- 9 hours ago
Bar Rescue - Season 10 - Episode 07: Flush the Slush
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TVTranscript
00:06for over 30 years john tapper has traveled the country saving hundreds of bars from failure and
00:13ruin now he's heading to melbourne florida to attempt to rescue hurricane creek saloon
00:20nothing here makes any sense at all in 2017 radio station entrepreneur randy bennett
00:29open hurricane creek saloon i have worked for many of the best stations in the country owned five
00:35stations at one point ten years ago my father got sick and being the only child i made the decision
00:43to move to melbourne florida here to be close to him to be able to take care of him and
00:47in doing that
00:49i thought hey i could open a bar i can run it it looks easy i've always been into country
00:56music
00:56i saw that there was a need in this market i said hey a country bar nightclub is definitely going
01:02to
01:02work at first randy's country nightclub was a hit with the locals hurricane creek was very successful
01:08out of the box we came out of the gate like a rocket but a series of deeply personal losses
01:14was about to
01:15scatter hurricane creek's fortunes to the wind my father he had a severe stroke
01:22and um i watched my father who's an idol in my life just die in front of me over 100
01:28days
01:29then in that same year i lost three of my closest friends i lost my relationship of six and a
01:36half years
01:36and after that a lot of things just didn't matter to me as randy grew increasingly withdrawn
01:43the bar sank further and further from its former glory these are our wonderful frosty machines
01:49they drip and leak everywhere a lot of the times you see our frozen solids so you have to stick
01:54a
01:55straw in there and wiggle it around to even get the product to come out our ac likes to freeze
02:00up
02:00now and again this one will pop off basically we went from being a 1.6 million dollar business
02:07to half of that randy is really a good person but i think randy might be a little unmotivated
02:15the bar has been open for eight years he has not changed a thing here
02:20now hurricane creek saloon is losing twenty thousand dollars a month with randy sinking into
02:27almost six hundred thousand dollars worth of debt after putting in a million dollars of his own money
02:33if hurricane creek goes down i go down with just three months left before closing randy has decided
02:41to pull back the doors bust open the books and make a call for help to bar rescue i know
02:48i'm failing
02:48i know i'm letting my team down i know i love my dad down
02:54that's why i need john
03:07all right guys welcome to melbourne florida this is a great coastal town and this bar is called
03:14hurricane creek look at the inside of this place do you understand that no i don't i see horseshoes
03:20on the wall but i see blue razz cocktails my brain does not know how to process this right now
03:25hurricanes the first thing i think of is norlands right daiquiris and stuff and i've seen some but
03:31if it's not the theme of the bar i'm already confused i have nick ortega with me one of my
03:37favorite mixologists nick knows how to make great tropical cocktails and connect the bar to a great
03:43environment i think they're trying to brand themselves as a saloon but hurricane creek and
03:49saloon they're not matching it's not matching the vibe i'm not quite sure what they're trying to get
03:53i also have chef tantiana rosana with me who grew up in florida knows this market well and can help
04:00me
04:00construct the food menu that'll bullseye this bar you want to try a sample here you can try these frozen
04:06daiquiris it'd be just like your new orleans so there's randy randy's the owner this is like a fruit
04:12punch it's our hurricane mix okay so he's trying this guy randy right he seems to be engaged and
04:19randy owned radio stations years ago he has a million dollars invested in this oh my he's about
04:27six hundred thousand dollars in debt he's got enough money to make it about three more months
04:31oh these are our frozen daiquiris they are virgin right now we want you to see if you like the
04:36flavor
04:36of the taste before we add the alcohol have you ever seen a cocktail sampled without the food
04:43no i've never seen that okay thanks guys
04:50there's your cook his name is roy looks like he cooked his bacon a few days ago doesn't it
04:55yep absolutely it's dry yep he is wearing gloves i'll give him that there's a salty balls one
05:02there's jenna she's one of our bartenders nick okay there's shelby he's another one of our bartenders
05:09and there's kira i don't have any pizza unfortunately no i'm sorry so let's look at the menu chef look
05:16at
05:16this guys the size of this menu so it's interesting they have pizza very well advertised yeah but they
05:22don't have pizza yeah and randy running around giving away cocktails with no booze in them i don't
05:27understand that so we got a problem guys we got to figure out what the hell sells you and what
05:30doesn't
05:30absolutely well for recon i got kylie blakely so that's kylie in the blue three times miss florida
05:37wow so she knows florida she knows what people are expecting in this area and she's with her friend
05:43monica what do we have what we want so i'm gonna do the watermelon crawl okay i'm gonna do the
05:49redneck
05:49girl all right good choice can i do the grilled cheese grilled cheese and then we do the pizza do
05:56you
05:56just want regular cheese i don't have pizza i'm so sorry you guys don't have i should have said that
06:01when i handed you the menu that's all right i mean the burger looked good the burgers are very good
06:06i'll do the burger then redneck girl award-winning drink i'd like to determine who's giving out these
06:16awards right
06:20that looks awful to me that's supposed to be the watermelon crawler it looks dead
06:24if you like like sour if you don't i wouldn't get it hey guys let me get you a couple
06:30samples try out
06:31our frozen daiquiris over here we've got a lot of different flavors we have a fruit punch which
06:35we call hurricane this is our creamsicle situation and then uh is the pineapple up yet or is it still
06:45okay usually we have some more flavors rotating around as well so you guys want to see what you
06:49like then we can always add alcohol from there with this many samples they're not even going to
06:53want anything that's just sugar sugar sugar can i have a water sure why do you think that is i
06:59don't
07:00like this
07:03god the way he cuts that he's gonna get his thumb he's gonna cut his finger off pineapples low
07:09okay what is he doing now he's making daiquiris right now how come this isn't something that was
07:16done today and he's the owner aren't the bartenders doing this so that he can run the business
07:22it's going to take about 12 minutes this is going to take about 12 minutes as well
07:27and the amount of grease coming off of that burger just soaking into that bun right look
07:31look at it it's going to fall apart when they pick it up it's going to grow cheese i did
07:36thank you
07:36that's a little hubby i'm going to eat that it's like really oily look
07:45i'm kind of concerned to eat it look there's so much oil i could literally that is horrible
07:51it's dripping oh man look at like the chicken like the chicken doesn't even like fill up the
07:58whole thing i don't know that's weird it looks like frozen chicken that's the crispy chicken
08:10you wish we can exchange it out if you're not real happy with that okay sure sure let me take
08:15that away for you thank you i want to see what they think i'm going to go in and talk
08:19to them
08:24yeah and they don't have the pizza
08:34hi carly hi monica hi what happens how are the drinks very very sour my burger was really really
08:42greasy i went to go pick it up and it was like falling apart we had to keep like wiping
08:46our
08:46hands so let me ask it differently monica what did they get right well you know the bartenders were
08:52nice they were sweet so we just have some good employees that are trying yes yeah mr taffer
08:57from john please nice to meet you john nice to meet you my friend these are two friends of mine
09:02carly and monica hello hi in a nutshell she came in got a burger she got a grilled cheese
09:07sent it back then the drinks came out and what happened with those it tasted a lot like mixer
09:12i didn't taste the pineapple in it the uh the pineapple one probably needed a few minutes more
09:17to freeze on that the owner chose to fill the machine at nine o'clock tonight so there's no
09:22pineapple drink does that make sense to you no sir come with me for a minute thank you i appreciate
09:27it sorry ladies randy what is this place a uh country themed bar restaurant okay um does any of
09:35this look like a country bar to you yeah so what the hell are we i don't understand it i
09:40look all
09:41around and i'm trying to find something that gives me some identity well coat let's look at the
09:46zebra wood does that look like a country western bar to anybody in this room so what the hell is
09:53this
09:53place is it a frozen drink machine is it florida i got water up here guys i got it it's
10:01a bikini
10:01bar no it's not that either okay i run back here what is it oh we got mixed cocktails so
10:08what are
10:09those i mean nothing here makes any sense at all right right right oh yeah i agree you guys get
10:17it
10:17no identity why doesn't he
10:25nothing here makes any sense at all how much money have you invested in this over a million dollars
10:34a million dollars and these are the decisions that you're making
10:38did the drink suck did the food suck the one thing that didn't suck were you guys thank you what
10:46do you
10:46think of those frozen drink machines does anybody say oh i'm here for the frozen drink machines man
10:52not unless they're freshly 21 and have no money to spend so you guys understand that in this country
10:58western bar environment that doesn't work right yeah why don't you
11:04should we talk about that privately sure
11:09i've just had a lot of issues these last few years i lost my father he had a stroke i
11:16was with
11:16him every day for 100 days and then i watched him die during that same year i lost three close
11:23friends of mine my relationship of six and a half years blew up and i lost myself i understand
11:30you know what i'm here with you for some reason what would your dad want right now
11:36probably kick my ass you want us to work together yes and to make you successful
11:40yes and stabilize your life correct yes sir okay well then that's what we need to do okay
11:50it's my job as uh the ringmaster to keep all the balls in the air god bless you i'll see
11:57you in the
11:57morning yes i've dropped the ball let my team down i've even let some of my customers down
12:02something has to change because the next step is closing the doors and i can't have that i can't have
12:12that i am never going to rescue this bar if i don't rescue randy the place is physically a mess
12:33the staff is untrained the food is terrible and i have to deal with all of that today hi hi
12:39hello how are you guys yeah i like your jacket very nice thank you you ready to get to work
12:44i'm ready yeah me too you guys ready i'm so ready let's go to it come on over
12:51i believe in you everybody tells me you're a good guy but you know life has beat the shit out
12:58of you
12:58these past few years you need a little light if you will you with me as they say things that
13:04are
13:04broken allow light to come in bingo and i want that light to shine brightly here for you
13:09thank you he deserves that doesn't he yes it's important that you know how much they believe
13:15that oh i love these guys they've become my family since my father passed and other things in my life
13:21they're my family i'm responsible for them so i have to make this work not just for me but for
13:26them
13:26that's why you're writing checks of 15 000 a month to sustain losses right yes sir because you have a
13:32goal
13:32purpose here yes sir let me teach about country western bars because i owned one of the biggest
13:38in the country years ago with a very famous country brothers we built this place and it was beautiful and
13:44it was upscale and it drew an older country demographic when you draw a country demographic
13:50that's over about 40 years old they drink soft drinks and water all night as they two-step
13:54they do not spend money and you go broke the only way you can be successful in this business
14:02is to draw an audience under 30. i understand he needs to let us help him
14:08yeah you feel that you have contributions to make absolutely yeah do you feel the same yes you feel the
14:14same
14:14100 okay so we got to figure out a way to open your mind i attempt to listen as much
14:20as possible
14:21some of it is financial i'm gonna call you out if you said to them guys i need ideas that
14:27don't cost
14:27money do you have some yeah so you're putting the excuse before the opportunity you can't do that
14:36you ever share an idea and feel that way the minister's stupid for doing it yeah place hasn't
14:41changed in eight years everybody knows it's the same thing it's the same food it's the same frosty
14:47machines that don't work so they don't feel like they should come here let's be honest he needs
14:52to hear this how's our food uh seems to be geared more towards men very heavy frozen
14:58quality no no no no so we're stale yes we get somewhere and i admit that too okay well why
15:06don't you
15:06throw some paint on the walls that doesn't cost a lot of money to do why don't you clean up
15:11the
15:11entryway i walk in i see the side of of a frozen cocktail machine i could for for about 50
15:17bucks i
15:18could throw a little half wall or something up there and you're walking past the things that you
15:22can do that it's not money it's you it's i need lost that edge you weren't that way years ago
15:31were
15:31you no you wouldn't have walked past that entrance that way years ago would you have okay i need the
15:37old randy back is it hard for you when i say this to you what's so hard about it you
15:45disappointed in
15:46yourself use this as an inspiration i got to get you your fire back randy i sit here and i
15:57watch this
15:58and i've got to find a way to change that sorrow into fire these people are here because they believe
16:06in you i know and that's the only reason why i stay it's a good reason isn't it leaders stumble
16:15they fall in holes but they find a way to climb out and lead again i've lost um certain certain
16:23drives certain ambitions that i used to have um i know in my head i see it it's like it's
16:31like
16:31watching a slow motion wreck hey guys we got a lot of work to do don't we okay let me
16:36bring my experts
16:37in come on in guys two of my favorites tatiana is a great chef nick is an incredibly creative bartender
16:46okay so this is bartender so what we did randy's we came in here several days ago we weighed every
16:54liquor bottle in the building so we know exactly how many ounces of every liquor every brand every
17:00product we have we then let you run for several days then we come back and we weigh everything again
17:07so i know how many ounces we consumed of every product every brand behind the bar we poured
17:13based on retail value what you sell an ounce for twenty thousand two hundred and fifty dollars
17:21we sold sixteen thousand six hundred and fifty dollars
17:27now it gets deep in one week that's thirty six hundred dollars in a month it's eighty four hundred
17:34dollars in a year can you read that randy hundred thousand dollars hundred thousand dollars
17:46a hundred thousand dollars
17:51wow i don't think you guys are stealing i don't think that's where your heads are at but i believe
17:55they're over pouring right i believe if you don't over pour you know you're giving them a lousy drink i
18:00think there's a lot of factors that are working against them but imagine getting that hundred thousand
18:05back and upping our revenues what would that do randy that would save us and that would be that shining
18:11light then wouldn't it yes sir okay so guys this is on all of us you with me let's give
18:17it everything
18:17we got okay all right let's go through it
18:27john showed us the bartender numbers and it was tough i don't know how you stay afloat
18:34mismanagement that falls on the bartenders too we need to teach them how to pour right
18:39what's happening saloon crew hey what's up you all don't know how to pour you're short pouring or
18:45over pouring and we are going to test you guys today okay we're going to test your pores today my
18:54primary objective pour consistent pour consistent pour consistent let's go ahead and grab that bottle
19:02right there yep and we're going to do one and three quarter ounce on the right dive right in
19:10same thing one and three quarters of an ounce ready hit it one and three quarters
19:18all right all right let's get a drum roll and see where we are with our one and three quarters
19:24mark
19:25all right oh wow not one of them hit one and a quarter ounce if i had to guess you're
19:36probably
19:36nervous from those bartender numbers and now you're short pouring so we got some homework to do the way
19:41this works is every beat is a quarter ounce one two three four five six seven eight that's two ounces
19:49it definitely was really nice to have like a reality check of our pores and stuff like that the little
19:53catchy beats i thought it was a really cool concept just for the balance of a drink itself just so
19:57it doesn't taste too much of like one element one two half half ounce one two three four
20:04even just the slightest quarter rounds will throw the difference off between each bartender and that
20:11in this business is death stress test tonight we are going to train up to the opening hour you guys
20:20ready yeah let's get successful it starts tonight right yes let's do it you guys hello there hello
20:26welcome to kitchen training how long have you been cooking for since january of 2007 2007 so that's quite
20:34a long time to be doing what you're doing so i've set up a little bit of a test for
20:38you roy's knife
20:39skills are not just bad they're dangerous he's going to end up hurting himself or someone else and i'm
20:44actually very scared head open that avocado take the pit out and slice it into slices for me oh i
20:51haven't
20:52done this one in a while uh every part of roy cutting this avocado is terrifying scaring me there
21:07i'm confused stop you never want to hold the avocado in your hand let me switch with
21:13you and show you what i mean okay the knife skills are not the only issue he's working with the
21:17wrong
21:18equipment is this knife as sharp as you would like for it to be it felt sharp i can tell
21:23you for a
21:23fact this knife is not super sharp and it is known that dull knives cause more injuries than sharp knives
21:29do randy this is on you you need to give him the tools to succeed you're not going to send
21:34them into
21:35battle with a dull knife right i'm going to use my knife for this demo so you can see the
21:38difference
21:39you don't even have to move the knife move the avocado on the table
21:50cut this in half remove that peel and then you're going to slice and you want to just away from
21:56you
21:56okay feel like you learned some things today yeah definitely we have a ton of work that we need to
22:02do a lot of training before stress tests i do believe you're up for the task but we've got to
22:06get to work
22:20hello guys thank you for waiting i'm randy with hurricane creek welcome come on in tonight
22:29how are you all doing this evening thank you for coming tonight appreciate it thank you guys thank
22:33you brother how are we all doing how you doing doing good right on right on can i get a
22:39redneck girl
22:39yeah of course okay one redneck shelby get ahead of it right two three at a time
22:46okay two rednecks kill it a little heavy we got to get that stop three redneck there's a tornado
22:53ah you had to beat all guy out all right let's get those cut because we're going to get orders
22:57in
22:57hey roy get ready they're getting ready to come we've got probably about 100 people okay my friend
23:02okie dokie are you ready roy i'm ready breathe i'm not exactly the most enthusiastic i thought it was
23:10the ticking of a watch for a second it was going so slowly i'll get the texas tornado and the
23:16rattlesnake
23:17burger all right roy here we go so that is two burnt ends one grilled cheese one burger let's go
23:23what would you do first i would run down here and get the toss okay all right yeah this is
23:35watery and
23:36there's no body that's fine i'm gonna dump this we're gonna start over on that drop it what are you
23:42gonna do next i would put this back all right let's get let's start going do what you need to
23:47do
23:48talk to me how we doing tickets are rolling in really fast but the way roy has this kitchen
23:53set up is not conducive to a busy service he's running from one end of the kitchen to the other
23:58to try and get one dish out okay
24:05it's a perfect port you guys ordered drinks yet nope not yet have you ordered drinks yet no sir not
24:13yet not yet not yet oh boy so none of these tables have ordered yet randy i have not gotten
24:19there and
24:20uh kira is working on those right now but she's making drinks nobody's taking their water
24:29no avocado pots oh garnish my brain farted three redneck on 51 one texas on on 51. what are we
24:39both doing here that's taking the time i'm getting her her drinks so that she can be expoing drinks
24:44while i enter in food randy gave me six tables to make drinks for all at once yes if we
24:50had a pos
24:50system with a printer and everything behind the bar if this was set up properly none of this would
24:55be happening right now right possibly no not possibly definitely exactly like you said john there's there
25:01is no system right so they can't even work out of the same well she's making drinks she's got drinks
25:06dying that have to get out to a table he's taking her time this is beyond frustrating
25:14good poor very good there it was what you're seeing folks is a good staff
25:19very weak management
25:23that can't be right boy we have a ton of tickets dude we got to start working through this we
25:29haven't even sold one yet okie dokie have you guys ordered yet and you're still waiting i know that's
25:34i'm worried that when i come back in 10 minutes you're going to say the same thing to me a
25:38great
25:38manager would come up you notice that at least say hello get a smile out of you and try to
25:43alleviate
25:43some of the frustration but that's not happening is it no i need two burnt ends a grilled cheese and
25:49a burger right now oh i messed that one up all right guys i have three drinks and four people
25:57yeah we're missing a drink okay do we have any tickets yet for any of this or we're coming okay
26:02i hate this station
26:09how we doing we haven't sold a single ticket
26:11and the tickets are reaching the floor right now oh my gosh randy i want you to see what's going
26:17on here for a second we haven't had one order come out of the kitchen yet and look at this
26:24yes
26:25what do we do uh we don't have anything coming out of the kitchen yet what's going on fryer's not
26:31working clearly it's not frying so no tots period across the board on anything uh what's our first
26:38ticket time chef do you know our first ticket time is 25 minutes that final ticket there has to be
26:45an
26:45hour away right yeah every ticket has a fried item on it correct yeah look at this this might be
26:52the
26:52most i've ever seen in bar rescue look at this this might be the most i've ever seen in bar
27:02rescue
27:03so our kitchen has failed let's shut it down go out there and tell people and be honest with them
27:09tell them what happened the kitchen has crashed we can't do it no food okay guys can i have your
27:15attention please we've had a technical glitch in the kitchen all of our fryers just crashed we have
27:21no way to do the tots and i've selected other items right now question if you had two cars in
27:27your driveway what is the mathematical probability of both of them breaking down at the same moment in
27:33time the cars would have to be unmaintained pieces of shit for that to happen right so it's not an
27:42act
27:42of god it's an act of randy that caused this to happen i just want accountability to be where it
27:49belongs so come back friday i'll make sure it's right guys thank you
27:57our failure tonight you know has nothing to do with our staff so i feel i failed my team tonight
28:12we're in trouble we're in a lot of trouble that's an understatement you're in much more trouble than
28:17you are because i think if we can put the right pos system in with the service bar set up
28:23the bartenders
28:24probably can pull this off you sort of had the opposite yeah you have a human issue he didn't know
28:29what he was doing he was really chaotic back there you know what else happened that really
28:33bonded me is we started to crash and randy didn't notice it no the tickets were touching the floor he
28:39saw it he did nothing walked right by walked right by checking in the kitchen means nothing if he's
28:44doing it as a food runner right it only matters if you go and you see where you can help
28:47can i plate
28:48can i do something how do i get us accelerated yeah and look at this guys look at all these
28:53bars wow
28:55so if we don't give him an identity and some level of quality he can succeed i want to keep
29:02it country
29:03themed but with a broader generational element so what are you thinking for drinks i mean i think we
29:08continue to lean on local right we're in florida we have good citrus we have good berries this can be
29:14done yeah it's got we got to be smart let's use them yeah what do you think chef john i
29:19think we really
29:19need to lean into a more affordable but refined bar menu smaller dishes easier to eat yeah lower
29:26costs and high quality also that'll target a younger audience won't it if we can pull a younger audience
29:31in here that drinks and eats and fill this room we've changed everything and the bar i'm going to build
29:37will definitely help us through that all right guys i'll buy the coffee let's go
29:51these slushies this is just a complete disaster yeah so i had an idea what if we reached out to
29:57our friends at easy brew yeah if we could put a brewing system here that tank would look nice
30:03we want to trying to get a younger audience in here that would send a message for a younger audience
30:09that's the first thing you see right when you walk in the door so if we could do that that
30:13gives this
30:13whole bar a purpose now doesn't it you guys got rescued by the demise of the kitchen because half
30:19the people didn't even get served so let's get back today into shake 101 this is going to be the
30:25melon
30:25highball so what i'm hearing roy is like the equipment's up to the bar everything's working so today we want
30:31to focus on smaller a little bit more refined food that's still very simple and easy to do
30:37how do we change this bar so you don't walk into a billiard room maybe do some sort of like
30:42a different
30:42way to enter like something just really cool to direct the traffic thank you we're doing one and a
30:47half ounce sweet and sour one and a half ounce coconut water three quarters of an ounce of melon liqueur
30:53and one ounce vodka we're going to start with six ounces of ground beef inside we have cheese that one
31:00these are cooked are just going to melt it's going to be really really fun an explosion of flavors the
31:05furniture the table tops we got to come up with a hipper way of presenting a whole damn place yeah
31:10you're going to garnish this beautiful lime wheel this is our melon highball these are burger bites oh
31:18i just like every little space is its own entire rescue front to back right good job you guys
31:24almost one dish down you're doing great roy
31:29it's going to be tough all right we better go to work guys
31:38i am far more worried about randy than i am his staff i think the bartenders all have potential i
31:45think
31:45roy can be trained randy is what worries me why has he given up if i don't get randy to
31:52fight for this
31:53bar it's not going to succeed and i need to talk with him today and somehow figure out how to
31:59get
31:59him excited about this business again mr tapper john john thank you my friend good to see you so what
32:06did you think about last night we've got to improve our systems we have to improve our layout you think
32:12you were helpful last night um i think that i created some hiccups and that stressed my team
32:21out already in a tense situation yeah so i flooded the system a little more yep thinking i was doing
32:28the right thing because you were in it you couldn't run it yeah that's an important lesson i want you
32:35to
32:35learn it yeah so let me ask a question how important is honoring your father to you
32:42honoring my mom and my dad means everything to me i can think of no better motivation randy
32:50we have limited time on this earth you honor your mom and your dad by making it count
32:56you're gonna have a brand new bar yes sir you got every chance to change this dynamic in your life
33:02every opportunity now every opportunity now and you deserve it you deserve it please seize it for
33:11yourself the most important thing is that we honor your father honor your mother and honor you
33:20yes sir but you know i'm going to tell you randy heroes are defined how we dig out i want
33:26you to
33:26know that i believe in you thank you can i play dad for a second sure get off your ass
33:31life kicked you in the butt tough up yeah and go out there and win yeah this is your moment
33:39you can
33:40do this yes i can say it again yes i can say it again yes i can yes you can
33:48so i ask again can you
33:49do this yes i can okay that's the last word you say to me i'll see you tomorrow thank you
33:57john wants me
33:58to honor my mother and my father oh wow and i have to honor them by being a success and
34:05that's what i'm
34:05going to do
34:16hello
34:20i'm going to tell you guys this is a great town i can see why you're all here
34:26this is a great town thank you how you feeling a lot better than i did six days ago that's
34:32good
34:33to hear i can see it in your face actually you trust me right now yes sir yeah well you
34:38guys ready
34:39should i show it to them
34:40one two three
34:44here we go
35:05the neon rodeo it's got a good feel to it doesn't it yes country classic but yet modern at the
35:11same
35:11time sir it sends a more youthful message at night after 11 o'clock it now works yes before 11
35:17o'clock
35:18it now works i'm really building on the personalities of all of you guys to do it
35:22does it look useful yeah it does i like it looks like i want to go inside right now should
35:28we let him
35:28go inside
35:43oh that's so cool look at that
35:54come on over to the bar i want to show you everything
35:58i'm feeling more than fire right now i'm it's just this is amazing you know one of our biggest
36:04challenges was to create a good workstation each area has a complete workstation each one of those
36:12workstations we have a sky tab pos then when you're walking around a room i got you two sky tab
36:20glass
36:20you put in the food order comes up on a printer in your kitchen beverage order comes up on our
36:26printer
36:26at the service bar i got your partender remember those numbers we looked at yeah oh yeah so i got
36:31your subscription take you 15 minutes a week i got you guys and i'm incredibly excited about this
36:37an easy brew your own beer brewed in-house and here's the beauty of it you'll make beer for 50
36:47cents
36:47a pint those are the things that will set you apart that also targets a young audience doesn't it
36:53so then i got your ferris electric to do the lighting package look at all those light bulbs
36:57the lights come down room looks pretty sexy randy i gotta tell you suddenly you can bring a date here
37:04and you won't get kicked you know where for doing so and i got decorative ceiling tiles look at those
37:09tiles how cool is that i got dark horse miami to do the interior wall vinyls and logos and the
37:16wraps
37:16and all the things you see around the room and audio innovations straightened out your av system and your
37:22dance floor lighting system you like yes i got one more thing to show you you're probably wondering what
37:28this is yes yes i'm guessing it's the only electronic stage in this area
37:36our stage is only here when we have a band on it and this came from sheridan seating wonderful custom
37:43system what do you think so randy i promised i'd leave you in a better place here you go you
37:50got a
37:50beautiful bar you got a great staff who cares about you and is going to fight to make this successful
37:57thank you i love this congratulations guys we got a bar note hello everyone
38:08welcome to the neon rodeo
38:12come on in welcome guys come on in hey nice seeing again we'll make it with you guys we'll make
38:18it with
38:18you guys hey guys welcome and hey what's up to bury the hatchets and a spicy senorita gotcha
38:28all right tickets coming back road buzz bites and one smoked house gold awesome
38:36here we go guys let's go let's get ahead of it yeah is that two all day it's one it's
38:42one okay well
38:43that's a big four for one and he's already turning it the wrong way last toward you all right back
38:48here i'm a little worried right now we're doing two at a time let's go kara should be coming out
38:54a
38:54little faster let's hope they get into their groove they're not there yet not there yet burger bites
39:00here this goes to table 31. you are cutting that avocado not just like a really good cook but like
39:07a chef i gotta tell you roy i'm impressed thank you i'm impressed you know when i got here the
39:12systems
39:12weren't in place to succeed i can see with just the systems and a good guy with a good attitude
39:18look
39:18how much better we're doing i need a food runner a little worried the fact of the matter is i
39:28didn't
39:29expect this the kitchen seems ahead of the bar the drinks didn't come out yet so the food beat the
39:33drinks food's gonna start coming out before people have their drinks then we're gonna have a problem
39:38just right to sink nobody at the table has a drink where did these drinks go you got two bartenders
39:44down here and one over there you are service well remember we talked about putting our head down and
39:47grinding right yes we're getting there they're close they're close and we're getting into a groove i can feel it
40:06what a journey we've been through together huh yes sir you know when i saw you you were walking with
40:10your back hunched over i could see that you were dying restless spirit tonight your back is a hunched
40:16over yes sir you're walking with a purpose this is the purpose i gotta tell you this rescue feels
40:21really really good you know when i got here randy had lost his spirit he was lost he had no
40:28motivation to
40:29do anything john i love you thank you for everything thank you thank you thank you the greatest part of
40:36this rescue is being able to help randy now he has the motivation and the bar to succeed
41:03promotional consideration provided by ocean 302 guest repub and bar bar products.com twisted
41:07alchemy ferris electric dark horse miami bartender sky tap pos audio innovations decorative ceiling tiles
41:11mr agave straws bitter cube easy brew sheridan seating and entry
41:18so
41:31so
41:31so
41:31so
41:31so
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