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00:00This remains the toughest job interview around Lord sugar's on the hunt for a
00:05brand-new business partner there's no VAR in here I make the final decision
00:11fighting it out for his funding 18 ambitious entrepreneurs all right it's
00:19down there it's a deal worth fighting for 18 candidates
00:30I don't know it was like this all day oh 12 tough weeks if I wanted an easy life
00:35I'd send the whole bloody lot of your home now one life-changing opportunity
00:40you're fired you're fired it's a total disgrace you're fired
00:53previously your job is to come up with a marketing campaign for a new electric
00:59motorbike Bradley was in the driving seat what I want to put forward is the name
01:03for this bike cafe racer but his strategy stalled at what point did you decide just
01:09to disregard all the information to give you in the morning briefing and in the
01:12pitch let's get started with the name zip zap sparks flew it is just a dreadful name
01:19steering her team soldier does represent a war on something money's brand bombed I'm
01:26not crazy about the logo I do think it's boring and director Rhys just gave me a tiny tiny tiny bit
01:33more shoulder went for high drama the TV advert came across as more like an advert for a dating site in the
01:40boardroom Marnie's team rode to victory your advertising campaign was better Bradley almost ran out of road I'm very disappointed
01:52but Shazia there was so many mistakes hit a dead end you're fired now 12 remain to fight for the chance to become Lord Sugar's business partner
02:05good morning Lord Sugar would like to meet you at Heathrow Airport terminal 3 the cars will be outside in 20 minutes okay thank you
02:27oh my god
02:34get your suitcase
02:36get your suitcase for Sam and Jeff and where are you?
02:38we're going to meet ourselves where's the cars?
02:40oh my god no way
02:41we're going to Sam and all three
02:43Jeff and we're coming away
02:44what are we doing here?
02:45I don't know
02:46get your case
02:47right flip-flops, speedos, sunglasses, the essentials
02:50so where could we be going from Terminal 3?
03:03we could literally be going anywhere like we could even be going to Glasgow
03:07let's hope that it's not Glasgow let's hope that it's somewhere with a hotter climate
03:12Heathrow the UK's largest airport gateway to all four corners of the globe
03:29would you step forward and collect your tablets please?
03:44thank you Karen
03:50good morning well I'm sorry I can't be with you today I've been called away on urgent business
03:55for your next task I'm sending you to one of the world's most iconic cities Dubai
04:04the corporate away day market is worth over 700 million pounds per year
04:10and that's exactly what you'll be doing
04:12I've set you up with two clients who are looking for a top-notch day out for their employees
04:19you'll have to negotiate a price with your clients and deliver everything they've asked for
04:25good luck
04:26I'll see you back in the boardroom in a couple of days
04:29where at least one of you will be fired
04:33all clear?
04:34yes thank you
04:35off you go
04:40Dubai
04:41once a sleepy settlement
04:44today a modern metropolis
04:47with top-notch hospitality at its heart
04:52before running their corporate away days
04:54hi guys
04:55not a bad little location is it?
04:56beautiful
04:58first task for both teams
05:00good morning guys
05:01should I say salamu alaykum
05:03pick a project manager
05:07although I'm not in a corporate field
05:09and although I don't do a lot of negotiating
05:11I would be happy to lead the team if you want me to
05:13pick me
05:15pick me to be the project manager
05:17because I've got experience working in a corporate company
05:21and from the buy side
05:23I've attended many corporate away days
05:25so I know what makes a good one
05:27I know what doesn't make a good one
05:28and furthermore
05:29my track record as a project manager and a sub team leader is very strong
05:33I'm conscious of running on time
05:35Michelle you haven't had a chance to do it
05:36and I would absolutely support you
05:38I would support you Michelle
05:39yeah
05:40guys I do not have corporate experience
05:41but if you guys were happy for me to PM
05:43I didn't expect that
05:44but that's amazing
05:49I've lived here for six years
05:50already in the top job
05:52so I know lots about here
05:53and the type of clients that we'll be dealing with
05:55former flight attendant Victoria
05:58lays out her local knowledge
06:00I've personally done these days out as well
06:03like I've been on the super yachts
06:04they are such nice days out
06:06I've personally paid up to 2,500 for a day on a yacht
06:09including like catering and stuff
06:11so we can definitely push for higher prices
06:13and when we go on the city tours
06:14I will literally retain
06:16I don't even need to look at the information
06:17I know all the building names
06:19I know how to get to the yacht entrance
06:21how to get off
06:22like I could probably drive the boat myself
06:24I do know the clientele in Dubai
06:27and I do think this is something that they'll really appreciate
06:29for a corporate away day
06:31it's definitely going to give them that Dubai luxury feeling
06:34and they're going to want to pay the top dollar price for it
06:37with the city location
06:38we get to take our guests on the boats
06:40which will be two people on the boats
06:42then we'll all meet and get onto the super yacht
06:44great
06:45I think that the desert is a really traditional element
06:49planning a crash course in local culture
06:52then we've got our activity which is a camel ride
06:55next Rochelle's crew target team building
06:58what does everyone think of drum dancing?
07:01I'm thinking it's a big expense
07:04unless we meet in the middle
07:05we don't go for the drum dancing
07:06we go for the traditional coffee making
07:08I feel like what we need here is a really good balance of the fun
07:12along with you know the experience
07:14I mean drum dancing would be a really traditional vibe
07:17but I am keen to keep the price low of our costings
07:21and keep that ticket price high
07:23so you're thinking do the coffee?
07:25I'll be honest with you
07:26I would have gone with the drums
07:27I'm going to put it out there
07:28I think it's just offering a bit more
07:30it's more risk
07:31OK I'm going to make a decision
07:32and I'm going to go with the coffee
07:35I think we've possibly played it safe
07:38maybe too safe
07:39what I would have done is
07:40had the drums
07:41had the little bit of dancing
07:42little bit of energy
07:43little bit of excitement
07:44just to top off what will be a brilliant day
07:46it means that we're not going in too high with our cost price
07:49but we're going to be able to drive up that profit margin
07:52while Rochelle reigns in her costs
07:55we've got a DJ masterclass
07:57pushing for premium
07:59the price start of 5,499 dirham
08:02and it's what? £1200?
08:04project manager Victoria
08:06I initially thought the DJ masterclass would be something really cool and different
08:11but that price tag is just too much
08:13yeah I agree
08:14I know it's a high price tag
08:15but they will pay it
08:16people in Dubai
08:17they pay good money
08:18so if we were to do something for free
08:19we would save a lot of money
08:20we think we can do that
08:21but I don't think we'll actually save any money
08:23if we did for example do the DJ masterclass
08:25we'd be able to sell that for the top price
08:27I acknowledge that you know this market better than anyone here
08:30so if you're confident we can add that to it
08:33then we'll back it
08:34Dubai clients
08:35they do have the money
08:36and they will spend the money
08:38Brad, Joe and Danny
08:41you're going to go on to the hospitality side
08:43next decide who will focus on food
08:46so Simba, Abby
08:48you're going to come with me to the corporate side
08:50and who will meet the client
08:52we are dealing with real prestigious clients
08:55you know we want to make sure
08:57so what would you say is an appropriate amount
08:59what about our highest price point
09:01is going to be 2,500 dirhams
09:03which is 600 pounds a head
09:05what can we be expecting
09:06or what can we afford to be paying
09:08from this budget for this food
09:10I want you guys to make a delicious meal
09:12at the lowest cost you possibly can
09:14so I mean the maximum would be 50 pounds a head
09:17that would be fantastic
09:18yeah
09:19ok so I'm really happy to have
09:22Sahail and Marnie on the corporate side
09:24on the other team
09:25I think I'm best suited on the corporate side as well
09:27rooting for a top price tour
09:29so I really think this is a profit task
09:31and we should be pushing for the high numbers
09:33Victoria
09:34so I think we should go 700 pounds
09:36I agree
09:37I think if we go high
09:38we can always pull it down
09:39and now we've committed to the DJ master class
09:41we have to get as much as we can for it
09:43I think it's a little bit expensive
09:44especially after what you've said
09:45you've paid for a full day experience on a yacht
09:48I think we should maybe
09:49I think you guys are right
09:50because it's a once in a lifetime experience
09:52bear in mind though
09:53the corporate client is paying for like the full thing
09:55so it's not like just one person here and there
09:57that's paying for the audience
09:58people have money in to buy
09:59yeah
10:00honestly I think you know
10:01putting the DJ master class on it
10:02will give them like really good customer satisfaction
10:04but if we are going for that higher price point
10:06the food has to be top notch
10:08the presentation has to be key
10:10is everyone happy, clear
10:12yeah
10:13yeah
10:14let's go
10:15okay let's go
10:16let's go
10:1811am
10:20half of each team set off to schmooze their clients
10:24while the rest will firm up food
10:27I am assuming that she wants high-end, pretty, good presentation
10:32I'm just going to have to trust my instincts
10:34and go with what I think she wants us to do
10:36I think we can assume
10:37if we're paying this much money for a DJ and things
10:39I think we just go for a high-class, high-end sort of grub
10:43no problem
10:47midday
10:48so how are you both today?
10:49good
10:50exciting
10:51customer for Avi, Simba and Rochelle, the Arts Club
10:55we are very excited to talk to you about our corporate tour
10:59a leading global members club
11:02we have some of the best talent from around the world
11:04so when we are going to take them out
11:05we also want to give them a comfortable experience
11:07to the ones that we have in the club
11:08it's definitely the key forefront of our mind
11:10to make sure that it is memorable
11:12and that we boost that element of luxury
11:14so we have a camel tour
11:15then we have an activity
11:17which is our traditional coffee
11:19which is not just going to be very simple coffee making
11:21and then we will have an opportunity to sit down
11:24to dine
11:25to really relax in the ambience of nothing better
11:27than the Dubai desert
11:28so what's the price?
11:29we were hoping 2,500 dirhams per person
11:33but two and a half thousand a head is
11:35it's a lot
11:36it's a lot
11:37all I want you to do is trust us
11:38we want to make sure that they are well looked after
11:40and well fed
11:41all right let's close this
11:42yeah
11:43so 2,000
11:44250
11:452,000
11:46all ink
11:47and we call it a deal
11:492,100 and that's a deal
11:50fine guys 2,100
11:52let's uh
11:53that's amazing
11:54thank you so much Ajaz
11:55we will really make sure that it offers a very memorable experience
11:59deal
12:00at around 480 pounds per person
12:03in order to close the deal they've given high level expectations
12:06the difficulty is now delivering against those promises
12:09it's going to be really important particularly if they don't want any refunds
12:12we need to obviously add that luxury element so I'd love to you know have a chat with the sub team
12:16just find out how it's going and making sure that we do deliver the luxury
12:20so I think just keep the mindset of like family connection
12:25round the table with brand Huda Beauty
12:28that is more important to me than having like a luxurious experience it's just really to bond
12:33Victoria Marnie and Sahail pitch their proposition
12:37so just to clarify we have that whole yacht experience we have dinner as well and we have that DJ masterclass
12:42which I'm sure you guys are going to love
12:44so we're starting off at 3,500 dirhams
12:47and that's per person and we're taking on 10 people for this
12:51um
12:52you know I kind of had something more along the lines of like
12:56you know 10,000 dirhams total
12:58what we want to do is bring it down a little bit more
13:01I mean what would you guys say about the 3,000 dirham mark
13:04I think we're going to have to look more like 12,000 dirhams
13:08with your budget could definitely bring it down to you know 1,850
13:11that is really like our sort of like our last stretch
13:14I think the final final number we can work with is 1,600 per person
13:18like that is definitely the final amount
13:21what do you guys think?
13:22yeah we're more than happy with that
13:25Victoria says she knows Dubai and people in Dubai spend big
13:28she's got less than half she expected but she's still got all the costs
13:32I'm a little bit concerned because we promised a lot to start with
13:35hoping that it would be 3,000 but it dropped quite a lot
13:37all the way down to 1,600
13:39I did feel though that you know she said 1,300
13:41and we did manage to get that up to 1,600
13:43so I do believe that you know we did get a good price from here
13:47at the marina
13:52should we start the high range
13:54here the luxury
13:55this is the luxury option
13:56right
13:57charged with delivering Victoria's high-end vision
14:00support on that
14:01nice
14:02everybody loves truffles
14:03fine dining for Megan and Mark
14:05stuck in weren't you?
14:07what are we looking at the cost wise for something like this?
14:11for 500 dirhams per person
14:12that's a bit pricey that is Ali
14:14can you meet us somewhere in the middle?
14:17400
14:18like I'm removing 100 AED
14:20still a bit pricey
14:22can you come down more to like 330?
14:24I mean if you can do something like that then we would love to work with you
14:27let's do it 350
14:29340 I know you can meet us in the middle
14:31Ali
14:32come on Ali I know you can do it for me
14:33340
14:35340
14:36340?
14:37ok guys
14:38is that ideal?
14:39perfect
14:40amazing
14:41should we polish it off?
14:42I think Victoria will be happy with our negotiation
14:44we've got the highest quality stuff for a really decent price
14:47luxury
14:48simple
14:49classy
14:50and that's what we've got
14:51so a total is £9.30
14:52on food and drink
14:53yeah
14:54are we happy?
14:55we'll see
14:56let's go
14:57let's go
14:58in the desert
14:59this is your high-end option
15:01what we call lambuzi
15:03this is amazing
15:04this is something that you don't get anywhere else
15:06looking for tasty savings
15:08they would dig a hole in the ground
15:10because the desert is so hot
15:11it basically cooked itself
15:13Danny, Bradley and Jo
15:16it's really really nice
15:18that's a yes from me
15:19so this one is 500 dirham per head
15:23and how much was that?
15:24our mid-range budget
15:26so this will be 350 dirham per head
15:28as much as I would love to have this lamb
15:30I think the intermediate option is definitely better suited for us
15:33yeah
15:34is there anything at all we can do to pull that underneath the 200 dirham mark?
15:38we'd be able to go down to maybe 215 dirham per head
15:43absolute lowest
15:45I can't go lower than that
15:46Genevieve, thank you so much
15:47I think we'll shake on 2150 dirhams
15:50yes
15:51the main thing for us is making sure that we make the maximum profit throughout this task
15:56and if we went in there and bought this lamb dish just so that they could try it
16:00that then would have just been money spent that didn't need to be spent
16:03so I would say we need to give them one juice
16:06this is one of the cheaper options
16:08catering confirmed
16:10do you think we should get two waters per person?
16:13I do, yeah
16:14at 500 pounds less than the other team
16:16sound about right?
16:17yeah, perfect
16:18cool
16:212pm
16:22for project manager Victoria
16:24he did have a lot of a smaller budget
16:27a chance to check in
16:29we've managed to deal at 1,600 per person
16:33right, okay
16:35erm, I mean
16:36so we went for the higher end stuff
16:37so, you know
16:38we've got caviar
16:39we've got oysters
16:40erm
16:41it's sort of posh nosh really
16:42do we actually want to go for this DJ now
16:44in case erm
16:45it was a unique selling point for the experience
16:48but find out what that actually entails
16:50because we've not told them
16:51you know it's playing for X amount of time
16:53like
16:54cheers guys
16:55speak soon
16:56bye bye bye
16:57well that's a bit of a
16:58that is disappointing
17:00yeah
17:01oh my goodness
17:02that is a
17:03that is what
17:04half of what
17:05what they sort of
17:06were going to follow this morning
17:08catching up with her team
17:10we closed the deal
17:12at 2,100 dirhams
17:15yes
17:16project manager Rochelle
17:18erm
17:19so
17:20what are the dietary requirements for the clients?
17:23so they didn't actually mention any dietary requirements
17:27it's very important
17:29no we didn't ask
17:30no we didn't ask
17:31no
17:32okay
17:33er
17:34he was really clear
17:35that he would like for it to be as luxurious as possible
17:37okay
17:38thank you so much
17:39take care
17:40well done guys
17:41bye bye
17:42bye bye
17:43my only concern
17:44is that they've oversold
17:45yeah
17:46the tour
17:47and they didn't ask for dietary requirements
17:49yeah
17:50at the marina
17:52okay
17:53oh my god I'm scared
17:54road testing a high octane ride
17:57oh my god
17:58this is so much fun
17:59Victoria, Marnie and Sahail
18:02bye
18:03bye
18:04bye
18:05see the hole in Dubai right now
18:09this is insane
18:10the Burj Al Arab
18:12the Burj Al Arab
18:22the Burj Al Arab is a home to one of Dubai's most expensive cocktails and that will set you back roughly about 5,000 pounds a glass
18:29long cocktail
18:32in the desert
18:34lean back
18:36are we all good
18:38planning to wow with the traditional desert trek
18:41are we ready to go
18:42we're ready
18:43we're ready
18:44for Simba, Avi and Rochelle
18:45a fact-finding mission
18:47do you know the meaning of yalla?
18:49yalla is like
18:51is it go?
18:52let's go
18:53let's go
18:54yalla
18:55yalla
18:56yalla
19:01so what are the key facts about the camels and the desert
19:04for more than 3,000 years
19:06the camels have been domesticated by the Bedouin the native people who lives in the desert
19:11it's a good fact to have guys
19:12yeah
19:13that's a very good fact
19:14over there
19:15on the right side
19:16those are gazelles
19:17oh wow
19:18madame gazelle
19:19this is actually sick
19:20i feel like i'm in some like prince of arabia
19:26on the other half of the team
19:28it's not as easy as it looks is it?
19:31having opted for the cut price coffee making
19:33let's just pick out some that i made earlier
19:35what do you think?
19:36great
19:37yeah
19:38joe bradley and danny
19:39wrap a deal
19:41if you're going to choose this activity it will cost you 3,500 dirhams or roughly about 750 pounds
19:48if you want you can add an additional activity which is the bread making
19:52it will cost you 2,000 dirhams which is approximately 500 pounds
19:56we've just paid 48 pounds per head for catering if we're then going to go and pay 50 pounds per head for bread making that's massive
20:06and i'm just thinking there's a little bit more for the guests to do and i just think there'd be a lot more going on
20:11is there any way we could combine them both
20:14the bread making for 1,000 and then we'll pay the 3,000 for this
20:18so it'll be 4,000 for both activities
20:20sure
20:21happy to do that for you guys
20:22perfect thank you very much
20:23welcome
20:24danny's really pushed hard for a second team activity
20:27that's going to maybe be more interesting but it's also definitely going to be more expensive
20:32that's a risky strategy
20:34looks good
20:35that is good
20:37hey everyone how are we all doing in the house tonight
20:44taking a more high-tech approach
20:46it's dj mark let's smash it on the park
20:49yeah
20:51and hoping the dj takes requests
20:54Megan and Mark
20:56how much would you charge for four hours
20:59it's 2k per hour so uh for the four hours it's 8,000
21:05we're well off
21:06okay what's your budget
21:08our budget is around about 4,000 dirhams
21:11that is a no-go
21:12our corporate clients they are huge
21:14they're worldwide they turned over a billion last year
21:16i don't need exposure exposure doesn't pay my bills
21:19okay okay
21:20yeah
21:21no deal
21:22okay i mean i don't want to insult you
21:24look honestly how about we meet in the middle
21:26six makes sense
21:27sure let's do it
21:28okay
21:29that's a deal thank you so much
21:30team building activity ticked off
21:32dj brooklyn it's been an absolute pleasure
21:34good dj is important
21:35of course it is
21:37but at 500 pounds more than the other team
21:41the dj master class experience is a small part of the corporate day
21:45amazing we'll look forward to see you tomorrow
21:46how on earth they've come to the conclusion they've got to pay him for the full day's experience
21:52when he's actually only going to be working for a small amount of time is a mystery i have no idea where they started at that level
21:59the
22:019pm away days designed
22:03i'll stop three which is avi and he's going to also mention some desert facts
22:08activities prepped
22:10We could turn it into more of a quiz as opposed to a speech.
22:14Bring on tomorrow.
22:14Yes, let's go.
22:16Tomorrow, showtime.
22:247am.
22:26Today, both teams will host away days in and around Dubai.
22:31Morning, team. How are you?
22:33Very good, thank you.
22:34Good.
22:36First for Victoria.
22:37So how much did you end up paying for the DJ?
22:39A chance to get across the figures.
22:43So we booked in for four hours.
22:44We paid 6,000 dirhams, which is about £1,311.
22:49I'm a little bit disappointed because when we had that phone call before,
22:52one of the things that I did say was we don't need them for an extended period of time.
22:56But we are where we are.
22:57It's only 500 dirham more than the recommended retail price.
23:03It was a lot of money to spend on the DJ.
23:05And even if we would have had the DJ for just the two hours,
23:08we would have saved ourselves almost two, up to 3,000 dirham.
23:11On the other team...
23:14We actually had to do a second negotiation.
23:17Doubling down on details...
23:19So this is the coffee experience.
23:21Yeah.
23:22...Rochelle's Desert Rangers.
23:23When we were there, they offered us the opportunity to actually add in another team building activity,
23:29which was the bread and the...
23:31So what's the bread?
23:33There's a traditional flatbread, which they make.
23:35So they came to us and said it was going to be 2,000 dirham just for the bread alone.
23:39And they came to us and said it was going to be 3,500 dirham for the coffee-making experience.
23:44And you're hopefully pleased to know that we got a combined of 4,000 dirham.
23:49Okay.
23:50And listen, you know, it was a risk.
23:52I hope it pays off because we really, really need to make sure that we have these huge profit margins.
23:57After hearing that they spent an additional amount of money on a bread experience as well as the coffee,
24:03in hindsight, we could have just gone ahead with the drum option.
24:06And the fact that they went ahead and added that on without consulting me does leave me a little bit nervous.
24:11Let's go!
24:12Yeah!
24:12Let's go, people!
24:149 a.m.
24:16While half of each team head off to keep corporate clients happy...
24:20Can I get a dessert?
24:22Desert!
24:22Desert!
24:22The rest are on catering duty.
24:30With any kitchen, once you've got a rhythm, once you've got a system,
24:33you can just smash stuff out quick and easy.
24:35And that's the secret to running a good kitchen.
24:37Because if you're all running around like loose chickens and just all trying to do everything,
24:41that's when it becomes chaos.
24:42It'll be all right, I'm sure.
24:43We'll have a few practice runs as well.
24:48You look very ready.
24:50You're so ready.
24:51Oh, finally, it's me!
24:53That's it!
24:55While Victoria's day has a high-octane start...
24:58That's it, guys!
25:03Camels are very like horses.
25:05In the desert...
25:06They actually have intuitions and they either decide whether they like you or they don't like you.
25:11Rochelle dishes up some facts.
25:14They also retain up to ten years of knowledge.
25:17So if you see them in nine years' time, they might remember your face.
25:23We're heading back to the base now, guys.
25:25Can I get a dessert?
25:29That's my team.
25:33At the marina...
25:33Right, let's get this cutlery, lay the table and make sure we've got loads of time to prepare the food.
25:39Let's go.
25:40Managing Mark in the role of head chef...
25:42Right, let's get this done nice and sharpish.
25:45Desserts boss, Megan.
25:48If I give you them and you go over there and I'll just make this look nice and neat and tidy.
25:51Oh, it sounds good.
25:55Mark, I know this is really...
25:56Pedantic, but...
25:57Yeah, but can we make sure all the knives are pointing out to the right?
26:01So the serrated edge is pointing out to the right.
26:03I've never seen that before. Why's that?
26:05It's just this, just how you do it.
26:06Right, serrated edge out.
26:08We need to make sure that they're in the same position on both sides, just so it's aesthetically pleasing.
26:14Should we do one at the end, sitting down, just because...
26:16Oh, no, no, no. One here. One here. One here. One here. One here. One here.
26:20Oh, OK, yeah.
26:21Five.
26:21That makes sense.
26:22Somebody at the head of the table.
26:23Makes a lot of sense.
26:24It does, doesn't it, Marky?
26:25Yeah.
26:29On the other team...
26:30I was going to put the skewers on these.
26:32Yeah.
26:33...making the most of their cut price catering.
26:35And we'll just tell them that there's two skewers each.
26:38Yeah.
26:39Bradley, Danny and Joe.
26:42I want to try and bulk it out as much as possible.
26:44I feel like things look a lot better when there's a large quantity there.
26:47Yeah.
26:48We've only got...
26:49Yeah, see, that's why they said we would give us more.
26:51So if we cut those in half, we'll be able to spread them.
26:53Yeah, all right.
26:54OK.
26:54Right, so we'll go tomato, courgette, and then we'll go mushroom again.
26:57Yeah.
26:58Should we whack more on, do you reckon?
27:00It can't really fit anything.
27:01It can't fit anything else.
27:02The only thing we could do is turn the courgette around.
27:05Yeah, the issue with doing that is the courgette is really soft in the middle, and when it starts to cook, it'll possibly just fall off.
27:11Yeah, it'll be all right.
27:12You won't get a ticket, I promise.
27:24It's a cocktail on sale in there, and it's the most expensive cocktail.
27:42How much is it?
27:4524,000 euros.
27:47No, that's way too much!
27:49No, because it is...
27:505,000 pounds, though.
27:52Oh, guys, I've messed it up.
27:54I don't know what it is in Durham.
27:55It's like 25,000.
27:5825,000.
27:5925,000, guys.
28:01Wow.
28:01Yeah, it was good, but we're tired.
28:04Are you guys tired?
28:05Can we head back?
28:06Because I think people are tired, and we're not enjoying this anymore, if I'm honest.
28:10I'm so tired.
28:13I mean, the team is screaming out, go faster, you're fantastic, and a few quizzes, and I think they've lost their attention, so much so that I heard the client shout out, I'm tired, I want to go back.
28:25I mean, it's hardly a glowing review.
28:27Come on in.
28:32For the delegates in the desert...
28:34Arabic coffee and some dates over here.
28:36Thank you very much.
28:37Next, on the menu...
28:39OK, everyone take a seat and relax.
28:41Further facts from city trader Avi.
28:45As you can see, we're in the desert.
28:47The Arabian Desert is vast.
28:49It's the second largest desert in the whole world.
28:53And this part we find ourselves in is called the Empty Quarter.
28:59And that's because it's a vast land of nothingness.
29:03Bet you could just say it's quite deserted.
29:08Tough crowd, tough crowd.
29:10Looking at the faces of our guests, they seem very happy.
29:14Now, it's all about the food, three courses of luxury.
29:19Thank you all so much for listening.
29:20I'm Avi, and that was all about the desert.
29:23Woo!
29:27When you wrap it, wrap it ever so gently, like that.
29:31While Mark and Megan perfect the presentation of their pricey food...
29:36You need to make them look the same.
29:38All right.
29:38And not messy, make sure all the bits are...
29:40They all kept falling apart.
29:42..in the desert, prepping their budget morsels...
29:45Oh, God, no.
29:46Oh, my God, that is not good.
29:47No, no.
29:48OK.
29:48That's not good.
29:49Bradley, Joe and Danny.
29:52How long do you reckon, Brad, for these?
29:54They will...
29:54As soon as they go brown, they're done.
29:56So it might only be two, three minutes.
29:57Fresh, love it.
29:58You focus on that.
29:59Brad, we've got a beautiful display here.
30:01Yeah.
30:02So if you can...
30:02Might be a bit much lettuce.
30:03That's what I was going to say.
30:04A bit too much.
30:04Do you want?
30:05Yeah.
30:05Just wants to be dressed.
30:06That's fine.
30:07Yeah?
30:07Don't take any more out.
30:08I think literally just like that, Joe, because otherwise they're not going to fit in.
30:11Trust me, they'll be spilling out the side and just look about less.
30:14That doesn't look as good as that.
30:15I know, but don't forget, we're going to have them in there.
30:17So we don't want the lettuce to be spilling out the side and them not fitting on there.
30:20Because don't forget, we do want it to still look luxurious, so...
30:23I don't think there's a clear plan in the kitchen.
30:25But I think we just need to kind of stay focused, get the job done and make sure that it's really
30:29to a high standard.
30:31Oh, yeah.
30:31I think that was too hot.
30:32Yeah, that's bad.
30:33Too hot.
30:33Oh, yeah, that's bad.
30:34I don't think they're going to notice too much, hopefully.
30:406pm.
30:41Yeah, Blue Lagoon.
30:42Yeah.
30:43Blue Lagoon, Blue Lagoon.
30:43While Victoria's clients prepare to dine on a luxury yacht...
30:48Guys, listen, we need to get food up to them ASAP.
30:50We are moving as fast as we can, mate.
30:52Is this one good to go?
30:54It's good to go.
30:54Yeah, cool, let me get that up to them.
30:56Preparing to dish up dinner in the desert...
30:58The vegetarian might not want to go for this, purely because it's been in the same pan as
31:03the minced meat.
31:04OK, we'll make them aware, but let's go feed them this, darling.
31:07Avi, Simba and Rochelle.
31:10Who's hungry?
31:12Buon appetito.
31:13Thank you very much.
31:14Is that vegetarian?
31:15Oh, it's cheese.
31:17You OK with cheese?
31:18Yeah.
31:18It was actually cooked in a minced meat dish later on.
31:23Then probably not.
31:24OK, no worries.
31:24But there's lots of flatbreads and hummus and obviously salad too, OK?
31:28It's a shame, but it's OK.
31:29There's lots more to come, I can assure you.
31:32Is there any water?
31:33We're going to get some water for you just now, OK?
31:36All right, we'll be with you shortly.
31:37That's Ambo's set.
31:39They look quite...
31:40They look fried.
31:41Yeah.
31:43Just a really quick one, guys.
31:44Have the guests got refreshments?
31:46That's what we came to find out about you guys.
31:47Yeah, right.
31:48So what the guests have got is two glasses of water and one glass of fresh juice.
31:53It's over there.
31:54Please make sure that you put plenty of ice in there as well.
31:56I hope they have more starters.
32:01We have Dubai appetites.
32:02I hope they know what that means.
32:04Back on the boat...
32:06We do have a whole other course coming up, guys, so bear with us.
32:09We're working on it.
32:10Megan and Mark hit choppy waters.
32:14Do we have an ETA on the food?
32:17The hot food?
32:18Yeah.
32:20Yeah, it's going to be about ten minutes, actually.
32:22We had a bit of a nightmare with the plates going in here.
32:23No, just tell five minutes until it starts being sent.
32:27Oh, my God.
32:28This is making me feel sick.
32:29Does that plate fit in the microwave?
32:30Yeah, of course it will.
32:32Jesus.
32:32Yeah, that will fit in the microwave.
32:37Yeah, all right.
32:38Mark, this is how I want to present the wraps.
32:41Are we still using the same plates, are we?
32:43Yeah, we just need wiping down.
32:44Mark, whilst you're waiting, start wiping the plates down.
32:47Yeah, hold up.
32:48We cannot.
32:49We need to duck.
32:50No, that'll be all right.
32:52Glad to yell.
32:54The old mash is a bit lively in there.
32:57I'm going to be sick.
32:58In the desert,
33:02it might be worth just telling them what they're allowed.
33:05I'm going to tell them.
33:06Yeah.
33:06Still trying to track down their drinks
33:09rather than they think they've got unlimited milk.
33:11Cool.
33:11Thanks, Simba.
33:12Rochelle's corporate clients.
33:14Just checking.
33:15Is everything okay with your meal?
33:17Anything else I can get you?
33:18I'm fine.
33:19Water.
33:19Yeah, they are just literally filling it up as we speak,
33:22and it's on the way.
33:23Did you want to?
33:23It's just taking a bit of time.
33:24I know, I'm sorry.
33:25Do you have any more sambu, sir?
33:26No, unfortunately, we haven't.
33:28But is that one finished with?
33:29Maybe?
33:30Maybe it's hers.
33:31No, that's fine.
33:32So our next course is coming out,
33:34which is going to be vegetable skewers.
33:35So I would maybe just wait and see how you feel,
33:37because obviously I don't want you to get too full.
33:39Then we also have a chicken tagine.
33:41I'll just go and check that water for you, okay?
33:43I've never heard anyone say,
33:45I don't want you to get too full.
33:47Oh, yeah.
33:48In the restaurant.
33:49So how many people here got hot plates so far?
33:54You guys got nothing to get.
33:57Back on the water.
33:58I will definitely get the food to you ASAP.
34:00Yeah?
34:01Yeah.
34:01Perfect.
34:02We'll get that arranged for you.
34:05With Megan ill, promoted to head chef.
34:08Is there anything we can do to help you, Mark?
34:11Not really.
34:11I mean, it's just putting stuff on a plate
34:13and sticking it in the microwave.
34:14Yeah, yeah.
34:15Pest control man, Mark.
34:17Guys, you are ruining the karma and the vibe in the kitchen.
34:21There is no vibe right now.
34:22There is no food and no vibe.
34:24Just stay out of my kitchen, guys, okay?
34:25We need the vibe to move from the kitchen to upstairs.
34:27How many minutes are we on the hot food now?
34:29I would say about two minutes, okay?
34:32Two minutes, okay.
34:32Do we have any fruit salads that we can give them?
34:35Anything that's prepared and ready to go?
34:37These are good.
34:38Okay, on a plate.
34:39Guys, we need to...
34:40I hate to say to you, but your clients are starving.
34:44We are going as quick as we can.
34:48Out in the desert...
34:50Come on, let's take it over, real quick.
34:52Oh, water.
34:53Finally.
34:55A dry affair.
34:57Just so you're aware, obviously, with your meal,
35:00you guys do get two glasses of water
35:02and one glass of juice as well, whenever you guys want, okay?
35:05You guys are limiting water?
35:08We're not necessarily limiting water.
35:10I can have a third glass.
35:11It's two glasses of water.
35:13But, you know, savour it. Enjoy it.
35:15Fantastic.
35:15Savour it. Don't drink it.
35:17Why would they tell them?
35:18You've got to tell them.
35:19We should have just given them the drinks as when they asked for it, really.
35:22Enjoy every drink.
35:23It's good.
35:25Although it was my idea to order minimal drinks to keep the costs low,
35:29I never expected Simba to announce to the corporate client
35:32that there would be a limited amount,
35:34and I think this definitely rubbed them up the wrong way.
35:36Can we please order some more?
35:37This is really important that we don't get this wrong.
35:39They're thirsty.
35:40I agree.
35:40It's a great opportunity for us to go back and say,
35:43do you know what?
35:43We've listened to you,
35:44and we're going to get you some more water.
35:479 p.m.
35:48Who wants it?
35:49Nice and warm.
35:51There is more coming.
35:52We've got one microwave,
35:53but I promise we're churning them out.
35:55With food finally in full swing...
35:58Now just give us a lot of these.
36:01...Rochelle's guests, service slows.
36:03How is everything with your meals?
36:08It's tasty.
36:11I think maybe the vegetable skewer is a bit undercooked.
36:14Oh.
36:15OK, OK.
36:17No, that's fine.
36:18I will take that back and then put that on the barbecue again
36:21and just cook it a little bit longer.
36:24Joe, they've said that they're a little bit undercooked.
36:27How do we turn the barbecue on just to make sure that it's...
36:29Well, the charcoal is now dying.
36:31We can chuck some more charcoal on,
36:32but it will take some time to eat up.
36:34So I think let's just do what we can.
36:35Yeah.
36:35So, Joe, another thing.
36:36Yeah.
36:36We just tried to turn that tap on to get water out.
36:39There's no water left.
36:40Can we get some?
36:41Yeah.
36:41We've just ordered some,
36:42so we've ordered another glass for everyone.
36:489.30 p.m.
36:49I'm DJ Mark.
36:51We're in the Dubai dark.
36:52We're now smashing it out of the park.
36:55As Mark gets back on track with the beauty brand...
37:00The beans are roasted over cold.
37:03Grinding out facts on coffee.
37:05They're then transferred into the Meher Bash,
37:07where they're ground down.
37:09Salon owner, Dani.
37:11We did actually learn a couple of interesting facts
37:14about Arabic coffee.
37:15The first thing is actually that it's served
37:17originally with your right hand.
37:18And usually when you're welcomed into someone's home,
37:20they'll serve you a small cup for you to drink.
37:23And then when they want you to leave,
37:24they'll give you a big cup.
37:25And this means basically leave and go home.
37:27And we thought this was quite funny.
37:30Are we going to get a big cup?
37:32You can have a big cup if you like.
37:35The sub team finally got around to their team building activity.
37:38I think it was too little, too late.
37:40That was an A star for effort.
37:42Well done.
37:43Well done.
37:43Well done.
37:44Well done.
37:4910pm.
37:49Thank you very much.
37:50Thank you so much.
37:51Nice to see you.
37:53Away day is complete.
37:55Let's go, guys.
37:56Bye-bye.
37:56Tonight, refunds recorded and profits processed.
38:04Tomorrow, the boardroom.
38:15You can go through to the boardroom now.
38:17So, as you know,
38:36Rhys wasn't able to take part in the task
38:39and has subsequently left the process.
38:43Moving on from that,
38:45we've certainly treated you
38:47to the most beautiful beaches in the world.
38:51Antigua, Dubai and Brighton.
38:57The way this is going,
38:59I'll make my investment back with air miles.
39:02Yeah.
39:03OK, well, look,
39:04who wants to talk to me first?
39:06I will.
39:07Right.
39:08OK, the corporate team
39:10was Rochelle, Simba and Avi.
39:13Is that right?
39:13Yeah.
39:14Did you come up with a price
39:15that you wanted to charge?
39:17So, we asked for 2,500 dirhams per person.
39:20For 25,000?
39:21Yeah.
39:22And he knocked us down.
39:24We dealt, well, Simba dealt at 2,100.
39:26Ah, you got him up then?
39:28Yeah, I think it was just good negotiation,
39:29I felt.
39:30I think, you know, for me,
39:31I wanted to counter that.
39:33And obviously, luckily,
39:34you know, the counter was accepted.
39:35Hmm.
39:36So, what did you promise him?
39:38So, I really played on the fact
39:39that we were looking after them
39:41and we wanted to, you know, treat them
39:43and we would also bring as much luxury
39:45as we possibly could.
39:46So, food?
39:47You were going to give him food.
39:48What else were you going to give him?
39:49Um, a camel tour.
39:51Didn't you sample the camel at Aviv?
39:53Right, it was great fun.
39:54Was it a dromedarian or another camel?
39:56Two humps or one?
39:58Um, actually, I didn't see the humps
40:00because it was covered,
40:01but it was so fun
40:02that I was putting my legs up
40:05because you're meant to hold on.
40:07Do we want to know this?
40:08Well, you asked, you asked,
40:10but, um, yeah,
40:12I was enjoying myself very much.
40:13You were relaxing there?
40:15Yeah.
40:16You were like Lawrence of Arabia?
40:18Yeah.
40:19Okay, moving on from there,
40:21James Bond, how was he?
40:23Or was he Dr No Show?
40:24He was good.
40:25You were the sub-team leader.
40:27Just tell me what you did.
40:28Yeah, so, um,
40:29our responsibility on the first day
40:31was to choose the food
40:33and negotiate the price of that.
40:34Did you pick the high-end stuff?
40:36No, we didn't.
40:37What did you pick?
40:38The low-end stuff?
40:38The mid-end.
40:39How much did you pay for that, then?
40:41We ended up getting her down to $2.15.
40:43for the intermediate,
40:44which I thought was a good price.
40:45What did you sense the feeling
40:47about the, uh, reception to the food
40:50from the clients?
40:52Um, I think they were disappointed.
40:53They were disappointed.
40:54Why were they disappointed?
40:55I think they expected more.
40:57Okay.
40:58Um, Dani, you,
41:00you ordered water and juice, yeah?
41:03Yeah, we did.
41:04Rather frugal,
41:05from what I could understand,
41:06considering you're about to take the people out
41:09into the desert.
41:10Yeah, so we basically allocated three drinks
41:13for three courses,
41:14which I thought was ample,
41:15but I was never under the impression
41:17that it would be announced
41:18that the drinks were limited.
41:19But you know you're in the desert,
41:20don't you?
41:20Of course.
41:21Did they complain about that, also?
41:23Yes, they did, yeah.
41:24You had to buy additional, though, didn't you?
41:25We did buy additional, yeah.
41:27How much did you pay
41:27for the additional water, then?
41:29Uh, she did charge us double.
41:30I was keen to try and negotiate it down.
41:32What's that?
41:3260 dirhams in total.
41:33That's dearer than the oil they pump.
41:37Okay, let's move over to Apex.
41:41Victoria, uh, and Sohal and Marnie,
41:46you were the corporate team.
41:48What kind of price point did you come up with?
41:50Uh, before we went in,
41:51we had a price point of $3,500 the max.
41:53I started off the negotiations,
41:54then I went down to $3,000.
41:56I believe they were up at about $1,300 this point.
41:58Victoria did step in, um,
42:00and bring it down to $1,850.
42:02They raised their $1,300 to $1,600.
42:06Oh, I see.
42:07And that's what we closed.
42:07So it was not so much a negotiation,
42:09more a surrender, then?
42:11In a way, yes.
42:12Um, I think, um,
42:14I was kind of ready to go a little bit high with it,
42:15but Victoria was keen to close there.
42:17She'd, um, started saying that she didn't want,
42:20um, she'd gone over the budget
42:21and that that was going to be her final price
42:23and she didn't want to move from that.
42:25Hmm.
42:26Who was negotiating for the food?
42:29Yeah, it was me and Megan.
42:29It was us two.
42:30So you'd gone out,
42:33like, a couple of kids,
42:34saying, oh, my mum and dad said
42:35I can spend what I want,
42:37like kids in a sweet shop.
42:38Yeah, we were very aware of the fact as well
42:41that, you know,
42:42we'd agreed in the morning briefing
42:43that it was going to be luxury.
42:45You spent the equivalent of £1,000
42:46on food and beverage.
42:48Yeah.
42:49Jeez.
42:50OK, now, tell me about this DJ
42:52that you got yourself.
42:54So the DJ,
42:55we thought the guests were turning up
42:56at five o'clock, um, so...
42:58Your negotiation all went wrong
42:59when you asked him his hourly rate.
43:01Right.
43:01Instead of saying,
43:02I need you for half an hour
43:03and starting from there.
43:05So you paid him
43:06for four hours' work.
43:08He did about ten minutes
43:09from what I heard.
43:10Is that right?
43:11That's correct, yeah.
43:12Yeah, I assumed that he would
43:13probably do about an hour,
43:14um, but because of the way
43:15that the day went and scheduled...
43:16I'll tell you what,
43:16what's his name, this bloke?
43:17DJ Brooklyn.
43:18I might give him a, uh,
43:20a partnership.
43:21Yeah.
43:21Right?
43:22And you knew his recommended
43:23retail price was £5,500.
43:25You paid 6,000 dirhams.
43:27Yeah, I mean,
43:27the thing is,
43:28the DJ had been promised
43:29to, uh, the client,
43:30so we had to deliver
43:31as best we could and...
43:32I heard you came over
43:33a little bit seasick,
43:35is that right?
43:36A little bit.
43:37On day two?
43:38Yeah, on day two.
43:38When this food turned up,
43:41uh, Mona didn't like
43:43the canapes.
43:44She wasn't impressed.
43:46I think she was more concerned
43:47about the service
43:47than the actual food itself.
43:49They were quite keen
43:50to get some hot food,
43:51um, after they'd have,
43:52sort of, the canapes,
43:54but I don't know,
43:55by the time,
43:55at this point,
43:56I was sort of midway through
43:57getting it prepared
43:58and then I had to go.
43:59I think by the time
44:00they got the food,
44:00it wasn't great.
44:01You should have got
44:02some pallads from Brighton.
44:04Yeah.
44:04Yeah, I think by the time
44:05they got it,
44:06they weren't particularly impressed.
44:07Mm.
44:08All right,
44:10let's see how we did.
44:12So, Karen,
44:13I know that your client
44:14spent 16,000 dirhams
44:16on the away day,
44:17but what did Apex
44:19spend themselves?
44:20Well, they spent a lot.
44:22Best food,
44:23best experience,
44:24lots of drinks,
44:2510,279 dirhams,
44:28and that gives them
44:28a profit of 5,721 dirhams.
44:32OK.
44:34Was there any refunds?
44:35Well, I don't think
44:36this will come as a surprise
44:37to them.
44:39Yes, the client
44:40wasn't happy
44:41with the food service
44:42and asked for a refund
44:44of 20%,
44:45giving them a final profit
44:47of 2,521 dirhams,
44:50which is around £554.
44:52Mm.
44:54Right.
44:55So,
44:56Tim,
44:57your client spent
44:5821,000 dirhams
44:59on the away day,
45:00but what did Affinity spend?
45:04Well, they spent
45:05a lot less, actually.
45:07They spent 6,370 dirhams
45:09on all of their outgoings.
45:12Right.
45:13Great gross margin.
45:14Mm.
45:15Was there any refunds?
45:17Well, I don't think
45:18it will come as a surprise
45:19to the team.
45:19The client gave them
45:20a lot of feedback
45:21and not much of it
45:22was positive.
45:24They didn't feel
45:24they received
45:25the luxury service
45:25they were sold
45:26and asked for a refund
45:27of 60%.
45:2960%?
45:33Giving them
45:34a final profit
45:35of 2,030 dirham
45:37or approximately
45:38£446.
45:41Well,
45:42you won.
45:44I suppose
45:45that's my rules.
45:46You won.
45:47I'm sending you
45:49team building
45:51where you'll be
45:52climbing up
45:53the O2,
45:55walking to the very top
45:56where you'll experience
45:57a spectacular view
45:59of London.
46:00So enjoy yourself
46:01and I'll see you
46:02on the next half.
46:03Well done.
46:12What just happened?
46:14I've never heard
46:17of a 60%
46:18knockback.
46:20Really.
46:21It's unbelievable.
46:23Go off
46:25and we'll come back
46:27in here
46:27and we'll
46:28have a deeper
46:29investigation
46:30as to
46:31what went wrong
46:33on this task.
46:34Off you go.
46:43Oh my God, guys!
46:44Oh!
46:46I'm a bit scared.
46:47That is going to be
46:48so much fun.
46:49I am so surprised
46:50that we won this task.
46:51As soon as I heard
46:52their profit margins,
46:54I was like,
46:54oh my God,
46:55we've completely lost.
46:56So to find out
46:56that we actually won
46:57when they got a 60% refund,
46:59I was over the moon.
47:00Oh my God.
47:01Ah!
47:02Woo!
47:03Ah!
47:04Ha-ha!
47:04This is sick!
47:06It was hard work in Dubai.
47:08Megan is a sub-team leader.
47:09She was great
47:09until we got to the kitchen
47:10and then she turned
47:11into a little Napoleon.
47:13Oh, it's so pretty.
47:14Oh my God.
47:15Do you know what this is?
47:16This is news from the top, guys.
47:19I feel really good
47:20about winning this task.
47:21It was a little bit of a shock,
47:22I'm not going to lie,
47:23but I'm really glad
47:24we managed to pull through
47:25as a team.
47:26We made it
47:27and we won another task
47:28as...
47:29Team Maybreak!
47:32Woo!
47:38I think for me,
47:39the issue started
47:40as soon as it was sold
47:41as a luxury.
47:42I didn't say,
47:43hey, we're going to give you
47:44roll out a red carpet.
47:45That's one thing I don't do
47:46is over-promise.
47:48The only reason we lost
47:49was because of the
47:50massive refunds
47:52and the only reason
47:53we got the refunds
47:54was because the experience
47:56was over-promised.
47:57So whose decision was it
47:58to order just three drinks
47:59per person?
48:00I think what rubbed them
48:01up the wrong way
48:02is they were thinking
48:02they were going to have
48:03this big luxury experience
48:04but to then be told,
48:05oh, the drinks are limited,
48:06it's the way it probably
48:07made them feel
48:07as opposed to what
48:08they actually had.
48:10The fact that Danny
48:10decided that three drinks
48:12would be enough
48:13for a corporate client
48:14was a massive mistake.
48:16Whose idea was it
48:17to tell them
48:18that there was going
48:18to be a limit
48:19on how much
48:20they could drink?
48:20It was actually my idea
48:22and I stand by it.
48:23I think it's a good idea
48:24to be transparent
48:25and honest with your guests.
48:27I think the responsibility
48:28for the failure
48:29of this test
48:29actually lies with
48:30Rochelle and Joel,
48:32the clients who did not
48:32like the food
48:33and claimed that
48:34we over-promised
48:35and under-delivered.
48:47Could you send me
48:48candidates in, please?
48:49Disgrace.
49:04This is total disgrace.
49:05One of the worst results
49:07in the task I've ever seen
49:08in this boardroom.
49:09I think it all boils down
49:11to the fact that
49:12you got fixated on profit.
49:15These people paid you
49:1621,000 dirhams.
49:19You went out
49:20and spent only 6,000.
49:22So on the face of it,
49:23oh, sounds like a good deal.
49:25But they knocked you back
49:26by 60%.
49:27I feel that I handled
49:30the side that I was
49:31in control of
49:31and I left it
49:32in Joe's capable hands
49:33to handle the kitchen
49:35and the hospitality side.
49:36But the main issue was
49:37there was a huge discrepancy
49:38between the message
49:40we got in our morning meeting.
49:42The message from there
49:43was we're keeping
49:44that eye on the bottom line.
49:45The message the next day
49:46was suddenly...
49:47They said they'd keep
49:48their eye on the bottom line.
49:49Yeah, that was the message
49:50from the morning meeting.
49:51On the second day,
49:52the message was
49:53we're going for luxury.
49:54I at no point said
49:55go with cheap,
49:56but I think a lot of people
49:57focused on profit.
49:58In terms of the drinks
49:59and obviously scrimping on them,
50:01it was a collective decision
50:02that we'd provide
50:03sort of three drinks
50:04whilst they're eating.
50:05That would be more than enough.
50:07They knew...
50:07Well, I mean, I got...
50:08Look, the guy here,
50:11even he was being sarcastic.
50:12He was telling his team,
50:14I don't drink too much,
50:16take it slowly.
50:17I think what they didn't like
50:18was the fact that
50:19they'd been sold
50:19a luxury experience
50:20and then told
50:21that these drinks were limited.
50:22I thought they would have no idea.
50:24They'd just have...
50:24Who announced it to them then?
50:26So I did,
50:27um,
50:27low sugar,
50:28but obviously...
50:28So, you know,
50:30Simba,
50:32where's your intelligence here?
50:34These people have paid
50:35the equivalent
50:36of £450 a pop
50:38and then you tell them,
50:40oh, by the way,
50:42you're only allowed
50:43two drinks of this
50:44and one drink of that.
50:45That's it.
50:46That starts off...
50:47I'll actually...
50:48Sorry to interrupt,
50:49but it wasn't Simba's idea.
50:51It was my idea
50:52to tell them that.
50:54And I genuinely thought
50:56it was the right thing to do.
50:57How can it be
50:58the right thing to do?
50:59I mean,
51:00that immediately
51:01puts someone's back up.
51:02Yeah.
51:03I'm not asking for
51:04non-perignon,
51:05I'm asking for water.
51:07Yeah.
51:07The other thing is,
51:08as far as luxury is concerned,
51:10there was the drums.
51:11I actually wanted
51:12to do the drums
51:13because I thought
51:14it would be
51:14very traditional and authentic.
51:16Coffee was never going to be
51:17my first option.
51:17But if you had the drums,
51:18why didn't you do it?
51:19Because it was profit.
51:20It was always drilled back into me
51:22that we needed to make profit.
51:23The one thing I wanted to do
51:25was make the team.
51:26And that's one thing I do
51:27is I listen.
51:27Everybody in the team?
51:28Did you want the drums?
51:30Yes.
51:30All I've seen you do so far,
51:31Avi,
51:31is nodding your head like this.
51:33You remind me of those little dogs
51:34that sit in the back
51:35of my car.
51:37In the back window.
51:39You're going to say anything?
51:39I wanted the drums,
51:41but my decision was swayed
51:42by the coffee
51:44because this was a profit task.
51:46So, look,
51:47Rochelle,
51:49who are you bringing back
51:49in this boardroom?
51:51OK, so I would like
51:52to bring back Joe
51:53and also Simba.
51:57All right.
51:58The rest of you,
52:00go back to the house.
52:01Off you go.
52:08I'm going to call you back in later.
52:10I'm just going to ask you
52:12to convince me
52:13why any of you
52:15should remain in this process.
52:16OK, off you go.
52:26Karen, what are your observations?
52:28Rochelle said
52:28that we're going to charge
52:29the client a high price.
52:30With a high price
52:31comes high expectations.
52:33You do not expect burnt food,
52:36two glasses of water
52:37and a juice.
52:39I mean,
52:39you promise luxury,
52:40you've got to deliver luxury.
52:43What about Joe?
52:44Ultimately,
52:45Joe was responsible
52:45for the food
52:46and the service
52:47and that was one
52:48of the main reasons
52:49the client was unhappy
52:50and requested
52:51such a big refund.
52:54And Simba?
52:55Alan,
52:55the most stupid thing
52:56that happened on this task
52:57and there were a lot of things.
52:59Was Simba telling the guests
53:00their drinks were rationed?
53:02I mean,
53:03as you said,
53:03if that doesn't wind you up
53:05before anything's started,
53:07nothing will.
53:08Quite right.
53:09I'm going to call them
53:09back in here.
53:11At least one of them
53:12is going to be
53:13leaving the process today.
53:18Could you send
53:19the three of them in, please?
53:20MUSIC PLAYS
53:22Over-promised
53:34and under-delivered.
53:35That's what's happened here
53:37and too much focus
53:38on trying to make
53:40a load of money
53:40and not using your brains
53:42where there is a balance
53:43of, yeah, profit,
53:46but also delivering
53:47good service
53:48to your client.
53:50Our role
53:50was to keep the costs low
53:52their role
53:52was to keep the income high
53:54to give us that margin
53:55and that was our objective
53:57and we smashed that.
53:59My point was never
54:00keep the prices low.
54:02My point was negotiate
54:03to keep the prices low
54:04and I made that very clear.
54:05Profit was a huge part
54:06of the task
54:07but negotiation
54:08was also a huge part
54:09of the task.
54:10And we negotiated
54:10very well on both terms.
54:12Rochelle,
54:13what am I doing here?
54:14Yeah, good question.
54:15I met the brief
54:16that you wanted
54:16so why am I here?
54:17Because you also
54:18made us look amateur
54:19by going to the client
54:21and saying to them
54:22I'm sorry
54:23but we only have
54:23a certain amount
54:24of water or juice
54:25available for you.
54:26So no, that's not true.
54:27I said to them
54:28with your meal
54:28you get two waters
54:29and one juice
54:30and obviously
54:31actually Joel asked me
54:32to go and say that to them
54:33and I took instructions
54:34because he's the one
54:35that's in charge of the food.
54:36But you knew
54:36you charged them
54:3721,000 dirhams.
54:38You knew it
54:39because you charged them.
54:40Yeah.
54:40So why would you tell them
54:41you've got two glasses
54:42of water and one juice?
54:43You must have known
54:44that was going to wind them up.
54:46I just think
54:46we should have told them
54:47at the beginning
54:47and said
54:48if you want more
54:50not a problem
54:50we can get you some more
54:51and then I think
54:52it would have not been an issue.
54:54Yeah but we were hosting
54:55an event in the desert
54:56I just don't understand
54:57how it was never brought up
54:58that we will need
54:59additional water.
55:00But we turned it on its head
55:01and fixed it.
55:01And I was the one
55:02that had to go ahead
55:03and fix a lot of those issues
55:05and make sure
55:06that they were having
55:06a really good enjoyable time.
55:07I created the summary.
55:09It wasn't just you
55:10running around
55:10on their behalf.
55:11I didn't say
55:11it was just myself
55:12but I'm saying
55:13okay we did Simba.
55:16Who should be fired then?
55:19Unfortunately
55:19I think this task failed
55:21because it was over promised
55:22to the client
55:23and therefore
55:25unfortunately
55:26it should be
55:27with the project manager.
55:28The part of the tour
55:29that lacked
55:30and we got the worst feedback from
55:32was unfortunately
55:33the sub team.
55:34I don't think
55:34that warrants
55:34a 60% refund.
55:36I'm not the customer.
55:38He's the one paying the bill.
55:41And that wasn't
55:42the only thing
55:43he complained about.
55:44And not the highest one.
55:45Anyway look
55:45I don't want to hear anymore.
55:47I'm sick and tired
55:48of this at the moment
55:49so bitterly disappointed.
55:51So this is the way
55:51I see it.
55:54Rochelle
55:54you over promised
55:56and grossly under delivered.
56:00Simba
56:01you were part of that
56:03discussion with the corporate.
56:05You must take
56:05some responsibility
56:06for over promising
56:07and you Joseph
56:10well
56:11you were responsible
56:12for the kitchen
56:13and ultimately
56:15that was one of the reasons
56:16for the failure
56:17of this task.
56:19But
56:20Rochelle
56:21you were the project manager
56:24and for that reason
56:26you know
56:28ultimately
56:29the responsibility
56:30of the task
56:31lays with you.
56:32but
56:35Joe
56:36the food was burnt
56:38and you told
56:39oh by the way
56:39you can only have
56:40two drinks
56:41and
56:42the service
56:43was poor
56:44so
56:45it is with regret
56:46Joe
56:47you're fired.
56:49It's been an absolute
56:50privilege to be past
56:51this process
56:52so
56:52thank you very much.
56:54OK
56:54Good luck.
56:56Good luck.
56:57Bye guys.
57:04Don't sugar
57:05I promise
57:06I will do better.
57:06I don't want to hear
57:07any more.
57:07OK sorry.
57:11Look
57:11go back to the house
57:12you two.
57:13Yep.
57:14Thank you
57:15Don't sugar
57:15thank you Karen
57:15thank you Tim.
57:16You know I'm a zoologist
57:24and I've been thrown
57:24into the business world
57:26I've learnt so much
57:28from this process
57:28and I can't wait
57:29to take that knowledge
57:30and apply it
57:31to my own business
57:33and hopefully
57:34make a success of it.
57:38Who do you think
57:39is going home?
57:40It's difficult to call
57:41but
57:42I think Simba
57:44contributed a lot
57:45to this task
57:46and so
57:46it'd have to be
57:47between Rochelle
57:48and Jo.
57:50Yeah!
57:51Very good.
57:52I made it.
57:52There they go
57:53there they go
57:53nice one
57:54nice one
57:55Well done Simba
57:55Yeah man
57:57Oh my god
58:01I honestly thought
58:05I was going
58:06Lord Sugar was like
58:06da da da
58:07Rochelle
58:07and then he was like
58:09OK Jo
58:09like
58:10but
58:10he's watching
58:11Yeah he is watching
58:13Just the ten of us
58:14now guys
58:15on we go
58:16Now
58:19ten candidates
58:20remain
58:21the search
58:22for Lord Sugar's
58:24next business partner
58:25continues
58:26Next time
58:30I'd like you to design
58:31a new
58:32children's
58:33lunchbox
58:34an app
58:35Ahoy there
58:36Action
58:37By the day
58:38keeps the doctor away
58:39Drama
58:39Let's try the purple
58:41I don't think purple
58:41is a pirate colour
58:42And in the boardroom
58:44One of you will be
58:45walking the plank
58:46today that's for sure
58:47Cut
58:47You're fired
58:48I'm a bit gutter
58:52to see him go
58:53Still it's the taking part
58:54that counts
58:55allegedly
58:55Catch Jo
58:56on You're Fired
58:57over on BBC2
58:58And on iPlayer
58:59a new pace of life
59:00for reality star
59:01Charlotte Crosby
59:02back home in Sunderland
59:03Press Red
59:04to watch now
59:04We'll see you next time
59:05We'll see you next time
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