- 3 days ago
Gordon Ramsay's Secret Service
Season 1 Episode 13 - Neighborhood Kitchen
Gordon must help a Massachusetts restaurant owner stretched too thin and on the brink of failure.
Season 1 Episode 13 - Neighborhood Kitchen
Gordon must help a Massachusetts restaurant owner stretched too thin and on the brink of failure.
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TVTranscript
00:01I'm missing a table.
00:02This sucks.
00:03Oh, boy.
00:04Congealed diarrhea.
00:05Get your head in the game.
00:06I know.
00:07I didn't want to own a restaurant,
00:08but Mark convinced me.
00:09Oh, my god.
00:10You do not need to go to culinary school to understand.
00:13They are no good.
00:14I need five minutes.
00:15I don't care.
00:16I'm taking a walk.
00:17It's not working, Mark.
00:18I want to reach across the counter
00:20and punch him in the face.
00:3290 minutes outside of Boston.
00:34Now, my insider told me, look out for a bowling alley
00:39because the owners run both the bowling alley
00:42and the neighborhood kitchen.
00:44The restaurant just up the street.
00:47Where the hell is this place?
00:49There it is.
00:51Bowling.
00:52And that's the restaurant.
00:54The neighborhood kitchen.
00:56Bingo.
00:56Here we are.
00:57Oh, there's a blank box above the door.
01:02My insider said they've had the key on there.
01:12Yes.
01:13Let's get in here.
01:15Quick.
01:18Watch the step.
01:20Oh, my god.
01:23What on earth is that smell?
01:26Bloody hell.
01:29Oh, my goodness me.
01:32They're carrots.
01:34The whole bag's gone.
01:35It's a sort of sour stench smell.
01:39Talk about a scene in the dark.
01:41That will turn you blind.
01:47What is that?
01:48I think that's turkey.
01:50Have you ever seen so many colors?
01:52What is this chef doing?
01:55The smell is so gross.
01:58Right, snake cam.
02:00Wait to see what's under there.
02:03Oh, man.
02:05That's all food down there.
02:07There's mountains of it.
02:11I've got to get my black light out.
02:13Right.
02:15Oh, my goodness me.
02:18This place hasn't seen a decent clean in years.
02:21Let me tell you.
02:22Look at that stove.
02:24Oh, my goodness me.
02:25Let me turn that off.
02:27And lift this out.
02:29I mean, the amount of grease on there.
02:32That is disgusting.
02:34Wait to see what's under there.
02:36That's just grease.
02:38I can literally slice off like slicing turkey.
02:44Oh, my goodness me.
02:47And just look at that down there.
02:51Oh, my God.
02:53Watch out.
02:53Watch your jeans.
02:54Oh, jeez.
02:57It's dripping with fat.
03:00Now, these are tortillas, right?
03:03There's all sorts of protein going on here on a daily basis.
03:06These lids are disgusting.
03:08I've got to test these.
03:10Decomposing protein is what starts the beginning
03:13of that horrific journey.
03:14Food poisoning.
03:16Green is OK.
03:17Pink is dangerous.
03:18Purple is a shutdown.
03:20Oh, my goodness me, and look.
03:22That is purple.
03:24Not a good sign.
03:26Not a good sign.
03:28This is so gross.
03:29I just my jeans and my hoodie and my sneakers and my socks.
03:33Right.
03:34Through here is the dining room.
03:37Look at the state of this place.
03:39Welcome to the neighborhood kitchen.
03:41You have to be kidding me.
03:43Plastic flowers.
03:45Old furniture.
03:47This place is depressing.
03:50Now, these owners may be in a position to run a bowling alley.
03:55But running a restaurant is not the same as a bowling alley.
03:59And it's obvious because the wheels are starting to fall off.
04:02Let's get out.
04:04Let's go.
04:07I am kicked as .
04:17Morning, guys.
04:19Each and every one of these members of staff are under the impression they're on a restaurant refresh show.
04:24I'm Lisa, and this is Restaurant Refresh.
04:28Would this quick comms check, please?
04:30The van is online, Chef.
04:31Over to you.
04:33And I'm always setting these cameras up both front of house and back of house.
04:36But today is different because I've also got cameras in the bowling alley.
04:40And that's because the bowling alley and the restaurant serve food from the neighborhood kitchen.
04:44Zoom in on camera five, please, to the bowling alley.
04:47There it is.
04:48This is Mark.
04:49He's the owner.
04:53My name is Mark Moon.
04:54And my wife, Lisa, and I own the neighborhood kitchen.
04:58And we both own the spare time bowling alley.
05:02We took over the spare time bowling alley next door in 2019.
05:07Because I needed a hobby and have a retirement fund.
05:12Then we realized we needed food.
05:14So I opened up the neighborhood kitchen.
05:17I thought it would have been an easy task just to open up a restaurant combined with the bowling alley.
05:23But the neighborhood kitchen is not profitable.
05:25It loses realistically about $3,000 a month.
05:29All right.
05:29I'll be right back.
05:30It's hard.
05:31It really is because I'm too busy between the neighborhood kitchen and bowling alley.
05:35Oh, geez.
05:37About two years ago, while I was bowling in spare time, I had a heart attack.
05:42I had a quadruple bypass on me.
05:47Before the heart attack, I was working 12, 13 hour days.
05:50And I am still doing that.
05:52I honestly think the biggest problem is I bounce around too much.
05:56And I don't spend enough time in each business.
05:58But I want to spend time with my grandkids.
06:00I love them.
06:02Where's Mark?
06:02Over at the bowling alley?
06:05You had to ask, right?
06:07This is Lisa, Mark's wife.
06:11My insider told me she was heading for retirement.
06:13And that got put on hold whilst they both attempted to run this bowling alley and restaurant.
06:19I'm back.
06:20About time.
06:23Mark is my husband.
06:24We've been together for 45 years.
06:27We're a typical couple that quarrels and fights and makes up.
06:32Do we have any more straws like this?
06:34Yeah, they're buried somewhere.
06:36Does everybody want straws?
06:37Stop worrying about it.
06:39Yesterday, she was all nervous.
06:40Now she's right back to herself.
06:42She's all in.
06:44Before the neighborhood kitchen, I worked at the hospital for 42 years.
06:50I retired on my 62nd birthday to take care of my grandchildren.
06:55I didn't want to own a restaurant and I didn't want to own a bowling alley.
07:00But Mark convinced me.
07:01He said, you know what, let's just give it a shot, right?
07:03Let's see how it goes.
07:04But my biggest fear is my husband having another heart attack.
07:11I'll sleep when I'm dead.
07:13I have a 401k.
07:15We borrow from it once in a while.
07:17And we fight a lot about that.
07:18Because, oh, I just gave, you know, the restaurant $2,000 out of our bank account.
07:23And I'm like, yay.
07:25You know, great.
07:26More dinner napkins too.
07:28We're behind tens and thousands of dollars.
07:31Federal taxes.
07:32We've been paying them off every month.
07:34I don't want to lose our house because if we lost our house, I can't even talk about that.
07:38Because we packed.
07:44You know, so, yeah.
07:47Brutal truth, right?
07:48Who wants to open up a restaurant?
07:50Don't.
07:52What's next?
07:53We're ready?
07:54I just got to double check all the sauces and fill all the sauces.
07:58That's Dave there with the beanie.
08:00He's the head chef.
08:01They get done every day.
08:02Well, I don't think so.
08:03Oh, I think so.
08:04This looks pretty empty, but done every day.
08:07I first met Mark at the bowling alley.
08:10He said he was going to open up a restaurant.
08:12You have to have a head chef.
08:14He asked me if I had any experience.
08:16I told him a very little.
08:18Gravy.
08:21What a mess.
08:23Then Mark asked me if I could handle it.
08:25And I said, well, I could try my best.
08:27Yeah, these might be ready.
08:29I've never been the head chef before.
08:32No formal training.
08:33No school.
08:34No nothing.
08:36That's done.
08:36That's done.
08:37We're ready.
08:40Here we go.
08:42Howdy, how you guys doing?
08:44I'll bring you over some menus.
08:45I have no restaurant experience.
08:47It's like, okay, let's just put a bunch of people in a building and go and see what happens.
08:52I'll do the crispy chicken wrap with barbecue instead of ranch, please.
08:56Uh, crispy chicken wrap.
08:58This is my nightmare, the computer system.
09:00Oh, boy.
09:01Camera five, this is JP, the manager of the bowling alley.
09:05Two doors down.
09:06There you go.
09:08Business at the neighborhood kitchen is slowly declining due to the fact that Mark and Lisa don't have that restaurant
09:16experience.
09:16We don't really have a direction.
09:19I wonder what their table is.
09:21I, I...
09:22Well, ask Dave.
09:23Do you have any more appetizers on order?
09:27Um, I have this.
09:28I'm missing a table.
09:29They're still waiting.
09:30I don't know what...
09:31What'd they get?
09:32Oh, my God.
09:33This sucks.
09:35What did I do with their order?
09:37Okay, just redo it.
09:38Get your head in the game.
09:40I know, I know, I know.
09:41Right now, this restaurant is at 24 customers.
09:43And would you believe they are backed up?
09:48Customers at the door, standing there, and they're welcome.
09:51Cheesecake.
09:52Got it.
09:55Wow.
09:56This is what happens when you've got amateurs running at restaurants.
09:59Zoom into the bowling alley.
10:01Buffalo wings with the buffalo sauce on it.
10:04Okay.
10:05That's it for me.
10:07I think I'll try a smash burger.
10:08Smash burger, sure.
10:10Bread time.
10:12Wings and a smash burger.
10:14Okay, so...
10:16Here's the weird thing.
10:17The neighborhood kitchen serves food.
10:19The bowling alley as well.
10:20The tall kid with the back-to-front baseball cap.
10:23And that is Matt, the line cook.
10:26I'm flipping the first burger.
10:29The well-done one.
10:32I feel sometimes that we're too slow on how we get our food out.
10:36There you go.
10:37That one's all set.
10:38You know, if we were to get a spare time order, Mark then has to run to the bowling alley.
10:42That slows us down a lot.
10:44Gone.
10:46Zoom in on camera eight, please.
10:47Oh.
10:48Is that Mark running to the bowling alley with food?
10:51Excuse me, guys.
10:55My insider told me Mark does have issues.
10:59Recently went through a quadruple heart bypass.
11:03That's serious.
11:04You should not be running around like this.
11:06Wow.
11:09You got it.
11:10Thank you, sir.
11:11Oh, no.
11:12Onto the counter.
11:13They're serving food next to the dirty shoes.
11:18That's disgusting.
11:19What on earth are those guys doing?
11:24And, uh, Mark runs back up to his restaurant.
11:28He's picking stuff up from the floor.
11:30He's wiped his towel on his jeans.
11:33Those customers are still standing there waiting out for tables.
11:39Oh.
11:39Sorry about that.
11:41Customers deserve better.
11:42Talk to me.
11:43Can we take some to the boxes?
11:45It's okay.
11:46I'll handle it.
11:47I got it covered.
11:47Don't worry.
11:48Now he's back in the restaurant.
11:50He hasn't washed his hands.
11:51His hands have been on the sidewalk.
11:53Man.
11:58Normally, I've got secret diners that are supporting me.
12:01This week, I've got secret bowlers, Rock and Sammy.
12:04These two chefs have been taste testing for me for weeks.
12:08Today, they're going undercover to check the safety standards
12:11of the food being served from the neighborhood kitchen
12:13to the bowling alley.
12:18Rock, seriously?
12:19Do you need Sammy to show you the way?
12:22Apparently, I do, but it ain't over yet, so.
12:25Sammy, show him how it's done, will you please?
12:29Go, girl.
12:32He's showing off now.
12:33I got this.
12:34Right, guys, don't get carried away with the bowls.
12:36Remember, we're here to work.
12:39That was nice.
12:41Sammy, I'm going to ask you to do something very discreet,
12:43something you've never done before, but I need that counter
12:45where those shoes are being placed on top.
12:47I need it swabbed.
12:48They're serving food next to the dirty shoes.
12:52OK.
12:53Sammy discreetly is going to conduct an ATP test,
12:56which will give me an insight to the lack of cleanliness
12:58on that counter.
13:00Now, this is going to be difficult because JP's in there as well.
13:03He manages this place.
13:04And so we've got to be very, very careful here.
13:07Rock, get JP to show you how it's done,
13:11knocking those Skittles down.
13:12OK.
13:13Can you do me a favor real quick?
13:15Can you, um...
13:16Right, Sammy.
13:16Whilst his back's turned to you, swipe and swab that counter,
13:20please.
13:21Be super discreet.
13:22Would you mind showing me because I think...
13:23Yeah.
13:24Please.
13:24OK, girl, go.
13:26Appreciate you.
13:27Because on the last one...
13:28Pull back wide so it can help Sammy out.
13:30Always want to make sure your feet are pointed where you want it and it.
13:33OK, Sammy, be careful.
13:35It's hard.
13:36Right next to where that food can be served there now.
13:38That's good.
13:38Watch out.
13:38Another pair of shoes.
13:40OK.
13:40Oh, sorry.
13:41Sammy's coming back.
13:42In your pocket.
13:42He's coming back.
13:43In your pocket.
13:45I love this.
13:47Honestly.
13:52CSI Sammy.
13:53Well done.
13:57Great job.
13:59That was scary.
14:00So snap.
14:01Squeeze that down.
14:03I mean, it doesn't look like a very appetizing place to be serving food, does it?
14:08Looks pretty dirty.
14:09Doesn't look.
14:10That couple of Opposite Rock are eating food.
14:12That's where all the shoes were.
14:13That's where you did this test, right?
14:14Yes, that's exactly where I was swabbing.
14:16Oh, my goodness me.
14:16Right, here we go.
14:17Brace yourself.
14:19Now, anything under 30, we're safe.
14:22Over 30, difficult.
14:24After 90, we're in the danger zone.
14:27Oh, my goodness me.
14:30Oh, my goodness me.
14:40That couple of Opposite Rock are eating food.
14:42That's where all the shoes were.
14:43That's where you did this test, right?
14:45Yes, that's exactly where I was swabbing.
14:47Oh, my goodness me.
14:47Anything under 30, we're safe.
14:50Over 90, dangerous.
14:54Oh, my goodness me.
14:56Oh, my goodness me.
14:57Ew.
14:591,979 just in a public toilet.
15:02It's 1,500.
15:04That's how dirty they are.
15:05This is nearly 2,000.
15:09Great work, y'all.
15:10Yeah, thank you.
15:11Great work.
15:12How does that look?
15:13Wow.
15:14It's got a funky flavor to it.
15:17Making my stomach churn.
15:18Honestly, I don't know if I want to finish it.
15:21It's greasy.
15:22It's real greasy.
15:24That's gross.
15:25That is so gross.
15:27Right, time to taste some of this food firsthand
15:29to order some dishes from my insider.
15:37That, yeah.
15:38Chef with pie.
15:39And this order's done.
15:41Hand down again.
15:41And camera eight, sorry.
15:43Goodness me.
15:44Look at that gravy.
15:45It's just like dark, runny, congealed diarrhea.
15:50Growing up.
15:51Shepherd's pie was a treat.
15:52It was as popular as Sunday lunch.
15:54Thank goodness my mum's not watching,
15:55because that was an insult.
15:58Hey, Rich.
16:00Oh, boy.
16:02This is...
16:03This is shepherd's pie.
16:04Oh, thanks.
16:05This is a real smash burger.
16:06Okay, great.
16:08And is this the store-bought gravy?
16:10Yeah.
16:10Look at that.
16:11To have a dry mix, they rehydrate very, very good food.
16:17That is horrible.
16:18It's so sad.
16:20Oh, my God.
16:21Now, the buffalo mozzarella dog.
16:24It looks gross, but it just tastes of nothing.
16:31Wow.
16:34A neighborhood kitchen burger.
16:35Oh, my goodness me.
16:39Wow.
16:40That is horrible.
16:42It's tough.
16:43There's no seasoning.
16:45So, there's a reason why this place is failing.
16:49The food is not even mediocre.
16:52Oh, excuse me.
16:53I need some water.
16:56Now you can start either one of those.
16:59All right, I already have the quesadilla almost done.
17:01Oh, no.
17:02No, none of those tortillas are from last night.
17:08Tortilla on the griddle.
17:09Come right, please.
17:10Tortilla on the griddle.
17:12Raw chicken.
17:13Right there.
17:14Raw.
17:19He's gone to the tortilla.
17:21He's going from raw chicken going back with the same spatula.
17:26So, it's a salmonella quesadilla.
17:29Oh, my goodness me.
17:30Raw chicken.
17:31That's the beginning of food poisoning.
17:34No, that can't go.
17:35I'm not serving that.
17:36I'm going in.
17:38Holy .
17:48All right, ladies and gentlemen.
17:53Sorry to interrupt, but please stop eating.
17:57I'll take that, sir.
17:59Shut down that kitchen now.
18:01After that, go back to the bowling alley and get me JP out of there, please.
18:04Shut down the kitchen, guys.
18:05Huh?
18:06Go to me if he's here.
18:07I don't care who's here.
18:08I don't give a .
18:09I got a service to do.
18:11There is no check.
18:13Please make your way out.
18:15Lisa, help these guests out.
18:17Yep, yep.
18:17I'll go get JP.
18:18They're still serving food.
18:19Obviously, they're not listening.
18:20Dave, stop serving food and turn everything off.
18:25OK?
18:26I'm so sorry.
18:27I didn't know who was going to be here.
18:30Gordon Ramsay is standing in my restaurant right now.
18:36Like, what the hell is going on?
18:39Can we just line up here, please?
18:41Sure, why not?
18:43I figure we're all going to get yelled at, because knowing Gordon Ramsay's reputation,
18:48I am thinking that we're in deep in deep trouble.
18:52I need to tell you all something really important.
18:55I've been watching you a while, and you think you're on some restaurant sort of refresh show.
19:01I'm sorry.
19:02It's not real.
19:06Within this establishment, I have an insider, someone from within these walls.
19:11This person has told me everything.
19:13And they've been very honest about what's really going on in here.
19:17We have an insider in this place.
19:18Someone has to be the snitch.
19:20If they think we're too far gone, then, you know what?
19:24There's the front door.
19:26I'll replace them.
19:29Dave.
19:29Yes?
19:30I've been in your kitchen.
19:32My insider told me you think it's clean, right?
19:36Correct.
19:37You think it's hygienic?
19:39Think again.
19:42The place is disgusting.
19:44To be honest with you, I learned everything on hand.
19:47No training, no school.
19:49I know I can get better.
19:50Stay there.
19:52My arse.
19:55F***ing hell.
20:07You do not need to go to culinary school to understand.
20:10They are no good.
20:14And as for the gravy, have you tasted that stuff?
20:18It's the powdered stuff, right?
20:20Yes, it is.
20:21And you just add water?
20:22Yes.
20:22But do you taste it?
20:23Certain bags taste a little saltier than others.
20:26A little saltier than others.
20:29It's disgusting.
20:31This thing's been flipped and cooked with raw chicken.
20:36You can't flip raw chicken and then go to a quesadilla.
20:41Um, I take all the blame.
20:44It doesn't fall on them, it falls on me.
20:46All right?
20:48So, if you're going to yell at somebody and scream at somebody, it's me.
20:52Mark, how good do you think the food is in here?
20:55On a scale of one to ten, I put a set about an eight.
20:58Say that again?
20:59I put a set about an eight.
21:00I like our food.
21:02Holy .
21:05How long did you work in restaurants for before you opened your first?
21:08I have never owned a restaurant in my life.
21:10Bowling's your hobby, right?
21:11You do well in the leagues and you've got a couple of nights a week.
21:13Yep.
21:14So, is this a hobby?
21:18This is a future retirement plan.
21:21Oh, my goodness me.
21:24Holy .
21:26A future retirement plan?
21:28Yep.
21:28At 62?
21:29Yeah.
21:30And do you have more money just to plow into this?
21:33Not at the moment.
21:34But I'm not ready to throw in the towel.
21:37Unfortunately, your wife is heavily involved in this as well, financially.
21:40Yes, she is.
21:41Massively.
21:42I'm just worried about what you're doing to your family.
21:45I think my family's in very good shape.
21:48Oh, my goodness me.
21:50I had no idea you were in this much denial.
21:53I need five minutes.
21:54I don't care.
21:55Where are you going?
21:56I'm taking a walk.
21:58Wait, what?
21:58Hold on.
22:00Look at this.
22:03Oh, my.
22:23Him walking in, it was kind of a shock.
22:25When I get to a point where I don't want to explode and say things I shouldn't say, I walk
22:31away.
22:32I came here to help you.
22:34What I didn't expect is someone to be in denial.
22:37Just based on what I know from my insider knowledge, we are on our knees.
22:44We are down.
22:47But I still get up every day and do it.
22:49But you need to start understanding the mistakes you've made and stop ignoring them.
22:54I'm not here to bring your food from an eight to nine.
22:57We're nowhere near the frickin' eight.
23:00I disagree with that.
23:02I disagree with that.
23:30Stay there.
23:30It's not working, Mark.
23:32What do you want me to say?
23:32I **** up.
23:33I want to reach across the counter and punch him in the face.
23:37You know, I don't know what more to say to you.
23:40I don't understand what you want from me.
23:42I want you to face the truth.
23:44You're doing it wrong.
23:47And you're taking everybody else down with you because...
23:50Then again, they can walk out the door.
23:51They have nowhere to go.
23:53They won't get picked up anywhere in this neighborhood based on the performers now.
23:58Everybody has choices in life.
24:00She's your wife of nearly 40 years.
24:03She loves you dearly.
24:04We're already dipping into her funds.
24:07That money doesn't come back that easy.
24:12For Gordon Ramsay to come in here and tell me that I'm destroying my wife's future...
24:19That's hard.
24:20Don't be the consequences of your own driven ego.
24:24I have a drive that just doesn't stop.
24:26I can't stop it.
24:28My insider told me what you went through health-wise.
24:33You need to slow down before it's too late.
24:37I don't know how to.
24:39I have tried and I can't do it.
24:42So what do I do next?
24:44Talk to your wife.
24:48Guys, can you guys give me two minutes on my own with the owners please?
24:52Now?
24:53It's okay.
24:55It's okay.
24:56It's okay.
24:57It's okay.
24:58It's okay.
24:58No! It's not okay.
25:01So who do you think is the one sitting there on the inside talking to randomly?
25:05Not me.
25:06The fact that an insider reached out does feel a little bit like betrayal.
25:10But when it boils down to it, I can see JP being the insider.
25:13Because he's very much a perfectionist in that way.
25:14And he always wants to do better.
25:17You've just failed.
25:18It's all a learning curve.
25:20Every place has different systems, different ways of doing things.
25:23We didn't screw up.
25:26If there's things that we need to get done, like, that don't get done, we can only do what we're
25:31allowed to do.
25:31It wasn't up to you.
25:33It was up to Mark and Lisa.
25:40We're four years in.
25:41We're not making money.
25:43And the toll it's having on the both of you is just not good enough.
25:47It's just not working.
25:49I need you to be open.
25:51I don't think the food is that bad.
25:53And less stubborn.
25:54You just saw the turkey.
25:55I'm not disagreeing.
25:56You found some problems.
25:57And I never knew they were there.
25:59Hold on.
26:00Hold on.
26:00Stop.
26:01You're serving the problems.
26:03You're charging good money for the problems.
26:05Stop it.
26:06No one's biting.
26:07The place isn't full.
26:08We haven't got a line outside the door.
26:10We're dwindling funds.
26:12I don't understand the food industry, okay?
26:15I go by direction of my chefs.
26:18Let me tell you something really important.
26:20This business needs to run separate from that bowling alley.
26:22Don't combine the two.
26:24There needs to be separate businesses.
26:26And honestly, I'm unconvinced I can actually change you.
26:31I think you're too stubborn.
26:33I think you're too dead set in your ways.
26:36Have a think.
26:40Have a good, long, hard think.
26:44Oh, my God.
26:45They're stubborn as a mule and stubborn as an ass.
26:48I'll leave both of them.
27:06Do I admit we're doing a ton of wrong?
27:09Yes.
27:09Yes, we are.
27:10We are.
27:10Okay?
27:11Do we walk away or do we fight?
27:13Do you want to fight?
27:15I want to fight.
27:15I will fight.
27:16I want to fight.
27:17Like I've fought every day.
27:18I will work till I'm dead.
27:23That's what makes me sick.
27:25It makes me pissed.
27:27Wow.
27:27This is difficult.
27:28I feel for Lisa right now.
27:29This guy can't see the wood for the trees,
27:31and he's convinced himself everything he's doing is fine.
27:33Of course.
27:34Are you worried about my health?
27:35Do you think I'm killing myself?
27:36Yeah, and I'm going to be worried,
27:38probably for the rest of your life,
27:40but that's because that's how I am,
27:42because I care about you.
27:44Do you feel jeopardized that you're going to lose everything?
27:49If we keep going the way we are,
27:51I feel like we are going to.
27:54It scares me when you say,
27:55oh, we took another $2,000 out of our checking account
27:58to pay for the neighborhood kitchen,
27:59to pay this and that, and that scares me.
28:02Lisa's upset.
28:04She sacrificed her 401k for something she didn't want.
28:08If we close this, it would kill me.
28:13Mark needs to step back for the future of this business.
28:16I need health.
28:17He needs to hear the truth.
28:19Let's go.
28:21Oh, man.
28:25Can I just have 30 seconds with the boss, please?
28:29Sit down.
28:34This is a tough scenario.
28:36But when I see you running up and down the street,
28:39carrying plastic bags, running around like a blood,
28:42it scares the crap out of me.
28:44But I don't want to fail, and it's hard.
28:48My brain says, you can't fail, you've got to keep on going.
28:52Please, listen to me, okay?
28:56My mother had a quadruple heart bypass at 60 years of age.
28:59Yeah.
29:00It took her about 18 months to two years to recuperate.
29:05Knowing what you've gone through,
29:06and the pressure you're putting on yourself,
29:08I promise you, you need to slow down.
29:12It's hard.
29:13It's hard.
29:13I know it's hard.
29:15But I will get up every day and fight.
29:18I see the good at the end, and I want to get there.
29:21They are warning signals.
29:21They are warning signals.
29:24I just want you to work smarter, not harder.
29:27And there's a big difference.
29:29You've taken on so much.
29:31Yep.
29:31And now we need to offload some of that.
29:34So we just streamline to give you a chance of success.
29:37Proper success.
29:39So let go of the bowling alley to give this the oxygen,
29:42the chance it needs to succeed.
29:44And this business needs to run separate from that bowling alley.
29:47You need to run it independently.
29:50Okay?
29:51I'm not here to butt heads with you.
29:52I know.
29:53But I am going to confront the stubbornness
29:55because you've got to change.
30:02I know I do.
30:04So I'm all in.
30:05I can let the bowling alley go.
30:07I have a general manager over there.
30:09He can handle it.
30:10I am ready, and I am committed.
30:12Just show me how, and we'll work together to get it done.
30:16I will go by your lead.
30:17I will do what you tell me to do, and we will figure it out.
30:20And I am going to bring in my culinary team.
30:22I am going to go back to basics,
30:23and we're going to go through a rigorous training scheme
30:25with that kitchen.
30:26We'll simplify the menu with fresh ingredients,
30:28made to order.
30:29We get this turned around, and it starts functioning, then...
30:33Then maybe I can slow down.
30:34And I just want you to understand the importance of that.
30:37And to spend time with your grandkids, and your kids,
30:40and enjoy these last 25, 30 years properly, is important.
30:45I hear you.
30:47And I'm going to change.
30:49When someone tries to throw me under a bus,
30:51the first thing that goes up, like everybody,
30:53is you want to get your defenses up.
30:55But in this case here, he's right.
30:58I can't keep on running at 90 miles an hour,
31:02and thinking I'm going to survive through it.
31:04Do you think we can pull this off?
31:07Yes, I do.
31:08Okay.
31:09Then I'm all in it.
31:09Whatever you tell me to do, I will do.
31:12I will give it 100%.
31:27It looks like my cover is blown.
31:29Word is out that it's me in town.
31:31And this is the whole purpose of coming in undercover.
31:34I appreciate the support, but honestly,
31:37we have so much work to do.
31:40In keeping with the new launch,
31:42I've thrown in my team there now to help get
31:44the neighborhood kitchen back on its feet.
31:48In the kitchen, we've lined it with brand-new equipment.
31:52Now we have fridges packed with fresh produce.
31:55It looks beautiful.
31:58We've given this a really nice deep clean as well.
32:00That was one of the first things I noticed when I came in,
32:03was the shininess.
32:04I've given the whole team a crash course in hygiene.
32:07On top of that, from early hours this morning,
32:10we've been training.
32:11Take a patty, smack it right on.
32:15Now what do these weigh that usually?
32:18Three ounces each.
32:19Three ounces each.
32:20I'm excited because we're getting our whole new,
32:23fresh restart on everything.
32:25It does look good.
32:26I think you can turn the heat off.
32:28I'm excited about the new menu.
32:31These cook super fast.
32:33Yeah.
32:34That I could eat every day.
32:35I'm a quiet guy, and this was very,
32:38very overwhelming to me still.
32:40Let's see.
32:41It looks nice.
32:43I feel a little bit more confident,
32:45and I'm excited to move forward.
32:48I really am.
32:51Right, here we go.
32:52Here come Mark and Lisa.
32:55Are you ready?
32:57Are you ready?
32:57I'm ready.
32:58Come on.
33:02Holy .
33:04Oh my God.
33:06What is happening?
33:08Oh my God.
33:09Oh my God.
33:11They are blown away.
33:14Who could have imagined this?
33:15Never in a million years.
33:17Honey, I love this.
33:21It looks beautiful.
33:24Now we have a beautiful panel dining room,
33:26which gives it a nice intimate feel.
33:28Bit of a homey style.
33:30The chairs.
33:31You got new chairs after three years.
33:34I got new chairs.
33:34I told you you were going to get new chairs eventually.
33:36Oh, this is so nice too.
33:38Now we got brand new tables, brand new chairs.
33:41Beautiful.
33:42Wow.
33:42This is absolutely gorgeous.
33:44I am amazed at how beautiful this place came out.
33:47The restaurant looks phenomenal.
33:48And I think my team the last couple days
33:50had the crap kicked out of them.
33:51Oh my God.
33:53After seeing this, I think they're going to be regenerated.
33:55I think we're going to survive and we're going to succeed.
33:58Right.
33:59I want to join them in size.
34:00Let's go.
34:02Let's get in there.
34:07Is this the new neighborhood kitchen?
34:08Oh my God.
34:09It seems straight to me.
34:10I don't know how to come out.
34:11How beautiful is this?
34:12I love this.
34:13If you don't want it, I'll buy it off you.
34:15No.
34:16No, I couldn't ask for anything better.
34:19Oh my goodness me.
34:23I have to say something and honestly, truthfully.
34:27I was the problem.
34:28I've been the problem for the last three years.
34:31I came into a business and then I turned around and said,
34:33I'm going to go start another business.
34:35Wow.
34:35And I should have never done that.
34:37I will make a commitment right here, right now.
34:39I will be here every day to support you at keeping this place going.
34:42I'm at fault.
34:43That's a lot for you to admit.
34:45And I respect your honesty.
34:46You know that.
34:47And so now you have a perspective and that focus.
34:49We're not split in between two businesses.
34:52We can stand alone.
34:54Right, take a seat.
34:55Wow.
34:56Now, let's go through this menu, shall we?
34:58Yes.
34:59Come on, dig in.
34:59So the message we want to send out to the neighborhood,
35:02it's delicious, home-cooked, comfort food.
35:06Wow.
35:07That's amazing.
35:09Oh my God.
35:10Mmm.
35:13How did that training go this morning?
35:14It was the best I've ever had in my life.
35:17JP, you're going to get super fit over these next six months
35:20because Mark will no longer be running up and down that high street.
35:25JP.
35:26You'll be running the bowling alley while Mark focuses on the restaurant.
35:31Understood.
35:31Gotcha.
35:32Yes.
35:33There you go.
35:34Amazing.
35:35My inside source told me that this place is worth saving.
35:39Who squealed on us?
35:40We got a note.
35:42Okay.
35:43None of this would have been possible without the incredible knowledge and honesty from my insider.
35:49Someone that I value immensely.
35:55Would the insider reveal themselves?
36:15Would you like to meet my insider?
36:28Hello.
36:29That was her.
36:33Come here, you.
36:34Come here.
36:35It's so hard.
36:36Giving me sensitive information, giving me how this place functions,
36:42but most importantly, the desperation of not letting this place go.
36:46This is a tough one for you.
36:48It is.
36:48Running a restaurant is not the same as a bowling alley.
36:51No, it's not.
36:52We put so much hard work into this, and I don't want to have a fail.
36:56This period of your life shouldn't be this difficult.
36:58I know it shouldn't be.
36:59We're trying to figure out what are we doing wrong.
37:03I appreciate the honesty.
37:05It is going to be tough.
37:08That's not easy.
37:09No, it's not.
37:10Especially being married to Mr. Stubborn over there.
37:15I'm proud of Lisa because she went out and found the help that we needed
37:18because the direction we were going in was going to be a disaster.
37:22And she said, I'm taking control of my restaurant.
37:25I love her for that because now we'll succeed.
37:29She's been the support my whole life.
37:32We can't go back.
37:34We've got to go forward.
37:35Let's just do it.
37:36We'll figure it out.
37:37Shall we get this place set up for success?
37:40Yes.
37:40Absolutely.
37:46Right, kitchen is getting geared up.
37:49This is respectable now, so there's no shouting.
37:51Yeah, I know.
37:51I got you.
37:52Don't worry.
37:54Have they absorbed the training?
37:55And most importantly, can we get this place launched?
37:58Fingers crossed.
37:59Here we go.
38:03Welcome to the neighborhood kitchen.
38:05Why don't we go to table number two for you two?
38:08The neighborhood kitchen doors are open, and it looks like half the neighborhood is bad.
38:14So have you thought about what you would like for appetizers?
38:18So I would like to start with the wedge, please.
38:20The wedge? Oh, that is so fun.
38:22First ticket out the gate, and with the new POS system, no more confusion.
38:27Mozzarella sticks, buffalo wings, and a wedge salad.
38:32Now, once the wings are done, they're going to go right over here with the wedge salad,
38:35and then that one will be all set, okay, sir?
38:37Party of four?
38:38Yeah.
38:39I guess you're getting this table.
38:40There you go.
38:41How nice is that to see Mark placing menus down,
38:44sitting guests down with a smile on his face?
38:49The dining room is full.
38:51We're even serving food...
38:53That one there.
38:54...into the bowling alley.
38:55You guys holding together? You good?
38:57Yeah.
38:58Good, excellent.
38:59Mark does not frantically run out of this business.
39:02JP can run for 30 seconds outside that bowling alley.
39:06Lane's in.
39:07There's no eating at the bar.
39:08And finally, JP's got up to speed,
39:10but nobody dines when I disinfect the shoes.
39:14Hey, Matt, how's your shrimp rolls coming?
39:16Ah, I'm taking them off the grill right now.
39:19It's so nice to see Dave busy.
39:21He seems a different man.
39:24Look how tidy he's working.
39:26He's cooking with care.
39:27The grill is spotless.
39:33I feel I'm excited because customers are happy.
39:36That's my main thing.
39:37As long as customers are happy, I'm happy.
39:40Thanks to Gordon Ramsay.
39:42As a chef, I feel more confident.
39:44I'm more upbeat.
39:45It's just exciting.
39:47It really is.
39:49All right, so you're working on the wedge salad to go?
39:52Yep, I have both sets of wings down.
39:55Is this the same freaking kitchen?
39:58I have got to get in there.
40:00Let's go.
40:01Oh, man.
40:06Nice to see you.
40:07We good?
40:07Good to see you.
40:08Hey, guys.
40:09Hello.
40:13Hey, how was that food?
40:15Good.
40:15Yes, good.
40:17Good, good.
40:17So nice to see you.
40:18Safe room for dessert.
40:19Yes.
40:21Let's go.
40:22Hey.
40:22Hey, here's your soup right here.
40:24What table number?
40:25Order three.
40:29Ladies, the wedge salad.
40:30Oh, that's me.
40:31There we are, my darling.
40:33And this soup.
40:35Thank you very much.
40:38You guys?
40:38Doing great.
40:39Our only problem is for the wedge salad, they don't fit in the to-go.
40:42How would we do that?
40:43Don't watch.
40:44So just from there?
40:46Oh, so just put it in half and then, like, lay it small on the thing.
40:50Just like that.
40:50All right, listen, well done this week.
40:51Really well done.
40:53Take your time.
40:54Pace yourself.
40:55And we're there for you as well, okay?
40:57Yes?
40:58Yeah, promise me?
40:58I promise.
40:59Good man.
41:01Great job.
41:03Seriously.
41:04Are you leaving?
41:05I am.
41:06You are.
41:07But I just want to say, well done.
41:08Okay?
41:09Seriously.
41:10You have the systems in place.
41:12Okay?
41:14It's amazing.
41:14It is stunning.
41:16Good luck.
41:16He's a happy team.
41:17Come in.
41:20We are so thankful.
41:23Humboldt.
41:24And, like, we had a tornado over our restaurant for three and a half years.
41:29That tornado has lifted, the sun is out, and it's a brand new day.
41:35I need two minutes with you.
41:36No problem.
41:36Let's go for a walk.
41:37Okay?
41:38Show me your bowling alley.
41:39I definitely needed someone to walk in here and help me.
41:43I'm glad Gordon Ramsay did.
41:45I was stubborn and pig-headed, and he turned me around.
41:49Not too hard.
41:50That's a good shot.
41:54See?
41:54Now you do that.
41:55The future is looking 100% positive.
41:59There you go.
41:59You want to hit that perfect, perfect ball.
42:01I'm thinking that we have a winner on our hands.
42:05Do you know what's fascinating about you?
42:06What?
42:07Trying to run that restaurant as a pastime.
42:10This is an amazing pastime and a great place for you to relax and de-stress.
42:14It is. It is.
42:15Oh.
42:16That is a full-time business.
42:17Definitely is.
42:18And I'm hoping that you understand the difference.
42:21I do.
42:22The focus is the restaurant going forward.
42:26Oh, now you're showing me up.
42:28Come on.
42:33Yes!
42:39If you want to save a struggling restaurant, reach out today.
42:43You could be my secret insider.
42:50Oh, my goodness me!
42:52The state of this restaurant right now is a hot mess.
42:55It's so gross.
42:56I'm not sure how long this will go if things don't change.
42:59He just said it smells fine.
43:01It does smell fine.
43:03It is rancid.
43:05Playing with people's lives.
43:07Come here.
43:09All right.
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