- 2 months ago
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00:00This remains the toughest job interview around.
00:03Lord Sugar's on the hunt for a brand new business partner.
00:07There's no VAR in here. I make the final decision.
00:11Fighting it out for his funding, 18 ambitious entrepreneurs.
00:16Move, move. Let's go, let's go.
00:18All right, it's down there.
00:19It's a deal worth fighting for.
00:22That's too much. Can you please listen?
00:25I'll be chillin' out. Come on in.
00:2718 candidates.
00:28I've had enough.
00:30It was like this all day.
00:3212 tough weeks.
00:33If I wanted an easy life, I'd turn the whole bloody lot of your home now.
00:37One life-changing opportunity.
00:40You're fired. You're fired.
00:42It's a total disgrace. You're fired.
00:52Previously...
00:53I want you to design a men's skin care product.
00:57Project manager Bradley pushed for a brand with bite.
01:01I want to base it on a snake. Bright green.
01:04But Avi and Rochelle fought over the formula.
01:06This is fine. Don't worry.
01:08Can you listen to me?
01:09Don't worry.
01:09And their lotion made its mark.
01:11I've rubbed it on there. My skin is green.
01:14On the other team...
01:15I was thinking the shape of the vessel could be a star.
01:17Danny's reign was rocky.
01:19Why have we actually gone for navy? I feel like...
01:21Just because I feel like navy's quite a strong colour.
01:24And their star-themed brand lacked sparkle.
01:26I would have gone with just a simple pot.
01:29But a win in the boardroom...
01:30The total was 11,350.
01:34Men Bradley...
01:35Disgrace. Total disgrace.
01:37And Avi...
01:38The product was a disaster.
01:39Got creamed.
01:41They're fired.
01:41Now, six remain to fight for the chance...
01:45To become Lord Sugar's business partner.
01:564 a.m.
02:00Good morning.
02:01Good morning.
02:02Lord Sugar would like to meet you...
02:03At Battersea Dogs and Cats Home.
02:05The cars will be outside in 20 minutes.
02:07Okay, thank you.
02:08Goodbye.
02:08Time to wake up, everyone.
02:12We are going to Battersea Dogs and Cats Home.
02:16Oh, my God!
02:18Dogs!
02:20If it doesn't involve dogs or cats, I am very upset.
02:24Right then, boys.
02:25Where do you reckon we're going?
02:28I wonder if we'll get to see some puppies.
02:31I'm just excited to get a little cuddle.
02:38Do you know what?
02:43People probably spend more money on their dogs than they do on themselves.
02:46So, if there's something to do with dogs, that would be really good fun.
02:52South London.
02:55Home to world-famous Animal Rescue Centre.
02:59Battersea Dogs and Cats Home.
03:01Good morning.
03:15Good morning, Lord Sugar.
03:16Over its 150-year history, the home has placed more than 3 million animals in homes throughout the country.
03:27Now, dogs are the UK's most popular pets.
03:31A third of households have one.
03:33And with owners spending more than £2,000 on their dogs every year, it's a very lucrative sector.
03:41So, with that in mind, for your next task, I want you to create a new dog food.
03:47You need to come up with a brand, packaging, and your own signature dish.
03:52And tomorrow, you'll be pitching your dog food to two major retailers.
03:56So, I'm going to even the teams up now.
03:59So, Victoria, would you join Affinity?
04:04The team that secures the most orders will win.
04:08And on the losing team, one of you will be fired.
04:12So, everything clear?
04:14Yes, Lord Sugar.
04:15Off you go.
04:18Walk is...
04:19Two days to chew over the £1.6 billion dog food market.
04:25This is exciting, isn't it?
04:26Very exciting.
04:28First job.
04:28I think we should make the big decision.
04:30Who wants to be project manager?
04:32Choose a leader of the pack.
04:34I would love to put myself forward as a project manager.
04:37I've got a dog, and my business is a food business as well,
04:39so I'm used to doing advertising and packaging for a food-based company.
04:42I am really passionate about this one, guys.
04:44My vision is having it as a dog-led brand,
04:48so as if the character is a dog who's making the food,
04:52so designed by dogs, approved by owners.
04:54I think that's amazing that we get ideas out there,
04:56but I think we should just pick a project manager.
04:58I'm just saying, if you went for me as project manager,
05:00I already have an idea we can start moving forward with.
05:02I think Victoria would be a really good project manager
05:04because this is about preparation and packaging,
05:06and it's also about knowing canines and furry friends.
05:09I mean, I'm happy to be project manager.
05:11So, Victoria, you are a project manager.
05:13I've got a little Pomeranian husky at home,
05:21so I have got experience with dealing with dog food, buying it, etc.
05:24Taking the role of top dog.
05:26And also, there's a little bit of an element of cooking in there,
05:29so I really feel like this is suited to my skill set.
05:31Cafe boss, Megan.
05:34I'm quite keen to go for insects.
05:36I feel like it's a fantastic alternative to meat,
05:38but I don't think we should massively focus on it
05:41because I don't know if it would be off-putting to someone
05:45to look at the food and go,
05:46oh, that's got insects in it.
05:48We're going down the healthy route.
05:49Let's really, really sell that.
05:51Not get lost in it, but that can be our USP.
05:54Yeah.
05:54Sorry, so you, just to quick tie up,
05:56you said don't get lost in the insects,
05:58don't get lost in the healthy side of things,
05:59so what do you want us to get lost?
06:01Just to clear that up.
06:02Just make sure that it's more about the food, the flavours,
06:06that it actually appeals to the dog,
06:08and that it's healthy and it's sustainable as well.
06:13Also mulling over options...
06:15I was thinking we go with something like the healthy or exotic route.
06:19Project manager, Victoria.
06:21Insects, I feel like it's going to be something that's going to stand out
06:24because it's not something that I have seen.
06:25So I am the food connoisseur,
06:27and I have a really good idea in terms of gourmet.
06:29I think that it's a really luxury element.
06:31I would love to create some suggestions.
06:33The only thing that I'm going to be concerned about
06:35if we go down the gourmet route
06:36is that we're not going to have a USP.
06:38There's so many dog brands out there
06:39that are already doing, like, the gourmet humanisation of the food.
06:43I just don't have any clue about insects,
06:45and if I'm going to be the one in the kitchen,
06:47I'm really nervous that I'm not going to be able to deliver
06:49the best of my ability.
06:50Yeah, so are you going to be happy to go down the gourmet route?
06:53Yes.
06:55The fact that we're going down a gourmet route
06:57means that we can create something that tastes delicious
06:59but that's also luxury,
07:01so I'm definitely going to hone in on my culinary skills
07:03to make sure that happens.
07:04We're going to have Rochelle in the kitchen,
07:06and Marnie and me, we're going to go off on the branding.
07:10Is everyone happy with the team split?
07:12Perfect split.
07:13Amazing.
07:16Managing her manpower.
07:18I'm probably the only one here
07:19that's probably qualified to go and do the kitchen.
07:21Megan.
07:22You guys want to do the branding side of things.
07:24Now it's up team leader.
07:26I'm really backing the insects.
07:28Yep.
07:28I think it's all about having the vision,
07:30being clear in terms of doing that as well,
07:31and I don't want to get lost in what you're talking about,
07:33and I think I can really keep an eye on that as well.
07:35Okay.
07:36All right, brilliant.
07:36No offence, Simba.
07:37Danny, I would love for you to be a sub-team leader
07:40just because Danny's done so well on previous tasks in branding.
07:43I know she's got a few wins under her belt with branding,
07:45so it's kind of an obvious choice.
07:48So is everybody happy?
07:49You're happy with where you are and clear vision, yeah?
07:51Yeah, perfect.
07:53Fantastic.
07:53Right, let's get on with it.
07:5711 a.m.
07:59While half of each team sets off to wrangle recipes...
08:03Project manager on the last task.
08:06It's definitely a ballsy move, but...
08:10The rest will build their brands.
08:14I'm a little bit confused.
08:15Obviously, in terms of the USP, it's meant to be the insects,
08:18but then we were told, don't focus too much on the insects.
08:20It was, to me, healthy, but don't make it healthy.
08:24Insects, but don't tell them it's about insects.
08:25You know what?
08:26I couldn't agree more.
08:27Like, it is confusing.
08:31Tails.com.
08:33For both teams...
08:35Normally, you want to have about a minimum
08:37of a fifth or 20% protein level.
08:40Test kitchens to devise their dog food.
08:42Up to 50% carbohydrates.
08:44Outside of that, then, it's yours to play around with.
08:47Okay, amazing.
08:48After a briefing from pet food professionals...
08:51I'm thinking that I'm going to make a minted lamb tagine.
08:56Rochelle gets to work on her gourmet dish.
08:59So, this is lamb kidney liver and steak.
09:06I'm going to do 20 grams of this.
09:08Five grams of cranberries,
09:10because it's that whole sweet and savoury element
09:12that just kind of kicks off a tagine.
09:14I'm going to do butternut squash next.
09:17I'm going to go quite gentle with the fragrance.
09:20I'm going to definitely use mint.
09:2220 grams of brown rice, sage, peas and rosehip.
09:27Yeah, that's really fragrant.
09:29So, our last is going to be gravy.
09:33Onion-free one.
09:36It's looking good.
09:38Michelle created a recipe with only 20% meat.
09:40For a gourmet recipe,
09:41I'd be expecting a lot more meat than that.
09:44That is actually delicious.
09:46Yeah, honestly, I'm not joking.
09:47Any dog would be lucky to have that.
09:51Creating her team's healthy dog food...
09:54I really don't want to overcomplicate it,
09:56because you don't want 100 different million ingredients in there
09:58and have to explain everything that you've got in.
10:00Megan gives the classic a creepy-crawly twist.
10:03I'm going to make a dog's dinner of a Sunday roast.
10:08I'm going to try a mealworm.
10:10Make sure we get the right amount of protein in there.
10:13So, go for 18 grams of those.
10:16Try some potatoes.
10:18Sweet potato as well.
10:19Healthy.
10:21A bit more flavoursome could do both.
10:24I think the gravy's going to be important.
10:27Let's just call that 25.
10:28And then...
10:32We need a bit of edging as well.
10:35So, let's have some greens in,
10:36and I think broccoli's going to be the shout.
10:38OK, let's give this a whack.
10:40There's only five components to this.
10:43Nice, easy recipe.
10:46Megan has chosen as her main ingredient insects.
10:49Well, she's used below the minimum level,
10:52the expert told her, of protein.
10:54What's the point of having them
10:55if you're not going to scream and shout about them?
10:58That's what makes your product different.
11:00Let's see what it tastes like.
11:04Mmm.
11:05It's all right.
11:06That's actually not bad.
11:09Central London.
11:11At award-winning branding agency Dusted...
11:14Hi, I'm Victoria. It's nice to meet you.
11:17Priority for Simba and Danny...
11:19First things first, think of a name.
11:22...brainstorm brands.
11:23So, I had an idea of pro-pore.
11:26And what pro-pore would be
11:27is protein-packed and naturally nutritious.
11:30So, a couple of my ideas are...
11:32First one is Kofi's Kitchen.
11:34We can probably potentially create...
11:35But then, do dogs have a kitchen?
11:36A dog in a kitchen, that makes sense.
11:38Unless Kofi is the dog owner himself,
11:41if that makes sense.
11:42Yeah.
11:42Or, like, Bailey's Bowl.
11:44Obviously, purely because Bailey,
11:45it can be, you know, a nutrient name
11:47either for a female dog or a male dog as well.
11:49Yeah.
11:50I like that, to be fair.
11:51Do you? Of all these names,
11:54my favourite, not just because it's mine,
11:56but it's pro-pore,
11:57just because I feel like it's a quick, easy word.
11:59It's very clean and simple.
12:00Pro-pore, protein-packed and naturally nutritious.
12:06Across the hall...
12:07We're going for the fine dining,
12:09sort of restaurant vibe.
12:10Building a premium brand.
12:12When you book into a restaurant,
12:13it's Mr and Mrs sort of thing.
12:15Victoria and Marnie.
12:18So, I was thinking along the lines of Mr Woofs,
12:20and then the tagline would be wag of the day.
12:24Erm, it doesn't sound very gourmet.
12:27It sounds initially quite low-end.
12:32OK, what about Chef Barking?
12:34I just don't know whether I prefer Mr Woofs.
12:36It's just shorter.
12:37Yeah, I...
12:40Yeah, erm...
12:42I do like the idea of having it chef,
12:46cos I think it's a really unique thing in the marketplace,
12:48where we can say that the dog has, like, designed the food...
12:52Yeah. ..and the owners are approving it.
12:54Erm...
12:55OK, so, we should go for the name Chef Barking.
12:59Do you think that's a good shout?
13:00I think it's a good shout.
13:01I think that's a good bark.
13:02Yeah.
13:05Mid-afternoon.
13:06Hey, Dan.
13:08For project manager Megan...
13:09Hi, Meg.
13:10Are you OK?
13:10I'm good, honey. How are you doing?
13:12..a chance to check in.
13:14What are the ingredients, Meg?
13:16So, I've gone for basically, like, a Sunday lunch...
13:21..inspired sort of recipe.
13:26Yeah.
13:27So, I've got 22 grams of gravy.
13:30I've got 18 grams of mealworms.
13:34Yeah.
13:3435 grams of sweet potato and 15 grams of potato.
13:40Any reason for the double potatoes?
13:42Just because I didn't want it to be all sweet potato and all potato.
13:47All right, hon, we'll speak to you soon.
13:48Thanks, guys. Bye-bye. Bye-bye.
13:51We've gone down the healthy route,
13:52but 22 grams of gravy has no nutritional value.
13:55I know, it is annoying.
13:56I don't see any correlation between a Sunday roast dinner and being healthy.
14:01I feel like we could have really played on our USP
14:05and sort of done something a lot more creative here.
14:08We've got potato, sweet potato, and additional potato.
14:10I know, but we...
14:11Obviously, this is what it is, but...
14:13So, I've made a lamb tagine.
14:18While Rochelle runs through the ingredients with her team...
14:21Brown rice, 20 grams.
14:22And the lamb is 20.
14:25..pouring over the details of their logo...
14:28So, the pad doesn't need to necessarily be pad-shaped.
14:30Yeah, something like that could work.
14:32Simba and Danny.
14:33John, is there any way of putting, like,
14:35the white circles in the four dots at the top?
14:37Why would we put the white circles in the dots?
14:39Because it's not going to be an O.
14:40I know, but it still needs to say the word,
14:42because this is our logo.
14:43But it still looks like a paw as well.
14:44It's just stressing me out now.
14:45I feel we need to go back to the original shape, because...
14:48But that's what...
14:49What about if we put...
14:50Can we go back to the original paw, please?
14:52I just feel like we're just wasting so much time on this logo.
14:55But it's going to be so boring otherwise, Simba.
14:57It's just going to be plain, do you know what I mean?
14:59If the paw is becoming too complicated,
15:01because I feel like we're wasting too much time on this,
15:03we can just write pro-paw normally.
15:05Yeah, but I just want to get the logo right.
15:08I'm not happy.
15:09We've spent so much time moving the paw around.
15:13Danny's feeling the pressure.
15:14She was getting stressed, and you could see it,
15:16and she even said that she was getting stressed
15:17over minor, minor details.
15:20It just looks so basic to me, that's all.
15:23I think it looks like a protein bar for dogs.
15:28So, if we can put a chef's hat on and please...
15:31...creating a character for their chef barking brand...
15:33Which will signify that the dog is the leader in designing this food.
15:37Yeah.
15:37Marnie and Victoria.
15:39Yeah, that's it. Perfect.
15:41He's got a little dicky bow on, because he's smart,
15:43representing gourmet.
15:44Yeah, purple background.
15:46I think purple says premium.
15:48That's it, perfect.
15:48All right, and then, yeah, the chef barking, central it.
15:51And then now, if we put, like, a white bone around chef barking, yeah.
15:57Like that, yeah.
15:58Just down, like, one space.
15:59OK, and then move the right and down one.
16:01That's it.
16:02That's it, OK.
16:02And our tagline is...
16:04Designed by dogs, approved by you.
16:06We could even do a signature of chef barking on the back.
16:10Yeah.
16:11The logo consists of a dog with a chef's hat.
16:13It doesn't particularly shout gourmet or premium to me.
16:15It's actually a bit childlike.
16:17I'm pretty happy with that.
16:19I'm happy with it.
16:19This is going to be a real easy way of telling our story.
16:27Behind on designing their brand...
16:29This is literally stressing me out a lot.
16:32Danny powers through the packaging.
16:35We need to indicate something, that there is insects in this.
16:38Can we just get the base of it done first?
16:39I want to have a finished product.
16:41OK, so if we can have a really, really pale orange,
16:43just to fill the background.
16:45Yeah.
16:45So I wanted to plan it, if possible, like a little planet.
16:48That one will do.
16:48I was thinking, creative with your pet and our planet in mind.
16:51Up, up, up, up, up.
16:52All the way up, up again, up again.
16:54So then I was thinking, if we can get the worm,
16:56just any of those worms, that one there, yeah.
16:58And if we make that orange and green as well.
16:59Cool, perfect.
17:00And then if we can write next to that,
17:02protein derived from insects.
17:04Was that a heart made out of paws I just saw?
17:06Yeah, let's use that one.
17:07And then can we put hypoallergenic protein?
17:09That looks a bit better, what do you think?
17:11Yeah.
17:14They spent so much time bickering
17:15that their packet has ended up with a worm,
17:17a globe and a paw.
17:20I mean, it doesn't actually say what it is.
17:22We have a brand.
17:23But at least it's not terrible.
17:29Across town.
17:32Perfect, rice is cooked.
17:33Just waiting for the lamb.
17:34While Rochelle creates a sample batch
17:36for tomorrow's pitches.
17:38That's 80 grams of flour and offal going into the mix.
17:41Now let's give that a whiz.
17:42Still refining her recipe.
17:45So to make my 400 gram sample,
17:48I have basically just timed all my ingredients by four.
17:51Project manager, Megan.
17:56Have I done that right?
18:00Oh, what an idiot.
18:02I've done that right.
18:02I accidentally
18:04added up the mealworm count wrong.
18:07So I don't have enough mealworms in it.
18:13That looks very, very slimy at the minute.
18:15This has gone horribly wrong
18:17and I don't know why.
18:23I've done the fucking maths wrong.
18:27It'll do.
18:28It looks a bit mushy right now, but...
18:29Oh, it'll do for the dogs.
18:376 p.m.
18:39So what we thought would be cool to do
18:40is have pictures of Kylo in the gym
18:42after having eaten the food
18:44and he's basically just doing a workout.
18:46Producing the Propor poster.
18:49I think I have a clear vision.
18:50Is it right if I can just leave this
18:51and you just support me on this one?
18:52Do you know what?
18:53I feel like I'm happy to let you do that
18:54if you want to do that on this.
18:56Sales rep Simba.
18:57Virginia, if you can try to get a nice big picture
18:59of these weights
19:00whilst Kylo's in the centre here
19:02leaning on the weights as well, maybe.
19:04I can't see it on here,
19:05but if we can zoom in, make sure...
19:07Make sure you're getting it all...
19:07Get that, get that, get that.
19:09If we can get it more zoomed in one as well,
19:11sort of down and round at an angle,
19:12because we need the focus to be on the dog.
19:15So can we have a look at it
19:16to see what we've got so far, please?
19:17Yeah.
19:18See, that's just far too much background.
19:20We need the focus to be on the dog.
19:21So why don't we put these weights on a smaller bar?
19:24In the reception, there's an orange wall.
19:26So what we could do
19:27is we could have the orange wall in the background.
19:29I just think that would be quite a nice clear shot.
19:31Absolutely.
19:32And I just don't like the messy background.
19:34That's fine.
19:35All they need is one good photograph,
19:38but the problem is both of them want to control
19:40where the photograph's taken,
19:42what is in the photograph.
19:43I mean, they're not going to end up
19:45with anything at this rate.
19:46Yeah, that's it.
19:47And if we can get Kylo to look this way, please,
19:49that's it.
19:50Much better.
19:54Hello?
19:56Quick, quick.
19:57On the other team...
19:59Good boy.
20:00Oh, oh.
20:01Marnie and Victoria tussle for top dog.
20:05If we can try and put what's cooking on there
20:07with a question mark.
20:08I mean...
20:09Like, people do say, like,
20:11what's cooking good looking?
20:13What about this one?
20:14Look, take your seat at the chef's table.
20:16I think what's cooking's quite good.
20:18Like, people say, like, what's cooking,
20:20it's like a sort of, like, question as well.
20:21It's going to, like, make people look.
20:23I just don't feel like that's playful enough
20:26on what we've achieved with chef and barking.
20:28I feel like there's other...
20:29People say to a chef, like, what's cooking?
20:32I just think we need to think of something
20:34really eye-catching and playful as, like, a slogan.
20:37I think that's really good.
20:38I think as well, we're trying to, like, humanise
20:42and, like, give the dog a sort of personality.
20:44Yeah, no, I hear you.
20:45I just think that, like, we might be missing
20:46a real cool opportunity to do something playful with our...
20:49Yeah, well, I think just in the essence of time,
20:51let's get the other elements on there
20:53and then we can always come back to it.
20:55Unless it's Marnie's vision, she doesn't want to do it.
20:58And, like, she just pushes forward her things
21:00and actually when I come up with equally good ideas,
21:03it's like she just doesn't want to listen to them
21:04because they're not her own.
21:05Do you reckon we should change what's cooking
21:06to, like, what's on the menu?
21:08Because then it would follow on that
21:09lamb to jean is on the menu.
21:11I think it kind of implies that with what's cooking.
21:13OK.
21:14Yeah, I think I'll make that decision
21:16and we'll stick with that.
21:207pm.
21:21I'm so glad we decided to do that picture
21:24with the orange background
21:25because I feel like otherwise it would have been a hot mess.
21:28Brands chewed over.
21:29We've got our poster.
21:30I think our work here is done.
21:32Flavours finalised.
21:34I'm pretty happy with how that's gone.
21:37Tomorrow, pitch their pet food.
21:457am.
21:47Morning, team.
21:48Hey, guys.
21:49Morning.
21:50For project manager Megan...
21:51Sir, why don't you show me the packaging,
21:53talk me through the design.
21:55..a first look at her label.
21:57It does what it says on the tin.
22:00OK.
22:01Erm, yeah.
22:04Protein packed.
22:08This isn't a recipe that is protein packed.
22:12We actually left the meeting feeling a bit confused
22:14because you'd said healthy but don't focus on health,
22:17insects but don't focus on insects.
22:18So we was like, OK, what do we do here?
22:20That's actually not what I said.
22:21What I said was make it about health
22:23and then get in there that it is protein,
22:25you know, the protein's coming from insects rather than meat
22:28but don't get lost in the insects.
22:30I don't want that to be the main focus.
22:31So I think we have actually kind of fit the brief, really.
22:34Would you say so?
22:35There are two major flaws in the branding.
22:37The first thing in, it wouldn't catch my eye if I was walking down,
22:40you know, the pet food aisle in a supermarket
22:43and it also just looks like it's a protein-based product
22:45and that's quite misleading, I think.
22:47I think you've overcomplicated it a bit, but...
22:49I don't think we've overcomplicated it.
22:52I think it was the how much insects do we want to talk about,
22:54that's where the confusion is.
22:57Next door...
22:58So it's designed by Chef Barking, approved by you.
23:01The big reveal...
23:02Yeah, I'm really happy with this, girls.
23:04I think it looks lovely.
23:05..of Chef Barking.
23:07OK, let's see.
23:14OK.
23:17It's not that eye-catching.
23:19Yeah.
23:20Cos it doesn't reflect this.
23:22This is so different.
23:23I came up with the slogan, like, what's cooking?
23:25And I think I was pretty happy to go with that
23:27and I think you were really pushing back.
23:29I wasn't really feeling the what's cooking.
23:31I felt like we could have been a bit more creative.
23:33But even when I'd made the decision that we were going to go with it,
23:36you did keep sort of going back to that
23:38and I feel like we just lost too much time on that.
23:40Yeah, because it just does seem a little bit unfinished.
23:47Inspecting Megan's mealworms.
23:49I'm really keen to see the food.
23:51Can we open it?
23:52Yeah.
23:53Team Propol.
23:55And is this meant to be wet dog food?
23:56Wet dog food, yeah.
23:57OK.
23:58Is this how the consistency of wet dog food looks like?
24:01It's a bit mushier, I think, than usual.
24:03It's slight, yeah.
24:03We expected, because it was going to be insect-based,
24:08that majority of it would be insects.
24:10We didn't expect it to be majority potatoed.
24:12Do you know what I mean?
24:13You know, it's a very, like, generic thing that we eat with a lot of meals.
24:17Is there any nutritional value from the gravy or...
24:18Just flavour.
24:19Just flavour.
24:20The nutrition comes from every single other ingredient,
24:22but gravy was needed for flavour.
24:24It would have been horrendously bland.
24:25No worries, because there's more gravy than the mealworms.
24:27That's what it was.
24:31Smells good enough to eat.
24:32Try it, honestly.
24:34Dishing up her doggy delicacy.
24:36I really wanted to recreate that whole Moroccan lamb tagine vibe.
24:40Rochelle.
24:40So, 20% of a dog's diet should be made up of that protein from meat.
24:46Yeah.
24:46That might not necessarily slide in with the gourmet theme,
24:50where we've gone heavier on veg and lighter on meat.
24:53Usually with a gourmet product,
24:54you probably expect you get the more premium products in there,
24:58which would be the lamb.
24:59I'm not going to stuff it full of meat if it doesn't need it,
25:03because lamb is very overpowering.
25:05That's why I think Victoria put me in the kitchen, to understand that.
25:08But if that's what you believe, then absolutely fine.
25:11I'm just thinking that that might be something that comes back
25:13in terms of being a gourmet.
25:15I think you probably expect it to be heavier on meat.
25:17But if you've got an explanation for it,
25:18and you're happy to say,
25:20that was my reasoning, then we can address it.
25:23The point was to make a well-balanced product,
25:25and that's exactly what I delivered.
25:27I delivered a product that was gourmet,
25:29and then it was different, and it has its own USP.
25:31I would love to pitch with Marnie,
25:33and then if you could go to the Consumer Reset.
25:35Yeah, that's fine with me.
25:36Yeah.
25:37Let's crack on, and I'll see you this afternoon.
25:39Perfect. Thank you.
25:40Let's crack on.
25:4310am.
25:45While half of each team heads off to gather feedback.
25:49Dear.
25:50I don't know how well that packaging is going to go down.
25:55The rest will deliver their dog food pitches.
25:58Megan wasn't that positive when we showed her the packaging.
26:02She's disappointed in it, but I think we can still sell it.
26:06Yeah.
26:06As long as we place it in the correct place in the market,
26:08and do what we can, I think we can definitely still sell that.
26:13North London.
26:15Hi.
26:16Hi.
26:17First stop for Chef Barking.
26:20Hi, if I can give you these.
26:22Supermarket giant, Waitrose.
26:23We're here to introduce you to our premium dog food, Chef Barking.
26:30So our...
26:31When considering our dog food, we wanted to take a very dog-centred approach.
26:39The idea is that Chef Barking is the creator of these delicious gourmet meals.
26:44With regards to our tagline, it's designed by dogs, approved by you,
26:50which I think feeds back into our concept really nicely.
26:54Are we meant to believe that this dog has created this recipe and cooked it up?
27:02Of course not.
27:04It's a play on the fact that a lot of the times,
27:07your products are based on, are designed by humans,
27:10which of course they are, and approved by dogs.
27:12We've done a clever play on that to really reprioritise the dog as the main consumer.
27:17It's a lie, because it's not been designed by dogs.
27:20It's been, I assume, designed by you.
27:21Of course not.
27:22It's obviously a dog hasn't been in the kitchen for a plethora of reasons that wouldn't make sense.
27:29So as a customer, I'm looking at this,
27:31and actually 80 grams of lamb in a 400 gram product is just about 20%.
27:38That's not premium.
27:40That is not gourmet.
27:4220% is the protein count that animals are supposed to have,
27:46that dogs are supposed to have in their diet.
27:48As a minimum.
27:48Yeah, as a minimum.
27:50So we just want...
27:50Not as a premium gourmet product.
27:52Yeah, so...
27:53Um, um, um, sorry.
27:55But that is gourmet.
27:57So we do think we've hit that premium at gourmet market.
28:01Thank you for having us.
28:02It's been our pleasure.
28:06I just felt like they were really tough on us.
28:09They were really tough.
28:10I do feel like they were sort of nitpicking at things.
28:12I do.
28:12I mean, of course a dog didn't design it.
28:15Victoria and Marnie have just pitched to a panel of buyers.
28:18They've come out saying that it's nitpicking,
28:20and they're not agreeing with any of the feedback
28:23that they've been given.
28:24That's a bit arrogant, isn't it?
28:26And I don't think that there's anything, you know,
28:28going forward that I would suggest that we change.
28:30Yeah.
28:31Yeah.
28:32Hi there, ladies.
28:33Hello.
28:34Hi.
28:34Next, through the door.
28:36Just going to give you a sample of our product
28:38just for you to have a little look at.
28:40Megan's healthy creation.
28:43We are really excited to introduce to you
28:45our new brand of dog food called Propol.
28:50I mean, I didn't know this
28:51until we really started doing our research,
28:53but insects are really, really high in protein
28:55and really low in fat,
28:57so it's a great way and a great alternative
28:59to having there instead of the meat.
29:02You've just got an image of a worm.
29:03Do you think that represents
29:05a kind of health benefit for a dog?
29:08What we're trying to extract from that
29:09is actually what the mealworms are there for,
29:12and what the mealworms are
29:13is the sort of protein,
29:15the protein alternative.
29:16You're not telling me that they're mealworms.
29:18Is that an earthworm?
29:20Picture?
29:22It's a worm, obviously.
29:23Generic worm.
29:24Yeah, it's a worm which we thought, you know,
29:26depicts and connotates, obviously,
29:28the mealworms that we've chosen
29:29for this particular recipe.
29:31Just to pick up on that, okay,
29:32so you talk about it being protein-packed
29:34and you talk about it being rich in protein,
29:36it's half potato, a quarter gravy,
29:40so, I mean, it's the equivalent
29:41of giving your dog, like, chips and mash.
29:44Because rich in protein is at least 20%,
29:47and you've only got 18% meat in there.
29:51It's 18 grams, but obviously, in terms of percentages,
29:55it would work out roughly hitting towards the 20% mark.
29:59Well, yeah, 18 grams of 100 grams is 18%, not 20%,
30:03which you would need to be able to say it's rich in protein.
30:06I'm guessing he blitzed it into a puree rather than leaving some texture.
30:14Well, I think, in terms of the dog food there,
30:16there is texture within that south as well.
30:18There is absolutely no texture in there.
30:21It's so pureed.
30:22There is no texture at all.
30:24Thank you so much.
30:31It is a shame, because we would have liked to have focused more on the insects.
30:34We should have owned it.
30:35We should have, you know, sang and danced as, you know...
30:38But I just think it's a case of we have shied away from it,
30:40but obviously that is what Megan wanted to do.
30:43She made it very clear, don't focus too much on the insects.
30:48Central London.
30:50Hi, everyone.
30:51How are we all doing?
30:52Good, and are you?
30:53Good.
30:54Megan gets the lowdown.
30:56So I've got Otto's normal food here, and I've also got some propol,
30:59so let's just see what he wants to eat.
31:00On propol.
31:02Go on then.
31:05Come on, buddy.
31:06Do you not want some propol?
31:10Do you not like it, Louie?
31:11Come on, girl.
31:13What is it?
31:15I thought you liked sweet potato.
31:17Louie, you not hungry?
31:19OK.
31:20So just have a real good look at the packaging.
31:22It says it's protein-packed, naturally nutritious, but unfortunately it looks more like it's gravy-packed and sweet potato-packed.
31:30I think if I saw this in the supermarket, to be honest, I don't think I'll buy it, just because of the packaging.
31:36So based on the packaging alone, would you buy this product?
31:40No.
31:40Oh, good girl, Juno, you like it.
31:47On the other team...
31:48That's good.
31:50But he's eating it, which means that he definitely does like it.
31:52Rochelle hunts for fans of Chef Barking.
31:54And who gets that this is a premium brand?
32:00No worries.
32:02Whenever I go looking for Food for Louie, it always seems more premium when there's like no puns.
32:08Perfect.
32:08Which is, I think, why the branding of this makes me think it's less premium than it could be.
32:12OK.
32:12Also the tagline, designed by dogs, approved by you.
32:17I would think maybe it would make sense the other way around.
32:21OK.
32:22Can I get a show of hands who thinks this is a good meat content?
32:26Yeah, one of five.
32:27The fact that it's called lamb tagine, you would hope the main ingredient, if it's a gourmet product, to be mostly lamb.
32:384pm.
32:40Before pitching to High Street Heavyweight's Pets at Home...
32:44They felt that for a premium product, it should have contained more meat.
32:48For both teams...
32:49I would sugarcoat it for you.
32:52A chance to gather feedback on their food.
32:54It didn't go down too well with humans or the dogs.
32:57They didn't love the branding.
33:00I think every single person would have said they'd have liked to have seen a brighter background, and that might have caught their attention.
33:06We had similar sort of feedback.
33:08They also asked about why it was majority potato.
33:12They said there's not much nutritional value in the potato.
33:15Oh, really?
33:15Yeah.
33:16They said...
33:17I'm just trying to think.
33:18So, obviously, just touching on our USP, which is the insects.
33:20Yeah.
33:21They really bought into it as well.
33:22It's just the fact that we, as a brand, didn't actually kind of, you know, highlight that.
33:26Capitalise on it.
33:26Capitalise on it.
33:26Yeah.
33:27Yeah, yeah, yeah, yeah, you're great.
33:32First, through the doors...
33:33Here is our chef barking.
33:36Rochelle, Victoria and Marnie.
33:38So, when considering our brand, we really wanted to take a dog-centred approach.
33:44So, it seemed only natural and fitting to have a dog at the centre of our brand, and that dog is Chef Barking.
33:51Obviously, you've gone for a premium gourmet option, but Chef Barking just doesn't say that to me.
33:58We wanted it to be a chef as the producer and the creator of these dishes, and the two combination together, Chef Barking was memorable, it was identifiable, and it did say a more premium gourmet product.
34:11When you look at the ingredients, they don't strike premium, because actually, sort of, your competitor set are at about 60% protein, and you're at 20%.
34:20But on this occasion, we just wanted to really focus and emphasise the element of balance, because we do know that dog owners appreciate it being a balanced, healthy option.
34:29What I'm concerned is that you're not conveying all of that good messaging onto the pack.
34:34What I will say to that is, if someone is drawn in by the packaging, if they do see it on the shelf, what they would then be inclined to do is pick it up and find out more.
34:43Thank you so much. It's been a pleasure. Thank you.
34:48Next, to try and win over the buyers...
34:50I'm just going to pop some samples down for you.
34:53Megan, Simba and Danny.
34:55We are excited to introduce to you our new brand of dog food, Pro-Paw.
35:00We decided to use insects as our main base here, so what we really wanted to do was kind of come up with something a little bit different.
35:08And just looking at the sort of consistency of the product, are you not concerned it's quite mushy and wet?
35:15It is a mushier product. There are things that we can do to slightly alter this recipe, if it suits the brand and it suits the consumer.
35:23With the messaging on the front, it doesn't really tell me the benefits and then it doesn't really link up with the roast dinner concept.
35:33You know, we need to be aware of the fact that, you know, we've got insects in this.
35:36This is something different and there's no better way to normalise that than a familiar recipe, a family recipe, than a roast dinner.
35:42And that's the reason why we've kind of put those two together.
35:44There's lots of different messages. Being really sharper around what's the key message you want customers to remember would have really helped.
35:53Thank you so much for that feedback. Yeah, thank you.
35:57Thank you. Thank you so much.
36:01I genuinely don't know what more we could have done in that pitch to convince them that this is the brand that they should be buying.
36:08Just praying for those orders, praying for them.
36:10Marnie was so defensive in that pitch when they were asking a lot of the questions, when actually, it could have been a bit off-putting.
36:15They asked us questions about what we thought they were going to ask us questions about.
36:19So at least we were prepared with answers and I don't know how much more we could have done.
36:23If we end up in the boardroom, ultimately, Megan is the one that's responsible.
36:27She was project manager. There was no clear vision. It's really disappointing with the recipe.
36:32Everything was a complete and utter mess.
36:35Pitch is over.
36:37Orders, if any, will be totaled.
36:41Tomorrow, the boardroom.
36:45You can go through to the boardroom now.
36:53So in this task, I wanted you to make a new brand of dog food and pitch it to two major retailers.
37:21Now, they say you can't teach an old dog new tricks.
37:26Well, branding and marketing is something that this old dog has been doing for 60 years.
37:32And I can tell you, there are no new tricks.
37:36Marketing is simply the art of convincing the customer to buy what you're selling.
37:42So I think I'll start with Tim's team, Affinity.
37:46Yeah?
37:47Victoria, you were in charge.
37:49Yes.
37:50And so tell me, who was the chef here?
37:53So naturally, I thought that Rochelle would be best placed in the kitchen.
37:55I hear you're the one that does all the cooking in the house, is that right?
37:58Yeah, I've been keeping everyone alive for you.
38:02Right, good.
38:03Good chef, is she?
38:04Very good.
38:05Very good, yeah.
38:06There you are.
38:08So I didn't have any inspiration from the girls.
38:10I think they really trusted me to go ahead and...
38:12Well, you knew you were going for meat one, right?
38:15Yeah, and gourmet, so...
38:17Tell me, what is the gourmet side of it?
38:19So I really wanted lamb because it's very rich and tender meat.
38:22You know, the trade descriptions of that might get you here because there's only 20% of lamb in there.
38:27It's a bit frugal, I would think.
38:29Actually, dogs are omnivores, not carnivores.
38:31So they only need 20% of protein.
38:34Didn't the experts or the buyers say that the normal gourmet ones are about 60% of meat in them?
38:41Did they say that?
38:42They did.
38:4220% was the minimum amount.
38:44So I must have actually misheard the nutritionist when she said that dogs only need 20%.
38:49Hmm.
38:50OK.
38:51And the branding team was basically you two, right?
38:55In the morning brainstorm, I put forward the idea of personifying the dog and having the dog as the chef.
38:59Chef, and Vic liked the idea, so we worked along with that.
39:02I guess you know a lot about dogs because you're a boxer, is that right?
39:05I don't have a boxer, but yeah.
39:08Right.
39:09Where did you get this name Chef Barking from?
39:12So I put forward the name Chef.
39:13Sounds like Gordon Ramsay to me.
39:16Put forward the name Chef, and then we worked on a surname.
39:19We wanted quite a proper sounding surname, and we wanted to really have the dog at the centre of the brand.
39:23So that goes on to the tagline, which is designed by dogs, approved by you.
39:27Designed by dogs, approved by you.
39:31It was supposed to be a playful spin on the fact that a lot of brands say designed by humans, approved by dogs.
39:35He looks a bit confused to me, like a baby on a topless beach.
39:39We actually took that picture, so that was quite a hectic moment of holding him down.
39:46I found a napkin on the table, so I thought, let's put that on his head to make a chef's hat.
39:49To me, that's not clear that it's a poster for dog food.
39:55I came up with the slogan of what's cooking.
39:57I did feel like I got a lot of pushbacks from Marnie during that.
40:01She didn't like the idea, and in the end, we just had no time to add anything else.
40:05No, I don't think it was a case that I was pushing back.
40:08I just think I equally had a vision for it, and it was different to yours.
40:11I do feel like if it's not Marnie's idea, she won't really get behind any other idea.
40:17And then you go to the first pitch, yeah?
40:20They were very tough, and they gave us a lot of questions, and there was quite a lot of negative comments across the whole production of it.
40:28The packaging, the branding, and the food itself.
40:30Marnie, did you feel that these experts or these buyers were being a little bit too tough on you?
40:37I think the terminology, nitpicking...
40:39My comment about nitpicking was limited purely to the comments about the dogs, it being designed by dogs, and asking whether that was legal.
40:46OK. Anyway, let's move on to Team Apex.
40:50Megan, you became PM.
40:52So, what brief did you give them in the morning?
40:55Before I left, I said, I want you to focus on healthy, sustainability, insects as a substitute for normal meat proteins, and that's what I sent them off to do.
41:03It just wasn't that clear, because it was like, OK, so we want to go down the sustainable, healthy route,
41:08and I think you did actually have a chat to say, but don't make it too healthy.
41:11And then, obviously, you went on to say, OK, we've got to use insects, but don't focus on insects.
41:14But we were kind of left thinking, well...
41:16You're confusing me now.
41:17Yeah, we were very confused. I'm not going to lie.
41:19Do you know, you speak so fast, you should be a commentator at horse racing.
41:23I might actually go for that, John.
41:25Honestly, you know, I'm feeling that I have to breathe for you.
41:30I did ask three times before we left that brainstorm, is everybody clear?
41:35Has anybody got any questions? Because I did feel like I'd muddled things a little bit.
41:39OK, now, in the kitchen, you finally found a use for Larry the Caterpillar, yeah?
41:47It was actually a lot harder than I thought it was going to be, and I will put my hands up.
41:52Mealworms and things like that, yeah?
41:53Yeah.
41:54What else?
41:55Soldier flies?
41:56Soldier flies.
41:57Buffalo worms.
41:58Buffalo worms and crickets.
41:59Sounds like a witch's spell, doesn't it?
42:01Yeah.
42:01And you was kind of happy with it then?
42:04Well, I think the thing that really killed it, it was a lot sloppier than I'd have liked it to have been.
42:08Hmm.
42:09So, Simba and Danny, tell me what you did.
42:13I won't sit here and lie to you and say it was my finest hour with the packaging.
42:17I'm not 100% proud of it, but I did put 100...
42:20You're starting off with a shaggy dog story now, are you?
42:23Huh?
42:23No, but I did put 110% into it.
42:26We was kind of trying to come up with logos, and in the end we did actually run out of time when making the packaging.
42:31What does it mean, pro-poor?
42:33That was actually an idea that I come up with.
42:35It's just obviously a play on words that it's for dogs, but it's protein-packed, naturally...
42:39Nutritious.
42:40Nutritious.
42:40Because we wasn't allowed to plan the fact...
42:42I heard that Simba, you once said to her, look, let me deal with this, right?
42:47I'll deal with it.
42:48That was on the poster, yeah.
42:49And you were allowed to deal with it for about 10 seconds, and then she dumped in again.
42:53That's correct, Lord Shiga.
42:54I think I was just like, you know, I said to her, are you happy for me to direct this part and have to lead it as well?
42:58And she was like, yeah, go ahead.
43:00And then after that, it was just chaos.
43:01I think that we didn't really work well together.
43:04I think that Danny really struggled to kind of relinquish control.
43:06Simba, you're absolutely no wallflower.
43:08You've got a voice and you've used it throughout this process, so I don't know why you sat there and just let me take it all on the chin.
43:13I didn't sit there.
43:14You did, absolutely.
43:14Simba, you said...
43:15I didn't sit there.
43:16I contributed.
43:16He actually said, he said, I've got a really strong vision for this.
43:19I didn't see any of that vision.
43:20I sat there...
43:21You didn't allow me to speak.
43:22Simba, I did.
43:23You did not allow me.
43:23Yes, I did.
43:24Who wanted the poor on the end, then?
43:25I contributed.
43:26Yeah, the reason why I wanted the poor on the end is because you wasted so much time trying to make the poor into an, oh, I said, we need to move on.
43:33And it ate up into our times for everything else.
43:35That's not the packaging that we wanted.
43:36If you had a clear vision, why didn't you help me?
43:38I did help you.
43:38What did you do, then?
43:39Tell me what you did.
43:40Alan, it was a bit like this all day.
43:41All the time.
43:42And unfortunately, you were overpowering.
43:44I now understand why the packaging didn't get finished.
43:46We've run out of time.
43:47It's as simple as that.
43:47We're focusing on the wrong things.
43:48My ideas weren't put forward.
43:49Only thing that was considered was Danny's ideas.
43:51Bickering.
43:52Bickering.
43:53Anyway, listen, I'm going to get down to the orders that were given by these retailers.
43:57Tim, can you tell me how your team did with the large pet retailer?
44:04Well, the large pet retailer, they didn't like the product and they didn't like the pitch.
44:09And so placed no orders.
44:12OK, Karen, what about your team?
44:15Well, Alan, they loved the concept and loved the team's passion.
44:20But they didn't feel it was well executed on either the branding or the recipe.
44:26So I'm afraid no orders.
44:29Hmm.
44:30Now, Tim, what about the high street retailer?
44:33Well, despite having some reservations, they did like the brand story.
44:37And they placed a very small order of 1,000 units.
44:41OK, and you, Karen?
44:43Well, Alan, they loved the concept.
44:46But I'm afraid, again, they thought it was poorly executed.
44:49And again, no orders.
44:54Well, Affinity, you win.
44:58Just about.
45:00Congratulations.
45:01You've got through to the final five.
45:04I'm going to give you a touch of the high life for your treat.
45:08I've chartered a helicopter that's going to take you to lunch at a Hotel Fairmont in Windsor Park.
45:15Thank you so much.
45:16So enjoy that.
45:17Thank you so much.
45:19Have a good flight.
45:24I'm so sorry.
45:28When you three come back, you're going to be in the doghouse.
45:32And as I can tell already, it's dog eat dog.
45:36OK?
45:37go off and
45:39Have a chat amongst yourself and I'll bring you back in shortly and we'll have a further
45:44Investigation into what's gone wrong on this task
45:59That's my chance to get rid of to my competition
46:01You can't believe that I'm in the final five
46:10Amazing I'm so thankful and I'm so happy
46:13Thank you so much for everyone's hard work, and I'm just so proud because also forget it's a final
46:19But I was dreaming about this a few weeks ago, and now I'm actually here
46:23It's crazy to think there was 18 of us and now I'm one of the last one standing
46:27I'm so ready to become Lord Sugar's business partner
46:30Not if I've got anything to do with it
46:31Get in the queue
46:33I want to be to boxing what Karen Brady has been to football and I really can't wait for the interviews to show the world what I'm made of
46:39Cheers to the final five
46:40The vision wasn't clear, that's a fact
46:48All I really meant was let's not make our entire brand focused on insects because I think that it's off-putting
46:55Megan said that we'd hit all of the points that she wanted us to but then again said we didn't get the message across clear enough
47:00That's because there was no bloody message and no one knew what there was doing
47:03Honest to God guys when I saw the packaging I was devastated
47:06It was beige, it was boring and it was poorly executed
47:10There was so much you wanted us to put on there
47:11It was so hard to make a packaging that wasn't just all writing
47:14I gave them creative control
47:16But they got lost in their own ideas and they didn't communicate with each other
47:19And I think that that's why they haven't executed my vision very well
47:23Danny and I, we actually didn't really work well together if I'm honest with you
47:26But I did feel like I was sort of carrying it
47:28And you said you had a really cured vision but then I didn't feel like the vision got put forward
47:31I'm not responsible for the failure of this task
47:34Danny's an opinion as if I did nothing
47:35But every single time I contributed an idea and put forward thoughts
47:39It was shut down
47:40Yes, could you send the three of them in please
47:53Is the problem here a 50-50 problem
48:07A pile of toot there or badly presented
48:12I think what happened was the branding actually kind of came out
48:16The fact that we did everything with the branding to try to hide the fact that we're using insects
48:19But you shouldn't have hidden it and I never asked you to do that
48:22But the vision was confused at the beginning
48:24I never asked you to do that and I made it quite clear at the end
48:27Let's go with the fact that we're selling insects
48:29And we're selling them because it's environmentally friendly and it's healthy
48:32Yeah but didn't you start off by confusing them though
48:36What I'm saying is I was happy to go with insects
48:38But what I didn't want us to do was have the packaging covered in bugs
48:42I wanted it to be in there and I wanted the facts to be in there about why it's good
48:46But singing and dancing about it I don't think is appealing
48:49Sorry to interrupt Alan but Megan that is what the buyer said you should have done
48:56You should have embraced it wholeheartedly instead of trying to hide it
49:00What I wanted to do was play on the fact that it was environmentally friendly and it was healthy
49:05I think that's the problem the messages got lost the messages got mixed
49:09We could have really run with this really pushed it and obviously we did try
49:13You lot are a bit like dog food I can't work out how much of the brains and how much is bollocks
49:18To be honest with you
49:19I never said to shy away from the insect thing
49:21Who come up with this
49:22I actually come up with the name sugar
49:24Pro poor
49:25Pro poor yeah
49:26More piss poor as far as I'm concerned
49:28The reason we went with pro is obviously because we was instructed not to have anything to do with insects
49:33And I thought okay what's the reason for having these insects
49:36I didn't actually instruct you to do that
49:37I left it very open to interpretation and these two are very capable individuals
49:42The issue that we had here obviously in regards to the branding as well
49:44A lot of the times the reason why it looks like that we run out of time
49:47And why did you run out of time?
49:49We wasted a lot of time as well
49:49I believe yeah had I not said put the poor where it is now and let's move on
49:53We'll still be in that room today trying to make that Owen pro into a poor
49:57I really disagree with that because I think that's one reason why the packaging actually doesn't look that good
50:01Who was arguing about that then? You and her?
50:03Yeah because basically
50:04How long did it take then?
50:05You're sitting in front of the screen moving things around
50:08How long was you sitting messing around?
50:09It took a long time obviously I think obviously with Danny she wanted to perfect the logo
50:12It's important that we get the logo right as well but what it was doing
50:14It was not very good that
50:15It was eating into our time for the other things as well
50:17That's the reason why some things are not exactly fully complete
50:20You're not on target there at all with it
50:23Absolutely not Law Segal we're not on target and I couldn't agree more
50:25Simba actually said oh don't stress but didn't actually offer up any solution
50:28He says you don't listen
50:30Yeah but I did listen he just didn't say anything
50:32He didn't offer up anything
50:33You won't listen you ignore what he's saying
50:36I did not ignore what he said
50:37I think you've been a little bit tactical
50:38Please let me finish
50:39Can I just finish what I'm saying
50:40I do think he was a little bit tactical in the sense of not offering up things
50:44Because then you can kind of pin all the blame onto me
50:45When I clearly said I was struggling
50:47All you said is don't be stressed
50:48Right so
50:49Look to come to the chase here
50:52Just go outside
50:54I'm going to call you back in soon
50:56One of you is definitely leaving today
50:58Okay go on
50:59Karen what do you think about Megan
51:07Well look this task went wrong from the brainstorm right at the beginning
51:12The only good thing they did was pick a bold and novel ingredient which was insects
51:16Then she sent them away with a terribly confused message
51:20What about Danny
51:21Listen Danny really prides herself on being great at branding and marketing
51:24But it hasn't been shown here at all
51:26Every single buyer had a critique of the branding and the logo
51:31And that's a really big reason why they didn't get any orders
51:34Well Simba I mean I don't know about him
51:37Look from my point of view with Simba
51:39He complains that Danny never listened to him
51:42But the problem is
51:43Is he a man anyone wants to listen to
51:45Is that the kind of business partner you want
51:47A man that no one listens to
51:48Yeah it's a difficult one
51:50So I'll call him back in
51:51But one of them will be going
51:53Yes Lord Sugar
51:58Yes sir please send three of them in
52:01Listen Megan as the PM
52:10You sent your branding team out
52:12With a you know
52:14You admit with a confused message
52:16Doesn't that make you responsible
52:18Totally for the failure of this task
52:21I know everyone keeps saying that I mix the message
52:23The only thing that I said
52:25Was I don't want the branding to be completely covered
52:28In the insect part of it
52:30Because I still wanted to have a certain amount of glamour there
52:32And a certain interest to the consumer
52:34Which I thought would come from
52:36The sustainable and healthy side
52:38I thought that that would capture their attention
52:39Way more than a learn
52:40Well it didn't did it
52:41It didn't
52:42Simba
52:44It seems to me that no one listens to you
52:47You're the kind of person people ignore
52:50I think Lord Sugar
52:51I think I absolutely disagree with that
52:53You know in terms of what I have to say
52:55It's very valuable
52:56And it adds
52:56Actually it's a very constructive
52:57What would you have done different here then?
53:00Oh the name would have been different
53:01I put forth a name called Kofi's Kitchen
53:03So and then I would have utilised that USP
53:05Of the insect
53:06So why would you end up with that name of
53:08Whatever it was
53:10Propol
53:10Propol
53:11Obviously she was kind of saying
53:12It's in line with the protein
53:14It's in line with you know
53:15The vision that kind of Megan tried to instill
53:17Now Danny
53:18You say you're an expert in marketing and branding
53:21What evidence is there of that?
53:23I mean
53:24You know for example
53:26On the packaging
53:27Blend
53:27Insipid
53:30Of course
53:30And I did admit Lord Sugar
53:32That this is not my finest hour
53:33But I genuinely believe
53:34Not your finest hour
53:35No but has it been your finest ten weeks also?
53:38I don't know
53:39Throughout this process
53:39I have proved to you
53:40That I am that right person
53:42Who you can trust with your investment
53:43Well
53:43I'm just asking you
53:46Of course
53:46To tell me specifics
53:48Yeah
53:48Because you know what
53:50If you talk so much
53:52You convince yourself
53:53Right
53:54So I want facts
53:56Yeah
53:56Facts
53:57Tell me facts
53:57Okay
53:58Anytime I've been in
53:59Any sort of leadership role
54:00We've won
54:01When Megan had a win as PM
54:02On Balbuns
54:03I was the person
54:04That sold those Balbuns
54:05Till I was blue in the face
54:06When Simba had a win on Brighton
54:08I was the person
54:09That was running around
54:10Like a blue arse flying Brighton
54:11Making sure we had all the objects
54:12He didn't even have all of his objects
54:14And he was the project manager
54:15I absolutely disagree with that
54:16I think every single person
54:17On that team
54:17Worked their asses up
54:18I know but I'm saying
54:19On my part
54:20I'm saying your win
54:21I contributed to your win
54:22I contributed to your win
54:23I also contributed to your two wins
54:24Of course
54:25As a PM for you as well
54:26So it's vice versa
54:27Not to man
54:28I was highlighting the fact
54:30Of what I've done
54:30And I think I've been very consistent
54:32Who should be fired then
54:33For this task?
54:34I think we've all made mistakes here
54:36That's quite clear
54:37I think what it boils down to
54:39At this stage
54:39Is effort and energy
54:40And I think that is one thing
54:42That Simba has not contributed
54:43One thing is as well
54:44Lord Sugar
54:44Is myself personally
54:46I've actually never sat
54:47In this boardroom before
54:48With you in the bottom three
54:49And that is because
54:50On every single task
54:51I've contributed very well
54:52And one thing I am very good at
54:54Is being a massive team player
54:56Lord Sugar
54:56In positions of leadership
54:57I've also won as well
54:59Likewise to you Megan
55:00This is the only time
55:01I'm technically in the boardroom
55:02Where there is blame
55:03In that sense as well
55:04Because you know
55:05I've never been
55:06You know what
55:06I'm going to conclude here
55:09And I don't want any more input
55:12From any of you
55:13Simba
55:15If you don't say anything
55:17Worth listening to
55:18Then are you somebody
55:19Who can qualify to be
55:21My business partner
55:23Megan
55:26What you produced
55:27Was total garbage
55:29It is the product itself
55:32It's what the dogs
55:32Are supposed to eat
55:33Right
55:34And it was inedible
55:36Really
55:37And Danny
55:39You can talk a thousand miles an hour
55:41And tell me that you're great
55:43At marketing
55:43And all this stuff
55:44And once again
55:45I haven't seen it
55:46I really haven't seen it
55:48You know
55:51That's where I'm torn here
55:52Really
55:53But
55:58They say
56:00Every dog
56:01Has his day
56:02But sadly
56:04Simba
56:07It's not your day
56:08It is with regret
56:10You're fired
56:11Thank you so much
56:13Lord Shiger
56:13Tim
56:14Karen
56:14Thank you
56:15And well done
56:15Well done
56:16Well done
56:16Thank you
56:17Well done
56:17Ladies
56:27Congratulations
56:28You've got through
56:29To the final five
56:31Off you go
56:32Thank you so much
56:34Lord Shiger
56:34Thank you Karen
56:34Thank you Tip
56:35I thought I was a corner
56:38I've really enjoyed the process
56:50I've learnt so much about myself
56:52And about business as well
56:53And the remaining five girls
56:55In the final five
56:56I'm wishing them all the best
56:57It was kicking off so bad
57:01In that boardroom
57:02I just don't know how that's going to play out
57:04It could be four girls and Simba
57:06It could be all girls
57:07Who knows
57:08I feel hard as nails after that
57:25Honestly we honestly thought we were out the door
57:27When you're in that situation
57:29You realise actually the opportunity that's in front of you
57:31And I certainly was not going down without a fight
57:34To the girls
57:34To the girls
57:36Now five candidates remain
57:40Lord Shiger's search for his next business partner
57:44Continues
57:45Next time
57:48I just hope she can hold it together in there
57:50I'm so scared
57:51Business plans
57:53Your sales are wrong
57:54Your costs are wrong
57:55Everywhere I look it's a non-starter
57:57She was savage really
57:59Interrogations
58:00Zero, zero, zero
58:02This is hopeless
58:03There's something in this business plan that's put me in a really bad mood
58:05I got absolutely ripped to shreds
58:08And in the boardroom
58:10Terrible sales projections
58:12Terrible mistakes
58:14Eliminations
58:15You're fired
58:16Well a quick walkie's over to BBC Two now
58:22Where Simba joins Tom Allen for The Apprentice You're Fired
58:26It's National Careers Week
58:28There's a live stream tomorrow
58:30With Russell Kane on the BBC Bite Size website
58:34The Apprentice You're Fired
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