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00:05and you're saying was if you build it they will come uh you built it have they come no no
00:13no they
00:14have not come for over 30 years john tapper has traveled the country saving hundreds of bars from
00:21failure and ruin now he's heading to powder spring georgia to attempt to rescue havana haven
00:29when owners are irresponsible customers get sick and that's when i get angry 2024 divorced couple
00:37edward and cassandra dallas opened up havana haven in powder springs georgia cassandra and i were
00:43together for about 27 years we have three kids together two boys and a girl and eight grandkids
00:51we actually get along better than a lot of divorced people do when i decided that i wanted to open
00:58up
00:58a bar i wanted to open it with people that i trust and there's nobody that i can trust more
01:03than
01:03somebody i spent 27 years with and got three grown kids but i thought to myself we don't know anything
01:09about running a bar so tell me how this is going to work well i spent about nine years in
01:15cyber
01:15security managing multiple brands of pos so i kind of felt like i knew what it would entail
01:23you know there's nothing like this over in powder springs everybody in this city driving 15 20 30 45
01:29minutes to atlanta so i thought if we can keep this in powder springs we could hit pay dirt with
01:35it
01:35but they immediately started running into problems originally this is supposed to be a cigar bar but i
01:41smoke cigars so i did all the research and i found out you know how much income i can make
01:46having a
01:46cigar bar it wasn't until after i signed the lease that i found out that cigars are not permitted on
01:52the inside of the buildings inside of powder springs so instead of going back trying to change all that
02:01i just stuck with the name and added a few cuban items what about the bar is cuban
02:10it's a little half-assed i can't lie to you on that we're a cuban restaurant but we don't really
02:15sell cuban food and the things that we do sell we might have them we might not this what we
02:21don't
02:22have oh no no gumbo no gumbo she said no gumbo no empenada no okay cassandra and dallas they they
02:30don't have the know-how or the knowledge of how to run a bar and that's the biggest thing and
02:34that's
02:34our biggest hindrance i'm just used to edward sitting and watching us make the drinks and most
02:38of the time he's not doing much of anything four hundred thousand dollars in debt edward and cassandra
02:44are struggling to keep up with the bills i owe my landlord i owe loans this thing gotta work back
02:51it has to work because i have no other source of income my house is in jeopardy now it's literally
02:57killing me it just looks like the world is on his shoulders and to see him go through that that
03:06hurts because i can't fix it so it's hard it's really hard with only weeks until closing edward and
03:17cassandra have decided to pull back the doors bust open the books and make a call for help
03:23to bar rescue have i regretted opening this bar yes i mean it's hard to stay positive when you don't
03:32know how you're gonna pay a bill
03:43hello hello hello thank you both for being here i'm particularly excited because this is a havana
03:49haven and you have cuban roots i have a great chef mika leone from miami who knows how to turn
03:56the right
03:57type of cuisine for this location and my mixologist to help me with this bar is natasha mesa she's won
04:03a
04:03lot of competitions for creativity and can create an excellent cocktail program here we have havana
04:09haven doesn't say bar doesn't say cafe i don't know what it is kind of reminds me of a tanning
04:14salon
04:15honestly it's what it does the outside has no definition we don't know what the hell it is and then
04:20look at the
04:20inside it's just a sea of tables does it look like havana to you i mean no when you think
04:26of cuba you
04:26think of like bright colors and something inviting and it's just the opposite of what you're getting here
04:32so this bar was opened by edward and his ex-wife cassandra we got a leaner oh it's gonna hurt
04:41my nerves
04:42edward was a cyber security expert an it guy so because he knows how to analyze statistics he said
04:51i'm gonna go in the bar business so him and his ex-wife who obviously get along well opened the
04:58bar
04:58there you go darling you're welcome i like a friend
05:04gotcha there's kayla she's the assistant manager
05:08there's kay she's a bartender there's lily she's a bartender and then that's nakia and she is our
05:16chef look at that kitchen oh no that's tragic
05:20so i got two great recon experts carol and tina they're food bloggers here in atlanta with a massive
05:28following they know the marketplace they know the customers so they're perfect recon let's see what
05:32happens it doesn't feel like cuban in here it doesn't give like havana vibes you know like why
05:39is it called havana they look confused yeah there's like two cuban things on the menu
05:46hi ladies hello i'm good can i get your orders please we're definitely doing the cuban sandwich
05:51and then we're doing like an empanada right or what else was it oh we don't have a pinata i'm
05:55sorry
05:55oh you don't have empanadas oh so the cuban restaurant doesn't have an empanada
06:01the one thing on the menu that cuban yeah anything else for you like drinks do you have
06:07a pina colada pina colada oh no we don't have pina colada oh really mojito i'm sorry we're not
06:13serving mojito we had a man would you guys would like to try our margaritas maybe just a margarita
06:20we'll do that then they wanted a mojito yes they didn't know if they can do it and they don't
06:24have
06:24pina colada mix now guys this is the summertime in the south wouldn't you think you'd sell some
06:29pina coladas yeah some tropical drinks at a cuban restaurant they would absolutely especially in a
06:34cuban restaurant and no empanadas no mojito at a cuban restaurant so here we go putting in some
06:42syrup on the top of maybe whiskey drink is that an old-fashioned that does not look appetizing
06:48all fake food colors all fake ingredients there's nothing quality about those absolutely disgusting
06:53there's not one fresh thing i've seen in this place right look at that shake that was that was
07:00something she's using two metal you see that i did what is that drink that looks like a lot of
07:06juice
07:06whatever it is it is too much color right way too pungent there's the sunrise for you
07:11is there even ice now what kind of bucket is that it is not a food safety it is not
07:18correct
07:19nor is the wrap on it and she shouldn't be preparing it over a cooler so what exactly is
07:24she doing she's mixing them up i guess maybe it was frozen and she's just breaking apart the chicken
07:28pieces that is frozen you're right that chicken is inedible here we go look at this what is that
07:40that's the salmon that salmon should be defrosted over 24 hours in a refrigerator absolutely there's
07:51no way it's going to be good not only that right now what it's doing it's steaming so it's going
07:55to
07:55just be wet and disgusting this is criminal oh no she's using the hand sink to detail oh no it
08:08looks
08:08like the package is open oh my this is a big safety issue so you wonder who's trained this cook
08:17look at this printer just going and going and going they have no ticket line so what happens if that
08:23ticket falls off and lands in that box and they never get their food yep that makes no sense at
08:28all take a look at how busy this is how far behind they all are now look at edward he's
08:34sitting there
08:34playing on his phone no when you get the burger it says it comes with fries automatically i have no
08:39idea
08:40this is unbelievable my gosh i try and stay in my lane that the kitchen ain't nothing to do with
08:47neither one of those and the people is with haven't even gotten menus out either then look at him he's
08:52oblivious to it there's no leadership here how you doing my dear you're gonna leave me hanging
08:58at least cassandra's engaging with the guests this restaurant was edward's idea but he's on the phone
09:04and she's the one working
09:13is she doing one ticket at a time as well there's no mats on the floor that's a health violation
09:19right
09:19this is your expo right now with no heat lamp
09:24we gotta watch her take a bite of this salmon
09:28look at her face
09:31when they do that they're not happy so guys the food is terrible the bar is terrible here's the
09:37problem edward doesn't know this he's oblivious to all this so i'm gonna go inside i'm gonna show
09:43edward around he needs to see the tickets he needs to see his kitchen he needs to see the bar
09:48and
09:48tonight edward is gonna understand what failure is
10:10edward oh lord what are you smiling about you're losing a fortune in this place
10:17where's your kitchen oh that's right this is my kitchen okay first of all you can stop cooking
10:27because i'm not letting anybody eat any food out of this kitchen so don't cook anymore
10:32so she takes a frozen piece of salmon puts it on this disgusting grill
10:38puts a top on it are you supposed to cook fish frozen you don't know do you so you own
10:45this
10:45restaurant you're going out you're buying salmon every day and you don't know the answer is no
10:50you don't cook it frozen you have to thaw it for 24 hours okay and look at this none of
10:56these have
10:56been made yet and you're sitting on your ass out there talking to people right edward you don't
11:01have a freaking clue do you no i don't no i don't let's understand this stuff this is not refrigerated
11:08what is this meat sitting here this is not refrigerated it's completely illegal i look over
11:14here where's the white bin with the chicken in it here we go
11:19these are illegal you cannot put food in that it's not a food service container this entire thing
11:27is illegal it's illegal and you're gonna get somebody sick and you can't train her because
11:34you don't know shit
11:41look at this how much money are you losing a month edward about 25 000 25 000 yeah i've sold
11:49everything i had is your house on the line yes it is how much more money do you have till
11:55we're done
11:56i don't have any but edward why didn't you learn anything then i thought i was learning along the
12:01way i sent two recon people in let's go talk to them this is edward he owns this place what
12:10was the
12:10first drink you ordered we ordered a mojito then they didn't have it what was the next drink you
12:14ordered why we wanted to come here oh damn but nada we didn't have they come here and and they're
12:20expecting something cuban right there's nothing cuban here so edward what are we doing here this
12:26makes no sense to me spinning our wheels you're spinning your wheels spinning my wheels folks
12:31listen to me i don't want you to eat any food in this place don't eat that that salmon that
12:36you ate
12:36was unbelievably disgusting cooked on a filthy grill should they be eating here edward no that's the deal
12:43when owners are irresponsible customers get sick and that's when i get angry that is unacceptable you
12:50want to lose your money lose your freaking money but don't get people sick right want to change i do
12:56if i come here tomorrow and train you will you learn i will because i got to train you in
13:00three days i
13:01will what it would take three months to do i will i'm not sure if he will we'll see you
13:06tomorrow all
13:07right good night don't eat anything please folks it's unbelievable to me that a man can lose
13:13everything and not learn anything during the process if edward doesn't learn edward can't be
13:19successful tomorrow i gotta try to teach him and see if he will learn
13:32i feel horrible after last night didn't sleep at all just thinking about how bad things are actually
13:39are it's just terrible last night was crazy chicken was thrown chicken grill is nasty floor is nasty
13:47everything in the kitchen was nasty i did not realize the state of things was as bad as it was
13:51i kind of relied on my kitchen without knowing anything about the kitchen that's my mistake
13:58it's my fault
14:03i'm astonished at the fact that edward can be so disciplined and be an it cyber security guy
14:09but not make one correct decision when it came to operating a bar does he think that operating a bar
14:16requires no knowledge no discipline no effort hello hi hi you guys ready yeah come on over let's
14:24go to it because he certainly put that effort into cyber security and now he's failing and today i want
14:31to find out why all right so edward we met we did cassandra we have not met we have not
14:36nice to
14:37meet you you as well so you're a partner here right yes and uh you're a nurse yes the education
14:44that you go through and the discipline and the commitment to be good at what you do is awesome to
14:50me then i look at you edward i say cyber security my god can you imagine the it knowledge and
14:57the
14:57discipline and the work that you had to do so the two of you went at the other part of
15:02your life with
15:03great knowledge and then you came at this without that knowledge right and that is shocking to me
15:09so edward you go to open this place tell me what your dream was my dream was to open a
15:14cigar bar live
15:16music live band yep comedy what happened after i signed the lease on this place i found out that we
15:23could not have cigars indoors so the whole concept went up in smoke no pun intended it did okay so
15:29raise
15:30your hand how many have been in havana here's my point havana is relatable to somebody who smokes a
15:39cigar right it's not relatable to you in food can you think of havana food other than a cuba sandwich
15:44i can't so can you picture downtown havana no what are the spices of havana what do they drink in
15:52havana we know none of this because we have no connection right to havana do you want to go to
15:58a
15:58place that's havana concept does it mean anything to you no no so we got a major issue with the
16:04decision making that got you here you understand what i'm saying edward what's wrong with this place
16:09i just want to hear it from you guys for a second what's wrong my main issue is inventory i
16:14bartend
16:15because i love to mix drinks i love to be able to create an experience for my customers but it's
16:20hard
16:20when they come in and they want like a mojito and i can't do that it's embarrassing yeah to the
16:25point
16:25where some people have actually walked out because there's no drink i can make them and you're exactly
16:30the kind of bartender somebody would want with that kind of passion yeah what do you think we have
16:35to have what we need for people i've been cooking and catering and doing things almost my whole life so
16:43and this is my livelihood this is all i have you see to me inventory i get that but there's
16:50another
16:50thing that didn't happen and that's management backing you guys up jumping behind the bar when
16:55they're buried jumping in the kitchen when they're buried helping out not letting them sink not letting
16:59them be embarrassed i just can't understand your decision making you're not stupid no but you're
17:05doing stupid things talk to me what are you feeling it was foolish of me to sit back and let
17:13this bar
17:13run itself without me having my head and hands in there helping make sure that it goes right
17:20how much you're losing a month 25 000 25 000 a month so in the past four months you've lost
17:26give or take
17:27cassandra 100 grand 100 grand what did you do four months ago so you wouldn't lose 25 000 i didn't
17:33do
17:33anything to keep from losing the money so the next month you lost 25 000 again he didn't implement one
17:38promotion did he nothing then you lost 25 000 again the next month right cassandra and what did he do
17:44then about it nothing and then all you're doing is looking for more money to dig yourself in deeper
17:51you're not solving anything how dare you do nothing about it right that's bullshit you did nothing to
18:00solve it and you know better you should be a better man than that
18:06you don't like hearing this do you cassandra and i don't blame you but i'm right aren't i you are
18:13what would happen if i wasn't here truthfully by the beginning or the second week of june
18:18we wouldn't be open
18:27what would happen if i wasn't here truthfully by the beginning or the second week of june
18:32we wouldn't be open
18:37do you guys know that no that's how close we are to closing that's pretty scary huh
18:43i was a little shocked because i didn't know we would be closing in like two weeks if this wasn't
18:46here so it definitely let me know like hey might need to start thinking of a backup plan in case
18:52this
18:52does fall and you got her into this how do you feel i feel horrible i feel horrible jessandra am
18:58i
18:58saying some things you would have liked to have said yeah i mean truth be told he just you know
19:04was sinking and we actually talked about it at one point but he doesn't fail we just you know we
19:11just
19:11stick in and try try to make it better you know the amazing thing about that to me is because
19:17we're
19:17still open he thinks he hasn't failed he doesn't think he failed until he closes it but you're four
19:24hundred thousand dollars in debt you're losing twenty five thousand dollars a month has he failed
19:29yes has he failed yeah has he failed has he failed yes cassandra has he failed no
19:36so i want you to say it to me john i failed
19:44john i failed miserably make it right for her
19:48i will step up for her now right she believed in you now come through for her i will know
19:55my doors
19:56aren't closed yet but i've already failed my employees i feel my ex-wife i feel myself you know
20:04i'll be homeless in two weeks so i already see what he said i fell down and i get it
20:09now okay let's
20:09bring my experts in natasha and nika hi this is a great show what are you looking to accomplish i
20:17think
20:17we have to start from zero and i think food safety is at the top of my list yeah what's
20:21your objective for today you know i would really like to get you guys back there and really just
20:25kind of see what your skill level actually is because last night i don't think that was a true
20:29representation of like who you are and what you can do all right guys let's go to work let's go
20:44how are you guys doing good how are you very good very good last night john and i saw a
20:49team that is
20:50not set up for success so i couldn't really gauge where they are as bartenders so today in training
20:55i'm going to put them to the test and see if they can actually make drinks i did see that
20:59you have two
21:00cocktails on the menu that you can at least make kayla yeah the red bottom lemon drop do you want
21:04to
21:04come up and make it for me sure show my glass
21:16you have any simple syrup is there anything we can use in place of simple if we don't have simple
21:21up
21:21here well okay i can just um use some lemonade because it has the sweetness in it okay you know
21:25i think kayla really does have some skills she was able to think on her toes so she made a
21:30quick sub
21:31i think we have something to work with here
21:37but we still have a lot of work to do this drink is way too sweet kind of blew up
21:43my palette i feel
21:43like i need to brush my teeth but you did knock it out in about a minute and 30 seconds
21:47so guests would
21:48have been so happy about that we still do have a lot more work to do tonight before we get
21:52to the stress
21:52us and let's uh get this going okay last night i was watching recon with john and i've never in
21:58my
21:59life seen something so utterly disgusting and unprofessional i mean with this team we have to
22:03start at square one how are you guys today good as you could tell the kitchen's a little bit cleaner
22:09right right kind of have those fryers new grease oil we have everything new set up for you guys
22:15so i kind of want to see how you guys run this operation so we're going to start with the
22:20cuban
22:20sandwich you want to teach me how to make that today sure all right i'll let you jump in
22:27i have my seasoned pork with the mojo with the mojo okay what cut of pork is that a boneless
22:32pork loin
22:34who trained you on how to make the sandwich when i first started working here there was another chef
22:39that was here prior to me did they ever mention ham she did but today that's part of one of
22:46our inventory
22:46issues we don't have any i didn't even know that i didn't know we had it we didn't have any
22:51ham and
22:52our hoagie roll oh hoagie roll and what type of cheese is that provolone it's supposed to be swiss
22:59cheese this is how they taught you how to make it yeah so you guys put a cuban sandwich on
23:04the menu
23:05not knowing the recipe for it well she said she knew the recipe she said right the previous person
23:13that was here was making it wrong you know so how long has this sandwich been being made wrong
23:18i mean this is not a cuban sandwich she doesn't have a lot of ingredients so a hoagie roll immediately
23:24is not a cuban sandwich more importantly is the fact that there's no ham and i'm looking at a pork
23:30loin
23:30which i don't know if you guys know but that's one of the driest cuts of pork i'm glad mika
23:35was
23:35here to strain us out and she really know her way around the kitchen so you guys willing to put
23:40in
23:40the work yes learn with me in the next 48 hours yes we got to do a lot of work
23:45you guys ready ready
23:46let's go good evening welcome to vanderhaven come on in let me hold the door for you you're welcome
24:02welcome in how are y'all summer hibachi and wings i'm gonna do the house margarita
24:10i'm gonna do the red bottom lemon drop get you a water while i do that
24:17what do you think about this glass of water thing i think that they have taken away too
24:22long to start the drinks yes i agree this is the most absurd thing i've ever seen in all my
24:27years of
24:28doing well and in the bar business everybody at the bar has a glass of water nobody has a drink
24:34nobody's paid for anything but everybody's getting their thirst quenched for free that's not a bar
24:40they should be serving drinks not water girls come here for just a second we're a bar you don't give
24:46away glasses of water that's something a fine dining restaurant does what happens now is you
24:51don't sell a second drink because they drink their water you with me girls no more glasses of water
24:57unless somebody asks for one okay thank you i have four orders of wings you want to drop three more
25:03for
25:03okay we have a ticket walking in how we doing i mean we're not doing good the pOS system's down
25:09oh no what happened i don't know this is first time going down i mean the problem is the kitchen
25:16is preparing food instead of being prepared and expediting so there's no prep system there's nothing
25:21before they own thank you you're welcome okay we have a screen at five abachi bowls seven ordered
25:28of wings looks like your pour lines are a little bit short and also you built it over ice so
25:32they're
25:32both watered down all right let's go ahead and do that one more time all right do you have a
25:36sofa syrup
25:36uh-uh i don't have it i'll work without it
25:42what'd you put in there it tastes purely like juice i just put lemonade in it i think we need
25:47to start over
25:48natasha how many drinks have we gotten out you know we are at zero at the moment not one drink
25:53we're up open 10 minutes good thing you guys got water because you might not have any other drink
25:57for quite a while does that look does that look right babe it's supposed to be two well it's not
26:02let's do it again dump it out let's start over you got a little drop right here let me drop
26:07right here
26:10ladies how are your drinks it's so good did you hear that you're good
26:15hey edward what's going on in your business do you know no it's not something whatever okay
26:19well you got to jump back there see what you can do to help yeah let's do it
26:33this is unbelievable edward edward there's not one person here who's walked into a bar and gotten a
26:38glass of water until they came here rather than helping them you're gonna create some
26:42bullshit excuse to make you think that you're busy because you're gonna pour water all night
26:47and listen to me don't pour water help them make drinks let's make some money edward that's why we're
26:54here move product move food move something to make some money come on we've been open 20 minutes
27:00we've served three drinks but don't worry everybody's got water
27:09come on we've been open 20 minutes we've served three drinks but don't worry everybody's got water
27:20how is that really yeah but it's half off i'm kidding i'm kidding i'm kidding let me find out why
27:31what do you need this wings how many ordered the wings and how about
27:34i got three we ordered eight wings and got four four piece was supposed to go with the hibash bowl
27:41so they put the wrong wings with the wrong order well she's already eaten some of those wings so
27:47i guess send that to the right table and make her four more wings
27:52that one you made babe yeah all right let me get in there does it look like it has coconut
27:58so let's uh let's do it again who's missing wings y'all i don't have a receipt
28:05that's it right there that's where the four wings for her i'm sorry
28:10here you go so what are the times on these tickets that are going out
28:1420 minutes almost 25 minutes yeah i know there's no system there's no system this is unbelievable
28:21there's about 15 tickets back there we're now approaching a half hour in ticket time
28:25edward is completely ineffective cassandra's doing everything she can to help but she's not
28:30effective either because she can't cook she can't make drinks we're stuck cassandra can you come with
28:35me in the kitchen for a second edward it's going to take us probably an over an hour to get
28:41that food
28:41out correct right people are not going to wait that long right you haven't got any of the table
28:46drinks out yet so we can't get the drinks out we can't get the food out we're completely disorganized
28:51there's no way we're gonna pull out of this all right i'm gonna shut it down okay okay guys we're
28:56closed that's it done thank you all for coming come back in two days from the very start it was
29:03a mess
29:06and then later he had the worst again i thought i could handle it
29:12whoosh something gotta change something gotta change
29:26guys we don't know what the concept is yet and that's the challenge this owner was so off track
29:30i know that we have physical issues behind the bar we need to create work stations and we need
29:34to create a serious back bar i'm happy i get some more time with you to kind of train you
29:38guys to
29:39stay focused and to get your stress levels down and really come through when it comes time to get
29:44these drinks out to people so we're gonna do mojito it's gonna be a little bit elevated with a slight
29:49spin i know that we have these four columns in the center of the room and that we need to
29:54create a
29:54design feature around them well i have a little bit of ptsc from last night i think we were at
29:59like
29:5925 30 minute ticket times right part of short ticket times is preparation so this is gonna be prepped
30:06ahead of time and you're gonna have it individually portioned we're gonna be making a grilled mojo
30:12chicken a la plancha and they're gonna be making it with pigeon peas and rice and double fried plantains
30:18i know we got to break up the sea of tables and create sections and areas that have some intimacy
30:25you're just gonna grab a nice little handful of mint grab one of these little wedges just muddle that
30:31gently we have our chicken that's been marinating in this mojo overnight i don't want you guys flipping
30:36like five times how i saw with that poor salmon that was dying last night what is the floor plan
30:41and what the hell do we do back here add a little bit of ginger syrup we're gonna do some
30:45twisted alchemy
30:46lime juice there we need some white rum in this bad boy we're gonna go in our tostones which are
30:50already par fried we have to have some element of this room that connects to this which connects to
30:57the bar and the brand we're gonna have our rice we're gonna get our tostones we're gonna flip that
31:04chicken ice top it with some soda so we're gonna have our tostones right on the side we have a
31:12nice
31:13hearty portion of chicken thighs bar cafe restaurant dare i say get a sploosh of mint a couple dashes of
31:22ingo and we're going to have kind of like a salsa criolla red onions some lime juice and olive oil
31:27some fresh cut cilantro a little bit of salt mix that all together the new and improved ginger mojito
31:36we're gonna put that right over our chicken that came together in just minutes guys
31:44that's a great meal huh all right so i got to come up with a whole concept that's gonna work
31:48here so
31:49i don't know what that is at the moment but we can order our bar equipment yeah we can start
31:53to order
31:54our furniture package and we can start to work on those basic elements as we think through what the
31:58concept needs to be i'll buy the coffee yeah let's go to it all right hi i'm extremely worried about
32:13edward and cassandra the fact is during the stress test last night edward was pouring water and being
32:20an it guy half the night edward doesn't think like a restaurant guy he thinks like an it guy and
32:25somehow
32:26i have to get them to understand that maybe they shouldn't be in this business there's a certain
32:32intuition in our business edward and i'm concerned that after all this time in it you just don't have
32:38that intuition you should know when the bar is in trouble that that's where you need to go okay you
32:43don't feel that instead you're pouring water almost all night i want to give you a couple of things to
32:49talk about with your partner okay and this is what i want to leave you with choices if i were
32:54you i would
32:54consider one of three things you're not going to like some of them but i'm going to put them on
32:58a
32:58table anyway number one you're going to have a brand new taffer bar tomorrow that's worth some money
33:06maybe you sell it get your money know that you pay yourself back and move on that's a very viable
33:13option option two find an experienced manager bring him in as a third partner give him some equity but not
33:21right away cassandra after a year he gets the equity so they earn it you with me and bring in
33:27a
33:27professional operator who will run this every day make sure the kitchen is clean the standards are in
33:32place everything is fresh it's rotated it's dated it's covered make sure the bar has all the systems
33:37and procedures and all the things in it that need to be done every day option three is figure out
33:43a way
33:44to change your intuitiveness and determine how to become more engaged understanding that if you don't
33:52turn this around in three four weeks you're done and as somebody who cares about you both and i think
33:56you know i do i would do one or two okay and i would act quickly before you run out
34:03of money
34:05i'm getting to the age of retirement okay no i don't want to be walking around the bar every weekend
34:11every day every night i'm actually an option two person which is bringing somebody in to manage it
34:16but i'm not the end all be all so we'll discuss it we'll see you deserve peace of mind yes
34:24make the
34:25decision that gives you that right because that in the end is what's going to matter most right absolutely
34:31i gotta go to work thank you thank you john has been doing this for 50 years so i would
34:36be a fool not
34:37to listen to take his advice and we got those three options to do something with just don't know
34:43which one yet okay bye-bye i'm going to work thank you
35:00all your friends are here yeah so we had a rough week edward we did but good good week you
35:08know
35:08you anchor sandra both have worked hard in your lives in your other careers and to think that you
35:12could lose your retirement is intolerable to me you don't deserve that when i got here i don't
35:18think the concept worked because andre i think you agreed with me i wanted to find something that when
35:23you saw it you thought of a vacation a place where you'd want to go a place where if you
35:29close your eyes
35:30you could almost picture it that was the kind of concept that i wanted to create for you well i
35:36think
35:36i set you up for success so you're ready to see it yeah should i show it to them all
35:41right here we go one
35:43two three
35:55one two three
36:02oh that is great okay a great local company united signs worked all night to get that sign done for
36:09you
36:10to turn one concept into another so bimini bay got a pleasant sound to it right kind of place you'd
36:17expect to have a good time yeah right if you want to party go to bimini man that's a great
36:21place to
36:22party right so excited yes ready to see it yeah all right go ahead
36:32oh wow this is so cute oh my god
36:37john really does his thing when it comes to redesign the bars and fixing oh this is nice i mean
36:43all the
36:43way around okay i can rock with this look the whole thing oh wow oh wow i was very emotional
36:54would
36:54have never guessed this space would look like this what do you think let me get back there i want
37:01to show
37:01you guys everything i did okay yes edward is that a smile that is a big smile better than i
37:06ever expect
37:07it's a beautiful place now not only did we redo all the interior all the tables all the chairs
37:12i got axe signs to do these custom graphics on that back wall atlanta hotel and restaurant supply
37:18got you a brand new three compartment sink and a hand sink you notice that guys you're not running back
37:23and forth anymore that's more time with your customer swift brothers plumbing heating and air
37:28did all the plumbing i got two brand new sky tab pos and handhelds i got partender for you you
37:35can
37:35do inventory behind the bar in 10 minutes and not only do we do all this behind the bar but
37:40i got a
37:41city discount to put the new kitchen equipment in back turbo air two new refrigeration units in the
37:46kitchen right our food is safe i got nana to walk to give you a brand new ice machine i
37:52want to make
37:52sure you guys needed that right okay so tonight and i don't want you on the pos system all night
37:57i want
37:57you managing i want you on the floor right i want you to know your ticket times i want you
38:01looping you
38:02with me right and don't be together be separate right so i got the crowd tonight you get them back
38:08okay
38:08let's get them back all right let's go to work all right
38:13oh hello everyone welcome to bimini bay come on in
38:20come on in come on in
38:27yes welcome in for bingo all right i got you what can i do for you guys i would suggest
38:33either
38:34the rumor has it or the uh pancake i hear two ginger ties here all right
38:39all right and your mother is here okay you got this you got this
38:46you guys getting food orders in don't forget food orders sell some food guys we don't have
38:53any food orders sell some food um empanadas and the fresco empanadas and the first kit
38:59yes ma'am just drop like 20 empanadas drop a ton but you should have dropped those like three minutes
39:05ago let's let's hurry up chef what do you think i mean i'm a little worried but you know i
39:09trained
39:10them i prepared them we have a ticket line i think they're getting the hang of things yeah hey guys
39:14there's a bunch of drinks over there on the pass straight on the plate let's hurry these up please
39:17yeah that old-fashioned you're making yes let's keep it here okay remember you're building you're
39:21building in that we're going to keep these up here so we're in the weeds a little bit but we're
39:26going to work our way out i believe that they can do it all right i'm going to take those
39:31chickens off
39:32look at you guys let's get these to the window empanadas they're right here together
39:39yeah whoa that looks good empanadas take it like you mean it take it like you mean it
39:44whoa oh that's going to be our mojito how you doing great nice to meet you
39:52how are we doing feeling good excellent boy it's looking much better you feeling better under less
39:56than 10 minutes ticket time excellent yeah we stay under 10 minutes i'm a happy man well done look at
40:02this they're ahead of it they're organizing we're coming together i see excellent excellent
40:10all right look at this you guys got this i'm so proud of you yeah
40:20what's up because sandra's engaged the bartenders step up the food looks beautiful
40:24i didn't think edward would pull it off but he is
40:28so your havana nightmare is over buddy all right i gotta tell you impressed me you've stepped up
40:35edward well thank you and i was worried about you in the beginning buddy you just needed that fire
40:39back you need something to fight food right give me that hug i want that i love it good job
40:45take care
40:46good night
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