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00:02for over 30 years john tapper has traveled the country saving hundreds of bars from failure and
00:09ruin now he's heading to douglasville georgia to attempt to rescue blue rose art bistro this is
00:17no way to run a business let's get some freaking drinks out here in 2017 michelle jones with the
00:25support of her husband nate opened blue rose art bistro after a successful career in the music
00:32industry i've worked with amazing artists like isaac hayes so art was a big thing for me after
00:38leaving isaac in new york i moved to georgia and i decided to open an art cafe called the blue
00:45rose
00:45an art cafe is not just a bar it's not just a restaurant it truly is a place where people
00:52connect and for artists to show their works we have our local artist who did these paintings
00:58actually teaches it michelle's mom ivan helped design the venue and gave the bar its name blue
01:05rose itself represents creation you can't grow a blue rose you have to create it that was all my
01:11mother but michelle's creation was unable to attract customers leaving some to question the bar's
01:18identity it's hard to describe this place to people is it bistro is it art is it a casual bar
01:25it's all of those things michelle views the business as a community giving back type of thing
01:31if something happens we probably won't even make payroll to me if you're in business and you're not
01:37making money it doesn't make sense to make matters worse michelle and nate's lack of management
01:43experience began affecting the bar's operations things that we say we have we don't have the
01:51desire is there i don't think they have the ability or the knowledge of really how to run a business
01:56example uh there's only one pos heaven forbid we get busy i think only one of them is actually
02:02functional right now so i know some bartenders will make one drink way strong and uh another bartender
02:09does it to the recipe so that we need that consistency running a restaurant bar it's it's a
02:15beast you really have to know this business but opportunities to learn the business have been in
02:21short supply as the last five years brought a series of setbacks and personal losses for michelle
02:28and her family my husband ended up getting cancer i had cancer myself and then i lost my mother to
02:33covid so it was tough my mother really is the bedrock of why i do this as the bar continues
02:40to
02:40struggle michelle is faced with not only the collapse of her dream but the end of her shared
02:46vision with her late mother my husband nate he just feels like there are thousands of businesses that
02:51close every day but the business is more than a business for me now blue rose art bistro is losing
02:58up to eight thousand dollars a month with michelle and nate sinking into almost four hundred thousand
03:03dollars worth of debt i don't think you know when to say i've done all i can do but that's
03:10but i don't
03:10think you know that with just a few months left before closing michelle and nate have decided to pull
03:17back the doors bust open the book to make a call for help to bar rescue we have to make
03:23this win for my mother
03:34chef good to see you john good to see you there always good to see you welcome to douglasville
03:39georgia i'm in douglasville georgia about a half an hour outside of atlanta at a bar called the blue
03:45rose art bistro i have anthony lamus and derek turner with me two of my favorite experts to help me
03:53rescue
03:53this bar who just says on the windows guys eat sip you can't drink you can only sip chat paint
04:02you
04:03got to paint okay what if i don't want to paint you rent an easel with cars i mean how
04:07does this work
04:08this makes no sense to me you want some water sweetie all right this bar is owned by michelle
04:16yeah you got shot glasses two no we only have one actual shot glass but michelle was in the music
04:22business and as i understand it worked with isaac hayes years ago who took two hundred thousand
04:27dollars of her own money and opened this place and there's her husband nate now you look tired
04:34huh you don't wash your face yeah i watch it yeah just sort of perk it up my face is
04:39not dirty
04:40thank you nate said he would have closed the place a year ago if she's in debt four hundred
04:44thousand dollars so i don't think nate is quite into what's going on here no yeah just alone with my
04:51thoughts there's your chef named shorty well at least she's wearing gloves there's kevin the manager
04:58french fries fried shrimp hey he's only been here about a week okay there's mark he's one of the
05:05bartenders fire stay there's one little station back there so what happens when this place gets
05:13packed i'm not sure they ever get packed guys for recon i got my a-team kevin undergar was not
05:22only one
05:22of my best friends but he's done recon for me three four times and one of his wrestlers mercedes
05:29bernardo i'm dying to see what they think we're going to get a female and a male perspective
05:34it's supposed to be an art bar i don't know what it is
05:41i'm kind of confused because normally when you have these things you'll have the artist's name
05:47yeah a description maybe they sell is it a gallery what's interesting is what makes it an art bistro
05:53every restaurant has art on the wall right so what makes this place different than any other and so
05:58yeah these are local artists are you selling them um yes we are selling them um the whole purpose of
06:04it
06:04is really to support local artists give them a place to share the sell their works you went in
06:09there there and you looked at that painting on the wall you see an artist's name anywhere not one
06:16this doesn't make sense to me let's see what kevin's ordering can i do the island rum punch sure can
06:22i do
06:22the blue rose margarita what oh well did you want a house tequila do you want do you have mescal
06:28by any chance i can ask i can ask him so she doesn't know if they have in the scale
06:32but as an
06:33owner you should know what you have who's putting in those orders if you go to the table you better
06:38have 90 of the answers let me take it further she doesn't know what she spent her four hundred
06:43thousand dollars on right yeah that's real let's do the fried green tomatoes and the catfish platter
06:50look at the food look at the juice coming off the shrimp into the flour now that flour has been
06:55contaminated when no shrimp come out of there it now has to be dumped she cannot use that again
07:02all right let's see a cocktail
07:06we have some technique but he has his carnage caddy in the fridge yeah you're open take the caddy put
07:14it
07:14up on the bar so they're not set up for four people let alone 25 10 whatever it is
07:23okay now here come the fried green tomatoes it's going to go in there after the shrimp
07:28was that the same flower that was the same one yeah so cross-contamination has definitely happened
07:34shrimp allergies are very common and raw shrimp juice can be one hell of a source of bacteria
07:39right uh-oh same one now we got fish what is that now the catfish looks like catfish going in
07:45there
07:45a seafood a meat and a vegetable all went into the same dredge yummy thank you thank you all right
07:55your food will be up thank you very much cheers okay let's try this good i'll let you go first
08:03do we know come on it tastes like very sour kool-aid here we go
08:12that's it i'm gonna go in i'm not gonna let kevin eat that guys
08:24fried green tomatoes right yeah
08:29so it is i don't want you to eat that they're dredging it in the same flour that they're dredging
08:35raw shrimp in then they're cooking it in the same oil that they're cooking the shrimp in oh my god
08:40so this drink is disgusting is it what's wrong is it looks too sweet by the color i can see
08:48it from here
08:49so sargi what is this concept kevin we've been trying to figure it out no idea is it an art
08:57house
08:57or a cafe she calls it an art bistro and she's losing eight thousand dollars a month
09:05this is not going to get her out of the hall no good luck john he's a sweet lady be
09:10nice
09:13michelle yes hi you want to sit and talk sure nice to meet you nice to meet you too honey
09:19grab a seat please
09:22you were in the music business yes i was had you ever been in a bar business before no okay
09:27so now
09:28you come in here you buy this place how much about 200 about 200 grand have you made money no
09:34yes okay so so how much in debt are you now i would say i know you know the number
09:41nate because
09:41if i was her husband i would know the number i do how much is it about 200 000. 200
09:47of your money
09:48mm-hmm 200 sba loans are you personally on those loans yes how does that feel it doesn't feel good
09:56at
09:56all let me be straight with you guys because i'm here to help you yeah the outside doesn't make any
10:02sense to me yeah i walk in this doesn't make any sense to me that blue drink is way too
10:07sweet
10:07mercedes couldn't drink it i can tell you it's too sweet from the color of it but you didn't see
10:11that you went in the kitchen do you know that your fried green tomatoes you drudge them in the
10:16same breading that you do the shrimp you didn't see it so you look but you don't see
10:23and every time you don't see it costs more money does that bother you because it would bother
10:28the hell out of me it bothers me in a sense but in all actuality right this is the first
10:33time she's ever ran a restaurant but she's been running for five years this is my passion so this
10:40is your passion but then you choose not to see things when you are here okay so let me just
10:44say
10:45two things i'm just i'm struggling no it's her passion but she's not looking at the drinks and the
10:49quality of the product it's her passion but they're cooking the food improperly right in front of her
10:54and i think that your ego is your passion more than the work and i'm starting to think that
10:59you're a little full of shit
11:04i think that your ego is your passion more than the work and i'm starting to think that you're a
11:09little full of shit because if this was my passion every drink would matter to me every dollar would
11:16matter to me i wouldn't want to lose any more money there was a lot that happened i had cancer
11:23nate had cancer i lost my my mom to covid we lost everything in the house fire all this stuff
11:29happened in a matter of four years so you've been through hell we've been through a lot and this place
11:36meant a lot to my mom this was her dream with you yes do you believe in this concept nate
11:41i know you
11:42believe in her do you believe in the concept i have my doubts i believe in my wife 100 i
11:50feel like when
11:50you come into a business like this you have to have some experience for it to be remotely successful
11:56i want to introduce myself to you my name is john experience and i'm going to give you everything i
12:02got i appreciate that okay and you know i'm going to be aggressive i have to turn this around that
12:08you
12:08can't put any more money into this thing it's ridiculous but i promise you when i'm done you're
12:12gonna hug me okay okay we'll go to work tomorrow all right goodnight nice meeting nice meeting you
12:17john is tough because that's what he is but i think that his wealth of experience
12:23and knowledge in this area is what's most important i'm ready for the rest of the week
12:46well i think last night was kind of trying what do you think um i think it was actually good
12:54i think
12:54what john talked about are the exact things that we need yes last night was a little tough
13:00but my mom was a tough cookie too and i feel that john that he was coming from a place
13:06like look michelle
13:06this is your business and if you're here now you have to have both feet on the ground and you
13:11have to
13:11be paying attention so i respect that so i think last night was a very good measuring tool of where
13:17we
13:17are and where we can possibly go yes last night was not the worst operation i've ever seen by far
13:24fact of the matter is there's something awkward about this business the way the art connects to
13:29it or doesn't connect to it and the way the overall place feels and looks i think that might be
13:34what's
13:35wrong but i want to hear what the staff thinks you know when i come to certain bars and restaurants
13:40they're just businesses to people but the whole premise of this community artists in this community
13:46the memory of your mom this is a lot more than a business to you see i thought i was
13:52coming to
13:53rescue a business i didn't realize i was coming to rescue a legacy oh yeah i went online last night
13:58do you know you've got about 900 plus reviews at about a 4.5 4.6 oh yeah you know
14:06how many people
14:07would be raving about that yeah that tells me we should be making a lot of money we should be
14:12paying down that debt so i say to myself what's wrong and i think i know but before i tell
14:19you
14:19what i think i want to hear what you think okay so shorty how long have you worked here i've
14:26been
14:26here since march march okay tell me why you think we're not doing as well the biggest thing for me
14:31was
14:31marketing so people know where blue rose is and what's blue rose about and just seeing if we can
14:37get some updates at some point so you think that our messaging in the community isn't getting people
14:42in like it could correct okay hi hi how are you what's your name i'm unique and how long have
14:48you
14:48been here i've been here two years so you've seen a lot oh yeah definitely seen it all actually do
14:54we
14:54have less customers today than we did a year ago today yes we do we do we do guess at
14:59the percentage
15:00is it 20 percent less 10 percent less say maybe like 30 30 percent 35 percent gotcha so now when
15:07we take a look at the fact that you're saying marketing and communications and people not
15:11knowing and a lack of promotions you're sort of saying the same thing aren't you absolutely okay
15:16hi hi how you doing good what's your name my name is kevin kevin you're our new manager yes what
15:22have
15:22you seen like what everybody says is the marketing word of mouth putting ourselves out there but you
15:29i'm getting the same message from everybody aren't we michelle yeah my name is mark mark nice to meet
15:33you nice to meet you how long you've been here i started at the end of april okay now last
15:38night's
15:39cocktail was a little sweet there's three elements to a cocktail sweet sour and alcohol if it's too
15:46sweet you don't order a second one do you if it's too sour you don't order a second one do
15:51you if it's
15:52too strong you don't order a second one do you so cocktails are about balance but here's where i want
15:58to
15:58go when you conceived this place you did it with your mom yes you had a vision you had a
16:03personality
16:04on where we wanted this food to go like i always wanted the plates to have an artistic and i
16:10know
16:10it sounds weird but i just wanted it to look like art coming to the table you like the dishes
16:15to look
16:15like that art in this building is like a round peg in a square hole look at the art on
16:23the wall what the
16:24hell's the name of the artist where do i buy it what does it cost it should be part of
16:30the concept
16:30it should be integrated into the concept art means nothing in this place well in the beginning in the
16:38beginning i don't care don't give me excuses it's not an excuse it's a fact in the beginning it was
16:44because
16:45we were very intentional about having art classes and it doesn't happen now that's on you as owners
16:51you'll let it disintegrate the customer base eroded the promotion stopped it kept eroding eroding and
16:59eroding and you guys did nothing about it that's the issue i have i get it you don't have the
17:05art show
17:05in your back pocket but you knew it had to happen and you wrote a check instead of making it
17:11happen
17:11that's my problem the people that walk through the building is down thirty percent as a restaurant
17:17person that's horrifying it is not easy to turn a restaurant around when you've lost thirty percent
17:23of your customer base well we're facing a point of no return right nate if we don't flip this around
17:28well not technically not nate there's no technical your trend is down thirty percent i i agree with what
17:35you're saying you're going to give me another excuse right hear me out nate i want you to own the
17:40fact
17:40that that that thirty percent loss is a failure because we don't move forward till you own it
17:46if you don't own that i can't help you so own this guys
17:56i want you to own the fact that that thirty percent loss is a failure if you don't own that
18:03i can't help you so own this guys because we don't move forward till you own it i'm owning it
18:10okay i'm not sure he is uh thirty percent is a failure let's move on don't tell me what to
18:17say
18:17nate is thirty percent a failure yes let's move on okay all right thank you well then we got to
18:25go to
18:25work guys you with me okay let's up the food let's up the drinks let's integrate the art let me
18:32remodel
18:33this place and turn it into a real art bistro how does that sound michelle amazing and thank you
18:40guys ready to go to work yes all right you and i syncing up aren't we yeah let's go to
18:45work
18:55hello michelle shorty kevin nate correct yes all right so i saw a few things last night cross
19:01contamination the dredging of green tomatoes in the same flower and mix as the shrimp so i was going to
19:08actually have you cook the fried green tomatoes shorty it's your kitchen now let's go last night
19:16at recon i saw several things in the kitchen that weren't right about five green tomatoes so i want
19:21to see shorty see her organization you're going into the flower first right i think it's very important
19:27for shorty to start fresh okay it's a big portion yeah okay not exciting it's kind of like one two
19:37notes
19:37not horrible but it's not great you know i mean you could probably get this anywhere the kitchen's
19:43my world it's my element but like from one chef to another i totally understood like you said in
19:47the tomatoes you know but just to need a little bit more razzle dazzle to it for sure so nate
19:52you ever
19:53help back here because you should be able to jump back here in case you're crowded uh no okay first
19:58time seeing it first time seeing it wow and how long have you been serving these green tomatoes
20:04uh it's been years years but this is your first time seeing it yeah gotta be able to see it
20:10all
20:11you should know it all this is yours that's very important lead by example you should be able to do
20:16it before you ask someone else to do it gotcha all right so we're going to train all the way
20:20up to
20:20stress tests we have a lot of work to do so let's get to it all right all right let's
20:24go
20:29how we doing guys good how you doing so what i know these bartenders are fairly new michelle and
20:35nate are rarely here so i have to find out the skill level of these bartenders okay so what i
20:40want to do
20:41is test you guys quiz you guys a little bit to see if you know the things you should know
20:45john and i came
20:46up with a simple test quiz them see what they know and see if their answers match up these are
20:51basic
20:52questions that everyone should know owners bartenders servers everyone should know you guys want to get
20:56to it okay so the first question no cheating what is the standard pour of a shot
21:07quickly let's go what's the standard port what i'm noticing while they're writing down the answers
21:11is they're not confident in what they're writing so that's a big red flag turn
21:17i see a bunch of answers one and a half ounce that's standardized well it did not surprise me
21:23that we had different answers across the board so we all need to be on the same page with that
21:28you ready for the next question what is the standard count for a two ounce pour all right answers
21:34okay the answer is eight a long time for two ounces okay and lastly how many ingredients are in a
21:43classic espresso martini ingredients yes ma'am okay three two one the answer is three yeah i saw four
21:54i saw three i saw i don't know right and i appreciate that i don't know because i don't
21:58say i don't know right i don't i can help that if you say i know you go no you're
22:02wrong i can't help
22:03that yeah so i appreciate that you said i don't knows because that's my job is to give you the
22:07knowledge
22:07that i have and this is the point to show you guys what you don't know so we can teach
22:12you stuff
22:12to know i want to make sure that we train up to stress tests so you guys are locked in
22:17you know
22:18what to do because it is going to be stressful okay all right let's get it
22:31let's all get together for a minute before we open up okay so let's imagine that we had an art
22:35show
22:36and that art show is starting at eight o'clock we'd get pretty packed pretty quick wouldn't we yes well
22:42that's what i'm trying to simulate tonight okay guys we got to open in a couple of minutes let's go
22:45do it then michelle you want to invite him in sure here we go welcome everyone welcome to blue rose
22:53how many people tonight two come on in one take the two-seater over there step on up how many
22:59with you
23:00six six okay welcome to blue rose yes you welcome let me sit you over here doing just fine thank
23:09you
23:10i'm unique i'll be taking carry out today two rum punch and one martini margarita all right and you
23:16sir you don't have margarita hey guys okay you got a stopwatch with you turn on for me i want
23:20to see
23:20how long it takes you to get your stuff okay cool thank you and how many margaritas do you have
23:26three you have three so you can make two double up you have one cost of that you can make
23:31three
23:31at the same time so who's doing service bar nobody so he's doing service bar so he's doing bar he's
23:36doing bar two so we have one bartender doing this whole room the whole room it's not good no it's
23:42not
23:42good first order coming in southern fried catfish order of fries beautiful let them eat baby hey folks
23:50have you ordered yet not yet not yet has anybody even said hello not yet well hello hey so where
23:56you when you sell where do you put your food right up here i always say we need a better
24:01window system
24:03okay so we're gonna see who runs this food
24:11they got names on here yes bar number one mark we got our first order up it's kind of sitting
24:17for a
24:17while so we're waiting somewhere it's been about two minutes but it's still good right now so we
24:21got to get a heat lamp up here let's see who comes right in about two minutes
24:28definitely look forward to new bell
24:33guys they're ringing the bell back in the kitchen kevin where is he
24:37you got us also man we don't even have anything that's going out look you have
24:40how many service sticks you have one bartender at one station we haven't served the bar yet i can't
24:47get food picked up from the window they're running around with glasses of water we haven't begun to
24:52serve the room yet some of these people are going to be waiting an hour for a drink i don't
24:56know this
24:56cocktail but i can tell you this is wrong one is higher than the other right and it's the same
25:00thing
25:00right look at the leopard this has more syrup than that um i'm gonna do the fried green half
25:06minutes two green tomatoes on the new looking good shorty what's your stopwatch say
25:1410 minutes 10 minutes i want you to make two more of those if you know the floor needs it
25:19they need
25:19it double up can you reset uh put this up there uh i need another got a hustle man tequila
25:25got another
25:26tequila tequila reset last knock those last three out get the floor going because you have 16 cocktails to
25:31great nate we're running 20 25 minute ticket times in the kitchen they're bringing food to tables
25:38people don't have drinks they have food that happens in every restaurant but nate we don't have the
25:44systems we're getting the food to the wrong tables we can't get the drinks out look at how this is
25:49and we're in deep aren't we you know this is exactly why i got frustrated at nate this afternoon
25:54they don't accept that it's a shortcoming they don't accept that they're failing do you like some
26:00water in the meantime they don't accept that it's on them but right now we are failing we've served
26:06three drinks we have one bartender in one bartending station with one pls system we're failing until they
26:14know it i can't fix it there you go one on hands now we got food dying there's not one
26:21table out here
26:21that has a cocktail is there what's your stopwatch say 20 minutes 20 minutes ago his order was taken
26:29has anybody said gee maybe we should focus on the tables because this makes absolutely no sense when
26:37do you get up and say screw it they don't care about me because this is absurd this is no
26:42way to run a
26:43business let's get some freaking drinks out here
26:5120 minutes ago his order was taken this is absurd let's get some freaking drinks out here
27:01i can't and get worried get all this done by myself this is his catfish all right here you go
27:08do you have um silverware i got you i'll be right back michelle these people order food kevin brings
27:16the food no silverware this is happening everywhere okay we're disorganized on almost every table every
27:22transaction okay so what are you doing right now oh what are you doing i don't know no no no
27:27don't
27:27i don't know mark mark take a time out your bowel is broken you have no heat lamp there's a
27:33lot going
27:34on all right the bar is served but nothing out there zero zilch folks listen up i don't do this
27:42very
27:42often here it is guys the white towel guys i surrender we can't get the right food to the right
27:51tables we
27:52don't have enough silverware we don't have the stations to put out the drink we don't have the
27:56pos system for the employees to be able to do it properly our food is sitting in the back because
28:01we're not getting it out quick enough what does your stopwatch say he ordered his drinks 26 minutes
28:08ago and you got no chance of getting that drink because look at everybody else who doesn't have one
28:14so i got a choice nate either let them sit and suffer or be honest we blew it did we
28:21blow it
28:22we're working we're working no we're not working michelle did we blow it i'm not gonna say we blew
28:27it i'm just i'm not folks did we blow it yes or no they make the decision we blew it
28:34now i want to
28:35fix it i don't want to waste any more time running around with plastic wear or serving people that
28:41don't have drinks let's close it down and let's train people because this is a terrible failure and you
28:48guys need to accept that so we can fix it let's call it a night we got to go to
28:53work and somehow
28:55make this a winner good night
29:00i'm gonna reserve what i wanted to say i mean what john said hurt i think our staff did the
29:05best we could got a little ways to go that long ways for me failure is a it's a pretty
29:14rough word
29:14because i think that there are some players that did really well on the team tonight
29:31this is a tough one guys from the location of the kitchen to where they wash the dishes
29:36this just isn't a very functional space what do you think of the bar setup it's backwards john yeah
29:43we're gonna be creating a cocktail called the ratcliffe ratcliffe bailey is a contemporary artist
29:47that focuses heavily on african-american history i'm gonna jump into a very classic southern dish
29:52chicken and waffles it's a historical building so we can't change the outside that much so we gotta
29:59figure out some way to come up with a complete decor package okay it's tricky for sure three-fourths of
30:05an ounce of twisted alchemy eureka lemon juice three-fourths of an ounce of orjata and an ounce
30:11and a half of taffer's brown buttered bourbon winko brought you a new waffle maker hey now
30:19right down in there while that's going we're going to get the chicken when you
30:24go to an art bar you expect the center of the place to be armed so we gotta figure out
30:30some way
30:31to come up with a complete decor package okay ladies and gentlemen that is the ratcliffe just boom
30:38boom a fun take on chicken and waffles i like it it's sweet it's not too sweet though nice crunchy
30:47we almost have to create a museum quality presentation of art in a bar environment
30:53we need the lighting we need the power to do that we need the one and we need the artists
30:57and we need
30:58the art and then this room is a real challenge is this what you're wanting to do like it alludes
31:04to creativity in this room is that what you're thinking that's what i'm thinking okay it's almost
31:08our studio there i say okay you have enough time to do it we're gonna try we're under a tight
31:14time
31:14effort right now yeah better go to work that's gonna work thank you
31:29i know that last night's stress test was a disaster i need to know that nate and michelle understand that
31:35last night was a failure so that they can move forward and fix what the failure was
31:41that's that's the most important part of our conversation today you know the only point that
31:46you and i had any friction really during this week was when you said to me we're working on it
31:51remember
31:51that and i was pushing the word failure this is a business of immediacy each person comes for about
31:5850 minutes for an hour working on it doesn't work for them for them we failed you with me
32:04right yes we got to get to the point that every one of those guests have a good experience yes
32:09that's where the training comes in you manage those standards i expect you at a table in two
32:14to three minutes to welcome people i'm a little different with my wife because my wife kind of get
32:19emotionally involved with employees if they don't deliver for the business then there's no place for
32:25them in the business remember good business creates charity charity does not create good business
32:31we got to make money here so you can be charitable i want you to know that i'm creating what
32:37i believe
32:37is truly an art bistro i buy into your vision yes but i also buy into the fact that we
32:43can execute it
32:44much much better yes you deserve this vision to come true don't make me cry listen to me your openness
32:51for all the right reasons don't let anybody take this away from you make this work so you can enhance
32:58your charity and find the happiness in your soul that giving gives to you
33:06okay okay i'm gonna go to work okay thank you thank you john
33:11john he heard our heart he understood how passionate he was for the business and i feel
33:17like our story and our brand touched a different place in his heart
33:36hello everybody what a week huh yeah definitely i didn't want to change your dream but i had to make
33:45your dream much more real than it was i had to make it deeper i had to mean more i
33:50had to give it more
33:51substance more context yes right i had to connect the food the brand the environment make everything
33:57come together so it makes sense so are you guys ready to see it okay
34:07this one's going to be fun here we go one two three
34:22here we go one two three
34:33art bar i love it so it's a historical building so we can't change the outside that much so united
34:43signs worked all night long a great local company to get the signage and all the appliques and
34:48everything done this is this is the beginning of the next chapter yeah you ready to see it yeah so
34:53let them in okay let them in okay go okay go go ahead
35:06that is amazing
35:11Oh, my God.
35:12Yes.
35:14All right.
35:15Yes.
35:16Oh, my God.
35:16Yes.
35:17Oh, my God.
35:18There we go.
35:20All right.
35:21Yes.
35:23Yeasles.
35:24He kept talking about yeasles.
35:25I love it.
35:25Put yeasles in.
35:26Oh, my goodness.
35:28Beautiful.
35:29Well, done.
35:31You outdid yourself, yeah?
35:34You happy?
35:35Woo!
35:36Done.
35:37This is amazing, man.
35:38This is amazing.
35:39So, guys, there's a lot to tell you about.
35:41Come over to the bar.
35:41Let me tell you everything.
35:42Let's talk about it.
35:44Look around.
35:45Oh, man.
35:46Now, when the lights come down, that artwork pops.
35:49See how it all has track lighting above it?
35:51Yes.
35:52Every piece of artwork has a spotlight on it.
35:54But let's talk about making money for a minute.
35:56Yes.
35:56Let's do it.
35:57We got a workstation here and a workstation here.
35:59Two complete workstations.
36:02So do you guys.
36:03Ice bins.
36:03A nice new hand sink over there.
36:05So, Nate, we just doubled our production on the bar, didn't we?
36:09That's right.
36:09Now, remember that POS system over there?
36:11Yes.
36:12You got your own here.
36:13You got your own here.
36:15Shift 4 SkyTab.
36:17Best.
36:17Best system there is.
36:19And I got you two handhelds.
36:23Nice.
36:24Perfect.
36:24Then I got Cartender, our inventory program.
36:28There we go.
36:28To give you a subscription to your inventory in 10 minutes.
36:32I got barproducts.com to get you everything you need.
36:35Glassware, strainers, silverware.
36:38Everything that you guys needed that we didn't have.
36:40So you're not running to the store.
36:41You're not going to buy anything.
36:43It's all here.
36:43Everything that you need.
36:45Fully equipped with backups.
36:47Then I got Tapper's Brown Butter Bourbon.
36:49And you're the first ones in the state of Georgia to have it.
36:54Nobody else is going to have it for a month.
36:55So promote it.
36:57Use it as an advantage and make some money off of it.
36:59Then I got a great local company, Swift Brothers Plumbing and Heating.
37:03Came, fixed the plumbing, got the sinks in, the ice bins in.
37:05Made sure everything was perfect.
37:07No leaks.
37:08Everything is just the way it should be.
37:10And then Atlanta Restaurant and Hotel Supply gave us the sinks that we needed back here and all the equipment.
37:16And you know, when I told them what we were doing, everybody stepped up for you guys.
37:19Here we go.
37:19And then my own, Jim Chelios, on my team, did all the artwork in the front of the bar.
37:24Wow.
37:25That's amazing.
37:25That's amazing.
37:26So this is all done by our team right here for you.
37:29That's dope.
37:30And I got Manitowoc to give you a brand new ice machine.
37:33And I got a city discount to give you all new kitchen equipment back there.
37:37Oh, my God.
37:39You've got everything you need back there, including Winco waffle irons, a toaster refrigeration unit back there, and a Moffett
37:46oven.
37:47Okay.
37:47It's like, this is, I can't even begin to tell you, this is unbelievable.
37:54It's amazing to see what you had in your heart visible.
37:58This is a great crew.
37:59You're all really good people.
38:00You've got a place to be proud of now.
38:02Let's get them back.
38:03Yeah.
38:04Absolutely.
38:04Every single one, get them back with those smiles, with that personality, with that great food, with that special drink.
38:10Let's get them back tonight, okay?
38:11Oh, yeah.
38:11Absolutely.
38:12Okay.
38:12Let's go to work.
38:13That's right.
38:13To walk into the building and, you know, to have a combination of a great place to eat, a great
38:20place to drink, and a great place to do art.
38:23I mean, it's just different.
38:27Welcome to Blue Role.
38:28Welcome to Blue Role.
38:31How are you doing?
38:34So this is not your first time.
38:36Good.
38:37Good.
38:37How you doing?
38:38What can I get for you today?
38:39Look.
38:40You got your own personal.
38:41Look at that.
38:42Y'all go check that out.
38:47Michelle, I think you should get Kevin behind the bar.
38:49Okay.
38:49Helping out.
38:50Okay?
38:51Wow.
38:52This is so beautiful, man.
38:54I mean, as an artist, I mean, wow.
38:56Look at your work.
38:57Look.
38:58That's yours.
39:00Two Andouli, two Pratt deniers, and one half loaf.
39:03Let's get that other station going, okay?
39:05All right.
39:05Walking in andouille, a chicken and waffle.
39:08Shorty, you feeling good?
39:09Oh, yeah.
39:09Okay.
39:10We got this.
39:11Boom.
39:11Steel, steel.
39:12All right.
39:12Let's take it.
39:13Let's walk.
39:13Okay.
39:15I'm worried.
39:16We put in a second bar station.
39:18They're really not using it.
39:19We've got to be faster.
39:20Room is full.
39:22About four people have drinks.
39:23We've got to get faster.
39:24Two second lime juniors, two second passion fruit.
39:27Got it.
39:27Make two of those, Kevin, yourself.
39:29Don't put them all on him.
39:30Come on.
39:31Make some of these.
39:31Let's get caught up.
39:33Food looks beautiful, guys.
39:34Everybody's loving everything you're making.
39:36Every plate looks great, Shorty.
39:38I'm really proud of you guys.
39:39Well done back here.
39:40All right.
39:40He just told me something.
39:41I was about to take her over here.
39:42Go ahead.
39:43That's all I was about to do.
39:44I was a little worried in the beginning.
39:45We really started slow, only using one station.
39:48Now Kevin's behind the bar as well, using two stations.
39:51We doubled up.
39:52Drinks are starting to come out.
39:53The kitchen is starting to put food out.
39:55I'm starting to feel a little better.
39:57Look at this.
39:58Yes.
39:59Not only did I build a bar I'm very proud of, I got some friends for life here, don't
40:03I?
40:03That's right.
40:03That's right, John.
40:04That's right, man.
40:05You know, I'm proud of both of you.
40:07You're such winners.
40:09Yes.
40:09You're right.
40:09You guys are.
40:10They just got away from you.
40:12Yes.
40:12It can happen to anyone.
40:14Yes.
40:14But if it happens twice that I'm going to come here, you and I are going to have some
40:18words.
40:18Right.
40:20All right, guys.
40:20My work is done.
40:21Yes.
40:22Done.
40:23You're going to lose it.
40:25Michelle and Nate are really good people.
40:27They're the center of this community.
40:29And look, the community came to support them tonight.
40:37They deserve this bar.
40:38Now, they're going to manage those standards, and this is not going to get away from them
40:42ever again.
40:43I believe that.
40:55Promotional consideration provided by part-time to bar products.com, Twisted Alchemy, SkyTap,
40:58POS, Swift Brothers, Plumbing, Heating, and Air, and PTS Promotions, Manitowoc, Table 25,
41:01Fork & Wine, Act, Signs, and Wayfinding, ATL Hotel and Restaurant Supply, Advanced Media Group,
41:04United Signs, and City Discount, Mr. Agave, Straws, Bittercube, Blux Eyes, Jim Chellius Art,
41:07Taffer's Brown Butter Bourbon, Moffat, Atossa, Winco, and Esri.
41:10The Go limits, John Lomond, Moffat, Atossa.
41:11I've got to get to see you guys.
41:11See you guys.
41:11Bye.
41:12Bye.
41:24Bye.
41:27Bye.
41:29Bye.
41:29Bye.
41:30Bye.
41:35Bye.
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