- 2 months ago
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00:01Uh, they're next, and then we'll get you, okay?
00:03Steve wanted to open up a restaurant.
00:05I literally said, no.
00:06Are you waiting on a table?
00:08This is crazy.
00:09This pregnant lady's standing there for 26 minutes.
00:12Her bloody water's about to drop.
00:14Did you spend any time in any restaurant before you opened?
00:18No.
00:19Oh, my goodness.
00:20I don't know how much more I can do with it.
00:22Let's get rid of the menu.
00:25My advice is close the door.
00:30I'm just outside Philadelphia to visit a restaurant called Wilson's Secret Sauce,
00:40a barbecue restaurant.
00:41And this restaurant started with an owner with zero experience in the industry.
00:46Now, my insider has given me the heads up that this guy is way in over his head.
00:56Okay.
00:58Here we are.
01:00Here we are.
01:01This is it.
01:03That's Steve.
01:04He's the owner.
01:07This guy comes and checks on his barbecue every night.
01:11There he goes.
01:12Let's go.
01:15My insider told me the keys were inside to the barbecue.
01:19What?
01:21There we are.
01:24Yes.
01:25Let's go.
01:26Close that door.
01:28Where is that brisket?
01:29I can smell it.
01:30Where is that?
01:31Where is that brisket?
01:33I can smell it.
01:34Where is that?
01:35Ah.
01:35This is it.
01:37This guy seems obsessed with his brisket.
01:40How much brisket is this guy cooking?
01:42Again, what's that?
01:43What's that?
01:44Look.
01:45One, two, three, four to look inside this fridge.
01:49Oh my goodness me.
01:50That looks like the brisket or the burned bits.
01:52Yep.
01:53That's brisket.
01:54There's more brisket.
01:55No.
01:56There's one, two.
01:58Oh no.
01:59Three, four, five.
02:01Someone's paying a fortune for this ingredient.
02:03When you reheat barbecue, all it does is goes dry.
02:06And the taste is night and day.
02:09Go to any great barbecue house and the secret is selling out what's being cooked the night before.
02:14And that stuff's been in there for days.
02:26My insider told me they have no idea why they're losing money.
02:29I've got a few clues already.
02:30Look at the size of this menu.
02:32Quick zoom in here.
02:33How many items we got on here?
02:35Pizzas, lobster mac and cheese, household egg rolls.
02:40I mean, seriously, a great barbecue shop just focuses on six, seven, eight items.
02:45Right.
02:46Let's get into the kitchen.
02:47To the naked eye.
02:48It looks good.
02:50But honestly, the black light will highlight the sort of unhygienic side.
02:55They haven't been clean for months.
02:57And I mean months.
02:58Look at the fridge and the handles.
03:00Look at that.
03:01Hands coming in.
03:02Literally touching that all day.
03:04The state of my hands.
03:06Look how dirty they are.
03:07That is what gives customer food poisoning.
03:12Now this is an ATP test.
03:14This is going to give me an indication of live bacteria.
03:18Just in terms of the cross-contamination.
03:22Under 30 good.
03:24Over 90 bad.
03:26Oh my goodness me.
03:294,262.
03:32Now there's a big problem straight away.
03:34There is a lot of cross-contamination going on.
03:37What percentage of brisket being cooked now throughout the night will be served tomorrow morning?
03:42And how many customers will be served that reheated brisket from the walk-in fridge?
03:47There are so many bad practices in this restaurant.
03:50Let's get the hell out of here.
03:53Let's go.
03:54Let's go.
04:16Just quick comms check.
04:17We've got you loud and clear.
04:18Each and every one of these members of staff are under the impression they're on a restaurant refresh show.
04:24I'm Kelly, owner of Wilson Secret Sauce.
04:27And this is Restaurant Refresh.
04:29This setup in here allows me to see every corner of the restaurant, front and back of house.
04:33I've got them up on the mics.
04:35I've got robo cams I can zoom in.
04:37And I've got my insider.
04:39And I've reached out for help.
04:41Now we get to see this restaurant in full swing.
04:44Hi, how are you?
04:46Good day.
04:47Customers are coming in.
04:50But the kitchen is looking very chilled.
04:53So that is Steve, the owner there.
04:56Can I put in an appetizer for you?
04:57You all set?
04:58This is Kelly, his wife and mum of two.
05:01I'll get that going guys, okay?
05:03Hi, I'm Steve.
05:04And I'm Kelly.
05:05And we're the owners of Wilson Secret Sauce.
05:09Kelly and I went out in high school in ninth grade.
05:12And we went our separate ways.
05:14And we came back together in 2010.
05:17Don't say I stalked you either.
05:19Because if you say that on TV, I'm going to knock you out.
05:23You're on camera.
05:24No, I'm not.
05:25Am I?
05:27Yeah, just another day in paradise.
05:29Our whole family is super big Philadelphia Eagles fans.
05:33I've been a season ticket holder for the Eagles since 1990.
05:39Throughout the years, we've all gone to tailgates together.
05:42When I was a mechanic, we started doing barbecue as like a side thing.
05:47Steve was doing competitions.
05:49There would be people like, oh my God, this is really good.
05:51Can you come cook a birthday party for me?
05:53And then our catering business really took off in around 2009.
05:57Have any of you ever been in before?
05:59No.
06:00All right, welcome to Wilson's.
06:02The idea for Wilson's Secret Sauce to open came from Steve.
06:05He came home from bowling and asked me if I wanted to open up a restaurant.
06:09I literally said, no.
06:12I've never worked in one.
06:13You have never worked in one.
06:14And I don't think we could work together all day long.
06:17I got a dozen lobster rolls.
06:21Why?
06:22Because they didn't have hoagie rolls.
06:23Because our lobster roll is really good on that roll.
06:26That's how I sell.
06:27You're just totally interrupting the story.
06:29He had gone to the bank and he was just like, you know, you need to come.
06:32I already looked and signed papers and you need to sign them too.
06:35The other way, you're just wasting a hoagie roll.
06:37You could have just showed us that and saved that whole conversation.
06:39We took a loan out.
06:41I don't know how much debt that we're in.
06:43I don't know if we were going to survive and actually make it.
06:47That kind of negativity sticks in your head like, oh my God, it's going to tear us apart.
06:52I'm starting to get nervous in my stomach.
06:54All right, last roll, Chipotle on the side.
06:57That table should be done, right?
06:59This is Kelly's son, Riley, and Steve's stepson.
07:02He's in the kitchen as a chef.
07:04My family had no restaurant experience.
07:06My dad's a mechanic.
07:07He doesn't really know what we're doing right now.
07:09I just gave you the wrong platter.
07:11I don't even know what platter I gave you.
07:12What did I just give you?
07:14My dad means the world to me.
07:15I mean, Steve came into my life at a really hard time.
07:18My real dad's not in my life.
07:20He's been a role model to me.
07:22He's been a dad to me and my little brother.
07:25And he's been a friend.
07:28This is five, this is nine.
07:30I got to get my drinks out.
07:31My mom works really freaking hard.
07:33I got corn mac brisket.
07:34This whole dining room, she's running it by herself.
07:36It's carrots and mac.
07:37You're welcome.
07:38There's nothing that bothers me more than watching my mom running around here like a headless chicken.
07:44I can do an order of five.
07:45It's a seven.
07:46Let me take that out.
07:47I'm going over there.
07:48If you guys want to step in, you can just hang out right here.
07:50They're next and then we'll get you, okay?
07:51She needs help.
07:52Where did my Oreo go?
07:54If it wasn't our family restaurant, I don't think any of us would be here.
07:58I'm going to clean out another table.
08:01Camera eight, please zoom in.
08:03Are we doing to table eight?
08:05That's Joe, the acting head chef.
08:08I'm a grill cook.
08:09I work the meat grill.
08:10Wilson chicken, table four.
08:12Yeah, I'm getting ready to plate that.
08:15My ultimate goal is to make sure that every meal goes out is perfect.
08:20Are there any deficiencies in the restaurant?
08:22We basically have money walking out the door.
08:25Feeling a little heavy.
08:27Whether it's in lost product or portion size.
08:31I'm not good at math, but I'm sure it adds up.
08:37He's waiting on a lobster mac.
08:39Wait, if all you need is a lobster mac, what's the...
08:42You're waiting on...
08:44We got a chicken platter too.
08:46You can see that this guy's food cost is just running down the drain because these portions are massive.
08:52I'll get you a bag for everything though, okay?
08:55My insider told me that he never runs out, and so he is losing a fortune.
09:00You got food backing up.
09:01Then he speaks to me like I'm five, and then I get annoyed.
09:04Let's go.
09:05Do I feel stressed from Stephen Kelly?
09:08Yeah.
09:09You talking to me?
09:10But it would be a shame to see this not succeed because there's a lot more than just a barbecue place going to have business.
09:18Let's get these tickets moving.
09:20Mother and Joseph.
09:21I don't want to see a family fall apart, you know, over a restaurant.
09:26Camera two, please, in the dining room.
09:32Now, I've got a secret weapon up my sleeve.
09:34I've enlisted the help of two undercover chefs.
09:37On hand to help, Rock Harbor.
09:39Phenomenal expert on southern cooking.
09:42And Alex Bellou is an expert on barbecue.
09:45Oh, we are short staffed.
09:54Please be patient.
09:55If you run out of patience, ask for an application.
09:57Wow.
09:58That's pretty smart.
10:02Should we just wait over there?
10:04Uh, maybe.
10:05Y'all waiting?
10:07My dear friends may be in for a bit of a wait.
10:12One number?
10:13Five.
10:14I'm gonna take these.
10:15Give me a sec.
10:20My boys are still standing there, literally 12 minutes later.
10:24We're here for lunch or dinner.
10:26Little bit of both.
10:27The key is, too, with barbecue, just taking my order.
10:30Get me out the way.
10:31She hasn't even taken my order yet.
10:33Name sets down.
10:34Yeah.
10:38You guys are next?
10:39Yes.
10:40Are you waiting on a table?
10:41Are you waiting on a table?
10:42Of course they're waiting on a frickin' table.
10:44They've all been standing there.
10:45We're waiting so we can squeeze through over here, you guys.
10:49That's exactly 26 minutes you guys were standing.
10:52So if you look at our menu here, right here in the middle, you guys, that's the meats that
10:55we sell.
10:56And then these are the sides.
10:58Man, how crazy is that menu?
11:00Over 70 items on there.
11:02All right, what are we thinking?
11:04Let's do one of the egg rolls.
11:05I'll do some smoked wings.
11:07We'll definitely go try the brisket.
11:08Lean, fatty, mixed, or burnt eggs?
11:09Oh, you have burnt eggs?
11:10Can I put that in?
11:11Oh, yeah.
11:12I think we're good for us.
11:15Why do you have big rolls and got a barbecue place?
11:21The fact that they're still standing there and being ignored is a shock.
11:25If you don't mind, just step inside until we get a table for you.
11:29Appreciate it.
11:30Three.
11:31One lady's pregnant as well.
11:33I'm right.
11:34I got a full fork, Max.
11:36Table 10's coming up.
11:38Is that everything?
11:39Yep.
11:40That table's good to go, all together.
11:44What table is this?
11:45This is 7 and 10.
11:47Okay.
11:48I cannot believe just how long food is waiting.
11:51It's just getting drier and drier and drier.
11:55Just under half an hour waiting for food.
11:58Gotta go.
11:59I just want to get your abs.
12:00Oh, okay.
12:01Good.
12:02It's starting to get a little chaotic in here.
12:04Yep.
12:05Guys, I know you waited long enough for the food, but, I mean, just visually, first impressions,
12:08what are you thinking?
12:09That is crazy.
12:11Those are monsters.
12:12They are big.
12:13That's raw egg roll wrapper right there, Bubba.
12:15Tell me about the flavors.
12:16What are you experiencing?
12:17There's no seasoning.
12:18There's no flavor.
12:19How's the brisket?
12:20This is .
12:22That's just nasty.
12:23Yeah.
12:24If there's one thing this country prides itself on, it's a good frickin' brisket.
12:27I have to see brisket.
12:29There's that bag of burnt ends.
12:31That looks like the brisket.
12:32Why would he serve yesterday's burnt ends when he's got them fresh in his smoker?
12:38As burnt ends cool down, they're burnt ends, and so they're overcooked.
12:42It just dries out.
12:43Did you do a brisket work?
12:44Did not.
12:45This restaurant is so dysfunctional because you've got understaffed front of house.
12:50Where is that going?
12:52While they're all chilled and laid back and high-fiving in the kitchen.
12:59The dining room is on his knees.
13:01How many do you guys have?
13:02Four?
13:03One lady's pregnant.
13:04Her bloody waters are about to drop.
13:07That is ridiculous.
13:09I have seen enough.
13:10I am going in.
13:17Stop what you're doing.
13:18Turn everything off.
13:19Hey, chef.
13:20Chef?
13:21Hey.
13:22Gordon freaking Ramsay.
13:23Close.
13:24I'll be back in a minute.
13:25Yeah.
13:26Now.
13:27That's not good.
13:28And you can stop serving that now.
13:29I think I need to change my pants.
13:34It's mind-boggling to see Chef Ramsay here.
13:37I mean, it's like an out-of-body experience.
13:39I mean, it's like an out-of-body experience.
13:42Water or lemon?
13:43Yeah, I'll be right back.
13:44Oh, my God.
13:45Hey.
13:46How are you?
13:47I don't know.
13:48You've had a tough morning.
13:49Oh, yeah.
13:50As soon as I see Chef Ramsay, I pray that I'm not the person that pissed him off.
13:55Ladies and gentlemen, I'm so sorry for interrupting.
13:57Oh, my God.
13:58Oh, my God.
13:59Hey.
14:00How are you?
14:01Oh, my God.
14:02How are you?
14:03I don't know.
14:04You've had a tough morning.
14:05Oh, yeah.
14:06Soon as I see Chef Ramsay, I pray that I'm not the person that pissed him off.
14:10Ladies and gentlemen, I'm so sorry for interrupting.
14:12Oh, my God.
14:13But would you please stop eating?
14:15I can't watch this dining room struggle any longer.
14:19We're done.
14:20Please leave the building.
14:22It's not good.
14:2438 weeks.
14:2538 weeks.
14:2638 weeks.
14:27I know.
14:28You deserve a chair.
14:29My apologies.
14:35You can line up over here, please.
14:38Come over.
14:40I want to tell you something all very important.
14:44I've been watching everything.
14:48I've been in here undercover overnight.
14:51And to the naked eye, the kitchen looks clean.
14:54It's not clean.
14:55I've done a bacteria test.
14:57And the level of cross-contamination is off the charts.
15:01Under 30 is acceptable.
15:04I took one reading.
15:06There's over 4,000.
15:08Oh, my goodness me.
15:12Going through your walk-in, it was overflowing with product.
15:17I've been to about 250 barbecue restaurants.
15:22And I've never seen any more than 12 items on a menu.
15:2575 items on one menu.
15:28We have product in the building, and the menu just grew from the product that we already had existing in the menu.
15:36No, that's .
15:38Okay.
15:39How do you manage?
15:41It's difficult.
15:42It really is to keep track.
15:44And unbeknownst to all of you, I have an insider.
15:49And that insider has kept me updated on what's really going on.
16:01So, cut the .
16:06What's happening, Steve?
16:08Tell me.
16:09Short-handed?
16:10You're short-handed.
16:11What in the are we doing with this?
16:19We're short-staffed.
16:21Please be patient.
16:22If you run out of patience, ask for an application.
16:25Come on, guys.
16:26Well, that was meant for a joke.
16:28I'm sorry.
16:29A 38-week pregnant lady standing there for 25 minutes, watching you back and forth, back and forth today.
16:39I'm embarrassed for you, because you're at your wit's end.
16:44I feel your pain.
16:46And I'm not married to him.
16:50You know how to cook barbecue, right?
16:53That barbecue became popular at tailgating.
16:56Then you go win some amateur awards.
16:59Then you start a catering business on the side.
17:02And then one night at Bowles, you say to your mate, you're going to open a restaurant.
17:06You know there's a big difference between running a catering business and running a restaurant.
17:10I do.
17:11Did you spend any time in any restaurant before you opened?
17:15No.
17:17Oh, my goodness me.
17:19But you're a mechanic.
17:21It was my son's birthday last week.
17:22I bought him a go-kart.
17:23It broke down.
17:24I fixed it.
17:25It doesn't mean to buy a mechanical shop and a garage and start acting as a mechanic.
17:30Because I'm not an expert as a mechanic.
17:33And was that the family's dream?
17:35No.
17:36Your sons?
17:37Your wife's?
17:38No.
17:39Kelly, what I'm trying to understand, this is not your dream.
17:42No.
17:43Steve, if these individuals weren't your family, you couldn't open.
17:52I need help.
17:53Steve, on your infantry, you've got 600 pounds of brisket a week.
17:58And yet a dining room that doesn't warrant half that.
18:01I guess I'm just afraid to run out.
18:04When you walk through the frickin' door and suddenly's been 86, it's a great sign.
18:11I saw reheated brisket from the day before.
18:14I don't have reheated brisket.
18:15You've never served it?
18:16I don't.
18:17Oh, yes you have.
18:18Come on.
18:19I've been in here.
18:20Oh, yes you have.
18:22Steve, I'll be honest.
18:24Don't waste your time and your precious family's time.
18:29Cut them loose.
18:31Or go back to turning ranches and fixing carburetors and doing what you are really good at doing
18:38with your f***ing eyes closed.
18:40As the owner, my advice is close the f***ing door.
18:49Can you see what you're doing?
19:02I don't want to let my family down, my business.
19:05I don't want to lose it, so.
19:08Steve, I'll be honest.
19:10We need to start again.
19:12Kelly, can I just spend two minutes with you?
19:16Everybody, take five minutes out.
19:18What a mess.
19:19What a mess.
19:20What a mess.
19:21What a mess.
19:22What a mess.
19:23What a mess.
19:24Yeah.
19:25Yeah.
19:26So, what else do you do behind the scenes apart from running in front of the house?
19:31Apart from here, I help them prep.
19:34I stock.
19:35I shop.
19:36I clean.
19:37Everything.
19:38In terms of pressure on you, this is crazy.
19:41What I'm concerned about is that my insider told me your other son is not getting the quality
19:46of what he deserves and you're sacrificing.
19:48Not at all.
19:49I can't tell you how many years he's did football.
19:52I'll get upset.
19:53But, you know, he's a homecoming game.
19:56All the moms are there on the field getting a rose.
20:01I'm so sorry.
20:03It sucks.
20:06And those moments don't come back.
20:09I'm sorry.
20:11The consequences of Steve's ambition and drive.
20:16Everyone's caught in this tangled web.
20:19Did you talk to him about the pressure?
20:21Did you talk about the unhealthy state in terms of, look, we're married.
20:24I'm not a server.
20:25I mean, it's been seven years talking back and forth.
20:30And he wants to survive.
20:32He wants to do well.
20:33And then...
20:34And I do want that for him.
20:35I know, but I'll be honest.
20:36You do more than helping out.
20:37It's like you're living here.
20:386, 7 a.m.
20:39Not leaving until 3 a.m.
20:41I know he's your husband.
20:42But we've got someone running this place that isn't the experience of running a restaurant.
20:45Right.
20:46Are you aware of how much we are in debt?
20:48No.
20:49No.
20:50So my insider told me we are just over seven of the grand behind with the loan.
20:56It is a lot.
20:57Credit cards, month to month, interest, et cetera.
21:01This is not a band-aid moment.
21:02We can't just put a band-aid on this and, hey, you're all fixed.
21:05And this is serious.
21:06And he doesn't explain any of that.
21:09He knows I'll lose my mind.
21:11So...
21:12But I'll be honest.
21:13Restaurant ownership hasn't got the best stats in marital life in terms of the consequences
21:18and what it does to a couple.
21:20It's beyond.
21:21He's got to stop dragging everybody else into his mess.
21:25He needs to focus back to what a great barbecue restaurant is all about.
21:29I'm sorry in this situation, but I am here to help.
21:34Okay?
21:35Okay.
21:38It's kind of shocking, but sometimes it just takes another person on the outside...
21:44Come on.
21:46...to realize that it's the truth.
21:50Change is not easy for a lot of us, but we need to do better.
21:57Oh, boy.
21:59Joe could definitely be the insider or if it's one of you, too.
22:05I think it's you.
22:06Me?
22:07It's definitely not me.
22:08It's definitely not me.
22:09I don't know who knows enough to tell Gordon Ramsay what goes on here.
22:13The last thing I would have done is call for help.
22:15No.
22:17People might think I'm the insider because I'm around them all the time, and I've spent more
22:21hours here than anybody else.
22:23Could be me.
22:24Could be you.
22:25Could be Kelly.
22:26I think everybody's looking at it wrong, though.
22:28There's somebody looking out for it.
22:29Yeah.
22:33This guy's ambition has overridden the reality of what it takes.
22:37Business is tough, and today's climate, honestly, you really need to know what you're
22:41doing.
22:42I don't want to say that you've got too much brisket.
22:44I bring in a ton of brisket because do I want to run out of brisket?
22:48No.
22:49But, like, I guess I should.
22:51Yeah, just like we told you when you used to make Riley.
22:54But it doesn't guarantee that somebody...
22:55Why can't I speak up?
22:56Can I just speak?
22:57Don't cut me off when I'm saying something.
22:58Because I'm in the middle of a sentence.
22:59But you've done nothing to talk.
23:00Let me talk.
23:03There's a lot riding on this.
23:05You can definitely see it on some days that it's taken its toll.
23:10The damage he's causing, not just to the restaurant, but to his family.
23:13The biggest asset he'll ever have.
23:15And they are distraught.
23:17There's been many times when Riley has run out of stuff, and then you yell at him.
23:21And we've all said to you, we're just sold out of it.
23:24I'm not comfortable running out of mac and cheese.
23:26I know.
23:27That's why we don't...
23:28You're not comfortable running out of anything.
23:30I...
23:31You're right.
23:32This guy doesn't understand the difference between running a Cajun company and running a restaurant.
23:37The locals aren't biting.
23:39The family are at their wits end.
23:41Nobody can get through to him.
23:42Do you want to close at 3 o'clock?
23:44I mean, I watch...
23:45That would be good sometimes.
24:01Chef Ramsay broke me down.
24:04We're married by a business.
24:06We're married with children.
24:08I'm floating a lot of finance with a lot of responsibility every month.
24:12Steve, are you coming in?
24:16You know, it's hard to share that with her because I'd rather be beaten down all the way down to the ground
24:24than have her have to worry about finance.
24:27You want some eye jobs?
24:2910 years, we've had our ups, we've had our downs, but we've been there for each other through all of it.
24:36You know, at 54 years old, I don't want to start over.
24:45Guys, um...
24:50Riley, tell me about Steve.
24:52Steve brought me to my first tailgate.
24:54It was an Eagles-Patriots preseason game, and it was actually when him and my mom first started getting together.
24:59And he's been more of a father figure than anybody, right?
25:03He's my father, yes.
25:05Made me feel great, made me feel appreciated, made me feel like somebody loved me.
25:09So how much does this place mean to you?
25:10Everything.
25:11Mm-hmm.
25:12Mm-hmm.
25:13Yeah.
25:14I can see it.
25:15Yeah.
25:16And it's obvious, right?
25:17So, yeah, there's a very close bond there, isn't there?
25:20Mm-hmm.
25:22Kelly, this is a tough day for you, and I understand why.
25:25Um, the pressures are insane.
25:27And there's no family that deserve to be sandbagged with that amount of pressure.
25:32It's funny, isn't it?
25:33Because the nearest and dearest are all understanding and incredibly loyal on how much they want to help you,
25:41but you need to be taught the basic fundamentals of what it's like to run a restaurant.
25:46Now, this menu thing, there's only one way to solve this.
25:53I need you with me.
25:5875 items on this frickin' menu.
26:01We need a fresh start, a clean slate.
26:05You get rid of them.
26:06Get them on there.
26:11Adios.
26:12I had nobody to help me.
26:14I don't know how to ask for help.
26:16I've never had help.
26:17I just need to know that you are ready for change, and you'll accept that.
26:21To have somebody show up and want to help is just...
26:28...this.
26:30Yeah.
26:32You've got a loyal family, and we're still together.
26:34And so we've got to get this thing to handle around.
26:36Okay?
26:37Very good.
26:41Say goodbye, because we are not going back there.
26:43Yesterday, things were boiling over, so I realized that I need to get Steve out for a ride so he can clear his head.
26:59It's f***ing cold!
27:00Woo-hoo!
27:01Woo-hoo!
27:02I know how brutal this business can be on a marriage.
27:06Steve needs to be honest with his wife.
27:08They've got to start acting like a team to turn this restaurant around.
27:12Simple as that.
27:13Woo-hoo!
27:14Oh, it doesn't get any better than that.
27:15Come on, man.
27:16A beautiful day like today.
27:17Whilst that's nice to sort of let a little bit of steam off, it's time to get serious now.
27:18I've never seen such a slow, dysfunctional barbecue shack restaurant as slow as yours in all my life.
27:30We're up to this in debt.
27:31And so this thing's got to fire.
27:32Did you never question the fact the amount of money we're borrowing in terms of what pressure that puts on the whole family going forward?
27:37No.
27:38Yeah, from day one I paid for it.
27:39And, you know, it's just one thing after another.
27:40And then, yeah.
27:41Yeah.
27:42Yeah.
27:43Yeah.
27:44Yeah.
27:45Yeah.
27:46Yeah.
27:47Yeah.
27:48Yeah.
27:49Yeah.
27:50Yeah.
27:51Yeah.
27:52Yeah.
27:53Yeah.
27:54Yeah.
27:55Yeah.
27:56Yeah.
27:57Yeah.
27:58Yeah.
27:59Yeah.
28:00All right.
28:01Yeah.
28:02Yeah.
28:03Yeah.
28:04Yeah.
28:05Yeah.
28:06Yeah.
28:07they deserve to know where we are yeah right you're that classic guy that doesn't share much
28:13share it open up and i feel like if i hold it in i don't bring them down like i don't know if they
28:20can handle what i can handle but it is gonna bring them down did you know how bad kelly was
28:26suffering did you have any idea that she was yeah for a long time you know it's just i don't know
28:32how to fix it you know and if you were to lose her i'll be honest it would be devastating
28:36because that's how close that was right i've arranged for kelly to come and meet us here
28:42and i need you to be honest with her give her the insight that she deserves she's an amazing woman
28:48by the way stubborn strong well not as beautiful yeah way more beautiful than you i know kelly good
28:55morning nice morning appreciate you coming you all right yeah good good good good um i think going
29:04into this venture together you need to be on the same page not just sweeping up behind him you
29:08deserve more have a chat and i'll see you back at the restaurant all right okay thank you okay kelly's
29:14at a wit's end she deserves to know exactly where they are financially steve can't continue pushing
29:20like this otherwise something's gonna break he may take down his family first before the restaurant
29:26be honest okay as you know i'll be watching
29:30see you in a bit
29:33i'm sorry i'm so sorry i'm sorry you're hurting
29:44you know i didn't i never meant to bring you down a hard path like this
29:56i never meant to put this burden on everybody you know i'm so sorry you know that it's gotten to this
30:04point you know um for him to admit that he hasn't been treating me fairly is a big deal to me
30:11so let's talk about finance and that all together six seven hundred thousand for everything
30:19right i try not to bring it into my family and because i feel like i don't feel like you can handle
30:26what i have holding in but you know if we're going to work as a team you need to understand where
30:32we're at and there's a lot to work on to continue the marriage and the restaurant steve definitely has
30:39to just be honest with everybody about everything because i am at my breaking point you deserve me to
30:47treat you better just hope you do because i don't know how much more i can do this yeah i know
30:54i work my ass off
30:58i feel appreciated you know
31:02i'm hoping that this is a new beginning for us for sure
31:12now that stephen kelly's marriage is on the mend my renovation team and i have been hard at work
31:27giving wilson's the love it deserves
31:29the transformation in the styling room is incredible
31:34oh my god
31:37oh my god it's beautiful that's it take it in
31:44that's so cool unbelievable it would have great vibe in here now
31:50look at these nice chairs new chairs new tablecloths new wood paneling and the king's heads on the wall
31:57look at the curtains or bandana kelly might have to put you in the kitchen so i can be out here
32:03yeah it really does feel like a proper barbecue restaurant i love the signs beautiful new hand
32:09painted sign wilson's secret sauce that sign is unreal i could look at this all day wait till they
32:16see the kitchen oh my god unbelievable i redesigned the kitchen and packed it with top of the line
32:26equipment to sharpen their workflow cut the chaos and finally get this business moving in the right direction
32:32i almost dropped to my knees when i opened this we took a loan out and we only had so much money
32:39this is what i've always wanted
32:42look this is awesome when i first met them this restaurant was pulling them all apart tearing the family down
32:49so to see them together happy that's what it should be like
32:54this is unreal that somebody would do this for us
32:57right i'm gonna get in there let's go
32:59this is a dream come on how beautiful is this i thought you took all my tears out of me
33:08thank you so much come on how good is this look
33:12just brought tears to my eyes
33:14was it beautiful oh my god i love it come here bud
33:17he walked in and there was nothing to do but just cry it's beautiful
33:23you okay yeah come here come here
33:26it feels like a proper barbecue joint now yes
33:30yeah i'm hoping you close earlier when we sell out yeah
33:33builds massive demand it's the best form of marketing you'll ever ever have
33:38yeah ready to go yes yeah wilson's secret sauce
33:412.0 not only has the restaurant transformed but so has the menu
33:46we've gone from 75 items down to sort of 12 or 13 items
33:50the secret about this menu is that there's an overlap the briskets bits go into the taco
33:56and so there's no waste now all this kitchen needs is a bit of proper training
34:01and they'll be well on their way to success
34:04when that fish starts to float like that that's an indication that it's ready
34:09it's ready you just lightly season it and just roll that around gently
34:11and that season then sticks to that okay perfect yes good
34:16chef ramsey has invested time energy and he's put all that into us
34:21riley when you slice that turkey take a couple of spoons of that as you there
34:24let me show you where's your tray uh right here
34:27so all the excuses are gone now it's up to us to prove to
34:31chef ramsey that it wasn't a bad mistake to bet on us
34:35he can bet on us all day every day and that goes a long way the flavor's in there yes well done
34:40with the staff now cooking to order and using brand new scales to maintain portion control
34:46wilson's will not only be financially efficient but will operate like a true barbecue destination
34:51now before you start tucking in first of all just have a look at the execution
34:59look at the colors oh wow there you go and the singer of any great barbecue when that
35:06is ready you send it because for every second that sits up there just goes drier and drier and
35:12drier yeah right yeah so i have got support for you support that will be a phone call away i've
35:18got two of the best chefs in the country they're going to act as a consultant and help you through
35:23these next six to twelve months please say hello to rock harper and alex bellew now these guys know
35:29barbecue you recognize this one i don't know if you noticed but they were standing over the corner
35:33there for half an hour before we sat them down i i saw you yesterday ah jerks
35:38let's uh let's dig in come grab a knife and fork awesome that was great incredible so good we have a
35:50new menu and it's efficient we're gonna be able to execute this very quickly would you mind just all
35:56standing up two minutes i just want to introduce you to somebody i want to be honest i couldn't have done
36:02this without the help and dedication from my insider would you like to meet them an insider i'm feeling a
36:14little anxious someone that was incredibly brave they reached out for help in abundance i'm a little
36:24uneasy about the insider i wouldn't even know who to guess i'm gonna call them
36:32would you like to meet my insider i'm gonna call them
36:53hello thanks joe come on man
36:57there he is joe nice to meet you likewise welcome sit down well first of all i'm here to
37:09help i appreciate you um you've been a terrific insider um is really important for me okay have
37:15you been to many barbecue joints eight to ten items on the menu yeah sometimes they close early
37:20because they've run out right and he's against selling out he what yeah why i he thinks it looks
37:27bad and that's the best thing can happen i want to sell out by three o'clock does he listen to
37:32anybody he does listen not to his wife but is she happy in there i don't think she is
37:41i'm sorry but you can see what's happened right it's one thing to like you lose the building like
37:47whatever that's just bricks but like i don't want to see that family break up
37:51i'm just really appreciative that you did this for us i feel like he knew everybody was at their
37:59breaking point and if something didn't change everybody was just going to go their own way
38:03that's the kind of lorty that you command but we've got to get this back on course now
38:08warm greeting hot food great brisket and let's put this place back on the map
38:20the place looks amazing and i'm giving kelly the front of house support that she needs
38:28here we go hello hi guys how are you welcome to wilson's i grab a menu and grab a table and i'll be right
38:35over look how happy kelly is so fingers crossed she's gonna rise to the occasion you guys doing
38:41all right you all set all right what were we thinking thanks wings super friendly very relaxed
38:47staff on their toes you have 18 wings and the good news for me is that nobody is standing waiting for
38:53tables there you go six wings britain you have fish tacos kitchen's looking good how many fish two
39:01we got tickets coming in and really working efficiently brisket mac and cheese great seeing
39:09food go out nothing sitting around dying in the window at the fish tacos man this is quick this is
39:16set up in order for steve to do what he does best make barbecue not defrost for that ridiculous menu
39:22coming in hot tom i've got one more thing up my sleeve i know steve and the family are big eagles fans
39:30let's see how they react when 2025 super bowl champ jordan mailata shows up now if that's not adding
39:36motivation nothing will be this guy is a legend welcome to wilson's how can i help you tonight
39:42we're just two of us two of you all right grab some menus and go ahead and grab a table we'll be right
39:46over okay oh my god that's jordi mulatto studio riley what jordi milano you're freaking lying i'm not
39:56all right what are we thinking can i get a half pound of brisket okay please thank you you're
40:02welcome i appreciate that brisket bladder coming right now that's quick that's the sign of a great
40:09barbecue you guys i get you more soda oh my goodness thank you thank you you're welcome
40:17i just want steve to get in the dining room steve pluck up the courage
40:27okay he's not going out there i'm going in i'm going to get him out there go say hello to your
40:30customers come here you haven't been in that dining room once and you have some very very very very happy
40:38customers out there but get out there now i'll take over come on man let's go get out
40:43let's see you guess who's here there we go lo and behold straight ahead of me it was this gigantic
40:49man it's jordan maialata how are you guys how you doing how did everything come out today it's
40:55doing great you must be chef i am i figured put two and two together hey brother how you doing nice to
40:59meet you thank you pleasure brother season ticket holder since 1990 so 1990 yeah holy hecka to meet
41:06them to talk to them brisket was a1 yeah and then complimented from a world champion glad that we
41:14know about the spot now man yeah we'll come back even sure bring the whole team ever it just made
41:21this whole experience whole enjoy your night all right just gently on that sauce don't flood them
41:27okay okay right uh wings are good how much brisket is left riley i'm out of brisket i'm
41:33sorry i thought i had another cool pan on the bottom that's great news get out there now tell
41:37mom okay now right now out of brisket 86 it please 86 to brisket yay hearing brisket 86 that's something
41:46that i've wanted to hear for a long time everything good good thanks for coming by good job cal thank you
41:53i feel so special and honored that chef ramsey is willing to do this for me a full house get used to it
42:01i'm just proud to see you two join to the hip yeah stay close together thank you for everything you
42:07did for us i got a lifeline showed up you gave me hope thank you i'm grateful for joe reaching out to
42:18mr ramsey to fix our family and care enough to just do that for us i want to call you chef now not
42:25mechanic right good luck thank you very much i love you i love you too but if you give me any lip i'm
42:35calling mr ramsey oh no
42:43this is a business that needs to be run with standards it is appalling and there is zero standards in this i
42:49was pretty much just thrown in here to step in for my dad it is on you you're lying anika needs
42:54to listen to her sisters you work here all the time that's why it's on you anika because you work
42:59here all the time i don't even know if i can help you i'm so done i'm out of it
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