- 2 months ago
Category
📺
TVTranscript
00:00It's the toughest job interview around Lord sugar's on the hunt for a brand new business partner
00:06There's no VAR in here. I make the final decision
00:10fighting it out for his funding
00:1318 ambitious entrepreneurs
00:17All right, it's down there. It's a deal worth fighting for
00:2718 candidates
00:30It was like this all day 12 tough weeks if I wanted an easy life. I'd send the whole bloody lot of your home now
00:37One life-changing opportunity. You're fired. You're fired. It's a total disgrace. You're fired
00:52Previously I'm sending you to Antigua
00:55a
00:57Tropical task we all decided on the beach got the girls hot under the collar all agree for me
01:03I didn't say I taught the heart will be a better place and their sales stalled
01:07We're so honored that you've agreed to come tomorrow. We're busy with work tomorrow
01:11Joe was king of the jungle. I work as a safari guide in South Africa
01:16His team fell prey to prices. Well, I thought we could have gone down a little bit more if you thought you could have gone lower
01:21You could have jumped in it
01:22But with the top-notch tour guide this particular examples loaded from the muzzle. It's what we call a muzzle loader
01:26The boys roared to victory in the boardroom
01:28Yes, yes
01:31Marnie was almost sent packing the only way we're gonna win this is if we sell all 16 tickets and you didn't but it was Emma
01:38What tops it all for me is
01:40Disruption that got a one-way ticket home. You're fired
01:45Now 17 candidates remain to fight for the chance to become Lord Sugar's business partner
01:524 a.m.
02:02Good morning. Good morning. Lord Sugar would like to meet you at Hutong at the Shard. The cars will be outside in 20 minutes
02:1120 minutes everyone
02:13We're going to the Shard
02:15Time to make some money boys
02:17We've got 20 minutes
02:19Are we feeling? Think we're going to win this one? Time to make it 2-0
02:22We cannot be back on the boardroom
02:24We seriously need to redeem ourselves
02:26I'll do a rapid 1-18
02:28The girls have a few arguments
02:30There's a few characters there, that's a nice way to put it
02:32What does everyone think it's going to be?
02:44I think it's going to be food
02:45Does anyone have any food experience in the boys?
02:48I really struggle to make a scrambled egg, so I don't think that I'm going to be in the kitchen today boys
02:54The Shard
02:58The Shard
03:01Iconic London landmark
03:04And home to some of the capital's buzziest bars and restaurants
03:08The Shard
03:18The Shard
03:23Good morning.
03:30Good morning, Mr. Shard.
03:32Huton at the Shard is one of the city's most exclusive Asian restaurants.
03:37Our appetite for Asian food has skyrocketed over the last decade.
03:44One of the UK's most favourite Asian delicacies is the bao.
03:49A steamed bun stuffed with sweet or savoury fillings.
03:55So for this task, you're going to create and manufacture bao buns to sell to the public tomorrow.
04:02I've also arranged for each team to meet a corporate client who are looking to place a bespoke order.
04:09And it's up to you to negotiate a price.
04:12The team that makes the most amount of profit will win, and on the losing team, one of you will be fired.
04:20Now, you may be wondering why this gentleman is here.
04:23Regretfully, Claude has not been very well, and so Tim, he will be assisting me for the next 11 weeks.
04:30OK, everything clear?
04:32Yes, Mr. Shard.
04:33Well, good luck. I'll see you back in the boardroom in a couple of days' time.
04:37Off you go.
04:38Teams have two days to design and produce a dessert bao for their corporate client.
04:45Never heard of a bao bun before.
04:47And a savoury bao to punt to the public.
04:50They definitely don't have them in Yorkshire, so...
04:52First job...
04:54So, boys, bao buns.
04:56...chooser chief.
04:58So, does anybody get their aligned with this?
05:00I'm just going to throw something in here, you know, I work in construction, this is not my bag.
05:07Cooking is something I do enjoy, so I would put myself forward as project manager.
05:11If there is someone with more relevant experience, you know, it's well worth them speaking up now.
05:18If you're happy to be PM...
05:19I'm happy to put myself forward, yeah.
05:20And we appreciate that this is not your forte, so we will support you.
05:23We'll back you 100%.
05:24Absolutely, as much as possible.
05:25All right.
05:25Perfect.
05:26Thanks for that.
05:26Across the hall...
05:31I would like to put myself forward for PM.
05:33Pitching to head up the girls' team...
05:35I love eating food, I love Asian food.
05:39Hair salon owner, Rochelle.
05:41I love bao buns and I'm a really good cook.
05:44If I could also just say about my experience as well, like I've got a pick and mix company
05:49and during my career as an international fight attendant, I also specialised in the food presentation side of things as well.
05:55Right, ladies, I've worked in the restaurant industry for most of my life.
05:59Obviously, I run a sweet and dessert business now, and I definitely think that my skills that I've learnt over the last ten years would really suit me in this task.
06:07I think Megan is the most experienced person here with regards to the food industry, so I think she's the clear choice.
06:14Yeah, definitely.
06:16Yeah, thanks, girls.
06:16Priority for the boys...
06:21From my personal experience, I've tried meat, different types of meat.
06:25Pinned-down filling for their savoury buns.
06:28That's an option that I would probably go for.
06:31Can I put my support in for Bradley's meat?
06:33I think meat would be a popular option if you sort of sell it in the local street market.
06:38I think it's important to add as well that out of all of our experience that we've got here, what type of bale buns have we all eaten?
06:44You've got to be looking at meats and you think we need some, say, you know, substantial fillings.
06:48So it's got to be meats.
06:49Is everyone in agreement?
06:51Brilliant.
06:51Sounds good.
06:52All the guys have experience eating meat products in this particular field.
06:57As a team, we should go by what we're good at and what we know, and therefore choosing meat, I believe, is probably a very wise decision.
07:04Also focused on flavours.
07:06Can I just add one thing, obviously, if we were to go down the vegan route?
07:10The girls.
07:11With veg, obviously, and avoiding having to buy high-cost items, we could make a lot more profit.
07:18So I would actually personally prefer fish.
07:20Fish can be bought at a lower price point and actually flavoured and seasoned to taste more delicious.
07:24Remember, this task is all about profit, and it's all well and good talking about what you like to eat, what you like to find a hub, but I feel like most people eat vegetables.
07:32Right, OK, so let's take it to a vote.
07:33Who's going for fish?
07:35I'd like to go for fish.
07:37So the majority are saying fish, then.
07:40Next, for construction man Bradley.
07:42Being project manager, I think it makes a lot more sense for me to be on the corporate side.
07:46Decide who meets the clients and who creates their bow.
07:52We'll have Rhys, Avi, Mark, and we'll have Gregory.
07:55So you guys are going to be in the kitchen.
07:57Kevin, I would love for you to be sub-team leader.
08:01I'm obviously an accountant.
08:02I don't have much experience in selling or making food as part of my day-to-day job.
08:08The reason I would love for you to be sub-team leader is I think you can keep on top of timings.
08:12You'll be able to keep morale up in the kitchen when things start to get a little bit heated.
08:15As I said, I don't have experience in cooking.
08:19I am an accountant, but I'm happy to support you.
08:21So what I'm going to do is put my trust in the kitchen guys to be able to deliver the products.
08:27Rochelle, I really want you to lead the kitchen team.
08:29Also managing her manpower.
08:31Obviously, you've got loads of experience with cooking and with what flavours work together.
08:36Megan.
08:37So I really need someone on our side that is good with numbers.
08:40Is anybody comfortable with numbers so that we can keep that costing down?
08:47What about you?
08:48I wouldn't say I'm the best with numbers, but obviously I run a business, a very successful business.
08:53I can do with numbers.
08:54I think with this, the numbers is simple.
08:57I mean, it's not...
08:58Yeah, but the costing.
08:59Imagine it's...
08:59I do cost-ins in my business, so I am quite comfortable with doing food, product, per item.
09:05Well, I think I've definitely got my team in mind.
09:07So, Shannon, obviously, with you dealing with your business, you know, you're going to be able to help with the numbers a little bit.
09:13Yeah.
09:13And also Danny and Victoria.
09:15It is a bit daunting being put in charge of numbers, but I can do it.
09:19There's, like, no issue at all.
09:21It's just not something that is a massive strength of mine, but I do think I can bring other things as well to the kitchen team.
09:26This is the most important thing.
09:29Profit, profit, profit.
09:30That is going to be what wins us this task.
09:32Let's go smash this.
09:3511am.
09:36Today, half of each team will design bao buns, while the rest pitch to corporate clients looking for promotional treats.
09:44I think it's obviously good to know exactly what it is that they want.
09:47Yeah, let's make it flow naturally.
09:50And also, the key thing that I always say, always, let's build rapport.
09:53And I think that the minute we build that rapport, the more we can get out of the corporate client as well.
09:59East London.
10:00Right, Gerra, shall we get our acorns on and get stuck in?
10:03Yeah, let's do it.
10:04At the test kitchen.
10:06I feel that we've got all of the correct ingredients to create a really good dish that's going to be tasty.
10:11The girls debate which fish to use in their dish.
10:14I was thinking, using the batter, because I feel that no-one would notice that it is the cheapest item on there.
10:20What do you guys think to that?
10:21I think we should at least try it, shouldn't we?
10:23Yeah, let's give it a try and see what it's like.
10:26So, eight grams.
10:27Of katsu sauce.
10:29So, sriracha or ginger paste.
10:32Shall we try a tiny dot of each?
10:36Yeah, do you think the katsu, though, mixed with, like, the sriracha would just be a bit, like, too many flavours going on?
10:42Um, what I don't want to do is rely on the katsu to be the flavour.
10:47And if we scrimp on that flavour, it's going to be very known that we've used batter and not cod.
10:52So, let's add in the pak choy.
10:54Rochelle's very concerned about the flavour, but is anyone working out the quantities they might need or the cost of their ingredients?
11:04I haven't heard it.
11:05It is quite soggy and a little bit difficult to eat.
11:07Let's give it another try.
11:09Let's use the water chestnuts or the bamboo shoots.
11:12Across town...
11:15We've got to determine how many we need to make.
11:17Cooking up the figures at their test kitchen.
11:20Do we go 250 buns?
11:22Yeah, that makes sense.
11:23Yeah.
11:24Kevin's half of the boys.
11:26Let's just choose whatever tastes good as opposed to...
11:29But then I think when you think about price, you know, there's no point in going absolutely rogue and spending eight pound in manuka honey.
11:35How much is the ostrich?
11:36So, it's 21.
11:37So, if you look at something like chicken, which is six pounds, it seems ridiculous.
11:41So, ostrich out, chicken's in.
11:43So, we've got our base.
11:44Before we move on, let's focus on a sauce.
11:46If you look at something like the harissa paste, that is probably our most cost-effective option.
11:51That needs to be in there, the harissa paste.
11:52Okay, let's move on to the next ingredient.
11:54What is the price of chorizo?
11:55Chorizo is 250 per 225 grams.
11:58Okay, so, I'm going in with chicken chorizo, a bit of harissa paste.
12:02Let me know how it is.
12:04I'll tell you what.
12:05That's nice.
12:06I think for me, it's just about getting the order in, getting the prices nailed down,
12:10and getting those figures in the bottom line done.
12:12So, the average cost per bun will be 56p.
12:15And the total, then, is £122.50.
12:19Okay.
12:21So, we can do the basa, then do the katsu, then do black sesame seeds.
12:26On the other team...
12:27Okay, moment of truth.
12:29I don't know why I'm scared.
12:31...filling finally signed off.
12:32It's actually really nice.
12:34Is it?
12:34It's amazing.
12:35I have to try it.
12:36Ladies, you have to put your shopping list on.
12:39Deadline to order ingredients looming.
12:41So, how much dough do we need for 400 of the bowel buns?
12:46It's 45 grams you need per bun.
12:49So, it's 45 times 400.
12:52Which is?
12:52I have no idea, because I can't do all that in my head.
12:55So, that's 1,800.
12:58So, then it would be...
13:00Is that 1.8 kilos we'd need?
13:02Yeah, that's 1.8 kilos.
13:02So, we basically need to buy two kilos.
13:05Okay.
13:05Well, 45 times 400 is not overly complicated.
13:11I suggest you redo your maths.
13:13Yeah.
13:14So, I've just worked out, right,
13:16that we basically get 20 buns per kilo, right?
13:20Yeah.
13:21And then we need to make...
13:22400.
13:23Yeah.
13:24I think we need 20 kilos,
13:25because if you do 400 divided by 20...
13:28Yeah.
13:29We were missing a zero.
13:30This is it now.
13:31You're going to read out your ingredients,
13:33and literally, the shop is closing,
13:36and whatever you say now is going to be ordered for you, okay?
13:39So, we have dough, 20 kilos, 80 pound 80.
13:43Bassa, how much bassa do we need?
13:45So, if we're just doing it really quickly,
13:46just one kilo would be enough.
13:48Is that right?
13:49I don't think that's right for the bassa.
13:51They've ordered one kilo of fish for 400 buns.
13:57You'll be lucky if you get a crumb of fish in your bun.
14:01It's not going to be enough bassa,
14:03so should we reduce the amount that we're going to put in each of the vial buns?
14:08Yeah.
14:08Central London, location of top kids' travel brand, Trunkey.
14:16What I want to do is I want to go in there, I want to run this pitch.
14:18Laying down the law, Bradley.
14:21We're going to ask what they would usually spend on this type of thing,
14:24and then we can work backwards.
14:25Should we agree on a set price to start with?
14:27Let's go in there, go fill for the room.
14:29For bespoke, kind of, obviously, bau buns, they can start from eight pounds.
14:33So why not start up there?
14:35Please let me lead the pitch.
14:36Let's go in there, let's be professional, let's work together as a team.
14:39Let's smash it.
14:40Yeah, let's do it.
14:40Let's go.
14:44Across town.
14:45We're here to talk to you today about some sweet bau buns.
14:48Teeing off at trendy, crazy golf venue, swingers.
14:52We definitely want to just get an idea of what the kind of things are that you're looking for.
14:56For girls.
14:58We're launching a brand new course, and we're having a big party to launch it.
15:03So it's going to be very Instagram-able?
15:04Yeah.
15:04And it's going to be something that's going to put you on the map in terms of,
15:08oh my gosh, what is that dessert?
15:09That's interesting, that's different.
15:10Matt, sorry, we definitely have something new and exciting, you know.
15:13It is a bespoke product that no-one else on the streets are going to have.
15:16And something that people are going to remember as well, right?
15:19Exactly.
15:19In terms of price ranges, we're looking around the £10 mark.
15:23I think what our absolute priority is, is to deliver what you're looking for.
15:28The key thing is, it's got to be quite premium.
15:31Yes.
15:31The most I would go to is £70, but where can you bring the price down to if I start to go to something?
15:36I think the absolute lowest we can do is £70 at £9, then.
15:39£79, yeah, OK.
15:41Hopefully, there'll be the new craze.
15:43They've really promised top quality something that's going to put this venue on the map.
15:50The problem is, they've got to deliver it.
15:53We're just about to celebrate our 16th birthday.
15:56Looking to score big with a luggage brand.
15:58What are you doing to celebrate your 16th birthday?
16:01We've got a dinosaur trunking coming out, and we've got a whole bunch of new products.
16:05Project manager, Bradley.
16:06What's your usual budget for this type of thing?
16:10I don't think it's really relevant.
16:12It's more important.
16:13Personally, I think it is relevant, because what we want to do is we want to go away from here.
16:17We want to design you a fantastic bun, obviously.
16:20So, look, I could go out into High Street right now, and I could buy myself a six-pack of Baobun for about £3.95.
16:26A bespoke Baobun, if you were to buy it from one of the higher-end retailers, you would be looking at spending around about £8 per bun.
16:32I can certainly tell you there is no way I'm spending £8 on a Baobun.
16:36If we were to come in at £4?
16:40We could take up to £50 of these, but I'm still not certain about the price.
16:45We can come in at £3.80.
16:47I can go with that.
16:48I'm looking to have my socks blown off when you bring them back to me.
16:52They started at £8, but immediately dropped to £4.
16:55I don't know where you go to about dropping 50% immediately.
16:58I think they could have done a little bit better.
17:00How do you think that went?
17:01My biggest concern is the fact that maybe we've undersold ourselves, in terms of being a bespoke item, and potentially lowering the price.
17:09I think we would have struggled going in there at £5 or £6, because then we would have needed to deliver something that was exceptional.
17:183pm.
17:19It's like a mini-golf in place.
17:21For project manager Megan...
17:23But it's like a high-end one.
17:25A chance to check in.
17:27Sir, what we've agreed is 70 bowel buns at £9 per bun.
17:32If we deliver the right quality.
17:34I cannot stress how important this is.
17:36He wants very high-end...
17:38Just thinking of along the idea of something with a golf theme, so maybe like some golf balls.
17:42Girl, sorry. You're not giving us much.
17:44We haven't promised him anything specific in terms of the ingredients, so we can be creative with it.
17:50Perfect. Okay, alright then. We'll do something with that.
17:52Okay, thank you. Bye. Bye.
17:55I am slightly concerned that they may have over-promised on the quality, so...
17:59Yeah, having never made them before.
18:01Yeah.
18:02We need to keep this simple.
18:03Yeah.
18:05Unpacking the luggage brand's order...
18:07He's ordered 50 and committed to 50.
18:09Project manager Bradley...
18:11Okay, what price are we talking about here?
18:13We've agreed a price at £3.80 per bun.
18:16£3.80 per bun.
18:18£3.80. Okay, that's tight.
18:20That gives us...
18:22Yeah, that's what they've patched it for, but we can create that for less.
18:25That's what we're going to have to do.
18:27Any other key information you can give us?
18:29Well, they are just about to launch a new product, which is a dinosaur.
18:32Okay.
18:33So, I think what would be good is to go down the dinosaur route.
18:36Yeah.
18:37It just needs to be bright, vibrant, and it just needs to relate back to that fun factor.
18:41Perfect. Thanks, Brad. We've got to go. Cheers.
18:43I think the main thing here is, when we've told them the price that we've pitched it to,
18:48they didn't seem overly concerned.
18:51They did say that we can make it for a lot less than that, so that sounds good.
18:585pm.
18:59So, I think keeping it white is going to keep it classic, really simple and clean.
19:03Tasked with creating a bespoke bow that meets the golf brand's brief...
19:07Are we going to crush the meringue and coat the bowel buns in the meringue?
19:11The girls.
19:13They have specified that they want golf balls.
19:15Golf balls are typically white.
19:16I didn't think they specifically said golf balls, they just said it's a golf place.
19:20We just need to keep it simple.
19:22Yeah.
19:23So, 20 grams of chocolate.
19:24What do we think to the inside being meringue and chocolate ganache?
19:27Yeah, I think we should crunch up 5 grams.
19:29Mm-hm.
19:30So, I've got the ganache with the meringue, so it gives it a little bit of crunch.
19:33And then we're going to do edible flowers.
19:36Yeah, I think it'll be nice.
19:37And I think just literally just a tiny touch of glitter.
19:40Keep it really, really simple.
19:42Yeah, I really like it.
19:43I don't think it's too much.
19:44Tell us what you think.
19:46Guys, it's lovely.
19:47Is it?
19:48Oh!
19:49You got me going then!
19:50That course!
19:51I definitely think our corporate creation has hit the brief.
19:56It's classic.
19:57It's elegant.
19:58It's stylish.
19:59And it's exactly what the corporate client has asked for.
20:01I've just worked it out.
20:02It's £82.62 for the overall ingredient.
20:05Obviously, when we worked it out, it comes in around just over a pound with a profit of £8.
20:10Which is a really good profit.
20:11Yeah.
20:12There's a custard filling with a strawberry and banana blended together.
20:17Cooking up a concept for the kids' luggage brand.
20:20That's not bad.
20:21Kevin's half of the boys.
20:23I think we could probably create something with the marshmallows to create some sort of
20:29back or spine of a dinosaur with the green bun and that inside.
20:35Boys, in my opinion, it's a bit complex to actually have dinosaurs, given that we're
20:41also going to be making the other bowel buns as well.
20:44I reckon we keep it really simple and literally just have a smiley face on each one.
20:49I don't think that's, you know, kids' branding to me.
20:52I think that's maybe like, you know, 25 years ago.
20:54I think that, you know, if we just go back to the brand's values, it's fun.
20:57I think it's a good idea keeping it nice and simple, but it wasn't really taken into account.
21:03Let's see what happens tomorrow.
21:05So we are going to make a dinosaur character, yeah?
21:08We're going to do a green-coloured bun, we're going to use the marshmallows as decoration,
21:11and we're going to paint on the design of the dinosaur.
21:146pm.
21:17Recipes prepped.
21:19Right, girls, let's get in a nice rest.
21:21Tomorrow, teams must deliver corporate orders and pump buns to the public.
21:333am.
21:34Are we ready to make some bowel buns today?
21:36Oh.
21:37So, girls, I hope we've had a good night's rest and we're going to make sure that we can produce the most beautiful bowel buns we've ever produced in our life.
21:49Yeah.
21:50With blood, sweat and tears.
21:51Blood, sweat, tears and katsos.
21:56East London.
21:57By filling out the edges and keeping the centre thick, your bowel will be nice and neat.
22:02After a bowel-baking masterclass.
22:04Close all the filling inside, don't let it, like, sort of split.
22:08Project manager Megan cooks the books.
22:12What have we got to work with here, because it's all about making money, so that's what I need to know.
22:16So, originally, we wanted to make 400 buns, but what happened was there was a bit of confusion with the maths.
22:22So, we ended up getting one kilo of the fish when, in fact, we should have had five.
22:26So, in actual fact, we can only make 70 buns with the full portion of the filling.
22:32I just want to understand why we went from five kilograms of fish to one.
22:36Right, I'll be honest.
22:37When we originally done the maths for the dough, we'd missed a zero off.
22:40So, then, what happened was our calculations for the batter became off.
22:43So, what we're going to do is we're going to have to half the fish.
22:46One kilogram versus five kilogram is huge.
22:50I just hope that we're going to be able to stretch the ingredients well enough,
22:54so that we can make a good amount of bowel buns.
22:56It needs to be a finger length, so this is the right length.
23:00Rolling in dough on the boys' team.
23:02So, the edges need to be really flat.
23:04City trader Avi.
23:06Okay, edges are thin.
23:08It needs to be a lot thinner than that.
23:10It's not even around here.
23:12Yeah, thin on the outside.
23:13It's not even here, mate.
23:15Right, that should be okay.
23:20Just roll it out and it smoothens it out.
23:22Nice.
23:23Mark, ready?
23:24Oh, mate, it's far too thin.
23:26Too thin?
23:27See, that's because Simba was doing it.
23:28Let me stick to doing it.
23:29Oh, that looks dog shit.
23:30With these edges, you've got to be really careful,
23:32because it's just breaking, because they're so thin.
23:34If these aren't sealed properly, it's just all going to spludge out.
23:40Guys, how are you getting on with the filling?
23:42Focused on the fish for their savoury bough.
23:45You can taste it, the flavours are all there.
23:47The girls.
23:49So, just mixing together all of the fillings,
23:51we've got the bass, the fish and the bean sprouts.
23:54Rochelle, instead of putting all the ingredients into one,
23:58I thought what we were going to do is we were going to use less fish,
24:01but more bean sprouts in each portion.
24:03And because it's all been mixed together,
24:05we don't have an option to split that fish up.
24:07I thought that we were making it bulk out.
24:10That's the last conversation we had.
24:11Yeah, that's the plan.
24:12You've got to dilute it all in.
24:13What did you want to do?
24:14What I was saying is, like, instead...
24:15But that's what we have.
24:16Yeah, but everything's mixed together now,
24:18so there's no option to put, like, more of the bean sprouts in
24:20and less of the fish.
24:21Yeah, but when you're folding it, you can't do that.
24:23OK.
24:24I do think by padding it out
24:27and doing it the way that I initially said,
24:29we could have had more bows to take to the market,
24:31so it's just a loss of profit overall, really.
24:35This is the bottleneck, yeah?
24:37Yeah.
24:38So if we can get one more person doing this rolling...
24:40Priority for the boys...
24:42Brad, if you're flat and I can roll with Fs.
24:44...create their corporate bow.
24:46Right, what can I do to help?
24:48You can...
24:49Donop them.
24:50Just to clarify, we're just guessing the quantity here.
24:52We know it's one...
24:53No, you're judging it.
24:54We know it's one table.
24:55You're making a good job.
24:56You're making a good job.
24:57You're making a good job.
24:58Just estimate the size.
24:59Show me...
25:00It's one table for you.
25:01Yeah, that's about right.
25:02So, for example, something like that.
25:03For me, that looks like there's hardly any filling in that one.
25:05Add a...
25:06Add a bit more.
25:07Add a bit more.
25:08Add a bit more.
25:09We know that this is right.
25:10If you have too much filling, you cannot physically crimp it.
25:12Yeah.
25:13All right, OK, OK, OK.
25:14Let me just do it.
25:15It's a worry that there might be a discrepancy within the individuals,
25:19but time will be the issue here to make sure we can get all these orders done.
25:23So, if it means guessing the quantity, then perhaps that's what we'll have to do.
25:28This is the last one for this one.
25:30OK.
25:31So, guys, we've filled up this one now.
25:34Moving on to their corporate order...
25:37So, the flowers need to start going on.
25:39The gold flakes should go on right after they've been steamed, OK?
25:42..the girls.
25:44I'm not sure about us just sprinkling flowers and gold flakes onto the white things.
25:48It's got nothing to do with the...
25:50I thought we were going to do a golf ball.
25:51Right, can I just double-check?
25:53Because in the phone call yesterday, we just got told it was golf-related.
25:57But if we don't do something with the golf ball,
25:59it's got absolutely nothing to do with his brand.
26:01This is about his launch, so we have to incorporate that.
26:04But we didn't hear his launch.
26:05We never heard those words.
26:06We did mention on the phone that we wanted a golf ball.
26:08We did.
26:09Girls, we're wasting time arguing.
26:11Yeah, we are.
26:12We've got lots of these to make.
26:13But, guys, if we don't make this corporate client happy,
26:16we're going to lose a lot of money.
26:18We were clear about the golf brand.
26:21If we don't deliver a great product,
26:23I think it could be really costly for us.
26:26Oh, my God, they look so good.
26:29Yeah, no splits.
26:31We've got ten spare.
26:32Gorgeous.
26:37Next door.
26:38So, first one's coming out.
26:39The big reveal.
26:41Jesus.
26:42Oh, so there's obviously some bust things.
26:44Of the boys' corporate bow.
26:46Can I just have a little look in there?
26:47Of course you can.
26:49Basically, what's happened here is they've been rolled too thin.
26:51They're just splitting.
26:53Are we going to salvage these, what do you think?
26:55What we'll do, let's pick the good ones out of them.
26:58I mean, the guy had quite high expectations for these things.
27:02He had very high expectations.
27:04That one is absolutely trollied.
27:06You know, we're not going to be using that.
27:08What's that one like?
27:09That split will be down the middle.
27:10Yeah, I think we can save that one.
27:12In fact, it's a little bit worse than I thought.
27:14If we take that to the client, that's coming back.
27:16I'm not going to lie, I'm very, very worried about the corporate order.
27:20I'm not sure what was going on on that side of the team,
27:22but that looked like a mess.
27:24All that we can really do is we can get some kitchen paper or something,
27:27just give them a little clean-up.
27:30For the girls...
27:31We're actually done, Megan. They're out of filling.
27:33...fish boughs finished...
27:3598, 99, 100.
27:37...but stocks are low.
27:39Oh, no.
27:40Right, guys.
27:41I've just counted and we've got, I think, 128 buns to sell to the public.
27:48I thought you set out to make 400.
27:50They did yesterday, yeah.
27:51Yeah, but with the ingredients we had, it was completely unrealistic.
27:55OK.
27:56I mean, considering we've got less than we'd hurt initially,
27:59you guys need to start at £9 per portion.
28:03If you're not finding that you're selling very much, do not drop.
28:07Right, guys, ten minutes, I want to be out of here.
28:13While half the boys box up products for the public...
28:16Is it just me, or do they look pretty appetising?
28:18..the rest deal with the dinosaurs.
28:21So, Brad, should we get some more people to help with the designs?
28:23Yeah, I'll give you a hand.
28:24We'll focus on the corporate clients and get that done.
28:27Stencil and then just paint over it.
28:29The corporate client was quite keen for these things
28:31to blow his socks off, I think, with the words he said.
28:34This one's all right?
28:35Uh...
28:36Well, prepare for the rest.
28:37Yeah, and this one's good.
28:38I think what would you do?
28:39Maybe sprinkle some marshmallows on the inside?
28:41For presentation, yeah.
28:42OK, these are all ready to go.
28:44Right, we need to be leaving here in the next couple of minutes.
28:4911am.
28:50Let's get these loaded up.
28:51While half of each team set off to meet their corporate client...
28:55Right, let's go.
28:56...across town, en route to the market...
28:59Let me just have a confirmation on the prices by any chance, Kevin.
29:02Kevin's sales squad.
29:04We're going to go 8.50 for two,
29:06and a little bit of garnish on the side with kale,
29:08a little bit of sriracha on top and the sesame.
29:10Sounds good.
29:11That seems like a plan.
29:14Central London.
29:15Good morning, Trevor.
29:16Good morning, fellas. How are you?
29:17Delivering dinosaurs at the travel brand...
29:20We've delivered something which is bright, vibrant, fun.
29:24Bradley's boys.
29:27As you can see, in terms of the design,
29:29a four-year-old could have drawn that, right?
29:31Sure.
29:32But a mother would rather buy her four-year-old's work than Picasso's,
29:38and that's the sort of angle we wanted to go for with this product.
29:41As soon as you buy into that, you know, it's an oozing of enjoyment.
29:46It's slightly unusual, but it's an explosion, an explosion of taste, right?
29:49I've got to say, it tasted great.
29:53You know, you've understood what makes children tick,
29:56just like we understand what makes children tick.
29:59I'd actually be delighted to take it at £3.80.
30:01I think you've delivered what you promised to deliver.
30:03Oh, that's fantastic. Thank you so much.
30:06I loved the fact that it represented everything that they stand for.
30:09I mean, like, the vibrancy, the character itself.
30:12I mean, for me, that couldn't really have gone much better.
30:15We did manage to produce 48.
30:17That's because it didn't necessarily pass our quality control.
30:21So just to be clear, guys, I'm paying you £182.40 for 48 dinosaur bowel buns.
30:27That's correct. And again, thank you so much for your business.
30:31Across town...
30:33Hello again.
30:34Hi.
30:35Hoping to make good on yesterday's premium promises.
30:38I'm just going to open it and let you have a look first.
30:41Megan's half of the girls.
30:43We promised that we would obviously make sure that it was reflecting something to do with the theme of your bat and obviously the elegance, the classiness.
30:50My concern is what you've given me is some white balls of dough with some chocolate filling and some sprinkles on the top.
30:57It's gold, Matt.
30:59It's chocolate filled dough.
31:00If they were priced at £4, I'd be like, you've absolutely smashed it.
31:05I was thinking around something around the £8, £8.50 mark and including the additional 10 that we have got available as well.
31:12£5 is my absolute ceiling on these.
31:15Any more than that and I feel like I was starting to be ripped off.
31:18OK, I think we'll call that a deal if that's alright with you.
31:21Yep.
31:22I did think we should have spent a lot more time in the design element and if we had, maybe we wouldn't have lost nearly half of the amount that we had initially agreed.
31:34Right, OK, so it'll be £400 for the full £80. Is that alright?
31:37Yep, you've got yourself a deal.
31:401pm.
31:41Oh, we can do the scale.
31:43Yeah.
31:44Setting up shop.
31:45So it's two Baobons for £9.
31:47Yeah, perfect.
31:48Rochelle's Baobon floggers.
31:51There's a store over there that sells Baobons. Do you think we should go and see what they're selling them for?
31:55Definitely.
31:56Definitely.
31:57Yeah?
31:58So let's have a look.
31:59So I think we've got a real advantage because they're selling theirs for £5 each.
32:03That's for a singular bun.
32:04So we could definitely sell for an extra £50.
32:07Yeah.
32:08We're still undercutting them.
32:09Yeah, I think so.
32:10Let's do it.
32:11Yeah, why not?
32:12Let's tell the girls.
32:13They're selling their vows for £5 each, but they've got no fish ones.
32:16So I think we should sell ours two for £9.50.
32:20Yeah, so put that £9.50 on.
32:21Yeah.
32:22Yeah.
32:23And it's an extra pound for sriracha, spring onions and seaweed.
32:25Yeah.
32:26Let's get them soaked.
32:27Let's do it.
32:28Let's do it.
32:29At Spitalfields Market.
32:31Three, two, one.
32:32Hey!
32:33Woo!
32:34Pulling in some punters, the boys.
32:39You've never tried a bao bun?
32:40Oh, my God.
32:41This is your lucky day.
32:42Come and join us here at Mr. Bao's Bao Bun.
32:44Woo!
32:45You are in for a treat.
32:46You've got something so exotic, so flavoursome.
32:48Look at that.
32:49Oh, hello, miss.
32:50I can see you're interested.
32:51Come on over and see us at Mr. Bao's.
32:52And it comes on a bed of cow and with a sriracha sauce just to finish it off and give that beautiful spice.
33:05Come on me, Mr. Bao, and try our exotic bao buns.
33:09This looks like it's got your name on it.
33:11Yeah, go on.
33:12Fantastic.
33:13So that would be £8.50.
33:14Is that all good?
33:15Sure.
33:16Trust me.
33:17You're going to try this, you'll be back for more.
33:18I can guarantee it.
33:19OK.
33:20The team are doing really well.
33:22But when you've got an active audience, you should be trying to upsell.
33:26They're selling the items just at £8.50 and adding the sauce for free.
33:30But this is a profit-making task and they're missing out essential pounds.
33:34Thank you so much for coming to Mr. Bao's today.
33:36Well done.
33:40Did you want anything extra?
33:42They are chargeable.
33:43An extra pound for all three.
33:44Priority for the girls.
33:46So that will be £10.50.
33:48Push toppings to boost profits.
33:50Hello.
33:51How are you getting on?
33:52We actually managed to sell all £80 and we negotiated £5 per unit.
33:58OK.
33:59So you nearly dropped half price.
34:01Well, more than half price and obviously the £9 mark was a bit unrealistic.
34:06Girls, we're going to have to wrap it up.
34:07We've got a queue here and we need to get them sold.
34:09We'll talk to you later.
34:10Bye.
34:11Bye.
34:12No worries.
34:13We're going to continue.
34:14Keep selling these.
34:15I feel like we can definitely sell these out.
34:17Let's do it.
34:18Perfect.
34:20Let's go.
34:21Let's go.
34:22Central London.
34:23Quick, quick.
34:24Look at the menu quickly.
34:25See if there's any bao buns on there.
34:27Um...
34:28Out to sell excess bao to the capital's cafes and restaurants.
34:32Thank you so much for allowing us to see you today.
34:35Sales rep Simba.
34:37I know Mandarin.
34:38Ni hao.
34:39Ni hao.
34:40Ni hao ma.
34:41Mo hao ma.
34:42Ni hao ma.
34:43Wo yi hen hao.
34:44Yay!
34:47So we've got some bao buns and obviously it's freshly made today.
34:51We've got some fantastic flavours that just literally ooze out of these.
34:56As I've already mentioned there, these are freshly made.
34:59It's £6 per bao bun.
35:01So that would obviously be £48 per box.
35:03OK.
35:04How does that sound to you?
35:05Does that sound good?
35:06Thank you very much.
35:07Well, first up that we went to, we've sold.
35:10And that's fantastic.
35:11Smashed it.
35:12Smashed it.
35:13Well done, man.
35:14Didn't need to go to anywhere else.
35:15First time.
35:16One hit wonder.
35:17We've got these gorgeous bao buns that we want to supply you with.
35:22While Meghan seals a deal.
35:24All right.
35:25In total, that'll be £108, please.
35:26Out in front at Greenwich Market.
35:28They are £9.50 for two.
35:31Hair salon owner, Danny.
35:33We do also have some optional extras.
35:35Yeah.
35:36You get all three for a pound.
35:37It's sriracha sauce, spring onion and seaweed.
35:39Would you like those as well?
35:40Love it.
35:41Yeah, sling it all on, girls.
35:42Why not?
35:43They were made with love, so I hope you do enjoy them for us.
35:45Enjoy.
35:46Did you want some Cassie fish bao buns today, yeah?
35:48Amazing.
35:49There you go.
35:50Perfect.
35:51I'll just pick it up and get stuck in.
35:52I don't actually even eat fish, and these, honestly, are so, so good.
35:56There's some napkin tea.
35:57Help yourself.
35:59Enjoy.
36:00So you've decided to change your mind.
36:02Was I convincing?
36:03It was.
36:04Good, good.
36:05I'm glad.
36:06I've convinced this gentleman to come over, so make it really tasty, ladies.
36:123pm.
36:13Good.
36:14Hi, guys.
36:15How is everybody today?
36:16Can I get you to come over and see us?
36:18Lunchtime rush wrapped up.
36:19If you change your mind, come back.
36:20We're here all day.
36:21Excuse me, guys.
36:22Excuse me.
36:23Oh.
36:24It's all right.
36:25Demand for the boys' bows down.
36:27How are we going to sell more of these buns to a mass audience?
36:30Is there any way we can get a group sale?
36:32Is there anything?
36:33We have to look at the time now.
36:34Obviously, the footfall traffic's starting to die down because it's after the lunch service.
36:37I think we should drop the price maybe for two for five, get these buns sold.
36:40We're not going to make any profit if they're sitting here at the end of the day.
36:43So, two for five.
36:44See how it goes for 15 minutes.
36:45And if we need to have them in our little huddle, we will.
36:47We can't make any money on buns that are still sitting in our stall now.
36:51So, I think get rid of them at whatever price you can.
36:55One hour till trading ends.
36:57Nobody's resisted against the price.
36:58I think it would be silly to drop it.
37:00For both teams.
37:01Let's do it.
37:02Let's go, boys.
37:03Let's get done.
37:04One final push.
37:05Do I have any bun lovers in London?
37:08We're just here for one day.
37:10Get your backsides over here.
37:12They look fab, don't they?
37:14Bougie.
37:15Yeah.
37:16Enjoy.
37:17So, it's packed with strawberries, bananas.
37:18There's two of you, five a day.
37:20I'll do it for you for £10, guys.
37:22Just maybe go over there, check it out.
37:23Everything must go to D.
37:25Ten minutes to go, guys.
37:27Come on, you know you want to.
37:29We'll do two for fiver.
37:30You're practically giving them away, boys.
37:32We're about to go.
37:33You've got to get in quick.
37:34Come on, London.
37:35We are selling them at a pound of bun.
37:426pm.
37:43Girls, I'm so proud of us.
37:45I know.
37:46Not a team effort.
37:47We have absolutely smashed it.
37:49I'm absolutely buzzing.
37:51We completely sold out.
37:52The team did really well, and I'm just so proud of all their efforts.
37:56For the bow, boys.
37:57Cheers for the bow, boys.
37:58Cheers, boys.
37:59Woo!
38:00I'm quietly confident, if I'm honest with you.
38:02I know that we've sold a lot of buns.
38:04We knew we could smash it, and we did.
38:06Let's go, gentlemen.
38:08Tonight, profits digest it.
38:11Tomorrow, for one team, the taste of victory.
38:21You can go through to the boardroom now.
38:24You can go through to the boardroom now.
38:28Thank you very much.
38:29You can go through, both aad and a colleague.
38:30I've got to sit here in prayer.
38:31Good, thank you.
38:32You can hold it.
38:33You'll be right back.
38:34You're welcome.
38:35Yeah.
38:36You're welcome to the team.
38:37You've got to sit here in the morning.
38:38You've got to sit here in President.
38:39OK.
38:40Okay, so for this task, I wanted you to design and manufacture
38:50Baobuns for you to sell to the public and a corporate client.
38:54Lord Sugar, if I may, I've made the decision, the difficult decision, to leave the process.
39:01Unfortunately, I just don't feel like this is the environment for me,
39:04but I want to say a massive thank you for giving me this amazing opportunity.
39:08Oh, okay.
39:10Um, that's your decision.
39:12Yeah.
39:12Um, thank you for coming.
39:14I wish you all the best for the future.
39:16Thank you. Good luck, everyone.
39:18Thank you, sir.
39:18Thank you, sir.
39:18Thank you, sir.
39:22Okay, well, that was a bit of a surprise for everybody,
39:26but I think it's an endorsement of the fact this is a very tough process.
39:30Anyway, um, let's start with the girls team.
39:35So, Megan, how did you become project manager?
39:37I've had experience running restaurants, and my current business is in the food industry as well,
39:41so I thought my skills would be appropriate to this particular task.
39:44Right.
39:45Rochelle, sub-team leader, you went off to design the Baobun.
39:50Yeah, that's right.
39:50Right. I think to fast-track this forward, you were going to try and make 400, is that right?
39:56Yes, which would have, in hindsight, been way too much.
40:00We only just sold out in the last 10 minutes.
40:02No, I think you could have sold, certainly the trade team could have sold them.
40:05Yeah, I think so.
40:06If you hadn't have sold them.
40:08I mean, look, Helen, they wanted to make 400, they ended up making 128.
40:11They ordered one kilo of fish when you should have ordered six.
40:14It was shambles in the kitchen.
40:16So, when we were trying to make the order, we were on limited time,
40:19and I was the only one that was doing all the calculations for every single ingredient that we put in there.
40:24So, you're taking it as your fault, then, for not buying enough, is that right?
40:27I wouldn't say it was completely my fault, because there was no-one else was helping me with the mathematics.
40:32Lord Sugar, can I just say something?
40:33I think we were all concerned that we didn't have a numbers person on the kitchen team,
40:38and I think that, actually, I do recall that...
40:40Was that Megan's fault, then?
40:42No, I don't.
40:43For not choosing the right sub-team?
40:45I don't think that's necessarily fair.
40:48I thought our numbers person was going to be Victoria, you know, she's dealt with...
40:51No, Megan, that's not true. You asked Shannon to do the numbers.
40:56No, I didn't.
40:56I just wanted to say I'm not the best at numbers, and that proved to be correct, didn't it?
40:59I didn't ask her to do the numbers, I said that she can contribute.
41:03Like, logically...
41:03Megan?
41:04Can I just finish what I'm saying, please?
41:06Logically, like, her experience with buying and selling stock as a business,
41:09you should have some experience with doing that.
41:11OK. So, you must have had a load of stuff left over, then.
41:13We had... The only thing was just...
41:15The dough?
41:15It was just dough, yeah.
41:16You wasted almost £50 on dough that you didn't use.
41:20Can I just add, when we actually got to the market,
41:22I did see that there was another stall selling them for higher than what we'd set to sell them for,
41:26so we actually decided to up our price and pretty much made back the money we would have lost
41:30on the extra dough by selling them at a higher price.
41:33Yeah, I mean, yeah, that was a good move.
41:35Yeah.
41:36Let's get on to this corporate customer.
41:39The negotiation came to £9.
41:42That's a lot of dough.
41:43You did promise a lot for £9, though, didn't you?
41:47We did. I think we definitely over-promised a bit.
41:50You don't look that great to me.
41:52I mean, that one... What's this one here?
41:54That's our savoury bun.
41:55It looks like something that, Greg, you'd fire out your cannon, wouldn't you?
42:01Anyway, what did the corporate client think when you finally delivered him the order?
42:05He thought it was, you know, pretty and it was classy and elegant,
42:10but it didn't, you know, blow his mind.
42:12That's the problem, Shazia. It wasn't bespoke, it wasn't unique,
42:15and his exact words were,
42:16it was just a white ball with some stuff sprinkled on top,
42:18which, if I can just finish, was my concern.
42:21I feel like we focused a lot on what we would get.
42:23So how much did he pay you and you?
42:25So we ended up negotiating that he would pay £5,
42:28however, we managed to end up selling him an extra £10.
42:32Hmm.
42:34OK, let's move on with the boys' team.
42:37Now, Bradley, you became project manager, is that right?
42:41That's correct, Lord Trigger.
42:42So talk to me about this corporate deal then.
42:44How many did you sell him?
42:46So we sold him 50 units.
42:4850? How did you get at that figure?
42:49Is that all you managed to talk him into?
42:51We expected to be able to go in there,
42:53kind of ask the right questions and get the right answers back.
42:55That wasn't the case.
42:56I gave you a corporate client to sell to, right?
42:59Yeah.
43:00So when you got there to see him, what did he say?
43:03Piss off or what?
43:05No, not quite, Lord Trigger.
43:07Obviously, we said we want to sell some bowel buns,
43:09some bespoke bowel buns as well.
43:11Yeah, they were supposed to be bespoke, right?
43:13Not any old bowel buns that you can go and buy from wherever.
43:16Absolutely.
43:17So, yes, we did get information that he was celebrating his 16th birthday
43:20and they were launching a couple of new products.
43:22So that's the reason why we ended up creating a dinosaur bowel bun.
43:25That's the what?
43:29Which one is the dinosaur?
43:31So, yeah, yeah.
43:33So that is a dinosaur.
43:37Who did the design of this dinosaur?
43:40So that was done by myself and Sohel.
43:43We did create some templates that we expected to be foolproof.
43:47Banks has got no competition, has he?
43:49Definitely not.
43:50Did I hear that you were only able to present 48 to the client in the end
43:56because they started to bust and split, is that right?
43:58Yeah, that's correct.
43:59The door was rolled too thin.
44:02They started to split and the first batch that came out,
44:05they were next to useless.
44:06What do you reckon James Bond?
44:07Are you a man with a golden bun, was he, or what?
44:11Oh, dear.
44:12You're sorry you said you were James Bond.
44:15It is going to haunt you.
44:17It is, yeah.
44:18It already is.
44:19But, no, I think they look great.
44:21Right.
44:22So when you go to the corporate client,
44:26what does he feel when you deliver him the 48 pieces?
44:29He was happy to take the 48 pieces
44:31because what we did do is we also chucked some freebies in there
44:34that we just didn't have the chance to decorate.
44:35So you gave him a little extra bonus?
44:37Yeah.
44:38And so this is the one that you're selling to the public,
44:41to the trade.
44:42It looks like Homer Simpson's knackers.
44:46Yeah.
44:47Did you sell out?
44:49We didn't sell out, no.
44:51Why is that?
44:53I think it was that first hour the footfall was busy then
44:55and by the time it got to about three, half three,
44:57the footfall was dying because people had had their lunch.
44:59Hmm.
45:00OK.
45:01Well, I think we should start looking to see how everybody did.
45:05Yeah?
45:06So, Tim, what was the boys' total spend?
45:10Well, the boys spent £166.05.
45:14Right.
45:15And how much did the boys take?
45:17And their total sales came to £765.
45:20Oh!
45:21And 40 pence.
45:23Giving them a total profit of £599.35.
45:27Right.
45:29Karen, same question.
45:30How much did the girls spend?
45:33Well, Alan, they spent a lot more.
45:35£220.40.
45:39But they also took a lot more.
45:44£975.00, giving them a total profit of £754.60.
45:51That's a £150 difference, isn't it?
45:53Yeah, and I have to be honest, if you made more,
45:55you would have sold even more.
45:56Yeah, we would have.
45:56Well done, ladies.
45:58Well done.
45:59And now, from street food to high-end treat food,
46:04I'm sending you to an exclusive Mayfair restaurant
46:07for some luxury Chinese fine dining.
46:11So, enjoy yourself.
46:13And I'll see you on the next task, OK?
46:15Thanks, Lee.
46:16Thank you, too.
46:16Bye.
46:16Thank you, too.
46:17Bye.
46:24Well, gentlemen, as ever, I'm going to send you off,
46:27and you're going to have a chat amongst yourself.
46:30Be under no illusion.
46:31At least one of you will be leaving the process today.
46:35OK?
46:35Off you go.
46:36Thank you, Lucy.
46:37Thank you, girl.
46:45Oh, wow.
46:47Lovely girls.
46:48What a treat!
46:49Honestly, we absolutely smashed that.
46:52Woo!
46:53The girls needed somebody to, you know, lead the way
46:56and make sure strong decisions were made,
46:57and I think they all really followed.
46:59That looks so good.
47:01It looks bloody amazing.
47:02Yeah.
47:03Oh, the numbers.
47:04It wasn't even my job to be on the numbers.
47:07Everyone was looking blank.
47:08They all turned to me and just said,
47:09Victoria, do the numbers.
47:11Oh, they're so fluffy.
47:12Well, there's definitely more filling in that one than in ours.
47:15I was a shame.
47:16No, I'm joking.
47:17I was ever the best.
47:18I definitely had a clear vision for the bowel bonds,
47:21and we completely sold out the market.
47:22So, clearly, they were fit for purpose.
47:25One team, one dream, girls.
47:27Cheers!
47:27Cheers!
47:31That negotiation could have gone differently.
47:34And I do think that the guys that I had with me
47:36could have maybe stepped in.
47:38And I disagree with that, Brad.
47:40The sales were low on the corporate side of things,
47:44and then that came down to the pricing,
47:45and obviously, Brad was responsible for dropping that price.
47:49Who came up with the retail price of the £8.50?
47:51We said for the extra toppings, £8.50 made sense.
47:54I do think we could have sold them for more.
47:57That could have been the difference on this task.
47:58For me, the loss of the task was around not getting a big enough order from the corporate client,
48:04and also the price point was considerably lower than the girls,
48:08so we lost out on quantity and on price.
48:11The first batch being messed up was down to the dough.
48:14The dough wasn't rolled to the right quality.
48:16Can I just stop you there?
48:17It wasn't to do with the dough.
48:18The dough was moist.
48:19It was perfect.
48:20I don't believe I should be fired, because I've gone in here,
48:23I've put myself forward to be project manager on a task I know very little about.
48:27I personally did as much as I could possibly do.
48:38Hello, can you send the candidates in, please?
48:41I don't know about bell buns.
48:53You lot come across as a load of dim sums.
48:56Bradley, why did you settle at £3.80?
48:59Are you out your depth?
49:01It's like someone trying to eat soup with chopsticks.
49:03I floated the £8 in there as a benchmark.
49:07We didn't expect to be able to get that sort of price.
49:10Well, hold on a minute.
49:11These were supposed to be bespoke items.
49:14That's correct.
49:14You were supposed to customise a bell bun for his company.
49:18That's correct.
49:18So that was the USP that you were offering, right?
49:22That's why I don't understand why.
49:23How many of you were in there talking to?
49:25All you love.
49:26So just to say on that part as well,
49:28I mean, all four of us were in there,
49:30but I just want to make it clear,
49:31Bradley did say that he wanted to lead the negotiation.
49:33I think it's important to add,
49:35if you're in a situation where you're selling as a group,
49:38that you can read the room,
49:40you can feel an energy,
49:41and if you're not getting the sale,
49:43then work as a group.
49:44No, I disagree.
49:45Sorry, Rhys, you weren't there.
49:47He gave us very clear guidelines.
49:49At the very beginning of the meeting,
49:50he said, look, I want to lead this.
49:52I don't want to interject.
49:53But you're watching the boat sink.
49:55Of course, but then I'm also respecting the project manager.
49:57Just use your brains here, right?
49:59You only took £182 compared to the girls who took £400.
50:04So that's one of the big contributors as to why you lost.
50:08Yeah, it was a big jump,
50:09and I jumped that.
50:10I think we weren't expecting that, if I'm honest with you.
50:12Anyway, you sold £48, right?
50:16The last thing we wanted to do
50:17is go back to the corporate client
50:18after being so tough on us
50:20and produce something
50:21that just wasn't aesthetically pleasing
50:23and wasn't going to match up with his brand qualities.
50:25I was responsible for being the roller of the dough,
50:30and that's what I want to claim responsibility for.
50:33That's why I was working too hard on it,
50:36and that's why...
50:37There's also inconsistent filling going on.
50:40There was no consistency
50:41with regards to filling the bell bun,
50:43no real measuring.
50:44We measured the first one.
50:45We had to.
50:46We couldn't sit there and measure every filling,
50:48otherwise we would never have got the numbers we did out,
50:50so we just said, right, that's a heap tablespoon, put it in.
50:52Anyway, the boys' market sows were £439,
50:58an average of £7.44.
51:01The girls were £467,
51:04an average of £10.37.
51:07And the reason their price was so high
51:09is because they added on bits and pieces, right,
51:12which you were supposed to do and you didn't.
51:14We didn't ignore the upselling,
51:16we just decided to sell everything at £8.50.
51:18Well, according to Tim,
51:19you kind of, like, went into a slight panic mode.
51:22Get what you can for them.
51:24I think it was coming to...
51:24£4, £5, whatever you can get.
51:26We took the decision after a huddle
51:28that we could drop the price down to £5.
51:31It was closing time and the clock was counting.
51:33Hmm.
51:34Anyway, Bradley,
51:35who are you going to bring back into this boardroom?
51:37I'm going to bring back Avi
51:38because of the issue with the door
51:41and I would like to bring back Kevin.
51:46Gentlemen, go back to the house.
51:49I'll see you on the next task, OK?
51:51Thank you, Lush.
51:51Thank you, Lush.
51:56You three gentlemen, step outside.
51:58I'm going to have a chat with Tim and Karen
52:00and then I'll call you back in here
52:02and at least one of you will be fired today, OK?
52:07Off you go.
52:07Thank you, Lush.
52:08Thank you, Lush.
52:16What do you think of Bradley?
52:18Bradley went into that corporate negotiation
52:19and dropped the price from £8 to £4 straight away
52:22and that nipped them with nowhere to go.
52:25It set the ceiling
52:25and that was actually really a massive part of this task,
52:28not succeeding.
52:29What do you think of this Kevin fella, then?
52:33Ultimately, Kevin led a team
52:35that sold their product too low.
52:37That's a big mistake
52:38and he has to take responsibility for it.
52:40That's a very good point.
52:42And Avi?
52:42He wasn't very good on the production line.
52:44He was given a simple task of rolling out dough
52:46and that didn't really go well
52:47and that cost him time,
52:49it cost him product
52:49and ultimately maybe the task.
52:52All right, well, thanks for that.
52:53I will call them back in
52:54and at least one of them will be fired.
52:56Yes, Lord Sugar.
53:01Could you send the three of them in, please?
53:11Bradley, just explain to me
53:13and I'm sure they'd be interested also
53:15as to why you brought Avi in here.
53:17The reason I brought Avi in is
53:19there was issues in the kitchen
53:21which meant that we couldn't fulfil
53:24the order that we wanted
53:26because the dough was too thin.
53:29Lord Sugar, just on that,
53:30I was the main person rolling the dough
53:34but I wasn't the only person rolling the dough.
53:37There were a few of us doing it.
53:38At one point, Avi,
53:39I was in there doing it with you
53:40and I managed to just grab a pan
53:42and use the bottom of the pan
53:43to flatten this dough into a perfect circle
53:45and said, this is the benchmark,
53:46this is exactly what we need.
53:48Anyway, that's your reason
53:49for bringing him back.
53:51What's he doing here?
53:52So, I've put my trust in Kevin
53:54to run the sub-team.
53:55He was going to be deciding the price
53:57on which it was going to be retailed at
53:58and I just think
53:59they could have been sold
54:00or judging by what the girls sold for,
54:02a lot higher.
54:03If we had have sold them at £2 extra,
54:05which is what the girls sold them at,
54:06it still wouldn't have made
54:07a £150 deficit.
54:08Karen, watching the girls,
54:10said that they had a strategy.
54:13You seemed to be all over the bloody place,
54:15no strategy whatsoever.
54:16I don't agree with that.
54:17We started off selling the buns
54:19at £8.50
54:20and we did that for probably the first...
54:21Yeah, the girls sold them for £10.50,
54:23just as a matter of interest.
54:24I take the point,
54:25maybe there was more margin in that,
54:27but ultimately we ended up
54:28selling a lot of buns for £3.80.
54:30Hmm.
54:31Cleverer people,
54:32or some people in your group, Bradley,
54:34said that they would have piped up,
54:36they would have said,
54:37this £3.80 is, you know,
54:40not a good deal,
54:41but you instructed them
54:42to shut up, basically,
54:43keep quiet, leave it to me.
54:45What we were looking to do
54:46was go in there as a one voice
54:47to kind of break him down
54:49and get a feel for the room.
54:50I agree with you about
54:51the one voice thing,
54:52but as soon as the customer
54:53started offering you £4,
54:54you could have stopped there and then,
54:56said, excuse me a minute,
54:57I just want to consult
54:58with my colleagues here.
54:59Yeah, I mean,
55:00I'm really,
55:01I'm kicking myself now.
55:02There could have been a deal done
55:03that if we blew his socks off,
55:04he would pay an additional amount,
55:06particularly because they were bespoke.
55:08The entire primary team
55:09seemed to be mute in that meeting,
55:11except for you.
55:12So that's why I don't understand
55:13why the sub-team is the team
55:14that's been brought back
55:15into this meeting.
55:16The reason that we failed this task
55:19was because of the maths,
55:21and I'm not talking about the maths
55:23on Kevin's side,
55:24even though that was an issue,
55:25but I'm talking about...
55:26You were on that team, Abby.
55:28I'm talking about the maths
55:29when it came to dealing
55:31with the corporate client.
55:32Okay.
55:32Listen, I'm going to just summarise.
55:36I have a bit of a dilemma here, really,
55:38because you are the project manager, Bradley,
55:41and for someone who claims
55:43to be in business, right,
55:45something costs something,
55:46something you sell it for,
55:48and then you make a profit.
55:49That's all I ask you to do here.
55:52Abby, you messed up in the kitchen,
55:55and that could have contributed
55:57to the failure of this task.
55:59Kevin, the figures and the numbers
56:02and the lack of forward thinking
56:04in the market is really down to you.
56:08But having said that, Bradley,
56:10this was a profit task.
56:12Yeah, I am kicking myself.
56:13And the corporate sale was diabolical.
56:16But, Kevin, you sold the Bauman's too low.
56:21You were more focused on revenue
56:24rather than profit.
56:26And so it is with regret
56:28you're fired.
56:38I want to see some more from you.
56:40Off you go.
56:42Thank you, Lord Sugar.
56:43Thank you, Tim.
56:43Thank you, Karen.
56:44I do think Lord Sugar made a mistake firing me.
56:59I think it was clear I made a small error
57:01on the pricing,
57:02and the other team made a far bigger error,
57:05so I was surprised I was the one to go home.
57:07So, guys, who do you think is coming back into the house?
57:11Kevin will be 100% coming back.
57:13Do you know what, guys?
57:13I think I'm going to back Abby to come back, you know?
57:16Yeah, you're such a sweetheart.
57:17Yeah.
57:18Lord Sugar's not looking for a sweetheart, though.
57:20Yes.
57:22Yes.
57:22Yeah!
57:22Yeah!
57:26Is it just you?
57:27Is it just you?
57:29Is it just you?
57:31Oh, man.
57:31Is it just you?
57:32I'm back.
57:37Kevin's not here.
57:41Guys, sit down.
57:42You need to tell us what happened.
57:43Mate, I don't even know where to start.
57:44Like that is the worst thing I've ever been through my entire life tell me what years have learned my experience take a spare pair of pants
57:55Now 15 candidates remain Lord sugar search for his next business partner
58:03continues
58:06Next time
58:08You will be creating a new cartoon cartoon capers
58:12It's cool to be kind to each other playground antics
58:16I think that looks quite dull actually and in the boardroom
58:19This was a terrible failure an unhappy ending you're fired
58:28Now I'm looking for my next business partner if you'd like it to be you apply now to
58:34bbc.co.uk
58:38slash apprentice
58:40So the apprentice you're fired is starting on bbc2 now enjoy
Recommended
58:24
|
Up next
57:58
59:20
58:48
58:54
58:44
59:19
58:49
58:28
59:00
59:01
58:51
58:44
58:49
58:58
58:57
58:46
58:29
58:02
59:14
58:36
58:49
58:42
59:16
59:00
Be the first to comment