- 2 days ago
Gordon Ramsay's Secret Service
Season 1 Episode 10 - Brunos
Chef Ramsay goes under cover to infiltrate and rescue struggling restaurants.
Season 1 Episode 10 - Brunos
Chef Ramsay goes under cover to infiltrate and rescue struggling restaurants.
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TVTranscript
00:01Dad, all this is empty.
00:03Like, you have to prep your stuff, too.
00:04Dear, oh, dear.
00:05Me and my dad have, like, a different idea
00:07of what Bruno's could be.
00:08My cooking is very sloppy.
00:10Oh, my goodness.
00:11This is an absolute car crash.
00:13This place is a sorry state of affairs.
00:15Oh, boy.
00:17Disgusting.
00:18That's your opinion.
00:20Listen carefully.
00:21Well, I mean, I was speaking, too.
00:32I'm on my way to a restaurant called Bruno's
00:35in a prime location in Philadelphia.
00:38Now, my insider has told me that this restaurant
00:42is run with a very stubborn owner
00:43and is refusing to keep up with modern times.
00:47So, right now, I need to do a little searching
00:49and really find out what has happened to Bruno's.
00:53Shall we?
00:55Let's go.
00:58Quick.
01:00Get in, get in, get in, get in.
01:02Now, my insider left me a key.
01:06Oh.
01:08Oh, boy.
01:10It's like going down a coal mine.
01:17Bloody hell.
01:18me.
01:20Right there.
01:21Look at the size of that thing.
01:22We've just got in the bloody door.
01:24It's never a good sign when we've got dead mice on arrival.
01:28Look at this place.
01:30There is so much junk.
01:31There's obviously rodents everywhere down here.
01:34Oh, my goodness me.
01:37Look at the state of this place.
01:40Look at these booths.
01:42How old are they?
01:44Oh, look.
01:46Menus, tissues, wipes.
01:48Look at that.
01:50It's like a birthday card.
01:52Look at that.
01:54Damn, she's left with a gift card.
01:56It expired in 2004.
01:59I don't think these have ever been moved in 36 years.
02:02How disgusting is that?
02:04OK.
02:04Time to get my black light out.
02:06And let's get into this kitchen.
02:09This shows all the grime, all the bacteria you can't see.
02:13Oh, boy.
02:15That's gross.
02:16Oh, look at that drawer.
02:22Oh, man.
02:24That is disgusting.
02:26So that is just from today's cook.
02:28You've got potato dripping in grease.
02:31This should be cleaned at least twice a day.
02:33Look at this.
02:34Oh, my goodness me.
02:34Look at that.
02:35That's a milkshake machine.
02:37Doesn't look like it's been cleaned.
02:39That is appalling.
02:41Right.
02:41I'm going to take a sample here to look at under the microscope in the morning.
02:45This is going to tell me a lot in terms of bacteria.
02:49That is disgusting.
02:51Shakes.
02:52That thing would give you the right there.
02:56So there's two kitchens.
02:57You've got the open plan kitchen there.
02:58And you've got this kitchen here as well.
03:01Look at the state of this in here.
03:03Oh, God.
03:05Oh, no.
03:07I've just seen something horrific.
03:10Oh, my goodness me.
03:14Oh, God.
03:16That's open.
03:19That's ground beef that's been left to go off.
03:24This stuff's all tainted.
03:28Look.
03:30Blood is dripping on that.
03:32What an absolute disgusting mess.
03:34How do they work like this?
03:35This is a father and son business.
03:3936 years in the making.
03:42I'm amazed they've lasted six years, let alone 36 years.
03:46Disgusting.
03:48Not fit for purpose.
03:49OK.
03:50Should we get out of here?
03:52Watch your head.
03:56I'm caked in .
04:00Man.
04:02That was dirty.
04:03Oh, my goodness.
04:05Come on.
04:05Come on.
04:06It's not just a shower I need.
04:08I need closing down.
04:10Come on.
04:23Quick comms check.
04:25We've got you loud and clear.
04:27Now, the staff here think they're making a new show called Restaurant Refresh.
04:35I'm Tim Bruno.
04:36I own Bruno's Restaurant and welcome to the Restaurant Refresh.
04:38They have no idea I'm watching their every move.
04:42Here we go.
04:44You guys almost ready to open, Jen?
04:46Well, I was.
04:47OK.
04:48An insider told me that this is Tim, the owner.
04:51Never went to culinary school prior to running a restaurant.
04:55Oh, gee.
04:56Oh, come on.
04:57That's too bad.
04:58Hello.
04:58My name is Tim Bruno.
04:59I own Bruno's Restaurant.
05:01I've been here since 1989 having fun.
05:04I hope I do some breakfast today.
05:06I opened Bruno's back in January of 1989.
05:09It was on a Monday.
05:13When I opened Bruno's, the only thing I knew how to do was make salad.
05:16Because I'm not trained to be a chef.
05:17I taught myself how to cook.
05:18I just wanted to go into the food business.
05:20Of course, I wanted to have something of my own.
05:22Something to be proud of.
05:25My cooking is very sloppy.
05:27I rush it.
05:28But it's a nice sloppy.
05:29Um, tight on ten, please, Paul.
05:33Look at the cluster of crap on that grill.
05:36We haven't even opened yet.
05:38And look at it.
05:41Good morning.
05:42Getting excited about the Phillies?
05:44Phillies, here we go.
05:45Me and my son Nick, we both love the Phillies.
05:47To be a Philadelphia means you've got to cheer for the Phillies.
05:50What time is the game?
05:51The game's at 4.
05:52Oh, OK.
05:53But I hope they play well.
05:55We go to, like, ball games together.
05:57When he was young, I used to help coach.
05:58Dad, we're playing catch again.
06:01Baseball is life.
06:06That's Nick, Tim's son, studied history,
06:08and decided to stand by his father running this restaurant.
06:12We're going to put the checks up there, OK?
06:14Hang the soft copy in the back, the hard copy in the front.
06:16Oh, OK.
06:16Hard copy in the back, soft copy in the front.
06:19OK, that's not what I said, but yeah.
06:21My favorite thing about Bruno's is, uh, the people.
06:24We have customers that have been coming here longer than I have,
06:27and it truly is like a family business.
06:28My dad always says it's like cheers without alcohol.
06:32So, originally, my plan was to go back and further my education,
06:35but I decided to work with my dad because I kind of, like, idolized this place.
06:40It's meaningful to me, you know what I mean?
06:41It's not just a job.
06:43Like, you're making people happy with what you do.
06:44Say I'm up here and you hang a slip back there.
06:46Say, Nick, I hung a slip back there.
06:48OK, I got it.
06:49Thanks, Nick.
06:50The future of Bruno's worries me because clientele is changing.
06:54The typical service, sometimes you might only get, like, five or six tables.
06:58We don't make enough money is a worry.
07:01So, what do you want to do with all this ground beef?
07:03Well, I need, I need ground beef out front.
07:05Well, you have, like, 25 pounds back here.
07:07So, me and my dad have, like, a different idea of what Bruno's could be.
07:11Certain things he won't change.
07:13I just feel like the way that we're, we're cooking now is a little bit outdated,
07:17and we need to move to the future and try to modernize.
07:20When you put stuff in the fridge, make sure you label it.
07:23But I think that he knows that it's my goal to try to take over the restaurant.
07:27Have you told your dad it's your goal to take over the restaurant?
07:30I, I haven't really told him, no.
07:35I'm getting older.
07:36Me and Nick, we don't talk about the plan.
07:38But I don't think I'm ever going to retire.
07:39I think I'm just going to phase out.
07:41I always have to put the soups on.
07:42Huh?
07:43It is stressful that we haven't talked about the future here.
07:46It's the elephant in the room.
07:49Who wanted an apron?
07:50I think Brie.
07:51There you go, Brie.
07:52Yeah.
07:54This young lady is Brie.
07:56She is dating Nick.
07:58And they've been seeing each other for the last five and a half years.
08:01I just cut all the onions.
08:03I don't know why.
08:04That's all right.
08:05We're going to use them eventually.
08:06You can always use the onions.
08:07Me and Nick actually met at Bruno's.
08:09He's going to tell you that I drunk texted him, and that's how we started dating.
08:12And it's true.
08:13It's right.
08:14I'm going to be really hot.
08:15You already are hot.
08:16I know.
08:17I will always be tied to Bruno's.
08:20Brie's ready for a fun day at Bruno's, right?
08:21Always.
08:22It's always a fun day at Bruno's.
08:24I grew up not really having a great father figure.
08:29And I just love that.
08:32I'm sorry.
08:34At Bruno's, it's like I have a second family that I've never experienced.
08:40And it's nice.
08:44Dad, all this is empty.
08:45Like, you know what I mean?
08:46This is what I'm talking about.
08:47Like, everything's empty.
08:48Like, you have to prep your stuff, too.
08:50Dear, oh, dear.
08:51Nick and Tim bicker pretty often in the kitchen.
08:54I definitely think a lot of the frustration comes from Nick.
08:57I think that Tim is a little stubborn.
09:00Don't worry about that, Dad.
09:01Just worry about prepping the stuff we need.
09:03Please.
09:04Communication is breaking down.
09:05This is the problem when you've got a dysfunctional owner.
09:07Oh, my God, Jenny.
09:09Nick could have some more say in what goes on because Bruno's has been the same for 35 years.
09:16And it's struggling.
09:18On a slow day, we servers sometimes walk out of here with $30 or $40.
09:23And it's definitely not enough for me to survive off of.
09:26Who's going to be our first customer today, guys?
09:28I think the sisters.
09:30Lovely Anne-Marie.
09:31She is almost like part of the furniture and has been by Tim's side literally for the last two and
09:36a half decades.
09:38Oh, good afternoon, girls.
09:39Hi.
09:40Hi, sister.
09:41Good afternoon, I should say.
09:43Hi, girls. How you doing?
09:43I've worked here for 24 years.
09:45I'm tied to this place.
09:47I hope Tim doesn't mind me saying, but I'm tied to him.
09:51I feel like he's my older brother.
09:53He was the first person I called when I lost my mom.
09:56The family's just phenomenal.
09:59Hi, how are you?
10:00Do you want to come over, please?
10:02I think Bruno's needs help right now.
10:04I think it needs that Shazam, like just something to, just to bring more new people in.
10:11Boy, this place is going to be wild.
10:12How's it going today?
10:14The sisters there from the convent, opposites, and the insider told me they were regulars, but they don't know any
10:20better.
10:21They have no idea what's going on.
10:22Underneath those booths, there is so much clutter and crap from decades.
10:26Decades ago.
10:28I'm going to have a steak sandwich, steak.
10:31No cheese.
10:31No cheese.
10:32You got it.
10:32What have we got?
10:33Junior's steak fried onions.
10:35Camera 10.
10:39I'll just zoom on the griddle down there.
10:41Look at that.
10:43Oh, dear.
10:44Last night, that drawer was disgusting.
10:48Stay on the spatula.
10:49Let's see if he washes those things or changes.
10:51Is he going to go back?
10:52Yes, he is.
10:53Oh, my God.
10:55Come on.
10:56He's using the same spatula to clean the gutter.
11:00He's shredding all the crap off the spatula into that sandwich.
11:04This city fell in love with their Philly cheesesteak, and this guy just it.
11:09What an absolute embarrassment.
11:15Oh, my God.
11:16That beef hasn't even been cooked.
11:18All righty.
11:19I know.
11:21We're ready for you.
11:22You are ready.
11:23Please, sisters, for what you're about to receive, will not put you in the bathroom for the next three hours.
11:33Pizza bread.
11:34Yeah.
11:35Pizza bread?
11:36Yeah.
11:36Okay, you go.
11:37Coming up on 11, I just need a roast pork from you.
11:40Do you like peppers and onions in the omelet?
11:42You're going to make me butter your toast, too?
11:45No one's cleaning the surfaces.
11:47There are so many unhygienic practices going on there.
11:52Four ladies sat at the bar.
11:54Surely they can see what's going on there.
11:56That's a problem in an open plain kitchen.
11:58Everything is visible.
11:59There you are.
12:01You're welcome.
12:02The pizza bread?
12:03Yeah, it's not.
12:04They didn't make it yet.
12:05What?
12:06Is the pizza bread coming?
12:07The pizza bread's at the table already.
12:09There's another pizza bread I don't know about.
12:10Hey, no slip back here, okay?
12:12Nobody told me.
12:13I shouldn't have to keep going back and forth to find out what I'm cooking.
12:16Now communication is breaking down.
12:18It's handwritten tickets, so no one's understanding what's going on.
12:22Is that Jen with no table number?
12:24It says.
12:25Right here, what table number?
12:26Come on, come on, Jen.
12:28It's a counter.
12:28It says it on the bottom.
12:29It don't say the counter.
12:30It says counter on the bottom.
12:31They need to get up to speed within modern day time.
12:34I don't like handwritten tickets.
12:36You can see when Anne reads checks and she writes, like, graffiti.
12:38The setup is dysfunctional.
12:40I can't blame Nick.
12:42I can only blame his father.
12:43You're killing me.
12:45Oh, boy.
12:48Got a medium-well cheeseburger over here.
12:50I got you.
12:52There's a burger.
12:53That's the ground beef from last night.
12:55That discolored gray meat.
12:59Can we do a vanilla milkshake?
13:01Do you have vanilla milkshake?
13:02Yes, for you.
13:03Yeah.
13:07Oh, no.
13:08Anne-Marie's making milkshakes on that dirty milkshake machine.
13:12That hasn't been cleaned.
13:12I swabbed that last night.
13:14I think that's clusters of live bacteria.
13:19That's awful.
13:20It's like a whole village of bacteria.
13:23That is scary.
13:24Here you go.
13:26Enjoy the shake.
13:27Oh, boy.
13:28The cross-contamination could lead to salmonella E. coli.
13:32This is an absolute color crash.
13:49The place is played with grime, dirt, and contamination.
13:54With an owner that is so dead set in his ways,
13:57he's almost blocking his son, thriving.
14:00OK, thank you.
14:02Sorry, Tim.
14:02I knew it was going to be bad, but not quite this bad.
14:04Please, appetizer table one.
14:06Table one has to go out, Anne-Marie.
14:07Let's go.
14:07It's an absolute car crash.
14:10Bruno's is lucky.
14:11The community has been incredibly loyal.
14:13The staff have been loyal.
14:14My mozzarella sticks.
14:16But I want someone I can trust that can taste the food
14:19and give me some honest feedback.
14:20Two medium specials, OK?
14:23My undercover diners, Sammy and Rock.
14:27Rock Harper's a restaurant entrepreneur
14:28and a James Beard nominee.
14:31Hi, guys.
14:32How's it going?
14:33Hi, how are you?
14:34Good.
14:34And Sammy Tarantino, an executive chef,
14:37making a big name for herself.
14:39This powerful duo are in the know.
14:42Sammy and Rock, can you hear me?
14:44Mm-hmm.
14:45Yeah.
14:46I need to see the practices going on there.
14:49So, Sammy, you are a vegetarian today.
14:52OK.
14:53OK.
14:54That's a big-ass menu.
14:55Yeah, this is huge.
14:57150-odd items on the menu.
15:00Wow.
15:01All righty, guys.
15:02There you are.
15:03Thank you so much.
15:04Do you have any questions, or are you ready to order?
15:06You guys have a huge menu.
15:07I know.
15:08It's crazy.
15:09Oh, yeah.
15:09I'm a vegetarian, by the way.
15:12OK, perfect.
15:12Um, can I get the mozzarella sticks?
15:14You got it.
15:15The eggplant farm.
15:16Yeah.
15:17Also.
15:17All right.
15:18And I'll have the, um, Taylor pork roll and cheese.
15:21All right, perfect.
15:25OK, I need that pork roll and cheese.
15:27And mozzarella sticks.
15:29Sammy and Rock, uh, first impressions of the dining room.
15:32It's not, not impressed so far.
15:34No, it's definitely a little bit dusty.
15:37Table one appetizer, mozzarella sticks.
15:40Zoom in, please.
15:40Camera six.
15:44No.
15:45That marinara sauce with the meatballs is used with the mozzarella sticks.
15:49What are they doing?
15:50I think the practices are all wrong.
15:53Sammy reiterate, please, that you are a vegetarian.
15:56All righty.
15:57Here's the mozzarella sticks.
15:58This is vegetarian, right?
15:59The sauce.
16:02Actually, let me switch that up.
16:04Because I think there might be, like, meatballs in the sauce, but we can get sauce for you.
16:08OK.
16:08That's, like, hasn't been touched by meat.
16:10Perfect.
16:11No problem.
16:15Oh, my goodness me.
16:17A vegetarian's worst nightmare.
16:19Yeah.
16:19Do you have sauce back here, Nick, that has no meat in it?
16:22Yes.
16:23It's good that she took it back, but also, it should have never made to the table.
16:27Correct.
16:28Yeah.
16:28Yes, I'm really stressed out, too.
16:29Me, too. Thank you.
16:33Of course. Sorry about that.
16:34No, you're good.
16:34Quick zoom in on camera eight, please, on top of that griddle.
16:38That Canadian ham cooking next to Sammy's eggplant palm, that's literally millimeters away.
16:45That's supposed to be a frickin' vegetarian dish.
16:48Here we go.
16:49Cheers.
16:49Cheers.
16:52I appreciate it.
16:53If that's vegetarian, then I'm going to become a nun.
16:57This tastes like everything on that grill.
17:00Ew.
17:01Gross.
17:02It's not too .
17:04I mean, how can you execute anything well when you have 150 items on it, I know?
17:11Does it taste of any meat juices?
17:13Yeah, it does, yeah.
17:15Oh, my goodness me.
17:17Camera two, please.
17:19You can see the speed of where they're cooking at.
17:21It is rushed, and there is no care whatsoever.
17:24It's disgusting.
17:25I know.
17:26What's going on there?
17:27Camera three.
17:30That looks like thoroughly.
17:33Oh, no.
17:34Yes.
17:35Great.
17:35Oh, yeah.
17:36It's raw.
17:37Yeah, I'm so sorry about that.
17:38Let me take that back for you.
17:41I feel irresponsible sat here watching this stuff going out.
17:46They're raw.
17:47Whoa.
17:48I like them like that.
17:49That's gross.
17:50You're going to get sick.
17:50You can eat veal raw.
17:51OK, well, you're going to get sick.
17:53No.
17:54I've got a responsibility to stop this.
17:55I've seen enough.
17:56I'm going in.
17:58Let's go.
18:00Enjoy your milkshake.
18:08Good afternoon.
18:11Hi.
18:15How are you?
18:16I've had better days.
18:17Oh, my God.
18:19Ladies and gentlemen, knife and fork is down.
18:22Chef Ramsay walks through the door.
18:24I said, oh, my God.
18:25Because I didn't know it was a Chef Ramsay show.
18:27There is no bill.
18:29Please stop eating.
18:30Whoa.
18:31They have to finish their milkshake.
18:32Forget the milkshake.
18:33It's just not working.
18:34Yep.
18:35Tim, I'm not around.
18:36Just listen.
18:36I know.
18:37Shh.
18:37Wait.
18:37We don't curse.
18:38No.
18:39No.
18:39If you saw what I saw, you'd do more than cursing.
18:43Trust me.
18:46Bri, can you help the customers out, please?
18:48Yeah, yeah.
18:48Sorry.
18:49Let's go.
18:49Thanks for coming in.
18:50Appreciate it.
18:51Bye, guys.
18:53Thanks for coming in.
18:56Tim, let's have a quick catch.
18:58You can leave it up there just for two minutes.
19:01I am shocked.
19:03I cannot believe what I am witnessing.
19:07You think you're on some restaurant refresh show?
19:11No.
19:15I've been watching you for a while now.
19:19I've been inside the building when this place has been closed.
19:23Mm-hmm.
19:24I've seen how you leave it.
19:25I've seen how disorganized it is.
19:28I've witnessed the filth, the dirt, the grime.
19:32All of you should know, I have an insider that has fed me some very serious knowledge, updates.
19:46And they've been very honest.
19:49I was dumbfounded.
19:51I was just shocked.
19:52I don't know who it is.
19:55Tim.
19:56Yes.
19:58This place is a sorry state of affairs.
20:01That's your opinion.
20:03I mean, if you want to put us down, that's OK.
20:06Put you down?
20:06I understand.
20:07No, but let me just tell you some home truths first before anyone puts you down.
20:11Listen carefully.
20:12Well, I mean, I was speaking too.
20:15Listen carefully.
20:31Tim, this place is a sorry state of affairs.
20:34That's your opinion.
20:36If you want to put us down, that's OK.
20:38Put you down?
20:38No, let me let.
20:39I understand.
20:40No, but let me just tell you some home truths first before anyone puts you down.
20:43Listen carefully.
20:44Well, I mean, I was speaking too.
20:47Listen carefully.
20:49It was really hard to listen to Gordon go after my dad.
20:52It made my heart hurt.
20:54Because that's my hero.
20:56These spatulas have been in use for the last two hours.
21:00We flip the chicken.
21:03We straight down.
21:05Then we flip eggplant palm.
21:07The same place that you're literally cooking the Philly cheesesteak.
21:12I've never seen anything run so disorganized in my entire life.
21:18It's just not good enough.
21:25This is what they call an ATP test.
21:28It's a standard test that every restaurant in the country, mine included, has to go through.
21:34This is the freezer, right?
21:35Yeah.
21:36Yeah?
21:36You touch this handle as well, don't you?
21:38Everybody touches it.
21:40Close that over.
21:43And let's hit OK.
21:45And let's count down.
21:4730's the max, all right?
21:522,358.
21:56Whoa.
21:57An average public toilet is 1,500.
22:00Oh, man.
22:01I feel embarrassed about the cleanliness.
22:06Do you go down to that basement?
22:07All the time.
22:08You're aware of rodents down there?
22:10No.
22:11There are dead mice everywhere.
22:14Where are they?
22:15Do you want me to go and get it?
22:16No.
22:16No.
22:17Please don't do that.
22:18When was the last time this kitchen was properly cleaned?
22:21No.
22:21Not done.
22:22Probably been a couple years.
22:23Come on.
22:24Seriously?
22:25Yeah.
22:27The place is crappy, dirty, not well kept.
22:31And that hurt my heart.
22:33Because I've been here 24 years.
22:35I knew it was bad, but I didn't realize how bad.
22:39We'll do a little side show.
22:43So, look deep underneath there.
22:46But really deeply underneath the top.
22:49Oh, my God.
22:50I don't want to go home.
22:51When was the last time this machine was cleaned thoroughly?
22:56Never.
22:56Never?
22:58Oh, my God.
22:59The milkshake.
23:00That's a major no-no, right?
23:02That is a major.
23:03That was very, very embarrassing.
23:04Tim, what's happening?
23:06Oh, we're being a little bit more careless than we should be.
23:08This is a serious business.
23:1136 years.
23:12And your name's on the door.
23:14The owner.
23:15Three and a half decades.
23:18What's happening?
23:18I'm losing interest, I guess.
23:21Don't say that.
23:21That's not true.
23:22I'm getting older.
23:23Hey, let him talk.
23:24Your performance looks like you've lost interest.
23:27Mm-hmm.
23:28If I may say.
23:30Say the truth.
23:32I think we need help.
23:34You think?
23:35I know.
23:40Nick, you sacrificed a lot to be in here.
23:43What you studied, you didn't follow that path.
23:45And you've plowed everything into this, so.
23:46Right.
23:47So now this is what I do.
23:48If Bruno's wasn't here, I wouldn't know what to do with myself.
23:51Nearly 10 years of a sacrifice.
23:53Yeah.
23:53It's got to be worth something.
23:56His next name, too, by the way.
23:57I'm convinced he's going to take charge more than I am.
23:59Plan that with him?
24:01We don't plan the way I told him.
24:02You know.
24:02Oh, my God.
24:07You need to get your together.
24:09That's right.
24:10You need to grow some balls quickly.
24:12That's right.
24:13I know, definitely.
24:15There needs to be a determination from your side,
24:18because I'm convinced with you,
24:21but the person whose name's above the door,
24:23you don't convince me.
24:25Personally, Tim, I think you're too far gone.
24:28So, come on, get it together.
24:38We all have just gotten too comfortable with the way that it is.
24:41Yeah, right.
24:41Well, we accept a lot of stuff.
24:42Well, we're not going to accept it anymore.
24:45Gordon said a lot of hard truths today.
24:48Definitely hard to hear,
24:50but we just have a lot of changes that we need to implement
24:53and a lot of stuff that we need to work on.
24:55Bruno's is not a lost cause.
25:03The milkshake machine we got to do every day.
25:05Oh, my gosh, yes.
25:06No joke when you talk about getting people sick, right?
25:09Jen did say we need deep clean.
25:11I said, I know.
25:12I told you that.
25:13You know, I've been saying that for weeks.
25:15Camera for people.
25:18He said, we've got an insider, and he looked at me.
25:21Oh, he did?
25:22Yeah, he was looking at me.
25:23I'm like, no.
25:25Is it you?
25:28Maybe it was a customer.
25:29I don't know.
25:30Yeah.
25:31Nick could possibly be the insider,
25:33because he wants to succeed in the future.
25:36He's going to help us out in many ways, okay?
25:38Let's help him out and try to show that we listen to what he said.
25:42Are you the insider?
25:43No, I'm not the insider.
25:45A lot of people that I've spoken to
25:48have made comments about the look, about the cleanliness.
25:52I don't know.
25:53I didn't think it was that bad.
25:56Anne-Marie could be the insider,
25:58because I know that she has seen, like, things slip in this restaurant,
26:03and I feel like she wants to see it get back to the level that it used to be.
26:07Tim, you can't be shocked.
26:09Look at it.
26:10It's dingy, and it's dirty-looking.
26:12They're trying to work out who the insider is.
26:15I'm sure, from their perspective, they all think it's some form of betrayal,
26:19but I saw the insider, and this person was hurting.
26:24If the insider hadn't convinced me how important this place is to them,
26:30I would have left town hours ago.
26:47If the insider hadn't convinced me how important this place is,
26:52I would have left town hours ago.
26:59Come back in, please.
27:00Oh, right now?
27:01Sure, I will.
27:01Yes, please.
27:02Where is everybody?
27:03Oh, boy.
27:04Nick, come round, please.
27:05Where is Dad?
27:07Um...
27:07Now, listen.
27:09I can't just come in and wave a magic wand.
27:11There needs to be commitment.
27:13You've got to find that hunger.
27:14Right.
27:14Right?
27:15Can we get this place clean?
27:16Yes, sir.
27:17Let's go.
27:18Booze out.
27:18Everything out.
27:19All right.
27:20Okay, I'll take it.
27:23Look at that.
27:25That's all gum.
27:26Yeah.
27:26Oh, and Tim and Nick.
27:27Yes, chef.
27:28I want to see both of you, first thing tomorrow morning, out of here.
27:32First we clean.
27:33You got it.
27:34Sounds good, chef.
27:35Let's go.
27:35Okay.
27:36Oh, my God.
27:45I've asked Tim and Nick to meet me at the baseball park for some father and son time.
27:50As Phillies fans, I want them to hit a home run working on the communication skills.
27:55It's been a while since we had a catch on a baseball field.
27:58Yeah.
27:59Back in Little League days.
28:01Oh, ain't it all.
28:06Good morning.
28:07Father and son time.
28:08Some fresh air.
28:09Good to see you.
28:10How are you this morning?
28:11Doing well.
28:12Tim, let's have a catch up.
28:14Oh, boy.
28:16Sit down.
28:17Tim, how are you feeling in terms of yesterday?
28:21I got my ass kicked.
28:22I got embarrassed and I got put down.
28:26Mm-hmm.
28:26You can make me nervous.
28:27You come in like, you know, right away, boom.
28:30I'm blaming you yesterday because no one told me you were coming.
28:33How am I supposed to know you were coming?
28:34I thought it was a nice show.
28:35I was having fun yesterday.
28:36I finally got to talk to some people at the camp.
28:39I like to do that.
28:40My son, my son, he watches cooking programs.
28:42He watches all the programs.
28:43Listen.
28:44I'm listening.
28:45But you wanted me to talk and tell you.
28:47You're not letting me get a word in Edgewise.
28:48Well, yesterday, you didn't let me get a word in Edgewise.
28:51I was upset.
28:52I was upset, too.
28:53You seem to be ignorant.
28:55I had to, I, well, see, I'd like to-
28:56Cut me off again.
28:57Yeah.
28:57Can I finish my sentence, please?
28:58Yes, sir, I'm sorry.
28:58I've just sat there and listened to you waffling on.
29:00Now I'm going to give it to you.
29:01Too powerful.
29:03You seem to be slightly delusional, the fact that you're sat there having fun with customers,
29:07and yet you have no idea how incompetent your practices are.
29:11My insider also told me that you're struggling to let go.
29:16Isn't it about time you passed the baton to your son?
29:20But I'm still, I'm still not ready to go.
29:22I still want to come in every day.
29:24I still have enthusiasm and stuff.
29:25But when will it be Nick's way and not Tim's way?
29:28Yeah, he has a different vision than I, don't he?
29:29Yeah, I'm trying to give you the beginning of a new chapter here, but you're making it incredibly hard for
29:33me.
29:33You know that.
29:33I can't even start to help if you don't want help.
29:36I just want you to be honest.
29:38I am being honest.
29:38Open and stop making excuses.
29:41He won't listen to me, so I'm bringing in two Philadelphia baseball legends.
29:46Milt Thompson and Larry Boer.
29:48They understand the word transition because they had to accept their playing days were over and transitioned into coaching.
29:55This led to their best chapters as Larry won manager of the year and Milt won a World Series.
30:01Oh, wow, look at this.
30:03I'm a huge Phillies fan.
30:04That's very awesome.
30:05My dad's hero, Larry Boer.
30:07He was so excited to see him.
30:09Now, here's two legends that understand the word transition.
30:13Listen carefully.
30:14I am.
30:15It's important.
30:16I mean, we played.
30:17Both of us played.
30:18And then when that last game comes, you're no longer a player.
30:21Now you have to transition into being a coach or a manager.
30:25Boy, it's different.
30:26When I retired, it was very hard for me to be a coach because I was so used to playing.
30:30So used to doing everything how you want to do it.
30:32Like hands-on and everything.
30:33Yes.
30:33It's a trust thing.
30:34Right.
30:35We got to sort of make an adjustment.
30:37Exactly.
30:38And try a new thing.
30:39We have the future in Bruno 2.0.
30:41Right.
30:41But you need to let go.
30:42It is the hardest adjustment to do.
30:44Like to let go.
30:45You turn it over to your side.
30:45That should be an easy transition.
30:47Yeah.
30:49I'm realizing that now.
30:50There's the future.
30:51That's the future, right.
30:52That's the future.
30:53Gordon being here really pushed us to communicate more and to have these tough conversations
30:57and try to move forward together.
31:00We'll do it together.
31:01We'll do it together.
31:03I've got one more source of inspiration on top of these two legends as well.
31:06What's that?
31:09Here he is.
31:10Whoa!
31:12Hey!
31:13Oh, what's up?
31:13Oh, you got a long time.
31:14Oh, man.
31:15Oh, man.
31:17Good to see you, man.
31:18Good to see you, man.
31:19Good to see you, man.
31:20Good to see you.
31:21Come on.
31:21Oh, let's go do the dance.
31:22Look at this.
31:23Ha, ha, ha, ha!
31:26There you go.
31:29No, he didn't like that.
31:30Terrible.
31:30Okay.
31:31Understand the importance of transition.
31:34I'll see you back at the restaurant.
31:37Well, let's play some catch.
31:38All right, let's go.
31:39We're going to enjoy this transition you're going to make.
31:43I've been looking at the same restaurant for like the last 35 years.
31:46I had to change with the times.
31:48That's going to be your next vision.
31:49I'm excited but nervous, but I'm here to help him.
31:53Appreciate your advice.
31:55You've got to go out and do it, though, now.
31:57Oh, we will.
32:01With Tim finally agreeing to hand the reins over to Nick, my team move in and begin the
32:07much-needed industrial clean and makeover of the restaurant.
32:17Okay, here we go.
32:18Here we go.
32:20Wow, look at that awning, huh?
32:21Wow, awesome job.
32:23This restaurant is positioned on the crossroads that has thousands of eyeballs that pass this place.
32:27So we start off with a very expensive brand-new canopy outside, highlighting Bruno's front and center.
32:33New start, right?
32:34Ready for our second life together.
32:36Very pretty.
32:36They're excited for the terrace.
32:38Wait till they get inside.
32:39Oh, my God!
32:41Is this the same verse one?
32:52Okay, here we go.
32:56The new beginning at Bruno's restaurant.
32:58All right, ready?
33:01Oh, my God!
33:02Is this the same restaurant?
33:04Oh, no!
33:05Look at that!
33:05Oh, my gosh!
33:06Oh!
33:07It doesn't even look like the same restaurant.
33:09Look at the wallpaper.
33:10We have kept the classic 1920 diner feel.
33:15These walls covered in stunning wallpaper, beautiful vintage black and white photos.
33:20Wow, Dad, did you see that?
33:21Oh, my God!
33:22Oh, wow!
33:23I love the decor.
33:24It made me want to cry.
33:26This is the future of Bruno's.
33:28You know, it's hopefully our kids and it's our families getting together and new generations coming in.
33:34And I'm excited for it.
33:35Look at the back, Tim.
33:36It looks gorgeous.
33:37This place is spotless.
33:38But the whole team got on their hands and knees and got this place clean.
33:42It's unbelievable.
33:43What do you think, Dad?
33:44It's only bringing tears to my eyes.
33:46I'm impressed.
33:46Wow!
33:47Tim is crying.
33:51He is lost for words.
33:52You earned it, Tim.
33:54That's right.
33:54That's the construct.
33:56That's our place.
33:56I love the wallpaper.
33:57I love that they clean under the booths.
33:58It's all refreshed.
33:59The new and improved Bruno's bringing anybody and everybody right away.
34:02How can you miss it?
34:04That's our place.
34:06Imagine what we can make it, right?
34:09These changes are going to be great for business, I think.
34:11It's going to be hard in the beginning, but it's going to be worth it in the long run.
34:15Wow, look at all these pants.
34:17Beautiful.
34:17They're really nice.
34:18Beautiful pants.
34:20The kitchen has been revamped with brand new equipment, setting the Bruno's team up for success.
34:27And the milkshake maker is sparkling clean.
34:29Right, let's go.
34:33Oh!
34:34Oh, my gosh.
34:35Hi, Chef Ramsay.
34:36He's unbelievable.
34:37It's beautiful.
34:38It's the way it should be.
34:39And I'm proud to be a worker here.
34:41The big breaking news is the POS system.
34:45No more handwritten tickets.
34:47Thank goodness.
34:48The Touch Bistro iPad.
34:50Such a unique system.
34:52No more people forget their table numbers, right?
34:55Thank you very, very much, Chef.
34:56Not only has the restaurant transformed, but so has the main.
34:59This is the staple.
35:01There's not 155 items.
35:02It's good, honest diner food.
35:05I've modernized these dishes to draw in new customers,
35:08whilst complementing your existing breakfast menu.
35:13Fresh soup of the day, minestrone.
35:15And that can change.
35:16Play with that.
35:17Have some fun with that, yes?
35:18I'm really excited what we can do here.
35:20Cater tots are awesome.
35:21The meatballs, unbelievable.
35:23Bri, what's your favorite?
35:24Eggplant corn.
35:24Eggplant.
35:25I love that.
35:26Can we taste the difference?
35:27Yes.
35:28We can.
35:29Can I have five minutes with Nick?
35:32All right.
35:32Let's go.
35:37You have to take ownership.
35:39I understand that now, yeah.
35:40Did you ever go to culinary school?
35:42No.
35:42You've never been taught properly.
35:44So I'd like to spend some time with you in the kitchen now.
35:47All right, that'd be great.
35:48I'd love that.
35:48Let's go.
35:48Going into training with Gordon, it's a little bit nerve wracking,
35:51just because I don't have the technique,
35:54but I can't wait to learn from them.
35:55I'm going to do a simple burger.
35:57Beautifully seasoned.
35:58No.
35:58These need to be kept clean.
36:00Why?
36:01Just for cross-contamination.
36:03Yes.
36:04And then you split this thing up like a piano.
36:06Your high keys, your low keys, and you keep it separate.
36:08Yeah.
36:09So we're going to get that sear there.
36:10And we should be turning that thing once.
36:12Who taught you how to hold a knife?
36:15Nobody.
36:15I just taught myself, I guess.
36:16All right, I always put one finger in front and two behind.
36:20So when we chop, we've got our knuckle here guiding.
36:24That's it.
36:25I'm definitely proud of this moment.
36:26All I really needed to start running this restaurant was somebody to empower me.
36:30You can't trade, like, an experience to work with somebody of Gordon Ramsay's level,
36:34and that's something you can't put a price on.
36:36See how quick things cook when it's this clean?
36:40That's beautiful.
36:40Doesn't that look lovely with the caramelized onions?
36:42Mm-hmm.
36:43Sitting that on there.
36:45Beautiful.
36:46Dig in.
36:49Delicious.
36:49Thank you, sir.
36:5136 years this place has been running.
36:53Now take it forward for the next 36 years.
36:55My time is now.
36:56I know you can do it.
36:57Thanks for empowering me.
36:59How good was that burger?
37:00That was delicious.
37:02Right, everybody, come back in, please.
37:05I need to talk to you all about why I came here.
37:11Somebody was instrumental in terms of divulging incredible information that I needed to hear.
37:19Most importantly, they've maintained their secrecy, which is never easy to do.
37:24Will the insider please stand up?
37:41Will the insider reveal themselves?
37:49Oh, my god.
37:51Great job.
37:52You never told me?
37:53Great job.
37:54That's all right.
37:57Yeah, I'm definitely glad that I reached out to Gordon.
38:03Hey, great.
38:05Yeah.
38:05If I want to keep Bruno's in my life, then there needs to be a change.
38:09I'm amazed it's still open.
38:11I think it is, like, the great place to work, but I'm scared for him.
38:14Like, a lot of our regulars are older, and, you know, 10, 15 years from now, they're not going to
38:19be here anymore.
38:20We need to start bringing in new people.
38:22We need to start revamping a little bit.
38:24It needs to change drastically.
38:27You're in a tough, tough position.
38:29It's hard.
38:30It's hard to stay motivated and to pay your bills.
38:34Like, what if Bruno's was to close?
38:35Like, what are we going to do?
38:36I'm going to do everything I can to turn it around.
38:38We've got a lot of work to do.
38:40That takes a lot of courage for someone so young to stand up and open up and be honest.
38:44It's special about people she loves.
38:46I know.
38:46Let me get eye out there.
38:47Breathe.
38:49Thanks for helping us out.
38:52Bree, she's special.
38:53I am very, very grateful.
38:55It's been an enlightening experience for me over these last few days.
38:59The future looks bright.
39:00I can't believe you kept a secret for that long.
39:01That's not good.
39:02You never did that in your life.
39:04And on top of that, she had to take that secret home with her.
39:07So, Bree.
39:08I'm proud of her.
39:10How does it mean now seeing the changes?
39:12It's hopeful and it's bright and it's new and it's exciting.
39:16Good for you, Bree.
39:16I'm glad that Bree reached out to Gordon.
39:19She saw that there were changes that needed to be in the restaurant and that we had to step up
39:24and she recognized that this was the time to do it.
39:26The truth hurts.
39:27The truth hurts, the truth heals and that's what's going to happen.
39:30Okay, shall we get cracking?
39:32Let's go, let's get set up.
39:34Let's go.
39:35Yes.
39:41Van is online, chef.
39:43Over to you.
39:44What Nick needs to do now is to say, Dad, I've got this.
39:48For the first time in 10 years, listen to me.
39:50Here we go.
39:53Well, basically, just try to keep one for your pork and one for your beef.
39:57Hey, here we go.
39:59Bruno's is now open.
40:01Hi.
40:02How are you today?
40:04Best to be careful with the knives, they're very sure.
40:05A dull knife is more dangerous than a sharp knife.
40:08Nick's a bright spot.
40:09He is schooling his father right now.
40:11Burger?
40:12Sure.
40:13She just had a burger?
40:14Dad, just wait for the ticket, please.
40:16Okay, table six.
40:18Fire one dill pickle, one minestrone.
40:20Got it.
40:21Here are our lovely nuns.
40:24Hi, Sister Peg.
40:25So glad you're here.
40:27You're my first customer with my new machinery.
40:30She is going digital.
40:32Breaking news.
40:33Well, I'm going to try that eggplant Parmesan.
40:35Delicious.
40:39The fries go in the bowl and we put salt on them, shake them up, and then put them on
40:42the plate, okay?
40:43I'm learning.
40:44I got a pick up here, roast pork and an eggplant.
40:47It's so nice to see the father and son cooking side by side again.
40:50I need a fried pickle, you got that, Dad?
40:52Yeah, I got it.
40:53Nick has a voice, and it seems like he is stepping up and taking control, which is exactly what he
40:59should be doing.
40:59I have one in the front, one in the back.
41:02Table six.
41:02During the service, I felt a change in myself.
41:04I felt myself becoming like the boss.
41:06I can see that we can build this into a sustainable place.
41:10You good, Dad?
41:10Yeah.
41:11And it makes me excited for the future.
41:13I'm going to take a seat right over there.
41:14I'll bring you right over with menus and so forth.
41:16I'm super proud of Nick right now.
41:17He's doing a great job.
41:18His dad's doing a great job.
41:19I'm so excited for this new Bruno's, Bruno's 2.0.
41:22Hey, playing Parmesan?
41:24Hey, thanks.
41:25This is magnificent.
41:26Oh, my gosh.
41:27Isn't it beautiful?
41:28Nick, well done.
41:30I've got to go back in there.
41:36All righty.
41:37Cheeseburger?
41:37Great job.
41:38How are you doing, Chef?
41:39Great job.
41:39How are you feeling?
41:41Oh, I feel like you do.
41:43You feel like I do?
41:44Happy.
41:45Happy that everything's going.
41:46Yeah.
41:46Nick is taking charge.
41:48It'll be his restaurant.
41:49It's his future.
41:50I'm a proud father, yes.
41:51My little baby is growing up.
41:55Here you go, John.
41:57You have found your voice.
41:59Thanks for helping me find it.
42:00Watching you learn and pick up as quick as you are, the future's bright.
42:04Nice.
42:05Nick, Bruno, you got this.
42:06Okay.
42:07Appreciate it.
42:08I'll see you soon.
42:08Yeah.
42:09Good luck.
42:21What a week.
42:22Decades of bad habits are tough to break, especially with a man as stubborn as Tim.
42:28Thanks to Bree's help and Nick's readiness to step up, we finally got through to him.
42:34Now, with the next generation at the helm, Bruno's can start a brand new chapter for decades to come.
42:42If you want to save a struggling restaurant, reach out today.
42:45You could be my secret insider.
42:52Oh, the smell.
42:55Oh, just, there's not a lot of systems in place.
42:59That is a cockroach inches from a customer's head.
43:02This place is an absolute show.
43:04We know, we're aware.
43:06Is this a joke?
43:07What you're doing is you're tearing us down.
43:08You stormed in here really angry.
43:10I don't think you've seen me angry.
43:11I'm sorry.
43:11I won't.
43:11I can stay.
43:12I'm sorry.
43:12I can stay with you.
43:13I can stay.
43:13I can stay down.
43:14I can see him.
43:14I can stay down on my career.
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