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Bar Rescue - Season 10 - Episode 05: A Palette of Problems
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00:02for over 30 years john tapper has traveled the country saving hundreds of bars from failure and
00:09ruin now he's heading to douglasville georgia to attempt to rescue blue rose art bistro this is
00:17no way to run a business let's get some freaking drinks out here in 2017 michelle jones with the
00:25support of her husband nate opened blue rose art bistro after a successful career in the music
00:32industry i've worked with amazing artists like isaac hayes so art was a big thing for me after
00:38leaving isaac in new york i moved to georgia and i decided to open an art cafe called the blue
00:45rose
00:45an art cafe is not just a bar it's not just a restaurant it truly is a place where people
00:52connect and for artists to show their works we have our local artist who did these paintings
00:58actually teaches it michelle's mom ivan helped design the venue and gave the bar its name blue rose itself
01:06represents creation you can't grow a blue rose you have to create it that was all my mother but
01:12michelle's creation was unable to attract customers leaving some to question the bar's identity it's
01:19hard to describe this place to people is it bistro is it art is it a casual bar
01:25it's all of those things michelle views the business as a community giving back type of thing
01:31if something happens we probably won't even make payroll to me if you're in business and you're not
01:37making money it doesn't make sense to make matters worse michelle and nate's lack of management
01:43experience began affecting the bar's operations things that we say we have we don't have the
01:51desire is there i don't think they have the ability or the knowledge of really how to run a business
01:56example uh there's only one pos heaven forbid we get busy i think only one of them is actually
02:02functional right now so i know some bartenders will make one drink way strong and uh another bartender
02:09does it to the recipe so that we need that consistency running a restaurant bar is it's a
02:15beast you really have to know this business but opportunities to learn the business have been in
02:21short supply as the last five years brought a series of setbacks and personal losses for michelle
02:28and her family my husband ended up getting cancer i had cancer myself and then i lost my mother the
02:33covid so it was tough my mother really is the bedrock of why i do this as the bar continues
02:40to
02:40struggle michelle is faced with not only the collapse of her dream but the end of her shared
02:46vision with her late mother my husband nate he just feels like there are thousands of businesses that
02:51close every day but the business is more than a business for me now blue rose art bistro is losing
02:58up to eight thousand dollars a month with michelle and nate sinking into almost four hundred thousand
03:03dollars worth of debt i don't think you know when to say i've done all i can do but that's
03:10but i don't
03:10think you know that with just a few months left before closing michelle and nate have decided to pull
03:17back the doors bust open the book to make a call for help to bar rescue we have to make
03:23this win for my
03:33mother
03:34chef good to see you john good to see you there always good to see you welcome to douglasville
03:39georgia i'm in douglasville georgia about a half an hour outside of atlanta at a bar called the blue
03:45rose art bistro i have anthony lamus and derrick turner with me two of my favorite experts to help
03:52me rescue this bar who would it says on the windows guys eat sip you can't drink you can only
04:00sip
04:01chat paint you gotta paint okay what if i don't want to paint you rent an easel with cars i
04:07mean how
04:07does this work this makes no sense to me you want some water sweetie all right this bar is owned
04:14by
04:16michelle yeah you got shot glasses two no we only have one actual shot glass but michelle
04:21was in the music business and as i understand it worked with isaac hayes years ago who took
04:26two hundred thousand dollars of her own money and opened this place and there's her husband nate
04:32man you look tired huh you want to wash your face yeah i watched it yeah just sort of perk
04:38it up
04:39my face is not dirty nate said he would have closed the place a year ago because she's in debt
04:44four hundred thousand dollars so i don't think nate is quite into what's going on here no yeah just
04:50alone with my thoughts there's your chef named shorty well at least she's wearing gloves
04:57there's kevin the manager french fries fried shrimp hey he's only been here about a week okay there's
05:04mark he's one of the bartenders fire stay there's one little station back there so what happens when
05:13this place gets packed i'm not sure they ever get packed guys for recon i got my a team kevin
05:21undergaro is not only one of my best friends but he's done recon for me three four times
05:26and one of his wrestlers mercedes bernardo i'm dying to see what they think we're going to get
05:32a female and a male perspective it's supposed to be an art bar i don't know what it is
05:42i'm kind of confused because normally when you have these things you'll have the artist name
05:47maybe a description maybe they sell is it a gallery what's interesting is what makes it an art bistro
05:53every restaurant has art on the wall right so what makes this place different than any other
05:58and so yeah these are local artists are you selling them um yes we are selling them um the whole
06:03purpose
06:03of it is really to support local artists to give them a place to sell their works you went in
06:09there
06:09and you looked at that painting on the wall do you see an artist's name anywhere not one this doesn't
06:16make sense to me let's see what kevin's ordering can i do the island rum punch sure can i do
06:22the
06:22blue rose margarita what oh what did you want a house tequila do you want do you have mescal by
06:28any
06:28chance i can ask i can ask him so she doesn't know if they have a mescal but as an
06:33owner you should
06:34know what you have who's putting in those orders if you go to table you better have 90 of the
06:39answers
06:40let me take it further she doesn't know what she spent her four hundred thousand dollars on right
06:44yeah that's real let's do the fried green tomatoes and the catfish platter look at the food
06:52look at the juice coming off the shrimp into the flour now that flour has been contaminated
06:56when no shrimp come out of there it now has to be dumped she cannot use that again
07:02all right let's see a cocktail
07:06we have some technique but he has his carnage caddy in the fridge yeah you're open take the caddy
07:14put it up on the bar so they're not set up for four people let alone 25 10 whatever it
07:20is
07:23okay now here come the fried green tomatoes it's going to go in there after the shrimp
07:28was that the same flour that was the same one yeah so cross-contamination has definitely happened
07:34shrimp allergies are very common and raw shrimp juice can be one hell of a source of bacteria
07:39right uh-oh same one now we got fish what is that now the catfish looks like catfish going in
07:45there a seafood a meat and a vegetable all went into the same dredge yummy thank you good thank you
07:55all right your food will be out thank you very much cheers okay let's try this good i'll let you
08:01go first
08:03do we know come on it it tastes like very sour kool-aid here we go
08:12that's it i'm gonna go in i'm not gonna let kevin eat that guys
08:24fried green tomatoes right yeah
08:29so it is i don't want you to eat that they're dredging it in the same flour that they're dredging
08:35raw shrimp in then they're cooking it in the same oil that they're cooking the shrimp in
08:39oh my god so this drink is disgusting is it what's wrong is it looks too sweet by the color
08:47i can see it from here it's like so soggy what is this concept kevin
08:53we've been trying to figure it out no idea is it an art house or a cafe
08:59she calls it an art bistro and she's losing eight thousand dollars a month
09:05this is not going to get her out of the hall no good luck john he's a sweet lady be
09:10nice
09:13michelle yes hi you want to sit and talk sure nice to meet you nice to meet you too
09:18huh grab a seat please
09:22you were in the music business yes i was had you ever been in a bar business before
09:26no okay so now you come in here you buy this place how much about 200 about 200 grand have
09:32you made
09:32money no so so how much in debt are you now i would say i know you know the number
09:41nate because
09:41if i was her husband i would know the number i do how much is it about 200 000 200
09:47of your money
09:48200 sba loans are you personally on those loans yes how does that feel it doesn't feel good at all
09:57let me be straight with you guys because i'm here to help you
10:00the outside doesn't make any sense to me i walk in this doesn't make any sense to me
10:05that blue drink is way too sweet mercedes couldn't drink it i can tell you it's too sweet from the
10:10color of it but you didn't see that you went in the kitchen do you know that your fried green
10:15tomatoes
10:15you drudge them in the same breading that you do the shrimp you didn't see it so you look but
10:21you
10:21don't see and every time you don't see it costs more money does that bother you because it would
10:28bother the hell out of me it bothers me in a sense but in all actuality right this is the
10:33first time
10:33she's ever ran a restaurant but she's been running for five years this is my passion so this is your
10:40passion but then you choose not to see things when you are here okay so let me just say two
10:45things i'm
10:45just i'm struggling no it's her passion but she's not looking at the drinks and the quality of the
10:50product it's her passion but they're cooking the food improperly right in front of her and
10:54i think that your ego is your passion more than the work and i'm starting to think that you're a
10:59little full of shit
11:04i think that your ego is your passion more than the work and i'm starting to think that you're a
11:09little
11:09full of shit because if this was my passion every drink would matter to me every dollar would matter
11:17to me i wouldn't want to lose any more money there was a lot that happened i had cancer nate
11:23had cancer
11:24i lost my my mom to covid we lost everything in the house fire all this stuff happened in a
11:30matter of
11:30four years four years wow so you've been through hell we've been through a lot and this place meant
11:36a lot to my mom this was her dream with you yes do you believe in this concept nate i
11:41know you
11:42believe in her do you believe in the concept i have my doubts i believe in my wife 100 i
11:50feel like
11:50when you come into a business like this you have to have some experience for it to be remotely
11:55successful i want to introduce myself to you my name is john experience and i'm going to give you
12:01everything i got amen i appreciate that okay and you know i'm going to be aggressive i have to turn
12:08this around that you can't put any more money into this thing it's ridiculous but i promise you when
12:11i'm done you're gonna hug me okay okay we'll go to work tomorrow all right good night nice meeting
12:17nice meeting you john is tough because that's who he is but i think that his wealth of experience
12:23and knowledge in this area is what's most important i'm ready for the rest of the week
12:46well i think last night was kind of trying what do you think um i think
12:53it was actually good i think what john talked about are the exact things that we need yes last
12:58night was a little tough um but my mom was a tough cookie too and i feel that john that
13:05he was coming
13:05from a place like look michelle this is your business and if you're here now you have to have
13:09both feet on the ground and you have to be paying attention so i respect that so i think last
13:14night was
13:15a very good measuring tool of where we are and where we can possibly go yes last night was not
13:21the worst
13:22operation i've ever seen by far fact of the matter is there's something awkward about this business
13:27the way the art connects to it or doesn't connect to it and the way the overall place feels and
13:32looks
13:33i think that might be what's wrong but i want to hear what the staff thinks you know when i
13:38come to
13:38certain bars and restaurants they're just businesses to people but the whole premise of
13:44this community artists in this community the memory of your mom this is a lot more than a business
13:50to you see i thought i was coming to rescue a business i didn't realize i was coming to rescue
13:55a
13:56legacy oh yeah i went online last night do you know you've got about 900 plus reviews at about a
14:034.5
14:044.6 oh yeah you know how many people would be raving about that yeah that tells me we should
14:11be
14:11making a lot of money we should be paying down that debt so i say to myself what's wrong and
14:16i think i
14:17know but before i tell you what i think i want to hear what you think okay so shorty how
14:25long have
14:25you worked here i've been here since march march okay tell me why you think we're not doing as well
14:30the biggest thing for me was marketing so people will know where blue rose is and what's blue rose
14:36about and just seeing if we can get some updates at some point so you think that our messaging in
14:41the community isn't getting people in like it could correct okay hi hi how are you what's your name
14:46i'm unique and how long have you been here i've been here two years so you've seen a lot oh
14:51yeah
14:52definitely seen it all actually do we have less customers today than we did a year ago today yes we
14:57do
14:57we do we do guess at the percentage is it 20 percent less 10 percent less say maybe like 30
15:0430
15:04percent 35 percent gotcha so now when we take a look at the fact that you're saying marketing and
15:10communications and people not knowing and a lack of promotions you're sort of saying the same thing
15:14aren't you absolutely okay hi hi how you doing good what's your name my name is kevin kevin you're
15:20our new manager yes what have you seen like what everybody says is the marketing word of mouth
15:26putting ourselves out there but you're getting the same message from everybody aren't we michelle
15:31yep my name is mark mark nice to meet you nice to meet you how long you've been here i
15:35started at
15:36the end of april okay now last night's cocktail was a little sweet there's three elements to a cocktail
15:43sweet sour and alcohol if it's too sweet you don't order a second one do you if it's too sour
15:50you
15:50don't order a second one do you if it's too strong you don't order a second one do you so
15:54cocktails are
15:56about balance but here's where i want to go when you conceived this place you did it with your mom
16:01yes you had a vision you had a personality on where we wanted this food to go like i always
16:07wanted
16:08the plates to have an artistic and i know it sounds weird but i just wanted it to look like
16:13art coming to
16:13the table you like the dishes to look like that art in this building is like a round peg in
16:20a square
16:21hole look at the art on the wall what the hell's the name of the artist where do i buy
16:27it what does
16:28it cost it should be part of the concept it should be integrated into the concept art means nothing in
16:35this place well in the beginning in the beginning i don't care don't give me excuses it's not an excuse
16:41it's a fact in the beginning it was because we were very intentional about having art classes
16:48and it doesn't happen now that's on you as owners you'll let it disintegrate the customer base eroded
16:55the promotion stopped it kept eroding eroding and eroding and you guys did nothing about it
17:01that's the issue i have i get it you don't have the art show in your back pocket but you
17:07knew it had to
17:08happen and you wrote a check instead of making it happen that's my problem the people that walk
17:14through the building is down 30 as a restaurant person that's horrifying it is not easy to turn
17:21a restaurant around when you've lost 30 of your customer base well we're facing a point of no
17:26return right nate if we don't flip this around well not technically not nate there's no technical
17:31your trend is down 30 i agree with what you're saying you're going to give me another excuse right
17:36hear me out nate i want you to own the fact that that 30 loss is a failure because we
17:44don't move
17:44forward till you own it if you don't own that i can't help you so own this guys
17:56i want you to own the fact that that 30 loss is a failure if you don't own that i
18:04can't help you
18:05so own this guys because we don't move forward till you own it i'm owning it okay i'm not sure
18:12he is
18:12all right 30 is a failure let's move on don't tell me what to say nate is 30 a failure
18:19yes let's move
18:21on okay all right thank you well then we got to go to work guys you with me okay let's
18:28up the food
18:28let's up the drinks let's integrate the art let me remodel this place and turn it into a real art
18:35bistro how does that sound michelle amazing and thank you guys ready to go to work yes all right
18:55hello michelle shorty kevin nate correct yes all right so i saw a few things last night cross
19:01contamination the dredging of green tomatoes in the same flour and mix as the shrimp so i was going to
19:08actually have you cook the fried green tomatoes shorty it's your kitchen now let's go
19:15last night at recon i saw several things in the kitchen that weren't right about five green
19:20tomatoes so i want to see shorty see her organization you're going into the flour first
19:25right i think it's very important for shorty to start fresh okay it's a big portion yeah
19:33okay not exciting it's kind of like one two notes not horrible but it's not great you know what i
19:41mean you could probably get this anywhere the kitchen's my world it's my element but like from
19:45one shot to another i totally understood like you said in the tomatoes you know but just to need a
19:49little bit more razzle dazzle to it for sure so nate you ever help back here because you should be
19:54able
19:54to jump back here in case you're crowded uh no okay first time seeing it first time seeing it
20:01wow and how long have you been serving these green tomatoes uh it's been years years but this
20:07is your first time seeing it yeah gotta be able to see it all you should know it all this
20:12is yours
20:12that's very important lead by example you should be able to do it before you have someone else to do
20:17it gotcha all right so we're gonna train all the way up to stress test we have a lot of
20:21work to do
20:22so let's get to it all right all right let's go
20:29how we doing guys good how you doing so what i know these bartenders are fairly new michelle and
20:35nate are rarely here so i have to find out the skill level of these bartenders okay so what i
20:40want
20:40to do is test you guys quiz you guys a little bit to see if you know the things you
20:45should know john
20:46and i came up with a simple test quiz them see what they know and see if their answers match
20:50up
20:50these are basic questions that everyone should know owners bartenders servers everyone should
20:55know you guys want to get to it okay
21:00so the first question no cheating what is the standard pour of a shot
21:07quickly let's go what's the standard pour what i'm noticing while they're writing down the answers
21:11is they're not confident in what they're writing so that's a big red flag turn
21:17i see a bunch of answers one and a half ounce that's standardized well it did not surprise me
21:23that we had different answers across the board so we all need to be on the same page with that
21:28you ready for the next question what is the standard count for a two ounce pour
21:31all right answers okay the answer is eight
21:37a long time for two ounces okay and lastly how many ingredients are in a classic espresso martini
21:45ingredients yes ma'am okay three two one
21:51the answer is three yeah i saw four i saw three i saw i don't know right and i appreciate
21:57that i
21:58don't know because i don't say i don't know right i don't i can help that if you say i
22:01know and you
22:01go no you're wrong i can't help that yeah so i appreciate that you said i don't knows because
22:05that's my job is to give you the knowledge that i have and this is the point to show you
22:10guys what
22:10you don't know so we can teach you stuff to know i want to make sure that we train up
22:15to stress
22:16tests so you guys are locked in you know what to do because it is going to be stressful
22:20okay all right let's get
22:31let's all get together for a minute before we open up okay so let's imagine that we had an art
22:35show
22:36and that art show is starting at eight o'clock we'd get pretty packed pretty quick wouldn't we
22:41yes well that's what i'm trying to simulate tonight okay guys we got to open in a couple minutes let's
22:45go to it then michelle you want to invite him in sure here we go welcome everyone welcome to blue
22:53rose how many people tonight two come on in one take the two-seater over there step on up how
22:59many
22:59with you six okay welcome to blue rose yes you welcome let me sit you over here doing just fine
23:09thank you i'm unique i'll be taking carry out today two rum punch and one martini margarita all
23:15right and you sir you don't have margarita hey guys okay you got a stopwatch with you turn on for
23:20me i want to see how long it takes you to get your stuff okay cool thank you and how
23:24many margaritas
23:25do you have three you have three so you can make two double up you have one cocktail there you
23:30can
23:30make three at the same time so who's doing service bar nobody so he's doing service bar so he's doing
23:35bar he's doing bar too so we have one bartender doing this whole room the whole room it's not
23:41good no it's not good first order coming in southern fried catfish order a fry beautiful let
23:48them eat baby hey folks have you ordered yet not yet not yet has anybody even said hello not yet
23:54well hello hey so where you when you sell where do you put your food oh right up here i
23:59always say
24:00we need a better window system okay so we're gonna see who runs this food
24:11they got names on here yes bar number one mark we got our first order up it's kind of sitting
24:17for
24:17a while so we're waiting somewhere it's been about two minutes but it's still good right now so we
24:21got to get a heat lamp up here oh yeah that's my biggest thing let's see who comes right it's
24:24been
24:24about two minutes definitely look forward to new bell
24:33guys they're ringing the bell back in the kitchen kevin where is he you got us also man we don't
24:38even
24:38have anything that's going out look you have look how many service takes you have one bartender at
24:44one station we haven't served the bar yet i can't get food picked up from the window they're running
24:49around with glasses of water we haven't begun to serve the room yet some of these people are going to
24:54be
24:54waiting an hour for a drink i don't know this cocktail but i can tell you this is wrong one
24:58is
24:58higher than the other right and it's the same thing right look at the level this has more syrup than
25:03that um i'm gonna do the fried green half moon two green tomatoes on the new looking good shorty
25:11what's your stopwatch say uh i'm looking at 10 minutes 10 minutes i want you to make two more of
25:17those if you know the floor needs it they need it double up can you uh put this up there
25:22uh i need
25:22another got a hustle man tequila you got another tequila tequila we shut last knock those last
25:29three out get the floor going because you have 16 cocktails to go great nate we're running 20 25
25:34minute ticket times in the kitchen they're bringing food to tables people don't have drinks they have
25:39food that happens in every restaurant but nate we don't have the systems we're getting the food to
25:45the wrong tables we can't get the drinks out look at how this is and we're in deep aren't we
25:50you know this is exactly why i got frustrated at nate this afternoon they don't accept that it's
25:56a shortcoming they don't accept that they're failing do you like some water in the meantime
26:01they don't accept that it's on them but right now we are failing we've served three drinks we have
26:07one bartender in one bartending station with one pls system we're failing until they know it
26:14i can't fix it there you go one on hands now we got food dying there's not one table out
26:21here that
26:22has a cocktail is there what's your stopwatch say 20 minutes 20 minutes ago his order was taken
26:29has anybody said gee maybe we should focus on the tables because this makes absolutely no sense when
26:36do you get up and say screw it they don't care about me because this is absurd this is no
26:42way to run
26:43a business let's get some freaking drinks out here
26:5120 minutes ago his order was taken this is absurd let's get some freaking drinks out here
27:01i can't and get worried get all this done by myself this is his catfish all right here you go
27:08do you have um silverware i got you i'll be right back michelle these people order food
27:15kevin brings the food no silverware this is happening everywhere okay we're disorganized
27:20on almost every table every transaction okay so what are you doing right now oh what are you doing
27:25i don't know no no no i don't know mark mark take a time out your bowel is broken you
27:32have no heat
27:32lamp there's a lot going on all right the bar is served but nothing out there zero zilch
27:40folks listen up i don't do this very often here it is guys the white towel
27:47guys i surrender we can't get the right food to the right tables we don't have enough silverware
27:53we don't have the stations to put out the drink we don't have the pos system for the employees to
27:58be able to do it properly our food is sitting in the back because we're not getting it out quick
28:02enough what does your stopwatch say he ordered his drinks 26 minutes ago and you got no chance of
28:10getting that drink because look at everybody else who doesn't have one so i got a choice nate either
28:16let them sit and suffer or be honest we blew it did we blow it we're working we're working no
28:24we're
28:24not working michelle did we blow it i'm not gonna say we blew it i'm just i'm not folks did
28:29we blow it
28:30yes or no yes they make the decision we blew it now i want to fix it i don't want
28:36to waste any more
28:37time running around with plastic wear or serving people that don't have drinks let's close it down
28:43and let's train people because this is a terrible failure and you guys need to accept that so we
28:50can fix it let's call it a night we got to go to work and somehow make this a winner
28:56good night
29:00i'm gonna reserve what i wanted to say i mean what john said hurt i think our staff did the
29:05best we
29:05could got a little ways to go i'm always good for me failure is a it's a pretty rough word
29:14because i think that there are some players that did really well on the team tonight
29:31this is a tough one guys from the location of the kitchen to where they wash the dishes
29:36this just isn't a very functional space what do you think of the bar setup it's backwards john
29:42yeah i'm gonna be creating a cocktail called the radcliffe radcliffe bailey is a contemporary
29:47artist that focuses heavily on african-american history i'm gonna jump into a very classic
29:52southern dish chicken and waffles it's a historical building so we can't change the outside that much
29:58so we gotta figure out some way to come up with a complete decor package
30:03it's tricky for sure three-fourths of an ounce of twisted alchemy eureka lemon juice three-fourths
30:09of an ounce of orgeat and an ounce and a half of taffer's brown buttered bourbon winko brought
30:16you a new waffle maker hey now that's it go right down in there while that's going we're gonna get
30:23the chicken when you go to an art bar you expect the center of the place to be art so
30:29we gotta figure
30:30out some way to come up with a complete decor package okay ladies and gentlemen that is the
30:36record just boom boom a fun take on chicken and waffles i like it it's sweet it's not too sweet
30:44though nice crunchy we almost have to create a museum quality presentation of art in a bar
30:53environment we need the lighting we need the power to do that we need to and we need the artist
30:57and we
30:58need the art and then this room is a real challenge is this what you wanted to do like it
31:04alludes to
31:05creativity in this room is that what you're thinking that's what i'm thinking okay it's
31:08almost our studio dare i say okay you have enough time to do it we're gonna try we're under a
31:14tight
31:14time for it yeah better go to work that's gonna work thank you
31:29i know that last night's stress test was a disaster i need to know that nate and michelle understand that
31:35last night was a failure so that they can move forward and fix what the failure was that's the
31:42most important part of our conversation today you know the only point that you and i had any friction
31:47really during this week was when you said to me we're working on it remember that and i was pushing
31:53the word failure this is a business of immediacy each person comes for about 50 minutes for an hour
32:00working on it doesn't work for them to them we failed you with me hi yes we gotta get to
32:06the point that every
32:07one of those guests have a good experience yes that's where the training comes in you manage those
32:12standards i expect you at a table in two to three minutes to welcome people i'm a little different
32:17with my wife because my wife kind of get emotionally involved with employers if they don't deliver for
32:23the business then there's no place for them in the business remember good business creates charity
32:29charity does not create good business we got to make money here so you can be charitable i want you
32:35to
32:36know that i'm creating what i believe is truly an art bistro i buy into your vision yes but i
32:42also
32:42buy into the fact that we can execute it much much better yes you deserve this vision to come true
32:48don't make me cry listen to me your openness for all the right reasons don't let anybody take this
32:54away from you make this work so you can enhance your charity and find the happiness in your soul that
33:01giving
33:03gives to you okay okay i gotta go to work okay thank you thank you john john he heard our
33:12heart he
33:13understood how passionate we was for the business and i feel like our story and our brand touched a
33:20different place in his heart hello everybody what a week huh yeah definitely i didn't want to change your
33:43dream but i had to make your dream much more real than it was i had to make it deeper
33:48i had it mean
33:49more i had to give it more substance more context yes right i had to connect the food the brand
33:56the
33:56environment make everything come together so it makes sense so are you guys ready to see it okay
34:07this one's gonna be fun here we go one two three
34:21here we go one two three
34:33heart bar i love it so
34:37it's a historical building so we can't change the outside that much so united signs worked all night
34:44long a great local company to get the signage and all the appliques and everything done this is
34:49this is the beginning of the next chapter yeah you ready to see it yeah let them in okay go
34:55go ahead
34:56go ahead
35:05that is amazing
35:09oh my god yes
35:13oh my god yes
35:18there we go
35:25oh
35:30well done you outdid yourself yeah you have to
35:36done this is amazing man this is amazing so guys there's a lot to tell you about come over to
35:41the
35:41bar let me tell you everything let's talk about it look around oh man now when the lights come down
35:47that artwork pops see how it's all has track lighting above it yes every piece of artwork
35:53has a spotlight on it but let's talk about making money for a minute let's do it we got a
35:57workstation
35:58here and a workstation here two complete workstations so does ice been a nice new hand
36:04sink over there so nate we just doubled our production of the bar didn't we now remember that
36:10pos system over there yes you got your own here you got your own here shift 4 sky tab best
36:17best system
36:18there is and i got you two handhelds then i got cartender our inventory program to give you a
36:29subscription you inventory in 10 minutes i got bar products dot com to get you everything you need
36:35glassware strainers silverware everything that you guys needed that we didn't have so you're not
36:41running to the store you're not going to buy anything it's all here everything that you need
36:44fully equipped with backups then i got pepper's brown butter bourbon you're the first ones
36:50in the state of georgia to have it nobody else is going to have it for a month so promote
36:56it
36:57use it as an advantage and make some money off of it then i got a great local company swift
37:01brothers
37:02plumbing and heating came fixed the plumbing got the sinks in the ice bins in made sure everything
37:06was perfect no leaks everything is just the way it should be and then atlanta restaurant and hotel
37:11supply gave us the sinks that we needed back here and all the equipment and you know when i told
37:17them what we were doing everybody stepped up for you guys here we go and then my own jim chelios
37:21on my team did all the artwork in the front of the bar wow that's amazing so this is all
37:27done by our
37:27team right here for you that's dope and i got manitowoc to give you a brand new ice machine
37:33and i got a city discount to give you all new kitchen equipment back there you've got everything
37:40you need back there including winco waffle irons a toaster refrigeration unit back there and a moffett
37:46oven okay like this is i i can't even begin to tell you this is unbelievable it's it's amazing to
37:55see
37:55what you had in your heart visible this is a great crew you're all really good people you got a
38:01place
38:01to be proud of now let's get him back yeah every single one get him back with those smiles with
38:07that
38:07personality with that great food with that special drink let's get him back tonight okay okay let's go
38:12to work that's right to walk into the building and you know to have a combination of a great place
38:19to
38:19eat a great place to drink and a great place to do art i mean it's just different welcome to
38:28blue roll
38:29thank you so this is not your first time good good how you doing can i get for you today
38:39look you got
38:40your own personal studio look at that go y'all go check that out michelle i think you should get
38:48kevin behind the bar helping out okay wow this is so beautiful man i mean as an artist i mean
38:55wow look
38:56at the work like look that's yours two and dually two crab beignets and a one half moon let's get
39:03that
39:03other station going okay all right walking in andouille a chicken and waffle shorty you feeling good oh yeah
39:09okay we got this okay i'm worried we put in the second bar station they're really not using it
39:19we've got to be faster room is full about four people have drinks we got to get faster two second
39:24line juniors two second uh passion fruit got it make two of those kevin yourself don't put them all
39:30on him come on make some of these let's get caught up food looks beautiful guys everybody's loving
39:35everything you're making every plate looks great shorty i'm really proud of you guys well
39:39done back here right he just told me i was about to take her over that's all i was about
39:43to do i was
39:44a little worried in the beginning we really started slow only using one station now kevin's behind the
39:49bar as well using two stations we doubled up drinks are starting to come out the kitchen is starting to
39:54put food out i'm starting to feel a little better look at this not only did i build a bar
40:00i'm very proud of
40:01i got some friends for life that's right that's right you know i'm proud of both of you thank you
40:07you're such winners you're right you guys are they just got away from you yes it can happen to anyone
40:14but if it happens twice then i'm gonna come here you and i gonna have some words right
40:19all right guys my work is done thank you michelle and nate are really good people they're the center
40:28of this community and look the community came to support them tonight thank you
40:37they deserve this bar now they're going to manage those standards and this is not going to get away
40:42from the never again i believe that
40:55promotional consideration provided by part-time to bar products.com twisted alchemy scott tap pos swift
40:58brothers plumbing heating and air and pts promotions manitowoc table 25 fork and wine
41:01act signs and wayfinding atl hotel and restaurant supply advanced media group united signs a city
41:05discount mr agave straws bitter cube black size jim chelly's art tapers brown butter bourbon moffat
41:08atosah winco and esri
41:12so
41:23so
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