The Dining Room Watch Out Please Guys Watch Out

Chef Ramsay returns to the kitchen and takes charge, his presence commanding attention from the staff. "If it hits the pilot, lies and backfires, is going to blow on his legs or blow on his face underneath," he warns, his tone firm but controlled. The staff scrambles to respond, clearing away tables and preparing for the challenges ahead. "Get now, guys, please, clear away, me, when was the last time that was clean? Right, keep working, keep working," Chef Ramsay instructs.

The kitchen is down to only six burners, but Chef Ramsay's team springs into action, managing to get an order out despite the limitations. "Andy and Orlando have let a comeback this you chop Lam chop, that's it," one of the staff members says, as Fleming has rebounded from the fire with a roasted chicken dish that receives praise from Chef Ramsay. The new menu items are well-received by customers, who are socializing and having a good time in the dining room. "It's just refreshing to see it this way," Chef Ramsay notes, his eyes scanning the room for signs of improvement.

The evening wears on, with desserts arriving and the chocolate Bouche receiving high praise from the customers. The staff is energized, and despite the initial setbacks, they are determined to make it work. "You ready for dessert?" Chef Ramsay asks, as the team prepares to move on to the final course.

A Tough Night

It was a tough night, but ultimately, the kitchen was able to bounce back from the challenges posed by Chef Ramsay's arrival. The new equipment and menu items had sparked a sense of excitement and energy in the dining room, with customers responding positively to the changes. "There's nothing left behind, nothing to box," one of the staff members notes, as the evening draws to a close.

The Biggest Transformation

Chef Ramsay's visit marked a turning point for Flemings, with the restaurant undergoing a significant transformation in design and menu. The new kitchen is state-of-the-art, featuring a Vulcan range and convection oven that will allow the chefs to prepare dishes with precision and flair. "This is too much," one of the staff members exclaims, as Chef Ramsay surveys the new equipment.

A New Lease on Life

The restaurant's owner, Andy, has been given a second chance to make his own history at Flemings. With Chef Ramsay's guidance, he is determined to turn the restaurant around and restore it to its former glory. "I think it's going to save us," Andy says, as the team prepares to move forward with the new menu and equipment.

A Brand New Restaurant

Flemings has once again become the place to eat, with a menu that showcases the chefs' skills and creativity. The restaurant is now equipped with a brand new kitchen, featuring a range of high-tech equipment designed to help the chefs prepare dishes quickly and efficiently. "I can run a restaurant," Andy says confidently, as he looks out over the bustling dining room.

The Restaurant Today

Flemings has emerged from its challenges with a newfound sense of energy and vitality. The staff is motivated and determined, and the new menu items are receiving rave reviews from customers. As one customer notes, "I think we're going to be on the right track." With Chef Ramsay's guidance and support, Flemings is poised for success, and its future looks bright.

"WEBVTTKind: captionsLanguage: entonight on Kitchen Nightmares Chef Ramsey heads to hot trendy Miami but ends up in a place that's stuck in the past it's almost antique it was once the best family restaurant in town you couldn't get in here on a Friday or Saturday night but all that is left from The Glory Days is their all pink decor and a menu that features food from Denmark bu denish food today huh which is being prepared by a Cuban Chef bam and eaten by a shrinking clientele heal situation oh well I'm glad you're feeling better yeah that is on life support you can't worry just about what the old farts think tonight in one of the biggest challenges that Gordon has ever faced we just contaminated the whole place he attempts to change an owner who hasn't changed a thing why is he so Blas a lot of people are afraid of change until they're brought down to their knees and somehow return Fleming to its original Glory before it goes up in smoke watch out watch out watch out my gr could do better and she's dead holy tell the chef I Surrender that's tonight on Kitchen Nightmares God bless Denmark 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 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 a taste of Denmark neither one of us know much about Scandinavian food it doesn't have celery 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 but denish food today H 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 write away you eat your food you 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 comes 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 nights 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 well I want to do this and I want to do that and he says that's not going to fly 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 uh 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 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 and you good to see you 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 is 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 o what's going on with the color somebody color blind yeah actually I am you are yeah well you look very well coordinated in terms of dress I 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 entree 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 a dessert Museum maybe when he taste some 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 T 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 Hy 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 antique it's like walking into Grandma's house oh say goodbye to Grandma I think I'm ready let's start off with the gra ax okay got to see that fradella sir entree I'll go for the grandfather duck Dan okay excellent thank you L I have one grab black one triak appetizer you 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 party in your mouth here's your grav loocks wow take me around the plates um it's just some garnish and then you have the uh grav loocks 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 tastes 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 frad delos mhm well thank you freak Adela Jesus just often mushing does the chef ever season food everything's just got this air of blandness it's just like mush it just disintegrates that's our customers unbelievable they must be a lot easy on the Dentures yes so far not so good my name's dve how's everything so far Dreadful this a special for you there's a swan just appear on that lady's table over there what is that Cindy does that what is that for Cindy uh she has a terasu in it can I just have a little look at that good this is from the old days oh my goodness me that extraordinary though I'm going to order a 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 T 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 thank excellent and you just made that day if 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 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 C like that that's definitely one duck right now I didn't even think a swan would cheer me up oh God he didn't like it come wow 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 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 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 coming up something's rotten in Denmark it's a dinner service from Hell dinner's ready everything that is sent out of the kitchen I'm not going to eat that comes right back in the kitchen what didn't he like about this you just sem Meed it come on it's a Non-Stop parade of food being returned to the kitchen you know yes and there's a shocking Discovery oh my God that threatens to shut down the restaurant stop oh God and later it's the most drastic relaunch yet can Chef Ramsey light a fire under this reluctant owner my grand could do better and she's dead or is Andy and the restaurant just impossible to say good evening how are you good we're of Chef Ramsey's arrival has filled the restaurant 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 trust Andy 100% And I hope to got him right cu 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 wiener please working in Wayne Den I'm wiener 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 isn't 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 she said it was very Bland let's put it this way we won't be coming 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 they 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 he's tried to keep the tradition and I think it's time to move on son of a I need some extra Sal of the fishous 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 it said it was very Bland no flavor three it 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 problems are not caused by cooking alone holy mackerel ah yeah yeah yeah yeah yeah yeah but by what is lurking in the storage unit what the mashed potato piping hot this is unbelievable Andy suzan 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 thawing and the duck was in the meat juice cooked 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 they have discontinued the duck no just for this evening no duck table 61 had duck is that the duck I'm so sorry I'll explain 2 seconds do excuse me it was embarrassing to have Chef ramsy literally take the duck from in front of the gentleman and tell everybody no duck H have you served anybody doc 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 we 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 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 sand for the last s years you could one more thing I'm out of there there are blind is 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 Blas 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 her 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 yeah 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 adverse at change but you got all those customers standing on your doorstep unbelievable so s Chef Ramsey'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 or Landon tell Andy what this place needs 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 direction 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 of the matter is in either way you're going to lose it if you don't do something Suzanne 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 do you 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 Andy needs to take ownership of the restaurant and I think Andy will buck up now and take charge get ready for a dramatic change coming up Gordon does what he can to spread the word about the new Fleming step on it big boy it's about the standard but he may have been better off keeping it a secret forget anything to do with Danish Danish food may be a thing of the past he's making Caesars with vegetables he's what but some of the old problems still remain it's a relaunch night teetering on disaster watch out watch out watch out holy that's coming up on Kitchen Nightmares shf Ramsey knows that the changes to Fleming cannnot 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 yeah go 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 a we looking for that's like a 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-d Danish menu items that's definitely not our menu Jeff Ramsey has added a seuna now to make sure everyone is on the same page he shares these new dishes with the front of the house staff scrumches excellent nothing Danish there taste the chips they' be seasoned a little bit of K and pepper black beans mhm 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 Ramsay's new found belief in the kitchen staff and Andy Gordon his 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 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 pleas god wow oh my God holy cow 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 so excited for Andy and Suzanne it's the direction that we've been 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 on 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 Johansson Fleming's Restaurant a wonderful new theme birds of flight taking off into new chapters a new beginning I love it I'm extremely happy it's gorgeous to see Andy and Susan crying for happy it it we 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 to just bust amazing I don't cry very often I can't tell you the last time but this did it this is uh everything for us gives us New Hope you okay yeah I'm good I'm good I'm crazy happy for you so happy for you to see my husband cry with happiness 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 rest 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 Ramsay'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 swim suit fashion show oh wow the fashion show was fabulous I was amazed it's good to see younger faces that we want to attract to the restaurant people are very excited our phones are probably be ringing off the hook 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 weren they amazing absolutely for the grand finale please welcome I'm male model ladies and gentlemen it's Andy the owner of Fleming's Restaurant I was in shock because I didn't really quite recognize him was more than a breath of fresh air there's a whole hurricane suan 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 coming up on Kitchen Nightmares something's burning puppy I smell something burning will a dangerous fire water water water water no no no derel Andy's hopes for a successful relaunch watch out watch out watch out clear away let's go holy it's hours before relaunch and with the dining room makeover and owner make take over now complete okay right let's go buddy Chef Ramsey is ready to unveil the new Fleming menu gner the Danish gravel ax the fradel and the grandfather duck and in its place a modern contemporary menu ideally suited for South Miami right start off with the CB cakes yeah a modern twist the rock shrimp lettuce cups paned group of fets seasoned 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 not in this Century we go back to the 80s you look at the portion size what I want to see tonight more than anything is empty plates because when desserts come we're going to do this very very simple oh 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 taste 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 new found 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 have everything out there he was sent down special from Heaven I I know he is tonight relaunch night yes it's going to be but stick together we're not throwing food out we're carrying 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 clearly has spread the word about Fleming this is our new menu I like the look it's very clean it's refreshing I'm very excited enjoy dinner thanks the restaurant is fully white my name is Crystal I know who you are thanks 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 pant here Mah Mahi yes ma'am the pesta shrimp GRE please I'm going to bring you the app cheers first table yes two small Caesar salad 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 50 15 minutes into service and the salads are leaving the kitchen Carr seem right to me Rich you got to be quick with those C Sal is Caesars coming with croutons or they coming with vegetables vegetables he's making Cesar with vegetables he 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 apologist 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 guys radish Caesar salad the only's missing is the flies nerves are high and there's a lot of confusion back there a lot of confusion in the solad area today you have to watch what he's doing lucky very complicated saw complicated what my grand 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 lettuce and some futons just 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 little lettuce in little you know it's a god unbelievable unbelievable unbelievable I asked for five Caesar salads like half an hour ago where the are there do I have to make it myself I make it myself yeah oh a Cesar fell we're dying over here come on Hallelujah I got my Cesar okay here is the SE your to the kitchen has 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 this 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 unfuckin believable if we don't have the right equipment with that kind of business at the same time we can't respond give me to me give me to me all right how can you work with a range that half of it doesn't work unbelievable they can't get a meal out of here let's go 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 chef's 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 I smell something burning something burning water water water water no no no watch out watch out watch out clear way clear the way let's go moving guys move the pan move the pan all right right right right all move it move it move it 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 watch out please guys watch out Chef Ramsey returns to the kitchen and takes charge if it hits the pilot lies and back fires is going to blow on his legs or blow on his face underneath it's underneath watch out watch out get now watch out guys please clear away clear away me when was the last time that was clean right keep working keep working Chef Ramsey got the fire out now we're trying to get reorganized 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 let a comeback this you whe chop Lam chop that's it and Fleming has rebounded from the fire roasted chicken this is outstanding delicious I like that you don't 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 you ready for dessert the chocolate Boose we want one of everything oh very good the dessert Charley was Sensational and everyone loved the desserts there's nothing left behind nothing to box no swans cheers to you thanks congrat new success of your new restaurant hope you the best sir thank you very much thanks so much you have a good night okay uh 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 and I I I I believed in the passion and the fight and the determination to make this restan 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 just 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 my God a state-of-the-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 little staff 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 my myself well thank you so much I never in my water streams imagined we would be given so much thank you very you're great wel 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 yes yes yes restant tour cuz that's what you showed thank you now do it I will good luck thank make your work thank you good night good night thank you 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 Nightmares 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 group group after Chef Ramsey left Andy and his loyal staff embrace the changes that Gordon put in place wow ready to use and with a brand new kitchen W and a new lease on life oh yeah that's a sound like they 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 SE we'll be right there I think we we're going to be on the right tracktonight on Kitchen Nightmares Chef Ramsey heads to hot trendy Miami but ends up in a place that's stuck in the past it's almost antique it was once the best family restaurant in town you couldn't get in here on a Friday or Saturday night but all that is left from The Glory Days is their all pink decor and a menu that features food from Denmark bu denish food today huh which is being prepared by a Cuban Chef bam and eaten by a shrinking clientele heal situation oh well I'm glad you're feeling better yeah that is on life support you can't worry just about what the old farts think tonight in one of the biggest challenges that Gordon has ever faced we just contaminated the whole place he attempts to change an owner who hasn't changed a thing why is he so Blas a lot of people are afraid of change until they're brought down to their knees and somehow return Fleming to its original Glory before it goes up in smoke watch out watch out watch out my gr could do better and she's dead holy tell the chef I Surrender that's tonight on Kitchen Nightmares God bless Denmark 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 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 a taste of Denmark neither one of us know much about Scandinavian food it doesn't have celery 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 but denish food today H 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 write away you eat your food you 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 comes 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 nights 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 well I want to do this and I want to do that and he says that's not going to fly 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 uh 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 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 and you good to see you 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 is 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 o what's going on with the color somebody color blind yeah actually I am you are yeah well you look very well coordinated in terms of dress I 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 entree 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 a dessert Museum maybe when he taste some 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 T 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 Hy 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 antique it's like walking into Grandma's house oh say goodbye to Grandma I think I'm ready let's start off with the gra ax okay got to see that fradella sir entree I'll go for the grandfather duck Dan okay excellent thank you L I have one grab black one triak appetizer you 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 party in your mouth here's your grav loocks wow take me around the plates um it's just some garnish and then you have the uh grav loocks 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 tastes 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 frad delos mhm well thank you freak Adela Jesus just often mushing does the chef ever season food everything's just got this air of blandness it's just like mush it just disintegrates that's our customers unbelievable they must be a lot easy on the Dentures yes so far not so good my name's dve how's everything so far Dreadful this a special for you there's a swan just appear on that lady's table over there what is that Cindy does that what is that for Cindy uh she has a terasu in it can I just have a little look at that good this is from the old days oh my goodness me that extraordinary though I'm going to order a 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 T 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 thank excellent and you just made that day if 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 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 C like that that's definitely one duck right now I didn't even think a swan would cheer me up oh God he didn't like it come wow 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 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 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 coming up something's rotten in Denmark it's a dinner service from Hell dinner's ready everything that is sent out of the kitchen I'm not going to eat that comes right back in the kitchen what didn't he like about this you just sem Meed it come on it's a Non-Stop parade of food being returned to the kitchen you know yes and there's a shocking Discovery oh my God that threatens to shut down the restaurant stop oh God and later it's the most drastic relaunch yet can Chef Ramsey light a fire under this reluctant owner my grand could do better and she's dead or is Andy and the restaurant just impossible to say good evening how are you good we're of Chef Ramsey's arrival has filled the restaurant 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 trust Andy 100% And I hope to got him right cu 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 wiener please working in Wayne Den I'm wiener 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 isn't 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 she said it was very Bland let's put it this way we won't be coming 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 they 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 he's tried to keep the tradition and I think it's time to move on son of a I need some extra Sal of the fishous 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 it said it was very Bland no flavor three it 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 problems are not caused by cooking alone holy mackerel ah yeah yeah yeah yeah yeah yeah but by what is lurking in the storage unit what the mashed potato piping hot this is unbelievable Andy suzan 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 thawing and the duck was in the meat juice cooked 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 they have discontinued the duck no just for this evening no duck table 61 had duck is that the duck I'm so sorry I'll explain 2 seconds do excuse me it was embarrassing to have Chef ramsy literally take the duck from in front of the gentleman and tell everybody no duck H have you served anybody doc 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 we 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 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 sand for the last s years you could one more thing I'm out of there there are blind is 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 Blas 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 her 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 yeah 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 adverse at change but you got all those customers standing on your doorstep unbelievable so s Chef Ramsey'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 or Landon tell Andy what this place needs 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 direction 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 of the matter is in either way you're going to lose it if you don't do something Suzanne 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 do you 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 Andy needs to take ownership of the restaurant and I think Andy will buck up now and take charge get ready for a dramatic change coming up Gordon does what he can to spread the word about the new Fleming step on it big boy it's about the standard but he may have been better off keeping it a secret forget anything to do with Danish Danish food may be a thing of the past he's making Caesars with vegetables he's what but some of the old problems still remain it's a relaunch night teetering on disaster watch out watch out watch out holy that's coming up on Kitchen Nightmares shf Ramsey knows that the changes to Fleming cannnot 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 yeah go 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 a we looking for that's like a 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-d Danish menu items that's definitely not our menu Jeff Ramsey has added a seuna now to make sure everyone is on the same page he shares these new dishes with the front of the house staff scrumches excellent nothing Danish there taste the chips they' be seasoned a little bit of K and pepper black beans mhm 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 Ramsay's new found belief in the kitchen staff and Andy Gordon his 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 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 pleas god wow oh my God holy cow 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 so excited for Andy and Suzanne it's the direction that we've been 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 on 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 Johansson Fleming's Restaurant a wonderful new theme birds of flight taking off into new chapters a new beginning I love it I'm extremely happy it's gorgeous to see Andy and Susan crying for happy it it we 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 to just bust amazing I don't cry very often I can't tell you the last time but this did it this is uh everything for us gives us New Hope you okay yeah I'm good I'm good I'm crazy happy for you so happy for you to see my husband cry with happiness 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 rest 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 Ramsay'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 swim suit fashion show oh wow the fashion show was fabulous I was amazed it's good to see younger faces that we want to attract to the restaurant people are very excited our phones are probably be ringing off the hook 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 weren they amazing absolutely for the grand finale please welcome I'm male model ladies and gentlemen it's Andy the owner of Fleming's Restaurant I was in shock because I didn't really quite recognize him was more than a breath of fresh air there's a whole hurricane suan 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 coming up on Kitchen Nightmares something's burning puppy I smell something burning will a dangerous fire water water water water no no no derel Andy's hopes for a successful relaunch watch out watch out watch out clear away let's go holy it's hours before relaunch and with the dining room makeover and owner make take over now complete okay right let's go buddy Chef Ramsey is ready to unveil the new Fleming menu gner the Danish gravel ax the fradel and the grandfather duck and in its place a modern contemporary menu ideally suited for South Miami right start off with the CB cakes yeah a modern twist the rock shrimp lettuce cups paned group of fets seasoned 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 not in this Century we go back to the 80s you look at the portion size what I want to see tonight more than anything is empty plates because when desserts come we're going to do this very very simple oh 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 taste 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 new found 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 have everything out there he was sent down special from Heaven I I know he is tonight relaunch night yes it's going to be but stick together we're not throwing food out we're carrying 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 clearly has spread the word about Fleming this is our new menu I like the look it's very clean it's refreshing I'm very excited enjoy dinner thanks the restaurant is fully white my name is Crystal I know who you are thanks 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 pant here Mah Mahi yes ma'am the pesta shrimp GRE please I'm going to bring you the app cheers first table yes two small Caesar salad 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 50 15 minutes into service and the salads are leaving the kitchen Carr seem right to me Rich you got to be quick with those C Sal is Caesars coming with croutons or they coming with vegetables vegetables he's making Cesar with vegetables he 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 apologist 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 guys radish Caesar salad the only's missing is the flies nerves are high and there's a lot of confusion back there a lot of confusion in the solad area today you have to watch what he's doing lucky very complicated saw complicated what my grand 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 lettuce and some futons just 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 little lettuce in little you know it's a god unbelievable unbelievable unbelievable I asked for five Caesar salads like half an hour ago where the are there do I have to make it myself I make it myself yeah oh a Cesar fell we're dying over here come on Hallelujah I got my Cesar okay here is the SE your to the kitchen has 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 this 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 unfuckin believable if we don't have the right equipment with that kind of business at the same time we can't respond give me to me give me to me all right how can you work with a range that half of it doesn't work unbelievable they can't get a meal out of here let's go 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 chef's 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 I smell something burning something burning water water water water no no no watch out watch out watch out clear way clear the way let's go moving guys move the pan move the pan all right right right right all move it move it move it 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 watch out please guys watch out Chef Ramsey returns to the kitchen and takes charge if it hits the pilot lies and back fires is going to blow on his legs or blow on his face underneath it's underneath watch out watch out get now watch out guys please clear away clear away me when was the last time that was clean right keep working keep working Chef Ramsey got the fire out now we're trying to get reorganized 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 let a comeback this you whe chop Lam chop that's it and Fleming has rebounded from the fire roasted chicken this is outstanding delicious I like that you don't 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 you ready for dessert the chocolate Boose we want one of everything oh very good the dessert Charley was Sensational and everyone loved the desserts there's nothing left behind nothing to box no swans cheers to you thanks congrat new success of your new restaurant hope you the best sir thank you very much thanks so much you have a good night okay uh 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 and I I I I believed in the passion and the fight and the determination to make this restan 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 just 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 my God a state-of-the-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 little staff 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 my myself well thank you so much I never in my water streams imagined we would be given so much thank you very you're great wel 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 yes yes yes restant tour cuz that's what you showed thank you now do it I will good luck thank make your work thank you good night good night thank you 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 Nightmares 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 group group after Chef Ramsey left Andy and his loyal staff embrace the changes that Gordon put in place wow ready to use and with a brand new kitchen W and a new lease on life oh yeah that's a sound like they 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 SE we'll be right there I think we we're going to be on the right track\n"