- 5 months ago
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00:00This is not a job. I'm not looking for bloody sales, babe. I'm looking for someone who's got a brain that's going to start a business with me.
00:09Heading to London, 16 of Britain's entrepreneurial elite keen to start a company.
00:19I'm going to inject £250,000 into a business, your business, and you're going to run it.
00:26On offer, a 50-50 partnership with the nation's toughest investor.
00:32If you go sitting in the office for three hours and do nothing, or three weeks or three months, I ain't going to be a very happy bunny.
00:38Passionate about new money-spinning ventures, Lord Sugar's on the hunt for a winning business partner.
00:45With the greatest respect, that's not professional. If I can see something going wrong with the ship sinking, I'd bloody jump in myself.
00:51We can do it, we can do it. Come on, let's go.
00:53It's a deal worth fighting for.
00:58Everybody stop. We're not making any money here.
01:0116 candidates.
01:02What I don't appreciate is you guys laughing your heads off.
01:05You earn respect and that's how it's done.
01:0712 tough weeks.
01:09We're not...
01:11One life-changing opportunity.
01:14You're fired. You're fired.
01:15I don't think I could go into business with you. You're fired.
01:28Previously on The Apprentice...
01:30I expect you to sell that stuff and smell which item is the best seller.
01:37Buy some more and just keep going. Increasing your assets.
01:40First umbrella sold for £10, folks.
01:43Natasha's sales force...
01:45No wonder.
01:46She's got a logging dog.
01:47Oh, I know, they're fabulous.
01:49...got the plot...
01:50We'll take 20 dogs, please. Thank you.
01:52...while Melody's team...
01:54We've got the travel kettle.
01:55...did not.
01:56Why are we selling travel things?
01:58I'm a bit confused by the randomness.
02:00Helen's sales plan made it worse.
02:03Would you like to take a bulk order from us to save you a trip to your wholesales?
02:07All the wholesales come to us.
02:09With Jim on a roll...
02:11We can't be conservative. We need to reinvest in stock.
02:14I agree.
02:15Natasha bottled out.
02:17If we reinvest in any stock, we're going to be carrying too much stock.
02:21In the boardroom...
02:22Did you reinvest?
02:23We did, yeah.
02:24How much did you spend?
02:25Just over £20.
02:26She beat the other team.
02:28£20?
02:28Yeah.
02:29I made a decision...
02:30Are you having a laugh, or what?
02:31But it was a hollow victory.
02:33There's no balls, no guts, no reinvestment.
02:36For Helen, a first defeat.
02:39The most simple principle of business, and you make a big mistake.
02:43Tom found his voice.
02:45Helen has never actually started her own business, and Melody runs a business which, unsurprisingly, is all to do with talking.
02:52But this time, Melody was lost for words.
02:55With regret, Melody, you're fired.
03:02Thank you, Lord Sugar.
03:03She became the 11th casualty of the boardroom.
03:08Now, five remain to fight for the chance to become Lord Sugar's business partner.
03:13One week left.
03:23I've made you breakfast.
03:25Aw, Tash!
03:27Time for Lord Sugar to decide who will go into the final.
03:31I think we're going to have interviews today.
03:33I think it looks quite likely, but you just never know.
03:35I don't know if I'm going to go into you.
03:36No.
03:43Good morning.
03:44This is Lord Sugar's office.
03:46He would like to meet you in the city.
03:48The cars will leave in 30 minutes.
03:50Do we have to wear anything in particular?
03:54Jim, did they say whether or not we're having interviews today on the phone?
03:57You know, I went to ask questions and they hung up.
04:01Are you wearing your interview suit?
04:05I'm wearing what I always wear.
04:06And like a million dollars, regardless.
04:09Jim, that's true.
04:17We're at the business end of things, aren't we, girls?
04:19We're at the business end of things.
04:49Good morning.
04:53Good morning, Lord Sugar.
04:55Well, here we are at the one new change,
04:57which is a shopping mall right in the heart of the city of London.
05:01And in this shopping mall, you have many franchises,
05:05particularly fast food franchises.
05:08Your task this week is to create the next fast food chain restaurant.
05:13I've located two empty shops for you in the centre of London,
05:18and you're going to kick them out with your restaurant ideas.
05:21I'm going to arrange some staff for you
05:23so that you can put on a proper fast food experience.
05:28Then I'm going to bring in some industry experts
05:31and they're going to advise me which fast food restaurant has got legs.
05:35Everything clear?
05:38Yes, Lord Sugar.
05:39OK, good luck.
05:46What if the team that won this are the finalists?
05:51Whoa!
05:51Oh, yeah.
05:54Oh, my God.
05:55I think it's really good that we've got three minds against two on the other team.
05:59And even though we had some problems before in the previous task,
06:02all the air's been cleared.
06:05Fast food is big business.
06:08And Lord Sugar expects each team to bring a new and original fast food brand to the market.
06:13I've got a BA honours in hospitality management,
06:17and one of the things within my degree, we had our own restaurant.
06:21We had to create a theme for the restaurant, brand it, do the full works.
06:25Excellent.
06:26We've definitely got a very strong team.
06:32Oh, my God, we're going to have to design it.
06:33The teams have 48 hours to turn empty shells into brand new fast food outlets.
06:40Wow.
06:41Fantastic.
06:42This is where we are.
06:43Goodness me.
06:45Right, it's big.
06:46Bammarie hot cupboard, we've got a hot plate.
06:48Then launch them to Lord Sugar and his restaurant industry experts.
06:53It's inception, pre-te completion.
06:56We've got to just concentrate on the concept.
06:58What is our USP?
07:00If you don't mind, I think you'll agree.
07:02I'll lead on this one.
07:04I'm just really keen to take this forward,
07:07and I've got two people behind me who are really supportive.
07:09Yeah, I'll try and support you from my knowledge, from my degree.
07:11Cheers, Natasha.
07:12I wasn't going to take no for an answer when it came to project manager.
07:15I've got two girls on board who probably appreciate a wee bit of direction.
07:19It's the big one, and I suppose this is another time for me to shine.
07:23Well, I'm obviously happy to put myself forward.
07:26I like being project manager and have ran food outlets before.
07:30I liked being project managed by you.
07:32Great.
07:33Thank you, Helen.
07:34Oh, a dream team.
07:34Very, very good.
07:36I'm wondering about Mexican and West Indian.
07:38West Indian has been really popular.
07:40Next job, choose a cuisine.
07:42I wouldn't want to do Spanish because I think there are quite a few Spanish chains.
07:46British is there a fast food chain that just does pie and mash.
07:49It would be an easy model to replicate.
07:52What thoughts do we have about pie and mash?
07:55It tends to be heavy, which tends to mean male rather than female.
07:59That's right.
08:00So we want to give it quite a female touch.
08:01What about mini pies?
08:02What about mini pies?
08:03Mmm.
08:04They're more suitable for ladies.
08:05They're more suitable for ladies.
08:06See, a Mexican just jumps out to me really fun.
08:09I'm imagining sort of cactuses and people wearing sombreros.
08:12You can do a healthy option.
08:13You've got fishitas, you've got chimichangas, you've got burritos, you've got nachos.
08:18I'm not sure about Mexican, but I'll go with it.
08:21Do you guys eat in a lot of Mexican restaurants?
08:23I do actually eat in quite a few chains.
08:26I would definitely go for Mexican.
08:28Brilliant.
08:30Next, decide who will create the brand and who will invent the dishes.
08:35Natasha, with your hospitality experience.
08:38You know, I can't cook.
08:39I can't cook.
08:40I can't cook.
08:40You can't cook.
08:41Have you ever seen me cook in the house?
08:42Well, I've never seen you cook, but you did a hospitality.
08:44No, I did, but I've got a degree.
08:45I don't have an enormous amount of work experience.
08:48Where I've done better throughout the task has been branding, design, creativity.
08:56Jim has got in Natasha, somebody who has a hospitality degree,
08:59but because she doesn't want to cook, he's agreed for her to go on the branding team,
09:03and that is not using the skills that she clearly has to the best for the team's outcome.
09:09I don't know much about the baking or the making of these products.
09:13You feel like you'd be strong on the branding and the concept and the theme?
09:17Yeah.
09:17The only thing I'm a bit wary of is being project manager.
09:20I would prefer to have ultimate autonomy over the concept and the branding.
09:27But that's what I do on other stuff.
09:30Like, that's where all my inventions have come through.
09:32That's what I've been doing for the last sort of eight years.
09:34Okay.
09:34It's creating.
09:35You go on that side and I will go on the food,
09:37but I want to be kept in contact all the time.
09:40I mean, I'm trusting you here, Tom, big time.
09:4410.45 a.m.
09:46Banjos, sombreros, moustaches, cactuses.
09:49Hunting for inspiration, Jim's branding team.
09:52Have you ever been to Mexico?
09:53No.
09:54Have you?
09:54No.
09:55Do you know much Mexican?
09:56Literally nothing.
09:57To these tomatoes.
09:58Arriba, arriba.
09:58What's that?
09:59Is that Mexican?
09:59Arriba.
10:00That's very American.
10:01Arriba.
10:01Arriba.
10:02Arriba with the sombrero.
10:04I'm thinking of a happy Mexican-looking man with a big moustache.
10:12Would you like me to walk you through the process?
10:14Please do.
10:14Yeah?
10:15Fast food must be quick and fresh.
10:18But the secret to success isn't just the food.
10:22It's the system.
10:23How long does a takeaway client spend here?
10:30During peak time, we run anywhere between 85 and 90 transactions for 15 minutes.
10:36So the line's moving at lightning speeds.
10:38What do most people buy?
10:40Arribas are the most popular.
10:42I'm trying to think of something else outside of what's been done before.
10:45What food don't you do?
10:46The chili con carne, we haven't done.
10:49Busy doing a trial system on a soup at the moment.
10:51What's it called?
10:52It's a tortilla soup.
10:57North-west London.
10:59A catering plant.
11:02Commonly used by the fast food industry, off-site catering keeps down costs.
11:07We're going to do three mini pies.
11:10Yeah.
11:10And two main ones.
11:12Lovely.
11:13Making a start on her all-British menu, project manager Helen.
11:18So I've got steak and red wine, chicken and mushroom, and spinach, broccoli and cheddar.
11:23So this is the cheese and onion?
11:26There's too much cheese and...
11:29Right.
11:31I don't like it.
11:32Can we just change that?
11:35Once agreed, the food will be mass-produced and delivered to the restaurants tomorrow.
11:40I am really happy with my pies.
11:42I'm a bit worried about my costing on my steak pie, because we've got loads of really good quality steak in now.
11:48It's quite a lot, isn't it?
11:49Food industry experts are going to be coming and judging our products.
11:52They know good quality ingredients.
11:54So I'd rather take a little bit of a hit on the margin and have really great products.
12:00So that can be signed off.
12:06With his team leader fine-tuning the fillings, inventor Tom, charged with branding their pies...
12:13He does love many things.
12:16...is in a baby boutique.
12:18The funness of that.
12:19Could we turn that into a mini pie?
12:21Like a flying pie?
12:23I think I've taken some great inspiration.
12:28We're trying to sort of create a new image, a sort of a modern image, around this sort of mini pie.
12:33And also bringing in that kind of very, very British theme.
12:37A little bit of old meets new.
12:39Some names that we've got going on.
12:41There's micro pie, pie in the sky, Brit pie.
12:44That's a very good name.
12:51Kwi-pie.
12:52Say...
12:53Kwi-pie, Kwi-pie, Kwi-pie, P-Y.
12:59Kwi-pie.
13:01I've just dyslexically misread something and potentially come up with some genius ideas.
13:06Pie being spelt P-Y.
13:09So you could have my pie, M-Y-P-Y.
13:13It's my pie.
13:15OK.
13:16Say hello to pie.
13:18Say hi to pie.
13:20My pie.
13:21Say hi to British pies.
13:23I quite like that, Tom.
13:27Hot from his research...
13:29So on the first dish we'll make chilli beef.
13:32Jim's takeaway of Mexican ideas goes straight to his chef for a trial run.
13:37Second one is a faillita kit.
13:40And the third one is a Mexican soup.
13:42OK.
13:42Well, we'll get the chilli on the go.
13:44Yeah.
13:44OK.
13:44Let's start with that.
13:48While Jim turns up the heat...
13:51That's good.
13:53Happy with that?
13:54Yeah.
13:55Great.
13:56...his branding team has gone cold.
13:58Some bravo.
14:02This is a struggle, isn't it?
14:07It's difficult to think of Mexican names.
14:11They always have, like, L something, don't they?
14:14Like, L.
14:17What does L mean?
14:18I have no idea.
14:20Hiya, Jim, it's Tash.
14:23Me and Tash are struggling, I'll be honest with you.
14:26What about a name?
14:27What about a name?
14:29Caracas, as in, you know, the little Mexican shaking things?
14:33Caracas.
14:34Oh, yeah.
14:35Yeah, that's a good one.
14:38Jim, I really like that.
14:38They're actually called...
14:39Maracas, aren't they?
14:41Maracas.
14:41They're called maracas, yes.
14:42What does caracas mean?
14:46I don't know.
14:47It's just a name that came to me I thought was catchy.
14:50Caracas.
14:50I like it.
14:51Name agreed.
14:52It needs a Mexican image.
14:54If we wanted to be a little bit creative,
14:57maybe we could do something like red peppers,
14:59yellow peppers, green peppers.
15:01Peppers isn't necessarily Mexican, though.
15:04I strongly feel that we should just have a sombrero.
15:07It's simple.
15:07The reason why I'm going along the peppers route,
15:10yeah, is I'm trying to make the pepper iconic to our brand.
15:14But it's really not Mexican.
15:17Can we just give Jim one more call?
15:19Okay.
15:20Hi, guys.
15:21Jim, I think putting peppers in the logo
15:24is going to be very, very dangerous with regards to our actual theme.
15:28You've got a better idea.
15:28Put it forward.
15:30Yeah?
15:30I already put forward my idea of having a traditional...
15:33Oh, wait, I'm not finished, Natasha.
15:34Jim, it's Tash.
15:35The suggestion that I've made is that we take peppers.
15:40You know, like...
15:40I'm feeling so uncomfortable with this concept.
15:42I can't...
15:43I honestly just can't stop thinking about how much of a failure this is going to be.
15:47Susan, you have more experience in Mexican food than Natasha and I,
15:50so we're not going to use a pepper in the logo.
15:52Okay, well, now that I've got your...
15:56I just wanted to make sure...
15:57If I say black, Susan says white,
15:59you know, I haven't got a problem with someone saying,
16:01I don't think that's going to work,
16:03but I've got a better idea and this is what it is.
16:06We haven't got that.
16:07And here, girls, please work together to get a successful outcome, please.
16:10Jim knows that Natasha and I don't get along,
16:14so I think it was a mistake that he put Natasha and myself together.
16:18Sorry, Tash, I really don't mean to...
16:20I haven't got...
16:20Don't worry, just focus on her and I don't have a problem.
16:22It's fine.
16:23So, who came up with the name?
16:25I came up with the name Karagas.
16:27Who came up with the menu?
16:28I did.
16:30There's a theme developing.
16:307 p.m.
16:36Now, do we have any names for our pies?
16:38I think we should have a mixture of anything that...
16:41Anybody that we think has been influential to Britain
16:44and how it's developed.
16:46I like... I like the kind of link of British names or, like...
16:49Was it... Was Byron the guy who was writing at the same time as Shakespeare?
16:53Erm, there was... Erm...
16:56Was Byron a vegetarian, do we know?
16:59I haven't got a clue.
17:01Me neither.
17:02What about... We had all the explorers.
17:04We had William Drake.
17:06Yeah.
17:06Christopher Columbus.
17:08Erm, didn't Columbus discover the potato in America?
17:13Yes, he did.
17:17So we could have Columbus mash.
17:20I love the way this is coming together.
17:22It's either utter madness or it's complete genius.
17:25Back at the restaurants...
17:32So what we want to do, we want this world to be vibrant, we want us to be busy.
17:35Both teams have interior designers to help turn their vision into reality.
17:39We're being quite innovative, we're introducing a Mexican soup, you know, your jalapeno peppers, erm, you know, your chilli, your chilli beans.
17:46What I'm thinking, Tash, feel free to jump in.
17:49Just need to have one clear, directive, yeah.
17:50Black, black background, crackers at the top, with the sombrero.
17:56Black, black, black, black, black...
17:57Mark.
17:58Come in here.
18:00All our things are 100% British.
18:04You walk in.
18:05You walk in and you see Big Ben.
18:06You walk in the door here.
18:07Yeah.
18:09And you see Big Ben and you see the bus.
18:12I think I see Big Ben over there and I think I see the bus here.
18:15Right.
18:16And I think, actually, this almost is just a big blue wall.
18:20My pie, or welcome to my pie.
18:26It's very scary to put my confidence and trust in Tom
18:30when it's such a massive thing to me.
18:33I suppose I'm most nervous about if Tom has been able to replicate
18:37what's in my head.
18:38That's probably my biggest worry.
18:41I've just got to make a decision.
18:468am.
18:58In London's West End, both restaurant mock-ups take shape.
19:04Oh, wow!
19:06Oh, Caracas!
19:07Welcome to Caracas!
19:09Six hours to rehearse service and perfect systems
19:13before the teams face their first customers.
19:16It looks pretty funky, isn't it?
19:18It looks really funky!
19:20Oh, wow!
19:23Wow!
19:24This car feels brilliant!
19:25Oh, wow, I love it!
19:26That's going to be your logo there, with the Union Jack on the side.
19:29I think it looks really good.
19:30I'm really proud of our concept.
19:32I've just got to hope that Lord Sugar likes it tomorrow.
19:34Well, it's probably going to get our arse kicked again.
19:40Say hi to British Pines, Nightingale, Drake...
19:44And the Columbus.
19:46Columbus?
19:47Yes.
19:47He's British?
19:48I think so.
19:50Tom?
19:51Columbus is British?
19:52Oh, you are kidding me.
19:54Christopher Columbus was British.
19:59Right.
19:59Well, there we are.
20:04Signature meal is £4.50.
20:06Organised by Lord Sugar, the teams get extra staff,
20:10but they must manage them.
20:12So if we can get them to have the signature dish with the sides
20:14and then the drink, that takes us to £7.
20:17Everyone confident?
20:18I think so, yeah.
20:19Brilliant.
20:20The 20 passes, perfect timing.
20:21Let's have a little trial run then, shall we?
20:24Hello, welcome to my pie.
20:26Have you eaten 100% British before?
20:28I haven't, no.
20:29What would you recommend?
20:30I would recommend our signature dish.
20:32It's a variety of three pies, each one of them.
20:35Oh, fab.
20:35OK, that sounds really good.
20:37Yeah.
20:3877, 79, 80.
20:40We have a winner.
20:41OK.
20:42Hang on, the foil needs to come off the pies.
20:45Yeah.
20:45Cool, that was a good practice run.
20:46Yeah.
20:46So we want the foils off?
20:48Yes.
20:49They look fab, don't they?
20:50Do you like them?
20:50They look absolutely stunning.
20:52At Caracas, out back and working solo, the hired kitchen hand.
21:03Out front, head chef Jim fine-tunes the restaurant decor.
21:07Right or left?
21:12He was left.
21:13Left, left, left, left.
21:15Jim, you should, please Jim, organize the kitchen the way you want to manage.
21:20We are not ready.
21:22I just can tell you this.
21:23You know what?
21:24I'm going to come into the kitchen.
21:25I'm going to come in the kitchen in one minute and we'll go through everything.
21:27And I'm going to stay in the kitchen with you.
21:29Yeah, I need help and I need to talk to you about everything.
21:32Excellent.
21:32Happy?
21:32Yeah, that's good.
21:35I'm just the energy or the brain today.
21:36So you have to tell me how you want to manage it.
21:39You must think about the things that it takes time to do.
21:42You know, because the service must be quick.
21:44This is what I want.
21:45I want to be able to get hot chili.
21:47I want to have hot soup, hot fajita.
21:49So you want to prepare the fajita during the service?
21:52What do you think about this?
21:55Because to make a fajita...
21:56It takes a little bit of time.
21:58So you just organize the kitchen the way you want, but I'm just...
22:00I'll do the nachos.
22:01I'm Nacho Man.
22:02I'm Macho Nacho Man.
22:03You're the Nacho Man.
22:07Half an hour to go.
22:12Susie?
22:14We're walking around like this here.
22:16Read the menu and then they're here.
22:19Okay.
22:19Okay?
22:21Everybody happy with a customer service routine?
22:24Susie, what's the time?
22:25It's ten to.
22:26Ten minutes.
22:27Five.
22:28Okay, we're ready.
22:29We just need some customers.
22:30Okay.
22:31Let's go.
22:33Oh, I'm excited.
22:34Yeah.
22:392 p.m.
22:41The fledgling fast food chains open for service.
22:45Susan.
22:46Susan.
22:47Good afternoon.
22:48How are you doing?
22:48You're well?
22:48Two hours to serve 100 paying customers.
22:53We're just literally opening up.
22:55We're ready to take some orders.
22:57Welcome.
22:58I'd just like to follow me and then we can take to your seats.
23:01Hello, guys.
23:02Welcome to Karakus.
23:03How are you doing?
23:03Would you like to eat some takeaway today?
23:05Uh, 18 to five days.
23:06Would you like to eat in?
23:07Let me show you to your table.
23:11Lucky customer.
23:15Okay.
23:15I'll be moving in just one second.
23:17Where are the extra chairs?
23:19There's more people than we have seats.
23:22They all want to sit in.
23:23What the hell are we going to do?
23:25Welcome to my pie.
23:27Have you ever eaten 100% British before?
23:29No.
23:30No.
23:30Hello there.
23:34How's it going?
23:35Can I have the nightingale?
23:36The meal deal then?
23:38Yes.
23:38Would you like gravy with that?
23:40Let's $4.50, please.
23:45First order is ready to go.
23:49Oh.
23:51So you've got all different thinnings in your one?
23:52Yeah.
23:53So you get to try all three.
23:54Oh, great.
23:58Welcome to Karakus.
23:59Do any of you guys have many questions with the menu?
24:01Okay, so we've loads here.
24:03Four feeders, please.
24:04Four feeders.
24:05That's £7.75.
24:08Just need to wait for your orders to come free.
24:10Your food will be ready in about 10 minutes' time, if that's okay?
24:13I ordered a chicken fajita.
24:15Expected that fairly soon.
24:16It's supposed to be fast food.
24:17I think we'll be just sitting here 10 minutes now.
24:20Customers are just getting really impatient with the food.
24:25They should have melted the cheese.
24:27Very cold.
24:28It's not about it.
24:29I'm so sorry.
24:30It's okay.
24:30No, it was a spruce of a stone cold.
24:31No, I didn't think it was.
24:32I'm terribly sorry about that.
24:33It's okay.
24:36They spent so long today talking about the decor and putting up posters, they forgot to organise
24:41a system that works.
24:43Nachos fajita, fajita, fajita.
24:45Nachos fajita.
24:46There is nothing fast about this fast food restaurant.
24:51Helen, up next.
24:52You're doing a great job, by the way.
24:53You too.
24:54Well done.
24:54That's like a stack full of steak, you know what I mean?
24:57It is what it says.
24:58It's going good, Ashley.
25:01It's going really, really well.
25:02Our turnaround time is, I'd say it's definitely less than three minutes.
25:06I think we're fast food.
25:08Thanks, Tom.
25:09Well done.
25:11Yeah.
25:12Thanks, ladies.
25:13Bye.
25:16The test run is done.
25:20That was absolutely insane.
25:22The queue was massive.
25:24A load of people actually left because they didn't get the food that they wanted.
25:28The big problem was the fact that the nachos and the fajitas were cold.
25:31Give me solutions.
25:33They need to all be in the oven.
25:35I honestly can't believe who was serving cold nachos and cold fajitas.
25:38You need to make sure every fajita, every portion of the nachos is absolutely perfect.
25:44It will be, yeah.
25:45Great.
25:46Before Lord Sugar turns up tomorrow...
25:49Waited a long time to be served.
25:51Not quite fast food.
25:53A chance to pick over customer feedback.
25:56Friendly but slow.
25:59Positive.
26:00There aren't enough pie shops.
26:01Brilliant.
26:02Absolutely love the food.
26:03Great idea.
26:03100% British all the way.
26:05And the negative stuff.
26:06Very difficult to eat out of a box.
26:09I mean, prefer that one visually, but if it doesn't work on a practical level, we've got to go for that one tomorrow.
26:15Expected nachos and feed it to be warm.
26:19Crazy waitress.
26:21A lot of negatives.
26:22Susie.
26:24God, I look horrible.
26:25You know, it's a learning process.
26:26I'm glad we did it today.
26:28Can you imagine if Lord Sugar came today?
26:30Seven a.m.
26:40Today, both teams will have to demonstrate their restaurant concepts to Lord Sugar and his industry experts.
26:47You know the key today, guys, is to stay calm.
26:50If you come across as frantic and frazzled, Susie, it'll create a really bad atmosphere.
26:55I think I'm comfortable about the service.
27:01We don't want to go any faster, put it that way.
27:03We just want to make sure that the quality is dead on for every single meal.
27:08Jim, I was thinking about this last night, and I think that the process we had yesterday
27:14was just far too slow, and me running around the entire store by myself wasn't right.
27:20I think for today, we should have two sections of the counter, Natasha here, me here.
27:25When they've ordered their food, they can wait there, take the food, and then just sitting
27:29wherever they want.
27:30I think that is a better idea.
27:31Yes, I agree.
27:32They've got the morning to apply the lessons from yesterday.
27:40Today we have VIP.
27:42That means no mistake.
27:43So we're going to go a little bit slower and make sure that the food is right.
27:47Bravo.
27:51It's nice and hot.
27:54It's cheesy.
27:56Happy.
27:59Good stuff.
28:00Cheers.
28:02Lunchtime.
28:09Is this ready?
28:12Are you ready?
28:17Girls, well done, and let's make this as good as we can make it, OK?
28:20Yeah, absolutely.
28:22Joining Lord Sugar, some of fast food's biggest players, including international brands, Domino's
28:29and McDonald's.
28:30Here they come.
28:32Oh, my God.
28:38Here they are.
28:39Hello, good morning.
28:40Hello.
28:40Welcome to Caracas.
28:41It's our brand-new Mexican restaurant.
28:43Can I give you a menu, sir?
28:45The experts will give marks out of ten in four categories.
28:48Welcome to Caracas.
28:50Thank you very much.
28:50We have got three main dishes on offer.
28:52We've got our signature classic chili.
28:55Category number one, customer service.
28:58I'm going to have the chicken fajitas.
28:59I'm going to have the chicken fajitas.
29:01The chicken fajitas?
29:02Yeah.
29:02Can I recommend some machos to go with that?
29:05Yeah, if you want to.
29:06Yeah, sure.
29:07Service.
29:07One chicken fajitas.
29:08One chicken fajitas.
29:09One chicken fajitas.
29:10How does your receipts?
29:11And if they, your food will come out just here.
29:17I quite like the idea that you can fajitas, but can I have it without peppers?
29:21One, two, waiting for one for you and no peppers, and waiting for two for you as normal.
29:28Take a little while.
29:29It's slow.
29:30Where's Lord Sugar's nachos?
29:32There's Lord Sugar.
29:32There's Lord Sugar.
29:33There's Lord Sugar.
29:34Do you know how long?
29:35We're running about five, five, ten minutes top end, actually, so we're doing pretty well
29:39today.
29:40That's great.
29:41Service.
29:43Second category, the standard of meal and menu.
29:47Well, it's not bad.
29:48It's quite tasty, but it's a bit messy.
29:50I can't grip it.
29:52I can't get hold of it.
29:53It'd be all over me if I attempted to pick it up.
29:56I don't think they'd be making much margin as that placer.
29:59Really?
30:00What was the retail price of it?
30:01$3.85.
30:03I don't think the branding's too bad, though.
30:05I mean, I know the sombrero is a cliche.
30:08Third category, the restaurant's brand identity.
30:12I think in terms of the vibrancy, restaurant look.
30:15You would be very clear as to what you're going to get.
30:17Exactly.
30:17You know what you're going to get.
30:19That's incredibly important.
30:20Everyone got their feeling OK, didn't they?
30:26Really quick.
30:28Good.
30:29Good.
30:29Good.
30:30Good.
30:30Good.
30:30Good.
30:30Good.
30:30Good.
30:32And finally, marks for demonstrating how their concepts will work long-term.
30:38Good afternoon, folks, and welcome.
30:45We are Caracas, a Mexican food restaurant.
30:49First thing you notice about the restaurant is the name, the Caracas.
30:52It's incredibly catchy, very memorable, and it's actually very fun to say as well, and also very Mexican-sounding.
30:58We're trying to add a bit of personality onto our brand by introducing the sombrero.
31:03And when we think of sombreros, we think of the sun, fun, and Mexico.
31:08Just talk me through how it works in terms of the numbers at lunch.
31:13So if you take an hour, how many customers do you hope serve in that hour, spending how much, and with the margins, how many pounds profit is that going to get you at a gross level in that hour?
31:21Let's say that we're looking at, say, 60 people over a two-hour period for lunch, with an average spend of £7, which is 60 people at £7, which is £4,800, in terms of their spend.
31:44Sorry?
31:45£4,200.
31:48£4,20.
31:48£4,20.
31:49Oh, sorry, 40 people at, uh, 60 people at £7 each.
31:54£420, of course.
31:57On the brand identity, just wondering how these old-world images of sombreros, cacti, how those relate to contemporary?
32:07We welcome our customers into our restaurant.
32:10We like to encourage them to hang up their sombrero.
32:12Even though it's a fast-food restaurant, it's also an opportunity to actually have a little bit of chill time,
32:18a little bit of downtime within a very, very strong Mexican environment.
32:23We really welcome the opportunity for you to come here.
32:25I hope you enjoyed the food, and I believe there was one patron today, our first customer, who hasn't actually paid.
32:31So, Lord Sugar, if you could settle up before you go, we'd really appreciate that.
32:34Thanks very much, folks.
32:42Next, tested on the same four categories, MyPie.
32:46Good afternoon, Lord Sugar.
32:50Hello.
32:51Welcome to MyPie.
32:52Have you ever eaten 100% British before?
32:55Yes.
32:56Yes.
32:56Well, you will enjoy the quality of our ingredients then.
33:00I can have a steak and red wine.
33:03Would you like mashed potato and mushy peas for that?
33:05Both.
33:06Check on.
33:06There we go.
33:13Sir, a little trigger?
33:14That was quick.
33:15Fast food.
33:17Hello.
33:18Welcome to MyPie.
33:19100% British ingredients.
33:21Yeah.
33:21A drake and a nightingale, please.
33:23Thank you very much.
33:24Check on.
33:26These trays aren't big enough.
33:29Hi there.
33:29Hi.
33:30I have the mini drake and the mini Columbus.
33:32In terms of the branding, it's got one simple idea.
33:36The provenance, and being 100% British, is a really simple but very strong and very contemporary message.
33:50After the pies, the pitch.
33:53It gives me great pleasure to welcome you to the first MyPie restaurant.
34:03We are hoping that one day there could well be 500 of these across the country.
34:07MyPie, which as you can see, is unashamedly 100% completely brilliantly British.
34:15Say hi to British Pies and I'll hand you to Helen who will give you more details about the food itself.
34:20We did a survey yesterday with 52 people that came to eat in our restaurant, and we were really pleased with the results.
34:26Professionalism of staff, our knowledge of the menu, it covered the menu, it covered the appeal of the menu, it covered the value for money.
34:36Brand.
34:36Oh, you're putting me off.
34:37The brand.
34:38So we're so excited about it.
34:39That's why we're getting carried away.
34:41So, yeah, we were really pleased with the feedback.
34:43Thank you very much, Helen.
34:44Sorry to interrupt you.
34:45The pies were very well-filled, it tasted like it had a very high-quality ingredient.
34:51I think your price points are very competitive.
34:54Yes.
34:55But how are your gross margins?
34:56For the meal deals, 23%, which we thought was quite a good cost of sales.
35:00I think you can probably tell from the steak that's slightly more at 41%.
35:04We really wanted to make sure that we balanced quality with margin to get the best of both worlds.
35:10Just a question about menu.
35:12So, you know, lovely warming pies in winter, what would you do, if anything, different in summer?
35:17Okay.
35:19Cold pies, for example.
35:22Cold pork pies can be very popular in the summer.
35:29Good stuff.
35:31Yeah, well done.
35:32Good stuff.
35:32Well done.
35:33Goodness, that's a test for anyone.
35:35We have a strong brand, and we believe we've got good food served fast.
35:41The scores will follow.
35:44From pressing the button around.
35:46To be served up by Lord Sugar in the boardroom.
35:49Thank you very much.
35:50Come so far, you've worked so hard, and you really feel like the actual brand belongs to you.
35:55I'm glad it's over, and I just want to hear what the results are.
35:59On the day and at the 11th hour, we pulled it out of the bag.
36:17So I think we've got a very, very strong chance of winning this task.
36:21I'm just so determined to get through today, get through the boardroom and make it into the final.
36:27I relish every opportunity to have a dialogue with Lord Sugar and tell him why I'm perfectly suited to be his business partner.
36:35I think I'd make a stunning business partner for Lord Sugar, so I'd be completely gutted if it was to go out at this stage.
36:42I think they've all got something to offer, but have they got everything that it takes?
36:47I don't think so. Have I? I definitely think so.
36:50I believe in myself, and I believe I should be Lord Sugar's business partner.
36:53You can go through to the boardroom now.
37:12Good afternoon.
37:37Let's find out what went on. So, Venture, off you go.
37:45We quickly identified that we wanted to go with Mexican food.
37:49Mexican stood out as something that most people seem to enjoy.
37:52Mexican is hot. I mean, sorry to use the pun, but it is very, very fashionable out there at the moment.
37:58It's a good choice, I think.
37:59Caracas name, where'd that come from?
38:01I came up with Caracas as one that was a little bit catchy.
38:06Well, it might be a bit catchy, but not to say a Venezuelan.
38:09No, it's the capital of Venezuela. It transpired.
38:11Which is not in Mexico, is that right?
38:13No, it's not.
38:14Is that right?
38:14Jim thought that Caracas was maracas, didn't you? So it was...
38:18Yeah, I made a January.
38:19You thought it was maracas. Were there Spanish maracas?
38:22Yeah.
38:22Be honest. You thought it was a made-up word, all of you.
38:25What happened in the dummy run?
38:26It was all hands to the pump making the restaurant look well, and then I went into the kitchen probably too late, and it was absolute carnage.
38:33The real carnage happened over the order system, or should I say, the lack of a system that worked.
38:39And I think actually it was Susan who identified that and pushed forward addressing it for the second day.
38:44Good team leader, ladies?
38:46A couple of decisions were made and then turned around, so a couple of kind of indecisive moments, but there were...
38:52Susan?
38:52Um, he was... he was OK.
38:55All right.
38:56All right. And now, Logic. Helen, team leader, yeah?
39:00That's right, yes.
39:01OK.
39:01I think it was a very good team effort. I think we worked together well.
39:05Where did the actual brand name of your restaurant come from?
39:08That was Tom.
39:08Myself. It actually came from me misreading a sign.
39:11We could have gone for sort of ye olde traditional pie shop, but I was always very keen to mix a tradition with a new, and my pie seemed to work very well.
39:20How did your... theirs was the disaster. They admitted it. They learnt from it. How did your dummy run go?
39:25We actually did a dummy-dummy run. So, at one o'clock, we did a practice, and we pretended some customers came through, and myself and the chef then kind of practiced a run.
39:35So, if you let Helen do a little bit of talking for a moment, Tom.
39:38That would be nice.
39:38What did you do, Helen?
39:40I decided that I was going to go to the kitchen and develop the product, and Tom was going to do the concept and the branding.
39:47OK.
39:47I was slightly nervous, because I felt that lent itself more to the project manager role, however, Tom said very clearly that he was used to the concept and the branding.
39:56OK. And now, let's see how we did do.
39:59As you know, there's 13 advisers I pulled in there that were going to look at the four main criteria, the brand identity, the customer experience, the food, obviously, and the most important thing, the long-term viability.
40:18Those guys were basically asked to market out of 10 points. They're far more experienced than me in this business, and we're going to see what they felt.
40:28Let's start with Caracas, Karen.
40:33Across those four categories, they had an average score of four out of ten.
40:44Right.
40:48Nick, my pie.
40:52Helen and Tom averaged up seven out of ten.
41:01Pies win.
41:03Pies win. Very, very good.
41:05Yeah, very well done, really, because in a short period of time, you come up with a concept which had some legs.
41:12You two, you're in the final.
41:14And you've done very well getting through to this stage, yeah?
41:21Wow.
41:22Go back to the house, have a good rest, and I'll be in touch shortly, OK?
41:28Off you go.
41:28Thank you both.
41:29Thanks, Ken.
41:30Well, Venture, I guess you must be sitting there wondering what your fate is now that those two are in the final.
41:49Well, the good news is that two of you are going to be in the final, and the bad news is that one of you is going to be fired today.
42:00Off you go.
42:01Where I know it went wrong, the girls didn't play ball, throwing toys out of the pram.
42:17It was like Mother Teresa, as opposed to project manager.
42:19Because of the job that I was doing, I didn't see the trail of kind of destruction, and you were at the centre of that, weren't you?
42:26I honestly think that I'm more suitable for this process than Jim and Natasha put together, and to get to the finals in this stage is something that I really want.
42:37I am the perfect candidate to be Lord Sugar's business partner.
42:41I do think that Lord Sugar should fire Susan.
42:45As soon as I came up with an idea, she shut me down.
42:47Don't agree with that.
42:48Don't agree with that.
42:50It's disappointing to be in this position, when the other two have got straight through to the final.
42:54Well, that's where I want to be.
42:57That's where I'm going to fight to be.
42:59That's where I believe I should be.
43:17Hello?
43:18Yes, could you send the three of them in, please?
43:20Yes, Lord Sugar.
43:20Yes, Lord Sugar will see you now.
43:24Now, we are the 11th week into this process.
43:45I'm assuming that you three have some kind of superior knowledge in order for you to survive to this stage.
43:51Yeah.
43:51Nick's passed me a document here, a very interesting document.
43:57It actually belongs to the other team.
44:00It deals very, very clearly and concisely with costings.
44:04What this cost, what that cost.
44:06They had a business model.
44:07Can one of you at least tell me what the business plan was, where was the margins, how many did you expect to serve per hour?
44:15Where is the equivalent of this document, even if it doesn't exist as a document, let it come out of someone's mouth?
44:22I admit that none of us actually considered how long and how many people we would be able to serve.
44:30So stop there a minute.
44:31This is a business proposition.
44:33One of you is supposed to go into business with me.
44:35There was a lack of communication.
44:37I mean, I don't recall a point when we actually even discussed as a group the margins in the food, the turnaround time, the amount of customers.
44:43Best clear, best clear, it was that embarrassing moment, Jim, when you was there talking about 60 people at £7 at £4,000.
44:51I know, I've lived with that all last night.
44:53Mental arithmetic is a strong set of mind and that was an uncharacteristic error.
44:57But even on your maths, £420, which is the correct calculation, over a two-hour period, you'd go bust.
45:06Now, my idea of fast food restaurant side, you'd go up, you order, you pay, you take, you go and you sit down, okay?
45:14And all that is supposed to take no more than, believe it or not, a minute.
45:18What was your system?
45:19Oi, who wanted a nacho?
45:21That was your system.
45:22Who's got one?
45:22Who wanted one of these fajitas?
45:24That was your system.
45:25I did it as fast as I possibly could.
45:27Why was it slow?
45:28Just for the very nature of it, the equipment that we had and maybe the make-up of it.
45:32Not that, I'm sorry, that's not true.
45:34The reason it was slow is that you didn't know whether you were a fast food restaurant or a waitress restaurant.
45:39What I would have done in their situation was put all hands to the pump,
45:44seen front of house that people were waiting and made something happen.
45:47I couldn't see that that wasn't happening.
45:49I was a naive bliss, to be honest.
45:50What I learnt from our day-to experience was that we weren't getting the food out fast enough.
45:55So I was actually endeavouring to buy more time rather than actually...
46:01What you were trying to do is slow the people down so they didn't notice you.
46:04Essentially, yes, because all I could do was look for a repair opportunity.
46:09Natasha, I looked in your CV, you actually have got some kind of degree in food and hospitality.
46:18Yeah, I was in international hospitality management.
46:21It includes understanding food and all that stuff?
46:24It does, yeah.
46:25It was a long time ago and I've not continued within that kind of vocational career.
46:32A long time ago, you say, this was, whatever you did.
46:35Yeah.
46:37Okay, listen, now I want to talk about the food.
46:40When I opened that cardboard box, the last time I saw something looking like that
46:45was when my son's dog puked, to be honest with you.
46:48It was bad.
46:49Yeah, I'm disappointed to hear that people reacted so badly to them.
46:53Surely the priority should be the stuff must be good.
46:57It must taste good.
46:58It must look good.
46:59Jim should have found out in the Mexican restaurants that he went to,
47:02what was the bestseller, how long did it take to make,
47:05and what were the key ingredients that they used that made the food taste absolutely delicious.
47:09And, Jim, I don't feel that you conducted your market research thoroughly enough.
47:12You did say you were macho nacho, didn't you, Jim?
47:15Yeah, well, a wee bit of bravado there, but, yeah.
47:19Lord Sugar, there's a deeper-lying issue that I was faced with.
47:24Go on then.
47:25It was like, I wasn't project manager, I was babysitter from afar.
47:30The two ladies couldn't work constructively together.
47:33As project manager, if you had an inclination that Susan and I may have personal differences,
47:39why did you press together?
47:40I did have an inclination from the previous task very strongly.
47:43Right, okay.
47:43And from feedback from you that you found Susan to be like a child to work with and very difficult.
47:48I mean, I don't need to get, you know, personal.
47:51No, I'm not getting personal.
47:51You know, I'd like to keep it as professional as possible.
47:53And that's exactly what I'm doing.
47:54Are you saying, Jim, that you think that you kind of done this single-handed, really, then?
47:59No, I felt as if I had complete excitability and at times even manic enthusiasm from Susan.
48:06But at the other end of the scale, I had apathy and despair.
48:08What I think I'd like to do at the moment, I want to consult a bit more with Karen and Nick.
48:19Susan, she's always got the right thing to say, hasn't she, in this boardroom.
48:33What's she like out of here?
48:34I've always said you need a sieve for Susan because you have to work out what stuff is meaningful and what is meaningless.
48:41And Jim pushed the food to one side.
48:45I haven't heard anything about a plan, a business plan.
48:49Natasha said she can't cook, but she has got skills in that area and she should have used them.
48:55When she came into this process, she was jumping up and down, had a little spark about her,
49:00and some of that has been sapped away.
49:02It's tough going, the 11 weeks.
49:03But they've all gone through it.
49:08Can you send the three of them in, please?
49:11Well, Sugar will see you now.
49:27Susan, if one person's got to go here today, who do you think that should be out of these two?
49:32In my honest opinion, Lord Sugar, Jim.
49:35He's a very charming man, he's very good at selling, he's very good at communication, very, very good at talking.
49:40But at the end of the day, what you need is someone who will come up with original ideas,
49:45someone that can actually run a business, that has natural entrepreneurial spirit.
49:48Natasha, I'm going to ask you the same question.
49:50I think Jim just isn't able to make decisions.
49:54He can't manage a team, he can't manage a process.
49:57What's the answer?
49:57Jim.
49:58Jim.
49:59100% Natasha.
50:00I'll tell you that as a compliment, Jim.
50:02You've got a bit of a dark side, and I think that you're slightly underhand, and that you give off a very, very...
50:07I'm totally open.
50:07You're incredible charisma.
50:09I'm totally open.
50:10No, you're not, Jim, because you give off a very, very strong charm.
50:12I'm absolutely open about everything I think and feel.
50:14And you've always charmed the project managers, and you know what didn't work with me.
50:17I'm totally open.
50:18I've always said to you what I think.
50:19I've said in this boardroom what I think.
50:21I think you've got a dark and underside to you, and I think...
50:24No, it's called passion.
50:25There's a lot to be said.
50:27It's called passion.
50:27Jim, at the end of the day, there is a reason why you have project managed twice, and you have lost both tasks so badly.
50:33So who's responsible for this?
50:35Who is responsible for the failure of this task?
50:37Who I think was responsible for this task is a toss-up between the two experts, the Mexican food expert and the hospitality expert,
50:44who their expertise fell by the wayside, and they were happy to watch me flummox in the kitchen and not get food out quick enough,
50:50which I was genuinely trying the best.
50:52Jim, I eat Mexican food and not the local food expert.
50:54If I did a hospitality degree, I would be grabbing it by the scruff of the neck and saying,
50:58this suits me, like Helen did, this suits me, I need to be on top of this,
51:02because I know exactly what happens in a restaurant.
51:03Well, I think...
51:04I don't know exactly what happens in a restaurant.
51:05Jim, I think the key thing is I don't work in hospitality.
51:09It's not anything that's of interest to me.
51:11You spent four years doing it?
51:12I didn't enjoy it.
51:13Four years of your adult life?
51:14Absolutely, but the point is I work in construction property recruitment.
51:17This isn't what it's about.
51:18It's about finding a task...
51:19You're the person that's...
51:20You're playing to your strengths?
51:21Jim, you're the person that's highlighting my degree and contextualising it, not me.
51:27I'm saying, yes, I did a degree, but I don't claim to have an expertise in it.
51:31You did also say that you ran a restaurant in university.
51:34You've been hung out to dry, Jim, is that what you think, do you?
51:37In here, a pincer movement by two people who thought to themselves,
51:40you know what, Jim looks as if he's going to get hung for this.
51:43We won't let on that we didn't get it either, and we didn't help out, and we didn't step in.
51:47My task responsibility was over on the creative side.
51:50Be honest and take responsibility.
51:52You're all in the same boat.
51:53Don't give me my task responsibility, really.
51:56This is everybody supposed to pipe up and make the team win.
51:59This degree that you've got, right, there were basic fundamental things in there.
52:03It's a bit like me saying, I've got a degree in first aid, right,
52:07but I will see someone dying in the street and saying,
52:09sorry, I haven't done it for ten years, so I'm going to leave them alone.
52:11The things that I honed in on, on my degree, weren't those points.
52:16I wasn't interested in the food side.
52:18I wasn't interested in the restaurant side.
52:20You weren't interested in this task.
52:22Jim, please, please, let me, Jim, please have the decency to let me be speaking.
52:24Were you interested in this task, were you?
52:26Genuinely.
52:26It wasn't my favourite task.
52:28Did you give everything you could have given?
52:29Yes, I gave everything I could give.
52:29No, you didn't.
52:30Well, if that's all you can give, that's not good enough.
52:32You know what, I'm speaking.
52:33I'm taking the opportunity to speak.
52:35Well, I'm just hearing, I'm hearing things about, well, please finish, please finish.
52:38I'd like to have the opportunity to speak.
52:40Within my degree, I honed in on the areas that I liked doing.
52:44At no point did I want to become a restaurateur.
52:46No, but, you know, I'd go back to my, I'd go back to my degree in first aid.
52:50I didn't enjoy giving mouth-to-mouth resuscitation,
52:52but, you know, you have to do it when, in fact, it's needed to be done.
52:56I'll tell you what I applied.
52:58I applied the hospitality side.
53:00I applied the part of being front of house, customer service.
53:03You know what you're faced with?
53:04You're faced with fight or flight in any situation.
53:07Fight, flight.
53:08I disagree with you entirely.
53:10Well, of course you're going to.
53:11Because if I was a flighter, I wouldn't be here now, would I?
53:13I'd like to tell you why I should still be in this process.
53:15I don't honestly care what anyone else thinks, apart from what you think,
53:19because I believe that actions speak loud in the words.
53:21There is a reason why I'm the strongest salesperson in this process.
53:25There is a reason why I have won two tyres that I've PMed on,
53:29and Jim so far has managed two and lost both.
53:31I'm incredibly creative.
53:32You've certainly got a lot of self-confidence.
53:34That I'll give you.
53:35That I'll give you.
53:36Lord Sugar, beside you, to either side, you have people who can say he's honest,
53:40he's passionate, he gives everything he can, everything possibly.
53:44Talk about box of tricks.
53:45I can do it all.
53:46I can do sales.
53:47I can negotiate.
53:48I can pitch.
53:49I can break records in terms of orders from massive retailers.
53:52I'll go along with you on the talking for, oh, my God,
53:55if it was an award for talking, boy, you would be up there, right at the top.
53:59It's a very, very difficult decision I have to make now
54:04because you have come through 11 weeks of gruelling pressure.
54:09But I do have to make a decision.
54:13Jim.
54:16You have this kind of manner, and some people might call it charisma,
54:20of getting people on your side and controlling the situation,
54:24which is a good trait sometimes in business, but it has its downfall also.
54:31And Susan,
54:33you don't seem to get on too well with people.
54:37That may be because you're very determined and don't take any prisoners.
54:42But anybody that I go into business with, I've got to be able to work with.
54:45Natasha,
54:47I can't reconcile some of the things that have happened today.
54:55You've started off like a house on fire,
54:58but I have found you a little lackluster in the last few weeks.
55:08Susan,
55:09There's not many people that have got a good word to say for you.
55:24But you have achieved quite a bit in putting yourself through school and all that stuff,
55:30and you've run a business.
55:37Susan,
55:37You're in the final.
55:50Jim,
55:50I like your spirit.
55:52I do like your spirit, Jim.
55:53You're in the final.
55:56Natasha,
55:57you're fired.
55:58Coach, appreciate it.
56:07You two,
56:12you've done very well over the past 11 weeks.
56:16And I'll be in touch with you shortly and let you know what we're going to do to decide who is going to come into business with me.
56:23Okay, off you go.
56:25I mean, the process is tough, and if you can't hack it, then obviously, you know, that is a weakness.
56:41And it shows me that perhaps that person has got no chance of being a business partner at night.
56:46In this process, some of the characters will scream and shout and fight, and I'm not willing to lose my own dignity.
57:04I've walked out of this process with my head held high.
57:13No hard feelings? What happens in the boardroom? Happens in the boardroom.
57:16No, and you smelt blood and thought this is your time to scalp Jim, so you give my name.
57:22You did not answer that honestly.
57:25What I said in the boardroom was true.
57:28That is how I feel.
57:29If we hadn't decided on business acumen, I would have picked you, because your business acumen's been really poor.
57:34I have more business acumen than, well, I suppose you and Natasha, because of the fact that I started my own business.
57:40Oh, my God, is it just you? Oh, my God, congratulations. Are you okay?
58:03Yes, model three.
58:04Anybody order a final four?
58:06I can't believe you, Eddie.
58:10In the fight to become Lord Sugar's business partner, four candidates remain.
58:21Next time.
58:22Now it's time for you to convince me that you're worthy of becoming my business partner.
58:28Time to hand over business plans.
58:30If you don't know your own business plan, then you're in trouble.
58:34But when the final four are grilled...
58:36What's the business?
58:37You haven't got one error.
58:38Dara, it's full of errors.
58:40I've got a pretty good radar for bullshit.
58:42Unless smells like bullshit.
58:43What impression does that give me of you?
58:45That you're a bit of an ass?
58:47Three go up in smoke.
58:48You're fired.
58:50You're fired.
58:50And one gets the money.
58:53You are going to become my business partner.
58:55You're hired.
58:55So Natasha gets the takeaway to BBC Two now to join Dara O'Brien for You're Fired.
59:05And the others better watch Dara here on Friday.
59:07He's got the inside line on the slip-ups and crafty moves that will get them through.
59:12The Apprentice, how to get hired at 10.35.
59:15And then it's the big one.
59:17The Apprentice final.
59:18Not to be missed.
59:19On Sunday at nine.
59:21The Apprentice final.
59:23The Apprentice final.
59:24The Apprentice final.
59:25The Apprentice final.
59:26The Apprentice final.
59:27The Apprentice final.
59:28The Apprentice final.
59:29The Apprentice final.
59:30The Apprentice final.
59:31The Apprentice final.
59:32The Apprentice final.
59:33The Apprentice final.
59:34The Apprentice final.
59:35The Apprentice final.
59:36The Apprentice final.
59:37The Apprentice final.
59:38The Apprentice final.
59:39The Apprentice final.
59:40The Apprentice final.
59:41The Apprentice final.
59:42The Apprentice final.
59:43The Apprentice final.
59:44The Apprentice final.
59:45The Apprentice final.
59:46The Apprentice final.
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