waiting for yuval to find me _ Kitchen Nightmares _ Gordon Ramsay
**Article Based on the Provided Text**
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### Introduction: A Glimpse into the World of "Kitchen Nightmares"
The provided text offers an in-depth look at the popular television show *Kitchen Nightmares*, hosted by Gordon Ramsay. The series revolves around transforming failing restaurants into thriving establishments, often with dramatic results. This article delves into the intricacies of the episodes described in the transcription, focusing on the struggles, challenges, and ultimate transformations of various restaurants.
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### The Struggles of Restaurant Ownership
The text highlights the difficulties faced by restaurant owners, such as Andy and Suzanne from Fleming’s Restaurant. Their journey is a testament to the trials of running a business that has lost its way over the years. Once a thriving establishment, Fleming’s had fallen into disrepair due to outdated decor, an unappealing menu, and poor management. Gordon Ramsay’s intervention was crucial in reigniting hope for the couple, who had become complacent and stuck in their ways.
One of the key issues at Fleming’s was Andy’s reluctance to adapt to changing trends and customer preferences. His fear of alienating loyal customers prevented him from making bold changes necessary to keep the restaurant relevant. This hesitation led to a decline in business, leaving both Andy and Suzanne on the brink of losing everything they had worked for.
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### The Power of Transformation: A Makeover That Saved the Restaurant
Gordon Ramsay’s approach to saving restaurants is often multi-faceted, involving not just culinary changes but also significant overhauls in decor, menu, and staff morale. At Fleming’s, he brought in new designers to modernize the dining experience, replacing the outdated pink walls and old-fashioned decor with a fresh, inviting theme. The transformation was nothing short of remarkable, breathing new life into the restaurant and attracting younger clientele.
The menu was another critical area for change. Ramsay collaborated with the kitchen team to create a contemporary menu that reflected Miami’s vibrant food scene. Dishes like rock shrimp lettuce cups and pan-seared mahi-mahi were introduced, offering a modern twist on traditional flavors. The new menu not only appealed to local diners but also drew in celebrities and influential figures, as evidenced by Crystal Tan’s visit from the Miami Heat.
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### The Role of Staff Morale and Training
In many cases, the success of a restaurant hinges on its staff. The text emphasizes the importance of training and motivation, particularly at Fleming’s. Initially, the staff was demoralized due to years of mismanagement and lack of direction. However, Ramsay’s arrival injected new energy into the team, as they began to take pride in their work.
A pivotal moment came when Andy participated in a fashion show to promote the restaurant’s new image. This event not only boosted staff morale but also attracted media attention, further cementing Fleming’s place in the local dining scene. The transformation of both the owner and the staff was a turning point for the business, demonstrating how a collective effort can turn things around.
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### The Challenges of Relaunching: A High-Stakes Night
The relaunch night at Fleming’s was a high-stakes event that tested the resilience of everyone involved. Despite the new menu and modern decor, the kitchen faced technical difficulties, such as a malfunctioning oven, which put the success of the evening in jeopardy. Ramsay had to step in repeatedly to ensure smooth operations, showcasing his ability to think on his feet and lead by example.
The dining room was filled with influential guests, including Crystal Tan from the Miami Heat, who set high expectations for the food and service. Against all odds, the team pulled through, serving delicious dishes that won over even the most critical diners. The success of the relaunch night marked a new chapter for Fleming’s, proving that with determination and hard work, any restaurant can be saved.
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### Conclusion: A Recipe for Success
The story of Fleming’s Restaurant is a powerful reminder of the potential for transformation in the culinary world. By addressing both internal and external challenges, Gordon Ramsay was able to breathe new life into a failing business. The key takeaways from this episode are the importance of adaptability, staff engagement, and bold changes when necessary.
For anyone interested in the art of restaurant ownership or the process of turning around a failing business, *Kitchen Nightmares* offers invaluable insights. It is not just a show about food but also a masterclass in resilience, innovation, and leadership.
"WEBVTTKind: captionsLanguage: enit's been a year since Chef Gordon Ramsey traveled cross country trying to save restaurants on the verge of collapse I'm going to be best off it's what done Sam but not only did Gordon have to get rid of disgusting food he had to repair families who were at the breaking point I've been doing that since I was 13 nice to you you don't see me I took them out I'm not putting them back argue about everything now Gordon is back to ask the questions we've been waiting a year to get the answers to take me from the top what happened after I left business from this time a year ago where are we is there anything you wanted to say to me now that you didn't get a chance to say last year tonight you will see emotional reunions as Gordon finds out what happened to the restaurants and the families he tried to save there's jees in Detroit why don't we ever have tows in this line there's a tow right there I won't even wipe my ass with it Joe at war with his son Sam mom caught in the crossfire how many times you looked at me and said hey holy good job not one there's s laa in Hollywood what I'm keeping mind going to say godamn it goodbye the owner Dean on the verge of a breakdown taking it out on his two sons even if I'm wrong do it tonight we'll see who saved their family restaurants and who turned their kitchen back into nightmares I'm ready to rock and roll last year Gordon tried to turn around restaurants across the country in a moment you'll see how they're doing today but first a look back at what Sant laa was like just a year ago located in the heart of Hollywood Sant LaBrea felt like a good oldfashioned situation comedy there was the wacky owner Dean his two sons Sammy and Arthur who think Dad has completely lost it I took them out I'm not putting him back even if I'm wrong do it there's Mark the general manager with an embarrassing problem I don't like we theoda what can I tell you and lastly there's the grumpy Chef AO I can do whatever I want here so stupid what a but Sant LaBrea was no laughing matter as this restaurant was failing miserably what's the problem to the resturant straight off what is it everyone takes advantage of me I'm not really making money I actually was spending money for last year when it came time for a healthy Sant laa lunch Gordon was horrified this restaurant Prides itself on being health healthy that does not look healthy and they are disgusting there you go buddy uh this here is a m and then came the dish which Gordon would forever identify with Sant LaBrea this is a CH means in Chinese that's for sure how was it just in terms of the presentation it looked like a dog's dinner then you get to taste it m it's hideous so oh God Jesus not that bad show me where the salmon is it was smelling fishy Dean was clearly in denial but the one thing he couldn't deny was what Gordon found on an inspection of his kitchen he R your food is about as healthy as these vegetables when I smell hey I go straight for the juggler there's nothing for me to say the biggest problem in this restaurant is you congratulations it's a disgrace clearly Santa Lea had many problems but the one thing Dean had going for him was his two devoted Sons I see the tears for him Dad I really want to cry give me hug man show me some love let's get some let's get some some fatherly love as customers came in for dinner that night night Aurelia was in the kitchen doing what he normally did ignoring dat just listen to me okay go to the back don't stay here I want to stay here and you're going to do what I'm asking just do it go to the stupid as for the customers they weren't very happy with what Aurelia was doing either no we're not very happy with this no minutes later Chef Ramsey unveiled another shocking Discovery what is that fake duck fake duck after the last unhappy customers left there was one important matter that Chef Ramsey had to deal with right away if a health inspector had witnessed what eye witness just in one of the fridges bang Game Over clean this pig thy this place does not deserve an A and the only thing you're getting from me tonight is that an F there it's staying on now move your asses the staff clearly got the message and pulled an all nighter cleaning San LaBrea inch by inch satisfied that San laaa was now clean Gordon turned his attention to the food two specials on the menu tonight yes first dish is a halib we're going to cook it in the marinade second dish salad of shrimp local shrimp it's really nice to see Chef Ramsey be able to take his jicea and bring it down to our level like we're doing ghetto Gordon but Gordon was not done moments before dinner service he shocked the staff again Dean yesterday there were some serious infractions in this restaurant yes here he is do what you have to do sir put your hands in front of you hes together you're not touching anything tonight you're going to tell them exactly what you want to do run your business vocally you're not getting arrested you silly Billy hey relax look at him he's about to cry okay first table just about to arrive let's go dinner service started well because of Gordon's new specials we have a a spiced halet which is marinated in fresh yogurt but it didn't take long for Mark to dampen the evening Mark who's tricking again oh no you a napkin do you guys have a reservation damp it down or dry or absorb I don't know it's all leaking over it oh my God no Gordon please send them home send I don't need is your mem stop the has to leave Gordon ordered Mark to run home and change his shirt secret ma for lady struggling for a man after another up and down night at San LaBrea Gordon still pushed forward with his plan to relaunch he brought in cruise to give the place a complete makeover here we go outside P right come through look no dirty white curtain fresh Shades hand painted blinds new benches oh this is comfortable man what a vibrant sexy healthy change awesome I move to tear so much cuz he's a brilliant man it's so cool Chef Ramsey then unveiled a new menu that was not only healthy but tasted great as well the menu absolutely crucial when you come into something healthy and vibrant oh Jesus Christ oh Dad got really emotional when he saw the new menu I'm so happy to see my dad happy it's fresh and if it's not fresh it's not on there I'm happy for you you deserve it and your sons deserve it thank you man everything was in place for a successful relaunch H it wonderful until Dean pushed a little too hard in the kitchen just hurry up a little bit I need the food out do it fast you really want to leave keep in mind what I say okay what what I'm keeping mind what I say God damn it stop it goodbye out of my life I'll do it what's the matter f out here I don't need get out I'm tired of this ailio ailio relaunch night come on what in the with the restaurant packed with impatient customers and no Chef in the kitchen relaunch night was about to turn into a complete flop where is our grilled cheese and our hummus but aurilio had second thoughts and came back to apologize to Chef Ramsey come here I just want to say I'm sorry okay no no no but listen listen come here this is important this is launch night I can't beg the you do care don't you I can't I beg you all my life at at at least pay me the rest of the money you owe that's all you care about I'm not going to You A Goddamn I'm not going to war without pay okay how much money you owed he owe me 140 okay here here no no no no no come here there's 100 okay the rest comes after service please I was going to do this tonight because of him okay thank you thank you come here calm down big deep breath yeah the crisis was averted and the kitchen caught up and relaunch night was a Hollywood hit look at it it's beautiful and I really like the sauce and the vegetables that it's on Dean was thrilled thank you very much thank you and so was Chef Ramsey because this restaurant was one of the toughest turnarounds ever now it's time to see how Santi LaBrea is doing today I'm here at the scene of Hollywood's biggest flop last year Sante laa now this place gave me a headache and even bigger stomach ache so I'm back to see if this Hollywood store story has a happy ending when Chef Ramsey goes to work on any of the restaurants he always does a thorough kitchen inspection and while some are absolutely fine others are a disgusting mess go here are the three worst inspections in Kitchen Nightmares history number three Fiesta Sunrise a Mexican restaurant in West nyak New York what's that the burritos what's that one the chicken with enchiladas oh what's that that was the ground beef ground beef half of it's fat you idiot it's fatter than you what's that the beans oh how it's like a cement mixer ladies and gentlemen I'm so sorry but we're stopping service number two Seascape in a family restaurant in I New York God when was the last time this place was cleaned oh oh my God what is that so that's the pesto I had for lunch this is 10,000 times worse than I thought it would be how dare you cook me a lunch out of this kitchen to the wall you dirty Pig this is disgusting I'm closing it down and number one Dylan an Indian restaurant in New York City it's beyond disgusting kill somebody what is that is that for rats or mice food for the catch a rat so we have got rats here rat is all over the place oh my god look I got one in my hair it's cockroaches box is full of them oh my god look there they are there oh hell oh my God look at that there you go now back to Santi laa whose kitchen was no treat for Chef ramsy either it's rotten but another huge problem with this restaurant was the owner Dean you took a owner don't do it godamn it he lashed outed everyone including his two sons Arthur and Sammy don't even if I'm wrong do it and then there was Mark the sweaty manager who really didn't know what to do stamp it down or drve absorb I didn't know it's all leaking over oh my God it was a difficult turnaround but Chef Ramsey left Santi La in good shape for the future it's a year later time to see if this Hollywood eery is still in the spotlight ah s l year they gave me someon that made me sick the restan manager had bo and I had to bribe the chef not to quit let's see if these guys have finally got their act together good morning good good morning Gordon welcome back good to see you how man very well you're looking good you're looking fresh how are you good to see you bud you well um how things things are good things have been improved since last year and uh you know where is that my father retired passed it on to us overseas he's in Syria basically he's overseas I'm shocked if there's one thing that was a concern for me when I was here is just the level of anxiety and I suppose stress definitely over stressed thereare I ask where is he f ah where he's in the back no he's not in the back no no Mark Mark has uh has we put him out the pasture Big Time M's gone as well I do not miss Mark at all not for a second not for an ounce of my being nothing a Real's gone all the cancer the the chef's gone as well oh yeah the guy was one of the many cancers that we had infecting this whole place I'm pleased to see you both standing strong more importantly the fact that the business you know is surviving we're doing very well we have a quick look around do that quickly go to the bathroom thank you now they may never order to see Mark again but I certainly do we went to bloody Helen Back him and I hello hi Mark it's Gordon hey Gordon how are you I'm fa thank how are you listen I'm slightly shocked the fact that I've just returned you're not here can I um meet you in 5 or 10 minutes I know you live locally yeah that would be a problem okay good now just to keep it under wraps will you call me when you're 2 minutes away so I can come out and meet you dare I dare I remember here last time of course the chicken comes in fresh I guess this is extra why are you lying first thing that hits me with the labels labels and dates look at the floor the floor's clean enough to bloody eat off it no fear at all Gordon walking into the fridge I wanted to show him how organic and how clean everything is well done huh oh 2 seconds I just put to get this hello hi okay okay two seconds one minute um so nice to talk to you what a surprise what a surprise huh first of all it's good to see you why did you leave there was a little dissension between all of us um I didn't never have the respect back after that um I was the butt of the joke did you miss working there yeah I miss the people it was nice I would have liked to have taken your menu and ran with it you're still sweating look we're not even working he sweating so what are you doing apart from sweating besides sweating I'm working for a company right now that does raw food cuz I am into raw food is there anything you wanted to say to me now that you didn't get a chance to say last year give me a job say that again give me a job I thought when you came along I thought maybe God delivered you yeah yeah yeah hold on hold on hold on hold on do something about your sweating first and I may think about it it's like nigar falls on your arm it's not n thank you good to see you look after yourself all I will you do the same all right Chef Ramsey's revisit to Santi laa has been full of surprises shocked goner Mark the sweaty manager an aelo the belligerent chef but the biggest surprise was Dean who moved to the Middle East and left the restaurant to his sons when I first met your father I felt that he was on the verge of a nervous breakdown don't eat Don't drink don't do anything here this is not good okay whenever I see that I'm going to be best off I don't think we could we could really be committed 100% while he was still around because even if we did try to make decisions and if we even if we did try to implement our own ideas he would just go over our heads and change things can we call him yeah really middle of the night but I'm sure he'll get up to talk to you you you're dead there we go thank you thank you and Dean it's Gordon how are you I'm fine thanks Gordon good listen I'm so sorry you're not here but more importantly how have you been I'm been fine very well I I you know appreciate you coming over again to do I think the boys are doing a great job and I'm sure you're going to be incredibly proud of them when you come back and see what they've done there are good boys I appreciate your advice to me I've done exactly like you asked me to I need to take a break I think Dad's very proud of us absolutely I mean the fact that he can actually leave and go overseas and chill with his family for a bit and leave the place with us I think he's very very proud very happy and one more thing I want to say before we go Mugu thank you for bye-bye now so business uh month on month in from this time a year ago where are we I could say about 10% better so you're up 10% even considering the recession so who replaced Mark Don yeah got my girlfriend in there she is you lucky man right see nothing I'm good I hope Salmon's cooked beautifully nice and pink my God I told my chef make this one good that is delicious really good this is a asparagus dish ginger in like a a vegan tofu cream sauce I've never been a big fan of tofu but you managed to make it delicious it's soy protein soy protein un unchicken exactly I can't believe you vast made me eat that you stin that anyway telling me you want to eat more would you not only that I've just said it Del delous which it is delicious I stand by it I wanted to wait till you took a couple bites you're happy with that one aren't you yes we fooled the uh we fooled the master honestly I'm very proud and more importantly fact that dad's out of it and you know less stressful he can come back here one day and enjoy the fruits of his labor yeah and your talents keep it going abely if it wasn't for goren we'd probably be out of business I can easily say that well done good to see you guys take care likewise take care yes take care bu well done Sammy and Arthur are well on their way they have a great location great healthy food and more importantly a manager that doesn't sweat all over the menus a Hollywood Story with a happy ending now it's time for a quick update on Finn mul's Chef Ramsey first visited them a few years ago buddy and his two sons were going bankrupt there was no significant Improvement how long could you afford to stay open for we're in trouble right now the food was a disaster always the sign of a very insecure Chef when he massat everything in he go they had no customers why don't more locals you know come maybe they've come here and had a bad experience and didn't want to come back Jason had no hope I'm worrying every night going to bed are you going to be able to pay this mortgage I Can't Describe to you how stressful that is and Brian had given up in the kitchen I'm done working here in one week Shi Ramsey not only changed the restaurant but the family's attitude as well last year when Chef Ramsey returned we found out that buddy maintained all the changes and business boomed business how's it been the last 12 months we are up average across the board 35% great buddy was finally making money and Brian was a changed man you sound so confident Brian you know that we're having fun it's great unfortunately buddy suffered a heart attack but his now now doing fine this year another new development for the Mao family a buyer made buddy an offer he couldn't refuse he turned a significant profit and he gives all the credit to Chef Ramsey we did everything he said and he was spot on buddy is now doing work as a private investigator as for his two sons they both remained at Finn mol's I love my brother to death Jason is still Charming customers at the bar and Brian is still the chef and impressing everyone with his food perfect now it's time to update you on jeis but first let's take a look back at what this restaurant was like a year ago located about 30 minutes from Detroit this Italian restaurant was not only failing badly it was also tearing a family apart all how many times you looked at me and said hey good job not once they W tell me about that Joe the old school dad and his 28-year-old son Sam were each other's throats why can't you show me the same set of balls that I had and just go up there and try to make something out of it I feel that sometimes you hate me and wife and mother Kathy was caught in the middle I'm tired of playing referee I don't want to be everyone's mom on top of that Joe's Health was failing and he was too stubborn to slow down when Gordon first arrived he had a sample of the menu Jesus Christ like a mouthful of Hubba Bubba and it soon became clear why this restaurant was being shunned by the locals can't really identify any flavors because it's just absolutely piping out almost like it's being nuked in the microwave for 3 minutes that eggplant Bland milky spongy Chef we got probably 3,000 respond we did this question here and we didn't get one negative thing about the food so where the are they then I don't know all you're doing is find me excuses don't me and I won't you do you understand yes that night Chef Ramsey was back to observe dinner service how are you today go ahead how are you Hi how are you my name is Carol does that come off that looks like a in the kitchen Chef Ramsey was horrified that the microwave was cooking more than the chefs how can they be raised potatoes in the microwave that's the program here so just Happ he wants has he lost his marbles just minutes after customers ordered food you ready honey oh am I would like to ex me subpar food was flying out of the kitchen food comes out quick is that normal really quick too quick I think unfortunately as fast as the food went out that's how fast it came back reorder sace is warm but the inside it needs to be warmed up this is supposed to be blackened it wasn't blackened and that's all fat the restaurant's engine room the kitchen was a dysfunctional mess why don't we ever add towels in this line there's a towel right there I won't even wipe my ass with that there's towels right there here tell down here Joe did not like what the hell how's that steak on that redo you want me to cook it doesn't come out of my ass okay all right I hope it doesn't come out of your ass don't touch this thing what the hell Sam get your ass out of there with emotions between Father and Son still raw Chef ramsy tried to mend the relationship is Sam a good Chef he's he he likes to cook you don't put enough time here to get involved where's your fire in your belly I mean what can you show me the same set of balls that I had and just go up there and try to make something out of it I've been doing that since I was 13 nice to you you don't see me you don't see me see what Sam RIT scrubbing floor is nice you I've been wanting you to notice me for a h long I don't how many times you looked at me and said hey holy good job not once they don't tell me about that Bullit the next night to bring order to this kitchen and avoid more fighting Gordon made sure everyone had specific rules you're going to be Expediting in and out and you're on the line yeah yeah good good man but Joe couldn't confine himself to just Expediting don't over cook his him it's just boom boom just moments later Joe was back at the stove doing what Sam was supposed to be doing Joe are you Expediting no now rolling I can't read without my glasses your glasses around your neck I don't like this stey I don't like it it's wild done Sam it looks like with Gordon's encouragement Sam finally worked up the courage to stand up to his dad Sam yeah kick him off there I'm sorry dude but your Sugar's up you got to get off thank you late that night Gordon's Crew worked around the clock to turn this restaurant into a modern Italian eery come through woohoo look at this oh my is it beautiful huh it was claustrophobic now it's a modern contemporary Italian restaurant oh my God he's holding Sammy he was just born when I saw my father look at the pictures of me and him when I was a little boy you know when I saw a tear come to his eyes I almost lost it is it lovely it's beautiful now that the restaurant had a contemporary look Chef Ramsey designed a menu to match it's fresher it's quicker it's smaller and more importantly it's 10 times more exciting the classic soups Pastor violi minone soup that's the heartbeat of the restaurant if this restaurant's got chance of survival we got to communicate and stick together tonight right now I'm so excited I feel like I'm 18 years old again 1 2 on relaunch night hello welcome to the new jepp tra everyone was feeling optimistic I'm ready to rock and roll but within an hour Sam was buckling under the pressure what's one it's raw oh he and suf Brian were falling behind and their standards started to drop we waited an hour for food now I'm sitting here 20 minutes waiting for raw fish making matters even worse Brian was not taking the relaunch seriously if I was rich sure the hell wouldn't be here shiff Ramsey was having none of that okay and try to get the kitchen back on track s just quit the around you'll see a difference in the standard come on guys I know we can do better you here we can do better come on they just concentrate yes chef but suf Ryan clearly set in his ways couldn't take the criticism you know who I blame I blame all this on you it's not difficult so stop making pathetic excuses get back in your truck right coming to me looking for excuses excuses I ain't got no excuses you just said you blame me on the I am when I first arrived that's cool thanks Chef huh what a idiot where's Brian with relaunch night heading towards disaster Joe returned to the kitchen to support his son come on I'm not giving up I'm not giving up all right three Marcel is coming right now and for the first time Father and Son worked harmoniously as a team and the night was saved is delicious you have to try this it is so delicious I like that a lot yeah you did an excellent job today Sam but before Chef Ramsey would say goodbye there was one more thing he wanted to do I asked all of you to write a letter and before I go I want to read the letter Kathy Joe please try to trust in Sam you need to teach and support him you need to let him make mistakes you need to pull back here Dad I really truly only want you to be proud of me I really am sorry if I disappointed you and even more sorry if I hurt you I love you Dad amazing to Sam you made me realize how important you are to me and I came to realize that you are ready I want you to take charge P.S I never sto loving you and I'll be there for you no matter what happens love you Dad you're an amazing family you just forgotten it now it's time to see how the family is doing today I'm back at jeppe mome township Michigan a family run Italian restaurant the only problem was the family were at war with each other the food was about as Italian as a microwave Pizza had they turned it around we're about to find out Kitchen Nightmares has seen its share of arguments but we've selected the three biggest blowups we begin with number three which took place at peters's in Babylon New York relx Rel where Peter took his anger out not on Chef Ramsey but on a bill collector you T Guy come on you get tough guy come on you my father come onate I hurt you get T guys right now right now number two goes to Sebastian's in Burbank California where this owner had trouble facing the truth never ever ever ever met someone I believe in as little as you and he literally chased Chef Ramsey down Chef Gordon Jeff Gordon where the are you where are you I'm here you come into my restaurant yes I'm just so disappointed you going to count down stop pointing your finger at me are we going to speak like men you going to speak to me like a man you didn't listen to what I told you're not listening to what I'm saying did you just hear what I've just told you I'm stepping away from you cuz I don't want to be too close you ungrateful well you have no idea you no my idea Joker you and the number one spot goes to sec secet Garden in MO Park California where Gordon had seen enough of owner Michelle's Antics my food been best chef in iny what no I'm not getting no I'm telling you the answer hold on hold on hold on hold on hold on let me finish let me finish P your hands up here listen to me you were like a pig you French Pig you're not happy I'm happy you can get out go on you can get out yourself you can get out my kitchen yeah is it it's your kitchen and clean it you lazy no there was plenty of fighting going on at Chi's family run restaurant but they weren't taking on Chef Ramsey they were battling each other I've been doing that since I was 13 next to you you don't see me see what Sam it took tough love and plenty of tears but Chef Ramsey managed to turn this place around and bring a family back together I never stopped loving you and I'll be there for you no matter what happens love you that now one year later Gordon's back de seis was very close to my heart when I got here the restaurant was in a complete mess before I could start fixing that I had to repair something much more important and that was the relationship between a father and a son it's a year later and I hope they're not back to that old Fighting ways please God hello you you how are you my D I'm good you're great it was good to see Ramsay always makes me excited hey how you how you good to see you was great to see Gordon again he truly loves our family he busy which is good news um more importantly how have you been good well up and down you know like uh the the economy here in Michigan is bad and we try to hold down our own you know so who's in charge of the kitchen Sam Sam have you left him in charge or are you interfering no I I interfere in a point where if it gets backed out you know some things never change don't way ever at I was in this L there's a tow right there I won't even wipe my ass with that there's towels right there there's tow down here right I'm going to quickly go and see the man yes right I'll catch up with you a minute where is he some of the best salmon I've ever had hey big boy hey how are you so I saw Chef Ramsey poke his head in there and you know I just want to almost jump through the window and give him a big hug absolutely good to see you great to see you and where's uh where's Brian Brian yeah no God than for that yeah he's nothing but trouble no Dad is he on your case is he I'm not going to a sugar coater my dad's my dad when was the last time he paid your compliment actually two days ago that's great news so he's getting better through age yeah I find it a lot easier now to be able to talk to my dad four PES and one marel I'm ready to go on it's a lot easier I guess uh to open up and share each other's feelings how many times a day using the microwave very very very rare I've been keeping the standard as high as Chef Ramsay's standard would be I'm dying to taste your food all right yeah I'm dying to make you some food good to see you bud thank you great to see my wife thanks let's have a catchup uh really good to see you Danny thank you take me from the top what happened after I left we boomed I mean we boomed reservations every night it was great it was really good come January we just tanked yeah I mean I have customers coming in out all the time you know I'm sorry we miss you but we're laid off I have never seen the economy like this how's Joe been he had a little complication due to the diabetes but he battled back I'm proud of him he's stronger than I thought I'm scared of the diabetes I'm scared that my husband's only 55 and may look older than that I'm scared that he won't be able to enjoy his retirement Someday I'm scared and the relationship between Joe and Sam excellent I mean it came from nothing almost no relationship to a solid fatherson relationship Sam doesn't live with us now so it's nice it's better no who lives at home just me and Joe just you and Joe for a couple more weeks what do you mean for a couple more weeks it's gone we lost the house so we need to find a place to live I'm sorry D it's okay that's okay really I can sleep anywhere yeah so we we need to they foreclosed we have a few more weeks and I need to find a place place to go God Jesus Christ when I told him about being homeless in a few weeks I actually saw a tear in his eye like he really truly cared I've never met a woman as strong as you involved in this business and you are a rock and the family depend on that rock and you'll bounce back and I know you'll get that house back will oh I will I'll cry a day and life goes on yeah the only the source of income that we have in the Detroit area is the or Mile in the street so that goes down everybody around the area goes down so yeah it's really really bad hold on to this here yeah this is stabilized long as I can it really hurts to watch your parents struggle these are the people that work their asses off for their their whole life you know and they don't have nothing to show for it it sucks just one year ago this family was in a constant battle where you fire in your belly now now even with the economy weighing heavily on jeis Joe Sam and Kathy are closer than ever looking at what you were like this time a year ago how emotionally distroyed it was fragmented Rottweiler one side you're on the other side a year ago I was afraid to leave them in the same room together I was afraid there'd be Bloodshed as long as we're together nothing else matters who made those Sam it's crab and shrimp torini wow that is delicious good in your eyes now is he a cook or is he a chef he's a chef he's definitely a chef food like that and what's this this is the stuffed pork chop my father's recipe with roasted rosemary Redskins and fresh vegetable melody I'm being spoiled here last year best and worst moments I think the worst moment when when you were here last time is when my father got frustrated cuz the orders were coming back and he told me to you know get off my station don't touch his thing what the hell Sam get your ass out of there but the best no when when you asked him if he was Expediting and he said no not really I can't read without my glasses your glass is around your neck and best moment probably the letters cuz it was genuine and it was from heart much needed dear Dad I really truly only want you to be proud of me I really am sorry if I disappointed you even more sorry if I hurt you I love you Dad you know we got together as a family you know that was the best thing now little surprise um ladies and gentlemen can I just have your attention for 30 seconds I'm going to welcome now two very important Gentlemen please yes from the Italian American Chamber of Commerce to present to the family of jeis a plaque please gentlemen in recognition of your commitment to honor the Italian Heritage we're pleased to present this plaque to you excellent thank you for authentic American Cuisine I felt you know like uh somebody got a golden gold you know no speech well I'm I'm in shock Shock first you come in you told me you like my food it's an honor thank you I'll treasure this for the rest of my life it was nice for me to see him beam and shine and be proud the single most important thing that Gordon did was to get my son and my husband on the same page respecting each other loving each other that he gave them a relationship they were lacking Gordon taught me you know that the family is the is everything so even if we don't have the house or maybe somay we don't have the restaurant we got the family we have the strength only a month after Gordon's visit the bouras decided to close down jeppis the bad Economic Times especially in Michigan made it difficult to keep the restaurant afloat the bour plan on looking for new opportunities once the economy improves in Michigan and although jeppis is no longer in business they will always be grateful to Chef Ramsey for it's because of him this family's Bond and love for each other is stronger than ever tonight on Kitchen Nightmares Jeff 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 Danish food today huh which is being prepared by a Cuban chef and eaten by a shrinking clientele how 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 thing tonight in one of the biggest challenges that 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 blaso 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 grand do better 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 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 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 bu Danish food today HH I'm from Cuba in the menu right now now it's not 100% my Cuisine give me flavor on the food flavor I prefer something like when you ride away you eat your food you feel it what is that bam you're going to have to 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 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 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 it's a 31 dinner the h 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 fluming Gordon please and your first name is Suzanne Suzanne and I'm Andy Andy good to see you're the owners yes okay great ven eru I'm sorry no Danish here 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 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 yeah actually I am you are yeah well you look very well coordinated in terms of dress I get a lot of help right where should I sit I'll take you in what 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've going down a desert museum maybe when he tastes 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 day we serve with every meal well I'm the crud day since uh my grandad's 80th birthday so oldfashioned and how long have you've 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 hi God and did the original restaurant Flemings have pink honestly pink flowers pink napkins pink walls there 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 or say goodbye to Grandma I think I'm ready actually let's start off with the gra ax okay got to see that fradella certainly entree I'll go for the grandfather Dan was okay excellent thank you D I have one grab black one freak appetizer you tell me what you know really about the food from d 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 grab loocks wow take around the plates um it's just some garnish and then you have the uh grav 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 tasted very strange way overdone and unfors a fly he's dead now anyway okay oh my God he absolutely hated this and there was a bug on there garbage one fre appetizer and this is our homemade frad delas mhm well thank you freak Adela Jesus it's just and mushy 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 it must be a lot easier on the Dentures yes 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 oh she has a terisu in it can I just have a little look at there this is from the old days oh my goodness me that extraordinary I'm going 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 leave 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 tada this is special for you ear thank you very much my children will love it thank you very much trip thank you excellent and you just made that day but this doesn't work out Dad I'll certainly go to work for a sh for I'll make all the swans this is the day 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 like that that's definitely one dug right now I don't even think a swan would cheer me up oh God he didn't like it wow 199 to tell the chef I Surrender no more please God bless 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 and you're the head chef here yes sir why is why is everything so Bland that's some of the worst Food I've ever eaten the grax 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 did 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 comes right back in the kitchen what didn't he like about this you just said he hated it it's a Non-Stop braid of food being returned to the kitchen you know that yes and's a Discovery what the oh my God that threatens to shut down the restaurant stop God and L it's the most drastic relaunch yet and 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 good evening how are you good word of Chef Ramsay'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 God him 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 my grandfather duck the wi working in Wayne I'm wi I need Cindy please just 30 minutes into service and a number of Entre have left the kitchen 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 s 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 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 tastes very good okay I'll let him know3 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 s and the fishes to drive what a disaster come on no way no way oh je 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 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 the 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 cak 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 mackel but by what is lurking in the storage unit what the mashed potato piping hot this is unbelievable Andy suzan come in here oh God 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 a duck was in the meat 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 just continued the duck no just for this evening no duck table 61 had duck is that the duck I'm so sorry I'll explain two seconds do excuse me it was embarrassing to have Chef Ramsey literally take the duck from in front of the gentleman and tell everybody no duck have you served anybody doc I've served about eight stop we're not serving another duck out there we just contaminated the whole place ra 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 cont minated 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 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 Sam for the last s years you could 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 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 Flemings Restaurant hello how 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 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 when you got all those customers standing on your doorstep unbelievable so sad 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 Landa 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 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 Andy 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 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 coming up Gordon does what he can to spread the word about the new Fleming step on it big boy it's about the standards yes but he may be 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 what but some of the old problems still remain it's a relaunch night teetering on disaster watch out watch out out 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 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 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 T 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 seir tuna now to make sure everyone is on the same page he shares these new dishes with the front of the house staff scrumptious excellent nothing Danish there taste the chips let me season a little bit of K andne pepper black beans 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 come in oh please God oh wow oh oh my God holy cow can you believe this oh my God this is Magic go 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 Suzanne 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 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 Johanson Fleming's Restaurant a wonderful new theme birds of flight taking off into new chapters a new beginning I love it I'm extreme exem Happ it's gorgeous to see Andy and Susan crying for happy 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 um everything for us it gives us New Hope you okay yeah I'm good they good I'm crazy happy for you I'm 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 r to be proud of to take us right in the 21st century Andy embrace it really convict it make it yours it will happen with the change and Decor now complete Chef Ramsey's next step in turning around the business is to mark at the restaurant to a younger clientele so he reaches out to two local designers and puts together a swimsuit fashion show oh wow wow the fashion show was fabulous I was amazed it 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 weren't 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 it's more than a breath of fresh air there's a whole hurricane suzan yeah 10 years younger yeah you look great how do you 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 you're a dangerous fire water water water water no no no der real Andy's hopes for a successful relaunch watch out watch out watch out clean away than go it's hours before relaunch and with the dining room makeover and owner makeover now complete okay right let's go buddy Chef Ramsey is ready to unveil the new Fleming menu donor the Danish gravel a 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 panid group of filet it's seasoned with Sho 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 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 we're opening just under an hour guys yeah that is g 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 diff 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 tan cook from the Miami Heat y he's coming for dinner okay so we look after him yeah he welcome to Flemings the fashion show clearly spread the word about Fleming 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 fullly my name is Crystal you're 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 pant here mahi mahi yes ma'am the pesta shrimp greting please I'm going to bring you the SC cheers first table yes two small Caesar salads snap on it big boy as part of the new menu all of 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 Rich you got to be quick with those Caesar Sal Caesars coming with croutons or they coming with vegetables vegetables he's making Caesars 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 my apologies hey guys orando just two seconds you stop look at me we're not serving Caesar salad with bits of carrot in there the Caesar salad hasn't changed come on guys reddish Caesar salad the only thing's missing is the flies nerves are high and a lot of confusion back there a lot of confusion in the salad area tonight you have to watch what he's doing lucky very complicated complicated what my grand could do better and she's dead oh my God I 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 th lettu is fr a bag of 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 edes in little you know it's like God unbelievable unbelievable unbelievable I asked for five Caesar salads like half an hour ago where the out of there do I have to make it myself I make it myself yeah oh a Caesar salad we're dying over here come on Hallelujah I got my Caesar okay here is the C 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 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 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 all right how can you work with a range that half of it doesn't work unbelievable we 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 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 the chefs continue to Tinker with faulty equipment unaware that they were 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 smells something burning something is burning water water water water no no no watch out watch out watch out clear way clear away let's go move moving guys move the pan move the paning minging within minutes of Chef Ramsey leading the kitchen 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 lights and back fires it's going to blow on his legs or blow on his face it's underneath he's underneath watch out watch out get now watch out guys please clear away clear away hey when was the last time that was clean keep working keep working Chef Ramen 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 got a comeback chop Lamb Chop that's it and Fleming has rebounded from the fire roasted chicken outstanding delicious like 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 Le W 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 thanks Che your new success of your new restaurant hope you the best sir thank you very much thanks so much 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 a 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 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 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-ofthe-art brand new tailor made V 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 frer 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 blow 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 I'm just I can't express myself well thank you thank you so much I never in my water streams imagined 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 Ramsey 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 restom tour cuz that's what you showed thank you now do it I will good luckk make your work than 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 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 Group H Group H grou after shf Ramsey left Andy and his loyal staff embraced the changes that Gordon put in place wow ready to use and with a brand new kitchen woo and a new lease on life oh yeah that's a Time 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 let a see we'll be right there I think we we're going to be on the right track next time on kitchen nightmar Chef Ramsey finds an owner running away from reality can you motivate yourself to want to keep the restaurant open I don't know even though the kitchen is run by a chef bursting with confidence my food is good and if he critiques it I'm going to probably throw it at him it's really a mess and Chef Ramsey is caught in the middle I cannot continue like this can Gordon Breathe new life into a restaurant that is a critical condition this business cannot go any further forward forit's been a year since Chef Gordon Ramsey traveled cross country trying to save restaurants on the verge of collapse I'm going to be best off it's what done Sam but not only did Gordon have to get rid of disgusting food he had to repair families who were at the breaking point I've been doing that since I was 13 nice to you you don't see me I took them out I'm not putting them back argue about everything now Gordon is back to ask the questions we've been waiting a year to get the answers to take me from the top what happened after I left business from this time a year ago where are we is there anything you wanted to say to me now that you didn't get a chance to say last year tonight you will see emotional reunions as Gordon finds out what happened to the restaurants and the families he tried to save there's jees in Detroit why don't we ever have tows in this line there's a tow right there I won't even wipe my ass with it Joe at war with his son Sam mom caught in the crossfire how many times you looked at me and said hey holy good job not one there's s laa in Hollywood what I'm keeping mind going to say godamn it goodbye the owner Dean on the verge of a breakdown taking it out on his two sons even if I'm wrong do it tonight we'll see who saved their family restaurants and who turned their kitchen back into nightmares I'm ready to rock and roll last year Gordon tried to turn around restaurants across the country in a moment you'll see how they're doing today but first a look back at what Sant laa was like just a year ago located in the heart of Hollywood Sant LaBrea felt like a good oldfashioned situation comedy there was the wacky owner Dean his two sons Sammy and Arthur who think Dad has completely lost it I took them out I'm not putting him back even if I'm wrong do it there's Mark the general manager with an embarrassing problem I don't like we theoda what can I tell you and lastly there's the grumpy Chef AO I can do whatever I want here so stupid what a but Sant LaBrea was no laughing matter as this restaurant was failing miserably what's the problem to the resturant straight off what is it everyone takes advantage of me I'm not really making money I actually was spending money for last year when it came time for a healthy Sant laa lunch Gordon was horrified this restaurant Prides itself on being health healthy that does not look healthy and they are disgusting there you go buddy uh this here is a m and then came the dish which Gordon would forever identify with Sant LaBrea this is a CH means in Chinese that's for sure how was it just in terms of the presentation it looked like a dog's dinner then you get to taste it m it's hideous so oh God Jesus not that bad show me where the salmon is it was smelling fishy Dean was clearly in denial but the one thing he couldn't deny was what Gordon found on an inspection of his kitchen he R your food is about as healthy as these vegetables when I smell hey I go straight for the juggler there's nothing for me to say the biggest problem in this restaurant is you congratulations it's a disgrace clearly Santa Lea had many problems but the one thing Dean had going for him was his two devoted Sons I see the tears for him Dad I really want to cry give me hug man show me some love let's get some let's get some some fatherly love as customers came in for dinner that night night Aurelia was in the kitchen doing what he normally did ignoring dat just listen to me okay go to the back don't stay here I want to stay here and you're going to do what I'm asking just do it go to the stupid as for the customers they weren't very happy with what Aurelia was doing either no we're not very happy with this no minutes later Chef Ramsey unveiled another shocking Discovery what is that fake duck fake duck after the last unhappy customers left there was one important matter that Chef Ramsey had to deal with right away if a health inspector had witnessed what eye witness just in one of the fridges bang Game Over clean this pig thy this place does not deserve an A and the only thing you're getting from me tonight is that an F there it's staying on now move your asses the staff clearly got the message and pulled an all nighter cleaning San LaBrea inch by inch satisfied that San laaa was now clean Gordon turned his attention to the food two specials on the menu tonight yes first dish is a halib we're going to cook it in the marinade second dish salad of shrimp local shrimp it's really nice to see Chef Ramsey be able to take his jicea and bring it down to our level like we're doing ghetto Gordon but Gordon was not done moments before dinner service he shocked the staff again Dean yesterday there were some serious infractions in this restaurant yes here he is do what you have to do sir put your hands in front of you hes together you're not touching anything tonight you're going to tell them exactly what you want to do run your business vocally you're not getting arrested you silly Billy hey relax look at him he's about to cry okay first table just about to arrive let's go dinner service started well because of Gordon's new specials we have a a spiced halet which is marinated in fresh yogurt but it didn't take long for Mark to dampen the evening Mark who's tricking again oh no you a napkin do you guys have a reservation damp it down or dry or absorb I don't know it's all leaking over it oh my God no Gordon please send them home send I don't need is your mem stop the has to leave Gordon ordered Mark to run home and change his shirt secret ma for lady struggling for a man after another up and down night at San LaBrea Gordon still pushed forward with his plan to relaunch he brought in cruise to give the place a complete makeover here we go outside P right come through look no dirty white curtain fresh Shades hand painted blinds new benches oh this is comfortable man what a vibrant sexy healthy change awesome I move to tear so much cuz he's a brilliant man it's so cool Chef Ramsey then unveiled a new menu that was not only healthy but tasted great as well the menu absolutely crucial when you come into something healthy and vibrant oh Jesus Christ oh Dad got really emotional when he saw the new menu I'm so happy to see my dad happy it's fresh and if it's not fresh it's not on there I'm happy for you you deserve it and your sons deserve it thank you man everything was in place for a successful relaunch H it wonderful until Dean pushed a little too hard in the kitchen just hurry up a little bit I need the food out do it fast you really want to leave keep in mind what I say okay what what I'm keeping mind what I say God damn it stop it goodbye out of my life I'll do it what's the matter f out here I don't need get out I'm tired of this ailio ailio relaunch night come on what in the with the restaurant packed with impatient customers and no Chef in the kitchen relaunch night was about to turn into a complete flop where is our grilled cheese and our hummus but aurilio had second thoughts and came back to apologize to Chef Ramsey come here I just want to say I'm sorry okay no no no but listen listen come here this is important this is launch night I can't beg the you do care don't you I can't I beg you all my life at at at least pay me the rest of the money you owe that's all you care about I'm not going to You A Goddamn I'm not going to war without pay okay how much money you owed he owe me 140 okay here here no no no no no come here there's 100 okay the rest comes after service please I was going to do this tonight because of him okay thank you thank you come here calm down big deep breath yeah the crisis was averted and the kitchen caught up and relaunch night was a Hollywood hit look at it it's beautiful and I really like the sauce and the vegetables that it's on Dean was thrilled thank you very much thank you and so was Chef Ramsey because this restaurant was one of the toughest turnarounds ever now it's time to see how Santi LaBrea is doing today I'm here at the scene of Hollywood's biggest flop last year Sante laa now this place gave me a headache and even bigger stomach ache so I'm back to see if this Hollywood store story has a happy ending when Chef Ramsey goes to work on any of the restaurants he always does a thorough kitchen inspection and while some are absolutely fine others are a disgusting mess go here are the three worst inspections in Kitchen Nightmares history number three Fiesta Sunrise a Mexican restaurant in West nyak New York what's that the burritos what's that one the chicken with enchiladas oh what's that that was the ground beef ground beef half of it's fat you idiot it's fatter than you what's that the beans oh how it's like a cement mixer ladies and gentlemen I'm so sorry but we're stopping service number two Seascape in a family restaurant in I New York God when was the last time this place was cleaned oh oh my God what is that so that's the pesto I had for lunch this is 10,000 times worse than I thought it would be how dare you cook me a lunch out of this kitchen to the wall you dirty Pig this is disgusting I'm closing it down and number one Dylan an Indian restaurant in New York City it's beyond disgusting kill somebody what is that is that for rats or mice food for the catch a rat so we have got rats here rat is all over the place oh my god look I got one in my hair it's cockroaches box is full of them oh my god look there they are there oh hell oh my God look at that there you go now back to Santi laa whose kitchen was no treat for Chef ramsy either it's rotten but another huge problem with this restaurant was the owner Dean you took a owner don't do it godamn it he lashed outed everyone including his two sons Arthur and Sammy don't even if I'm wrong do it and then there was Mark the sweaty manager who really didn't know what to do stamp it down or drve absorb I didn't know it's all leaking over oh my God it was a difficult turnaround but Chef Ramsey left Santi La in good shape for the future it's a year later time to see if this Hollywood eery is still in the spotlight ah s l year they gave me someon that made me sick the restan manager had bo and I had to bribe the chef not to quit let's see if these guys have finally got their act together good morning good good morning Gordon welcome back good to see you how man very well you're looking good you're looking fresh how are you good to see you bud you well um how things things are good things have been improved since last year and uh you know where is that my father retired passed it on to us overseas he's in Syria basically he's overseas I'm shocked if there's one thing that was a concern for me when I was here is just the level of anxiety and I suppose stress definitely over stressed thereare I ask where is he f ah where he's in the back no he's not in the back no no Mark Mark has uh has we put him out the pasture Big Time M's gone as well I do not miss Mark at all not for a second not for an ounce of my being nothing a Real's gone all the cancer the the chef's gone as well oh yeah the guy was one of the many cancers that we had infecting this whole place I'm pleased to see you both standing strong more importantly the fact that the business you know is surviving we're doing very well we have a quick look around do that quickly go to the bathroom thank you now they may never order to see Mark again but I certainly do we went to bloody Helen Back him and I hello hi Mark it's Gordon hey Gordon how are you I'm fa thank how are you listen I'm slightly shocked the fact that I've just returned you're not here can I um meet you in 5 or 10 minutes I know you live locally yeah that would be a problem okay good now just to keep it under wraps will you call me when you're 2 minutes away so I can come out and meet you dare I dare I remember here last time of course the chicken comes in fresh I guess this is extra why are you lying first thing that hits me with the labels labels and dates look at the floor the floor's clean enough to bloody eat off it no fear at all Gordon walking into the fridge I wanted to show him how organic and how clean everything is well done huh oh 2 seconds I just put to get this hello hi okay okay two seconds one minute um so nice to talk to you what a surprise what a surprise huh first of all it's good to see you why did you leave there was a little dissension between all of us um I didn't never have the respect back after that um I was the butt of the joke did you miss working there yeah I miss the people it was nice I would have liked to have taken your menu and ran with it you're still sweating look we're not even working he sweating so what are you doing apart from sweating besides sweating I'm working for a company right now that does raw food cuz I am into raw food is there anything you wanted to say to me now that you didn't get a chance to say last year give me a job say that again give me a job I thought when you came along I thought maybe God delivered you yeah yeah yeah hold on hold on hold on hold on do something about your sweating first and I may think about it it's like nigar falls on your arm it's not n thank you good to see you look after yourself all I will you do the same all right Chef Ramsey's revisit to Santi laa has been full of surprises shocked goner Mark the sweaty manager an aelo the belligerent chef but the biggest surprise was Dean who moved to the Middle East and left the restaurant to his sons when I first met your father I felt that he was on the verge of a nervous breakdown don't eat Don't drink don't do anything here this is not good okay whenever I see that I'm going to be best off I don't think we could we could really be committed 100% while he was still around because even if we did try to make decisions and if we even if we did try to implement our own ideas he would just go over our heads and change things can we call him yeah really middle of the night but I'm sure he'll get up to talk to you you you're dead there we go thank you thank you and Dean it's Gordon how are you I'm fine thanks Gordon good listen I'm so sorry you're not here but more importantly how have you been I'm been fine very well I I you know appreciate you coming over again to do I think the boys are doing a great job and I'm sure you're going to be incredibly proud of them when you come back and see what they've done there are good boys I appreciate your advice to me I've done exactly like you asked me to I need to take a break I think Dad's very proud of us absolutely I mean the fact that he can actually leave and go overseas and chill with his family for a bit and leave the place with us I think he's very very proud very happy and one more thing I want to say before we go Mugu thank you for bye-bye now so business uh month on month in from this time a year ago where are we I could say about 10% better so you're up 10% even considering the recession so who replaced Mark Don yeah got my girlfriend in there she is you lucky man right see nothing I'm good I hope Salmon's cooked beautifully nice and pink my God I told my chef make this one good that is delicious really good this is a asparagus dish ginger in like a a vegan tofu cream sauce I've never been a big fan of tofu but you managed to make it delicious it's soy protein soy protein un unchicken exactly I can't believe you vast made me eat that you stin that anyway telling me you want to eat more would you not only that I've just said it Del delous which it is delicious I stand by it I wanted to wait till you took a couple bites you're happy with that one aren't you yes we fooled the uh we fooled the master honestly I'm very proud and more importantly fact that dad's out of it and you know less stressful he can come back here one day and enjoy the fruits of his labor yeah and your talents keep it going abely if it wasn't for goren we'd probably be out of business I can easily say that well done good to see you guys take care likewise take care yes take care bu well done Sammy and Arthur are well on their way they have a great location great healthy food and more importantly a manager that doesn't sweat all over the menus a Hollywood Story with a happy ending now it's time for a quick update on Finn mul's Chef Ramsey first visited them a few years ago buddy and his two sons were going bankrupt there was no significant Improvement how long could you afford to stay open for we're in trouble right now the food was a disaster always the sign of a very insecure Chef when he massat everything in he go they had no customers why don't more locals you know come maybe they've come here and had a bad experience and didn't want to come back Jason had no hope I'm worrying every night going to bed are you going to be able to pay this mortgage I Can't Describe to you how stressful that is and Brian had given up in the kitchen I'm done working here in one week Shi Ramsey not only changed the restaurant but the family's attitude as well last year when Chef Ramsey returned we found out that buddy maintained all the changes and business boomed business how's it been the last 12 months we are up average across the board 35% great buddy was finally making money and Brian was a changed man you sound so confident Brian you know that we're having fun it's great unfortunately buddy suffered a heart attack but his now now doing fine this year another new development for the Mao family a buyer made buddy an offer he couldn't refuse he turned a significant profit and he gives all the credit to Chef Ramsey we did everything he said and he was spot on buddy is now doing work as a private investigator as for his two sons they both remained at Finn mol's I love my brother to death Jason is still Charming customers at the bar and Brian is still the chef and impressing everyone with his food perfect now it's time to update you on jeis but first let's take a look back at what this restaurant was like a year ago located about 30 minutes from Detroit this Italian restaurant was not only failing badly it was also tearing a family apart all how many times you looked at me and said hey good job not once they W tell me about that Joe the old school dad and his 28-year-old son Sam were each other's throats why can't you show me the same set of balls that I had and just go up there and try to make something out of it I feel that sometimes you hate me and wife and mother Kathy was caught in the middle I'm tired of playing referee I don't want to be everyone's mom on top of that Joe's Health was failing and he was too stubborn to slow down when Gordon first arrived he had a sample of the menu Jesus Christ like a mouthful of Hubba Bubba and it soon became clear why this restaurant was being shunned by the locals can't really identify any flavors because it's just absolutely piping out almost like it's being nuked in the microwave for 3 minutes that eggplant Bland milky spongy Chef we got probably 3,000 respond we did this question here and we didn't get one negative thing about the food so where the are they then I don't know all you're doing is find me excuses don't me and I won't you do you understand yes that night Chef Ramsey was back to observe dinner service how are you today go ahead how are you Hi how are you my name is Carol does that come off that looks like a in the kitchen Chef Ramsey was horrified that the microwave was cooking more than the chefs how can they be raised potatoes in the microwave that's the program here so just Happ he wants has he lost his marbles just minutes after customers ordered food you ready honey oh am I would like to ex me subpar food was flying out of the kitchen food comes out quick is that normal really quick too quick I think unfortunately as fast as the food went out that's how fast it came back reorder sace is warm but the inside it needs to be warmed up this is supposed to be blackened it wasn't blackened and that's all fat the restaurant's engine room the kitchen was a dysfunctional mess why don't we ever add towels in this line there's a towel right there I won't even wipe my ass with that there's towels right there here tell down here Joe did not like what the hell how's that steak on that redo you want me to cook it doesn't come out of my ass okay all right I hope it doesn't come out of your ass don't touch this thing what the hell Sam get your ass out of there with emotions between Father and Son still raw Chef ramsy tried to mend the relationship is Sam a good Chef he's he he likes to cook you don't put enough time here to get involved where's your fire in your belly I mean what can you show me the same set of balls that I had and just go up there and try to make something out of it I've been doing that since I was 13 nice to you you don't see me you don't see me see what Sam RIT scrubbing floor is nice you I've been wanting you to notice me for a h long I don't how many times you looked at me and said hey holy good job not once they don't tell me about that Bullit the next night to bring order to this kitchen and avoid more fighting Gordon made sure everyone had specific rules you're going to be Expediting in and out and you're on the line yeah yeah good good man but Joe couldn't confine himself to just Expediting don't over cook his him it's just boom boom just moments later Joe was back at the stove doing what Sam was supposed to be doing Joe are you Expediting no now rolling I can't read without my glasses your glasses around your neck I don't like this stey I don't like it it's wild done Sam it looks like with Gordon's encouragement Sam finally worked up the courage to stand up to his dad Sam yeah kick him off there I'm sorry dude but your Sugar's up you got to get off thank you late that night Gordon's Crew worked around the clock to turn this restaurant into a modern Italian eery come through woohoo look at this oh my is it beautiful huh it was claustrophobic now it's a modern contemporary Italian restaurant oh my God he's holding Sammy he was just born when I saw my father look at the pictures of me and him when I was a little boy you know when I saw a tear come to his eyes I almost lost it is it lovely it's beautiful now that the restaurant had a contemporary look Chef Ramsey designed a menu to match it's fresher it's quicker it's smaller and more importantly it's 10 times more exciting the classic soups Pastor violi minone soup that's the heartbeat of the restaurant if this restaurant's got chance of survival we got to communicate and stick together tonight right now I'm so excited I feel like I'm 18 years old again 1 2 on relaunch night hello welcome to the new jepp tra everyone was feeling optimistic I'm ready to rock and roll but within an hour Sam was buckling under the pressure what's one it's raw oh he and suf Brian were falling behind and their standards started to drop we waited an hour for food now I'm sitting here 20 minutes waiting for raw fish making matters even worse Brian was not taking the relaunch seriously if I was rich sure the hell wouldn't be here shiff Ramsey was having none of that okay and try to get the kitchen back on track s just quit the around you'll see a difference in the standard come on guys I know we can do better you here we can do better come on they just concentrate yes chef but suf Ryan clearly set in his ways couldn't take the criticism you know who I blame I blame all this on you it's not difficult so stop making pathetic excuses get back in your truck right coming to me looking for excuses excuses I ain't got no excuses you just said you blame me on the I am when I first arrived that's cool thanks Chef huh what a idiot where's Brian with relaunch night heading towards disaster Joe returned to the kitchen to support his son come on I'm not giving up I'm not giving up all right three Marcel is coming right now and for the first time Father and Son worked harmoniously as a team and the night was saved is delicious you have to try this it is so delicious I like that a lot yeah you did an excellent job today Sam but before Chef Ramsey would say goodbye there was one more thing he wanted to do I asked all of you to write a letter and before I go I want to read the letter Kathy Joe please try to trust in Sam you need to teach and support him you need to let him make mistakes you need to pull back here Dad I really truly only want you to be proud of me I really am sorry if I disappointed you and even more sorry if I hurt you I love you Dad amazing to Sam you made me realize how important you are to me and I came to realize that you are ready I want you to take charge P.S I never sto loving you and I'll be there for you no matter what happens love you Dad you're an amazing family you just forgotten it now it's time to see how the family is doing today I'm back at jeppe mome township Michigan a family run Italian restaurant the only problem was the family were at war with each other the food was about as Italian as a microwave Pizza had they turned it around we're about to find out Kitchen Nightmares has seen its share of arguments but we've selected the three biggest blowups we begin with number three which took place at peters's in Babylon New York relx Rel where Peter took his anger out not on Chef Ramsey but on a bill collector you T Guy come on you get tough guy come on you my father come onate I hurt you get T guys right now right now number two goes to Sebastian's in Burbank California where this owner had trouble facing the truth never ever ever ever met someone I believe in as little as you and he literally chased Chef Ramsey down Chef Gordon Jeff Gordon where the are you where are you I'm here you come into my restaurant yes I'm just so disappointed you going to count down stop pointing your finger at me are we going to speak like men you going to speak to me like a man you didn't listen to what I told you're not listening to what I'm saying did you just hear what I've just told you I'm stepping away from you cuz I don't want to be too close you ungrateful well you have no idea you no my idea Joker you and the number one spot goes to sec secet Garden in MO Park California where Gordon had seen enough of owner Michelle's Antics my food been best chef in iny what no I'm not getting no I'm telling you the answer hold on hold on hold on hold on hold on let me finish let me finish P your hands up here listen to me you were like a pig you French Pig you're not happy I'm happy you can get out go on you can get out yourself you can get out my kitchen yeah is it it's your kitchen and clean it you lazy no there was plenty of fighting going on at Chi's family run restaurant but they weren't taking on Chef Ramsey they were battling each other I've been doing that since I was 13 next to you you don't see me see what Sam it took tough love and plenty of tears but Chef Ramsey managed to turn this place around and bring a family back together I never stopped loving you and I'll be there for you no matter what happens love you that now one year later Gordon's back de seis was very close to my heart when I got here the restaurant was in a complete mess before I could start fixing that I had to repair something much more important and that was the relationship between a father and a son it's a year later and I hope they're not back to that old Fighting ways please God hello you you how are you my D I'm good you're great it was good to see Ramsay always makes me excited hey how you how you good to see you was great to see Gordon again he truly loves our family he busy which is good news um more importantly how have you been good well up and down you know like uh the the economy here in Michigan is bad and we try to hold down our own you know so who's in charge of the kitchen Sam Sam have you left him in charge or are you interfering no I I interfere in a point where if it gets backed out you know some things never change don't way ever at I was in this L there's a tow right there I won't even wipe my ass with that there's towels right there there's tow down here right I'm going to quickly go and see the man yes right I'll catch up with you a minute where is he some of the best salmon I've ever had hey big boy hey how are you so I saw Chef Ramsey poke his head in there and you know I just want to almost jump through the window and give him a big hug absolutely good to see you great to see you and where's uh where's Brian Brian yeah no God than for that yeah he's nothing but trouble no Dad is he on your case is he I'm not going to a sugar coater my dad's my dad when was the last time he paid your compliment actually two days ago that's great news so he's getting better through age yeah I find it a lot easier now to be able to talk to my dad four PES and one marel I'm ready to go on it's a lot easier I guess uh to open up and share each other's feelings how many times a day using the microwave very very very rare I've been keeping the standard as high as Chef Ramsay's standard would be I'm dying to taste your food all right yeah I'm dying to make you some food good to see you bud thank you great to see my wife thanks let's have a catchup uh really good to see you Danny thank you take me from the top what happened after I left we boomed I mean we boomed reservations every night it was great it was really good come January we just tanked yeah I mean I have customers coming in out all the time you know I'm sorry we miss you but we're laid off I have never seen the economy like this how's Joe been he had a little complication due to the diabetes but he battled back I'm proud of him he's stronger than I thought I'm scared of the diabetes I'm scared that my husband's only 55 and may look older than that I'm scared that he won't be able to enjoy his retirement Someday I'm scared and the relationship between Joe and Sam excellent I mean it came from nothing almost no relationship to a solid fatherson relationship Sam doesn't live with us now so it's nice it's better no who lives at home just me and Joe just you and Joe for a couple more weeks what do you mean for a couple more weeks it's gone we lost the house so we need to find a place to live I'm sorry D it's okay that's okay really I can sleep anywhere yeah so we we need to they foreclosed we have a few more weeks and I need to find a place place to go God Jesus Christ when I told him about being homeless in a few weeks I actually saw a tear in his eye like he really truly cared I've never met a woman as strong as you involved in this business and you are a rock and the family depend on that rock and you'll bounce back and I know you'll get that house back will oh I will I'll cry a day and life goes on yeah the only the source of income that we have in the Detroit area is the or Mile in the street so that goes down everybody around the area goes down so yeah it's really really bad hold on to this here yeah this is stabilized long as I can it really hurts to watch your parents struggle these are the people that work their asses off for their their whole life you know and they don't have nothing to show for it it sucks just one year ago this family was in a constant battle where you fire in your belly now now even with the economy weighing heavily on jeis Joe Sam and Kathy are closer than ever looking at what you were like this time a year ago how emotionally distroyed it was fragmented Rottweiler one side you're on the other side a year ago I was afraid to leave them in the same room together I was afraid there'd be Bloodshed as long as we're together nothing else matters who made those Sam it's crab and shrimp torini wow that is delicious good in your eyes now is he a cook or is he a chef he's a chef he's definitely a chef food like that and what's this this is the stuffed pork chop my father's recipe with roasted rosemary Redskins and fresh vegetable melody I'm being spoiled here last year best and worst moments I think the worst moment when when you were here last time is when my father got frustrated cuz the orders were coming back and he told me to you know get off my station don't touch his thing what the hell Sam get your ass out of there but the best no when when you asked him if he was Expediting and he said no not really I can't read without my glasses your glass is around your neck and best moment probably the letters cuz it was genuine and it was from heart much needed dear Dad I really truly only want you to be proud of me I really am sorry if I disappointed you even more sorry if I hurt you I love you Dad you know we got together as a family you know that was the best thing now little surprise um ladies and gentlemen can I just have your attention for 30 seconds I'm going to welcome now two very important Gentlemen please yes from the Italian American Chamber of Commerce to present to the family of jeis a plaque please gentlemen in recognition of your commitment to honor the Italian Heritage we're pleased to present this plaque to you excellent thank you for authentic American Cuisine I felt you know like uh somebody got a golden gold you know no speech well I'm I'm in shock Shock first you come in you told me you like my food it's an honor thank you I'll treasure this for the rest of my life it was nice for me to see him beam and shine and be proud the single most important thing that Gordon did was to get my son and my husband on the same page respecting each other loving each other that he gave them a relationship they were lacking Gordon taught me you know that the family is the is everything so even if we don't have the house or maybe somay we don't have the restaurant we got the family we have the strength only a month after Gordon's visit the bouras decided to close down jeppis the bad Economic Times especially in Michigan made it difficult to keep the restaurant afloat the bour plan on looking for new opportunities once the economy improves in Michigan and although jeppis is no longer in business they will always be grateful to Chef Ramsey for it's because of him this family's Bond and love for each other is stronger than ever tonight on Kitchen Nightmares Jeff 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 Danish food today huh which is being prepared by a Cuban chef and eaten by a shrinking clientele how 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 thing tonight in one of the biggest challenges that 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 blaso 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 grand do better 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 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 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 bu Danish food today HH I'm from Cuba in the menu right now now it's not 100% my Cuisine give me flavor on the food flavor I prefer something like when you ride away you eat your food you feel it what is that bam you're going to have to 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 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 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 it's a 31 dinner the h 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 fluming Gordon please and your first name is Suzanne Suzanne and I'm Andy Andy good to see you're the owners yes okay great ven eru I'm sorry no Danish here 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 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 yeah actually I am you are yeah well you look very well coordinated in terms of dress I get a lot of help right where should I sit I'll take you in what 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've going down a desert museum maybe when he tastes 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 day we serve with every meal well I'm the crud day since uh my grandad's 80th birthday so oldfashioned and how long have you've 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 hi God and did the original restaurant Flemings have pink honestly pink flowers pink napkins pink walls there 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 or say goodbye to Grandma I think I'm ready actually let's start off with the gra ax okay got to see that fradella certainly entree I'll go for the grandfather Dan was okay excellent thank you D I have one grab black one freak appetizer you tell me what you know really about the food from d 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 grab loocks wow take around the plates um it's just some garnish and then you have the uh grav 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 tasted very strange way overdone and unfors a fly he's dead now anyway okay oh my God he absolutely hated this and there was a bug on there garbage one fre appetizer and this is our homemade frad delas mhm well thank you freak Adela Jesus it's just and mushy 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 it must be a lot easier on the Dentures yes 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 oh she has a terisu in it can I just have a little look at there this is from the old days oh my goodness me that extraordinary I'm going 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 leave 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 tada this is special for you ear thank you very much my children will love it thank you very much trip thank you excellent and you just made that day but this doesn't work out Dad I'll certainly go to work for a sh for I'll make all the swans this is the day 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 like that that's definitely one dug right now I don't even think a swan would cheer me up oh God he didn't like it wow 199 to tell the chef I Surrender no more please God bless 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 and you're the head chef here yes sir why is why is everything so Bland that's some of the worst Food I've ever eaten the grax 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 did 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 comes right back in the kitchen what didn't he like about this you just said he hated it it's a Non-Stop braid of food being returned to the kitchen you know that yes and's a Discovery what the oh my God that threatens to shut down the restaurant stop God and L it's the most drastic relaunch yet and 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 good evening how are you good word of Chef Ramsay'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 God him 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 my grandfather duck the wi working in Wayne I'm wi I need Cindy please just 30 minutes into service and a number of Entre have left the kitchen 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 s 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 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 tastes very good okay I'll let him know3 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 s and the fishes to drive what a disaster come on no way no way oh je 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 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 the 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 cak 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 mackel but by what is lurking in the storage unit what the mashed potato piping hot this is unbelievable Andy suzan come in here oh God 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 a duck was in the meat 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 just continued the duck no just for this evening no duck table 61 had duck is that the duck I'm so sorry I'll explain two seconds do excuse me it was embarrassing to have Chef Ramsey literally take the duck from in front of the gentleman and tell everybody no duck have you served anybody doc I've served about eight stop we're not serving another duck out there we just contaminated the whole place ra 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 cont minated 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 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 Sam for the last s years you could 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 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 Flemings Restaurant hello how 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 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 when you got all those customers standing on your doorstep unbelievable so sad 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 Landa 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 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 Andy 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 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 coming up Gordon does what he can to spread the word about the new Fleming step on it big boy it's about the standards yes but he may be 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 what but some of the old problems still remain it's a relaunch night teetering on disaster watch out watch out out 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 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 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 T 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 seir tuna now to make sure everyone is on the same page he shares these new dishes with the front of the house staff scrumptious excellent nothing Danish there taste the chips let me season a little bit of K andne pepper black beans 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 come in oh please God oh wow oh oh my God holy cow can you believe this oh my God this is Magic go 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 Suzanne 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 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 Johanson Fleming's Restaurant a wonderful new theme birds of flight taking off into new chapters a new beginning I love it I'm extreme exem Happ it's gorgeous to see Andy and Susan crying for happy 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 um everything for us it gives us New Hope you okay yeah I'm good they good I'm crazy happy for you I'm 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 r to be proud of to take us right in the 21st century Andy embrace it really convict it make it yours it will happen with the change and Decor now complete Chef Ramsey's next step in turning around the business is to mark at the restaurant to a younger clientele so he reaches out to two local designers and puts together a swimsuit fashion show oh wow wow the fashion show was fabulous I was amazed it 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 weren't 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 it's more than a breath of fresh air there's a whole hurricane suzan yeah 10 years younger yeah you look great how do you 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 you're a dangerous fire water water water water no no no der real Andy's hopes for a successful relaunch watch out watch out watch out clean away than go it's hours before relaunch and with the dining room makeover and owner makeover now complete okay right let's go buddy Chef Ramsey is ready to unveil the new Fleming menu donor the Danish gravel a 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 panid group of filet it's seasoned with Sho 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 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 we're opening just under an hour guys yeah that is g 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 diff 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 tan cook from the Miami Heat y he's coming for dinner okay so we look after him yeah he welcome to Flemings the fashion show clearly spread the word about Fleming 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 fullly my name is Crystal you're 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 pant here mahi mahi yes ma'am the pesta shrimp greting please I'm going to bring you the SC cheers first table yes two small Caesar salads snap on it big boy as part of the new menu all of 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 Rich you got to be quick with those Caesar Sal Caesars coming with croutons or they coming with vegetables vegetables he's making Caesars 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 my apologies hey guys orando just two seconds you stop look at me we're not serving Caesar salad with bits of carrot in there the Caesar salad hasn't changed come on guys reddish Caesar salad the only thing's missing is the flies nerves are high and a lot of confusion back there a lot of confusion in the salad area tonight you have to watch what he's doing lucky very complicated complicated what my grand could do better and she's dead oh my God I 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 th lettu is fr a bag of 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 edes in little you know it's like God unbelievable unbelievable unbelievable I asked for five Caesar salads like half an hour ago where the out of there do I have to make it myself I make it myself yeah oh a Caesar salad we're dying over here come on Hallelujah I got my Caesar okay here is the C 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 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 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 all right how can you work with a range that half of it doesn't work unbelievable we 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 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 the chefs continue to Tinker with faulty equipment unaware that they were 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 smells something burning something is burning water water water water no no no watch out watch out watch out clear way clear away let's go move moving guys move the pan move the paning minging within minutes of Chef Ramsey leading the kitchen 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 lights and back fires it's going to blow on his legs or blow on his face it's underneath he's underneath watch out watch out get now watch out guys please clear away clear away hey when was the last time that was clean keep working keep working Chef Ramen 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 got a comeback chop Lamb Chop that's it and Fleming has rebounded from the fire roasted chicken outstanding delicious like 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 Le W 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 thanks Che your new success of your new restaurant hope you the best sir thank you very much thanks so much 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 a 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 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 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-ofthe-art brand new tailor made V 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 frer 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 blow 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 I'm just I can't express myself well thank you thank you so much I never in my water streams imagined 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 Ramsey 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 restom tour cuz that's what you showed thank you now do it I will good luckk make your work than 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 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 Group H Group H grou after shf Ramsey left Andy and his loyal staff embraced the changes that Gordon put in place wow ready to use and with a brand new kitchen woo and a new lease on life oh yeah that's a Time 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 let a see we'll be right there I think we we're going to be on the right track next time on kitchen nightmar Chef Ramsey finds an owner running away from reality can you motivate yourself to want to keep the restaurant open I don't know even though the kitchen is run by a chef bursting with confidence my food is good and if he critiques it I'm going to probably throw it at him it's really a mess and Chef Ramsey is caught in the middle I cannot continue like this can Gordon Breathe new life into a restaurant that is a critical condition this business cannot go any further forward for\n"