- 2 months ago
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00:00Dad, all this is empty.
00:01Like, you have to prep your stuff, too.
00:03Oh, dear, oh, dear.
00:04Me and my dad have, like, a different idea
00:06of what Bruno's could be.
00:07My cooking is very sloppy.
00:09Oh, my goodness.
00:10This is an absolute color crash.
00:11This place is a sorry state of affairs.
00:14Oh, boy. Disgusting.
00:16What's your opinion?
00:18Listen carefully.
00:19Well, I mean, I was speaking, too.
00:30I'm on my way to a restaurant called Bruno's
00:33in a prime location in Philadelphia.
00:36Now, my insider has told me that this restaurant
00:40is run with a very stubborn owner
00:42and is refusing to keep up with modern times.
00:44So, right now, I need to do a little searching
00:47and really find out what has happened to Bruno's.
00:51Shall we?
00:52Let's go.
00:56Quick.
00:57Get in, get in, get in, get in.
01:00Now, my insider left me a key.
01:03Oh, oh.
01:05Oh, boy.
01:08It's like going down a coal mine.
01:14Bloody hell.
01:15Right there.
01:17Look at the size of that thing.
01:19We've just got in the bloody door.
01:21It's never a good sign when we've got dead mice on arrival.
01:25Well, look at this place.
01:27There is so much junk.
01:28And there's, obviously, rodents everywhere down here.
01:31Oh, my goodness me.
01:34Look at the state of this place.
01:37Look at these booths.
01:38How old are they?
01:41Oh, no.
01:42Menus, tissues, wipes.
01:44Look at that.
01:45It's like a birthday card.
01:47Look at that.
01:49Damn, she's left with a gift card.
01:52It expired in 2004.
01:54I don't think these have ever removed in 36 years.
01:58How disgusting is that?
01:59OK, time to get my black light out.
02:02And let's get into this kitchen.
02:03This shows all the grime, all the bacteria you can't see.
02:08Oh, boy, that's gross.
02:11Oh, look at that drawer.
02:18Oh, man, that is disgusting.
02:21So that is just from today's cook.
02:23You've got potato dripping in grease.
02:26This should be cleaned at least twice a day.
02:28Look at this.
02:29Oh, my goodness me.
02:30Look at that.
02:31That's a milkshake machine.
02:32Doesn't look like it's been cleaned.
02:34That is appalling.
02:35All right, I'm going to take a sample here
02:37to look at under the microscope in the morning.
02:40This is going to tell me a lot in terms of bacteria.
02:44That is disgusting.
02:45Shakes, that thing would give you the right there.
02:51So there's two kitchens.
02:52You've got the open-plan kitchen there,
02:53and you've got this kitchen here as well.
02:55Look at the state of this in here.
02:57Oh, God.
03:00Oh, no.
03:02I've just seen something horrific.
03:04Oh, my goodness me.
03:06Oh, God.
03:10That's open.
03:13That's ground beef that's been left to go off.
03:18This stuff's all tainted.
03:22Look.
03:24The blood is dripping on that.
03:26What an absolute disgusting mess.
03:28How do they work like this?
03:29This is a father and son business, 36 years in the making.
03:35I'm amazed they've lasted six years, let alone 36 years.
03:40Disgusting.
03:42Not fit for purpose.
03:43OK, shall we get out of here?
03:45Watch your head.
03:49I'm kicked, you .
03:50I'm kicked, you .
03:54Man.
03:55That was dirty.
03:57Oh, my goodness.
03:58Come on.
03:59It's not just a shower I need.
04:01I need closing down.
04:16Quick comms check.
04:17We've got you loud and clear.
04:20Now, the staff here think they're making a new show
04:22called Restaurant Refresh.
04:27I'm Tim Bruno.
04:28I own Bruno's Restaurant, and welcome to Restaurant Refresh.
04:31They have no idea I'm watching their every move.
04:35Here we go.
04:37You guys almost ready to open, Jen?
04:38Well, it was.
04:39OK.
04:40And the insider told me that this is Tim, the owner.
04:43Never went to culinary school prior to running a restaurant.
04:47Oh, gee.
04:48Oh, come on.
04:49That's too bad.
04:50Hello.
04:50My name is Tim Bruno.
04:51I own Bruno's Restaurant.
04:53I've been here since 1989, having fun.
04:56I hope I do some breakfast today.
04:58I opened Bruno's back in January in 1989.
05:01It was on a Monday.
05:02When I opened Bruno's, the only thing I knew how to do
05:06was make salad, because I'm not trained to be a chef.
05:09I taught myself how to cook.
05:10I just wanted to go into the food business,
05:12because I wanted to have something of my own,
05:14something to be proud of.
05:17My cooking is very sloppy.
05:18I rush it, but it's a nice sloppy.
05:20Tighten on 10, please, Paul.
05:22Yeah.
05:23Look at the cluster of crap on that grill.
05:27We haven't even opened yet.
05:28And look at it.
05:31Good morning.
05:32Getting excited about the Phillies?
05:34Phillies, here we go.
05:36Me and my son, Nick, we both love the Phillies.
05:38To be a Philadelphia means you've got to cheer for the Phillies.
05:40What time is the game?
05:42The game's at 4.
05:43Oh, OK.
05:44But I hope they play well.
05:45We go to, like, ball games together.
05:47When he was young, I used to help coach.
05:49Dad, we're playing catch again.
05:50Uh-uh.
05:51Baseball is life.
05:53That's Nick, Tim's son, studied history,
05:55and decided to stand by his father running this restaurant.
05:59We're going to put the checks up there, OK?
06:01Hang the soft copy in the back, the hard copy in the front.
06:03OK.
06:04Hard copy in the back, soft copy in the front.
06:05OK.
06:06That's not what I said, but yeah.
06:08My favorite thing about Bruno's is the people.
06:11We have customers that have been coming here longer than I have,
06:13and it truly is like a family business.
06:15My dad always says it's like cheers without alcohol.
06:18So originally, my plan was to be a chef.
06:21So originally, my plan was to go back and further my education.
06:25But I decided to work with my dad because I kind of, like,
06:28idolized this place.
06:29It's meaningful to me.
06:30You know what I mean?
06:31It's not just a job.
06:32Like, you're making people happy with what you do.
06:34Say I'm up here, and you hang a slip back there.
06:36Say, Nick, I hung a slip back.
06:37OK, I got it.
06:38Thanks, Nick.
06:39The future of Bruno's worries me because clientele is changing.
06:43The typical service, sometimes you might only get, like,
06:46five or six tables.
06:47We don't make enough money is a worry.
06:50So what do you want to do with all this ground beef?
06:52Well, I need ground beef out front.
06:53Well, you have, like, 25 pounds back here.
06:56So me and my dad have, like, a different idea
06:58of what Bruno's could be.
07:00Certain things he won't change.
07:02I just feel like the way that we're cooking now
07:04is a little bit outdated, and we need to move to the future
07:07and try to modernize.
07:09Well, you put stuff in the fridge.
07:10Make sure you label it.
07:12But I think that he knows that it's my goal
07:13to try to take over the restaurant.
07:15Have you told your dad it's your goal
07:17to take over the restaurant?
07:19I haven't really told him, no.
07:23I'm getting older.
07:24Me and Nick, we don't talk about the plan.
07:26But I don't think I'm ever going to retire.
07:27I think I'm just going to phase out.
07:29I just have to put the soup songs.
07:30Huh?
07:31It is stressful that we haven't talked
07:33about the future here.
07:34It's the elephant in the room.
07:36Who wanted an apron?
07:37I think Brie.
07:38There you go, Brie.
07:40Yeah.
07:42This young lady is Brie.
07:43She is dating Nick, and they've been seeing each other
07:46for the last five and a half years.
07:49I just cut all the onions.
07:50I don't know why.
07:51That's all right.
07:52We're going to use them eventually.
07:53You can always use the onions.
07:54Me and Nick actually met at Bruno's.
07:57He's going to tell you that I drunk texted him,
07:58and that's how we started dating.
07:59And it's true.
08:00It's right.
08:01I'm going to be really hot.
08:02You already are hot.
08:03I know.
08:04I will always be tied to Bruno's.
08:07Brie's ready for a fun day at Bruno's, right?
08:09Always.
08:09It's always a fun day at Bruno's.
08:11I grew up not really having a great father figure.
08:16And I just love that.
08:19I'm sorry.
08:21At Bruno's, it's like I have a second family that, like,
08:24I've never experienced.
08:26And it's nice.
08:30Dad, all this is empty.
08:31Like, you know what I mean?
08:32This is what I'm talking about.
08:33Like, everything's empty.
08:34Like, you have to prep your stuff, too.
08:36There are there.
08:38Nick and Tim bicker pretty often in the kitchen.
08:40I definitely think a lot of the frustration comes from Nick.
08:43I think that Tim is a little stubborn.
08:46Don't worry about that, Dad.
08:47Just worry about prepping the stuff we need.
08:49Please.
08:50Communication is breaking down.
08:51This is the problem when you've got a dysfunctional owner.
08:53Oh, my God, Jen.
08:55Nick could have some more say in what goes on,
08:59because Bruno's has been the same for 35 years,
09:02and it's struggling.
09:03On a slow day, we servers sometimes walk out of here
09:06with $30 or $40, and it's definitely not enough
09:10for me to survive off of.
09:12Who's going to be our first customer today, guys?
09:14I think the sisters.
09:15Lovely Anne-Marie.
09:16And she is almost like part of the furniture
09:18and has been by Tim's side, literally,
09:21for the last two and a half decades.
09:23Oh, good afternoon, girls.
09:25Hi.
09:25Good morning.
09:26Good afternoon, I should say.
09:27Hi, girls, how you doing?
09:28I've worked here for 24 years.
09:31I'm tied to this place.
09:32I hope Tim doesn't mind me saying, but I'm tied to him.
09:36I feel like he's my older brother.
09:38He was the first person I called when I lost my mom.
09:41The family's just phenomenal.
09:43Hi, how are you?
09:45Do you want to come over, please?
09:46I think Bruno's needs help right now.
09:48I think it needs that Shazam, like just something to,
09:53just to bring more new people in.
09:55Boy, this place is going to be wild.
09:56How's it going today?
09:58The sisters there from the convent opposites,
10:01and the insider told me they were regulars,
10:04but they don't know any better.
10:05They have no idea what's going on.
10:06And beneath those booths, there is so much clutter
10:09and crap from decades ago.
10:11I'm going to have a steak sandwich or steak.
10:14No cheese?
10:15No cheese.
10:16You got it.
10:17What have we got?
10:17Junior's steak fried onions.
10:19Camera 10.
10:23I'll just zoom on the griddle down there.
10:25Look at that.
10:27Oh, dear, last night, that drawer was disgusting.
10:31Stay on the spatula.
10:32Let's see if he washes those things or changes.
10:35Is he going to go back?
10:36Yes, he is.
10:36Oh, my God.
10:38Come on.
10:40He's using the same spatula to clean the gutter.
10:43He's shredding all the crap off the spatula
10:45into that sandwich.
10:47This city fell in love with their Philly cheesesteak,
10:50and this guy's just this.
10:52What an absolute embarrassment.
10:58Oh, my God.
10:59That beef hasn't even been cooked.
11:00All righty.
11:01Junior's steak.
11:02I know.
11:03We're ready for you.
11:05You are ready.
11:06Please, sisters, for what you're about to receive,
11:09will not put you in the bathroom for the next three hours.
11:14Sandwich.
11:15Pizza bread.
11:16Yeah.
11:17Pizza bread?
11:18Yeah.
11:19OK, you go.
11:19Coming up on 11, I just need a roast pork from you.
11:22Do you like peppers and onions in the omelet?
11:24You're going to make me butter your toast, too?
11:28No one's cleaning the surfaces.
11:29There are so many unhygienic practices going on there.
11:34Four ladies sat at the bar.
11:36Surely they can see what's going on there.
11:38That's the problem in an open plain kitchen.
11:40Everything is visible.
11:41Here we are.
11:42You're welcome.
11:44The pizza bread?
11:44Yeah.
11:45Yeah, it's not.
11:46They didn't make it yet.
11:47Is the pizza bread coming?
11:49There's pizza bread at the table already.
11:50There's another pizza bread I don't know about.
11:52OK, no slip back here, OK?
11:53Nobody told me.
11:54I shouldn't have to keep going back and forth to find out what I'm cooking.
11:57Now, communication is breaking down.
12:00It's handwritten tickets, so no one's understanding what's going on.
12:03Is that Jen with no table number?
12:05It says...
12:06Right here, what table number?
12:07Come on, come on, Jen.
12:08It's a counter.
12:09It says it on the bottom.
12:10It doesn't say the counter.
12:11It says counter on the bottom.
12:12They need to get up to speed within modern day time.
12:15I don't like handwritten tickets.
12:16You can see when Anne reads checks, she writes, like, graffiti.
12:19The setup is dysfunctional.
12:21I can't blame Nick.
12:22I can only blame his father.
12:24You're killing me.
12:25Oh, boy.
12:29Got a medium-willed cheeseburger over here.
12:31I got you.
12:32There's a burger.
12:33That's the ground beef from last night.
12:36That discolored gray meat.
12:39Can you do a one-willed cheeseburger?
12:42Do you have an one-willed cheeseburger?
12:43Yes, for you.
12:43Yeah.
12:48Oh, no.
12:48Anne-Marie's making milkshakes on that dirty milkshake machine.
12:51That hasn't been cleaned.
12:52I swabbed that last night.
12:55I think that's clusters of live bacteria.
12:59That's awful.
13:00It's like a whole village of bacteria.
13:03That is scary.
13:04Here you go.
13:06Enjoy the shake.
13:07Oh, boy.
13:08The cross-contamination.
13:09It could lead to salmonella, E. coli.
13:11This is an absolute color crash.
13:24The place is played with grime, dirt, and contamination.
13:29With an owner that is so dead set in his ways,
13:32he's almost blocking the sun, thriving.
13:35OK.
13:36Sorry, Tim.
13:37I knew it was going to be bad, but not quite this bad.
13:39Please, appetizer table one.
13:41Did that be bad?
13:41Let's go out, Amy.
13:42Let's go.
13:43It's an absolute car crash.
13:45Bruno's is lucky.
13:46The community has been incredibly loyal.
13:48The staff have been loyal.
13:49And mozzarella sticks.
13:51But I want someone I can trust that can taste the food
13:53and give me some honest feedback.
13:55Two medium specials, OK?
13:57My undercover diners, Sammy and Rob.
14:01Rock Harper's a restaurant entrepreneur and a James Beard nominee.
14:05Hi, guys.
14:06How's it going?
14:07Hi.
14:07How are you?
14:08Good.
14:09And Sammy Tarantino, an executive chef,
14:11making a big name for herself.
14:13This powerful duo are in the know.
14:16Sammy and Rock, can you hear me?
14:17Mm-hmm.
14:18Yeah.
14:20I need to see the practices going on there.
14:22So, Sammy, you are a vegetarian today.
14:26OK.
14:26OK.
14:27This is a big-ass menu.
14:28Yeah, this is huge.
14:30150-odd items on the menu.
14:33Oh, wow.
14:34All righty, guys.
14:35There you are.
14:36Thank you so much.
14:37Do you have any questions, or are you ready to order?
14:39You guys have a huge menu.
14:40I know.
14:41It's crazy.
14:42Oh, yeah.
14:43I'm a vegetarian, by the way.
14:45Can I get the mozzarella sticks?
14:47You got it.
14:48The eggplant farm.
14:49Yeah.
14:50Also.
14:50All right.
14:51I have the, um, Taylor pork roll and cheese.
14:54All right.
14:55Perfect.
14:58OK.
14:59I knew that, pork roll and cheese.
15:00And mozzarella sticks.
15:02Sammy and Rock, first impressions of the dining room.
15:05Just not impressed so far.
15:07No.
15:08It's definitely a little bit dusty.
15:10Table one appetizer, mozzarella sticks.
15:12Zoom in, please, camera six.
15:16No.
15:17That marinara sauce with the meatballs
15:19is used with the mozzarella sticks.
15:22What are they doing?
15:23The practices are all wrong.
15:25Sammy, reiterate, please, that you are a vegetarian.
15:28All righty.
15:29Here's the mozzarella sticks.
15:30This is vegetarian, right?
15:31The sauce.
15:34Actually, let me switch that.
15:36Because I think there might be, like, meatballs in the sauce,
15:39but we can get sauce for you.
15:40OK.
15:41That's, like, hasn't been touched by meat.
15:42Perfect.
15:42No problem.
15:46Oh, my goodness me.
15:49A vegetarian's worst nightmare.
15:51Do you have sauce back here, Nick, that has no meat in it?
15:53Yes.
15:54It's good that you took it back.
15:56But also, it should have never made to the table.
15:58Correct.
15:59Yes, I'm really stressed out, too.
16:01Me, too.
16:04Of course.
16:04Sorry about that.
16:05No, you're good.
16:05Quick zoom in on camera eight, please,
16:07on top of that griddle.
16:09That Canadian ham cooking next to Sammy's eggplant palm,
16:14that's literally millimeters away.
16:16That's supposed to be a frickin' vegetarian dish.
16:19There we go.
16:20Cheers.
16:23I appreciate it.
16:24If that's vegetarian, then I'm going to become a nun.
16:28This tastes like everything on that grill.
16:30Ew.
16:31Gross.
16:32It's burnt to .
16:35I mean, how can you execute anything well
16:37when you have 150 items on the menu?
16:41Does it taste of any meat juices?
16:43Yeah, it does, yeah.
16:45Oh, my goodness me.
16:47Camera two, please.
16:49You can see the speed of where they're cooking at.
16:51It is rushed.
16:52And there is no care whatsoever.
16:54It looks disgusting.
16:55I know.
16:56What's going on there?
16:57Camera three.
17:00That looks like thoroughly.
17:03Oh, no.
17:05Oh, yeah.
17:06It gets raw.
17:07Yeah, I'm so sorry about that.
17:08Let me take that back for you.
17:11I feel irresponsible sat here watching this stuff going out.
17:15They're raw.
17:16Whoa.
17:17I like them like that.
17:18That's gross.
17:19You're going to get sick.
17:20OK, well, then you're going to get sick.
17:22No.
17:23I've got a responsibility to stop this.
17:24I've seen enough.
17:25I'm going in.
17:27Let's go.
17:29Enjoy your milkshake.
17:30I'm going to get a milkshake.
17:37Good afternoon.
17:38I'm all three.
17:40Hi.
17:41How are you?
17:42I've had better days.
17:43Oh, my god.
17:44Ladies and gentlemen, knife and fork's down.
17:46Chef Ramsay walks through the door.
17:47I said, oh, my god.
17:49Because I don't know what's at Chef Ramsay's show.
17:51There is no bill.
17:52Please stop eating.
17:53Whoa.
17:53They have to finish their milkshake.
17:54Forget the milkshake.
17:55It's just not working.
17:56Yep.
17:57Tim, I'm not around.
17:58Just listen.
17:59Wait, we don't curse.
18:00No.
18:01No.
18:02If you saw what I saw, you'd do more than cursing.
18:04Trust me.
18:05Um, three, can you help the customers out, please?
18:07Yeah, yeah.
18:08Sorry.
18:09Let's go.
18:10Thanks for coming in.
18:11Appreciate it.
18:12Bye, guys.
18:14Thanks for coming in.
18:14Thanks for coming in.
18:15Tim, let's have a quick catch.
18:17We can leave it up there just for two minutes.
18:19I am shocked.
18:21I cannot believe what I am witnessing.
18:25It's just a lot of people who are going to do it.
18:27I'm sorry.
18:28I'm sorry.
18:29I'm sorry.
18:30I'm sorry.
18:31I'm sorry.
18:32I'm sorry.
18:33I'm sorry.
18:34You think you're on some restaurant refresh show?
18:39No.
18:42I've been watching you for a while now.
18:46I've been inside the building when this place has been closed.
18:50Mm-hmm.
18:51I've seen how you leave it.
18:53I've seen how disorganized it is.
18:54I've witnessed the filth, the dirt, the grime.
18:59All of you should know.
19:03I have an insider.
19:04That has fed me some very serious knowledge, updates, and they've been very honest.
19:14I was dumbfounded.
19:17I was a shock.
19:18I don't know who it is.
19:20Tim.
19:21Yes.
19:22This place is a sorry state of affairs.
19:26That's your opinion.
19:28I mean, if you want to put us down, that's OK.
19:31Put you down?
19:32I understand.
19:33No, but let me just tell you some home truths first before anyone puts you down.
19:36Listen carefully.
19:37Well, I mean, I was speaking, too.
19:38Listen carefully.
19:39Listen carefully.
20:11It was really hard to listen to Gordon go after my dad.
20:13It made my heart hurt, because that's my hero.
20:16These spatulas have been in use for the last two hours.
20:22We flip the chicken, we straight down, then we flip eggplant palm, the same place that you're
20:30literally cooking the Philly cheesesteak.
20:34I've never seen anything run so disorganized in my entire life.
20:39It's just not good enough.
20:46This is what they call an ATP test.
20:49It's a standard test that every restaurant in the country, mine included, has to go through.
20:55This is the freezer, right?
20:56Yeah.
20:57You touch this handle as well, don't you?
20:58Everybody touches it.
20:59Everyone touches it.
21:01Close that over.
21:04And let's hit OK, and let's count down.
21:0730 is the max.
21:08All right.
21:112,358.
21:16Whoa.
21:17An average public toilet is 1,500.
21:20Oh, man.
21:21I feel embarrassed about the cleanliness.
21:25Do you go down to that basement?
21:26All the time.
21:28You're aware of rodents down there?
21:30No.
21:31There are dead mice everywhere.
21:32Where are they?
21:34You want me to go get it?
21:35No.
21:35No.
21:36Please don't do that.
21:37When was the last time this kitchen was properly cleaned?
21:39No.
21:40Done.
21:41Probably been a couple years.
21:42Come on.
21:43Seriously?
21:44Yeah.
21:45The place is crappy, dirty, not well-kept, and that hurt my heart, because I've been
21:53here 24 years.
21:55I knew it was bad, but I didn't realize how bad.
21:57We'll do a little side show.
22:01So, look deep underneath there.
22:04Wow.
22:04But really deeply underneath the top.
22:08Oh, my God.
22:09I don't want to go home.
22:10When was the last time this machine was cleaned thoroughly?
22:14Never.
22:15Never?
22:15Oh, my God.
22:18The milkshake.
22:18That's a major no-no, right?
22:21That is a major.
22:21That was very, very embarrassing.
22:23Tim, what's happening?
22:24Oh, we're being a little bit more careless than we should be.
22:27This is a serious business.
22:2936 years, and your name's on the door.
22:32The owner.
22:34Three and a half decades.
22:36What's happening?
22:37I'm losing interest, I guess.
22:39Don't say that.
22:39I'm getting older.
22:41Hey, let him talk.
22:42Your performance looks like you've lost interest.
22:45If I may say.
22:47Say the truth.
22:49I think we need help.
22:52You think?
22:52I know.
22:58Nick, you sacrificed a lot to be in here.
23:00What you studied, you didn't follow that path,
23:02and you've plowed everything into this, so...
23:04Right, so now this is what I do.
23:06If Bruno's wasn't here, I wouldn't know what to do with myself.
23:08Nearly 10 years of a sacrifice.
23:10Yeah.
23:11It's got to be worth something.
23:13There's Nick's name, too, above the door,
23:14and I'm convinced he's going to take charge more than I am.
23:17Plan that with him?
23:18We don't plan the way I told him, you know.
23:19Oh, my God.
23:24You need to get your f*** together.
23:25Right.
23:26You need to grow some balls quickly.
23:28Nice.
23:29I know, definitely.
23:32There needs to be a determination from your side,
23:36because I'm convinced with you,
23:38but the person whose name's above the door,
23:39you don't convince me.
23:41Personally, Tim, I think you're too far gone.
23:45So, come on, get it together.
23:46We all have just gotten too comfortable with the way that it is.
23:56Yeah, right.
23:57Well, we accept a lot of stuff.
23:58Well, we're not going to accept it anymore.
24:00Gordon said a lot of hard truths today.
24:04Definitely hard to hear,
24:05but we just have a lot of changes that we need to implement,
24:09and a lot of stuff that we need to work on.
24:11Bruno's is not a lost cause.
24:12The milkshake machine we got to do every day.
24:20Oh, my gosh, yes.
24:22No joke when you talk about getting people sick, right?
24:24Jen did say we need to de-clean.
24:26I said, I know.
24:27I told you that.
24:28You know, I haven't been saying that for weeks.
24:31Chemophobie.
24:33He said, we've got an insider, and he looked at me.
24:36Oh, he did?
24:37Yeah, he was looking at me.
24:38I'm like, no.
24:40Is it you?
24:43Maybe it was a customer.
24:44I don't know.
24:45Yeah.
24:46Nick could possibly be the insider
24:48because he wants to succeed in the future.
24:50He's going to help us out in many ways, okay?
24:53Let's help him out
24:54and try to show that we listen to what he said.
24:57Are you the insider?
24:58No, I'm not the insider.
24:59A lot of people that I've spoken to
25:03have made comments about the look,
25:05about the cleanliness.
25:07I don't know.
25:07I didn't think it was that bad.
25:10Anne-Marie could be the insider
25:12because I know that she has seen, like,
25:15things slip in this restaurant,
25:17and I feel like she wants to see it
25:19get back to the level that it used to be.
25:21Tim, you can't be shocked.
25:23Look at it.
25:24It's dingy, and it's dirty-looking.
25:26They're trying to work out who the insider is,
25:28and I'm sure from their perspective
25:30they will think it's some form of betrayal,
25:33but I saw the insider,
25:36and this person was hurting.
25:37If the insider hadn't convinced me
25:39how important this place is to them,
25:43I would have left town hours ago.
25:56If the insider hadn't convinced me
25:57how important this place is,
26:00I would have left town hours ago.
26:07Come back in, please.
26:08Right now?
26:09Sure.
26:09Yes, please.
26:10Where is everybody?
26:11Oh, boy.
26:12Nick, come round, please.
26:13Where's Dad?
26:14Um, listen.
26:17I can't just come in and wave a magic wand.
26:19There needs to be commitment.
26:21You've got to find that hunger.
26:22Right.
26:22Can we get this place clean?
26:24Yes, sir.
26:24Yeah.
26:25Let's go.
26:26Booze out.
26:26Everything out.
26:27All right.
26:28Okay.
26:29I'll take it.
26:31Look at that.
26:32That's all gum.
26:33Yeah.
26:34Oh, and Tim and Nick.
26:35Yes, chef.
26:36I want to see both of you,
26:37first thing tomorrow morning,
26:39out of here.
26:40First we clean.
26:41You got it.
26:41Sounds good, chef.
26:42Let's go.
26:43Okay.
26:43Oh, my God.
26:52I've asked Tim and Nick to meet me
26:54at the baseball park
26:55for some father and son time.
26:57As Phillies fans,
26:58I want them to hit a home run
27:00working on the communication skills.
27:02It's been a while
27:03since we had a catch on a baseball field.
27:04Yeah.
27:06Back in Little League days.
27:08Oh, I know.
27:13Good morning.
27:14Father and son time.
27:15Some fresh air.
27:16Good to see you.
27:16Nice to have you.
27:16How are you this morning?
27:18Doing well.
27:18Tim, let's have a catch up.
27:20Oh, boy.
27:22Sit down.
27:24Tim, how are you feeling
27:25in terms of yesterday?
27:27I got my ass kicked.
27:29I got embarrassed
27:30and I got put down.
27:32You can make me nervous.
27:34You come in like, you know,
27:34right away, boom.
27:35No, no, no.
27:36I'm blaming you yesterday
27:37because no one told me
27:38you were coming.
27:39Right.
27:39How am I supposed to know
27:40you were coming?
27:40I thought it was a nice show.
27:41I was having fun yesterday.
27:42I finally got to talk
27:43to some people at the camp.
27:44I like to do that.
27:45My son, my son,
27:47like he watches cooking programs
27:48and he watches all the programs.
27:49Listen, um...
27:50I'm listening.
27:51But you want me to talk
27:52and tell you.
27:53You're not letting me
27:53get a word in edgewise.
27:54Well, yesterday,
27:55you didn't let me
27:55get a word in edgewise.
27:56I was upset.
27:57I was upset, too.
27:59You seem to be...
28:00I had to...
28:01Cut me off again.
28:02Can I finish my sentence, please?
28:03I'm just sat there
28:04listening to you
28:05waffling on now.
28:06I'm going to give it to you.
28:07Two barrels full.
28:08You seem to be
28:09slightly delusional
28:10with the fact
28:11that you're sat there
28:11having fun with customers
28:13and yet you have no idea
28:14how incompetent
28:15your practices are.
28:16My insider also told me
28:18that you're struggling
28:20to let go.
28:21Isn't it about time
28:22you pass the baton
28:23to your son?
28:25But I'm still not ready to go.
28:27I still want to come in
28:28every day.
28:29I still have enthusiasm.
28:30I still...
28:30But when will it be
28:31Nick's way
28:31and not Tim's way?
28:32You know,
28:33he has a different vision
28:33than I, don't he?
28:34I'm trying to give you
28:35the beginning
28:35of a new chapter here
28:36but you're making it
28:36incredibly hard for me.
28:37You know that.
28:38I can't even start to help
28:40if you don't want help.
28:41I just want you to be honest.
28:42I am being honest.
28:43Open.
28:43And stop making excuses.
28:45He won't listen to me
28:47so I'm bringing in
28:48two Philadelphia
28:48baseball legends.
28:51Milt Thompson
28:51and Larry Boer.
28:53They understand
28:53the word transition
28:54because they had to accept
28:55their playing days
28:56were over
28:57and transitioned
28:57into coaching.
28:59This led to their
28:59best chapters
29:00as Larry won
29:01manager of the year
29:02and Milt won
29:03a World Series.
29:05Oh, wow.
29:06Look at this.
29:06I'm a huge Philly fan.
29:08That's very awesome.
29:09My dad's hero,
29:10Larry Boer.
29:11He was so excited
29:11to see him.
29:13Now, here's two legends
29:14that understand
29:15the word transition.
29:17Listen carefully.
29:18I am.
29:18It's important.
29:19I mean, we played.
29:20Both of us played.
29:21And then when
29:22that last game comes,
29:23you're no longer a player.
29:25Now you have to transition
29:26into being a coach
29:27or a manager.
29:29Boy, it's different.
29:30When I retired,
29:31it was very hard
29:31for me to be a coach
29:32because I was so used
29:33to playing.
29:33So used to doing everything
29:34how you want to do it.
29:35Like hands-on.
29:36Yes.
29:37It's a trust thing.
29:38Right.
29:38We got to sort of
29:39make an adjustment.
29:40Exactly.
29:41And try a new thing.
29:42We have the future
29:42in Bruno 2.0.
29:44But you need to let go.
29:45It is the hardest
29:46adjustment to do.
29:47Well, you turn it
29:47over to your side.
29:48That should be
29:49an easy transition.
29:50Yeah.
29:50I'm realizing that now.
29:53There's the future.
29:54That's the future, right.
29:55That's the future.
29:56Gordon being here
29:56really pushed us
29:57to communicate more
29:58and to have these
29:59tough conversations
30:00and to try to move
30:01forward together.
30:02We'll do it together.
30:03We'll do it together.
30:05I've got one more source
30:06of inspiration
30:07on top of these two
30:08legends as well.
30:09What's that?
30:09Here he is.
30:12Whoa!
30:12Come out of here.
30:14Oh, you got to go on.
30:16Oh, man.
30:17Oh, man.
30:18Sweet.
30:20I see.
30:20Give him a belly bun.
30:22The belly bun.
30:23Come on.
30:23Oh, let's go do the dance.
30:24Look at him.
30:25Ha, ha, ha, ha.
30:28There you go.
30:29Whoa!
30:30No, he didn't like that.
30:31Terrible.
30:32Okay.
30:33Understand the importance
30:34of transition.
30:35I'll see you back
30:36of the restaurants.
30:38Well, let's play
30:39some catch in there, mate.
30:40All right, let's go.
30:41We're going to enjoy
30:42this transition
30:43you're going to make.
30:44I've been looking
30:45at the same restaurant
30:46for, like,
30:46the last 35 years.
30:47We have to change
30:48with the times.
30:49That's going to be
30:49your next vision.
30:51I'm excited,
30:51but nervous,
30:52but I'm here
30:53to help him.
30:54Appreciate your advice.
30:56You've got to go out
30:57and do it, though, now.
30:58Oh, we will.
31:02With Tim finally
31:04agreeing to hand
31:04the reins over to Nick,
31:06my team move in
31:07and begin the much-needed
31:08industrial clean
31:09and makeover
31:10of the restaurant.
31:17Okay, here we go.
31:19Here we go.
31:20Wow, look at that army, huh?
31:22Wow, awesome job.
31:24This restaurant
31:24is positioned
31:24on the crossroads
31:25that has thousands
31:26of eyeballs
31:27that pass this place,
31:28so we start off
31:28with a very expensive,
31:29brand-new canopy outside,
31:31highlighting Bruno's,
31:32front and center.
31:33New start, right?
31:34Ready for our
31:35second life together.
31:36Very pretty.
31:37They're excited
31:37for the terrace.
31:38Wait till they get inside.
31:40Oh, my God,
31:40is this the same restaurant?
31:47Okay, here we go.
31:51The new beginning
31:52at Bruno's restaurant.
31:53All right, ready?
31:55Oh, my God,
31:57is this the same restaurant?
31:58Oh, no, look at that.
32:00Oh, my God.
32:01Holy shit.
32:01It doesn't even look
32:02like the same restaurant.
32:04Look at the wallpaper.
32:05We have kept
32:06the classic 1920 diner feel.
32:09These walls
32:10covered in stunning wallpaper,
32:12beautiful vintage
32:12black and white photos.
32:14Wow, Dad, did you see that?
32:15Oh, my God.
32:16Oh, wow.
32:17I love the decor.
32:19It made me want to cry.
32:21This is the future of Bruno's.
32:22You know, it's hopefully
32:23our kids and it's our families
32:25getting together
32:25and new generations coming in,
32:28and I'm excited for it.
32:29Look at the back, Tim.
32:30It looks gorgeous.
32:31This place is spotless,
32:32but the whole team
32:33got on their hands and knees
32:34and got this place clean.
32:36It's unbelievable.
32:37What do you think, Dad?
32:38It's only bringing tears
32:39to my eyes.
32:39I'm impressed.
32:40Wow.
32:41Tim is crying.
32:44He is lost for words.
32:46You earned it, Tim.
32:47That's true.
32:48That's a hard place.
32:49I love the wallpaper.
32:50I love that they clean
32:51under the boots.
32:52It's all refreshed.
32:53The new and improved Bruno's
32:53bringing anybody and everybody
32:55right away,
32:55because how can you miss it?
32:57That's a hard place.
33:00Imagine what we can make it, right?
33:02These changes are going to be
33:03great for business, I think.
33:04It's going to be hard
33:05in the beginning,
33:06but it's going to be worth it
33:07in the long run.
33:08Wow, look at all these pants.
33:09Beautiful.
33:10They're really nice.
33:11Beautiful pants.
33:13The kitchen has been revamped
33:15with brand new equipment,
33:16setting the Bruno's team
33:17up for success.
33:19And the milkshake maker
33:21is sparkling clean.
33:22Bites, let's go.
33:25Oh, my gosh.
33:27Hi, Chef Ramsay.
33:28He's unbelievable.
33:29It's beautiful.
33:30It's the way it should be.
33:31And I'm proud to be a worker here.
33:34The big breaking news is
33:35the POS system.
33:37No more handwritten tickets
33:39Thank goodness.
33:40The Touch Bistro iPad.
33:42Such a unique system.
33:44No more people forget
33:44their table numbers, right?
33:46Thank you very, very much, Chef.
33:48Not only has the restaurant transformed,
33:50but so has the menu.
33:52This is the staple.
33:53It's not 155 items.
33:54It's good, honest, diner food.
33:57I've modernized these dishes
33:58to draw in new customers
34:00whilst complementing
34:01your existing breakfast menu.
34:05Fresh soup of the day,
34:06minestrone.
34:06And that can change.
34:08Play with that.
34:08Have some fun with that.
34:09Yes?
34:10I'm really excited
34:10what we can do here.
34:11Tater tots are awesome.
34:12The meatballs, unbelievable.
34:13Love that.
34:14Bree, what's your favorite?
34:15Eggplant farm.
34:16Eggplant.
34:16I love that.
34:17Can we taste the difference?
34:18Yeah.
34:18Yes.
34:19We can.
34:20Can I have five minutes with Nick?
34:23All right.
34:23Let's go.
34:28You have to take ownership.
34:30I understand that now, yeah.
34:32Did you ever go to culinary school?
34:33No.
34:33You've never been taught properly.
34:35So I'd like to spend some time
34:36with you in the kitchen now.
34:38All right.
34:38I'd be great.
34:38I'd love that.
34:39Let's go.
34:39Going into training with Gordon,
34:40it's a little bit nerve-wracking
34:42just because I don't have the technique,
34:44but I can't wait to learn from them.
34:46I'm going to do a simple burger.
34:47Beauty seasoned.
34:49No.
34:49These need to be kept clean.
34:51Why?
34:52Just for cross-contamination.
34:54Yes.
34:54And then you split this thing up
34:55like a piano.
34:56Your high keys, your low keys,
34:57and you keep it separate.
34:58Yeah.
34:59So we're going to get that sear there,
35:00and we should be turning that thing once.
35:02Who taught you how to hold a knife?
35:04Um, nobody.
35:05I just taught myself, I guess.
35:07Right.
35:07I always put one finger in front
35:08and two behind.
35:10So when we chop,
35:12we've got our knuckle here guiding.
35:14That's it.
35:14I'm definitely proud of this moment.
35:16All I really needed to start running
35:17this restaurant was somebody to empower me.
35:20You can't trade, like, an experience
35:21to work with somebody of Gordon Ramsay's level,
35:24and that's something you can't put a price on.
35:26See how quick things cook
35:28when it's this clean?
35:29That's beautiful.
35:30Doesn't that look lovely with the caramelized onions?
35:32Mm-hmm.
35:32Sitting that on there.
35:34Beautiful.
35:35Dig in.
35:38Delicious.
35:39Thank you, sir.
35:4036 years this place has been running.
35:42Now take it forward for the next 36 years.
35:44My time is now.
35:45I know you can do it.
35:46Thanks for empowering me.
35:48How good was that burger?
35:49That was delicious.
35:51Right, everybody.
35:52Come back in, please.
35:54I need to talk to you all
35:55about why I came here.
35:58Somebody was instrumental
36:01in terms of divulging
36:03incredible information
36:05that I needed to hear.
36:07Most importantly,
36:08they've maintained their secrecy,
36:09which is never easy to do.
36:13Will the insider please stand up?
36:14Would the insider reveal themselves?
36:32Oh, my God.
36:33Great job.
36:35You never told me?
36:36Great job.
36:37That's all right.
36:38Yeah, I'm definitely glad
36:41that I reached out to Gordon.
36:46Hey, breathe.
36:47Yeah.
36:48If I want to keep Bruno's in my life,
36:50then there needs to be a change.
36:52I'm amazed it's still open.
36:53I think it is, like,
36:54a great place to work,
36:55but I'm scared for them.
36:56Like, a lot of our regulars are older,
36:59and, you know, 10, 15 years from now,
37:01they're not going to be here anymore.
37:02We need to start bringing in new people.
37:05We need to start revamping a little bit.
37:07It needs to change drastically.
37:09You're in a tough, tough position.
37:12It's hard.
37:12It's hard to stay motivated
37:14and to pay your bills.
37:16Like, what if Bruno's supposed to close?
37:17Like, what are we going to do?
37:18I'm going to do everything I can
37:19to turn it around.
37:20We've got a lot of work to do.
37:23That takes a lot of courage
37:24for someone so young to stand up
37:25and open up and be honest.
37:26It's special about people she loves.
37:28I know.
37:28Let me get...
37:29I have to breathe.
37:30Aw.
37:30Very great job.
37:31Thanks for helping us out.
37:33Breathe.
37:34She's special.
37:35I am very, very grateful.
37:37It's been an enlightening experience
37:39for me over these last few days.
37:40The future looks great.
37:41I can't believe you kept a secret for that.
37:43No, that's not great.
37:44You never did that in your life.
37:45And on top of that,
37:46she had to take that secret home with her.
37:49So, Bree...
37:50I'm proud of her.
37:52How does it mean now,
37:52seeing the changes?
37:53It's hopeful,
37:54and it's bright,
37:55and it's new,
37:56and it's exciting.
37:57Good for you, Bree.
37:58I'm glad that Bree reached out to Gordon.
37:59She saw that there were changes
38:01that needed to be in the restaurant
38:02and that we had to step up,
38:05and she recognized
38:06that this was the time to do it.
38:07The truth hurts.
38:08The truth hurts.
38:09The truth heals.
38:10And that's what's going to happen.
38:11Okay.
38:12Shall we get cracking?
38:13Oh.
38:13Let's go.
38:14Let's get set up.
38:15Let's go.
38:15Yes.
38:16Van is online, chef.
38:24Over to you.
38:25What Nick needs to do now
38:26is to say,
38:27Dad, I've got this.
38:28For the first time in 10 years,
38:30listen to me.
38:31Here we go.
38:33So, basically,
38:34just try to keep one for your pork
38:36and one for your beef.
38:38Okay.
38:39Here we go.
38:39Bruno's is now open.
38:41Hi.
38:42How are you today?
38:44Let's be careful with the knives.
38:45I'm very sure.
38:45A dull knife's more dangerous
38:47than a sharp knife.
38:48Nick's a bright spot.
38:49He is schooling his father right now.
38:52Mm-hmm.
38:52Sure.
38:53Should I set a burger?
38:54Dad, just wait for the ticket, please.
38:56Okay, table six.
38:58Fire one dill pickle,
38:59one minestrone.
38:59Got it.
39:01Here are our lovely nuns.
39:03Hi, Sister Peg.
39:04So glad you're here.
39:06Oh.
39:06You're my first customer
39:08with my new machinery.
39:09She is going digital.
39:11Breaking news.
39:12Oh, I'm gonna try that
39:13eggplant parmesan.
39:14Delicious.
39:14The fries go in the bowl
39:20and we put salt on them,
39:21shake them up,
39:21and then put them on the plate,
39:22okay?
39:22I'm learning.
39:23I got a pickup here.
39:24Roast pork and an eggplant.
39:26It's so nice to see
39:27the father and son
39:27cooking side by side again.
39:29I need a fried pickle.
39:30You got that, Dad?
39:31Yeah, I got it.
39:32Nick has a voice
39:33and it seems like he is stepping up
39:35and taking control,
39:36which is exactly what he should be doing.
39:38I have one in the front,
39:39one in the back.
39:40Table six.
39:41During this service,
39:42I felt a change in myself.
39:43I felt myself becoming like the boss.
39:45I can see that we can build this
39:47into a sustainable place.
39:48You good, Dad?
39:49Yeah.
39:49And it makes me excited
39:50for the future.
39:51I'm going to take a seat
39:52right over there.
39:52I'll be right over
39:53with menus and so forth.
39:54I'm super proud of Nick right now.
39:55He's doing a great job.
39:56His dad's doing a great job.
39:57He's so excited
39:58for this new Bruno's.
39:59Bruno's 2.0.
40:00Eggplant parmesan.
40:02Isn't this magnificent?
40:05Isn't it beautiful?
40:06Nick, well done.
40:08I've got to go back in there.
40:09All righty.
40:14Cheeseburger?
40:15Great job.
40:16How you doing, chef?
40:16Great job.
40:17How are you feeling?
40:19Oh, I feel like you do.
40:20You feel like I do?
40:22Happy.
40:22Happy that everything's going.
40:23Yeah.
40:24Nick is taking charge.
40:25It'll be his restaurant.
40:26It's his future.
40:27I'm a proud father, yes.
40:29My little baby is growing up.
40:32Here you go, gentlemen.
40:35You have found your voice.
40:36Thanks for helping me find it.
40:37Watching you learn and pick up
40:39as quick as you are,
40:41the future's bright.
40:42Nick, Bruno, you got this.
40:43Okay?
40:44Appreciate it.
40:45I'll see you soon.
40:45Yeah.
40:46Good luck.
40:57Oof.
40:57What a week.
40:59Decades of bad habits
41:00are tough to break,
41:01especially with a man
41:03as stubborn as Tim.
41:05Thanks to Bree's help
41:06and Nick's readiness
41:07to step up,
41:09we finally got through to him.
41:11Now, with the next generation
41:12at the helm,
41:13Bruno's can start
41:14a brand new chapter
41:16for decades to come.
41:19If you want to save
41:20a struggling restaurant,
41:21reach out today.
41:22You could be
41:23my secret insider.
41:24Oh, the smell.
41:31Oh, yes.
41:32There's not a lot
41:33of systems in place.
41:35That is a cockroach
41:36inches from a customer's head.
41:38This place is an
41:38absolute show.
41:40We know.
41:40We're aware.
41:41Is this a joke?
41:42What you're doing
41:43is you're tearing us down.
41:44You stormed in here
41:45really angry.
41:46I don't think you've
41:46seen me angry.
41:47We're going to say
41:48to the next generation
41:48and thewestern
41:49We'll see you next time.
41:49Bye.
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