- 4 months ago
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00:00First can we welcome please Rick and Nadia. Hello. Good, good, good. How has it been since we last saw
00:08you?
00:09So exciting. So we're in the process of launching our first global store in Frankfurt.
00:14So the girl's going global which is exciting. The girl is going global. We love to see her.
00:18And the product range which has been brilliant. And then just keeping up with my personal life,
00:23refurbing my house, social media, just the day in day out stuff.
00:26Just having breakfast before you leave. The full rundown. I love it. What about you Rick?
00:33Yeah, same for me really. Just expanding my personal presence in Germany.
00:37Which honestly at the moment is quite low.
00:40OK, well the only way is up. We like growth potential. That's what we're after here.
00:44Yes. You also brought a notebook.
00:47Yeah, I mean I always watch TV with a notebook just in case.
00:51I would have done this differently. And it's handy.
00:54It is really handy. And I'm sure we will get to how you may have done things.
00:58OK, this week the candidates were asked to turn poultry into profit.
01:01OK, the teams had to decide on a dish to sell at the markets.
01:04They also had to pitch to corporate clients.
01:07And the gig was to make some money.
01:11Yeah, classic. Classic apprentice task really.
01:14Classic, OK. Nadia, I hate to bring it up, but this was the task that you actually left on.
01:19Shall we have a little reminder of your time as PM?
01:24So basically, we just want to stick probably about four or five scoops in there.
01:29Do you know what? Honestly, it's not that pedantic.
01:32Fit in, keep stirring.
01:35What is that?
01:36I don't know. It's supposed to be gravy, but I feel like we don't have enough liquid in it.
01:40Nadia, I'm going to put more water in this. It's like sludge.
01:43Yeah, so you just need to, do you know how to make gravy?
01:45Do you actually know how to make gravy?
01:46I'm, I'm, you've just put that in.
01:48If not, then just tell me you don't know how to make it.
01:49Cool. I'll leave you to do it then, Nadia.
01:53Oh, classic.
01:55Poor kid.
01:56Poor kid.
01:56Poor you, actually.
01:57Well, poor the person who had to eat that gravy, right?
02:01That's a beef jelly.
02:03Just smash some water in there, like, pour the whole part of gravy.
02:06I've never seen more granules go into a pan.
02:08Do you know what I mean?
02:09But when you're in that situation, it's kind of one of those things you can't be like so, you know,
02:14particular about like how much ingredients are going in.
02:16You've got to get it in and get it done.
02:20But yeah.
02:20How did that work out for you, babe?
02:22Well, not that good, really, did it?
02:24I mean, I did get fired on this one.
02:26So that's useless.
02:28But, you know, at the end of the day, we tried our best.
02:31And it's always like a difficult scenario when you're in it.
02:34You know, you don't realize how hard and how tough it is.
02:36So you've kind of got to improvise and really make the best of a scenario.
02:40So, yeah.
02:41Are there any pointers that you might not have, you know, use yourself, but that you would advise candidates to
02:49use?
02:50Absolutely.
02:51Ultimately, you know, it's a profit and loss task.
02:53You've got to be in a position where you know how much things cost to actually make a profit or
02:57understand your profit.
02:58So I think what's really hard is that you get so wrapped up in the cost, you know, the flavor
03:04of things and like the implementing of it as opposed to actually thinking about, I need to make money here.
03:11And I need to be as efficient as possible.
03:13So, you know, it's a tough one.
03:15It's really hard.
03:16But, you know, you've just got to go for it.
03:18The key takeaway of that for me was that that was you being wrapped up in flavor.
03:23Remind me to never come to your house for dinner.
03:25I mean, you know, there's me thinking, flavor, profit, get it done.
03:31I don't really know what's going on, to be honest, at this point.
03:33I'm just like that.
03:34Let's just make the most of it.
03:36Oh, you look fabulous doing it.
03:38That's the main thing.
03:39Let's talk about PM Dan, who actually, to be fair, had a slightly similar approach.
03:44He was like whacking the chicken, whacking the mushrooms.
03:48Yeah.
03:48You know.
03:49It'll be fine.
03:50It's going in a pie.
03:50You're not going to see it.
03:51Which at the time I thought, oh, I don't know.
03:54But then when you saw the pies getting made, you're like, they look good.
03:56They're great.
03:57Yeah.
03:58And I liked how, like, how did we feel Dan fared this week?
04:02I think he's probably the politest candidate we've ever had.
04:07Yeah.
04:07Just such a sweet, nice man who wants to make sure everyone's okay.
04:11And that kind of makes you think that he's not making any decisions.
04:15But actually, I think he did make some decisions and they proved to be quite good,
04:20sort of on the lowdown.
04:21I think he did a pretty good and polite job.
04:25Yeah.
04:25Very polite, which is great.
04:27But he's calm.
04:28Different sort of approach to you.
04:29Yeah, absolutely.
04:30And me and Dan are, like, on the opposite sides.
04:33Like, Dan is the most killed-out guy.
04:34I'm not convinced you to get on.
04:35And I'm like, can we just get a decision, like, right now?
04:39Let's talk team egg now.
04:40Project manager Carrington deployed a team with very strict dietary requirements
04:45into the kitchen.
04:47Let's remind ourselves.
04:49OK, do you want to try this now, Priyash?
04:51Aiming to cook up the perfect carbonara.
04:54Yeah, but I need someone else to try it.
04:55A team avoiding egg.
04:57Ugh.
04:58Cheese.
04:59And pork.
05:00I like that taste, but it was actually really nice now.
05:06So, if you don't eat pork, you don't eat cheese, and you don't eat eggs,
05:10who's trying these recipes?
05:12Not all of us can try the dishes.
05:14I've tried the individual ingredients before they go in.
05:18Have you tried the recipe?
05:19Oh, no, I wouldn't either.
05:20Have you tried the recipe?
05:21Likewise with Kieran, I have not.
05:22Okay.
05:23It's like my three-year-old at dinner.
05:27You liked this last night, but I don't like it anymore.
05:30Yeah.
05:30You're fired.
05:33What was she thinking?
05:35Yeah.
05:35It was absolute chaos.
05:39And, you know, Baroness Brady chipped in a few times and was like, okay, you're all tasting
05:45things individually, but, you know, ultimately, it needs to be eaten in one bite.
05:50That's literally the point.
05:51It's not how you try a cake, for example, is it?
05:52The flour's good.
05:54The raw egg is good.
05:55The sugar's nice.
05:57I guess this Victoria sponge is going to be...
05:59Mwah!
06:01Team Egg also struggled to work out the cost price, despite Priesh having a maths degree,
06:08which is a little exposing, I would say, although the maths did get the better you as well.
06:13Well, I've got to say, the maths situation is a struggle because, you know, ultimately,
06:18no matter how good you are at maths, there's so many people jumping in and you're just thinking,
06:23hang on a second, like, so what numbers did you get?
06:25Well, what numbers did you get?
06:26And everybody's so scared to accept responsibility for the ultimate number.
06:31So they're all a bit like, oh, let's lean on the project manager again.
06:34And it's just really scary.
06:36And then you do think to yourself, hang on, like, even the fact that Priesh has a maths degree,
06:41you would have just thought, you know, without a calculator, we rely so much on our phones,
06:46calculators every single day, right?
06:48No, I'm not having it.
06:51Rick Edwards has a maths degree from Cambridge.
06:53He's got a maths degree from Cambridge.
06:55We needed you on the team, come on.
06:57Look, if it's me, I'm just like, everyone else, shut up.
06:59I will do it, and then I will tell you what the number is.
07:02Exactly.
07:02Done.
07:03Yeah, because it's like that.
07:04Because it's genuinely not hard.
07:05We need you in our lives.
07:06OK.
07:06You'll listen to it, it's not hard.
07:08But is it not really?
07:09Oh, it's so straight, no.
07:10It's not, they're really straightforward numbers.
07:12I'm screaming at the table.
07:16It's infuriating.
07:17It is, for somebody who has studied math.
07:20I mean, for anyone with just basic numeracy.
07:23Rude.
07:24Yeah, sorry.
07:28It gets me every time.
07:29It is tricky though, because I do think...
07:30No, it's not.
07:32To your point, everybody, nobody really wants to, like, pin their flag to the maths.
07:37They don't want to do that.
07:38Because if you said, shut up everybody, I'm doing the maths, then if those maths are wrong,
07:42you weren't.
07:43That is the sword you're going to die.
07:44Yeah.
07:44And they're not going to be wrong, Angela.
07:46That's fair.
07:46So we're OK.
07:47OK.
07:48Let's talk negotiations, OK?
07:50Team Egg secured a price of just $11.80 per head with the corporate client.
07:58Who do you think was the main culprit in the negotiations?
08:01I think we agree on this, don't we?
08:03Megan.
08:04Megan.
08:04Honestly.
08:04It's got to be Megan.
08:06Like, you know how you are with the maths?
08:08Yeah.
08:08I am exactly like that with the negotiation.
08:10Let's see it.
08:10I am and was absolutely furious.
08:14I was like, Karishma, bless her.
08:16Like, she did such a good job.
08:17Yeah.
08:17She opened extreme.
08:18She was at the Ā£27.
08:20And then all of a sudden, Megan just comes in with this Ā£11.80.
08:23And I was like, no, I would have, you know, really been so upset.
08:27And I could really feel her pain, Karishma.
08:29I just thought, no, this is not good.
08:31And at that point, you can't really go back.
08:33Once you've gone that far down, you can't get them back up, right?
08:36So you're just stuck.
08:37And Lord Sugar revealed later that they had budgeted 20 quid.
08:40Yeah.
08:40So they were so far off the mark.
08:43And it was interesting to see Karishma because she was so annoyed by the whole thing.
08:47Rightly.
08:48Rightly.
08:49Absolutely.
08:49And kind of like negotiating for dummies almost.
08:52She was like, you start high, they start low, we meet in the middle.
08:56That's literally basic.
08:58We start high, they start low, we immediately go low.
09:00Yeah.
09:01And it's done.
09:03Yeah, let's go and make those doors, gang.
09:05She didn't mince her words either.
09:07No.
09:08Which I think is, we're seeing more of that come out from her.
09:12And also, she's like, if I was Lord Sugar, I would fire them both now.
09:16Yeah.
09:17Yeah.
09:17I mean, I think they may be lucky to not both have been fired.
09:22Although, actually, until Lord Sugar said, oh, you should have just come in after Meghan
09:26had said Ā£12 and just gone back up.
09:29Yeah.
09:29I had thought, I don't know how you do that.
09:31It's done by then.
09:32It's pretty difficult, isn't it?
09:33We're just going to take her out.
09:34Yeah.
09:35Let's start again.
09:36Yeah, yeah, yeah.
09:37Or make it like, well, that's a very funny joke.
09:39It didn't mean it.
09:40You know, can we just go back in the negotiation, you know?
09:43Are there pitfalls to negotiating for you that you're like, oh, no, this is game over?
09:50Yeah.
09:50I mean, you've got to learn when to walk away as well with negotiation.
09:53It's all about being comfortable with being uncomfortable.
09:56He who speaks first always loses in negotiation.
10:00But, I mean, what an awkward moment if everybody knows that rule.
10:04Yeah.
10:04I mean, it is.
10:05It's about being comfortable with being uncomfortable.
10:07You have to sit there and go, who's going to break first?
10:09It's quite funny to tell you though, just loads of people not saying anything, just looking
10:13at each other.
10:15It is quite scary.
10:16But, you know, you learn, you learn it, you know, based on your environment.
10:20You kind of sit there and just go dead silent.
10:22So, it's 28 quid.
10:26Oh, Nadia.
10:28Yeah, it's 28 quid.
10:29Actually, I'll come in.
10:30It will work on me.
10:31Make it end.
10:31Make it end.
10:33I'll give you 30.
10:34Being uncomfortable.
10:35I've done that one.
10:36They can always say no.
10:37Yeah.
10:38And go back to the drawing board and say, well, actually, no.
10:41They can always escort you out of the building.
10:44I escort you out of the building.
10:45And Lord Sugar would love that.
10:46So, you sold none.
10:48Yeah.
10:50Well, speaking of Lord Sugar, we've been exchanging voice memos.
10:54I mean, I feel like we're, you know, we're VFS now.
10:56Have you two got a vibe now?
10:58We've got a vibe.
10:58We're getting matching tattoos at the end of the series.
11:01He sent this voice memo, his feedback, his general, you know, feelings on this week's task.
11:11Angela, the task is a balancing act.
11:15Cost price versus sales price is key.
11:19If you spend too much on ingredients, then your profit margins are too low.
11:25But if you spend too little, then customers aren't getting value for money.
11:29But I've got to say, the teams weren't a total abomination this week.
11:35Ooh.
11:35Yes, throwing money at the meatiest Cabanera you've ever eaten was risky.
11:40But Lawrence and Kieran played an absolute peaky blinder when it came to sales.
11:46And Dan ran his team so calmly, they were late to the blooming market.
11:52But his team won and he made it look as easy as pie.
11:57You could say I'm the tiniest bit impressed.
12:01Ooh.
12:02Ooh.
12:03Wow.
12:04I know.
12:05Lord Sugar mega impressed with the sales technique shown by Lawrence and Kieran.
12:11They sold in the first 15 minutes, four portions of carbonara for 95 quid.
12:18You cannot argue with that.
12:20I mean, 95 quid.
12:22And the energy was just so high.
12:24I was actually quite shocked they didn't win that.
12:26Yeah.
12:27I was quite shocked.
12:27It was very close, but I did feel from the sales standpoint, they did really well.
12:32They worked as part of the team.
12:33They were getting tips and they were getting all of this.
12:35So it was good.
12:36I mean, 50p tips.
12:37That's not going to move the dial.
12:38They should have been.
12:39No, no.
12:40But I wonder, I don't know if this is being harsh.
12:43It didn't really get mentioned, but Kieran's idea of putting more meat in the carbonara
12:48will have made it a lot more expensive.
12:50And I don't think it would have made any difference to their sales at all.
12:54You could have said meatiest carbonara and it not be.
12:56Yeah.
12:57Like every shop in the world says best coffee.
12:59Yeah.
13:00Probably not, but it's fine.
13:02It's so true.
13:03Also, they're there for the pasta.
13:05Like, you know, you want a meat dish, get a steak and gravy pie or something.
13:10Yeah.
13:10Yes, exactly.
13:11That guy.
13:12Yeah.
13:12Because pancetta is bloody expensive.
13:15Yeah.
13:15I mean.
13:16Yeah.
13:16I don't think they should have gone with the extra pancetta.
13:18No, I don't think so either.
13:19Honestly, the egg costume, however.
13:22Yeah.
13:22Or was it a chicken?
13:23What was it?
13:24Well, it was both.
13:25There was one egg and one chicken.
13:26Harry was a chicken.
13:26Yeah.
13:27Oh yeah.
13:27Yeah.
13:27Yeah.
13:28That's right.
13:29The egg one was fairly clearly an egg, I would say.
13:32I don't know what chickens you've been looking at.
13:35I love how Lord Sugar was like, I can see your nuggets.
13:38Yeah.
13:39Sorry, that's not how he talks.
13:40The egg will be chicken.
13:42It is time now to talk to our fired candidate.
13:45He shook on a bad deal and was left with egg on his face, wasn't he?
13:49The poor fella.
13:50Well, let's remind ourselves of the moment that he said goodbye in the boardroom.
13:53But actually, I've decided that the real culprit in this particular one is somebody who has interfered in negotiations.
14:04And so, it is with regret.
14:07Tanmay, you're fired.
14:09Thank you for the opportunity, Lord.
14:10Thank you very much.
14:10Thank you very much.
14:17Tanmay, welcome to Unfinished Business.
14:19Thank you for having me.
14:22Very lovely to have you here.
14:23Now, have you enjoyed being part of the process?
14:26I feel like we said goodbye to you maybe a little too early, but it was the 20th anniversary.
14:31You got to go to Hong Kong.
14:33It was quite an epic one to be part of.
14:35Absolutely.
14:36Yeah.
14:36Once in a lifetime, you know, I really enjoyed it.
14:38Obviously, gutted to be gone a bit earlier than I hoped, but, you know, enjoyed it for what it was.
14:43Well, we kind of thought this was a shoo-in for you because your friends call you...
14:49The Egg and Crest King is the nickname I've managed to...
14:53And you were on Team Egg, so it was kind of written in the stars.
14:58Yes.
14:58So, I mean, I turned vegetarian five years ago.
15:00Okay.
15:01And I just started a new job.
15:03So, I was eating a lot of meal deals and they happened to be Egg and Crest.
15:07That's all you can really get for a veggie.
15:08Yeah.
15:08So, then my housemate at the time renamed me in her phone Egg and Crest King.
15:14Okay.
15:14Because all I seemed to eat was eggs and, you know, omelets and things like that.
15:18Okay.
15:18So, I thought, you know, chicken v. Egg, game on.
15:21Let's go.
15:21You're in.
15:22Are you still eating eggs or have we...
15:24I still eat my first share of eggs.
15:26Are they triggering for you then?
15:27But yes, exactly.
15:28So, I mean, any canapes I'm having to stay clear of.
15:31Oh, let's not talk about that.
15:34Tell me why you didn't put yourself forward for PM on this task.
15:42Egg and Crest King.
15:43Egg and Crest King.
15:44What happened?
15:45You know, I, I love my eggs, but I think, I don't think I'm amazing in the kitchen.
15:49I can, I can hold my own, but...
15:50I mean, that didn't stop any of the rest of them.
15:53Yeah.
15:53No, you're right.
15:54Um, but no, I thought there was carrying some a bit of confidence and I thought I'll
15:59let her take it on.
16:00I'm also vegetarian.
16:00So I think a few of the dishes we were going to make, we're going to have a meeting.
16:02So I was like, I might be okay on the course.
16:06Heaven forbid you have people in there who can't eat the food.
16:08Right?
16:09I thought the team split might have been done a bit better than that.
16:13And let's talk about the infamous 1180 deal.
16:18So I think, I think there was a few things that hindered us.
16:21I think we went in with a range and then when Megan mentioned 12 pounds, it felt to me
16:27like we'd set a price ceiling.
16:28And I think it would have been unprofessional to then say, I know actually we want to be
16:32back near the 20 pound mark.
16:33But in my, in my view, negotiation is, is a game, right?
16:39It's this interplay between people.
16:41And I think it comes down to emotional intelligence and perception and picking up on subtle cues
16:46and adjusting in the moment.
16:47But in our case, or when, when Karishma started the negotiation with a monologue, it almost
16:53puts a, it sets the tempo of that, of that game in quite a frantic manner.
16:59So it was then hard to regain control of the negotiation.
17:03There was quite a few of us jumping in and yeah, I think we failed to understand exactly
17:09what the corporate client needed.
17:10And the fact they ultimately asked for a partial refund, even on 11 pound 80 would suggest
17:15that even they couldn't justify that price.
17:18So going higher, they may well have asked for, asked for more money off.
17:21So you feel had Karishma held back and allowed for you to have a more open dialogue, you would
17:28have understood what they needed, been able to reflect them back and then maybe stay at
17:32that price?
17:33Yeah.
17:34I think.
17:34Like 11.90 or something.
17:3711.95.
17:39Yeah.
17:39I think, I think negotiation is all about know your customer, understand what they want
17:42first.
17:42So you can empathize with them and actually deliver what they need.
17:44But I don't think we did that.
17:46And then it became just a numbers game flying around.
17:50Price ceiling came in and ultimately I was trying to save an extra ATP because they said
17:5411 pounds.
17:55I thought Megan was going to shake on 11 pounds.
17:58I mean, I think they just said 11 pounds because they were like, I'm pretty sure she just said
18:0112.
18:0212.
18:03Like we may as well rinse this.
18:04I think they were as shocked as, as you were.
18:07Yeah.
18:07I agree.
18:09I think on the balance rate, we sold four canapes for nearly 12 pounds.
18:13Yeah.
18:13And the other team did six for 20-ish pounds.
18:17I think our unit cost for canapes is actually not that different.
18:20Bearing in mind we're selling eggs and they're selling chickens.
18:22Yeah.
18:22Fair.
18:23So yeah.
18:24So you're happy with how that went.
18:26I can't say I'm happy.
18:27Okay.
18:29Okay.
18:30So how do you feel about Carrington's decision to bring you and Megan back into the boardroom?
18:34I think I can see, I can see maybe some of the reasoning.
18:37I can see why Megan was brought back because she was the one who set the ceiling.
18:41But equally there's, I don't know what Andrew did in this task, apart from trying to peel
18:46some boiled eggs.
18:47And then she was generally a little bit negative on, a little bit negative on, on just during
18:52the negotiation thing.
18:53So she, she didn't really do a huge amount.
18:55Yeah.
18:55She loved Big Ben.
18:57She loved Big Ben.
18:58She loved Big Ben.
18:58Absolutely loved Big Ben.
19:00Don't mock the tourists, Rick.
19:01I love Big Ben.
19:02Happiest I've seen her.
19:03By a mile.
19:05Yeah.
19:05So you think she dodged a bullet?
19:08Yes, I think so.
19:09I think no one, she, she managed to stay out of the limelight and therefore probably got
19:12away with one.
19:13Okay.
19:14But I don't think there was enough, there's not been enough spotlight on the PM team.
19:18Like they, they set out to sell 80 meals.
19:21They bought ingredients for 80 meals.
19:23They ended up selling 40 and they had a good day selling, but half of, half of what they
19:29planned out to sell, they didn't sell.
19:30If they sold 15, 20 more meals, we actually would have won the task.
19:32Yeah.
19:33Do you think the right person was fired?
19:37No, I'm, no, I'm getting rid of Megan.
19:39No.
19:40We both discussed this, didn't we?
19:41And we feel that both of you were the right people to come back, the candidates to come
19:45back.
19:46But we did feel that Megan really did mess up twice.
19:49Right.
19:49We felt like the negotiation down to 1180 was just not right.
19:54And then, you know, leaving Krishna in the kitchen, kind of manage everything while
19:57she was out.
19:58Having a nice time.
19:59Having a nice time, you know, enjoying life.
20:01Viving.
20:01Hello.
20:02How are you?
20:03I'm here to entertain you.
20:05And it's like, actually the kitchen's falling apart.
20:07Do you want to come back and help me?
20:08So I do feel like it was a real close call.
20:11And I think you should have stayed.
20:13Yeah.
20:13You know, I think you did get unlucky this week.
20:16I think, I think in the kitchen, when we are serving to the corporate clients, we've
20:19already got the price agreed.
20:20And at that point, myself and Megan were both serving and we were thinking, let's just try
20:24and put on some really good service.
20:26We may be able to scrounge a tip at the end.
20:28Okay.
20:29Didn't work out.
20:29They asked for a refund anyway, but I appreciate you saying that.
20:32You are the, you're an iconic negotiator from, from last season.
20:35But I know how hard it is.
20:37And look, you know, like emotion, negotiation, you can bring emotion into it so much.
20:42And it's so difficult to, you know, you're looking at the client's face.
20:46You don't want to offend them.
20:47You want to kind of keep a stern face.
20:49And we've talked so much about negotiation and it is tough because you've got to be comfortable
20:53with being uncomfortable.
20:54And that's a, that's a hard one.
20:55Agreed.
20:56Away from the chaos of, of the task and the pressure of the boardroom back in the house.
21:03What's it like?
21:04It's great.
21:05You know, it's, it's quite absurd in a way.
21:07You've got these 19 other people who we've just, just met and you're doing these crazy
21:13tasks.
21:14So you sort of, you sort of buy into this craziness.
21:18Um, but at the same time, like probably some of the highest moments I've ever had in between
21:22the tasks where you're on your down day, you know, you're through to the next week and you
21:26have no phone and you can just disconnect from life.
21:29You know, you've been looked after and you can sit with the book in the sun and in this
21:34beautiful mansion.
21:35And I don't think I've, I've, I had honestly some of my highest moments in, in between those
21:39tasks.
21:40Even the, in between the tasks.
21:42Yeah.
21:43On our, on our days off, we had a great time.
21:46Yeah.
21:47I read my book.
21:48Just a bit of peace.
21:50Holiday.
21:51It sounds fabulous.
21:52Um, it does feel like we're getting a bit more of an insight into the house this series,
21:56which I absolutely love.
21:57The, the, the wake up for, for this, for this week was so funny.
22:03Like Priyash apparently was like sleeping half on the floor.
22:07Kieran's hair was like, what the, it looked like an animal.
22:13I feel like he might take quite a bit of time in there.
22:15Yeah.
22:16Yeah.
22:16Yeah.
22:16I mean, I don't know how that people are getting ready in 20 minutes.
22:19Genuinely.
22:20There was one roller in and I just remember last year going, I am literally sleeping with
22:25my makeup on, one eye open, because if this camera comes in my face, I want to look stunning.
22:31I'm not having it.
22:32I am not going to be that person with one shot up there, a roller sticking up my head
22:37going.
22:38So what, you're like Mariah Carey in full glam.
22:40I was up.
22:41The lashes were on.
22:43I was like, good morning.
22:44I'm ready for you.
22:45Sleeping like a, like a corpse.
22:47I was literally like, boom.
22:48Is it that time?
22:49Yeah.
22:49Is it that time?
22:50Yeah.
22:52Obsessed.
22:53Obsessed.
22:54Nadia, you've been in Tad May's position before.
22:56From a business standpoint, is there anything that you learned from doing this series that
23:02you think, you know, that you've applied to your own business that can kind of, you know,
23:05give a bit of hope, I suppose?
23:07I'd say, yeah, I think, you know, just communication is key.
23:12Learning the negotiation, learning when to walk away as well, because, you know, there's
23:16no point in closing a deal if you're going to lose money.
23:19You don't want to lose money.
23:20You have sometimes got to turn around and go, actually, that just doesn't work for me.
23:24I'm going to take that away.
23:25And, you know, I've just launched a product range and it's been so tough during the manufacturing
23:30and the negotiating side.
23:31And there's times where I just think, well, if that's not going to work, I actually have
23:34to say no.
23:35Yeah.
23:36Is it gravy that you're making?
23:37Not gravy.
23:38Not on this occasion.
23:40Bisto will definitely, definitely not be hiring me.
23:43That's for sure.
23:43I could tell you that now.
23:44Lumpy gravy all the way.
23:46Coagulated.
23:46Being Welsh, you would think that I would master the gravy, right?
23:50Chips, cheese and gravy.
23:51I didn't want to say.
23:52We love this, right?
23:53I didn't want to say.
23:54You let the side down, Nadia.
23:55I definitely have.
23:56Okay.
23:57It is that time of the show where I get out my metaphorical boombox, I know, still think,
24:01as my guests choose a song that they think best sums up the task.
24:07Nadia, what have you gone for?
24:08Oh, so I'm going to play this one because this relates to the maths for sure.
24:20What a tune as well.
24:21It's a good tune.
24:23It's in George.
24:24It's what I go to school bar.
24:26Very nice.
24:27Very nice.
24:28A few, a bit of tutoring.
24:31Tutoring.
24:32I mean, who am I to call on the maths when I actually got the maths wrong, right?
24:37No.
24:37But, you know, can't be perfect at everything, can we?
24:40Exactly.
24:40Hindsight, 20, 20, all that malarkey.
24:42Rick?
24:43I am going for this in honour of Megan coming into that negotiation like a...
24:52I came in like a...
24:55Love it.
24:56Don't really need to explain that.
24:58Love it.
24:58Love it.
24:59This is all going well.
25:00Bang!
25:05Oh, she really did get away with murder, didn't she?
25:09I think so.
25:10Okay.
25:11I think that we've all had our fill of poultry for one series, haven't we?
25:14So let's look ahead to next week's task, okay?
25:17The teams will be creating, these are my favourites, a campaign for a brand new bottle of H2O, which is
25:25telly for water.
25:26Mm-hm.
25:26This is the moment Team Alpha are attempting to manage expectations for their ads.
25:33I want you to be aware that we didn't even have a chance to do a full run-through.
25:37Like, we literally had one to the last second.
25:39What do you mean by a full run-through, so you're not seeing it from start to finish?
25:42We haven't been able to see it from start to finish, but we did watch bits and bobs as it
25:46was getting cut together, yeah.
25:48Did the ad make sense?
25:49There might be a few things that might, like, be pointed out, not being 100% cohesive, but we obviously
25:54really did try it.
25:59The choke.
26:00Let me just grab myself.
26:02What do you think Lord Sugar is looking to test in terms of skills from the candidates in a task
26:07like that?
26:07He's looking to create an advert that essentially delivers a message, right?
26:12It is so hard to monetize marketing, to monetize an advertising board.
26:16You know, you need to understand what your return on investment.
26:19Are people actually buying the water because you have an advert?
26:22How can you convert an advert into customers?
26:25And that's really important.
26:26So I really hope that they're going to deliver the message clear and concise.
26:29They're going to get the right target market.
26:32They're going to understand the demograph of who they're trying to sell it to
26:35and actually put all of the key points on there to demonstrate that this is a bottle of water that
26:40needs to be sold.
26:41And I guess they definitely won't do any of that.
26:44Absolutely.
26:45I mean, let's be honest.
26:45It might not even be a picture of water on there.
26:47How do you know?
26:49Brilliant.
26:49Well, yes.
26:50And that is it for another episode of Unfinished Business.
26:52Thank you so much, Tam May, for joining us.
26:55And best of luck in everything that you do.
26:58Thank you for coming in.
26:59And Nadia and Rick, thank you for being here this evening.
27:03Thanks for having us.
27:05And if you think you have what it takes to be Lord Sugar's next business partner,
27:09applications are still open for Series 21.
27:12For more details, head over to bbc.co.uk forward slash apprentice.
27:16Join me next time straight after the main show on BBC Two and iPlayer,
27:21or you can listen to us over on BBC Sounds.
27:23I'm Angela Scanlon.
27:24Goodbye.
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