- 4 months ago
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00:01This remains one of the toughest processes around.
00:05Lord Sugar is on the hunt for the next big thing.
00:08This is an opportunity of a lifetime.
00:12Battling to become his business partner.
00:1418 ambitious entrepreneurs.
00:17Let's go!
00:18I've pulled my shin!
00:20Action.
00:21It's a deal worth fighting for.
00:23Yes, come on!
00:24Please let me finish talking.
00:25Guys, this is absolutely mental.
00:26We're going to get nothing done if we speak to each other like this.
00:2818 candidates.
00:30We just don't want it looking like poop.
00:3212 tough tasks.
00:34That's the biggest load of garbage I've ever seen.
00:37Oh, no, are you joking?
00:38No, I'm not joking.
00:39One life-changing opportunity.
00:41You're fired. You're fired.
00:43This is bloody shambles. You're fired.
00:54Previously...
00:55I'm sending you off to source nine items.
00:58Max mapped out a plan.
01:00I'd like us to be opening in and around 50%.
01:03But his team...
01:04So we'd like to kind of go in at five pounds, maybe.
01:08Lost their way.
01:09There's a little thing called a profit margin.
01:11Of course.
01:12Dean led the rest.
01:13Where do you want us to start looking at it from a ballpark perspective?
01:16Yeah, right. I've not got a clue, to be honest.
01:18And despite some wrong turns...
01:20Come on!
01:21We've got dog checks, you know.
01:23..in the boardroom...
01:24Yes!
01:25..he took the win.
01:26All's well that ends well, yeah?
01:28While for Carlo...
01:30You're a disruptor, as far as I'm concerned.
01:33..a dead end.
01:35You're fired.
01:36Now, 15 candidates remain...
01:39..to fight for the chance to become...
01:41..Lord Sugar's business partner.
01:444am.
01:54Good morning.
01:55Good morning.
01:56Lord Sugar would like to meet you...
01:57..at New Covent Garden Market in central London.
02:00The cars will be outside in 20 minutes.
02:06Guys, wake up, wake up!
02:09New Covent Garden Market in central London in 20 minutes.
02:12Is that a food market?
02:14Ooh.
02:15Yeah.
02:16I haven't put myself forward yet,
02:17so I'm guessing that I'm going to have to do it this time.
02:20So if it is food...
02:21I also feel like I have to put myself up PM again.
02:24Do you have markets in Leeds?
02:26Yeah.
02:27We do have markets in Leeds, yeah.
02:29What kind of question is that?
02:32Oh, oh, oh!
02:33Oh, oh, oh!
02:34Guilty!
02:35We need a win, guys.
02:36We're coming off of the back of a hard, hard loss.
02:38Yeah.
02:39I'm ready to not be in that cafe.
02:40Yeah.
02:41Yeah.
02:42So let's...
02:43Yeah, let's do it today, guys.
02:44In South London, New Covent Garden Market, Britain's largest wholesale hub for fruit and veg.
03:05Good morning.
03:06Good morning, Australia.
03:07Welcome to New Covent Garden Market.
03:12Now, this is a place that people have been turning crops into cash for centuries,
03:35which is exactly what I want you to do for the next task.
03:40I'm giving you half a ton of fresh produce to turn into cash.
03:48We have tomatoes there and potatoes here.
03:52You'll be turning your produce into a dish to serve to the public, as well as selling in bulk to the trade.
04:01I've also arranged for each team to meet a corporate client who are looking to place a bespoke order.
04:09This is all about maximising revenue.
04:13Now, Max, where's Max?
04:16Because your team lost last time, heads or tails for tomatoes or potatoes?
04:23We'll have heads, please.
04:25You lost again.
04:29LAUGHTER
04:30This team, what do you want?
04:31Tomatoes.
04:32Tomatoes.
04:33You've got potatoes.
04:34Brilliant.
04:35Fine.
04:36It's simple, really.
04:37The team that makes the most amount of money is going to win, and in the losing team, at least one of you will be fired.
04:46Good luck. I'll see you back in the boardroom in a few days' time. Off you go.
04:50Teams have two days to turn crops into cash.
04:56Sorry that we lost the coin toss.
04:58Who doesn't love potatoes?
05:00But first...
05:02Does anyone have any suggestions?
05:04Talk through a team name.
05:06Team ascendancy.
05:08With every task, we're getting better.
05:10Similar to a plane, when you ascend, you're going up.
05:13I was thinking, I was going to say team tidal, like a tidal wave coming in.
05:21Regressing back, though.
05:23We don't want to regress.
05:24Oh, we do not want to regress. No, we do not. This is true.
05:27So, guys, are we all happy with team ascendancy?
05:29Loving.
05:30Yeah, great.
05:31Going up to the sky.
05:32Yay!
05:35On the other team, parallel.
05:37Name nailed.
05:38We're all in parallel together, all aiming for the same goals, which is to win.
05:42Parallel is good.
05:43Parallel?
05:44Cool.
05:45Next, choose a leader.
05:47So, I would like to put myself forward for project management.
05:50My parents own a kebab shop, so I spent most of my childhood in the kitchen.
05:54I'm also an avid cook, so I think I'd be the perfect project manager.
05:58Soon to Nadia, I was born and raised in the food industry,
06:01and I've also gone on to have my own business in the food industry.
06:04If you feel like you want me as your project manager, I'm happy to serve up again.
06:08Given you've project managed twice, my vote goes to Nadia.
06:12Should we do a vote?
06:13To Nadia?
06:14Yeah.
06:15Give Nadia a chance.
06:17I'm buzzing.
06:18It feels fantastic to be chosen to be project manager today.
06:21I think the team have made a really good choice.
06:23I've absolutely no concerns on this task.
06:26Pitching for the top job on Team Tomato.
06:30You guys know I've got a food business.
06:32I've cooked more tomatoes than I can possibly imagine.
06:35Meal prep entrepreneur, Mia.
06:37If you'd have me, I'd love to be here.
06:39Who votes for Mia?
06:40Yay!
06:42Next, choose a dish to push to the public.
06:45If we're looking to make money, I think pizza is the no-brainer.
06:49Yeah.
06:50It's all about ease.
06:51I go to street food markets a lot, and I want quick kind of grab-and-go dishes.
06:55I feel like with the pizza, you can make the pizza appeal to a larger audience, and you can do it at a price point that they're willing to pay.
07:01I think with this, they aren't going to be large meals that they need to sit down and kind of stew over.
07:06We offer convenience, they're going to be tasty.
07:09So if you're all happy, I think I'm going to go pizza.
07:12Okay.
07:13I'm happy with pizza.
07:14I'm happy with pizza.
07:15Cool.
07:16Brainstorming ways to peel a profit from spuds.
07:19So what are we thinking, team?
07:20Nadia's potato posse.
07:22So I was thinking of potato skins that are loaded.
07:25We can make it very customisable, and we can add a lot of value, and we can upsell as well.
07:29Yeah.
07:30It is quite trendy, and we want to look up the trends.
07:33So I disagree, team, sorry.
07:35So I think bangers and mash is the way forward.
07:39You know, a very well-known UK dish.
07:42I think there's a huge opportunity to up-weight the basket spend by selling additional serving sides.
07:47I think more people would be interested in eating potato skins.
07:51We are trying to make the most amount of profit here.
07:53Yeah, like, do you want to have a sit-down meal, or do you want to have something relatively light?
07:56The costing perspective is what probably worries me the most about the sausage and mash.
08:00So I'm going to take the lead on this.
08:02I'm going with sausage and mash.
08:04Nadia made the decision to go for bangers and mash, which people have raised concerns about.
08:11But she steamrolls those concerns, even though they're very good concerns.
08:15It seems to be in Nadia's way or the highway.
08:18From my perspective, I think this is where we need to go.
08:21Yeah?
08:22We need to think about how we're going to divide the team.
08:25Next job for project manager Mia.
08:27I've obviously worked with you guys on a couple of tasks now, and I think I've got a really good perception of your skills.
08:32Decide who will create the perfect pizza.
08:34It's going to be myself, Malika, Emma and Dean.
08:37I'll be happy to go into the kitchen.
08:39I've got a pizza oven.
08:40And who will cut a deal with a corporate client?
08:43Is there anyone from the corporate team that would like to put themselves forward as sub-team lead?
08:48For sure, yeah, I'd be happy to put myself forward.
08:50I'm from Milan in Italy.
08:52The connotations to tomato, Italy, is something that I think I could add to the team.
08:58I like the Italian heritage if you're happy to be sub-team lead.
09:01More than happy.
09:02Nice.
09:03Let's do it.
09:04I'm really, really happy with the decision to make Fred a sub-team leader.
09:07The fact he was born in Milan, I have absolutely no doubt that he's going to be amazing with a corporate client.
09:13From the kitchen side, I would like Max, Chisola, Anissa and myself.
09:18Also putting people in their place.
09:20I would like Keir, Liam and Jana to visit the corporate clients.
09:25Salon owner, Nadia.
09:28Nadia, my cousin has the biggest Sri Lankan catering and import company in the UK.
09:33So I have gone with her to meet restaurants and all to kind of pitch her food and put it forward.
09:37So I'd love to lead the sub-team.
09:39Do any of you have food experience?
09:42Not food experience.
09:44Not food experience.
09:46So I would like to put you as sub-PM, Keir.
09:50Okay.
09:51I think that you could really lead that well.
09:53But for the trade team, you need someone who has some expertise in food.
09:57So I think selling to the corporate market when you don't actually know what you're talking about,
10:00it's going to be harder.
10:01No, we're keeping the team's fit exactly the way it is.
10:04It makes no sense for Keir to be sub-team leader.
10:07He has no experience in food.
10:08He doesn't even cook.
10:10And he didn't even put himself forward.
10:12Does everybody know what they're doing?
10:14Yes.
10:15Fabulous.
10:16So let's go and sell some potatoes.
10:17Ready to go.
10:18Let's do it.
10:1912pm.
10:20Half of each team heads off to meet corporate clients.
10:25We have to be cautious to not over-promise and under-deliver.
10:31While the rest...
10:32Wow, team.
10:33This looks good.
10:34Wow.
10:35Design a dish to sell tomorrow.
10:37I think we should focus maybe on the sausages.
10:40Yeah.
10:41Planning to turn bangers and mash into piles of cash, Nadia's team.
10:45So this is the Aberdeen Angus.
10:47Yeah.
10:48Yeah.
10:49So that's the most expensive one, so that's £3.50 per two.
10:52Nice.
10:53So the vegetarian sausage is the £1.50 cheaper and it has good flavour.
10:56Yeah, I agree with that.
10:57And we'll be able to cater to more people by having it on our menu.
11:00Yeah, I think there's so many more vegetarians and vegans.
11:03So I'm going to make a call on this.
11:04I'm going to call the Aberdeen Angus sausage.
11:06OK.
11:07OK.
11:08OK, and to be clear, that's £3.50 per two sausages.
11:11That's right, dude.
11:12That's correct.
11:13OK, should we move on to the mash then?
11:15I like a bit of horseradish in my mash.
11:18Try this one.
11:19Yeah.
11:21That's lovely.
11:22Ooh, no, I'm getting a kick.
11:23I can taste it.
11:24I'm getting a kick.
11:25I think it takes over the taste of the actual mash.
11:26Yeah, I agree.
11:27What's this got in it?
11:28Just garlic.
11:29Garlic, yeah, just garlic.
11:31I like it.
11:32I like that.
11:33Who doesn't like garlic, right?
11:34Yeah.
11:35Vampires.
11:36Yeah.
11:37Yes.
11:38No.
11:39You didn't like it?
11:40Oh, God, no.
11:41Nadia, she didn't listen to our ideas, but she had in mind what she wanted and we kind
11:46of just all had to suck it up, really.
11:48The garlic is ten pence per hundred.
11:51It's super, super cheap.
11:52It's super cheap.
11:53I really don't like it.
11:55So mash, we're going to do with horseradish.
11:58Across town...
12:00I think we should try a meat option.
12:02Okay.
12:03Prepping a pizza to maximize markup.
12:05My only concern about meat pizza is the pricing of the ingredients versus if we were to go
12:10for a vegetarian option.
12:11Mia's team talk toppings.
12:13The way we're going to reduce costs is by scattering one meatball across the entire pizza.
12:19Okay.
12:20It's a good looking pizza.
12:21That's banging.
12:22I like that.
12:23It's 88p to make one pizza.
12:25That's good.
12:26From personal experience, I'm used to cooking in very high volumes.
12:31The most I've made in a day is 700 meals.
12:33I actually have no concerns.
12:34Are we happy with that?
12:35See you later.
12:36I'm going back for another one.
12:37Yeah.
12:38I will as well.
12:44One by Lord Sugar.
12:45Meetings with major clients looking to buy produce in bulk.
12:49Hi there.
12:50Nice to meet you.
12:51Hi there.
12:52I'm Harry.
12:53Touting tomatoes at Italian-inspired chain ZZ.
12:56I love your risotto.
12:57No one does it like you do.
13:00Motivational speaker, Frederick.
13:03I want to say thank you.
13:04I moved to London when I was 13 years old from Milan in Italy.
13:08And I really struggled to adapt to the circumstances and the environment.
13:12And ZZ really helped me.
13:13It was like a home away from home.
13:15So we're really excited to actually be working with you guys on this occasion.
13:18That's great to hear.
13:19You're such big fans.
13:20Yeah.
13:21Yeah, we're celebrating our 25th anniversary.
13:24So there is this opportunity for you to help by producing some of the tomato bruschetta
13:29mix for us as long as you can meet our high quality expectations.
13:33Absolutely.
13:34The tomatoes need to be thoroughly washed.
13:37They need to be de-seeded.
13:38Yeah.
13:39And then they need to be cut into one centimeter cubes.
13:41So quality isn't even a question.
13:42You know, we have the highest quality money can buy in the UK.
13:46Do you know how many kilograms of tomato you would like us to deliver?
13:49We're thinking around 120 kilograms.
13:51Okay.
13:52We would be happy to help you guys out for around £6.50 per kilo.
13:56It's probably a little toppy for us, to be honest.
13:59Okay.
14:00You know, what we could do.
14:01If it's of the quality that you said it is, and the specification that Ollie said, then
14:06maybe we could actually buy a bit more, but still try and get the price further down.
14:10I think 140 kilograms at £5.25 sounds great to us.
14:16150 at £5.
14:17150 at £5.
14:18150 at £5.10p, you can shake your hand and deliver an amazing product.
14:23Let's do that.
14:25So that would be £765.
14:27That's right.
14:28Is that a deal?
14:29Yep.
14:30Thank you very much.
14:31Frederick and his sub team came in and they essentially schmoozed the corporate client.
14:34They've promised them the world.
14:36The problem with that is that there's a lot of expectations now.
14:39And this pochetta mix has to be perfect.
14:41Otherwise they won't get the £5.10p that they've been promised.
14:44Before we leave, in terms of delivery time, when would work best for you?
14:48At some point around lunchtime.
14:50Ideally the earlier part of lunchtime.
14:52Ready so we can use it in the evening.
14:54Fantastic.
14:55Appreciate it.
14:56We've got a beautiful bit of beef.
14:59Brewing up a deal.
15:00That's looking for a braced potato to go alongside.
15:03With one of Britain's premier pub chains.
15:05We would like just a blanch product.
15:07OK.
15:08The other team.
15:09The size is really key.
15:11We'd be looking for anything between 55 grams and 65 grams per potato.
15:16OK.
15:17And how many potatoes or kilograms you normally tend to purchase in?
15:20We would be looking for around 75 to 100 kilos of potatoes.
15:24The biggest barrier we have that will influence the price is just the turnaround time.
15:29We are looking around 8.50 mark.
15:33You're way off guys.
15:35You're way off.
15:36Yeah you're really way off.
15:37I mean guys come on, we all know how much potatoes are.
15:40Let's work with them though.
15:41Yeah.
15:42Do you have a particular figure in mind from your side?
15:44I mean you're going to have to be nearer to somewhere like the kind of 3 to 4 pounds.
15:49For us to be profitable from it, it would really have to lie around 6 to 5 mark.
15:54I don't think we've got a deal guys then.
15:56Sorry.
15:57I'm going to interject.
15:58I think that I would be happy to meet somewhere around the 4 pound 50 mark for you.
16:02And I think that that's.
16:03Need to be lower than that I'm afraid guys.
16:04Alright.
16:05Let's do this then.
16:06Let's get on with it because we've got a lot to do.
16:084 pound.
16:09How does that sound?
16:10On this one occasion.
16:11Yeah.
16:12I would agree 4 pounds.
16:13But it's really important guys that the spec that Jamie has described is what we get in terms of product tomorrow.
16:18Thank you very much.
16:19Nice to meet you.
16:20I appreciate that Joanna wanted to sort of not budge on it, but I think it was getting
16:25a little bit awkward when it came to the pricing.
16:28So I think it was worthwhile sort of interjecting before we potentially lost a deal.
16:32I think a size is very key for this.
16:35If we don't deliver on the size and weight then we will be getting asked for refunds.
16:39Yeah.
16:40Mid-afternoon.
16:42Our staple dish is horseradish mash, sausages and gravy.
16:49Nadia's kitchen team.
16:50We're going to be upselling cabbage.
16:52Tot up the figures.
16:54Got it?
16:55Mm-hmm.
16:56I think someone's double checked, but I think it's 4 pound 86 a portion.
16:59That's fine.
17:00This is coming in quite cheap.
17:01Ooh, sub team.
17:02Very exciting.
17:03Are we ready for this?
17:04Yeah.
17:05Hello team.
17:06How's it been, guys?
17:07Basically what they want us to do is pre-prepare some roast potatoes for them for tomorrow.
17:12Okay.
17:13So we've sold 4 pounds a kilogram and they've ordered 100 kilograms.
17:18Okay, cool.
17:19Sounds perfect.
17:20So let me just explain to you what we've baked in as a meal.
17:23Horseradish mash, 2 beef anger sausages and red onion gravy.
17:28What's the cost of each meal?
17:30So it's around about £5 per meal so far.
17:34Okay.
17:35I am being honest with you.
17:36You're a little worried about that.
17:37Yeah, so I wouldn't worry about it.
17:40They will have an option to buy cabbage.
17:42£150 to £2 I'd say as a side.
17:45We've got to go.
17:46Speak to you later.
17:47See you later.
17:48Bye.
17:49Bye-bye.
17:50You know, I'm selling cabbage is a bit of a wild one in my picture.
17:55Hello sod team.
17:57Hello.
17:58Hi.
17:59Cut price pizzas pinned down.
18:02We're going to go with the beef meatballs with mozzarella and red peppers.
18:06For Mia, a chance to check in.
18:08They only cost 88p.
18:10Sounds good.
18:11Yeah, that's really good.
18:12Yeah.
18:13How did you guys get on today?
18:14They want chopped tomatoes to make bruschetta.
18:17They want the tomatoes de-seeded.
18:19They don't want any seeds in them.
18:20Cut them into one centimetre chunks and then they want them washed thoroughly.
18:24But are you confident you can deliver that amount to the quality that they're requesting?
18:29We're literally going to try our best.
18:30I think it's going to be important to be organised.
18:32OK.
18:33Yeah.
18:34Thanks, guys.
18:35Good to work, guys.
18:36See you tomorrow.
18:37Bye-bye.
18:38Bye-bye.
18:39Bye-bye.
18:40That spec is very specific.
18:41One centimetre.
18:42It's a big emphasis on precision.
18:43Yeah.
18:44That's a lot of tomatoes as well that have got to cut.
18:46I'm hopeful.
18:50Do you want another side?
18:51Because this is coming in quite cheap.
18:53Splashing the cash on her sausage and mash.
18:56I would like to up the gravy, please, because people always like extra gravy.
19:00Nadia.
19:02OK.
19:03Do you want more sausages than this?
19:04Everything we do is a waste.
19:06Like, if we don't sell it.
19:07OK.
19:08Well, should we get 300 sausages?
19:09The sausages are the most expensive cost.
19:11All right.
19:12So, let's go for 250, so that'll take it up to 400, yeah?
19:15Cost.
19:16Are you okay with the maths for that?
19:17350 divided by two adds the whatever that is, which is 525.
19:21That's what I'd got.
19:22525 pounds.
19:24We need to know what our cost per head is.
19:26I had it at £4.86, but right now I have it at £6.35 a portion.
19:30It's not £6.35 a portion.
19:32But that's worse.
19:33No way.
19:34It's £4.86 a portion, but you've increased 50 more sausages.
19:37You'd be looking at about £4 a portion from what I'm working out.
19:41That's not possible.
19:42If I'm understanding the conversation, 635 is our cost per portion.
19:46Yeah.
19:47OK, cool.
19:48Sounds good.
19:49I'm not feeling good about what has happened.
19:52Nadia made me in charge of doing the maths.
19:54However, at the end, Nadia took the piece of paper
19:56and just randomly started changing the numbers around,
19:59which led to a very chaotic environment.
20:016pm.
20:02Let's get cooking tomorrow and let's go for it.
20:06Let's do it.
20:07Well done, guys.
20:08Recipes wrapped up.
20:09Well done, guys.
20:10Well done, team.
20:11Well done.
20:12Well done, team.
20:13Well done.
20:14Good job.
20:15Tomorrow, time to squeeze a profit from their produce.
20:244am.
20:25Today, teams must deliver orders to corporate clients.
20:29It's a big day today.
20:30We've got 100 kilograms of a specifically specked potato.
20:34It's a fair bit.
20:36And pump dishes to the public.
20:39Look, guys.
20:40I'm not going to sugarcoat it.
20:41Today's going to be really tough.
20:44Any stock left over can be shifted wholesale to the trade.
20:49Right, team.
20:50Time is of the absolute essence.
20:52Drilling her spud squad.
20:53I need everybody working in absolute synchronisation with each other.
20:57OK.
20:58Nadia.
20:59Fundamentally, we've got four hours to peel 900 potatoes.
21:02OK.
21:03Priority.
21:04Who did this purchase order?
21:06It was between us.
21:09I started it, and then Nadia finished it.
21:11Yeah.
21:12Who calculated the price of the sausages?
21:13It was kind of mixed, but I definitely did a calculation.
21:16I think you did as well.
21:17You wrote that down, and then I wrote the prices.
21:19No, that's your handwriting.
21:20I'm asking a very simple question.
21:21Who wrote down 250 sausages, 525?
21:25Nadia's wrong.
21:26So Chisola made the calculation, and I wrote it down.
21:29OK.
21:30Well, it's wrong.
21:31You've overspent unnecessarily 87.50.
21:35OK.
21:36OK.
21:37At the end of the day, Nadia's the one that wrote those numbers down.
21:41She's one who caused a lot of the confusion.
21:43I threw out a number, she's run with it, but ultimately it was the incorrect number.
21:47Let's just crack on with this now.
21:49There's nothing we can do about it.
21:50We need to make up the money somehow.
21:52I think the de-seeding actually takes the most.
21:57Focused on finesse.
21:59This is a lot of tomato.
22:02Mia's team.
22:03There's another one.
22:04Nice.
22:05Tackle their tour order.
22:07I'm not going to lie, guys.
22:08The de-seeded batches aren't coming out quick enough.
22:10So you want me to be less thorough then?
22:11No, I don't want you to be less thorough, but I need to be slightly more efficient.
22:16Jordan, what are you doing?
22:19I'm dicing them into one-centimetre cubes.
22:22I'm going as fast as I can, but we need to get them right.
22:26They look great, but basically you can chop in multiples at the same time.
22:31Yeah.
22:32The corporate client was really specific.
22:34He wanted one-centimetre diced tomatoes.
22:36But it's going to take them an inordinate amount of time to prepare this 150 kilograms.
22:41That's nearly double my body weight.
22:43Sorry, team.
22:44Can you just tell me how much mixed is finished?
22:47I say we keep chopping.
22:49Just keep going.
22:50Just keep chopping.
22:52Chipping away at their corporate order.
22:55My arms are killing me.
22:58Nadia's team.
23:00Nadia?
23:01Yeah?
23:02I think we need to be careful with our potatoes.
23:03Why?
23:04Because they specifically said between 55 and 65 per roast potato.
23:07You're not going to be able to stand there and measure 55 grams of, like, 100 kg of...
23:12Like, it's impossible.
23:13I'm just saying I think we need to be more accurate with it.
23:16We shouldn't have agreed that.
23:17I don't even know why you agreed that.
23:18Yeah, I know.
23:19That's their specifications.
23:20We just asked them what they wanted.
23:21And they just, like, reeled off what they want and you just went, yeah.
23:23Correct.
23:24Yeah.
23:25That's too, too large.
23:26Too big.
23:27Can we just forget about the sizing?
23:28A decision has been made...
23:29We can't, we can't forget about the deciding...
23:31It's really simple.
23:32I can't forget about the sizing.
23:33It's going into quarters.
23:34Down the middle, you're going one, you're going down, you're going half, you're going
23:39half.
23:40Does that make sense?
23:42The boys got a brief from the corporate client that each potato has to weigh between
23:4655 and 65 grams.
23:48Nadia's told them not to worry about the weight, just serve them what they get and they'll
23:53be happy.
23:54Well, I don't think they will.
23:55They were very specific about the size.
23:57How much does that weigh?
23:5846.
23:59It's not enough.
24:01There are 21 boxes still to go.
24:05On team tomato...
24:06Probability of us actually finishing this is literally impossible.
24:10It's zero, yeah, zero.
24:12Lunchtime delivery looking dicey.
24:15So, we're going to have to push back on time.
24:18Have to leave latest 11.30.
24:20I disagree, I think we should leave as late as possible so we can get as much as we can
24:24because that's guaranteed money.
24:25I just genuinely think...
24:26Absolutely not, bro.
24:27If we get that after the proposed lunchtime, they'll say we don't need it anymore.
24:30Yeah.
24:31When you're the sub-team leader, like we're a team, we're trying to work.
24:33Okay, well, I've got your respect on the sub-team leader and leave it or you keep saying
24:38what you're saying and speak to the PM.
24:40I feel like I've come into a really frosty environment.
24:42So, Jordan is suggesting that we arrive later than lunchtime in order to provide...
24:47Jordan, please let me finish talking, please let me finish talking.
24:49Guys, this is absolutely mental.
24:52We're going to get nothing done if we speak to each other like this.
24:55We said to them, we're going to give it to them by lunchtime, so we're better off getting
24:58there on time and even if we have less product.
25:00Don't try and twist my words and say that and raise your voice at me because that's
25:03just incorrect, pal.
25:04I do think we need to up the pace.
25:06More positivity, no speaking to people like rubbish.
25:08Just do the best you can and we'll see what we can do.
25:11I think there's been no strategy from the beginning.
25:14I think the PM has gone in here blind saying, well, if we stay positive, things will be great.
25:18Positivity isn't going to win this task.
25:20I'm the only one in there sweating, getting my elbows dirty, going down and just trying to get this over the line.
25:26How much have we done in the time we've had so far?
25:28We've got two boxes.
25:29How long did that take us? Two hours?
25:31Yeah, hour and a half.
25:35Nadia, none of those are anything like the spec.
25:38In the potato prep kitchen...
25:40Kay, we've had this conversation literally now for like an hour and a half.
25:43Things reach boiling point.
25:45So you're comfortable with giving them...
25:48I am comfortable giving those roast potatoes.
25:50That's fine, just wanted to confirm that.
25:52Everybody relax.
25:54Right, can we start cooking cabbage?
25:56You know how to do this, right?
25:57Right, stick it on boil.
25:59Four minutes.
26:00Blanch it.
26:01Fill up the sink with ice.
26:03Wait, let me get the ice for us. One sec.
26:05Something's burning.
26:06Yeah, something's definitely burning.
26:08It's the oven down here.
26:10You sure?
26:11Yeah, 100%.
26:12Uh, excuse me, I think there's something burning here.
26:17Why is there cabbage on the...
26:18Oh my God, who's done that?
26:20Shit.
26:21So just conscious team, just be careful you're not putting it on the hob,
26:25because things are burning, so obviously with the cabbage,
26:27that's now gone on the hob and it's burnt.
26:33Lunch time looming.
26:35I may as well work in a pizza shop.
26:37Mia's team weigh up their options.
26:40Right, guys, in total we've got four boxes to sell to the corporate client.
26:43It comes to around 20 kg.
26:46Do you think we should keep going for another hour?
26:48Do you think that's enough to sell to the corporate client?
26:50I think for what it's worth, if we're going to put everybody over there just to make another fiver's worth,
26:55is it worth just focusing more on the pizza side of things, because that's where the money is?
26:58Yeah.
26:59I can see the logic.
27:00When you put it like that, five pounds for another kilo, we're going to sell one pizza for seven pounds.
27:04Exactly.
27:05Yeah.
27:06The juice ain't worth the squeeze.
27:08Team, can you all start talking to me?
27:11What are you all doing right now?
27:12Packaging.
27:13I'm currently trying to get the burnt bits out of this cabbage.
27:15Great.
27:16All right, Kate, if you can just start with the gravy granules.
27:20So, basically...
27:21Yep.
27:22We just want to stick probably about four or five scoops in there.
27:25Oh!
27:26Do you know what, honestly?
27:27It's not that pedantic.
27:29Fit in.
27:30Keep stirring.
27:31What is that?
27:32I don't know.
27:33It's supposed to be gravy, but I feel like we don't have enough liquid in it.
27:37Nadia, I'm going to put more water in this.
27:38It's like sludge.
27:39Yeah, so you just need to...
27:40Do you know how to make gravy?
27:41Do you actually know how to make gravy?
27:42I'm...
27:43You've just put that in.
27:44If not, then just tell me you don't know how to make it.
27:46Cool.
27:47I'll leave you to do it then, Nadia.
27:49With the stress levels rising, Nadia's tone is getting sharper and sharper,
27:54and it's really not happy in the kitchen.
27:56So, Max, you're going to be doing cabbage.
27:58Chisola's on the mash, OK?
27:59But Chisola can't lift this on her own.
28:00Chisola can't lift this on her own.
28:01Right, that's fine.
28:02So why are we lifting it?
28:03There's a net, so why don't we scoop into that?
28:05Fine.
28:06Yeah?
28:07Common sense.
28:08Is it common sense?
28:09It is common sense.
28:10Come on.
28:11Midday.
28:12Right, guys, we need to go.
28:13Yeah, we're ready.
28:14We're loaded up.
28:15While half of each team head off to market...
28:17Why isn't it open?
28:19..the rest will deliver orders to corporate clients.
28:22Let's get selling!
28:26My main worry would be the quality element of these.
28:29Some of the potatoes were pretty small.
28:31Yeah.
28:32But at the end of the day, if this company don't buy because of the spec, that's got to be on us.
28:36Yeah, no, 100%.
28:37And I'm also still, if I'm honest, a little worried about sausage and mash.
28:41Come on, guys.
28:42We're ready for you.
28:43We're open.
28:44You guys look hungry.
28:45Do you have some classic bangers and mash?
28:47No?
28:48Greenwich Market.
28:49Can we entice you to one portion, my lady?
28:52No?
28:53Bangers and mash?
28:54No, then.
28:55Bangers and mash today?
28:56No.
28:57You're trying one?
28:58Yeah, go on.
28:59Let us know how it tastes.
29:00Probably.
29:01Bangers and mash?
29:02Bangers and mash?
29:03No, no worries.
29:04Just okay.
29:05We're all good.
29:06Come on.
29:07This is going to be tricky.
29:08This is going to be tricky.
29:09I personally think it's the choice of a dish.
29:11Sausage and mash ultimately is, you know, a full dish in its own right and probably isn't best suited for a market.
29:17And I think that's why we're having challenges today.
29:18It's tough.
29:19It's tough.
29:20It's really tough.
29:21Bangers and mash is the issue here.
29:22It's not the price.
29:23Across the market.
29:24I've had a little look around some of the businesses here.
29:27We are the only pizza provider.
29:28I want us to go in a £10 per pizza.
29:31Mia's team push for a slice of victory.
29:34Excuse me, sir.
29:35Would you like some pizza?
29:37We're selling pizzas for £10 each.
29:40Would you like some pizzas?
29:41Have you had your lunch yet?
29:42£10 pizza only available today.
29:45Would you like some?
29:46Maybe take some pizza home.
29:48Are they vegan friendly?
29:49Ah.
29:50Maybe your dog, maybe your dog might want some.
29:52No, I think she's all right.
29:54All right.
29:55Well, thank you for your time.
29:56While Malika struggles to get a bite.
29:58Are you happy about whacking all the sauces?
30:00Trap loyal.
30:01Yeah, let's do it.
30:02Perfect.
30:03Earning a decent crust, Emma.
30:06£13 for the all-in.
30:10If no-one's had lunch, we're selling pizzas for £10 each.
30:15Hey, serve me the glasses.
30:17Come over here.
30:18£10 pizza.
30:20I'm concerned Malika's approach is potentially intimidating customers.
30:24We've really got to be careful that we're not scaring them away.
30:27I think let's be careful not being too loud.
30:30Fresh pizza!
30:32Central London.
30:33Hello, hello, hello.
30:34Delivering on yesterday's promises to the pub chain.
30:38What we did for you, we prepared them all into two kg bags for you.
30:42Jana, Keir and Liam.
30:45So, the size is a bit inconsistent.
30:48Some of them look really small.
30:50Versus a spec of £65,000.
30:52And we just wouldn't be able to serve them to our customers.
30:55Okay.
30:56So, I guess the challenge is, guys, you haven't met our spec perfectly.
31:00Sure.
31:01So, I think it would need a significant discount in price.
31:03And I'm talking something like £2.80.
31:06Okay.
31:07Erm, £2.80 being realistic is going to be a tough one.
31:11Erm, we probably need to be somewhere around the £3.20 mark.
31:15Erm, I appreciate there's some that aren't right.
31:17But when they are, they seem good.
31:19I think if you guys can do £2.95, we've got a deal.
31:22If you haven't, take the potatoes away.
31:26Yeah, it's a tough one.
31:28Just so we're at a round-nice number, can we agree on three?
31:32Okay, guys, we'll do £3 on this occasion, yeah?
31:37So, a total price of £234.
31:39Deal?
31:40Brilliant.
31:41Great to work with you.
31:43They knew the negotiation was going to be tough
31:45because they didn't bring the spec the client wanted.
31:47Keir owned that.
31:49And I have to say, I think he did quite well to get £3 per kilo.
31:53How did it go?
31:54Er, it went okay.
31:56They weren't happy with the quality.
31:58We did have to drop the price from the £4 to the £3 mark.
32:01Okay.
32:02Alright, guys, cool. Well, well done.
32:03How are your sales going?
32:05Yeah, so we've sold eight so far.
32:07It's really tough.
32:09What have you sold them for? What rate?
32:11Guys, don't worry about outside, we've got it.
32:13You've sold eight.
32:14You've sold eight, though, you haven't got it.
32:18Across town.
32:19Hey, good to see you.
32:21Hey, guys, how you doing? You all right?
32:22For Team Tomato.
32:24Fantastic.
32:25Is the rest, is that the sample for us to test?
32:30Time to face the music.
32:32Unfortunately, we have some bad news
32:35and we are going to take full accountability for it.
32:37We weren't able to fulfil on the 150 kilograms that we agreed upon.
32:42How much have you prepared?
32:43The total weight is around 20 kilograms.
32:47Wow. Okay.
32:48So we're about 130 kilograms short.
32:52We are 130 kilograms short.
32:54So kind of 80%, 90% short.
32:57Yeah.
32:58Yesterday we agreed to £5.10 per kilo.
33:00How close to that agreed amount could you get today?
33:03We're nowhere near at £5.10 now because we've got to put in a lot of resource ourselves.
33:07I'm kind of back where I started at £3 a kilo.
33:10From our perspective, £3 a kilo will barely cover all of the effort that we've put into it.
33:15Could we settle around £3.50 then?
33:17Yeah, we can do £3.50 but that's it because we've got a lot of work to do now.
33:22So the deal is £76.83 then. Thank you very much. Appreciate it, Oli.
33:27The plan going forward is to simply sell as many tomatoes to restaurants around the city as we can.
33:33It's our only chance of salvaging this task, to be honest with you,
33:37because we've made a dog's dinner of the corporate client.
33:40How are we getting on, guys?
33:42So we went to the corporate client, of course.
33:44They were very disappointed in the quantity.
33:46Basically, we ended up closing at £3.50, which was around £76.
33:51OK. We sold a load of pizzas.
33:54In terms of the quality, Dean and I are absolutely smashing it.
33:57They look fab. Yeah, they look so good.
33:59Sell as many pizzas as we can. We're going to sell as many tomatoes as we can.
34:02And fingers crossed, make some cash.
34:04Let's make some dough.
34:05Cheers, guys. Bye.
34:08Are we holding the price?
34:09Let's hold it for a little bit longer. £10 for a very small pizza.
34:13It's a lot, but it is working.
34:15Today, my friends are bangers and mash.
34:21Pulling out all the stops to claw back cash.
34:24Don't give up. Keep talking.
34:26Look at me. I'm dressed as a potato. You have to.
34:29Nadia's sales squad.
34:32Got one bangers and mash. £13.
34:36Here we go.
34:37We have got a special deal on today. It's £10, so I was wondering if you would be interested.
34:43We're selling for £13 today. Can I tempt you?
34:46That's £10, then, please. Brilliant.
34:48So I've got £13 there for you. Lovely.
34:51If you buy it now, I can do you a special deal at £10. How would that sound? It's usually £13.
34:57Oh, sorry. Are you sure? Are you not hungry?
35:00Are we just discounting prices? I mean, I'm just giving a little bit of a special because we're not getting the sales.
35:05OK, so are we allowed to do it as well? Yeah, you can, but don't go lower than £10.
35:08Nadia was so keen to get a sale that she took it upon herself without telling anyone to sell portions at £10 each,
35:15when everyone else is trying to get £13. I mean, that's not great leadership.
35:19It's better to sell something or nothing, right?
35:21No, no, that's fine. You need to tell us. Yeah, yeah.
35:23No, no, I was literally, you were talking somewhere, so I was weighing in, yeah.
35:28Corporate deals done and dusted.
35:30We have 355 kilograms of tomatoes. It's a lot of damn tomatoes.
35:35For both teams, last chance to shift remaining stock.
35:40Two turn, I'll show you your hand right now. I'll bring you in four bags.
35:43Lovely.
35:44I grew up in Italy, so I know a good tomato when I see one, and this is top quality.
35:48You fancy some bangers and mash? Hello, mate. Fancy a pizza?
35:52It's 6-inch here, so it's about that big, I'd say? Yeah.
35:55You could just have a sausage each. What do you reckon? Enjoy.
35:58I'm gonna get you some good gravy on that.
36:0120 minutes till sales must cease. We're gonna drop the price.
36:05Yeah. Right, chicken shop down here on the right.
36:07Everything's done or done. Pizza, they're gonna go. £5.
36:11Absolutely banging. Three pizzas. Boom.
36:15Nice. Bosh.
36:16OK, guys, market close.
36:18Trading over.
36:20Good job, guys.
36:23Well done.
36:24If we end up in the boardroom tomorrow, I do think it's largely down to Frederick.
36:28The requirements that the client put forward to us and the nature of how much they wanted,
36:33it was ridiculous from the onset. I think it was destined for failure for the start.
36:37That was tough. That was really, really tough.
36:39If we end up losing this task, it's definitely Nadia to blame.
36:42She made poor decisions throughout the whole task.
36:45Tonight, profits digested.
36:49Tomorrow, results served up in the boardroom.
37:04You can go through to the boardroom now.
37:12So, an interesting task. I presented you with 500 kilos of tomatoes and 500 kilos of potatoes.
37:37And the idea was that you've got to go off now and make money.
37:42Now, who shall I start with?
37:45Let me use my famous pen.
37:50Oh, there you go. You won that one.
37:56So, project manager is Nadia.
37:59Yes, Nadia.
38:00And any reasoning behind that?
38:02So, I come from a food background.
38:05My family had multiple kebab shops and fish and chip shops.
38:09Oh, right. Fish and chip shop.
38:11You must have come across some potatoes in your time then.
38:13Plenty of spuds.
38:14Yeah, I would think so.
38:15Plenty of spuds.
38:16So, that was your logic behind it, yeah?
38:18I put myself forward as well for a project manager.
38:20Oh, you'd already done it before, haven't you?
38:22Yeah, but I'm the only candidate here who's running a successful food industry business.
38:26You can't be project manager for all 12 tasks.
38:30I understand that.
38:31I understand that.
38:32I mean, you know, it's a bit much.
38:33Yeah, no, I understand that, but I have a lot of expertise in this.
38:36OK, well, I'll get a new task next week, concrete.
38:41So that you won't put yourself forward then.
38:44Anyway, Nadia, what dish did you decide to produce?
38:48I chose bangers and mash.
38:49I mean, did you choose bangers and mash?
38:51I chose the bangers and mash.
38:52And what are the other two?
38:53Just on that, Lord Sugar, I think the majority of the rest of the team were sort of swaying
38:58on the side of potato skins.
39:00Naturally, we were going to a market stall and you don't think you'd want a full-on sat-down meal.
39:05OK, so bangers and mash, so you had to go and buy the bangers.
39:10There was definitely a conversation around vegan and vegetarian,
39:14but fundamentally I wanted to produce the sausage for the masses.
39:18I think, yeah, myself and Anissa both were for the vegetarian sausages.
39:22I think we tasted them, they tasted really good.
39:24And they were a bit cheaper, weren't they?
39:26They were cheaper as well.
39:27Yeah, I think they're about £1.50 compared to £3.50 for the portion for the sausages.
39:33Yeah, yeah.
39:35Anyway, what was your target?
39:37We costed for 100 portions and then I think Nadia wanted to add in a bit of a buffer.
39:41So, 100 and you bought, I think, 250 sausages.
39:46So what happened was I worked it all out for 100 portions
39:49and then she took the sheet away from me
39:51and just randomly started adding more sausages, more milk, more butter.
39:55The calculation was done by Chisola, actually,
39:57and I take accountability for writing on the sheet, so it's with me.
40:01What you don't understand, Alan, is they miscalculated the price of 250 sausages.
40:07That's right.
40:08And ended up costing themselves £87.50.
40:10Yeah.
40:11Hmm.
40:12The next plan was to address a corporate organisation.
40:17They said they wanted between 80kg and 100kg.
40:21And they'd give you an indication of what they wanted them like.
40:24Which was 55 to 65g of potato and they gave us instructions to the cooking process.
40:29You were blanching these potatoes.
40:31Yeah, correct.
40:32So their remit was they wanted them soft in the middle and fluffy on the outside.
40:37Yeah.
40:38Sounds a bit like me.
40:39Well, a bit.
40:41Yeah.
40:42Now, we're on day two.
40:44We're in the kitchen.
40:46I was just like, everybody on potatoes, let's just get as many peeled as possible.
40:50But I think after the first 90 minutes of us peeling, for me, that's where it got a little
40:55bit more chaotic.
40:56I know that kitchens are chaotic, but for me, I lost sight.
40:59It did always burn down, didn't it?
41:00Yeah.
41:01I lost a little.
41:02The cabbage was left to dry.
41:03Yeah.
41:04On a hot stove.
41:05There was a lot of burning.
41:06Yeah.
41:07It wasn't good.
41:08When you took them back to the corporate, the price you negotiated initially was what?
41:14It was four pounds originally.
41:15And what did they pay you in the end?
41:17We negotiated down to three pounds.
41:19Why?
41:20Because they weren't happy with some of the sizes of the potatoes and the condition of
41:24the actual potatoes.
41:25From what I heard, they looked like they'd been peeled by Tyson Fury.
41:30How much did you end up getting from these blokes?
41:33So it was 234 pounds we made.
41:36All right.
41:37Let's move over to the tomato team.
41:39Mia, you became the project manager.
41:41Is that right?
41:42Any particular reason?
41:43I did.
41:44I have a passion for catering.
41:45It's my experience.
41:46So I felt it was best placed for me.
41:48Good, good, good move.
41:50You chose a pizza.
41:52Yeah.
41:53As a collective, we all agreed on meatball pizza.
41:56I wanted to break down the individual meatballs.
41:58The cost to make of the pizza was incredibly low.
42:01I think it came out to around 88 pence.
42:03Right.
42:04It worked out we could use one meatball per pizza.
42:07One?
42:08Meatball per pizza.
42:09Yes.
42:10It's generous then.
42:11Okay.
42:12Then they've got the corporate team.
42:13Tell me what happened there.
42:14Yes, so they wanted 120 kilograms of tomato.
42:18They wanted them diced in one centimeter by one centimeter cubes.
42:21Yes.
42:22So the specification.
42:23Really?
42:24How much did they want?
42:25So initially they wanted 120 kilograms.
42:27Kilos?
42:28Yes.
42:29120 kilograms.
42:30Diced tomatoes.
42:31Yes.
42:32And we walked away with 150 kilograms for five pounds and ten.
42:38You're obviously not very technical because I mean, think about it.
42:42What you promised these people was 150 kilos of diced tomatoes.
42:48It doesn't take much common sense to realise how difficult that is.
42:51And diced.
42:52Diced.
42:53Diced.
42:54Max, you're a professional tennis player, right?
42:57You should know about not being ceded, right?
42:59Oh.
43:00Oh.
43:01Oh.
43:02Oh.
43:03Oh.
43:04Good job I've got thick skin.
43:05Oh.
43:06Wow.
43:07Anyway, let's go on to day two now.
43:10You're in the kitchen.
43:11You've had to make 150 kilos of this stuff.
43:14How much did you make in the end?
43:16We made significantly less.
43:1821.9 kilos.
43:20Why?
43:21I feel like we were working as hard as we could with as much accuracy as we could because I was
43:25cautious that the corporate client had very specific specifications.
43:28I was there.
43:29The team heavily underestimated what 150 kilograms of tomatoes not only looks like but how much
43:36time it would take to prepare.
43:37One thing I would say as well, de-seeding was a big job.
43:40And I think it's quite easy to say, oh, dicing was hard.
43:43It is hard, but equally I'm familiar with dicing.
43:45I'm not very familiar with de-seeding a tomato.
43:47It's not rocket science, Johnny.
43:49Come on.
43:50Not familiar with de-seeding.
43:51I think the dicing was...
43:52I've got a 2-1 at university in de-seeding tomatoes.
43:56Come on, Johnny.
43:57For God's sake.
43:58Anyway, you had 25 kilos and they wanted 150 kilos.
44:03How'd that work out for them when you turned up?
44:05They were really happy with the quality, not with the quantity.
44:07Therefore, we had to renegotiate the price.
44:09We renegotiate to £3.50 per kilo.
44:12All that work for 76 quid, basically.
44:15I know.
44:16Let's get into the market now about these pizzas.
44:18What happened with the pizzas?
44:20Myself and Dean were responsible for cooking and preparing the pizzas.
44:24Dean has a pizza oven.
44:25I have a catering background.
44:27Dean's got a pizza oven.
44:29That's his claim to fame.
44:33I would say I was the most experienced with pizzas.
44:36I'm not good with food, but I can cook a good pizza.
44:39He was very proud of his pizza oven.
44:40Right.
44:41Can I have an answer, please?
44:42What was the price of the pizzas?
44:44So we originally put the price at £13.
44:46So we have all the toppings?
44:47Yeah.
44:48Right.
44:49Okay.
44:50Good project manager.
44:51I felt the whole positivity thing in the kitchen was a bit ridiculous, to be honest.
44:56We were here to...
44:57Why are you laughing at that?
44:59Because...
45:00I think that's crazy, Jordan, because Frederick shouted at you across the kitchen.
45:04Is that an environment you would prefer to work in rather than someone that's trying to create a positive environment?
45:08Right.
45:09Look, I think it's time to see how the teams did.
45:13So, Tim, could you tell me what Ascendancy spent?
45:20Well, the team with their one meat bill, they spent only £183.10 on all of their ingredients.
45:27And what were their sales?
45:29Well, they really pushed hard in the market.
45:32They made £350.93 from the public and trade sales, giving them a total profit of £167.83.
45:42Right.
45:43Okay.
45:44Karen, same question.
45:45Parallel.
45:46How much did they spend?
45:47Well, they spent a lot more.
45:49£635.90.
45:53Um, but they also sold a lot more.
45:56Uh, £562.50, but not enough to even make a profit.
46:02So, they made a loss.
46:03£73.40.
46:05£73.40 loss.
46:09Anyway, for your treat, I've organised a veg-packed private Italian cooking masterclass.
46:18Oh!
46:19With legendary professional Gennaro Contaldo.
46:24Emotions.
46:25Well done, man.
46:26She's done an excellent job.
46:27That was a lot of hard work.
46:29Well, good.
46:30I packed my bags this morning because I didn't think we were going to get the win.
46:32So, I'm just really pleased.
46:33Well, you've won.
46:34I know.
46:35It's happy tears.
46:36I'll help you unpack them if you want.
46:37LAUGHTER
46:38That's an offer you don't get every day.
46:40Yeah.
46:41But anyway, I'll see you on the next task, okay?
46:44Off you go.
46:46Yes!
46:47Well done.
46:48Well done!
46:49Well done!
46:50This, in my opinion, was a very simple task.
46:54These are potatoes.
46:56Turn it into money.
46:58And what you did was you turned it into a disaster, really.
47:01You know the drill now.
47:03You're going to have to go away and talk amongst yourselves, okay?
47:06So, off you go.
47:08Thank you, Loše.
47:09I'm going to show you how to do simple recipes.
47:18Fresh pasta with tomato sauce.
47:21Look at that.
47:22You've got lovely tagliatelle.
47:24So, even though we've got the W, I was actually a little bit disappointed in my performance as
47:28sub-team leader.
47:29You cut them in half.
47:30We're good at cutting tomatoes.
47:31So, you can cut them all.
47:32Nice.
47:33I know there is much more that I can do, and I look forward to making amends in the
47:37future tasks.
47:38Look at that.
47:39Wow, wow.
47:40Oh, my goodness me.
47:41I think the fact this was a meal prep task.
47:43Mmm.
47:44I did definitely feel a lot of pressure.
47:46Unbelievable.
47:47I love the way you're eating.
47:48However, I think I've managed to keep my reputation.
47:51Thank you for today, Gerardo.
47:53And salute, everyone.
47:54Yep.
47:55Salute!
48:01The failure lies in the costings.
48:03We made a massive loss, and that came down to having really high costs and low sales.
48:08Nadia is responsible throughout the whole task.
48:11She's made poor decisions.
48:12She listened to the team, and that's what's cost us to where we are now.
48:15Can you help me to understand why the price significantly dropped on the corporate side?
48:20Because they were unhappy with size and weight was crucial.
48:23You said, it doesn't matter.
48:24They're not going to check.
48:25Fundamentally, I'm completely unsure as to why you're looking at all at the corporate team,
48:29if I'm honest.
48:30Ultimately, it looks like Nadia is going to try and blame the corporate side.
48:33The issue was the pricing and the product, which she decided.
48:37Ultimately, this team lost because of you.
48:39Everyone made a group decision here.
48:40We would have probably won.
48:41But instead, you chose to do an affirmative approach, and you completely mismanaged.
48:45I don't have any concerns going back into the boardroom.
48:47I do still stick by the bangers and mash, because everybody that tried the sausage enjoyed it, liked it,
48:52and we converted into sales.
48:54Yes, would you send the candidates in, please?
49:19Right.
49:20You spent a lot of time skinning potatoes yesterday.
49:23Now it's your own skin that you want to be saving.
49:27You chose the most expensive dish to make.
49:30Mm-hm.
49:31That was the first thing.
49:32Yes, Lord Sugar.
49:33I did choose the most expensive dish on the consensus that it's a UK favourite,
49:38and we could get more money for the dish.
49:40Well, yeah, but they didn't sell that many anyway.
49:43You decided that you were going to try and make a hundred covers or so, right?
49:47That was decided, yes.
49:49You decided you could have two sausages at least per person.
49:52Per person.
49:53So that means you did 200 sausages.
49:54That's right.
49:55Right.
49:56But how did we get to a situation where we spent £87.50 more too much?
50:01So the calculation was done by Anissa, and then changed by Chisola for the additional count.
50:07Where did you get the £5.25 from?
50:10It was 50 portions rather than 50 sausages, an additional 50 portions.
50:15Mm.
50:16So, anyway, that cost you, because you put your price out in proportion to £6.36.
50:21On top of the fact that the actual bangers and mash, as opposed to potato skins, was an expensive risk.
50:31Because potato skins, you fill them up with bacon bits and all the other bits and pieces, and they're quite cheap.
50:37That was the point that we all raised in the morning brief, was that they were much easier to sell in the market.
50:41But it was too late, wasn't it? Because she made her mind up.
50:44Yep.
50:45There was no way or no way.
50:46Is that right?
50:47Correct.
50:48I'm not a food expert.
50:49Nadia put herself as a project manager because she is, so we have to put our trust in our project manager.
50:54You then chose the most expensive sausage, didn't you?
50:56Yes.
50:57I went down the beef Angus route because I wanted to get the maximum cost that I could, and I thought it was more of a premium sausage to sell.
51:04I mean, we did say we wanted the vegetarian one, it was cheaper, and it did taste like meat as well.
51:09And just to confirm, if we had gone down the vegetarian option, we'd still be in a loss anyway, because it was the quantity of sausages ordered.
51:16Well, they were £3.50 each. The vegetarian ones were £1.50.
51:20Exactly.
51:21If you did £2 times for the £250, that's £500, that's down to the beef sausages.
51:26But we didn't sell 120 portions.
51:27We're talking about cost here.
51:28Yeah, but we didn't sell 120 portions.
51:30We're talking about cost here.
51:31But your cost would have been reduced by £500.
51:34To £100.
51:35Which could have made you the winner.
51:38Your total cost of ingredients was £635, and theirs was £183.
51:44I mean, it doesn't take rocket scientists to work out.
51:47You went for the wrong thing.
51:50Now, just moving on to the corporate team, it's not hard to peel potatoes as opposed to dicing tomatoes.
51:59What went wrong there?
52:00We kept, especially myself, kept fundamentally saying we need to be at that £55 to £65, and the response was...
52:06Well, who was cutting them? Were any of this lot cutting?
52:08Correct. Nadia was cutting at one point.
52:11I cut them. Did they know the brief of what size they needed?
52:13I kept drilling it in, and I was told to almost be quiet about telling it that much.
52:17Who told you to be quiet? Nadia did.
52:18Nadia did.
52:19It's impossible to physically cut 700 potatoes at 55 grams per quarter.
52:24Like, what planet are you on? Four weeks in particular?
52:26We did.
52:27When I was cutting them, I'd made sure that they were the right shapes, but you were cutting tiny shapes, because when they came out, I purposely said, one of these trays we can't give them, because it was tiny.
52:36It was like a potato wedge.
52:37I didn't cut that.
52:38I mean, at the end of the day, what happened with the price?
52:41So the price dropped from the agreed rate of £4 to £3.
52:44And when you got there, why did you drop on unit price? What, they just said to you, I don't fancy this, so you just drop on unit price?
52:49Because the quality of the potato wasn't right.
52:53What do you mean the quality of the potato?
52:56The shape, because you told us all to take educated guesses.
52:59So what, that's a pound? That's a pound per kg less?
53:00You told us to take educated guesses.
53:01So you don't challenge back? So when you challenge, you just drop a pound? Is that what you do?
53:05We didn't drop a pound. They dropped it to £2.80, and we negotiated it back up to £3.
53:08So you agreed £3, so you dropped a pound?
53:10Correct.
53:11Off the unit price?
53:12Correct.
53:13OK.
53:14Joanna, you say that you're a king of negotiation.
53:18Mm-hm.
53:19Well, the corporate sale started at £8 or £9, which kind of upset the operator.
53:25Yeah.
53:26And you ended up with £4.
53:27Yeah.
53:28So with that...
53:29Is that a good negotiation then?
53:30No, it wasn't a great negotiation at all.
53:33They didn't give us much to gauge on.
53:36Mm.
53:37OK.
53:38Nadia, pick two people who you wish to bring back into this boardroom.
53:43So I would like to choose K.
53:46And the second person I'd like to bring is Janna.
53:49A bit of a one-trick pony.
53:51You say you're the king of negotiation.
53:52That's all...
53:53That's all you do.
53:54Can you explain why, what happened?
53:55You can't be versatile with skillset.
53:56OK.
53:57Let's wait till we have time to talk about it.
54:00Wrong decision.
54:01OK.
54:02Well, sorry.
54:03It's my decision.
54:04From a business perspective, I would like to ask you to come back.
54:07But we sold more than the other team.
54:08And we sold the majority of the money.
54:09And I would also like Janna to come back.
54:10How could we be the fault of the task when we made a profit?
54:13Anyway, that's what you've decided.
54:16You three go back to the house and you go back to the house also.
54:20OK?
54:21OK.
54:22Look, I'm going to have a chat now with Karen and Tim.
54:34Step outside.
54:35I'll bring you back in shortly.
54:36One of you is leaving today.
54:38OK?
54:39Two-kilo sugar.
54:40Look, I mean, having listened, it's very clear.
54:52She was the only one who wanted to do bangers and mash.
54:54The rest of the team didn't want it at all.
54:57She spent the money on the very expensive sausages, so...
55:00No, you can't blame anybody else.
55:02I mean, she overspent on ingredients and she picked the wrong dish.
55:05I mean, it was a catalogue of errors.
55:07It was her way or the highway.
55:09The reality is that she made the decision.
55:11She took accountability for it.
55:13Therefore, it's her responsibility.
55:14Yeah.
55:15She didn't want to listen, so...
55:16I don't think I've got anywhere else to go, really, on this.
55:19So I know what I'm going to do.
55:23Could you call the three of them in, please?
55:32Nadia, we can't find any other reason for the failure of this task
55:44other than your decision that you made for bangers and mash.
55:50It's as simple as that.
55:52The amount of money paid for sausages, 500-odd pounds,
55:56really killed this task.
55:58So, Nadia, you definitely know where to go, unfortunately.
56:01you're fired.
56:03Thank you, Lord Chugger.
56:05It's him.
56:06Baroness Brady.
56:15Never so clear
56:17than who was culpable for the failure of the task.
56:21However, Janna...
56:23Yeah?
56:24You know, I've got kind of a gut feeling.
56:26You know, you have been very, very quiet in the last four weeks.
56:30I haven't seen much from you.
56:32You know what?
56:33The next task...
56:34You are going to be the project manager, like it or not.
56:38Okay.
56:39Okay?
56:40All right.
56:41All right.
56:42A pair of you, off you go.
56:43Thank you all for having me.
56:44Lord Chugger has missed out on an absolute massive opportunity with me.
57:01There's no reason why I should have been fired.
57:03I think it's really unfair.
57:05I think it would be harsh for either Keir or Janna to go on this particular occasion.
57:10I think Nadia's got in a very difficult position.
57:13Although, that being said, Nadia is the sort of person that doesn't give up without a fight.
57:17I don't think she's got a fighting chance, to be honest.
57:20I'm back!
57:21I'm back!
57:22How are you doing?
57:23Good.
57:24So, is it going to be a double firing?
57:25What?
57:26Amazing!
57:27What happened?
57:28Come on, tell us.
57:29All I can say, easiest board room ever.
57:40Wow.
57:41Wow.
57:42Yeah.
57:43Wow.
57:44So, he was okay.
57:45Next task, your PM.
57:50Now, 14 candidates remain.
57:55Lord Chugger's search for his next business partner.
57:58Continues.
58:01Next time.
58:02I want you to create a new chocolate Easter egg.
58:05Lift off.
58:06Popping candy from planet Pluto.
58:10Turbulence.
58:11Do we think that that screams luxury and it doesn't just scream shrap?
58:15And in the board room.
58:16It's pathetic.
58:17A crash landing.
58:19I'm sorry that you wish to resign.
58:20Off you go.
58:24Prentice, you'll fire chat on BBC Two now.
58:27The reality behind the gloss to find the next big influencer.
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58:34Press red now.
58:35For an authentic and lighthearted take on the weekend, music gets sidetracked with Anya Nick on South.
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