My fave moments from season 5 _ TRIPLE FULL EP _ Kitchen Nightmares

Relaunch Night at Luigi's: A Journey of Rebuilding and Renewal

It was a moment of great excitement and anticipation as the family behind Luigi's restaurant prepared to relaunch their business after years of turmoil. The atmosphere was electric, with the staff buzzing with energy and the customers eagerly awaiting the new menu that had been months in the making.

"I'm sure everybody's awesome," said one of the employees, "it reminds me of some mom Mr Mike, the new menu is amazing I love it." Others echoed this sentiment, praising the restaurant for its renewed focus on quality and consistency. The menu itself was a masterpiece, with dishes like lasagna and spaghetti and meatballs showcasing the chef's skill and creativity.

As the doors opened, a sense of relief washed over the staff as they saw the crowds of happy customers filling the dining room. "It's relaunch night at Luigi's," announced the host, "and we're serving the new menu." The restaurant was abuzz with activity, with diners eager to try the revamped dishes.

The kitchen, too, was bustling with activity, as Chef Ramsay and his team worked tirelessly to keep up with the demand. However, it quickly became apparent that the chaos of the past weeks had not been entirely eradicated. "Tony Tony all right be right there," called out Chef Ramsay, as he surveyed the kitchen with a discerning eye.

But despite the occasional slip-up, the team was clearly working together in harmony. "We're producing unique food and it's dying," said Chef Ramsay, shaking his head in frustration. However, with a few tweaks and adjustments, the team quickly got back on track. "Let's go let's pick up the face!" he exclaimed, as the staff rallied around to get the dishes out.

As the night wore on, it became clear that something was amiss. The brothers who ran the restaurant were not communicating effectively, and the lack of coordination in the kitchen was starting to show. "I don't know where any of this food goes," said Chef Ramsay, exasperated. "Tony Tony all right be right there," he repeated, as the staff struggled to keep up with the demand.

But despite the setbacks, the team refused to give up. With a series of stern reminders and words of encouragement, they finally began to get their act together. The dishes that emerged from the kitchen were nothing short of phenomenal, with each one showcasing a level of skill and creativity that was truly impressive.

As the night drew to a close, Chef Ramsay reflected on the progress that had been made. "We've taken a baby step forward in the right direction," he said, beaming with pride. The staff, too, were thrilled with the results, knowing that they had worked hard to create something truly special.

The restaurant's reputation was once again on the line, and it was clear that this family would stop at nothing to make it work. As Chef Ramsay had said earlier, "unless this family stays united, Luigi's has no chance of success in the weeks that follow." With their differences put aside and a newfound sense of purpose, the team at Luigi's was ready to face whatever challenges came their way.

In the end, it was clear that the restaurant had been given a second chance. The revamped dining room was slammed with customers, all of whom were raving about the food and service. "This was fantastic," said one diner, as she left the restaurant with a smile on her face. The restaurant's reputation was once again soaring, thanks to the hard work and dedication of the team.

As for Chef Ramsay, he was thrilled to see his vision take shape. "We're finally leaving the negativity and the fighting behind us," he said, as he watched the staff and customers enjoying themselves. The chef had brought a sense of calm and focus to the kitchen, and it showed in every dish that emerged from the menu.

The family's father back in Italy would surely be proud of them, thought Chef Ramsay. For despite their differences and disagreements, they had come together as a team and produced something truly special. The future looked bright for Luigi's, and with this renewed sense of purpose and unity, there was no doubt that the restaurant would continue to thrive.

"We've put all our differences aside and I think we're going to build a new bright future for all of us," said one of the family members, as they left the restaurant together. The night had been a success, and with their newfound sense of unity, there was no doubt that Luigi's would continue to be a beloved institution in the community.

The journey ahead would not be easy, but with Chef Ramsay at the helm and the team working together in harmony, there was no doubt that they would overcome any challenges that came their way. As the restaurant moved forward into its new chapter, one thing was clear: Luigi's was back, and it was better than ever.

"WEBVTTKind: captionsLanguage: enPlainfield New Jersey a middle-class city with a strong sense of community and smack in the middle of town is a soul food restaurant named blackberries run by a one successful caterer named Shelley Withers fantastic I had tremendous following it just seemed natural that I would move on to open a restaurant oh why you're welcome and with her mother Mary investing her entire retirement fund into the restaurant Shelley's Dream came true daddy put the check in the bank this afternoon oh okay I think it's a parent's responsibility to be supportive of their children I am so happy with the way the restaurant turned down the decor is phenomenal I'm not sure if I understood and blackberries has the best soul food in town no doubt fried collard greens is my favorite I don't know what I'm doing wrong the shrimp was firm that's because I forgot them on the stove perfect location perfect food but where are my customers the problem is Shelly is in denial she thinks that the decor is amazing and the food tastes spectacular I like it but the food is suffering the customers are suffering and the restaurant is suffering the macaroni actually believes that all of her food is better than any chef out there two done two done is perfect she feels this is the way I want it it tastes good it doesn't matter what someone else thinks about it it'd be in my restaurant I'm gonna have it my way I don't want the food to touch I say it every day and you're doing it to me anyway right it don't make sense to me Shelly is a super controlled freak to the 110th power I need you to not these and 16 people doing their own system cable five right there in the front where is it please got no food down here you think she knows what she's doing when she actually has no idea what she's doing tell me what I can do to help I don't I don't understand what's going on and that brings a lot of chaos here let me see that play he's helping the restaurant to fail even more so bad I'm two hundred thousand dollars in debt I'm barely holding on here I got fourteen dollars to my name bro like I tell Shelly it's just not only her at this restaurant spells because I have sacrificed a lot to make sure that the doors didn't close I believe in the power of prayer I think Chef Ramsey is the answer to her prayers what an amazing fuzzy little town great location for restaurants okay hello welcome thank you for having to be here wow look at this place somebody having a party no no party was just having um lunch okay great let me see you okay so it's a big boy there who's that assistant James James what's your job general manager stealth pants with a baby face like that you can't even management get out of here you look about 18 how old are you I'm 30 years old wow amazing aging well and this is Mom Mary Mother Mary yes sir you look great nice thing what do you do the cakes the pies the desserts really she's our Baker okay grace is here I don't want to be sweating all over him can I kiss him can I give him a kiss and thank him for coming or what you're about to be all around hey how are you buddy how are you doing good to see you're running around you I have to be somebody's got to get it done about three years who designed this place I feel like Donna Summer's gonna come through the door that would be Michelle I think that would be me oh I absolutely love the decor and dance party that's me wow excuse me guys I would ask my fiance if I could kiss you she don't say he's a manager the woman yeah oh come on sexy right you get arrested for cradle snatching hey come here get that beard over here you didn't tell me that you're dating the owner excuse me amazing and was it Love at First Bite yeah wow way too much oh man he's a little younger than I am but he's my sexy chocolate let me sit down have a quick look through the menu start ordering thank you thank you for coming Gordon I think I'm gonna say as much as I can okay uh right let's go for uh collard greens that's smothered pork chop sounds delicious let's go for some mac and cheese as well please okay the chitlins and desserts how's the red velvet cake delicious okay great very well I think I'm starving we're gonna put your order in excellent all right guys we have our order for Chef all right let's do it I really think that Chef Ramsay is going to say that the food is phenomenal with the pork chop with some math this is not hot that's my favorite foreign oh Jesus what happened was it the fried chicken or the cornbread what what Chipmunks What happens I have no idea I've never seen that before oh oh my god did somebody head but the wall it was shocking to find that it was a hole in the wall with a record on it I was just like oh my God like what the hell is that doing there I've heard about broken records but Jesus Christ okay let's get out of here quick I'm afraid to touch any other records all right here you go oh Charlie is delusional about how fabulous her food is I hate the macaroni and cheese just looks like crap on a plate this is pork chop this mother pork chop thank you just a little shot on my plate it's dry isn't there how's your pork chop the pork chop is dry the mac and cheese is way overcooked and very mushy you think of soul food restaurant would Pride itself on cooking mac and cheese but now it's just all is that heated in the microwave no I think they just put it in the oven to warm for our lunch service thank you oh he's saying that the macaroni and cheese is dry and overcooked he asked me have we warmed it in the microwave I told him no it just came out of the oven they may have put it in the microwave for a minute only for a minute though everything is cooked to Perfection there is nothing on that menu that is not perfect okay here we go I'm taking over now five collard greens move it to the middle put an orange chip in the middle that's it how can you actually see it as a social restaurant are the collard greens are not tasting like collard greens this is this like pepper soil you know you can't have food tasting like that tell Chef I said to taste those collard greens they're perfect there you go chefs collard greens wow okay great thank you very much indeed wow blindness his name is just fried and soggy and limp James what do you think you gotta eat it all together if you eat it all together it's just well I did eat it all together it still stayed Bland thank you oh my God what is he saying about our stuff now little blind oh my God collard greens it's great he's crazy where's the chitlins at it's in the microwave they're delicious and we get one out of three we might be all right and this is the chitlins and okra okay let's laughs I mean I know titlets are being testing but should they really stink before I do taste them I'd like to pray to God before I pray that in my mouth in Jesus Jesus you are prayed over we guarantee you that you are not about to succumb to those chitlins Hallelujah you'll be fine I just had to pray over Chef before he ate the chitlins what the there's no crazy Gonna Save Me on this one oh my God check its shipments I need the toilet excuse me I knew they'd come out quicker than it went in Severance is a mess oh it's chairs that would be crap are you kidding me oh my god oh they stink oh shall it be taking it lightly and not seriously at all is he in the children's bathroom I'm not sure but I guess the prayer didn't work oh dear dear you're not used to that soul food huh thank you I want to see what's going on oh Jesus thank you wow that is delicious finally it's a good food wow how do you like this yeah it's delicious wow there's a way to the end I've been saved by Mother Mary I've got the red velvet that Mommy makes is gonna be beautiful right because Mommy made it I'm gonna punch him in the face just show me into the kitchen please thank you I sure will yep the chef is on his way back I've scared I would I went I'm scared to bring him here Shelly doesn't listen but remember she gets back there in the kitchen we'll see if she even opens up to any suggestions or not Hi how are you nice to meet you good to see you soon pleasure um this is nice to meet you likewise good to see you buddy uh so I just had an embarrassing lunch let's start from the top pork chop dry Bland no seasoning and the macaroni cheese was an embarrassment fried collard greens there's no seasoning everything's just fried so just tasting the oil and horrible the chitlins but the smell of them almost made me want to gag I absolutely do not believe that there's that much wrong with my food who is the head chef here I am show me tonight okay well you think you are the head chef all right as Shelly and the staff prepare for dinner service I thought it was good you know to my stand Chef Ramsay returns and is greeted by an unexpected guest oof what is that let's see hell damn oh my god wow it's just 10 minutes before the doors to blackberries open and Chef Ramsay is greeted by something unexpected bloody hell that have you got a pin yes yeah it moves just by the front door huh it's by the door no we just had the Exterminator you paid for the Exterminator yeah get your money back okay that's not funny I've got an incinerator outside can you take that no as a general manager do something with it the mouse it was in the entrance as I walked in on the left hand side we always have the Exterminator once a month of our prevention are you serious be careful of mice please show me where you found that at hey it's at the front door oh well where's the front door in your mind I can't believe that I came in the door walked in there saw him and bang right there right here do you have it on from are you kidding me what you thought I brought it in out of my pocket yeah I think you did are you are you are you dreaming I arrived the mouse was there never never heard never it was no no never no mouse right here right okay so we have the Exterminator last week they come on regular occasions yes we have an issue with mice that's why you have an exterminator we don't have an issue with most exterminator comes in okay let's let's you know I do a little investigation let's go Dwayne when's the last time you spotted a mouse in here I've never seen one you've never seen one good except that one that was under the steam table that was bad a few months back almost a year back he found a mouse in the front door I'd never been so embarrassed and humiliated in my life this is ridiculous really ridiculous and sad I never seen a mushrooms perhaps you planted that mouth and you were suggesting that I brought it in I was like hmm I put it together like just for TV's sake maybe I wish you would talk a little bit of sense the TV plus your money where your mouth is in front of your staff I want a meeting upstairs with you and everybody now pulling mice out of his pockets and stuff yeah everybody keep bullshitting me my mouth it's amazing fasting all over this place it can happen it can happen foreign this is very very important so I was telling him like almost like that so just look at James for me two seconds I walked in the front door a mouse the mouse that you planted I know they told me but it's okay no it's not okay it's got nothing to do with TV nothing to do with your business in the I am not gonna stand there and even attempt to take that crap from you you can take your restaurant and stick it I am gone I'm out of it you out of here I'm out of here excuse me go see you later shut it down it's over after discovering a mouse in the restaurant do you have it on phone and being accused of planting it the mouse that you planted I know Chef Ramsay has had enough take your restaurant and stick it I am gone you out of here I'm out of here excuse me go see you later shut it down let's go it's over it is not over please shut up I mean it's ridiculous it's ridiculous I have worked tremendously trying to support my child and I don't understand you know it's I I don't understand what's happening today honest to God I don't what I said as far as you doing something like that I don't want to defame your character but it just was I'm lost for words that that happened and it just it just like shocked me and I apologize that's the most sensible thing I've heard you say since I've been here thank you the combination of mother Mary's plea and an apology by James are enough to keep Chef Ramsay at blackberries welcome to blackberries at least for now yes sir this evening will be Tina should be right with you okay and I'm going to get a macaroni and cheese all right ladies let me put this orders in first a lot of shrimp and grits would probably be a shrimp and grit knife got a free burner Wok there is that a pizza oven yeah yeah that's my pizza oven and the wok I love it cheers show you how can you cook soul food in a wok IES soul food supposed to be cooked slowly cooked with love and soul not in a wok Shelly's cooking green beans in a wok cooking rice in a wok cabbage in a wok we're not a Chinese soul food restaurant we don't need a wok okay that's the first of me a Southern food restaurants with a Chinese wok and a pizza oven and you have an oven that doesn't work right there tell me what's working apart from you we haven't had correct broken ovens we don't have to correct stoves the correct fryers grills you know how can we produce really great food if we don't have really great ovens how'd you manage to fry everything in one fry like that very hard a lot of prayer after discovering unusual and dysfunctional equipment in this soul food restaurant Chef Ramsay turns his attention to Shelley and how she runs her kitchen Fried Chicken please how many weight Meats do you need Fried Chicken but I'm gonna call the artists let's get one thing straight okay can you please work on ticket one we are are we I mean I don't understand Shelly has no concept of what it means to actually run a proper functional kitchen washer one ticket at a time I need you to do it that's what I'm doing okay just one just do one that's what that's how I do one just make it and send it that's it make it and send it unbelievable and where's the controller check the system what what system are we following here it's like there's no system I mean this is a joke you try to get one and she wants to argue you down you know she needs to argue down and make it sound like you're the one that's wrong or it can't be running like that but it's not making sense I want you guys off the line just go watch out just back up it's getting ridiculous already it's been an hour and a half but you just kind of want to get up and move how long are you waiting quite close an hour an hour foreign dysfunctional simply one person controlling it I have Shelly thinks she knows what she's doing when she actually has no idea what she's doing we need a miracle a prayer hands on bending knees because this is going to the shits here we go Fried Chicken despite the ongoing chaos in the kitchen dishes somehow make their way to the dining room and that's the result you wait 90 minutes and this is what you're lucky to get crazy there that's crazy and there's a war zone always ah always welcome to Blackberry what's up random let's see how what a welcoming coming up is her way or the highway when the staff tries to get through to Shelley I have been open-minded she goes from the defensive to the offensive calm down I want you to leave tell me to go I know and then a dinner service Blackberry spirals out of control Chef Ramsay wondering if this restaurant can be saved now you walk away bye goodbye goodbye it's day two at blackberries and Chef Ramsay knows that before he can Implement changes he has to focus on how this restaurant is run and so he starts the day with a staff meeting I want to go round now to identify things that you know that are wrong with the business and things that you'd like to change in the business I think one thing is I've known Shelley we kind of grew up together and she is a control freak if she does not see it being implemented the same way that she would do it she's going to jump in and she's going to take over but is it overbearing is it too controlling yes it's either her way or the highway and it inhibits anyone to show off their skills or what they can do or what they can bring to the restaurant but you have someone that's down your throat constantly and really doesn't know what they're doing they if you were so right obviously the restaurant wouldn't be failing or in a situation as it did not but it's a very valid point you've employed some talented individuals okay Porsche Shelley needs to learn how to delegate responsibility you can't be Hands-On all the time it creates a problem oh my God chili in all honesty you take somebody out of what they're supposed to be doing and make them do something else and that's one thing you got to realize and that happens more often I think that you talk too much and you know too much that's what makes this so rough the way be quiet time we're in the way everybody has been pushed off their position Dwayne calm down I'm not I wasn't upset I'm asking you to calm down I want you to leave good night honestly hurts the truth hurts just bear with me for two minutes sit down please okay regardless what is wrong with you I made one comment what's become evident is how fragmented we are but that starts from the top Chef Shelly have to learn how to listen everybody tries to communicate with her and support her but if she's going to be stubborn and not listen the doors will close and that would just break my heart I mean tremendously from now on in open honest dialogue got it yes Shelly Shelly I can't hear you I'm listening no we're all together are we going to be open-minded I have been open-minded as far as I'm concerned why do you say that this is not a joke we're in a serious serious position there's no reason why you cannot be open and honest because my I'm 72 years old and I thank God that I've been able to live this long and these are the most important things that I try to project listen to what this gentleman has to say I want to move forward I'm here to help right and the direction is to you Shelley because there's some valuable information that we've just listened to we know you're the boss what you haven't got right now is successful restaurant and everyone in this room including me are here to make that a success but you have to get out of denial agreed I agree I can't hear you I agree thank you only time will tell whether Shelley has really understood what the staff was saying come with me let's go in the kitchen let's get to work but Chef Ramsay has already implemented a drastic change in the kitchen my God oh my God oh my God I called a friend Kelly quit and he arranged for a brand new fire and a state of the art Six Ring burner an amazing convection oven from South Bend incredible um a six bonus stole Tyrone I just can't believe unbelievable I've had it done especially for your baking as well yeah I'm bursting at the seams just I just can't believe it oh man this is awesome it's the walk done there's no way no we can start to move forward cooking on a Chinese walk a walk that you cannot cook soul food on we have a proper system here where's the worm I am definitely gonna miss my walk but it's just gonna be an adjustment for me oh my God I just can't believe this happy Mary father God I just can't thank you enough I'm glad you're happy oh this is just so wonderful this is truly truly a blessing Chef Ramsay is he's unbelievable I truly believe in the power of prayer I prayed so hard that you would come and that you were going to turn this restaurant around I'm just so overwhelmed I thank you so much thank you now that the kitchen has functional equipment okay there's one thing that's missing here as a structure what what system are we following here we're going to work as a team Chef Ramsay appoints a leader tomorrow night my team yes I want you cooking you're Expediting yes Chef Ramsey helped Implement a system to help this restaurant run very smoothly from now until forever I'm gonna make something very very simple with you all now just a stunning mac and cheese he also works with the chefs on some new cooking techniques golden brown take a spoon and have a little taste Chef Ramsay has suggestions I'm going to do my best to be as open as I can but I just I don't know we are gonna reopen this session tomorrow night with a system one voice one leader yes and work as a team a system don't change it coming up Shelly I'm coming it's the relaunch of blackberries will Shelley be able to handle the changes and later a surprise ending we have worked our ass off you have to see to believe after the implementation of a new system in the kitchen Chef Ramsay and his team worked through the night to give the dining room a much needed makeover okay good morning excited to see inside yeah yes let's go Welcome to the New Black press oh my god when I first arrived here there was a cafeteria the menu on the wall and it just lost that into the sea now it's a restaurant gone is the cafeteria you have a wonderful amazing new restaurant brand new tables brand new chairs there's a totally different place yes I promise you they're not your records I i's restaurant the artwork will absolutely love it the soul is back I'm just so excited and so grateful I'm just overwhelmed Shelly how'd you feel I feel great and thank God my middle name's James right now that blackberries has an updated look now for the exciting part the food Chef Ramsay has created a fresh new soul food menu to match it what we've done is taken some of the dishes and modernize them a little bit give them a bit of a new twist standing off with a black eyed pea fritters delicious barbecue pulled pork sliders wonderful starter entrees fried chicken and waffles with the honey butter I love that a southern meatloaf sandwich done with mac and cheese and a spicy glaze like a really nice rich spicy ketchup man I love it I love it Shelly looked like she was embracing the change very well I'm glad that Chef Ramsey finally broke through to her is that beautiful dig in and have a taste oh my God fried chicken and waffles and blackberries his menu is great wow I think I have a wedding combination here Chef did it food atmosphere we're ready oh that's heaven it's relaunch night at blackberries okay we're about to open we put a structure in place and Chef Ramsay has given them all the tools they need to make this restaurant a success let's go good afternoon welcome to blackberries with the restaurant filling up the Fork Sliders and orders coming in from the dining room okay order in it's now up to the newly appointed leader Chef Mateen to take charge of the kitchen one jerk Wings one shorty one chicken with white meat Fried Chicken white meat six minutes Echo thank you good off we go here we go oh thank you let's go with Chef Ramsay's new system in place and the team working together Shelley six minutes of sales thank you dinner service is off to a smooth start okay here we go out in the dining room ERS are thrilled with what they are receiving I need a surety hey Dad you okay the restaurant is packed wait till you see it you're not trying to believe it I need an exhale and a shorty right now I'm on the line a little bit tonight Shelly Shelly he was asking for stuff and you're just ignoring him I'm coming okay all right love you Dad you okay let's go please all right Charlie being on the on a totally disrespectful and a slap in the face to her kitchen team what she's saying is I don't give a damn it's my world and this is the way I'm gonna do it the rest of you who cares how long for my oxtail what what things are going really well at the beginning because they were being executed but then I just don't think Shelley wanted to be there I need an oxtail and a shorty first what she's not in control and if she's not in control she doesn't want to follow it Shelly yes yes it's like we just switched off and forgotten why have we forgotten our systems the most important thing about a system is keeping it yes go back to your stations I am the owner for this business and I'm just not taking any from anyone hell no what is this what coin in it I know honey yeah so don't do that you're doing you're going back again out come here no come here come here look at me I only ask you don't do it yes we're going back again we're going back to old ways don't touch what he's doing okay you said it's dry was it dry the corner no it wasn't dry it wasn't even done thank you I don't care Chef Ramsay system works is this Shelley that doesn't want it to work so when it's sitting on the side dry now just leave it there what are you talking about I don't know chilling I'm not talking back Shelly now you walk away bye goodbye goodbye is gone bye see you later it's relaunch night at blackberries don't touch what he's doing and as Chef Ramsay tries to keep everything on track Shelley goes off the rails goodbye he's gone and storms out of the kitchen bye unbelievable what happened they were doing so good yeah Shelly started coming in and picking up bits and just chopping them I asked to stop it and let my team do it and she got really funny ever since then she just switched off so she's closed down Shelly is a crybaby she's not willing to admit that she's wrong and that's pretty sad with Shelley out of the kitchen stop everything you're doing plate this one for me right now Chef Mateen and the staff try to pull it together okay and we're gonna stick it out right now to get the remaining dishes to the hungry diners you've got to push it yes chef you control the kitchen yes I need right now I need two Fried Green Tomatoes I need that now working okay nice let's go maybe they're waiting to take this out for table one please Dwayne off you go so we're 50. let's go finally might be a little slow but it's gonna be great with Mateen leading the kitchen and he just had a fries open the window now shout out of fries good the final entrees make their way out to the dining room are loving the food it's worth the wait he ran so smooth we have the system now this right here is the first day of greatness of many more days to come and I loved it a lot everything was great thank you with the staff completing a successful relaunch Chef Ramsay gathers the group uh okay but there's someone missing where's uh Shelly in the office Shelly can I can I talk to you please Shelly silly there's no point making yourself look any more stupid Shelly just two seconds not gonna argue coming we Shelley needs to listen to Chef Ramsay you just can't close heirs to someone that's come to help you please if you're outside out of respect for your staff well then you want them to walk out on you and you'll have the restroom oh man I'll clean up tonight forget about cleaning up tonight what about the rest of the days and I'm so ashamed of you that I don't know what to do we have worked our ass off done close down let's go with Tyrone I don't believe Shea deserves all this great help she got I mean someone like me that's been cooking and going to culinary school would kill for something like this opportunity you know it saddens me so much okay I know it's been a rough night but on a personal note I just want to say thank you why because you guys worked your putt off nobody gave up there's something personal about soul food for me I started a small little documentary called Kitchen Nightmares seven years ago and my first ever restaurant was a Soul Food shack it's why I started putting back into the industry and you guys deserve success you did a fantastic job Chef Ramsey he's up there with the best Angels I'm just so delighted and so grateful and we are going to do our part to make him proud of us we definitely will make sure that your efforts were not in vain thank you Kelly is the world's greatest Chef in here to teach her and to help her business but she may throw this all the whole system out the window with the whole menu only time can tell can we have 30 seconds please I think this is my office are you asking me for 30 seconds at my office yes I am absolutely not okay that just sums it up yeah that's the only thing I haven't changed I really wanted a happy ending tonight why because this week I've met some amazing people mother Mary what a sweetheart and a phenomenal cook my team that guy has a bright future and he is packed with passion but the fate and the future of blackberries rests in the hands of Shelley and unfortunately wrestlers do not succeed when they're run by a dictator I planted a mouse is she crazy in the weeks that followed hi nice to see you customers responded well to the changes Chef Ramsay made to the menu and the decor the steak is tender after witnessing the positive reviews surprisingly Shelley embraced all that Chef Ramsay has done for blackberries I was so skeptical but Chef Ramsay has opened up a new world for us here at blackberries I'm ready for change it was difficult for me to see that at the beginning but here it is the truth is the light if you guys enjoy foreign just 10 minutes away from the Jersey Shore is the small suburban town of Oakhurst home to the family run Mike and Nellis opened in 1996 the restaurant was the lifelong dream of two men Nellie Farber and his son Mike I wanted to name it Nelly mics but he said no it's Mike and Nellie's you're the man because he's that kind of guy everybody loved my father everybody would come in to talk to Nelly he knew everybody's name made everybody feel special he was the front of the house my dad comes the back that was the front we're a very good team we brought in the people and I kept them here everything was going great until Natalie passed away foreign died we didn't really know what to do anymore I felt weird to be here like it's not really my Canales without Nelly now it's just kind of Mike and nothing all right let me go write a check when he left this Earth I had to take over doing everything that he did Ice Cream delivered plus what I do and it just become overwhelmed slow the down okay I know it's pretty bad since my Grandpa died the restaurant's been neglected hi is there anything that I can help you with yeah wow ew okay restaurant is grimy the carpet is a mess it's nasty crusty moldy it's tragic to look around I think they need to redo the exploration people they don't come here for atmosphere they come here for food and the food here I believe is great there's something wrong with it like chemicals how's everything with your dinner anything you want to share with me likes food it's really not up to standard Mike do me a favor you question 22 please I got it when I first started my would never just dump the food out into the plate now it's like it doesn't matter but yet at the same time he thinks that this food is great they don't like it okay it just says it has no taste oh really yeah it's only been making French taste for 35 years I believe this the biggest problem that Mike and Nellie's isn't the decor honestly the big problem is Mike if I didn't go out all right he feels that he comes in he has to take care of everything did I call for veal Capri I got it give it to me right this is my job he doesn't let other people take moral responsibility it's just becoming too much for him I want to get my drink since Uncle Nelson's passing Mike does drink quite a bit I put a beer in the freezer a couple beers and there isn't hot there are some nights where he's just completely hammered where's the two flounders I don't know where anything is today it starts to affect the food and he starts to mess things on the tickets I don't even know how many delays I got but you know what I'm doing man my dad is my hero and it's very difficult to know that my hero is struggling and like gasping for air you know I really wish I was able to ignore the fact that this is my dad's life I really really hope that Chef Ramsay can help foreign there's a young woman anxious to fill him in on the issues of the restaurant Mike's oldest daughter Samantha thanks for helping us Samantha right yeah good to see you thanks for picking me up I'm excited for you to be here well I'm excited to be here first time for me um have you been I'm all right yeah yeah I just we really need help right now yeah yeah a lot of problems with the restaurant what's the one thing that you think is wrong with it ever since my Grandpa died if my dad he hasn't been able to move forward okay how close were they they worked together for 18 years my grandpa he was in front of the house he would host and people would come to my Canales only to see him he was a great guy he was very funny and how's that changed over the last couple of years he's very overwhelmed and stressed but he likes to do everything by himself we just can't delegate right definitely a control freak he's the boss you know everywhere in his life he's the boss so it'll be very interesting when you have stuff to say that wow I hope Chef Ramsay can get through to my dad he needs the help he needs the change it's crucial from the restaurant to survive and be successful for my family I mean that's my whole life hello Hi how are you I can always I'm Lexie sister number two system number two yes right you are glamorous thank you amazing amazing um what's that smell is this me I don't know because I take a big deep breath of fresh air and come back it smells good okay wait ready are you dying here last night no that's possible okay I'm gonna taste the food yet all right I would love to me dads all right I'll go get him what's that smell like can you smell something no no how are you good to see you same here someone said hello and you are Louis Lewis the manager are you the manager yes yeah good to see you same here Dad yes ma'am Chef Ramsay would like to meet you me why me I don't know doesn't make any sense why would you want to meet you follow me I am quite nervous about Chef Ramsay's visit and how my dad's self-esteem will take it because he doesn't have a hard time taking criticism this is my father Mike Mike I'm Mike pleasure but the fact is we need the help and if somebody's willing to give it to us we need to take it I really hope that he can help that how long have it open 15 years 15 years yeah when was the last time you changed something in the dining room uh never wow everything's pretty much as I bought it yeah 15 years ago and how would you rate your food one to ten I would rate my food in the upper 90s wow great I love that I can't wait to taste it the food is not the problem here it's either the atmosphere the Ambiance or the service here's your regular menu and here's your specials when you say it's a little PP on my menu I don't know that's not a Euro statement I don't think so I'm pretty sure it's probably coffee okay great thank you if you need anything I'm at the front well hello hello hello hello your server tonight good to see you yes yes buried like bodies underneath yes it's most definitely the carpet stinks the restaurant is filthy disgusting it's full of mold it's worse over there seriously you're in the good part thank you very much um steak and seafood and we have Italian food a genie what is it fine dining restaurant or Italian what are we I don't know there is no identity okay I'll start with Greenery shrimp sauce and let's go for chicken Murphy and then the special menu the steak Nelly yeah how would you like that cooked midrand okay please thank you very much you're very welcome I want to see what that nine out of ten is hitting it's only that there yeah Mike I have Chef Ramsay's order here we go Chef Ramsey will like the food here anything that I make him he's gonna like guaranteed look at this place over there on the wall I don't know it's bugging me how are you nice to see it's driving me crazy oh it comes on where he goes up anyway sorry just watch your head there that's for the shaft make it nice I made it so please wait on the money okay Chef thank you you're welcome we need with shrimp sauce and creamy ice cream sauce oh dear wow it was gross yeah he's watery and shrimps are like rubber just horrible nowhere near a nine all right would you like me to remove that from here the sad part is this isn't even the worst of it this is Bland watery the shrimp tastes like rubber I don't know what he's talking about I am a perfectionist I will never put out food unless it's right is this the Murphy yeah hope he likes that chicken Murphy chicken Murphy wow I was afraid to serve him the chicken Murphy doesn't look very nice is it um it's embarrassing it looks like a stew gone bad that looks horrible okay where's the manager Lewis is that the normal style of presentation of chicken Murphy Sam Lexi girls I'm visually impact and does that look appetizing to you could definitely use an appearance update a little mush mush yep after Nelly died the food's been kind of going downhill it's kind of at the point where it's necessary for someone to say something just went to Salty and just taste this I call it a hot mess I call it a hot joke I'm done thanks honey yes you're very thank you you're welcome sir I can't afford to be up all night with the oh excuse me thank God you now the chicken Murphy bloody hell Mike it's just a hot mess so hey tough son of a Chef Ramsay is a ball buster but if you have a impossible math problem if Einstein was still alive you talk to him so we have a restaurant problem we talk to the master how you doing the better you can tell them Chef Ramsay being so critical of the food it kind of hurt my dad a little bit but my dad needs help and if this is what it takes then this is what it takes for the finale it's going to be the steak Nelly what I don't need to give them any more things to hate I grew up cooking steaks and a master of the grill I'm telling you I'm good at this man I'm very good at this wow this is the steak Nelly steak Nelly is that a staple charcoal oh Chef that's a piece of the stick wow oh god wow that just takes a burnt charcoal I feel like I've got a barbecue in my mouth I'm gonna taste that foreign like you said it is charcoal nice chocolate hi what do you say this tastes like it's charcoal he didn't like it no I tried it like you said there's a little bit of uh charcoal there ain't no way in hell I overcooked that steak that's something that I make that everybody loves and I never have a complaint aren't you gonna go out there what I don't know about that you are the owners are you supposed to check on things I hope my dad will be willing to listen to Chef Ramsay and take the criticism and acknowledge that everything isn't perfect sit down instead of just being mad uh Mike I'm uh you know I'm embarrassed so we've got some big issues here I thought the food was dated I don't know how you control the menu outside and then some of the things were in editable good food there was watery plant and Soggy I know come on the whole thing just looked an absolute mess I mean that last day right I mean how did you put a dish like that together well the steak itself is a fried steak so uh mine was overcooked so I had no Prime you raise the food 9 out of ten I wouldn't pass it above two that's not good enough to come out for nowhere near it I mean I'm just going to tell you man a man it's not true either you're in denial or you don't care Chef Ramsey said if I put was outdated and yeah I respect him but I believe he's wrong in this situation I know what my cousins like and I know what I like that's what I like that after a lunch that left a lot to be desired Chef Ramsay is back at Mike and Nellie's for dinner hi there can I help you and he isn't alone word of his arrival is spread and the restaurant is booked solid for the evening pre-rush beer portobello mushroom with jumbo alone let's enjoyed artichoke Alfredo shrimp farm just tell me quickly how it works line wise here's what happens I do all the cooking and then he'll put the food out I don't trust my staff to get the job done my guy can do it as long as I'm making it I know it's 100 yeah I got Snapper pouring pepper I got Penny vodka I got chicken farm all right despite the fact that most of the cooking has been done by one person shrimp farm eggplant parm give me 14. all right Mike manages to push out food rapidly shrimp harm not at all baby her friend Lobster rap all right take this and go but his quick cooking wow look at this first unfortunately comes at a cost no good no I'm good at sold there's something wrong G hey guys if I call Mario just let you know it was mushy it wasn't good they enjoy it just give you a heads up on that hey stop it actually something wrong with that nothing at all it's embarrassing there's a man in there that is killing himself and he's going down in flames there's no stand-up set everything's just so chaotic times have been thrown Stakes are on fire and these sort of totally oblivious to the kind of crap that's leaving his kitchen it's actually quite sad what's wrong with that I said it's overcooked all right does that cam really TV she says it's the worst thing she ever had it's not even rolled Mike let's say it was burnt it's hard to bring food back to Mike because Mike thinks the food is excellent I know he's been cooking for 30 years but the food is really not enough to park onions are a little charcoal are they a little too well done for you let me take them away and bring some fresh ones for you all right sir thank you so much Cincinnati's past the kitchen is a disaster the food is not what it used to be it's extremely frustrating Mike can I get more of our onions but not too burnt please dried onions be charred onions mark this child is charcoal you're absolutely correct that's charcoal I need a charred onion right now on the outside Mike is really not showing any kind of emotions but if you look into his eyes you see this heartbreak this beating that he's taking internally it's depressing is everything going back there disaster does your dad work like that every night yeah at least destroying himself I mean he's just absolutely known himself he doesn't delegate as well as he shows like he's reading the ticket then he's getting it ready and then he's cooking it and then he's reading another order and it's hard to watch yeah how are you supposed to run an entire restaurant cook everybody's meal by yourself like you can't do that hot stuff coming through he doesn't really trust anybody else in the kitchen to help him and it's a problem Mike yes I need to worry about that uh Reef fire on Penny vodka hold on a minute girlfriend I'm going as fast as I can baby all right I want this night to be over here's a penne vodka Take It Go all the tickets are out there's nothing left all right guys Spirits for everybody go grab them man one for me too right I'm not the word watching both you behind the line in that kind of commotion though it's like soldiers on the front line in your mind you've got it now that if you get through this battle tonight's a success you just want to get that food out do you enjoy cooking like that I don't know if I enjoy it that's just like what I do but I mean I bust my ass I cook until we're done cooking working hard is one thing working fast and throwing food out with no care is another Noah's monitoring standards and no one seems to care you are running yourself into the ground Dan can I have a word with yeah yes sir will you shut the door please certainly listen seriously have you been drinking I'm having a vodka cranberry juice I saw you drinking something that is not the way forward you've got to get your head in the game because the kind of mistakes that you made tonight represents a chef that doesn't seem to give a I do give a I do I listen I drink too much you know but why are you doing this to I don't know I just don't know I'm like I'm lost and lost his face why I don't know life's just getting tough for me man no I mean this business is failing everybody wanted I got two daughters going to college and I'm just trying to like make it you know and it's not working anymore you know I don't know where to move from here it's hard for me you know this is my passion I only know how to cook that's all I've ever done you know since I was 19 years old the passion when did that go I don't know after dad passed away yes you know since my father died I'm starting to give up I am I I could admit it to you I'm like I feel defeated is that why you're drinking more yeah probably you can't go down this Limelight you cannot go down this line it's bigger than the end I'm telling you well I don't know what to do next I really don't I'm confused but you've got to get out of denial and there's got to be a fire in your belly that you've got to rekindle that's all okay I'll try my best okay see you in the morning good night good night this restaurant is definitely taking a tall Ali everything falls on my lap and it's and it's wearing me out it's a tough life after the death of his father Mike has been in a downward spiral and so has his restaurant he has clearly lost his way and Chef Ramsay knows that in order for this restaurant to have any chance of surviving how are you morning I'm good how are you he has to put Mike back on course quite nice getting out of the restaurants yeah yeah he almost feels like it's um like a ticking time bomb in there and I'm concerned I think really about that I had a chat with him last night and he was for the first time being open and honest he admitted he lost control and sadly that he was on the verge of giving up and we can't give up and then I noticed something upsetting last night is the amount of drink I feel like he's trying to drown his size yeah definitely I think he's very lost right now everything fell on his shoulders after after Nelly passed away and there's so much more responsibility and a lot to handle yeah yeah I don't think he got over losing his father I don't think he's got over that hurdle I don't think so no no I mean we were he was back at work you know and there was no time off it was he was just there I think he's hurting I think deep down inside I I don't see her happy no you can tell that he's hurting like always that's awful I mean he's got two kids in college and like what does he have to show for it like he's working so much harder than he should be and like he's suffering so much and I hate to see him like that but that is dried himself into the ground yeah and I don't know how much longer you know you can continue to do it you know it's about time we actually turned around and said hey Dad I want you back I don't want you to listen I don't want you to slow down he's your dad you're his last hope and last night that was a cry for help I think you can help them yeah of course I'm here to help but I can't help unless he's prepared to change himself hello chefs morning Mike how are you I uh tough night last night right yeah quite I came to see the girls because I think the bottom line is my human a lot to this family and there's no doubt in how hard you're working but you're not a machine you're not 25 Mike you're 55. and the girl's got something to say and I want you to listen okay and I'll see you back at the restaurant okay okay thank you thank you girls bye so uh what do you want to tell me like spring really difficult seeing you like struggling this much and working so hard you have to let go a little bit and not work as hard as you are I understand I understand I don't know how to let go I don't trust anybody else but I think that in order for you to be able to function like this you need to let some other people take on some responsibilities I would love to take take off and let them I know you I know but you don't trust them enough to do it you know you have your guard off all the time I do you know you don't like trust anyone so what do we need a nicer mic is that what you're saying no we need a more open mic foreign so I'm willing to give a shot a change here talk to you it's not going to be an overnight thing but I'm willing to listen I've been wanting to tell my dad do things for a long time already the restaurant isn't that we need a decoration change the fact is that my dad needs the change after spending the morning at Mike's home Chef Ramsay is anxious to get Mike back in the kitchen show me the fridges and reignite his passion with food well here's the meat steaks go right up on the grill Jesus those trees not cleaning us no I didn't clean them last night I got out of here they're a little messy I don't know that's chicken farm that's cooked yeah that's cooked that's with raw we don't get these fridges changed at night Sunday nights we do a deep cleaning so it's Monday yesterday was Sunday night yeah are they all kept like this hi you gotta cover this stuff seriously what else you got going on here look at this I'm getting nervous now 30 years in the business come on I'm thinking holy what else is he gonna find in here that is gonna embarrass me oh you're kidding me what is that who's responsible for this Jeff Ramsay was looking forward to working with the chefs on fixing the food show me The Frigid that is until he made a series of shocking discoveries oh you're kidding me what is that who's responsible for this come on come on seriously why is it in here where's the walking right over here you are kidding me what is that that's a lobster bisque eggplant is that this is the calamari from last night it was prepped yesterday get it out that's contaminated we can't leave fridges like this I do know those things need to be changed I try to do it after Michael and he won't listen to me my food got served from that fridge last night unbelievable what's in here those are meatballs what were they made they were made last week how did you know it's a week old no dates does that make any sense come on this is basic Ally become sloppy here and I need to start making things right the fresh has been ignored at the end of the evening and then food's left in the oven oh come on you're absolutely right it's a disgrace I'm discovering that what am I supposed to do now where do we start tell me what time are the team in 2 30. get them in earlier I want that whole place clean you're better than this me yo get a ride in as quickly as possible Chef Ramsay wants everybody here now I believe it's time to turn this place upside down some things are falling through the cracks but cracks can be filled everything can be fixed every night from now on no more around all right you can't do what I'm doing I'm gonna have to change if I want to change my restaurant goodbye beer I'm ready this is where we're going to start to fix this place with a thorough cleaning by the staff and what appears to be a change in Attitude by Mike uh first of all the place is looking cleaner Chef Ramsay can now turn his attention to the area that needs the most help the kitchen so I'm going to do two steaks I rib eye on the bone and a fillet so I've been cooking steaks for 32 years I know how I do it which is the right way but maybe he can teach me something in a nice way not anything I'm going to kill you kind of way okay onto the grill I want to render that fat down cooking with Chef Ramsay is a dream come true all right get a nice see you oh no please Daniel with that I'm gonna do a chive Mash just great to see how his hands move like a ballet with his fingers I was in awe that's a real mashed potato a touch of horseradish well spotted it felt super inspired by Chef Ramsay I don't know how to put it into words right now asparagus and fries for the filet touch the creme fraiche perfect I'm used to cooking like one certain way and this is a little different when you spend the fortune on the ingredients I want the customers to taste them I want it to ooze the flavor of a ribeye simply done let's have a little uh taste yeah I'm feeling it very very well I can already feel the fire burning in my gut which is something that has not happened in a while uh waiting stuff get some knife and Falls dig in everybody's good oh my gosh it just melts in your mouth I love the asparagus I'm coming over so excited to see my dad so happy it seems like he really does want to change things and make things better and I know he can really do it can I order this for dinner which is so good now that Mike has finally seen the light with how his Stakes can be improved I want food to go out that we got it's a private perfect Chef Ramsay is now focused on the makeover of Mike and Nellie's and he begins with something that has been driving him crazy since the day he walked into the restaurant I need some help okay I've come across the most wretched carpet I've ever seen and it is deplorable so Annie something durable something strong something that can take a lot of footfall okay yeah that's nice I like that one as well with the blue can we get this done tonight is that possible absolutely with one major change in motion Chef Ramsay's team is hard at work trying to accomplish one of the most difficult makeovers they have ever faced uh good morning good morning chef how are we feeling I've never seen you look so nervous I'm speechless you're speechless okay today I am proud to unveil the new Mike and Ellis are you ready yeah yeah let's do it okay one two three oh my God Mike and Ellis Steakhouse oh my God it's so nice look at that wasn't that Mike and Nellie's steak and seafood wow what this juice is lacking is a great Steakhouse yes Steakhouse has been my dream my whole life long right now I'm so overwhelmed with emotion I don't even know how I'm standing here my Mike let's go guys everybody ready ready go straight into the restaurant off you go jump in oh my God oh my God oh my God it is gorgeous wow transformation welcome to the new Mike and Ellis this is awesome we walk in see the restaurant for the first time we see Modern Art the new chairs the new carpet I can't get a smile off my face it's outstanding it's awesome this is okay look at this place wow gone are those hideous arches we've opened the restaurant up you have a very elegant open space and it's stylish gong is the old worn out decor and replace with a stunning contemporary rustic look new carpets and that smell has gone I want to take my shoes off my dream my whole life is to be a steakhouse it's an absolute transformation that's beyond my wildest dreams Janine how are you feeling I we're gonna be the Talk of the Town and we're going to do you proud trust me you can do your sales perhaps if Nelly was here right now he would be so happy he really was and I could feel him here now foreign to the updated look and new identity oh come in please Chef Ramsay has created an elegant flavorful Modern menu welcome to the new Mike and Ellie's menu this menu is our foundation our new start to Mike and Ellis simple delicious and modern fancy this look it's incredible let's start off at the top of the table we're here Maryland crab cakes delicious simple serve with the Old Bay mayonnaise yeah Angus sliders age white cheddar shaved lettuce and a Special Sauce the Hallmark of this restaurant it's gonna be the steaks I love it start off with the filet mignon eight ounce beautifully grilled finish with that wonderful delectable butter New York strip 12 ounce modern and beautiful and stunning next to that we've got a delicious braised short rib that served with a red wine sauce and whipped chai potatoes for side dishes look at that mac and cheese oh my God how can you have a steakhouse with no mac and cheese it's top with some crispy bread crumbs delicious unbelievable right guys you get some spoons knife and forks some toys to dig in yeah okay Sam trust you to go straight for the desserts never fantastic oh my God they're fully I'm gonna get over there oh my God I thought my food was good but the new menu is just unbelievable oh my God this is so good you are the man Chef Ramsay you came in here and you turned us completely around this is definitely the start of something big I see this restaurant going far as the doors open on relaunch night hello welcome to the new Mike and Ellie's welcome there's excitement in the air and a buzz in the dining room decor is awesome now as customers are eager to try out the new Mike and Nellie's Steakhouse back in the kitchen here we go guys yes Chef Ramsay wants the workload divided with Mike doing less and Dan doing more Daniel I'm trying to get him to break away you are the future so show it to me and show it to him yes because my focus on the grill okay I'm wanting Daniel running this and coordinate the kitchen tonight I hope Mike will back off a little and let me come in and help him out I'm very capable of taking over the most important thing is that everything goes out perfect I'm hoping that Dan can handle a rush I've been trying to find a chef for the last 15 years I can do what I do this is nerve-wracking yeah here we go first ticket order in trim it well one strip medium I want to hear an echo a call back I got two strips eating well thank you buddy so far Chef Ramsay's plan is working Mike gets the first Stakes on the grill wipe the plate down please make it look pretty come on Dan gets the kitchen in sink crab cakes up in the window useful let's go and customers are receiving their appetizers and the reviews are glowing next on train short ribs strip mid-rare one rib eye mid rareness french fry where are those fries coming right now baby 25 seconds 25 seconds all right I'm feeling great everybody is working together as a team we're gonna be firing more fillets up here but only one hour into service Mike is no longer working in tandem with Dan order a tomato a Caesar crab cakes that's the one I just called for that's going out and instead of allowing Dan to organize Mike is now confusing the kitchen stop take a step back and we agree let's go next ticket to strip medium filet medium all right let's start putting these steaks out we just stopped listening to each other I'm the main Cog in this restaurant I always have been I always will yeah I was doing this before you were born Mike you can't slip into these old ways killing me here man I don't know what's gonna happen Mike's not listening to what Chef Ramsay is saying we've all forgotten what the we're doing in here everything is falling apart everything is going to like just let me do this bye guys you know what slow the down you're going ahead I have no idea what you're talking about dude your is over big time and right now heading up it's only an hour it's a relaunch at Mike at Nellie's we're gonna be firing I have four fillets up here Mike has slipped back into his old ways and his refusing to share the leadership of the kitchen with Dan going ahead I have no idea what you're talking about dude and a successful relaunch is in Jeopardy I need you running this I coordinate the kitchen properly and I want you to be behind him yes yes sir all right let's pick up one strip medium pick it up a ribeye shrimp chicken and ribeye yeah I'm I'm losing you you're confirming to me you're not lifting one little bit I know it's hard but it's not difficult it will be if you don't listen get them working for you I need Daniel now to start firing these orders right I got you come on you can do this this restaurant is not all about me I need help to run it and Dan's a man to do it strip fillet medium ribeye medium excellent let's go next up two skirt one rare one mid rare I got it Daniel the rare's going on it'll be two minutes with Dan regaining control of the tickets yeah tell me again what's going on right now Kool-Aid medium Cod fillet medium and a Cod got it the kitchen has found a proper Rhythm eating well on the right chef Mike yes sir our steaks look fantastic I got it baby my table thank you I got zero complaints about the food tonight everything was amazing steak's rested yes they are put it out baby Dan was really into his job tonight and really took a lot of pressure off of me like the way it looks in here the food will be out in plenty of time and you'll love it it was very rewarding walking around out there I felt my father's Spirit here watching over me and everybody and it felt wonderful Daddy I can't get the smile off my face my dad completely turned it around it's great to see I'm so happy Mike how was the dining room I'm good bro everybody looks happy and smiling keep it that way all right brother Ford is clear Chef Ramsay showed my staff that they need to support what I do everybody did great I think this is going to be the most successful place around here hello let me tell you something when I first arrived your head was in the grill stubborn wouldn't come out you've transformed and worked with me thank you in there right now is the spirit of Nelly I agree and for me that is enough to confirm that you can do it I believe in you thank you sir thank you so much for everything we appreciate everything you did more thank you it's been a pleasure yep keep it going yes well done it's our friends inspired me I was ready to close this place up I thought we got through it we persevered now I'm gonna rock this place I'm gonna rock this town come here my father Nelson would be crying right now overwhelmed by Joy I know he's watching Patty thank you you're proud of me good job thank you yeah look after them will you will do thank you for everything thanks so much again get that spirit in there well done when I first arrived at Mike and Ellis this had to be the most depressing restaurant in America from the food to The Deco even to the owner but tonight with the help of a guardian angel named Nelly a miracle happens because this restaurant become the hottest Steakhouse in the whole of New Jersey I just hope it will continue along those lines that carpet I've never smelled anything so disgusting in all my life I'm sure there's bodies under there in the weeks that followed business and Mike and Nellie's boomed it's amazing clearly the new menu is a big hit in this New Jersey Town look at this menu my God this is a classic Steakhouse menu my customers love it outstanding this is the whole turnaround I've been waiting for Dan has been outstanding in his new role in the kitchen 15 seconds 15 seconds do we have those strips made well right now baby and Mike is embracing the change allowing him to spend more time with his diners thank you and now he's following in the footsteps of his father I love you too and there is nobody happier than his two daughters Samantha and Lexi Anaheim California the most populated city in Southern California's famed Orange County home to a family-run restaurant named Luigi's the Italian it was opened in 1981 by a promising young chef with a dream Luigi catazone my dream was to always own a restaurant and my dream did come true when my father took a loan on his house and we opened a small restaurant and with the aid of his father Dominic Luigi was able to make the restaurant successful for many years Luigi's is definitely an Anaheim staple who is our favorite place to go whenever I used to come here as a kid it was just a really really great atmosphere in 1999 Dominic retired to Italy and brought in his other son Tony to help Luigi Run the restaurant Tony and Luigi have totally different ways of running the restaurant there's like two different sets of Standards Tony is a little bit lazy taking shortcuts whenever Luigi's here Luigi wants to be more Hands-On there's more yelling and screaming they're interfering with Mike looking get the out of here I don't agree with the way he runs it and the way he does it we started pointing fingers at each other and we fight there's a thing called professionalism man and that's not professional you can't lose it like that I gotta pissed off a lot of times because Tony got to take a more seriously job and say you know what it's not fair I feel like I'm being pushed to the Limit Luigi's yelling Grace is yelling I'm trying to keep my sanity here it's too much there is a lot of drama that goes on here that's a bottle of everything would have gone everything the arguments and the stress of the restaurant it does spill over to the dining room a lot diners don't want to go to to this restaurant or any restaurant to get yelled at all right well you come in before complain or what Luigi Tony Grace they just can't seem to work together they come over here you guys are treating them like crap they don't know nothing about food tearing the family apart the way the restaurant is gone it's gonna go broke in a month we're in the total a million and a half dollars I don't know if we're gonna make it we're gonna see what we're gonna do it's too much stress if I had to close the doors I would feel like I failed my father in everything that we work for together I will lose everything that I've worked for all my life I don't know if tomorrow I'm gonna make I don't know if I'm gonna pay my bills welcome final today and a restaurant's reputation can live or die in seconds on the internet so I'm here in Anaheim visiting Luigi's Restaurant I'm going to check out their website uh wow this one looks good um a young very talented 22 year old Chef oh look at that clearly a youthful maestro well that's encouraging I can't wait to see what's on the inside um great start 22. wow hey how are you hi welcome to Luigi's good job good to see you buddy nice meeting you and your position is I'm a waiter excellent and you've got a bit of a hot Chef now yes definitely could you go get him please absolutely thank you wow look at this place Luigi is the Italia oh hello Chef Ramsay a pleasure to meet you Gordon good to see you um hold on a minute you're not 22. I'm 51. you're 51. I'm reading the latest report on your website a useful Maestro 22 years of age in the kitchen do you have a son in there no it must be a mistake yeah this was in 1981 1981. I have recent reviews too what like 1984 no 1991 uh 1991. anyway the food was that good back in 1981 how is it today I think it's better now that's great news I have a following for 30 years and what I do I am the best there is but there's some things that can be changed you need for 22 year old like the web said who else is running the restaurants my brother uh the Antonio brownie that's encouraging very encouraging in terms of a proper family-run restaurant I have my wife my children let's have a little catch up with the family shall we okay yeah are they all here yeah my lovely wife Grace this is your wife yes wow you did well and this is Dominica the daughter okay wonderful and this is my brother's wife that's my husband Antonio how are you oh very good attorney Tony what would that be called I go by Tony Tony okay great let's sit down and let's have a catch up shall we I'm glad that Chef Ramsay is here to help us because uh this is a family restaurant and we shouldn't be a split Family Restaurant first of all I'm here to help and I can't help unless I know what's with wrong what's wrong with the restaurant we're a phenomenal leader and the leader was my father he was in the front him and I were always on the same page and where's your father now where is he in Italy retired so no one's actually ever stepped into your father's shoes well that's fine we're in a position to lose everything is on Mondays Tuesdays and Wednesdays I run the place and then on Thursday nights through Sunday nights wow it's crazy how does a family restaurant not run as a family they don't get along because he doesn't belong in this restaurant yeah you have laziness it's an infection what happens is when Tony is here and Linda is here they have no understanding that number one is the customer no sitting around no looking at the TV watching TV when customers come is that true I don't think it's true I thought he don't care about the customer he was seen it and play the computer I care about this restaurant complaints are the people feel neglected yeah but there's also complaints like I don't want to come there when she's there customers don't want to come when you're working what's all that about I don't know it's an exhaust kind of listen I don't know teaching out people that she kisses ass too and I love her she's got other people that she gets blunt in her face and hate her is it right to just basically go up to the customer and just say you get the out of here yeah yeah yeah I'm just trying to figure out what happened I mean I I wasn't here did she say you did she not say you I thought she did you no oh yeah I didn't say that I said that to you yeah I'm trying to get him now let's see the way it is I am no you're not you're lying I'm not lying you guys are lying I think she's you you think she didn't say you wrong we are losing the business gotta see it that's why we don't get along within minutes of meeting the family Chef Ramsay got a quick sample of one of the restaurant's biggest problems this is why we don't get along follow me thank you you're welcome now he's hoping that the food of Luigi's is as good as Luigi says it is uh wow I'm gonna have a good look at the menu the menu is huge right the menu is huge the last I counted there was 126 things on there okay great right let's start off with oh before I drive early love them okay you know what about Linguini okay what is the Catch of the Day let's do that absolutely perfect thank you so much thank you oh deco's hideous is stuck on a Time Walk takes me back to 1981. okay I'm afraid ravioli for Chef Ramsay right ravioli for a chef my food is the best food that's possibly made but the problem with the restaurant because they were fighting so much fire Rubio okay ravioli what's inside the robbery please uh it said five cheese stuffed ravioli and the five cheeses are I'm not sure well it's a pre-made ravioli so not homemade those are not homemade if we don't even make them here be nice to know what's inside them I'll find out right now for you thank you how's it going I need to find out what cheeses are in the ravioli or cheeses are in the ravioli yeah what kind of cheese is in the breaded ravioli read the Box it's avocado cheese dude it's a ricotta cheese oh my God ah horrible for something deep fried frozen doesn't even taste like cheese you got a whole uh weight and you got American Guana and a skim cheese yeah okay perfect all right thank you yes yeah not good Frenzy I checked on the cheeses for you uh mascarpone mascarpone ricotta ricotta also American guarana something called a cheeseway and culture blend where the is that from in Italy I don't I have no idea where that's from and a uh skim cheese skimmed cheese in a fried ravioli what does that mean it's fat free cheese dipped in fat dipped in fat yeah okay thank you okay skim cheese in a fried ravioli foreign greasy no seasoning so she's Dreadful um this is a special fish yes that is a special fish it tastes like mush almost like it's sort of old the food just isn't the way it used to be with all the fighting going on the standards and the quality everything that tanked and that's special holy crap okay uh he said that this one right here where the fish was just Dreadful all right I'm still hungry anyway I absolutely think it's wrong about the mahi mahi and I thought it was perfectly fine it was just the way it's supposed to be that's from the mountain the shaft that knows tastes probably more okay that guy's up here and I'm down here but I know if you cook some dinner man that's his opinion I don't want you to feel bad because I don't feel bad for his opinion what the hell Chef Ramsay is here to help us and my brother takes this attitude that it's all complaints it's not you gotta listen to those complaints and keep your mouth shut so everything is atrocious chef are you tasting the food yeah properly it was it fresh yeah it's mush it's excellent for me okay let me finish this thank you thank you I don't need a guy to tell me that my food sucks you don't like the food to get the out of here I feel anguini Pescatore yeah what the hell is that what we're done to the calamari I've done to these bits more tentacles here than there are Sea World it looks muscles the clowns were grainy and calamari had a weird texture to it Chef how are you doing with the episcopatory I'm struggling struggle's struggling yeah I mean I certainly don't get that Taste of Italy let me tell you that and the sauce is so weak and it tastes disgusting um are we done yes can't make everyone happy in life that's why we need our help there's a I don't kiss anybody's answer take me into the kitchen I haven't had anyone come into my restaurant and say Luigi you don't know what the hell you're doing not even Chef Ramsay gets to do that I'm frustrated I wish I could say that was an enjoyable lunch the deep fried ravioli with skinny cheese why did you put that on the menu to give it to the Americans come on come on I'm not laughing now the fish special that was overcooked and it was Bland that was a that was a perfect day you're gonna tell me that come on it was like cat food Linguini that one there is the best dish in the menu it was my signature dish when I opened the restaurant I'll stick by my food I'm just taking forever for 30 years I have no problem that's the problem there you've been doing the exact same food for 30 years I haven't had a challenge in 30 years no one's ever challenged me you're the first one listen You've Lost Your Sparkle I don't believe this is the same man that was the young Maestro that was written about 30 years ago come on there's something missing I don't know what it is on the back of the fragmented relationship you've got with your brother but the heart's gone there's got to be some magic somewhere inside that was once there but I need it back he can't tell me that I don't know what the hell I'm doing in my kitchen I've been doing it for 30 years after being truly disappointed with Luigi's dishes and his attitude at lunch okay Jeff Ramsey is hoping to see something positive during dinner service welcome give me your number good play some golf yeah I'm playing uh maybe Saturday morning yeah Tony is more like easy going now take a serious as the business job there's only seven years between you and Luigi how come you haven't got a gray hair and he's got all the gray hair yeah try to relax more he's a stressful guy he see what happens but you don't look like a guy that carries pressure I try not to that's major family problem you have to change you've been in the Philippine with sausages I'm going to show Chef Rams with my kitchen runs like a machine like a smooth machine and the food is just coming around a thousand miles an hour not one Chef is tasting anything the food always gets thrown out on that ah the kitchen really pumps food yeah they're they're fast faster dangerous while food may be going up to diamonds with lightning speed what's wrong with that they said he doesn't like the sauce on the gnocchi it's also coming back just as quickly um what's wrong with that now they didn't like the flavor of the Meatballs the solids I'm trying as and Luigi is not taking the returns very well the lady uh wanted the gnocchis to be more like fluffy like light lighter than that I mean why don't we put feathers on them we've been making gnocchi for 30 years that's the way it is oh my gosh it's getting worse I'm falling asleep I don't have any garlic I don't have any mushrooms Luigi back in the kitchen it's kind of scary because we never know if he's gonna snap and yell at us for something I want a you better answer back you don't get the mushrooms that's all like I told you hey put them over there that's all you gotta do is it work that's okay everything's okay don't worry about it now what about nothing happened wow you've worked before two people and you make it you can't make it now with three Just Let It Go matcha um what's wrong with that now uh nobody takes anything before it goes out better than me foreign but after a series of complaints Luigi has had enough that's it no he's not gone he's coming where's Walter for Life he's not gone yeah I'm gonna go back and fight and you gotta understand what he's trying to do here man he's he's not the guy is what he is and he's English bastard is what he is all right yeah but he's being honest with us not being honest with us yeah he is no it's not a bunch of man this restaurant is but it's both our restaurant so I want to patch things up I want to get along with him he's my brother I want the best for him I think he got to go back in there and finish this night off man I don't have my don't back down from the man I'm not backing down all right your girl is just taking a break I'm too hot all right foreign anytime you want great I work with more chefs than you can imagine in the past the way you perform tonight did not tell me that as a man that's in control of his kitchen and when I come out and read that I'm pissed off for you and your customers it's 2011. unfortunately Luigi no one's told you that's my opinion tonight's service oh what the are we supposed to do man yeah I need your help there's something quite remarkable about how hard you work but I want you working smarter not harder when you come down come back to 2011 you've got me world famous Italian Family Restaurant me after discovering how dysfunctional Luigi's really is good morning good morning brothers and their wives and he knows just how to do that so when was the last time you had a meeting a meeting with all the staff never five years wow four of you need one voice put across to all of your staff come through to the kitchen come with me I want you to watch something very very interesting just stay here I'll see you in a minute thank you wow ever good morning coming come in good morning take a uh take a seat please okay I asked you here this morning because I've never seen a restaurant operate the way this one does and I can't start to fix anything unless I know what the problems are I'm just gonna be honest when you go back to the to the kitchen and tell Tony go say hello yeah whoever the client is complaining about this you get a big fight as the people tell you they don't like it you can't have Luigi what do you mean they don't like it what's wrong with it your recipe and that must be kind of tough to like take criticism but you're gonna have to like bend your will a little bit to what the customer wants somebody needs to taste the food before it comes out we shouldn't be checking the quality of the food in the back two years ago three years ago it's been declining in your mind for the last two years absolutely I get stressed out when I come to work one just the atmosphere the complete vibe that we get the disorganization that we have there's no structure it comes from the top where's the top we're not organized at all how fragmented is it it's just like Grace and Luigi versus my mom and Tony very separate the conflict with these two families the clients can feel it and who and hope the atmosphere is not the most Pleasant so the conflicts with the family is spilling into the dying group yes do you agree absolutely the yelling and screaming who's yelling primarily who is it easily I think the biggest yellow is great I never know if I'm going to walk in and it's going to be smiling or someone on the shoulder frown on her face and start yelling at the company I'm saying what they say and you have to let other people talk funny lying she gets like really mad and start telling you things that first of all they're embarrassing for our customers and second of all they're not professional that's destroying everyone's confidence I feel this way has anyone sat down and spoke to him I'm just afraid to say anything to her because I don't know if she's gonna yell at me could you not take criticism no she can't take it she can't nothing no no criticism whatsoever and if she does change her mind she'll say that she didn't change it that she's always thought that crazy okay uh just stay here for a second mama please I don't care anymore I don't know I don't care about the restaurant I feel like everybody against me they talk nice and in front of you they're stepping you back we're gonna work here just to quit I know I don't think I want to be here anymore because I saw a man what's the matter nothing talk to me no I can't talk I just want to quit that's it I want to leave I don't want to be out of the businesses I can't take it anymore listen to me Chef Ramsay has arranged away for the owners to hear how the staff feels about their behavior I want to leave I don't want to be all in the distance and it's all too much for Grace to handle listen to me Grace I'm sorry no that's not fair they are here for you no yeah no no Grace that is the feeling of your team and they are here for you and you have to listen to them we cannot start to fix this restaurant unless we fix each other first so I'm sorry you feel it's upset but that's the first time you've seen in a way you affect them but let's just stay calm and let's go and have a meeting together and talk as a family okay okay let's go I think Grace needed to hear all these criticisms she still isn't a little bit in denial of the way that she is and how it intimidates other people I think eventually she will come through but it's going to be hard for her you take a seat just a big deep breath the owners were listening the minute I walked in here I could feel the level of intensity it was it was depressing nobody was being honest with each other and we continue to fall along these lines and remain broken this ration is going to close and whether you like it or not you're all tied together and if we can't work and communicate together as a family then you shouldn't be in business because it's unfair it's unfair yeah one thing we are going to do from this day on is work together can everyone agree on that yes yes good past is past okay see look that smile I was kind of already almost to give up I know the truth hurts that I know it can help us I know and get better thank you thank you after an emotional breakthrough as a result of the staff meeting after you let's go let's go let's go Jeff Ramsey has an idea on how to get the family working together again when you think of Italy you think of spicy sausage yes yes when was the last time we made a spicy sausage when I was a younger girl I used to make sausage with your parents oh yeah already I wasn't 10 years old when I started to make a thought she went to my parents whereas in Calabria I feel like I'm back young girl okay so tonight we'll make a brand new delicious Luigi sausage I'll start off slowly grinding how big do you like the sausage my job was to stop the sausage I love it and you know in Italy the sausage brings a family together it's a nice feeling right yeah so when was the last time we all spent time in the kitchen together when was that never never wow this piece that we are trying to get to right now is long overdue when my father was here we were happy happy place it's been too many years and too many frustrations going on I want you too brother-in-law sister-in-law to make the rest of them Louise and I are going to go and cook okay all right nice see like Tony and Grace working together making sausage giving me a little bit of hope it's a beautiful thing making me make me very fun okay sausages in for the sauce I'm gonna make it like some nice sort of Rich ragoon fresh fresh like yours oh yes working next to Chef Ramsey is a great great opportunity the way that he works and the passion that he has it makes me uh me a light of fire and I said why can't I do that like I used to think in the old days I would love to be in the kitchen here when you were 22. you know that yeah it would have been fun can you imagine I started to realize I still have the passion Ron are you ready I'm ready you're done at a 21st century that's a little taste simple fresh Italian Flair jump in oh man that's awesome me and Grace worked hard on those sausages I I feel as though it's just the first little baby step and I can do better right I want to do better good job right guys unbelievable you're very good oh my gosh it's too good now that Chef Ramsay has seen a glimmer of hope with the family working together Luigi we are relaunching this restaurant tomorrow he has one more surprise in store to make sure Tony and Luigi stay United I want all of you right now to watch something listen good night it's a day your father it's been five years I've seen my father I miss him I love him I wish I was close to them to remember together they work together like me and God bless everybody see my dad and remind me of the past remind me of where we came from and how we started and why we started this kind of business you know why we're in it if it's back in perspective the next place and do what it needs to go to do whatever it takes it's starting tomorrow tomorrow you'll see a new Luigi I guarantee it after arranging for an emotional message from Luigi and Tony's father Chef Ramsay and his team worked through the night to bring a little piece of Italy to Luigi's thank you good morning good morning today we start off with a new attitude a new restaurant and a new beginning are you ready to see the new Luigi's on the count of three one two three oh wow welcome to the new Luigi's wow everything has been themed as if we're on this amazing trip to Italy it's appealing it's vibrant and it's got that rustic Italian charm beautiful John is a clutter gone are those horrible booths now we have this wonderful nice family style bunker seating look at the tables underneath we've got the Luigi's stamp of approval beautiful even the napkins have got your stamp on there Grace what do you think unbelievable unbelievable I remember now how it was with my dad and I hardly worked to get this restaurant started Luigi You're Going Quiet I get nervous when you're quiet I'm very very happy yeah thank you sir thank you listen I hope that you are re-energized I know you're the best this is just a dream I'm Dreaming I'm asleep is unbelievable you're happy okay after giving the restaurant a much-needed makeover Chef Ramsay has also given the menu a dramatic makeover as well welcome to the new menu it's fresh it's seasonal and it's exciting oh beautiful beautiful wow oh yeah what have we done we've simplified it and made it manageable and delicious okay let's start off with the appetizers a lovely bowl of seasonal minestrone with a fresh pesto pasta dishes down the bottom yes linguine yellow clam delicious and then finally baked salmon for a light take on supper when we can start to eat let me finish please I'm sorry she always like this no no I'm a kid I'm a kid that was a joke one thing you do deserve Luigi yeah it's a medal for me married to Grace okay get some knife and forks jump in get tasting oh wow it's really good so good I'm sure everybody's awesome short ribs are good it reminds me of some mom Mr Mike the new menu is amazing I love it I think this is a slice of authentic Italy in Anaheim lasagna is excellent very good we have the restaurant that looks like a modern place we have a new menu everybody is smiling everybody's happy again I really feel fantastic everything is excellent I'll be proud to serve this food welcome to the new Luigi's it's relaunch night at Luigi's we are serving the new menu so would you like to start off with any appetizers calamari and for the first time in a long time there's positive energy in the restaurant Luigi Coast Tony new expedite right right Chef let's get those first orders in please I don't want Luigi panicking I'm gonna get spaghetti and meatballs homemade sauce I want to kill him more here we go Chef Ramsay has lit up another Fire Within me that it's gonna burn for a long time okay let's go let's go guys the original bubbly much better like that so good with Luigi producing stunning dishes in the kitchen diners are thrilled with Chef Ramsay's new menu that's delicious and the kitchen is having no trouble keeping up with the demand pick up where's Tony Tony all right be right there look at this food while food is getting to the hot plate in a timely manner I don't know where any of this food goes Tony and Luigi have stopped coordinating and the Log Jam in the kitchen is not sitting well with diners not leaving my brother to come in and give me some help I get frustrated and I get mad and I want to kill the guy let's go let's pick up the face it's relaunch night and while the kitchen continues to produce food Tony what's going on let's pick up the face all right be right there a lack of communication between the brothers has resulted in food sitting on the pass and not at diners tables Tony service please let's go Luigi you have to keep this together if you start screaming I'll kick you out if I lose my pool again in front of the customers it's definitely going to cost my business all right let's go let's go let's go I gotta learn to take a deep breath and get it back together Tony look at me look at me now we're producing unique food and it's dying he's cooking you can't stand there like a lemon you've got to help them a little bit we can't cook like this and let the food die in the window I need you Expediting talk to each other start pushing the food out let's go you don't need a fried calamari on that one hey Dominica Dominica take this to right here table 41. that sounds like a kitchen we've got some voices in there I I still need one more pescatory with Tony now concentrating on Expediting what else we got big salmon in the chicken farm wonderful wonderful Luigi is free to focus on the quality and the consistency of the food thank you thank you we have a fettuccine alfredo and diners are once again enjoying the new Luigis because you're okay we're finally leaving the negativity and the fighting behind us good things will come with a good attitude this first step was great yes sir okay tonight we took a baby step forward in the right direction slow start but the customers were happy and yes we were a little bit like headless chickens but he showed you had passion yes two brothers step forward look at you too honestly that's exactly what I want to see you've made the critical First Step but stay on it stay on that path I haven't shared things together as something special the brothers need to be blinded I think my father would be very proud love is back and Luigi's Stay Together you make him look good and you make him look good thank you very much Chef friendly you're the Princeton white shining armor you walked into our place and you give soap and courage again no screaming no speed s wow I have never in all the years of Kitchen Nightmares seen a more explosive family situation than here at Luigi's they're so busy fighting each other the reputation of the restaurant went completely downhill this week we moved them forward 13 years but unless this family stays United Luigi's has no chance and I mean no chance of success in the weeks that follow Luigi's received a rave review from the OC Weekly the revamped dining room was slammed all sorts of delights passed us by yeah this was fantastic and the restaurant is regaining the reputation it once held in the community and unbelievably awesome you're welcome the family is working together in harmony Chef Ramsay is about the family together again and my father in Italy is going to be proud of us with us we put all our differences aside and I think we're going to build a new bright future for all of usPlainfield New Jersey a middle-class city with a strong sense of community and smack in the middle of town is a soul food restaurant named blackberries run by a one successful caterer named Shelley Withers fantastic I had tremendous following it just seemed natural that I would move on to open a restaurant oh why you're welcome and with her mother Mary investing her entire retirement fund into the restaurant Shelley's Dream came true daddy put the check in the bank this afternoon oh okay I think it's a parent's responsibility to be supportive of their children I am so happy with the way the restaurant turned down the decor is phenomenal I'm not sure if I understood and blackberries has the best soul food in town no doubt fried collard greens is my favorite I don't know what I'm doing wrong the shrimp was firm that's because I forgot them on the stove perfect location perfect food but where are my customers the problem is Shelly is in denial she thinks that the decor is amazing and the food tastes spectacular I like it but the food is suffering the customers are suffering and the restaurant is suffering the macaroni actually believes that all of her food is better than any chef out there two done two done is perfect she feels this is the way I want it it tastes good it doesn't matter what someone else thinks about it it'd be in my restaurant I'm gonna have it my way I don't want the food to touch I say it every day and you're doing it to me anyway right it don't make sense to me Shelly is a super controlled freak to the 110th power I need you to not these and 16 people doing their own system cable five right there in the front where is it please got no food down here you think she knows what she's doing when she actually has no idea what she's doing tell me what I can do to help I don't I don't understand what's going on and that brings a lot of chaos here let me see that play he's helping the restaurant to fail even more so bad I'm two hundred thousand dollars in debt I'm barely holding on here I got fourteen dollars to my name bro like I tell Shelly it's just not only her at this restaurant spells because I have sacrificed a lot to make sure that the doors didn't close I believe in the power of prayer I think Chef Ramsey is the answer to her prayers what an amazing fuzzy little town great location for restaurants okay hello welcome thank you for having to be here wow look at this place somebody having a party no no party was just having um lunch okay great let me see you okay so it's a big boy there who's that assistant James James what's your job general manager stealth pants with a baby face like that you can't even management get out of here you look about 18 how old are you I'm 30 years old wow amazing aging well and this is Mom Mary Mother Mary yes sir you look great nice thing what do you do the cakes the pies the desserts really she's our Baker okay grace is here I don't want to be sweating all over him can I kiss him can I give him a kiss and thank him for coming or what you're about to be all around hey how are you buddy how are you doing good to see you're running around you I have to be somebody's got to get it done about three years who designed this place I feel like Donna Summer's gonna come through the door that would be Michelle I think that would be me oh I absolutely love the decor and dance party that's me wow excuse me guys I would ask my fiance if I could kiss you she don't say he's a manager the woman yeah oh come on sexy right you get arrested for cradle snatching hey come here get that beard over here you didn't tell me that you're dating the owner excuse me amazing and was it Love at First Bite yeah wow way too much oh man he's a little younger than I am but he's my sexy chocolate let me sit down have a quick look through the menu start ordering thank you thank you for coming Gordon I think I'm gonna say as much as I can okay uh right let's go for uh collard greens that's smothered pork chop sounds delicious let's go for some mac and cheese as well please okay the chitlins and desserts how's the red velvet cake delicious okay great very well I think I'm starving we're gonna put your order in excellent all right guys we have our order for Chef all right let's do it I really think that Chef Ramsay is going to say that the food is phenomenal with the pork chop with some math this is not hot that's my favorite foreign oh Jesus what happened was it the fried chicken or the cornbread what what Chipmunks What happens I have no idea I've never seen that before oh oh my god did somebody head but the wall it was shocking to find that it was a hole in the wall with a record on it I was just like oh my God like what the hell is that doing there I've heard about broken records but Jesus Christ okay let's get out of here quick I'm afraid to touch any other records all right here you go oh Charlie is delusional about how fabulous her food is I hate the macaroni and cheese just looks like crap on a plate this is pork chop this mother pork chop thank you just a little shot on my plate it's dry isn't there how's your pork chop the pork chop is dry the mac and cheese is way overcooked and very mushy you think of soul food restaurant would Pride itself on cooking mac and cheese but now it's just all is that heated in the microwave no I think they just put it in the oven to warm for our lunch service thank you oh he's saying that the macaroni and cheese is dry and overcooked he asked me have we warmed it in the microwave I told him no it just came out of the oven they may have put it in the microwave for a minute only for a minute though everything is cooked to Perfection there is nothing on that menu that is not perfect okay here we go I'm taking over now five collard greens move it to the middle put an orange chip in the middle that's it how can you actually see it as a social restaurant are the collard greens are not tasting like collard greens this is this like pepper soil you know you can't have food tasting like that tell Chef I said to taste those collard greens they're perfect there you go chefs collard greens wow okay great thank you very much indeed wow blindness his name is just fried and soggy and limp James what do you think you gotta eat it all together if you eat it all together it's just well I did eat it all together it still stayed Bland thank you oh my God what is he saying about our stuff now little blind oh my God collard greens it's great he's crazy where's the chitlins at it's in the microwave they're delicious and we get one out of three we might be all right and this is the chitlins and okra okay let's laughs I mean I know titlets are being testing but should they really stink before I do taste them I'd like to pray to God before I pray that in my mouth in Jesus Jesus you are prayed over we guarantee you that you are not about to succumb to those chitlins Hallelujah you'll be fine I just had to pray over Chef before he ate the chitlins what the there's no crazy Gonna Save Me on this one oh my God check its shipments I need the toilet excuse me I knew they'd come out quicker than it went in Severance is a mess oh it's chairs that would be crap are you kidding me oh my god oh they stink oh shall it be taking it lightly and not seriously at all is he in the children's bathroom I'm not sure but I guess the prayer didn't work oh dear dear you're not used to that soul food huh thank you I want to see what's going on oh Jesus thank you wow that is delicious finally it's a good food wow how do you like this yeah it's delicious wow there's a way to the end I've been saved by Mother Mary I've got the red velvet that Mommy makes is gonna be beautiful right because Mommy made it I'm gonna punch him in the face just show me into the kitchen please thank you I sure will yep the chef is on his way back I've scared I would I went I'm scared to bring him here Shelly doesn't listen but remember she gets back there in the kitchen we'll see if she even opens up to any suggestions or not Hi how are you nice to meet you good to see you soon pleasure um this is nice to meet you likewise good to see you buddy uh so I just had an embarrassing lunch let's start from the top pork chop dry Bland no seasoning and the macaroni cheese was an embarrassment fried collard greens there's no seasoning everything's just fried so just tasting the oil and horrible the chitlins but the smell of them almost made me want to gag I absolutely do not believe that there's that much wrong with my food who is the head chef here I am show me tonight okay well you think you are the head chef all right as Shelly and the staff prepare for dinner service I thought it was good you know to my stand Chef Ramsay returns and is greeted by an unexpected guest oof what is that let's see hell damn oh my god wow it's just 10 minutes before the doors to blackberries open and Chef Ramsay is greeted by something unexpected bloody hell that have you got a pin yes yeah it moves just by the front door huh it's by the door no we just had the Exterminator you paid for the Exterminator yeah get your money back okay that's not funny I've got an incinerator outside can you take that no as a general manager do something with it the mouse it was in the entrance as I walked in on the left hand side we always have the Exterminator once a month of our prevention are you serious be careful of mice please show me where you found that at hey it's at the front door oh well where's the front door in your mind I can't believe that I came in the door walked in there saw him and bang right there right here do you have it on from are you kidding me what you thought I brought it in out of my pocket yeah I think you did are you are you are you dreaming I arrived the mouse was there never never heard never it was no no never no mouse right here right okay so we have the Exterminator last week they come on regular occasions yes we have an issue with mice that's why you have an exterminator we don't have an issue with most exterminator comes in okay let's let's you know I do a little investigation let's go Dwayne when's the last time you spotted a mouse in here I've never seen one you've never seen one good except that one that was under the steam table that was bad a few months back almost a year back he found a mouse in the front door I'd never been so embarrassed and humiliated in my life this is ridiculous really ridiculous and sad I never seen a mushrooms perhaps you planted that mouth and you were suggesting that I brought it in I was like hmm I put it together like just for TV's sake maybe I wish you would talk a little bit of sense the TV plus your money where your mouth is in front of your staff I want a meeting upstairs with you and everybody now pulling mice out of his pockets and stuff yeah everybody keep bullshitting me my mouth it's amazing fasting all over this place it can happen it can happen foreign this is very very important so I was telling him like almost like that so just look at James for me two seconds I walked in the front door a mouse the mouse that you planted I know they told me but it's okay no it's not okay it's got nothing to do with TV nothing to do with your business in the I am not gonna stand there and even attempt to take that crap from you you can take your restaurant and stick it I am gone I'm out of it you out of here I'm out of here excuse me go see you later shut it down it's over after discovering a mouse in the restaurant do you have it on phone and being accused of planting it the mouse that you planted I know Chef Ramsay has had enough take your restaurant and stick it I am gone you out of here I'm out of here excuse me go see you later shut it down let's go it's over it is not over please shut up I mean it's ridiculous it's ridiculous I have worked tremendously trying to support my child and I don't understand you know it's I I don't understand what's happening today honest to God I don't what I said as far as you doing something like that I don't want to defame your character but it just was I'm lost for words that that happened and it just it just like shocked me and I apologize that's the most sensible thing I've heard you say since I've been here thank you the combination of mother Mary's plea and an apology by James are enough to keep Chef Ramsay at blackberries welcome to blackberries at least for now yes sir this evening will be Tina should be right with you okay and I'm going to get a macaroni and cheese all right ladies let me put this orders in first a lot of shrimp and grits would probably be a shrimp and grit knife got a free burner Wok there is that a pizza oven yeah yeah that's my pizza oven and the wok I love it cheers show you how can you cook soul food in a wok IES soul food supposed to be cooked slowly cooked with love and soul not in a wok Shelly's cooking green beans in a wok cooking rice in a wok cabbage in a wok we're not a Chinese soul food restaurant we don't need a wok okay that's the first of me a Southern food restaurants with a Chinese wok and a pizza oven and you have an oven that doesn't work right there tell me what's working apart from you we haven't had correct broken ovens we don't have to correct stoves the correct fryers grills you know how can we produce really great food if we don't have really great ovens how'd you manage to fry everything in one fry like that very hard a lot of prayer after discovering unusual and dysfunctional equipment in this soul food restaurant Chef Ramsay turns his attention to Shelley and how she runs her kitchen Fried Chicken please how many weight Meats do you need Fried Chicken but I'm gonna call the artists let's get one thing straight okay can you please work on ticket one we are are we I mean I don't understand Shelly has no concept of what it means to actually run a proper functional kitchen washer one ticket at a time I need you to do it that's what I'm doing okay just one just do one that's what that's how I do one just make it and send it that's it make it and send it unbelievable and where's the controller check the system what what system are we following here it's like there's no system I mean this is a joke you try to get one and she wants to argue you down you know she needs to argue down and make it sound like you're the one that's wrong or it can't be running like that but it's not making sense I want you guys off the line just go watch out just back up it's getting ridiculous already it's been an hour and a half but you just kind of want to get up and move how long are you waiting quite close an hour an hour foreign dysfunctional simply one person controlling it I have Shelly thinks she knows what she's doing when she actually has no idea what she's doing we need a miracle a prayer hands on bending knees because this is going to the shits here we go Fried Chicken despite the ongoing chaos in the kitchen dishes somehow make their way to the dining room and that's the result you wait 90 minutes and this is what you're lucky to get crazy there that's crazy and there's a war zone always ah always welcome to Blackberry what's up random let's see how what a welcoming coming up is her way or the highway when the staff tries to get through to Shelley I have been open-minded she goes from the defensive to the offensive calm down I want you to leave tell me to go I know and then a dinner service Blackberry spirals out of control Chef Ramsay wondering if this restaurant can be saved now you walk away bye goodbye goodbye it's day two at blackberries and Chef Ramsay knows that before he can Implement changes he has to focus on how this restaurant is run and so he starts the day with a staff meeting I want to go round now to identify things that you know that are wrong with the business and things that you'd like to change in the business I think one thing is I've known Shelley we kind of grew up together and she is a control freak if she does not see it being implemented the same way that she would do it she's going to jump in and she's going to take over but is it overbearing is it too controlling yes it's either her way or the highway and it inhibits anyone to show off their skills or what they can do or what they can bring to the restaurant but you have someone that's down your throat constantly and really doesn't know what they're doing they if you were so right obviously the restaurant wouldn't be failing or in a situation as it did not but it's a very valid point you've employed some talented individuals okay Porsche Shelley needs to learn how to delegate responsibility you can't be Hands-On all the time it creates a problem oh my God chili in all honesty you take somebody out of what they're supposed to be doing and make them do something else and that's one thing you got to realize and that happens more often I think that you talk too much and you know too much that's what makes this so rough the way be quiet time we're in the way everybody has been pushed off their position Dwayne calm down I'm not I wasn't upset I'm asking you to calm down I want you to leave good night honestly hurts the truth hurts just bear with me for two minutes sit down please okay regardless what is wrong with you I made one comment what's become evident is how fragmented we are but that starts from the top Chef Shelly have to learn how to listen everybody tries to communicate with her and support her but if she's going to be stubborn and not listen the doors will close and that would just break my heart I mean tremendously from now on in open honest dialogue got it yes Shelly Shelly I can't hear you I'm listening no we're all together are we going to be open-minded I have been open-minded as far as I'm concerned why do you say that this is not a joke we're in a serious serious position there's no reason why you cannot be open and honest because my I'm 72 years old and I thank God that I've been able to live this long and these are the most important things that I try to project listen to what this gentleman has to say I want to move forward I'm here to help right and the direction is to you Shelley because there's some valuable information that we've just listened to we know you're the boss what you haven't got right now is successful restaurant and everyone in this room including me are here to make that a success but you have to get out of denial agreed I agree I can't hear you I agree thank you only time will tell whether Shelley has really understood what the staff was saying come with me let's go in the kitchen let's get to work but Chef Ramsay has already implemented a drastic change in the kitchen my God oh my God oh my God I called a friend Kelly quit and he arranged for a brand new fire and a state of the art Six Ring burner an amazing convection oven from South Bend incredible um a six bonus stole Tyrone I just can't believe unbelievable I've had it done especially for your baking as well yeah I'm bursting at the seams just I just can't believe it oh man this is awesome it's the walk done there's no way no we can start to move forward cooking on a Chinese walk a walk that you cannot cook soul food on we have a proper system here where's the worm I am definitely gonna miss my walk but it's just gonna be an adjustment for me oh my God I just can't believe this happy Mary father God I just can't thank you enough I'm glad you're happy oh this is just so wonderful this is truly truly a blessing Chef Ramsay is he's unbelievable I truly believe in the power of prayer I prayed so hard that you would come and that you were going to turn this restaurant around I'm just so overwhelmed I thank you so much thank you now that the kitchen has functional equipment okay there's one thing that's missing here as a structure what what system are we following here we're going to work as a team Chef Ramsay appoints a leader tomorrow night my team yes I want you cooking you're Expediting yes Chef Ramsey helped Implement a system to help this restaurant run very smoothly from now until forever I'm gonna make something very very simple with you all now just a stunning mac and cheese he also works with the chefs on some new cooking techniques golden brown take a spoon and have a little taste Chef Ramsay has suggestions I'm going to do my best to be as open as I can but I just I don't know we are gonna reopen this session tomorrow night with a system one voice one leader yes and work as a team a system don't change it coming up Shelly I'm coming it's the relaunch of blackberries will Shelley be able to handle the changes and later a surprise ending we have worked our ass off you have to see to believe after the implementation of a new system in the kitchen Chef Ramsay and his team worked through the night to give the dining room a much needed makeover okay good morning excited to see inside yeah yes let's go Welcome to the New Black press oh my god when I first arrived here there was a cafeteria the menu on the wall and it just lost that into the sea now it's a restaurant gone is the cafeteria you have a wonderful amazing new restaurant brand new tables brand new chairs there's a totally different place yes I promise you they're not your records I i's restaurant the artwork will absolutely love it the soul is back I'm just so excited and so grateful I'm just overwhelmed Shelly how'd you feel I feel great and thank God my middle name's James right now that blackberries has an updated look now for the exciting part the food Chef Ramsay has created a fresh new soul food menu to match it what we've done is taken some of the dishes and modernize them a little bit give them a bit of a new twist standing off with a black eyed pea fritters delicious barbecue pulled pork sliders wonderful starter entrees fried chicken and waffles with the honey butter I love that a southern meatloaf sandwich done with mac and cheese and a spicy glaze like a really nice rich spicy ketchup man I love it I love it Shelly looked like she was embracing the change very well I'm glad that Chef Ramsey finally broke through to her is that beautiful dig in and have a taste oh my God fried chicken and waffles and blackberries his menu is great wow I think I have a wedding combination here Chef did it food atmosphere we're ready oh that's heaven it's relaunch night at blackberries okay we're about to open we put a structure in place and Chef Ramsay has given them all the tools they need to make this restaurant a success let's go good afternoon welcome to blackberries with the restaurant filling up the Fork Sliders and orders coming in from the dining room okay order in it's now up to the newly appointed leader Chef Mateen to take charge of the kitchen one jerk Wings one shorty one chicken with white meat Fried Chicken white meat six minutes Echo thank you good off we go here we go oh thank you let's go with Chef Ramsay's new system in place and the team working together Shelley six minutes of sales thank you dinner service is off to a smooth start okay here we go out in the dining room ERS are thrilled with what they are receiving I need a surety hey Dad you okay the restaurant is packed wait till you see it you're not trying to believe it I need an exhale and a shorty right now I'm on the line a little bit tonight Shelly Shelly he was asking for stuff and you're just ignoring him I'm coming okay all right love you Dad you okay let's go please all right Charlie being on the on a totally disrespectful and a slap in the face to her kitchen team what she's saying is I don't give a damn it's my world and this is the way I'm gonna do it the rest of you who cares how long for my oxtail what what things are going really well at the beginning because they were being executed but then I just don't think Shelley wanted to be there I need an oxtail and a shorty first what she's not in control and if she's not in control she doesn't want to follow it Shelly yes yes it's like we just switched off and forgotten why have we forgotten our systems the most important thing about a system is keeping it yes go back to your stations I am the owner for this business and I'm just not taking any from anyone hell no what is this what coin in it I know honey yeah so don't do that you're doing you're going back again out come here no come here come here look at me I only ask you don't do it yes we're going back again we're going back to old ways don't touch what he's doing okay you said it's dry was it dry the corner no it wasn't dry it wasn't even done thank you I don't care Chef Ramsay system works is this Shelley that doesn't want it to work so when it's sitting on the side dry now just leave it there what are you talking about I don't know chilling I'm not talking back Shelly now you walk away bye goodbye goodbye is gone bye see you later it's relaunch night at blackberries don't touch what he's doing and as Chef Ramsay tries to keep everything on track Shelley goes off the rails goodbye he's gone and storms out of the kitchen bye unbelievable what happened they were doing so good yeah Shelly started coming in and picking up bits and just chopping them I asked to stop it and let my team do it and she got really funny ever since then she just switched off so she's closed down Shelly is a crybaby she's not willing to admit that she's wrong and that's pretty sad with Shelley out of the kitchen stop everything you're doing plate this one for me right now Chef Mateen and the staff try to pull it together okay and we're gonna stick it out right now to get the remaining dishes to the hungry diners you've got to push it yes chef you control the kitchen yes I need right now I need two Fried Green Tomatoes I need that now working okay nice let's go maybe they're waiting to take this out for table one please Dwayne off you go so we're 50. let's go finally might be a little slow but it's gonna be great with Mateen leading the kitchen and he just had a fries open the window now shout out of fries good the final entrees make their way out to the dining room are loving the food it's worth the wait he ran so smooth we have the system now this right here is the first day of greatness of many more days to come and I loved it a lot everything was great thank you with the staff completing a successful relaunch Chef Ramsay gathers the group uh okay but there's someone missing where's uh Shelly in the office Shelly can I can I talk to you please Shelly silly there's no point making yourself look any more stupid Shelly just two seconds not gonna argue coming we Shelley needs to listen to Chef Ramsay you just can't close heirs to someone that's come to help you please if you're outside out of respect for your staff well then you want them to walk out on you and you'll have the restroom oh man I'll clean up tonight forget about cleaning up tonight what about the rest of the days and I'm so ashamed of you that I don't know what to do we have worked our ass off done close down let's go with Tyrone I don't believe Shea deserves all this great help she got I mean someone like me that's been cooking and going to culinary school would kill for something like this opportunity you know it saddens me so much okay I know it's been a rough night but on a personal note I just want to say thank you why because you guys worked your putt off nobody gave up there's something personal about soul food for me I started a small little documentary called Kitchen Nightmares seven years ago and my first ever restaurant was a Soul Food shack it's why I started putting back into the industry and you guys deserve success you did a fantastic job Chef Ramsey he's up there with the best Angels I'm just so delighted and so grateful and we are going to do our part to make him proud of us we definitely will make sure that your efforts were not in vain thank you Kelly is the world's greatest Chef in here to teach her and to help her business but she may throw this all the whole system out the window with the whole menu only time can tell can we have 30 seconds please I think this is my office are you asking me for 30 seconds at my office yes I am absolutely not okay that just sums it up yeah that's the only thing I haven't changed I really wanted a happy ending tonight why because this week I've met some amazing people mother Mary what a sweetheart and a phenomenal cook my team that guy has a bright future and he is packed with passion but the fate and the future of blackberries rests in the hands of Shelley and unfortunately wrestlers do not succeed when they're run by a dictator I planted a mouse is she crazy in the weeks that followed hi nice to see you customers responded well to the changes Chef Ramsay made to the menu and the decor the steak is tender after witnessing the positive reviews surprisingly Shelley embraced all that Chef Ramsay has done for blackberries I was so skeptical but Chef Ramsay has opened up a new world for us here at blackberries I'm ready for change it was difficult for me to see that at the beginning but here it is the truth is the light if you guys enjoy foreign just 10 minutes away from the Jersey Shore is the small suburban town of Oakhurst home to the family run Mike and Nellis opened in 1996 the restaurant was the lifelong dream of two men Nellie Farber and his son Mike I wanted to name it Nelly mics but he said no it's Mike and Nellie's you're the man because he's that kind of guy everybody loved my father everybody would come in to talk to Nelly he knew everybody's name made everybody feel special he was the front of the house my dad comes the back that was the front we're a very good team we brought in the people and I kept them here everything was going great until Natalie passed away foreign died we didn't really know what to do anymore I felt weird to be here like it's not really my Canales without Nelly now it's just kind of Mike and nothing all right let me go write a check when he left this Earth I had to take over doing everything that he did Ice Cream delivered plus what I do and it just become overwhelmed slow the down okay I know it's pretty bad since my Grandpa died the restaurant's been neglected hi is there anything that I can help you with yeah wow ew okay restaurant is grimy the carpet is a mess it's nasty crusty moldy it's tragic to look around I think they need to redo the exploration people they don't come here for atmosphere they come here for food and the food here I believe is great there's something wrong with it like chemicals how's everything with your dinner anything you want to share with me likes food it's really not up to standard Mike do me a favor you question 22 please I got it when I first started my would never just dump the food out into the plate now it's like it doesn't matter but yet at the same time he thinks that this food is great they don't like it okay it just says it has no taste oh really yeah it's only been making French taste for 35 years I believe this the biggest problem that Mike and Nellie's isn't the decor honestly the big problem is Mike if I didn't go out all right he feels that he comes in he has to take care of everything did I call for veal Capri I got it give it to me right this is my job he doesn't let other people take moral responsibility it's just becoming too much for him I want to get my drink since Uncle Nelson's passing Mike does drink quite a bit I put a beer in the freezer a couple beers and there isn't hot there are some nights where he's just completely hammered where's the two flounders I don't know where anything is today it starts to affect the food and he starts to mess things on the tickets I don't even know how many delays I got but you know what I'm doing man my dad is my hero and it's very difficult to know that my hero is struggling and like gasping for air you know I really wish I was able to ignore the fact that this is my dad's life I really really hope that Chef Ramsay can help foreign there's a young woman anxious to fill him in on the issues of the restaurant Mike's oldest daughter Samantha thanks for helping us Samantha right yeah good to see you thanks for picking me up I'm excited for you to be here well I'm excited to be here first time for me um have you been I'm all right yeah yeah I just we really need help right now yeah yeah a lot of problems with the restaurant what's the one thing that you think is wrong with it ever since my Grandpa died if my dad he hasn't been able to move forward okay how close were they they worked together for 18 years my grandpa he was in front of the house he would host and people would come to my Canales only to see him he was a great guy he was very funny and how's that changed over the last couple of years he's very overwhelmed and stressed but he likes to do everything by himself we just can't delegate right definitely a control freak he's the boss you know everywhere in his life he's the boss so it'll be very interesting when you have stuff to say that wow I hope Chef Ramsay can get through to my dad he needs the help he needs the change it's crucial from the restaurant to survive and be successful for my family I mean that's my whole life hello Hi how are you I can always I'm Lexie sister number two system number two yes right you are glamorous thank you amazing amazing um what's that smell is this me I don't know because I take a big deep breath of fresh air and come back it smells good okay wait ready are you dying here last night no that's possible okay I'm gonna taste the food yet all right I would love to me dads all right I'll go get him what's that smell like can you smell something no no how are you good to see you same here someone said hello and you are Louis Lewis the manager are you the manager yes yeah good to see you same here Dad yes ma'am Chef Ramsay would like to meet you me why me I don't know doesn't make any sense why would you want to meet you follow me I am quite nervous about Chef Ramsay's visit and how my dad's self-esteem will take it because he doesn't have a hard time taking criticism this is my father Mike Mike I'm Mike pleasure but the fact is we need the help and if somebody's willing to give it to us we need to take it I really hope that he can help that how long have it open 15 years 15 years yeah when was the last time you changed something in the dining room uh never wow everything's pretty much as I bought it yeah 15 years ago and how would you rate your food one to ten I would rate my food in the upper 90s wow great I love that I can't wait to taste it the food is not the problem here it's either the atmosphere the Ambiance or the service here's your regular menu and here's your specials when you say it's a little PP on my menu I don't know that's not a Euro statement I don't think so I'm pretty sure it's probably coffee okay great thank you if you need anything I'm at the front well hello hello hello hello your server tonight good to see you yes yes buried like bodies underneath yes it's most definitely the carpet stinks the restaurant is filthy disgusting it's full of mold it's worse over there seriously you're in the good part thank you very much um steak and seafood and we have Italian food a genie what is it fine dining restaurant or Italian what are we I don't know there is no identity okay I'll start with Greenery shrimp sauce and let's go for chicken Murphy and then the special menu the steak Nelly yeah how would you like that cooked midrand okay please thank you very much you're very welcome I want to see what that nine out of ten is hitting it's only that there yeah Mike I have Chef Ramsay's order here we go Chef Ramsey will like the food here anything that I make him he's gonna like guaranteed look at this place over there on the wall I don't know it's bugging me how are you nice to see it's driving me crazy oh it comes on where he goes up anyway sorry just watch your head there that's for the shaft make it nice I made it so please wait on the money okay Chef thank you you're welcome we need with shrimp sauce and creamy ice cream sauce oh dear wow it was gross yeah he's watery and shrimps are like rubber just horrible nowhere near a nine all right would you like me to remove that from here the sad part is this isn't even the worst of it this is Bland watery the shrimp tastes like rubber I don't know what he's talking about I am a perfectionist I will never put out food unless it's right is this the Murphy yeah hope he likes that chicken Murphy chicken Murphy wow I was afraid to serve him the chicken Murphy doesn't look very nice is it um it's embarrassing it looks like a stew gone bad that looks horrible okay where's the manager Lewis is that the normal style of presentation of chicken Murphy Sam Lexi girls I'm visually impact and does that look appetizing to you could definitely use an appearance update a little mush mush yep after Nelly died the food's been kind of going downhill it's kind of at the point where it's necessary for someone to say something just went to Salty and just taste this I call it a hot mess I call it a hot joke I'm done thanks honey yes you're very thank you you're welcome sir I can't afford to be up all night with the oh excuse me thank God you now the chicken Murphy bloody hell Mike it's just a hot mess so hey tough son of a Chef Ramsay is a ball buster but if you have a impossible math problem if Einstein was still alive you talk to him so we have a restaurant problem we talk to the master how you doing the better you can tell them Chef Ramsay being so critical of the food it kind of hurt my dad a little bit but my dad needs help and if this is what it takes then this is what it takes for the finale it's going to be the steak Nelly what I don't need to give them any more things to hate I grew up cooking steaks and a master of the grill I'm telling you I'm good at this man I'm very good at this wow this is the steak Nelly steak Nelly is that a staple charcoal oh Chef that's a piece of the stick wow oh god wow that just takes a burnt charcoal I feel like I've got a barbecue in my mouth I'm gonna taste that foreign like you said it is charcoal nice chocolate hi what do you say this tastes like it's charcoal he didn't like it no I tried it like you said there's a little bit of uh charcoal there ain't no way in hell I overcooked that steak that's something that I make that everybody loves and I never have a complaint aren't you gonna go out there what I don't know about that you are the owners are you supposed to check on things I hope my dad will be willing to listen to Chef Ramsay and take the criticism and acknowledge that everything isn't perfect sit down instead of just being mad uh Mike I'm uh you know I'm embarrassed so we've got some big issues here I thought the food was dated I don't know how you control the menu outside and then some of the things were in editable good food there was watery plant and Soggy I know come on the whole thing just looked an absolute mess I mean that last day right I mean how did you put a dish like that together well the steak itself is a fried steak so uh mine was overcooked so I had no Prime you raise the food 9 out of ten I wouldn't pass it above two that's not good enough to come out for nowhere near it I mean I'm just going to tell you man a man it's not true either you're in denial or you don't care Chef Ramsey said if I put was outdated and yeah I respect him but I believe he's wrong in this situation I know what my cousins like and I know what I like that's what I like that after a lunch that left a lot to be desired Chef Ramsay is back at Mike and Nellie's for dinner hi there can I help you and he isn't alone word of his arrival is spread and the restaurant is booked solid for the evening pre-rush beer portobello mushroom with jumbo alone let's enjoyed artichoke Alfredo shrimp farm just tell me quickly how it works line wise here's what happens I do all the cooking and then he'll put the food out I don't trust my staff to get the job done my guy can do it as long as I'm making it I know it's 100 yeah I got Snapper pouring pepper I got Penny vodka I got chicken farm all right despite the fact that most of the cooking has been done by one person shrimp farm eggplant parm give me 14. all right Mike manages to push out food rapidly shrimp harm not at all baby her friend Lobster rap all right take this and go but his quick cooking wow look at this first unfortunately comes at a cost no good no I'm good at sold there's something wrong G hey guys if I call Mario just let you know it was mushy it wasn't good they enjoy it just give you a heads up on that hey stop it actually something wrong with that nothing at all it's embarrassing there's a man in there that is killing himself and he's going down in flames there's no stand-up set everything's just so chaotic times have been thrown Stakes are on fire and these sort of totally oblivious to the kind of crap that's leaving his kitchen it's actually quite sad what's wrong with that I said it's overcooked all right does that cam really TV she says it's the worst thing she ever had it's not even rolled Mike let's say it was burnt it's hard to bring food back to Mike because Mike thinks the food is excellent I know he's been cooking for 30 years but the food is really not enough to park onions are a little charcoal are they a little too well done for you let me take them away and bring some fresh ones for you all right sir thank you so much Cincinnati's past the kitchen is a disaster the food is not what it used to be it's extremely frustrating Mike can I get more of our onions but not too burnt please dried onions be charred onions mark this child is charcoal you're absolutely correct that's charcoal I need a charred onion right now on the outside Mike is really not showing any kind of emotions but if you look into his eyes you see this heartbreak this beating that he's taking internally it's depressing is everything going back there disaster does your dad work like that every night yeah at least destroying himself I mean he's just absolutely known himself he doesn't delegate as well as he shows like he's reading the ticket then he's getting it ready and then he's cooking it and then he's reading another order and it's hard to watch yeah how are you supposed to run an entire restaurant cook everybody's meal by yourself like you can't do that hot stuff coming through he doesn't really trust anybody else in the kitchen to help him and it's a problem Mike yes I need to worry about that uh Reef fire on Penny vodka hold on a minute girlfriend I'm going as fast as I can baby all right I want this night to be over here's a penne vodka Take It Go all the tickets are out there's nothing left all right guys Spirits for everybody go grab them man one for me too right I'm not the word watching both you behind the line in that kind of commotion though it's like soldiers on the front line in your mind you've got it now that if you get through this battle tonight's a success you just want to get that food out do you enjoy cooking like that I don't know if I enjoy it that's just like what I do but I mean I bust my ass I cook until we're done cooking working hard is one thing working fast and throwing food out with no care is another Noah's monitoring standards and no one seems to care you are running yourself into the ground Dan can I have a word with yeah yes sir will you shut the door please certainly listen seriously have you been drinking I'm having a vodka cranberry juice I saw you drinking something that is not the way forward you've got to get your head in the game because the kind of mistakes that you made tonight represents a chef that doesn't seem to give a I do give a I do I listen I drink too much you know but why are you doing this to I don't know I just don't know I'm like I'm lost and lost his face why I don't know life's just getting tough for me man no I mean this business is failing everybody wanted I got two daughters going to college and I'm just trying to like make it you know and it's not working anymore you know I don't know where to move from here it's hard for me you know this is my passion I only know how to cook that's all I've ever done you know since I was 19 years old the passion when did that go I don't know after dad passed away yes you know since my father died I'm starting to give up I am I I could admit it to you I'm like I feel defeated is that why you're drinking more yeah probably you can't go down this Limelight you cannot go down this line it's bigger than the end I'm telling you well I don't know what to do next I really don't I'm confused but you've got to get out of denial and there's got to be a fire in your belly that you've got to rekindle that's all okay I'll try my best okay see you in the morning good night good night this restaurant is definitely taking a tall Ali everything falls on my lap and it's and it's wearing me out it's a tough life after the death of his father Mike has been in a downward spiral and so has his restaurant he has clearly lost his way and Chef Ramsay knows that in order for this restaurant to have any chance of surviving how are you morning I'm good how are you he has to put Mike back on course quite nice getting out of the restaurants yeah yeah he almost feels like it's um like a ticking time bomb in there and I'm concerned I think really about that I had a chat with him last night and he was for the first time being open and honest he admitted he lost control and sadly that he was on the verge of giving up and we can't give up and then I noticed something upsetting last night is the amount of drink I feel like he's trying to drown his size yeah definitely I think he's very lost right now everything fell on his shoulders after after Nelly passed away and there's so much more responsibility and a lot to handle yeah yeah I don't think he got over losing his father I don't think he's got over that hurdle I don't think so no no I mean we were he was back at work you know and there was no time off it was he was just there I think he's hurting I think deep down inside I I don't see her happy no you can tell that he's hurting like always that's awful I mean he's got two kids in college and like what does he have to show for it like he's working so much harder than he should be and like he's suffering so much and I hate to see him like that but that is dried himself into the ground yeah and I don't know how much longer you know you can continue to do it you know it's about time we actually turned around and said hey Dad I want you back I don't want you to listen I don't want you to slow down he's your dad you're his last hope and last night that was a cry for help I think you can help them yeah of course I'm here to help but I can't help unless he's prepared to change himself hello chefs morning Mike how are you I uh tough night last night right yeah quite I came to see the girls because I think the bottom line is my human a lot to this family and there's no doubt in how hard you're working but you're not a machine you're not 25 Mike you're 55. and the girl's got something to say and I want you to listen okay and I'll see you back at the restaurant okay okay thank you thank you girls bye so uh what do you want to tell me like spring really difficult seeing you like struggling this much and working so hard you have to let go a little bit and not work as hard as you are I understand I understand I don't know how to let go I don't trust anybody else but I think that in order for you to be able to function like this you need to let some other people take on some responsibilities I would love to take take off and let them I know you I know but you don't trust them enough to do it you know you have your guard off all the time I do you know you don't like trust anyone so what do we need a nicer mic is that what you're saying no we need a more open mic foreign so I'm willing to give a shot a change here talk to you it's not going to be an overnight thing but I'm willing to listen I've been wanting to tell my dad do things for a long time already the restaurant isn't that we need a decoration change the fact is that my dad needs the change after spending the morning at Mike's home Chef Ramsay is anxious to get Mike back in the kitchen show me the fridges and reignite his passion with food well here's the meat steaks go right up on the grill Jesus those trees not cleaning us no I didn't clean them last night I got out of here they're a little messy I don't know that's chicken farm that's cooked yeah that's cooked that's with raw we don't get these fridges changed at night Sunday nights we do a deep cleaning so it's Monday yesterday was Sunday night yeah are they all kept like this hi you gotta cover this stuff seriously what else you got going on here look at this I'm getting nervous now 30 years in the business come on I'm thinking holy what else is he gonna find in here that is gonna embarrass me oh you're kidding me what is that who's responsible for this Jeff Ramsay was looking forward to working with the chefs on fixing the food show me The Frigid that is until he made a series of shocking discoveries oh you're kidding me what is that who's responsible for this come on come on seriously why is it in here where's the walking right over here you are kidding me what is that that's a lobster bisque eggplant is that this is the calamari from last night it was prepped yesterday get it out that's contaminated we can't leave fridges like this I do know those things need to be changed I try to do it after Michael and he won't listen to me my food got served from that fridge last night unbelievable what's in here those are meatballs what were they made they were made last week how did you know it's a week old no dates does that make any sense come on this is basic Ally become sloppy here and I need to start making things right the fresh has been ignored at the end of the evening and then food's left in the oven oh come on you're absolutely right it's a disgrace I'm discovering that what am I supposed to do now where do we start tell me what time are the team in 2 30. get them in earlier I want that whole place clean you're better than this me yo get a ride in as quickly as possible Chef Ramsay wants everybody here now I believe it's time to turn this place upside down some things are falling through the cracks but cracks can be filled everything can be fixed every night from now on no more around all right you can't do what I'm doing I'm gonna have to change if I want to change my restaurant goodbye beer I'm ready this is where we're going to start to fix this place with a thorough cleaning by the staff and what appears to be a change in Attitude by Mike uh first of all the place is looking cleaner Chef Ramsay can now turn his attention to the area that needs the most help the kitchen so I'm going to do two steaks I rib eye on the bone and a fillet so I've been cooking steaks for 32 years I know how I do it which is the right way but maybe he can teach me something in a nice way not anything I'm going to kill you kind of way okay onto the grill I want to render that fat down cooking with Chef Ramsay is a dream come true all right get a nice see you oh no please Daniel with that I'm gonna do a chive Mash just great to see how his hands move like a ballet with his fingers I was in awe that's a real mashed potato a touch of horseradish well spotted it felt super inspired by Chef Ramsay I don't know how to put it into words right now asparagus and fries for the filet touch the creme fraiche perfect I'm used to cooking like one certain way and this is a little different when you spend the fortune on the ingredients I want the customers to taste them I want it to ooze the flavor of a ribeye simply done let's have a little uh taste yeah I'm feeling it very very well I can already feel the fire burning in my gut which is something that has not happened in a while uh waiting stuff get some knife and Falls dig in everybody's good oh my gosh it just melts in your mouth I love the asparagus I'm coming over so excited to see my dad so happy it seems like he really does want to change things and make things better and I know he can really do it can I order this for dinner which is so good now that Mike has finally seen the light with how his Stakes can be improved I want food to go out that we got it's a private perfect Chef Ramsay is now focused on the makeover of Mike and Nellie's and he begins with something that has been driving him crazy since the day he walked into the restaurant I need some help okay I've come across the most wretched carpet I've ever seen and it is deplorable so Annie something durable something strong something that can take a lot of footfall okay yeah that's nice I like that one as well with the blue can we get this done tonight is that possible absolutely with one major change in motion Chef Ramsay's team is hard at work trying to accomplish one of the most difficult makeovers they have ever faced uh good morning good morning chef how are we feeling I've never seen you look so nervous I'm speechless you're speechless okay today I am proud to unveil the new Mike and Ellis are you ready yeah yeah let's do it okay one two three oh my God Mike and Ellis Steakhouse oh my God it's so nice look at that wasn't that Mike and Nellie's steak and seafood wow what this juice is lacking is a great Steakhouse yes Steakhouse has been my dream my whole life long right now I'm so overwhelmed with emotion I don't even know how I'm standing here my Mike let's go guys everybody ready ready go straight into the restaurant off you go jump in oh my God oh my God oh my God it is gorgeous wow transformation welcome to the new Mike and Ellis this is awesome we walk in see the restaurant for the first time we see Modern Art the new chairs the new carpet I can't get a smile off my face it's outstanding it's awesome this is okay look at this place wow gone are those hideous arches we've opened the restaurant up you have a very elegant open space and it's stylish gong is the old worn out decor and replace with a stunning contemporary rustic look new carpets and that smell has gone I want to take my shoes off my dream my whole life is to be a steakhouse it's an absolute transformation that's beyond my wildest dreams Janine how are you feeling I we're gonna be the Talk of the Town and we're going to do you proud trust me you can do your sales perhaps if Nelly was here right now he would be so happy he really was and I could feel him here now foreign to the updated look and new identity oh come in please Chef Ramsay has created an elegant flavorful Modern menu welcome to the new Mike and Ellie's menu this menu is our foundation our new start to Mike and Ellis simple delicious and modern fancy this look it's incredible let's start off at the top of the table we're here Maryland crab cakes delicious simple serve with the Old Bay mayonnaise yeah Angus sliders age white cheddar shaved lettuce and a Special Sauce the Hallmark of this restaurant it's gonna be the steaks I love it start off with the filet mignon eight ounce beautifully grilled finish with that wonderful delectable butter New York strip 12 ounce modern and beautiful and stunning next to that we've got a delicious braised short rib that served with a red wine sauce and whipped chai potatoes for side dishes look at that mac and cheese oh my God how can you have a steakhouse with no mac and cheese it's top with some crispy bread crumbs delicious unbelievable right guys you get some spoons knife and forks some toys to dig in yeah okay Sam trust you to go straight for the desserts never fantastic oh my God they're fully I'm gonna get over there oh my God I thought my food was good but the new menu is just unbelievable oh my God this is so good you are the man Chef Ramsay you came in here and you turned us completely around this is definitely the start of something big I see this restaurant going far as the doors open on relaunch night hello welcome to the new Mike and Ellie's welcome there's excitement in the air and a buzz in the dining room decor is awesome now as customers are eager to try out the new Mike and Nellie's Steakhouse back in the kitchen here we go guys yes Chef Ramsay wants the workload divided with Mike doing less and Dan doing more Daniel I'm trying to get him to break away you are the future so show it to me and show it to him yes because my focus on the grill okay I'm wanting Daniel running this and coordinate the kitchen tonight I hope Mike will back off a little and let me come in and help him out I'm very capable of taking over the most important thing is that everything goes out perfect I'm hoping that Dan can handle a rush I've been trying to find a chef for the last 15 years I can do what I do this is nerve-wracking yeah here we go first ticket order in trim it well one strip medium I want to hear an echo a call back I got two strips eating well thank you buddy so far Chef Ramsay's plan is working Mike gets the first Stakes on the grill wipe the plate down please make it look pretty come on Dan gets the kitchen in sink crab cakes up in the window useful let's go and customers are receiving their appetizers and the reviews are glowing next on train short ribs strip mid-rare one rib eye mid rareness french fry where are those fries coming right now baby 25 seconds 25 seconds all right I'm feeling great everybody is working together as a team we're gonna be firing more fillets up here but only one hour into service Mike is no longer working in tandem with Dan order a tomato a Caesar crab cakes that's the one I just called for that's going out and instead of allowing Dan to organize Mike is now confusing the kitchen stop take a step back and we agree let's go next ticket to strip medium filet medium all right let's start putting these steaks out we just stopped listening to each other I'm the main Cog in this restaurant I always have been I always will yeah I was doing this before you were born Mike you can't slip into these old ways killing me here man I don't know what's gonna happen Mike's not listening to what Chef Ramsay is saying we've all forgotten what the we're doing in here everything is falling apart everything is going to like just let me do this bye guys you know what slow the down you're going ahead I have no idea what you're talking about dude your is over big time and right now heading up it's only an hour it's a relaunch at Mike at Nellie's we're gonna be firing I have four fillets up here Mike has slipped back into his old ways and his refusing to share the leadership of the kitchen with Dan going ahead I have no idea what you're talking about dude and a successful relaunch is in Jeopardy I need you running this I coordinate the kitchen properly and I want you to be behind him yes yes sir all right let's pick up one strip medium pick it up a ribeye shrimp chicken and ribeye yeah I'm I'm losing you you're confirming to me you're not lifting one little bit I know it's hard but it's not difficult it will be if you don't listen get them working for you I need Daniel now to start firing these orders right I got you come on you can do this this restaurant is not all about me I need help to run it and Dan's a man to do it strip fillet medium ribeye medium excellent let's go next up two skirt one rare one mid rare I got it Daniel the rare's going on it'll be two minutes with Dan regaining control of the tickets yeah tell me again what's going on right now Kool-Aid medium Cod fillet medium and a Cod got it the kitchen has found a proper Rhythm eating well on the right chef Mike yes sir our steaks look fantastic I got it baby my table thank you I got zero complaints about the food tonight everything was amazing steak's rested yes they are put it out baby Dan was really into his job tonight and really took a lot of pressure off of me like the way it looks in here the food will be out in plenty of time and you'll love it it was very rewarding walking around out there I felt my father's Spirit here watching over me and everybody and it felt wonderful Daddy I can't get the smile off my face my dad completely turned it around it's great to see I'm so happy Mike how was the dining room I'm good bro everybody looks happy and smiling keep it that way all right brother Ford is clear Chef Ramsay showed my staff that they need to support what I do everybody did great I think this is going to be the most successful place around here hello let me tell you something when I first arrived your head was in the grill stubborn wouldn't come out you've transformed and worked with me thank you in there right now is the spirit of Nelly I agree and for me that is enough to confirm that you can do it I believe in you thank you sir thank you so much for everything we appreciate everything you did more thank you it's been a pleasure yep keep it going yes well done it's our friends inspired me I was ready to close this place up I thought we got through it we persevered now I'm gonna rock this place I'm gonna rock this town come here my father Nelson would be crying right now overwhelmed by Joy I know he's watching Patty thank you you're proud of me good job thank you yeah look after them will you will do thank you for everything thanks so much again get that spirit in there well done when I first arrived at Mike and Ellis this had to be the most depressing restaurant in America from the food to The Deco even to the owner but tonight with the help of a guardian angel named Nelly a miracle happens because this restaurant become the hottest Steakhouse in the whole of New Jersey I just hope it will continue along those lines that carpet I've never smelled anything so disgusting in all my life I'm sure there's bodies under there in the weeks that followed business and Mike and Nellie's boomed it's amazing clearly the new menu is a big hit in this New Jersey Town look at this menu my God this is a classic Steakhouse menu my customers love it outstanding this is the whole turnaround I've been waiting for Dan has been outstanding in his new role in the kitchen 15 seconds 15 seconds do we have those strips made well right now baby and Mike is embracing the change allowing him to spend more time with his diners thank you and now he's following in the footsteps of his father I love you too and there is nobody happier than his two daughters Samantha and Lexi Anaheim California the most populated city in Southern California's famed Orange County home to a family-run restaurant named Luigi's the Italian it was opened in 1981 by a promising young chef with a dream Luigi catazone my dream was to always own a restaurant and my dream did come true when my father took a loan on his house and we opened a small restaurant and with the aid of his father Dominic Luigi was able to make the restaurant successful for many years Luigi's is definitely an Anaheim staple who is our favorite place to go whenever I used to come here as a kid it was just a really really great atmosphere in 1999 Dominic retired to Italy and brought in his other son Tony to help Luigi Run the restaurant Tony and Luigi have totally different ways of running the restaurant there's like two different sets of Standards Tony is a little bit lazy taking shortcuts whenever Luigi's here Luigi wants to be more Hands-On there's more yelling and screaming they're interfering with Mike looking get the out of here I don't agree with the way he runs it and the way he does it we started pointing fingers at each other and we fight there's a thing called professionalism man and that's not professional you can't lose it like that I gotta pissed off a lot of times because Tony got to take a more seriously job and say you know what it's not fair I feel like I'm being pushed to the Limit Luigi's yelling Grace is yelling I'm trying to keep my sanity here it's too much there is a lot of drama that goes on here that's a bottle of everything would have gone everything the arguments and the stress of the restaurant it does spill over to the dining room a lot diners don't want to go to to this restaurant or any restaurant to get yelled at all right well you come in before complain or what Luigi Tony Grace they just can't seem to work together they come over here you guys are treating them like crap they don't know nothing about food tearing the family apart the way the restaurant is gone it's gonna go broke in a month we're in the total a million and a half dollars I don't know if we're gonna make it we're gonna see what we're gonna do it's too much stress if I had to close the doors I would feel like I failed my father in everything that we work for together I will lose everything that I've worked for all my life I don't know if tomorrow I'm gonna make I don't know if I'm gonna pay my bills welcome final today and a restaurant's reputation can live or die in seconds on the internet so I'm here in Anaheim visiting Luigi's Restaurant I'm going to check out their website uh wow this one looks good um a young very talented 22 year old Chef oh look at that clearly a youthful maestro well that's encouraging I can't wait to see what's on the inside um great start 22. wow hey how are you hi welcome to Luigi's good job good to see you buddy nice meeting you and your position is I'm a waiter excellent and you've got a bit of a hot Chef now yes definitely could you go get him please absolutely thank you wow look at this place Luigi is the Italia oh hello Chef Ramsay a pleasure to meet you Gordon good to see you um hold on a minute you're not 22. I'm 51. you're 51. I'm reading the latest report on your website a useful Maestro 22 years of age in the kitchen do you have a son in there no it must be a mistake yeah this was in 1981 1981. I have recent reviews too what like 1984 no 1991 uh 1991. anyway the food was that good back in 1981 how is it today I think it's better now that's great news I have a following for 30 years and what I do I am the best there is but there's some things that can be changed you need for 22 year old like the web said who else is running the restaurants my brother uh the Antonio brownie that's encouraging very encouraging in terms of a proper family-run restaurant I have my wife my children let's have a little catch up with the family shall we okay yeah are they all here yeah my lovely wife Grace this is your wife yes wow you did well and this is Dominica the daughter okay wonderful and this is my brother's wife that's my husband Antonio how are you oh very good attorney Tony what would that be called I go by Tony Tony okay great let's sit down and let's have a catch up shall we I'm glad that Chef Ramsay is here to help us because uh this is a family restaurant and we shouldn't be a split Family Restaurant first of all I'm here to help and I can't help unless I know what's with wrong what's wrong with the restaurant we're a phenomenal leader and the leader was my father he was in the front him and I were always on the same page and where's your father now where is he in Italy retired so no one's actually ever stepped into your father's shoes well that's fine we're in a position to lose everything is on Mondays Tuesdays and Wednesdays I run the place and then on Thursday nights through Sunday nights wow it's crazy how does a family restaurant not run as a family they don't get along because he doesn't belong in this restaurant yeah you have laziness it's an infection what happens is when Tony is here and Linda is here they have no understanding that number one is the customer no sitting around no looking at the TV watching TV when customers come is that true I don't think it's true I thought he don't care about the customer he was seen it and play the computer I care about this restaurant complaints are the people feel neglected yeah but there's also complaints like I don't want to come there when she's there customers don't want to come when you're working what's all that about I don't know it's an exhaust kind of listen I don't know teaching out people that she kisses ass too and I love her she's got other people that she gets blunt in her face and hate her is it right to just basically go up to the customer and just say you get the out of here yeah yeah yeah I'm just trying to figure out what happened I mean I I wasn't here did she say you did she not say you I thought she did you no oh yeah I didn't say that I said that to you yeah I'm trying to get him now let's see the way it is I am no you're not you're lying I'm not lying you guys are lying I think she's you you think she didn't say you wrong we are losing the business gotta see it that's why we don't get along within minutes of meeting the family Chef Ramsay got a quick sample of one of the restaurant's biggest problems this is why we don't get along follow me thank you you're welcome now he's hoping that the food of Luigi's is as good as Luigi says it is uh wow I'm gonna have a good look at the menu the menu is huge right the menu is huge the last I counted there was 126 things on there okay great right let's start off with oh before I drive early love them okay you know what about Linguini okay what is the Catch of the Day let's do that absolutely perfect thank you so much thank you oh deco's hideous is stuck on a Time Walk takes me back to 1981. okay I'm afraid ravioli for Chef Ramsay right ravioli for a chef my food is the best food that's possibly made but the problem with the restaurant because they were fighting so much fire Rubio okay ravioli what's inside the robbery please uh it said five cheese stuffed ravioli and the five cheeses are I'm not sure well it's a pre-made ravioli so not homemade those are not homemade if we don't even make them here be nice to know what's inside them I'll find out right now for you thank you how's it going I need to find out what cheeses are in the ravioli or cheeses are in the ravioli yeah what kind of cheese is in the breaded ravioli read the Box it's avocado cheese dude it's a ricotta cheese oh my God ah horrible for something deep fried frozen doesn't even taste like cheese you got a whole uh weight and you got American Guana and a skim cheese yeah okay perfect all right thank you yes yeah not good Frenzy I checked on the cheeses for you uh mascarpone mascarpone ricotta ricotta also American guarana something called a cheeseway and culture blend where the is that from in Italy I don't I have no idea where that's from and a uh skim cheese skimmed cheese in a fried ravioli what does that mean it's fat free cheese dipped in fat dipped in fat yeah okay thank you okay skim cheese in a fried ravioli foreign greasy no seasoning so she's Dreadful um this is a special fish yes that is a special fish it tastes like mush almost like it's sort of old the food just isn't the way it used to be with all the fighting going on the standards and the quality everything that tanked and that's special holy crap okay uh he said that this one right here where the fish was just Dreadful all right I'm still hungry anyway I absolutely think it's wrong about the mahi mahi and I thought it was perfectly fine it was just the way it's supposed to be that's from the mountain the shaft that knows tastes probably more okay that guy's up here and I'm down here but I know if you cook some dinner man that's his opinion I don't want you to feel bad because I don't feel bad for his opinion what the hell Chef Ramsay is here to help us and my brother takes this attitude that it's all complaints it's not you gotta listen to those complaints and keep your mouth shut so everything is atrocious chef are you tasting the food yeah properly it was it fresh yeah it's mush it's excellent for me okay let me finish this thank you thank you I don't need a guy to tell me that my food sucks you don't like the food to get the out of here I feel anguini Pescatore yeah what the hell is that what we're done to the calamari I've done to these bits more tentacles here than there are Sea World it looks muscles the clowns were grainy and calamari had a weird texture to it Chef how are you doing with the episcopatory I'm struggling struggle's struggling yeah I mean I certainly don't get that Taste of Italy let me tell you that and the sauce is so weak and it tastes disgusting um are we done yes can't make everyone happy in life that's why we need our help there's a I don't kiss anybody's answer take me into the kitchen I haven't had anyone come into my restaurant and say Luigi you don't know what the hell you're doing not even Chef Ramsay gets to do that I'm frustrated I wish I could say that was an enjoyable lunch the deep fried ravioli with skinny cheese why did you put that on the menu to give it to the Americans come on come on I'm not laughing now the fish special that was overcooked and it was Bland that was a that was a perfect day you're gonna tell me that come on it was like cat food Linguini that one there is the best dish in the menu it was my signature dish when I opened the restaurant I'll stick by my food I'm just taking forever for 30 years I have no problem that's the problem there you've been doing the exact same food for 30 years I haven't had a challenge in 30 years no one's ever challenged me you're the first one listen You've Lost Your Sparkle I don't believe this is the same man that was the young Maestro that was written about 30 years ago come on there's something missing I don't know what it is on the back of the fragmented relationship you've got with your brother but the heart's gone there's got to be some magic somewhere inside that was once there but I need it back he can't tell me that I don't know what the hell I'm doing in my kitchen I've been doing it for 30 years after being truly disappointed with Luigi's dishes and his attitude at lunch okay Jeff Ramsey is hoping to see something positive during dinner service welcome give me your number good play some golf yeah I'm playing uh maybe Saturday morning yeah Tony is more like easy going now take a serious as the business job there's only seven years between you and Luigi how come you haven't got a gray hair and he's got all the gray hair yeah try to relax more he's a stressful guy he see what happens but you don't look like a guy that carries pressure I try not to that's major family problem you have to change you've been in the Philippine with sausages I'm going to show Chef Rams with my kitchen runs like a machine like a smooth machine and the food is just coming around a thousand miles an hour not one Chef is tasting anything the food always gets thrown out on that ah the kitchen really pumps food yeah they're they're fast faster dangerous while food may be going up to diamonds with lightning speed what's wrong with that they said he doesn't like the sauce on the gnocchi it's also coming back just as quickly um what's wrong with that now they didn't like the flavor of the Meatballs the solids I'm trying as and Luigi is not taking the returns very well the lady uh wanted the gnocchis to be more like fluffy like light lighter than that I mean why don't we put feathers on them we've been making gnocchi for 30 years that's the way it is oh my gosh it's getting worse I'm falling asleep I don't have any garlic I don't have any mushrooms Luigi back in the kitchen it's kind of scary because we never know if he's gonna snap and yell at us for something I want a you better answer back you don't get the mushrooms that's all like I told you hey put them over there that's all you gotta do is it work that's okay everything's okay don't worry about it now what about nothing happened wow you've worked before two people and you make it you can't make it now with three Just Let It Go matcha um what's wrong with that now uh nobody takes anything before it goes out better than me foreign but after a series of complaints Luigi has had enough that's it no he's not gone he's coming where's Walter for Life he's not gone yeah I'm gonna go back and fight and you gotta understand what he's trying to do here man he's he's not the guy is what he is and he's English bastard is what he is all right yeah but he's being honest with us not being honest with us yeah he is no it's not a bunch of man this restaurant is but it's both our restaurant so I want to patch things up I want to get along with him he's my brother I want the best for him I think he got to go back in there and finish this night off man I don't have my don't back down from the man I'm not backing down all right your girl is just taking a break I'm too hot all right foreign anytime you want great I work with more chefs than you can imagine in the past the way you perform tonight did not tell me that as a man that's in control of his kitchen and when I come out and read that I'm pissed off for you and your customers it's 2011. unfortunately Luigi no one's told you that's my opinion tonight's service oh what the are we supposed to do man yeah I need your help there's something quite remarkable about how hard you work but I want you working smarter not harder when you come down come back to 2011 you've got me world famous Italian Family Restaurant me after discovering how dysfunctional Luigi's really is good morning good morning brothers and their wives and he knows just how to do that so when was the last time you had a meeting a meeting with all the staff never five years wow four of you need one voice put across to all of your staff come through to the kitchen come with me I want you to watch something very very interesting just stay here I'll see you in a minute thank you wow ever good morning coming come in good morning take a uh take a seat please okay I asked you here this morning because I've never seen a restaurant operate the way this one does and I can't start to fix anything unless I know what the problems are I'm just gonna be honest when you go back to the to the kitchen and tell Tony go say hello yeah whoever the client is complaining about this you get a big fight as the people tell you they don't like it you can't have Luigi what do you mean they don't like it what's wrong with it your recipe and that must be kind of tough to like take criticism but you're gonna have to like bend your will a little bit to what the customer wants somebody needs to taste the food before it comes out we shouldn't be checking the quality of the food in the back two years ago three years ago it's been declining in your mind for the last two years absolutely I get stressed out when I come to work one just the atmosphere the complete vibe that we get the disorganization that we have there's no structure it comes from the top where's the top we're not organized at all how fragmented is it it's just like Grace and Luigi versus my mom and Tony very separate the conflict with these two families the clients can feel it and who and hope the atmosphere is not the most Pleasant so the conflicts with the family is spilling into the dying group yes do you agree absolutely the yelling and screaming who's yelling primarily who is it easily I think the biggest yellow is great I never know if I'm going to walk in and it's going to be smiling or someone on the shoulder frown on her face and start yelling at the company I'm saying what they say and you have to let other people talk funny lying she gets like really mad and start telling you things that first of all they're embarrassing for our customers and second of all they're not professional that's destroying everyone's confidence I feel this way has anyone sat down and spoke to him I'm just afraid to say anything to her because I don't know if she's gonna yell at me could you not take criticism no she can't take it she can't nothing no no criticism whatsoever and if she does change her mind she'll say that she didn't change it that she's always thought that crazy okay uh just stay here for a second mama please I don't care anymore I don't know I don't care about the restaurant I feel like everybody against me they talk nice and in front of you they're stepping you back we're gonna work here just to quit I know I don't think I want to be here anymore because I saw a man what's the matter nothing talk to me no I can't talk I just want to quit that's it I want to leave I don't want to be out of the businesses I can't take it anymore listen to me Chef Ramsay has arranged away for the owners to hear how the staff feels about their behavior I want to leave I don't want to be all in the distance and it's all too much for Grace to handle listen to me Grace I'm sorry no that's not fair they are here for you no yeah no no Grace that is the feeling of your team and they are here for you and you have to listen to them we cannot start to fix this restaurant unless we fix each other first so I'm sorry you feel it's upset but that's the first time you've seen in a way you affect them but let's just stay calm and let's go and have a meeting together and talk as a family okay okay let's go I think Grace needed to hear all these criticisms she still isn't a little bit in denial of the way that she is and how it intimidates other people I think eventually she will come through but it's going to be hard for her you take a seat just a big deep breath the owners were listening the minute I walked in here I could feel the level of intensity it was it was depressing nobody was being honest with each other and we continue to fall along these lines and remain broken this ration is going to close and whether you like it or not you're all tied together and if we can't work and communicate together as a family then you shouldn't be in business because it's unfair it's unfair yeah one thing we are going to do from this day on is work together can everyone agree on that yes yes good past is past okay see look that smile I was kind of already almost to give up I know the truth hurts that I know it can help us I know and get better thank you thank you after an emotional breakthrough as a result of the staff meeting after you let's go let's go let's go Jeff Ramsey has an idea on how to get the family working together again when you think of Italy you think of spicy sausage yes yes when was the last time we made a spicy sausage when I was a younger girl I used to make sausage with your parents oh yeah already I wasn't 10 years old when I started to make a thought she went to my parents whereas in Calabria I feel like I'm back young girl okay so tonight we'll make a brand new delicious Luigi sausage I'll start off slowly grinding how big do you like the sausage my job was to stop the sausage I love it and you know in Italy the sausage brings a family together it's a nice feeling right yeah so when was the last time we all spent time in the kitchen together when was that never never wow this piece that we are trying to get to right now is long overdue when my father was here we were happy happy place it's been too many years and too many frustrations going on I want you too brother-in-law sister-in-law to make the rest of them Louise and I are going to go and cook okay all right nice see like Tony and Grace working together making sausage giving me a little bit of hope it's a beautiful thing making me make me very fun okay sausages in for the sauce I'm gonna make it like some nice sort of Rich ragoon fresh fresh like yours oh yes working next to Chef Ramsey is a great great opportunity the way that he works and the passion that he has it makes me uh me a light of fire and I said why can't I do that like I used to think in the old days I would love to be in the kitchen here when you were 22. you know that yeah it would have been fun can you imagine I started to realize I still have the passion Ron are you ready I'm ready you're done at a 21st century that's a little taste simple fresh Italian Flair jump in oh man that's awesome me and Grace worked hard on those sausages I I feel as though it's just the first little baby step and I can do better right I want to do better good job right guys unbelievable you're very good oh my gosh it's too good now that Chef Ramsay has seen a glimmer of hope with the family working together Luigi we are relaunching this restaurant tomorrow he has one more surprise in store to make sure Tony and Luigi stay United I want all of you right now to watch something listen good night it's a day your father it's been five years I've seen my father I miss him I love him I wish I was close to them to remember together they work together like me and God bless everybody see my dad and remind me of the past remind me of where we came from and how we started and why we started this kind of business you know why we're in it if it's back in perspective the next place and do what it needs to go to do whatever it takes it's starting tomorrow tomorrow you'll see a new Luigi I guarantee it after arranging for an emotional message from Luigi and Tony's father Chef Ramsay and his team worked through the night to bring a little piece of Italy to Luigi's thank you good morning good morning today we start off with a new attitude a new restaurant and a new beginning are you ready to see the new Luigi's on the count of three one two three oh wow welcome to the new Luigi's wow everything has been themed as if we're on this amazing trip to Italy it's appealing it's vibrant and it's got that rustic Italian charm beautiful John is a clutter gone are those horrible booths now we have this wonderful nice family style bunker seating look at the tables underneath we've got the Luigi's stamp of approval beautiful even the napkins have got your stamp on there Grace what do you think unbelievable unbelievable I remember now how it was with my dad and I hardly worked to get this restaurant started Luigi You're Going Quiet I get nervous when you're quiet I'm very very happy yeah thank you sir thank you listen I hope that you are re-energized I know you're the best this is just a dream I'm Dreaming I'm asleep is unbelievable you're happy okay after giving the restaurant a much-needed makeover Chef Ramsay has also given the menu a dramatic makeover as well welcome to the new menu it's fresh it's seasonal and it's exciting oh beautiful beautiful wow oh yeah what have we done we've simplified it and made it manageable and delicious okay let's start off with the appetizers a lovely bowl of seasonal minestrone with a fresh pesto pasta dishes down the bottom yes linguine yellow clam delicious and then finally baked salmon for a light take on supper when we can start to eat let me finish please I'm sorry she always like this no no I'm a kid I'm a kid that was a joke one thing you do deserve Luigi yeah it's a medal for me married to Grace okay get some knife and forks jump in get tasting oh wow it's really good so good I'm sure everybody's awesome short ribs are good it reminds me of some mom Mr Mike the new menu is amazing I love it I think this is a slice of authentic Italy in Anaheim lasagna is excellent very good we have the restaurant that looks like a modern place we have a new menu everybody is smiling everybody's happy again I really feel fantastic everything is excellent I'll be proud to serve this food welcome to the new Luigi's it's relaunch night at Luigi's we are serving the new menu so would you like to start off with any appetizers calamari and for the first time in a long time there's positive energy in the restaurant Luigi Coast Tony new expedite right right Chef let's get those first orders in please I don't want Luigi panicking I'm gonna get spaghetti and meatballs homemade sauce I want to kill him more here we go Chef Ramsay has lit up another Fire Within me that it's gonna burn for a long time okay let's go let's go guys the original bubbly much better like that so good with Luigi producing stunning dishes in the kitchen diners are thrilled with Chef Ramsay's new menu that's delicious and the kitchen is having no trouble keeping up with the demand pick up where's Tony Tony all right be right there look at this food while food is getting to the hot plate in a timely manner I don't know where any of this food goes Tony and Luigi have stopped coordinating and the Log Jam in the kitchen is not sitting well with diners not leaving my brother to come in and give me some help I get frustrated and I get mad and I want to kill the guy let's go let's pick up the face it's relaunch night and while the kitchen continues to produce food Tony what's going on let's pick up the face all right be right there a lack of communication between the brothers has resulted in food sitting on the pass and not at diners tables Tony service please let's go Luigi you have to keep this together if you start screaming I'll kick you out if I lose my pool again in front of the customers it's definitely going to cost my business all right let's go let's go let's go I gotta learn to take a deep breath and get it back together Tony look at me look at me now we're producing unique food and it's dying he's cooking you can't stand there like a lemon you've got to help them a little bit we can't cook like this and let the food die in the window I need you Expediting talk to each other start pushing the food out let's go you don't need a fried calamari on that one hey Dominica Dominica take this to right here table 41. that sounds like a kitchen we've got some voices in there I I still need one more pescatory with Tony now concentrating on Expediting what else we got big salmon in the chicken farm wonderful wonderful Luigi is free to focus on the quality and the consistency of the food thank you thank you we have a fettuccine alfredo and diners are once again enjoying the new Luigis because you're okay we're finally leaving the negativity and the fighting behind us good things will come with a good attitude this first step was great yes sir okay tonight we took a baby step forward in the right direction slow start but the customers were happy and yes we were a little bit like headless chickens but he showed you had passion yes two brothers step forward look at you too honestly that's exactly what I want to see you've made the critical First Step but stay on it stay on that path I haven't shared things together as something special the brothers need to be blinded I think my father would be very proud love is back and Luigi's Stay Together you make him look good and you make him look good thank you very much Chef friendly you're the Princeton white shining armor you walked into our place and you give soap and courage again no screaming no speed s wow I have never in all the years of Kitchen Nightmares seen a more explosive family situation than here at Luigi's they're so busy fighting each other the reputation of the restaurant went completely downhill this week we moved them forward 13 years but unless this family stays United Luigi's has no chance and I mean no chance of success in the weeks that follow Luigi's received a rave review from the OC Weekly the revamped dining room was slammed all sorts of delights passed us by yeah this was fantastic and the restaurant is regaining the reputation it once held in the community and unbelievably awesome you're welcome the family is working together in harmony Chef Ramsay is about the family together again and my father in Italy is going to be proud of us with us we put all our differences aside and I think we're going to build a new bright future for all of us\n"