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00:00Tonight on Kitchen Nightmares.
00:02The problem here is the food sucks.
00:05Chef Ramsay heads to the heart of America.
00:07God bless middle America.
00:09South Bend, Indiana.
00:11That looks like it closed down 10 years ago.
00:12And finds some unforgivable food.
00:14It looks like a dog's dinner. What is that?
00:17In need of extraordinary help.
00:19Good and gracious God, we ask to bless this food. Amen.
00:22But Gordon's going to need more than a prayer
00:24to turn this restaurant around.
00:26It's an insult to fast food.
00:27It just makes me want to cry.
00:30Two of the owners are barely there.
00:33Rick, you're not here.
00:34You can't blame this on me.
00:35Yeah, you're never here.
00:37The third is running it into the ground.
00:39What's wrong with the business?
00:40John.
00:41I've lost the passion.
00:42Oh my gosh.
00:43And an angry staff is caught in the middle.
00:45You're killing this man over here saying that he's not good at anything.
00:49Don't blame everything on him.
00:51Can Gordon unite the owners and resurrect Jay Williams?
00:55I'm not going to do anything.
00:57Don't give up on a shit.
00:59We're going to end up homeless and it's all because of Jay Williams.
01:05That's coming up on Kitchen Nightmares.
01:08South Bend, Indiana, a middle class town made famous by the University of Notre Dame.
01:09Just a few miles down the road is Jay Williams' ranch.
01:11Guess who's what's going on?
01:12And is the restaurant?
01:13Let's go.
01:14Let's go.
01:15Let's go.
01:16Let's go.
01:17Let's go.
01:18Let's go.
01:19Let's go.
01:20Let's go.
01:22South Bend, Indiana, a middle class town made famous by the University of Notre Dame.
01:35Just a few miles down the road is Jay Willie's restaurant,
01:38owned by husband and wife Rick and Trisha
01:41and their friend John William.
01:43We're having a great day at Jay Willie's.
01:46This is Richard speaking.
01:47How may I help you?
01:48When we took this over, it was making great money.
01:52Every year consistently, this made great money.
01:55Yo, yo, let's make money, man.
01:56Come on.
01:58The day-to-day management of Jay Willie's
02:00is left to John, as Rick and Trisha live over three hours
02:03away where they own another restaurant.
02:06Who knows what's going to happen tonight?
02:10We assumed that John would be able to uphold
02:13the service standards and the food quality that we have,
02:17and it will continue to make money.
02:19I can do it.
02:20And John has run this into the ground.
02:24John has just let things go.
02:26I certainly got off kilter.
02:28He needs to step up.
02:29He's got to be the spark.
02:31He's got to be the fire.
02:32He can't just be back there thinking and contemplating
02:42what he's supposed to do.
02:43He's got to do it.
02:44It's really been tough.
02:46Since we were struggling and we weren't really
02:48bringing in the cash, we don't have a chef in the kitchen.
02:52I'm just here to serve what he wants me to serve
02:55and get it out as fast as possible.
02:57All right, got an order up.
02:59We had a lot of complaints about the quality of the food here.
03:02And that was just a frozen patty.
03:03I'd rather have a little bit of a egg and burn.
03:05That was really gross.
03:06It's not much fun working in a restaurant when all you have
03:09to experiment with is canned beans and enchilada sauce
03:13out of a jar.
03:14The standards have declined so far that I'm not even sure
03:17we can revive it.
03:18I don't think we'll come back unless something sticks.
03:22Sales have just pretty much flatlined.
03:26You know, this sucks.
03:28This is tough.
03:29Now, this place is so depressing.
03:33It's hard to even talk about it because it just makes me
03:36want to cry.
03:40Now it's just slipped into complete failure.
03:43Once it closes, all the money I put in, everything, you know,
03:46my inheritance, everything, it's gone.
03:49If we don't make that $22,000 a week, then we're cooked.
03:53We've cashed in our 401ks.
03:55We have no savings.
03:56And there's nothing left.
03:58So, I mean, if this doesn't work,
04:03we will no longer be here.
04:05We're going to end up homeless.
04:07And it's all because of Jay Willis.
04:11But, it's just, you know, that's it.
04:27Jay Willis bar and grill.
04:28That's fine, but that's for that ghastly sign at the bottom.
04:32Whenever a sign's flashing, it means desperation.
04:34The outside building, well, that looks like it closed down
04:3710 years ago.
04:38Let's hope inside is much better.
04:40My god.
04:44Good afternoon.
04:45Good morning.
04:45We're excited.
04:46Rick, good to see you.
04:47Gordon.
04:48David Benninghoff, nice to meet you.
04:49David, nice to see you.
04:50First of all, who put that ghastly sign up outside,
04:52the one with the flashing lights?
04:53I believe our owner, John.
04:55Is John here?
04:56Yes, he is.
04:56I can't wait to meet him.
04:57Very embarrassed to have Gordon Ramsay come in here.
05:00He's a world-renowned chef.
05:01And we're not even close to being up to a decent standard.
05:08Chef Ramsay.
05:08John William.
05:10John, good to see you.
05:11So you are J. Willie?
05:12Yes, sir.
05:13Excellent.
05:14Good.
05:15Take a seat.
05:15Chef, this is my wife.
05:17And first name, sorry?
05:17Trisha.
05:18Trisha, nice to see you.
05:19Nice to meet you.
05:20So, Trisha and Rick.
05:21Yes, we're together.
05:22And John is your partner.
05:23Yes.
05:24I'm going to have a good look at the menu,
05:26and look forward to catching up with all three of you.
05:28I'm really nervous about what he might order,
05:30because there's quite a few items on the menu.
05:32And I know he's not going to like the pictures in there.
05:34Always nervous when there's menus with ghastly pictures.
05:40Did you need a few more moments?
05:41Do you know what?
05:42I'm going to order the loaded potato pizza.
05:44Yeah, let's go for the famous ribs.
05:47I'll go for this pulled pork cheese boat.
05:49Not a problem.
05:50Thank you, my daughter.
05:50Thank you very much.
05:51Thank you so much.
05:52I'll do a little prayer.
05:53Trust me, I already said a prayer today.
05:55You're welcome.
05:55OK, here's his order.
05:57Is that Ramsey?
05:58Yes, sir.
06:01I'm just hoping Gordon Ramsey isn't too hard on me,
06:04because this type of food wasn't my idea.
06:07This fryer is ready to go.
06:10God, it's grim in here.
06:12Sad and grim.
06:15And a carpet that looks like it's had 1,000 buffaloes
06:19walking all over it.
06:20Holy .
06:22I now have a load of baked potato pizza.
06:25Lovely.
06:26Thank you, man.
06:28Holy mackerel.
06:29That's the strangest pizza I've ever seen.
06:33I'm going to ask my beloved father to bless my food.
06:39Gentlemen, can I ask a quick favor?
06:40Yes, what's that?
06:41Would you mind just blessing my food?
06:42Oh, sure.
06:43Yeah, would you?
06:44Yeah?
06:45If you'd be so kind.
06:46Absolutely.
06:47Well, good and gracious God, we ask that you bless this food.
06:50Bless Chef Gordon, as he is about to receive it,
06:52that it may nourish him.
06:53We ask this through Christ our Lord.
06:55Amen.
06:57Fingers crossed.
07:00God.
07:04Oh, my God.
07:06What is all that in there?
07:08That is a ranch sauce.
07:09So they put a ranch dressing on the pizza?
07:11Yes.
07:12It's almost like sort of wallpaper paste.
07:15So the pizza sucks.
07:16I didn't see that right there.
07:17Can I help you?
07:18John, your pizza has bombed.
07:21To be honest, I've tasted the pizza, and it tasted good.
07:25I didn't see what he was talking about.
07:27The ribs are going to be right, huh?
07:29What do you think?
07:31Yep.
07:32Perfect ribs.
07:33Finally, the ribs.
07:35Lovely.
07:36You're welcome.
07:37I was hoping maybe, just maybe, he'd like the ribs.
07:42Chef, I'm doing all right here.
07:44Who's responsible for the sauce?
07:45Chef's recipe, or?
07:46It's a generic sauce.
07:49It's a shame, because it just destroys the flavor.
07:52I agree.
07:53They are embarrassing.
07:55Yeah.
07:56I mean, you've got cartilage in there,
07:57a mouthful of fat, grease on the outside.
07:59That's not even trimmed.
08:01Sad.
08:02I agree.
08:03I'm very embarrassed.
08:04A bit like the restaurant.
08:06Sad.
08:07Yeah.
08:09Dude, we're serving an untrimmed rib, man.
08:12What do you want trimmed off?
08:13The fat.
08:14All ribs have fat on them.
08:16John doesn't get it.
08:18He's ordering an inferior rib.
08:20He's trying to cut corners.
08:21I'm just so frustrated that I feel like banging
08:24my head against the wall.
08:27It's a peanut sandwich with punch fries.
08:30Thank you, darling.
08:30Enjoy.
08:34Oh, processed cheese that just, like, gluey.
08:37Pulled pork sandwich.
08:38Yeah, that's pulled straight out of the bin.
08:43Sweet, taste of nothing, and absolutely ghastly.
08:49Oh, dear.
08:50Pulled pork sandwich.
08:51Oh, um, sorry, excuse me.
08:52Forgive me, Father, but they have sinned, and I, out of respect for you guys, you're not
09:03going to eat that, OK?
09:03OK.
09:04I need to help.
09:05Oh, man.
09:06Forgive me.
09:07They have sinned.
09:08After saving the priests from an ungodly meal.
09:11Dear, oh dear.
09:12Gordon's anxious to meet the creative minds responsible for the food.
09:19Jeff, Gordon, are you the chef?
09:21We don't really have a chef.
09:23How can we not have a chef?
09:24How can we not have a chef?
09:25The recipes don't really change.
09:28Everything's prepared the same way.
09:29You seem to stand proud of that.
09:30The menu is designed to cut a lot of the labor out.
09:34Cut a lot of labor out?
09:35And serve .
09:36I finally am glad that I have somebody who agrees with me as far as the standards on the
09:42food.
09:43John doesn't listen to me.
09:44Hopefully, he'll listen to Gordon.
09:46I think of Midwest cuisine, you think of the excitement in terms of, you know, a lovely braised rib.
09:50A fantastic sauce.
09:51The sauce was synthetic.
09:53We sell a lot of them.
09:54Is that an excuse to serve because you sell a lot of them?
09:57Are you that lazy?
09:58Or you sell them, so who cares?
10:01Sorry, that attitude stinks.
10:03Can we have a chat as owners somewhere?
10:05Yes, sir.
10:06Together?
10:07Right now.
10:08I'm ready.
10:09Oh, that went about as I expected.
10:12Yeah.
10:13Dissatisfied with the answers found in the kitchen, Gordon takes the owners aside hoping
10:19to determine the root of the problem.
10:21What's wrong with the business?
10:22John.
10:23John has to be the leader here.
10:26He's not taking any ownership.
10:28Passion.
10:29Exactly.
10:30And there's none.
10:31I try, but without any money, the passion is tough when you're going downhill.
10:38How much are you waiting for if you have to close the door tomorrow?
10:42A million, two.
10:43So you're, you're on your ass.
10:44Always the first and only house I've ever owned.
10:45Yeah, we've never owned a house before.
10:46Any children anywhere?
10:47No, we can't have kids.
10:48I'm too busy babysitting two restaurants.
10:49Trisha, she deserves to have kids too.
11:03My wife would love to have a child.
11:08She deserves it.
11:10But we can't do it because, because of Jay Willis.
11:16I mean, I just feel so bad because I can't, she's such a beautiful woman.
11:23I can't give her what she, she deserves.
11:28I, I, this wasn't how we planned our lives.
11:32We are in the .
11:35We're screwed.
11:36Gordon is hoping tonight's dinner service will give him some more answers as to why this
11:49restaurant is failing.
11:50Hi.
11:51Hi there.
11:52Welcome to Jay Willis.
11:53How you folks doing today?
11:54Black gates is open.
11:55I want to be getting the potato skins.
11:56Sure.
11:57I'm thinking the fish sandwich.
11:58Oh, got a 16 inch pizza.
11:59What's that for?
12:00It's a special pizza.
12:01So that's a frozen dough.
12:02Frozen dough.
12:03Ranch dressing.
12:04And then the, what are these little fish food pellets?
12:05What are they?
12:06Yeah, pre-frozen sausage.
12:07That's the saddest excuse I've ever seen for a pizza in my life.
12:20There's no doubt I've taken some, I've cut some corners.
12:24Some of the items are frozen and that's just from a cost point of view.
12:29What's that there?
12:30Uh, cooked chicken.
12:31I mean, it's like cat food in here.
12:32Well, it'll get fully cooked.
12:35It's really hard when you're trying to stay open.
12:39Now what's in here?
12:40I'm baked potatoes.
12:41You don't clean them before they go in?
12:43They're supposed to.
12:44My God.
12:46That's the...
12:47I didn't put them in the oven.
12:58Everything's reheat.
12:59God bless middle America.
13:02The quality of the food is just not there.
13:04I wouldn't feed it to my dog.
13:05It's embarrassing.
13:06It really is.
13:07Buy it.
13:08Defrost it.
13:09Fry it.
13:10Send it.
13:11You can't call yourself a restaurant.
13:13No wonder no one's coming back.
13:15Jay Willie's is doing bad because John is not upholding the standards.
13:19Order up.
13:20Okay, thank you.
13:21The things that I see in this restaurant, it's like he accepts it all and rolls over and
13:26died.
13:27You think it's too greasy?
13:28So you sent your fish back?
13:29Yes, I did.
13:30What is that?
13:31Fish sandwich?
13:32I don't like it.
13:33It's frozen.
13:34Holy macky.
13:35My whole sandwich is like all fat.
13:36I want something I'm going to eat.
13:37What have we got here?
13:38Oh, lordy.
13:39What's wrong with that, darling?
13:40She doesn't like it.
13:41She doesn't like it.
13:42She doesn't like it.
13:43It looks like a dog's dinner.
13:44What is that?
13:45Oh, my God.
13:46That is a shock.
13:47I'm absolutely devastated.
13:48I mean, they're cutting corners, but all in the wrong places.
13:49And John's clueless.
13:50Nobody responsible for the kitchen.
13:51But overall, it's an insult to fast food.
13:52It's a disgrace.
14:11Oh, son of a.
14:12Why are the ribs back?
14:13She said it was, these were too mushy.
14:14These were too cold.
14:15Is it good?
14:16It's a little bit.
14:17It's a little bit.
14:18It's a little bit.
14:19It's a little bit.
14:20It's a little bit.
14:21It's so much food coming back.
14:22They're not eating.
14:23I don't know what to say.
14:26Food just put in the process line.
14:28More food coming back that's been sent out.
14:30I mean, it's almost like you guys have just, you know, given up.
14:33I'm standing here with my jaw on the floor.
14:35This was definitely humiliating, eye-opening, embarrassing.
14:38Gordon Ramsay's appearance at the restaurant
14:40may have brought in some extra customers.
14:43We're not eating.
14:44We're going to eat some of this.
14:45But unfortunately, the food has scared many of them away.
14:49Jay Willie's is doing bad because John's killing off the business.
14:52That's the bottom line.
14:57After a miserable dinner service,
14:59Gordon decides that he needs to meet with not only the owners,
15:02but with the entire staff.
15:04We have some serious issues back there.
15:07I wanted you all together to get an idea of how you felt.
15:12And how does it make you feel when you serve that food?
15:15Embarrassing.
15:17Embarrassing.
15:18I'm amazed you guys put up with it.
15:20It's getting harder and harder every day
15:22because the paychecks keep getting slimmer and slimmer.
15:24And our sales are dropping like a rock
15:27because of John's inability to make anything happen.
15:30Rick, you're not here.
15:31You're killing this man over here,
15:32saying that he's not good at anything.
15:33I'm saying you wouldn't be here if this restaurant wasn't dying.
15:38So you can't blame this on me.
15:39I'm not blaming it all on you.
15:40There's stuff everywhere.
15:41I'm saying don't blame everything on him.
15:42Yeah, you're never here.
15:43I cannot come down here and run this restaurant.
15:45We live three and a half hours away.
15:59John has to do it.
16:00It has to come from John.
16:02The point is you're just not helping the business
16:05and you're blaming John for it, and it's wrong.
16:07He's here, yeah.
16:08He's here every day.
16:09And we need to go through it.
16:10You know, this is our business, too.
16:11I have mouths at home to feed.
16:12I'm not blaming it all on you.
16:13I'm saying don't blame everything on him.
16:14I have mouths at home to feed.
16:15Nail me to the cross.
16:16Rick's ridiculous.
16:18I really just want to punch Rick sometimes.
16:20To be honest, this whole issue is not what the problem is
16:24with this restaurant.
16:25The problem here, whether we all like it or not,
16:28is the food sucks.
16:31And it's not fresh.
16:34And even frozen food is handled badly.
16:37All three of you should be ashamed to stand there
16:41and allow it to go on.
16:43Is it time to get somebody else in to run it?
16:45I mean, you know, have you had enough?
16:48I believe it's still in me.
16:49I just need somebody to help.
16:50I need somebody to cover my back.
16:52All three of you need to wake up and wake up quickly.
17:00Coming up.
17:01We're sat here wondering why the business is on his ass.
17:04Gordon uncovers more problems at Jay Willings.
17:07I wanted to hide my face so people wouldn't associate me with such crap.
17:11Forcing the owners to take drastic action.
17:13Unbelievable.
17:14Let it go.
17:15Is the staff in this restaurant so clueless?
17:18And I don't know what to do.
17:19That it may be impossible for Gordon Ramsay to turn them around.
17:23I'm not going to do anything.
17:24It's like you're ready to commit.
17:26Don't give up our shit.
17:31Up next on Kitchen Nightmares.
17:35After the staff meeting, Gordon takes a peek into the kitchen storage.
17:39What's that there?
17:40And uncovers the unthinkable.
17:42This is basic hygiene.
17:44Doesn't get drained of the blood.
17:46It's sat out in a warm kitchen.
17:48It's not even cold.
17:49John, there's more.
17:51When Chef Gordon pulled those potato skins out,
17:54I knew that he had found something that I wasn't going to like.
17:57So hold on a minute.
17:58That's going to be deep fried tomorrow.
18:00Yeah.
18:01That's really going to make it taste better, right?
18:04Potatoes are rotten.
18:05And we're sat here wondering why the business is on his ass.
18:09Starts at the top, John.
18:11It's called responsibility.
18:12No wonder you've given up.
18:14I've been in denial, and I've lowered my standards.
18:16And it takes somebody like a Gordon Ramsay to come in and wake you up.
18:20Rotten tomatoes.
18:22Soft, rotten, rotten peppers.
18:27The whole box is rotten.
18:29I wanted to crawl under the table and hide my face
18:32so people wouldn't associate me with such crap.
18:34If you seriously are honest with yourself,
18:37that you are starting again, then we start again.
18:40Well, we'll do whatever it takes.
18:42I'd be ashamed.
18:44Chef, I'm embarrassed.
18:48Where do I start with the problems in this restaurant?
18:50The staff have got their issues, but that's irrelevant.
18:52The big problem is the food.
18:53And the quicker they all get up to speed with how the food is,
18:56the better, because that is embarrassing.
19:00John.
19:01Yeah.
19:02You gonna pitch all this crap?
19:03Chef Ramsay gave us a challenge to see if we're committed
19:07to changing this food and making it better.
19:09It's a fresh start for everybody, everything.
19:12Right.
19:13Oh, my God, are they taking all the food out?
19:15They are.
19:16I guess we start new tomorrow.
19:18I guess so.
19:19I was absolutely ecstatic that he was throwing everything away.
19:22It has been a huge complaint for a long time.
19:24So how does it feel to throw away away?
19:26Does it feel like a purging?
19:28I have to now.
19:29It could.
19:30Let it go.
19:31Just let it go.
19:32It's a huge amount of food that we threw away this evening.
19:35You done?
19:36Does it feel good?
19:37Yeah.
19:38We're starting fresh, and that means getting rid of everything.
19:44When I finally saw John throwing out food
19:47that he would have otherwise saved,
19:49I knew that we were taking the first step to making progress.
19:53OK.
19:54This is a fresh start to a fresh day.
19:59After the owners took it upon themselves
20:01to clean out their restaurant, this morning,
20:04Gordon is looking for the owners to bare their souls.
20:09Good morning.
20:10How are we?
20:11Good.
20:12Tough day yesterday.
20:13Real tough.
20:14Cleaned out the restaurant, cleaned out the kitchen,
20:16and I'd like to think we started a new chapter.
20:20I want to chat with you.
20:22I want to clean out our conscience.
20:25Rick, go first, yeah?
20:28Let's go.
20:32OK.
20:33Clearing your conscience is about reaching inside
20:36and being honest with yourself.
20:37Yeah.
20:38Biggest fear is what?
20:41My fate rests in John's hands, and that really scares me.
20:46I want this to work desperately.
20:48I just haven't got much to work with.
20:51That's what I'm struggling with.
20:53Most people who face the pressure and the problems I have give up,
20:56and I refuse to do that.
20:58I'll fight till the last dog dies.
21:00I like your determination.
21:01You know that.
21:02I appreciate it, Chef.
21:08Who'd you turn to?
21:09I don't have anybody to voice my concerns, so it's been tough.
21:15Everything's pretty much inside.
21:17That's not easy.
21:18Truthfully, I'm just struggling to find an internal flame.
21:24Have you got it?
21:25Because I don't feel it.
21:28With support, I've got it inside me.
21:32It's there.
21:33What I saw last night was huge.
21:35What I felt last night was huge.
21:38And what I feel this morning, I'm ready to go.
21:41Look forward to seeing you later.
21:46Trish, what do you want to see happen?
21:48I want John to be Jay Willie.
21:53If I could take half a rig and put it in John's body,
21:57I think things would be a little bit better.
22:00He'd have more enthusiasm, a little bit more passion.
22:04He's just lacking in that.
22:07Thank you, Trisha.
22:08Thanks.
22:11Having gained a deeper understanding
22:13of the owner's situation, Gordon is ready
22:16to start implementing his plan, beginning in the place
22:19that needs it the most.
22:20Come through.
22:21The kitchen.
22:22Look at all that ingredients.
22:23What's that for?
22:24Barbecue sauce.
22:25Excellent.
22:26Barbecue sauce.
22:27First off, garlic, ketchup, chili, ground coffee,
22:31soy sauce, spice.
22:33First off, olive oil.
22:34Yeah?
22:35Quite generous on the olive oil.
22:36That gives the shine on the sauce.
22:38Yeah?
22:39It was an absolutely amazing experience working
22:41with Gordon Ramsay.
22:42Nicely caramelized.
22:43I'm just in utter awe of his ability as a chef.
22:47And then a molasses.
22:49That gives it its barbecue flavor.
22:52OK?
22:53That is that barbecue sauce.
22:55We're serving fresh, homemade barbecue sauce tonight.
22:58In addition to the new Jay Willy's signature barbecue sauce,
23:03Gordon introduces a new hamburger special that Jay Willy's
23:07has never offered before.
23:09One made with fresh ingredients.
23:11Homemade burger, served with a homemade barbecue sauce
23:15and fresh cut homemade fries.
23:17Are we ready?
23:18Yes.
23:19Yes.
23:20As customers arrive.
23:22Just following me.
23:23The kitchen prepares the new burger specials.
23:26We're serving real food tonight.
23:28And everyone seems eager to make tonight's service a success.
23:31We have a homemade, fresh ground beef burger.
23:34I am going to have a burger.
23:35I got your burger specials.
23:38Got your ticket.
23:39Go ahead and get those fries coming.
23:41Four orders.
23:42You can do it.
23:43Tonight, prove it, yes?
23:44It's a half hour into dinner service.
23:49Kobe's are done.
23:50And the new burger specials are flying out of the kitchen.
23:53It's really fresh, isn't it?
23:54That barbecue sauce smells good.
23:56It's incredible in there.
23:57The difference in the energy is extraordinary.
23:59And it just goes to prove, one single thing on the menu,
24:01freshly made, homemade, sounds like hotcakes.
24:04Order!
24:05Oh, boy.
24:06Walking in, we got three chef specials going well done.
24:10The tickets kept coming in, and I got real nervous.
24:13I could barely read the tickets.
24:15Two medium wells and a medium.
24:17Make that two well done, five mid wells.
24:19I thought you said two mediums.
24:21Make it a medium well.
24:22Dude, I need you to tell me what I have, dude,
24:24because now I'm all .
24:25I was frustrated.
24:26I wanted to throw stuff.
24:27I wasn't okay with the organization at all.
24:29Dude, I don't know what's going on.
24:31I have burgers.
24:32Is this burger you gave me, is that the well done?
24:35No, you said mid well.
24:37That's done, dude.
24:38All right, got an order up.
24:41Despite the confusion over the burgers.
24:43Burger, burger, burger.
24:44They are rushed out to the dining room.
24:46A new burger?
24:47And the customers are in for an unpleasant surprise.
24:50Look, it's pink.
24:51Is it pink?
24:52Yeah.
24:53It's over here.
24:54It's all right.
24:56How many burgers we got left?
24:58One more burger.
25:00OK, Christian.
25:0186 burger, yes?
25:02Yes, sir.
25:03Stop.
25:04All right.
25:05Yes?
25:06All right.
25:07Let me show everybody to notice that, please.
25:08Yes, sir.
25:09Chris, I need two recooks.
25:10Medium on the fly.
25:11Cooked?
25:12Yeah, if we can't make that burger,
25:13we're completely out of ground beef.
25:14Oh, my gosh.
25:16All of a sudden, burgers came back undercooked,
25:20overcooked, and it's fat.
25:23We don't have it.
25:24We don't have it.
25:25We don't have it.
25:26We got a burger coming back.
25:27It's supposed to be well done.
25:28No, we're out.
25:29Unbelievable.
25:30I got another recook.
25:31This is ridiculous.
25:33We were all kind of freaking out.
25:34You know, it was scary.
25:35Burgers sitting over here.
25:37Burgers here.
25:38Burgers here.
25:39And I don't know what to do.
25:44It's an hour into dinner service,
25:46and the kitchen has run out of its special,
25:48fresh hamburgers.
25:49We're completely out of ground beef.
25:51And the burgers that have been served
25:53are unfortunately coming back.
25:55We got a burger coming back.
25:56With no one taking control of the situation.
25:59I don't know what to do.
26:00The kitchen, and the restaurant for that matter,
26:02is in a state of confusion.
26:04Dave, could you grab us a package of the old burgers?
26:07Sweet sourdough and the buns.
26:10We've got to do what we've got to do.
26:11Get them out of the burgers.
26:12They're going to love it anyway.
26:13Sourdough or buns.
26:14Hell yeah.
26:16I was just going to keep trying to put the food out.
26:19Going back to regular fries.
26:21So we started making the burgers on sourdough bread
26:23and using the frozen french fries
26:25and the frozen ground beef.
26:27Dude, this, I can't serve this.
26:29Can I?
26:30I don't care.
26:31Serve me what?
26:32I mean, I guess I have to.
26:33It doesn't, it doesn't matter.
26:36In an effort to make good on the orders.
26:38Order up, Ashley.
26:40A desperate kitchen staff lowers its standards
26:42and starts delivering cheap substitutes.
26:45Sorry about that.
26:46Pretty good.
26:47Your bun?
26:48That is all we have is a bun.
26:50And the disappointment combined with the long wait
26:53is too much for one customer to bear.
26:55I'm really going to try it.
27:00Would you like something else?
27:01You ran out of the rice.
27:03You ran out of the bun.
27:04This is bad.
27:05The whole dinner's gone.
27:07The burger came back.
27:08Take it over, Chef.
27:09In tears.
27:10Oh, she's in tears?
27:11Yeah.
27:12What is that pile of ?
27:13What's that for?
27:14The special burgers.
27:15What?
27:16Whoa.
27:17Hey, guys.
27:18Why is that burger on there, the processed one?
27:20John, why did the 86 it when I said take it off?
27:24We were dropping the standards just a bit,
27:25but we were under tremendous pressure
27:27because there were so many people out there
27:28that were anxious to try the food.
27:29If we haven't got the right buns,
27:30we shouldn't be serving it.
27:31And what's the point in lowering the standards
27:32just to keep it on?
27:33It doesn't make sense.
27:34Boys, that's got to go bad.
27:35Yeah.
27:36Keep it up.
27:37Keep it up.
27:38Keep it up.
27:39Keep it up.
27:40Keep it up.
27:41Keep it up.
27:42Keep it up.
27:43Keep it up.
27:44Keep it up.
27:45Keep it up.
27:46Keep it up.
27:47Keep it up.
27:48Boys, that's got to go bad.
27:50He's afraid of pink.
27:51Sorry.
27:52Now I've got two paper plates
27:53around some sort of big meatball.
27:55How do you want out of potatoes?
27:58What do they say?
27:59It's disgusting.
28:00Unedible.
28:01Unbelievable.
28:02Such a shame because we got off
28:03to a really good start,
28:04but then the standards started dropping.
28:05But John and Rick accepted the standards dropping,
28:08and they just were happy to send slop.
28:10So a real sad ending to the evening
28:12because right now we're back to square one.
28:18You should be ashamed.
28:21I busted my all day today,
28:23thinking of a way of marketing this place
28:25and putting it back on the map.
28:31Can't do it.
28:32Don't give up on a shit.
28:34I'm not going to do anything until I'm 100% convinced
28:39that you guys are ready to turn the corner.
28:41I seriously want to help.
28:43I need to know from each and every one of you
28:46that you're ready to commit.
28:48I commit.
28:49How are you?
28:50I'm ready to commit.
28:52OK.
28:53See you in the morning.
28:54I'm here early.
28:57Taking the staff's word of commitment to heart,
29:00Gordon moves forward with his plan
29:02to transform Jay Willie's from a dreary restaurant
29:05into a more inviting establishment.
29:08All right, guys. Good morning.
29:09How are we feeling?
29:10Can you see?
29:11We're now awesome.
29:13Does that look great?
29:14Jay Willie's barbecue house.
29:15Awesome.
29:16Yeah.
29:17This is going to be the best barbecue house in town.
29:20Oh.
29:21Yes.
29:22Rick, what's the matter?
29:24But if we don't execute tonight, this is for .
29:29You're absolutely right.
29:30Well, we are going to play to our strengths tonight.
29:32And let's get positive.
29:34Come on.
29:35I am positive.
29:36OK, good.
29:37You own part of this place.
29:38So I'm going to be looking towards you to drive this forward.
29:41Yes?
29:42Yes.
29:43Last night.
29:44The minute you guys left, yeah, my team arrived.
29:46I've been working all night.
29:48Let's go.
29:49Ah.
29:50Yep.
29:52Now, come through.
29:54First of all, new wallpaper, new paint.
29:57Oh, look at this.
29:58Vinyl tablecloths.
29:59Yes?
30:00It's a new place.
30:01Oh, my gosh.
30:02It's beautiful.
30:03I'm so overwhelmed.
30:05There are no words.
30:06There are no words.
30:07Look at it.
30:08And this.
30:09Oh, my gosh.
30:10It's just amazing.
30:11The brick facade to give you some warmth.
30:13Oh, my gosh.
30:14It's classy.
30:15Yeah.
30:16It was overwhelming for me.
30:17Just everything blew me away.
30:18Warm, vibrant, warm, warm, warm.
30:21I'm so overwhelmed.
30:22There are no words.
30:23There are no words.
30:24There are no words.
30:25Look at it.
30:26And this.
30:27Just everything blew me away.
30:29Warm, vibrant, and exciting.
30:31Carpet.
30:32First time in 15 years.
30:33Hey, John.
30:34Keep it clean.
30:35Yes?
30:36Keep it clean.
30:37Yes?
30:38I'm not sticking to the floor.
30:40Look.
30:41John, what do you think?
30:42It's awesome.
30:43Yes?
30:44It's awesome.
30:45Rick, what do you think?
30:46That we don't deserve this.
30:47What do you mean, don't deserve it?
30:48Please?
30:49Smack him.
30:50Hey.
30:51I just want to yell and scream.
30:53Woo-hoo!
30:54I mean.
30:55This is too much.
30:57Too much.
30:58Every top barbecue house in the country has the best sauce.
31:02And that is what we're going to be famous for.
31:04Oh, my gosh.
31:05Look over there.
31:06On-site, homemade, exclusive.
31:08And when people come to visit South Bend, Jay Willie's, the best barbecue house in town,
31:14it's warm.
31:15Oh, my gosh.
31:16I want to stay in this restaurant.
31:17I want to spend money in here.
31:18Today's a moving experience, both in my career as well as my attitude.
31:23And I just, there's so much potential.
31:26I just can't wait.
31:27With the staff energized by the changes to the restaurant, Gordon now unveils his plan for
31:32the food.
31:3375 items on the last menu.
31:37No wonder we couldn't control it.
31:39Hey, it's now in half.
31:41It's fresh, and it's going to be quick.
31:44From the homemade burger, the BLT, to the pulled pork.
31:47Potato skins.
31:48No processed cheese anywhere.
31:50Barbecue chicken.
31:51Spicy chicken wings and legs, yes.
31:53At this point, I think with the momentum that Chef Ramsay has given us, we are now committed
31:59to making this thing right.
32:00I'm going to do something I've never, ever done before.
32:03I've had my concerns about the lack of strength in the kitchen.
32:07They need a proper training and a proper insight to what's going on.
32:12I'm bringing in not one, not two, but four chefs.
32:17Scott, Kim, Michael, please, and April.
32:22This kind of tuition has never been done before.
32:25It's awesome.
32:26Chef Ramsay let us know that he was there for us.
32:30We will be ready for the relaunch of Jay Willy's tonight.
32:35Let's go.
32:36Coming up.
32:37Tonight is comeback night.
32:39Can Jay Willy's maintain their new standards during their most important dinner service ever?
32:44We can't drop standards.
32:45We're starting to slip.
32:46Come on.
32:47Or will they crack under the pressure?
32:49This is cold.
32:50This can't go out.
32:51Please concentrate.
32:52It's late, and I'm tired, and I'm from now.
32:54This whole thing is just going to fall apart.
32:56Tonight's too important to it up.
32:57That's next on Kitchen Nightmares.
32:59Jay Willy's has come a long way in a matter of days.
33:04Oh, my gosh.
33:05It's awesome.
33:06And it's only minutes from relaunch.
33:09Tonight is comeback night, yes?
33:12Yes.
33:13So, John, you've got to motivate the place.
33:16Push it through its highs and lows.
33:18Don't just do it for chef.
33:19Do it for the gipper.
33:21Yes?
33:22The gipper.
33:23OK, guys, let's go.
33:24We're opening in four minutes, yeah?
33:25All right.
33:26Let's go, yes?
33:27Let's go.
33:28Woo!
33:29Woo!
33:30On the side, your coleslaw looks a little different now.
33:32Chef Ramsay is hoping his chefs will give Jay Willy's kitchen staff the support it needs
33:37to make this critical night a success.
33:39Welcome to Jay Willy's.
33:40Welcome to new Jay Willy's.
33:41I'll take your baby back ripped.
33:43Yo, yo, kitchen!
33:44Get us rolling.
33:45Let's go.
33:46We're going to be busy.
33:47I'm so apprehensive because if we aren't perfect, then none of this matters.
33:52I might as well just get in my car and drive home.
33:54Let's rock this out.
33:56Hey, you go to expedite.
33:57You and Steve go to stay connected.
34:00Come on.
34:01Let's go.
34:02Let's get this out.
34:03In all my being, I didn't want to fail.
34:05I was a little scared.
34:06Order up.
34:07122.
34:08These guys have never been held to these standards.
34:10Yeah.
34:11Barbecue chicken.
34:12This is wonderful.
34:13Good sauce.
34:14Different.
34:15It's all really good.
34:16Sean.
34:17That's it.
34:18That's it.
34:19Yeah?
34:20Got a good start.
34:21Vibrant in there.
34:22Food looking good.
34:23But it's not how you start.
34:24It's how you finish.
34:25How are we?
34:26The no bacon on the potato skins was not cool.
34:29Damn, damn, damn.
34:30Yeah.
34:31Let me check on your entrees.
34:32Nice to see you all, yes?
34:33Thank you, Jeff.
34:34Entrees will be fabulous.
34:35OK, guys.
34:36The skins they just sent, was it?
34:37There was no bacon in there.
34:38Please concentrate.
34:39Yes, sir.
34:40Cream, corn, and mac.
34:41It's all good.
34:42No, Dave.
34:43We do not send a dirty plate.
34:44We're getting busy, guys.
34:45We're starting to slip.
34:46Come on.
34:47Yes, sir.
34:48My gosh.
34:49Chef Ramsay busted me out.
34:50You know what I'm saying?
34:51I don't know what I'm saying.
34:52I don't know what I'm saying.
34:53I don't know what I'm saying.
34:54I don't know what I'm saying.
34:55I don't know what I'm saying.
34:56I don't know what I'm saying.
34:57Come on.
34:58Yes, sir.
34:59My gosh.
35:00Chef Ramsay busted me out.
35:01You know, there's a little barbecue sauce in the corner.
35:03Get it out.
35:04This is our ticket time.
35:06I'm so hungry now.
35:07We all are very hungry.
35:08It's the heart of dinner service.
35:10And in spite of the pressure to get dishes out.
35:13Unbelievable.
35:14Gordon insists on the staff maintaining its standards.
35:17Kept the customers waiting.
35:18We can't keep them waiting for the fans.
35:19Yes.
35:20Gotcha.
35:21What table?
35:221-14.
35:23Time in.
35:247 o'clock.
35:25There you go.
35:261-14, Steve.
35:27We're waiting for an hour.
35:281-14.
35:29That's our next check.
35:31Our next check.
35:32Come on.
35:33Come on.
35:34Let's push it, Steve.
35:35Come on, man.
35:36It's 8-30.
35:37It is.
35:38It is.
35:39It's late, and I'm tired, and I'm hungry.
35:41John, standards.
35:42Come on.
35:43Yeah?
35:44The kitchen really got behind.
35:45Part of it was my fault, because it was overwhelming for me.
35:48Come on, guys.
35:49Can we stop pushing food around the outside of the plate?
35:53They can't eat off the rim of a plate, guys.
35:55Yes, Chef.
35:56OK?
35:57We can't drop standards.
35:58Last time, OK?
36:00Once, fine.
36:01Twice, slightly pissed.
36:02Three times.
36:03Take your jacket off and off, yeah?
36:04Yes, Chef.
36:06Now clean it, John.
36:07As the backup in the kitchen continues to grow, John turns his attention to the potential
36:12disaster in the front of the house.
36:13I have one drink, and I need food.
36:16She trusts me.
36:17OK.
36:18Yeah, trust me.
36:19I got to talk to these people.
36:20Do you?
36:21Do you?
36:22And trust me.
36:23I didn't know your name, though.
36:24My name is Jay Willie.
36:25Jay?
36:26Oh.
36:27That's me.
36:28Jay?
36:29John.
36:30John, I need some food.
36:31OK.
36:32OK.
36:33I'm going to do my best.
36:34How long's the wait?
36:35Let's worry about our standards and not worry about that.
36:38All right?
36:39John, I'm going to look.
36:42Why are you going to run out with that, John?
36:44Look at, look at, look, look, look, look.
36:46You taste that, then, and just think of a nice pile of .
36:50Yes, customers are waiting, but are we happy with that?
36:54You are happy with it.
36:55No, I'm not.
36:56Come on, then.
36:57Standards.
36:58There's so much stress.
36:59The guests were starting to get pretty tired of waiting.
37:02I did drop my standard, and I shouldn't have.
37:04I'm so ready to go home.
37:06I'm sorry.
37:07We're taking them off.
37:08Sure.
37:09I mean, that is kind of ridiculous.
37:11We'll get free desserts, right?
37:13I'll do my best to take care of you.
37:16I had so many people were upset, and it was embarrassing.
37:19I was just, I was ready to pack up and leave at that point.
37:22We could, I'm sorry, we could cook it fresh to order.
37:25Come on, guys.
37:26Tonight's too important to it up.
37:28Come on.
37:29I'll be back.
37:31Paul, please, Dave.
37:32No one's getting a handle of this, and I'm getting irritated here.
37:35All right.
37:36Oh, gosh.
37:37The thought of crumbling existed most of the night, but the feeling was, I hope it just
37:43doesn't explode.
37:44I'm leaving.
37:45Two hours.
37:46No food, and it's just .
37:47I just want you to know.
37:48This isn't going to work.
37:49This isn't going to work.
37:50Come on, guys.
37:51Tonight, Jay Willy's kitchen is being tested like it's never been tested before.
38:07Do not send a dirty plate.
38:08And although the standards are better than ever.
38:09It's been way too long.
38:10I'll be back.
38:11One customer is fed up with the wait.
38:12Two hours.
38:13No food.
38:14All right.
38:15And it's just .
38:16I just want you to know.
38:17This isn't going to work.
38:18I'm leaving.
38:19John, Rick.
38:20Two seconds.
38:21Both of you in a minute.
38:22I know table walked out.
38:23And we can't just all walk around with our heads on the floor.
38:24No.
38:25Come on, then.
38:26Dig deeper.
38:27Tables are backed up.
38:28It's not the end of the world, is it?
38:29We still want to keep it going.
38:30Right.
38:31But if you give up, they give up.
38:32I'm sorry.
38:33How are we doing?
38:34Played to the very end means the last ticket.
38:35I'm with it.
38:36OK.
38:37Come on, guys.
38:38Come on, guys.
38:39No food.
38:40No food.
38:41And it's just .
38:42And it's just .
38:43And it's just .
38:44I just want you to know, this isn't going to work.
38:45This isn't going to work.
38:46I'm leaving.
38:49Come on, guys.
38:50Let's go.
38:51We got it.
38:52We're going to have to push the staff or else
38:54this whole thing is just going to fall apart.
38:56Wait a minute.
38:57This is cold.
38:58This can't go out.
38:59That's all we needed.
39:00You sound just like Gordon.
39:02Come on.
39:03OK.
39:04No problem.
39:05With the owners stepping up, the staff gets inspired,
39:08which in turn motivates manager Dave.
39:10Come on.
39:11Let's calm down and focus.
39:12We need some ribs and chicken, baby.
39:14Serve it.
39:15You know, I do feel that I'm going to have to step up
39:18and take charge and get her done.
39:20Six combos I need now.
39:22All right.
39:23Let's do it.
39:24Full rack.
39:25Tri-tip entree in a half rack.
39:27Let's worry about our standards.
39:29You hear that?
39:30Make sure the ribs are hot.
39:32Oh, they're hot.
39:33They're beautiful.
39:35Service, please.
39:36Come on, you.
39:37Let's go.
39:38The kitchen has shifted into high gear.
39:40And with one final push, the highly anticipated food
39:43is on its way to the customers.
39:45Mine's very good.
39:46Tender.
39:47Spicy.
39:48All right.
39:49Very good.
39:51I appreciate it.
39:52All right.
39:53Got an order up.
39:54Now we're moving.
39:55Now we're doing good.
39:56Let's keep it up.
39:57Food's coming out right.
39:58I believe that John has realized he will not accept
40:02substandard quality.
40:04Good deal.
40:05All right.
40:06We got a dining room full of locusts, man.
40:08They've eaten everything except for the plate.
40:10Every plate I've picked up has been cleaned.
40:12Awesome.
40:13All we got to do is get these tickets out, man.
40:15This is last back.
40:17Oh, I think I see the light at the end of the tunnel, folks.
40:19Now, I don't feel like I'm a man on an island alone.
40:24I know that Rick and Trish will be here to support me.
40:27That food looks beautiful.
40:28Yeah.
40:29Amber's the best hamburger I've ever had.
40:31That's one word to wait, I guess.
40:33And we will be back.
40:35With the locals' seal of approval,
40:37Jay Willys is on the road to recovery.
40:40It was so nice to see clean plates coming back.
40:43Yes?
40:44Yes.
40:45And we were so busy.
40:46165 customers.
40:48I know there were some complaints, and it was difficult,
40:52but the kitchen got slammed, and more importantly,
40:55we held on to our standards.
40:57And now that we know how to do it, don't stop.
41:00We won't.
41:01They won't let me.
41:02No.
41:03Chef Ramsay has taught us to have a passion and make perfect
41:08and don't accept any excuses.
41:12John, if they offer you a little less expensive cheese,
41:15then it might not.
41:16No.
41:17No.
41:18No processed cheese.
41:19No, no, no, no, no, no.
41:20No.
41:21The staff has changed.
41:23John has changed.
41:25I'm overwhelmed with sincere thanks for Chef Ramsay.
41:30Without him, we would not be here now.
41:32What was the feedback from the dining room?
41:33I loved it.
41:34The word is starting to spread.
41:36Definitely.
41:37You've got your foot on the ladder.
41:39It's really important that you continue climbing.
41:42You all did a bloody good job, and I'm really proud of you.
41:45Kitchen boys.
41:46Yeah.
41:48Bye, guys.
41:49Bye, ladies.
41:50Thank you very much.
41:51John has a new bounce and a step.
41:53He has to know that we're on his side,
41:56and that we're all in this together,
41:58and it's just not him taking on the world.
42:01It's all of us, and get ready,
42:03because we're going to take on the world.
42:06Wow.
42:07It's been very interesting for me to come to the heart of America
42:09and meet a really nice bunch of hard-working,
42:11humble individuals, but when I first arrived,
42:13I honestly thought the restaurant was beyond salvation,
42:15but tonight showed a little glimmer of hope,
42:17so long may it continue, and heaven help them.
42:20In the days that followed,
42:24everyone at Jay Willie's worked hard
42:26to keep their standards up.
42:28Let's do it.
42:29Start hollering out.
42:30Thank you, gentlemen.
42:31And continued to perfect their barbecue sauce,
42:33a sauce that earned Jay Willie's first prize
42:36at the College Football Hall of Fame ribs cook-off.
42:43With a taste of success,
42:45the staff at Jay Willie's continues to work together
42:48to make its new barbecue house a success.
42:52Next time...
Recommended
43:29
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