The Junction: A Restaurant's Transformation

It was opening night at The Junction, a restaurant that had undergone significant changes in its menu, decor, and name. Despite the dramatic shifts, the customers were loving the food, and it was really good who would have thought you could try a dill pickle flavor? It's very tasty, I like this and it's nice and bright, but it's too bright, I don't like it.

The staff was struggling to keep up with the new menu and decor. Chef Ramsey was frustrated, and he knew that the only way to get through to Adele, one of the waitresses, was through her husband, Bill. He tried to convince her to put a smile on her face, but she was having none of it. "She's that way," he said, "but I'm going to give her what I got."

Bill stepped in and started talking to Adele, trying to make her feel better. His father, a wise and experienced man, had always been good at this sort of thing. He told Adele how beautiful the chairs and decorations were, and that she was lighting up the restaurant with her presence.

Despite the efforts of Bill and his father, Adele still had her stubborn streaks. However, after some time, she started to come around, and even began to enjoy the new menu items. The customers, too, were loving the food, and it seemed that The Junction was finally starting to click.

The restaurant's transformation was not without its challenges. There were moments of tension and frustration, particularly when Chef Ramsey first arrived. He was worried about losing his team and struggled to connect with Adele, who had become increasingly difficult to work with. "You're going to tell her how you feel," he said to Bill, "if she's mad, you're going to try to make her smile."

However, as the days went by, the staff began to gel, and The Junction started to feel like a real restaurant. Chef Ramsey was proud of what they had achieved, despite the setbacks. "This wonderful thank you, it was a success," he said. "People love the food, and I feel that there's hope."

The Junction was a place where people could come together, enjoy good food, and forget their worries. It was a space for connection and community, and Chef Ramsey was determined to make it work. Despite the challenges they had faced, the staff had managed to pull off an incredible transformation.

In the end, The Junction was more than just a restaurant - it was a symbol of hope and renewal. It showed that even in the darkest times, there is always the possibility for change and growth. And as Chef Ramsey looked around at his team, he knew that they had made it through something special together.

As the night wore on, the customers continued to enjoy their meals, and the staff began to feel more confident. They were proud of what they had achieved, and they knew that The Junction was going to be a success. "I'm glad you enjoyed it," Chef Ramsey said to one of his team members. "You like Bill's meatloaf? Yeah, good."

The Junction was a place where people could come together and enjoy good food, surrounded by beautiful decorations and warm atmosphere. It was a space for connection and community, and Chef Ramsey was determined to make it work. Despite the challenges they had faced, the staff had managed to pull off an incredible transformation.

In the days that followed, Adele began to redecorate The Junction, changing back to her old ways. However, the new concise menu remained in place and became a hit with customers. "Meat lo," one of the team members said, referring to Bill's meatloaf dish, was going well.

The Junction had come a long way from its humble beginnings. It had undergone significant changes, but it had emerged stronger and more vibrant than ever before. As Chef Ramsey looked around at his team, he knew that they had made something truly special.

"WEBVTTKind: captionsLanguage: enboa ratan Florida a wealthy community filled with stately homes luxurious golf courses and miles of picturesque beaches it's this good life that attracted Cece and her family to move here from New York 10 years ago I her father a former pizzeria owner helped CCE open Anna venzo in 2001 my father gave me over $300,000 to open up an venos my father's been in the restaurant business since before I was born and I've always been around a kitchen since I was a baby okay pumpkin bye I love you now CeCe is Raising her own family along with her husband and facing the challenging demands of being owner and head chef of Anna venzo welome Anna venzo how are you tonight two padas please I'm a selftaught cook Mar I don't think there's any rules in cooking my menu I cook what I like Marcelo Snapper Anna I am passionate about what I do can you tell Michael to pick up his calari wherever they go after I opened business was insane it was fun to come to work the adrenaline's going and it's it's fun it's great and you make money some more lasagna oh nothing no about 2 years ago it started to change let's see everything that you could possibly think of went wrong is it gone wrong I don't really know why or what happened that looks like when it's it's slow that I don't even want to come here I've lost my desire to come I don't know how to cook Snapper maybe it's not crooked enough to be honest I got to say it's CCE probably the biggest reason why we're having trouble right now okay forget it let's go to another table she never really cares what's going on why is it still here table 42 she'll serve crap to a table when she gets mad she's aggressive and angry here's your tell everybody to go home I'm shutting the place down yeah CCS has to be hurting now the business is going bad there's no customers left I don't know what happened to them where did they go as of right now I I'm inad about 190,000 to my father I stay up at night just thinking how am I going to give him his money there's like nobody coming here and five tables we have and everything's up so hard to me see my daughter lose money every day because s she works so hard I love you it is very stressful and very difficult for CeCe now that we have a son the restaurant has to work for our personal lives just just to even live I'm a failure I'm afraid we're going to lose our house he always tell Michael I'm afraid we're not going to be able to feed the babyy I have like a weight on my shoulders that you know weighs a th000 lb and that kills me oh my God Chef Ramsey is my last hope Anna fenzo wow hello hello hello how are you good how are you Anna venzo Anna venzo the restaurant I'm CeCe you're CeCe nice to meet you you like to eat uh yeah good to see you thank you I would say that he should like everything there's really nothing on there that I make that I don't like this is your restaurant correct yeah you're the owner and by the look of the state of the apron the chef as well yep um and where did you learn to cook my father had a restaurant since before I was born wow so I was raised uh pretty much in a kitchen there's a line cook over there with white hair that keeps on staring at me is he all right that's my father he works for you yes and my husband is head server oh your husband's here as well he helps me out because uh we need it where is you want to meet him I'd love to meet your husband I'll get him Michael Yes um Mr Chef Ramsey wants to meet you wellow there he is I can't believe it good to see you thank you very much uh looking nice and smart you dress like this normal for work or I always like to look nice uh for the guest so you look like you're going to do a hit after dinner you never know I uh sweat a little extra just to look nice for for the customers I got to get back into the kitchen Ashton asht how are you I'm doing good how are you doing yeah very well thank you good to see you too I guess we'll be talking to each other oh yes oh good right Ash I'll take one of everything one of everything yeah one of everything why not great way of really getting to see each and every dish understanding the flavors and getting a touch of that authentic Italian cuisine one of everything on the menu yes please okay thank you you're welcome the Animo menu is gig Norman is he must be insane cuz we're going to be here all day he wants one of everything what happened he said he wants one of everything just say to him let me understand you want one thing on the whole wants to clarify that you do want one of everything cuz I hope he hasn't eaten in a week it's going to be harder than I thought says you hope you haven't eaten in a week it's a big menu have you seen it I haven't seen the menu can I have a quick look yes what did I get myself into it's quite large yeah like that's just two three oh my God it's that big how many dishes are on there a lot then you have the look at it mhm a that was a joke by the way I hadn't even looked at the menu I figured that there must be hundreds of dishes on there now if you haven't eaten for a while I'll be more than happy to prepare that let me have a look at the menu and I'll order yes I was like oh thank God okay so I'm ready to order thank you all right so I'd like to start off with salmon uh deino thank you and then throw in the uh Snapper Anna Snapper Ana yeah the fito yeah thank you you're welcome wow okay here we go you got salmon deino ready here's your salm deino salad wow this looks like a up version of a science lab thank you you're welcome wow salmon is dry and never cooked F you get that thing huh do they paste that together in the morning and stick it together sliced it just now and is it salmon fresh or is that Frozen um I couldn't tell you to be honest would you ask her cuz it tastes Frozen okay let me go ask thank you you wants to know if your Salmon's fresh or frozen tell them it's fresh but it is frozen she said the salmon comes in fresh and then they freeze it it's like eating a piece of cardboard there that has to be Florida's worst dish ever he said the salmon deino he said what tasted like cardboard he's supposed to be here to help me he's not supposed to be telling me that nothing's good give me the Snapper Anna if he complains about this I'm really going to kick out ass my there's the Snapper Ana for you the Snapper Anna mhm I'm just out of Interest where is the Snapper we're under all that under all that this one looks like a uh a dog's dinner I don't know how well this is going to work oh my God that just tastes of mush is Michael nearby I'll get them for you um just taste that for me would you that's the Snapper Anna soy should be baked a little longer it's disgusting yes sir thank you and would you do me a favor we make sure that CeCe taste that yeah I think it's really important all right thank you what did he say for you to taste taste what he said it's soggy I'm not he touchdown I'm not going to put my mouth on that the Snapper was soft well what the hell you want it to be hard like a rock I mean I don't even get that tell me you know what c doesn't even want to cook you the rest now I'm really getting pissed off I'm not kidding she's getting mad does she all sh something you know what I tell him that I said the starving people in the world and if I have to keep making food to go in the garbage I don't want to make anymore right now or when I bring in the next no right now him why should I make him anything else I don't was nothing him CeCe said that there's starving people in the world just stop me there 2 seconds she got something to tell me she should come and tell me herself okay I don't think it's fair that you have to do her dirty work for me so tell CeCe when she's finished cooking she can tell me everything She Wants until then I'm here to eat and to taste the food I'll tell her I'd appreciate that okay thank you so much you're welcome I didn't want to tell CCE the truth at all about anything he said she's going to probably kill me she's going to Kill the Messenger before she even kills Gordon Ramsey what say you said this later you can tell him yourself but right now he wants to try and eat everything so he is a bigger than I thought him what him him chef of R surprised nobody break his leg yet is your pizza I you and which one is the oh that's the favorite Dona these Dona lovely I don't care how many stars he has he can kiss my stars Jesus Christ I'm so pissed off right now that's just not nice so in the middle and crispy on the outside that's Dreadful a shame it's a bit plain yeah Bland thank you go over there and scam at him yes take your knife uh with you I'm not going to even say I'm just going to throw it I try to throw it in the G before she saw me cuz I knew she was going to flip oh no way what's wrong with that now he said it was Bland oh my God he said there needed more flavors to it I was so mad at him I wanted to rip his head off he's British he doesn't know anything about pizza after a terrible lunch this Dreadful Chef Ramsey is ready to give his input but this owner doesn't appear ready to listen let's start from the top shall we sure let's start the salmon yeah yeah hideous the decoration with the Cucumber everybody loves that Talent who's everybody the rest's empty okay the Snapper bitterly disappointed it was mated in crap and mozzarella and didn't even taste of Snapper that's yeah you didn't taste the Snapper with the mozzarella on top what's wrong with that I asked Michael to make sure that you tasted it am I going to eat something off of your plate you are a piece of work aren't you yes I am when people talk about my food yeah that pisses me off where's Michael what difference does it make where Michael is he's got nothing to do with he tasted it and what did he say he said it was mush are you kidding me where is he I don't like being criticized at all maybe he's talking out of his bum as they say in in England you said the fish was mush no it was tender the way everybody else enjoyed said it was tender Michael are you honestly trying to tell me that you're now saying that was perfectly cooked sagy should be baked a little longer it was a little bit on the softer side a little bit on the softer side I'm not expecting you to stand there and stick up for me but trust me the food was overcooked and it was Bland and mush there's nothing wrong with that Snapper I think it was very foolish and very hard-headed that she wouldn't listen I was like oh what are you doing what's with the defense mechanism oh my God huh don't you get defensive somebody comments about your food like that I don't cook like that when was the last time a customer comp complain about the food well last night mhm and what did they say it was Bland and were they right or were they wrong no they were right but you're off the wall with what you're saying here's the difference between you and me I listen for feedback you can't handle it I came here because you asked me to come and help you and your reaction on me telling you something quite constructive in a very calm manner is a joke okay so you want me to be your pupp why because you're pissing me the off so shut the up and talk properly is this the way you react when I'm not here is this a normal procedure when it is yeah oh you're going to get your ass kick oh there you go Madam you have an attitude problem I'm not too sure which is worse the food or the attitude oh can I hit him now uh you know a lot of people said you were a jerk I think I believe it anything else this no way what a sad case am I supposed to run after him and say oh please come and help me well you he's lucky I didn't hit him with something I was that close in spite of his rude welcoming Gordon decides to give CeCe another chance and returns to the restaurant to observe Cece and her staff in action during a dinner service right so what you keeping here fos our noi and who makes the noi uh we used to make them ourselves but we buy them now they look definitely Frozen and what these little babies BS they're a little uh overcooked Jesus Christ and when they're that overcooked would you serve them we can't just throw them away they smell like cat food cat food that smells like an authentic meatball to you well I don't have cats so I don't know what CA smell like are we going to be able to cook or you going to keep us in my bom I swear to God I'm not here to get cross-examined by you let's get that right yeah there's only one person that's going to be losing out this and it's certainly not me okay well don't with me I really want to prove to that pigheaded British jerk that I can do it nice hi welcome to V we're going to go right this way we're going to sit right over here guys who wants to go first you chicken farm Chicken F you want V picata very good thank you you ready yes please Ron vodka with chicken a Ron Angelino a Alo table 11 can somebody pick up this food can I get some servers back here CeCe always seems to point the finger in the other direction she's been always blaming the server she never once thought maybe there was something wrong with herself get that out of the window please ouch CeCe pushes the first orders out quickly but her customers okay we have the grilled chicken are unhappy with what they receive has no flavor at all I'm sorry about that and I'll be back to get those plates okay Jesus what happened there they said uh there's just like one giant chunk yeah of it there that's what happens when you use frozen food and dip it in flour that was not even shaken off before it goes into fry do you tell CeCe that now or um I'm afraid to cuz she's so busy she needs to know trust me Cece the customers are saying that they're too chunky like there're just like one giant piece the calamari was in a big Clump I saw that you expect people to pay money for that and eat that come on why don't I just work by myself and fire all these people you think I can handle it by myself trying to help when you get so defensive continue serving then Okay C see no no wait wait wait they just say it's no flavor but they're willing to let you try to put some flavor in it like gar no I I just don't want to put nothing in it it's like they just spitting in your face saying oh what is this this is not good CC I need this uh reduce down a little more and add up Michael you know what I'm ready to tell everybody just to leave it's coming back for a reason right don't even I just don't even want to hear it right now well we can't just F like a precious princess yeah I I look like a princess right so I thought this was your restaurant I think Princess Diana didn't hang out in the kitchen she's from your neck of the woods isn't she wow exasperated by the number of returned dishes cuz I can't keep doing it an imature CeCe is ready to throw in the towel I'm done what do you mean you're done everything's coming back what I you see in here keep cooking for nothing it's a disaster I've had it I'm finished I'm done everything supposed to coming back what are you see here keep cooking for nothing just 90 minutes into a disastrous dinner service CeCe is not only frustrated I'm done she is embarrassed and has reached her Breaking Point are you going to be all right or you going to P out I can't get you my breath you want oxygen huh I reached the breaking point in the middle of everything and I just totally wanted to go home even though CCE is calmed down and return to the kitchen can you tell the rest of the people when I Shing any more food she has no interest in continuing to cook shut the restroom then we got to get what's the point having a Chef doesn't want to cook for them shut it down well we got to I'll get back there I'll get back it's too important it's too important as Michael and the line Cooks try to push the last orders out back in the dining room many customers are fed up what do and leave without ever receiving any food I have 2 minutes with you thank you you right now come on I can't start to even attempt to help unless you come to terms with the problem and that is the food I don't it's good when I cook come on this is not a game for me it's not a game for me this is my life it's not a joke for me don't stop saying that it's not a joke it's not a joke for me I care if I can't would be here so stop saying I don't care just stop please I haven't said that yes you did what I'm trying to tell you is that you have to come to terms internally that there's a huge problem and that is with the food nobody wants to hear that anything that they do sucks I don't like to fail death would be better than failing it's certainly not a sign of weakness to admit your failings I've closed three restaurants but I also have a number of successful ones 1,650 members I you are and it's it's I yeah a jerk you told me earlier well you can't be a jerk stop acting like a pension and teenager I'm not going to stand there and be a doormat for you to take the piss out of me let's get one thing right you ask me here and I'm here to help so let me in okay the food sucks there you happy there's a problem with the way the food is prepared there's a problem with the way the food is ordered there's a problem with the way the food's not respected I'm sorry CCE but it's just not good enough new day tomorrow okay what do you want me to do I want you to go home and get some rest right we start to rebuild I'm sorry I called your name let's go up let's get in there let them clear down and I want you out of here okay where am I going he says he wants to help me and I believe him this place means everything to me and I don't want to just give up Chef Ramsey now believes that cc is finally prepared to listen so he comes in early the next morning to put the first part of his plan into action now all of you together no problem cook me the whole menu that will be like 180 181 all right we're going to give it a try then the cooks only have 3 hours to prepare the 181 dishes before CC and the rest of the staff arrive good morning good morning sir today's a new day yes new start new attitude I've got a little surprise for you a small surprise let's go oh my God like holy there's food everywhere one of every dish oh my God oh my God oh my God I'm shocked at all the food over here like I knew the menu was big but seeing it all in front of me now is amazing like I'm just like really the menu is far too big yes yes that has a huge impact on a number of things slow production coming out of the kitchen High food cost and more importantly inconsistency the bottom line is you're producing quantity over quality so we've seen the menu visually I've got another way of getting this menu across I want to show you how big your menu really is oh my God Debbie Ashton I need your help yes 2 seconds come around I'm going to start off with each and every dish you're the Frozen lady yes Ashton you are the fresh lady let's go calar FR yeah tender squid lightly flowed and fried fresh or frozen frozen stick it here on we go mongolie fresh or frozen frozen can't here Frozen thank you fresh gred salmon fresh or frozen frozen Frozen Frozen Frozen Frozen please Frozen Let's Go Frozen I've been in the freezer Frozen on there Frozen definitely Frozen keep up girls Str need to keep up trying trying I didn't even think I was going to even put a fresh sticker on that I'm going okay I'm going to stand here I guess the whole day just doing nothing Caesar salad fresh or frozen fresh thank for that fresh salmon gred to Perfection on top with Citrus mango salsa fresh okay let's go it's a rude awakening to see how much stuff on the menu was actually Frozen just 80% Frozen and 20% fresh we're going to start off by reducing the menu CCE I'm going to be working with you in the kitchen and coming up with a plan for the Anna venzo family style meal soup salad pizza homemade lasagna I'm going to do that with you personally okay sure for the next dinner service Chef Ramsey is determined to introduce a special that is not only fresh and delicious but positions this restaurant as the ideal place to get value and quality for a family okay simple lasagna the meat lasagna fried beef a little touch of the sauce okay it's going to be 1/3 sauce 1/3 meat Touch of aotta sauce on top I personally like this family style idea cuz this is definitely something that we should do cuz that's going to help the kitchen it's going to totally help us to get the food out faster the's in okay we got the soup have a little taste in terms of flavor is extraordinary yesterday I really hated Chef Ramsey and I wanted to kill him today I really believe he wants to help me Chef Ramsey believes CCE is now willing to take his advice and move forward so he and his team work together to pull off a huge surprise for Cece and her staff good morning morning I'd like to welcome you all to the new Anna venzo take your blindfolds off please welcome to the new Anna vendos oh my God Bri and beautiful look at the space created G of those dark sedated colors we've got lightness it's contempary and it's Timeless doesn't it bring so much light in here with the windows I can't even describe the difference and I think this change is going to change everything it's classic contemporary you can sit on every table and view across the room webon store have donated $10,000 worth of plates knife and forks table wear chairs God bless you and CeCe you my darling are going to be the star of your new restaurant have a little look at that kiss the cook how cool is that make it yours yeah the color it felt awesome to see CeCe that happy like she was blown away she gave him a hug before she wanted to rip his head off and she just gave him a hug it was cool to see you happy Angela are you happy see my daughter happy so am happy good and what do you think beautiful yeah God bless you thank you very much thank you I never going to forget it for the rest of my life what is Chef R do it for my daughter my God it's so different it looks like a different place I can't get over I'm static I'm just a little nervous about the new menu after this I don't know what else he's got in store the menu has gone down by half it looks bad why so you can keep the cost down and the freshness up yeah you have to think forward your kitchen needs help I know so I've arranged for a top restaurant consultant okay which I'm taking care of for the first month to help you get through this difficult time okay his name is Daniel Surfer Daniel hi je doing how are you I'm doing well thanks good now here's AR owna CC yes he's been handpicked by myself years of experience in some of the best restaurants across Florida now this man's going to be by your side for the next month yeah look after him listen to him I want yell at him yeah you have a phenomenal chance here to turn this around today is the start ready good I couldn't even believe that he got a Chef consultant for us I feel more hope now I know that this is going to make a total difference you like the menu you like the decor yes good what's missing customer customers so now we have to use our initiative and spread the word I started putting together with my team the most amazing marketing plan so today five Florida radio stations will be outside that front door in your parking lot why we are having the Anna venzo pizza making contest oh my God cool now that's not all we have three teams competing in this contest team one representatives of the Miami Dolphins yes team two nor representatives of the Miami Heat oh my team three representatives of the Florida Panthers this is crazy the most important objective of this contest is by tonight the whole of South Florida yeah would have heard of Anna venzo yes excited good oh no why you happy now what's you going to call me a jerk again no cuz you haven't today so far it's a jerk free day wow oh yeah it's a special day for us the whole family at anavan chenzo not just me after a drastic makeover God it's so different and a dramatic menu change the Anna penzo family meal Gordon has created a huge marketing event to spread the word featuring South Florida's top pro sports teams the Miami Dolphins the Miami Heat the Florida pest they will be competing in the first annual Anna venzo pizza making contest the turnout today is amazing there's camera Crews there's news crews there's radio stations I'm like I don't even know what to turn each team has the most amazing ingredients in front of you guys to make their own pizza you have 3 minutes to make that stunning Pizza take your stations on your M get set go let's go rolling twist your baby's butt easy easy just let it slow in your hand try to keep it in a circle I'm trying to get around how do you get around 10 9 8 7 6 5 3 2 1 there we go Masterpiece give us a little inspiration behind the thought in the process we want to make it even we wanted to make it a success just like the Panthers Panther Pride I don't even eat meat but I put meat on the pizza just because I didn't know what else to do so one ingredient on there that you thing is going to blow the mind of the judges there put a lot of love in it a lot of love okay excellent right they all did a really good job even though it looks really easy it's not that easy to make pizza we're going to find out who the winner is the Florida Panthers cheesy Miami Heat oh that one's good here we go this is going to be tough the Miami Dolphins beautiful beautiful the winner of the first ever an Jenza pizza making contest is it going to be Panthers heat or Dolphins which one is it on I have to say that the Miami Dolphins I'm coming that way pepperoni pizza pepperoni pizza chef Ramsey's marketing event did definitely get the word out about the new anavan chinzo restaurant opening the whole boka knows that we're doing a relaunch it's like a dream it's an amazing experience that I would never expect in my life it's a new beginning we're going to be awesome after the extraordinary marketing event consultant Chef Dan surfa works with cc to prepare the new menu put these in the oven then Chef Ramsey introduces the dishes to the staff we've cut the menu in half increase the freshness and the quality First Impressions how does it look smaller smaller yes okay let's start from the top baby fried mozzarella balls with marinar sauce shrimp camper yes Calamar frit not clunked glued together the sea musles yeah with white wine and tomato sauce baked clams they're not Frozen They're baked it's so beautiful wow parmesan breaded pork jar the pizzas they're a bit of a Hallmark here so we just tarted them up a little bit spaghetti meatballs fresh if you're not happy with it you don't send it end the story the line stops with you have a taste of the food let's dig in the eggplant tastes good this is my favorite this is my favorite I'm very excited about the menu the family meals I could do stuff like we make at home and serve that family style the Anna venzo family style menu push it okay let's go let's get set up in the kitchen hi welcome to an venzo tonight how are you just party of two you want to do the family special yeah nice and easy okay you're going to love it very nervous everything's at stake right now we need to get this relaunch like going tonight's about standards yeah quality over quantity yes an a fenzo family meal yeah got to work tonight let's go give it all you got yeah yes okay yes please I feel really really nervous tonight's a really big night it means so much to us and I just don't want to mess it up let him know the difference between what you're waiting for and what's ordering in can you start me two V picadas and the single lasagna but don't than don't like call it again okay good CC these first three tables going to out quickly yes okay Gordon's overhaul of the menu has been dramatic with an infusion of quality and freshness more salad than that please his family style meal and smaller menu have made the load on the kitchen much more manageable come on guys get it together timing and as a result CC pushes the first orders out quickly service okay very hot plate there is Ni it's amazing to see how much fun everyone's having right now with this family style meal the atmosphere in here is magical all right that's good I'm glad you guys are enjoying it I need family lasagna table 10 after that there's no more okay it's only half an hour into service and we've nearly sold out of the Anis Penza family style meal so as a result the kitchen's running a lot smoother but the night is still young those lasas are a little too cooked I think no oh man whatever it's something everything's ready don't wait just send it out dides that look good to you it doesn't matter get the out that shop looks burn from here are you me is it burnt yeah it's done like that just send it out just send it out it looks black from here we don't have time for mistakes service it's guys is it just plain ignorance or a people Fick round here I'd rather go to the table and tell them we we next 10 minutes cuz we burnt it then stand there sending them I'm going to flip my lip and none of you have seen me go crazy yet you know what I don't give a H I'd rather go to the table and tell them we burnt it then stand there sending them it's relaunch night and although CCE has come a long way it appears as though she is slipping back to her old habit it's guys and Gordon is having none of that I know it's hard do not have to send it out make another one now thank you start this table X pan B parmesan B marcala spaghetti bowling yes no more fuckups we don't have time thank you that's what I need to hear we're going to handle it please keep an eye on that pork chop don't burn it please I was like you know what new place new rules come on we're almost there we're almost there we're going to start following what Gordon said it's like starting all over again come on guys now there's how many now yeah I need the pork chop before it gets burned again awesome good work good work perfect okay your chop it was a different CC that I've ever seen working in the kitchen now she really cares what's going on she's not going to serve crap to a table she's going to make sure it's good that's establishing a a standard CC that's establish not there but there yes yes Jeff look at that that looks beautiful seasoned right yeah that's the way I like it C they said that porch was amazing on table 30 they loved your flounder everything was perfect awesome CCE proved she had accepted Chef Ramsey's plan she maintained a high standard in the kitchen and she was rewarded with happy customers everything good guys yes good you enjoyed everything job thank you I was just like oh my God this feels so good again seeing the restaurant full this is wonderful thanks you know when you see the place empty it it hurts and when you see it full and everybody's like wow this is great it's uh it's amazing I got all my passion back good to see you guys I hope to see you again have a good night thank you thanks for coming come back see us okay what a difference from the first night I was here this is the restaurant that batan needs and wants you did very well tonight and even when problems started you didn't start throwing out mediocre food and that was the telling point and that pork chop that you didn't send made me happy mediocre doesn't sit in this town you're above that now well done thank you if you would have asked me 3 days ago I would have said oh good rid I'm sorry to see him go actually he did a lot something I'll never forget you've got the restaurant you've got the menu yeah you've got the family behind you you've got everything you need CCE here to make this place work go for it yeah stay with it cuz I know you can do it thank you okay can I hug you of course you can come here you well done well done good job really good job yes and good luck I really mean it okay thank you yeah good luck thank okay you can do it hey good to see you don't be scared to take that jacket off from time to time yeah loosen up a little a little bitk you look after your daughter yes trust me the money's coming back I can smell the dough I know L to I to my daughter that's I wish you my life thank you so much look after her yes excellent bye Chef God bless thank you he thank you what a week Florida may be called the Sunshine State but when I first arrived it was anything but Sunny CCE and the restaurant have come a long way in just a few days quite frankly I'm surprised I only hope the sun continues to shine down on Anna venzo please forast for tomorrow 100% chance of Tears see we made friends I know he's not that bad I take a b he's not a jerk after Chef Ramsey left anavan chenzo CCE continued to follow his advice welcome tzo she kept a smaller menu and buys fresh ingredients new and fresh and exciting and for the first time in a long time cc is hopeful for the future nestled in the Hills 45 Mi north of Los Angeles is the idic town of Newbury Park this is where only a year ago a single mom named Laura was hoping to fulfill her dream by opening a restaurant called mamaritas my grandmother was always cooking and I was always being you know brought in to help her cook and I loved it when she passed away I said I'm going to go for it I'm going to open up a place and I'm going to name it after my grandmother welcome to Mama RZ when I started the business it was purely a takeout catering business we built a really great great reputation in a very short period of time and before I knew it I had customers that said you need a restaurant and based on my reputation and the fact that everybody wanted this I went for it all right guys we're open for business now I'm just adding a dining room and I'm serving 200 people I've served you know a thousand people in a catering job how could it be so hard Colorado is really tender yeah uhhuh I C for Mama for 6 years a lot of she's really nice with me she's my right hand and my savior I mean she's f family to me love for you Laura is not a good boss because there's not a lot of rules enforced and no one necessarily knowing what they're doing the direction I get from Laura is a little hit and miss and I don't really think Laura knows how to run her restaurant I need a cockta now Laura as a restaurant owner is inexperienced because she never had any training in this because is completely B franking neuter so was the creat business but that was easier it was small this is huge I know I know when she opened this restaurant the first week really really busy after two three weeks no more during the first month we were just packed the public they want the best experience the best service the best food sorry about that comp them out and send them a free dessert please and I didn't deliver it and I'm begging people please come back and give me another chance and some say no I'll never go back there again the debt that I've accured with this business is astronomical I'm on the foreclosure list so there's a chance I could lose the house if I didn't believe in this I wouldn't have put my heart my soul every single thing I've got into this I believe it can be saved if I can fix what's wrong some of the best Mexican restaurants in the world are not actually from Mexico they're here in Southern California now this restaurant here has been open just 12 months sadly it's only months away from closing there's got to be something seriously wrong it looks beautiful wow how are you I'm good thank you a pleasure to meet you likewise now this is Mama I am Maggie I'm the mother of the owner I thought you were mamarita no I'm I'm mita's daughter Marita's daughter where is mamarita Marita is uh buried in the cemetery over the hill oh I'm sorry to hear that not a problem so Mita is your mother yes and it's your daughter that is Laura Laura I will take you to Laura excellent thank you my darling this will be my daughter Laura how are you nice to see meet you can I just say this place looks stunning thank you my goodness me somebody spent a lot of money here and you run the place I run the place I try this is very different for me catering is was my specialty that's what I did before I opened the restaurant I did very very well at catering top dish what would you recommend the homemade tamales oh I love tamali well good to see you good to see you time to eat I'm starving thanks this is my table thank you pea yes when his order comes in we'll let you know and you need to be the one that cooks his food okay I think Chef Francy he say everything menus is good how are you sir going on I'm amazing how are you and you are Brad Brad good to see you how long have you been here from the beginning from the beginning mhm I can't believe how plush this place is I know it's like don't judge a book by its cover cuz you walk in here and you see this gorgeous place but maridas doesn't live up to its expectations if you can navigate me around there's stuff to stay away from Motes kidos and Banas the Poo yeah and why would I stay away from them just because I just think they're really dry I respect you honestly thank you I'll bet that mind got it holy crap that's really scary within 5 minutes been in the restaurant and then told what to stay away from from the head waiter hot sauce thank you this is Cheryl this is uh my manager and you manage the kitchen and the front of the house um front of the house and I do catering as well what's wrong with the place lack of customers so why have we got lacking customers we need more customers we need to figure out how to get more people in here okay thank you and you're the manager yeah oh my God a manager that didn't know what's wrong with the restaurant scary okay look forward to catching you up not with the manager thank you Jesus the manager that doesn't know what's wrong I don't know what answer he wanted I mean what was wrong with that lack of customers brilliant that's a great Insight isn't it right here we go let's start off with verali got it Chim Jango yeah let's go for a burrito I think that's enough for now all righty thank you anybody taste anything everything was good yeah uhhuh if Chef Ramsey doesn't like my grandmother's recipes that concerns me anybody tastes the smalles see what he thinks tamale I'm extremely hot crunch oh no thought I hope the tamali are moist Jesus it's like soaking wet newspaper that is so dry my goodness me that's a fresh tone well when we make them we make them in big batches and then they're steamed and then they're served because we make such large volumes at a time so you're sounding like the cun company now yes and they go out like that it's they should be wet enough with the sauce inside that when you ree them they stay moist what an embarrassment and this is your Chef that ran a c business correct Jesus okay okay hates the Tomales really hates them he said it's so dry it's inedible he said it's embarrassing yeah very dry are you cooking everything yeah PE are you cooking the chimies uh-huh I use the microwave for Chim Changas for 1 minute before they fry the tast really really really good okay chicken chimy Changas oo chimmy chimy chimy chimy changa it's dry it's shards of dry chicken God now what here's the thing honestly chimmy Chango chimy chuga in the bin what a shame Hera he hates the chimies he didn't like them I taste before it's really good flavor not to him apparently I'm frustrated at my kitchen it's a bit of a punch to the gut about my food steak burrito look at that that is CH has to be the biggest ad for any diaper anywhere in California oh no oh God my God Jesus that's like eating wet cardboard have a taste of that please bloody hell the steak was gy was kind of like a car wash moist and mushy oh my God that is disgusting let me taste the steak he says the steak tastes like did you grill him fresh steak for his burrito yeah you didn't pull it from here right didn't we taste everything before we put it out it's really salty nobody tasted before we did this damn it when you have somebody come in that rips apart all of your food that that I was proud of it hurts a little bit Grand I'm so sorry not here to slag you off however I just want something fresh after a lunch of disgusting dishes Chef Ramsey has quickly realized why this beautiful restaurant is in an ugly situation come around please thank you so this is per per sadly the food was dry it's like eating processed food is the food today the same that you serve when you have a catering event yeah you've been serving that crap why don't you do it properly because everybody loved my catering it's completely two different monsters it's not going to work coming out of a catering business trying to run a restaurant that cost how much 1.5 $1.5 million yes oh my God and I'm 350 in the hole right now on top of that so you're in for just under $2 million God bless your grandmother but she must be turning over in her grave after a miserable lunch that is disgusting an alarming postmortem you're in for just under $2 million shiff Ramsey decides he wants a better understanding of how this team of people work together in a dinner service tonight I'm nervous that FY may not think that the restaurant is running efficiently I really hope that the stat hold it together and that they shine what can I get you to you got it in for you sir I'll take the chicken all right I'll put that in for you guys thank you I would say that the ticket times with not even 5 minutes for Entre I cook really fast hey food normally can we out this fast oh yeah yeah here we go rast MOS chilio we go the chicken taco with my it's bigger than a drive-thru isn't it pretty much with food flying out of the kitchen at an incredible Pace 3 minutes the kitchen staff now has time to socialize have you cleared the board all the tickets gone yeah wow so just standing here for the next couple of minutes can't believe how fast the food comes out it's like a conveyor belt is that bad it depends on qu okay while the customers May appreciate the fast service oh here comes my shre they are not appreciating the food it's kind to dry dry I mean it's not like I would come back know obviously stop stop stop the only thing that's missing here is a drive-thru I'm pissed he's telling me that all my food is it's very frustrating when I don't know how to do it another way cuz this is all that I know that is unbelievable this has to be the fastest serving Resturant in America tonight but it's not really a Resturant it's a fast food factory what a joke on the heels of a ridiculously fast dinner service all right bye-bye Chef Ramsey suspects that shortcuts are being taken in the kitchen wow fast H so it's time for a little investigation what are those Tamal oh the tamales yeah they're the Frozen ah so these are your chimmy Changas are they Frozen as well yeah fro wow when was all this made two months oh my God can you get me Laura please yes yes I'm here I'm here I'm here what come around come around don't run not in the kitchen here's the thing your cervic chicken that was cooked nearly 2 months ago defrosting it and then reheating it and are you wondering why it's dry were you aware of this or this is what we did for catering unbelievable that may be why the place is struggling where are the freezers freezers there oh my God oh tortillas I hope everything's right in there the shelving and all the food my God you're joking aren't you look all this stuff here that's hell this is unbelievable look at that this is what we did for catering you must have hundreds of portions of stock ha he just kept grabbing and grabbing and stacking my arms with it all this pre-cooked pre-rolled Frozen then defrosted this just absolutely appalling this is not a restaurant you are mad got to wash my hands stink I have a man back there dripping everything apart telling me I don't know what the I'm doing when somebody takes something that you have and butchers it it hurts a shocking Discovery at dinner service look at that you must have hundreds of portions of stocking confirms to Chef Ramsey that problems at this restaurant are bigger than he anticipated what day lunch was disappointing dinner was shocking it started off with def Frost and serve followed by Def Frost and serves followed by Def Frost and serves you're running a factory it's mass produced treating food like a processing plant pea is that quality what you cook did you honestly think that serving defrosted food slopped out was going to make you a success I did well at catering with it you have driven away more customers than you could ever imagine CL just have a word with Laura thank you sit down I am I'm worried I don't get your level of commitment to make this place work I I never pretended to know how to run a restaurant you're smart but you're not being smart apparently not this food is sying you faster than you know it I don't want to lose this I want to figure out a way to fix it and make it great but you really have to start taking responsibility for what you're doing the difference in running a c Outlet to running a wonderful restaurant is night and day and the quicker you get that through your head will be the starts of the change okay I'm really sorry I am too I've gone for something that I maybe shouldn't have gone for and now I'm here and I have to figure out a way to save it and fix it I'm scared very scared God thinking about what happened last night Laura she's not stupid she's more scared almost petrified so in order for me to help her to get over that fear of change I'm going to take the first step for her and there's only one way of doing this goodbye Frozen look at that my God what the state of that a year old there enough chimmy Changers here to last me a lifetime goodbye cing hello restur Chef Ramsay has found over $112,000 worth of frozen food in the freezer P laor good morning how are you both fine thank you now it's time to confront the owner and the chef with his findings today's about change yes go and have a quick look around the kitchen you'll see some adjustments so far all looks the same I was chocked everything was gone my freezer was empty My Walkin refrigerator was empty I had no idea what was happening oh my God to show the enormity of the amount of frozen food oh Gordon has not only removed it from the freezer but has left it on display in the restaurant I was completely floored I had just the sinking feeling in my stomach look at this what's going on there ah they've gone green Jesus look it's got his Mexican somera on Rice chimmy Changas five dozen 10 dozen 12 dozen ouch and this isn't a catering business I didn't know it was this bad last night here's what concerns me more than anything these are from last year August and July last year what the going on I'm shocked I can see why have a good look I'm going to wash my hands it stinks I guess I should be on Pearl of more to make sure that the structure is there and that things are being handled the way that they should but then again I own the restaurant so everything comes back to be my responsibility this has made me feel quite ignorant today's Chef Ramsey is hitting the streets trying to gather former customers of this young restaurant he's hoping that they will Hammer home to Laura what this community expects from mamaritas nice what is this who are all these people Chef Ramsey knows that often the best way to get his point across is through the voices of others ladies and and gentlemen first of all good afternoon I was pretty shocked to see all these people showed up I really didn't know what to expect thank you so much for coming it means a lot for you guys to make an effort to be here these are ex- customers that were here at the beginning to support this restaurant it's important that we understand what went wrong when we had the chance to open this restaurant please find out what happened I'd like to start okay over the time we felt we weren't getting the service that we wanted and the creativity of the food was really lacking um on two different trips I got sick within like a 2-month period And when I came here 2 months later I got sick again and I kind of stayed away defrosting food the whole table kind of got stomach issues afterwards ouch I guess I underestimated the pallet of the common person some of the items we freeze and as we've been going through we're thinking that that's probably what it is and we're not going to freeze anymore so hope that will take care of that issue and that's what we're changing thank you for being so honest I can vouch for Laura Frozen has gone yes I can't wait to see you again but next time it's going to be inside the restaurant rather than outside thank you so much right we got work to do that's an eye opener today speaking to all those people I realized people know good food I respect that and that's what I want to give them to make the transition from cooking Frozen to Fresh Chef Ramsey has just the challenge in mind to inspire Laura and her Chef pear Chicken shrimp I've got steak here 30 minutes every a bit of a cook off now choose between the shrimp or the chicken and cook something really delicious 1 minute gone let's go it felt good working with fresh ingredients it was fun to just grab something and just throw it all together and come up with something good let me think let me think think what's the matter I'm thinking you're thinking I'm really nervous because I don't have idea for what I could 15 minutes left get moving I was nervous about what she was making no pressure for the creativity seems not to be present 5 minutes we ready to play yes yep Ready let go all right let's go Chef Ramsey not only wants the staff to taste the difference between Frozen and fresh not a single item on the plate defrosted anywhere he's also looking for the staff to choose which of the three dishes goes on tonight's menu okay what is it they are blackened shrimp tacos that looks good darling what is it gly breast garlic breast with garlic and salt garlic and salt put on the chicken breast she just said garlic salt and that's it it wasn't very creative and um that scares me okay got to flat iron steak beautifully marinated mango salsa served on a little bit of pickled vegetables finished with avocado butter okay let's go take a taste oh it's so good it was amazing to taste Chef Ram's dish you could tell it was going to taste good just by looking at it how Robert what do you think of the shrimp really good how's the chicken Pear's dish had no flavor it's a little Bland need something to spice it up okay good which dish goes on the menu the mango salsa shrimp is really good so both the shrimp and the flour and steak are specials tonight I'm disappointed in pea given her opportunity to try to shine unfortunately I think it fell a bit short for tonight's dinner service Chef Ramsey has insisted on using using only fresh ingredients so for the first time mamaritas led by Laura and Chef pla will operate like a restaurant and not a catering service hello good to see you guys thank you you enjoy now just letting you know our specials are skirt steak with mango salsa and black and shrip Tacos the steak special okay we're cooking everything fresh now so enjoy your meal CH you have anywhere special you want me just doing my thing uh yeah as normal running as normal how's the uh specials going specials are going good you're going to have some of those steaks coming up now I've been pushing it and so it's coming I'm scared about tonight cooking everything fresh like this it's it's going to be it's going to be like something she's never done and pear is got to get into a whole new mindset Pear's team has quickly produced the first set of specials 24 yeah graas all right I got your Chef specials and it appears as though the kitchen is adapted well but have they relay you guys good was everything okay it's rare I'll take it back cut into yours well you know what too rare what's matter it's rare guys you got to cook the steak look it it is raw look at that no this a medium rare are this isn't medium rare anyway that is rare I want you overseeing the Entre making sure the steaks are cooked properly and you shouldn't be doing this little stuff you are the chef finally a voice give me an apron I have people back there that don't know what they're doing so obviously I need to be more Hands-On in the kitchen specials are going you guys leave those items out so we can use them and get to them easier I need these washed immediately Maria you're making me those churros yeah Rapido please have the refires gone out is my redo where's my did the other one go out yet why' you take why do we take one without the other that's incredible on the back of all this negativity I finally think the pennies dropped with Laura all of a sudden she's found her voice and she's treating this service like it's her last did you get one of them yet one here you go that one to thank you okay here's another stake up I need you guys to keep up on this I shouldn't be out back here doing this for you right Laura let them do it now let them do it now yeah Laura has shown that she is willing to step in to do whatever it takes to help her restaurant but now Chef Ramsey is looking for pea to do what she is paid to do run the kitchen pear I need you to step up the mark now please need take control you want me to decorate the place no no let do it look how many staff there are behind there I know but I they were falling all over themselves in the kitchen and there were a lot of them on the line This is incredible Laura let's prepared to go to helenback to make sure this restaurant survives however I don't get the same feeling from a staff I don't think they actually gave a dam unbelievable raw ra it's you can get the waiter to come here there her fish is fish is R what for God sake guys look that's there's no excuse I mean I it's like fish out of a sushi bar come on guys if I don't do something immediately it's going to be gone tomorrow I just hope we can do do it we got to be able to do it if we don't do it it's not going to work tonight's difficult transition from cooking frozen to Fresh only confirmed what Chef Ramsey was already feeling a lack of confidence tonight didn't exactly go to plan did it no it did not peara is not a head chef I think tonight confirmed that surely you must see that I I I don't know what to do with that Pear's family to me she's not an employee that I can just cut you know after so many years of being by my side there was one strong asset quite refreshing that was you I felt like this was your last service you were almost fighting for your life fighting to stay open fighting for every customer every dollar and you cared like I've never seen you care before it was the first time that I actually really started to believe that you've got what it takes to turn this place around we're not going back tomorrow we are relaunching this restaurant as a restaurant for the first time in this town thank you come here thank you so much for everything get some sleep okay it was great for Gordon to sit with me and feel that somebody has some faith in me I'm an absolute fighter and I tell you this is the fight of my life Gordon's looking to revive Laura's spirits and avoid a repeat of last night's service so he's come up with a surprise solution for the crippling problem in the kitchen come in please all right now here's the big change a humongous change hang on a second I got to get it this is narish hi hi hi guys how are now this lady has been with me 4 years she's an amazing Chef obsessed with Mexican Cuisine and I am giving her to you as a gift what she is going to do is install a proper service in this restaurant she's going to consult properly for the first time since you've opened this place I would just like to say that I'm really really excited your restaurant is beautiful we're going to make your kitchen beautiful we're going to make your food beautiful it's going to be great thank you so excited one hell of a talented chef and I mean that thank you thank you oh God I can't believe it this is an opportunity of a lifetime she's going to teach peara so much for the first time in a long time I have some hope and I uh I think we're going to get through this Gordon is hoping Chef consultant the will get the kitchen in order but there's another huge change tonight the menu first of all look at the Colors oh my God it's like a rainbow it's fresh seasonal and it is incredibly authentic Cho salad that looks good kitas slowly braided incred the sizzing fajitas that is going to be piping hot please be careful have a taste oh my gosh you guys the flavor that shrimp is good the new menu is awesome remember would be so proud of right now we're all so excited about tonight with mamaritas facing its biggest night ever Chef Ramsey is willing to give peara one more chance to command the kitchen but this time he has installed the safety valve and her name is nce right uh peara yes tonight we really have to show that you can adapt to cooking in a restaurant and there's a big difference nce is here to help you but she can't do everything so show some Spirit to try and get this place back up to where it should have opened 9 months ago yeah excellent good luck how can we not have a successful night I mean I've got one of Gordon's chefs to work in the kitchen and I think peo will do all right hello what's your name under gun okay come with me there you go this is our new menu everything's fresh right now we're kind of revamping everything start off with the order guacamole guacamole to start I will uh put that order in and it should be up surely out the order Miguel so make sure you mark them okay start marking appetizer dinner Carla yes I I need you to set me up a fish taco okay PA are you ready for the tacos PA listen to me please let's get 34 out or whatever that is me up for send me up the plate so I can just put the fish on there for you please no I need to pick up 34 yes yeah I have it I just need a plate set up right narice yes sure there's four of them standing watching you do everything and no one's doing anything else we got to pick it up PE are you ready for the tacos no not ready can you believe it Cher so you just walk right past that table everything's empty on there you can't play away or want to do it for you this one yeah it's empty you guys all done here it's 20 minutes into dinner service Cara pull your tickets don't let hang like that and already pea is struggling to organize the kitchen and her staff I've never seen so many people standing still behind the line what are we waiting on firing the orders or not yes sure Pella I need to start firing tickets now please um last what's unfolding in my eyes is fascinating I'm just trying to get it set like a normal restaurant not like a canteen where they're serving on mass pear was still in a catering mindset and with the cooking fresh and cooking to order it's obvious she didn't know how to do that and make it happen I wish they would come with our food already pea is clearly being exposed for her lack of leadership and the kitchen is slowly slinking paa we need to get organized this is not this is not working but finally an hour into dinner service appetizers are leaving the kitchen could we change it out burn chips and not enough cheese okay all right I'll go ah and send this back for you guys let's focus okay we got to focus what's to deal with 33 all right burn chips no beans and not enough cheese sake guys ref fire some more cheese on there but no don't burn the chips yeah sorry this is the difference between just taking stuff out of a fridge and dipping it a fryer they got fried this morning or trying to cook it fresh on top of the three pieces of steak they give me they give it to me raw send it back what's wrong with that it's what a disaster it's incredible you going have the most amazing looking restaurant and a great tasting menu but if you haven't got the right staff to pull it off you're screwed Cara take your tickets talk to me what what tables have gone out from the first ticket paa was completely absent paa yes please put numbers on him I'm not running the table I don't know what's going on I had to turn my head a 100 times to say peara what's next call it out what are we doing pea talk to me you got to talk to us you can we're not we're not psychic here pear realized the tick of times and started feeling the pressure pressure she fell apart paa take control she's not equipped to work align there's not 1 ounce of line material in that woman Carla it's relaunch night at mamarita pea has shut down and the kitchen is at a standstill Laura yes two seconds I couldn't have made it any easier for her it's clear now she's not making transition from a line processed Frozen defrosted crap to cooking fresh that is not head chef material we're not looking for a super duper fine dining Chef I'm just looking for a cook that can cook from start to finish tonight it's been obvious yes but can I will make a comment I have I have a woman that has has stuck with me through thick and thin for 6 years okay my big question to you yes are you her boss or are you her friend I am her boss and wrong you're her friend it would break my heart to not have pea as my head chef but right now I have to stand back and really look at what's best for my business shut off who is okay look at me narice take over the line yes you outside 5 minutes get some fresh take her outside let's go unbelievable are you kidding it's okay it's okay look at me it's okay I'm scared too I'm scared and it's hard okay I'm frightened to all hell right now I've got to try to pull this off with the staff that I've got and this new way of cooking that's okay that'll be okay I promise you it'll be okay coming in 30 seconds with pea off the line and theice in control get some lime on here please and finish these for me mamarita's kitchen is finally on track you my tacos up piping hot here the fish tacos can I have a Ramin please technically I was supposed to be on the line I was just supposed to supervise but I can't watch him go down good job now keep it up let's finish tonight all right carites we got the Mahi you can do it just focus Chef Ramsay's plan and n's Rescue of the kitchen has resulted in customers being satisfied this is one you want to keep you like the new Reno yeah and the relaunch ends on a positive note without narice we wouldn't have been able to get through it tonight thank you so much for coming in thank you you guys clean up a little she knows her stuff I mean she's clearly a great chef while the relaunch was a success unfortunately no one is in the mood for celebrating certainly not peara and definitely not Chef Ramsey time was made more difficult than it ever had to be pe's not a leader he's never going to step up to the mark of a head chef ever it's not rocket science I know n over the next two weeks I want you to separate the Brigade focus on the strengths the weaknesses okay thank you thank you so much be wonderful PE of strength isn't being a chef and this whole scenario has brought that to light and now it's blaringly clear that I need to do something about it Laura the future success of this R is in your hands if you don't extract out of her everything she knows about cooking you're mad it will never ever work if you step backwards to your old ways I won't do that again I'm going to run it like a restaurant good next time you come you're going to see some staff changes promise me I I I I give you my word come here stand strong and good luck I've got one hell of a headache did we honestly take a caterer and turn her into a rester that question will only be answered when she finally decide on what to do with pea and her kitchen team what a nightmare holy chimmy Changas after Gordon left Laura worked with narice to organize the kitchen and the staff into a fully functioning restaurant once the system is implemented I think that will make it much much smoother that makes sense and after 2 weeks Laura finally made the staff change she promised Chef Ramsey she installed a new head chef moving pea out of the kitchen and back to catering moving forward now there is definitely going to be a split between my catering and the restaurant they are going to be two different businesses well guys thanks for coming in I don't think my eyes were open and they haven't been open for a very long time and it took Gordon to come in here and quack quack quack quack quack to get me to open them White House Station New Jersey a quaint Village surrounded by Rich Farmland it's a popular place for New York commuters to live Bill and Adele ran successful diners here for decades we made with the previous businesses approximately a million dollar I said that's it I'm retired I'm done I'm finished hey Charlie it was nice when we retired by the third day I was bored but in 2006 they came out of retirement to open their first fine dining restaurant with their daughter Cheryl Chop Chop we love Florida we love the tropical atmosphere so I thought Florida hyphen mangos flamingos they wanted to be kind of a um high class restaurant and it's hideous hideous beyond belief this restaurant is very poorly run we know we have big problems here Adele doesn't respect us girls we know Adele tells him to shut up and she's actually cursed shut your mouth R Adele is crazy go follow all right here I go I do the state I do the rawar I do all the mans it's really hard I get really upset when I see Bill having to overwork like that this man should be retired I think they said medium medium rare medium rare the food here is fabulous you're not going to serve that to him are you yep I've been a chef of flamingos for about 4 weeks the food right now it's less than mediocre I definitely wish I could redesign the menu but they don't want me to change anything that what do you want me to do flamingos is doing lousy and we don't know why I can't sleep at night because I think of all the money we spent that would have been our retirement money taxes are coming up I see us out in the street almost if this goes belly up I could lose everything how am I going to start over I can't think of anyone else that could help us but Gordon Ramsey I mean he cuts right through the and we are in deep White House Station New Jersey not exactly the New Jersey I know look at this place I'm here to visit a restaurant called flamingos it's a long time before lunch so I'm going to visit the family at home rather than go straight to the restaurant God the smell of manure is strong woooo wow that was a road and a half good morning good morning Chef Ramsey Gordon please good to see you Bill yes Bill yes good to meet you sir how old are you I am 70 you look great for 70 you know that thank you H and you sent this up for a few years time for retirement or what well I'm supposed to be retired now but I bought a restaurant instead and now I'm broke you honestly came out retir to open a restaurant to open a restaurant oh I had restaurants before I had about four of them before and I made a lot of money with them but this one is I don't know what's matter with it I need chef Ramsey's help to try to make this a successful restaurant for Cheryl and Adele I likeing me Chef Ramsey how are you nice to seeing the big question for for me is you had a restaurant yes yeah we started diners so then you sell them you go into retirement right why would you come out of retirement to buy another restaurant we wanted to do this as a family my daughter Cheryl and myself would you like to meet Cheryl please Cheryl hello good to meet you tose now do you just pop over for a slice of cake no I live here you live here yes h how old are you I'm 42 years old same age as me I left Mom 24 years ago yeah what are you still doing here I haven't had a paycheck in 2 years I have to live home my daughter Cheryl she's still living with us but she doesn't bring anyone home no guys forget that okay should we get to the restant sure let me drive you there let's go on a little Scenic Road yeah yeah let's go princess okay so tell me who came up with the word flamingos no it's flamingos flamingos flamingos flamingos flamingos flamingos flamingos not flamingos flamingos fla f/ mangoes not flamingos not flamingos flamango yeah flamango restaurant in New Jersey yeah why not are you crazy there you are thank you so much for the LI wow Flo of mango Jesus wow wow wow wow wow wow wow oh my God it's like a zoo in here yeah well it is tropical who designed it my daughter decorated it amazing how drunk was she when she put the final sketchies together we do like the tropics I don't see anything wrong and bringing tropical to White House station this is jod she's going to take care of you I can't BR okay thank you D where do you start this one it's endless okay um let's start off with iuna on the Flaming Tikki platter Tiki and then I'll end up with that tsunami of Philly M okay thank you okay this is for Chef Ramsey all right I think Chef Ramsey's mouth's going to drop to the FL when he sees a few other things the menu AR tuna appetizer thank you enjoy is that always that hot in terms of spicing they have a tendency to spice things up a bit it's an embarrassment to tuna yes I'll sh to taste other little end there I will thank you my D Brian Cheryl Chef Ramsey would like you guys to taste the tuna it is really spicy I've been saying it since I got here I never had a problem doesn't matter if you love it or not everybody else four times I've got complaints about being spicy so he's he's done with it ribs are destroyed Sunday we made those it's a week four days whatever send it just send it out send it out wow I see platters like that I hear Hawai music oh my God so do we use that and start grilling away it it's for looks thank you what the stuck are you trying to get the smoke detectors to come now I'm trying to get the thing off the top excuse me having a world-known chef spit out my food is not good Ticky platter shitty platter we need Bill ready to carb a play tell my father put his his black sh coat on cherl want you to put your black Chef coat on next Filly Mino so I'm sort of looking forward to really nice classic piece of meat they show you where it is strip down baby I'm not looking getting excited we have a flaming flaming young that I serve tableside people just love them the chef's dream fingo something simple something classic and something that's not normally served on a trolley what is that thing these are roof tile raing it from the tile yeah I'm going to finish it it's still cooking you'll love this I love this what's that in there this is butter and garlic oh garlic butter mhm it goes T and so the tsunami is the garlic butter running down the drain pipe right watch out St the end wow you enjoy that thank you very much quite welcome well me that's the toughest and the most cheeriest filion I've ever tasted in my entire life being so chewy is it chewy meat so tough you want me to yeah no I I finished it Chef Rams he hated the food he hated the decor and I can't understand why less than impressed with lunch right right good to meet you Chef Ramsey is anxious to discuss flamango eclectic Cuisine with the head chef and how long we been here um about a month what's it like cooking that food does it blow you away are you excited no it doesn't blow me away I think it's all over the place straight up would you eat it no no but you're happy to serve it to me when a new Chef starts in a restaurant he wants to put his imprint on the menu right but they don't want change right now who doesn't want change the owners right who writes the menus we do why wouldn't you listen to your Chef I don't know it's frustrating for me too because like I said I've made the suggestions I've said we need you sent it to me you sent every dish to me and it was embarrassing that's not cooking that's dog we take pride in what we serve and he just ripped it apart it's awful Chef Ramsey is already aware that the food is horrible and the chef is really an unhappy cook but before Gordon could even contemplate making changes he needs to get the complete story by observing a dinner service what name all right you can follow me when the dinner start coming in just start throwing some asparagus on put it on the side the menu's large the menu is a little all over the joint it you know really big time to R it's got a lot of things on it tonight's dinner service is busier than usual because Chef Ramsey is is in town you ready to order and as customers order from this massive menu I'll have the crispy rain for CIA okay tickets are flying into the kitchen here we go calam M but the challenge to perfect such a huge variety of dishes is overwhelming for Chef Bryant I don't even know what to do this is absolute crazy you know that yeah huh yeah got way too many tickets up here you can't have 400 things on your menu you just can't do it I don't care who you are doesn't matter we're absolutely buried over here buried we don't even have these set up yet unbelievable although Chef Ryan is slammed in the kitchen like it's like a circus over here the customers are not exactly sympathetic we've been here I don't know if you want to go over to 20 they're ready the first well I can't do they're all waiting this say something like we know shut your mouth already absolute crazy Adele's attitude is completely toxic and it trickles down from us to the patrons it's 45 minutes into dinner service and Brian has finally completed the first orders I need his food out of the window right now however just as fast as dishes are rushed to the dining room are really small and the Roto is very they are quickly returned to the kitchen hey guys the shrimps are just way too small and she said the red rice the risoto is just oh my God I've had it today already I've had it why am I here that's it I'm taking a break this right two second bottom line I mean it was just about overwhelming disaster disaster major it's the menu I was thrown into and it's a disastrous menu how can you get passionate about cooking something you hate it's all over the place it's uncook right I need to know that you're committed committed to change cuz they have no clue this restaurant turnaround cannot depend on them it depends on you sticking with me is that clear absolutely okay thank you now that Chef Ramsey understands Brian's issues they head back to the kitchen here I go meanwhile bill is ready to serve the tableside tsunami I get tired real quick but to help the business I'll do whatever I have to do is that well done no it's me and rare if you just cut that a little bit you'll see it's me and rare all you have to do is cut it is hot no but I mean cut it this way cuz this was sitting on a hot tile it's medium okay I'm sorry oh jeez 7y old man going around and around the dying he shouldn't be doing this at this pace I know well they're too cuz they're too cheap to hire anybody else what are they trying to do put the father in the grave I mean he's got one foot in there already he didn't even want to do this he didn't want he wanted to retire that's what hurts bill is overworked and it's not fair after a night where he witnessed that eject Chef unhappy patrons and an overworked older owner Gordon knows he has to have a serious talk with the tough mother daughter team of Adele and Cheryl I wanted to talk to you both personally and express my concerns about Bill I'm seriously worried about him in a big way running around at the age of 70 pushing the cart why are you guys letting him do this he really doesn't work that much you know what it's always poor Bill that's Bill's nickname poor Bill why have you asked me to come here cuz I feel like I'm wasting my time because we don't know what the problem is the service downstairs tonight how is that the kitchen kit was a disaster so you've employed the chef yeah mhm and he hasn't been given chance to cook he's cooking your menu right well I we never changed the menu since we open he never get a chance to show you what he can cook because we felt that our food was very good Christ are you stupid I guess I am you're accepting that it's perfect I'm trying to tell you bluntly that it's not yet you never seem to accept your own mistakes it's never you're doing we thought our food was good but now you just you know said it's horrible you cannot see a problem in your own establishment no I'm being honest what I would like to see is just a little bit more Integrity with owning up to the responsibility to why this place is not working there's no acceptance on your own mistakes good night Chef Ramsey realizes that the only way to begin to fix some of these problems is to do something these owners have never done have a staff meeting it's so important to clear the air if any want anything to say please talk about it I'll listen to anything doesn't mean I'm going to agree to it the menu needs to be simplified are you kidding cut it way back people want to come in here and cut off shorts and have a beer and a burger yeah but you just started I don't even know how you cook thoroughly yet you've got to have the confidence and allow this man to step up to the mark you need to be a little bit more entrusting on that and less nervous about letting go I can't do my job if they don't let me do my job okay next question I can't understand why the F you don't like me well is Iselle you're an excellent server but you don't freaking listen but I know what I'm doing I don't need to be constantly told the same over and over again is please be quiet why would you think you have to tell me when I've been here for 2 years you know what the f I'm doing is it bill you don't know when to shut up they don't want to hear opinions we're still going to get treated like garbage I don't think they're going to change centrally located next to the train station flamango has managed to push away its local customers today Chef Ramsey begins his plan to bring them back we're going to start making some changes yeah I am afraid to make the change change number one let this man cook something that he wants to put on as a special tonight without any interruptions from you two second change Bill what is your favorite dish to cook my meat love when was the last time you cooked it 8 years ago tonight you're going to cook that as well yes I don't want you around there pushing the trolley out running around like a blue both items will go on tonight as specials my meatloaf that I've been making for years that haven't made a long time it's going to be great to have it on the menu tonight your meatloaf what you seasoning with fresh parsley and a little salt and pepper I enjoy cooking a lot better then pushing the trolley around R what are you doing chicken and shrimp Jubilee Rosemary Gordon all brown sauce Chef Ramsey definitely let me have free rain on creating my own special and I want to prove it to the bill and Adele that I can do it I can handle the job right very nice dig in that is so good thumbs up good everybody happy I liked it but I would never order meat Lou never I can't believe that Chef ramps he wants meat love tonight we kind have a disaster so let's get set up let's get prepped we're opening up let's go guys yes as Chef Bryan and his team prepare specials for tonight's dinner service no detail goes unnoticed by Chef Ramsey out in the dining room what those Nails what's going on there what happened are they pretty pretty they're disgusted Chef Ramsey asked her about her damn Nails Cheryl is the80s are you high maintenance of what huh seriously but I work hard yeah unfortunately the wrong places know follow me all of our specials tonight are excellent I'll have aile I like the meatloaf please excellent choice I think there's hope adding the specials but will people like it I don't really know Brian I want to see you step up to the Mark tonight okay so so get on top of it from the out yes sir ordering three Jubilee Meo Chicken special come on really big night tonight more importantly these specials have to work but Brian has to come on the kitchen and run it like a head chef because unfortunately the owners employed him as a line cook tonight has to be his night three jubilees picking up one meatloaf many of the diners have ordered the specials Chicken special and that has had a positive impact on the kitchen you're doing okay you're doing beautiful Brian is not spread too thin and is able to push out the food much more efficiently than last night go with this please please and in the dining room how is everything meat Loof and chicken jubile specials are creating a buzz out of this world while the original menu is creating a slightly different kind of buzz it's over done I'll bring the owner over okay to talk to you Adell yeah table 31 the Mahi is overdone they want to speak with you I'm a little busy okay I know you're busy I'm letting you know that they're waiting tell them I will be out as in I did that's what I did okay so stop me I'm pretty fed up I'm treated like almost stupid a d can be downright nasty and insulting okay complaints what are they okay Mahi it's dry dry so you don't want bard I know when the customers come in you have to to be positive but they're Liars God help us I bet you've see more in here than a mck spreader has in New Jersey for the last 100 years see you later my friend Mah's killing me right here I'm dying with the P lot of special B to catchen which helped the what but I was still discouraged with the old menu it just got a little backed up oh we missed the chicken pen get that going on the FL need a chicken breast working on the grill biggest panic in that kitchen there is trying to get your head around doing this menu there's so many components in that menu that you're reaching for this or reaching for that that everything's just so sporadic nothing streamlined and that's why it's an absolute nightmare I mean a real nightmare bye thank you here's the good news Chicken special meatloaf with f here now the changes may have been subtle but it wasn't the enough nowhere near enough in order for this to work whether Adele or Cheryl likes it this place needs to take a dramatic turn in fact the biggest turn has ever had since this place has opened it's time to say goodbye to the tropics in the center of New Jersey everybody stand up grab a chair for the dying room and follow me let's go I was just wondering what's going on grab a chair take two let's oh my God oh my God oh my God oh my God what's going to happen oh hold on no what do you mean no that's Willie my alligator trust me I need him in the truck I can't believe Chef Ramsey grabbed my alligator and just threw it in the truck just threw it in there hey in my chair need the menus ah ah I don't think it's funny watch if you want to keep your job right I want that alligator they are not getting that Cheryl and Adele are in complete denial about this place nobody wants this tacky tropical Decor they not throw that stuff out there's going to be a problem oh my God what is going on I want my alligator come over I had a very good feeling that this is the beginning of the end of flamingos Adele the only way I know when I leave White House station that the tropics aren't going to creep back in is to burn them go to the menus go to the bamboo go to the crocodile gr of the pineapples really the tropics are going my greatest Fe fear is to lose everything we worked for 3 2 1 the only way I know when I leave White House station that the tropics I'm going to creep back in is to burn them the tropics are going 3 2 one hold on wait sorry I forgot the most important thing the sign say goodbye to flamingos I just can't tell you how happy I am to see that flamango sign gone ready I'm going to leave you to the expert thank you so much please do it quickly before they change their mind at that anyone for cooked alligator is the good one it feels great to watch flamingos go up and fire Adele may be upset that she's losing the Tropic but it wasn't working this hot Flory of here that is amazing wow is that right I don't want you to be upset please she is you're going to make me cry I am devastated right now a chang is difficult it is and sometimes it's hard to say goodbye to the Past you know that it'll be all right it will be fine it's just the tropics the four walls are fine we have faith in you the p is gone it will be for the better but Adell needs to come around now I have regrets I don't know what's to come so we'll see it's all right baby after getting rid of the tropics Gordon now moves ahead with his plan to transform flamangos good morning morning morning how are we okay nervous I told you the change would not be subtle and it's important you Embrace change that's not easy but it's for the best ready ready goodbye Florida no more mangoes welcome to the junction how appropriate is that yes Ral tracks junction means trains but Junction also means coming together which is what this community is going to do on a daily basis they are going to come together at the junction oh I Love It Adele how does it sound interesting interesting takes me a while takes you a while yes I'm not happy about the name come in welcome to the junction oh wow oh my God look at the size of this place to open up this room was absolutely crucial it looks twice the size oh my God the wow factor was everything I can't believe the wall is gone the tropics have gone this restaurant was claustrophobic it's much more opened sanded down and distress the tables to match the chairs the pineapples have gone and more importantly it's just lightened the whole place up look at the Raw Bar there is no longer a raw bar this is milkshake Heaven it's perfect it's a lot more casual now I'm very excited about the junction ad what do you think I don't like it you don't like it I hate blue unbelievable I'm dumbfounded I don't think I have ever heard anyone say they hate the color blue I hate it something I hate it how can you be positive about something you hate ugly don't want to throw up I hate it hate hate hate oh my God the changes to what was once called flamangos has been dramatic it's terrible and Adele is finding it hard to accept any of them I love what we had that's all and uh this is a very drastic change and I really don't like it think about your customers because this is not for you to sit and enjoy this is for you to run as a business I regret it right now but I want to see the menu you know and see how it's all going to come together Adele now this is trying to keep in keeping with what's happening in the community it's diverse it's sophisticated and more important it's modern how's that read for you I mean it's simple there's a little bit of everything for everyone yeah Burgers meatloaf we do a chicken it's comfort food but it's fancy comfort food there's no other place around here like this what' you say think of the menu I mean this is very limited very limited menu this menu is so limited it's not going to be successful and people are not going to come in with that small small menu I'm trying so hard to help here yeah there's one thing I need to say to you is that you cannot be personal about Nostalgia that hasn't worked and you have to embrace change because if you're not going to embrace changed do yourself a favor shut the shop and retire she has to get used to it because this is what's going to bring people into this restaurant and Dell sitting looking like she wants to throw herself in front of a train after Chef Bryan spent the day learning The Junction's concise menu that looks marvelous Chef Ramsey introduces the staff to the new dishes if you just have a look at the portion size it's in keeping with the plate this is a Hallmark not just a burger three different mini Buffalo meatloaf and a turkey burger the bigger portions glazed salmon a simple delicious roast chicken who'd like a taste dig in dig in dig in dig in somewhat moist that's different that's good these Salmons are so juicy salmon I love Sal tast like a fish Adele how's the salmon Dy oh the new menu is exactly what we needed it's nice and simple but it's all has a very hard time accepting change this was their last chance to pull this place out just go with it it's 30 minutes before the doors open to this new restaurant you got your salad bowls yeah I'm ready beautiful and everyone is excited about the menu and Decor everyone except Adele who has hidden herself in the kitchen on the dessert station what are you looking for apple crumb it's out J can you do deserv yes sir here give me I'll take that he's fine he can do a deserves all right I need your smile I'll be right out I'm very nervous it shouldn't be to my liking it's to what the customers will want I don't know if they're going to like this good first custas there I really want to go home did you just say you want to go home yes I did right now I don't feel my mother feels she has hope the register has to start ringing for her to feel more confident cuz I know she's mortified as the restaurant starts to fill up with customers Chef Ramsey inspires the kitchen staff for the big night right Bri you ready yes sir when I get an owner like that out there that tells me she wants to go home tonight I need you get even more in control to make this thing work yeah let's do it yeah feel great about the new menu this is a new beginning let's take it from there disguise the limit all right let's do this this looks like a place to be fun to come to every day really thank you it's open it's um inviting right you should hear what those people I know they love it they love it and then it's this is more inviting to go to than it was before well screw down screw down they the money I'm going to have the chicken Jubilee I'm going to have have the glazed s ribs okay chicken Jubilee lemon chicken with the first orders in the pressure shifts to Chef Bryan who must execute The Junction's new menu we're going to do a salmon and a jubilee next so let's finish those put the whole pan in the oven don't need to sizzle beautiful 20's in the window car thanks to Chef Ramsay's more focused menu Brian is able to get orders out in a timely manner table 30 in the window and more importantly this is money the customers are loving the food it's really good who would have thought you could Ry a dill pickle flavor it's very very tasty I like this and it's it's nice and bright it's too bright I don't like it now where's the old B where's mom what I just don't have the patience anymore for anything nice to see you where is madam grumpy where is she oh he says it's going to work how stupid can you be H can I have a quick word with you two seconds wait what's the matter I'm very upset I don't like this setup did DEC core you can make this work only if you believe in it already you don't believe in it the negativity is going to rub off in your staff it's going to rub on your daughter and the customers will be feeding you I don't know we'll see I need to get out of here I have to be proud of what I'm doing I am not proud of this I would never run a rest Resturant like this I want to go home I would rather close the doors it's opening night at The Junction and even though the customers are happy very well seon Adele is miserable and ready to leave I want to go home Chef Ramsey is frustrated and he knows the only way to get through to Adele is through her husband Bill why is a d so against it help me please she's that way but she's at first point of contact if you could do me a favor and just ask her to put a smile on that face face okay I I will do that I don't can't hide her emotions if she's mad you're going to tell and it's a struggle to get her to go in your direction but I'm going to give her what I got how you doing okay I'm scared I'm so nervous don't be scared just keep smiling Smile Smile here you go my mother is is a hard shell to crack my father is great he's talking to her trying to make her feel better wonderful job delicious good I'm glad you enjoyed it you like Bill's meatloaf yeah good I wanted to tell you how beautiful the chairs and stuff you like it I she is liing up is she lighting up yes I don't think gone that long it's got to happen before I'm 17 I told you she's a p years yeah but you didn't tell me on what scale of the pain in the ass she is she's 11 11 excellent great oh good this wonderful thank you it was a success people love the food and I feel that there's hope everybody's happy was very good good I'm glad you enjoy in spite of the dramatic changes the staff Rose to the occasion done done and customers left happy and now even Adele appears to be coming around first of all I want to thank everybody for all their hard work yeah and a big thank you to the queen I'm serious why there were a lot of changes yes it was scary but you pulled it off it's very hard to put the P behind me I think the restaurant could be successful but I don't know only time will tell when I first arrived you'd lost touch with your customers in the community tonight you reconnected in a big way tonight the junction even though the history is very short there only three hour old is a success but it's only the foundation okay you need to build on it together Chef Ramsey definitely is giving us a second chance and I'm just very anxious to be successful and I see the light at the end of the tunnel I will be back and I'll take great pleasure in witnessing the success and by the time I get back Madam I want you moved out of that house yes promise me I promise okay good well done seriously well done yes what I've learned from Chef ramsy is change is good and I'm up for it thank take I can't wait to see you and maybe I'll get some of the money back that I put into this place then I could retire right good night good night yes good night B kiss God it's so nice see you smiling like that you know that well I'm glad you enjoyed New Jersey at least this part of it I'm thinking of moving here oh my God help you what a week we made some dramatic changes here we changed the menu we changed the decco we even changed the name that honestly was the easy part the hardest part was changing Adele she has to look forward otherwise the history of the junction will be a short one God him a long way from home where is my train come on in the days that followed Adele slipped back to her old stubborn self and started to redecorate The Junction the new concise menu however remains in place and is a hit in White House station we're doing meat lo I like that that's good for\n"