- 17 hours ago
Bar Rescue - Season 10 Episode 12 -
Havana Rough Time
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Havana Rough Time
tele: https://t.me/TopFilmUSA1
#film#shows#usa#usashows#hot#filmhot
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FunTranscript
00:05and you're saying was if you built 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
00:29haven when owners are irresponsible customers get sick and that's when i get angry in 2024
00:36divorced couple edward and cassandra dallas opened up havana haven in powder springs georgia
00:42cassandra and i were together for about 27 years we have three kids together two boys and a girl
00:49and eight grandkids we actually get along better than a lot of divorced people do when i decided
00:57that i wanted to open up a bar i wanted to open it with people that i trust and there's
01:02nobody that
01:02i can trust more than somebody i spent 27 years with and got three grown kids with i thought to
01:07myself we don't know anything about running a bar so tell me how this is going to work well i
01:13spent
01:14about nine years in cyber security managing multiple brands of pos so i kind of felt like i knew what
01:21it
01:21went and tell you know there's nothing like this over in powder springs everybody in this city driving
01:2815 20 30 45 minutes to atlanta so i thought if we can keep this in powder springs we could
01:34hit pay dirt
01:35with it but they immediately started running into problems originally this is supposed to be a cigar
01:40bar but i smoke cigars so i did all the research and i found out you know how much income
01:45i can make
01:46having a cigar bar it wasn't until after i signed the lease that i found out that cigars are not
01:51permitted on the inside of the buildings inside the powder springs
01:58so instead of going back trying to change all that i just stuck with the name and added a few
02:02cuban
02:03items what about the bar is cuban
02:10it is a little half-assed i can't lie to you on that we're a cuban restaurant but we don't
02:15really
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 pinata no okay cassandra and dallas they they
02:30don't
02:30have the know-how or the knowledge of how to run a bar and that's the biggest thing and that's
02:34our
02:34biggest hindrance i'm just used to edward sitting and watching us make the drinks and most of the
02:38time he's not doing much of anything four hundred thousand dollars in debt edward and cassandra are
02:44struggling to keep up with the bill i owe my landlord i owe loans this thing gotta work now it
02:52has to work
02:52because i have no other source of income my house is in jeopardy now it's literally killing me it just
02:59looks like the world is on his shoulders and to see him go through that that hurts
03:07because 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 haven
03:50and you have cuban roots i have a great chef mika leone from miami who knows how to turn the
03:56right
03:57type of cuisine for this location and my mixologist to help me with this bar is natasha mesa she's won
04:03a lot 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 it kind of reminds me of a
04:14tanning
04:14salon honestly it's what it does the outside has no definition we don't know what the hell it is
04:19and then look at the inside it's just a sea of tables does it look like havana to you i
04:25mean no
04:25when you think of cuba you think of like bright colors and something inviting and it's just the
04:29opposite of what you're getting here so this bar was opened by edward and his ex-wife cassandra
04:37we got a leaner oh it's gonna hurt my nerves edward was a cyber security expert an it guy so
04:48because
04:48he knows how to analyze statistics he said i'm gonna go in the bar business so him and his ex
04:55-wife
04:56who obviously get along well opened the bar there you go darling you're welcome
05:04there's kayla she's the assistant manager there's kay she's a bartender there's lily she's a bartender
05:13and then that's makia and she is our chef 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
05:27with a massive following they know the marketplace they know the customers so they're perfect
05:31recon let's see what happens it doesn't feel like cuban in here it doesn't give like havana
05:38vibes you know like why is it called havana they look confused yeah there's like two cuban
05:45things on the menu hi ladies hello i'm good can i get your orders please we're definitely doing
05:50the cuban sandwich and then we're doing like an empanada right or what else was it oh we don't
05:54have empanada i'm sorry oh you don't have empanadas oh so the cuban restaurant doesn't have
06:00an empanada the 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
06:20yeah we'll do that then they wanted a mojito yes they didn't know if they can do it and they
06:24don't have pina colada mix now guys this is the summertime in the south wouldn't you think you'd
06:29sell some pina coladas yeah some tropical drinks at a cuban restaurant i would think they would
06:33absolutely especially in a cuban restaurant and no empanadas no mojito at a cuban restaurant
06:38so here we go putting in some syrup on the top of maybe whiskey drink is that an old-fashioned
06:45that does not look appetizing all fake food colors all fake ingredients there's nothing
06:51quality about those absolutely disgusting there's not one fresh thing i've seen in this place
06:57right look at that shake that was that was something she's using two metal you see that
07:02i did what is that drink that looks like a lot of juice whatever it is it is too much
07:08color right
07:08way too pungent there's the sunrise for you is there even ice now what kind of bucket is that
07:15it is not a food safety bucket it is not correct nor is the wrap on it and she shouldn't
07:22be
07:22preparing it over a cooler so what exactly is she doing she's mixing them up i guess maybe it was
07:26frozen and she's just breaking apart the chicken pieces that is frozen you're right that chicken is
07:31inedible here we go
07:38look at this what is that that's the salmon
07:46that salmon should be defrosted over 24 hours in a refrigerator absolutely there's no way it's
07:52going to be good not only that right now what it's doing it's steaming so it's going to just be
07:56wet
07:59disgusting this is criminal oh no she's using the hand sink to detail oh no it looks like the package
08:09is open oh my this is a big safety issue so you wonder who's trained this cook look at this
08:18printer
08:18just going and going and going they have no ticket line so what happens if that ticket falls off and
08:24lands in that box and they never get their food yep that makes no sense at all take a look
08:29at how
08:29busy this is how far behind they all are now look at edward he's sitting there playing on his phone
08:35no
08:38i have no idea this is unbelievable my gosh i try and stay in my lane that the kitchen ain't
08:47got none of
08:47and the people he's with haven't even gotten menus at either then look at him he's oblivious to it
08:53there's no leadership here how you doing my dear you're gonna leave me hanging at least
08:59cassandra's engaging with the guests this restaurant was edward's idea but he's on the phone and she's
09:05the one working
09:13is she doing one ticket at a time as well
09:16there's no mats on the floor that's a health violation right there this is your expo right now
09:21with 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
09:58he's here
10:03it's here
10:04oh
10:08edward
10:11oh lord what are you smiling about you're losing a fortune in this place
10:17Where's your kitchen?
10:18Oh, that's right.
10:19That's right.
10:24This is my kitchen.
10:25Okay, first of all, you can stop cooking,
10:27because I'm not letting anybody eat any food out of this kitchen.
10:30So don't cook anymore.
10:32So, she takes a frozen piece of salmon,
10:35puts it on this disgusting grill,
10:38puts a tap on it.
10:40Are you supposed to cook fish frozen?
10:43You don't know, do you?
10:44So you own this restaurant,
10:46you're going out, you're buying salmon every day,
10:48and you don't know.
10:49The answer is no.
10:50You don't cook it frozen.
10:51Okay.
10:52You have to thaw it for 24 hours.
10:54Okay.
10:54And look at this.
10:56None of these have been made yet.
10:57And you're sitting on your ass out there talking to people.
11:00Right.
11:01Edward, you don't have a freaking clue, do you?
11:03No, I don't.
11:04No, I don't.
11:06Let's understand this stuff.
11:07This is not refrigerated.
11:09What is this meat sitting here?
11:10This is not refrigerated.
11:12It's completely illegal.
11:13I look over here.
11:15Where's the white bin with the chicken in it?
11:17Here we go.
11:19These are illegal.
11:21You cannot put food in that.
11:23It's not a food service container.
11:25This entire thing is illegal.
11:29It's illegal.
11:30And you're going to get somebody sick,
11:32and you can't train her because you don't know shit.
11:41Look at this.
11:43How much money are you losing a month, Edward?
11:45About $25,000.
11:47$25,000?
11:48Yeah.
11:49I have sold everything I had.
11:51Is your house on the line?
11:52Yes, it is.
11:53How much more money do you have until we're done?
11:56I don't have any.
11:57But Edward, why didn't you learn anything then?
12:00I thought I was learning along the way.
12:02I sent two recon people in.
12:03Let's go talk to them.
12:08This is Edward.
12:09He owns this place.
12:09Hello.
12:10What was the first drink you ordered?
12:11We ordered a mojito.
12:13And they didn't have it.
12:13What was the next drink you ordered?
12:15No one knows why we wanted to come here.
12:16Oh, the empanada we didn't have.
12:18They come here, and they're expecting something Cuban.
12:22Right.
12:22There's nothing Cuban here.
12:24So, Edward, what are we doing here?
12:26This makes no sense to me.
12:27I'm spinning my wheels.
12:29You're spinning your wheels?
12:30I'm spinning my wheels.
12:31Folks, listen to me.
12:32I don't want you to eat any food in this place.
12:34Don't eat that.
12:35That salmon that you ate was unbelievably disgusting,
12:38cooked on a filthy grill.
12:40Should they be eating here, Edward?
12:42No.
12:42That's the deal.
12:43When owners are irresponsible, customers get sick.
12:47And that's when I get angry.
12:48That is unacceptable.
12:50You want to lose your money, lose your frickin' money.
12:52But don't get people sick.
12:54Right.
12:54You want to change?
12:56I do.
12:56If I come here tomorrow and train you, will you learn?
12:59I will.
12:59Because I've got to train you in three days.
13:01I will.
13:01What it would take three months to do.
13:03I will.
13:04I'm not sure if he will.
13:06We'll see you tomorrow.
13:07All right.
13:07Good night.
13:08Don't eat anything, please, folks.
13:10It's unbelievable to me that a man can lose everything
13:14and not learn anything during the process.
13:16If Edward doesn't learn, Edward can't be successful.
13:20Tomorrow, I've got to try to teach him and see if he will learn.
13:32I feel horrible after last night.
13:34Didn't sleep at all.
13:36Just thinking about how bad things actually are, it's just terrible.
13:42Last night was crazy.
13:43Chicken was thrown.
13:44Chicken?
13:45Grill is nasty.
13:46Floor is nasty.
13:47Everything in the kitchen was nasty.
13:48I 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.
13:57That's my mistake.
13:58That's my fault.
14:03I'm astonished at the fact that Edward can be so disciplined and be an IT cybersecurity
14:09guy, but not make one correct decision when it came to operating a bar.
14:14Does he think that operating a bar requires no knowledge, no discipline, no effort?
14:19Hello.
14:20Hi.
14:22You guys ready?
14:23Yeah.
14:24Come on over.
14:24Let's go to it.
14:25Because he certainly put that effort into cybersecurity and now he's failing.
14:30And today I want to find out why.
14:32All right.
14:33So Edward, we met.
14:34We did.
14:34Cassandra, we have not met.
14:36We have not.
14:36Nice to meet you.
14:37You as well.
14:38So you're a partner here, right?
14:40Yes.
14:40And you're a nurse.
14:43Yes.
14:43The education that you go through and the discipline and the commitment to be good at what you do
14:49is awesome to me.
14:50Then I look at you, Edward.
14:52I say, cybersecurity, my God.
14:54Can you imagine the IT knowledge and the discipline and the work that you had to do?
14:59So the two of you went at the other part of your life with great knowledge.
15:04And then you came at this without that knowledge.
15:07Right.
15:08And that is shocking to me.
15:09So Edward, you got to open this place.
15:11Tell me what your dream was.
15:13My dream was to open a cigar bar.
15:15Live music, live band.
15:17Yep.
15:18Comedy.
15:18What happened?
15:20After I signed the lease on this place, I found out that we could not have cigars indoors.
15:25So the whole concept went up in smoke.
15:27No pun intended.
15:28It did.
15:29Okay.
15:29So raise your hand.
15:30How many have been in Havana?
15:34Here's my point.
15:36Havana is relatable to somebody who smokes a cigar.
15:40Right.
15:40It's not relatable to you in food.
15:42Can you think of Havana food other than a Cuba sandwich?
15:45I can't.
15:46So can you picture downtown Havana?
15:49No.
15:49What are the spices of Havana?
15:51What do they drink in Havana?
15:52Right.
15:53We know none of this because we have no connection to Havana.
15:57Do you want to go to a place that's Havana concept?
16:00Does it mean anything to you?
16:01No.
16:02No.
16:03So we got a major issue with the decision making that got you here.
16:06You understand what I'm saying, Edward?
16:08What's wrong with this place?
16:09I just want to hear it from you guys for a second.
16:11What's wrong?
16:12My main issue is inventory.
16:14I bartend because I love to mix drinks.
16:16I love to be able to create an experience for my customers.
16:19But it's hard when they come in and they want like a mojito and I can't do that.
16:24It's embarrassing.
16:24Yeah.
16:25To the point where some people have actually walked out because there's no drink I can make them.
16:29And you're exactly the kind of bartender somebody would want.
16:32Yeah.
16:32With that kind of passion.
16:33Yeah.
16:33What do you think?
16:34We have to have what we need for people.
16:38I've been cooking and catering and doing things almost my whole life.
16:42So, and this is my livelihood.
16:44This is all I have.
16:46You see, to me, inventory, I get that.
16:49But there's another thing that didn't happen.
16:51And that's management backing you guys up.
16:53Jumping behind the bar when they're buried.
16:55Jumping in the kitchen when they're buried.
16:57Helping out.
16:58Not letting them sink.
16:59Not letting them be embarrassed.
17:00I just can't understand your decision making.
17:03You're not stupid.
17:04No.
17:04But you're doing stupid things.
17:06Talk to me.
17:07What are you feeling?
17:09It was foolish of me to sit back and let this bar run itself without me having my head
17:16and hands in there helping make sure that it goes right.
17:20How much are you losing a month?
17:22$25,000.
17:23$25,000 a month.
17:24So in the past four months you've lost, give or take, Cassandra, $100,000?
17:28$100,000.
17:29What did you do four months ago so you wouldn't lose $25,000?
17:33I didn't do anything to keep from losing the money.
17:35So the next month you lost $25,000 again.
17:37He didn't implement one promotion, did he?
17:39Nothing.
17:40Then you lost $25,000 again the next month.
17:43Right, Cassandra?
17:44And what did he do then about it?
17:45Nothing.
17:47And then all you're doing is looking for more money to dig yourself in deeper.
17:51You're not solving anything.
17:53How dare you do nothing about it?
17:57Right.
17:57Edward, that's bullshit.
17:59You did nothing to solve it.
18:01And you know better.
18:02You should be a better man than that.
18:06You don't like hearing this, do you, Cassandra?
18:09I don't blame you.
18:10But I'm right, aren't I?
18:12You are.
18:13What would happen if I wasn't here?
18:14Truthfully, by the beginning or the second week of June, we wouldn't be open.
18:27What would happen if I wasn't here?
18:29Truthfully, by the beginning or the second week of June, we wouldn't be open.
18:37Do you guys know that?
18:39No.
18:39I didn't.
18:39That's how close we are to closing.
18:41That'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
18:46wasn't here.
18:47So it definitely let me know like, hey, might need to start thinking of a backup plan in
18:52case this does fall.
18:53And you got her into this.
18:54How do you feel?
18:55I feel horrible.
18:56I feel horrible.
18:58Yassandra, am I saying some things you would have liked to have said?
19:01Yeah.
19:01I mean, truth be told, he just, you know, was sinking and we actually talked about it
19:07at one point, but he doesn't fail.
19:10We just, you know, we just stick in and try, try to make it better.
19:13You know, the amazing thing about that to me is because we're still open, he thinks he
19:19hasn't failed.
19:21He doesn't think he failed until he closes it.
19:24But your $400,000 in debt, you're losing $25,000 a month.
19:28Has he failed?
19:29Yes.
19:30Has he failed?
19:31Has he failed?
19:32Yes.
19:33Cassandra, has he failed?
19:34Yeah.
19:36So I want you to say it to me, John, I failed.
19:44John, I failed miserably.
19:47Make it right for her.
19:48I will.
19:49Step up for her now.
19:51Right?
19:52She believed in you.
19:53I will.
19:53Now come through for her.
19:55I will.
19:55I know my doors aren't closed yet, but I've already failed my employees.
20:00I failed my ex-wife.
20:02I failed myself.
20:04You know, I'll be homeless in two weeks.
20:06So I already see what he said I failed at, and I get it now.
20:09Okay, let's bring my experts in.
20:11Thanks.
20:11Natasha and Nika.
20:13Hi.
20:13Hi.
20:14This is a great show.
20:15What do you want to accomplish?
20:16I think we have to start from zero, and I think food safety is at the top of my list.
20:20Yeah.
20:20What's your objective for today?
20:22You know, I would really like to get you guys back there and really just kind of see what your
20:26skill level actually is.
20:28Because last night, I don't think that was a true representation of, like, who you are and what you can
20:32do.
20:33All right, guys, let's go to work.
20:34Let's go.
20:44How are you guys doing?
20:45Good, how are you?
20:46Very good, very good.
20:47Last night, John and I saw a team that is not set up for success, so I couldn't really gauge
20:52where they are as bartenders.
20:54So today in training, I'm going to put them to the test and see if they can actually make drinks.
20:58I did see that you have two cocktails on the menu that you can at least make.
21:02Kayla?
21:03Yeah.
21:03The Red Bottom Lemon Drop.
21:04Do you want to come up and make it for me?
21:05Sure.
21:06Show my glass.
21:16Do you have any simples or rub?
21:18Is there anything we can use in place of simple if we don't have simple up here?
21:21Well, okay, I can just use some lemonade because it has the sweetness in it.
21:25Okay.
21:25You know, I think Kayla really does have some skills.
21:28She was able to think on her toes, so she made a quick sub.
21:31I think we have something to work with here.
21:37But we still have a lot of work to do.
21:40This drink is way too sweet.
21:42Kind of blew up my palate.
21:43I feel like I need to brush my teeth.
21:45But you did knock it out in about a minute and 30 seconds, so guests would have been so happy
21:48about that.
21:49We still do have a lot more work to do tonight before we get to the stress test.
21:53And let's get this going, okay?
21:55Last night, I was watching Recon with John, and I've never in my life seen something so utterly disgusting and
22:01unprofessional.
22:02I mean, with this team, we have to start at square one.
22:05How are you guys today?
22:05Good.
22:06Good.
22:07As you can tell, the kitchen's a little bit cleaner, right?
22:10Right.
22:10Kind of have those fryers, new grease oil.
22:13We have everything new set up for you guys.
22:16So I kind of want to see how you guys run this operation.
22:19So we're going to start with the Cuban sandwich.
22:21Want to teach me how to make that today?
22:23Sure.
22:24All right.
22:24I'll let you jump in.
22:27I have my seasoned pork.
22:29With the mojo?
22:29With the mojo.
22:30Okay.
22:30What cut of pork is that?
22:31A boneless pork loin.
22:34Who trained you on how to make the sandwich?
22:36When I first started working here, there was another chef that was here prior to me.
22:41Did they ever mention ham?
22:43She did.
22:44But today, that's part of one of our inventory issues.
22:47We don't have any.
22:48I didn't even know that.
22:50I didn't know we didn't have any ham.
22:52And our hoagie roll.
22:54Hoagie roll?
22:55Mm-hmm.
22:55And what type of cheese is that?
22:57Provolone.
22:58It's supposed to be Swiss cheese.
22:59This is how the lady shot.
23:01They taught you how to make it?
23:02Yeah.
23:03So you guys put a Cuban sandwich on the menu, not knowing the recipe for it.
23:07Well, she said she knew the recipe.
23:09She said?
23:10Right.
23:12The previous person that was here was making it wrong.
23:15You know, so how long has this sandwich been being made wrong?
23:18I mean, this is not a Cuban sandwich.
23:20She doesn't have a lot of ingredients.
23:22So a hoagie roll immediately is not a Cuban sandwich.
23:26More importantly is the fact that there's no ham.
23:29And I'm looking at a pork loin, which I don't know if you guys know,
23:32but that's one of the driest cuts of pork.
23:34I'm glad Mika was here to strain us out,
23:37that she really know her way around the kitchen.
23:39So you guys willing to put in the work?
23:41Yes.
23:42You're going to learn with me in the next 48 hours?
23:44Yes.
23:44We got to do a lot of work.
23:45You guys ready?
23:46Ready.
23:47Let's go.
23:55Good evening.
23:56Welcome to Vanderhaven.
23:57Come on in.
23:58Let me hold the door for you.
24:00You're welcome.
24:02Welcome in.
24:04How are y'all?
24:06Summer hibachi and wings?
24:07I'm going to do the house margarita.
24:10And I'm going to do the red bottom lemon drop.
24:12Get you your water while I do that.
24:17What do you think about this glass of water thing?
24:19I think that they have taken way too long to start the drinks.
24:24Yes, I agree.
24:24This is the most absurd thing I've ever seen in all my years of doing bar rescue and in the
24:29bar business.
24:30Everybody at the bar has a glass of water.
24:34Nobody has a drink.
24:35Nobody's paid for anything.
24:36But everybody's getting their thirst quenched for free.
24:39That's not a bar.
24:40They should be serving drinks, not water.
24:43Girls, come here for just a second.
24:45We're a bar.
24:45You don't give away glasses of water.
24:47That's something a fine dining restaurant does.
24:50What happens now is you don't sell a second drink.
24:53Because they drank their water.
24:55You with me, girls?
24:55I'm with you.
24:56No more glasses of water unless somebody asks for one.
24:58Okay?
25:00I have four orders of wings.
25:02You want to drop three more for me?
25:03Okay.
25:03We have a ticket walking in.
25:05How are we doing?
25:07I mean, we're not doing good.
25:08A few of our systems down.
25:10Oh, no.
25:11What happened?
25:11I don't know.
25:12This is first time going down.
25:14I mean, the problem is the kitchen is preparing food instead of being prepared and expediting.
25:20So there's no prep system.
25:21There's nothing before they own it.
25:23There's no prep system.
25:24You're welcome.
25:24Okay.
25:25We have a screen.
25:26Five hibachi bowls.
25:27Seven ordered wings.
25:28Looks like your pour lines are a little bit short.
25:30And also, you built it over ice.
25:32So they're both watered down.
25:33All right.
25:33Let's go ahead and do that one more time.
25:35All right.
25:36Do you have a simple syrup?
25:37Uh-uh.
25:37Don't have it.
25:38I'll work without it.
25:42What'd you put in there?
25:43It tastes purely like juice.
25:45I just put lemonade in it.
25:47I think we need to start over.
25:48Natasha, how many drinks have we gotten out?
25:50You know, we are at zero at the moment.
25:52Not one drink.
25:53We're open 10 minutes.
25:54Good thing you guys got water because you might not have any other drink for quite a while.
25:59Does that look right, babe?
26:00It's supposed to be two.
26:01Well, it's not.
26:02Let's do it again.
26:03Dump it out.
26:04Let's start over.
26:05You gotta let me drop right here.
26:07Let me drop right here.
26:10Ladies, how are your drinks?
26:12It's so good.
26:13Can you hear that?
26:13Yeah, you're good.
26:15Edward, what's going on in your business?
26:16Do you know?
26:17Nothing.
26:18Nothing.
26:18Okay.
26:19Well, you gotta jump back there and see what you can do to help.
26:21Yeah.
26:22Let's do it.
26:32This is unbelievable.
26:34Edward.
26:35Edward.
26:35There's not one person here who's walked into a bar and gotten a glass of water until they
26:39came here.
26:39Rather than helping them, you're gonna create some bullshit excuse to make you think that
26:44you're busy because you're gonna pour water all night.
26:48Listen to me.
26:48Don't pour water.
26:50Help them make drinks.
26:51Let's make some money, Edward.
26:53That's why we're here.
26:54Move product.
26:55Move food.
26:56Move something to make some money.
26:58Come on.
26:58We've been open 20 minutes.
27:00We've served three drinks.
27:02But don't worry.
27:04Everybody's got water.
27:09Come on.
27:10We've been open 20 minutes.
27:12We've served three drinks.
27:14But don't worry.
27:16Everybody's got water.
27:20How was that?
27:21That's pretty good.
27:22But she ordered the eight piece beans and I only got one.
27:25Really?
27:25Yeah.
27:26But it's half off.
27:27I'm kidding.
27:27I'm kidding.
27:28Let me find out why.
27:31What do you need?
27:32I need this.
27:33Wings.
27:33How many orders are wings and how many are you?
27:34I got three.
27:35I got three.
27:36Wings.
27:36We ordered eight wings and got four.
27:38Four piece was supposed to go with the hibachi bowl.
27:41That shit's supposed to go here.
27:43So they put the wrong wings with the wrong order.
27:45Well, she's already eaten some of those wings.
27:46So I guess send that to the right table and make her four more wings.
27:52That one you made, babe?
27:53Yeah.
27:53All right.
27:54Let me get in there.
27:54Does it look like it has coconut?
27:57No, we don't have coconut.
27:58So let's do it again.
28:01Who is missing wings, y'all?
28:03I don't have a receipt.
28:04She's missing half her wings.
28:05That's it right there.
28:07That's where it's the four wings for her.
28:08I'm sorry.
28:10Here you go.
28:11So what are the times on these tickets that are going out?
28:1420 minutes, almost 25 minutes.
28:16So they're only doing one order at a time.
28:17Yeah, I know.
28:17There's no system.
28:18There's no system.
28:20This is unbelievable.
28:21There's about 15 tickets back there.
28:23We're now approaching a half hour in ticket time.
28:25Edward is completely ineffective.
28:27Cassandra's doing everything she can to help.
28:29But she's not effective either because she can't cook.
28:32She can't make drinks.
28:33We're stuck.
28:34Cassandra, can you come with me in the kitchen for a second?
28:36Edward, it's going to take us probably over an hour to get that food out.
28:42Correct?
28:42Right.
28:43People are not going to wait that long.
28:44Right.
28:44You haven't gotten any of the table drinks out yet.
28:47No.
28:47So we can't get the drinks out.
28:48We can't get the food out.
28:50We're completely disorganized.
28:52There's no way we're going to pull out of this.
28:53All right.
28:54I'm going to shut it down.
28:55Okay.
28:55Okay, guys, we're closed.
28:57That's it.
28:58Done.
28:59Thank you all for coming.
29:00Come back in two days.
29:02From the very start, it was a mess.
29:06And then later, you had to work again.
29:08I thought I could handle it.
29:10Whew.
29:13Something's going to change.
29:14Something's going to change.
29:26Guys, we don't know what the concept is yet, and that's the challenge.
29:28This owner was so off track.
29:30I know that we have physical issues behind the bar.
29:33We need to create workstations, and we need to create a serious back bar.
29:36I'm happy I get some more time with you to kind of train you guys to stay focused
29:40and to get your stress levels down and really come through when it comes time to get these drinks out
29:45to people.
29:45So we're going to do a mojito.
29:47It's going to be a little bit elevated with a slight spin.
29:50I know that we have these four columns in the center of the room, and that we need to create
29:54a design feature around them.
29:56Well, I have a little bit of PTSD from last night.
29:59I think we were at like 25, 30-minute ticket times.
30:01Right.
30:02Part of short ticket times is preparation.
30:04So this is going to be prepped ahead of time, and you're going to have it individually portioned.
30:09We're going to be making a grilled mojo chicken a la plancha, and they're going to be making it with
30:15pigeon peas and rice and double fried plantains.
30:18I know we've got to break up the sea of tables and create sections and areas that have some intimacy.
30:26You're just going to grab a nice little handful of mint. Grab one of these little wedges. Just muddle that
30:31gently.
30:31We have our chicken that's been marinating in this mojo overnight.
30:35I don't want you guys flipping like five times how I saw with that poor salmon that was dying last
30:40night.
30:40What is the floor plan? And what the hell do we do back here?
30:43Add a little bit of ginger syrup. We're going to do some twisted alchemy lime juice.
30:47Then we're going to need some white rum in this bad boy.
30:49We're going to throw in our tostones, which are already par fried.
30:52We have to have some element of this room that connects to this, which connects to the bar and the
30:58brand.
30:59We're going to have our rice. We're going to get our tostones.
31:03We're going to flip that chicken. Ice. Top it with some soda.
31:08So we're going to have our tostones right on the side.
31:12We have a nice hearty portion of chicken thighs.
31:15Bar, cafe, restaurant, dare I say.
31:19Get a sploosh of mint, a couple of dashes of engo.
31:22And 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.
31:32The new and improved ginger mojito.
31:36We're going to put that right over our chicken.
31:39That came together in just minutes, guys.
31:44That's a great meal, huh?
31:46So I got to come up with a whole concept that's going to work here.
31:49So I don't know what that is at the moment, but we can order our bar equipment.
31:52We can start to order our furniture package and we can start to work on those basic elements
31:57as we think through what the concept needs to be.
32:00I'll buy the coffee.
32:01Yeah.
32:02Okay. Let's go to it.
32:03All right.
32:10Hi.
32:11I'm extremely worried about Edward and Cassandra.
32:14The fact is during the stress test last night, Edward was pouring water and being an IT guy half the
32:21night.
32:21Edward doesn't think like a restaurant guy.
32:24He thinks like an IT guy.
32:25And somehow I have to get them to understand that maybe they shouldn't be in his business.
32:31There's a certain intuition in our business, Edward.
32:34And I'm concerned that after all this time in it, you just don't have that intuition.
32:40You should know when the bar is in trouble that that's where you need to go.
32:43Okay.
32:43You don't feel that.
32:45Instead, you're pouring water almost all night.
32:47I want to give you a couple of things to talk about with your partner.
32:50Okay.
32:51And this is what I want to leave you with.
32:53Choices.
32:53If I were you, I would consider one of three things.
32:56You're not going to like some of them, but I'm going to put them on the table anyway.
32:59Number one, you're going to have a brand new Taffer bar tomorrow.
33:04That's worth some money.
33:06Maybe you sell it.
33:08Get your money.
33:09Know that you pay yourself back and move on.
33:12That's a very viable option.
33:14Option two, find an experienced manager.
33:18Bring him in as a third partner.
33:20Give him some equity, but not right away, Cassandra.
33:22After a year, he gets the equity, so they earn it.
33:25You with me?
33:26And bring in a professional operator who will run this every day.
33:30Make sure the kitchen is clean.
33:31The standards are in place.
33:33Everything is fresh.
33:33It's rotated.
33:34It's dated.
33:35It's covered.
33:35Make sure the bar has all the systems and procedures and all the things in it that need
33:40to be done every day.
33:41Option three is figure out a way to change your intuitiveness and determine how to become
33:49more engaged, understanding that if you don't turn this around in three, four weeks,
33:53you're done.
33:54And as somebody who cares about you both, and I think you know I do, I would do one or
33:59two.
34:00Okay.
34:01And I would act quickly before you run out of money.
34:05I'm getting to the age of retirement, okay?
34:08No, I don't want to be walking around a bar every weekend, every day, every night.
34:12I'm actually an option two person, which is bringing somebody in to manage it, but I'm
34:17not the end all be all.
34:20So we'll discuss it.
34:22We'll see.
34:22You deserve peace of mind.
34:24Yes.
34:25Make the decision that gives you that.
34:27Right.
34:27Because that in the end is what's going to matter most, right?
34:30Absolutely.
34:31Absolutely.
34:31I'm going to go to work.
34:33John has been doing this for 50 years.
34:35So I would be a fool not to listen and take his advice.
34:39And we got those three options to do something well.
34:42Just don't know which one yet.
34:44Okay.
34:45Bye-bye.
34:45I'm going to work.
34:57Hello!
35:00All your friends are here!
35:02Yeah!
35:04So we had a rough week, Edward?
35:05We did.
35:06But good?
35:07Good week.
35:08You know, you and Cassandra both have worked hard in your lives and your other careers.
35:11And to think that you could lose your retirement is intolerable to me.
35:15You don't deserve that.
35:17When I got here, I don't think the concept worked.
35:20Cassandra, I think you agreed with me.
35:21I wanted to find something that when you saw it, you thought of a vacation.
35:26A place where you'd want to go.
35:28Yes.
35:28A place where if you close your eyes, you could almost picture it.
35:32That was the kind of concept that I wanted to create for you.
35:35Well, I think I set you up for success.
35:37So, you ready to see it?
35:39Yeah.
35:40Should I show it to him?
35:40Yeah.
35:41All right, here we go.
35:43One, two, three.
35:55One, two, three.
36:04A great local company, United Signs, worked all night to get that sign done for you.
36:10To turn one concept into another.
36:12So, Bimini Bay.
36:14Got a pleasant sound to it, right?
36:16Kind of place you'd expect to have a good time.
36:19Yeah.
36:19Right?
36:19If you want to party, go to Bimini, man.
36:21It's a great place to party.
36:23Right?
36:23So, excited?
36:25Yes.
36:26Ready to see it?
36:26Yes.
36:27All right, go ahead.
36:28Oh.
36:31Oh, wow.
36:34This is so cute.
36:36Oh, my God.
36:37John really does his thing when it comes to redesign the bars and fixing.
36:41Oh, this is nice.
36:43I mean, all the way around.
36:44Oh, ho, ho, ho.
36:45Okay, I can rock with this.
36:47Look.
36:48Oh, wow.
36:51Oh, wow.
36:52I was very emotional.
36:54Would have never guessed this space would look like this.
36:57What do you think?
36:58Yeah.
37:00Love it.
37:00Let me get back there.
37:01I want to show you guys everything I did, okay?
37:03Yeah.
37:04Edward, is that a smile?
37:05That is a big smile.
37:06Better than I ever expect.
37:07It's a beautiful place now.
37:08Not only did we redo all the interior, all the tables, all the chairs.
37:12I got ax signs to do these custom graphics on that back wall.
37:16Atlanta Hotel and Restaurant Supply got you a brand new three compartment sink and a hand
37:21sink.
37:22You notice that, guys?
37:23Yeah.
37:23You're not running back and forth anymore.
37:25That's more time with your customer.
37:26Swift Brothers Plumbing, Heating and Air did all the plumbing.
37:29I got two brand new SkyTab POS and handhelds.
37:34I got Partender for you.
37:35You can do inventory behind the bar in 10 minutes.
37:38And not only did we do all this behind the bar, but I got a city discount to put the
37:42new kitchen equipment in the back.
37:43Turbo Air, two new refrigeration units in the kitchen, right?
37:47Our food is safe.
37:48I got Manitowoc to give you a brand new ice machine.
37:51I wanted to make sure you guys needed that, right?
37:54So, tonight, and I don't want you on the POS system all night.
37:57I want you managing.
37:58I want you on the floor.
37:59Right.
37:59I want you to know your ticket times.
38:01I want you looping.
38:01You with me?
38:02Right.
38:02And don't be together.
38:04Be separate.
38:05Right?
38:05So, I got the crowd.
38:07Tonight, you get them back, okay?
38:08Let's get them back.
38:09All right.
38:09Let's go to work.
38:10All right.
38:13Hello, everyone.
38:15Welcome to Bimini Bay.
38:17Come on in.
38:20Come on in.
38:22Come on in.
38:23Come on in.
38:24Come on in.
38:26Yes.
38:27Hi, everyone.
38:28Welcome in.
38:29Curving gold.
38:30All right.
38:30I got you.
38:31What can I do for you guys?
38:32I would suggest either the rumor has it or the pancake.
38:36Right here.
38:36Two ginger ties here.
38:38All right.
38:40And your mother was here, okay?
38:41You got this.
38:42You got this.
38:46You guys getting food orders in?
38:48Don't forget food orders.
38:51Sell some food, guys.
38:53We don't have any food orders.
38:54Sell some food.
38:54The empanadas and the fresquets.
38:56The empanadas and the fresquets.
38:59Yes, ma'am.
39:00Just drop, like, 20 empanadas.
39:02Drop a ton.
39:03But you should have dropped those, like, three minutes ago.
39:05Let's hurry up.
39:06Chef, what do you think?
39:07I mean, I'm a little worried, but, you know, I trained them.
39:10I prepared them.
39:11We have a ticket line.
39:12I think they're getting the hang of things.
39:13Yeah.
39:14Hey, guys, there's a bunch of drinks over there on the pass.
39:16Straight on the plate.
39:17Let's hurry these up, please.
39:18Is that old-fashioned you're making?
39:19Yes.
39:20Let's keep it here.
39:20Okay.
39:21Remember, you're building in that.
39:22We're going to keep these up here.
39:24So we're in the weeds a little bit, but we're going to work our way out.
39:27I believe that they can do it.
39:29All right.
39:30I'm going to take those chickens off.
39:32Look at you guys.
39:33Let's get these to the window.
39:36Empanadas.
39:37They're right here together.
39:39Yeah.
39:40Woo!
39:40That looks good.
39:41Empanadas.
39:42Check it like you mean it.
39:43Check it like you mean it.
39:44Woo!
39:45Oh, that's going to be our mojito.
39:47How you doing?
39:48Great.
39:48Nice to meet you.
39:52How we doing?
39:53Feeling good.
39:54Excellent.
39:54Boy, it's looking much better.
39:55You feeling better?
39:56Under less than 10 minutes ticket time.
39:58Excellent.
39:58Yep.
39:58We stay under 10 minutes.
40:00I'm a happy man.
40:01Well done.
40:02Look at this.
40:03They're ahead of it.
40:03They're organizing.
40:04We're coming together.
40:05I see.
40:05Excellent.
40:06I see.
40:06Excellent.
40:11All right.
40:12Do you believe me?
40:14Look at this.
40:15You guys got this.
40:16I'm so proud of you.
40:17Yeah.
40:17I am.
40:20If Sandra's engaged, the bartender 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.
40:31Aw.
40:32Right?
40:32I got to tell you, you impressed me.
40:34You've stepped up, Edward.
40:35Well, thank you.
40:36And I was worried about you in the beginning, buddy.
40:38You just needed that fire back.
40:39You need something to fight food.
40:40Yeah, exactly.
40:42Give me that hug.
40:42I want that.
40:43I love it.
40:45Good job.
40:46Take care.
40:46Good night.
40:47Good night.
41:12We'll see you next time.
41:14Bye.
41:14Bye.
41:16Bye.
41:20Bye.
41:22Bye.
41:32Bye.
41:36Bye.
41:43Bye.
41:44Bye.
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