#video #S01 E12 - Savin
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00:01Give me a minute.
00:02It's hectic.
00:03It definitely is hectic.
00:04Man.
00:04Oh, my goodness, mate.
00:06He's doing everything.
00:07I'm plating.
00:07The owners are in their own bubble,
00:09and they never help.
00:11I can't stand here.
00:12These two owners run the team into the ground.
00:14Shame on you.
00:15I'm upset because you've been ignorant.
00:17I've been working seven days for how long?
00:18What did he just say?
00:19Answer the question.
00:20What did he just say?
00:21Let me shut these cameras off.
00:22I'm about to throw all you out of my restaurant.
00:31I'm on my way to visit Savin Bar and Kitchen.
00:34It's in the middle of Boston.
00:35Now, sadly, this restaurant is hemorrhaging money
00:38each and every month.
00:38It is on the verge of closing its doors.
00:42My insider told me the owners lack experience,
00:45and they also own the restaurant next door,
00:48which is run by the same chef and manager.
00:51There it is.
00:53Savin Bar and Kitchen.
00:55Let's get inside here.
01:00Now, the insider left the door open for us.
01:02Yes.
01:04OK.
01:05Let's go.
01:09OK.
01:10First things first, black light surfaces.
01:14Clean.
01:16That's crazy.
01:17Let's do a protein test, shall we?
01:19This will check for anything on these surfaces,
01:22any live bacteria.
01:24It's the stuff you don't see to the naked eye.
01:26That goes in.
01:29Bloody hell.
01:30That is clean as a whistle.
01:33Look, clean containers, individually wrapped,
01:36fresh thin film on there.
01:37It's obvious the chef is running an absolute spotless kitchen.
01:41Clearly, there's certainly no issue in the kitchen,
01:43let me tell you.
01:44Let's get into the dining room, shall we?
01:45What is this place?
01:47Now, the bar over there looks like it's a sports bar.
01:50And then high-end brushed suede on the bonquettes.
01:53Let me just have a quick look at the menu.
01:56QSR code.
01:57Let's get this up.
01:58Chicken parmesan, bolognese, but also wings, burgers,
02:02train wreck fries.
02:03The restaurant has no identity.
02:05Is it a plush sports bar?
02:08Is it a restaurant trying to be a sports bar?
02:10Who is running this restaurant?
02:12What the hell is going on in this place?
02:15Oh, .
02:16It's supposed to be.
02:18Come in.
02:19Just lay down here.
02:20Coming down.
02:24Who's that?
02:25Oh.
02:26Are you Doovey?
02:27My insider?
02:28How you doing?
02:29Bloody hell's bells.
02:30How you doing?
02:30I knew you were here.
02:31I know I was supposed to meet you tomorrow,
02:33but I just had to come meet you tonight.
02:34What is going on here?
02:36What's the concept here?
02:37Because it's a bit of a mismatch.
02:39What is it?
02:39I don't know what it is.
02:40I'm trying to figure it out, right?
02:42You know, having conversations with the owners.
02:44I'm just trying to make the owners happy.
02:46You want it this way?
02:48Great.
02:48Like, that's not how it was brought to me.
02:51It was brought to me that I would have full control.
02:52But this place is hemorrhaging.
02:54They're not restaurant people.
02:56Every time I talk to him, it's always numbers.
02:58He looks at the numbers, and he thinks he can determine
03:00everything from those numbers.
03:02I barely see them here.
03:04And when they are here, they don't help.
03:07So just so I'm clear, you're running both restaurants.
03:09I am.
03:10I'm the only chef.
03:11I don't have a sous chef.
03:12So it can get very hectic sometimes.
03:15My name is Dooley.
03:16I became the insider not to betray anybody.
03:20It's just pure frustration.
03:22I am head chef at Savin' Bark and Ghost Pepper.
03:24I'm here seven days a week.
03:25I don't have a day off, you know?
03:27I just don't know how long it can hold.
03:31None of these owners have ever ran or came up through the industry.
03:35Why aren't they supporting you the way you're supporting them?
03:38It's hard for us to have this convo that we're having.
03:42How about that?
03:42And I feel like one of the things that I always hear is that I'm very defensive.
03:47I just feel like everybody's mistaking my passion for food with aggression.
03:51This is what I love to do.
03:53How do you get through to the owners?
03:54Because it sounds like there's a bit of a stubborn sort of...
03:57You want me to be completely honest?
03:59Please.
04:01You is how I get through the owners.
04:03Right.
04:03That's the only thing.
04:05Here's what we need to do.
04:06You need to be strong.
04:07You need to be honest.
04:09I've got your back.
04:11I'll see you tomorrow.
04:11I'll see you tomorrow.
04:12Yes, right.
04:26How do I get a bit more volume?
04:28Levels up.
04:29Thank you, sir.
04:31The staff think they're filming a new renovation show.
04:36Hi, I'm Ken.
04:37I'm Driscoll, and welcome to Restaurant Refresh.
04:39My team have set up state-of-the-art surveillance.
04:42So, I've got a 360-degree insight to this restaurant.
04:48And on top of that, I've got all the information from my insider.
04:51But Doovey must stay undercover for this to work.
04:55Here we go.
04:59Conceptually, it just feels and looks all over the place.
05:02Would you come to watch a game or go on a date?
05:05Customers must find that confusing.
05:07Especially when you look at the restaurant next door,
05:09which is owned by the same owner as Ghost Pepper,
05:11and that they relaunched a sort of a new concept,
05:13sort of modern Mexican, and it is off the charts.
05:16So, I need to see it in action.
05:18Who's preventing this restaurant from really flourishing?
05:23We are going to cut some calamari.
05:26My mom cooks all the time.
05:27So, she really taught me how to really be in the kitchen first.
05:33I do express myself a lot through my food.
05:36You know, Italian food is what I love, you know?
05:38I grew up in the scratch kitchen.
05:40Everything really was made fresh.
05:42That's where I learned my butchering.
05:44It's like having a relationship with the food.
05:46That time and that effort and that just to cut it yourself.
05:50When I came here, it was just like typical American, you know, tavern food.
05:54And when I came, I originally thought that I would have more of a say in what I can create,
06:00you know?
06:01Bring in my love for Italian cuisine, and that's not the case.
06:04I don't feel like I have that green light.
06:06I don't feel like the owners are open to new ideas.
06:09Oh, hey.
06:11Hey.
06:11Oh, God, no.
06:14I actually started working here through Angelique.
06:16That is my girlfriend.
06:18Angelique, did you ever know that you're my hero?
06:20I'm your hero?
06:22Yes.
06:22I thought your mom was your hero.
06:25Doovey and Angelique, Doovey the head chef for both restaurants, Savin and Ghost Pepper.
06:31Angelique is the general manager, again, of both restaurants.
06:34They're also in a personal relationship together.
06:36You got an A-team out there.
06:37I do have a strong team out there, that is very true.
06:40I bust my ass every day.
06:42Let's get them in, let's get them out.
06:44We're badasses, we're women, we run the world.
06:47I'm working seven days a week.
06:49I'm also the general manager at Ghost Pepper Boston, which is our sister restaurant right
06:54next door.
06:55I'm the front of the house manager.
06:57I even hope with the chef in the kitchen, the pepper.
07:00I'm actually a badass, like who the ?
07:03Angelique, I'm going to leave this right here for you.
07:05I do have lupus, which is an immune disease.
07:10I have a little hair problem.
07:13And my doctor tells me every day, like, I don't know why you're doing this job.
07:17Being a general manager for two restaurants, that's not normal at all.
07:20I don't know how I'm making this work.
07:22But one thing about me is that I'm never going to let my team go down.
07:26So like, lupus, we can take a back seat for a minute, I'm going to do what I have to
07:30do.
07:30Oh, my goodness me.
07:31It may be a good deal for the owners to have one general manager overseeing both places.
07:35But for Angelique, it does not bode well.
07:39This is a lady worried more about her stuff than her health.
07:43Man.
07:44Take one thing of heavy cream.
07:45Um, how much heavy cream, how much garlic?
07:48No garlic, no garlic.
07:49Oh, sorry, my bad.
07:50This is Ethan, would you believe?
07:51He's actually the sort of head bartender.
07:54Of late, he's been running the kitchen as a sous chef.
07:57How'd you get the bartender to become a sous chef?
07:58How much heavy cream did you say?
08:00Uh, half.
08:01Sometimes cooking.
08:03I'm going to be honest, I have no idea.
08:04Here's what we're going to do.
08:07It's a little hard.
08:08As a bartender, it's a little frustrating.
08:11Climb chowder, Doobie Man.
08:12Look at the bottom of my station.
08:14Is there a cork container?
08:15Yeah.
08:16That's the chowder, right?
08:17Yeah.
08:17Where does it go?
08:18That same small saute pan you put on for there?
08:21Grab another one.
08:22Ethan is a rock star, but this is not what he does.
08:25He's a bartender first, but I needed the help.
08:28I was in a pickle.
08:29I keep trying to tell the owners I just need an extra person, but they don't listen.
08:34Smaller, not small.
08:35No, the smaller one up top.
08:36I've never seen a chef run a kitchen like this with a bar manager.
08:40It's unfair, taking advantage of his talent.
08:43Expo's good, server station good.
08:46That's young Crystal.
08:48She's a 21-year-old server.
08:49Hello, how are you doing today?
08:51Incredibly loyal, hardworking, been here for the last two years.
08:53Do you guys prefer one of these or one of these in the corner here?
08:56Working at Savin, I try to be positive, but I feel like it's very confused.
09:02The owners are not usually here.
09:05I don't think they really know what to do with it.
09:07It doesn't feel like it's cohesive.
09:10Everything from the bar in the kitchen will be on that QR code for you.
09:13It's a sports bar, question mark.
09:16I don't know.
09:17I don't really know.
09:18I don't know.
09:20Right, I'll contact Duvi and order some food.
09:25A takeout.
09:27A takeout?
09:28We're doing a takeout, huh?
09:31Hello, folks, how are you?
09:32I'm going to do the steak chips, please.
09:33I'm going to do like 12 minutes.
09:35Okay, yeah.
09:36David, you're starting to pull up.
09:41Driscoll's here.
09:42Already?
09:43Yep, he's coming right now.
09:44Hello.
09:45Hello.
09:45How's everybody doing today?
09:47Uh, Driscoll, one of the owners there, sort of waltzing in.
09:50What's going on, guys?
09:51How you doing?
09:51All right, Duvi.
09:53Have you seen Ken today?
09:54No.
09:55Ken and I are the owners of Savin bar and kitchen.
09:59My background has always been primarily, uh, finance and investments.
10:05Zero.
10:06Other than I spend a lot of time sitting at other people's bars drinking and eating.
10:14Ego number two is in the house.
10:17Hold the duck.
10:18And here's Ken, the other partner running this restaurant.
10:21I'll be right with you guys.
10:23How you doing?
10:242010, we bought the building that Savin bar and kitchen is in.
10:28This building has a big mobster history dating back into, like, the 70s.
10:32You know, they were gangsters.
10:34And even if you look at some of the mobster history in the books,
10:37they mention this corner, this building.
10:40I never dreamed of even being in the restaurant business.
10:42It sort of fell into my lap.
10:45It is a tough business.
10:46And we're now losing thousands of dollars per month.
10:49How's it going, you guys?
10:50Another day in paradise.
10:52When Savin first opened, it was very exciting.
10:54But I don't think we hit the, what the neighborhood was looking for right out of the gate.
10:58And it's been a real struggle.
11:00We've been trying to find the identity.
11:02I think it ran out the back door.
11:04And, uh, we're searching.
11:06We're searching for it.
11:10Sorry.
11:11He's just literally in the way.
11:13What's happening?
11:14Trying to get Ghost Papa ready.
11:15I'm used to them coming in and just linging around at the host stand.
11:19And I didn't call you.
11:21I'm confused why you're here.
11:22You need to put a sign up about the trivia.
11:25Okay.
11:26Uh, we're busy.
11:27Uh, if you want, you can jump in and help.
11:29You're looking good.
11:31Yeah. I like your shirt.
11:32Right now, he's about as popular as a fart in a church.
11:38A lot going on.
11:40Yeah.
11:41This is my everyday.
11:47This is the food from Savin.
11:49Um, this sort of ragu stroke bolognese.
11:54Mmm.
11:55See, that's good.
11:56That is rich.
11:57It hugs the pasta.
11:58And you can tell it's been cooked over a long period of time.
12:01I love that.
12:02Uh, this sort of kale salads.
12:06Nicely seasoned as well.
12:08This train wreck fries.
12:10Look at it.
12:11This is where it starts to take a turn for the worse.
12:14It's just clumped together.
12:15And just messy, dirty, ugly.
12:19You know, that's for the drunk and disorderly at midnight.
12:21This whole concept is not clean.
12:24It's not clear.
12:25What is this restaurant?
12:26What is this?
12:28Chef wasn't very responsive to my hello today.
12:31I think it's just overwhelmed.
12:33And do you know everyone's name?
12:37Yeah, yeah.
12:37But I don't know.
12:38Do you know the girls?
12:39Which one?
12:40Oh, um...
12:40Crystal and is it Francesca?
12:43What's her name?
12:44That's appalling.
12:45If you don't know their names, then learn their names immediately.
12:51Click.
12:53I'm on the phone back and forth to Ghost Pepper.
12:55It's hectic.
12:56It definitely is hectic.
12:57So there should be trays if you go into the back room.
13:00He's cooking, expediting, and on his cell phone.
13:04Should I just bring the side Caesars now?
13:06Give me a minute, okay?
13:09Hello?
13:13Now he's speaking fluent Spanish.
13:15I mean, honestly, oh boy, what is going on?
13:25Doogie's just being pulled out, running to Ghost Pepper.
13:30I can't believe just how stretched this entire team are.
13:34It's, uh, embarrassing.
13:39Trying to divide one team into two and get both restaurants up to speed
13:44and functioning effectively, no, it just doesn't work.
13:47I'm here.
13:48What's going on with the muscles?
13:50I'm literally plating.
13:51Man, this kid's got a lot on.
13:53Listen, as a young chef, unbeknown to yourself,
13:55you just get taken advantage of.
13:56And I was in his shoes once.
13:58This is unfair.
13:59What can I get for you?
14:00We have the shrimp.
14:01The garlic shrimp we have, yeah.
14:04Baked oysters.
14:05We actually don't have the oysters.
14:06We're out of oysters and the rabbi.
14:09Okay.
14:09Can I go next to her and steal wine glasses?
14:11Wow.
14:13How's it going?
14:13Come back.
14:20Whatever I do at Seven Barn Kitchen,
14:22I have to do it twice.
14:24Can you run around the wine glasses?
14:25Running back and forth, going to Ghost Peppers.
14:27There's a lot of to do.
14:29I used to be getting two paychecks.
14:32Oh, boy.
14:33In the middle of service.
14:34Literally running from one restaurant to the next.
14:36And the owners are standing around doing nothing.
14:39Oh, my goodness.
14:41That's crazy.
14:42How much cauliflower do you have?
14:43Enough for maybe one more.
14:44Oh, no.
14:45Ken and Driscoll are not from the restaurant industry.
14:48I don't think they understand the day-to-day operations of the kitchen.
14:52Angelique, I'm going to have to switch to fries or mashed potatoes.
14:57We're running out of mashed potatoes?
14:59Yeah.
14:59The fact that we don't do inventory with the limited food budget money.
15:03It's frustrating.
15:05We're constantly running out of food.
15:06I need to put 24 wings down.
15:08Because after that, I'm out of wings.
15:10I said it.
15:11Hey, I think we should do inventory.
15:13They think I'm defensive.
15:14Let's play calamari.
15:15Let's do the fish sandwich.
15:17It's getting me more upset just thinking about it.
15:22What are you doing?
15:23I just dropped the pawn.
15:24This place is understaffed.
15:25It's overworked.
15:26You can see the wheels beginning to fall off.
15:28That food should be out really soon.
15:30I'm so sorry for the wait, guys.
15:32Thank you so much.
15:32Yeah, the food's going to be out as soon as possible.
15:34We just have a lot of orders to go through first.
15:36Yeah.
15:36Literally all my tables are waiting.
15:37This is so embarrassing.
15:39Where are these owners?
15:43I mean, come on, guys.
15:45Do something.
15:48Can somebody get the door?
15:50Angelique is keeping the restaurant afloat.
15:53Every time I try to clean up the dishes, it's just like more dishes just keep coming.
15:57I don't think Ken and Driscoll are aware of everything that she does.
16:00I've been doing this for five years.
16:02I would not recommend it.
16:03Angelique is now behind the scenes washing pots as the general manager.
16:07Meanwhile, Ken is behind the reception desk looking like a fish out of water.
16:13And then Driscoll is holding conference calls on his computer.
16:17Here you are.
16:18So sorry about that.
16:19I'm hungry.
16:19Could I have a chicken sandwich?
16:21Grilled fried.
16:22Grilled cheese.
16:23They put like a special sauce on that too?
16:25Correct.
16:25Yeah.
16:26Perfect.
16:28Driscoll, he's getting grilled chicken sandwich.
16:30Ain't no way he just .
16:32Did he really?
16:33Did he put in food?
16:34Is he serious?
16:35Doobie is flat out right now.
16:38I mean, last thing you do when the kitchen is getting slammed is slam them even harder by ordering food
16:42for yourself.
16:44That's why I put it on the bottom here because it's low priority.
16:47Okay, well, he can wait.
16:48He gets that when he gets that .
16:50These two owners are pissing me off.
16:52That's crazy.
16:53This is an absolute joke.
17:08I'm just going to have a chicken sandwich.
17:10Ain't no way he just .
17:12Driscoll?
17:13Is he serious?
17:13Last thing you do when the kitchen is getting slammed is slam them even harder by ordering food for yourself.
17:18He gets that when he gets that .
17:20That's crazy.
17:21He might not get that at all.
17:24Is it me or is there a lot of noise coming out of that kitchen today?
17:27What do you mean a lot of noise?
17:28It's like vocal.
17:30Is he really complaining about the kitchen being too noisy?
17:32Is the chef being a little louder than normal back then?
17:35Do you notice it?
17:36Well, I mean, it's only him and Ethan.
17:38He's a little short staffed.
17:45This one just pissed me off.
17:46I can't stand here any longer and watch these two owners run the team into the ground.
17:51Oh, no!
17:53I've seen enough.
17:57Are you group on table 32 and 34?
18:00I'm plating.
18:07Oh, my God. Oh, my God. Oh, my God.
18:08Dear, oh, dear.
18:13I heard the door shut and I turn and it's him and I was like, oh, my God.
18:18Where's the general manager?
18:19Oh, me.
18:20She's right here.
18:21Angelique.
18:21Oh, my God. Oh, my God.
18:22Angelique.
18:23Chef M.G. comes in.
18:24I was like, oh, .
18:25All right.
18:27Gentlemen, you can switch that off.
18:28Ethan, no more food out, yes?
18:30Can you get Driscoll off that computer, please?
18:33Ladies and gentlemen, sorry to have dropped.
18:36Would you mind just stop eating?
18:38me.
18:38I'm going to take care of the check.
18:40My apologies.
18:41Angelique, can you help them out, please?
18:42Can you do something as well and help them out as well?
18:44Yes.
18:44Yeah.
18:47So sorry about that, guys.
18:49Thank you so much for coming in.
18:50We appreciate it.
18:51Am I supposed to be impressed?
18:53Let's line up over here, shall we, to go see you, please?
18:56Line up, please.
18:58First of all, you think you're on some form of restaurant refresh
19:02show?
19:04You have no idea.
19:07I want to tell you something really important.
19:10I've got someone on the inside that's been telling me
19:13everything.
19:17I'm like, it's not me.
19:18Is it Ethan?
19:19Is it?
19:19I don't know who it is.
19:21I've met with them, spoke with them.
19:24I had no clue who it could be.
19:27Like, I don't have any idea.
19:29My side has been very honest with me.
19:32I'm nervous just because I didn't want to seem like a rat.
19:37But if this falls flat on its face, Ken and Driscoll are fine.
19:41But Angelique and me are .
19:44Are you aware just how dysfunctional this place is?
19:47Uh, no, I'm not.
19:51A talented GM doing dishes, making salads,
19:55staff jumping from restaurant to restaurant.
19:58I mean, I've never seen a GM do so many jobs in one service.
20:03And on top of that, you're running two restaurants.
20:07Are there two general managers here?
20:09Nope, just me.
20:11Are there two head chefs here?
20:12Nope.
20:14You're a bartender and you're the sous chef?
20:18Correct.
20:19And are you ordering food in the midst of this storm?
20:22Service was almost done.
20:24There's eight tickets on there.
20:26Yeah.
20:27Can you not cut them a little bit of slack?
20:30Is that too hard?
20:31Of course.
20:31So why did you take advantage of the loyalty?
20:34Answer me that.
20:36I don't think we do.
20:37Oh, okay.
20:39He does.
20:41They're usually off Monday in the place run.
20:43I'm never off on Mondays.
20:45Oh, my goodness.
20:46You can't say I'm usually off on Mondays, Ken.
20:47Come on.
20:47I've been working seven days for how long?
20:49Please.
20:50Do you hear what he just said?
20:51I heard what he said.
20:52What did he say?
20:53Well, what did he just say?
20:54You don't answer the question.
20:55What did he just say?
20:57What did he just say?
20:58That he's been working on Mondays.
21:00Seven days a week.
21:01And ask him.
21:02And you didn't even blink an eyelid.
21:03Because I've told him I don't want him here seven days a week.
21:06Oh, my goodness.
21:07When am I supposed to be off the line, Driscoll?
21:09I'm aware.
21:09And it's by choice more than anything.
21:11Oh.
21:13Oh, my God.
21:13Sorry, but that's ridiculous.
21:14Driscoll, I don't think you're listening or even understanding.
21:17What do you want to resolve this issue?
21:18You don't even talk to me.
21:19You talk to Angelique and then Angelique talks to me.
21:21Because you're hot-headed.
21:23They're upset.
21:24I would like you to step up as an owner and pay some respect to your team.
21:28That's what I would like to do.
21:29And I'm going to tell you, you know very little about me, my partner, and our business.
21:34I'll repeat again.
21:35I've got someone on the inside.
21:36I've done my homework.
21:37Everything we do here is through a team environment.
21:39Yeah, and I also think you're looking at it the wrong way.
21:42Yeah, you're absolutely looking at it the wrong way.
21:43So tell me why we're looking at it the wrong way.
21:44He thinks we're over-utilizing staff to be open.
21:47I understand.
21:47I think you are.
21:49We're short-starved.
21:50They are shattered.
21:52This is not what's happening here.
21:53Oh, really?
21:54They're completely misguided.
21:56No one's misguided.
21:57So what would you like us to do?
21:58No.
21:59Answer my question.
21:59I'm not going to scream with you.
22:01Tell me what you'd like to do.
22:02I'm upset because you're being ignorant.
22:03Can we shut these cameras off?
22:04Because I'm about to throw all you out of my restaurant and be done with this.
22:08And we're the cameras.
22:10Go out, please.
22:32I'm tired of hearing this.
22:36Hey, big boy.
22:36I'm glad you're tired.
22:37I'm just tired of hearing this.
22:39I'm glad.
22:40It's not really between you and I.
22:41Because I don't know you.
22:41You don't know me.
22:42If you guys felt this strongly, I'm in here every so often.
22:46And I walk by.
22:47Every so often.
22:47And I say hello to everybody.
22:49And I ask.
22:50And you and I talk regularly.
22:52And I'm munching to you.
22:53And if this is such a long-
22:54You're not listening, disco.
22:55You don't listen.
22:56Why are you yelling?
22:56Because you're not listening.
22:58This is the problem, dude.
22:59You're not listening.
22:59Because you become hot.
23:00You're not listening.
23:01You don't listen.
23:02All you want to do is cut people off.
23:04This is what you do.
23:04I'm not cutting people off, Judy.
23:05This is what you do.
23:06I want to solve the problems with you.
23:12You just talk to people like they're so under you and beneath you.
23:16I come in and say hi to everybody.
23:17How is that?
23:18Saying hi doesn't matter.
23:20It's just the fact that you don't really understand what goes on every single day.
23:23I come in here and point and say, do this, do that.
23:26This is why I don't talk to you.
23:28Do you even know me?
23:29Do you even know me?
23:31You didn't know my name in the first six months that I worked here.
23:35There's a communication problem, obviously.
23:37You think?
23:37Because all I ever do is ask.
23:39And then we get called defective and emotional.
23:42All due respect, it is very hard to talk to you guys.
23:48No one's on the same page.
23:50If things don't change, I may leave.
23:54Enough is enough.
23:55Can I just have a word with you outside?
23:57Just two minutes.
24:01There weren't a lot of things that were said that I wasn't aware of.
24:05But it's disingenuous to blow it up as if I'm creating the problem.
24:08I'm willing to solve any problem.
24:10Completely misleading.
24:12Hey, come on.
24:13Hey.
24:14I am so sorry.
24:17I am not upset at you.
24:18You know that.
24:19I know.
24:20I just feel like I'm not good at my job.
24:23That's not true.
24:24That is not true.
24:25Coming in in the middle and asking for food and you're getting slammed.
24:30And then you're running next door for glasses that you're going to grab.
24:34Then you're going to take an order.
24:35Then you're going to sit someone down.
24:36It's not fair.
24:37Yeah.
24:38What would we do if something happened to you?
24:40Something did happen to me.
24:42Something did happen.
24:44When?
24:45I had a bad flare up with my lupus.
24:47And I was in a hospital bed with the computer and the cameras on my phone.
24:51And managing the restaurant.
24:53Texting my amazing staff in the hospital.
24:56You're running the restaurant from the hospital bed.
24:59Yeah.
25:00I've done it.
25:00Angelique.
25:01And then I came back in.
25:02Put on a smile.
25:04Honestly, watching the way you and your partner are getting running to the ground makes me feel sick.
25:12There's no question of your ability.
25:13You know that.
25:15And being made to feel blamed for this, it's their own doing.
25:22I spent the last 30 years developing talent and enhancing talent.
25:26And you and Doovie are the backbone of these entire businesses.
25:29Okay?
25:29Remember how powerful you are.
25:30I admire you and I'm here to support you.
25:33We're going to get through this, okay?
25:34Sounds good.
25:35Let's get it going.
25:37I have so much respect for Chef Ramsey and for him to tell me you're doing a good job.
25:42You have my back.
25:43It's been a while since I heard that.
25:46It felt good to not be alone.
25:48Um, Ken, Drissel, can I just have a word with you two, please?
25:53Can you guys get some fresh air?
25:54Just turn that off.
25:55Ladies, just hang out in the backyard.
25:57Five minutes, please.
25:59What is happening?
26:03Truthfully, what would it mean for you if one day your daughter was admitted to hospital and
26:09and she was running a business from a laptop from a hospital?
26:14How does that make you feel?
26:16Not good.
26:17That wouldn't be.
26:18It would be awful.
26:18It's a disgrace.
26:21Do you know how long that went on for?
26:23No, because she's very private about that.
26:26Four weeks.
26:27I was not aware of that.
26:29But whether she's private or not, you have a responsibility, duty of care.
26:35These are hardworking individuals that have put their life on hold to make your businesses a success.
26:41For f*** sake, gents, take a look at yourselves.
26:44You're taking advantage.
26:46We don't ever want to be in that position.
26:48So tell me, what should we do differently?
26:51Right.
26:51Well, first of all, listen to your talented team.
26:56They have good ideas.
26:57I openly admit that I am not a true uprising restaurateur.
27:02When you have talent that you've got under your wings, you need to look after them.
27:09Because they are your most valuable asset.
27:12Okay?
27:13Now, have a real good, long, hard look at the way you're running this place.
27:18I want to see you guys first thing in the morning.
27:21All right.
27:22Let me just refill the water.
27:24Yeah.
27:25Before I choke and die.
27:39I've asked owners Ken and Driscoll to join me and a local supplier.
27:42Chef Duvy is responsible for all aspects of the kitchen and I think it's important they understand his world.
27:49Good morning.
27:50We good?
27:51Fantastic. Nice to see you again.
27:52Likewise. Good to see you too.
27:53Good to see you.
27:54My insider told me, you guys are numbers guys.
27:57You spend a lot of your time in spreadsheets.
27:59But I want to take you to the beginning of the food chain.
28:01Yeah.
28:01Let's go through this way.
28:05Let me teach you the president of Wolves.
28:06This is Bill.
28:07You're late.
28:08I know. I'm sorry.
28:09The fish business was an early business.
28:10I'm so sorry.
28:11This is Ken and Driscoll.
28:12Pleasure to meet you.
28:13How you doing? Driscoll.
28:13Driscoll, nice to meet you.
28:14This is one of the most prolific East Coast fish suppliers.
28:18It's been running for how long?
28:19We've been open since 1926.
28:211926.
28:22Okay.
28:22Yeah.
28:23I'd like to get changed because we've got some work to do, right?
28:25Let's do it.
28:25Let's go.
28:31Start with the tuna.
28:32So this is a bluefin tuna.
28:34This is a $5,000 fish.
28:35Wow.
28:36Oh, wow.
28:36Come on.
28:37You're going to help me out, okay?
28:38You're going to get your hands dirty today.
28:39Yeah, that's fine.
28:40Don't drop it.
28:42Because you drop it, you own it.
28:43Ken, you okay?
28:44Come on.
28:44Come on, get it, guys.
28:45This is why we work out.
28:47You good, Ken?
28:48Oh, jeez.
28:49Now we own it.
28:50Don't drop it for sake.
28:52It ripped out.
28:53I didn't drop it.
28:56This is a New England fish.
28:58The old striped bass.
28:59This is what we have on the menu.
29:00Oh, beautiful.
29:01Can we prep a couple of these, please?
29:03Of course you can.
29:03Yeah.
29:03Come on.
29:03You're going to help me out.
29:04I'm right here.
29:05So the first step we're going to do is we're going to scale them.
29:07Yep.
29:07Okay?
29:12I don't know what all that is.
29:13What are you doing?
29:15What are you going to eat?
29:16Oh, jeez.
29:17They're doing a good job.
29:18This is the most hands-on they've ever been to open those restaurants.
29:21All right, grab your fish.
29:23Start at the anal vent.
29:24Yep.
29:24And you're going to work your way up.
29:25How deep do you want me to go?
29:26Keep going.
29:27Oh, oh, oh.
29:29Now you pull all the guts out and put them there.
29:31Put your hands in there.
29:32Yeah.
29:33You got it.
29:33There you go.
29:34Look.
29:38Smell.
29:39It was very tough.
29:40It was a lot more to it than I thought.
29:42Not easy.
29:43Not easy process at all.
29:44All right, grab your fish.
29:46Now for the precision.
29:47The most important part.
29:48Let's go, my man.
29:49You're going to cut behind the collar.
29:51You're going to go right behind the head.
29:53If you leave me on a bone, that's money.
29:55Don't make me lose money, okay?
29:57Nice and flat.
29:58Watch your hands.
29:59Don't go so deep.
30:00Don't go so deep, okay.
30:01Just turn that down there like that.
30:03This place for me is like coming home.
30:05I had to learn how to fillet thousands of baby mackerel first.
30:08Once I mastered the essence of filleting,
30:10only then was allowed to touch a striped bass.
30:14I think you've done this before.
30:16That's precision.
30:17There you go.
30:20It gives you more of an appreciation of the process
30:23from where the fish originates from
30:25until it ends up on the plate in the restaurant
30:27and everything that has to happen in between to make it happen.
30:30No, no, no, too high, too high.
30:32Like this?
30:32Too high.
30:33Boy, Gordon, Gordon, Gordon.
30:35Stop, stop, stop.
30:37You left half the fish on there.
30:38Look at this, look at this.
30:40Oh my God.
30:41Look at that.
30:42Look at that mango.
30:43How do you make a portion with that?
30:44What happened there?
30:45How much have we lost in terms of yield?
30:47From both fish?
30:48At least 15%.
30:49That's our profit margins.
30:50Yeah.
30:50That's gone.
30:51Yeah.
30:51You can see how delicate this is, right?
30:53You really have to know what you're doing.
30:55The most important thing is,
30:56when you've employed a talented chef,
30:58and he's an expert, he grew up doing this.
31:01Let them be experts in your business.
31:03When you employ an expert like Duvi, let them be experts,
31:07because that's how they can turn so much profit in their restaurants
31:10when they've got such amazing products.
31:13You saw how hard that is to break that down and fill it that.
31:15Yes.
31:16OK?
31:16And so he's an expert.
31:18He can do that.
31:19And Duvi's not the only expert in there, right?
31:21Yeah.
31:21Angelique's done that as well.
31:22Yeah?
31:23Yeah.
31:24She runs the crowd.
31:25She runs the bar.
31:26She runs the dining room.
31:27She's responsible for a lot going on in there.
31:30And I think over the last couple of days,
31:31you've actually seen that properly, right?
31:33She does do a lot.
31:34Yeah.
31:34So can you find proper support for her?
31:37Sure.
31:38We know something different has to happen here.
31:40And this could be the moment.
31:41I'll be honest.
31:43The insider has been messaging me,
31:46and they're worried about the backlash.
31:49They're worried they're going to pull this work in,
31:52we disappear, and then you guys go back to your old ways.
32:17That's not happening, right?
32:21Well, we're open to any new direction,
32:23because I think we need a rebrand, refresh.
32:26You're at the beginning of that.
32:27But it's a team effort.
32:28If you commit to them, they're going to commit to you.
32:30Right?
32:31Yeah.
32:31Should we get back?
32:32Yeah.
32:33Let's get out of this .
32:34Man, you stink.
32:35I know.
32:39Savin' Bar and Kitchen desperately needed
32:41a new and coherent identity.
32:44So my renovation team have gone in to give them one.
32:47And I've sent in my culinary crew
32:49to give bartender Ethan the crash course he needs
32:52to support Duvi on the line.
32:55This is an olive oil, sliced garlic, pinch of salt.
32:58Yeah.
32:58And this is pretty quick in the fryer.
33:00This is quick.
33:01It's at Parmesan, right?
33:02Yeah.
33:02Wow.
33:04Ethan's doing so much better.
33:06Honestly, it's fantastic.
33:09I'm so nervous.
33:11I'm so excited.
33:13Oh!
33:14Oh!
33:15Oh!
33:16My!
33:17Oh, my God!
33:19This is actually insane.
33:21Oh, my God.
33:22Okay.
33:22Oh, my God.
33:23Look at the bar seats.
33:25Can I take you out on a day here?
33:27I don't like a nice little day.
33:29This is dope.
33:30Wow.
33:31They are blown away.
33:32This used to be an old mobster hangout.
33:35And so it's got the old 1970 mobster feel.
33:39Finally, it has an identity.
33:40There's nothing like this in this neighborhood.
33:43So this should stand out for the right reasons.
33:45I feel like a speakeasy.
33:48It's like a whole new energy.
33:49We need that.
33:50We really need that.
33:52Oh.
33:53Time to go and see my happy team.
33:57Let's go.
33:58This is gorgeous.
34:00Oh, my God.
34:02Oh!
34:03Hello!
34:06How beautiful is this place.
34:08This is unreal.
34:10Unreal.
34:10Unreal.
34:11Thank you so much.
34:11Unreal.
34:12Kitchens be stacked with you pots and pans, you knives, you boards, you blenders.
34:17Everything you want and need to highlight.
34:20A nice neighborhood Italian-flared bistro.
34:22Yes.
34:23I'll be honest with you.
34:24I stayed for you guys.
34:25This is your livelihoods.
34:27This is your career.
34:27And so now Ken and Driscoll have to support it properly.
34:32I feel like the owners are open to change.
34:35Oh, wow.
34:37They're actually making it into action.
34:40Why don't you guys sit there?
34:42I'm very hesitant about that.
34:44Um, tough week.
34:47I've got to come out.
34:48This pent-up frustration is destroying the business.
34:52But in order to go forward, I want you to be treated like a general manager.
34:57Not washing dishes.
34:58Not making salads.
34:59And we can't work seven days a week.
35:01Yeah.
35:01And I want you to be a prolific chef.
35:03To grow in stature.
35:05I think my biggest thing is I don't think there's a respect between chef and owners.
35:10It's not okay for me.
35:11I mean, I think we all know the reason why.
35:13We've had too many explosive conversations.
35:16Right.
35:16You and I weren't communicating.
35:18We're drawing a line in the sand.
35:20I think everyone needs to commit to that.
35:21Turning a new page in the beginning of a new chapter.
35:23Of course.
35:24Yeah.
35:24Before I leave, I'd like to know from both of you, truthfully, as talent sits opposite
35:31you, how can you make them feel part of this business?
35:34Tell us what you do with your general managers and your chefs and how do you...
35:37They get 50% quarterly.
35:39And then that's topped up at the end of the year.
35:43I think that's...
35:45I...
35:45I...
35:46It's fair.
35:48It's now just your words.
35:50I want it, like, written down.
35:51Because I've been f***ing over multiple times from owners.
35:54When do you think you'll be able to come back with the documents?
35:57In the next seven days as a proposal?
35:59Yeah, that's an easy fix.
36:00Can I ask, how does that involve Nextdoor?
36:03Can that be included in that?
36:04Because that is successful.
36:05Yeah, I mean, we would do it for both restaurants.
36:07Great.
36:08I'm very optimistic.
36:10Especially now that, you know, there's a bridge that's kind of being built between us and the owners.
36:14Moments like this together is crucial.
36:16Absolutely.
36:17Yeah.
36:18I'm glad to see that they actually want to change as much as I do.
36:21And I think we're all excited for it.
36:23Should we get this place on the map?
36:24Yes, we should.
36:25Amazing.
36:25So excited.
36:26We'll do it tonight as a team.
36:28Yes.
36:29Amazing.
36:30I'm very happy that we finally have a change.
36:32I'm excited.
36:34Guys, come over.
36:35I feel supported, and it was a blast of air for me.
36:38Why don't we just all sit down with our backs of the banquette?
36:41Right, first of all, on these menus now, we've got food, Italian bistro style, in keeping with the chef's talent.
36:48So we've got the frito miso, mozzarella arancini, spaghetti bolognese, and pan-roasted striped bass.
36:54Oh, wow.
36:55Now when people ask, like, oh, where do you work?
36:57I can be like, I work at a rustic Italian bistro that's inspired by the history of Stab and Hill.
37:04With this Italian-style menu, costs are down, bringing in tremendous gross profit, but most importantly, a tiny infantry.
37:12We waste nothing.
37:13Right, guys, grab some knives and forks.
37:14Dig in.
37:14Let's do that.
37:17That is amazing.
37:19I don't realize I miss Italian food.
37:22I see my bolognese still on the menu.
37:25It tells me I'm doing something right.
37:26It's so good.
37:27Chef, everything's outstanding.
37:29Good.
37:30I'm just blessed, humbled, and ready to go.
37:33Like, I want to get into this kitchen, and I want to create magic now.
37:38I can't believe when I think about how that fish started earlier today, and then we filleted it, and now
37:43it became this.
37:44It's unreal.
37:45I will be honest.
37:45You did leave more flesh on the car because you took off.
37:48You know that.
37:52We got a big night ahead of us, but there's one more thing.
37:56None of this would have been possible unless I had an insider.
38:01I've met this person.
38:02They've been honest with me.
38:04They told me a lot.
38:06I really hope that they did it out of a good intent because we're all about trust and loyalty here.
38:13The aftermath, it could go so many different ways.
38:17Can the insider please stand up?
38:47Oh my god, there is no way.
38:50I was speechless.
38:52Doobie, man.
38:54Doobie.
38:54Doobie.
38:56I do understand.
38:57You can tell me, like, we go to bed together.
38:59Like, you couldn't just get it in my ear.
39:02I had to do it.
39:03What?
39:03I had to do it.
39:04I had to talk to an actual chef.
39:06I had to let him know about the issues.
39:07I was pretty shocked.
39:09I had no idea that he was the insider.
39:11But I'm grateful that he reached out.
39:13As much as we've talked about changing and trying to better, we haven't been able to do it.
39:18I don't think we could have made the leap like this without Chef Doobie.
39:21I feel like I've learned a lot from my team, things that I may not have been aware of.
39:26Sure.
39:26I appreciate it honestly.
39:27It's important to the staff and to the management team.
39:31They need our presence and want to share their ideas with us.
39:34And spending more time in the same room just talking is going to be beneficial.
39:38You know I adore you.
39:39Group hug.
39:44Okay, here we go.
39:45It's up in 2.0.
39:48Hello, how are you guys doing today?
39:51I hate the menu right here.
39:55The beef bolognaise.
39:57This is where it really starts to count.
40:00Can this talented young chef fall back in love with his kitchen?
40:04Ethan, where you at?
40:0552 Frito Misto.
40:06Okay, perfect.
40:07Look at that bolognaise.
40:08Man, this kid's got a magic recipe.
40:10Beef bolognaise, entree.
40:12Bolognaise.
40:12Food looks beautiful, guys.
40:14Thank you, chef.
40:14That's what you want.
40:16Like, I feel like the luckiest guy right now.
40:18And the good news now is that the owners are doing what they should be doing.
40:21Staying out of the way.
40:23I got our bikini.
40:25Right?
40:26My favorite.
40:27And it's so nice to see Angelique managing this business as opposed to washing pots and pans.
40:34Dressing salads.
40:36You get the boy hands.
40:37The pot is cooked so good.
40:39Making our baths resting.
40:41Oh, man.
40:42Come on.
40:42Look at that.
40:43Beautiful.
40:47This is what we want.
40:49How you guys doing?
40:50All right.
40:51Spot on.
40:52I appreciate that.
40:53What I'm most happy about is we're in a better place.
40:55I'm very optimistic, and I think that it will work.
40:58All because of Chef Ramsay.
41:01I'm completely in gratitude.
41:05Thank you so much.
41:06Come back, yeah?
41:06All right.
41:07All right now.
41:08Right.
41:08I'm going in.
41:14Beautiful.
41:15Yes.
41:17We're good?
41:18Good, good, good.
41:18We're good?
41:19Look at that place out there.
41:20Look at that out there.
41:21Come on.
41:23Chef, you good?
41:24I am good, Chef.
41:24I'm not being funny, but I've just seen about seven plates of Bolognese.
41:29What is the secret?
41:31Secret?
41:31Love.
41:33Love.
41:33Love.
41:34I love that.
41:35Love that.
41:36Great job.
41:38I appreciate it.
41:38This is the right line for you, not the bar.
41:40You know that.
41:41I'm telling you, you're wasted behind that bar.
41:43Good job.
41:43All right.
41:44Cheers.
41:46New beginnings.
41:48So far, so good?
41:49So far, so good?
41:50Honestly, you look after yourself.
41:51I am.
41:52And look after each other.
41:53I am.
41:54If he proposes, I'll cook the food at the wedding.
41:59Okay?
42:00I'm going to hold that to you.
42:01I'm telling you.
42:02I'm going to hold that to you.
42:03This has been an amazing experience.
42:05I can't wait to just take it and just run as fast as I can with it.
42:11He's amazing.
42:12I don't think it's tough for him to understand how much he changed my life.
42:16I feel powerful now.
42:18Like, there's no stopping me.
42:19I just want to say, well done.
42:21Putting Norm on the line like that is a hard thing to do.
42:24But I promise you, the future is bright, honestly.
42:28Yeah, it's definitely bright.
42:29Good luck, young man.
42:30I really mean that.
42:31Okay?
42:33And put a ring on it.
42:36I love you too, John.
42:37Thank you so much.
42:42Nice to see you.
42:43Thank you. Enjoy.
42:52He's going from raw chicken to the tortilla.
42:55That was horrible.
42:56I have no restaurant experience.
42:57It's just like dark, runny, diarrhea.
43:00Oh my gosh.
43:02Stop it.
43:02I've screwed up.
43:04I want you to face the truth.
43:05I need five minutes.
43:06I don't care.
43:07I'm taking a walk.
43:08I want to reach across the counter and punch him in the face.
43:12You know.
43:13And I'm justly caught, you know.
43:13I have no doctor.
43:13That was horrible.
43:13So you know that?
43:13No, you can just save you.
43:14I need something to these people.
43:14I have that.
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