The Bumpy Road to Success: A Story of Restaurant Renovation

Complaints about the food were just one of the many issues that plagued Purnima, a restaurant in New York City. My man, you put the meal out just now, I believe corn is trying to get me angry, tired, annoyed, or whatever. And I wasn't taking any part with that. Gordon has seen enough of Martin's managerial incompetence and believes he may have found a solution. Be honest with me, can you manage this place? Yes, I can, so stop blending in and stand on your feet okay, yes, I can do that. I will try my best to convince Chef Ramsay that I can run this restaurant.

Ready, ready, everything is ready. That's okay, that's okay, relax with Khan taking the reins. Food is finally making it out to the customers. Good man, thank you, excellent pour the water use the tray take it to the down there. Each and every time table 44 need there or check perfect all the best forever. This is great with Khan in the dining room and Vegas in the kitchen. The restaurant is beginning to run smoothly. It was a very, very good experience for me and my whole team. And then make me feel good one two three tonight I made over a hundred dollars. I was so happy. Make sure you guys come back again all right. Take care.

The Grand Opening of Purnima Was Bumpy in the Middle

But despite some bumps along the way, the grand opening of Purnima was eventually completed on a high note. Um, however, Gordon knows his work is not done. This place can be phenomenal. The location's extraordinary. This is a new start. You have to treat it as a new beginning, of course. I mean, in a perfect world, I would sacrifice one of your managers to employ Vegas. You cannot carry driftwood in your business.

Out of the three managers, one has to go. Between you and I, Martin has an amazing way of manipulating you, and he's not worth his weight in terms of what he brings to the table. Hearing Gordon Ramsay say that to Muhammad and that makes me upset and angry. The frustration just boiled over tonight. Tonight, Mohammed. Yeah, I've never used you. I've respected you. I'm proud of what we've done. I've never cheated you might think so.

This person I've respected and you've had the audacity to accuse me of like taking his mind off his back riding off his back is is what you've said. Well, that is disgusting. You have no right. You don't know that whatever whatever what about you. I have nothing to be guilty of. You sit in it. It's rotten. Yeah, you ran it. You sat in there. Yes, you wasted it. Yes, I wasted it. You encouraged it. This wasn't always like this. We it is. You sit in it. Yeah, you ran it. You sat in there. Yes, you wasted it. Yes, I wasted it. You encouraged it.

This wasn't always like this. It spiraled out of control, and I asked you to come on board. I'm glad not guilty. I'm not guilty. I'm not gonna take this anymore. Nothing to be guilty of. Listen, this is my last night, and you said it was last night. I'm confused. Yes, this is staying tonight. This is my last night. Okay, please tell the owner, not me. This is my last night. I quit.

The Restaurant's Relaunch: A New Beginning

When Martin left, actually, I'm very shocked. I didn't expect it to go that bad. Think Gordon Ramsay is full of peace, and I'm extremely angry, extremely pissed off. And I now turn my back and walk away with the success of the relaunch and the change of management. Cornima has beaten the odds and is now looking to a bright future.

In the following days, Purnima's contemporary Indian food and atmosphere continued to generate great buzz throughout New York City. The restaurant's revenue increased, and naturally so did the service tips. Thank you, thank you so much. Chef Vikas accepted an offer from Muhammad to be the restaurant's ongoing consultant at any limit at any extent. Thanks a lot, appreciate it.

Let's be honest, it's gone exceptionally well. Yes, yes, yes, great food, great decor, great bars, happy customers. I really mean it. Thank you bloody good job. I'm very happy with the changes Gordon has made here. He has given this place an opportunity to thrive and be a real restaurant for all of us over here.

Chef Ramsay's Impact

You're very welcome. You've got all the tools now, do it. Don't stop working hard. Gordon did what I thought was completely impossible with the restaurant. My experience with Shape Garden was wonderful. Chef Ramsay's involvement has brought new energy and passion to the team.

A New Era for Purnima

With Khan taking the reins, the restaurant is running smoothly, and the team is excited about the future. The success of Purnima is a testament to the power of change and new beginnings. As Gordon Ramsay would say, "It's not just about cooking; it's about passion, creativity, and making people happy."

"WEBVTTKind: captionsLanguage: enyes lisa how are you we've dylan's this is an american irish restaurant with an indian nurse connected to it it's hard for me to believe that dylan's has lasted this long okay and you had eight people leave on you yes we kind of lurch between catastrophe and disaster my wife my family we started this restaurant to make a new life but uh the restaurant is not doing that well dylan's good evening how can i help you i hired martin to take care of this business i had an objective the idea was to capture the best of all who are we choosing from we have beef buna which menu lamb chops shepherd's pies it's the waves of the future hamburgers indian diners will be everywhere i think people are a bit confused as to like what kind of restaurant this is i don't know what each manager does specifically i'm the general manager i'm the operations manager and i'm a floor manager here nobody really knew khan was a manager he doesn't do anything yet i don't like to work here because everything's so messed up i think in an ideal world martin would be an ongoing character in a reality tv series responsibilities include an awful lot of things i make sure that everything runs something's broken i fix it i make sure that there's toilet paper to wipe your butt with frequently i will have to cook something because the cooks who make the indian food don't know how to make american food if we get customers in here i will walk up to tables serve them their food and they'll be slotting flies away okay it is disgusting the kitchen is not clean that problem has been eradicated now i think it has where's the fly for last six months we are losing like 20 to 30 000 a month i cannot continue losing money like this i don't want to continue with this nightmare i will do anything and everything what garden ramsay asked me to do to make this place as successful ironically gordon's successful new york restaurant is only two blocks away from this kitchen nightmare dylan's with the canopy all taped out and what the is that sign there it's like a scoreboard money hello gordon ramsay martin general manager this is dylan indian restaurant indian restaurant yes it doesn't sound like an indian does it no no dylan's no when i first met gordon i seem to be a fairly intimidating guy and that's exactly what he was mohammed islam the owner of the place muhammad how are you fine thank you hello jenna jenna nice to see gordon definitely has a presence about him i don't know whether or not i should be terrified or just relax and go with everything this is andrew operation manager general manager operation manager yes one rocky table trust you to pick the worst table in the house let's sit this table shall we yeah okay good flies everywhere uh martin yes um we're such a huge menu am i writing thing there's two kitchens there's two different chefs in one kitchen they work alongside each other british italian buffalo yes the only thing that's not on here is chinese you know me this busy for lunch oh actually it's a little busy today we don't have people coming in because they see an empty restaurant sometimes i don't get a table at all from the main menu assorted vegetarian appetizers and then for main course the lamb biryani and beef booner from the american menu i'll go for the salmonismos please thank you you're welcome god i'm lonely i need the appetizers first are you okay i'm quite excited to see the reaction got like great service great food so it's a win-win situation the walls are ghastly looks like it's been plastered with hospital linen that's where the customers go after they come out this restaurant of course there's no salmon why would there be salmon when gordon ramsay ordered his lunch he must have looked into a crystal ball because he ordered something that we didn't have let me just make sure that i can order something that they don't have there's two fritters those ones both are vegetable they're both vegetables yes may the lord above not poison me oh man in terms of beauty there's not exactly an indian classic is it it looks like a dehydrated turd there's meat in there um that one's got meat in there it's not vegetarian it tastes like lamb if he were a vegetarian i would expect a lawsuit it's gonna be fun to ask them about you guys are killing me right now the assorted vegetarian appetizer plate has to be vegetarian he just had a meat one lock on wood the worst is over all right okay beef booner and plant biryani and she's bringing a plate for you thanks darling would you uh would you mind getting me a clean one so what the is that always worries me when i stick tomato roses on top of food and when the tomatoes rotten that is not a piece of beef does that look like a piece of beef to you it's dry it looks like pork if that's beef then hey i was born in bangladesh gomez he says to try this it's pork pretty sure it's pork is it beef yeah it is no yeah it was lamb so now it was lamb gordon didn't seem to enjoy much of anything and that's how it usually goes with customers where did you start on this one potatoes are sick martin they look like they were cooked at least a week ago oh that's good and frozen salmon too andrew that's good you have come to the rescue once again one of the greatest chefs in the world wants something to eat and i had to make it thank you so this is from the american kitchen it looks like a doormat another fly huh is this normal um yes it is who made this um i did so you're the operations manager you're yes the chef as well yes we haven't got any other chefs in the bag that can cook this food they don't know how to cook any western style food we do me a favor yes not with pleasure pretty much everything that could go wrong went horribly and catastrophically wrong oh my god callus juice yeah pleased to meet you gordon tell him in a really nice way yeah your food is last time you put a shaped person together food was land old-fashioned i've eaten it i don't feel too good but it says that that lamb is probably the old lamb and serve me old lamb i embarrassed to see the situation with yourself they get a little nervous that they made a mistake in there made a mistake maybe they stand that cotton has a very high compared to mine i didn't expect it's gonna go that bad after gordon's lunchtime fiasco he now tries to understand how this restaurant is managed no i'm not worthy of sparkling water i have to have tap water here right here are we going to reset this table eeny meeny miny moe catch your manager by the toe you are what you're the floor manager manager holy mackerel when i came to work i was nervous but at the same time i was happy because i have a chance to work with chef ramsey that's why you're here so you can fix the place you think it's that funny and easy to do everybody here hates khan and i can't fire the guy because he's protected by muhammad now we have a floor manager operations manager and general manager i was resting just thinking of various things i've got to sort out one of the waitresses was rubbing my hair it was a natural thing how many managers this place need i found a new manager we now have a floor manager and amongst the operations manager that's managed by the general manager three managers and they're all with a better understanding of the staff structure it's time for gordon to see the staff in action at a dinner service welcome nice to you are you used to looking over the menu we were just sort of debating whether we wanted something on the american side the bar on the indian side the indian is very good where are we choosing from which menu it's also becoming clear to gordon that the multiple styles of menu is not a positive but a negative well i'm just going to go with my gut okay ready okay farooq oh holy moses oh dude me lift it off the floor and don't put it on the floor hello madam floor manager operations manager general manager anybody mamid can you explain to gomez yes yeah that we've got to stop putting things on the floor it's unhygienic and it could be dangerous too it's very dangerous yes it's 40 minutes into the service and unbelievably no food has left the kitchen my first table still hasn't gotten their andre one of the major reasons for the delay chaos in this restaurant this is the kitchen they already done it no i only give him the salad who's in charge here i'm taking over expediting here you're expediting yes mohammed what are you doing in here i'm trying to help them up you've got three managers two chefs eight girls out the front and no one can delegate oh my god okay kids one order of salmon left one salmon special let everybody know and when information is shouted from the kitchen martin is busy again not with customers but with his phone oh my god okay that has to be ready before this goes up ultimately martin doesn't belong in a leadership position on the floor to do something about it this place is running in chaos it's totally dysfunctional and there needs to be leadership here so what are you cooking tonight nothing nothing at all get me the general manager martin please all right not your party gordon ramsay was really getting under my skin okay right uh this young man's here he's standing here and he hasn't anything to cook is this how you run a place no i don't want a place like this all right why did it take me to let you know that he's standing there playing with radishes because um you're busy that's a horrible thing to say but i was busy at the front day yes he was alluding to my relationship with the waitresses yeah you get off on it gale stroping your hair massaging your ego you're such a fake i'm not faking just why why are you saying i'm a fake you've got members of your team standing here getting paid doing all i've never met a general manager so as you okay if this was your money would you let him stand here playing with his dick that's what you're doing here you're riding mohammed you know you're skinning that poor man yes you up you're taking advantage of a weak rich man that's what's just clicked in my mind he got personal he was accusing me of riding muhammad this type of thing and that got me because how the hell have you got the right to say something to me they don't even know me we've got more staff than customers tonight and we still can't get a ride general manager general toss park what is going on back there this is seriously the worst service i've ever had in the city an hour and a half into dinner service and only a few dishes have made their way to customers who are not exactly thrilled with dylan's dining experience and those who haven't received food are getting ready to leave in two minutes we're leaving and you know we asked like seriously two minutes we're leaving what else i can do for you right now so it doesn't make you happy you tell me sorry ladies or i can discount your bill it's day two and gordon has already been appalled by the food and dismayed by the inadequate management time to do the thing i've been dreading most yeah getting into the kitchen i am not looking forward to this part when will these change last um that do i need well at least the flies look fresh oh my gosh i have no idea why is the flies there is a lot of flies here what is that i don't know what it is you don't know moldy that is quite frankly the worst hamburger i've ever seen in my entire life oh my god these were my potatoes for lunch you do me a favor yes either thank god i sat the little down to eat them that's not a potato green chicken what goes on down here what's that smell god's sake look at that look cockroaches holy my god that is the worst hamburger i've ever seen in my entire life having discovered the terrible conditions in the kitchen gordon now ventures down to the basement of the restaurant to check out what's lurking below what's that smell what what is that is that for rats or mice food for the so we have got rats here that is all over the place there's rat droppings look at them all everywhere that's right oh my good god look at the cockroaches oh my god look i've got one in my hair it's cockroaches boxes full of them look look at them all oh my god look there they are there in refrigeration oh it oh my god oh no look at that oh my god look at them there you go there you go i was shocked it's like a nightmare look mammoth i mean it's it's not even a pepper it's rotten i'm worried about the flies in the dining room i know where they're breeding now look at it i've eaten here come on martin uh we will miss you hopefully see you soon take care bye okay yeah i need martin urgently he's a gentleman yes yeah good you're you're needed right now i'm leaving right now yes needed in the kitchen urgently are you in charge of this are you responsible for this that is the salad i had lunch time to open the bag and bang out comes the flies uh gentlemen it gets worse than that it's green it's beyond edible it's disgusting look at the color of those chicken wings everything in there was putrid how long has that been in there can you give me an answer because i'm myself yes uh there's a head chef responsible for this trying to rectify it kill somebody we're not passing the bug but i know my general manager knows what the going on in my fridges where are your standards look at it let me just tell you something i've eaten here where's that from that's been sliced that's gone out what is that where is it hey madam where's that tomato gone look it's rotten you idiot it's rotten has a customer just being served a slice of tomato so where is it oh my god things are looking pretty look glum it's rotten mohammed tell him in your language he'll kill somebody what do we need a death in the restaurant before some gets a grip how many tables are out there there's three three you tell those three tables this is the luckiest day of their life okay the only thing worse than having tables sent away is knowing that well i was going to serve them could make them sick no one is getting served on this mission tonight let's make that clear yes or no anyone against that no no good that didn't go down too well he was extremely angry extremely pissed off we are not ever again serving any of this food i don't give a what anyone says can you go and tell them that the kitchen is closed right now out there and telling the truth tell them now gordon was so outraged so angry i've never seen anything like it from green burgers to furry cucumber to ranted potatoes i'm sorry to inform you that we are not going to be serving dinner this evening chef ramsay's shut down the kitchen it's just disgraceful i feel terrible that it's gotten to this point i'm speechless it's a nightmare this is so horrible i should close down this place this is worse than a nightmare gordon has encountered one of the most disgusting kitchens he has ever seen oh my god and so he must take serious action let's go us i want these guys to know i mean business a clean means a proper clean right you dirty little where are you i was just looking at him and thinking okay when i say clean i mean clean yeah guys let's go these guys are professional steam cleaners yeah guys kitchen straight through there it wasn't just cleaners it was cleaners plus they're dressed like people from star wars for god's sake and you guys are doing it with them yeah oh god phase one of gordon's mission to seek out and destroy all moldy rotten and contaminated foods we've got work to do the next phase of operation sterilize steam clean every square inch of the kitchen now it's time to enlighten muhammad and his managers with a little trip a couple of blocks away to the kitchen of gordon's new york restaurant okay i want to show you something the difference between night and day this is a kitchen all kitchen should be like this gordon's kitchen is absolutely spectacular no matter what size restaurant you are you can keep a clean shop and you can keep it organized open the fridge door martin we went to the london that was a walk of shame twice a day these fridges are cleaned this is heaven that was hell in order to reach out to the local indian community and new yorkers at large gordon has come up with his strategy for the menu contemporary indian cuisine does he know we're in broadway where are we new jersey no no new jersey oh me well yeah he doesn't even know we're in new york we are in new york restaurant right with this salmon we're gonna make a bit of a broth right coconut and tomatoes and onions dried the secret behind the scallop is nice and pink it's sweet a little bit of curry powder yes yes and then from there just sit on top of the chutney pan see it scallops a warner chutney wonderful crispy salmon with a tomato coconut curry broth he just opened my eyes to what can be done clean modern way to serve indian food very good look at me oh jeez give a cuddle it out okay very very good tell him he's only a scallop yeah we haven't lost our children okay okay you can let go now i can let go now it can let go now i did okay good to help execute gordon's menu makeover he has enlisted the help of one of the top indian chefs in new york city vikas khanna good to see you buddy are you welcome i need you here to work with the team of chefs and to get this place back on the map yeah it's beautiful location we're in the heart of manhattan we can do it here later in the night gordon's design team is brought in to dramatically transform the restaurant's interior and exterior it's a new day the tacky electronic sign is being removed and the restaurant is given an authentic indian name purnima which means full moon follow me let's go here we go there we are all blindfolded much to our chagrin i'll tell you okay on the count of three take off your blindfolds one two three welcome wow haven't they done an amazing job great job amazing job mohammed have a look for him down here it's like now you're filming wow what a difference isn't it beautiful beautiful it has a nice clean crisp look it looks not like it's been done by professionals the way it should oh wow this is beautiful isn't it lovely i'm happy to come into work now and not see the material it's so much more than i thought it'd be new chairs new bulkheads new linen new pictures and it looks like something that is classy yes he just turned this restaurant from zero to 100. we're gonna go outside and have a quick look outside wow stand back a little bit there's no confusion the color's beautiful yes i'm not gonna miss that sign i'm so glad to have it gone it looks like a real restaurant again the amazing job after working through the night vikas is ready to present the new menu he designed with gordon the old menu has been replaced with classic indian dishes that have a modern twist everything is done very simple according to american palette i didn't know that indian food like that existed kerala fisherman's curry okay that's a very basic curry we move to the next list we have karai shrimp here after the trio we have the chicken kurma we are using saffron real saffron for this flavor mr vickers is so cute he is a magician to me and then garden's recipe of saffron cauliflower the menu reflects these values of freshness and food vibrant flavors and it's very approachable for everyone with the kitchen menu and decor all in good shape it's time for gordon to turn his attention back to the staff big big big night yes this place is about to be relaunched properly tonight it has to work okay what's your role for tonight general manager i'm in front of house um i'll be meeting greetings will you do me a favor when the customers sit down will you not sort of be so false when you jump on just sometimes i feel it's so in your face it's intimidating for them okay yeah yeah watching your performance i was like tacky will you promise to keep your phone off in the middle of he promised to be service to staff needs when necessary yeah will you attempt to act as a general manager for the first time ever stepping into this business yeah i like like i always do yes take it as your caffeine hangout area that is a great morale booster before the opening of this amazing new restaurant will you actually treat it as a business if you could try to make some improvement this evening please yeah martin he's not qualified for a gm i don't see the confidence that he needs martin's not full of okay you're giving him such a hard time and it's making me angry i'm frustrated for the lack of respect this man has that's with him not with you so would you mind keeping your nose out of my business don't try and interrupt me stupid this is a loyal worker oh yeah no i'm sorry you don't need your mignon to try and convince me how good you are on the back of what i've experienced is that clear martin please garden help us to achieve that one amazing job yes let's group ourselves we do the job right absolutely definitely and then we see this garden we did it thank you mohammed i've been waiting for that for the last week i'm really pleased that it came out so now i want to see positivity from everybody absolutely everybody and if there's anyone who doesn't think they can pull on the rope like that look for a new job it's the morning of relaunch and gordon has organized a plan to spread the word in manhattan it's a purnima parade look at that wow what a brilliant idea uh promoting purnima restaurant off we go and we'll jump on yes it's amazing the girls musics and the promoting ideas all of them yeah i love it i love you i'm glad you're happy now people are asking where the restaurant is and it was nice to be able to do something together we needed that more than anything because i think all of our spirits were so broken it's so romantic all of a sudden you've all come alive my god it's only two hours to go until the doors open and the restaurant is booking up the future of purnima rests greatly on tonight's reopening i understand absolutely tonight is a golden opportunity but he needs his staff to rise to the occasion hello good evening i will say this table right here i got a table right here for you it is very exciting to see these restaurants full again the kitchen is under the strong leadership of vikas so he's gonna bring the food but gordon will be keeping an eye on the general manager martin advertisers everybody take some time the success of purnima depends on the teamwork that's the crucial point of running purnima uh martin yep give me the phone is it on it's off it's off it's off okay yes are you ready for order some samosas and scallops and some chicken one chicken tikka tree this is the new start for purnima new deck all new menu contemporary fresh and how exciting it's all fresh all new and wonderful everything's just going perfectly well but martin's still here excellent nice atmosphere in the dining room nice atmosphere customers are responding well to the new menu and the first wave of orders is now hitting the kitchen i need one lamb chop medium bread please piping hot please take this take this we got to turn some customers tonight we've got to turn tables yeah it's good it's really great cauliflower is great but as the orders start to pile in martin's lack of managerial skills start to show so that they want the lamb the ladies that yeah and the wait staff becomes confused can somebody take this place which is causing disorder in the kitchen and everything is starting to back up martin khan the food's sitting here no one's moving their ass yes it's getting cold and cold and cold oh my god how'd that happen i need another race please service get me martin please yeah quickly yeah excellent everyone's standing in it donna can you get out the rice please martin could you sweet the rice then we'll rather everyone's selling it yeah yeah yeah yeah yeah be nice to do something yeah so we don't have to send more food to the rats that's great finally found a job oh even on a night with a top chef at the helm martin's mismanagement of his waiters has caused problems in the kitchen and the customers are paying the price okay we're now just starting to turn these first tables but panic sets in customers are complaining about food being cold and these staff are not used to being busy especially like this it's cold because it's lying around just take this please service please i never served as many customers before who's running the restaurant martin yeah somebody ordered this 33 i'm not gonna say anything negative about the restaurant but i don't understand this restaurant let's go on there you go rather than a big trade right where you going what table what what's that for bacchus vacuous v cass i don't think that that martin understands what a general manager really should be doing don't make any phone calls along the way straight to the table why is that rice going cold now why doesn't that be served no it's just burning yes it's actually burning i want the customer to experience it hot not your hand customers are complaining about the food cold my man you put the meal out just now i believe corn is trying to get me angry tired annoyed or whatever and i wasn't taking any part with that gordon has seen enough of martin's managerial incompetence and believes he may have found a solution be honest with me can you manage this place yes i can so stop blending in and stand on your feet okay yes i can do that i will try my best to convince chef ramsay that i can run this restaurant ready ready everything is ready that's okay that's okay relax with khan taking the reins food is finally making it out to the customers good man thank you excellent pour the water use the tray take it to the down there each and every time table 44 need there or check perfect all the best forever this is great with khan in the dining room and vegas in the kitchen the restaurant is beginning to run smoothly it was a very very good experience for me and my whole team and then make me feel good one two three tonight i made over a hundred dollars i was so happy make sure you guys come back again all right take care the grand opening of purnima was bumpy in the middle but finished on a high note um however gordon knows his work is not done this place can be phenomenal the location's extraordinary this is a new start you have to treat it as a new beginning of course i mean in a perfect world i would sacrifice one of your managers to employ vegas you cannot carry driftwood in your business out of the three managers one has to go between you and i martin has an amazing way of manipulating you and he's not worth his weight in terms of what he brings to the table hearing gordon ramsay say that to muhammad and that makes me upset and angry the frustration just boiled over tonight tonight mohammed yeah i've never used you i've i've respected you i'm proud of what we've done i've never cheated you might think so this person i've respected and you've had the audacity to accuse me of like taking his mind off his back riding off his back is is what you've said well that is disgusting you have no right you don't know that whatever whatever what about you i have nothing to be guilty of you what nothing you sat in it it's rotten yeah you ran it you sat in there yes you wasted it yes i wasted it you encouraged it this wasn't always like this we it is you what nothing you sat in it yeah you ran it you sat in there yes you wasted it yes i wasted it you encouraged it this wasn't always like this it spiraled out of control and i asked you to come on board i'm glad not guilty i'm not guilty i'm not gonna take this put down anymore nothing to be guilty of listen this is my last night and you said it was last night i'm confused yes this is staying tonight this is my last tonight okay please tell the owner not me this is my last night i'm out here i quit when martin left actually i'm very shocked i didn't expect it's gonna go that bad think gordon ramsay is full of peace and i'm extremely angry extremely pissed off and i now turn my back and walk away with the success of the relaunch and the change of management cornima has beaten the odds and is now looking to a bright future in the following days purnima's contemporary indian food and atmosphere continued to generate great buzz throughout new york city the restaurant's revenue increased and naturally so did the service tips thank you thank you so much and chef vikas accepted an offer from muhammad to be the restaurant's ongoing consultant at any limit at any extent thanks a lot appreciate it thank you thank you let's be honest it's gone exceptionally well yes yes yes great food great decor great bars happy customers i really mean it thank you bloody good job i'm very happy with the changes gordon has made here he has given this place an opportunity to thrive and be a real restaurant for all of us over here i thank you very very much listen you're very welcome you've got all the tools now do it don't stop working hard gordon did what i thought was completely impossible with the restaurant i can't my experience with shape garden was wonderful i get that confidence that we can run this business we can run this place right successfully okay okay okay excellent good to see you guys neighbours yes next time i'm coming to eat i'm not coming to work yes okay yes i like to thank chef ramsay to being a part of this great success before i thought he's crazy but he said no he's a very passionate man i like that very much thank you oh what a transformation i honestly didn't think we could turn this around to this extent from what i saw my first day here my godyes lisa how are you we've dylan's this is an american irish restaurant with an indian nurse connected to it it's hard for me to believe that dylan's has lasted this long okay and you had eight people leave on you yes we kind of lurch between catastrophe and disaster my wife my family we started this restaurant to make a new life but uh the restaurant is not doing that well dylan's good evening how can i help you i hired martin to take care of this business i had an objective the idea was to capture the best of all who are we choosing from we have beef buna which menu lamb chops shepherd's pies it's the waves of the future hamburgers indian diners will be everywhere i think people are a bit confused as to like what kind of restaurant this is i don't know what each manager does specifically i'm the general manager i'm the operations manager and i'm a floor manager here nobody really knew khan was a manager he doesn't do anything yet i don't like to work here because everything's so messed up i think in an ideal world martin would be an ongoing character in a reality tv series responsibilities include an awful lot of things i make sure that everything runs something's broken i fix it i make sure that there's toilet paper to wipe your butt with frequently i will have to cook something because the cooks who make the indian food don't know how to make american food if we get customers in here i will walk up to tables serve them their food and they'll be slotting flies away okay it is disgusting the kitchen is not clean that problem has been eradicated now i think it has where's the fly for last six months we are losing like 20 to 30 000 a month i cannot continue losing money like this i don't want to continue with this nightmare i will do anything and everything what garden ramsay asked me to do to make this place as successful ironically gordon's successful new york restaurant is only two blocks away from this kitchen nightmare dylan's with the canopy all taped out and what the is that sign there it's like a scoreboard money hello gordon ramsay martin general manager this is dylan indian restaurant indian restaurant yes it doesn't sound like an indian does it no no dylan's no when i first met gordon i seem to be a fairly intimidating guy and that's exactly what he was mohammed islam the owner of the place muhammad how are you fine thank you hello jenna jenna nice to see gordon definitely has a presence about him i don't know whether or not i should be terrified or just relax and go with everything this is andrew operation manager general manager operation manager yes one rocky table trust you to pick the worst table in the house let's sit this table shall we yeah okay good flies everywhere uh martin yes um we're such a huge menu am i writing thing there's two kitchens there's two different chefs in one kitchen they work alongside each other british italian buffalo yes the only thing that's not on here is chinese you know me this busy for lunch oh actually it's a little busy today we don't have people coming in because they see an empty restaurant sometimes i don't get a table at all from the main menu assorted vegetarian appetizers and then for main course the lamb biryani and beef booner from the american menu i'll go for the salmonismos please thank you you're welcome god i'm lonely i need the appetizers first are you okay i'm quite excited to see the reaction got like great service great food so it's a win-win situation the walls are ghastly looks like it's been plastered with hospital linen that's where the customers go after they come out this restaurant of course there's no salmon why would there be salmon when gordon ramsay ordered his lunch he must have looked into a crystal ball because he ordered something that we didn't have let me just make sure that i can order something that they don't have there's two fritters those ones both are vegetable they're both vegetables yes may the lord above not poison me oh man in terms of beauty there's not exactly an indian classic is it it looks like a dehydrated turd there's meat in there um that one's got meat in there it's not vegetarian it tastes like lamb if he were a vegetarian i would expect a lawsuit it's gonna be fun to ask them about you guys are killing me right now the assorted vegetarian appetizer plate has to be vegetarian he just had a meat one lock on wood the worst is over all right okay beef booner and plant biryani and she's bringing a plate for you thanks darling would you uh would you mind getting me a clean one so what the is that always worries me when i stick tomato roses on top of food and when the tomatoes rotten that is not a piece of beef does that look like a piece of beef to you it's dry it looks like pork if that's beef then hey i was born in bangladesh gomez he says to try this it's pork pretty sure it's pork is it beef yeah it is no yeah it was lamb so now it was lamb gordon didn't seem to enjoy much of anything and that's how it usually goes with customers where did you start on this one potatoes are sick martin they look like they were cooked at least a week ago oh that's good and frozen salmon too andrew that's good you have come to the rescue once again one of the greatest chefs in the world wants something to eat and i had to make it thank you so this is from the american kitchen it looks like a doormat another fly huh is this normal um yes it is who made this um i did so you're the operations manager you're yes the chef as well yes we haven't got any other chefs in the bag that can cook this food they don't know how to cook any western style food we do me a favor yes not with pleasure pretty much everything that could go wrong went horribly and catastrophically wrong oh my god callus juice yeah pleased to meet you gordon tell him in a really nice way yeah your food is last time you put a shaped person together food was land old-fashioned i've eaten it i don't feel too good but it says that that lamb is probably the old lamb and serve me old lamb i embarrassed to see the situation with yourself they get a little nervous that they made a mistake in there made a mistake maybe they stand that cotton has a very high compared to mine i didn't expect it's gonna go that bad after gordon's lunchtime fiasco he now tries to understand how this restaurant is managed no i'm not worthy of sparkling water i have to have tap water here right here are we going to reset this table eeny meeny miny moe catch your manager by the toe you are what you're the floor manager manager holy mackerel when i came to work i was nervous but at the same time i was happy because i have a chance to work with chef ramsey that's why you're here so you can fix the place you think it's that funny and easy to do everybody here hates khan and i can't fire the guy because he's protected by muhammad now we have a floor manager operations manager and general manager i was resting just thinking of various things i've got to sort out one of the waitresses was rubbing my hair it was a natural thing how many managers this place need i found a new manager we now have a floor manager and amongst the operations manager that's managed by the general manager three managers and they're all with a better understanding of the staff structure it's time for gordon to see the staff in action at a dinner service welcome nice to you are you used to looking over the menu we were just sort of debating whether we wanted something on the american side the bar on the indian side the indian is very good where are we choosing from which menu it's also becoming clear to gordon that the multiple styles of menu is not a positive but a negative well i'm just going to go with my gut okay ready okay farooq oh holy moses oh dude me lift it off the floor and don't put it on the floor hello madam floor manager operations manager general manager anybody mamid can you explain to gomez yes yeah that we've got to stop putting things on the floor it's unhygienic and it could be dangerous too it's very dangerous yes it's 40 minutes into the service and unbelievably no food has left the kitchen my first table still hasn't gotten their andre one of the major reasons for the delay chaos in this restaurant this is the kitchen they already done it no i only give him the salad who's in charge here i'm taking over expediting here you're expediting yes mohammed what are you doing in here i'm trying to help them up you've got three managers two chefs eight girls out the front and no one can delegate oh my god okay kids one order of salmon left one salmon special let everybody know and when information is shouted from the kitchen martin is busy again not with customers but with his phone oh my god okay that has to be ready before this goes up ultimately martin doesn't belong in a leadership position on the floor to do something about it this place is running in chaos it's totally dysfunctional and there needs to be leadership here so what are you cooking tonight nothing nothing at all get me the general manager martin please all right not your party gordon ramsay was really getting under my skin okay right uh this young man's here he's standing here and he hasn't anything to cook is this how you run a place no i don't want a place like this all right why did it take me to let you know that he's standing there playing with radishes because um you're busy that's a horrible thing to say but i was busy at the front day yes he was alluding to my relationship with the waitresses yeah you get off on it gale stroping your hair massaging your ego you're such a fake i'm not faking just why why are you saying i'm a fake you've got members of your team standing here getting paid doing all i've never met a general manager so as you okay if this was your money would you let him stand here playing with his dick that's what you're doing here you're riding mohammed you know you're skinning that poor man yes you up you're taking advantage of a weak rich man that's what's just clicked in my mind he got personal he was accusing me of riding muhammad this type of thing and that got me because how the hell have you got the right to say something to me they don't even know me we've got more staff than customers tonight and we still can't get a ride general manager general toss park what is going on back there this is seriously the worst service i've ever had in the city an hour and a half into dinner service and only a few dishes have made their way to customers who are not exactly thrilled with dylan's dining experience and those who haven't received food are getting ready to leave in two minutes we're leaving and you know we asked like seriously two minutes we're leaving what else i can do for you right now so it doesn't make you happy you tell me sorry ladies or i can discount your bill it's day two and gordon has already been appalled by the food and dismayed by the inadequate management time to do the thing i've been dreading most yeah getting into the kitchen i am not looking forward to this part when will these change last um that do i need well at least the flies look fresh oh my gosh i have no idea why is the flies there is a lot of flies here what is that i don't know what it is you don't know moldy that is quite frankly the worst hamburger i've ever seen in my entire life oh my god these were my potatoes for lunch you do me a favor yes either thank god i sat the little down to eat them that's not a potato green chicken what goes on down here what's that smell god's sake look at that look cockroaches holy my god that is the worst hamburger i've ever seen in my entire life having discovered the terrible conditions in the kitchen gordon now ventures down to the basement of the restaurant to check out what's lurking below what's that smell what what is that is that for rats or mice food for the so we have got rats here that is all over the place there's rat droppings look at them all everywhere that's right oh my good god look at the cockroaches oh my god look i've got one in my hair it's cockroaches boxes full of them look look at them all oh my god look there they are there in refrigeration oh it oh my god oh no look at that oh my god look at them there you go there you go i was shocked it's like a nightmare look mammoth i mean it's it's not even a pepper it's rotten i'm worried about the flies in the dining room i know where they're breeding now look at it i've eaten here come on martin uh we will miss you hopefully see you soon take care bye okay yeah i need martin urgently he's a gentleman yes yeah good you're you're needed right now i'm leaving right now yes needed in the kitchen urgently are you in charge of this are you responsible for this that is the salad i had lunch time to open the bag and bang out comes the flies uh gentlemen it gets worse than that it's green it's beyond edible it's disgusting look at the color of those chicken wings everything in there was putrid how long has that been in there can you give me an answer because i'm myself yes uh there's a head chef responsible for this trying to rectify it kill somebody we're not passing the bug but i know my general manager knows what the going on in my fridges where are your standards look at it let me just tell you something i've eaten here where's that from that's been sliced that's gone out what is that where is it hey madam where's that tomato gone look it's rotten you idiot it's rotten has a customer just being served a slice of tomato so where is it oh my god things are looking pretty look glum it's rotten mohammed tell him in your language he'll kill somebody what do we need a death in the restaurant before some gets a grip how many tables are out there there's three three you tell those three tables this is the luckiest day of their life okay the only thing worse than having tables sent away is knowing that well i was going to serve them could make them sick no one is getting served on this mission tonight let's make that clear yes or no anyone against that no no good that didn't go down too well he was extremely angry extremely pissed off we are not ever again serving any of this food i don't give a what anyone says can you go and tell them that the kitchen is closed right now out there and telling the truth tell them now gordon was so outraged so angry i've never seen anything like it from green burgers to furry cucumber to ranted potatoes i'm sorry to inform you that we are not going to be serving dinner this evening chef ramsay's shut down the kitchen it's just disgraceful i feel terrible that it's gotten to this point i'm speechless it's a nightmare this is so horrible i should close down this place this is worse than a nightmare gordon has encountered one of the most disgusting kitchens he has ever seen oh my god and so he must take serious action let's go us i want these guys to know i mean business a clean means a proper clean right you dirty little where are you i was just looking at him and thinking okay when i say clean i mean clean yeah guys let's go these guys are professional steam cleaners yeah guys kitchen straight through there it wasn't just cleaners it was cleaners plus they're dressed like people from star wars for god's sake and you guys are doing it with them yeah oh god phase one of gordon's mission to seek out and destroy all moldy rotten and contaminated foods we've got work to do the next phase of operation sterilize steam clean every square inch of the kitchen now it's time to enlighten muhammad and his managers with a little trip a couple of blocks away to the kitchen of gordon's new york restaurant okay i want to show you something the difference between night and day this is a kitchen all kitchen should be like this gordon's kitchen is absolutely spectacular no matter what size restaurant you are you can keep a clean shop and you can keep it organized open the fridge door martin we went to the london that was a walk of shame twice a day these fridges are cleaned this is heaven that was hell in order to reach out to the local indian community and new yorkers at large gordon has come up with his strategy for the menu contemporary indian cuisine does he know we're in broadway where are we new jersey no no new jersey oh me well yeah he doesn't even know we're in new york we are in new york restaurant right with this salmon we're gonna make a bit of a broth right coconut and tomatoes and onions dried the secret behind the scallop is nice and pink it's sweet a little bit of curry powder yes yes and then from there just sit on top of the chutney pan see it scallops a warner chutney wonderful crispy salmon with a tomato coconut curry broth he just opened my eyes to what can be done clean modern way to serve indian food very good look at me oh jeez give a cuddle it out okay very very good tell him he's only a scallop yeah we haven't lost our children okay okay you can let go now i can let go now it can let go now i did okay good to help execute gordon's menu makeover he has enlisted the help of one of the top indian chefs in new york city vikas khanna good to see you buddy are you welcome i need you here to work with the team of chefs and to get this place back on the map yeah it's beautiful location we're in the heart of manhattan we can do it here later in the night gordon's design team is brought in to dramatically transform the restaurant's interior and exterior it's a new day the tacky electronic sign is being removed and the restaurant is given an authentic indian name purnima which means full moon follow me let's go here we go there we are all blindfolded much to our chagrin i'll tell you okay on the count of three take off your blindfolds one two three welcome wow haven't they done an amazing job great job amazing job mohammed have a look for him down here it's like now you're filming wow what a difference isn't it beautiful beautiful it has a nice clean crisp look it looks not like it's been done by professionals the way it should oh wow this is beautiful isn't it lovely i'm happy to come into work now and not see the material it's so much more than i thought it'd be new chairs new bulkheads new linen new pictures and it looks like something that is classy yes he just turned this restaurant from zero to 100. we're gonna go outside and have a quick look outside wow stand back a little bit there's no confusion the color's beautiful yes i'm not gonna miss that sign i'm so glad to have it gone it looks like a real restaurant again the amazing job after working through the night vikas is ready to present the new menu he designed with gordon the old menu has been replaced with classic indian dishes that have a modern twist everything is done very simple according to american palette i didn't know that indian food like that existed kerala fisherman's curry okay that's a very basic curry we move to the next list we have karai shrimp here after the trio we have the chicken kurma we are using saffron real saffron for this flavor mr vickers is so cute he is a magician to me and then garden's recipe of saffron cauliflower the menu reflects these values of freshness and food vibrant flavors and it's very approachable for everyone with the kitchen menu and decor all in good shape it's time for gordon to turn his attention back to the staff big big big night yes this place is about to be relaunched properly tonight it has to work okay what's your role for tonight general manager i'm in front of house um i'll be meeting greetings will you do me a favor when the customers sit down will you not sort of be so false when you jump on just sometimes i feel it's so in your face it's intimidating for them okay yeah yeah watching your performance i was like tacky will you promise to keep your phone off in the middle of he promised to be service to staff needs when necessary yeah will you attempt to act as a general manager for the first time ever stepping into this business yeah i like like i always do yes take it as your caffeine hangout area that is a great morale booster before the opening of this amazing new restaurant will you actually treat it as a business if you could try to make some improvement this evening please yeah martin he's not qualified for a gm i don't see the confidence that he needs martin's not full of okay you're giving him such a hard time and it's making me angry i'm frustrated for the lack of respect this man has that's with him not with you so would you mind keeping your nose out of my business don't try and interrupt me stupid this is a loyal worker oh yeah no i'm sorry you don't need your mignon to try and convince me how good you are on the back of what i've experienced is that clear martin please garden help us to achieve that one amazing job yes let's group ourselves we do the job right absolutely definitely and then we see this garden we did it thank you mohammed i've been waiting for that for the last week i'm really pleased that it came out so now i want to see positivity from everybody absolutely everybody and if there's anyone who doesn't think they can pull on the rope like that look for a new job it's the morning of relaunch and gordon has organized a plan to spread the word in manhattan it's a purnima parade look at that wow what a brilliant idea uh promoting purnima restaurant off we go and we'll jump on yes it's amazing the girls musics and the promoting ideas all of them yeah i love it i love you i'm glad you're happy now people are asking where the restaurant is and it was nice to be able to do something together we needed that more than anything because i think all of our spirits were so broken it's so romantic all of a sudden you've all come alive my god it's only two hours to go until the doors open and the restaurant is booking up the future of purnima rests greatly on tonight's reopening i understand absolutely tonight is a golden opportunity but he needs his staff to rise to the occasion hello good evening i will say this table right here i got a table right here for you it is very exciting to see these restaurants full again the kitchen is under the strong leadership of vikas so he's gonna bring the food but gordon will be keeping an eye on the general manager martin advertisers everybody take some time the success of purnima depends on the teamwork that's the crucial point of running purnima uh martin yep give me the phone is it on it's off it's off it's off okay yes are you ready for order some samosas and scallops and some chicken one chicken tikka tree this is the new start for purnima new deck all new menu contemporary fresh and how exciting it's all fresh all new and wonderful everything's just going perfectly well but martin's still here excellent nice atmosphere in the dining room nice atmosphere customers are responding well to the new menu and the first wave of orders is now hitting the kitchen i need one lamb chop medium bread please piping hot please take this take this we got to turn some customers tonight we've got to turn tables yeah it's good it's really great cauliflower is great but as the orders start to pile in martin's lack of managerial skills start to show so that they want the lamb the ladies that yeah and the wait staff becomes confused can somebody take this place which is causing disorder in the kitchen and everything is starting to back up martin khan the food's sitting here no one's moving their ass yes it's getting cold and cold and cold oh my god how'd that happen i need another race please service get me martin please yeah quickly yeah excellent everyone's standing in it donna can you get out the rice please martin could you sweet the rice then we'll rather everyone's selling it yeah yeah yeah yeah yeah be nice to do something yeah so we don't have to send more food to the rats that's great finally found a job oh even on a night with a top chef at the helm martin's mismanagement of his waiters has caused problems in the kitchen and the customers are paying the price okay we're now just starting to turn these first tables but panic sets in customers are complaining about food being cold and these staff are not used to being busy especially like this it's cold because it's lying around just take this please service please i never served as many customers before who's running the restaurant martin yeah somebody ordered this 33 i'm not gonna say anything negative about the restaurant but i don't understand this restaurant let's go on there you go rather than a big trade right where you going what table what what's that for bacchus vacuous v cass i don't think that that martin understands what a general manager really should be doing don't make any phone calls along the way straight to the table why is that rice going cold now why doesn't that be served no it's just burning yes it's actually burning i want the customer to experience it hot not your hand customers are complaining about the food cold my man you put the meal out just now i believe corn is trying to get me angry tired annoyed or whatever and i wasn't taking any part with that gordon has seen enough of martin's managerial incompetence and believes he may have found a solution be honest with me can you manage this place yes i can so stop blending in and stand on your feet okay yes i can do that i will try my best to convince chef ramsay that i can run this restaurant ready ready everything is ready that's okay that's okay relax with khan taking the reins food is finally making it out to the customers good man thank you excellent pour the water use the tray take it to the down there each and every time table 44 need there or check perfect all the best forever this is great with khan in the dining room and vegas in the kitchen the restaurant is beginning to run smoothly it was a very very good experience for me and my whole team and then make me feel good one two three tonight i made over a hundred dollars i was so happy make sure you guys come back again all right take care the grand opening of purnima was bumpy in the middle but finished on a high note um however gordon knows his work is not done this place can be phenomenal the location's extraordinary this is a new start you have to treat it as a new beginning of course i mean in a perfect world i would sacrifice one of your managers to employ vegas you cannot carry driftwood in your business out of the three managers one has to go between you and i martin has an amazing way of manipulating you and he's not worth his weight in terms of what he brings to the table hearing gordon ramsay say that to muhammad and that makes me upset and angry the frustration just boiled over tonight tonight mohammed yeah i've never used you i've i've respected you i'm proud of what we've done i've never cheated you might think so this person i've respected and you've had the audacity to accuse me of like taking his mind off his back riding off his back is is what you've said well that is disgusting you have no right you don't know that whatever whatever what about you i have nothing to be guilty of you what nothing you sat in it it's rotten yeah you ran it you sat in there yes you wasted it yes i wasted it you encouraged it this wasn't always like this we it is you what nothing you sat in it yeah you ran it you sat in there yes you wasted it yes i wasted it you encouraged it this wasn't always like this it spiraled out of control and i asked you to come on board i'm glad not guilty i'm not guilty i'm not gonna take this put down anymore nothing to be guilty of listen this is my last night and you said it was last night i'm confused yes this is staying tonight this is my last tonight okay please tell the owner not me this is my last night i'm out here i quit when martin left actually i'm very shocked i didn't expect it's gonna go that bad think gordon ramsay is full of peace and i'm extremely angry extremely pissed off and i now turn my back and walk away with the success of the relaunch and the change of management cornima has beaten the odds and is now looking to a bright future in the following days purnima's contemporary indian food and atmosphere continued to generate great buzz throughout new york city the restaurant's revenue increased and naturally so did the service tips thank you thank you so much and chef vikas accepted an offer from muhammad to be the restaurant's ongoing consultant at any limit at any extent thanks a lot appreciate it thank you thank you let's be honest it's gone exceptionally well yes yes yes great food great decor great bars happy customers i really mean it thank you bloody good job i'm very happy with the changes gordon has made here he has given this place an opportunity to thrive and be a real restaurant for all of us over here i thank you very very much listen you're very welcome you've got all the tools now do it don't stop working hard gordon did what i thought was completely impossible with the restaurant i can't my experience with shape garden was wonderful i get that confidence that we can run this business we can run this place right successfully okay okay okay excellent good to see you guys neighbours yes next time i'm coming to eat i'm not coming to work yes okay yes i like to thank chef ramsay to being a part of this great success before i thought he's crazy but he said no he's a very passionate man i like that very much thank you oh what a transformation i honestly didn't think we could turn this around to this extent from what i saw my first day here my god\n"