The Relaunch Night at Bella Luna: A Chef Ramsay Intervention

It was relaunch night at Bella Luna, and Chef Gordon Ramsay had invited back many of the unhappy customers who had been at the Town Hall. The detail in the kitchen was paying off as customers were thoroughly enjoying Chef Ramsay's new menu. However, just midway into service, John Franco was overwhelmed with the rush of tickets. "I need steam mussels," he exclaimed, as the staff scrambled to keep up with the demand.

Despite the chaos, Chef Ramsay remained determined to change Bella Luna's negative reputation. He had invited back many of the unhappy customers who had been at the Town Hall, and they were impressed by the new menu. "Oh my God, better than my mom's," one customer raved. The staff was thrilled to see the customers enjoying their food, but there were moments when the standards seemed to drop.

As the night wore on, Chef Ramsay's patience began to wear thin. "What do you think I'm serving that?" he snapped at one of his team members. "You're dreaming!" he exclaimed. The kitchen was in disarray, and it seemed like everything was falling apart. However, despite the chaos, the staff remained committed to delivering an excellent dining experience.

Just when it seemed like things couldn't get any worse, a mistake was made, and a dish was sent out that was deemed "Oblivion" by Chef Ramsay. The team sprang into action, quickly rectifying the situation and plating up a new dish in record time. As the night drew to a close, the staff took a deep breath and reflected on what had been a long and challenging service.

Chef Ramsay's intervention had clearly made a difference, but it was clear that he still had a lot of work to do to get Bella Luna back on track. Despite the chaos and mistakes, the team remained committed to delivering an excellent dining experience, and customers were happy with the food. As one customer noted, "It wasn't perfect, but we went a long way to impressing the locals." The night had been a big success, but it was clear that Bella Luna still had a long way to go in terms of discipline and consistency.

The owners of Bella Luna, who had moved from New York to Eastern with their dream restaurant three years ago, were overjoyed by the response to Chef Ramsay's intervention. They had taken his suggestions on board and implemented changes to the menu and service. As they left the restaurant at the end of the night, they felt grateful for the opportunity to work with Chef Ramsay and grateful that business was starting to pick up again.

However, their joy was tempered by the fact that Bella Luna would have to close temporarily due to issues with the landlord. The owners were searching for a new location, but it seemed like another hurdle in the restaurant's journey to success. Despite this, they remained optimistic, knowing that with Chef Ramsay's guidance and their own hard work, they could overcome any obstacle and achieve their dream of running a successful restaurant.

In the months that followed, Rosaria took Chef Ramsay's suggestions on board and Bella Luna's business started to increase significantly. The team had learned from their mistakes and was working together seamlessly. As one customer noted, "I finally heard your voice tonight," referring to Chef Franco's new role in the kitchen. It was clear that with Chef Ramsay's guidance, Bella Luna was well on its way to success.

As for Chef Ramsay, he remained committed to helping Bella Luna succeed. He had chosen the restaurant as one of his projects, and it was clear that he was dedicated to seeing it through. Despite the challenges they faced, the team at Bella Luna was grateful for Chef Ramsay's expertise and guidance. They knew that with him on board, they could overcome any obstacle and achieve their dream of running a successful restaurant.

In conclusion, relaunch night at Bella Luna had been a resounding success. The team had learned from their mistakes and was working together seamlessly. Despite the challenges they faced, customers were happy with the food, and business was starting to pick up again. With Chef Ramsay's guidance and their own hard work, it seemed like nothing could stop them now.

"WEBVTTKind: captionsLanguage: enforeign California just blocks from the ocean is Zania Flaming Grill opened in 2009 by the ants and these team Faye and Brenda for table five I'm Egyptian I came to United States at 18. my first take Siberians with a catering truck for 16 years and it was really successful but I always wanted to buy my own restaurant it was always my dream to have my own business and when the door opened about opening a restaurant with Faye I decided to give her a call since she had kitchen experience and I had management experience when I bought this meat somewhere in the grill do not move it I just checked them it's done the reason why this place is going downhill is because of the drama between Faye and Brendan actually awesome they're not cooking families don't want to come here because why would you want to come to a restaurant with arguing and stress it's embarrassing oh my God Faye is definitely the scary boss here she's the one who pushes people screams at people you guys need to take the meat when the order comes out she'll tell the staff shut up be quiet get out of the kitchen then move from here stop arguing with me I don't want to hear it zip it don't worry about that right now do not move the tickets they need help but she doesn't want to accept it from anybody I know what I'm talking about you guys fate doesn't trust me to run this place you said he's standing here doing nothing she sees me as her niece and not her partner it's a complete joke where is Brenda right now is Brenda's just laziness stronger person but that's your personality it's not that I'm not just because I'm not yelling at them it's not yelling I'm not I want you to realize you know what say Brenda and my mom have a bad relationship I'll fix it fix what it's good luck it's not correct all the problems come from the restaurant you become like so frustrated you like to help with it I don't care anymore it's so upsetting this restaurant has put a strain on my entire family I really have to go I'm done nobody understands how much stress I'm under I borrowed from my parents a little over 60 Grand the restaurant feels I feel like I would have failed my family but you know what we really need help if I don't smile I'm gonna explode they're gonna cry the restaurant is my life but it became my burden it seems like it's slipping away and I feel like if this is a go I won't have anything left never be like this both Faye and Brenda have requested meetings with Chef Ramsay prior to him arriving at the restaurant how are you Brenda right yes he realizes that this is a perfect opportunity to get both sides of the story it's Faye rice hello good to see you I was good to see you too it's an honor to meet you wow it's a it's a pleasure seeing you and obviously you wanted to reach out and have a word before I went inside the restaurant yes I want to tell you some issues that I have with my business partner my niece Brenda tell me about the restrooms how did it start they had this idea and saw a location that she really liked and approached my mom and she said that I would possibly be interested it kind of just took off from there you know and it seemed like it was the right thing to do and are you 50 50 yes we're 50 50 partners so explain the roles of the restaurant I I cook a chef as well yes wow you're busy so if you cook Shop clean what the hell does Brenda do basically there's different days where I am serving and there's days where I'm on the line with Faye and it can get a little overbearing back there because Faith she's definitely a control freak she doesn't have confidence in me stepping into the kitchen and being able to help her out and she was just like no you're not doing it right and I sometimes feel like I'm an employee not an equal I have to benefit everything for Wednesday when I take off every literally every time Brenda prepped for her one day running that business independently um she doesn't know she stays out with friends and she's very tired the kids tell me when I'm not there we sit in a computer watch TV or watch how does the business run on those nights when your Auntie's not there very smoothly customers are happy with the food definitely things flow easy I feel like it's a disaster how do you know this is a disaster customer come to me and tell me what happens Brenda's cooking in your absence how would you give that out of ten six six I give myself ten oh wow if she wasn't your niece would you fire her yes if this wasn't your auntie you fire her death how long can the business continue I'm giving myself about a year ready wow our numbers are horrible actually put into the business we put about 60 Grand each wow I'm afraid and scared that I will lose this in this time of my life I don't see myself going to work for someone and even get tired I really need Chef Ramsay to change your Brenda but I have doubt that anything will change a brain that's not gonna change okay I'll be back at the restaurant thank you so much after hearing two completely different stories from the owners about why zaina is failing Chef Ramsay arrives at the restaurant anxious to see where the problems lie so fresh flavorful food seven days a week and blood is fresh hello hello nice to see you and this is Mark okay this is my son what'd you do help around with everything from cooking to bussing serving okay sitting right well good to meet you let me sit down have a good graduate get up to speed and I'll catch up after enjoy excellent get down there I feel like I'm back at my grandma's couch why we got such high couches since it's just more restaurants I'm not quite sure I wow okay um no how long have you been here I've been here for four and a half years so you've been here since the beginning yes the two owners do they run the business together how does that work Pfizer works here more more days than Brenda does I is definitely the 75 or more and what does the other part is more laid back she prefers more talking to the customers instead of being in the back with the kitchen so who's the boss the scary boss would be advisor Pfizer fail finder face usually I call her faiza or sometimes when it's busy I'll call her a favor there's people who call her Fufu is Hell on Wheels if it gets busy no matter what it is you will heal yelling in the dining room everything that happens back there our customers see our customers hear everything wow seriously yeah Faye has an extremely short temper if something goes wrong all hell will break loose it must be hard when you're working with the young son yes if you see something that's dirty he will leave it for somebody else to take care of he lazy when it comes to cleaning he doesn't do it full heartedly if that makes any sense so these are nice for you when you come in the next day yeah yeah because everything and wait a minute Mediterranean Bistro an Exquisite dining Adventure where's Mom thank you he wants to talk to you yes sir I'm out you come with him a little quiz Are you ready for this how do you spell Bistro how do you spell Bistro b-i-s-t-r-o good and how do you spell dining so you wrote this menu dining is d-i-n-i-n okay has anyone else mentioned it we have a lot of customers who have pointed it out to us all right thank you Mom okay man what would you recommend we do four different dips we'll do hummus yeah okay let's go for the father beans the Kiwi roll okay and then let's go for the designer combo Place definitely thank you yeah First Impressions please solos I just keep on coming down why is that oh Jesus are you ready three could be covered beans and Zayna combo okay let's rock and roll I am very proud of my food and I stand to buy it it's fresh it's made to order Chef Ramsay is no way he would dislike my food The Advertiser is ready just take it out I'm confident dab while the owners continue to blame each other for the restaurant's problems Chef Ramsay is anxious to taste the food so this is our combination appetizer okay wow why is all that oil on there we usually drizzle the top of our appetizers with olive oil or flood um usually be drizzle but it looks like there's a little extra put on thank you drizzle sparingly with a touch of oil but look at it I've got little swimming pools little miniature bathtubs full of oil floating on the side it's gross thank you okay just stop staring at me because he's scared he just stands there and stares oh yeah hey Mark he said stop staring at him put your creep in the mouth it's a little dish oh a teaspoon of oil let me put the oil on um I'm not quite sure it wasn't back there wow oh my gosh it's so thin it's just liquid is that normally that runny that the hummus I've been told it depends on the garbanzo beans ready we're gonna stop blaming a beans with hummus there's times where the hummus will be extremely thin or there's times where the hummus will be overly thick yeah it's not Bean's fault it's the chefs I feel like I'm always apologizing for the food I'm done with that okay but I'm not a chef it's out of my control we'll put the oil on top of the appetizer I didn't do the appetizer I did it you said it a lot of oil it's tradition to put a good amount of oil on hummus so for Chef Ramsay not to like it is a shocker to me I should have made it from him it's a disgusting busing station it looks Dreadful there has to be a much better place to put dirty dishes than that I'm out it's weird how you just drop all those dances there yeah yeah why not just walk five feet and put the dirty place inside the plate wash I don't know how difficult to be to walk straight into the kitchen and put them in there not hard at all Chef Ramsay is right but every time I try to open my mouth every time I have a suggestion I basically get told to shut up thank you guys you're welcome okay I'm coming to get it means you put the Zed on then what what's supposed to see the zoo for Xena kind of a design looks like someone's puked up on my plate oh come on does that look appetizing to you yeah it doesn't look too appetizing it doesn't look appetizing at all no okay thank you no problem that looks like the inside of a diaper I mean it's so bad jeez I said she's a father means look like someone threw up okay tell him enjoy your meal and um I'm done there darling one mouthful too much one thing I can confirm it tastes the way it looked Dreadful nope not a winner okay whatever you guys this is crazy I don't agree with Chef Ramsay about some of the items that's a first I will defend my food to Chef Ramsay because I know how healthy and delicious it is Chef Ramsay has only sampled a few dishes but is already questioning the food and looks like the inside of a diaper and owners saying Brenda are questioning the feedback food never comes back that's the first people always Rave about our food whatever you're telling me my food's not good I'd love to see what's good it could be back I did they're gonna be dry that's why I moved the one that's cooked already keep it wrong Mark I don't want a certainly why not it's so rude you should be confident in what you do so these are creepy rolls the dish it's a bulgar reshell with a sirloin ground beef and pine nuts in the middle thank you Mr Sunshine fresh uh kind of wow what does that mean she'll have in my prep for the week like one week ahead because it takes so much time and prepping they taste are they frozen okay they're frozen do you know what it says on the front of the restaurant on the banner South Side about the catering no to go outside have a quick look okay read it and come back in whatever Town damn I know we can't spell let's hope he can read Jesus what'd they say care about quality and taste okay great what else did it say begin with f begin with F I didn't realize quality and taste I was just a shame there's three F's there now read it properly come back and tell me what it says no problem have a look whatever you say oh man right three F's three F's fresh flavorful food right and you're telling me now my appetizer is frozen because we make a bulk at the beginning of the week yeah I just read that literally entering the building so I don't expect anything Frozen thank you wow so your first time outside this fresh flavorful food yeah if it's frozen you're new by The Taste the kid you cannot do it fresh you're not gonna like what he has to say I stand by the kibi because we really use good ingredients I don't see in any Arabic home anyone can make them differently the chicken's almost ready kind of not cooking on that side I don't wanna burn it it's not burning I need to mark it and it's done if it's done it needs to be up the grill well it still needs to get worse it's done it's not overdone it's not maybe you should read the one all the cooking then drama for nothing Bae is over my shoulder micromanaging and just constantly bossing Us in the kitchen there's no time for burning meat I'm just over it all do you take this place that's one item I could stand behind this is in a combo plane no thank you guys wow in there wow this one is the that's a just a regular beef meat is just like it's boiled it's just tasteless everything so overcooked we try to make our meat medium but that looks medium well well done it's drier than last personality and the kofta sadly is overcooked and dry that's drier than the sand surrounding the pyramids of Egypt Dreadful and the chicken is blunt there's a chicken fresh or is that Frozen the chicken is frozen shame who cooked my lunch today might would be a mixture of fan bread and I'm pretty I think they've tag teamed on my dishes you'd expect it to be twice as good but just bad darling I'm done well I'm disappointed thank you wow trust me this has been a huge huge difference there's not been one thing that you exactly liked not everyone Let's uh let's come over please wow I don't know where to start ready um say Brenda I'm so disappointed the atmos is flat the decals drab and I'm sat on the corner of a ridiculous cushion opposite a large container of dirty they've never done that before that's what's bothering me today excuse me um we do that every week I believe you and Vanessa use buckets don't you well don't put the buckets on the floor well it doesn't matter if it's on the floor I don't think that's the issue I think the fact of the buckets and viewers they walk inside the kitchen with them but we have been told to use a bucket I always asked you guys to use a bucket so stuff doesn't spill all over the place but we've never said to put it on the floor yeah you use the table or one of the chairs and you take them back inside when they're almost tall but they're still in front of the customers do we leave them on the floor another yes wow but settle that aside I've just had a bad experience and I felt the food was below standard the hummus was running very liquidy why so much oil on there I have Arabic customers that like like olive oil when customers want more oil don't assume that everyone wants more oil I don't even think it was olive oil what was that oil in there it was olive oil wow that must be cheap um what's funny our product's not cheap your product's not cheap okay so what's so funny well you said it was cheap it tasted cheap it's not expensive but it's actually cheap I'm not gonna argue with it but you sit there on your ass laughing your head off thinking it's funny I'm not going to get upset because of what you say no I'm just gonna smile about it it's your opinion how old are you 26 there I'd expect that if you're 16. because right now Mark is very far from funny can I continue about my lunch for me at kofta when you bite into it just bursts with flavor this thing was dry beyond belief but this is number one seller this is what my customer eats every time they walk in but say chicken was dry and the beef was dry is that protein Frozen We Buy it fresh we marinate it prep freeze and cook I don't know why you think customers would leave their homes to come and eat frozen food I don't have a walk-in freezer and I don't have a walk-in cooler okay so my option is to freeze it then cook it how long have you been functioning like this yeah it's been like this since day one I'm just wanted to let you know that I don't have the help to to be prepared when I need help right I cannot cut myself in half have my half here behind the counter and the other Happy song but say have you given up no do you want to give up no I have nothing else fight by myself what I need help from your family yes so who's not pulling their weight none of them chicken was dry but this is number one seller Faye not only believes that her food is impeccable I need help she also believes that she is the only one in this restaurant who is putting in a real effort so who's not pulling their weight none of them you don't let anybody help you what's going on your auntie on her own she's not on her own she's not she's has to have her hand in everything she has to marinate she has to cut that's not true that is true when is the last time you cut the chicken or lamb or beef and you marinate it many many times when many times no that's a lie many times it's not like I am always stand with you in the back and ask you show me how to do this no you don't no you don't you don't say hey come here let me show you how to do this so if I'm ever off you could do it not being shown the recipes no um she never asked so she see me that's not true she seen me when I I always what can I help almost every time I'm here many times I brought in my laptop and I said let's go through the recipes if she came and tell me I wanted to learn this I would never tell her no that's not true when was last time you were shown I had to cook something never minor minor stuff in the kitchen because that's really yes yes you two don't sound like a niece and an auntie when's the last time you asked to give you a compliment about something I don't get compliments cheers just the last week on Wednesday I was off on Thursday a customer walks in just to complain about how horrible the fruit was when I'm not here I've never and I'm not saying because you don't take it easy to tell me I I told you so many times you don't take it well when did you tell me when no when the Falafel is dry and I got so many feedback that's not true I'm very picky how everything's cooked on the grill not believe me ask the servers the server Cooks is the food when you're here most of the time no they don't you don't cook all the time when she's here no no I want her to answer so I said on my ass when everybody else is working yes and I tell you find something to do I've offered to cut chicken multiple times for free and I was told that I wasn't allowed to do it but I'm confused you want them to do it but then they say you don't let them do it no they don't want to aren't you that is true that's not true no no I offered I wasn't allowed to do it I offered you for it to learn I've offered to work for free to learn how to cut the chicken and help her during the week I don't want you to be with me in the kitchen and that's why I will never tell you anything I'm afraid that she gets hurt when she's working her regular shift and not even cooking she's hurting yourself I don't usually hurt myself I need a bandage every day and I need the bandage I've never poked myself with a knife here and then you ask for bandage all the time no I really don't wow in the end it's not my job to cook I don't get paid to cook I don't get paid to do inventory I don't get paid any extra to do anything but as a family we do it just because I've done the takeout inventory I do the bread inventory maybe a few times but not all the time not all the time because I have my own job to do and when I come in and the dining room's dirty my first thing to do is where's the dining room Jersey because the stuff um from the night before don't claim ready when it comes to cleaning Mark does not do it there's a little bit more lenience because that happens I've came right after you swept and I've swept I'm trying to tell you something by far she does way more of her duties no he's not he's not lazy work is the busiest tonight he works the busiest nights but when it comes to busting and cleaning and pulling his rope he doesn't pull it Mark does not pull his rope when it comes to his duties if you want to start pointing fingers Brenda no I was gonna keep my mouth shut and not say about anyone when you just sit on your phone we're cooking serving and you're sitting negative so I'm not gonna say anything in my mouth when you're here for five hours like you always do when you're here for five hours yeah no I'm not here for five hours oh this impromptu staff meeting has gone from Brendan Fay pointing fingers at each other was perfect so the blame game with the entire staff there's a little bit more lenience including face on Mark your fingers Brenda when you sit on your phone we're cooking serving and you're sitting negative walk out like you always do when you're here for five hours yeah no no five hours you are I wasn't gonna talk about anybody but okay I'll be yelled at taking food to the third table over there she will scream at me as I'm walking because for the customers these are different issues I have to scream at you turn off the TV because it have some bumping and grinding and whatever is going on on TV and it pissed me off because I walk from outside the solution Brenda have to change and shift because I voice my opinion I changed the shift because you guys constantly bump heads and you constantly get into these great arguments in this open Kitchen in the dining room it's it's in front of customers in front of customers wow I need to see this place working tonight just do what you normally do so I can have a chance of getting up to speed to see how this place functions I'm gonna get some fresh air what a lunch I'll be back later thank you sir wow problems with just the food I can't handle this nobody here is perfect nobody hears me you just make it seem like when Mark and Vanessa are here it happens when all of us are here you guys don't pull your weight nobody pulls their weight and that's what the problem is I wish that we have a camera wrote when ml is working here she works like the way she works her mouth yes I agree but when it comes to her work she goes the extra mile her mouth is what gets her in trouble she's an awesome worker and she needs to know that too she'll work better I always tell her you know nobody gets compliments here Faye nobody I tell her thank you we have a great night thank you have a good night of course she doesn't tell you I tell her that but she comes back and cry about things Amal is not my problem what my problem is is what he said about the food anybody hungry I'm eating my frozen food anybody want to eat frozen food I'm glad you're laughing about it it's not funny ironically the only thing that Faye and Brenda agree on is the food because I don't have time to make money it's not gonna burn unfortunately aside from their issues with each other that is the restaurant's biggest problem okay are we ready we're there enough I have to be ready definitely hummus yeah I'll be right back again just explain to me how the line works okay the tickets come out and we start to pull whatever meets and we start cooking hang on don't let me stop it okay table one spicy hummus and beef Shawarma with Zena I got it Brenda when you do that spicy hummus with more chili that's why I cut these jalapenos use them please we're giving them spicy hummus face it's always made the same spicy whatever hummus it's very watery that is it here yes how often is that made every few days his number one seller So within just two three days is finished right that's disgusting that hummus is awful and why is it so ready the consistency could be better sorry for judging how are we ladies welcome hummus what's that uh my apologies thank you fresh food seven days a week my ass he's leaving I don't think Gordon Ramsay likes us this is not spicy I can't believe this Brenda when people ask you for the spicy hummus they want the spicy hummus enough they don't need something explained to me three times he's here yay with Chef Ramsay seeing so many customers unsatisfied with the same watery hummus that he had at lunch he has returned from a trip to a nearby supermarket not sure how good the hummus is with a plan mum's the worst mom's the worst yes all right ladies there we are some fresh gents the same for you my apologies sorry way too much he's cleaning tables for us that's for you to share that's good it keeps taking stuff and moving it I don't know what's going on man it's working creating the buzz here they're loving it holy crap I'm running out he would have thought that would be high in demand how was that very good this is better yeah Brenda all that chicken is done just give me a second I'm making the damn salad she said she didn't like it at all what happened to her she said the chicken didn't taste good at all oh really it's dry is it supposed to be minced like that this is exactly the way it says everywhere I know I never ever have someone returns I never have a complain of dry your overcooked Shawarma I tasted most of the Shawarma and I know how delicious it is them why they didn't like anything or like what their opinion is because that's just what you think it's good because that's just this is really what happens before ladies how are you today you sent back everything so I just wanted to come in what did you not like about the items the chicken shawarma tasted like rubbery okay and this is like vinegary and mushy was the flavor it just wasn't it wasn't for you yeah okay or you guys are done we're good whatever all of a sudden people are food critics what do they say they got the Shawarma was rubbery our Dolmas taste like vinegar whatever they don't like it they don't like it wow God help me Kebab is it ready ready this is the medium no it's raw beef is still cooking for that plate I'll fix it leave it leave it seriously do what you always do I'm fed up with Faye dominating in the kitchen it's really hard to deal with this one's like part of the Rock and I got medium rare that one's Raw half of this beef as well half of this beef is wrong but these are medium if I cook them more they will not be medium anymore that's one of them is raw that's what I'm trying and everything please I don't know why you're acting like I'm the one who's doing it I can't handle this I don't know want to see quick to jump down your stroke why is that I don't know if you haven't noticed it happens to everybody wow bloody hell oh yeah yeah it's really rare you know what just go ahead and you can just take it okay I'm good I'm cheers this is supposed to be medium and it's rare okay that's cooked that is wrong I wasn't talking to you right now oh man redo it looks like yeah making me lose it oh my gosh flaming a mess we're done how are we how's the food it is Stone Cold yeah I had that for lunch and it wasn't pleasant my apologies thank you the customers have given a very clear verdict on the food at tonight's dinner service so Chef Ramsay decides to move on to an inspection of the rest of the kitchen including the food storage freezers are busy wow there must be three to four weeks worth of prep in there leftovers in a home kitchen no date my god oh disgusting a mess this stuff has been in there so long it's all freezer burns any chance of any flavor has gone even though the flame on the grill Ed chicken bowl they say fresh flavorful through my ass I say Frozen Frozen that's gross it's dinner service at Zena it's raw beef is still cooking for that plate I'll fix it leave it leave it seriously and while Faye and Brenda continue to argue in the open kitchen Bowl Jeff Ramsay is uncovering some alarming practices in the back kitchen my gosh which include a massive amount of frozen food fresh salmon oh frozen salmon welcome to my Mediterranean Flaming Grill that's a bread bag there's no lamb in there oh the frosting frozen meat in warm water what a mess Arena restaurant the logic has left the building this is too many orders and none of them on the ground I thought you took all right okay it's not on the grill well it disappeared can I can I show you something just to talk to you in private sure yes I just want to show you something very quickly Airport who's in the sink in a bowl of water running hot water on it what does that do it's not hot water solid in the middle so when it's different colors like that do you know what that means the meat is cooked even before you start turning this into kofta you're screwed one more thing what's this here what are you doing on here I'm defrosting summer chicken and why are you frosting that I marinated yesterday and I didn't have enough space in the fridge so I put inside the freezer I disagree about the meat freezing the food it doesn't make it go bad I really don't get what he's saying 100 some of those customers tonight the food that came back were the customers right or they're wrong I never since I opened they had that much food came back never I don't think you understand how far you've slept get real I am now you're not why aren't your customers coming back to your restaurants they loved my food they loved my smile you're not being honest you're not being honest with yourself and you're not being honest with your customers no I've been I've been your customers were complaining about the hummus the dips they weren't very excited so I went and made some stay there what is that is it delicious hummus you taste the difference yes detector now I have a confession to make I actually walked to a store you need to be 10 times better than store-bought homicide otherwise what's the point of running out of restaurants like wow why everything is coming back there are certain plates I I'm very proud of and it came back but it's not good enough what you're doing is so wrong and unfortunately because you're surrounded by family members you've convinced yourself and them that what you're doing is right well I'm sorry Flaming Grill it's not extinguished Grill it is and the problems say are inside do you want this business to continue I feel like I'm hanging by a threat this tomorrow would be a better day the ability is not coming I definitely you understand how far you've slept get real I am now you know why aren't your customers coming back to your restaurants hey I don't know tonight was a shock to me like wow why everything is coming back there is certain blades I am very proud of when it came back but it's not good enough what you're doing is so wrong Flaming Grill it's not extinguished Grill it is and the problems say are inside do you want this business to continue I'm praying and saying tomorrow would be a better day that better thing is not coming I'm done please I just have nothing else I never that will be such failure I never seen it in that way ever I can see the sadness I'm so sorry no please don't be overwhelmed but just answer this for me do you want to continue you do I'm just married now are you over to work all right but are you 100 sure that you want to continue in this business didn't show because I really didn't love the way things were going I'm getting out of here I want you to change your attitude because you can't change what you're doing we have no chance in trying to change this restaurant yes I hope to see you tomorrow thank you sir I honestly have nothing left if I lose here this is it this is my life and if it doesn't work I don't know what to do you have two seconds uh yeah that was rough rough and I'm gonna call it as I said you guys are just going through the motions and when something goes wrong you follow your auntie she falls out with you and all of a sudden you then just go back into your own corners and the only people suffering the customers all night long the problems are on the outside the problems are the customers it's never inside and we never ever look objectively and understand how bad we are everyone's walking around in denial it was hard to hear I'm not upset because I'm in denial I'm just upset because this is the first time we've we've encountered this not trying to rub your face in it but tonight three tables started complaining about the hummus I ran 100 meters up the road I still bought it I came back through the kitchen presented it they loved it I'm trying to get that message through to your art but when customers think that a store bought hummus is better than what you just served them and charging three times the money that's how far we've slipped and you know what it's sad in there it is so sad hi I've got a question for you deep down inside from the bottom of your heart do you want to seriously continue running this business do you yes I do 100 okay good night okay so I need a hug you're okay everything for the best we need to make it better you know he's right when it comes to certain points that's just I need you to help me here instead of pointing the finger can we come up with a list of things that you could do to improve I think that I mean I'm really tired I'm frustrated in Faye's mind she thinks that we're the problem and that we make mistakes and that we're the issue but she's a chef she's the prep she does everything and I believe 100 that she won't change and there's no question about it okay everybody clock out and go home I'd love to fix all these problems about my hands are tied Fame has to trust me as a business partner in order for things to change okay Chef Ramsay knows the only way he can move forward with fixing the restaurant that's coming over here is that he first must find a way to get Brenda and Faye on the same page he begins the day with a staff meeting with the goal of clearing the air last night I saw you Faye burnt house feeling alone isolated and he saw no light at the end of the tunnel I understand after you telling me how hard it is and you're on your own I get all that I got that yesterday but last night I've watched everything and you work talk and perform like someone has given up last night I went into the kitchen and just took a few notes there must be three to four weeks worth of prep frozen solid in there all freezer Birds they're supposed to be beef do you know in that freezer as containers stacked this High full of prep you've prepped so far in advance it's freezer burns then I look at the refrigeration unit in there and it is bedlam the fresh stuff is at the front and the old stuff is at the back I honestly don't have all the stuff there this is so difficult I'm not going to embarrass you and bring out the yellow and the rotten parsley okay so you know what's in the back of the fridge what I want to talk about this morning is why is it like that lack of help lack of freezing it for the lack of help yes say before I can go any further forward let me ask you this do you think that you're the only one that's actually working and prepping in this restaurant yes they can call me a liar if they want to they come here do their shaft I feel like they're here to make their steps and leave right that's that's my honest truth that's how I feel about them so who's the first person that literally gave up your son um your niece Brenda is that true you sit there in silence I sit here in silence because I know the truth I know that I've stepped up so many times I do but she has other people who offer to do it I try to help but I don't like Amal to be in the kitchen because she cries about everything and little thing and she all day with a knife and she's denying this right now because she doesn't let me finish I feel responsible for her asking for bandage all the time and I don't want blood on the food I don't want the drama itself Amal complains about being here after nine o'clock she give me an attitude face it was time to have time to go out with her boyfriend waiting for her outside she's this only talk not not do right and when I say that to her she take it as a mean and my biggest bee that she ever seen do you trust her I I do she's amazing worker I'm confused I trust her but I don't trust her does she not welcome help oh not for me whatsoever I think when she's drained she accepts the help but she has to reach that level can I say why why I do that go ahead I hear complim from Brenda all the time because she wants off she needs her time that's not what Brenda's saying look at Brenda they I tell you when I have a family event to go to and I slip out of here for an extra day I feel guilty and I've expressed that to you so many times I feel guilty I don't like taking time off and it's because I tell you why and I wanted you to have fun and enjoy family when you're out exactly so you don't come with that burden and that look again like you don't want to be and I don't want you to have that same look either face I didn't have that look the reason how many do you know how many times I am the one who have to carry everything hey wait a minute how many times have I asked you please take an extra time off to do things when I'm not here and I do I do anything that you ask me to do you tell me to roast me eggplant and peel it I do because unless I ask you to please let me do something let me help you out unless I do you don't tell me hey come back ninety percent of the time it's because I was busy on the line that's the only time stuff doesn't get done I've many times walked in the back she's like I have a lot of preparation what can I help with I'll put freaking gloves on and I'll pull out a cutting board and a knife tell me how to do it show me how to do it until we get a phone call and we leave the kitchen never come back I'm so confused I go through the same stuff you do I mean I'm not sitting here freaking leg over leg doing nothing so why does Faye have to prep for you when it's her day off because she feels that she needs to season things that she needs to cut things and it has to be done you're cooking them it's like you can't trust your family who can you trust it's not a point of trust it's the point of everyone they want their time off so they don't want to be here as much as you do even your 50 partner wow that's not wow that is so not true it's true everybody's assuming assuming that I don't want to be here or she doesn't want to be here nobody wants to be here it's not voiced right nothing's voiced there's poor communication I can see that crazy any of you any of you showed up an hour earlier just to get your even your own thing going I show up early a lot actually another time card okay you have my time card then you know at least 10 to 20 minutes earlier 20 30 40 one hour earlier because I don't need to be here an hour early because I need to take care of my dining room that is the job that you have given me so much it looks like this all the time why do you feel so uncomfortable that the night before you take your day off you have to control them with everything that you do why is it got that bad nobody's stepped in don't ever use that word with me ever I mean it do not ever use this language with me it's all about my language but you're not listening to what I'm trying to say behind me I'm trying for the last four five seven years you were here did you ever ask me to come and write things down no but I'm coming when you ask I told you to come and bring a piece of paper and pen and write exactly what they do you told me that three three days and I told you do not use that language with me for the second time whatever I've I've offered so many times you've been here for years if you were so smart why you didn't come next to me one day and said you know what I did it and you tell me to shut up and get out no that's not true what started out as a staff meeting to clear the air I go through the same stuff you do has erupted into a screaming match between Faye and the staff ER and abandon write down what I did one time two days ago are you kidding me with Faye holding on to her belief that no one is committed so they don't want to be here as much as you do yes wow and the staff holding on to their belief nobody to help her because she's so critical of the way you do help her that Faye is actually unwilling to accept help from anyone okay stop stop stop stop stop stop stop don't you want to be consistent yeah of course yeah naturally but what is it that you struggle with to teach them I tried I know I don't think you're trying enough she doesn't have the patience to train somebody if she does she'll show you and then she'll say do it and then if you do it and it's not perfect the way she wants she'll get so frustrated and she'll yell at you to the point where it's just okay you feel overwhelmed yourself and I ever do that with you yes that's not true mom is that true she has a hard time trusting people Faye told me yesterday if you were not family one two three four of you would be fired now yeah why can't you trust them to run this business I can prove it prove it no you need to prove that you have the trust what okay are you gonna agree to something I'm gonna leave everything not done the night before and you walk here and you ask to be serve food and see what you're gonna get stop there do you know what it we're gonna open for lunch I'd like to see you and you behind the line I'd like to see you and you in the dining room and you are going home okay okay and I will give you feedback on how it went you've got 15 minutes let's go 15 minutes you happy with that yes let's go I know I could do this without Faye and I would love for her to see that I am capable of doing this and I can run the show okay I'm okay you sure yes this is hard for you Mary yeah today is gonna be disaster I don't feel like it goes the way it's supposed to go when I'm not here now now let's jump in here yeah they're gonna struggle without me I have a confession for you you're not going home really I'd like you just sit in here and watch carefully because I don't think you really know what goes on in your restaurant when you're not there listen careful hey close attention to everything you see okay good thank you so much right all right another Vanessa does someone know how to put the rice cooker on cook no oh my God oh this is cooking right I'm holding my breath for them we've got customers coming in guys hello hi welcome to Zana Flaming Grill go ahead and have a seat I'm going to try Shawarma sandwich first order on yeah what is it a metabol appetizer okay if you can get the size for me Mark you got it the first orders are in how are we doing on the meats mark this is done Costa's done one piece of lemon should be coming out any minute and without face micro management all right Brenda working alongside Mark seems to have the kitchen under control this is ready table two here we go we have your falafels a shawanna sandwich with onions thank you you're welcome and the lunch service is off to a solid start I need chicken shawarma started turn around on your chick Brenda because it is sitting there for a while Mark let me know what's ready so we can start dishing chicken's almost ready beef Shawarma is almost ready the beef maybe two more minutes before the beef Shawarma you have a whole pan it's cooked already come on you guys use the cooked one this chicken is done make sure that Shawarma have no oil in it when you dish it a little bit more oh my God go table five seems like everything in here okay sure uh it's a bit of oil it just seemed a little bit over oil on a downside table five does want the kebabs but they don't want to wait 20 minutes for it it's gonna be a 10 minute wait okay I'll tell them as the busy lunch service continues without Faye okay we're getting backed up pressure in the kitchen is clearly mounting make sure your customers are happy guys no more you don't have to say things like that face on Mark an outspoken server a male floating potatoes move that I beginning to butt heads go do something else thank you we hear you thank you no you have a mouth on you that's unbelievable hey Mike you're watching Mouse relax come on you guys go without the staff's knowledge Chef Ramsay is attempting to show Faye that the restaurant can run without her I don't think you really know what goes on in your restaurant when you're not there he has set up a Stakeout vehicle for her to observe no you have a mouth on you that's unbelievable oh my God and although Brenda seems to have a firm grip on running the kitchen are those potatoes ready all right Mark and a male have started to bicker at each other come on you guys you okay yes I swear to God I'm gonna shove my foot straight up his goddamn ass mark sarcastic needs to stop communication Brenda is getting straight to the point with him now hard because you know listen and Mark is going to yell at me and tell me he's not yelling at you he's kidding I had parsley in my hand I was crazy Amal gets very frustrated when someone trying to correct her look at the way Brenda's patronum situation when something sits on the counter it needs to go out quickly see Brenda can do it look how tough he asked you what table so we can go out hot and fresh that's Brenda showing that she's capable of being a boss all right I'm gonna start dishing Mark let me know what's ready so we can start dishing because it's almost ready table five ready so I have your order all set good job good job guys we'll have a little fun with them now okay sure then you can tell them how proud they are last table gone yeah yeah good come over guys please so why don't you just give Faye a little insight to how it went I thought the heat was on for quite a few minutes just because we got slammed with orders but with the communication with me and Mark uh tag teaming on the grill and just communicating across the board one or two uh plays come back but when we put it back out not one complaint I have a confession to make Faye did not go home she was with you because she was sat behind the restaurant in the car park watching everything you did listening to everything you said on a monitor and I think she has something would you like to say to you all I'm really proud of you are there is a few mistakes that we can very kind and what did you think of Brenda's performance amazing you're amazing and I feel like I don't tell you enough it's an eye-opener for me what I saw today to see how hard you work and I can not take any charge and I did this little exercise for fighter watch to understand how good you are and let me tell you something you clearly passed the test you did yeah I was proud We do have to improve the food right granted yes but for me the relationship was far more important than the food first today is a new beginning okay give me 15 minutes and I'd like to get into the kitchen and start cooking something exciting with the two owners well done all of you I'm really excited that Faye got to watch how we run the place I really do hope Faye starts treating me as a partner and not her niece it's gone on definitely too long and we're ready to move forward I really hope in the future we can agree about the staff meeting and we have to address what's bothering us I know now we have to work as a team and I hope that we could move from my obsession with everything being perfect we need to act like a team and we need to strive as a team and I realize it's about time to treat Brenda as my business finder and not only my niece and now I know that we need to fix a lot of things we definitely proved it to Faye that we can do our jobs we are capable of helping her out when she needs and she just needs to allow us to do it so we'll see what happens you did a good job I'm proud Let's Go YouTube what's that sending that message out to your customers is the only message to go ahead some of the two very simple dishes we do a nice yellow towel we do a nice little shrimp Kebab it's uh out of this word experience to beat That by Chef Ramsay find the grill and start to Market I am learning that when you said fresh it means really fresh it doesn't mean it's frozen fresh some juice in the rice the smell the herbs okay and the lemonade from there my herbs they're in and then I've got a little touch of vegetable stock just a touchdown I've poured my heart and soul into this place the last five years and this is the first time I feel like an equal partnering with Faye just going to show you how we play this up work ethics ethics a business owner I think will make us very strong team amazing something very important you should both know yesterday after my lunch I went around town but I asked just people walking towards me tell me about Zayna's Flaming Grill xenia's Flaming Grill ever heard of it no don't pass through boots it never really started have you been I place man over three quarters of the people I spoke to they have never heard of zana's Flaming Grill so I've arranged for a small exclusive spot at the Redondo Pier we're gonna tell Redondo that you're here to stay and we're here to relaunch okay and we're going to take little samples get the word out there most importantly I want them leaving with Zayna's Flaming grills flavor get all the team together to the Redondo Pier okay yeah come over guys Hi how are you feeling good so we're relaunching tomorrow night hi yeah zaina's flaming girl is now flaming hot uh why don't you and I work behind all right we have a new three can mark the hell out of the new Zayna's Flaming Grill yeah got it yes okay let's go let's go let's go let's go here we go a delicious shrimp Kebab with a tzatziki sauce this is definitely what we need right now people that actually live really closer just a few minutes away I've never heard about us we're doing this we're doing and we're by the beach we should let the community know that we are here and we're serving the best of the best enjoy how's the taste good excellent It's really good delicious would you like some I love the sauce we've never done anything like this so I think this is really big to come out here and come together and be a team we'd love to see you guys it's a new beginning you guys gotta come check us out Xena's Flaming Grill is gonna be flaming awesome it's gonna be awesome what's going on now it's just it's a whole new Zayna everything is just finally falling in place the way it should be it's your motivation to drive that was locking his back the flame is back right with the word out to the community about the changes at Zena Chef Ramsay and his team have just 12 hours to turn a Mediterranean restaurant into a Beachside Hangout good morning no fainting allowed on the count of three one two three welcome to New zayners it looks stunning I love it wow oh my God oh my God oh it's so beautiful gone is that dreary cream color we have given it a fun beachy Vibe it's as beautiful as they are the booze were hideous we have completely opened this place up which has given you another 12 seats this is a completely different restaurant and then we've got stalls we're going to take advantage of that bar amazing at the tables you have these stunning shooter chairs wow beautiful dinner and flatware donated by Oneida plates bowls knife and forks you name it you've got it you can't imagine how thankful I am for this amazing cool pop art I love it quirky colorful and cool amazing this is our dream come true it is definitely is it couldn't be more perfect it's very hip very beachy and we're ready to unite and get this party going thank you you okay I'm very happy okay I honestly never dreamed about own a place like this my restaurant was really old-fashioned before now it's a beautiful place for people to come in after a day at the beach and enjoy a beautiful Beach restaurants now that Chef Ramsay has brought the beach vibe to zaina turn line over there he reveals the new tasty Fresh menu to the staff off the dips roasted red pepper hummus not liquid but a nice textured hummus delicious tabouli parsley scallions Tomatoes lemon juice and classic bulgur wheat beautiful and then the lamb meatball seven Pitta scallions and Tahini as well wow shrimp Kebab finished with lemon and beautifully served with the pizza bread last night we cooked together that wonderful yellow towel again soda potatoes red onions and we serve Grill the fish and scent excited to taste yeah yeah have a really good taste because tonight we're going to relaunch this stunning Mediterranean Grill with a big bang jump in the hardest part is figuring out where to start this is a party in my mouth right now wow you're gonna love this if I start liking that we might run low before the customers get here the dish is good recipe this new menu is a dream a little bit of the changes makes a big difference we should put these two together watch this I am ready to launch my restaurant tonight I have everything I need now to really serve her down the beach and it will be just one different feeling to happen and then I working together as a team having spread the word in Redondo Beach about the new look and menu at Zana Flaming Grill this looks so good the restaurant is fully booked for relaunch looks like the beach it's cool were you guys ready to order I'm gonna go with the grilled local fritters I'm gonna show you ladies will enjoy everything right you ready we're fired up and I have to show you that so now okay have you warned your husband the Flames back I told him earlier today and he thought I was talking about something else I'm sorry keep it clean it's a family restaurant for goodness sake okay zucchini fritters I'll start that good so starting the two calamaris in the zucchini okay okay the better okay okay and Grill Yellow Tail and what else and shrimps for relaunch Chef Ramsay has set up a new system in the kitchen that has Faye and Brendan working side by side firing up fries Kebab rice on grill and so far the plan is working it's yummy it's so good everything was seasoned perfectly but as the order start to fly in two calamaris and a zucchini fruit are coming up okay Faye has stopped communicating are we good on rice do we need rice babe talk to Brenda and that's slowing down the delivery of the food you know look at me you just stop talking I'm doing it I never talking well at the same time okay here we are can I please know the status on table nine um did you hear me they're so used to having her mindset where she has to do everything funny come on she just needs to understand that it's not just her in the kitchen anymore that it's her and Brenda how far out is table nine what's going next big Brenda cause face turned off we got a lamb kebab medium rare and the Yellow Tail let me know if you need something Faye she's not even saying anything she just turned off face is not communicating and I just truly hope that we can make it through the center without totally falling apart how are we doing faith five five five it's relaunch night at Zana Flaming Grill and Chef Ramsay is implemented a two Chef system in the kitchen how are we doing down there Faith where communication is the key hey did you get that but shortly after dinner started Fey is shut down and is no longer communicating with Brenda Brenda if I has shut down she still used to work on the road she refused the top to get out get out and get some Vegeta completely flat silent and flat yeah your partner don't forget okay Jordan's driver's seat now yeah gotta go please please how are we doing talk to me Faith doesn't know how to work with the team Come on talk together yeah let's go she's used to doing everything by herself tell Brenda what you're doing though okay rice behind you talk to Brenda but I am an owner and I am a boss and I need to take control and bring this place back to life okay we just need you to respond just because we had a few minutes of downfall we all we do is get right back up and and keep going yes right we don't dwell on it we pick up and move on yes Table Three crispy calamari and grilled yellowtail and what else and shrimps keep it going guys what do I need for table nine face meatballs are in the oven good news is you're talking with Brenda taking control and encouraging Faye she is responsive again is ready excellent nice table eight excellent and this Duo are now pushing out orders at a much faster rate I like that zucchini Fritter it's good yeah all right thank you you saved me We Got Each Other's backward team I am very proud of Brenda tonight she was my backbone and it was really nice working as a team I hope you enjoyed everything ladies thank you so much thank you I counted three zaynas what two three flame is back God bless you all first of all night one you've achieved a lot it wasn't going to be perfect but let me tell you pretty good feedback from the customers what was it I didn't get one bad complaint right I talked to a few of the tables and they were really happy they loved new decor and they said this is what a beach restaurant should look like the look of this restaurant is completely different do you know what else it's completely different the way you treat each other I am very proud very proud of all of you Brenda you are a natural-born leader tonight you confirmed you're a partner thank you today to build their weight and she holds my back up she's amazing Chef Ramsey gave me my family back and my restaurant back I finally have the partner I always wish for best of luck Chef Ramsay has changed our lives and I am worried about faith going back to our old ways well done my darling good job but we'll see what happens when I first arrived I didn't think a relaunch of this restaurant was even possible Brenda and Faye were completely odds in the staff behind them they had no Direction but unbelievably tonight Brenda and Faye were working side by side in their kitchen my only hope now is that Faye really understands that she's not in this alone beaten by a store-bought hummus unbelievable after Chef Ramsay left I'm gonna come cross out what I just took out okay baby zaina became a popular spot in Redondo Beach but unfortunately that chicken is not done Faye has taken a step back it's burning that's why and her stubbornness has resulted in Vanessa and Amel leaving the restaurant whatever meatballs are heating up for table six on the positive side Brenda has taken on a more active role it's almost ready excellent and the two owners continue to work on the relationship keep it up you're doing good thank you as well as maintain their Newfound success we're glad to have you here hope to see you again thank you Pennsylvania is located an hour away from Philadelphia just outside of downtown Easton is Bella Luna an Italian restaurant owned by Rosaria scolo Staples right here who bought the restaurant in 2010 for her two sons rizio and John Franco it's for Nicole my son Jeff Franco went to culinary school and one of his dreams was to own his own restaurant two chicken farms penne vodka and chicken and broccoli so we found a place here and we took a chance is everything okay I feel the community has not responded to us the way we thought I don't feel they really appreciate fine Italian cooking I just don't think this is worth coming back to ever we're in a state that we don't have much business at all you know these days we got to close early there's days we don't open for lunch and this guy complains still people of Easton like mediocre Italian food frozen food and that's not what I do FYI they sent the soup back they said it tasted fatty just tasted fatty I started in Italy and I worked with chefs and I know what Italian food is his chicken's burnt I mean his chicken is burnt does that look like burnt chicken please doesn't tastes best to make what are we doing wrong that's my question to myself what am I doing Bella Luna personally I think it looks like a morgue when you walk into this place I think where's the viewing do I go through that door is that where the body's laid out but why do they want to speak to me why can't you deal with it I I could I tried to deal with it but they asked to go over my head I've not been dealing with everybody all night Rosary is very disorganized why are you in the kitchen Ma you should be out on the floor because I'm trying to help out no no no no you got to help out on the floor and she's not a leader everybody is running around burning the candle both ends Bella Luna should be on the map and it's just not and we need something different if we had to close I would be very disappointed because we work so hard to make the stream happen and it would just kind of kill me it really worked Lena Luna foreign on a scale of one to ten how bad are they mindless chill oh you're very stubborn Rosaria cuddles Jaffe you know if a customer sends a plate back she'll defend the Sun instead of saying the customer is always right wow that makes me insane are the locals biting no no no no no and this place should be banging we have to do things I run a 50 Shades of Gray Bingo on a Thursday night say that again 50 Shades of Gray Bingo it's adult Bingo adult Bingo handcuffs involved no no well they could be if you want it I mean why would you no God no she's mad just arrived we just try and think of anything that will create a buzz a stir okay your hair looks great by the way can I turn around it was lovely can we get inside please come it's an honor thank you for the briefing by the way appreciate it thank you right um oh Jesus is it Christmas wow yeah what's with all the Christmas decorations um we are in the middle of July right it's Christmas in July hi oh hello hello I'm Italian that's how we do nice to meet you let's go inside shall we have a little chat excellent okay uh first of all um let's go back to the beginning uh Halloween open uh three years three years okay good and uh what kind of background do you have I don't have experience of owning my own restaurant neither did my son but we all have the passion for food and since Franco went to school and he wanted to become a chef you know this was our dream so he has Russian experience uh well when he finished school he did an internship in Manhattan and then after that we just jumped in here so I won't say he had an internship to ownership yes no come on so we are yes what about the big bit in between the things called experience didn't have any the yellow vision we had a vision so how's the food I think it's more authentic than in other places around here we make everything fresh we don't use anything Frozen that's great we only have one freezer and this is the way I want it to be I want to bring out fresh Italian food but why wouldn't Easton Embrace that why wouldn't they support you I don't know I think they're used to one thing and like if they're used to frozen food and you give them fresh authentic they will not appreciate it so you're saying to be more upset with fresh as opposed to Frozen yeah the food is not the problem here it's probably more of the community really don't know about fresh authentic Italian food good afternoon Chef Mauritius this is Chef John Franco how are you I'm good how are you good to see you bud so uh this is a dream come true for you right it is running a business with your mum yes and are there any issues with you and your mom running these restaurants uh yes like communication me and my mom I mean it's kind of like you know hard because it's your mother and you know we are both bosses together but sometimes I don't agree and I tell her but she just don't listen and how'd you write your food in terms of a scale of one to ten where did you go eight eight fantastic well listen I'll catch up with you after lunch okay yeah all right thank you thank you here we go chef or dinner lunch bar dinner lunch yes so God almighty um okay who's been writing letters to our valued customers thank you for choosing Bella Luna okay we take great pride in preparing every meal and refuse to serve substandard food it's nice to hear I like that good uh should we order okay what would you like oh camera Danny I'll go for the fields to solve the book them um depending on the Vodka okay uh and throw some mussels in there as well marinara yes please all right thank you very much yes chef here we go okay he wants veal Sultan Boca Penne alla Vodka that's it oh and a mussels marinara please damn cooking for a world-class chef oh hello how are you I'm very good how are you what's your name Nicole Nicole how long been here and a half in your mind what's wrong with the place management not focusing on in my opinion what they're supposed to be doing so totally unfocused yeah there's a lot of name-calling disrespectfulness in the back um what's in the kitchen yeah yeah well enjoy them you know thank you um she seems like a nice girl no what do we have out of her mind seriously yes chef Nicole is a did I serve you Nicole needs to be out of here but I leave that up to Rosa and this is the uh salt and vodka yes chef thank you Murray God has planned Cherry but it's been beating the crap out of disgusting I think he's complaining about the real job that it's tough I did it 10 not even two seconds I flipped it really quick tenderize it we do have one of the best wheels we get it from the butcher in Queens so I don't know unless you overcooked it yeah of course I did not overcook it so overcooked is extraordinary a little taste of that oh my good God I mean it's dusted with flour see all this yeah see this here that's guns that's just raw flour that is like you can make a pizza dough with that that's got that that that's guns I love it thank you chef wow he said gun she called it it's it's just flour wow I mean this is a Chef Ramsay doesn't like the veal there's nothing I can do about that because that's the way it's made and I'm not going to change that okay Chef this is our Penne alla Vodka yellow and why is it dramed sauce cannot answer that I mean it's disgusting and that is gross the chef not good past them we have inconsistencies I should have grabbed a panty that I cooked this morning why I know that I just cooked it's sitting there fresh didn't even get oil yet what do we give them when I cooked yesterday sure there's a difference it still tastes good you didn't like the taste no we didn't like the taste okay so it was like baby vomit baby bum baby vomit wow okay come over apart from being drowned in sauce the pasta is like mush would you mind because everyone starts thinking I'm exaggerating but it's like overcooked disgusting but the flavor is not bad oh I disagree you disagree with the flavor the sauce is Bland there's no salt in the sauce and there's too much garlic but for me the fundamentals when you come to an Italian restaurant is the pasta the past is overcooked that's the embarrassing part anyway if you get the chef to taste there okay excellent thank you wow you said it's round and sauce it doesn't have any flavor the sauce doesn't have any flavor what he said ideal eight out of ten trust me right now he's not even eight out of 100. all right thank you Chef all right good luck wow are we short that's it when I think you'll be Italian cuisine is done with exciting generous amount of muscles in a bowl but that has to be the tightest portion of muscles I've ever seen in my entire life is that what customers get this is what customers get chef what is that sure chef you thought this one is yes yeah I mean seriously oh my God how much are the muscles look in the computer Tracy and find out sister you did wow you really just said that to me come on how hard was that to tell me when I'm dealing with this although it was a Muslim it's play with garlic damn ten dollars Chef holy crap they taste Frozen if you just check with the chef because they are so chewy yes they will Chef yeah please man are the muscles Frozen yes you have fresh muscles we cannot have fresh muscles when we have a menu that's extremely large like taste such a yes they are frozen can you come in the kitchen with me yes so far he likes nothing I'm gonna stop flipping out in two seconds it's your owner rosaria's description of Bella Luna's food as authentic and fresh disgusting Chef Ramsay is beyond disappointed and he is in need of an explanation okay uh come over uh I don't know where to start my experience at lunchtime is Dreadful and there's nothing authentic and what you just served me and I'm struggling the big kick in the balls for me the muscles actually Frozen why are you serving Frozen mussels well I need to know because he told me fresh I'm only going on what you told me we don't sell enough mussels for me to have them fresh every week so then what's the most important thing to do about that dish take it off the man take them off the menu so why haven't you my mother why would she do it maybe I try not to have anything frozen on the menu stop I try not to have anything frozen on the menu did you just say that yes you did say that right so they're frozen then him as a chef you should tell me take them off the menu as a chef yes off the menu why is it still on why it's still on because there's a constant circle of miscommunication who wants it off who wants it on and it still stays on by the end of the week is can that you can you can buy a restroom because it it succumbs to your dreams your fundamentals are all screwed up and you have big issues here from making pasta to proper seasoning you've got more chance winning the lottery than you have becoming a success here can you read that toes all right why can't we get tickets these are what we have we do some Bits of Paper like that yes you have Bits of Paper like that there's no proper tickets I need a trim from the microwave Dustin show me those uh shrimp please where they come from the microwave does he yeah we defrost them in the microwave so frozen shrimp yep just asking okay juice the frosting chicken in a washing Basin full of blood and then we're prepping it next to a cooked meatball wow yeah go ahead I'm not saying very much what you're portraying the front of the menu you know the fresh ingredients and please be understanding and you know the chicken's Frozen they'll check in we'll buy fresh it's frozen when you come around I'll show you where the Frozen those chicken breasts Frozen yes thank you the chicken's not fresh it's frozen we're defrosting it here in the washing Basin see that blood there and you don't know that this is frozen you're yelling at me this is an issue that you should take with a shot do you know we defrost the shrimp in the microwave before we say to them no I know that we put it in ice water what uh just yes you were defrosting the frozen shrimp where in the microwave we don't put them in the water I know so you didn't tell me any of this when I first met you all you told me about was your freshness you turned around and said the authenticity and what you stand for that's what you told me right and I still believe in that you believe in it but you're not actually practicing it yes yes so you're saying one thing I'm doing the opposite right okay now what after feeling misled by Rosaria about the freshness of the food Chef Ramsay decides to do a little investigating to find out what is really going on in this restaurant how much chicken does one restaurant need calamari is not even Frozen and here my delicious Italian mussels have you got two seconds how much chicken do you think you have in the freezer I don't know I really come down here so I really don't know you buy it fresh it's fresh really just that's the calamari we got today Frozen at the bottom we got it in this morning and we're freezing it and then we're defrosting it to send it back out why should anybody wait for like this they saw the calamari green fresh today it's fresh we bring it in fresh we got the delivery this morning are you crazy so why are you in denial the kitchen is now my responsibility I have enough responsibilities Gordon am I a superwoman how could you not know I don't have 20 years of experience if you are making the statement of being fresh being authentic you don't need 20 years experience you should know everything you should know what's going on in every fridge so it's my fault so if it's not your fault then whose is it I'm not the chef squad you're pointing everything out on me yeah let me go get him go ahead yeah Ramsay's not in the basement oh yeah I think I like that we got two seconds yeah what's the matter let me show you foreign you don't prep that much chicken and then freeze it like that we buy them fresh and we bread them and we make them ourselves you're telling me that so I'm sat there like an idiot believing you I didn't call you an end I'm calling myself an idiot because I believed you you're allowed these practices to happen making false claims I'm not a fan of frozen food I don't like frozen food you're endorsing it you run a business selling it this is insane you don't like frozen food I don't like frozen fruit I don't like frozen so you have the nerve to serve it to your customers so it's not working because this is Frozen that's where you're telling me if something is Frozen it's bad it stays Frozen it's bad come on you can't be this naive I don't know why we don't have people coming through the door I feel like screaming because it's like you're in denial this is not cost control this is stupidity at its best you don't need to be a culinary genius to identify how bad this is okay that's that's so wrong he wants to hear it from you I would say it's my mother's fault it's her restaurant and I might be pointed as the bad guy but I'm not after being frustrated with John Franco and Rosario over the deplorable state of their food storage Chef Ramsay heads back upstairs to see what's inside the walk-in refrigerator oh look at that lizard in a desert would mean that wow run through and through absolutely disgusting fresh turnips oh my gosh oh look at the color of that it makes me gag that is veal oh you dirty bastards Rosario what the is that these are my I don't serve these These are mine how many times a day do you go into that walking probably 100 100. disgusting hold on that's broccoli rum left over from my brother's wedding the leftover from your brother's wedding come on guys have you any idea how bad a turnip needs to go before it gets that bad touch that just touch I just just I'm not serving we're not using it no disrespect but what would you know has been served it's not funny I am pissed off wait it gets worse I can't wait for this excuse have you any idea how bad a slice of veal needs to go that color smell that color I just reveal in there it smells bad how long is that there it couldn't have been two days Mom oh off two days what in the is going on you don't care you do of course I do care you don't give a says oh that walk in there is a disgusting mess you should be ashamed you're in the food hair in the food who just said in the food me is this a joke come around oh no I think she's talking to somebody if you were examined tonight what do you think well this would happen close you down close down can you go out there and apologize to every customer yes I I'm shutting it down now I have your attention please we here at Bella Luna apologize for any inconvenience to wonderful people of this community tonight but we are shutting it down we are not worthy to continue this service all right it's been shut down can we close that door please it's just going to keep getting hotter in there and more stuff is going to go bad well more stuff can go worse tell me I have no clue and now in the last 60 seconds all of a sudden you give a about what's gonna go off you've got lazy and yet you cannot accept it you're done aren't you you're you're finished I mean finished for the night oh no not for the night but just in general you're spent first wow it's not who I am ready yeah I haven't gave up if I have I would have left you I would have left you here by yourself it's not my fault she thought everything could work she thought it was easy and I told her it's not going to be easy but how about you stepping up all the pressure all the tension it's building on top and me not getting paid there's a reason why I'm not a paycheck in two years do you ever stop and ask yourself you're making so many mistakes you don't even know what's right or wrong and you're allowing him to do it you're both destroying each other I'm amazed you've stayed open for three years and I can't do everything for them I cannot be tracking produce why did you buy a restaurant well none of you worked in one I don't know what to do next I don't know that makes three of us because right now I've got no idea where to start a chef that's checked out that's given up and an owner that's in denial I'm not in denial I'm not gonna show him a lot better than this job I know you can come on that walking's not that big something's got to change it man the cars are laid out either we go all in or we turn around not making any money we haven't made any money and now we ran out of heart you know what to do you just lost yourself you were taught right and you have traditions for my family you just got to put that back in play you know here we go fed up with both Rosaria and John Franco Chef Ramsay has devised the plan to get everything once and for all out into the open okay San Franco result each of you is going on trial one at a time do you want to come up here and defend yourself got it Rosario I'd like you to go first come on come on down okay take the podium thank you thank you now Tracy Rosario's weaknesses what are they very weak in disciplined with the staff she needs to be tougher on the back kitchen she needs to be tougher on the front Okay but I don't think I'm weak people do mistake my kindness for weakness but I'm not a weak person you're weak because she lets people walk all over her so that's that's one point yeah I'm too nice go ahead next unorganized mismanagement no follow-through you know you know but I'm one person I cannot be doing everything if my job was just to manage and sit in my office and take care of my bills I would have everything down packed I'm doing bar I feel like I'm having a nervous breakdown and you're cleaning windows how many times have I said something cleans windows and I'm there cleaning instead of going into the walk-in and checking to see if there's any produce that's going bad okay last night was an eye-opening for me I didn't have no clue what the hell goes on into that walk-in okay Jim Franco yeah um she's too nice and people step over her she's too nice to you too yeah oh yeah all right she babies you you would have been fired a long time if you were in someone else's kitchen how about that how about stepping up to your plate and really show your passion that you lost you lost your passion John Franco what happened to the the passion that you had you wanted to be a chef I didn't push you to be a chef that was your dream to be a chef you wanted to go to school you made it happen maybe this is the wrong way around how about you getting up and swapping places with your mother yeah let's go because it's just starting to shift to you my boy you also have to take responsibility for your own actions I will continue letting go I feel like I do all this work and I don't get any credit for it and I don't really show my true passion because I'm just working with this disgustingly huge menu that I do not like you got to take responsibility too it's it's it's not just hers it's not just yours but I mean at least I don't have the time and the money to go tell him to take over you're the chef make a menu okay if he takes the ball by its horn and he just does it I'm not gonna say no so put your foot down grow some balls like I always tell you you are a chef young man but you need to you need to find your voice you're right I do okay thank you let me tell you something you need input from a another source hang on a second come in thank you Bill good to see you sir thank you thank you this is Bill hi and he brought a few of his friends take a seat ladies and Gentlemen please come through these people represent the town of Eastern you'll probably recognize them because they've all died in your Russian Brazil ladies and gentlemen the owners and the staff need to hear from you what were your recent experiences when you went to Bella Luna far away please there was a fly in the wedding suit and it was kind of an embarrassment and we just left it there because we just didn't want it through the day um so I mean anything to say to Bill I apologize about that I I just apologize wow thank you I appreciate it next please the food and the service have both been subpar all of our entrees came out at different times making it very difficult to enjoy a family meal that's my issue with food being prepared and sitting on the line because we're short staffed it's not the customer's problem if I do short staff it's Delicia thank you so much thank you next please um I went there once food was subpar very disappointing experience for what I expected everybody has a bad night I figured I'd give you another chance and the second time I went it was extremely disappointing our dinners were totally wrong my son ordered chicken he got veal I threw my money on my table and said I'm done I will never come back here sorry about that experience next please the food everything just did not work out but what really really stood in my mind was I ordered a cannoli and the cannoli was Sour and so you came over to me and you gave me a fresh cannoli well why didn't you give me the fresh cannoli first rather than give me an old cannoli that left a horrid taste in my mouth I mean a sour cannoli I mean it can get you sick right but I was not aware that you were giving the sour cannoli that wasn't good well maybe if I would have facility and we're not giving it to you you know but my point is is as the when the finale came back and then I tasted it and then I said this is going bad well yeah gone bad not going gone bad once it's gone it's gone it's not coming back is it yeah that should be gone the night before yeah it shouldn't be there like why even serve something that is questionable right that's totally right that was the the experience that I said I I don't think I'll ever come back to this restaurant wow to hear what they were saying you know the reality as much as it hurts it's the truth there's feedback this morning has been pivotal I hope you'll all be willing to give Bella Luna one more chance on behalf of the owners and the team I'd like to say a big thank you I appreciate it thank you think everything has to be changed and if that's what we need to hear to make things better and get Bella Luna back on the map I guess that's where we need to to hear convinced that Rosaria and John Franco are now fully aware that change is their only option Chef Ramsay goes ahead with stage one of his plan transforming the data to core of Bella Luna welcome to the new Bella Luna oh my god wow do you see this map amazing oh my God how bright and refreshing does this beautiful restaurant look do you like your job I love it John is that dark red maroon color we've lined up the walls the ceiling with that beautiful gray oh my God one of those hideous tables in the middle place them with rustic centralized tables great for families it's got that communal feel as well and the back wall the entrance of the kitchen we've had a little bit of fun there those cutting boards just give it that nice rustic charm oh yes I never thought Bella Luna had any chance of looking this amazing I'm still speechless and everybody will tell you I'm never speechless when I first arrived here this area was a bit of a disaster what I'm about to show you is something that is unique this would be a game changer because you have now a state-of-the-art stunning brand new here we go beautiful POS system from dynaware it's going to transform your business you can track your inventory you can adjust your costings labor costs and what we need to hit on a weekly basis and trust me chefs it will be so much less of a confusion for you in the kitchen this thing is going to be an absolute dream machine excited good amazing thank you so much I can't believe that I'm standing in Bella Luna I feel like a little girl when I was back in Sicily it's amazing I'm just so thrilled a dream wow I can't believe it okay come over please take a good look at Bella Luna's new food oh my God I love it take your menu my darling and pass them along the physical sting muscles fresh when they're open they're cooked you send them that's how you should be serving a bowl of muscles yes it's amazing delicious Cavatelli beautifully handmade light creamy tomato sauce next to that you've got the delicious lasagna homemade lasagna done with a nice rich bolognese sauce you've got a wonderful pan seared salmon serving a better risotto fragrant risotto with tomatoes raisins parmesan and a little olive oil vinaigrettes beautiful beautiful tasting like it's got to look good and it does absolutely absolutely no frozen food here at all fresh clean ingredients yeah it's relaunch night and Chef Ramsay is determined to change Bella Luna's negative reputation so how are you thank you for coming back no problem so he's invited back many of the unhappy customers that were at the Town Hall hello the detail in the kitchen is paying off as customers are thoroughly enjoying Chef Ramsay's new menu that was it oh my God better than my mom's she's Italian so good Nicole put in an awesome Buco and a pasta dish that they're waiting a long time okay all right I'm sorry come on guys it out okay all right look how many tickets we have back here but just Midway into service John Frankel is overwhelmed with the rush of tickets I need steam mussels we're working on it Tracy and maintaining the standards of the new menu now which table did she say I need wait wait come on and a relaunch that started off on a positive note is suddenly in Jeopardy still waiting on table six how long do you think it's going to be a little bit more because you have a well done prime rib no I don't have a well done Prime unit all right so okay come on guys get the tables together the minestrone and a caesar salad are you kidding me all of you quick if you think I'm serving that you're dreaming we may as well go back to where we were all right all of a sudden we've just dropped the standards and the next person throws that out at me I will throw them out yes chef come on guys let's go come here come on you're right it's in front of your eyes get them together it's relaunch night and John Franco's standards have dropped in the middle of service if you think I'm serving that you're dreaming and Chef Ramsay is not exactly pleased is that what you busted you're also for no no no no no no absolutely not come on you're right it's in under your eyes get them together two ways a kitchen functions you run it or it runs you all right come on you can do it it's been about an hour and a half like one little mistake and he sent Oblivion get in there and get him lifted up come on honey you're okay don't worry about it everybody's happy they love the food they keep trying okay honey don't worry Jeff Franco is under a lot of pressure right now you guys are doing great but he needs to know how to deal and work with the pressure as well all right guys gotta get a hold of ourselves we need another bruschetta we need all this stuff plated I need a papa Deli in Oso Buco right away that's it are we ready for table six yes we are all right let's go stop cleaning that very nice keep it going salmon I need it right away plated it's in the oven run that out and now I have appetizers ready I'm proud of you this is amazing to me to see John Franco actually get a voice there you go that's the part for though it was a pleasure serving you and we'll see you soon tonight let's be honest it wasn't perfect but we went a long way to impressing the locals young man I finally heard your voice tonight but it needs to be there from the beginning to the end and you can't have your head in a pan because this place is going to be busy thank you so much good night take care everyone okay yes chef okay what a big one thank you Tony come here take care bless you God bless you good night what a night a mother and the two sons moved from New York to Eastern to open their dream restaurant three years ago but truthfully they were not ready for such a big challenge but now they have the road map on how to succeed but what they really need more than anything is the discipline to follow it through wow Bella Luna fingers crossed what a place in the months that followed Rosaria took Chef Ramsay's suggestions and Bella Luna's business increased significantly good job everybody I really want to thank Chef Ramsay for choosing us to help us and try to save Bella Luna I just I feel so blessed Gracia due to some issues with the landlord Bella Luna had to close temporarily and is now searching for a new location they hope to reopen very soonforeign California just blocks from the ocean is Zania Flaming Grill opened in 2009 by the ants and these team Faye and Brenda for table five I'm Egyptian I came to United States at 18. my first take Siberians with a catering truck for 16 years and it was really successful but I always wanted to buy my own restaurant it was always my dream to have my own business and when the door opened about opening a restaurant with Faye I decided to give her a call since she had kitchen experience and I had management experience when I bought this meat somewhere in the grill do not move it I just checked them it's done the reason why this place is going downhill is because of the drama between Faye and Brendan actually awesome they're not cooking families don't want to come here because why would you want to come to a restaurant with arguing and stress it's embarrassing oh my God Faye is definitely the scary boss here she's the one who pushes people screams at people you guys need to take the meat when the order comes out she'll tell the staff shut up be quiet get out of the kitchen then move from here stop arguing with me I don't want to hear it zip it don't worry about that right now do not move the tickets they need help but she doesn't want to accept it from anybody I know what I'm talking about you guys fate doesn't trust me to run this place you said he's standing here doing nothing she sees me as her niece and not her partner it's a complete joke where is Brenda right now is Brenda's just laziness stronger person but that's your personality it's not that I'm not just because I'm not yelling at them it's not yelling I'm not I want you to realize you know what say Brenda and my mom have a bad relationship I'll fix it fix what it's good luck it's not correct all the problems come from the restaurant you become like so frustrated you like to help with it I don't care anymore it's so upsetting this restaurant has put a strain on my entire family I really have to go I'm done nobody understands how much stress I'm under I borrowed from my parents a little over 60 Grand the restaurant feels I feel like I would have failed my family but you know what we really need help if I don't smile I'm gonna explode they're gonna cry the restaurant is my life but it became my burden it seems like it's slipping away and I feel like if this is a go I won't have anything left never be like this both Faye and Brenda have requested meetings with Chef Ramsay prior to him arriving at the restaurant how are you Brenda right yes he realizes that this is a perfect opportunity to get both sides of the story it's Faye rice hello good to see you I was good to see you too it's an honor to meet you wow it's a it's a pleasure seeing you and obviously you wanted to reach out and have a word before I went inside the restaurant yes I want to tell you some issues that I have with my business partner my niece Brenda tell me about the restrooms how did it start they had this idea and saw a location that she really liked and approached my mom and she said that I would possibly be interested it kind of just took off from there you know and it seemed like it was the right thing to do and are you 50 50 yes we're 50 50 partners so explain the roles of the restaurant I I cook a chef as well yes wow you're busy so if you cook Shop clean what the hell does Brenda do basically there's different days where I am serving and there's days where I'm on the line with Faye and it can get a little overbearing back there because Faith she's definitely a control freak she doesn't have confidence in me stepping into the kitchen and being able to help her out and she was just like no you're not doing it right and I sometimes feel like I'm an employee not an equal I have to benefit everything for Wednesday when I take off every literally every time Brenda prepped for her one day running that business independently um she doesn't know she stays out with friends and she's very tired the kids tell me when I'm not there we sit in a computer watch TV or watch how does the business run on those nights when your Auntie's not there very smoothly customers are happy with the food definitely things flow easy I feel like it's a disaster how do you know this is a disaster customer come to me and tell me what happens Brenda's cooking in your absence how would you give that out of ten six six I give myself ten oh wow if she wasn't your niece would you fire her yes if this wasn't your auntie you fire her death how long can the business continue I'm giving myself about a year ready wow our numbers are horrible actually put into the business we put about 60 Grand each wow I'm afraid and scared that I will lose this in this time of my life I don't see myself going to work for someone and even get tired I really need Chef Ramsay to change your Brenda but I have doubt that anything will change a brain that's not gonna change okay I'll be back at the restaurant thank you so much after hearing two completely different stories from the owners about why zaina is failing Chef Ramsay arrives at the restaurant anxious to see where the problems lie so fresh flavorful food seven days a week and blood is fresh hello hello nice to see you and this is Mark okay this is my son what'd you do help around with everything from cooking to bussing serving okay sitting right well good to meet you let me sit down have a good graduate get up to speed and I'll catch up after enjoy excellent get down there I feel like I'm back at my grandma's couch why we got such high couches since it's just more restaurants I'm not quite sure I wow okay um no how long have you been here I've been here for four and a half years so you've been here since the beginning yes the two owners do they run the business together how does that work Pfizer works here more more days than Brenda does I is definitely the 75 or more and what does the other part is more laid back she prefers more talking to the customers instead of being in the back with the kitchen so who's the boss the scary boss would be advisor Pfizer fail finder face usually I call her faiza or sometimes when it's busy I'll call her a favor there's people who call her Fufu is Hell on Wheels if it gets busy no matter what it is you will heal yelling in the dining room everything that happens back there our customers see our customers hear everything wow seriously yeah Faye has an extremely short temper if something goes wrong all hell will break loose it must be hard when you're working with the young son yes if you see something that's dirty he will leave it for somebody else to take care of he lazy when it comes to cleaning he doesn't do it full heartedly if that makes any sense so these are nice for you when you come in the next day yeah yeah because everything and wait a minute Mediterranean Bistro an Exquisite dining Adventure where's Mom thank you he wants to talk to you yes sir I'm out you come with him a little quiz Are you ready for this how do you spell Bistro how do you spell Bistro b-i-s-t-r-o good and how do you spell dining so you wrote this menu dining is d-i-n-i-n okay has anyone else mentioned it we have a lot of customers who have pointed it out to us all right thank you Mom okay man what would you recommend we do four different dips we'll do hummus yeah okay let's go for the father beans the Kiwi roll okay and then let's go for the designer combo Place definitely thank you yeah First Impressions please solos I just keep on coming down why is that oh Jesus are you ready three could be covered beans and Zayna combo okay let's rock and roll I am very proud of my food and I stand to buy it it's fresh it's made to order Chef Ramsay is no way he would dislike my food The Advertiser is ready just take it out I'm confident dab while the owners continue to blame each other for the restaurant's problems Chef Ramsay is anxious to taste the food so this is our combination appetizer okay wow why is all that oil on there we usually drizzle the top of our appetizers with olive oil or flood um usually be drizzle but it looks like there's a little extra put on thank you drizzle sparingly with a touch of oil but look at it I've got little swimming pools little miniature bathtubs full of oil floating on the side it's gross thank you okay just stop staring at me because he's scared he just stands there and stares oh yeah hey Mark he said stop staring at him put your creep in the mouth it's a little dish oh a teaspoon of oil let me put the oil on um I'm not quite sure it wasn't back there wow oh my gosh it's so thin it's just liquid is that normally that runny that the hummus I've been told it depends on the garbanzo beans ready we're gonna stop blaming a beans with hummus there's times where the hummus will be extremely thin or there's times where the hummus will be overly thick yeah it's not Bean's fault it's the chefs I feel like I'm always apologizing for the food I'm done with that okay but I'm not a chef it's out of my control we'll put the oil on top of the appetizer I didn't do the appetizer I did it you said it a lot of oil it's tradition to put a good amount of oil on hummus so for Chef Ramsay not to like it is a shocker to me I should have made it from him it's a disgusting busing station it looks Dreadful there has to be a much better place to put dirty dishes than that I'm out it's weird how you just drop all those dances there yeah yeah why not just walk five feet and put the dirty place inside the plate wash I don't know how difficult to be to walk straight into the kitchen and put them in there not hard at all Chef Ramsay is right but every time I try to open my mouth every time I have a suggestion I basically get told to shut up thank you guys you're welcome okay I'm coming to get it means you put the Zed on then what what's supposed to see the zoo for Xena kind of a design looks like someone's puked up on my plate oh come on does that look appetizing to you yeah it doesn't look too appetizing it doesn't look appetizing at all no okay thank you no problem that looks like the inside of a diaper I mean it's so bad jeez I said she's a father means look like someone threw up okay tell him enjoy your meal and um I'm done there darling one mouthful too much one thing I can confirm it tastes the way it looked Dreadful nope not a winner okay whatever you guys this is crazy I don't agree with Chef Ramsay about some of the items that's a first I will defend my food to Chef Ramsay because I know how healthy and delicious it is Chef Ramsay has only sampled a few dishes but is already questioning the food and looks like the inside of a diaper and owners saying Brenda are questioning the feedback food never comes back that's the first people always Rave about our food whatever you're telling me my food's not good I'd love to see what's good it could be back I did they're gonna be dry that's why I moved the one that's cooked already keep it wrong Mark I don't want a certainly why not it's so rude you should be confident in what you do so these are creepy rolls the dish it's a bulgar reshell with a sirloin ground beef and pine nuts in the middle thank you Mr Sunshine fresh uh kind of wow what does that mean she'll have in my prep for the week like one week ahead because it takes so much time and prepping they taste are they frozen okay they're frozen do you know what it says on the front of the restaurant on the banner South Side about the catering no to go outside have a quick look okay read it and come back in whatever Town damn I know we can't spell let's hope he can read Jesus what'd they say care about quality and taste okay great what else did it say begin with f begin with F I didn't realize quality and taste I was just a shame there's three F's there now read it properly come back and tell me what it says no problem have a look whatever you say oh man right three F's three F's fresh flavorful food right and you're telling me now my appetizer is frozen because we make a bulk at the beginning of the week yeah I just read that literally entering the building so I don't expect anything Frozen thank you wow so your first time outside this fresh flavorful food yeah if it's frozen you're new by The Taste the kid you cannot do it fresh you're not gonna like what he has to say I stand by the kibi because we really use good ingredients I don't see in any Arabic home anyone can make them differently the chicken's almost ready kind of not cooking on that side I don't wanna burn it it's not burning I need to mark it and it's done if it's done it needs to be up the grill well it still needs to get worse it's done it's not overdone it's not maybe you should read the one all the cooking then drama for nothing Bae is over my shoulder micromanaging and just constantly bossing Us in the kitchen there's no time for burning meat I'm just over it all do you take this place that's one item I could stand behind this is in a combo plane no thank you guys wow in there wow this one is the that's a just a regular beef meat is just like it's boiled it's just tasteless everything so overcooked we try to make our meat medium but that looks medium well well done it's drier than last personality and the kofta sadly is overcooked and dry that's drier than the sand surrounding the pyramids of Egypt Dreadful and the chicken is blunt there's a chicken fresh or is that Frozen the chicken is frozen shame who cooked my lunch today might would be a mixture of fan bread and I'm pretty I think they've tag teamed on my dishes you'd expect it to be twice as good but just bad darling I'm done well I'm disappointed thank you wow trust me this has been a huge huge difference there's not been one thing that you exactly liked not everyone Let's uh let's come over please wow I don't know where to start ready um say Brenda I'm so disappointed the atmos is flat the decals drab and I'm sat on the corner of a ridiculous cushion opposite a large container of dirty they've never done that before that's what's bothering me today excuse me um we do that every week I believe you and Vanessa use buckets don't you well don't put the buckets on the floor well it doesn't matter if it's on the floor I don't think that's the issue I think the fact of the buckets and viewers they walk inside the kitchen with them but we have been told to use a bucket I always asked you guys to use a bucket so stuff doesn't spill all over the place but we've never said to put it on the floor yeah you use the table or one of the chairs and you take them back inside when they're almost tall but they're still in front of the customers do we leave them on the floor another yes wow but settle that aside I've just had a bad experience and I felt the food was below standard the hummus was running very liquidy why so much oil on there I have Arabic customers that like like olive oil when customers want more oil don't assume that everyone wants more oil I don't even think it was olive oil what was that oil in there it was olive oil wow that must be cheap um what's funny our product's not cheap your product's not cheap okay so what's so funny well you said it was cheap it tasted cheap it's not expensive but it's actually cheap I'm not gonna argue with it but you sit there on your ass laughing your head off thinking it's funny I'm not going to get upset because of what you say no I'm just gonna smile about it it's your opinion how old are you 26 there I'd expect that if you're 16. because right now Mark is very far from funny can I continue about my lunch for me at kofta when you bite into it just bursts with flavor this thing was dry beyond belief but this is number one seller this is what my customer eats every time they walk in but say chicken was dry and the beef was dry is that protein Frozen We Buy it fresh we marinate it prep freeze and cook I don't know why you think customers would leave their homes to come and eat frozen food I don't have a walk-in freezer and I don't have a walk-in cooler okay so my option is to freeze it then cook it how long have you been functioning like this yeah it's been like this since day one I'm just wanted to let you know that I don't have the help to to be prepared when I need help right I cannot cut myself in half have my half here behind the counter and the other Happy song but say have you given up no do you want to give up no I have nothing else fight by myself what I need help from your family yes so who's not pulling their weight none of them chicken was dry but this is number one seller Faye not only believes that her food is impeccable I need help she also believes that she is the only one in this restaurant who is putting in a real effort so who's not pulling their weight none of them you don't let anybody help you what's going on your auntie on her own she's not on her own she's not she's has to have her hand in everything she has to marinate she has to cut that's not true that is true when is the last time you cut the chicken or lamb or beef and you marinate it many many times when many times no that's a lie many times it's not like I am always stand with you in the back and ask you show me how to do this no you don't no you don't you don't say hey come here let me show you how to do this so if I'm ever off you could do it not being shown the recipes no um she never asked so she see me that's not true she seen me when I I always what can I help almost every time I'm here many times I brought in my laptop and I said let's go through the recipes if she came and tell me I wanted to learn this I would never tell her no that's not true when was last time you were shown I had to cook something never minor minor stuff in the kitchen because that's really yes yes you two don't sound like a niece and an auntie when's the last time you asked to give you a compliment about something I don't get compliments cheers just the last week on Wednesday I was off on Thursday a customer walks in just to complain about how horrible the fruit was when I'm not here I've never and I'm not saying because you don't take it easy to tell me I I told you so many times you don't take it well when did you tell me when no when the Falafel is dry and I got so many feedback that's not true I'm very picky how everything's cooked on the grill not believe me ask the servers the server Cooks is the food when you're here most of the time no they don't you don't cook all the time when she's here no no I want her to answer so I said on my ass when everybody else is working yes and I tell you find something to do I've offered to cut chicken multiple times for free and I was told that I wasn't allowed to do it but I'm confused you want them to do it but then they say you don't let them do it no they don't want to aren't you that is true that's not true no no I offered I wasn't allowed to do it I offered you for it to learn I've offered to work for free to learn how to cut the chicken and help her during the week I don't want you to be with me in the kitchen and that's why I will never tell you anything I'm afraid that she gets hurt when she's working her regular shift and not even cooking she's hurting yourself I don't usually hurt myself I need a bandage every day and I need the bandage I've never poked myself with a knife here and then you ask for bandage all the time no I really don't wow in the end it's not my job to cook I don't get paid to cook I don't get paid to do inventory I don't get paid any extra to do anything but as a family we do it just because I've done the takeout inventory I do the bread inventory maybe a few times but not all the time not all the time because I have my own job to do and when I come in and the dining room's dirty my first thing to do is where's the dining room Jersey because the stuff um from the night before don't claim ready when it comes to cleaning Mark does not do it there's a little bit more lenience because that happens I've came right after you swept and I've swept I'm trying to tell you something by far she does way more of her duties no he's not he's not lazy work is the busiest tonight he works the busiest nights but when it comes to busting and cleaning and pulling his rope he doesn't pull it Mark does not pull his rope when it comes to his duties if you want to start pointing fingers Brenda no I was gonna keep my mouth shut and not say about anyone when you just sit on your phone we're cooking serving and you're sitting negative so I'm not gonna say anything in my mouth when you're here for five hours like you always do when you're here for five hours yeah no I'm not here for five hours oh this impromptu staff meeting has gone from Brendan Fay pointing fingers at each other was perfect so the blame game with the entire staff there's a little bit more lenience including face on Mark your fingers Brenda when you sit on your phone we're cooking serving and you're sitting negative walk out like you always do when you're here for five hours yeah no no five hours you are I wasn't gonna talk about anybody but okay I'll be yelled at taking food to the third table over there she will scream at me as I'm walking because for the customers these are different issues I have to scream at you turn off the TV because it have some bumping and grinding and whatever is going on on TV and it pissed me off because I walk from outside the solution Brenda have to change and shift because I voice my opinion I changed the shift because you guys constantly bump heads and you constantly get into these great arguments in this open Kitchen in the dining room it's it's in front of customers in front of customers wow I need to see this place working tonight just do what you normally do so I can have a chance of getting up to speed to see how this place functions I'm gonna get some fresh air what a lunch I'll be back later thank you sir wow problems with just the food I can't handle this nobody here is perfect nobody hears me you just make it seem like when Mark and Vanessa are here it happens when all of us are here you guys don't pull your weight nobody pulls their weight and that's what the problem is I wish that we have a camera wrote when ml is working here she works like the way she works her mouth yes I agree but when it comes to her work she goes the extra mile her mouth is what gets her in trouble she's an awesome worker and she needs to know that too she'll work better I always tell her you know nobody gets compliments here Faye nobody I tell her thank you we have a great night thank you have a good night of course she doesn't tell you I tell her that but she comes back and cry about things Amal is not my problem what my problem is is what he said about the food anybody hungry I'm eating my frozen food anybody want to eat frozen food I'm glad you're laughing about it it's not funny ironically the only thing that Faye and Brenda agree on is the food because I don't have time to make money it's not gonna burn unfortunately aside from their issues with each other that is the restaurant's biggest problem okay are we ready we're there enough I have to be ready definitely hummus yeah I'll be right back again just explain to me how the line works okay the tickets come out and we start to pull whatever meets and we start cooking hang on don't let me stop it okay table one spicy hummus and beef Shawarma with Zena I got it Brenda when you do that spicy hummus with more chili that's why I cut these jalapenos use them please we're giving them spicy hummus face it's always made the same spicy whatever hummus it's very watery that is it here yes how often is that made every few days his number one seller So within just two three days is finished right that's disgusting that hummus is awful and why is it so ready the consistency could be better sorry for judging how are we ladies welcome hummus what's that uh my apologies thank you fresh food seven days a week my ass he's leaving I don't think Gordon Ramsay likes us this is not spicy I can't believe this Brenda when people ask you for the spicy hummus they want the spicy hummus enough they don't need something explained to me three times he's here yay with Chef Ramsay seeing so many customers unsatisfied with the same watery hummus that he had at lunch he has returned from a trip to a nearby supermarket not sure how good the hummus is with a plan mum's the worst mom's the worst yes all right ladies there we are some fresh gents the same for you my apologies sorry way too much he's cleaning tables for us that's for you to share that's good it keeps taking stuff and moving it I don't know what's going on man it's working creating the buzz here they're loving it holy crap I'm running out he would have thought that would be high in demand how was that very good this is better yeah Brenda all that chicken is done just give me a second I'm making the damn salad she said she didn't like it at all what happened to her she said the chicken didn't taste good at all oh really it's dry is it supposed to be minced like that this is exactly the way it says everywhere I know I never ever have someone returns I never have a complain of dry your overcooked Shawarma I tasted most of the Shawarma and I know how delicious it is them why they didn't like anything or like what their opinion is because that's just what you think it's good because that's just this is really what happens before ladies how are you today you sent back everything so I just wanted to come in what did you not like about the items the chicken shawarma tasted like rubbery okay and this is like vinegary and mushy was the flavor it just wasn't it wasn't for you yeah okay or you guys are done we're good whatever all of a sudden people are food critics what do they say they got the Shawarma was rubbery our Dolmas taste like vinegar whatever they don't like it they don't like it wow God help me Kebab is it ready ready this is the medium no it's raw beef is still cooking for that plate I'll fix it leave it leave it seriously do what you always do I'm fed up with Faye dominating in the kitchen it's really hard to deal with this one's like part of the Rock and I got medium rare that one's Raw half of this beef as well half of this beef is wrong but these are medium if I cook them more they will not be medium anymore that's one of them is raw that's what I'm trying and everything please I don't know why you're acting like I'm the one who's doing it I can't handle this I don't know want to see quick to jump down your stroke why is that I don't know if you haven't noticed it happens to everybody wow bloody hell oh yeah yeah it's really rare you know what just go ahead and you can just take it okay I'm good I'm cheers this is supposed to be medium and it's rare okay that's cooked that is wrong I wasn't talking to you right now oh man redo it looks like yeah making me lose it oh my gosh flaming a mess we're done how are we how's the food it is Stone Cold yeah I had that for lunch and it wasn't pleasant my apologies thank you the customers have given a very clear verdict on the food at tonight's dinner service so Chef Ramsay decides to move on to an inspection of the rest of the kitchen including the food storage freezers are busy wow there must be three to four weeks worth of prep in there leftovers in a home kitchen no date my god oh disgusting a mess this stuff has been in there so long it's all freezer burns any chance of any flavor has gone even though the flame on the grill Ed chicken bowl they say fresh flavorful through my ass I say Frozen Frozen that's gross it's dinner service at Zena it's raw beef is still cooking for that plate I'll fix it leave it leave it seriously and while Faye and Brenda continue to argue in the open kitchen Bowl Jeff Ramsay is uncovering some alarming practices in the back kitchen my gosh which include a massive amount of frozen food fresh salmon oh frozen salmon welcome to my Mediterranean Flaming Grill that's a bread bag there's no lamb in there oh the frosting frozen meat in warm water what a mess Arena restaurant the logic has left the building this is too many orders and none of them on the ground I thought you took all right okay it's not on the grill well it disappeared can I can I show you something just to talk to you in private sure yes I just want to show you something very quickly Airport who's in the sink in a bowl of water running hot water on it what does that do it's not hot water solid in the middle so when it's different colors like that do you know what that means the meat is cooked even before you start turning this into kofta you're screwed one more thing what's this here what are you doing on here I'm defrosting summer chicken and why are you frosting that I marinated yesterday and I didn't have enough space in the fridge so I put inside the freezer I disagree about the meat freezing the food it doesn't make it go bad I really don't get what he's saying 100 some of those customers tonight the food that came back were the customers right or they're wrong I never since I opened they had that much food came back never I don't think you understand how far you've slept get real I am now you're not why aren't your customers coming back to your restaurants they loved my food they loved my smile you're not being honest you're not being honest with yourself and you're not being honest with your customers no I've been I've been your customers were complaining about the hummus the dips they weren't very excited so I went and made some stay there what is that is it delicious hummus you taste the difference yes detector now I have a confession to make I actually walked to a store you need to be 10 times better than store-bought homicide otherwise what's the point of running out of restaurants like wow why everything is coming back there are certain plates I I'm very proud of and it came back but it's not good enough what you're doing is so wrong and unfortunately because you're surrounded by family members you've convinced yourself and them that what you're doing is right well I'm sorry Flaming Grill it's not extinguished Grill it is and the problems say are inside do you want this business to continue I feel like I'm hanging by a threat this tomorrow would be a better day the ability is not coming I definitely you understand how far you've slept get real I am now you know why aren't your customers coming back to your restaurants hey I don't know tonight was a shock to me like wow why everything is coming back there is certain blades I am very proud of when it came back but it's not good enough what you're doing is so wrong Flaming Grill it's not extinguished Grill it is and the problems say are inside do you want this business to continue I'm praying and saying tomorrow would be a better day that better thing is not coming I'm done please I just have nothing else I never that will be such failure I never seen it in that way ever I can see the sadness I'm so sorry no please don't be overwhelmed but just answer this for me do you want to continue you do I'm just married now are you over to work all right but are you 100 sure that you want to continue in this business didn't show because I really didn't love the way things were going I'm getting out of here I want you to change your attitude because you can't change what you're doing we have no chance in trying to change this restaurant yes I hope to see you tomorrow thank you sir I honestly have nothing left if I lose here this is it this is my life and if it doesn't work I don't know what to do you have two seconds uh yeah that was rough rough and I'm gonna call it as I said you guys are just going through the motions and when something goes wrong you follow your auntie she falls out with you and all of a sudden you then just go back into your own corners and the only people suffering the customers all night long the problems are on the outside the problems are the customers it's never inside and we never ever look objectively and understand how bad we are everyone's walking around in denial it was hard to hear I'm not upset because I'm in denial I'm just upset because this is the first time we've we've encountered this not trying to rub your face in it but tonight three tables started complaining about the hummus I ran 100 meters up the road I still bought it I came back through the kitchen presented it they loved it I'm trying to get that message through to your art but when customers think that a store bought hummus is better than what you just served them and charging three times the money that's how far we've slipped and you know what it's sad in there it is so sad hi I've got a question for you deep down inside from the bottom of your heart do you want to seriously continue running this business do you yes I do 100 okay good night okay so I need a hug you're okay everything for the best we need to make it better you know he's right when it comes to certain points that's just I need you to help me here instead of pointing the finger can we come up with a list of things that you could do to improve I think that I mean I'm really tired I'm frustrated in Faye's mind she thinks that we're the problem and that we make mistakes and that we're the issue but she's a chef she's the prep she does everything and I believe 100 that she won't change and there's no question about it okay everybody clock out and go home I'd love to fix all these problems about my hands are tied Fame has to trust me as a business partner in order for things to change okay Chef Ramsay knows the only way he can move forward with fixing the restaurant that's coming over here is that he first must find a way to get Brenda and Faye on the same page he begins the day with a staff meeting with the goal of clearing the air last night I saw you Faye burnt house feeling alone isolated and he saw no light at the end of the tunnel I understand after you telling me how hard it is and you're on your own I get all that I got that yesterday but last night I've watched everything and you work talk and perform like someone has given up last night I went into the kitchen and just took a few notes there must be three to four weeks worth of prep frozen solid in there all freezer Birds they're supposed to be beef do you know in that freezer as containers stacked this High full of prep you've prepped so far in advance it's freezer burns then I look at the refrigeration unit in there and it is bedlam the fresh stuff is at the front and the old stuff is at the back I honestly don't have all the stuff there this is so difficult I'm not going to embarrass you and bring out the yellow and the rotten parsley okay so you know what's in the back of the fridge what I want to talk about this morning is why is it like that lack of help lack of freezing it for the lack of help yes say before I can go any further forward let me ask you this do you think that you're the only one that's actually working and prepping in this restaurant yes they can call me a liar if they want to they come here do their shaft I feel like they're here to make their steps and leave right that's that's my honest truth that's how I feel about them so who's the first person that literally gave up your son um your niece Brenda is that true you sit there in silence I sit here in silence because I know the truth I know that I've stepped up so many times I do but she has other people who offer to do it I try to help but I don't like Amal to be in the kitchen because she cries about everything and little thing and she all day with a knife and she's denying this right now because she doesn't let me finish I feel responsible for her asking for bandage all the time and I don't want blood on the food I don't want the drama itself Amal complains about being here after nine o'clock she give me an attitude face it was time to have time to go out with her boyfriend waiting for her outside she's this only talk not not do right and when I say that to her she take it as a mean and my biggest bee that she ever seen do you trust her I I do she's amazing worker I'm confused I trust her but I don't trust her does she not welcome help oh not for me whatsoever I think when she's drained she accepts the help but she has to reach that level can I say why why I do that go ahead I hear complim from Brenda all the time because she wants off she needs her time that's not what Brenda's saying look at Brenda they I tell you when I have a family event to go to and I slip out of here for an extra day I feel guilty and I've expressed that to you so many times I feel guilty I don't like taking time off and it's because I tell you why and I wanted you to have fun and enjoy family when you're out exactly so you don't come with that burden and that look again like you don't want to be and I don't want you to have that same look either face I didn't have that look the reason how many do you know how many times I am the one who have to carry everything hey wait a minute how many times have I asked you please take an extra time off to do things when I'm not here and I do I do anything that you ask me to do you tell me to roast me eggplant and peel it I do because unless I ask you to please let me do something let me help you out unless I do you don't tell me hey come back ninety percent of the time it's because I was busy on the line that's the only time stuff doesn't get done I've many times walked in the back she's like I have a lot of preparation what can I help with I'll put freaking gloves on and I'll pull out a cutting board and a knife tell me how to do it show me how to do it until we get a phone call and we leave the kitchen never come back I'm so confused I go through the same stuff you do I mean I'm not sitting here freaking leg over leg doing nothing so why does Faye have to prep for you when it's her day off because she feels that she needs to season things that she needs to cut things and it has to be done you're cooking them it's like you can't trust your family who can you trust it's not a point of trust it's the point of everyone they want their time off so they don't want to be here as much as you do even your 50 partner wow that's not wow that is so not true it's true everybody's assuming assuming that I don't want to be here or she doesn't want to be here nobody wants to be here it's not voiced right nothing's voiced there's poor communication I can see that crazy any of you any of you showed up an hour earlier just to get your even your own thing going I show up early a lot actually another time card okay you have my time card then you know at least 10 to 20 minutes earlier 20 30 40 one hour earlier because I don't need to be here an hour early because I need to take care of my dining room that is the job that you have given me so much it looks like this all the time why do you feel so uncomfortable that the night before you take your day off you have to control them with everything that you do why is it got that bad nobody's stepped in don't ever use that word with me ever I mean it do not ever use this language with me it's all about my language but you're not listening to what I'm trying to say behind me I'm trying for the last four five seven years you were here did you ever ask me to come and write things down no but I'm coming when you ask I told you to come and bring a piece of paper and pen and write exactly what they do you told me that three three days and I told you do not use that language with me for the second time whatever I've I've offered so many times you've been here for years if you were so smart why you didn't come next to me one day and said you know what I did it and you tell me to shut up and get out no that's not true what started out as a staff meeting to clear the air I go through the same stuff you do has erupted into a screaming match between Faye and the staff ER and abandon write down what I did one time two days ago are you kidding me with Faye holding on to her belief that no one is committed so they don't want to be here as much as you do yes wow and the staff holding on to their belief nobody to help her because she's so critical of the way you do help her that Faye is actually unwilling to accept help from anyone okay stop stop stop stop stop stop stop don't you want to be consistent yeah of course yeah naturally but what is it that you struggle with to teach them I tried I know I don't think you're trying enough she doesn't have the patience to train somebody if she does she'll show you and then she'll say do it and then if you do it and it's not perfect the way she wants she'll get so frustrated and she'll yell at you to the point where it's just okay you feel overwhelmed yourself and I ever do that with you yes that's not true mom is that true she has a hard time trusting people Faye told me yesterday if you were not family one two three four of you would be fired now yeah why can't you trust them to run this business I can prove it prove it no you need to prove that you have the trust what okay are you gonna agree to something I'm gonna leave everything not done the night before and you walk here and you ask to be serve food and see what you're gonna get stop there do you know what it we're gonna open for lunch I'd like to see you and you behind the line I'd like to see you and you in the dining room and you are going home okay okay and I will give you feedback on how it went you've got 15 minutes let's go 15 minutes you happy with that yes let's go I know I could do this without Faye and I would love for her to see that I am capable of doing this and I can run the show okay I'm okay you sure yes this is hard for you Mary yeah today is gonna be disaster I don't feel like it goes the way it's supposed to go when I'm not here now now let's jump in here yeah they're gonna struggle without me I have a confession for you you're not going home really I'd like you just sit in here and watch carefully because I don't think you really know what goes on in your restaurant when you're not there listen careful hey close attention to everything you see okay good thank you so much right all right another Vanessa does someone know how to put the rice cooker on cook no oh my God oh this is cooking right I'm holding my breath for them we've got customers coming in guys hello hi welcome to Zana Flaming Grill go ahead and have a seat I'm going to try Shawarma sandwich first order on yeah what is it a metabol appetizer okay if you can get the size for me Mark you got it the first orders are in how are we doing on the meats mark this is done Costa's done one piece of lemon should be coming out any minute and without face micro management all right Brenda working alongside Mark seems to have the kitchen under control this is ready table two here we go we have your falafels a shawanna sandwich with onions thank you you're welcome and the lunch service is off to a solid start I need chicken shawarma started turn around on your chick Brenda because it is sitting there for a while Mark let me know what's ready so we can start dishing chicken's almost ready beef Shawarma is almost ready the beef maybe two more minutes before the beef Shawarma you have a whole pan it's cooked already come on you guys use the cooked one this chicken is done make sure that Shawarma have no oil in it when you dish it a little bit more oh my God go table five seems like everything in here okay sure uh it's a bit of oil it just seemed a little bit over oil on a downside table five does want the kebabs but they don't want to wait 20 minutes for it it's gonna be a 10 minute wait okay I'll tell them as the busy lunch service continues without Faye okay we're getting backed up pressure in the kitchen is clearly mounting make sure your customers are happy guys no more you don't have to say things like that face on Mark an outspoken server a male floating potatoes move that I beginning to butt heads go do something else thank you we hear you thank you no you have a mouth on you that's unbelievable hey Mike you're watching Mouse relax come on you guys go without the staff's knowledge Chef Ramsay is attempting to show Faye that the restaurant can run without her I don't think you really know what goes on in your restaurant when you're not there he has set up a Stakeout vehicle for her to observe no you have a mouth on you that's unbelievable oh my God and although Brenda seems to have a firm grip on running the kitchen are those potatoes ready all right Mark and a male have started to bicker at each other come on you guys you okay yes I swear to God I'm gonna shove my foot straight up his goddamn ass mark sarcastic needs to stop communication Brenda is getting straight to the point with him now hard because you know listen and Mark is going to yell at me and tell me he's not yelling at you he's kidding I had parsley in my hand I was crazy Amal gets very frustrated when someone trying to correct her look at the way Brenda's patronum situation when something sits on the counter it needs to go out quickly see Brenda can do it look how tough he asked you what table so we can go out hot and fresh that's Brenda showing that she's capable of being a boss all right I'm gonna start dishing Mark let me know what's ready so we can start dishing because it's almost ready table five ready so I have your order all set good job good job guys we'll have a little fun with them now okay sure then you can tell them how proud they are last table gone yeah yeah good come over guys please so why don't you just give Faye a little insight to how it went I thought the heat was on for quite a few minutes just because we got slammed with orders but with the communication with me and Mark uh tag teaming on the grill and just communicating across the board one or two uh plays come back but when we put it back out not one complaint I have a confession to make Faye did not go home she was with you because she was sat behind the restaurant in the car park watching everything you did listening to everything you said on a monitor and I think she has something would you like to say to you all I'm really proud of you are there is a few mistakes that we can very kind and what did you think of Brenda's performance amazing you're amazing and I feel like I don't tell you enough it's an eye-opener for me what I saw today to see how hard you work and I can not take any charge and I did this little exercise for fighter watch to understand how good you are and let me tell you something you clearly passed the test you did yeah I was proud We do have to improve the food right granted yes but for me the relationship was far more important than the food first today is a new beginning okay give me 15 minutes and I'd like to get into the kitchen and start cooking something exciting with the two owners well done all of you I'm really excited that Faye got to watch how we run the place I really do hope Faye starts treating me as a partner and not her niece it's gone on definitely too long and we're ready to move forward I really hope in the future we can agree about the staff meeting and we have to address what's bothering us I know now we have to work as a team and I hope that we could move from my obsession with everything being perfect we need to act like a team and we need to strive as a team and I realize it's about time to treat Brenda as my business finder and not only my niece and now I know that we need to fix a lot of things we definitely proved it to Faye that we can do our jobs we are capable of helping her out when she needs and she just needs to allow us to do it so we'll see what happens you did a good job I'm proud Let's Go YouTube what's that sending that message out to your customers is the only message to go ahead some of the two very simple dishes we do a nice yellow towel we do a nice little shrimp Kebab it's uh out of this word experience to beat That by Chef Ramsay find the grill and start to Market I am learning that when you said fresh it means really fresh it doesn't mean it's frozen fresh some juice in the rice the smell the herbs okay and the lemonade from there my herbs they're in and then I've got a little touch of vegetable stock just a touchdown I've poured my heart and soul into this place the last five years and this is the first time I feel like an equal partnering with Faye just going to show you how we play this up work ethics ethics a business owner I think will make us very strong team amazing something very important you should both know yesterday after my lunch I went around town but I asked just people walking towards me tell me about Zayna's Flaming Grill xenia's Flaming Grill ever heard of it no don't pass through boots it never really started have you been I place man over three quarters of the people I spoke to they have never heard of zana's Flaming Grill so I've arranged for a small exclusive spot at the Redondo Pier we're gonna tell Redondo that you're here to stay and we're here to relaunch okay and we're going to take little samples get the word out there most importantly I want them leaving with Zayna's Flaming grills flavor get all the team together to the Redondo Pier okay yeah come over guys Hi how are you feeling good so we're relaunching tomorrow night hi yeah zaina's flaming girl is now flaming hot uh why don't you and I work behind all right we have a new three can mark the hell out of the new Zayna's Flaming Grill yeah got it yes okay let's go let's go let's go let's go here we go a delicious shrimp Kebab with a tzatziki sauce this is definitely what we need right now people that actually live really closer just a few minutes away I've never heard about us we're doing this we're doing and we're by the beach we should let the community know that we are here and we're serving the best of the best enjoy how's the taste good excellent It's really good delicious would you like some I love the sauce we've never done anything like this so I think this is really big to come out here and come together and be a team we'd love to see you guys it's a new beginning you guys gotta come check us out Xena's Flaming Grill is gonna be flaming awesome it's gonna be awesome what's going on now it's just it's a whole new Zayna everything is just finally falling in place the way it should be it's your motivation to drive that was locking his back the flame is back right with the word out to the community about the changes at Zena Chef Ramsay and his team have just 12 hours to turn a Mediterranean restaurant into a Beachside Hangout good morning no fainting allowed on the count of three one two three welcome to New zayners it looks stunning I love it wow oh my God oh my God oh it's so beautiful gone is that dreary cream color we have given it a fun beachy Vibe it's as beautiful as they are the booze were hideous we have completely opened this place up which has given you another 12 seats this is a completely different restaurant and then we've got stalls we're going to take advantage of that bar amazing at the tables you have these stunning shooter chairs wow beautiful dinner and flatware donated by Oneida plates bowls knife and forks you name it you've got it you can't imagine how thankful I am for this amazing cool pop art I love it quirky colorful and cool amazing this is our dream come true it is definitely is it couldn't be more perfect it's very hip very beachy and we're ready to unite and get this party going thank you you okay I'm very happy okay I honestly never dreamed about own a place like this my restaurant was really old-fashioned before now it's a beautiful place for people to come in after a day at the beach and enjoy a beautiful Beach restaurants now that Chef Ramsay has brought the beach vibe to zaina turn line over there he reveals the new tasty Fresh menu to the staff off the dips roasted red pepper hummus not liquid but a nice textured hummus delicious tabouli parsley scallions Tomatoes lemon juice and classic bulgur wheat beautiful and then the lamb meatball seven Pitta scallions and Tahini as well wow shrimp Kebab finished with lemon and beautifully served with the pizza bread last night we cooked together that wonderful yellow towel again soda potatoes red onions and we serve Grill the fish and scent excited to taste yeah yeah have a really good taste because tonight we're going to relaunch this stunning Mediterranean Grill with a big bang jump in the hardest part is figuring out where to start this is a party in my mouth right now wow you're gonna love this if I start liking that we might run low before the customers get here the dish is good recipe this new menu is a dream a little bit of the changes makes a big difference we should put these two together watch this I am ready to launch my restaurant tonight I have everything I need now to really serve her down the beach and it will be just one different feeling to happen and then I working together as a team having spread the word in Redondo Beach about the new look and menu at Zana Flaming Grill this looks so good the restaurant is fully booked for relaunch looks like the beach it's cool were you guys ready to order I'm gonna go with the grilled local fritters I'm gonna show you ladies will enjoy everything right you ready we're fired up and I have to show you that so now okay have you warned your husband the Flames back I told him earlier today and he thought I was talking about something else I'm sorry keep it clean it's a family restaurant for goodness sake okay zucchini fritters I'll start that good so starting the two calamaris in the zucchini okay okay the better okay okay and Grill Yellow Tail and what else and shrimps for relaunch Chef Ramsay has set up a new system in the kitchen that has Faye and Brendan working side by side firing up fries Kebab rice on grill and so far the plan is working it's yummy it's so good everything was seasoned perfectly but as the order start to fly in two calamaris and a zucchini fruit are coming up okay Faye has stopped communicating are we good on rice do we need rice babe talk to Brenda and that's slowing down the delivery of the food you know look at me you just stop talking I'm doing it I never talking well at the same time okay here we are can I please know the status on table nine um did you hear me they're so used to having her mindset where she has to do everything funny come on she just needs to understand that it's not just her in the kitchen anymore that it's her and Brenda how far out is table nine what's going next big Brenda cause face turned off we got a lamb kebab medium rare and the Yellow Tail let me know if you need something Faye she's not even saying anything she just turned off face is not communicating and I just truly hope that we can make it through the center without totally falling apart how are we doing faith five five five it's relaunch night at Zana Flaming Grill and Chef Ramsay is implemented a two Chef system in the kitchen how are we doing down there Faith where communication is the key hey did you get that but shortly after dinner started Fey is shut down and is no longer communicating with Brenda Brenda if I has shut down she still used to work on the road she refused the top to get out get out and get some Vegeta completely flat silent and flat yeah your partner don't forget okay Jordan's driver's seat now yeah gotta go please please how are we doing talk to me Faith doesn't know how to work with the team Come on talk together yeah let's go she's used to doing everything by herself tell Brenda what you're doing though okay rice behind you talk to Brenda but I am an owner and I am a boss and I need to take control and bring this place back to life okay we just need you to respond just because we had a few minutes of downfall we all we do is get right back up and and keep going yes right we don't dwell on it we pick up and move on yes Table Three crispy calamari and grilled yellowtail and what else and shrimps keep it going guys what do I need for table nine face meatballs are in the oven good news is you're talking with Brenda taking control and encouraging Faye she is responsive again is ready excellent nice table eight excellent and this Duo are now pushing out orders at a much faster rate I like that zucchini Fritter it's good yeah all right thank you you saved me We Got Each Other's backward team I am very proud of Brenda tonight she was my backbone and it was really nice working as a team I hope you enjoyed everything ladies thank you so much thank you I counted three zaynas what two three flame is back God bless you all first of all night one you've achieved a lot it wasn't going to be perfect but let me tell you pretty good feedback from the customers what was it I didn't get one bad complaint right I talked to a few of the tables and they were really happy they loved new decor and they said this is what a beach restaurant should look like the look of this restaurant is completely different do you know what else it's completely different the way you treat each other I am very proud very proud of all of you Brenda you are a natural-born leader tonight you confirmed you're a partner thank you today to build their weight and she holds my back up she's amazing Chef Ramsey gave me my family back and my restaurant back I finally have the partner I always wish for best of luck Chef Ramsay has changed our lives and I am worried about faith going back to our old ways well done my darling good job but we'll see what happens when I first arrived I didn't think a relaunch of this restaurant was even possible Brenda and Faye were completely odds in the staff behind them they had no Direction but unbelievably tonight Brenda and Faye were working side by side in their kitchen my only hope now is that Faye really understands that she's not in this alone beaten by a store-bought hummus unbelievable after Chef Ramsay left I'm gonna come cross out what I just took out okay baby zaina became a popular spot in Redondo Beach but unfortunately that chicken is not done Faye has taken a step back it's burning that's why and her stubbornness has resulted in Vanessa and Amel leaving the restaurant whatever meatballs are heating up for table six on the positive side Brenda has taken on a more active role it's almost ready excellent and the two owners continue to work on the relationship keep it up you're doing good thank you as well as maintain their Newfound success we're glad to have you here hope to see you again thank you Pennsylvania is located an hour away from Philadelphia just outside of downtown Easton is Bella Luna an Italian restaurant owned by Rosaria scolo Staples right here who bought the restaurant in 2010 for her two sons rizio and John Franco it's for Nicole my son Jeff Franco went to culinary school and one of his dreams was to own his own restaurant two chicken farms penne vodka and chicken and broccoli so we found a place here and we took a chance is everything okay I feel the community has not responded to us the way we thought I don't feel they really appreciate fine Italian cooking I just don't think this is worth coming back to ever we're in a state that we don't have much business at all you know these days we got to close early there's days we don't open for lunch and this guy complains still people of Easton like mediocre Italian food frozen food and that's not what I do FYI they sent the soup back they said it tasted fatty just tasted fatty I started in Italy and I worked with chefs and I know what Italian food is his chicken's burnt I mean his chicken is burnt does that look like burnt chicken please doesn't tastes best to make what are we doing wrong that's my question to myself what am I doing Bella Luna personally I think it looks like a morgue when you walk into this place I think where's the viewing do I go through that door is that where the body's laid out but why do they want to speak to me why can't you deal with it I I could I tried to deal with it but they asked to go over my head I've not been dealing with everybody all night Rosary is very disorganized why are you in the kitchen Ma you should be out on the floor because I'm trying to help out no no no no you got to help out on the floor and she's not a leader everybody is running around burning the candle both ends Bella Luna should be on the map and it's just not and we need something different if we had to close I would be very disappointed because we work so hard to make the stream happen and it would just kind of kill me it really worked Lena Luna foreign on a scale of one to ten how bad are they mindless chill oh you're very stubborn Rosaria cuddles Jaffe you know if a customer sends a plate back she'll defend the Sun instead of saying the customer is always right wow that makes me insane are the locals biting no no no no no and this place should be banging we have to do things I run a 50 Shades of Gray Bingo on a Thursday night say that again 50 Shades of Gray Bingo it's adult Bingo adult Bingo handcuffs involved no no well they could be if you want it I mean why would you no God no she's mad just arrived we just try and think of anything that will create a buzz a stir okay your hair looks great by the way can I turn around it was lovely can we get inside please come it's an honor thank you for the briefing by the way appreciate it thank you right um oh Jesus is it Christmas wow yeah what's with all the Christmas decorations um we are in the middle of July right it's Christmas in July hi oh hello hello I'm Italian that's how we do nice to meet you let's go inside shall we have a little chat excellent okay uh first of all um let's go back to the beginning uh Halloween open uh three years three years okay good and uh what kind of background do you have I don't have experience of owning my own restaurant neither did my son but we all have the passion for food and since Franco went to school and he wanted to become a chef you know this was our dream so he has Russian experience uh well when he finished school he did an internship in Manhattan and then after that we just jumped in here so I won't say he had an internship to ownership yes no come on so we are yes what about the big bit in between the things called experience didn't have any the yellow vision we had a vision so how's the food I think it's more authentic than in other places around here we make everything fresh we don't use anything Frozen that's great we only have one freezer and this is the way I want it to be I want to bring out fresh Italian food but why wouldn't Easton Embrace that why wouldn't they support you I don't know I think they're used to one thing and like if they're used to frozen food and you give them fresh authentic they will not appreciate it so you're saying to be more upset with fresh as opposed to Frozen yeah the food is not the problem here it's probably more of the community really don't know about fresh authentic Italian food good afternoon Chef Mauritius this is Chef John Franco how are you I'm good how are you good to see you bud so uh this is a dream come true for you right it is running a business with your mum yes and are there any issues with you and your mom running these restaurants uh yes like communication me and my mom I mean it's kind of like you know hard because it's your mother and you know we are both bosses together but sometimes I don't agree and I tell her but she just don't listen and how'd you write your food in terms of a scale of one to ten where did you go eight eight fantastic well listen I'll catch up with you after lunch okay yeah all right thank you thank you here we go chef or dinner lunch bar dinner lunch yes so God almighty um okay who's been writing letters to our valued customers thank you for choosing Bella Luna okay we take great pride in preparing every meal and refuse to serve substandard food it's nice to hear I like that good uh should we order okay what would you like oh camera Danny I'll go for the fields to solve the book them um depending on the Vodka okay uh and throw some mussels in there as well marinara yes please all right thank you very much yes chef here we go okay he wants veal Sultan Boca Penne alla Vodka that's it oh and a mussels marinara please damn cooking for a world-class chef oh hello how are you I'm very good how are you what's your name Nicole Nicole how long been here and a half in your mind what's wrong with the place management not focusing on in my opinion what they're supposed to be doing so totally unfocused yeah there's a lot of name-calling disrespectfulness in the back um what's in the kitchen yeah yeah well enjoy them you know thank you um she seems like a nice girl no what do we have out of her mind seriously yes chef Nicole is a did I serve you Nicole needs to be out of here but I leave that up to Rosa and this is the uh salt and vodka yes chef thank you Murray God has planned Cherry but it's been beating the crap out of disgusting I think he's complaining about the real job that it's tough I did it 10 not even two seconds I flipped it really quick tenderize it we do have one of the best wheels we get it from the butcher in Queens so I don't know unless you overcooked it yeah of course I did not overcook it so overcooked is extraordinary a little taste of that oh my good God I mean it's dusted with flour see all this yeah see this here that's guns that's just raw flour that is like you can make a pizza dough with that that's got that that that's guns I love it thank you chef wow he said gun she called it it's it's just flour wow I mean this is a Chef Ramsay doesn't like the veal there's nothing I can do about that because that's the way it's made and I'm not going to change that okay Chef this is our Penne alla Vodka yellow and why is it dramed sauce cannot answer that I mean it's disgusting and that is gross the chef not good past them we have inconsistencies I should have grabbed a panty that I cooked this morning why I know that I just cooked it's sitting there fresh didn't even get oil yet what do we give them when I cooked yesterday sure there's a difference it still tastes good you didn't like the taste no we didn't like the taste okay so it was like baby vomit baby bum baby vomit wow okay come over apart from being drowned in sauce the pasta is like mush would you mind because everyone starts thinking I'm exaggerating but it's like overcooked disgusting but the flavor is not bad oh I disagree you disagree with the flavor the sauce is Bland there's no salt in the sauce and there's too much garlic but for me the fundamentals when you come to an Italian restaurant is the pasta the past is overcooked that's the embarrassing part anyway if you get the chef to taste there okay excellent thank you wow you said it's round and sauce it doesn't have any flavor the sauce doesn't have any flavor what he said ideal eight out of ten trust me right now he's not even eight out of 100. all right thank you Chef all right good luck wow are we short that's it when I think you'll be Italian cuisine is done with exciting generous amount of muscles in a bowl but that has to be the tightest portion of muscles I've ever seen in my entire life is that what customers get this is what customers get chef what is that sure chef you thought this one is yes yeah I mean seriously oh my God how much are the muscles look in the computer Tracy and find out sister you did wow you really just said that to me come on how hard was that to tell me when I'm dealing with this although it was a Muslim it's play with garlic damn ten dollars Chef holy crap they taste Frozen if you just check with the chef because they are so chewy yes they will Chef yeah please man are the muscles Frozen yes you have fresh muscles we cannot have fresh muscles when we have a menu that's extremely large like taste such a yes they are frozen can you come in the kitchen with me yes so far he likes nothing I'm gonna stop flipping out in two seconds it's your owner rosaria's description of Bella Luna's food as authentic and fresh disgusting Chef Ramsay is beyond disappointed and he is in need of an explanation okay uh come over uh I don't know where to start my experience at lunchtime is Dreadful and there's nothing authentic and what you just served me and I'm struggling the big kick in the balls for me the muscles actually Frozen why are you serving Frozen mussels well I need to know because he told me fresh I'm only going on what you told me we don't sell enough mussels for me to have them fresh every week so then what's the most important thing to do about that dish take it off the man take them off the menu so why haven't you my mother why would she do it maybe I try not to have anything frozen on the menu stop I try not to have anything frozen on the menu did you just say that yes you did say that right so they're frozen then him as a chef you should tell me take them off the menu as a chef yes off the menu why is it still on why it's still on because there's a constant circle of miscommunication who wants it off who wants it on and it still stays on by the end of the week is can that you can you can buy a restroom because it it succumbs to your dreams your fundamentals are all screwed up and you have big issues here from making pasta to proper seasoning you've got more chance winning the lottery than you have becoming a success here can you read that toes all right why can't we get tickets these are what we have we do some Bits of Paper like that yes you have Bits of Paper like that there's no proper tickets I need a trim from the microwave Dustin show me those uh shrimp please where they come from the microwave does he yeah we defrost them in the microwave so frozen shrimp yep just asking okay juice the frosting chicken in a washing Basin full of blood and then we're prepping it next to a cooked meatball wow yeah go ahead I'm not saying very much what you're portraying the front of the menu you know the fresh ingredients and please be understanding and you know the chicken's Frozen they'll check in we'll buy fresh it's frozen when you come around I'll show you where the Frozen those chicken breasts Frozen yes thank you the chicken's not fresh it's frozen we're defrosting it here in the washing Basin see that blood there and you don't know that this is frozen you're yelling at me this is an issue that you should take with a shot do you know we defrost the shrimp in the microwave before we say to them no I know that we put it in ice water what uh just yes you were defrosting the frozen shrimp where in the microwave we don't put them in the water I know so you didn't tell me any of this when I first met you all you told me about was your freshness you turned around and said the authenticity and what you stand for that's what you told me right and I still believe in that you believe in it but you're not actually practicing it yes yes so you're saying one thing I'm doing the opposite right okay now what after feeling misled by Rosaria about the freshness of the food Chef Ramsay decides to do a little investigating to find out what is really going on in this restaurant how much chicken does one restaurant need calamari is not even Frozen and here my delicious Italian mussels have you got two seconds how much chicken do you think you have in the freezer I don't know I really come down here so I really don't know you buy it fresh it's fresh really just that's the calamari we got today Frozen at the bottom we got it in this morning and we're freezing it and then we're defrosting it to send it back out why should anybody wait for like this they saw the calamari green fresh today it's fresh we bring it in fresh we got the delivery this morning are you crazy so why are you in denial the kitchen is now my responsibility I have enough responsibilities Gordon am I a superwoman how could you not know I don't have 20 years of experience if you are making the statement of being fresh being authentic you don't need 20 years experience you should know everything you should know what's going on in every fridge so it's my fault so if it's not your fault then whose is it I'm not the chef squad you're pointing everything out on me yeah let me go get him go ahead yeah Ramsay's not in the basement oh yeah I think I like that we got two seconds yeah what's the matter let me show you foreign you don't prep that much chicken and then freeze it like that we buy them fresh and we bread them and we make them ourselves you're telling me that so I'm sat there like an idiot believing you I didn't call you an end I'm calling myself an idiot because I believed you you're allowed these practices to happen making false claims I'm not a fan of frozen food I don't like frozen food you're endorsing it you run a business selling it this is insane you don't like frozen food I don't like frozen fruit I don't like frozen so you have the nerve to serve it to your customers so it's not working because this is Frozen that's where you're telling me if something is Frozen it's bad it stays Frozen it's bad come on you can't be this naive I don't know why we don't have people coming through the door I feel like screaming because it's like you're in denial this is not cost control this is stupidity at its best you don't need to be a culinary genius to identify how bad this is okay that's that's so wrong he wants to hear it from you I would say it's my mother's fault it's her restaurant and I might be pointed as the bad guy but I'm not after being frustrated with John Franco and Rosario over the deplorable state of their food storage Chef Ramsay heads back upstairs to see what's inside the walk-in refrigerator oh look at that lizard in a desert would mean that wow run through and through absolutely disgusting fresh turnips oh my gosh oh look at the color of that it makes me gag that is veal oh you dirty bastards Rosario what the is that these are my I don't serve these These are mine how many times a day do you go into that walking probably 100 100. disgusting hold on that's broccoli rum left over from my brother's wedding the leftover from your brother's wedding come on guys have you any idea how bad a turnip needs to go before it gets that bad touch that just touch I just just I'm not serving we're not using it no disrespect but what would you know has been served it's not funny I am pissed off wait it gets worse I can't wait for this excuse have you any idea how bad a slice of veal needs to go that color smell that color I just reveal in there it smells bad how long is that there it couldn't have been two days Mom oh off two days what in the is going on you don't care you do of course I do care you don't give a says oh that walk in there is a disgusting mess you should be ashamed you're in the food hair in the food who just said in the food me is this a joke come around oh no I think she's talking to somebody if you were examined tonight what do you think well this would happen close you down close down can you go out there and apologize to every customer yes I I'm shutting it down now I have your attention please we here at Bella Luna apologize for any inconvenience to wonderful people of this community tonight but we are shutting it down we are not worthy to continue this service all right it's been shut down can we close that door please it's just going to keep getting hotter in there and more stuff is going to go bad well more stuff can go worse tell me I have no clue and now in the last 60 seconds all of a sudden you give a about what's gonna go off you've got lazy and yet you cannot accept it you're done aren't you you're you're finished I mean finished for the night oh no not for the night but just in general you're spent first wow it's not who I am ready yeah I haven't gave up if I have I would have left you I would have left you here by yourself it's not my fault she thought everything could work she thought it was easy and I told her it's not going to be easy but how about you stepping up all the pressure all the tension it's building on top and me not getting paid there's a reason why I'm not a paycheck in two years do you ever stop and ask yourself you're making so many mistakes you don't even know what's right or wrong and you're allowing him to do it you're both destroying each other I'm amazed you've stayed open for three years and I can't do everything for them I cannot be tracking produce why did you buy a restaurant well none of you worked in one I don't know what to do next I don't know that makes three of us because right now I've got no idea where to start a chef that's checked out that's given up and an owner that's in denial I'm not in denial I'm not gonna show him a lot better than this job I know you can come on that walking's not that big something's got to change it man the cars are laid out either we go all in or we turn around not making any money we haven't made any money and now we ran out of heart you know what to do you just lost yourself you were taught right and you have traditions for my family you just got to put that back in play you know here we go fed up with both Rosaria and John Franco Chef Ramsay has devised the plan to get everything once and for all out into the open okay San Franco result each of you is going on trial one at a time do you want to come up here and defend yourself got it Rosario I'd like you to go first come on come on down okay take the podium thank you thank you now Tracy Rosario's weaknesses what are they very weak in disciplined with the staff she needs to be tougher on the back kitchen she needs to be tougher on the front Okay but I don't think I'm weak people do mistake my kindness for weakness but I'm not a weak person you're weak because she lets people walk all over her so that's that's one point yeah I'm too nice go ahead next unorganized mismanagement no follow-through you know you know but I'm one person I cannot be doing everything if my job was just to manage and sit in my office and take care of my bills I would have everything down packed I'm doing bar I feel like I'm having a nervous breakdown and you're cleaning windows how many times have I said something cleans windows and I'm there cleaning instead of going into the walk-in and checking to see if there's any produce that's going bad okay last night was an eye-opening for me I didn't have no clue what the hell goes on into that walk-in okay Jim Franco yeah um she's too nice and people step over her she's too nice to you too yeah oh yeah all right she babies you you would have been fired a long time if you were in someone else's kitchen how about that how about stepping up to your plate and really show your passion that you lost you lost your passion John Franco what happened to the the passion that you had you wanted to be a chef I didn't push you to be a chef that was your dream to be a chef you wanted to go to school you made it happen maybe this is the wrong way around how about you getting up and swapping places with your mother yeah let's go because it's just starting to shift to you my boy you also have to take responsibility for your own actions I will continue letting go I feel like I do all this work and I don't get any credit for it and I don't really show my true passion because I'm just working with this disgustingly huge menu that I do not like you got to take responsibility too it's it's it's not just hers it's not just yours but I mean at least I don't have the time and the money to go tell him to take over you're the chef make a menu okay if he takes the ball by its horn and he just does it I'm not gonna say no so put your foot down grow some balls like I always tell you you are a chef young man but you need to you need to find your voice you're right I do okay thank you let me tell you something you need input from a another source hang on a second come in thank you Bill good to see you sir thank you thank you this is Bill hi and he brought a few of his friends take a seat ladies and Gentlemen please come through these people represent the town of Eastern you'll probably recognize them because they've all died in your Russian Brazil ladies and gentlemen the owners and the staff need to hear from you what were your recent experiences when you went to Bella Luna far away please there was a fly in the wedding suit and it was kind of an embarrassment and we just left it there because we just didn't want it through the day um so I mean anything to say to Bill I apologize about that I I just apologize wow thank you I appreciate it next please the food and the service have both been subpar all of our entrees came out at different times making it very difficult to enjoy a family meal that's my issue with food being prepared and sitting on the line because we're short staffed it's not the customer's problem if I do short staff it's Delicia thank you so much thank you next please um I went there once food was subpar very disappointing experience for what I expected everybody has a bad night I figured I'd give you another chance and the second time I went it was extremely disappointing our dinners were totally wrong my son ordered chicken he got veal I threw my money on my table and said I'm done I will never come back here sorry about that experience next please the food everything just did not work out but what really really stood in my mind was I ordered a cannoli and the cannoli was Sour and so you came over to me and you gave me a fresh cannoli well why didn't you give me the fresh cannoli first rather than give me an old cannoli that left a horrid taste in my mouth I mean a sour cannoli I mean it can get you sick right but I was not aware that you were giving the sour cannoli that wasn't good well maybe if I would have facility and we're not giving it to you you know but my point is is as the when the finale came back and then I tasted it and then I said this is going bad well yeah gone bad not going gone bad once it's gone it's gone it's not coming back is it yeah that should be gone the night before yeah it shouldn't be there like why even serve something that is questionable right that's totally right that was the the experience that I said I I don't think I'll ever come back to this restaurant wow to hear what they were saying you know the reality as much as it hurts it's the truth there's feedback this morning has been pivotal I hope you'll all be willing to give Bella Luna one more chance on behalf of the owners and the team I'd like to say a big thank you I appreciate it thank you think everything has to be changed and if that's what we need to hear to make things better and get Bella Luna back on the map I guess that's where we need to to hear convinced that Rosaria and John Franco are now fully aware that change is their only option Chef Ramsay goes ahead with stage one of his plan transforming the data to core of Bella Luna welcome to the new Bella Luna oh my god wow do you see this map amazing oh my God how bright and refreshing does this beautiful restaurant look do you like your job I love it John is that dark red maroon color we've lined up the walls the ceiling with that beautiful gray oh my God one of those hideous tables in the middle place them with rustic centralized tables great for families it's got that communal feel as well and the back wall the entrance of the kitchen we've had a little bit of fun there those cutting boards just give it that nice rustic charm oh yes I never thought Bella Luna had any chance of looking this amazing I'm still speechless and everybody will tell you I'm never speechless when I first arrived here this area was a bit of a disaster what I'm about to show you is something that is unique this would be a game changer because you have now a state-of-the-art stunning brand new here we go beautiful POS system from dynaware it's going to transform your business you can track your inventory you can adjust your costings labor costs and what we need to hit on a weekly basis and trust me chefs it will be so much less of a confusion for you in the kitchen this thing is going to be an absolute dream machine excited good amazing thank you so much I can't believe that I'm standing in Bella Luna I feel like a little girl when I was back in Sicily it's amazing I'm just so thrilled a dream wow I can't believe it okay come over please take a good look at Bella Luna's new food oh my God I love it take your menu my darling and pass them along the physical sting muscles fresh when they're open they're cooked you send them that's how you should be serving a bowl of muscles yes it's amazing delicious Cavatelli beautifully handmade light creamy tomato sauce next to that you've got the delicious lasagna homemade lasagna done with a nice rich bolognese sauce you've got a wonderful pan seared salmon serving a better risotto fragrant risotto with tomatoes raisins parmesan and a little olive oil vinaigrettes beautiful beautiful tasting like it's got to look good and it does absolutely absolutely no frozen food here at all fresh clean ingredients yeah it's relaunch night and Chef Ramsay is determined to change Bella Luna's negative reputation so how are you thank you for coming back no problem so he's invited back many of the unhappy customers that were at the Town Hall hello the detail in the kitchen is paying off as customers are thoroughly enjoying Chef Ramsay's new menu that was it oh my God better than my mom's she's Italian so good Nicole put in an awesome Buco and a pasta dish that they're waiting a long time okay all right I'm sorry come on guys it out okay all right look how many tickets we have back here but just Midway into service John Frankel is overwhelmed with the rush of tickets I need steam mussels we're working on it Tracy and maintaining the standards of the new menu now which table did she say I need wait wait come on and a relaunch that started off on a positive note is suddenly in Jeopardy still waiting on table six how long do you think it's going to be a little bit more because you have a well done prime rib no I don't have a well done Prime unit all right so okay come on guys get the tables together the minestrone and a caesar salad are you kidding me all of you quick if you think I'm serving that you're dreaming we may as well go back to where we were all right all of a sudden we've just dropped the standards and the next person throws that out at me I will throw them out yes chef come on guys let's go come here come on you're right it's in front of your eyes get them together it's relaunch night and John Franco's standards have dropped in the middle of service if you think I'm serving that you're dreaming and Chef Ramsay is not exactly pleased is that what you busted you're also for no no no no no no absolutely not come on you're right it's in under your eyes get them together two ways a kitchen functions you run it or it runs you all right come on you can do it it's been about an hour and a half like one little mistake and he sent Oblivion get in there and get him lifted up come on honey you're okay don't worry about it everybody's happy they love the food they keep trying okay honey don't worry Jeff Franco is under a lot of pressure right now you guys are doing great but he needs to know how to deal and work with the pressure as well all right guys gotta get a hold of ourselves we need another bruschetta we need all this stuff plated I need a papa Deli in Oso Buco right away that's it are we ready for table six yes we are all right let's go stop cleaning that very nice keep it going salmon I need it right away plated it's in the oven run that out and now I have appetizers ready I'm proud of you this is amazing to me to see John Franco actually get a voice there you go that's the part for though it was a pleasure serving you and we'll see you soon tonight let's be honest it wasn't perfect but we went a long way to impressing the locals young man I finally heard your voice tonight but it needs to be there from the beginning to the end and you can't have your head in a pan because this place is going to be busy thank you so much good night take care everyone okay yes chef okay what a big one thank you Tony come here take care bless you God bless you good night what a night a mother and the two sons moved from New York to Eastern to open their dream restaurant three years ago but truthfully they were not ready for such a big challenge but now they have the road map on how to succeed but what they really need more than anything is the discipline to follow it through wow Bella Luna fingers crossed what a place in the months that followed Rosaria took Chef Ramsay's suggestions and Bella Luna's business increased significantly good job everybody I really want to thank Chef Ramsay for choosing us to help us and try to save Bella Luna I just I feel so blessed Gracia due to some issues with the landlord Bella Luna had to close temporarily and is now searching for a new location they hope to reopen very soonforeign California just blocks from the ocean is Zania Flaming Grill opened in 2009 by the ants and these team Faye and Brenda for table five I'm Egyptian I came to United States at 18. my first take Siberians with a catering truck for 16 years and it was really successful but I always wanted to buy my own restaurant it was always my dream to have my own business and when the door opened about opening a restaurant with Faye I decided to give her a call since she had kitchen experience and I had management experience when I bought this meat somewhere in the grill do not move it I just checked them it's done the reason why this place is going downhill is because of the drama between Faye and Brendan actually awesome they're not cooking families don't want to come here because why would you want to come to a restaurant with arguing and stress it's embarrassing oh my God Faye is definitely the scary boss here she's the one who pushes people screams at people you guys need to take the meat when the order comes out she'll tell the staff shut up be quiet get out of the kitchen then move from here stop arguing with me I don't want to hear it zip it don't worry about that right now do not move the tickets they need help but she doesn't want to accept it from anybody I know what I'm talking about you guys fate doesn't trust me to run this place you said he's standing here doing nothing she sees me as her niece and not her partner it's a complete joke where is Brenda right now is Brenda's just laziness stronger person but that's your personality it's not that I'm not just because I'm not yelling at them it's not yelling I'm not I want you to realize you know what say Brenda and my mom have a bad relationship I'll fix it fix what it's good luck it's not correct all the problems come from the restaurant you become like so frustrated you like to help with it I don't care anymore it's so upsetting this restaurant has put a strain on my entire family I really have to go I'm done nobody understands how much stress I'm under I borrowed from my parents a little over 60 Grand the restaurant feels I feel like I would have failed my family but you know what we really need help if I don't smile I'm gonna explode they're gonna cry the restaurant is my life but it became my burden it seems like it's slipping away and I feel like if this is a go I won't have anything left never be like this both Faye and Brenda have requested meetings with Chef Ramsay prior to him arriving at the restaurant how are you Brenda right yes he realizes that this is a perfect opportunity to get both sides of the story it's Faye rice hello good to see you I was good to see you too it's an honor to meet you wow it's a it's a pleasure seeing you and obviously you wanted to reach out and have a word before I went inside the restaurant yes I want to tell you some issues that I have with my business partner my niece Brenda tell me about the restrooms how did it start they had this idea and saw a location that she really liked and approached my mom and she said that I would possibly be interested it kind of just took off from there you know and it seemed like it was the right thing to do and are you 50 50 yes we're 50 50 partners so explain the roles of the restaurant I I cook a chef as well yes wow you're busy so if you cook Shop clean what the hell does Brenda do basically there's different days where I am serving and there's days where I'm on the line with Faye and it can get a little overbearing back there because Faith she's definitely a control freak she doesn't have confidence in me stepping into the kitchen and being able to help her out and she was just like no you're not doing it right and I sometimes feel like I'm an employee not an equal I have to benefit everything for Wednesday when I take off every literally every time Brenda prepped for her one day running that business independently um she doesn't know she stays out with friends and she's very tired the kids tell me when I'm not there we sit in a computer watch TV or watch how does the business run on those nights when your Auntie's not there very smoothly customers are happy with the food definitely things flow easy I feel like it's a disaster how do you know this is a disaster customer come to me and tell me what happens Brenda's cooking in your absence how would you give that out of ten six six I give myself ten oh wow if she wasn't your niece would you fire her yes if this wasn't your auntie you fire her death how long can the business continue I'm giving myself about a year ready wow our numbers are horrible actually put into the business we put about 60 Grand each wow I'm afraid and scared that I will lose this in this time of my life I don't see myself going to work for someone and even get tired I really need Chef Ramsay to change your Brenda but I have doubt that anything will change a brain that's not gonna change okay I'll be back at the restaurant thank you so much after hearing two completely different stories from the owners about why zaina is failing Chef Ramsay arrives at the restaurant anxious to see where the problems lie so fresh flavorful food seven days a week and blood is fresh hello hello nice to see you and this is Mark okay this is my son what'd you do help around with everything from cooking to bussing serving okay sitting right well good to meet you let me sit down have a good graduate get up to speed and I'll catch up after enjoy excellent get down there I feel like I'm back at my grandma's couch why we got such high couches since it's just more restaurants I'm not quite sure I wow okay um no how long have you been here I've been here for four and a half years so you've been here since the beginning yes the two owners do they run the business together how does that work Pfizer works here more more days than Brenda does I is definitely the 75 or more and what does the other part is more laid back she prefers more talking to the customers instead of being in the back with the kitchen so who's the boss the scary boss would be advisor Pfizer fail finder face usually I call her faiza or sometimes when it's busy I'll call her a favor there's people who call her Fufu is Hell on Wheels if it gets busy no matter what it is you will heal yelling in the dining room everything that happens back there our customers see our customers hear everything wow seriously yeah Faye has an extremely short temper if something goes wrong all hell will break loose it must be hard when you're working with the young son yes if you see something that's dirty he will leave it for somebody else to take care of he lazy when it comes to cleaning he doesn't do it full heartedly if that makes any sense so these are nice for you when you come in the next day yeah yeah because everything and wait a minute Mediterranean Bistro an Exquisite dining Adventure where's Mom thank you he wants to talk to you yes sir I'm out you come with him a little quiz Are you ready for this how do you spell Bistro how do you spell Bistro b-i-s-t-r-o good and how do you spell dining so you wrote this menu dining is d-i-n-i-n okay has anyone else mentioned it we have a lot of customers who have pointed it out to us all right thank you Mom okay man what would you recommend we do four different dips we'll do hummus yeah okay let's go for the father beans the Kiwi roll okay and then let's go for the designer combo Place definitely thank you yeah First Impressions please solos I just keep on coming down why is that oh Jesus are you ready three could be covered beans and Zayna combo okay let's rock and roll I am very proud of my food and I stand to buy it it's fresh it's made to order Chef Ramsay is no way he would dislike my food The Advertiser is ready just take it out I'm confident dab while the owners continue to blame each other for the restaurant's problems Chef Ramsay is anxious to taste the food so this is our combination appetizer okay wow why is all that oil on there we usually drizzle the top of our appetizers with olive oil or flood um usually be drizzle but it looks like there's a little extra put on thank you drizzle sparingly with a touch of oil but look at it I've got little swimming pools little miniature bathtubs full of oil floating on the side it's gross thank you okay just stop staring at me because he's scared he just stands there and stares oh yeah hey Mark he said stop staring at him put your creep in the mouth it's a little dish oh a teaspoon of oil let me put the oil on um I'm not quite sure it wasn't back there wow oh my gosh it's so thin it's just liquid is that normally that runny that the hummus I've been told it depends on the garbanzo beans ready we're gonna stop blaming a beans with hummus there's times where the hummus will be extremely thin or there's times where the hummus will be overly thick yeah it's not Bean's fault it's the chefs I feel like I'm always apologizing for the food I'm done with that okay but I'm not a chef it's out of my control we'll put the oil on top of the appetizer I didn't do the appetizer I did it you said it a lot of oil it's tradition to put a good amount of oil on hummus so for Chef Ramsay not to like it is a shocker to me I should have made it from him it's a disgusting busing station it looks Dreadful there has to be a much better place to put dirty dishes than that I'm out it's weird how you just drop all those dances there yeah yeah why not just walk five feet and put the dirty place inside the plate wash I don't know how difficult to be to walk straight into the kitchen and put them in there not hard at all Chef Ramsay is right but every time I try to open my mouth every time I have a suggestion I basically get told to shut up thank you guys you're welcome okay I'm coming to get it means you put the Zed on then what what's supposed to see the zoo for Xena kind of a design looks like someone's puked up on my plate oh come on does that look appetizing to you yeah it doesn't look too appetizing it doesn't look appetizing at all no okay thank you no problem that looks like the inside of a diaper I mean it's so bad jeez I said she's a father means look like someone threw up okay tell him enjoy your meal and um I'm done there darling one mouthful too much one thing I can confirm it tastes the way it looked Dreadful nope not a winner okay whatever you guys this is crazy I don't agree with Chef Ramsay about some of the items that's a first I will defend my food to Chef Ramsay because I know how healthy and delicious it is Chef Ramsay has only sampled a few dishes but is already questioning the food and looks like the inside of a diaper and owners saying Brenda are questioning the feedback food never comes back that's the first people always Rave about our food whatever you're telling me my food's not good I'd love to see what's good it could be back I did they're gonna be dry that's why I moved the one that's cooked already keep it wrong Mark I don't want a certainly why not it's so rude you should be confident in what you do so these are creepy rolls the dish it's a bulgar reshell with a sirloin ground beef and pine nuts in the middle thank you Mr Sunshine fresh uh kind of wow what does that mean she'll have in my prep for the week like one week ahead because it takes so much time and prepping they taste are they frozen okay they're frozen do you know what it says on the front of the restaurant on the banner South Side about the catering no to go outside have a quick look okay read it and come back in whatever Town damn I know we can't spell let's hope he can read Jesus what'd they say care about quality and taste okay great what else did it say begin with f begin with F I didn't realize quality and taste I was just a shame there's three F's there now read it properly come back and tell me what it says no problem have a look whatever you say oh man right three F's three F's fresh flavorful food right and you're telling me now my appetizer is frozen because we make a bulk at the beginning of the week yeah I just read that literally entering the building so I don't expect anything Frozen thank you wow so your first time outside this fresh flavorful food yeah if it's frozen you're new by The Taste the kid you cannot do it fresh you're not gonna like what he has to say I stand by the kibi because we really use good ingredients I don't see in any Arabic home anyone can make them differently the chicken's almost ready kind of not cooking on that side I don't wanna burn it it's not burning I need to mark it and it's done if it's done it needs to be up the grill well it still needs to get worse it's done it's not overdone it's not maybe you should read the one all the cooking then drama for nothing Bae is over my shoulder micromanaging and just constantly bossing Us in the kitchen there's no time for burning meat I'm just over it all do you take this place that's one item I could stand behind this is in a combo plane no thank you guys wow in there wow this one is the that's a just a regular beef meat is just like it's boiled it's just tasteless everything so overcooked we try to make our meat medium but that looks medium well well done it's drier than last personality and the kofta sadly is overcooked and dry that's drier than the sand surrounding the pyramids of Egypt Dreadful and the chicken is blunt there's a chicken fresh or is that Frozen the chicken is frozen shame who cooked my lunch today might would be a mixture of fan bread and I'm pretty I think they've tag teamed on my dishes you'd expect it to be twice as good but just bad darling I'm done well I'm disappointed thank you wow trust me this has been a huge huge difference there's not been one thing that you exactly liked not everyone Let's uh let's come over please wow I don't know where to start ready um say Brenda I'm so disappointed the atmos is flat the decals drab and I'm sat on the corner of a ridiculous cushion opposite a large container of dirty they've never done that before that's what's bothering me today excuse me um we do that every week I believe you and Vanessa use buckets don't you well don't put the buckets on the floor well it doesn't matter if it's on the floor I don't think that's the issue I think the fact of the buckets and viewers they walk inside the kitchen with them but we have been told to use a bucket I always asked you guys to use a bucket so stuff doesn't spill all over the place but we've never said to put it on the floor yeah you use the table or one of the chairs and you take them back inside when they're almost tall but they're still in front of the customers do we leave them on the floor another yes wow but settle that aside I've just had a bad experience and I felt the food was below standard the hummus was running very liquidy why so much oil on there I have Arabic customers that like like olive oil when customers want more oil don't assume that everyone wants more oil I don't even think it was olive oil what was that oil in there it was olive oil wow that must be cheap um what's funny our product's not cheap your product's not cheap okay so what's so funny well you said it was cheap it tasted cheap it's not expensive but it's actually cheap I'm not gonna argue with it but you sit there on your ass laughing your head off thinking it's funny I'm not going to get upset because of what you say no I'm just gonna smile about it it's your opinion how old are you 26 there I'd expect that if you're 16. because right now Mark is very far from funny can I continue about my lunch for me at kofta when you bite into it just bursts with flavor this thing was dry beyond belief but this is number one seller this is what my customer eats every time they walk in but say chicken was dry and the beef was dry is that protein Frozen We Buy it fresh we marinate it prep freeze and cook I don't know why you think customers would leave their homes to come and eat frozen food I don't have a walk-in freezer and I don't have a walk-in cooler okay so my option is to freeze it then cook it how long have you been functioning like this yeah it's been like this since day one I'm just wanted to let you know that I don't have the help to to be prepared when I need help right I cannot cut myself in half have my half here behind the counter and the other Happy song but say have you given up no do you want to give up no I have nothing else fight by myself what I need help from your family yes so who's not pulling their weight none of them chicken was dry but this is number one seller Faye not only believes that her food is impeccable I need help she also believes that she is the only one in this restaurant who is putting in a real effort so who's not pulling their weight none of them you don't let anybody help you what's going on your auntie on her own she's not on her own she's not she's has to have her hand in everything she has to marinate she has to cut that's not true that is true when is the last time you cut the chicken or lamb or beef and you marinate it many many times when many times no that's a lie many times it's not like I am always stand with you in the back and ask you show me how to do this no you don't no you don't you don't say hey come here let me show you how to do this so if I'm ever off you could do it not being shown the recipes no um she never asked so she see me that's not true she seen me when I I always what can I help almost every time I'm here many times I brought in my laptop and I said let's go through the recipes if she came and tell me I wanted to learn this I would never tell her no that's not true when was last time you were shown I had to cook something never minor minor stuff in the kitchen because that's really yes yes you two don't sound like a niece and an auntie when's the last time you asked to give you a compliment about something I don't get compliments cheers just the last week on Wednesday I was off on Thursday a customer walks in just to complain about how horrible the fruit was when I'm not here I've never and I'm not saying because you don't take it easy to tell me I I told you so many times you don't take it well when did you tell me when no when the Falafel is dry and I got so many feedback that's not true I'm very picky how everything's cooked on the grill not believe me ask the servers the server Cooks is the food when you're here most of the time no they don't you don't cook all the time when she's here no no I want her to answer so I said on my ass when everybody else is working yes and I tell you find something to do I've offered to cut chicken multiple times for free and I was told that I wasn't allowed to do it but I'm confused you want them to do it but then they say you don't let them do it no they don't want to aren't you that is true that's not true no no I offered I wasn't allowed to do it I offered you for it to learn I've offered to work for free to learn how to cut the chicken and help her during the week I don't want you to be with me in the kitchen and that's why I will never tell you anything I'm afraid that she gets hurt when she's working her regular shift and not even cooking she's hurting yourself I don't usually hurt myself I need a bandage every day and I need the bandage I've never poked myself with a knife here and then you ask for bandage all the time no I really don't wow in the end it's not my job to cook I don't get paid to cook I don't get paid to do inventory I don't get paid any extra to do anything but as a family we do it just because I've done the takeout inventory I do the bread inventory maybe a few times but not all the time not all the time because I have my own job to do and when I come in and the dining room's dirty my first thing to do is where's the dining room Jersey because the stuff um from the night before don't claim ready when it comes to cleaning Mark does not do it there's a little bit more lenience because that happens I've came right after you swept and I've swept I'm trying to tell you something by far she does way more of her duties no he's not he's not lazy work is the busiest tonight he works the busiest nights but when it comes to busting and cleaning and pulling his rope he doesn't pull it Mark does not pull his rope when it comes to his duties if you want to start pointing fingers Brenda no I was gonna keep my mouth shut and not say about anyone when you just sit on your phone we're cooking serving and you're sitting negative so I'm not gonna say anything in my mouth when you're here for five hours like you always do when you're here for five hours yeah no I'm not here for five hours oh this impromptu staff meeting has gone from Brendan Fay pointing fingers at each other was perfect so the blame game with the entire staff there's a little bit more lenience including face on Mark your fingers Brenda when you sit on your phone we're cooking serving and you're sitting negative walk out like you always do when you're here for five hours yeah no no five hours you are I wasn't gonna talk about anybody but okay I'll be yelled at taking food to the third table over there she will scream at me as I'm walking because for the customers these are different issues I have to scream at you turn off the TV because it have some bumping and grinding and whatever is going on on TV and it pissed me off because I walk from outside the solution Brenda have to change and shift because I voice my opinion I changed the shift because you guys constantly bump heads and you constantly get into these great arguments in this open Kitchen in the dining room it's it's in front of customers in front of customers wow I need to see this place working tonight just do what you normally do so I can have a chance of getting up to speed to see how this place functions I'm gonna get some fresh air what a lunch I'll be back later thank you sir wow problems with just the food I can't handle this nobody here is perfect nobody hears me you just make it seem like when Mark and Vanessa are here it happens when all of us are here you guys don't pull your weight nobody pulls their weight and that's what the problem is I wish that we have a camera wrote when ml is working here she works like the way she works her mouth yes I agree but when it comes to her work she goes the extra mile her mouth is what gets her in trouble she's an awesome worker and she needs to know that too she'll work better I always tell her you know nobody gets compliments here Faye nobody I tell her thank you we have a great night thank you have a good night of course she doesn't tell you I tell her that but she comes back and cry about things Amal is not my problem what my problem is is what he said about the food anybody hungry I'm eating my frozen food anybody want to eat frozen food I'm glad you're laughing about it it's not funny ironically the only thing that Faye and Brenda agree on is the food because I don't have time to make money it's not gonna burn unfortunately aside from their issues with each other that is the restaurant's biggest problem okay are we ready we're there enough I have to be ready definitely hummus yeah I'll be right back again just explain to me how the line works okay the tickets come out and we start to pull whatever meets and we start cooking hang on don't let me stop it okay table one spicy hummus and beef Shawarma with Zena I got it Brenda when you do that spicy hummus with more chili that's why I cut these jalapenos use them please we're giving them spicy hummus face it's always made the same spicy whatever hummus it's very watery that is it here yes how often is that made every few days his number one seller So within just two three days is finished right that's disgusting that hummus is awful and why is it so ready the consistency could be better sorry for judging how are we ladies welcome hummus what's that uh my apologies thank you fresh food seven days a week my ass he's leaving I don't think Gordon Ramsay likes us this is not spicy I can't believe this Brenda when people ask you for the spicy hummus they want the spicy hummus enough they don't need something explained to me three times he's here yay with Chef Ramsay seeing so many customers unsatisfied with the same watery hummus that he had at lunch he has returned from a trip to a nearby supermarket not sure how good the hummus is with a plan mum's the worst mom's the worst yes all right ladies there we are some fresh gents the same for you my apologies sorry way too much he's cleaning tables for us that's for you to share that's good it keeps taking stuff and moving it I don't know what's going on man it's working creating the buzz here they're loving it holy crap I'm running out he would have thought that would be high in demand how was that very good this is better yeah Brenda all that chicken is done just give me a second I'm making the damn salad she said she didn't like it at all what happened to her she said the chicken didn't taste good at all oh really it's dry is it supposed to be minced like that this is exactly the way it says everywhere I know I never ever have someone returns I never have a complain of dry your overcooked Shawarma I tasted most of the Shawarma and I know how delicious it is them why they didn't like anything or like what their opinion is because that's just what you think it's good because that's just this is really what happens before ladies how are you today you sent back everything so I just wanted to come in what did you not like about the items the chicken shawarma tasted like rubbery okay and this is like vinegary and mushy was the flavor it just wasn't it wasn't for you yeah okay or you guys are done we're good whatever all of a sudden people are food critics what do they say they got the Shawarma was rubbery our Dolmas taste like vinegar whatever they don't like it they don't like it wow God help me Kebab is it ready ready this is the medium no it's raw beef is still cooking for that plate I'll fix it leave it leave it seriously do what you always do I'm fed up with Faye dominating in the kitchen it's really hard to deal with this one's like part of the Rock and I got medium rare that one's Raw half of this beef as well half of this beef is wrong but these are medium if I cook them more they will not be medium anymore that's one of them is raw that's what I'm trying and everything please I don't know why you're acting like I'm the one who's doing it I can't handle this I don't know want to see quick to jump down your stroke why is that I don't know if you haven't noticed it happens to everybody wow bloody hell oh yeah yeah it's really rare you know what just go ahead and you can just take it okay I'm good I'm cheers this is supposed to be medium and it's rare okay that's cooked that is wrong I wasn't talking to you right now oh man redo it looks like yeah making me lose it oh my gosh flaming a mess we're done how are we how's the food it is Stone Cold yeah I had that for lunch and it wasn't pleasant my apologies thank you the customers have given a very clear verdict on the food at tonight's dinner service so Chef Ramsay decides to move on to an inspection of the rest of the kitchen including the food storage freezers are busy wow there must be three to four weeks worth of prep in there leftovers in a home kitchen no date my god oh disgusting a mess this stuff has been in there so long it's all freezer burns any chance of any flavor has gone even though the flame on the grill Ed chicken bowl they say fresh flavorful through my ass I say Frozen Frozen that's gross it's dinner service at Zena it's raw beef is still cooking for that plate I'll fix it leave it leave it seriously and while Faye and Brenda continue to argue in the open kitchen Bowl Jeff Ramsay is uncovering some alarming practices in the back kitchen my gosh which include a massive amount of frozen food fresh salmon oh frozen salmon welcome to my Mediterranean Flaming Grill that's a bread bag there's no lamb in there oh the frosting frozen meat in warm water what a mess Arena restaurant the logic has left the building this is too many orders and none of them on the ground I thought you took all right okay it's not on the grill well it disappeared can I can I show you something just to talk to you in private sure yes I just want to show you something very quickly Airport who's in the sink in a bowl of water running hot water on it what does that do it's not hot water solid in the middle so when it's different colors like that do you know what that means the meat is cooked even before you start turning this into kofta you're screwed one more thing what's this here what are you doing on here I'm defrosting summer chicken and why are you frosting that I marinated yesterday and I didn't have enough space in the fridge so I put inside the freezer I disagree about the meat freezing the food it doesn't make it go bad I really don't get what he's saying 100 some of those customers tonight the food that came back were the customers right or they're wrong I never since I opened they had that much food came back never I don't think you understand how far you've slept get real I am now you're not why aren't your customers coming back to your restaurants they loved my food they loved my smile you're not being honest you're not being honest with yourself and you're not being honest with your customers no I've been I've been your customers were complaining about the hummus the dips they weren't very excited so I went and made some stay there what is that is it delicious hummus you taste the difference yes detector now I have a confession to make I actually walked to a store you need to be 10 times better than store-bought homicide otherwise what's the point of running out of restaurants like wow why everything is coming back there are certain plates I I'm very proud of and it came back but it's not good enough what you're doing is so wrong and unfortunately because you're surrounded by family members you've convinced yourself and them that what you're doing is right well I'm sorry Flaming Grill it's not extinguished Grill it is and the problems say are inside do you want this business to continue I feel like I'm hanging by a threat this tomorrow would be a better day the ability is not coming I definitely you understand how far you've slept get real I am now you know why aren't your customers coming back to your restaurants hey I don't know tonight was a shock to me like wow why everything is coming back there is certain blades I am very proud of when it came back but it's not good enough what you're doing is so wrong Flaming Grill it's not extinguished Grill it is and the problems say are inside do you want this business to continue I'm praying and saying tomorrow would be a better day that better thing is not coming I'm done please I just have nothing else I never that will be such failure I never seen it in that way ever I can see the sadness I'm so sorry no please don't be overwhelmed but just answer this for me do you want to continue you do I'm just married now are you over to work all right but are you 100 sure that you want to continue in this business didn't show because I really didn't love the way things were going I'm getting out of here I want you to change your attitude because you can't change what you're doing we have no chance in trying to change this restaurant yes I hope to see you tomorrow thank you sir I honestly have nothing left if I lose here this is it this is my life and if it doesn't work I don't know what to do you have two seconds uh yeah that was rough rough and I'm gonna call it as I said you guys are just going through the motions and when something goes wrong you follow your auntie she falls out with you and all of a sudden you then just go back into your own corners and the only people suffering the customers all night long the problems are on the outside the problems are the customers it's never inside and we never ever look objectively and understand how bad we are everyone's walking around in denial it was hard to hear I'm not upset because I'm in denial I'm just upset because this is the first time we've we've encountered this not trying to rub your face in it but tonight three tables started complaining about the hummus I ran 100 meters up the road I still bought it I came back through the kitchen presented it they loved it I'm trying to get that message through to your art but when customers think that a store bought hummus is better than what you just served them and charging three times the money that's how far we've slipped and you know what it's sad in there it is so sad hi I've got a question for you deep down inside from the bottom of your heart do you want to seriously continue running this business do you yes I do 100 okay good night okay so I need a hug you're okay everything for the best we need to make it better you know he's right when it comes to certain points that's just I need you to help me here instead of pointing the finger can we come up with a list of things that you could do to improve I think that I mean I'm really tired I'm frustrated in Faye's mind she thinks that we're the problem and that we make mistakes and that we're the issue but she's a chef she's the prep she does everything and I believe 100 that she won't change and there's no question about it okay everybody clock out and go home I'd love to fix all these problems about my hands are tied Fame has to trust me as a business partner in order for things to change okay Chef Ramsay knows the only way he can move forward with fixing the restaurant that's coming over here is that he first must find a way to get Brenda and Faye on the same page he begins the day with a staff meeting with the goal of clearing the air last night I saw you Faye burnt house feeling alone isolated and he saw no light at the end of the tunnel I understand after you telling me how hard it is and you're on your own I get all that I got that yesterday but last night I've watched everything and you work talk and perform like someone has given up last night I went into the kitchen and just took a few notes there must be three to four weeks worth of prep frozen solid in there all freezer Birds they're supposed to be beef do you know in that freezer as containers stacked this High full of prep you've prepped so far in advance it's freezer burns then I look at the refrigeration unit in there and it is bedlam the fresh stuff is at the front and the old stuff is at the back I honestly don't have all the stuff there this is so difficult I'm not going to embarrass you and bring out the yellow and the rotten parsley okay so you know what's in the back of the fridge what I want to talk about this morning is why is it like that lack of help lack of freezing it for the lack of help yes say before I can go any further forward let me ask you this do you think that you're the only one that's actually working and prepping in this restaurant yes they can call me a liar if they want to they come here do their shaft I feel like they're here to make their steps and leave right that's that's my honest truth that's how I feel about them so who's the first person that literally gave up your son um your niece Brenda is that true you sit there in silence I sit here in silence because I know the truth I know that I've stepped up so many times I do but she has other people who offer to do it I try to help but I don't like Amal to be in the kitchen because she cries about everything and little thing and she all day with a knife and she's denying this right now because she doesn't let me finish I feel responsible for her asking for bandage all the time and I don't want blood on the food I don't want the drama itself Amal complains about being here after nine o'clock she give me an attitude face it was time to have time to go out with her boyfriend waiting for her outside she's this only talk not not do right and when I say that to her she take it as a mean and my biggest bee that she ever seen do you trust her I I do she's amazing worker I'm confused I trust her but I don't trust her does she not welcome help oh not for me whatsoever I think when she's drained she accepts the help but she has to reach that level can I say why why I do that go ahead I hear complim from Brenda all the time because she wants off she needs her time that's not what Brenda's saying look at Brenda they I tell you when I have a family event to go to and I slip out of here for an extra day I feel guilty and I've expressed that to you so many times I feel guilty I don't like taking time off and it's because I tell you why and I wanted you to have fun and enjoy family when you're out exactly so you don't come with that burden and that look again like you don't want to be and I don't want you to have that same look either face I didn't have that look the reason how many do you know how many times I am the one who have to carry everything hey wait a minute how many times have I asked you please take an extra time off to do things when I'm not here and I do I do anything that you ask me to do you tell me to roast me eggplant and peel it I do because unless I ask you to please let me do something let me help you out unless I do you don't tell me hey come back ninety percent of the time it's because I was busy on the line that's the only time stuff doesn't get done I've many times walked in the back she's like I have a lot of preparation what can I help with I'll put freaking gloves on and I'll pull out a cutting board and a knife tell me how to do it show me how to do it until we get a phone call and we leave the kitchen never come back I'm so confused I go through the same stuff you do I mean I'm not sitting here freaking leg over leg doing nothing so why does Faye have to prep for you when it's her day off because she feels that she needs to season things that she needs to cut things and it has to be done you're cooking them it's like you can't trust your family who can you trust it's not a point of trust it's the point of everyone they want their time off so they don't want to be here as much as you do even your 50 partner wow that's not wow that is so not true it's true everybody's assuming assuming that I don't want to be here or she doesn't want to be here nobody wants to be here it's not voiced right nothing's voiced there's poor communication I can see that crazy any of you any of you showed up an hour earlier just to get your even your own thing going I show up early a lot actually another time card okay you have my time card then you know at least 10 to 20 minutes earlier 20 30 40 one hour earlier because I don't need to be here an hour early because I need to take care of my dining room that is the job that you have given me so much it looks like this all the time why do you feel so uncomfortable that the night before you take your day off you have to control them with everything that you do why is it got that bad nobody's stepped in don't ever use that word with me ever I mean it do not ever use this language with me it's all about my language but you're not listening to what I'm trying to say behind me I'm trying for the last four five seven years you were here did you ever ask me to come and write things down no but I'm coming when you ask I told you to come and bring a piece of paper and pen and write exactly what they do you told me that three three days and I told you do not use that language with me for the second time whatever I've I've offered so many times you've been here for years if you were so smart why you didn't come next to me one day and said you know what I did it and you tell me to shut up and get out no that's not true what started out as a staff meeting to clear the air I go through the same stuff you do has erupted into a screaming match between Faye and the staff ER and abandon write down what I did one time two days ago are you kidding me with Faye holding on to her belief that no one is committed so they don't want to be here as much as you do yes wow and the staff holding on to their belief nobody to help her because she's so critical of the way you do help her that Faye is actually unwilling to accept help from anyone okay stop stop stop stop stop stop stop don't you want to be consistent yeah of course yeah naturally but what is it that you struggle with to teach them I tried I know I don't think you're trying enough she doesn't have the patience to train somebody if she does she'll show you and then she'll say do it and then if you do it and it's not perfect the way she wants she'll get so frustrated and she'll yell at you to the point where it's just okay you feel overwhelmed yourself and I ever do that with you yes that's not true mom is that true she has a hard time trusting people Faye told me yesterday if you were not family one two three four of you would be fired now yeah why can't you trust them to run this business I can prove it prove it no you need to prove that you have the trust what okay are you gonna agree to something I'm gonna leave everything not done the night before and you walk here and you ask to be serve food and see what you're gonna get stop there do you know what it we're gonna open for lunch I'd like to see you and you behind the line I'd like to see you and you in the dining room and you are going home okay okay and I will give you feedback on how it went you've got 15 minutes let's go 15 minutes you happy with that yes let's go I know I could do this without Faye and I would love for her to see that I am capable of doing this and I can run the show okay I'm okay you sure yes this is hard for you Mary yeah today is gonna be disaster I don't feel like it goes the way it's supposed to go when I'm not here now now let's jump in here yeah they're gonna struggle without me I have a confession for you you're not going home really I'd like you just sit in here and watch carefully because I don't think you really know what goes on in your restaurant when you're not there listen careful hey close attention to everything you see okay good thank you so much right all right another Vanessa does someone know how to put the rice cooker on cook no oh my God oh this is cooking right I'm holding my breath for them we've got customers coming in guys hello hi welcome to Zana Flaming Grill go ahead and have a seat I'm going to try Shawarma sandwich first order on yeah what is it a metabol appetizer okay if you can get the size for me Mark you got it the first orders are in how are we doing on the meats mark this is done Costa's done one piece of lemon should be coming out any minute and without face micro management all right Brenda working alongside Mark seems to have the kitchen under control this is ready table two here we go we have your falafels a shawanna sandwich with onions thank you you're welcome and the lunch service is off to a solid start I need chicken shawarma started turn around on your chick Brenda because it is sitting there for a while Mark let me know what's ready so we can start dishing chicken's almost ready beef Shawarma is almost ready the beef maybe two more minutes before the beef Shawarma you have a whole pan it's cooked already come on you guys use the cooked one this chicken is done make sure that Shawarma have no oil in it when you dish it a little bit more oh my God go table five seems like everything in here okay sure uh it's a bit of oil it just seemed a little bit over oil on a downside table five does want the kebabs but they don't want to wait 20 minutes for it it's gonna be a 10 minute wait okay I'll tell them as the busy lunch service continues without Faye okay we're getting backed up pressure in the kitchen is clearly mounting make sure your customers are happy guys no more you don't have to say things like that face on Mark an outspoken server a male floating potatoes move that I beginning to butt heads go do something else thank you we hear you thank you no you have a mouth on you that's unbelievable hey Mike you're watching Mouse relax come on you guys go without the staff's knowledge Chef Ramsay is attempting to show Faye that the restaurant can run without her I don't think you really know what goes on in your restaurant when you're not there he has set up a Stakeout vehicle for her to observe no you have a mouth on you that's unbelievable oh my God and although Brenda seems to have a firm grip on running the kitchen are those potatoes ready all right Mark and a male have started to bicker at each other come on you guys you okay yes I swear to God I'm gonna shove my foot straight up his goddamn ass mark sarcastic needs to stop communication Brenda is getting straight to the point with him now hard because you know listen and Mark is going to yell at me and tell me he's not yelling at you he's kidding I had parsley in my hand I was crazy Amal gets very frustrated when someone trying to correct her look at the way Brenda's patronum situation when something sits on the counter it needs to go out quickly see Brenda can do it look how tough he asked you what table so we can go out hot and fresh that's Brenda showing that she's capable of being a boss all right I'm gonna start dishing Mark let me know what's ready so we can start dishing because it's almost ready table five ready so I have your order all set good job good job guys we'll have a little fun with them now okay sure then you can tell them how proud they are last table gone yeah yeah good come over guys please so why don't you just give Faye a little insight to how it went I thought the heat was on for quite a few minutes just because we got slammed with orders but with the communication with me and Mark uh tag teaming on the grill and just communicating across the board one or two uh plays come back but when we put it back out not one complaint I have a confession to make Faye did not go home she was with you because she was sat behind the restaurant in the car park watching everything you did listening to everything you said on a monitor and I think she has something would you like to say to you all I'm really proud of you are there is a few mistakes that we can very kind and what did you think of Brenda's performance amazing you're amazing and I feel like I don't tell you enough it's an eye-opener for me what I saw today to see how hard you work and I can not take any charge and I did this little exercise for fighter watch to understand how good you are and let me tell you something you clearly passed the test you did yeah I was proud We do have to improve the food right granted yes but for me the relationship was far more important than the food first today is a new beginning okay give me 15 minutes and I'd like to get into the kitchen and start cooking something exciting with the two owners well done all of you I'm really excited that Faye got to watch how we run the place I really do hope Faye starts treating me as a partner and not her niece it's gone on definitely too long and we're ready to move forward I really hope in the future we can agree about the staff meeting and we have to address what's bothering us I know now we have to work as a team and I hope that we could move from my obsession with everything being perfect we need to act like a team and we need to strive as a team and I realize it's about time to treat Brenda as my business finder and not only my niece and now I know that we need to fix a lot of things we definitely proved it to Faye that we can do our jobs we are capable of helping her out when she needs and she just needs to allow us to do it so we'll see what happens you did a good job I'm proud Let's Go YouTube what's that sending that message out to your customers is the only message to go ahead some of the two very simple dishes we do a nice yellow towel we do a nice little shrimp Kebab it's uh out of this word experience to beat That by Chef Ramsay find the grill and start to Market I am learning that when you said fresh it means really fresh it doesn't mean it's frozen fresh some juice in the rice the smell the herbs okay and the lemonade from there my herbs they're in and then I've got a little touch of vegetable stock just a touchdown I've poured my heart and soul into this place the last five years and this is the first time I feel like an equal partnering with Faye just going to show you how we play this up work ethics ethics a business owner I think will make us very strong team amazing something very important you should both know yesterday after my lunch I went around town but I asked just people walking towards me tell me about Zayna's Flaming Grill xenia's Flaming Grill ever heard of it no don't pass through boots it never really started have you been I place man over three quarters of the people I spoke to they have never heard of zana's Flaming Grill so I've arranged for a small exclusive spot at the Redondo Pier we're gonna tell Redondo that you're here to stay and we're here to relaunch okay and we're going to take little samples get the word out there most importantly I want them leaving with Zayna's Flaming grills flavor get all the team together to the Redondo Pier okay yeah come over guys Hi how are you feeling good so we're relaunching tomorrow night hi yeah zaina's flaming girl is now flaming hot uh why don't you and I work behind all right we have a new three can mark the hell out of the new Zayna's Flaming Grill yeah got it yes okay let's go let's go let's go let's go here we go a delicious shrimp Kebab with a tzatziki sauce this is definitely what we need right now people that actually live really closer just a few minutes away I've never heard about us we're doing this we're doing and we're by the beach we should let the community know that we are here and we're serving the best of the best enjoy how's the taste good excellent It's really good delicious would you like some I love the sauce we've never done anything like this so I think this is really big to come out here and come together and be a team we'd love to see you guys it's a new beginning you guys gotta come check us out Xena's Flaming Grill is gonna be flaming awesome it's gonna be awesome what's going on now it's just it's a whole new Zayna everything is just finally falling in place the way it should be it's your motivation to drive that was locking his back the flame is back right with the word out to the community about the changes at Zena Chef Ramsay and his team have just 12 hours to turn a Mediterranean restaurant into a Beachside Hangout good morning no fainting allowed on the count of three one two three welcome to New zayners it looks stunning I love it wow oh my God oh my God oh it's so beautiful gone is that dreary cream color we have given it a fun beachy Vibe it's as beautiful as they are the booze were hideous we have completely opened this place up which has given you another 12 seats this is a completely different restaurant and then we've got stalls we're going to take advantage of that bar amazing at the tables you have these stunning shooter chairs wow beautiful dinner and flatware donated by Oneida plates bowls knife and forks you name it you've got it you can't imagine how thankful I am for this amazing cool pop art I love it quirky colorful and cool amazing this is our dream come true it is definitely is it couldn't be more perfect it's very hip very beachy and we're ready to unite and get this party going thank you you okay I'm very happy okay I honestly never dreamed about own a place like this my restaurant was really old-fashioned before now it's a beautiful place for people to come in after a day at the beach and enjoy a beautiful Beach restaurants now that Chef Ramsay has brought the beach vibe to zaina turn line over there he reveals the new tasty Fresh menu to the staff off the dips roasted red pepper hummus not liquid but a nice textured hummus delicious tabouli parsley scallions Tomatoes lemon juice and classic bulgur wheat beautiful and then the lamb meatball seven Pitta scallions and Tahini as well wow shrimp Kebab finished with lemon and beautifully served with the pizza bread last night we cooked together that wonderful yellow towel again soda potatoes red onions and we serve Grill the fish and scent excited to taste yeah yeah have a really good taste because tonight we're going to relaunch this stunning Mediterranean Grill with a big bang jump in the hardest part is figuring out where to start this is a party in my mouth right now wow you're gonna love this if I start liking that we might run low before the customers get here the dish is good recipe this new menu is a dream a little bit of the changes makes a big difference we should put these two together watch this I am ready to launch my restaurant tonight I have everything I need now to really serve her down the beach and it will be just one different feeling to happen and then I working together as a team having spread the word in Redondo Beach about the new look and menu at Zana Flaming Grill this looks so good the restaurant is fully booked for relaunch looks like the beach it's cool were you guys ready to order I'm gonna go with the grilled local fritters I'm gonna show you ladies will enjoy everything right you ready we're fired up and I have to show you that so now okay have you warned your husband the Flames back I told him earlier today and he thought I was talking about something else I'm sorry keep it clean it's a family restaurant for goodness sake okay zucchini fritters I'll start that good so starting the two calamaris in the zucchini okay okay the better okay okay and Grill Yellow Tail and what else and shrimps for relaunch Chef Ramsay has set up a new system in the kitchen that has Faye and Brendan working side by side firing up fries Kebab rice on grill and so far the plan is working it's yummy it's so good everything was seasoned perfectly but as the order start to fly in two calamaris and a zucchini fruit are coming up okay Faye has stopped communicating are we good on rice do we need rice babe talk to Brenda and that's slowing down the delivery of the food you know look at me you just stop talking I'm doing it I never talking well at the same time okay here we are can I please know the status on table nine um did you hear me they're so used to having her mindset where she has to do everything funny come on she just needs to understand that it's not just her in the kitchen anymore that it's her and Brenda how far out is table nine what's going next big Brenda cause face turned off we got a lamb kebab medium rare and the Yellow Tail let me know if you need something Faye she's not even saying anything she just turned off face is not communicating and I just truly hope that we can make it through the center without totally falling apart how are we doing faith five five five it's relaunch night at Zana Flaming Grill and Chef Ramsay is implemented a two Chef system in the kitchen how are we doing down there Faith where communication is the key hey did you get that but shortly after dinner started Fey is shut down and is no longer communicating with Brenda Brenda if I has shut down she still used to work on the road she refused the top to get out get out and get some Vegeta completely flat silent and flat yeah your partner don't forget okay Jordan's driver's seat now yeah gotta go please please how are we doing talk to me Faith doesn't know how to work with the team Come on talk together yeah let's go she's used to doing everything by herself tell Brenda what you're doing though okay rice behind you talk to Brenda but I am an owner and I am a boss and I need to take control and bring this place back to life okay we just need you to respond just because we had a few minutes of downfall we all we do is get right back up and and keep going yes right we don't dwell on it we pick up and move on yes Table Three crispy calamari and grilled yellowtail and what else and shrimps keep it going guys what do I need for table nine face meatballs are in the oven good news is you're talking with Brenda taking control and encouraging Faye she is responsive again is ready excellent nice table eight excellent and this Duo are now pushing out orders at a much faster rate I like that zucchini Fritter it's good yeah all right thank you you saved me We Got Each Other's backward team I am very proud of Brenda tonight she was my backbone and it was really nice working as a team I hope you enjoyed everything ladies thank you so much thank you I counted three zaynas what two three flame is back God bless you all first of all night one you've achieved a lot it wasn't going to be perfect but let me tell you pretty good feedback from the customers what was it I didn't get one bad complaint right I talked to a few of the tables and they were really happy they loved new decor and they said this is what a beach restaurant should look like the look of this restaurant is completely different do you know what else it's completely different the way you treat each other I am very proud very proud of all of you Brenda you are a natural-born leader tonight you confirmed you're a partner thank you today to build their weight and she holds my back up she's amazing Chef Ramsey gave me my family back and my restaurant back I finally have the partner I always wish for best of luck Chef Ramsay has changed our lives and I am worried about faith going back to our old ways well done my darling good job but we'll see what happens when I first arrived I didn't think a relaunch of this restaurant was even possible Brenda and Faye were completely odds in the staff behind them they had no Direction but unbelievably tonight Brenda and Faye were working side by side in their kitchen my only hope now is that Faye really understands that she's not in this alone beaten by a store-bought hummus unbelievable after Chef Ramsay left I'm gonna come cross out what I just took out okay baby zaina became a popular spot in Redondo Beach but unfortunately that chicken is not done Faye has taken a step back it's burning that's why and her stubbornness has resulted in Vanessa and Amel leaving the restaurant whatever meatballs are heating up for table six on the positive side Brenda has taken on a more active role it's almost ready excellent and the two owners continue to work on the relationship keep it up you're doing good thank you as well as maintain their Newfound success we're glad to have you here hope to see you again thank you Pennsylvania is located an hour away from Philadelphia just outside of downtown Easton is Bella Luna an Italian restaurant owned by Rosaria scolo Staples right here who bought the restaurant in 2010 for her two sons rizio and John Franco it's for Nicole my son Jeff Franco went to culinary school and one of his dreams was to own his own restaurant two chicken farms penne vodka and chicken and broccoli so we found a place here and we took a chance is everything okay I feel the community has not responded to us the way we thought I don't feel they really appreciate fine Italian cooking I just don't think this is worth coming back to ever we're in a state that we don't have much business at all you know these days we got to close early there's days we don't open for lunch and this guy complains still people of Easton like mediocre Italian food frozen food and that's not what I do FYI they sent the soup back they said it tasted fatty just tasted fatty I started in Italy and I worked with chefs and I know what Italian food is his chicken's burnt I mean his chicken is burnt does that look like burnt chicken please doesn't tastes best to make what are we doing wrong that's my question to myself what am I doing Bella Luna personally I think it looks like a morgue when you walk into this place I think where's the viewing do I go through that door is that where the body's laid out but why do they want to speak to me why can't you deal with it I I could I tried to deal with it but they asked to go over my head I've not been dealing with everybody all night Rosary is very disorganized why are you in the kitchen Ma you should be out on the floor because I'm trying to help out no no no no you got to help out on the floor and she's not a leader everybody is running around burning the candle both ends Bella Luna should be on the map and it's just not and we need something different if we had to close I would be very disappointed because we work so hard to make the stream happen and it would just kind of kill me it really worked Lena Luna foreign on a scale of one to ten how bad are they mindless chill oh you're very stubborn Rosaria cuddles Jaffe you know if a customer sends a plate back she'll defend the Sun instead of saying the customer is always right wow that makes me insane are the locals biting no no no no no and this place should be banging we have to do things I run a 50 Shades of Gray Bingo on a Thursday night say that again 50 Shades of Gray Bingo it's adult Bingo adult Bingo handcuffs involved no no well they could be if you want it I mean why would you no God no she's mad just arrived we just try and think of anything that will create a buzz a stir okay your hair looks great by the way can I turn around it was lovely can we get inside please come it's an honor thank you for the briefing by the way appreciate it thank you right um oh Jesus is it Christmas wow yeah what's with all the Christmas decorations um we are in the middle of July right it's Christmas in July hi oh hello hello I'm Italian that's how we do nice to meet you let's go inside shall we have a little chat excellent okay uh first of all um let's go back to the beginning uh Halloween open uh three years three years okay good and uh what kind of background do you have I don't have experience of owning my own restaurant neither did my son but we all have the passion for food and since Franco went to school and he wanted to become a chef you know this was our dream so he has Russian experience uh well when he finished school he did an internship in Manhattan and then after that we just jumped in here so I won't say he had an internship to ownership yes no come on so we are yes what about the big bit in between the things called experience didn't have any the yellow vision we had a vision so how's the food I think it's more authentic than in other places around here we make everything fresh we don't use anything Frozen that's great we only have one freezer and this is the way I want it to be I want to bring out fresh Italian food but why wouldn't Easton Embrace that why wouldn't they support you I don't know I think they're used to one thing and like if they're used to frozen food and you give them fresh authentic they will not appreciate it so you're saying to be more upset with fresh as opposed to Frozen yeah the food is not the problem here it's probably more of the community really don't know about fresh authentic Italian food good afternoon Chef Mauritius this is Chef John Franco how are you I'm good how are you good to see you bud so uh this is a dream come true for you right it is running a business with your mum yes and are there any issues with you and your mom running these restaurants uh yes like communication me and my mom I mean it's kind of like you know hard because it's your mother and you know we are both bosses together but sometimes I don't agree and I tell her but she just don't listen and how'd you write your food in terms of a scale of one to ten where did you go eight eight fantastic well listen I'll catch up with you after lunch okay yeah all right thank you thank you here we go chef or dinner lunch bar dinner lunch yes so God almighty um okay who's been writing letters to our valued customers thank you for choosing Bella Luna okay we take great pride in preparing every meal and refuse to serve substandard food it's nice to hear I like that good uh should we order okay what would you like oh camera Danny I'll go for the fields to solve the book them um depending on the Vodka okay uh and throw some mussels in there as well marinara yes please all right thank you very much yes chef here we go okay he wants veal Sultan Boca Penne alla Vodka that's it oh and a mussels marinara please damn cooking for a world-class chef oh hello how are you I'm very good how are you what's your name Nicole Nicole how long been here and a half in your mind what's wrong with the place management not focusing on in my opinion what they're supposed to be doing so totally unfocused yeah there's a lot of name-calling disrespectfulness in the back um what's in the kitchen yeah yeah well enjoy them you know thank you um she seems like a nice girl no what do we have out of her mind seriously yes chef Nicole is a did I serve you Nicole needs to be out of here but I leave that up to Rosa and this is the uh salt and vodka yes chef thank you Murray God has planned Cherry but it's been beating the crap out of disgusting I think he's complaining about the real job that it's tough I did it 10 not even two seconds I flipped it really quick tenderize it we do have one of the best wheels we get it from the butcher in Queens so I don't know unless you overcooked it yeah of course I did not overcook it so overcooked is extraordinary a little taste of that oh my good God I mean it's dusted with flour see all this yeah see this here that's guns that's just raw flour that is like you can make a pizza dough with that that's got that that that's guns I love it thank you chef wow he said gun she called it it's it's just flour wow I mean this is a Chef Ramsay doesn't like the veal there's nothing I can do about that because that's the way it's made and I'm not going to change that okay Chef this is our Penne alla Vodka yellow and why is it dramed sauce cannot answer that I mean it's disgusting and that is gross the chef not good past them we have inconsistencies I should have grabbed a panty that I cooked this morning why I know that I just cooked it's sitting there fresh didn't even get oil yet what do we give them when I cooked yesterday sure there's a difference it still tastes good you didn't like the taste no we didn't like the taste okay so it was like baby vomit baby bum baby vomit wow okay come over apart from being drowned in sauce the pasta is like mush would you mind because everyone starts thinking I'm exaggerating but it's like overcooked disgusting but the flavor is not bad oh I disagree you disagree with the flavor the sauce is Bland there's no salt in the sauce and there's too much garlic but for me the fundamentals when you come to an Italian restaurant is the pasta the past is overcooked that's the embarrassing part anyway if you get the chef to taste there okay excellent thank you wow you said it's round and sauce it doesn't have any flavor the sauce doesn't have any flavor what he said ideal eight out of ten trust me right now he's not even eight out of 100. all right thank you Chef all right good luck wow are we short that's it when I think you'll be Italian cuisine is done with exciting generous amount of muscles in a bowl but that has to be the tightest portion of muscles I've ever seen in my entire life is that what customers get this is what customers get chef what is that sure chef you thought this one is yes yeah I mean seriously oh my God how much are the muscles look in the computer Tracy and find out sister you did wow you really just said that to me come on how hard was that to tell me when I'm dealing with this although it was a Muslim it's play with garlic damn ten dollars Chef holy crap they taste Frozen if you just check with the chef because they are so chewy yes they will Chef yeah please man are the muscles Frozen yes you have fresh muscles we cannot have fresh muscles when we have a menu that's extremely large like taste such a yes they are frozen can you come in the kitchen with me yes so far he likes nothing I'm gonna stop flipping out in two seconds it's your owner rosaria's description of Bella Luna's food as authentic and fresh disgusting Chef Ramsay is beyond disappointed and he is in need of an explanation okay uh come over uh I don't know where to start my experience at lunchtime is Dreadful and there's nothing authentic and what you just served me and I'm struggling the big kick in the balls for me the muscles actually Frozen why are you serving Frozen mussels well I need to know because he told me fresh I'm only going on what you told me we don't sell enough mussels for me to have them fresh every week so then what's the most important thing to do about that dish take it off the man take them off the menu so why haven't you my mother why would she do it maybe I try not to have anything frozen on the menu stop I try not to have anything frozen on the menu did you just say that yes you did say that right so they're frozen then him as a chef you should tell me take them off the menu as a chef yes off the menu why is it still on why it's still on because there's a constant circle of miscommunication who wants it off who wants it on and it still stays on by the end of the week is can that you can you can buy a restroom because it it succumbs to your dreams your fundamentals are all screwed up and you have big issues here from making pasta to proper seasoning you've got more chance winning the lottery than you have becoming a success here can you read that toes all right why can't we get tickets these are what we have we do some Bits of Paper like that yes you have Bits of Paper like that there's no proper tickets I need a trim from the microwave Dustin show me those uh shrimp please where they come from the microwave does he yeah we defrost them in the microwave so frozen shrimp yep just asking okay juice the frosting chicken in a washing Basin full of blood and then we're prepping it next to a cooked meatball wow yeah go ahead I'm not saying very much what you're portraying the front of the menu you know the fresh ingredients and please be understanding and you know the chicken's Frozen they'll check in we'll buy fresh it's frozen when you come around I'll show you where the Frozen those chicken breasts Frozen yes thank you the chicken's not fresh it's frozen we're defrosting it here in the washing Basin see that blood there and you don't know that this is frozen you're yelling at me this is an issue that you should take with a shot do you know we defrost the shrimp in the microwave before we say to them no I know that we put it in ice water what uh just yes you were defrosting the frozen shrimp where in the microwave we don't put them in the water I know so you didn't tell me any of this when I first met you all you told me about was your freshness you turned around and said the authenticity and what you stand for that's what you told me right and I still believe in that you believe in it but you're not actually practicing it yes yes so you're saying one thing I'm doing the opposite right okay now what after feeling misled by Rosaria about the freshness of the food Chef Ramsay decides to do a little investigating to find out what is really going on in this restaurant how much chicken does one restaurant need calamari is not even Frozen and here my delicious Italian mussels have you got two seconds how much chicken do you think you have in the freezer I don't know I really come down here so I really don't know you buy it fresh it's fresh really just that's the calamari we got today Frozen at the bottom we got it in this morning and we're freezing it and then we're defrosting it to send it back out why should anybody wait for like this they saw the calamari green fresh today it's fresh we bring it in fresh we got the delivery this morning are you crazy so why are you in denial the kitchen is now my responsibility I have enough responsibilities Gordon am I a superwoman how could you not know I don't have 20 years of experience if you are making the statement of being fresh being authentic you don't need 20 years experience you should know everything you should know what's going on in every fridge so it's my fault so if it's not your fault then whose is it I'm not the chef squad you're pointing everything out on me yeah let me go get him go ahead yeah Ramsay's not in the basement oh yeah I think I like that we got two seconds yeah what's the matter let me show you foreign you don't prep that much chicken and then freeze it like that we buy them fresh and we bread them and we make them ourselves you're telling me that so I'm sat there like an idiot believing you I didn't call you an end I'm calling myself an idiot because I believed you you're allowed these practices to happen making false claims I'm not a fan of frozen food I don't like frozen food you're endorsing it you run a business selling it this is insane you don't like frozen food I don't like frozen fruit I don't like frozen so you have the nerve to serve it to your customers so it's not working because this is Frozen that's where you're telling me if something is Frozen it's bad it stays Frozen it's bad come on you can't be this naive I don't know why we don't have people coming through the door I feel like screaming because it's like you're in denial this is not cost control this is stupidity at its best you don't need to be a culinary genius to identify how bad this is okay that's that's so wrong he wants to hear it from you I would say it's my mother's fault it's her restaurant and I might be pointed as the bad guy but I'm not after being frustrated with John Franco and Rosario over the deplorable state of their food storage Chef Ramsay heads back upstairs to see what's inside the walk-in refrigerator oh look at that lizard in a desert would mean that wow run through and through absolutely disgusting fresh turnips oh my gosh oh look at the color of that it makes me gag that is veal oh you dirty bastards Rosario what the is that these are my I don't serve these These are mine how many times a day do you go into that walking probably 100 100. disgusting hold on that's broccoli rum left over from my brother's wedding the leftover from your brother's wedding come on guys have you any idea how bad a turnip needs to go before it gets that bad touch that just touch I just just I'm not serving we're not using it no disrespect but what would you know has been served it's not funny I am pissed off wait it gets worse I can't wait for this excuse have you any idea how bad a slice of veal needs to go that color smell that color I just reveal in there it smells bad how long is that there it couldn't have been two days Mom oh off two days what in the is going on you don't care you do of course I do care you don't give a says oh that walk in there is a disgusting mess you should be ashamed you're in the food hair in the food who just said in the food me is this a joke come around oh no I think she's talking to somebody if you were examined tonight what do you think well this would happen close you down close down can you go out there and apologize to every customer yes I I'm shutting it down now I have your attention please we here at Bella Luna apologize for any inconvenience to wonderful people of this community tonight but we are shutting it down we are not worthy to continue this service all right it's been shut down can we close that door please it's just going to keep getting hotter in there and more stuff is going to go bad well more stuff can go worse tell me I have no clue and now in the last 60 seconds all of a sudden you give a about what's gonna go off you've got lazy and yet you cannot accept it you're done aren't you you're you're finished I mean finished for the night oh no not for the night but just in general you're spent first wow it's not who I am ready yeah I haven't gave up if I have I would have left you I would have left you here by yourself it's not my fault she thought everything could work she thought it was easy and I told her it's not going to be easy but how about you stepping up all the pressure all the tension it's building on top and me not getting paid there's a reason why I'm not a paycheck in two years do you ever stop and ask yourself you're making so many mistakes you don't even know what's right or wrong and you're allowing him to do it you're both destroying each other I'm amazed you've stayed open for three years and I can't do everything for them I cannot be tracking produce why did you buy a restaurant well none of you worked in one I don't know what to do next I don't know that makes three of us because right now I've got no idea where to start a chef that's checked out that's given up and an owner that's in denial I'm not in denial I'm not gonna show him a lot better than this job I know you can come on that walking's not that big something's got to change it man the cars are laid out either we go all in or we turn around not making any money we haven't made any money and now we ran out of heart you know what to do you just lost yourself you were taught right and you have traditions for my family you just got to put that back in play you know here we go fed up with both Rosaria and John Franco Chef Ramsay has devised the plan to get everything once and for all out into the open okay San Franco result each of you is going on trial one at a time do you want to come up here and defend yourself got it Rosario I'd like you to go first come on come on down okay take the podium thank you thank you now Tracy Rosario's weaknesses what are they very weak in disciplined with the staff she needs to be tougher on the back kitchen she needs to be tougher on the front Okay but I don't think I'm weak people do mistake my kindness for weakness but I'm not a weak person you're weak because she lets people walk all over her so that's that's one point yeah I'm too nice go ahead next unorganized mismanagement no follow-through you know you know but I'm one person I cannot be doing everything if my job was just to manage and sit in my office and take care of my bills I would have everything down packed I'm doing bar I feel like I'm having a nervous breakdown and you're cleaning windows how many times have I said something cleans windows and I'm there cleaning instead of going into the walk-in and checking to see if there's any produce that's going bad okay last night was an eye-opening for me I didn't have no clue what the hell goes on into that walk-in okay Jim Franco yeah um she's too nice and people step over her she's too nice to you too yeah oh yeah all right she babies you you would have been fired a long time if you were in someone else's kitchen how about that how about stepping up to your plate and really show your passion that you lost you lost your passion John Franco what happened to the the passion that you had you wanted to be a chef I didn't push you to be a chef that was your dream to be a chef you wanted to go to school you made it happen maybe this is the wrong way around how about you getting up and swapping places with your mother yeah let's go because it's just starting to shift to you my boy you also have to take responsibility for your own actions I will continue letting go I feel like I do all this work and I don't get any credit for it and I don't really show my true passion because I'm just working with this disgustingly huge menu that I do not like you got to take responsibility too it's it's it's not just hers it's not just yours but I mean at least I don't have the time and the money to go tell him to take over you're the chef make a menu okay if he takes the ball by its horn and he just does it I'm not gonna say no so put your foot down grow some balls like I always tell you you are a chef young man but you need to you need to find your voice you're right I do okay thank you let me tell you something you need input from a another source hang on a second come in thank you Bill good to see you sir thank you thank you this is Bill hi and he brought a few of his friends take a seat ladies and Gentlemen please come through these people represent the town of Eastern you'll probably recognize them because they've all died in your Russian Brazil ladies and gentlemen the owners and the staff need to hear from you what were your recent experiences when you went to Bella Luna far away please there was a fly in the wedding suit and it was kind of an embarrassment and we just left it there because we just didn't want it through the day um so I mean anything to say to Bill I apologize about that I I just apologize wow thank you I appreciate it next please the food and the service have both been subpar all of our entrees came out at different times making it very difficult to enjoy a family meal that's my issue with food being prepared and sitting on the line because we're short staffed it's not the customer's problem if I do short staff it's Delicia thank you so much thank you next please um I went there once food was subpar very disappointing experience for what I expected everybody has a bad night I figured I'd give you another chance and the second time I went it was extremely disappointing our dinners were totally wrong my son ordered chicken he got veal I threw my money on my table and said I'm done I will never come back here sorry about that experience next please the food everything just did not work out but what really really stood in my mind was I ordered a cannoli and the cannoli was Sour and so you came over to me and you gave me a fresh cannoli well why didn't you give me the fresh cannoli first rather than give me an old cannoli that left a horrid taste in my mouth I mean a sour cannoli I mean it can get you sick right but I was not aware that you were giving the sour cannoli that wasn't good well maybe if I would have facility and we're not giving it to you you know but my point is is as the when the finale came back and then I tasted it and then I said this is going bad well yeah gone bad not going gone bad once it's gone it's gone it's not coming back is it yeah that should be gone the night before yeah it shouldn't be there like why even serve something that is questionable right that's totally right that was the the experience that I said I I don't think I'll ever come back to this restaurant wow to hear what they were saying you know the reality as much as it hurts it's the truth there's feedback this morning has been pivotal I hope you'll all be willing to give Bella Luna one more chance on behalf of the owners and the team I'd like to say a big thank you I appreciate it thank you think everything has to be changed and if that's what we need to hear to make things better and get Bella Luna back on the map I guess that's where we need to to hear convinced that Rosaria and John Franco are now fully aware that change is their only option Chef Ramsay goes ahead with stage one of his plan transforming the data to core of Bella Luna welcome to the new Bella Luna oh my god wow do you see this map amazing oh my God how bright and refreshing does this beautiful restaurant look do you like your job I love it John is that dark red maroon color we've lined up the walls the ceiling with that beautiful gray oh my God one of those hideous tables in the middle place them with rustic centralized tables great for families it's got that communal feel as well and the back wall the entrance of the kitchen we've had a little bit of fun there those cutting boards just give it that nice rustic charm oh yes I never thought Bella Luna had any chance of looking this amazing I'm still speechless and everybody will tell you I'm never speechless when I first arrived here this area was a bit of a disaster what I'm about to show you is something that is unique this would be a game changer because you have now a state-of-the-art stunning brand new here we go beautiful POS system from dynaware it's going to transform your business you can track your inventory you can adjust your costings labor costs and what we need to hit on a weekly basis and trust me chefs it will be so much less of a confusion for you in the kitchen this thing is going to be an absolute dream machine excited good amazing thank you so much I can't believe that I'm standing in Bella Luna I feel like a little girl when I was back in Sicily it's amazing I'm just so thrilled a dream wow I can't believe it okay come over please take a good look at Bella Luna's new food oh my God I love it take your menu my darling and pass them along the physical sting muscles fresh when they're open they're cooked you send them that's how you should be serving a bowl of muscles yes it's amazing delicious Cavatelli beautifully handmade light creamy tomato sauce next to that you've got the delicious lasagna homemade lasagna done with a nice rich bolognese sauce you've got a wonderful pan seared salmon serving a better risotto fragrant risotto with tomatoes raisins parmesan and a little olive oil vinaigrettes beautiful beautiful tasting like it's got to look good and it does absolutely absolutely no frozen food here at all fresh clean ingredients yeah it's relaunch night and Chef Ramsay is determined to change Bella Luna's negative reputation so how are you thank you for coming back no problem so he's invited back many of the unhappy customers that were at the Town Hall hello the detail in the kitchen is paying off as customers are thoroughly enjoying Chef Ramsay's new menu that was it oh my God better than my mom's she's Italian so good Nicole put in an awesome Buco and a pasta dish that they're waiting a long time okay all right I'm sorry come on guys it out okay all right look how many tickets we have back here but just Midway into service John Frankel is overwhelmed with the rush of tickets I need steam mussels we're working on it Tracy and maintaining the standards of the new menu now which table did she say I need wait wait come on and a relaunch that started off on a positive note is suddenly in Jeopardy still waiting on table six how long do you think it's going to be a little bit more because you have a well done prime rib no I don't have a well done Prime unit all right so okay come on guys get the tables together the minestrone and a caesar salad are you kidding me all of you quick if you think I'm serving that you're dreaming we may as well go back to where we were all right all of a sudden we've just dropped the standards and the next person throws that out at me I will throw them out yes chef come on guys let's go come here come on you're right it's in front of your eyes get them together it's relaunch night and John Franco's standards have dropped in the middle of service if you think I'm serving that you're dreaming and Chef Ramsay is not exactly pleased is that what you busted you're also for no no no no no no absolutely not come on you're right it's in under your eyes get them together two ways a kitchen functions you run it or it runs you all right come on you can do it it's been about an hour and a half like one little mistake and he sent Oblivion get in there and get him lifted up come on honey you're okay don't worry about it everybody's happy they love the food they keep trying okay honey don't worry Jeff Franco is under a lot of pressure right now you guys are doing great but he needs to know how to deal and work with the pressure as well all right guys gotta get a hold of ourselves we need another bruschetta we need all this stuff plated I need a papa Deli in Oso Buco right away that's it are we ready for table six yes we are all right let's go stop cleaning that very nice keep it going salmon I need it right away plated it's in the oven run that out and now I have appetizers ready I'm proud of you this is amazing to me to see John Franco actually get a voice there you go that's the part for though it was a pleasure serving you and we'll see you soon tonight let's be honest it wasn't perfect but we went a long way to impressing the locals young man I finally heard your voice tonight but it needs to be there from the beginning to the end and you can't have your head in a pan because this place is going to be busy thank you so much good night take care everyone okay yes chef okay what a big one thank you Tony come here take care bless you God bless you good night what a night a mother and the two sons moved from New York to Eastern to open their dream restaurant three years ago but truthfully they were not ready for such a big challenge but now they have the road map on how to succeed but what they really need more than anything is the discipline to follow it through wow Bella Luna fingers crossed what a place in the months that followed Rosaria took Chef Ramsay's suggestions and Bella Luna's business increased significantly good job everybody I really want to thank Chef Ramsay for choosing us to help us and try to save Bella Luna I just I feel so blessed Gracia due to some issues with the landlord Bella Luna had to close temporarily and is now searching for a new location they hope to reopen very soon\n"