lot of the guest's criticisms like maybe it's not necessarily that important cuz he's right hello hello how are you very well I'm lindzie Vini nice to see you nice to see you thank you for coming we really appreciate your help it means a lot to that you're here I don't want to get emotional but thank you very happy to be here and uh can I give you a hug of course you can have a hug there we are feel better here is someone who has the ability to help us and um he's going to you know that's a miracle okay great well I'm going to finish my uh lunch yes absolutely thank you thank you thank you hi hello lovely thank you here we are okay that is our mushroom Roto mhm thank you damn is that normal amazing bazini risotto wo wow that's extraordinary now doesn't even move wellow maybe that look better up there yeah it fits the colors come on go what a mess an absolutely disgusting so you don't look too impressed it just tastes of mush thank you yeah my pleasure I'll bring you some tilapia next m n he doesn't like that he doesn't like it too mushy there is a classic you know way to do it but some people around here just don't like it that way you know my ego is not here to hear that Gordon Ramsay loved the dishes or didn't like the dishes I'm not concerned about that I'm concerned about what I do how what the product that that I put out it's all yours Alex all right here we go almond crusted tilapia jasmine rice with some pepper hopefully you enjoy it wow I love the jasmine rice he has to like the jasmine rice it's just so Bland honestly I mean it's just greasy Bland and you cut into the fish and it just mush how is the tilapia coming along we making some forward progress here yeah no I'm you know what I'm uh I'm still hungry um do you have something in mind any desserts certainly Sharon or dessert Chef makes everything I've got a carrot cake oh wow should be a New York cheesecake do you know what I have a little slice of the cheesecake and the carrot cake done please yes cheesecake carrot cake chapia no go fish was Bland water fish was Bland again which we're kind of like we have an older clientele here they like not too assertive things right how could I think that Paul did a good job you know if he did a good job Chef Ramsey would have said the food was great you know he didn't say that so Paul didn't do a good job start right here with the carrot cake wow all homemade yes absolutely thank you hi Gordon's eating your carot cake right now as we speak the last thing that people eat is dessert and if the dessert sucks that's bad hey bloody you scared me don't come around the corner like that Sharon Sharon first of all that is delicious awesome whose recipe is that mine can I have it for a price everything a price I'm glad you said that that's made with passion as much as you have you make love to that carrot cake don't you well I'm getting divorced so it's the cake or uh I'll go for the cake hope he likes and shir's going to be devastated if he hat it I hate it I'm so glad you liked it honestly I felt like as a wake in a funeral and all of a sudden the carrot cakes arrive and wof I'm back up there I love you although dessert left Chef Ramsey with a good taste in his mouth it still doesn't erase the bad taste of the rest of the meal let's talk about the food dessert let's go backwards okay yeah that was delicious good I'm glad you enjoyed it really good um great way to finish clearly but I certainly didn't start off like that I said to you show me your best give it to me big time the rotto was embarrassing all it tasted the way it looked damn is that normal Bland mushy and it looked atrocious honestly it was disgusting the chicken how many days were you baking that for seriously I mean you may laugh but it's not funny honestly I thought I'd lost my tooth it was so crunchy on the outside Dry in the middle it wasn't intended to be dry or to be overcooked uh you sent it out I know that that's the way you normally cook it overdone certainly don't think that I cooked food overdone okay I me rotto overcooked chicken overcooked you certainly did for me okay I I need to get some fresh air I'm going to come back later I'm here tonight show it to me okay hopefully this time with a little bit more effort okay did you think that he was going to like it it angers me that Paul has given up because I haven't given up you're like I want the nightmare to be over this former Manhattan star Chef failed to impress Chef Ramsey at lunch now it's time for Chef Ramsey to see how Paul handles the customers of Ridgewood New Jersey in a dinner service all right guys we got to get ready I hope Paul could get his together the food is there the capability is there you just have to do it it's like you have the or it off the pot hello good evening can I take your wine may just there you go and this is Al good to see you you're a sue Chef right yes this kitchen is like a shoe box in here yeah I know holy crap I think Chef Ramsey doesn't realize that I worked with a lot of very well-known chefs it's not intimidating I have the talent the desire and I definitely can do the job crab cakes across the board so for this rard you smell good I smell good after sh are you hitting on me no I like the After Shave smells nice oh no you just brush your ass past me no I'm not Gordon is adorable and of course he's not quite the butt I'm sorry order in the crab cakes are ready okay thank you how come they cooked already they're pre- seared you sear a crab cake no we pre-sear the crab cake and then it goes into the oven now hold on a minute why wouldn't you do that to order for to expedite it out a little bit faster but surely it'll take longer to get yes hotter once they already cooked yes is it meal does that not make sense it doesn't make sense doesn't make sense here is your crab cake sir may I get you any fresh pepper on that uh no thank you no how strange how are they doing in the kitchen a bucket of crab cakes that just go into the oven to be reheated but they were SE off like yesterday did you know they were done there day before of course not I thought everything was fresh everything I feel like Paul is losing his Artistry and that he doesn't care it's not affecting him it not only pains me it it angers me quite frankly I mean that's just not okay it's all burned on the side all I get taste the is the food it's burned is it really is everything okay with your crb cakes not burn over okay yeah let me get that back to you no problem I need another crab cake on the Fly what did they say I was burnt burnt yeah there's two more we're about to go out please tell me you're not going to serve them no I'm not Chef we had issues with the crab cakes tonight it's not the right way to do it it should be done a different way and I know how to do it a different way but that's not how it was done that it's not it's disgusting do something about it please Paul yeah he's a garbage this is not a reflection of the way that I want things to be okay so how we doing back there right I'll go check for you it's an hour into dinner service and very little food has left the kitchen around 29 of bread so hungry in order to get an accurate picture of the Slowdown that's not ready there's no potatoes on it honey okay Chef Ramsey times how long cooked food sits at the pass I just think I eat like n Lo of bread sitting here waiting for our food okay 4 minutes s there steak P that's still there yes I'm working on everything everything is working hey let me bring some food out there I yeah but she have her Paul is communicating but most of his communication is that he can't handle it and it's going too fast going have to leave yeah J yeah it is a little bit like a little yeah okay these people are going to leave if I don't get this one out he decides how fast things come out I don't know why it takes so long I just know it takes so long there has to be S there oh yeah okay table 32 can now go thank you you're welcome finally and now after a long wait those potatoes look a little over dung the customers aren't satisfied okay no problem I'll send that back for you okay thank you problem Paul what's wrong uh it's cold oh come on I've certainly become annoyed with clients and I feel like you know people that want to give you criticism they just don't know like what you're going through and if they just knew like a little bit of what you were going through they might be a little bit more compassionate but it's not a compassionate business is this going Paul I'm just worried about food coming back cold and this is sat here I was told that the salads would be ready I'm waiting for the salads take half of that salad off what you building a Christmas tree no half the plates don't look the way they should when I don't do them well when I put just take half of the salad off please follow my directions I'm going to help you okay I'm not here to hurt you I'm here to help you contrary to what everybody says I do know a few things I easy to sum up Paul's moods if he were a woman he would have PMS 24/7 okay so let me Demo a chicken Melise for the 400th time which is nothing more than chicken and salad and my 12-year-old can do it yeah listen don't push it Paul when I don't put it high enough you yell at me that it's not freaking high enough why do you have to make it so difficult for it why can't we why can't why can't we just finish this chicken millones and make this particular chicken millones a right one not talking about yesterday not talking about next month but what's with the sarcasm can't if you tell me do it one way you changing what the you want for me changing it right well you told me the first time why do you have to make it so difficult for I can't the battle to get foodo tonight has resulted in a war in the kitchen but what's with the sarcasm what the you want from me and the impact is being felt in the dining room get my food now who's waiting one 34 has been waiting for like an hour an hour this big table behind me what are they waiting on Whose table's that Julie how long are we waiting on T over an hour yeah it's all over an hour this is not normal surely no tonight is the worst dinner service that I have ever seen I mean I have never experienced anything like this in my life okay there Paul yes sir I don't know what's happened but the level of frustration out there is intense so stop we can't continue like this stop it will you apologize the tables please Rebecca what a freaking disaster bad I know it was a terrible night we had people not get food when tickets were here we failed tonight it's my responsibility sorry my friends the kitchen has been shut down I'm so sorry I've never had to do this before never saw anything like that in my life I understand that do you think that I like this you think that I want it to be like this I don't but but what I'm one person with two hands Paul you don't please don't start with excuses that's not going to help Paul had a horrible night 100% off his game and I think gave up before he even got started but people hated the food well that's not what we got back here I very angry saying that someone liked something 50 people didn't like it open your eyes I have nothing else to say to you equally as miserable as tonight's dinner service was Paul's attitude and Chef Ramsey wants to know why tonight showed me that you haed cooking I cannot ignite that little button I need to see it from you Jeff I feel awful I this is not the way that I want to work or the way that I know that I can work why are you doing it to yourself I I why you've got to give me the answer because I can't start helping until you tell me but I mean no one's asking to rent and Rave I'm just asking you to have some fire it's not normal for a guy that's been cooking for 20 years plus to stand there with no feel or passion and send like that as if it's just going over your head whether you like it or not you have given up your whole family is on the line here do you know how hard it is to look at my kids when I go home at night why my wife it's not easy okay it's not supposed to be easy I don't care if it's not easy I just want it to be better don't stop trying think I'm happy I'm miserable I don't want to get out of bed in the morning I want to stay in bed okay listen I'm committed to helping you and I'm not leaving this place until set we are going to work at this together at turning this around tomorrow I want you at your best yes yes get some sleep thank you good night good night after an emotionally draining night Chef Ramsey has a task in mind to help ignite Paul's passion in the kitchen good morning hello uh new day new attitude new start so last night it took us an hour on average to get appetizers out so here's what we're doing today I want you to get used to the time pressure you see what I'm saying like sort of you know kickstarting the car again you know a new battery in it you've got 15 minutes from now to cook me oh God a stunning pasta dish off you go trying to kill me you can do it 15 minutes go pause in order for Paul to impress Chef Ramsey this Chef is making fresh pasta for the first time in 5 years I just want to be able to do what I know how to do it you know just cook from the heart and uh get back to raising the bar for myself what are you going to make I'm just getting the lay to land that's all have 14 minutes and the clock is ticking and it's just you know like everything around me was just turned off like I wasn't hearing or seeing or feeling or worrying it was just you know I was living in the moment 10 minutes babe he's sitting he's ready he's waiting to be served you can totally totally wow him right now please I was watching everything that he did and I was definitely afraid that Chef Ramsey wasn't going to like it and and what that would mean we carry it out I'll carry it out you sure you want to do that yes all right hey here we go Chef thank you you're welcome we have a capalini pasta with a chunky Pesca sauce and some rock shrimp lovely well I used to be a good chef I think I'm still a good Chef I would just want him to be able to recognize that there was a passion that went into making this Chef Ramsey has put Paul's passion for cooking to the test we have a capalini pasta with a Pesca sauce lovely now it's time to find out if he passed I would hope that Chef Ramsey would recognize that you know some love went into making this dish willipie to his taste who knows that's nice capalini cook perfectly thank you it just felt good to just have a really positive comment I'm Chef R I really needed that lift what does pasta mean to you to me it's like bread it's step of Life M pasta can be anything you can go through all different flavors textures proteins colors you could have dried pasta fresh pasta it's a blank canvas you know it's it's just something for the artist to paint you've sounded more exciting in the last 2 minutes talking about pasta than have done since I've met you it was the old Paul he was excited he was energized it was the man that I married and it's really weird isn't it it takes something like a pasta dish to sort of ignite how you feel about it absolutely today at this moment I know that like the healing process has begun after a small glimmer of hope this morning Chef Ramsey wants to try an experiment time for some sophisticated marketing he wants to take advantage of of the Ridgewood foot traffic and tests Paul's speed in the kitchen how are you so for the first time in 4 years bazini is open for lunch having lunch today fabulous lunch menu around the corner baz $15 soup salad and the most amazing pasta wonderful thank you so much thank you now Chef Ramsey only has one thing left to do tell the owners so here's what we're doing today we're going to serve the most amazing two course lunch that's right this is not a formal long- winded 3-hour or deal this is a really nice easy quick vibrant lunch I'm nervous but you know this is what we're going to do today fantastic you know great you know terrific you and I in the kitchen great I'm your Sue Chef okay fantastic I'm your okay ladies You' both got great personalities so both of you run in the front of house I don't know anything about the front of the house I don't care about the front of the house I just want to do my job great service great food in and out hello welcome uh follow me please Chef Ramsey is hoping today's lunch will show Paul and lesle the opportunity they are not taking advantage of don't have the pasta the fantina pasta and the power of serving fresh pasta soup 3 pantanella 2 okay good let's go two soups are going in the window shf to go up with two salads salads 30 seconds P very good thank you don't forget speed today yes yeah ordering one soup two oricat two panzanella three vegetable oricat three regular oricat very good waitressing is totally not my thing I'll be right with you folks you girls okay we're just waiting on our wine um garlic oh my pant's not writing I'm sorry Sharon and I are not servers we did the best that we could is everything okay we spoons too oh yes I'm sorry but we forgot that you need a spoon to eat soup where's the spoon why you asking me a God help me oops I'm sorry service that thank you that looks great enjoy it next on tray is what two ores one vegetarian orete it was great working with Gordon T you know we worked together we jumped around it was good it was like a good two man you know Vibe it felt good you know it felt real good with Chef Ramsey and Paul working together you got four vegetarian I got five normal yes more vegetarian on the way excellent beautifully cooked fresh pasta is flying out of the kitchen Thank you very enjoy it there you go oh my gosh this is so good this is like the best past I've ever play stuff your mom makes and you're in and out in no time mhm how is it very good good good I'm glad the kitchen did everything right today that's it the board is cleared yeah I don't have any tickets anyone need food no food I absolutely think lunch should be an everyday thing at bini I think that uh today probably proved that to Paul it was a great lunch service it was really good it was profitable and we know we made money and uh customers were happy and it was quick and it was easy feel good inspired by Paul's performance during lunch and his fresh pasta Chef Ramsey and his teamw work overnight to renovate the restaurant morning hey morning morning welcome to the new Pini oh my God wow look at it new tring new sign it looks inviting it's gorgeous the neighborhood with 60 restaurants you have to stand out it looks spectacular awesome trus just looks beautiful ready to go inside yes let's go I have ants in my pants oh look at this the tables are gorgeous I love these chachka look at that that so gone as a lemon pound cake on the walls new slick Italian bonquet is that loveely it's just modern looks great the color is contemporary look at the napkins fresh past made daily welcome to bazini this is freaking awesome the dining room is beautiful I never thought in a million years this could happen and um we are so grateful thank you again oh good my I'm glad you're happy the restaurant renovation was drastic but the the biggest change to bazis is the menu Chef Ramsey has taken the old risoto the disgusting chicken and the Bland tilapia and replace them with a new and vibrant menu featuring fresh pasta love the menu from 27 dishes down to 15 why is it reduced because it's fast the idea is everything's cooked to water it's fresh CH grilled calamari with fresh chili and arugula the main entree is BCA fresh konata with white beans past of the day is going to be T Telly of muscles and clams that's the hall mark is that menu manageable y looking at the menu the bar is set at the 10 and we need to be able to get as high to the 10 as possible certainly nothing less than an 8 and a half desserts Sharon ter look at it beautiful Sumptuous sexy and something you want to take home to bed oh what take home to bed oh boy you're killing me hello welcome you are Panera with the new menu and the new Decor in place follow me please Chef Ramsey has invited VIPs and dignitaries to show why bazini is special even amongst the 60 restaurants in town let's see what this new menu offers us all pastas fresh made here on the premises today we have the calamari start calamari to search off excellent first order yes yeah one p one calamari yes chef one toini yes chef one t tell Al I would get the col Mari working okay want to try and get a little bit more color on it tickets coming in I'm not thinking about am I going to be able to do it I'm not thinking about oh my God we're going to crash it's about me pushing myself to be the person that I am tonight Paul's attitude couldn't be better get like four more PLS working please and everything in the kitchen seems to be right on track this is table number 21 Chef okay good now the first appetizers are at the pass hey guys it's R here touch that I can't send out raw Calamar yeah Paul please yes it's raw my God make sure everything's cool Paul these tables are very important I need a second to think oh come on Al you got come on I need help I need you to get in the game with me please I I can't do it all alone Al please tell me that palenta please tell me how palenta I know what's on the line I know we got dignitaries in a dining room we have to get the job done we have to get it done well we have to just get it done an order in that's stable 21 guys I can't cook and talk and manage the tickets I need help I'm not working alone here one was a total disaster he got flustered I guess and there was a lack of communication the pressure of relaunch night has clearly gotten to Paul his SF Al and the rest of the kitchen staff now we're not firing at the moment and 45 minutes in not a single entree has left the kitchen they speak so highly of the fresh pasta didn't bring it out yeah talk to me Paul please 24 toally need tag special it's only a two top yeah but Chef I want to get the four pastas out first yeah I know but what I'm trying to say to you is it's the same dish put a four and a two top together kill two birs and one stone position yourself manipulate the board to your advantage come on an hour and a half later of course we're hungry yeah this is an hour I absolutely understand well I hate to say it but 33 has been waiting for forever since I mean they're one of the first tables that walked in this store everything is a complete mess nobody's getting their food the orders are all mixed up it's just unbelievable out there these VIP tables yeah are waiting too long I need some help I need someone to move tickets I can't do everything myself need communication we need to cook we're sinking like the Titanic in here let's just cook this is such a shame Paul shut down he's not communicating and more importantly I think he's given up God's sake come on Paul I'm doing 400 things at once I'm trying to do damage control at this point damage control is not what I want to do at this point I want to cook I want to get food out I want you know clearly I need some help 41 I need to know how long I need someone to tell me what 41 is don't have eyes in the back of my head okay what's our ETA on 45 call talk out guys please stop cooking 45 wait I still don't have an answer on 41 oh Christ sake this table's been waiting for an hour can't do it all I I got this I don't know that for sure well I've been waiting for like everybody here is waiting hey don't Shish me we're all working together here we don't need a shusher guys this is the most important night of this guy's life quitting arguing everything crashed I don't know if it's the Titanic or the Hindenburg but it's a mess all right I know you don't want to hear this but I need a pasta special and I need it immediately buddy hell where's Al where's my Su the only one in his kitchen ow ow where is Al I don't know why the is out we don't know he's gone no sign of him he's clearly gone god sakes man ow ow where is he it's relaunch night at bazini and not only are customers getting restless an hour and a half later of we're hungry but suf Al has gone awall where's Al where's my Su Chef oh oh I think he quit I was shocked that Al walked out that really sucks there was a shock wave that went through the kitchen the service staff no one could really believe it come on guys please when you just left high and dry like that it's a little difficult listen to me Al may be gone but the customers need feeding let's support one another but as a human being with compassion you go in in you help and you give it your best shot all right take a deep breath I'm glad to help if you cook the garnishes I can cook the lamb the strip yes yes chef let's go then I can only imagine what's happening in that kitchen back there start working on three tag two pepper deli straight after yes chef good I'll do the rotto Sharon so you with me I'm totally with you Sharon congratulations a new Sue Chef I'm very embarrassed our Sue Chef walked out it's not even full it's too tight you know it's like it's it's like stch yeah good girl Sean thank you Chef good girl let's go talk to me come on Paul please I'm 1 minute from dressing I'm 1 minute from dressing Chef I'm working it's still going to be a few minutes I apologize tag special in the window good thank you Sharon service please to save tonight's dinner service Chef Ramsey has taken over the kitchen come back for the Roto please and along with Sharon's help hold on Sharon food is now entering the dining room asking you shall sometimes in time receive but now the question is do the customer feel it was worth the wait the food is fantastic worth the waito has a wonderful taste great chick is delicious we had some challenges you know we had some things that weren't expected to happen but that said everyone stepped up as best as they could got good feedback from the people so you know I feel it with success before I spend some time with Paul and Leslie I just want to say um a big thank you yeah your desserts are fantastic over the desserts your personality is for me fundamental to the longevity and the potential success of this restaurant and I just want to say uh a big thank you well done my D yeah oh I enjoyed his company I think he enjoyed mine and I hope I made him proud thank you cuz I really tried very hard right that wasn't easy no no nowhere near it uh however I know the customers love the food absolutely and tonight confirmed that you have an identity mm the fresh pasta is out there but truthfully as hard as this is for me to say to you face to face honestly Paul you haven't changed enough to convince me that this can turn around I was totally focused and totally committed no no no no you weren't Paul jef no no come on Big Boy the first appetizer had raw squid not slightly seared raw 20 minutes later the place was sunk you needed me I regrouped got the kitchen back together I've never worked this hard in launching a restaurant the truth hurts Paul you've got to start telling yourself some serious home truths the way to becoming a better Chef is to realize your weaknesses and improve those weaknesses I've taken all of the advice and I've taken a lot of it to heart and I've seen a lot of it of what I do is wrong here's my advice at the heart of this restaurant has to be you your food you on the plate you have to stand up to the plate and hold the resins I know that it starts and stops with me and I know that I have to be the leader and I know that I have to command the troops and I take responsibility for that you say all the right things always but now it's time to do the right things rice can I than I think that Chef Ramsey came in and really identified the problems and I think he certainly helped Paul and I totally feel that all the tools we have are enough to save the restaurant Chef yes chef good luck thank you very much appreciate everything appreciate all your hard work and and everything done for me it's over to you now I won't let you down this experience has been amazing I've been put on the path to success and I'm really excited about going forward please don't let yourself down thanks very much good night good night what a week Ridgewood may have 60 restaurants within four blocks but I do believe the new bazin is with its fresh plasta can be a huge local success unfortunately I'm just not sure about Paul but nothing would make me happier if you could prove me wrong after Gordon's departure Paul immediately hired a strong Sue chef and with the new fresh pasta identity bazini experienced a boost in business White House Station New Jersey a quaint Village surrounded by Rich Farmland it's a popular place for New York commuters to live Bill and Adele ran successful diners here for decades we made with the previous businesses approximately a million dollar I said that's it I'm retired I'm done I'm finished hey Charlie it was nice when we retired by the third day I was bored but in 2006 they came out of retirement to open their first fine dining restaurant with their daughter Cheryl Chop Chop we love Florida we love the tropical atmosphere so so I thought Florida hyphen mangoes flamingos they wanted to be kind of a um high class restaurant and it's hideous hideous beyond belief this restaurant is very poorly run we know we have big problems here Adele doesn't respect us girls we know Adele tells me just shut up and she's actually cursed shut your mouth already Adele is crazy go all right here I go I do the state I do the raar I do all the mans it's really hard I get really upset when I see Bill having to overwork like that this man should be retired I think they said medium medium rare medium rare the food here is fabulous you're not going to serve that time him are you yep I've been a chef of flamingos for about 4 weeks the food right now it's less than mediocre I definitely wish I could redesign the menu but they don't want me to change anything horrible what do you want me to do flamingos is doing lousy and we don't know why I can't sleep at night because I think of all the money we spent that would have been our retirement money taxes are coming up I see us out in the street almost if this goes belly up I could lose everything how am I going to start over I can't think of anyone else that could help us but Gordon Ramsey I mean he cuts right through the and we are in deep White House Station New Jersey not exactly the New Jersey I know look at this place I'm here to visit a restaurant called flamingos it's a long time before lunch so I'm going to visit the family at home rather than go straight to the restaurant God the smell of manure this strong yooo wow that was a road and a half good morning good morning Chef Ramsey Gordon please good to see you Bill yes Bill yes good to meet you sir how old are you I am 70 you look great for 70 you know that thank you and you're setting this up for a few years time for retirement or what well I'm supposed to be a retired now but I bought a restaurant instead and now I'm broke you honestly came out I came out of retirement to open a restaurant to open a restaurant oh I had restaurants before I had about four of them before and I made a lot of money with them but this one is I don't know what's matter with it I need chef Ramsey's help to try to make this a successful restaurant for Cheryl and Adele I'd like you to meet Chef Ramsey how are you nice to see the big question for me is you had a restaurant yes yeah we started diners so then you sell them you go into retirement right why would you come out of retirement to buy another restaurant she wanted to do this as a family my daughter Cheryl and myself would you like to meet Cheryl please Cheryl hello good to meet you good toet likewise now do you just pop over for a slice of cake no I live here you live here yes how old are you I'm 42 years old same age as me I left Mom 24 years ago yeah what are you still doing here I haven't had a paycheck in 2 years I have to live home my daughter Cheryl she's still living with us but she doesn't bring anyone home no guys forget that okay should we get to the resturant sure let me drive you there let's go on a little Scenic Road yeah let's go princess okay so tell me who came up with the word flamingos no it's flamingos flamingos flamingos flamingos flamingos flamingos it's flamingos not flamingos flamingos fla f/ mango not flamingos not flamingos flamingos yeah Flamingos restaurant in New Jersey yeah why not are you crazy there you are thank you so much for the L wow Florida Mango Jesus wow wow wow wow wow wow wow oh my God it's like a zoo in here yeah well it is tropical who designed it my daughter decorated it amazing how drunk was she when she put the final sketchies together we do like the tropics I don't see anything wrong in bringing tropical to White House station this is Joe she's going to take care of you okay brilliant thank you D where do you start this one it's endless okay um let's start off with a tuna on the Flaming Tiki platter Tiki and then I'll end up with that tsunami on Philly Min okay thank you okay this is for Chef Ramsey all right I think Chef Ramsey's mouth's going to drop to the FL when he sees a few of the things on the menu AR tuna appetizer thank you enjoy is that always that hot in terms of spicing they have a tendency to spice things up a bit it's an embarrassment to tuna yes us sh to taste other little end there I will thank you my Dar Brian charl Chef Ramsey would like you guys to taste the tuna it is really spicy I've been saying it since I got here I never had a problem doesn't matter if you love it or not everybody else four times I've got complaints about being spicy so he's he's done with it ribs are destroyed Sunday we made those it's a week days whatever send it just send it out send it out wow I see platters like that I hear Hawaii music oh my God said we use that and start grilling away it it's for looks thank you what the stuck are you trying to get the smoke detectors to come no I'm trying to get the thing off the top excuse me having a world-known chef spit out my food is not good Ticky platter shitty platter we need Bill ready to carb play tell my father to put his his black Chef coat on Cheryl want you to put your black Chef coat on next fly minion so I'm sort of looking forward to a really nice classic piece of meat they show you where it is strip down baby I'm not looking get excited we have a flaming flaming young that I serve tableside people just love the chef's dream fion something simple something classic and something that's not normally served on a tring what the what is that thing these are roof tile raing it from the tile yeah I'm going to finish it it's still cooking you'll love this you I love this what's that in there this is butter and garlic oh garlic butter mhm it go around the top and so the tsunami is the garlic butter running down the drain pipe right watch out all stuff ding at the end wow you enjoy that thank you very much quite welcome wow me that's the toughest the most cheeriest filion I've ever tasted in my entire life think so chewy is it chew have meat so tough me to yeah no I I finished it take out your than Chef Rams he hated the food he hated the decor and I can't understand why less than impressed with lunch good to meet you Chef Ramsey is anxious to discuss flamango eclectic Cuisine with the head chef and how long you been here um about a month what's it like cooking that food does it blow you away are you excited no it doesn't blow me away I think it's all over the place straight up would you eat it no no but you're happy to serve it to me when a new Chef starts in a restaurant he wants to put his imprint on the menu right but they don't want change right now who doesn't want change the owners right who writes the menus we do why wouldn't you listen to your Chef I don't know it's frustrating for me too because like I said I've made the suggestions I've said we need you sent it to me you sent every dish to me and it was embarrassing that's not cooking that's dog we take pride in what we serve and he just ripped it apart it's awful Chef Ramsey is already aware that the food is horrible and the chef is really an unhappy cook but before Gordon could even contemplate making changes he needs to get the complete story by observing a dinner service what name all right you can follow me when the dinner start coming in just start throwing some asparagus on put it on the side the menu's large the menu is a little all over the joint you know really big I don't have time to Red this it's got a lot of things on it tonight's dinner service is busier than usual because Chef Ramsey is in town you ready to order and as customers order from this massive menu I'll have the to be rainforest tilapia okay tickets are flying into the kitchen here we go calam M but the challenge to perfect such a huge variety of dishes is overwhelming for Chef Bryan I don't even know what to do absolute crazy you know that yeah huh yeah got way too many tickets up here you can't have 400 things on your menu you just can't do it I don't care who you are doesn't matter we're absolutely buried over here barried we don't even have these set up yet unbelievable although Chef Ryan is slammed in the kitchen it's like it's like a circus over here the customers are not exactly sympathetic you can he now I don't know if you want to go over to 20 CU they're ready to First well I can't do it they're all waiting the same amount say something you like we know shut your mouth already absolutely crazy Adele's attitude is completely toxic and it trickles down from us to the patrons it's 45 minutes into dinner service and Brian has finally completed the first orders I need this food out of the window right now however just as fast as dishes are rushed to the dining room are really small and the Roto is very they are quickly returned to the kitchen hey guys the shrimps are just way too small and she said the red rice the risoto is just oh my god I've had it today already I've had it why am I here that's it I'm taking a break this right two sex bottom line I mean it was just about overwhelming disaster disaster major it's the menu I was thrown into and it's a disastrous menu how can you get passionate about cooking something you hate it's all over the place it's uncook right I need to know that you're committed I'm committed to change cuz they have no clue this restaurant turnaround cannot depend on them it depends on you sticking with me is that clear absolutely okay thank you now that Chef Ramsey understands Brian's issues they head back to the kitchen here I go meanwhile bill is ready to serve the tableside tsunami I get tired real quick but help the business I'll do whatever I have to do is that well done no it's me and R if you just cut that a little bit you'll see it's medium R all you have to do is cut it no but I mean cut it this way cuz this was sitting on a hot tile it's not medium a okay I'm sorry oh Je they got a 7y old man going around and around the dying room he shouldn't be doing this at this pace know well they're too cuz they're too cheap to hire anybody else what they trying to do put the father in the grave I mean he's got one fo in there already he didn't even want to do this he didn't want he wanted to retire that's what hurts yeah bill is overworked and it's not fair after a night where he witnessed the dejected Chef unhappy patrons and an overworked older owner Gordon knows he has to to have a serious talk with the tough mother daughter team of Adele and Cheryl I wanted to talk to you both personally and express my concerns about Bill I'm seriously worried about him in a big way running around at the age of 70 pushing the cart why are you guys letting him do this he really doesn't work that much you know what it's always poor Bill that's Bill's nickname poor Bill why have you asked me to come here cuz I feel like I'm wasting my time because we don't know what the problem is the service downstairs tonight how was that the kitchen kit was a disaster so you've employed the chef yeah mhm and he hasn't been given chance to cook he's cooking your menu right well I we never changed the menu since we open he never gets chance to show you what he can cook because we felt that our food was very good Christ are you stupid I guess I am you're accepting that it's perfect I'm trying to tell you bluntly that it's not yet you never seem to accept your own mistakes it's never your doing we thought our food was good but now you just you know said it's horrible you cannot see a problem in your own establishment no I'm being honest what I would like to see is just a little bit more Integrity with owning up to the responsibility to why this place is not working there's no acceptance on your own mistakes good night Chef Ramsey realizes that the only way to begin to fix some of these problems is to do something these owners have never done have a staff meeting it's so important to clear the air if any want anything to say please talk about it I'll listen to anything doesn't mean I'm going to agree to it the menu needs to be simplified are you kidding cut it way back people want to come in here and cut off shorts and have a beer and a burger yeah but you just started I don't even know how you cook thoroughly yet you've got to have the confidence and allow this man to step up to the mark you need to be a little bit more entrusting on that and less nervous about letting go I can't do my job if they don't let me do my job okay next question I can't understand why the F you don't like me well Isabelle you're an excellent server but you don't freaking listen but I know what I'm doing I don't need to be constantly told the same thing over and over again please be quiet why would you think you have to tell me when I've been here for 2 years I know what the f I'm doing Isabelle you don't know when to shut up they don't want to hear opinions we're still going to get treated like garbage I don't think they're going to change centrally located next to the train station flamango has managed to push away local customers today Chef Ramsey begins his plan to bring them back we're going to start making some changes yeah I am afraid to make the change change number one let this man cook something that he wants to put on as a special tonight without any interruptions from you two second change Bill what is your favorite dish to cook my meat love when was the last time you cooked it 8 years ago tonight you're going to cook that as well yes I don't want you around there pushing the trolley out running around like a blue life both items will go on tonight as specials my meatloaf that I've been making for years that I haven't made in a long time it's going to be great to have it on the menu tonight your meatloaf what are you seasoning with fresh parsley and a little salt and pepper I enjoy cooking a lot better than pushing the trolley around R what are you doing chicken and shrimp Jubilee Rosemary Gordon brown sauce Chef Ramsey definitely let me have free reign on creating my own special and I wanted to prove it the bill and Adele that I can do it I can handle the job right very nice dig in that is so good thumbs up very good everybody happy I liked it but I would never order meat loul never I can't believe that chefs he wants meat L tonight we kind have a disaster so let's get set up let's get prepped Ro up let's go guys yes as Chef Bryan and his team prepar specials for tonight's dinner service no detail goes unnoticed by Chef Ramsey out in the dining room what those Nails what's going on there what happened are they pretty pretty they're disgusting Chef Ramsey asked her about her damn Nails Cheryl is the 8S are you high maintenance of what huh serious I work card yeah unfortunately the wrong places hello follow me all of our specials tonight are excellent I'll have the chicken jubile I like the meatloaf please excellent choice I think there's hope adding the specials but will people like it I don't really know Brian I want to see you step up to the mountain tonight okay so get on top of it from the out yes sir ordering three Jubilee meatloaf chicken special come on really big night tonight more importantly these specials have to work but Brian has to come on the kitchen and run it like a head chef because unfortunately owners employed him as a line cook tonight has to be his night three jubilees picking up one meat Lo many of the diners have ordered the specials Chicken special and that has had a positive impact on the kitchen you're doing okay you're doing beautiful Brian is not spread too thin and is able to push out the food much more efficiently than last night go with this please please and in the dining room how everything meatloaf and chicken Jubilee specials are creating a buzz the meat out of this world while the original menu is creating a slightly different kind of buzz it's over I'll bring the owner over okay to talk to you Adele yeah table 31 the Mahi is overdone they want to speak with you I'm a little busy okay I know you're busy I'm letting you know that they're waiting tell them I will be out and I did that's what I did okay so stop me I'm pretty fed up I'm treated like almost stupid Adele can be downright nasty and insulting okay complaints what are they okay Mahi it's dry dry so you don't want I know when the customers come in you have to to be positive but they're Liars God help us I bet You' see more in here than a mck spreader has in New Jersey for the last 100 years see you later my friend M's killing me right here I'm dying with the sake a lot of special pchen which helped a lot but I was still discouraged with the old menu it just got a little backed up oh we missed the chicken pen get that going on the flight eat a chicken breast working on the grill biggest panic in that kitchen there is trying to get your head around doing this menu there's so many components in that menu that you're reaching for this or reaching for that that everything's just so sporadic nothing streamlined and that's why it's an absolute nightmare I mean a real nightmare bye thank you here's the good news Chicken special meatloaf with f head now the changes may have been subtle but it wasn't enough nowhere near enough in order for this to work whether Adele or Cheryl likes it this place needs to take a dramatic turn in fact the biggest turn has ever had since this place has opened it's time to say goodbye to the tropics in the center of New Jersey everybody stand up grab a chair for the dining room and follow me let's go I was just wondering what's going on grab a chair take two let's go oh my God oh my God oh God oh my God what's going to happen oh hold on no what do you mean no that's will my alligator trust me I need him in the truck I can't believe Chef Ramsey grabbed my alligator and just threw it in the truck just threw it in there hey a with my chairs menus I don't think it's funny watch if you want to keep your job right why want that alligator they are not getting that Cheryl and and Del are in complete denial about this place nobody wants this tacky tropical Decor they better not throw that stuff out there's going to be a problem oh my God what is going on I want my alligator come over I had a very good feeling that this is the beginning of the end of flamingos Adele the only way I know when I leave White House station that the tropics aren going to creep back in is to burn them G to the menus G to the bamboo G to the crocodile G to the pineapples the tropics are going my greatest fear is to lose everything we worked for 3 2 1 the only way I know when I leave White House station that the tropics I'm going to creep back in is to burn them the tropics are going 3 2 1 hold on wait sorry I forgot the most important thing the side say goodbye to flamingos I can't tell you how happy I am to see that Flamingo sign gone ready I'm going to leave you to the expert thank you so much please do it quickly before they change their mind look at anyone for cooked alligator that was a good one it feels great to watch flam mangoes go up and fire Adele may be upset that she's losing the traic but it wasn't working this hot as Florida here that is amazing wow is that right I don't want you to be upset please she is you're going to make me cry I am devastated right now A change is difficult it is and sometimes it's hard to say goodbye to the Past you know that it'll be all right honey it will be fine it's just the tropics the four walls are fine we have faith in you the past is gone it will be for the better but Adell needs to come around now I have regrets I don't know what's to come so we'll see it's all right baby after getting rid of the tropics Gordon now moves ahead with his plan to transform flamangos good morning morning how are we okay nervous I told her the change would not be subtle and it's important you Embrace change that's not easy but it's for the best ready ready goodbye Florida no more mangoes welcome to the junction how appropriate is that yes rad tracks junction means trains but Junction also means coming together which is what this community is going to do on a daily basis they are going to come together at the junction oh I Love It Adele how does it sound interesting interesting takes me a while takes you a while yes I'm not happy about the name come in welcome to the junction oh wow oh my God look at the size of this place to open up this room was absolutely crucial it looks twice the size oh my God the wow factor was everything I can't believe the wall is gone the tropics have gone this restaurant was claustrophobic it's much more open sand it down and distress the tables to match the chairs the pineapples have gone and more importantly it's just lighting the whole place up look at the Raw Bar there is no longer a raw bar this is milkshake Heaven it's perfect it's a lot more casual now I'm very excited about the junction ad what do you think I don't like it I don't like it I hate blue I'm unbelievable I'm dumbfounded I don't think I have ever heard anyone say they hate the color blue I hate how can you be positive about something you hate ugly don't want to throw up I hate it hate hate hate oh my God the changes to what was once called flamangos has been dramatic it's terrible and Adele is finding it hard to accept any of them I love what we had that's all and uh this is a very drastic change and I really don't like it think about your customers because this is not for you to sit and enjoy this is for you to run as a business I regret it right now but I want to see the menu you know and see how it's all going to come together I doubt thank you now this is trying to keep it in keeping with what's happening in the community it's diverse it's sophisticated and more important it's modern how does that read for you I mean it's simple there's a little bit of everything for everyone Burgers meatloaf we do a chicken it's comfort food but it's fancy comfort food there's no other place around here like this what do you think of the menu I mean this is very limited very limited menu this menu is so limited it's not going to be successful people are not going to come in with that small small menu I'm trying so hard to help here yeah there's one thing I need to say to you is that you cannot be personal about Nostalgia that hasn't worked and you have to embrace change because if you're not going to embrace change do yourself a favor shut the shop and retire she has to get used to it because this is what's going to bring people into this restaurant and Dell sitting looking like she wants to throw herself in front of a train after Chef Ryan spent the day learning The Junction's concise menu that looks marvelous Chef Ramsey introduces the staff to the new dishes if you just have a look at the portion size it's in keeping with the plate this is a Hallmark not just a burger three different mini Buffalo meatloaf and a turkey burger the bigger portions glazed salmon a simple delicious roast chicken who'd like a taste dig in dig in dig in dig in somewhat moist that's different that's good Salmons are so juicy I hate salmon I love salmon tast like a fish Adele how's the salmon ding oh the new menu is exactly what we needed it's nice and simple but Adele has a very hard time accepting change this is their last chance to pull this place out Just Go With It it's 30 minutes before the do open to this new restaurant you got your salad bowls yeah I'm ready beautiful and everyone is excited about the menu and Decor everyone except Adele who has hidden herself in the kitchen on the desert station what you looking for apple crumb it's out J can you do desserts yes sir here give me I'll take that he's fine he can do a dessert all right I need your smile I'll be right out I'm very nervous it shouldn't be to my liking it's to what the customers will want I don't know if they're going to like this good fast cust there I really want to go home did you just say you want to go home yes I did right now I don't feel my mother feels she has hope the Reg has to start ringing for her to feel more confident cuz I know she's mortified as the restaurant starts to fill up with customers Chef Ramsay inspires the kitchen staff for the big night right Bri you ready yes sir when I get an owner like that out there that tells me she wants to go home tonight I need you get even more in control to make this thing work yeah let do it yeah feel great about the new menu this is a new beginning let's take it from there disguise the limit all right let's do this this looks like a place be fun to come to everybody really thank you it's open it's um inviting right you should hear what those people I know they love it they love it and it's this is more inviting to go to than it was before well screw down want screw down they know the money I'm going to have the chicken Jubilee I'm going to have the glazed salmon RBS okay chicken Jubilee lemon chicken with the first orders in the pressure shifts to Chef Bryan who must execute The Junction's new menu we're going to do a St in a jubilee next so let's finish those put the whole pan in the oven don't need a Sizzler plate beautiful 20's in the window thanks to Chef ramy's more focused menu ran is able to get orders out in a timely manner table 30 in the window and more importantly this is money the customers are loving the food it's really good who would have thought you could fry a dill pickle it's lot of flavor it's very moist nice very tasty I like this and it's it's nice and bright it's too bright I don't like it now where's the old P where's mom what I just don't have the patience anymore for anything nice to see where is madam grumpy where is she oh yeah he says it's going to work how stupid can you be can I have a quick word with you two seconds wait what's the matter I'm very upset I don't like this setup the decor you can make this work only if you believe in it already you don't believe in it the negativity is going to rub off on your staff it's going to rub off on your daughter and the customers will be feeding you I don't know we'll see I need to get out of here I have to be proud of what I'm doing I am not proud of this I would never run a restaurant like this I want to go home I would rather close the doors it's opening night at The Junction and even though the customers are happy very well season Adele is miserable and ready to leave I want to go home Chef Ramsey is frustrated and he knows the only way to get through to Adele is through her husband Bill why is Adele so against it help me please she's that way but she's our first point of contact if you could do me a favor and just ask her to put a smile on that face okay I will do that Adele can't hide her emotions if she's mad you're going to tell and it's a struggle to get her to go in your direction but I'm going to give her what I got how you doing okay I'm scared I'm so nervous don't be scared just keep smiling Smile Smile here you go my mother is a hard shell to crack my father is great he's talking to her trying to make her feel better wonderful job it's delicious good GL you enjoyed it you like bills meat love I wanted to tell you how beautiful the chairs and stuff you like it I do she is liing up is she liting up yes I don't think I've got that long it's got to happen before I'm 17 I told you she's a p years yeah but you didn't tell me on what scale of pain in she is she's 11 11 excellent this is great oh good wonderful thank you it was a success people love the food and I feel that there's hope everybody's happy very good good I'm glad you enjoy in spite of the dramatic changes the staff Rose to the occasion done done and customers left happy and now even Adele appears to be coming around first of all I want to thank everybody for all their hard work yeah and a big thank you to the queen I'm serious why there were a lot of changes yes it was scary but you pulled off it's very hard to put the P behind me I think the restaurant could be successful but I don't know only time will tell when I first arrived You' lost touch with your customers in the community tonight you reconnected in a big way tonight the junction even even though the history is very short it's only 3 hours old it's a success but it's only the foundation okay you need to build on it together Chef Ramsey definitely is giving us a second chance and I'm just very anxious to be successful and I see the light at the end of the tunnel I will be back and I'll take great pleasure in witnessing the success and by the time I get back Madam I want you moved out of that house yes promise me I promise okay good well done seriously well done yes what I've learned from Chef Ramsey is change is good and I'm up for it thank take can't wa to see you and maybe I'll get some of the money back that I put into this place then I could retire right good night good night good night big kiss God it's so nice to see you smiling like that you know that well I'm glad you enjoy New Jersey at least this part of it I'm thinking of moving here oh my God help you what a week we made some dramatic changes here we changed the menu we changed the decco we even changed the name that honestly was the easy part the hardest part was changing Adele she has to look forward otherwise the history of the junction will be a short one God I'm a long way from home where is my train come on in the days that followed Adele slipped back to her old stubborn self and started to redecorate The Junction the new concise menu however remains in place and is a hit in White House station we're doing meat lo I like that that's good nestled in the Hills 45 Mi north of Los Angeles is the idic town of Newbury Park this is where only a year ago a single mom named Laura was hoping to fulfill her dream by opening a restaurant called mamaritas my grandmother was always cooking and I was always being you know brought in to help her cook and I loved it when she passed away I said I'm going to go for it I'm going to open up a place and I'm going to name it after my grandmother welcome to Mama RZ when I started the business it was purely a takeout catering business we built a really great reputation in a very short period of time and before I knew it I had customers that said you need a restaurant and based on my reputation and the fact that everybody wanted this I went for it all right guys we're open for business now I'm just adding a dining room and I'm serving 200 people I've served you know a thousand people in a catering job how could it be so hard Colorado's really tender yeah uhhuh I C for M for 6 years a lot of she's really nice with me she's my right hand and my savior I mean she's family to me for love for you Laura is not a good boss because there's not a lot of rules enforced and no one necessarily knowing what they're doing the direction I get from Laura is a little hit and miss and I don't really think Laura knows how to run her restaurant I need a cockta y now Laura as a restaurant owner is inexperienced cuz she never had any training in this but this completely B franking neuter so was the creat business but that was easier it was small this is huge I know I know when she opened this restaurant the first week really really buy after two three weeks no more during the first month we were just packed the public they want the best experience the best service the best food sorry about that comp them out and send them a free dessert place and I didn't deliver it and I'm begging people please come back and give me another chance and some say no I'll never go back there again the debt that I've accr with this business is astronomical I'm on the foreclosure list so there's a chance I could lose the house if I didn't believe in this I wouldn't put my heart my soul every single thing I've got into this I believe it can be saved if I can fix what's wrong some of the best Mexican restaurants in the world are not actually from Mexico they're here in Southern California now this restaurant here has been open just 12 months sadly it's only months away from closing there got to be something seriously wrong it looks beautiful wow how are you I'm good thank you a pleasure to meet you likewise now this is Mama I am Maggie I'm the mother of the owner I thought you were mamarita no I'm mamarita's daughter mamarita's daughter where is mamarita mamarita is uh buried in the cemetery over the hill oh I'm sorry to hear that not a problem so Mita is your mother yes and it's your daughter that is Laura Laura I will take you to Laura excellent thank you my darling this will be my daughter Laura how are you nice good to see can I just say this place looks stunning thank you my goodness me somebody spent a lot of money here and you run the place I run the place I try this is very different for me catering is was my specialty that's what I did before I opened the restaurant ah and I did very well at catering top dish what would you recommend for the homemade tamali oh I love tamali well good to see you good to see you time to eat I'm starving Excell this is my table thank you yes when his order comes in we'll let you know and you need to be the one that cooks his food okay I think Chef frany he say everything menus is good how are you sir going on I'm amazing how are you and you are Brad Brad good to see you how long have you been here from the beginning from the beginning mhm I can't believe how plush this place is I know it's like don't judge a book by its cover cuz you walk in here and you see this gorgeous place but M doesn't live up to its expectations if you can navigate me around there's stuff to stay away from Motes kidos and banadas the Poo three yeah and why would I stay away from them just because I just think they're really dry I respect your Hy thank you I'll be that in mind got it holy crap that's really scary within 5 minutes been in the restaurant and then told what to stay away from from the head waiter hot sauce thank you oh this is Cheryl this is uh my manager and you manage the kitchen and the front of the house um front of the house and I do catering as well what's wrong with the place lack of customers so why have we got lacking customers we need more customers we need figure out how to get more people in here okay thank you and you're the manager yeah oh my God a manager that even know what's wrong with the restaurant scary okay look forward to catching up not with the manager thank you Jesus a manager that doesn't know what's wrong I don't know what answer he wanted I mean what was wrong with that lack of customers brilliant that's a great Insight isn't it right here we go let's start off with Vale got Chim yeah let's go for a burrito I think that's enough for now all righty thank you anybody taste anything everything was good yeah uhhuh if Chef Ramsey doesn't like my grandmother's recipes that concerns me anybody taste the smallest see what he thanks I'm extremely hot crunch oh no God I hope the tamales are moist Jesus it's like soaking wet newspaper that is so dry my goodness me that's a fresh tone well when we make them we make them in big batches and then they're steamed and but then they're served because we make such large volumes at a time so you're sounding like the cun company now yes and they go out like that it's they should be wet enough with the sauce inside that when you rein them they stay moist what an embarrassment and this is your Chef that run a C Business correct Jesus okay okay hates the tamales really hates them said it's so dry it's inedible he said it's embarrassing yeah very dry are you cooking everything yeah PE it are you cooking the chimies uh-huh I us the microwave for Chim Changas for 1 minute before they fry they taste really really really good chicken Chim Changas oo chimmy chimmy chimm chimmy changa it's dry it's shards of dry chicken now what here's the thing honestly chimmy changa chimy Chucky in the in the bin what a shame Hera he hates the chimies he didn't like them I taste before it's really good flavor not to him apparently I'm frustrated at my kitchen it's a bit of a punch to the gut about my food steak burrito look at that that is gross has to be the biggest ad for any diaper anywhere in California oh no oh God my God Jesus that's like eating wet cardboard have a taste of that please GL to your help the steak was gy was kind of like a car wash moist and mushy oh my God that is disgusting let me taste the steak he says the steak tastes like did you Grill him fresh steak for his burrito yeah you didn't pull it from here right didn't we taste everything before we put it out it's really salty nobody tasted before we did this damn it when you have somebody come in that rips apart all of your food that that I was proud of it hurts a little bit Grandma I'm so sorry not here to slag you off however I just want something fresh after a lunch of disgusting dishes Chef Ramsey has quickly realized why this beautiful restaurant is in an ugly situation come around please thank you so this is per sadly the food was dry it's like eating processed food is the food today the same that you serve when you have a catering event yeah you've been serving there crap why don't you do it properly because everybody loved my catering it's completely two different monsters it's not going to work coming out of a catering business trying to run a restaurant that cost how much 1.5 $1.5 million yes oh my God and I'm 350 in the hole right now on top of that so you're in for just under $2 million God bless your grandmother but she must be turning over in her grave after a miserable lunch that is disgusting an alarming postmortem you're in for just under $2 million Chef Ramsey decides he wants a better understanding of how this team of people work together in a dinner service who tonight I'm nervous that Chef Ramsey may not think that the restaurant is running efficiently I really hope that the staff hold it together and that they shine what can I get you got it in for you sir I'll take the chicken all right I'll put that in for you guys thank you I would say that the ticket times like not even 5 minutes for Entre I cook really fast hey food normally can we out this fast oh yeah yeah here we go Ros MOS chilio here we go is that chicken taco with my soup it'ser than the drive-thru isn't it pretty much you go with food flying out of the kitchen at an incredible Pace 3 minutes the kitchen staff now has time time to socialize have you cleared the board all the tickets gone yes wow so just standing here for the next couple of minutes I can't believe how fast the food comes out it's like a conveyor Bel is that bad it depends on quality okay while the customers May appreciate the fast service oh here comes my shre they are not appreciating the food it's kind of dry dry I mean it's not like I back no I know obviously stop stop stop the only thing that's missing here is a drive-thru I'm pissed he's telling me that all my food is it's very frustrating when I don't know how to do it another way cuz this is all that I know that is unbelievable this has to be the fastest serving Resturant in America tonight but it's not really a Resturant it's a fast food factory what a joke on the heels of a ridiculously fast dinner service all right bye-bye Chef ramsy suspects that shortcuts are being taken in the kitchen wow fast huh so it's time for a little investigation what are those oh the tamales yeah they're the Frozen ah so these are your chimy Changas are they Frozen as well yeah fren wow when was all this made 2 months oh oh my God can you get me Laura please yes yes I'm here I'm here I'm here what come around come around don't run not in the kitchen here's the thing you're Ser a chicken that was cooked nearly 2 months ago you're frosting it and then reheating it and you're wondering why it's dry were you aware of this or this is what we did for catering unbelievable that may be why the place is struggling where are the freezers freezers there oh my my god oh tortillas I hope everything's right in there with the shelving and all the food my God you're joking aren't you look all this stuff herey hell this is unbelievable look at that this is what we did for catering you must have hundreds of portions of stock here he just kept grabbing and grabbing and stacking my arms with it this pre-cooked pre-rolled Frozen then defrosted this just absolutely appalling this is not a restaurant you are mad got to wash my hands stink I have a man back there tripping everything apart telling me I don't know what the I'm doing when somebody takes something that you have and putchers it it hurts a shocking Discovery at dinner service look at that you must have hundreds of portions of stocking confirms to Chef Ramsey that problems at this restaurant are bigger than he anticipated what day lunch was disappointing dinner was shocking it started off with def Frost and serve followed by defrost and serves followed by Def Frost and serve you running a factory it's mass produced treating food like a processing plant pea is that quality what you cook did you honestly think that serving defrosted food slopped out was going to make you a success I did well at catering with it you have driven away more customers than you could ever imagine can I just have a word with Laura thank you sit down I am um I'm worried I don't get your level of commitment to make this place work I I never pretended to know how to run a restaurant you're smart but you're not being smart apparently not this food is sinking you faster than you know it I don't want to lose this I want to figure out a way to fix it make it great but you really have to start taking responsibility for what you're doing the differ in running a catering Outlet to running a wonderful restaurant is night and day and the quicker you get that through your head will be the start of the change okay I'm really sorry I am too I've gone for something that I maybe shouldn't have gone for and now I'm here and I have to figure out a way to save it fix it I'm scared very scared God thinking about what happened last night Laura she's not stupid she's more scared almost petrified so in order for me to help her to get over that fear of change I'm going to take the first step for her and there's only one way of doing this goodbye Frozen look at that my God what at the state of that a year old enough Jimmy Changers here to last me a lifetime goodbye catering hello restaurant Chef Ramsay has found over $122,000 worth of frozen food in the freezer P good morning how are you both fine thank you now it's time to confront the owner and the chef with his findings today's about change yes go and have a quick look around the kitchen you'll see some adjustments so far all looks the same I was chocked everything was gone my freezer was empty my walk-in refrigerator was empty I had no idea what was happening oh my God to show the enormity of the amount of frozen food oh Gordon has not only removed it from the freezer but has left it on display in the restaurant I was completely floored I had just the sinking feeling in my stomach look at this what's going on there ah they've gone green Jesus look it's got his Mexican somera on Rice Jimmy Changas five dozen 10 dozen 12 dozen ouch and this isn't a catering business I didn't know it was this bad last night here's what concerns me more than anything these are from last year August and July last year what the going on I'm shocked I can see why have a good luck I'm going to wash my hands it stinks I guess I should be on Pearl of more to make sure that the structure is there and that things are being handled the way that they should but then again I own the restaurant so everything comes back to be my responsibility this has made me feel quite ignorant today's Chef Ramsey is hitting the streets trying to gather former customers of this young restaurant he's hoping that they will Hammer home to Laura what this community expects from mamaritas nice what is this all these people Chef Ramsey knows that often the best way to get his point across is through the voices of others ladies and gentlemen first of all good afternoon I was pretty shocked to see all these people showed up I really didn't know what to expect thank you so much for coming it means a lot for you guys to make an effort to be here these are ex- customers that were here at the beginning to support this restaurant it's important that we understand what went wrong when we had the chance to open this restaurant please find out what happened I'd like to start okay over the time we felt we weren't getting the service that we wanted and the creativity of the food was really lacking um on two different trips I got sick within like a 2 Monon period And when I came here 2 months later I got sick again and I kind of stayed away defrosting food the whole table kind of got stomach issues afterwards ouch I guess I underestimated the pallet of the common person some of the items we freeze and as we've been going through we're thinking that that's probably what it is and we're not going to freeze anymore so hopefully that will take care of that issue and that's what we're changing thank you for being so honest I can vouch for Laura Frozen has gone yes I can't wait to see you again but next time it's going to be inside the restaurant rather than outside thank you so much right we got work to do that's an eye opener today speaking to all those people I realized people know good food I respect that and that's what I want to give them to make the trans I from cooking frozen to Fresh Chef Ramsey has just the challenge in mind to inspire Laura and her Chef pear Chicken shrimp I've got steak here 30 minutes every a bit a cook off now choose between the shrimp or the chicken and cook something really delicious one minute gone let's go it felt good working with fresh ingredients it was fun to just grab something and just throw it all together and come up with something good name is let me think what's the matter I'm thinking you're thinking I'm really nervous because I don't have idea for what I cook 15 minutes left get moving I was nervous about what she was making no pressure ba the creativity seems not to be present 5 minutes we ready to play yes yep ready let's go all right let's go Chef Ramsey he not only wants the staff to taste the difference between Frozen and fresh not a single item on the plate defrosted anywhere he's also looking for the staff to choose which of the three dishes goes on tonight's menu okay what is it they are blackened shrimp tacos that looks good darling what is it garlic breast garlic breast with garlic and salt garlic and salt put on the chicken breast she just said garlic salt and that's it it wasn't very creative and um that scared me okay we got a flat iron steak beautifully marinated mango salsa served on a little bit of pickled vegetables finished with avocado butter yeah okay let's go take a taste oh it's so good that was amazing to taste Chef Ram dish you could tell it was going to taste good just by looking at it how Robert what do you think of the shrimp really good how's the chicken Pear's dish had no flavor it's a little Bland need something to spice it up okay good which dish goes on the menu the mango salsa shrimp is really good so both the shrimp and the flat iron steak are specials tonight I'm disappointed in pea given her opportunity to try to shine unfortunately I think it fell a bit short for tonight's dinner service Chef Ramsey has has insisted on using only fresh ingredients so for the first time mamarita led by Laura and Chef pla will operate like a restaurant and not a catering service hello good to see you guys thank you you enjoy now just letting you know our specials are skirt steak with mango salsa and black and shrimp tacos the steak special okay we're cooking everything fresh now so enjoy your meal CH you have anywhere special want me just doing my thing uh yeah as normal running as normal how's the uh specials going specials are going good you're going to have some of those steaks coming up now I've been pushing it and so it's coming I'm scared about tonight cooking everything fresh like this it's it's going to be it's going to be like something she's never done and pearl is got to get into a whole new mindset pe's team has quickly produced the first set of specials this 24 yeah gracias all right I got your Chef special and it appears as though the kitchen is adapted with no but have they really you guys good was everything okay it's rare I'll take it back cut into yours oh you know what too rare I look's matter it's rare guys you got to cook the steak look it it is raw look at that no this a medium rare this isn't medium rare anyway that is rare I want you overseeing the Entre making sure the steaks are cooked properly and you shouldn't be be doing this little stuff you are the chef finally a voice give me an apron I have people back there don't know what they're doing so obviously I need to be more Hands-On in the kitchen specials are going you guys leave those items out so we can use them and get to them easier I need these washed immediately Maria you're making me those churros yeah Rapido please have the refires gone out this my redo where's my the other one go out yet why'd you take why' we take one without the other that's incredible on the back of all this negativity I finally think the penny dropped with Laura all of a sudden she's found a voice and she's treating this service like it's her last did you get one of them yet one here you go that one to thank okay here's another stake up I need you guys to keep up on this I shouldn't be out back here doing this for you right Laura let them do it now let them do it now yeah Laura has shown that she is willing to step in to do whatever it takes to help for restaurant but now Chef Ramsey is looking for pea to do what she is paid to do run the kitchen PE I need you to step up the mark now please need take control you want me to decorate the place no no let do it look how many staff there are behind there I know but I they were falling all over themselves in the kitchen and there were a lot of them on the line This is incredible Laura that's prepared to go to helenback to make sure this restaurant survived however I don't get the same feeling from a staff I don't think they actually give a damn unbelievable totally raw ra it's get the waiter to come here this her fish is raw fish is raw what for good sake guys look that's there's no excuse I me I it's like fish out of a sushi bar come on guys if I don't do something immediately it's going to be gone tomorrow I just hope we can do it we got to be able to do it if we don't do it it's not going to work tonight's difficult transition from cooking frozen to Fresh only confirmed what Chef Ramsey was already feeling a lack of confidence tonight didn't exactly go to plan did it no it did not peara is not a head chef I think tonight confirmed that surely you must see that that I I I don't know what to do with that Pear's family to me she's not an employee that I can just cut you know after so many years of being by my side there was one strong asset quite refreshing that was you I felt like this was your last service you were almost fighting for your life fighting to stay open fighting for every customer every dollar and you cared like I've never seen you care before it was the first time that I actually really started to believe that you've got what it takes to turn this place around we're not going back tomorrow we are relaunching this restaurant as a restaurant for the first time in this town thank you come here thank you so much for everything get some sleep okay it was great for Gordon to sit with me and feel that somebody has some faith in me I'm an absolute fighter and I tell you this is the fight of my life Gordon's looking to revive Laura's spirits and avoid a repeat of last night's service so he's come up with a surprise solution for the crippling problem in the kitchen come in please all right now here's the big change a humongous change hang on a second I got to get it this is narish hi n hi guys how are you now this lady has been with me 4 years she's an amazing Chef obsessed with Mexican Cuisine and I am giving her to you as a gift what she is going to do is install a proper service in this restaurant she's going to consult properly for the first time since you've opened this place I would just like to say that I'm really really excited your restaurant is beautiful we're going to make your kitchen beautiful we're going to make your food beautiful it's going to be great thank you so one hell of a talented chef and I mean that thank you thank oh God I can't believe it this is an opportunity of a lifetime she's going to teach PE so much for the first time in a long time I have some hope and I uh I think we're going to get through this Gordon is hoping Chef consultant the will get the kitchen in order but there's another huge change tonight the menu first of all look at the colors it's like a rainbow it's fresh seasonal and it is incredibly authentic Cho salad oh that looks good Kita slowly braed incred the sizzling fajitas that is going to be piping hot please be careful have a taste oh my gosh you guys the flavor oh that shrimp is good the new menu is awesome remember would be so proud of right now we're also excited with mamaritas facing its biggest night ever Chef Ramsey is willing to give plara one more chance to command the kitchen but this time he has installed the safety valve and her name is narice right uh peara yes tonight we really have to show that you can adapt to cooking in a restaurant and there's a big difference narce is here to help you but she can't do everything think so show some Spirit to try and get this place back up to where it should have opened 9 months ago yeah excellent good luck how can we not have a successful night I mean I've got one of Gordon's chefs to work in the kitchen and I think peo will do all right hello what's your name under gun okay come with me there you go this is our new menu everything's fresh right now we're kind of revamping everything start off with the order guacamole guacamole to start I will uh put that and it should be up shortly the order migu so make sure you mark them okay start marking appetizer dinner Cara yes I I need you to set me up a fish taco okay PA are you ready for the tacos paa listen to me please let's get 34 out or whatever that is me up for the send me up the plate so I can just put the fish on there for you please no I need to pick up 34 yes yeah I have it I just need the plate set up right narice yes sure there's four of them standing watching you do everything and no one's doing anything else we got to pick it up PE PE are you ready for the tacos no not ready can you believe it Cher so you just walk right past that table everything's empty on there you can't play away or me to do it for you this time yeah it's empty you guys all done here it's 20 minutes into dinner service parla P your tickets don't let him hang like that and already pea is struggling to organize the kitchen and her staff I've never seen so many people standing still behind the line what are we waiting on firing the orders or not yes sure per I need to start firing tickets now please um what's unfolding in my eyes is fascinating I'm just trying to get it set like a normal restaurant not like a canteen where they're serving on mass pear was still in a catering mindset and with the cooking fresh and cooking to order it's obvious she didn't know how to do that and make it happen I wish they would come with our food already peara is clearly being exposed for her lack of leadership and the kitchen is slowly slinking paa we need to get organized this is not this is not working but finally an hour into dinner service appetizers are leaving the kitchen we change it out burn chips and not enough cheese okay all right I'll go Ahad and send this back for you guysa let's focus okay we got Focus what's the deal with 33 all right burnt chips s beans and not enough cheese sake guys refire some more cheese in there but no don't burn the chips yeah sorry this is the difference between just taking stuff out of a fridge and dipping in a fryer they got fried this morning or trying to cook it fresh on top of the three pieces of steak they gave me they give it to me raw what's wrong with that uh it's not good what a disaster it's incredible you have the most amazing looking restaurant and a great tasting menu but if you haven't got the right staff to pull it off you're screwed Cara take your tickets talk to me what what tables have gone out from the first ticket paa was completely absent paa yes please put numbers on him I'm not running the table I don't know what's going on I had to turn my head a 100 times to say pea what's next call it out what are we doing PE talk to me you got to talk to us you can we're not we're not psychic here pear realized the take a Time and started feeling the pressure she fell apart PA take control she's not equipped to work align there's not 1 ounce of line material in that woman PA it's relaunch night at mamarita pea has shut down and the kitchen is at a standstill Laura yes two seconds I couldn't have made it any easier for her it's clear now she's not making transition from a line process Frozen def Fred crap to cooking fresh that is not head chef material we're not looking for a super duper fine dining Chef I'm just looking for a cook that can cook from start to finish tonight it's been obvious yes but can I will make a comment I have I have a woman that has has stuck with me through thick and thin for 6 years okay my big question to you yes are you her boss or are you her friend I am her boss and you have friend it would break my heart to not have PE as my head chef but right now I have to stand back and really look at what's best for my business shut off who else brother okay look at me narice take over the line yes you outside 5 minutes get some fresh take her outside let's go unbelievable you kidding it's okay it's okay look at me it's okay I'm scared too I'm scared and it's hard okay I'm fright into all hell right now I've got to try to pull this off with the staff that I've got and this new way of cooking that's okay that'll be okay I promise you it'll be okay one coming in 30 seconds with pea off the line and theice in control get some lime on here please and finish these for me mamarita's kitchen is finally on track two my tacos up piping hot here the fish tacos can I have a ramkin please technically I wasn't supposed to be on the line I was just supposed to supervise but I can't watch him go down good job now keep it up let's finish tonight all right Caritas we got the Mahi you can do it just focus Chef Ramsay's plan and n's Rescue of the kitchen has resulted in customers being satisfied this is when you want to keep you like the new Reno yeah and the relaunch ends on a positive note without narice we wouldn't have been able to get through tonight thank you so much for coming in thank you you guys clean up a little she knows her stuff I mean she's clearly a great chef while the relaunch was a success unfortunately no one is in the mood for celebrating certainly not peara and definitely not Chef Ramsey tonight was made more difficult than it ever had to be pe's not a leader he's never going to step up to the mark of a head chef ever it's not rocket science I know n over the next two weeks I want you to separate the Brigade focus on the strength the weaknesses okay thank you thank you so much be wonderful PE of strength isn't being a chef and this whole scenario has brought that to light and now it's blaringly clear that I need to do something about it Laura the future success of this fession is in your hands if you don't extract out of her everything she knows about cooking you're mad it will never ever work if you step backwards to your old ways I won't do that again I'm going to run it like a restaurant good next time you come you're going to see some staff changes promise me I I I I give you my word come here stand strong and good luck I've got one hell of a headache did we honestly take a caterer and turn her into a restaurant her that question will only be answered when she finally decides on what to do with pea and kitchen team what a nightmare holy chimmy Changas after Gordon left Laura worked with narice to organize the kitchen and the staff into a fully functioning restaurant once this system is implemented I think that will make it much much smoother that makes sense and after 2 weeks Laura finally made the staff chain she promised Chef Ramsey she installed a new head chef moving pea out of the kitchen and back to catering moving forward now there is definitely going to be a split between my catering and the restaurant they are going to be two different businesses well guys thanks for coming in I don't think my eyes were open and they haven't been open for a very long time and it took Gordon to come in here and quack quack quack quack quack to get me to open them Thousand Oaks California an affu and suburb outside of Los Angeles Akira and Lisa were a young married couple when they moved here more than 20 years ago from the Bay Area while Lisa raised their young family Akira worked at a popular and trendy Japanese restaurant called sushiko in the wealthy suburb of belir in the beginning I was a sushi chef wak learned the art of sushi making in Japan he was good at his skill and so we started working at Sushi Co in belir and the restaurant just took off and just became super successful come by my dad was a great chef he was so excited when he was cooking every year we increase the sales then I become a manager then owner yeah yeah this is a from susho we decided it was time to venture into our own bigger and better and nicer susho hello welcome to susho we decided to open our restaurant in this beautiful Shopping Center in Thousand Oaks in the beginning business was booming then it just slow down like somebody put the brakes on it's pretty devastating to him it broke him it's tough yeah anybody walking around out there no I'm pretty quiet even if there's nobody in here Aira will scramble to find somebody to do a job for him H could you get the drink all that from table one your food is up and that irritates the crap out of me make sure you guys have everything okay most of the time now my dad just kind of walks around he doesn't like to do anything they're going to turn off the electric you have to pay that one we are losing like5 to $20,000 a month credit card debt is hundreds of thousands or as deep as you could ever imagine we still are like 9,000 behind living with financial stress is pretty bad did you send somebody for two or three I gave it to them my parents are always like fighting and arguing and that's a nightmare never used to be like that over the past four years air and I have Grown Apart we work together and we live together but we don't speak to each other it just isn't worth it my dad doesn't spend enough time with us he's just less approachable Dad how many older just one I don't really ever talk to him anymore and Dad Akira's Spirits are broken down and he just doesn't don't know what to do anymore life has been like hell since we opened the restaurant if Sushi Clos tomorrow I think we could lose everything Our House Restaurant and our hope and our dreams I can't remember the last time I slept through night just always worried about what's going to happen next Chef Our Last Hope hello hi welcome to girl I'm Lisa nice to see and Akira Akira what's the connection business partners years my lovely wife are you married to each other yes and you're the chef well I was I'm a manager now I do not cook much anymore okay and Lisa you run the I'm kind of the front of the house lady greet the guests right serve tables if needed what is the problem with susho we do not have enough guest clear there's no guest but what's the problem the main problem I do not know you know we stand in the window and dance trying to get people to come in hey you up the the do that and that that hasn't worked around here I'm so embarrassed I can believe she does the front of sh so tell me about susho I had a l so then you bought out the other partners and bought the name pretty much so yes and then decided to sort of move susho from B to your hometown here in Thousand Oaks exactly so how long did it open here almost 4 years 4 years um I can't do anything unless I find out what the problems are so I'd like to eat what would you recommend um if you want to try something Fusion I have a sushi Pizza which is Sushi Pizza Japanese Pizza I don't I don't like it wow I'm not a big fan of any of our food there's just like no flavor anymore because the Cure is not involved enough in the kitchen okay well I'm going to sit down and have lunch I'll look forward to catching up with both you after lunch thank you enjoy lovely thank you some strange fixes on the wall are you ready yes please thank you uh right let's start with a little B miso okay and um Aira mentioned the sushi Pizza he recommended that yeah I wouldn't recommend it no no I would not recommend the sushi pizza to anybody uh I think it's vile got to try the sushi Pizza just out of cuity good luck good luck and the green tower that sounds nice and then let's end up with a little bit of the summon just see me I think that'll be enough you got some of the best and some of the worst thank you thank you good excellent some of the best and some of the worst no one's afraid to share their opinion here here you are for your soup thank you here we go miso soup doesn't taste very fresh it's not actually very hot either oh he's talking now somebody should go listen to what he's talking about thank you Chef your green Tower thank you that's very salty that does that it is yeah is that normal yeah that's normal thank you thank you some is gray hair um are you finished with the green Tower and I just I pulled out this disgusting hair ye yeah I've definitely finished with that sorry I just wanted to just die bury my head in the sand when that happened um guys I don't want there's a hair in the green Tower you got to be kidding me it's always like a running joke like oh my God there's a lot of things going wrong so Akira disappears Simi thank you you're welcome love and is the salmon fresh yes it is thank you John the salmon is fresh right Frozen Frozen it just tastes like it's frozen how was your Sashimi that's definitely Frozen it's very very true my mistake I was just informed they are frozen they tasted Frozen does that Norm me they why they freezing with I guess we get lazy with our food Su pizza I've never been to a Japanese restaurant where I can have a pizza sushi style and a chef owner that's no longer in the kitchen I'm nervous Just Go With It okay um that's the sushi Pizza it sure is it's rice salmon crab and mayonnaise some cheese wow thank you then Japanese Pizza sorry that it rancid you were right that is an insulted Pizza yeah and Japanese food chef had fair warning that it was going to be terrible I told him not to get it why is the chef the old sushiko always stood for the finest in Japanese food but today's disappointing lunch Pro to Gordon that the only thing this susho has in common with the former one is this name did you know there's a hair in the crab no no no one told you hair are they wearing hats back here you asking me yeah are you guys wearing hats for service uh no nothing at all if you're telling them what to do why can't they wear a hat I don't know oh Jesus let's go back to the beginning when was the Miso soup made it was made yesterday yesterday and just tell me why was something like that taste salty it's probably been sitting in the room reducing overnight probably what you mean reducing overnight you keep stuff in the bie overnight correct what the sushi pizza was a joke right okay hideous disgusting and an insult to Japanese culture and an insult to a Pizza House you don't need me to come in here and tell you you look stupid selling a sushi Pizza that tastes like gunk what were you doing Serving frozen fish to me lunchtime I would like to order proper fresh fish and it doesn't actually happen I've never known a Japanese R to freeze so much stuff I'm not here to make you look stupid but I can smell okay can you say something seriously talk to me talk to me what do you mean to say after getting very little out of Aira Chef Ramsey decides to sit down with the owner's children 22-year-old Sammy and 20-year-old Hana was it always a plan to have both of you so involved from day one it was an idea for us to come help and when give them a break if they needed to but not to be here every weekend I most of the time don't even want to be here cuz I'm here so much but but got to do what you got to do want to help out the family so and here's my worry honestly it's the level of shortcuts that are currently going on in this restaurant right has your father given up yeah I think he definitely has on the inside but he doesn't want to show it do you ever tell him to just stop take stock rethink he doesn't really listen please don't get upset I'm sorry no no come on I just I know I know I know D I I totally get it I'm almost 21 should be living my own life but I can't because I have to help out my my family and I can't leave them you're both incredibly committed and I you know totally respect that level of loyalty and what I'm more nervous about than anything is the state of the business where did you see the business pretty much as far down as you can go I've also recently like in the past year given money also and is it Mom that comes and ask who it was my dad that asked so initially I gave $110,000 and then half a year ago he asked for 5,000 and I was like of course you know how um from working my photography my own personal income if your family is asking you for help I would help them right away I have probably given my parents above $20,000 decent chunk of change for a 22-year-old I think there a of unfairness because you've both been dragged into this through no choice of your own you've got my help I'm supporting every one of you my family is hanging by a thread there only so much I can do in the short time that Gordon has been at Sushi he has not only learned that the restaurant is in shambles but that this one tight-knit family is suffering badly hi welcome to Sushi girl I'll take you back to a table en try your dinner what can I get for you spicy t Okay bust it out man why all these sticks got burns on them you you don't buy them by that do you why are they burned we Le use them sometime you what we wash them clean them then use them again I can't believe this is happening I wash the stick and everything is clean what's the problem where's Lisa Anda don't run away like a snake okay I've just scraped dried chicken off these we're cutting CS there's bits of food on there do do you think this is right just feel how sticky that is on the end that's food being wiped off it it's 45 minutes into service and sushiko is doing what unfortunately it does best disappointing it's customers it's a little scary looking okay guys feel don't like the tempura I said it's way overcooked and the bat is just really doughy Thank you Lisa it's coming back it's doughy and that's not tempor of broccoli it's mushy yeah it's stop the broccoli take it off yeah don't even like do tempor anymore why cause more damage is that fry hot enough does it work probably the fry temperature actually that's a great question doesn't it look like it's hot enough it's not blasting it no uh that's scary that's a nightmare piece of equipment that probably isn't holding the temperature cuz it's getting old just like me uh Lisa here look at all this oh the spicy mayo you don't keep mayonnaise in the fridge no that's not required for refrigeration what that's I heard refrigerate after opening so how warm that is maybe yeah and how long's that been staying outside for truthfully always staying outside spicy May for 4 years yes this is a Japanese health hazard this is about you running your restaurant properly and you're not oh my God what's this fridge for it's warm in here this fridge is on 50 does this work in this fridge well it broke down when did it break down couple months ago I don't have a money to fix so so we we've got big container of those ice yes to keep the ingredients cold well just the vegetable we keep it here vegetable we got Dairy you got eggs here that's that's mistake never chicken beef here look at me well sometimes they make a mistake by way I'm not lying to you I you should kill somebody bad food a family in Ruins and unsanitary conditions you should kill somebody it's been quite a first day and as dinner service ends thank you Chef Ramsey realizes that susho is in much worse shape than he thought right how is that for you I think our kitchen could have run a little smoother I don't think you're taking it seriously enough the rice the soup the fridge the broccoli talk to me I think that Akita you know could do a lot work there's so many bad practices and you don't seem to give a have you given up I think he's given up how many of your customers would order kushak if they knew they were eating it or feeling it off a wooden stick that had been used 3 weeks ago none of them it's almost like you're a man in denial anything to say or no I should he doesn't know how to fix it though he opened this place on the assumption that he was the delegator he's lost I think that the restaurants burnt him out he thought that we were going to be Liv in laita Loca and when the business didn't go the way it was supposed to he didn't know what to do obiously but you don't really think that you're lazy right you think you work do you think you work really hard all the time I said I think you should go cook you go I don't want to cook anymore that's the way Atura feels if if I can pay you to do it why shouldn't I do it but you're not really paying them your kids are paying him he doesn't know how to get off of his little skinny ass and really getting to work right I want you I I I need you to shut up for 2 minutes and I need you to talk this is part of the reason while you've lost your voice not only is your wife wearing the trousers but she's speaking for you what is it talk to me Come on talk to me I just uh I don't know come on Akira me basically I don't know what to do I'm angry that Akira's lost his ability to communicate with people and it was good to get it out Akira once a proud Chef has lost his way and unfortunately his family is being dragged down with him Chef Ramsey knows that in order for this restaurant to have any chance of surviving he must find a way to bring them together tough day yesterday uh really tough I'm outside the family home now and it's clear that Akira is a Broken Man and in order to get this restaurant fixed I need the old Akira back so I can't do that without the family's help I just wanted to talk to all three of you um about air he's a broken man a man with uh tremendous weight on his shoulders this is a man that is not just on the edge the whole family is involved in this you can feel the Divide just in terms of the friction that's built between you every day every second take me back when you first met um he was really funny and cute he had a lot of energy and he used to think of goofy things to say even though he didn't speak English very well and he never Smiles anymore yeah so sad yeah so sad dad's just kind of away from everybody I think he's removed now he's not like a part of the family really it's just always just me and the kids and he's just gone he'll just like stand and just stare cuz he doesn't know what to do he's he's lost I missed like but he was just smiling when I walked in the door yeah we need to bring him back if that Ran's got any chance of really seriously turning around it can't be done without him no I know that can't do it without him he's the heartbeat I need each and every one of you to give him a a lift in a way that his self-esteem Rises the confidence starts to shine and more importantly we start to get him back I think my dad he's checked out if I can't remember the last time I saw him like actually happy like waking up happy going to bed happy I wish he could come back and make it all right oh Chef lamsy where have you been on the lake well you know I was just taking a walk I didn't know you know my house yeah I know well I I I wanted to come and um see where it all started there's a level of distance that we've Grown Apart we need to narrow the Gap Sammy you go first what inspires you most about Dad working up from dishwasher to restaurant owner he he's always one that tells me to get it right the first time I learned all my hard work from him so yeah it's just tough you know like I want to do as much as I can it's just it's just hard I know I'm putting a lot the weight on you so I got to try harder okay now will you believe him thank you Sammy honor if there was one thing that you would want to say that you've never had the chance to do over the last 4 years what would it be I don't think I ever tell you how much I love you like I say I love you but I never really express it I love you too I just want to see you happy no no no my family is really suffering I want to try to be more emotionally supportive we want to support you and we want to do everything we can it would be a dream just to be our old selves again let's pretend that we we're starting out and like let's try to find each other again and be friends I feel really happy but I thought to because I put my family in a bad situation here today we are going to start it fresh we wipe the Slate clean we start the day with a family hug group hug we stronger I think you know I can do it this time I can le start again the emotional family meeting really touched Chef Ramsey and he made arrangements to give Akira and the restaurant some much needed help hello I decided that that this family needs a little lift a little leg up I've never been into any Japanese restaurant and seen a fridge with a block of ice in there that broke down 4 months ago so I made a few phone calls and managed to get a hold of seven brand new counter trolson Refrigeration units top of the line yeah come around have a look come around yeah that's right that's the best one you can get yeah trust me number one no way come around no way look come around Lisa open them up he's smiling oh my God the fridges to me are amazing they're beautiful they're great I can't believe it but to see Akira's face when he heard out about it was the best because that's the only time I've seen him smile in 4 years I didn't stop there come with me yes have a look at two stunning Vulcan de fat friers oh my go so amazing the most amazing eight ring gas burner look we got the best stuff and the most amazing walk in freezer temperature is visual no more ice bucket when I saw this kitchen I thought it wasn't my kitchen looks like a showroom everything's brand new it's like a dream now we have no excuses great new equipment is just part of Chef Ramsey's plan he knows there's another critical change that has to be made at sushiko it's an asset they should have taken advantage of a long time ago tonight you're going to cook okay it's a comeback service okay okay but I want you to grab it and run with it all right how you feeling feeling great can't wait to cook okay good Akira today is going to help oversee tonight's launch at the sushi bar okay please welcome the man himself back look at you little pocket rocket look at you woohoo welcome back thank you yes I feel good see my dad in his Chef suit was really exciting the sushi bar is where my dad belongs it's where he started off and he was a great chef before and he's getting back in it so that's great okay Lisa open the door hello welcome to sush this me too for dinner service not only will they be serving fresh fish Chef Ramsey prepares with AK Kira two new salmon dishes that will be featured on tonight's menu hello how are you tonight are you folks ready to order I have ack we'll try the sushi Coke crunch okay so you got see Atlantic salmon I'm going to make that okay o okay I'm so excited about being behind the counter we have a lot of good fish today so enjoy okay all right thank you I'm going to have a great time today two lbow tan Beach and crunchy free I don't think is taking it seriously even though we are starting to see a glimpse of the old Aira shining behind the sushi bar right thanks for waiting Chef Ramsey notices that his wife Lisa is not supporting him could you take this out for two or five please I have some food for you guys right I like it I still don't think he's working very hard we got two more specialist okay okay so let me know when youat I'm going to put the oil okay okay thanks for double cheing on everything is he working hard I don't think so he's still just walking around I'm worried that Akira's not going to ever be the chef that he should be take this and come back right away I don't think he'll really follow through with it all right there's some share plates and soy dishes there supposed to be avocado in it yeah did they put avocado no they didn't okay I'll be right back 20 these are wrong eel roll is supposed to have avocado in it okay and this is supposed to be a Hawaiian roll with the shrimp on top instead but it's a California roll that's a nightmare a the eel roll is supposed to have avocado inside that eat Hawaiian sauce okay all right really pisses me off Lis is really tough with Aira when she gets going just get out of the way it's like a tornado Ash did you take this 205 that was my mistake I didn't check that's for Mala thank you oh no 205 me oh 20c 20c so I have to try harder this going to be your next order spider tuna capio salmon special Mara Hawaiian with avocado shrimp on the top thank you and the roll y thank you I'm so glad to have a hero back behind the bar it makes everything go so much smoother okay Scott done this is incredible We Care standing behind the bar dressed as a chef running his restaurant already there's a completely different field to last night's service s oil kind of C on that dish so enjoy okay that was really good watching my dad work in the kitchen and smiling almost the whole time it was just great feeling thank you very much you night everything's getting better as dinner service comes to an end it's clear that susho has a long way to go but the new equipment Akira's new attitude and a couple of new dishes have Chef Ramsey feeling better about its chances first of all let me be really blunt uh with you yeah and something you you you need to hear okay yeah honestly yes tonight you were a different man thank you the change is night and day I feel like I woke up not only did you look good but you seem to look like you're enjoying what you were doing I've got total respect for you today appreciate good job right I need a quick chat with your wife I can't forget anything Chef Lam taught me I have a hope but I know I have to really really work harder now he may have changed but unfortunately you haven't the difference in that man in 24 hours is night and day and not once tonight did you mention anything to him and you can't be that cold that be like a block of ice he's not your head chef he's your husband yeah and here's the thing you're tough you've been through a lot and over the last four or five years you've become stronger than he has coming from the outside in it's so evident you're bang bang bang back off I'm not around I'm not going to take all the blame but I agree that I am a to Akira and I'm I agree that it's not a good way to be I think between you and I that man needs you more than ever before how to yeah what you need to do is cut him some slack not just for him but for the family sake before it's too late after Chef ran conversation with Lisa that man needs you more than ever before and with Akira's commitment to change I feel like I woke up Gordon in his team went ahead with a much needed makeover of sushi C Chef Ramsey good morning look at you twoo holding hands and cuddling as well Chef Ramsey pleaded with me to embrace Akira and try to give him the support he needs so this is a really crucial point in our lives it's like being reborn again okay today we're relaunching the new susho so we have to bring susho into the modern era the decor has to stand out as something not just Cutting Edge but fresh with a wonderful appeal are you ready yeah yeah my hands are swe let's go baby let's go come in look at that contemporary and it's got that really fresh appeal to it oh my God shaking goodbye samurai warrior the minute you step in this door great great colors is fresh and modern over night stunning I feel like you know what is this is my restant what is this you know it's just amazing oh my god when I first arrived it was like sitting inside a prison now is beautiful look at the color dark Moody red that's my picture you have a serious artist in the family but no one's ever ever shown him off they're cool they're sophisticated Lisa are you happy I'm so happy it's just amazing the color is just perfecty come over here I go in the middle everybody Chef Ramsey is bringing us together as a family my parents are like more happy than I've seen them in Forever it's awesome he's a new man he's smiling yay after revamping susho into a stylish contemporary Japanese restaurant Chef Ramsey moves on to the menu welcome to the new food walk down have a look by modernizing the traditional sushi dishes avocor Tata with avocado crispy salmon cake seuna with the salsa Japanese style CED muscles Teri chicken the rolls we've got the fire roll clean modern great execution okay so we're going to have a great start today all right word of the relaunch has spread through the community and Chef Ramsey has surprised the owners with traditional Tao drummers to officially kick off the evening all right thank you oh my God and ladies and gentlemen thank you so much for coming the official welcoming and the opening of this restaurant my heart was bounding like you know drum was so exciting brand new restaurant Brand New Me hello welcome to susho we have the super Dragon R get the sushi C crunch short as the first orders make their way into the kitchen you make sure him up okay an energized Aira pumps up the cooks for the big night help each other talk to each other okay all right first one of the night susho crunch bust one out let us C two more sammy4 Let Go crunch let us wrap in the window okay give it to me I need one more crunch here 209 could you drop this off 209 the Yellow Tail roll Akira at his rightful place in the kitchen pushes the first orders out oh my gosh that's really good and customers are satisfied with what the new susho has to offer is very but soon after old habits return and Akira is doing everything except what he needs to do most cook that new special enjoy thank you all right thank you very much I've been waiting for a special for a half an hour Lisa the food's hanging around too long on the window okay without a leader the kitchen is falling behind it's dying in the window and the impact is starting to be felt in the dining room 209 only had one ticket here no there another ticket there's more tickets there earlier tonight air was doing really well behind the sushi bar but now he's falling back into his old ways already he's out busing tables and he's not paying attention to what's happening we need him to be back behind the bar again what are you doing carrying that thing oh they needed the help so I just they need the help honestly I'm worried you went back to your old ways you didn't cook anything you bust tables you served food you delegated why weren't you cooking why weren't you can you not do it no I can do it you're not a manager you're not a bus boy boy you're the chef come on finally towards the end of dinner service Akira took Chef Ramsey's advice okay and jump backed into cooking in the kitchen do then yeah thank you but for the most part it was his staff who pulled together and made tonight's relaunch a success thank you the good news about tonight is the customers love the food of this Resturant took a huge leap forward oh yeah spreading the message out there but I just want to know what you're going to do what's going to happen when I'm gone I will remember what every everything you told me you are a talented man you've just forgotten how talented you are what are you talented for picking up plates no why are you a talented man cooking that's right so if you're going to dress it the part look the part cook your socks off I'm not going to go leave the SE not going to BU the table or not going to do that if I catch your skinny little ass that side of the table I swear to God but Lisa you've got to support each other I came in I first arrived the the whole family not just the resturant was just fragmented four different individuals seeking different Ambitions with different attitudes and no one singing off the same page but there's a reconnect that's taken place there's level of clarity proper understanding and we all know what we've got to do they'll be okay you know we tight H here now so we will we'll help each other having Chef Ramsey come into our lives is it's meant the world yeah we have a start over and I'm nervous as that it's not going to go smoothly and I'm just am thankful for this new chance take care thank you yes good night thank you so much thank you Abol all right give me a hug I never a hug in Japan he's going to pick you up okay bye it was really cool to see my parents give each other kisses and stuff I haven't seen that in a while we bug working with each other and supporting each other it's going to give us more hope than we had before what a week we made a lot of changes we changed the equipment we changed the menu and we changed the decor but what this family failed to realized is that their greatest asset was something I could never have given them because it was themselves and it's that that will make this place successful what a week Sara a th000 o in the days that followed sushiko saw a boost in business and Lisa and Akira were working working as a team once again all right let's clean up the place yeah let's clean the space up here recently they decided that in order to maximize profits they would search out a new location where the rents weren't as high you have anything anything special give me a call regardless of the location the most valuable lesson this family may have learned was not how to run their business but how to appreciate each other just south of Los Angeles is the picturesque Beach town of Manhattan Beach 5 years ago Lisa hemt an ambitious 23-year-old fresh out of USC business school bought a restaurant called Leo D Manhattan he guys how are you welcome to Le did you ever I think I do surprise a lot of people based on first impression and seeing someone as young as I am and female I think they are surprised thanks for joining us most people still think that my parents gave it to me or I married somebody that gave it to me it was just frustrating but at the same time I know the truth I went to USC and studi business entrepreneurship so after I graduated college I was bound and determined to only work for myself but instead of starting from scratch I started looking at existing businesses with the staff with customer base and Leo just seemed like a real great fit I don't think it looks good like that one big table Lisa did not at that time have the experience to run a full restaurant in my opinion I think we should separate them the only thing at that point in time that I believe really helped this restaurant be success was that she did have a staff that had been here forever four one sa L is very smart person but she doesn't have a lot of experience with restaurant I don't want to hear complaints I don't want to hear I just want to hang out if you see a wine key I took it from Priscilla a lot of times she gets things mixed up like she considers me as a friend not as a employee do you have this phone number why are there Morocco they've been there you put them there on your I didn't I can't reach that Damian is bar manager and someone that I have been kind of dating in the last 6 months thank you I don't think that I have a title if she sees something that needs to be done and we'll ask me to do it I'll do it are you okay no give me these just relax I kind of cross this fuzzy line where I'm having him work here it's probably a bad idea but I'm going to do it anyways it's heartbreaking to me to see other people choosing other restaurants around here I struggle with why it's not busier than it is if the little doesn't change uh things here I don't think we'll be open until the beginning of the next year I've just been so frustrated I'm barely making it by and um I can't continue on like this parking lot is jammed so my big question is what's the problem with the restaurant I'm about to find out hello Hi how are you than how are you good I'm Lisa henet Lisa nice to see you do you the owner you're the owner yeah um so just very quickly you've owned business for how long I've been here for 5 years you don't look that old how old are you if you don't want me ask 28 28 so you got it when you were 23 yeah how did you man to get r at 23 I was just determined when I graduated college and you graduated from where USC Marshal School business what was that a graduation present no dad didn't buy me a restaurant dad co-signed on a loan for me and have a quick by to eat okay thank you go ahead and all these colors who come up with these colors the previous owners came up with the colors I kind of have kept it the way it was right what's changed since you took over from the old Resturant I haven't changed too much oh really um what in 5 years yeah in 5 years so this is the same menu that was off the previous owner alakar mhm right the headest name is Lis Martinez and Lis has been here for 18 years and the Sue Chef is brother are turo okay good what would you recommend this fillet wrapped in petta topped with a homemade balsamic reduction sauce but I'm actually vegetarian just just say that again sorry you're yes vegetarian you're vegetarian yeah right so Char old filet but hold the filet yeah that dish is awesome thank you wow bizarre hello hello how are you Priscilla Priscilla nice to beautiful server okay great excellent thank you Priscilla I think I'm ready S as the owner is vegetarian the baked eggplant roll and then the spicy AI Tower please all right and then the toini pasta salad okay yeah thank you man you're welcome young man how are you Damian uh I'm a the bar manager and the catering director that's a big title catering director and bar manager all at once well done is Lisa a good boss Lisa is a lovely boss yes lovely boss sometimes when they refer to the boss as being lovely it sounds like it's an intimate lovely oh which is's nothing wrong with it no is that no I am dating Lisa yes okay d right that's why she's loved it got you now okay oh what is that roll really hot yeah don't you worry thank you um and these are stuffed with mozzarella cheese Mozzarella thank you M oh dear that look doesn't look very appetizing does it crunchy eggplant undercooked the eggplants raw that's why it's gone so black take the back cuz it's like piled in grease but no problem eggplant shouldn't be crunchy and oh dear a you send it back because of the eggplant is not cooked properly this is the ey Tower appetizer thank you ah dear I feel like there's a firework display taking place on my plate Rocket Man something is wrong I can tell on his face it's so compressed it feels like he's been done two days ago ouch spicy eye tuna that tuna doesn't taste fresh it's grainy and it's furry here You' been sat there watching me come on hey come on no come on I thought it was going to like some I know that's just gross oh did you like no I didn't is is it is it frozen tuna no it's fresh tuna is it yeah I'll bypass and go to the next one thank you funny how owna is not even in the kitchen you said one must take two mistakes she's just standing there hanging out and chilling out crazy he said that it tastes like frozen tuna it is frozen tuna I told him it was fresh here's the bad news so far not a slim ray of sunshine not even a glimmer of hope anywhere in the food chicken toini pasta salad excellent good now is that homecooked those are not homemade ah thanks what is that in there it tastes like rubber that is oh yeah not very pleasant no no I mean that's just stone cold I'm sorry asked Lisa to taste the th just the vegetarian part all right see I still think it tastes good everything vegetarian at least I've tried I love so I think our food tastes great to me it really does vegetarian owner Lisa has relied on the Martinez Brothers hi guys hello come around and a menu she in from the previous owner and Chef Ramsey was not impressed so what hurts more than anything was how bad the food was I can't think of a worse vegetable to serve raw and a slice crunchy eggplants why is your restaurant that's on his ass cooking frozen pasta with a ship filling and frozen tuna to the biggest insults well I have to cook it so are you powerless to talk we talk but we don't have the power here to make decisions we don't got the last war Jesus Christ Lisa come on who runs this restaurant who's in charge I'm in charge so you're giving them the permission to cook like this yeah I guess me I've had a lunch yeah I'm embarrassed and you tell me you run the place yeah but you don't have the initiative to identify that that why I didn't know you didn't know no you don't need a degree to identify that crap trust me I think he's being a little over dramatic we do overall have customers that do enjoy the food and you tell me you run the place I guess I didn't think of it as that horrible or bad you're dreaming sweetheart after an uninspiring lunch Chef Ramsey is looking for some good news in tonight's dinner service enjoy your dinner welcome my name is Damen I'll be taking are are you tonight I'm going to go with the Muscat okay sure absolutely um the computers have been an issue for me from day one uh it's really outdated the keyboard's not even working properly so you keep pressing pressing pressing doesn't work it's ridiculous my gosh how old is this thing it's uh I think about 30 years old everything is coded like numbers for each and every order that's correct sometimes all the buttons don't work Jesus Christ you have a ticket for 108 they don't have a ticket for 108 L double check if you have my tickets 104 and 105 uh no it's Absol Madness this whole computerized system is a nightmare I hate that computer but whenever we kind of busy like really put us behind the computer just sucks while an Antiquated ordering system creates Havoc for the front of the house and the kitchen Chef Lise pushes on and manages to get Entre out to the dining room that cuz the texture is just completely off I think it's really gummy why would somebody want to make that oh no very gummy it's not gummy found that back thank you I have back she's right gummy she's being polite I think Thea doesn't know ER what's going on with the kitchen what's this here Lou when was all this done Monday so we're searing Tuna on a Monday for Thursday yeah what are you doing look at the color of it get me Lisa please right here I'm getting really nervous now this is seared on Monday for Thursday we can't sear tuna to order that's why it doesn't taste good do that make business sends upstairs or it doesn't when was the last time you looked in this fridge uh I never really examined no oh dear Lisa how long ago do you think that was sliced I don't know roughly couple of days couple of days it's like pastrami but that is going a like I don't know these things are going on unless someone tells me and they haven't told me dinner service is off to a rough start customers are unhappy the food is far from fresh and Lisa the owner is unaware of many of the problems in her own kitchen but as bad as it is it's about to get worse oh my God that's disgusting when was the last time this place was clean Jesus stop you stop everybody stop Lisa come here 2 seconds come here when was the last time this place was cleaned they should be cleaning every day but look just here just everywhere disgusting look at it this is above food I mean come on Louise I am not serving food like this okay that is disgusting I don't think it really has affected or gone in the food like how do you know we have customers to serve right now and people do me a favor you serve those customers right now I'm out of here your Choice cuz you think I'm going to stand there and let what you mean what do I want it I'll do it this way then excuse me excuse me all these tables here can I borrow for two seconds please follow me sir come through Madam come through I just stopped serving food in here because of the and the dust are you interested in being served dinner without filth dripping in your food does anyone to eat now that's your customers you need me to tell do that laugh I'm not laughing I think you're a jerk you should be embarrassed excuse me it's a little bit gross like that but was it really affecting our food tonight no like did he need to make a huge spectacle and embarrassed me in front of all my customers no Lisa just I'm over it Lisa what do you mean you come out make us look like in front of like friends and customers it's Lisa first thing I said can we stop serving food you're totally oblivious to what's happening in your business you may have bought the rest at the 23 my darling but you're not running it grow up Lisa William it's an hour into dinner service Chef Ramsey is uncovered an unsanitary situation in the kitchen grow up Lisa will you and Lisa has escaped to the bathroom as for the kitchen they're about to get some much needed Direction not from the owner but from Gordon don't St clean everybody grab a towel and start cleaning the kitchen it's disgusting I mean we're talking about inches of dirt it's gross I mean look at this he's right he's filthy dinner service is full force right now we've got 93 people in the restaurant that need their food and dinner service has stopped I don't know what else to do where is Lisa is she gone upstairs resturant she's in the restroom fing she's in the restroom and the restroom is in the soaking precious princess it's so upset I can't go out there we need to face and fix it can't I have never seen Lisa like that or upset like that ever she's very tough person Lisa you're really strong of course you can handle it I didn't expect she was going to react like this Daman okay that's fine yeah that's clean yeah yeah it's cleanest I've ever seen it l okay we start firing up again now yeah is L out the toilet yet not yet she's still there she's still in there that's nearly an hour I've been here for an hour hour 20 minutes I'm not going we've been waiting too long is she okay is she going to the bathroom going to check on her or I can check on her would you mind no problem Lisa let's go I know like I know he said he breaks me down like no one else has me for I can't go out there she's not going to come out for nothing we are trying really hard so she giving up no come on BR a dismal dinner service comes to an end not even an appetizer with disappointed custom customers leaving unsatisfied as for Lisa she finishes off the service still sequestered in the bathroom I didn't really expect it to be this hard I try my best and I really want the best for this restaurant you got 2 minutes yes no I feel pretty helpless right now so that was a night mhm you got upset and you disappeared yeah that's not the way to face problems what was I supposed to do like what you want me to go back and dust like I don't get what you're trying to say right now so is that the kind of trick that they teach you in an honest degree to disappear in a toilet like a precious princess I don't think of myself as like a princess I really don't like just think I'm an average person working hard to fulfill my dreams you bought the restaurant young that was an easy part purchasing the hardest part was the following day running the thing it's I you know no one's ever told you the truth but more importantly I think you're in denial why am I here because we need help and I'm missing a key ingredient obviously because we have a good location I have a great staff I have a good energy I I love the place something's missing okay I'm going to give you a business assignment tonight back to the good old days USC I need five real clear changes that you want to make tomorrow to be implemented okay tomorrow New Start those five issues may start to really help convince me why you did this 5 years ago okay good night good night thank you last night Lisa failed her test as a restaurant owner but today Chef Ramsey is hoping she will do a better job with her homework assignment um right where's Lisa right here good morning I trust you to be in the bathroom when I came in this morning so last night we had a little chat and I asked Lisa to come up with five instrumental changes that she wants to put in this place to make a significant difference I want to hear what those are I'll give you one thank you okay five things that I would like to change about Leo today be proud of the food we're serving keep a clean and sanitary environment everywhere the customers should be impressed by the Ambiance and Decor not disgusted we need to tighten up the menu and stay with one theme that works okay fifth it's more for me to learn how the kitchen operates yeah good job A+ you've clearly shown me that you know the problems the hardest thing now is following it through yes last night was rock bottom but I think you know I'm going to have to embrace these changes and make sure they happen there's one issue that I'm concerned about that you haven't managed to tackle in fact let me show you it be easy doing this way POS piece of that is the biggest headache inside this restaurant they press less buttons at Nasa launching astronauts in space I swear to God yes yes stand back let us do it when he start to just break the computer I couldn't believe it I was in shock that was my dream come true let's go Lisa let the frustrations go Priscilla's next I won't drink anymore go go go go go this is for all the hard time I had with this this piece of I hate it let's go I hate it come on Big Boy let's go don't hurt yourself I hate this thing okay f with you that felt good well done while Professor Ramsey is impressed with Lisa's homework and her intentions for the restaurant class now continues in the kitchen where Gordon is ready to educate Lisa and her chefs so two changes tonight yes okay very very simple we'll do a Linguini of crab and we'll do a sear tuna salad Nas okay sounds good okay so first thing we're going to sear the tuna nice and gently done yeah is it always cooked at the same temperature yeah the better the quality the least it needs cooking okay I don't know much about Foods so I thought it was extremely exciting and what an opportunity to watch someone like Gordon Ramy to go with the tuna Nas we've got a couple of potatoes on there it just looks so fresh and flavorful frh vibrant okay done beautiful right Linguini yeah why wine in dungeoness Crab in fresh lime juice right at the very end yeah it's beautiful absolutely after a rough first day Lisa now has a positive attitude and Chef Ramsey is right let's have a quick uh briefing she is ready for another assignment Lisa the boss you're going to do something you haven't done in 5 years tonight you yeah here we are are on the line that's right yeah serious I'm very serious I'm a little nervous about hurting myself I hate knives I cut myself when I was like 3 years old so I never would have expected to put me on the line like that I'll see you in a minute right in 5 minutes hello hi hi right this way your menu just so you ladies know in addition to our menual we have few specials Chef Ramsey has put Lisa in charge of tonight's specials that's for you apron perfect he wants her to begin to understand the inner workings of her kitchen something she has avoided in the past definitely came as a shock to me thinking about the sear I'm going to have the crab all right thank you very much folks you're welcome okay there we go first order ah tuna yeah I didn't understand what we were doing I was I was really confused why is this not turning on Lisa get comfortable with it yeah get comfortable why is this not turning on this is hot I don't know what to do with it keep it here Lisa was like touching little things like doing this oh ouch ow it's hot ow it's hot well Lisa you got to move fast wao why is it flaming that's going in the microwave now yeah why isn't it going in there I think it's a very valid point why is it going in the microwave why can't it Go the oven's on yeah yeah it's on can you see what I'm trying to say it's really important for you to see this to see a dish go directly to the microwave I was just I was really shocked we're not here spending all this money on microwave food why would we do that we're so used to microwaving how do we flavor out with microwave so good for you to see this I cannot tell you it's an hour into dinner service and while Chef Ramsey specials prepared capably by Lisa are a hit did you like it that one's really good the old menu cooked by the kitchen staff is a flop fro fish supposed to be crunchy this is not worth $24 tonight was crazy I probably had like seven I and send it back I ordered medium rare which is terrible but it's not will no problem I'll take this back for you no problem Absolutely I'll throw that right back on the grill for you right back out in general the plates going back to the kitchen was frustrating for me medium rare please that's rare it seemed like something went wrong with every one of my tables it's overcooked I am very frustrated what's wrong with that uh it's overcooked what is that this lamb is overcooked please refire what temperature you want medium hey you didn't write the temperature that's why well this is overcooked refire medium thank show you the tiet you never write out the temperature now I realized that our turo and Louise like to shift blame all the time like no one can take responsibility right the ticket okay so medum please okay we got it we got it let's go okay we got it can we just refire it first and we'll argue after service please everyone is yelling and being angry it just tears it apart like like you can't do that we fireand medium thank you thank you it's overcooked take that back for you aside from the successful dinner specials tonight's dinner service has been a disaster reeland medium thank you yes thank you and Chef Ramsey is looking for someone to take control stop it okay we're going to make it right now sry guys thank you how's that P coming 6 minutes six minutes two AI towers and one calamari right Lisa you in control now yet yes good let's go pass Us in the window there it is yes got it up I feel like once I kind of learned my dishes I was like come on what's next what's next let's get it together 127 Go amazing very tasty very fresh it's good it's really good what's going on now it's vital to know what's going on in the kitchen as a owner operator I should have done years ago thank you for coming out and hopefully we'll see you again soon okay tonight you're good thank you but here's the bad news I can't think of a worst scenario than having lazy chefs it is the quickest way of closing down a business I'm willing to work with Arturo and Louise but just everything has to change Lisa's ability to change has inspired Chef Ramsey to implement a change of his own a drastic remodel of Leo that he and his team work through the night to complete good morning good morning today big day Neo is relaunching ready yes do it yes yes time to see the new Leo let's go come in come in come in come in come in come in come in come over oh my God that's beautiful first thing that horrendous wall that was dividing your restaurant has gone now the whole thing just feels open easier to get round W look oh that's so cool new seating brand new bonket check out the new China no more hideous colors all the plates and all the little small bits of China were from webst straw I was totally speechless I love what they did with the curtains with the lighting with the pictures one thing this area hasn't got and one thing you've got every chance of succeeding in is becoming manhatt yeah local cool Wine Bar serving great food great Wines By the glasses more importantly a very cool place to hang out I think a wine bar is exactly what Manhattan Beach needed there's no place out there around here that has that one more little surprise you've got to see these the system before was useless this is is phenomenal I'm so happy right now I was so surprised when I saw the new system no way I couldn't believe it I was in shock this is designed by Halo it's the most advanced restaurant POS system anywhere in the world wow I believe in you I believe in the staff you've got to pull this off we will oh definitely we have to not only will the new Decor be on display tonight Chef Ramsey has overhauled the food and designed an exciting wine friendly menu for what he is hoping will be the new Hot Spot in Manhattan Beach wow it's a lot of food that's so pretty let's start off from the top the homemade chicken sausage grilled baby archo Vegetarian Delight one of my favorites flat breads they are fantastic you've got a chance to gain a serious reputation mhm right entree I your burger grilled minute steak I think it's going to be a huge hit here I love the new menu it's so tasty it's easy and I think it's perfect despite a poor performance last evening Lisa is hoping her kitchen staff are motivated by the changes and that they will rise to the occasion for the most important night in Leo's history one 2 3 Le do it welcome to to the new Leo thank you enjoy some wine tonight yeah that's right this is our new menu we have some new appetizers also okay how would you like that to be cooked can I have that rare please yeah I'm nervous I'm so happy with this computer okay we're going guys yes yes concentrate guys yeah 20 minutes Lou I need some stuff coming out here guys huh I think I'm this say tickets just piled in the kitchen oh Jesus in spite of a new ordering system 30 minutes into service no ENT have left the kitchen and there appears to be a communication breakdown what's happening here no one's even working together it starts off from the chef calling out the order so wa now one scet one Pini one pen one grilled State nobody answers me yes yeah yes yeah I'm begging just to talk to each other I'm begging about the menu being put up together ly at the same time that's what's not happening I was a little nervous right then because with my relaunch I really wanted to run smooth unfortunately there's no communication it's awful unbelievable dining room looks absolutely beautiful fine great granted but the kitchen an absolute disaster five headless chickens with not an ounce of leadership qualities right now I'm depending on a 208y old lady to save her Resturant the biggest test I've been care so far okay 60 minutes into service the kitchen staff is finally communicating and sending out Entre however they are not being well received by the dining room are you serious 11 I need 115 and 60 all of these steaks are cold oh come on guys what the they're overcooked as well listen to me when a minut steak is cooked it's got to be surfed straight away you can't hold them in its steak three steaks on the fly as quick as you can when people are getting their food they're getting undercooked overcooked still sending it back they want a whole new steak hell there's more food going in the trash than it is going on the taable we either need our food like 5 minutes or our check 90 minutes into relaunch diners are fed up with not being fed so if you don't want to wait and Lisa is desperate for her kitchen to bounce back oh my gosh look at that those are the tickets oh Jesus they don't know what the they're doing are you kidding me right now this is ridiculous like I just couldn't believe the the ignorance back there what are you doing why aren't you making food why are you standing here you're just looking at tickets make some food I don't understand please arur will you please tell her to make some food I'm trying right now I'm doing my stuff too this is stupid they just all standing there they're not doing anything I think getting paid as well D I'm you know we're out of here we're we're out of this yeah we can take it anymore oh no no they're they're leaving who's leaving why oh my God hello we're you giving up I toldo we giving up Sir yeah I know you're giving up why why is this what they do Lou Lou on my biggest night they walked out please guys Lou I'm they're leaving who's leaving we giv now we giving out bye oh my God it's relaunch night at Leo and the only thing that's taken off is the kitchen staff Lou Lou please guys for them to walk out like that with all those tickets like I wasn't sure what to do or what to expect the head Che after 18 years fails out that's spineless hello Scot Gordon uh listen I need you right now jump in the car and get down here quickly will you please Lisa I've just pH Scott I've told him to jump in his car and he's getting down here Chef's got to be my right hand man for the Last 5 Years okay I've asked him to be here as your consultant for the next month to oversee this place is he going to jump on the service and get this place up to speed we cannot afford to let this place go down no chance with an empty kitchen and a full dining room relaunch night at Leo is heading towards disaster I don't even know what to do even though Chef Scott is on his way they're all running away like cowards Gordon makes one more attempt to get the disgruntled kitchen staff back hey Lou yeah we need you Lou yeah we're coming back this is music to my ears I I would think thank you ATO okay Scott yeah AO look Scott's here yeah look he's here to help let's lift it up and let's let's let's get this back together yes okay okay here we go listen up everybody I need a Pudo pizza in the oven I need one Margarita barbecued chicken I need a lamb sandwich up top right now to see Scott in the kitchen like take command the way he did that shows what a head chef should be doing hey is that pruto pizza in the oven okay how on 3 minutes 4 minutes 3 minutes I saw a communication I'd never seen in that kitchen before with Scott at the rains it's okay let's pick up oural rosemary chicken steak medium rare G with the Pudo Pizza table 106 thank you y Chef Scott helped the kitchen make a massive comeback I have a clam two Tartar and asparagus key and the evening ended successfully wow how's your steak exell I think tonight overall was a good learning experience thank you guys okay and you're my last table served tonight so I'm looking forward to talking with Gordon about what I should do and moving forward with this restaurant because we really really need a solid kitchen staff okay Lisa honestly you have seriously grown up this week more than I ever expected to do you show such commitment you do your homework you show up on time and more importantly you are a very fast learner however it's not the same with the team your kitchen staff in a normal situation would have been expelled them walking out like that in the middle of Sur was disgusting I 100% agree that was horrible your dream effectively is in their hands I was so disappointed tonight I can't put up with that I'm not sure whether Louis and Arturo are going to be part of the new Leo but now that I have a much better understanding from Gordon I am going to really Embrace these changes and make this place successful I am so impressed with the way you've handled what you've had to do in this short period of time time you stay in control and you hold the resins firmly I seriously believe in you thank you I can't wait to come back can't wait to have you back I'll be your honor student when Gordon walks back in here whenever he comes back in months from now and sees this restaurant buzzing that's going to be my proudest moment good night while I done than you so much good luck spend time in that kitchen oh I will okay geice thank you tonight was actually the first night this place felt like Lisa's Restaurant sadly there are still leftovers from the past that keep on dragging her down and for her to move on and be a success she has to drop her excess baggage and move on what the was on in that bathroom after Gordon left in the days that followed Scott took the next few weeks to train a newly motivated Louis and aruro that's for the clams and muscles yeah okay keep it here right yeah that's fine no problem welcome to the new Leo and with Lisa's Newfound kitchen expertise from now on 100% just come straight to me I can listen and make changes Manhattan Beach's newest wine bar has seen a boost in Revenue I learned so much from Gordon Ramsey the whole experience has been amazing like it's it's lifechanging really this man has given us everything all the tools in the world like a dream come true now let's do it I really feel like I do own the role of being the restaurant owner now lighthous point an exclusive Community 6 miles outside of boa Raton Florida lined with large Mansions pristine beaches and home to liistro this after studying at top Michelin star restaurants throughout Europe Andy trus met and married the love of his life Ellen come on give me a kiss see you see you lat Andy and I met and St Thomas at the restaurant that he was executive chef and I fell in love with his food it was love at first bite I've worked in a chef in many different areas in big hotels small hotels little restaurants and I can run rings around anyone anyone tired of working for other people they moved to South Florida in 2001 to fulfill Andy's dream of opening a restaurant of his own good evening the beach to restaurant can I help you hello Ellen and myself decided to buy a restaurant because she obviously tried my food she realized how dedicated I was and I'm very on the ball with everything hey what's that over there get off the shelf get that off there andy is not only a chef he's a Creator don't forget my apples you need apples cut three nice rings I would really say he's a master at what he does and if I didn't think my husband was a brilliant Chef I would not be in this business with him Alan I'm right here table 14 is ready for the entree I'm going to run this now there seems to be a lot of wealth in the area but for some reason the people that live in Lighthouse Point do not seem to appreciate Andy's food Andy they want they don't want anything else is through Dry the problem he think he's perfect so he really don't like it when people send back to food think is Grizzly get the out of here that's beautiful beef taline they're a local customer I don't give a in here the Alex this is your fault you sort it out my food it's perfect I've worked long and hard and pay for the right to have what I want be quiet whether people come and like it love it or hate it it's my business it's my reputation it's my food I'm the chef and I'm the owner that's what I want I really wish I knew what the major problem with liistro was I can't say it's the food of course I can't say it's me I don't believe it's my staff I just don't know what the problem is be happy don't be it's a beastro it's fun it's upbeat right now I can't keep up with the debt and I don't know where we're going to get the money to pay the debt off it's going from bad to worse for the work and the effort and everything we're do and everything we put into this would definitely not benefit anything if this restaurant closes last thing I want to do is go and work for some idiot somewhere else I hate idiots South Florida known for many great things great beaches water sports and a place where people like to dine out liistro is Chef owned and he's on his ass now today he's close for lunch cuz he's holding a cooking class I'm about to pay him a surprise visit here we go uh the menu is a goat cheese that we have on the menu and we put a little be poin on you arrange it so it looks like a flower oh hi hello good afternoon hello ladies gentlemen good afternoon nice to see you please don't let me stop you how are you yeah F no problem nice me yeah very we don't look very happy what's the matter uh just right in the middle so I'm fine right okay first impression I had when Gordon Ramsey walked in the door was what the is he doing here so what's for onree Chef I just thought we' do like a little minute Ste with a little sirine nice Hello nice to meet you nice to have you here and you the server uh she's my wife oh she's your wife oh how nice lucky lady so maybe like a large dice bring them up to the boil let them simmer for about 15 minutes going to put a little bit of butter in there should it be smoking so that's okay you obviously just play a little smoke um I felt a golden Ramsey was just being an actor thank you very much hope you enjoyed it nice to see you so much thank you very much thank you so how do you think that went happy with it uh not really what's the matter those cooking classes go very very well for us I don't want you to it up to try and make a mockery of what I'm doing in front of these people Jesus are you always like this or always like what so defensive you ask me a question I'm answering you okay so let's lineen up a little bit come over Johny please so where did you start cooking Andy I'd work for uh Michel R in London you work for Michel r at the water sign in yeah that's exactly what happened to me so we had the very simp sort of training honestly from a chef point of view you you've got your stripes so in your mind the one single reason to why the r is not working Ellen M be what for some reason people don't find it appealing to come in here and I mean the locals we are bread and butter clientele don't seem to enjoy the restaurant they're not biting people really and truly are pretty demanding think we're fed up with it has has a business ever worked in 9 years no never it's gone up and down it's never been great Andy ell said your dear wife said very quickly no if it's never works don't be embarrassed I'm not but I'm just saying that she's wrong right I'd like I'd like to eat seen the cooking class fantastic resume and I'd love to taste your food and yeah show off show me what your made of I just take it off the menu yeah I don't know what Chef Ramsey is going to say because Andy's food is very good and he somehow manages to stay ahead of the trends all the time with his menus and his recipes just as we always do that's not changing nothing we don't have two or three people cooking on the stove it's me on the stove listen you got to hand me that out of that fridge we no around if I say I want it this way I want it that way because I say I've earned it I'm paying for it okay just a minute for the lamb and we're going to have everything else com right out nice to meet you good to see Gordon Alex do your job let's go okay oh here's the rette don't happy te thank you you're welcome Jesus I think I just chipped my tooth didn't like Duck cartilage Christ show him the bone as well Jesus just bust my tooth here man he found the bones on his duck doesn't go go away go away he doesn't listen to nobody that's it that's the way he is cannot change the Andy Jesus coconut curry jalapeno my God garlic coconut lamb inside the it is okay uhhuh did you SE at the college yeah I did he uh told me to let go go away he didn't want to talk about it that's the truth so rubbery huh the texture of the Lamb is very rubbery mediterranian crispy fried lamb Curry roll I'm in Florida not in Mumbai you hat it whatever this is this is just to us up no that's not why whatever I'd stop right there F you and go away GL Ramsey trashed everything I did and I think that's his whole goal is to all over you make you feel bad okay uh right that was interesting so that was you at your best that isn't my best I've ever done in my career you mean the best here or you mean is that the best food that we have yes or no I mean you know was that I asked you to cook for me and just yeah just tell me how that was for you that was good for this restaurant it's good for him here's the problem the food's oldfashioned I'm totally totally out of text in terms of where you are that's your opinion the food is sad stuck in the 80s possibly the most shocking Dish anywhere in Florida the crispy lamb roll what in the hell was going on when we put that one together shredded coconut horrible rubbery texture almost on the verge of being depressing any more you want to put me down for the briet I don't know if anyone give you feedback but it was on the verge of breaking my tooth all right I'm supposed to believe that you're not looking at me now as if I'm exaggerating was full of carage I'm listen to what you say nobody I didn't know no one told me no one told you hey man he found the bones on his dir doesn't go away two seconds Sir yeah did you not tell the chef that the first mouthful was full of cartilage yeah I did I told him he told me to go away when your waiter comes to tell you valuable information you should know those kind of things right can I just have two minutes with Andy my own would you mind Ellen would you mind honestly yeah straight up I'm here to help so far all you doing is just slam me down that's all you've done with me I think it's about you you don't blame me I know you are yeah he's not my chef he's not we don't work for him you're the chef owner right so why won't you take responsibility I'm the chef you don't like it that's fine it's your opinion you don't like it we we no good I'm lousy whatever Fu M do you have issues in the short time that Chef Ramsey has been at liistro he is already feeling very uncomfortable with the Arrogant owner that cooked the food you don't like it we're we're no good I'm lousy whatever now it's time to see how this tiny South Florida restaurant handles its customers in a dinner service I got to take the there come to you okay I'm the only one who thinkes the it's a joke waers are actually working one is that or is that the way they do it I would love to be able to just take the orders but Andy only wants one person writing the checks thank God he brought the brick seriously is Alex the only one who takes orders in there yes one person takes the orders and it slows down things for Andy I've just noticed two tables that are waiting to get their order taken okay I'll go out and see what's happening Hi how you awesome y do you know what you like okay who would like to start oh my God so what you do usually pull out everything when he calls an order on so he can get it on the fire so do you actually cook as well or not I can but and does not let me cook this is definitely his little kingdom here isn't it a one man band hey hey hey we don't have time for talking I don't care if it's him or the queen Jesus just keep going over that refrigerator you look on there and go over everything wow who is this writing that's me why because why are you doing that you're going against everything we said and everything we did I'm sorry where you going get back here you've up enough tonight people are really dumb sometimes and they think with their ass rather than their brain it's an hour into dinner service and this part Chef part dictator has now allowed a few Entre to leave his kitchen Andy am I ready to take this I'm waiting for you yeah the fries are there I don't know what you want me to do that grows on the plat okay Madness you g hi thank you for your patience it's inedible medium well done it's really too red for me I like it well but not short so I know okay thank you Andy she wants it well but not charge they ask for meet him well that's meet him well she wants it more I don't care we're not doing it again no so go back and tell her choose something else oh Jee Houston we have a situation I'm very sorry but the chef would like you to make a different choice this is unbelievable because there's a lot of similarity between Andy and I we're both English and we both studied in Paris but there's one thing we don't share in common I care about my customers here clearly doesn't give a what a shame here I say he's terrible what's terrible about it he wants to me R time go himself you know why you looking for excuses and every table that's came back all you want to do is argue with them look at the potatoes they're black so sad well all you've done is slammies the second you've been here that's what you do right why are you acting like this I don't get it you don't have to get it Andy seriously you don't give a big boy you're looking for a justification every time you up a man that can't even accept his own mistakes I'll get you started wipe your ass and say it's brilliant Chef you're amazing treat your wife like a dog bring my wife into it I'm going to do it you know why don't bring my wife into it don't you go there don't point that beuck well just calm down I just ask politely don't talk to her like that cuz you haven't got respect for her how can you get people working yeah whatever this is byebye night after getting nowhere with Andy in the kitchen good just before you leave would you be so kind just to fill out these customer comment cards sure Gordon steps outside not only to cool off but they get some feedback from the clientele let's go something Andy has never done I asked your customers leaving the restant this even me to rate the service out of 10 to rate the food toate The Experience so on average 4 out of 10 for the service on that note why do you take all the tables order that's what they want who oh me so what's the rational behind it the logic it helps a space a little bit bu a few minutes there's three of you in the kitchen like I said I don't know if you're hard of hearing but there's one person cooking that's me food they rated three out of 10 but the most important question was would they come back and about 78% of them said no and the weird thing about the whole service tonight every time something comes back as far as you're concerned your customers are wrong no that's your evaluation that's what I watched don't make you right and me wrong about every single thing oh my God why you have to be a cuz you act like such a dick every time it's like a a competition between you and I you don't intimidate me what trying bully me that's all you're trying to do you're so wrapped up in a deluded little bubble and not one person has got the Bulls to tell you the truth it's not working you are blatantly ignorant whatever you come on well you're one-sided that's all you want to do man excuse me hold no it was a miserable evening in which Chef Ramsey tried continually to get through to Andy that's your evaluation oh my God but this stubborn Chef flat out refuses to listen don't want to get better do you what you've never ever ever understood the value of your customers let alone your staff because you don't give a about them I'm a loser everybody oh I'm the worst anything else I got any more guys can you give me 2 minutes on my own please guys can you just back off please would you mind yeah everybody everybody out a doing who's an we can never tell him that cuz he won't listen he won't listen to nobody do you want your restaurant to work yes or no obviously yes okay good but stop there that's the most honest you've been all day I told you that ear you don't need to be so defensive with me tonight was about observing or watching the setup you have created a monster here what are you suggesting are you committed to making this place change that's all I need to know before I'm out of here that that is it yeah you can change everything and no no I need to hear it from you you you you you Andy you thank you I'll see you in the morning good night get and sleep me you now gentlemen good night one stubborn huh Andy's statement that he has opened to change has kept Chef Ramsey around for at least another day but Gordon is fully aware that he is at the beginning of a huge uphill battle take a seat sit down and relax how cool is this terrific right I wanted to come out and clear the air because of this stigma and your training and the proudness that's defense mechanism but before we start changing you have to understand that we have to identify the problems with the restaurant you've got to understand where you've gone wrong and when You' come downstairs with me I got a little surprise for you sandwich would be nice sandwich now stop thinking about your tummy now come down because in this door okay I've arranged for you to meet y some very special people good morning ladies and gentlemen how are we good to see you in this room are your previous customers and they've got some very important information to tell you about their experience the last time they ate at the Beast truck Madam tell me the experience what was it like it just in general did not live up to our expectations and was not at all what we expected for a beasto what was the biggest disappointment across the whole experience the food the TRU andtie anything to say nothing to say nothing anyone else we were there a year or so ago none of us can remember the experience we didn't even know the restaurant was still in business until we saw I don't really want to comment because I I don't want to get into it isn't this valuable information when did you eat up the be when was the last time um beaten there twice the last time was probably about a year ago and describe the experience you know you walk through the door it's kind of dark gloomy there's no one in there at all you know and then you sit down and eat and you know it's like you have everyone staring at you when you're sitting there eating you know it's very uncomfortable honestly deep down are you looking for naked women dancing on the table what are you looking for hey relax what are you looking for relax relax relax they don't want to see naked dancers on the table come on Andy these are customers he didn't want to hear about it it was a wall that Andy had around him but he needs to listen to what the people are saying why' you take it so personal they this is really not nice for us so I got to suck it up right now it's not personal yeah thank you so getting you guys here today was valuable for me to understand where we're going wrong I'm sure Andy and Ellen will take the information the right text uh but thank you in spite of Andy again refusing to take advantage of any feedback jef Ramsey pushes on to another problem in the restaurant Andy's inability to delegate anything to his Sue Chef to make make his life easier yeah I'll do the dish with you then tonight as we're in service Henrik can cook the dish so is he going to do that dish he's going to purely cook one Snapper just to make your life easier whatever are you all right by the way you don't look very happy you seem like you've gone into a little bubble again no I haven't okay great have you cooked Snapper before yes you have yeah good getting on the stove be nice tonight cooking you know Snapper dish help speed up just to get food out if you square it up the fish Cooks evenly yes yeah and nothing's overcooked on the outside fishing always lay away from you yeah skin inside down fingers on the top I wish you had a St in I could keep him there my concern was is that I was going to cook the fish properly and get it out in time take your fish beauy glazed and sit that on top of your vinegarette would you like a little taste first yeah yeah Ellen please local C Snapper and more importantly right now pretty good for the bottom line in terms of profit wise that's really good I love the dish it was delicious hopefully we'll sell most of the specials tonight and Hendrick will be taking some of the pressure off of Andy Andy I know you're busy come have a little taste yeah very good hey you going very nice happy with that on your menu that's fine in spite of his frustration and disappointment with Andy Chef Ramsey has taken a number of steps to make sure tonight's dinner service will be smoother we'll do 10 pors of this stuff tonight okay Gordon has created a new tasty profitable Snapper special lay away from you so you don't Splash he's insisted that suf hendrik will cook hi welcome to listro and lastly he has made sure that both waiters will be taking orders which are your tables I got this side with different waiters taking the order at the same time it's easy to accommodate customers the whole place should run as a team we have some great specials tonight for local C red snapper I'd like to have a snapper you just had a little T I finish the thing off you was so good now that both waiters are taking orders one of Chef Ramsey's goals has been realized order in orders are getting into the kitchen much quicker four beast thros in middle one m and three Snapper order in W kaco want a Scaro order guys heard heard the only question is can Andy handle it and order in tell me where to fire those Snappers Andy not yet because the duck's going to be a few minutes what table's next trying to do this one here I need to fire that snap or no hang on I don't want fire will me being ready 30 minutes into service and the kitchen is already behind Hendrick is waiting on the sideline for Andy to tell him what to do and Andy is still cooking one dish at a time Andy what's going on on with tick I'm still missing the M on the last table that came on order that ticket is like a hot potato in your hand get it out Wai on that it's not making sense Ellie it's not making sense he'll get it I know he will I still think Andy needs to get up to par he can't do everything himself and he needs more support back there I need all the Entre now Alan don't make matters wor it's bad enough having him on my ass I'm just saying six has been there forever this is a joke that's 1 hour 10 minutes now not one Onre served he has a restaurant next door to him I'm about to prove a very important Point how are you good evening busy night here tonight yeah yeah would you mind if I order to go no sir not at all I will go for the said tuna okay how long about 10 minutes thank you very much still know non TR can you believe that well that's 10 minutes this restaurant on average 75 to 80 minutes for an Entre let's go ready yes it is excellent does food always come out that quick yes thank you incredible well that is absolutely delicious there's somebody else that really needs to know about this now still no long TR I just need 30 seconds oh God something I need to show you very very quickly out of the frustration in terms of why food's taking so long I decided to do a little experiment I ran in there ordered an entree tuna they came out 10 minutes they are full I'm just trying to show you what's happening on your doorstep we're going to have to have a serious talk by the way it was delicious an hour ago hungry let me know when I need to send those Snappers you ready can you just give me a second just so I can get these out yeah send the Snapper so you can focus and get quicker out of the box go go go after Chef Ramsey's constant prodding Hendrick begins to cook I'm fire one Snapper go for it tonight you reclaim your position as a sue Chef do a good job he'll trust you more Snapper he Snapp us to the window and now that hendrik is focused on cooking his specials at least some Entre are leaving the kitchen Snapper for you oh there look at that thank you yeah that Snapper is really good Chef Ramsey Snapper cooked by hendrik is getting positive reviews you cook my fish like this I'm staying home but the original menu is getting panned nailed the Snapp s came out always undercooked man give me the plate was pink he never Cooks the way they want sake I'm really sorry I cannot believe that you're happy to serve that if they want it more cook why can't you just cook it I don't need to tell you big boy this is your restaurant I'm so sorry but now you've overstepped the mark now I would Ser out my dog after another dinner service filled with customer complaints Chef Ramsey tries once again to get through to Andy tonight honestly I was disappointed because you proved yet again that you don't give a about your customers you're in the service industry customer relations do you want to hear anything on I have to say about it to to answer or oh please there's no point you're just badgering me you don't want to hear anything I say talk to me Chef my name is Andy isn't one of the problems that the customers here are different than your experience of customers in Europe that is that is part of the truth people don't here understand any form form of food or service really and truly but you can't afford to be a snob I'm not a snob you just told me you know they don't know what they're talking about you just said it yourself you got to come down Peg I know chefs that would give their right arm to have their wife at the front the chef at the helm and a neighborhood Family run business it's a dream come true for any chef I wasn't given it I earned it good it wasn't given to me a place don't throw away you're about to blow it completely we're at that point we're at that point you you've brought it to light you've came and you've told us and you've showed us and you've brought it to light you can win if you want to Andy wipe the Slate clean and start again that's the best thing to do tomorrow together all three of us are going to relaunch this restaurant tomorrow is the beginning of a new chapter wipe the Slate clean good night with Andy's first real commitment to change Chef Ramsey brings in his renovation team to work through the night to transform liistro right good morning good morning how are you do very than how are you very well thank how are you great yeah good you look great now Andy last night you told me you were committed to changing this restaurant yes yes good cuz the day's about change yes this is your new restaurant have a look at your new sign oh my goodness oh that's fabulous modern legible doesn't it look nice I love it it's well overdue I love the sign it seems like easy on the eye ready to go inside have a look oh yes let's go come in M oh beautiful wow this is great G of the booths oh thank God in comes is wonderful leather upholstered wall comfy bonket seating take a seat I like this happy happy extremely happy it's great I I stuck for words really because it's it's a big change for us I mean I've been here almost 9 years to see something in just a few minutes it's like a shock wow oh my goodness it's great it was great to see Andy as happy as he is I'm so relieved I'm really looking forward to see him in the kitchen I think he's truly capable of change this is the beginning of a new chapter it's what we needed that's for sure this is what you needed and if this doesn't rekindle that spirit and that level of passion I don't know what will Chef Ramsey spent most of relaunch day cooking side by side with Andy put your pan yep nice and hot what else you got left to do for service I'm just finishing the uh Penta Gordon is hoping these new menu dishes will be just what the local community wants uh right how does the food look looks great doesn't it lovely the gaspacho perfect for a hot Summer's evening oysters local oysters extraordinary steam muscles I would order that perfect have a taste Entre local Snapper big hit last night it's remaining on the menu F and faga burger so good it's quite straightforward and for me the secret tonight is the speed I was a little apprehensive could someone else's menu but time for change and change is better of course we're happy that is so good now everybody this is crucial tonight each one of your tables will play host to a phenomenal VIP that is going to spread the word beyond belief over there the chief of police over there that gentleman is the City Commissioner over here we have the host of the top radio morning show and also the local renowned food critic from the newspaper this is fabulous thank you pretty excited to be cooking for the VIPs obviously they have a big poll so I'm looking forward to hopefully keeping them happy I want to know why they haven't been there before with a completely new game plan in place so when it comes on you put on there you just take it right absolutely beautiful liistro is ready to open its doors and there will be a local VIP at virtually every table in the restaurant oh I'm so anxious I'm glad you're here you are thank you we have great new summer menu this beautiful comes with I'll try the Snapper I'm going to have the risotto on your recommendation I'm going to try your Snapper I think that sounds really interesting is Chef Alan happy he is is he's like one of the top chefs in South Florida is he really very very famous liistro success tonight rests on Andy's ability to cook you we got to connect now yeah and his ability to delegate you keep it eye on the way here we go you ready yeah ordering Phil to Roto a pork a snap and a burger here you go guys come on yes Henrik make sure they're nice you're going to need fries for Burger need that right away come on come on give me give check out burger is for you look at that eny that's really good Andy got off to a good start and customers are enjoying the new menu very good ordering but back in the kitchen things are starting to heat up got to let me know when I can fire that second Snapper and Andy is slipping back to his old ways what do we need chicken risotto lamb burger Andy yeah you've just gone silent last 15 minutes not saying a word probably going as fast as we can Andy don't go back to the old ways all right that's all you are doing table 13 no 14 and five has been called that's what we're doing don't you dare go to the wrong table come on hey come on you hold go go go go go where's a Snapper I need two Snapper on the table ready or not coming with it CH believe that I'll do that you don't want to send these do you they can go with these they just go in the window yeah Andy can we go with these come here 2 seconds please Chef what the is going on there this one's more quick than that Chef come here you minute come here Qui just just just just 30 seconds out the wave everybody I need two snap on my table ready or not it's relaunch night and the pressure is starting to get to Andy come on give me that thing they can go with these they just going the window old habits are returning and the food preparation is suffering Andy what the is going on there this one's more quick than Chef come here you a minute just just just just 30 seconds out of the way of everybody you can't just send why now do we do this sorry Chef I didn't mean to do what why do you have to cook every order we're just about to serve two plates of one mushy useless piece of crap bit of fish and one cooked a why are you looking away talk to me Chef I didn't quite catch him there's no excuse Chef you were running around doing everything I don't get it where's the standards you're right I admit that you coming in big eye opener Gordon Ramsay's a mean nasty son of a it's a lesson in tough love it's a wake up call just that I didn't see it right till the very end we can't come this far now and Flake at the end huh you know what no cuz this has to go and I spoke to them have to go I'm really sorry I'm sorry now I'm dreadfully sorry he works his ass off all night you cook like a star and then look we come to this you've got more proudness in you than that you got two Snappers in the oven there right yeah that's it there you go open up a talk to him and teach him yeah yes yeah you know what you could do would be nice if you put the spinach on for me and if there there on all I got to do is put him in the window that way let's go this time Gordon has clearly gotten through to Andy he's on top of the kitchen again and food is getting to the dining room quickly Snapper excellent Snapper's delicious they did a really good job Gordon Ramsey is very insightful he knows Andy can cook he knows exactly what Andy needed he saw the rut that Andy was in it's been a dream come true thank you very much Andy no more customers that's it can we break down yeah yeah after a successful relaunch night in a restaurant full of VIPs Chef Ramsey wants to have one last word with the owners here's the good news about tonight the relaunch was a success absolute success not one plate came back that is incredible you seriously can cook but Andy here's my confession to to you there's been many times this week that you frustrated the hell out of me you know that right I know and honestly I finally saw the man I've been dying to see you C brilliantly well you're a different man you just got on with it delegated and pushed them I don't say a lot and I don't smile a lot but I'm a thinker but I appreciate it I really do without you it wasn't possible we appreciate it I was real down in a dumps I mean ready to get the hell out of here but with Gordon Ramsey being here this week it's made me think we can make a better life and a better business here I just can't wait to get into this new restaurant that we have what a long way we have come this week yeah take care of that stubborn mule yes thank you well done good job good night good night up until tonight's dinner service I really didn't know if Andy could make this work and honestly I'm still not convinced he's got everything here to make this place a huge success I just hope that his own stubbornness doesn't get in his way unbelievable in the months that followed Andy and Ellen continue to embrace Chef Ramsay's changes one F snap a foto away List's food is light and fresh and customers are thrilled it's delicious okay well I will let the chef know thank you very much than you very much and there is no better indication of that than listro repeat business I think going around saw that I was just doing everything and doing too much and it was holding me back I'm really hoping to progress and move on and get bigger and better Gordon Ramsey is welcome here any time here's to listro and New Beginning thank you boa Raton Florida a wealthy community filled with stately homes Lux urious golf courses and miles of picturesque beaches it's this good life that attracted Cece and her family to move here from New York 10 years ago I her father a former pizzeria owner helped CeCe open Anna venzo in 2001 my father gave me over $300,000 to open up an venzo my father's been in the restaurant business since before I was born and I've always been around a kitchen since I was a baby okay pumpkin bye I love you now CeCe is Raising her own family along with her husband and facing the challenging demands of being owner and head chef of Anna venzo welcome Anna venzo how are you tonight two padas please I'm a selftaught cook I don't think there's any rules in cooking my menu I cook what I like CH Maro Snapper Anna I am passionate about what I do can you tell Michael to pick up his Camari where they go after I opened business was insane it was fun to come to work the adrenaline's going and it's it's fun it's great and you make money some more lasagna oh nothing no about 2 years ago it started to change let's see everything that you could possibly think of went wrong is gone wrong I don't really know why or what happened that looks like when it's slow that I don't even want to come here I've lost my desire to come I don't know how to cook Snapper maybe it's not cooked enough to be honest I got to say CC probably the biggest reason why we're having trouble right now okay forget it let's go to another table she never really cares what's going on why is it still here table 42 she'll serve crap to a table when she gets metad she's aggressive and angry here's your tell everybody to go home I'm shutting the place down yeah CCS has to be hurting now that's the business is going bad there's no customers left I don't know what happened to them where did they go as of right now I I'm inad about 190,000 to my father I stay up at night just thinking how am I going to give him his money there's like nobody coming here and five tables we have and everything's up so hard to me see my daughter lose money every day because s she work so hard love you it is very stressful and very difficult for CeCe now that we have a son the restaurant has to work for our personal lives just just to even live I'm a failure I'm afraid we're going to lose our house I always tell Michael I'm afraid we're not going to be able to feed the baby hey I have like a weight on my shoulders that you know weighs 1,000 lb and that kills me oh my God Chef Ramsay is my last hope Anna fenzo wow hello hello hello how are you good how are you Anna venzo Anna venzo the restaurant I'm CeCe you're CeCe nice to meet you you like to eat uh yeah okay good to see you thank you I would say that he should like everything there's really nothing on there that I make that I don't like this is your restaurant correct yeah you're the owner and by the look at the state of the apron the chef as well yep um and where did you learn to cook my father had a restaurant since before I was born wow so I was raised uh pretty much in a kitchen there's a line cook over there with white hair that keeps on staring at me is he all right that's my father he works for you yes and my husband is head server oh your husband's here as well yeah he helps me out because uh we need it where is you want to meet him I'd love to meet your husband I'll get him Michael yes um Mr Chef Ramsey wants to meet you wellow there he is I can't believe it good to see you thank you very much uh looking nice and smart you dress like this normal for work or I always like to look nice uh for the guest so you look like you're going to do a hit after dinner you never know I uh sweat a little extra just to look nice for the customers I got to get back into the kitchen Ashton Ashton how are you I'm doing good how are you doing yeah very well thank you good to see you too I guess will'll be talking to each other oh yes oh good right Ash I'll take one of everything one of everything yeah one of everything why not great way of really getting to see each and every dish understanding the flavors and getting a touch of that authentic Italian cuisine one of everything on the menu yes please okay thank you you're welcome the animeo menu is ginormous he must be insane cuz we're going to be here all day he wants one of everything what happened he said he wants one of everything just say to him let me understand you want one thing on the whole wants to clarify that you do want one of everything cuz I hope he hasn't eaten in a week it's going to be harder than I thought says you hope you haven't eaten in a week it's a big menu have you seen it I haven't seen the menu can I have a quick look yes what did I get myself into it's quite large yeah like that's just two three oh my God it's that big how many dishes are on there a lot then you have the look at it mhm that was a joke by the way I hadn't even looked at the menu I figured that there must be hundreds of dishes on there now if you haven't eaten for a while I'll be more than happy to prepare that let me have a look at the menu and I'll order yes I was like oh thank God okay so I'm ready to order thank you all right so I'd like to start off with salmon uh deino thank you and then throw in the uh Snapper Anna Snapper Ana yeah the faito de NAA yeah thank you you're welcome wow okay here we go you got salmon deino ready here's your salm deino salad wellow this looks like a up version of a science lab thank you you're welcome wow salmon is dry never cooked get that thing huh what is that do they paste that together in the morning and stick it together slic it just now and is it salmon fresh or is that Frozen um I couldn't tell you to be honest would you ask her cuz it tastes Frozen okay let me go ask thank you you wants to know if your Salmon's fresh or frozen tell them it's fresh but it is frozen she said the salmon comes in fresh and then they freeze it it's like eating a piece of cardboard there that has to be Florida's worst dish ever he said the salmon deino he said what tasted like cardboard he's supposed to be here to help me he's not supposed to be telling me that nothing's good give me the Snapper Anna if he complains about this I'm really going to kick his ass my there's the Snapper Anna for you the Snapper Anna mhm and just out of Interest where is the Snapper under all that under all that this one looks like a uh a dog's dinner I don't know how well this is going to work all my God that just tastes of mush is Michael nearby I'll get him um just taste that for me would youe that's the Snapper Anna sagy should be baked a little longer it's disgusting yes sir thank you and would you do me a favor we make sure that CC taste that yeah I think it's really important all right thank you what he then foration taste what he said it's soggy I'm not he touchdown I'm not going to put my mouth on that the Snapper was soft well what the hell you want it to be e hard like a rock I mean I don't even get that tell me you know what c doesn't even want to cook you the rest now I'm really getting pissed off I'm not kidding she's getting mad does she sh something you know what I tell him that I said there starving people in the world and if I have to keep making food to go in the garbage I don't want to make anymore right now or when I bring in the next no right now him why should I make him anything else I don't was nothing him CeCe said that there's starving people in the me just stop me there two seconds she got something to tell me she should come and tell me herself okay I don't think it's fair that you have to do her dirty work for me so tell CeCe when she's finished cooking she can tell me everything She Wants until then I'm here to eat and to taste the food I'll tell her I'd appreciate that okay thank you so much you wel I didn't want to tell CCE the truth at all about anything he said she's going to probably kill me she going to Kill the Messenger before she even kills Gordon Ramsey what say you say this later you can tell him yourself but right now he wants to try and eat everything so he is a bigger than I thought him what him him Chef R surprised nobody break his leg yet is your pizza and which one is the oh that's the favorite Dona P Dona lovely I don't care how many stars he has you can kiss my stars Jesus Christ I'm so pissed off right now that's just not nice soggy in the middle and crispy on the outside that's Dreadful a shame it's a bit plain yeah Bland thank you can I go over there and scream at him yes take your knife uh with you I'm not going to even say I'm just going to throw it I Tred to throw it in the garbage before she saw me cuz I knew she was going to flip oh no way what's wrong with that now he said it was Bland oh my God he said there need more flavors to it I was so mad at how I want to rip his head off he's British he doesn't know anything about pizza after a terrible Lune that's Dreadful M sh Chef Ramsey is ready to give his input but this owner doesn't appear ready to listen let's stop from the top shall we sure let's start the salmon yeah yeah hideous the decoration with a cucumber everybody loves that Talent who's everybody the R's empty okay the Snapper bitterly disappointed it was mated in crap and mozzarella and didn't even taste of Snapper that's yeah you didn't taste the Snapper with the mozzarella on top what's wrong with that I asked Michael to make sure that you tasted it am I going to eat something off of your plate you are a piece of work aren't you yes I am when people talk about my food yeah that pisses me off where's Michael what difference does it make where Michael is he's got nothing to do tasted it and what did he say he said it was mush are you kidding me where is he I don't like being criticized at all maybe he's talking out of his bum as they say in in England you said the fish was mush no it was tender the way everybody else enjoyed yeah it was tender Michael are you honestly trying to tell me that you're now saying that was perfectly cooked shagy should be baked a little longer it was a little bit on the softer side a little bit on the softer side I'm not expecting you to stand there stick up for me but trust me the food was overcooked and it was Bland and mush there's nothing wrong with that Snapper I think it was very foolish and very hard-headed that she wouldn't listen I was like oh what are you doing what's with the defense mechanism oh my God huh don't you get defensive somebody comments about your food like that I don't cook like that when was the last time a customer complained about the food well last night mhm and what did they say it was Bland and were they right or were they wrong no they were right right but you're off the wall with what you're saying here's the difference between you and me I listen for feedback you can't handle it I came here because you asked me to come and help you and your reaction on me telling you something quite constructive in a very calm manner is a joke okay so you want me to be your pupp why because you're pissing me the off so shut the up and talk properly is this the way you react when I'm not here is this a normal procedure when it is yeah oh you're going to get your ass kick oh there you go Madam you have an attitude problem I'm not too sure which is worse the food or the attitude oh can I hit him now uh you know a lot of people said you were a jerk I think I believe it anything else this no way what a sad case am I supposed to run after him and say oh please come and help me well you he's lucky I didn't hit him with something I was that close in spite of his rude welcoming Gordon decides to give CeCe another chance and returns to the restaurant to observe Cece and her staff in action during a dinner service right so what' you keeping here tfos our Yi and who makes the noy uh we used to make them ourselves but we buy them now they look definitely Frozen and what these little babies BS they're a little uh overcooked Jesus Christ and when they're that overcooked would you serve them we can't just throw them away they smell like cat food cat food that smells like an authentic meatball to you well I don't have cats so I don't know what cat we to smell like are we going to be able to cook or you going to keep us with my bom I swear to God I'm not here to get cross-examined by you let's get that right yeah there's only one person that's going to be losing out this and it's certainly not me okay but don't with me I really want to prove to that pigheaded British jerk that I can do it nice hi welcome to V we're going to go right this way we're going to sit right over here guys who wants to go first you chicken farm chicken farm you want V picata very good thank you you ready yes please Roni vodka with chicken a roni Angelino aini Alfredo P ch table 11 can somebody pick up this food can I get some servers back here CeCe always seems to point the finger in the other direction she's been always blaming the server she never once thought maybe there was something wrong with herself get that out of the window please ouch CeCe pushes the first orders out quickly but her customers okay we have the grilled chicken are unhappy with what they receive has no at all I'm sorry about that and I'll be back to get those plates okay Jesus what happened there they said uh there's just like one giant chunk yeah of it there that's what happens when you use frozen food and dip it in flour that was not even shaken off before it goes into fry do you tell CCE that now or um I'm afraid to cuz she's so busy she needs to know trust me Cece the customers are saying that they're too chunky like they're just like one giant piece the Calamar was in a big Clump I saw that you expect people to pay money for that and E that come on why don't I just work by myself and fire all these people you think I can handle it by myself trying to help when you get so defensive continue serving then okay CeCe no no wait wait wait they just say it's no flavor but they're willing to let you try to put some flavor in it like garlic I I just don't want to put nothing in it it's like they just spitting in your face saying oh what is this do is not good CC I need this uh reduce down a little more and add up Michael you know what I'm ready to tell everybody just to leave it's coming back for a reason right don't even I just don't even want to hear it right now well you can't just start acting like a precious princess yeah I I look like a princess right S I thought this was your restaurant I think Princess Diana didn't hang out in the kitchen she's from your neck of the woods isn't she wow exasperated by the number of returned dishes cuz I can't keep doing it an immature CeCe is ready to throw in the towel I'm done what you mean you're done everything's coming back what I you see in here keep cooking for nothing it's a disaster I've had it I'm finished I'm done everything's coming back what are you seeing here keep cooking for nothing just 90 minutes into a disastrous dinner service CeCe is not only frustrated I'm done she is embarrassed and has reached her Breaking Point are you going to be all right or you going to P out I can't get you my breath you want oxygen huh I reached the breaking point in the middle of everything and I just totally wanted to go home even though CeCe is calm down and return to the kitchen can you tell the rest of the people when I show any more food she has no interest in continuing to cook shut the restroom then we got to get's the point having a Chef doesn't want to cook for them shut it down well we got to I'll get back there I'll get back it's too important it's too important as Michael and the line Cooks try to push the last orders out back in the dining room many customers are fed up do and leave without ever receiving any food I have 2 minutes with you thank you you right now come on I can't start to even attempt to help unless you come to terms with the problem and that is the food I don't when I come on this is not a game for me it's not a game for me this is my life it's not a joke for me don't stop saying that it's not a joke it's not a joke for me I care if I care would be here so stop saying I don't care just stop please I haven't said that yes you did what I'm trying to tell you is that you have to come to terms internally that there's a huge problem and that is with the food nobody wants to hear that anything that they do sucks I don't like to fail death would be better than failing it's certainly not a sign of weakness to admit your failings I've closed three restaurants but I also have a number of successful ones 1,650 members I know are and it's it's I yeah a jerk you told me earlier well you can't be a jerk stop acting like a pension and teenager I'm not going to stand there and be a doormat for you to take the piss out of me let's get one thing right you ask me here and I'm here to help so let me in okay the food sucks there you happy there's a problem with the way the food is prepared there's a problem with the way the food is ordered there's a problem with the way the food's not respected I'm sorry CeCe but it's just not good enough new day tomorrow okay what do you want me to do want you to go home and get some rest right we start to rebuild I'm sorry I caught your name let's go let's get in there let them clear down and I want you out of here okay where am I going he says he wants to help me and I believe him this place means everything to me and I don't want to just give up Chef Ramsey now believes that is finally prepared to listen so he comes in early the next morning to put the first part of his plan into action now all of you together no problem cook me the whole menu that will be like 180 181 all right we're going to give it a try then the cooks only have 3 hours to prepare the 181 dishes before CCE and the rest of the staff arve good morning good morning sir today's a new day yes new start new attitude I've got a little surprise for you a small surprise let's go oh my God like holy there's food everywhere one of every dish oh my God oh my God oh my God I'm shocked at all the food over here like I knew the menu was big but seeing it all in front of me now is amazing like I'm just like really the menu is far too big yes yes that has a huge impact on a number of things slow production coming out of the kitchen High food cost and more importantly inconsistency the bottom line is you're producing quantity over quality so we've seen the menu visually I've got another way of getting this menu across I want to show you how big your menu really is oh my God Debbie Ashen I need your help yes 2 seconds come around I'm going to start off with each and every dish you're the Frozen lady yes Ashton you are the fresh lady let's go calar fry your tender squid lightly flowed and fried fresh or frozen frozen sticker here on we go vong goie fresh or frozen frozen can't here Frozen thank you fresh gred salmon fresh or frozen Frozen Frozen Frozen Frozen Frozen please Frozen Let's Go Frozen I've been in the freezer Frozen on there Frozen definitely Frozen keep up girls Str to keep up trying trying I didn't even think I was going to even put a fresh sticker on that I'm going okay I'm going to stand here I guess the whole day just doing nothing Caesar salad fresh or frozen fresh thank for that fresh salmon gred to Perfection on top with Citrus mango salsa fresh okay let's go it's a rude awakening to see how much stuff on the menu was actually Frozen just over 80% Frozen and 20% fresh we're going to start off by reducing the menu CCE I'm going to be working with you in the kitchen and coming up with a plan the Anna venzo family style meal soup salad pizza homemade lasagna I'm going to do that with you personally okay sure for the next dinner service Chef Ramsey is determined to introduce a special that is not only fresh and delicious but positions this restaurant as the ideal place to get value and quality for a family okay simple lasagna the meat lasagna fried beef a little touch of the sauce okay it's going to be 1/3 sauce one3 meat Touch of aotta sauce on top I personally like this family style idea cuz this is definitely something that we should do cuz that's going to help the kitchen it's going to totally help us get the food out faster the's in okay we got the soup have a little taste in terms of flavor it's extraordin you yesterday I really hated Chef Ramsey and I wanted to kill him today I really believe he wants without me Chef Ramsey believes CeCe is now willing to take his advice and move forward so he and his team work together to pull off a huge surprise for Cece and her staff good morning morning I'd like to welcome you all to the new Anna venzo take your blindfolds off please welcome to the new Anna venzo oh my God great and beautiful look at the space created G of those dark sedated colors we've got lightness it's contemporary and it's Timeless doesn't it bring so much light in here with the windows I can't even describe the difference and I think this change is going to change everything it's classic contemporary you can sit on every table and view across the room webon store have donated $10,000 worth of plates knife and forks table wear chairs God bless you and CeCe you my darling are going to be the star of your new restaurant have a little look at that kiss the cook how cool is that make it yours yeah the color it felt awesome to see CeCe that happy like she was blown away she gave him a hug before she wanted to rip his head off and she just gave him a hug it was cool to see you happy Angela are you happy see my daughter happy I am a happy good and what do you think beautiful yeah God bless you thank you very much thank you I never going to forget for the rest of my life what is Chef R do it for my daughter oh God it's so different it looks like a different place I can't get over I'm static I'm just a little nervous about the new menu I after this I don't know what else he's got in store the menu has gone down by half it looks better why because you can keep the cost down and the freshness up yeah you have to think forward your kitchen needs help I know so I've arranged for a top restaurant consultant okay which I'm taking care of for the first month to help you get through this difficult time okay his name is Daniel Surfer Daniel hi je yeah doing how are you I'm doing well thanks good now here's our owner CC yes he's been handpicked by myself years of experience some of the best restaurants across Florida now this man's going to be by your site for the next month yeah look after him listen to him I won't yell at him yeah you have a phenomenal chance here to turn this around today is the start ready good I couldn't even believe that he got a Chef consultant for us I feel more hope now I know that this is going to make a total difference you like the menu you like the decor yes good what's missing customers customers so now we have to use our initiative and spread the word I started putting together with my team the most amazing marketing plan so today five Florida radio stations will be outside that front door in your parking lot why we are having the Anna penzo pizza making contest oh my God cool now that's not all we have three teams competing in this contest team one representatives of the Miami Dolphins yes team two no way representatives of the Miami Heat oh my team three representatives of the Florida Panthers this is crazy the most important objective of this contest is by tonight the whole of South Florida yeah would have heard of Anna venzo yes excited good oh no why you happy now what's you going to call me a jerk again no cuz you haven't today so far it's a jerk free day wow oh yeah it's a special day for us the whole family at anavan chenzo not just me after a drastic makeover we got it's so different and a dramatic menu change the Anna venzo family meal Gordon has created a huge marketing event to spread the word featuring South Florida's top pro sports teams the Miami Dolphins the Miami Heat the Florida pest they will be competing in the first annual Anna venzo pizza making contest the turnout today is amazing there's camera Crews there's news crews there's radio stations I'm like I don't even know where to turn each team has the most amazing ingredients in front of you guys to make their own pizza you have 3 minutes to make that stunning Pizza take your stations on your M get set go let's go rolling twist your baby butt easy easy just let it slow in your hands try to keep it in a circle I'm trying to get it around how do you get around 10 9 8 7 6 5 4 3 2 1 there we go Masterpiece give us a little inspiration behind the thought in the process we want to make it even we wanted to make it a success just like the Panthers Panther Pride I don't even eat meat but I put meat on the pizza just because I didn't know what else to do so one ingredient on there that you think is going to blow the mind of the judges there put a lot of love in it a lot of love okay excellent right they all did a really good job even though it looks really easy it's not that easy to make pizza we're going to find out who the winner is the Florida panther cheesy Miami Heat oh that one's good here we go it's going to be tough the Miami Dolphins beautiful beautiful winner of the first ever an jenzo pizza making contest is going to be Panthers or Dolphins which one is it I have to say that the Miami Dolphins I'm coming that way pepperoni pizza pepperoni pizza chef Ramsey's marketing event did definitely get the word out about the new anavan chinzo restaurant opening the whole boka knows that we're doing a relaunch it's like a dream it's an amazing experience that I would never expect in my life it's a new beginning we're going to be awesome after the extraordinary marketing event consultant Chef Dan surfa works with cc to prepare the new menu put these in the oven then Chef Ramsey introduces the dishes to the staff we've cut the menu in half increase the freshness and the quality First Impressions how does it look smaller smaller yes okay let's start from the top baby fried mozzarella balls with marinar sauce shrimp camper yes calamari frit not clunked glued together the sea muscles yeah with white wine and tomato sauce baked clams they're not Frozen They're baked so beautiful wow parmesan breaded pork chop the pizzas they're a bit of a Hallmark here so we just tarted them up a little bit spaghetti meatballs fresh if you're not happy with it you don't send it end the story the line stops with you have a taste of the food let's dig in the eggplant tastes good this is my favorite they my favorite I'm very excited about the menion the family meals I could do stuff like we make at home and serve that f family style the Anna venzo family style menu push it okay let's go let's get set up in the kitchen hi welcome to an venzo tonight how are you just party of two you want to do the family special nice and easy okay you're going to love it very nervous everything's at stake right now we need to get this relaunched like going tonight's about standards yeah quality over quantity yes yes an a penzo family meal yeah got to work tonight let's go give it all you got yeah yes okay yes please I feel really really nervous tonight's a really big night it means so much to us and I just don't want to mess it up let him know the difference between what you're waiting for and what's ordering in can you start me two V padas and the single lasagna but don't make don't like call it again okay good C these first three tables got to out quickly yes okay Gordon's overhaul of the men has been dramatic with an infusion of quality and freshness more salad than that please his family style meal and smaller menu have made the load on the kitchen much more manageable come on guys get it together timing and as a result CC pushes the first orders out quickly okay very hot plate there it's amazing to see how much fun everyone's having right now with this family style meal the atmosphere in here is magical all right that's good I'm glad you guys are enjoying it I need family lasagna table 10 after that there's no more okay it's only half an hour into service and we've nearly sold out of the Anis Penza family style meal so as a result the kitchen's running a lot smoother but the night is still young those lasas are a little too cooked I think no oh man whatever if something's ready don't wait just send it out does that look good to you it doesn't matter get the out shop looks burned from here are you me is it burnt por yeah it's done like that just send it out just send it out it looks black from here we don't have time for mistakes service it's guys is it just plain ignorance or a people fi round here I'd rather go to the table and tell them we an extra 10 minutes cuz we burnt it then stand there sending them I'm going to flip my lid and none of you have seen me go crazy yet you know I don't give a now I'd rather go to the T tell them we burnt it then stand there sending them it's relaunch night and although CCE has come a long way it appears as though she is slipping back to her old habits it's guys and Gordon is having none of that I know it's hard you do not have to send it out make another one now thank you start this table eggplant Parmesan B parmesan B marcala spaghetti bowling yes no more fuckups we don't have time thank you that's what I need to hear we're going to handle it please keep an eye on that pork chop don't burn it please I was like you know what new place new rules come on we're almost there we're almost there we're going to start following what Gordon said it's like starting all over again come on guys now there Harmony now yeah I need the pork chop before it gets burned again awesome good work good work perfect okay chop it was a different CC that I've ever seen working in the kitchen now she really cares what's going on she's not going to serve crap to a table she's going to make sure it's good that's establishing a a standard CC that's establish not there but there yes yes Jeff look at that that looks beautiful seasoned right yeah that's the way I like it they said that por CH was amazing on table 30 they loved your flounder everything was perfect CeCe proved she had accepted Chef Ramsey's plan she maintained a high standard in the kitchen and she was rewarded with happy customers everything good guys yes good you enjoyed everything job thank you I was just like oh my God this feels so good again seeing the restaurant full this is wonderful thanks you know when you see the place empty it it hurts and when you see it Fallen everybody's like wow this is great it's uh it's amazing I got all my passion back good to see you guys I hope to see you again have a good night thank you thanks for coming come back see us okay what a difference from the first night I was here this is the restaurant that BOA ratan needs and wants you did very well tonight and even when problems started you didn't start throwing out mediocre food and that was the telling point and that pork chop that you didn't sent made me happy mediocre doesn't sit in this town you're above that now well done thank you if you would have asked me 3 days ago I would have said oh good rid I'm sorry to see him go actually he did a lot something I'll never forget you've got the restaurant you've got the menu yeah you've got the family behind you you've got everything you need CeCe here to make this place work go for it yeah stay with it it cuz I know you can do it thank you okay can I hug you of course you can come here you well done well done good job really good job yes and good luck I really mean it okay thank you yeah good luck thank okay you can do it hey good to see you don't be scared to take that jacket off from time to time yeah loosen up a little bit a little bit thank you look after your daughter yes trust me the money's coming back I can smell the dough I know to I my daughter that's to my wish my life thank you so much look after her yes excellent Mye Chef God bless thank you thank you what a week Florida may be called the Sunshine State but when I first arrived it was anything but Sunny CCE and the restaurant have come a long way in just a few days quite frankly I'm Sur surprised I only hope the sun continues to shine down on Anna fenzo please forecast for tomorrow 100% chance of Tears see we made friends I know he's not that bad I take him back he's not a jerk after Chef Ramsey left anavan chenzo CeCe continued to follow his advice welcome tozo she kept his smaller menu and buys fresh ingredients new and fresh and exciting and for the first time in a long time cc is hopeful for the future Miami Florida known for its Beautiful People sandy beaches and Latin inspired culture and an ideal place for a Danish restaurant what is traditional Danish food yeah a lot of people don't understand that Andy and his wife Suzanne purchased the successful restaurant Fleming a taste of Denmark 8 years ago we knew it was a good restaurant we knew it was very popular and the whole idea for us was to try and keep it as much the same as possible so there would be little change other than someone else greeting them at the front door hi welcome to Flemings how are you we were worried about the fact that it said Fleming it tastes of Denmark neither one of us know much about Scandinavian food it doesn't have cery in it does it we struggled to try and find a chef to come in very knowledgeable in Danish Cuisine we finally found something we like Orlando is a classically trained Chef very Danish food today HH I'm from Cuba in the menu right now it's not 100% my Cuisine give me flavor on the food flavor I prefer something like when you right away you eat your food just you feel it what is that bam you're going to have to have start learning how to speak Danish I have this Chef who's got lots of ideas you know let's change this let's change that but I've been very reluctant cuz I you know I don't want to alienate our regular loyal customers follow me ladies yes our clientele that come to the restaurant are old people all the servers they read the obituaries to see if our customers were listed on there after a while it's pretty sad when you see them sort of knocking down like dominoes so I haven't been here for a while because Health situations oh well I'm glad you're feeling better yeah and that's just sad to know these are the only people that we serve to keeps going like it's been going this is what we got 15 years ago you couldn't get in here on a Friday or Saturday night because it was booked now we don't even have reservations to fill our Friday and Saturday night I think we have to change something we'll talk about it later Andy has been afraid to make changes and why you know when I tell Andy what I want to do this and I want to do that and he says that's not going to fly but you can't worry just about what the old farts think that come into your restaurant you got to get in the younger people and the middle-aged people that are going to be your clients for the next 10 years it's a 31 dinner the huge amount of debt that we're under right now it puts a strain on the restaurant it puts a strain on relationship I have with with employees it puts a strain on my relationship at home with Suzanne this business sucks I know we can't have many more Saturday nights like this or we're not going to stay in business our restaurant and our home mortgage are tied into one loan I'm concerned about losing our house this has been one of the most stressful years of my life we're at a point where we need this restaurant to be successful soon or or we're going to be in in big trouble people immigrate to America to Chase the Great American Dream they come from Sicily to open the most amazing Italian restaurants from Shanghai to open their Chinese restaurants this is the first time I've ever been to a Danish restaurant can't wait to meet the Danish immigrants thank goodness I brought my dictionary hi hi good to see you welcome to Fleming Gordon please and your first name is Suzanne Suzanne and I'm Andy Andy good to see it you're the owners yes okay great Von eru I'm sorry no Danish here but it's a Danish restaurant the Danes have left the building so the chef's Danish no no Cuban Cuban and the name Flemings what it means Fleming was the original owner of the restaurant is Danish so I'm trying to get my head around this Danish name what's Danish in the restaurant there's still some influence in the food and we kept everything almost identical ooh what's going on with the color somebody color blind yeah yeah actually I am you are yeah well you look very well coordinated in terms of dress get a lot of help right and where should I sit I'll take you in what are they there those are our desserts we put them out every day why would you put them out before the customer orders them so they can choose so you finish your Entre and then you parade up here to the gallery uh-huh this has Antiquated this idea this was the way Fleming did it it's been kept this way seriously does that look appetizing adjacent to the bathroom door they all have to walk by it at some point during the evening trust me if I was on my way to the bathroom and I had to bypass that I'd be discouraged to come back and Order dessert I better sit down dessert Museum maybe when he taste them things will be better good evening how are you good afternoon how are you I'm fine I'm Julie I'll be your servant excellent this is the crud we serve with every meal well I'm the crew today since uh my grandad's 80th birthday so oldfashioned and how long have you been here I've been here 15 years so you were with the old owners yes I was wow what's changed here in 15 years the staff wow my God and did the original restaurant Flemings have pink honestly pink flowers pink napkins pink walls it's pink everywhere yeah oh good grief the pink walls and the little blue plates to me it's almost most antique it's like walking into Grandma's house oh say goodbye to Grandma I think I'm very let's start off with the gra ax okay got to see that fradella certainly entree I'll go for the grandfather dug Dan okay excellent thank you D I have one grab black one freak appetizer tell me what you know really about the food from dmar I don't know too much for me it's not very excited I prefer something like it when you put your food in your mouth you have part in your mouth here's your grav locks wow take me around the plates um it's just some garnish and then you have the uh grab locks thank you D wow that is hideous tastes like fly paper Jesus there's a nice fly on the side of my plate as well what a shame that tast is very strange way overdone and unfortunately there's a fly he's dead now anyway okay oh my God he absolutely hated this and there was a bug on there garbage one freak appetizer and this is our homemade ricados mhm well thank you freck Adela Jesus it's just of and mushing does the chef ever seasoned food everything's just got this air of blandness it's just like mush it just disintegrates that's our customers unbelievable that must be a lot easy on the Dentures yes oh so far not so good my name's dve how's everything so far Dreadful it's a special for you there's a swan just appeared on that lady's table over there what is that Cindy does that what is that for Cindy uh she has a terisu in it can I just have a little look at that good this is from the old days oh my goodness me that extraordinary I'm order dessert just to get the swan huh how cool is that enjoy it's amazing it reminds me of my sixth birthday party with my family you must show me how to do that okay oh yes I like to make my swans and take them to the people and see their reaction just take a big piece of foil just fold it over you enough room to have a nice big tail we love a big tail more elegant like you glamorous bless you twist it around I love it make him a pretty little head it's just about it wow oh and the kids love it t this is special for you thank you very much my children will love it thank you very much safe trip excellent and you just made that day look this doesn't work out I'll certainly go to work for sh for I'll make all the swans this is the D my goodness me when was that cooked just now really it looks like it was roasted a couple of days ago thank you wow not even moist Jesus just when you think it couldn't get any worse I don't think that grandpy wanted duck cook like that that's definitely one dug right now I don't even think a swamp would cheer me up oh God he didn't like it well 1992 tell the chef I Surrender no more please God bless Denmark Denmark we're done son of a what a disaster where's the chef that way straight behind the line hello how are you I'm very good I'm very good and you're the head chef here yes sir why is everything so Bland that's some of the worst Food I've ever eaten the gravx why is it so tough I don't have an answer for that it's like eating a leather belt fradella mushy the duck was dry overcooked that was shocking honestly the food is so outdated why' you let him cook that food because we haven't tried to change the menu we want we just haven't tried to change anything just been afraid to change my God you're nostalgic with something that's not worked for a long time you are at the end of the line hell good evening how are you good word of Chef Ramsay's arrival has filled the restroom with customers for the first time in 5 years and so tonight the entire Fleming staff owners waiters and Cooks will be tested follow me please I am disappointed at some of the things that happened today how's everything going out here good I just need to start sitting this room now okay but there's nowhere to go but up now and I TR Andy 100% and I hope to God I'm right CU if I'm not we're out of luck my name is Julie I'll be your server this evening gentlemen have you decided really don't know something Danish obviously the grandfather duck I'm have the Wier please working in B Wayne Denny I'm wieners I need Cindy please just 30 minutes into service and a number of Entre have left the kitchen T perfection that's what you got dinner's ready so clearly speed is not a problem at Fleming pretty awful however satisfying customers is how is everything this so good this isn't so good I'm not going to eat that take this thank you I appreciate it what's wrong with that we her s so she said it was very Bland let's put it this way we won't be com back I couldn't even look at that need it it's thick and Bland you Bland too bland yeah it just doesn't taste very good okay I let him know 53 hated this okay okay what didn't he like about this he just said he hated it he said he can't eat it oh I'll bring you the menu ma'am so you can choose something else and I'll get you another picoli salmon thank you thank you Andy oh no come on this is mushy Andy is absolutely afraid of change he's tried to keep the tradition and I think it's time to move on son of a I need some extra Sal so the fish is to dry what a disaster come on no way no way oh jeez it's a Non-Stop parade of food being returned to the kitchen you know that yes almost everything coming back was Bland doesn't taste well doesn't taste good what's going on with this said it was very Bland no flavor three items those dishes were all Danish style items that have been there for 25 years can I get you something else to eat you're just eating bread that's not going to help chicken was totally land I don't see how anything can get worse at this point while Andy tries to pacify unhappy diners I can make something like uh coconut shrimp very quickly crab cakes Chef Ramsey has seen enough of the kitchen in action he's heard the complaints about the food and knows that many of the problem problems are not caused by cooking alone holy mackerel but by what is lurking in the storage unit what the mashed potato piping hot this is unbelievable Andy Suzanne come in here oh gosh orando I know you're busy there big boy I just need you for 30 seconds please yeah I'll be quick come with me so this is for raw meats yes and here we got some what the is that oh my God no come on oh my god oh there was one duck on a tray with meat that was Tha and the duck was in the meat juice cook duck and defrosting meat look at it there so who put the Ducks there then a we've been selling duck stop the kitchen everybody I need all the Ducks off the table and stop them eating it just contined the duck no just for this evening no duck table 61 had duck is that the duck I'm so sorry I'd explain two seconds D excuse me it was embarrassing to have Chef Ramsey literally take the duck from in front of the gentleman and tell everybody no duck H have you served anybody duck I've served about eight stop we are not serving another duck out there we just contaminated the whole place oh my God oh my God raw meat now and cook meat no come on a frightening Discovery in the storage unit stop we are not serving another duck out there we just contaminated the whole place has clearly shown Chef Ramsey just how far this once legendary restaurant has fallen now I am seriously seriously worried who yeah you're right you're if I was a health inspector now what would you do you would take that product and probably throw it out throw it out you would continue serving one more plate of food what do you think we're going to do continue cooking I don't believe that the food that's out here now is contaminated in any way you don't believe I never have seen that before if I did I would have a fit but I was surprised that Andy wasn't aware of that I think he's had his head buried in the s for the last seven years you took one more thing I'm out of it there are blinders at times when things get tough I put them on and I just forge ahead and you miss some things and you miss some of those Chef Ramsey is frustrated by Andy's laid-back attitude so he decides to try and get some answers from Andy's wife Suzanne I don't know where to start okay I don't know what to tell you all I can say is I'm sorry trying to work with an owner that's in denial is 10 times harder why is he so blaz I think he's probably in shock I don't know I'm not him so I don't know what he's doing right now Suzanne if your husband doesn't start realizing what he's doing wrong in a big way I can't help him I agree I agree I feel let down by Andy this is a huge huge wakeup call and if this doesn't make any change nothing will I don't know where to start Suzanne what I do know is that right now I don't feel too good about this one a dramatic change in the weather and that's exactly what Flemings needs a big dramatic change so I'm going to hit the streets and find out what the locals really want from their Fleming's Restaurant hello how are you good to see you guys Now ladies have you heard of Flemings of course nobody talks about it anymore nobody says oh I was at Flemings let's go back and try it out there's a new owner and it went downhill have you heard of Fleming's Restaurant actually I have what's the word on the street not so good food my parents used to go there back in the day when it was good but I didn't even know it was still open uh I haven't heard any good reviews it's old yeah it's uh it's a place my mom and dad would probably love to go and you're not going to go anywhere near the place again not until something's done it's extraordinary and this guy's adversed at change but you got all those customers standing on your doorstep unbelievable so sad Chef Ramsay's Grassroots research clearly points out how damaged this restaurant's reputation really is ironically many of the people who work at Fleming realize they are in desperate need of change but there is one person who doesn't agree with that unfortunately it's the owner yesterday was a really bad day I took the morning this morning walked around the community done my homework and really confirmed this Danish restaurant is no longer Talk of the Town so what I need from each and every one of you is to be incredibly honest let's talk about what's wrong with the restaurant orando tell Andy what this place needs I I believe we need to build in new menu we need to build in new food something more attractive something more contemporary you know that's my opinion right now Crystal tell Andy why the rest is not working you're scared you're going to fail so instead of taking the jump and the leap of actually doing what you want to do you're scared that no one's going to like it and you're going to lose everything but the truth in the matter is and either way you're going to lose it if you don't do something suzan you and I spent time talking last night you were pissed off tell your husband what he needs to do to get this place back on track in my opinion I think a lot of people are afraid of change and they don't change until they're brought down to their knees cuz they're terrified because it's easier to stay with what they know than to risk change and I think that has been Andy's fault do you understand what she's saying yeah I I her points are valid my how you to respond to it how my my response to it now is I'm just afraid to alienate the people that we had and lose what we have the only thing right now that's going to save your business is a dramatic change it it's a long time coming and it's it's time to do it and he needs to take ownership of the restaurant and I think Andy will buck up now and take charge get ready for a dramatic change Chef Ramsey knows that the changes to Fleming cannot be subtle and the most drastic change needs to be the food so step one of his plan is to take the restrictions off the kitchen and let them cook I want to spend the next 20 minutes looking at the ingredients what we've got and just cooking something and when you start forget anything to do with Danish people don't go out in South Florida to dine Danish let's get that right right yeah think popular think Trend and think where we are okay let's do some cooking four of us together yes I want to see a little bit of flare oh yeah baby that's going to be asome something different that's like we looking for that's like we ready for that that's tun is beautiful is it m in your mouth let's go ready with the shackles taken off the kitchen have come up with a number of exciting non-danish menus items that's definitely not our menu Chef Ramsey has added a SE tuna now to make sure everyone is on the same page he shares these new dishes with the front of the house staff scrunches excellent nothing Danish there taste the chips they' be season a little bit of KM pepper black beans mm pineapple salsa yeah this is so good and I love this seeing those dishes and tasting them it's a better reflection of what Miami is and I think it'll draw in a big crowd very nice very nice I think change is difficult for everybody what we've been doing for the same 25 years is not working anymore we're going to get this restaurant on track with shf Ramsey's new found belief in the kitchen staff and Andy Gordon's team work through the night to pull off one of the most ambitious makeovers yet good morning good morning come through please all right today is about dramatic changes Andy and Suzanne are you ready absolutely yes good let's go it's time to enter the new Fleming and more importantly time to start a new profitable chapter holy come in oh please God oh wow oh my God holy C can you believe this oh my God this is Magic got rid of that pink that scares and Spooks customers away it was dated and uninviting now it's warm it's elegant it brings in a new modern era I am so excited for Andy and suzan it's the direction that we even wanting to go and now we can take those baby steps to do that cuz we can't go back to being the old Flemings this color is gorgeous Andy what color is it I'm not sure you're not sure okay but it looks great is a chuda brown we've got some new art from the walls and look at the lights they make the brown stand out and have a look at this oh look at that I I can't talk this is no longer Johanson Fleming's Restaurant a wonderful new theme birds of flight taking off into new chapters a new beginning I love it I'm extremely Happ it's gorgeous to see Andy and suan crying for happy it it we have I haven't seen that in a long time nothing but Grim faces nothing but Despair and this is not despair this is awesome I want it just bust amazing I don't cry very often I can't tell you the last time but just did it this is uh everything for us it gives us New Hope you okay yeah I'm good I'm good I'm czy happy for you I'm so happy for you to see my husband cry with happy to me that was the biggest gift of all I've never seen him so happy it's been a huge wakeup call for him now we have a r to be proud of to take us right in to the 21st century Andy embrace it really convict it make it yours it will happen with the change in Decor now complete Chef Ramsey's next step in turning around the business is to market the restaurant to a younger clientele so he reaches out to two local designers and puts together a swimsuit fashion show oh wow the fashion show was fabulous it was amazed it's good to see younger faces that we want to attract to the restaurant people are very excited our phones will probably be ringing off the H although the main objective of the fashion show was to spread the word about the new Fleming Chef Ramsey had a secret mission that he wanted to reveal when they amazing yes absolutely for the grand finale please welcome I'm male model ladies and gentlemen it's Andy the owner of flamings restaurant I was in shock because I didn't really quite recognize him it's more than a breath of fresh air there's a whole hurricane Suzanne yeah 10 years younger yes you look great honey the clothes were amazing the haircut was amazing most importantly he was smiling how can you not be motivated give it up buddy well done yes you look great feel good I'm ready to go you got to come see this new restaurant it is unbelievable it's hours before relaunch and with the dining room makeover and owner makeover now complete okay right let's get buddy Chef Ramsey is ready to unveil the new Fleming menu G are the Danish gravel axe the fradel and the grandfather duck and in its place a modern contemporary menu ideally Suited for South Miami right start off with the CP cakes yeah a modern twist the rock shrimp lettuce cups panid group of filets season with Shero so it's a little bit spicy playing on the Cuban influence because the chef is Cuban and more importantly nice contrast yeah they look more contemporary definitely more like a this Century you know before we're not in this Century we go back to the 80s you know look at the portion size what I want to see tonight more than anything is empty plates because when desserts come we're going going to do this very very simple oh yeah yeah to the table now it looks so inviting it's modern contemporary and it's just an Immaculate way of serving a dessert we don't stand and hold on to Nostalgia we move on Andy how does it look it looks fabulous yeah now there's no excuse have a little chaste yes we're opening just under an hour guys yeah oh that is good that is out of this world the menu is fantastic the food tasted out great everything looks wonderful unbelievable I didn't see any Danish food anywhere Fleming has gone through some major changes in the last 72 hours it appears as though the biggest change may have been the owner Andy okay 74 75 77 78 no 76 okay who has a newfound energy and is operating like the leader he once was let's go we got a roll Chef Ramsey definitely put a fire under Andy you should everything out there he was sent down special from Heaven I I know he is tonight relaunch night yes it's going to be difficult but stick together we're not throwing food out we're caring seasoning in and hitting Perfection okay yes sir let's go I'm feeling nervous excited tense everything everything all at once Crystal Dian cook from the Miami Heat yeah he's coming for dinner okay so look after him yeah hi welcome to Flemings the fashion show show clearly has spread the word about Fleming this is our new menu I like the look it's very clean and it's refreshing I'm very excited enjoy dinner thanks the restaurant is fully lo my name is Crystal I know who you are okay it's nice to meet you are you ready to order yeah I'm going to get like a house salad can I try the wood salad oh I'm going to have the pants here mahim Mahi yes ma'am the pesta shrimp GRE please I'm going to bring you the SC for you're welcome cheers first table yes two small Caesar salads snap on it big boy as part of the new menu all the Entre come with either a house salad a wedge salad or a Caesar salad 15 minutes into service and the salads are leaving the kitchen car seem right to me Rich you going to be quick with those Sal Caesars coming with croutons are they coming with vegetables vegetables he's making Caesars with vegetables is what that's what I'm asking I'm trying to say that's not a Caesar oh my God I'm so sorry is there carrots in your Caesar salad I think so yeah would you excuse me would you mind if I just get chance to do them again I'm so sorry I'm I'm my apologies hey guys orando just two seconds you stop just look at me we're not serving Caesar salad with bits of carrot in there the Caesar salad hasn't changed come on oh guys radish Caesar salad the only thing's missing is the flies nerves are high and there's a lot of confusion back there a lot of confusion in the salad area tonight you have to watch what he's doing Lu very complicated complicated what my gr could do better and she's dead oh my God we can't even get out the traps properly the cold food is backing up the kitchen and this right now doesn't look good hell it's 40 minutes into service and not one proper salad has left the kitchen can you help please yes and not surprisingly customer's patience is wearing thin lettu is and futons take a bag of R the kitchen is totally backed up I can't even get a Caesar salad Caesar salad is the simplest things to do you just put a little lettuce in little you know it's like God unbelievable unbelievable unbelievable I asked for five seesar salad like half an hour ago where the are there do I have to make it myself I make it myself yeah oh a SE a fell we're dying over here come on Hallelujah I got my Cesar okay here is the the kitchen is recovered from the salad dilemma beautiful let's get these going and an hour into service Entre are making their way to the dining room and relaunch looks to be back on track oh my God start working but the old equipment at the restaurant has brought the kitchen to a standstill where am I trying to light no no no try to put it on the pilot guys come on unfuckingbelievable they can't get a meal out of here let's go oh this relaunch we have to make it work we don't have time to have another bad night but we don't have what we need back there to to really pull this off 100% while Chef Ramsey goes to the dining room to see how customers are doing the chefs continue to Tinker with faulty equipment unaware that they are about to cause a much bigger problem something's burning puppy I smell something burning where where do you smell that you smell it something is burning something is burning over here what is burning bread burning no it's more than bread something else is burning something is burning it smell something burning something is burning water water water water no no no watch out watch out watch out clear the way clear the way let's go moving guys move the pan move the pan right moveing moveing mooving holy within minutes of Chef Ramsey leaving the kitchen to check on the dining room something is burning over here a stove to fire has erupted putting the relaunch and the restaurant in danger water water water water no no no watch out watch out watch out as the smell of smoke enters the dining room room watch out please guys watch out Chef Ramsey returns to the kitchen and takes charge if it hits the pilot lights and back fires it's going to blow on his legs or blow on his face underneath it's underneath watch out watch out get out watch out guys please clear away clear it away me when was the last time that was clean keep working keep working Chef Ramsey got the fire out now we're trying to get real organized and back on track I need one L medium rare one revive medium rare come on guys pull together let's go despite being down to only six burners in the kitchen finally an order out okay Andy and Orlando have l a comeback this you chop Lamb Chop that's it and Fleming has rebounded from the fire roasted chicken this is outstanding delicious I like that like this one people were extremely responsive to the new menu they loved the items they were socializing and and having a good time it was more noise than I've heard in this restaurant in 15 years it's just refreshing to see it this way are you ready for dessert the chocolate Boose we want one of everything oh very good the dessert Charlie was Sensational and everyone loved the desserts there's nothing left behind nothing to box no swans cheers to you than con Che new success of your new restaurant hope you the best sir thank you very much much thanks so much you have a good night okay guys come over please it was a tough night it was a successful night but the oven slowed up service so it's going to be very difficult to produce this new menu or any menu for that matter with the equipment we have yeah what a night what a significant difference wasn't there a new energy in the dining room tonight a sort of vibe of yeah people were alive yeah we energized any one of you could have thrown in the towel and given up and you held your own I I I I believed in the passion and the fight and the determination to make this Resturant work thank you sir that was a good news but there's a big problem here yeah this problem will prevent Flemings from being a success I need you to follow me all of you please I was scared and I wanted to get away because I had no idea what was going to happen just hurry up please come out hurry up stand over there please oh dear tonight I was forced to make an emergency call and this is a result of that call there we are oh oh my God a state-ofthe-art brand new tailor made Vulcan kitchen when that tarp came off I just felt this whole sense of relief this was amazing this was The Missing Link oh my God what the hell that's one of the most beautiful thing I never seen in my life that's too much wow that's for us come on we're starting off with a unique Six Ring burner a convection oven phenomenal followed by a six burner diamond cut char grill and then finally the most amazing fryer I'm very happy it's been installed tonight now you have no excuse wow no excuse Andy and Suzanne you have everything you need inside that restaurant now L star great Decor great chef great menu and a new kitchen now take it and run with it thank you so much I um I'm just I can't express myself well thank you thank you so much I never in my water streams imagine we would be given so much well done my D thank you very much great well done there's absolutely hope for Flemings we are going to make Ramsay proud and we're going to do it for ourselves too well done for tonight thank you really well done thank you thank you yes yes yes restant tour cuz that's what you showed thank you now do it I will good luck thank you make your work thank you good night good night Chef Ramsey did a lot of what was necessary to get this restaurant on track he really found the right idea and the right design I I think it's going to save us I think it's going to turn us around wow what a week out of all the kitchen night I've ever done this has to be the biggest transformation ever we completely changed the decor completely changed the menu but the biggest change of all was in the owner Andy now he can make his own history as opposed to buying somebody else's my goodness Caesar salad with carrots unreal grou group hug group hug Group after Chef Ramsey left Andy and his loyal staff embraced the changes that and put in place wow ready to use and with a brand new kitchen woo and a new lease on life oh yeah that's the sound like you're looking for Fleming has once again become the place to eat like it was 20 years ago I can run a restaurant I just needed the fire back your menu looks beautiful man Flemings is going to be around for at least another 20 years hi welcome to Flemings have a see we'll be right there I think we we're going to be on the right track for\n"