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00:1211am
00:13The Boardroom
00:18Handing in proposals
00:2218 Potential Partners
00:31Could you send the candidates in, please?
00:35You can go through to the boardroom now.
00:52Good morning, ladies and gentlemen, and welcome to the boardroom.
00:58When we started this process, there was no TikTok, no Instagram, no iPhones.
01:05Where we are 18 years on, we've got rampant inflation, and that's just the claims in some
01:12of your CVs.
01:15Never mind business partners, some of you should get a Nobel Prize for fiction, I think.
01:21But what's not fiction is one of you sitting here today is going to end up getting my
01:27£250,000 investment.
01:31OK.
01:32We're going to start looking at your CVs now.
01:35Asif, you are a doctor.
01:37Yes, correct.
01:37That's good for us all, isn't it, really?
01:41We'll have a doctor in the house, yeah?
01:43You've got some claims here, mate, honestly.
01:46Beauty, brains, body and business.
01:49Is that what you're saying?
01:49Four Bs, yes, sir.
01:50No, it should be five Bs.
01:52Bollocks.
01:56And what is it that you want to concentrate on?
01:59Vitamins, is that right?
01:59That's right, yeah, supplements, vitamins to really help improve Britain's health.
02:04Right, OK, good.
02:05Now, Sam, you call yourself the Del Boy of business or something?
02:10My friends call me Del Boy, yeah.
02:11Is that because you're a plonker or what?
02:13A bit of a plonker, yes, but a bit of a wheeler-dealer, like to get a good bargain.
02:19So tell me about yourself, online fitness coach.
02:22I am an online fitness coach, but for mums and mums-to-be only.
02:26All right, good.
02:27Now, there's two Pauls here.
02:30There's Paul the pie maker and Paul the dentist, is that right?
02:34Yeah, and both of you are in a living shoving fillings into pie holes.
02:40Now, Amina, you are a qualified pharmacist, is that right?
02:45I've been a pharmacist for almost ten years now.
02:47I actually started my business...
02:49We were doing all right.
02:50I've got a doctor, dentist, pharmacist, bloody hell.
02:53Any surgeons here?
02:57It's a skincare and supplements business.
02:59I have turned over to date in two and a half years, 1.7 million.
03:03So what are you doing here?
03:04I want you to love sugar.
03:05Have you come to give me a loan?
03:06No, I want you.
03:11Phil, you're a pie owner again, and you're an Arsenal fan, aren't you?
03:16Yeah, sorry about that.
03:17Yeah.
03:17So it's very unusual that I fire someone in the first week.
03:23Even before the task was even started, right?
03:27Now, the other pie guy is there.
03:29Yeah.
03:29Listen to this.
03:30In 2020, you became the pie champion, is that right?
03:34Supreme pie champion, yeah.
03:36Supreme pie champion.
03:37Supreme pie champion, right.
03:38It's a family business.
03:39It's actually my grandma.
03:41She started making the pies in the 1930s.
03:43Did she?
03:44Yeah, in 1933.
03:45Must be a bit stout by now.
03:48Felucia.
03:49Yeah.
03:50You want to teach young people how to start their own businesses, yeah?
03:54Yeah.
03:54You claim you're the Mary Poppins of business, is that right?
03:58Yes, Lord Sugar.
03:59And I'm the spoonful of sugar, I suppose.
04:04Okay, now look, it's time to get down to business.
04:09I'm going to send you to the stunning Scottish islands,
04:12where you'll be running a corporate away day.
04:15You've got to organise a tour, run a team-building activity,
04:20and lay on food and drink.
04:22But a word of warning, if your away day isn't up to scratch,
04:26the clients could ask for a refund.
04:29The team that makes the most profit will win,
04:32and on the losing team, at least one of you will be fired.
04:37Now, you've both got one minute to decide
04:40who your project manager is going to be on this first task.
04:45Over to you.
04:46Okay, who's done events before?
04:48I've hosted events before, internationally, in the UK as well.
04:51I specifically have done corporate events and corporate away days.
04:54I'm more than happy events task.
04:56I'm more than happy.
04:56Yes, I'll go.
04:57Does anyone else want to put their support?
04:58Is everyone happy with that decision?
04:59Yeah.
05:01All right, okay, so, Verdi,
05:02you're going to be project manager for the boys,
05:05and Onyeka, you are going to lead the girls.
05:09Good luck.
05:09Off you go.
05:11Thanks, Richard.
05:12Thank you, Richard.
05:16Built over 600 years ago,
05:20Cawdor Castle.
05:23Once a medieval manor for Scottish nobles,
05:27today a hotspot for those taking in the Highlands.
05:33Boys, we're here.
05:34Scotland.
05:35Scotland.
05:35Look at this gap as well.
05:37That is amazing.
05:39First task for both teams.
05:41So, with the lock tour,
05:42we have the gorge jumping
05:44and the waterfall plunge.
05:48Select a setting for their away day.
05:50With the land tour,
05:52it's fire lighting and an abseil.
05:56So, just based on that,
05:57a lot of people have a fear of water.
05:59I can't swim.
06:00So, I think it's just a lot safer
06:01to go with the land option.
06:03Sorry, I feel like we're in Scotland,
06:05so the lock is like a massive part of being here.
06:08So, I'm feeling the water.
06:10Onyaka, I respect whatever decision you want to make.
06:12You're a project manager.
06:13The only thing I will say is the key thing
06:15is making this memorable.
06:16I don't know how memorable we can make this land tour.
06:19Let's just have hands up for the lock tour.
06:22Okay, well,
06:24I guess we're going to have to go with the lock tour.
06:31Across the hall,
06:32this task is like up my sleeve.
06:34Events is something I do.
06:35Project manager Verdi
06:37Music, DJing, logistics
06:39takes centre stage.
06:42So, boys, straight away,
06:43I want to do the land tour.
06:45So, land tour, introduce your guests
06:47to the essential skills of bushcraft and survival,
06:49and the experience for that is abseiling.
06:52I really feel like land tour
06:53would be the best for us to go and do.
06:54So, a couple just rules about me
06:56as a project manager, right?
06:58What I want the mentality
06:58as a project manager for you guys,
07:00like running events myself,
07:01hosting them and everything,
07:02like positive mindset, great energy.
07:04One thing that I really go by,
07:06under-promise and over-deliver.
07:08All I know from the age of six
07:10is making people have a good time
07:12playing instruments,
07:13producing music
07:14and touring around the whole world.
07:16That's me.
07:16The key thing we want is
07:17no refunds.
07:19Yes. Absolutely, yeah.
07:22So, the Highland Games includes
07:25caber tossing.
07:27I think it's like a giant piece of wood
07:29that gets, like, tossed.
07:31Targeting some traditional team building.
07:34Tug-o-war and the shot pit.
07:36They come to £500.
07:39Project manager on Yakka.
07:42Just before everyone jumps in,
07:43I think we should definitely
07:44go with the Highland Games.
07:45So, given it's a profitability task,
07:48there is a chance
07:49that we can run one ourselves
07:50and not have the cost.
07:52Hold that thought for me.
07:53Just hold that for me.
07:54I think it's going to be risky.
07:55If we are weak on that team building,
07:58it can completely break the whole thing.
08:00Because bear in mind,
08:01at the end,
08:02they can ask for refunds.
08:03What we'll do,
08:04if the games are not worth it,
08:07then we'll fall back
08:08on the option
08:09to host ourselves.
08:13Everyone happy
08:14with the traditional
08:15Scottish dancing?
08:16Yeah.
08:17Fixed on a Highland fling...
08:18It's actually the cheapest activity.
08:20Next, decide who tangos
08:22with the corporate client...
08:23It's going to be myself,
08:25Trey,
08:26Paul B and Steve.
08:27And who takes the lead
08:28on lunch?
08:30Any experiences
08:31in food around here?
08:32Freddie, can I just jump in?
08:33Yes, Phil.
08:33Through building my business
08:34over the last 15 years,
08:35I've got a wealth of experience
08:36in the food and drinks industry.
08:37I'd like to put myself
08:38forward for sub-team leader.
08:39Yeah, I'm happy with that.
08:40We need to have a discussion.
08:42Obviously, we're going to split up.
08:42We need to have a discussion
08:43about numbers.
08:44We need to know
08:45what sort of revenue
08:46we're expecting to take
08:46because obviously,
08:47we need to go and negotiate
08:48food prices.
08:48Okay.
08:49Yeah, not just food,
08:50but food and drink.
08:51If we have a dry party,
08:52it ain't going to go down well.
08:53All I'm saying is
08:54I need to know
08:54where we stand.
08:55Okay, if we're looking at...
08:58It's going to be 10 people.
09:00How much do you think
09:01we can charge for this, guys?
09:02No, no, guys,
09:03you don't need to worry about that.
09:04Listen, let's work together
09:05and let's get this W.
09:08Unfortunately,
09:09I do not think
09:09we have a clear brief
09:10on the food and drink side
09:11because we didn't actually
09:13declare a budget.
09:14We don't actually know
09:15what Verdi wants
09:15in terms of
09:16is he going for the low range
09:17or is he going for the high range?
09:19So we're a bit in the dark at that.
09:22We have Raj,
09:23Sam,
09:24got Amina,
09:26Felicia and Norm.
09:27Catering crew selected...
09:29I'm just going to go with Sam
09:30as sub-team leader.
09:32Project manager Onyeka
09:33serves up a budget brief.
09:35With the food,
09:37I want to go
09:38as low as possible.
09:39Let's look about, like,
09:41between the £10
09:42to £25 range.
09:44Do you want it
09:45to be an alcohol-free
09:46kind of corporate event?
09:47Alcohol-free
09:48to save money.
09:49I'm going to disagree on that.
09:51I think
09:52have some alcoholic options.
09:54They might fancy
09:54a glass of bubbles after.
09:56Alcohol is expensive
09:57and we do want to try
09:58and keep
09:58our costs
10:00as low as possible.
10:01Cool.
10:03Girls,
10:03thank you so much
10:04for working with me.
10:05Let's go and smash this.
10:06Yes!
10:07Let's go!
10:1010am.
10:12While half of each team
10:14focus on food...
10:17If I was out
10:19doing all that stuff
10:20in the morning,
10:21getting wet...
10:22I want a little drink
10:22after that.
10:23Onieka said no fizz.
10:25I'm going to see
10:26the options.
10:26OK.
10:27The rest will try
10:29to secure a tasty deal
10:30with their corporate clients.
10:33What we're going to do,
10:34which is the main thing,
10:35we're going to sell this tour
10:37with our personalities.
10:38I think
10:39let's start off
10:40with
10:42£450.
10:43Steve,
10:43I want you
10:44to negotiate
10:45with the price,
10:46but Paul,
10:47I want you to secure the deal.
10:48I'll close it
10:49like a bond or bunk.
10:54Nearby.
10:54If we can try
10:55not to use
10:56words such as
10:57luxury,
10:58high-end,
10:58just not to put ourselves
10:59in a really bad situation.
11:01Client for Onieka's
11:02half of the girls.
11:04I think we start
11:04at 375
11:05and then
11:06see what we go down to.
11:07I think the minimum
11:08we go to is £250.
11:09£250, that's fine.
11:10Luxury hotel group.
11:12Good afternoon.
11:12Hi.
11:14Crerar.
11:15So,
11:16we've got planned
11:16to start
11:17with an adventure
11:18in the lock,
11:18followed by
11:19lunch and drinks.
11:20So,
11:21our price per head
11:22starts at 375
11:23and we know
11:24that the service
11:24that we deliver
11:25will make sure
11:26that the price point
11:27is of equal quality.
11:29The general managers
11:30and the executives
11:31that we have
11:31coming tomorrow
11:32have very high expectations
11:33because you're
11:34dealing with hospitality,
11:35professional hoteliers,
11:37five and four star hotels
11:38who know not only
11:39what good looks like,
11:40but they know
11:40what great looks like.
11:423,750 is
11:43just higher
11:44than my expectations.
11:46We're happy
11:46to do a discount
11:47of 10%,
11:48so I think
11:49that's sort of
11:49circa 340 pound
11:51per head,
11:52but we know
11:53that what we deliver
11:53is worth its weight
11:55in gold.
11:562,850 and we can close.
11:58Can we do 2,860?
11:59OK.
12:00For 10 people?
12:01Yeah.
12:01And how do you feel
12:02about alcohol?
12:03We would normally
12:03do something like this
12:04without alcohol.
12:05Yeah, perfect,
12:06thank you so much.
12:07They've settled
12:08on a price
12:08of £286 a head,
12:10but for that,
12:11the client has
12:11very high expectations.
12:13Let's hope
12:14they can deliver.
12:14I don't feel like
12:15there was a kind
12:16of heavy emphasis
12:17on luxury.
12:18They specifically
12:19did tell us
12:20that they have
12:20a really high standard
12:21because they work
12:22in hospitality
12:23for food,
12:24so that basically
12:25is telling us
12:25that they expect luxury.
12:29We're looking at
12:30a very action-packed
12:31eight or nine hours
12:32with food,
12:33with hopefully
12:34plenty of drink as well.
12:35In the mix
12:36with leading
12:37Scottish promoters,
12:38DF concerts and events...
12:40Two of our main values
12:41of our company
12:41is collaboration
12:42and fun.
12:43DJ Verdi.
12:45Perfect.
12:46So I'm actually
12:46a music producer,
12:47international DJ,
12:48DJing in Spain,
12:49Greece, Italy, France
12:50and like events
12:51is something that
12:52I myself enjoy.
12:53Yeah, I mean,
12:53I've performed
12:54all over the country.
12:54I've got music
12:55that plays all over
12:56the world.
12:57You've got two
12:57world-class DJs
12:58and performers there,
12:59so yeah,
13:00it's something that
13:00we're passionate about,
13:01so it's great
13:01that we have
13:02that synergy together,
13:03you know?
13:05Putting it all together,
13:07we've priced it up
13:07at about £450
13:09per person.
13:11For that kind of price,
13:12yous are barking
13:13up the wrong tree
13:14with us.
13:14Yeah, yeah.
13:15What is the price mark
13:16that you guys
13:17are happy to pay?
13:18More around
13:19the £210 to £220,
13:21so you are
13:22a lot higher.
13:24I'll tell you what,
13:25so I can have beans
13:26with me toast,
13:27can we go £245?
13:31£240.
13:32£240.
13:32So let's go for £240
13:33per person,
13:34total 10 people,
13:35£2,400.
13:36Deal?
13:37Deal?
13:37Deal.
13:38Deal.
13:40The team spent so long
13:41explaining how many tours
13:43they'd done
13:43and how many clubs
13:44they'd performed at,
13:45I think they might have
13:46forgotten that this is
13:47a profit task.
13:48They only walked out
13:49with £240.
13:49I feel like we dropped
13:50our price too quickly
13:51and too easily,
13:52but more critical
13:53than anything now,
13:54we cannot afford refunds.
13:58Ness Castle Lodges.
14:00What are we thinking
14:01would be the best option?
14:03I'm thinking mid-range.
14:04The fish cake.
14:05Oh, yeah!
14:06Sent by Onyeka
14:08to score a low-cost lunch.
14:10Followed by
14:10the beautiful
14:11rhubarb crumble.
14:13Ten people.
14:14If we went for this,
14:15it's £500.
14:16Online fitness coach,
14:18Sam.
14:19How would you feel
14:21if we did
14:22ten people
14:23at around £300?
14:26No.
14:27You're going to have
14:28to do something
14:28a bit better than that.
14:30OK.
14:31What's the lowest
14:32you could work on it?
14:33I would say
14:33£37.50.
14:36£36.50,
14:37we've got a deal.
14:38Twisted my arm,
14:39let's do it.
14:39Fantastic, Ben.
14:40Thank you so much.
14:43She did say
14:44maximum £25, OK?
14:46It's not the lowest,
14:47like Onyeka said.
14:48OK.
14:48However,
14:49I think it's going to be
14:50just what they need
14:51after a long morning.
14:52It's a nice filling meal.
14:56You guys, all right?
14:57If I just go straight
14:58for the lettuce?
14:59Also, chewing over
15:00food choices...
15:01Oh, yeah,
15:02mid-range would be
15:03the sausage toad in the hole.
15:04...phills half of the boys.
15:06I'm leaning towards
15:07the toad in the hole.
15:08The toad in the hole's
15:09£60 ahead.
15:12I don't want to come
15:13across offensive,
15:14but we're looking
15:14for ten covers,
15:15and our budget
15:15is around about £200.
15:17So, £20 ahead?
15:17£20 ahead, yeah.
15:19Yeah, we won't
15:20come close to that.
15:21No.
15:21We're providing
15:21everything,
15:22methods, ingredients.
15:23If there's any way
15:24we could get this
15:24to £30.
15:26Do £40, that's it.
15:27£40.
15:27Boys, I think
15:28we can make that work.
15:29Yeah.
15:31We have spent
15:31a little bit more
15:32than we'd have liked
15:32to on the food,
15:33so I really hope
15:34the corporate team
15:35have sold the experience
15:36at a high enough price
15:37that we've got
15:37a good enough margin
15:38to win this task.
15:39Looking at the price
15:40of the alcohol,
15:40we should probably
15:41skip the alcohol.
15:42I think water
15:42on arrival for everyone.
15:43And then ten
15:44fresh orange juice
15:45at £1.79.
15:47Yeah.
15:48And then ten
15:48lemonade at £1.35.
15:51Yeah.
15:55Two Proseccos.
15:56Is that per glass
15:58the price?
15:58Bottle.
15:59Drinks signed off.
16:00Hello.
16:01We went for the meal
16:02in the end
16:03that was at £36.50
16:05per person.
16:06Next, a chance
16:07to check in.
16:08So working out
16:10£365.
16:12Also getting the measure
16:14of his menu.
16:15So they were asking
16:15£60 per head for that.
16:17We got them down
16:18to £40 per head.
16:19Verdi.
16:21Are they expecting
16:22any alcohol?
16:23Yes.
16:23Yeah.
16:24Ah.
16:24OK.
16:25So we didn't go
16:26over any alcohol.
16:27A glass of Prosecco
16:28was going to cost £9.
16:30£9 per person.
16:31Yeah.
16:32I do understand
16:33but just from our side
16:34they are all expecting
16:35booze.
16:36From the brief this morning
16:37we just didn't cover
16:38all of the ground.
16:39I think we did mention
16:40alcohol in that brief
16:41in the morning.
16:42And a welcome drink
16:43as well.
16:43Yeah.
16:44So the welcome drink
16:45is going to be
16:46a bottle of water.
16:47All right.
16:48Guys, listen.
16:49Whatever's done
16:50is done now.
16:50See you later,
16:51guys.
16:51See you later.
16:51We got this, boys.
16:52Bye-bye.
16:52Bye-bye.
16:53Bye-bye.
16:56Positivity.
16:57Positivity.
16:57Yeah, we got a positive
16:58spin on this, guys.
17:02Ahead of tomorrow's tour...
17:04Go, girl!
17:05Woo!
17:06...the girls get to grips
17:08with the gorge walk.
17:09Can I ask how deep it is?
17:10Probably six and a half.
17:12Out of her depth,
17:14project manager on Yekka.
17:17I can't lie to you guys.
17:19I'm not sure if I'm going to
17:20make it that far.
17:21Have you got it?
17:21I think I might sit this one
17:23out.
17:23Are you sure?
17:23Yeah.
17:24I think you could maybe
17:25do the next thing.
17:26Are you sure?
17:27We're about to head
17:28into a little slot canyon
17:30and then you can swim out.
17:32Swim?
17:32I can't swim.
17:34Can I head in here?
17:35Sorry, guys.
17:35I might have to sit this one out.
17:37I'll see you soon.
17:38Bye.
17:40I can't swim.
17:41So I trust them together.
17:42All the facts,
17:43get all the information
17:44that they need
17:45in order to make
17:46this tour amazing.
17:47Woo!
17:48Yay!
17:49Yes, Maura!
17:53On dry land...
17:55Hey, look at that!
17:56You're a wizard, Birdie.
17:58Putting their survival
17:59skills to the test...
18:00It's like going downstairs.
18:02...the boys.
18:04How you feeling, Birdie?
18:07That's how I'm feeling, bro.
18:08That's how I'm feeling.
18:09You're good.
18:10Piece of cake, Birdie,
18:11be honest.
18:12What's the estimated ETA
18:13you've got at the speed?
18:15Eh...
18:15Quite a long time.
18:16Okay, you're up.
18:17Go on, son.
18:18Mate, we've got your back.
18:20We've got you.
18:20And your rope.
18:21Am I halfway yet?
18:23Eh...
18:23Oh, yeah,
18:24you're near enough at bottom.
18:26That's it.
18:27Good lad.
18:28How long, guys?
18:29Tell me.
18:30You're not far now.
18:31Literally falling out
18:32your bedroom window.
18:33Worst case.
18:36Two, three.
18:36Three.
18:385pm.
18:39Come on, come on.
18:41Come on, come on.
18:42While Jack puts his best foot forward.
18:44I absolutely love what you guys do.
18:46I'd be more than happy to agree
18:47a deal at £270.
18:49I think that's a deal, yes.
18:51Testing out their team building.
18:53Once it starts to fall forward, toss.
18:55Yes!
18:57Brilliant.
18:58Sam's half of the girls.
19:00Ah!
19:00Well done.
19:03I wanted to just kind of find out
19:04what the price range is for this.
19:06A baseline would be about £500.
19:10Okay, so we were hoping to start
19:11somewhere around the £280 mark.
19:14I'm one of the top Highland Games
19:16athletes in the world.
19:18If I wasn't going to be there at all
19:19and you're going to completely deliver
19:21it on your own
19:22at an absolute push,
19:23I could provide you the equipment for that.
19:25Do you know what, girls?
19:26Yeah, so I think we're confident.
19:28I think we should do it.
19:29So I'm happy to agree with £280.
19:31Is that a deal?
19:31That's a deal.
19:32Amazing.
19:34I feel like £280 is a bit of a stretch.
19:37All the equipment is literally rocks and sticks.
19:39We could have literally built that ourselves for free,
19:41but, you know.
19:448pm.
19:45Yeah, lots of, like, good,
19:47just general river-y facts.
19:49Tours planned.
19:50I'm going to put my MC boys,
19:52stuff like that, high energy.
19:54Pata prepped.
19:55Energy, let's go.
19:58Tomorrow, showtime.
20:067am.
20:08Today, both teams will run corporate away days.
20:11Are we doing, guys? We good?
20:12Yes.
20:13Go, go, go.
20:14Getting straight to business.
20:16What's happening with the team building?
20:18Onyeka's girls.
20:20We went in, got £280.
20:23Obviously, you'd gone over budget.
20:25On what we'd already pre-agreed on the food.
20:27To then go and spend money on the team building.
20:29So what we agreed earlier in our chat
20:31was that we were going to try to do our own games.
20:33We made the Kentucky decision
20:35to take him on,
20:37purely to have,
20:38make sure that we met the standards.
20:40Appliance standards and expectations.
20:43It's a profit task.
20:44Right now,
20:44my calculations are that
20:46we're only making about £600 in this whole thing.
20:52Catching up with his crew...
20:53My only concern,
20:54so we had our meeting yesterday morning.
20:57Part-time DJ, Verdi.
20:59And there was,
21:00alcohol was mentioned,
21:02and alcohol was expected from us guys.
21:06Just one quick thing.
21:07One quick thing, yeah.
21:08I told you guys,
21:10under-promise,
21:11over-deliver.
21:12We have now over-promised,
21:13and we're going to under-deliver.
21:14I can only respond
21:15based on how my understanding of the meeting went.
21:18But I know,
21:19because I said it,
21:19that we would offer welcome drinks.
21:21But welcome drinks,
21:22not water.
21:23Let's be honest,
21:24when we think of welcome drinks,
21:25we don't go and get water.
21:26One thing I'll reject
21:27is that we agreed
21:28that there was going to be alcohol.
21:29Listen,
21:30I think we...
21:30I even recall myself
21:32actually stepping up and saying,
21:33look,
21:33we don't want to dry party.
21:34Did I specifically say alcohol?
21:35No,
21:35but was the conversation there?
21:37It just came in the drinks for me.
21:41I can't swim.
21:42So with the gorge,
21:43you have to, like,
21:44go in the water.
21:45Making waves with her team...
21:47Based on that,
21:48I was actually planning to do a swap.
21:50Project manager on Yekka.
21:53So I would actually need someone
21:54just to swap places with me,
21:56someone that is comfortable with water.
21:59I can't swim, guys.
22:00No, I'm not.
22:01Raj?
22:02Guys, if you don't have time,
22:03somebody needs to come join us.
22:04Who can join us, basically?
22:05Raj, come on.
22:06You can swim.
22:07Guys, guys, guys, guys.
22:08Guys, listen.
22:09For me,
22:10it's my absolute worst nightmare,
22:11but I'm going to do it.
22:12I'm going to do it.
22:14Yeah, I can swim.
22:15I'm just going to do it.
22:17I'm going to do it.
22:19Onyeka,
22:19if she couldn't swim yesterday,
22:22why did she put herself
22:23on the lock team?
22:24She doesn't know anything
22:25about the menu
22:25and they don't know anything
22:26about the gourd walking.
22:28That's really poor leadership.
22:30We've got actually six stops,
22:33including the abseiling.
22:34We've got five
22:35and then we've got the abseiling as well.
22:36Next, for showman Verdi.
22:38We're going to do urban dancing.
22:39I'm going to do a nice little urban dance.
22:40I'm going to teach a Punjabi Bhangra routine.
22:43That's the type of vibe we're going for.
22:44A schedule for the day.
22:46What time will you be arriving for lunch?
22:48So, two o'clock is lunchtime, right?
22:50Two o'clock eat,
22:52two o'clock arrive.
22:52Two o'clock arrive.
22:53Two o'clock arrive.
22:54Two food, yeah?
22:55But what my orders for that is,
22:58make sure the food is almost ready.
23:00They are going to be hungry.
23:00They're going to do a lot of activities,
23:02abseiling.
23:03Make sure you guys are just ready
23:04with the food to serve out,
23:06say, by 2.15, right?
23:082.15.
23:18We have four stops.
23:20We are all leading one of the four stops.
23:22Now, we've given you the one that is the simplest.
23:25No, it is really fun.
23:26OK, cool.
23:27I'm in for it.
23:27Well, it is a jump.
23:29Look, it's about a metre and a half off the water,
23:31to, like, smile and just jump.
23:37On dry land...
23:38Hello, guys.
23:40...while Verdi's tour team get the party started...
23:43One-to-one-to-you're-tuning-with-myself,
23:45Verdi Mazzaria,
23:46with Trey, Paul and Steve.
23:49At the gorge...
23:50Hey, guys, hello.
23:52Can you go?
23:52Keep your bums down.
23:54Recruitment consultant Flo...
23:55Hold on to anything you need to...
23:57Good.
23:58...focuses on facts.
24:01Anybody notice anything different about this river
24:04they might not have seen before?
24:08No?
24:09It's a bit brown.
24:10Does anybody know why it's a bit brown?
24:13So it's actually peat from the soil.
24:15So it's basically minerals that sit in the soil.
24:17Really, really common in the highlands.
24:19Has anybody got any other questions around the landscape?
24:22What's going on?
24:24Where this river runs to?
24:26Flo, Flo.
24:27Yeah?
24:28Just give us a few effects, Flo.
24:30Give us the facts.
24:31Sure, no problem.
24:32Great.
24:33So this is a tributary that actually leads down to River Ken.
24:37Yeah.
24:38So, any other questions?
24:42No?
24:42Good to go?
24:43Let's go.
24:44Okay, let's get low and go.
24:49Scotland!
24:50Highland!
24:51Scotland!
24:52Highland!
24:53On the boys' bush tour...
24:54I want you guys to come around.
24:56I want you to stand over here so you can all see.
24:58It's time to do a bit of prodigy, a bit of fire starting.
25:00Trey searches for a spark.
25:02One second.
25:06I think we need some more combustible stuff.
25:09On the other half of the team...
25:11This is like dissection.
25:12Have you had to do that before?
25:14Yeah, yeah, dissection, yeah.
25:15Dr Asif aims for surgical precision.
25:18You get given a body in your first day, which you keep for five years.
25:21What?
25:22Yeah.
25:22But out of patience, pie man Phil.
25:26Boys, you okay with them shallots?
25:28Yeah.
25:28Yeah.
25:29Nice and finely chopped, yeah?
25:30Yeah, Phil.
25:31Yeah, Phil.
25:32Yeah, Phil, good and well.
25:32Well, where's the oil?
25:34Puglia.
25:34Puglia is Italy.
25:36What is that?
25:36Olive oil.
25:37I thought it was wine.
25:39Asif, Asif.
25:40We need to get them shallots started.
25:42Yeah, yeah, yeah.
25:42Phil, we need to find oil.
25:43Oil's there.
25:44Yeah.
25:45All the way in.
25:46All the way in.
25:46Asif, don't drain the hot water off.
25:48Yeah, yeah, no, no, no.
25:48I think it could be a little bit thicker.
25:49Yeah, I'll thicken that.
25:50So that's the volume that we want.
25:52So we don't want it to reduce down too much.
25:53We won't have enough portion for the cup, please.
25:54Okay?
25:57I'm a doctor.
25:57I've handled very stressful situations.
25:59So Phil needs to give me a bit more space to really follow the instructions.
26:03And trust me.
26:04Trust me, I'm a doctor.
26:05Turn that down so they're just simmering.
26:06Do you understand what it means?
26:07No, no, no, no, no, no.
26:08Please listen.
26:09Do you understand what turn it down means?
26:11Yeah, yeah, turn it down, yeah.
26:12Turn it down, down?
26:13Yeah, yeah, yeah.
26:13So it's simmering.
26:14Mate, mate, I'm not silly, man.
26:18Make it a little bit thinner so it cooks through.
26:21Finessing their fish cakes.
26:22Feel that.
26:23No, no, no, no, no, no.
26:24Keep it that side.
26:25Flat, flat, flat, flat, flat.
26:27On Yekha's half of the girls.
26:30Bread crumb on the right.
26:31Yeah.
26:32Something's not right there.
26:34It's not nice.
26:36Raj?
26:36Yeah?
26:37The crumble for the rhubarb, is it finished?
26:38Crumble for the rhubarb?
26:40I'm not sure where the crumble is.
26:43Hang on one second.
26:45It's not that one.
26:46It's going to be here somewhere.
26:48I think you've finished it, don't you?
26:49No, I didn't finish it.
26:50Are you sure?
26:51Definitely didn't.
26:52Just have a look over there.
26:53Are there any in that plastic box over there, the whitewater?
26:59The girls have been using crumble, which is sweet, on the fish cakes because they thought
27:05they were bread crumbs.
27:06The client wants a five-star experience.
27:09Well, I don't think you can give any stars to crumble on a fish cake.
27:16One, two, hoi, hoi.
27:20While DJ Verdi mixes it up.
27:23Hoi, hoi.
27:25I'm just going for that one.
27:27On the girls' tour.
27:29You're going to just have a little dip.
27:30Standing in for Onyeka.
27:32If I can do it, you can do it, okay?
27:36Fitness coach Sam.
27:39We're going to have both feet on the edge here.
27:43You want to be facing forward at all times.
27:47Arms by your side.
27:48You're just going to take a step off.
27:51We got this, Sam.
27:52We got this, girl.
27:53Go on, Sam.
27:54Ready?
27:54Go on, girl.
27:55We're so proud.
27:56A lot of encouragement.
27:58Go on, Sam.
27:59Go on, Sam.
28:08If an SX player can do it, you can do it.
28:12Do you know what?
28:14I'm just literally being thrown in the deep end.
28:17I'm supporting the team.
28:18I'm making it a fun experience for them.
28:23While the girls end their gorge tour on a high.
28:27Well done, guys.
28:28Great effort for you all.
28:29Thank you very much.
28:31Back in the boys' kitchen.
28:33So I put enough batter on, so it's about three quarters of the way up the sausage.
28:36Coaching his rookie cooks.
28:37Smells good.
28:38Yeah, we're doing all right.
28:39100%.
28:40Pie man Phil.
28:42Okay, so the brownies.
28:44Look at the ingredients.
28:45Make sure we've got all of the ingredients.
28:47Yeah, all right, wicked.
28:48Cheers.
28:51Chef Phil.
28:52No, no way.
28:54You need to melt these, don't we?
28:56Ollie, Ollie.
28:57It's all right.
28:57First thing, just get all the ingredients weighed up.
29:00Yeah.
29:01Chef Phil, what does TBSB sound of vanilla?
29:07Tablespoon.
29:08Tablespoon.
29:09Yeah.
29:09You happy with this as a tablespoon, yeah?
29:11Well, you're not going to put a full tablespoon.
29:12I'm going to do half of that.
29:14That is too big for a tablespoon.
29:16You're not thinking of a teaspoon, are you?
29:18Yeah.
29:18OK, so...
29:19That is a tablespoon.
29:20Feel that.
29:21Just feel that.
29:22All right.
29:22OK.
29:24Oh, that'll do it, that'll do it.
29:25Oh, no.
29:27I've never been in a kitchen before,
29:29and Phil's given me the task of producing the brownie,
29:32which is 50% of the meal.
29:33This is going to taste so good.
29:35So there's a little bit of pressure on me
29:36to create the best top-tasting brownie
29:38anybody's ever tried.
29:41Oh, no!
29:42What have you done?
29:43What's up?
29:44We forgot the...
29:45What's the flour for?
29:47You're joking.
29:48What?
29:50Go off a lot with the brownies.
29:51Hang on, hang on.
29:52No, that one should have gone in with the sugar.
29:53So you're going to need to wash up everything
29:55and start again.
29:55You're going to need to be quick as well.
29:59MC Verdi Mazzaro's coming back for one last time.
30:02Still mid-set, DJ Verdi.
30:05One, two, one, two, you're tuning in.
30:07Myself, Verdi Mazzaro, Trey, Steve and Paul.
30:11It's now time for the moment you've all been waiting for.
30:13If you're ready, make some noise inside tonight.
30:15Let's go!
30:16Let's go!
30:18No, no, no, no, no.
30:19Guys, guys, guys, guys, guys.
30:20We can do better than that.
30:22Ladies and gentlemen, if you're here to have a good time,
30:24make some noise!
30:26Yeah!
30:28Obviously, time's getting on now.
30:30We've done a bit extra with the dancing,
30:31but I'm hoping, even if we're a little bit late,
30:34they've had a good time.
30:34Let's hear it for Claire, everybody!
30:402 p.m.
30:42Wow, look at that, man.
30:44That looks all right.
30:44That's amazing.
30:45With Phil's food prepped and ready to roll...
30:47Mashed potato.
30:49That's a fantastic piece of work, Phil.
30:51Already dishing up fish cakes...
30:53You get the rest ready, we'll be straight back down for them.
30:56Enjoy.
30:57The girls...
30:58Enjoy your meals, guys.
31:07Do you think that's breadcrumbs?
31:09I don't think that's breadcrumbs.
31:11Um, would you know?
31:13I'm not convinced the fish cake has got breadcrumbs on it.
31:17It's very flowery.
31:19It almost tastes like it's quite sweet, so I think it's possibly crumbled.
31:24So I'm pretty much underwhelmed at the moment, being candid.
31:28Well, thank you for the feedback.
31:30Let us go speak to the kitchen and we'll be right back.
31:32Is that OK?
31:32OK.
31:33Right, we'll be with you soon.
31:36It's absolutely not breadcrumbs.
31:37No, it's not breadcrumbs.
31:40I'm not happy that we're not serving this food.
31:43No, I agree.
31:432.30pm.
31:45This food is now 30 minutes out of the oven.
31:47With Phil's diners still delayed...
31:50And it's actually very frustrating, the amount of effort that we've put in to get this done on time.
31:54...starting to crumble.
31:56The feedback so far is it's quite flowery.
31:59The girls.
32:00But you've been using crumble instead of breadcrumbs.
32:07Wait, that's not... Is that crumble?
32:09That's crumble.
32:10So you used it as breadcrumbs?
32:15How did you do that?
32:16I don't know. It was literally just there.
32:18Not because we picked it up from there.
32:19No, you picked it up from somewhere.
32:20Yeah, you picked... Remember when we...
32:22No, I used those when I made the rhubarb crumble.
32:26I put the crumble here, I left the box here.
32:31Oh, my God.
32:33This food service is an absolute disaster.
32:36They've used the crumble on the fish cake.
32:39I mean, mmm!
32:41I don't know where to go.
32:42All I can do in this project is just chaos.
32:44Absolute chaos.
32:45No excuses.
32:46We are really, really sorry if it wasn't to your liking.
32:49We do have, I promise, a really, really hearty dessert.
32:53And I promise you, you'll love it.
32:57Guys, I know it's been a delay.
32:59Welcome to your beautiful dining hall.
33:01Finally, back at base...
33:03If we could get some alcoholic drinks.
33:05We do not have any alcoholic drinks.
33:06But 45 minutes behind schedule...
33:09Is there absolutely nothing you can do?
33:10If we can do anything, we'll get them back to you.
33:13The boys.
33:16Guys, how we doing?
33:18How's it going?
33:18What's going on?
33:19What's wrong?
33:20This food has been waiting here for absolutely ages.
33:23Over an hour.
33:23Like, what on earth has happened?
33:25We were just so focused on trying to make the day perfect.
33:27They loved it.
33:28They were giving us good energy.
33:29They were over the mood.
33:30They were over the mood.
33:30They're happy.
33:31What they're not happy about is the alcohol.
33:33That's the issue right now.
33:34Is there just no chance we can get some alcohol to them today?
33:38My view on this is we've said since the start
33:41that customer satisfaction is number one.
33:43Yeah.
33:43If that's the case, then we go for it.
33:45So, let's go for the alcohol
33:46and let's give them the alcohol that they want.
33:48And then, guys, start getting the food ready
33:50and then let's take it from there.
33:53Verdi and the team have come in
33:55giving you the absolute big ones,
33:58sort of looking at us as if it's our fault.
34:00Mate, you've just walked in.
34:01You're 45 minutes late.
34:02It's an absolute disaster.
34:03We'll be ready for service in 10 minutes.
34:0410 minutes.
34:0510 minutes.
34:06Right, boys, let's get these back in the ovens.
34:08Let's get the stoves on, get the gravy hot.
34:09We're going to give this a five-minute blast.
34:10Yeah.
34:13It's just not crumbling.
34:14It's just not doing anything.
34:15It's only going up to two minutes.
34:17Maybe it's a microwave.
34:18After the fish cake faux pas...
34:20Raj, this is a microwave, babe.
34:22It's only going up to two minutes.
34:24All hopes now pinned on pud.
34:26I'm going to put it in the oven.
34:27I'm going to turn it over now.
34:28Yeah, keep it in there.
34:28Don't put it in there.
34:29This is the oven.
34:30That's why I said before it wasn't hot.
34:31Sorry.
34:32I must have misunderstood that.
34:35Just really got to push these desserts down.
34:37How are we doing?
34:38How many minutes?
34:38It's powder.
34:39So as soon as the top goes hard,
34:41it will still be powder underneath.
34:42It's just...
34:43What we're doing now is burning the top.
34:45No, that's not burning.
34:45That looks nice.
34:46Rudge.
34:47Rudge.
34:47That looks right.
34:48But this is what I mean.
34:48It's sand.
34:49It's just sand on the top.
34:52This is a disaster.
34:54It was in the wrong utensil, basically.
34:56It was in the microwave, not the oven.
34:57Right, let's just go.
34:58Let's just go.
34:59I told them it was locally sourced double cream.
35:02Guys, sorry, that cream is not local.
35:04It's Tesco.
35:07The client was really clear.
35:09They wanted a five-star meal.
35:11Half the crumbles are burnt and the other half are raw.
35:14I mean, nobody wants that for lunch.
35:16Honest thoughts?
35:17Raw.
35:17Raw, it's like, it's not cooked.
35:20Would you like us to pop that in the oven for you?
35:22No, no, no.
35:23Are you sure?
35:23Yeah, yeah, absolutely.
35:24Just feedback.
35:25Thank you for the feedback.
35:30$17.50 a bottle of Prosecco.
35:32All right, perfect.
35:33Let's do that.
35:34At the boys' venue, really sorry about you, White.
35:37Finally, some food.
35:41How's everything going?
35:42Has this been microwaved?
35:44No.
35:45The sausages are, like, raw solid.
35:47It's a raw solid.
35:48And it's cold.
35:49It's, like, cold right through, like.
35:52I'm really sorry the food's not been up to your standards.
35:54We have to leave because it's becoming, like, over our time to get back home.
35:58We've got a three and a half hour drive.
35:59I don't want to keep on apologising.
36:00I want to make accents for you guys.
36:02So we have got the Scottish dancing ready for you guys.
36:05And I want you to have dessert after.
36:06All right, guys, if you could take the plates inside.
36:08You're finished.
36:09Thank you very much.
36:12It's all just crazy right now.
36:13They need to go soon.
36:15Timing, everything right now is just such a problem.
36:17Guys, reports aren't good here.
36:19They're not happy with the food, guys.
36:21They've eaten some of it, at least.
36:22No, but they hated it, man.
36:24Right, if they're still hungry, the desserts are all prepped.
36:26They're all ready.
36:27No, we'll start the Scottish dancing and give them dessert after.
36:29But they do need to leave by 7 o'clock.
36:33One, two, three.
36:37At the girls' venue...
36:38Drop your body this way.
36:40Drop your knee.
36:41...team-building games...
36:42Yeah!
36:44...to get back on track.
36:46Whoa!
36:47All right, come on!
36:49Come on, come on!
36:50Stop!
36:50Dig your heels in! Dig your heels in!
36:52Dig your heels in!
36:53The Highland Games are going extremely well.
36:55I'm praying that they also are feeling what we're feeling,
36:59and just good energies.
37:00Woo!
37:02Woo!
37:02You're not ready!
37:03Come on!
37:086.55pm.
37:10We need to leave in, like, four minutes,
37:12because it's becoming, like, over our time to get back home.
37:14We've got a three-and-a-half-hour drive.
37:16You ready?
37:16Cheryl, let's go!
37:17Let's go!
37:18Let's go!
37:18One, two, three...
37:19Get them clapping, guys!
37:20Come on!
37:21Get them going!
37:22Guys, go on, if you want to clap.
37:24Come on, boys!
37:27There you go, lad.
37:28So, would yourselves like to join in?
37:30No, no, no, no, no, no, no, no, no.
37:32We need to leave.
37:33I completely understand that,
37:34but at least we put a smile on your face at the end, right?
37:36Guys, can I just say,
37:38if you can spare any money at all,
37:40in terms of a tip for anything that you actually enjoy?
37:43We've got to go.
37:44We'll see if that's all the things, but thanks, Eric.
37:47Thank you to the dance circle.
37:48Thanks, guys.
37:49Glad you had a nice time this morning.
37:537pm.
37:53They've given us four minutes to do a dance.
37:56It's never going to work.
37:58Away day is done.
38:00Obviously, the alcohol was the issue.
38:01Am I right?
38:02Yes.
38:02We bought two bottles of Prosecco and one kind of beer.
38:05And how much did that cost us?
38:06£40.
38:07Remember what Phil said to us?
38:10Just £9.
38:11A glass.
38:12So, it doesn't make sense.
38:14100% the hospitality team is who let me down
38:17and let the whole team down
38:18and the whole corporate day down.
38:201, 2, 3...
38:22Allerganes!
38:23Really disappointed in the hospitality team.
38:26They just bounced it up.
38:28Tonight, refunds recorded.
38:31Profits processed.
38:34Tomorrow's trip to the boardroom.
38:44You can go through to the boardroom now.
39:04Well, good afternoon.
39:06I set you the task of putting on a corporate away day
39:09in the Scottish Highlands.
39:11So, I'm going to start off with the ladies.
39:15Onyeka, you stepped forward to lead the girls.
39:18And I think you chose the lock.
39:19Is that right?
39:21Initially, we...
39:22Well, because I can't swim, so...
39:24You can't swim?
39:25I can't swim, no.
39:26Don't worry about it, because Asif can't dance.
39:29So, I...
39:29LAUGHTER
39:32So, who was the corporate client?
39:34Talk to me.
39:35So, they were a hotelier.
39:38I mean, the price that we wanted to set at first,
39:40we gauged around £375 per person,
39:43and we basically agreed,
39:46worked our way down to £286 per person.
39:49Good.
39:49All right.
39:51So, Sam was the sub-team leader.
39:55What did you do first?
39:56Sort out the menu for lunch?
39:58That's correct.
39:59Onyeka did discuss at the beginning
40:01to go in at ideally around £15 to £20 mark.
40:06She actually said £10 a head.
40:08£10 a head?
40:10Which...
40:10You can't even get a cup of coffee
40:12in the Losers Cafe for that.
40:13Yeah.
40:15I mean, yeah, unrealistic.
40:17We did ask as well.
40:18So, what did you go for the mid-range?
40:19We went mid-range.
40:20So, it was £60 for the mid-range.
40:22And what did you get it for, then?
40:23We got it for £36.50.
40:26Right.
40:26OK, so let's get into day two now.
40:29First thing in the morning,
40:30up pops the project manager,
40:32and you say,
40:34I'm not happy about getting in the water,
40:36so I'd like to swap for somebody.
40:38Is that right?
40:39Yes, Lord Sugar.
40:39I'm surprised about that,
40:41cos your CV sounds like you can walk on water.
40:44I felt as though,
40:46because I had been in that client meeting,
40:49it would have been more beneficial.
40:50No, no, it's not good, is it?
40:52Let's be fair.
40:53Not good.
40:54So, who took the place down?
40:55I think you did, Sam, didn't you?
40:57Yeah, she put herself forward.
40:58So, let me get a picture here, Karen.
41:00Correct me if I'm wrong here.
41:01Sam takes over to run what was the Gordewalking task,
41:06which the clients enjoyed.
41:08They liked it.
41:09They said it was very good.
41:10You actually did a really good job.
41:11All good so far.
41:12And then they turn up,
41:14and then you're supposed to feed them.
41:16And that's when it all went wrong.
41:18Is that right?
41:19OK, so, Lord Sugar, I was delegating tasks to Nor...
41:22Who did you delegate tasks to?
41:24Sorry.
41:24Yeah, no.
41:24You didn't delegate anything.
41:26No, it was teamwork.
41:27We all did a bit.
41:28No, it wasn't teamwork.
41:29I think I ran the whole kitchen.
41:30Look, Alan, I'll cut to the chase.
41:32Shall I?
41:32Yeah, go on, please, please.
41:33It was chaos in the kitchen.
41:35Really?
41:35I mean, breadcrumbs mixed up with sweet crumble,
41:38which was put onto the fish cake,
41:40dessert undercooked.
41:41Look, in this process, we've seen a lot of bad food.
41:44This was probably the worst food I've ever seen.
41:48Well, now then, Verdi.
41:50Yes, Lord Sugar.
41:51Your motto is under-promise and over-deliver.
41:56That's right, Lord Sugar.
41:57Yeah.
41:57Yeah.
41:58What was the negotiation about with the client?
42:00The money.
42:01Tell me about the money.
42:02So, money-wise, before we got in,
42:04I told the guys that we should start at $4.50.
42:07That was our opening strategy going in.
42:09We said that whatever happens, we'll start at $4.50.
42:11And what did they say?
42:12We ended up getting, closing at $2.40 per person.
42:15So, I've got to say, we dropped the price far too quickly, in my opinion.
42:20I think if I'd have carried on with negotiating,
42:21I think I would have kept a bit more steel.
42:24Hmm.
42:25Now, hospitality.
42:26Phil?
42:27Yes, that was me, Lord Sugar.
42:28Right.
42:28What was your position on alcohol?
42:31There was absolutely no definitive direction from Verdi on whether we want alcohol
42:36or whether we don't want alcohol.
42:37So, what price of the alcohol did they give you?
42:39And that you called us to tell us about?
42:40It was $9.00.
42:41It was $9.00.
42:42Wait, sorry, guys.
42:42Guys, shush, shush.
42:44Just to tell the truth.
42:45Who's the question?
42:45He gave us a quote of $9.00 per person for the alcohol.
42:49You thought it was $9.00 a glass?
42:50They thought it was $9.00 a glass, exactly.
42:52Instead of $9.00 a bottle.
42:54Yes.
42:54The other thing as well, I mean, I've got to chuck in there,
42:56that the welcome drink was water, which, of all things,
42:59I mean, that was also quite surprising to have that as your welcome drink.
43:03I think it's a profit task.
43:05We had a strategy going.
43:06It's a profit task.
43:06We had a strategy and we deployed the strategy.
43:08Anyway, look, can we talk one at a time?
43:11Because I'd rather listen to an hour of bagpipes than you lot arguing amongst each other.
43:17Okay, so let's get into day two now.
43:19So, you go on the tour, Verdi.
43:23Yeah, a lot of smiles and a lot of, like, just a good time from them.
43:26They loved it.
43:27Absolutely loved it.
43:27Lord Sugar, can I just say, we had a hard deadline on the food.
43:31For 2.15, absolute latest, make sure the food's ready to go.
43:34But you've got to also understand where they were, so they were abseiling.
43:37They come back, you're late.
43:39Lord Sugar, we're in the morning meeting.
43:40And what happened to the food then?
43:41So, what happened with the food, when I came there, the food was there,
43:44and these guys were arguing, why are we late, why are we all this kind of stuff?
43:47I told them, look, we were abseiling.
43:49Everyone was up 70 foot high, and they were in the harvest.
43:51But they told me that you agreed to be back at 2.30 or whatever it was.
43:56So, 2.15, and Lord Sugar, as soon as we got to the dining hall,
43:59the first thing the customers asked for was the alcohol.
44:02Then, then when, before giving them...
44:04Uh, Verdi, just chill out for a minute, please.
44:07No-one's answered my question.
44:09When the client said, this food sucks, what did they do?
44:14So, Lord Sugar, then it was time for the dancing.
44:16They said, we have three minutes left.
44:18Three minutes.
44:18We had booked the Scottish dancing, paid £275 for it,
44:21and it was meant to take 30 minutes, they were not happy.
44:25So, all this lateness kind of, like, had a knock-on effect.
44:28It was a snowball effect.
44:29So, we tried to squeeze 30 minutes.
44:30They didn't have dessert, they didn't give tips.
44:32It was a complete and utter shambler, everything was prepared.
44:35OK, I've had enough, I've had enough.
44:37God knows what the results are going to be here.
44:40Karen, I know that your client spent £2,860,
44:45but what did the actual girls spend themselves?
44:49Uh, well, they spent £1,676.07,
44:54and then they upsold a few photographs,
44:56which gave them a profit of £1,266.43.
45:02Right, was there any refunds?
45:05Well, yes, there were refunds, 40%.
45:11So, that leaves you with a profit of only £122.43.
45:19Right, Tim, your client spent £2,400 on the away day,
45:25but what did the boys spend?
45:27Well, they spent £1,756.40,
45:32giving them a profit of £643.60.
45:37Right, and any refunds?
45:39Well, the client gave us a lot of feedback,
45:41and as they won't be surprised here,
45:43not much of it was positive.
45:45They asked for a refund of...
45:49..52%.
45:51What are you doing?
45:52Are you clapping?
45:53We've still got the £300 profit.
45:55No, no, no, that's the overall...
45:56Why don't you just look at Tim finish?
45:58And after a refund of 52%,
46:01which equated to £1,150 in total,
46:05giving them a loss of £506.40.
46:12A loss?
46:13You went out and lost me bloody money.
46:16It's a shambles.
46:18Shambles is an understatement.
46:21Well, well done, ladies.
46:23I've laid on an amazing house for you,
46:26and there's a welcome drink waiting,
46:28so please enjoy.
46:29Thank you, Lord Sugar.
46:40I mean, this is a bloody disgrace.
46:44I'm going to have a much deeper dive into this
46:46to see who, out of you,
46:49is not going to remain in this process.
46:52Off you go.
47:00Wow, that is so amazing.
47:02There's a pool.
47:03Let me touch it.
47:04Is it nice?
47:05It's a bit cold.
47:05Oh, it's like being back at the gorge then.
47:08I knew I couldn't swim,
47:09and at the end of the day,
47:10I don't regret it.
47:12Happy that the team won,
47:13and I think I did a great job.
47:15Oh, get used to this.
47:16Oh, my God, you have no idea how nice this is.
47:19I am so happy we won.
47:22It's nice to put the boys where they are,
47:25and nice for us to come in
47:26and have a glass of fizz.
47:27Oh, my God, there's a bar!
47:29You're going to get me a drink, please?
47:30Yes, I can.
47:31What would you like, babe?
47:32Martina.
47:33That's £5, please.
47:34That's not what I ordered.
47:36Em, get out of my pub!
47:39I think we actually won by the skin of our team,
47:41so let's hope we can up our performance task, too.
47:45Cheers to winning this task,
47:46and cheers to winning many more!
47:48Yeah!
47:53It's very, very obvious
47:54why we failed this task.
47:56Time management.
47:57But they were abseiling.
47:58How on earth can I say,
47:59guys, you know what?
47:59The four of you that haven't abseiled yet,
48:01you guys calm down,
48:02and then we'll just take it from there.
48:04Verdi is responsible for the failure of this task.
48:06He claims that he wants to go into running events
48:09out in Dubai,
48:10and he can hardly host an event
48:11in Inverness in Scotland.
48:13If you had arrived at 2 o'clock,
48:15as we agreed,
48:16would we have given the guests
48:18everything that we promised?
48:19No, we would still have had a delay
48:20through sourcing the alcohol.
48:22My answer is yes.
48:23No, but no.
48:23OK, OK, so...
48:24The answer is yes.
48:25If the task is based on performance,
48:28then Ollie should be fired,
48:29because Ollie, from what I saw,
48:30contributed nothing.
48:33It was pretty clear
48:34that alcohol was on the table.
48:36It was £9 per second,
48:37and we just,
48:38we assumed, really,
48:39that it was a glass rather than a bottle.
48:41But that assumption is one of the reasons
48:43that cost us this task.
48:45I put Phil as sub-team leader
48:47because he said he has over 10 years
48:48of food experience,
48:50but it just didn't deliver.
48:52It's ridiculous.
49:03Can you send the candidates in, please?
49:19I've got all your CVs here,
49:21and I read through them for hours, OK?
49:24Thinking that you are a bunch of credible people
49:26that might get my £250,000 investment.
49:30Well, so far, you're minus £600,000,
49:34so on the off chance that any one of you
49:38becomes my business partner,
49:39I shall be knocking that off,
49:41the £250,000, that's for sure.
49:43That loss is totally unacceptable.
49:45It is embarrassing for me and the whole team.
49:47Yeah, you must have had a feeling
49:48that time was running away.
49:50I think, Lord Sugar,
49:51if I may jump in there as well,
49:52I think, from my perspective,
49:54we arrived 40 minutes late,
49:55but the bulk of the time that was wasted as well
49:58was actually clearing up the mess
49:59that was there when we got there,
50:01so dealing with the alcohol issues...
50:02So tell me about the drink.
50:04Was there a drink promised
50:05or wasn't there a drink promised?
50:06So they were absolutely expecting a drink.
50:08I mean, a drink at the end of them
50:09coming and abseiling
50:10would have been a real good victory.
50:12It would have been absolute icing on the cake,
50:14and I think having alcohol
50:15would have made a difference.
50:16Did they get alcohol?
50:17I think for you,
50:17someone who is experienced...
50:19Did they get alcohol?
50:20Did they get alcohol?
50:20We did eventually.
50:21Did they ask for a 50% refund?
50:22They got alcohol because of our initiative.
50:24They got alcohol and they were still not happy.
50:26That proves, that says everything there is to say.
50:28They got alcohol late, not when they could have got it, though.
50:30The thing is, is that had you had not been late,
50:34right, and the food was ready,
50:36the girls would have still beaten you
50:38because they negotiated better
50:40on certain aspects of the task.
50:43I would say the failure of the task
50:44lies somewhere with the negotiation
50:46and not going for the margins
50:47that we could have got,
50:48and a lot of that's over there with you guys.
50:50Fall on your sword, boys.
50:51Like, this is...
50:52If you believe...
50:53But negotiation is...
50:54Trey, don't sit on the fence.
50:55If you believe the failure of the task
50:57lies with me, say my name.
50:58Dude, you don't say your name in a second, right?
51:00There were negotiations on both sides.
51:03There were two major areas
51:04which led to the failure of this task.
51:06The first one was poor time management.
51:09The second one was also the business negotiation,
51:12which the team proved that they got 46 pounds.
51:14Yeah, I strongly disagree, though, Paul,
51:16because even if we'd have got the full 300,
51:18we'd have still have been short on the girls.
51:19So that...
51:20I know, but that reduced our revenue.
51:22It reduced our total revenue.
51:23I'll agree again that we made a time error,
51:24but that was one error.
51:26You guys made multiple errors.
51:27You went from four stops to six stops.
51:29That's an extreme speculation.
51:30And that should have been brought into consideration
51:32when, you know, with the timing.
51:33But Oli, what did you do other than to step back?
51:35I got involved with everything.
51:37Talk to me. Talk to me.
51:38I got stuck involved with the kitchen.
51:41I did a similar job to what Jack and Paul did.
51:44Are you going to agree on that?
51:45I definitely wouldn't agree with that.
51:47Right. I've had enough.
51:50Verdi.
51:50Yes, Lord Zucker.
51:51You're going to have to bring two people back in this boardroom.
51:54Yes, Lord Zucker.
51:59So the two people I'm going to be bringing back to the boardroom
52:02are Oli and Steve.
52:06Oli and Steve.
52:07Me?
52:10Wow.
52:11Right.
52:13OK, the rest of you gentlemen,
52:15I just want to tell you,
52:16this is not a bloody holiday camp.
52:19You're not here to enjoy yourself.
52:21It's not a game.
52:22Get out and I'll see you on the next task.
52:25Thank you very much.
52:30OK, gentlemen, one of you will be leaving the process today.
52:34Off you go.
52:40So what do you think of Verdi, Karen?
52:42He wants you to invest a quarter of a million pounds in an events business.
52:47This was an events task and it costs you money.
52:50That's not a good sign.
52:52Yeah.
52:52Tim, what's your call on Steve?
52:55In the negotiation, they walked away with a bad deal.
52:58You could see it going wrong.
52:59He didn't do anything about it.
53:01Hmm.
53:02And Oli?
53:03When all your colleagues are asking you,
53:04what did you do?
53:05I mean, that's never a good sign in this process.
53:08Hmm.
53:11Yes, could you send the three candidates in, please?
53:23So, Verdi, for starting with Steve, why have you brought him in here?
53:27Please, please tell me, mate,
53:29because as far as I could tell, this whole boardroom,
53:32you've been saying the fault lies over there with Phil
53:35and suddenly, the next thing I know, I've been brought in here.
53:37So, negotiation was a big impact to why this task was a failure.
53:42Negotiation that you steamrolled over my negotiation for.
53:45Give me a quick second.
53:45Give me a quick second.
53:46But I understand it.
53:48You started off the negotiation and you got elbowed out.
53:51So, we came in, we agreed this idea that we'd start at 450.
53:55The client then came back and said, 200.
53:58My next thing would have then been to outline why we're going at 450.
54:02So, you don't think he should have brought you back in here?
54:05Absolutely.
54:05You don't think he should have brought me back in here.
54:06In actual fact, the only person that signed off on that deal was you.
54:11No, so, you still had an opportunity to get back in.
54:14All right, moving along.
54:15Just move along a minute.
54:16Same question when it comes to Ollie.
54:19With Ollie, like, Ollie, for the past few days,
54:22I've literally not really heard of what you've been doing.
54:24What I did was, now, there's four of them.
54:26They're all concentrated on the main course
54:29and left me on my own to do the pudding,
54:31which is 50% of the meal, right?
54:34I am no cook.
54:35Did you think it was the wrong selection, then,
54:37for you to go into that section of the task?
54:41Yeah, Verdi picked me to go in that division.
54:44So, Ollie, I've got a question for you.
54:46So, do you think you would have been more suited in the corporate team?
54:49I would quite like to have got out there, yeah.
54:51And been in the corporate team?
54:52Yeah, so, just to let you know, Lord Sugar,
54:55Ollie stayed quiet.
54:57He didn't say...
54:58He stayed quiet?
54:58Yes, he did.
54:59He made a decision before it was even time to even say anything.
55:01I said, no, no, no.
55:02So, do you think he preferred hiding in the kitchen?
55:05Definitely.
55:06No, certainly, he's not hiding in the kitchen.
55:08But, Ollie, do you think you could have not spoke up and been like,
55:10Verdi, you know what, I do actually have that corporate experience.
55:12Keep me in there.
55:13I'm not your babysitter.
55:14Ollie, I'm not your babysitter.
55:15I'm the project manager.
55:16You always under-promise and over-deliver.
55:19Right, right.
55:21Did you?
55:22As a team, I don't think we did.
55:24But, Steve, could you have spoke up and said,
55:25Yo, guys, we need to hurry up.
55:26Steve, you didn't have any other responsibilities, so...
55:29I didn't have any other...
55:30Whoa, whoa, whoa, whoa, whoa, whoa.
55:31Okay, yes, hosting, yes, hosting.
55:32No, no, no, no, no, no, no.
55:32Yes, hosting.
55:33No, no, no, no, no, no.
55:33But you could have kept track of the time for me.
55:35All right, I think I've had enough of that.
55:36I've had enough of that.
55:37I don't want to hear any more from anyone else now.
55:39I'm just going to summarise here.
55:43I'm going to be very frank.
55:45I think, Steve, you are a great talker.
55:48It is difficult to negotiate
55:51if one of your colleagues drops you in it
55:53by dropping the price
55:55when you're trying to keep the price up.
55:57On that basis, you know,
55:59I'm going to say that you...
56:02You're going to remain in the process.
56:05So just tease me to you two now,
56:08Verdi and Ollie.
56:10No, I don't want you adding anything.
56:13I can't get away from the fact
56:16that you claim that your business
56:19is going to be an events organiser.
56:22And then I lay on an event for you
56:24and look at the mess we got into.
56:26You lost me money.
56:28And Ollie, it's funny that, you know,
56:30you've been...
56:31You're amongst eight colleagues
56:33and quite a few of them
56:35didn't know what you did.
56:37And so I say no smoke without fire.
56:41So...
56:43It is difficult,
56:45but Verdi...
56:46It is...
56:51Quite regretful...
56:56That we lost money.
57:02It's a tough one.
57:03Ollie, I'm sorry to say, mate,
57:06but, um...
57:08You're fired.
57:11OK, thank you very much,
57:12Karen, Tim,
57:13I'll cheer you up for the opportunity.
57:20That was very, very tough, that is,
57:23you know,
57:23cos he's a nice bloke.
57:25You're staying here because
57:28you had the balls to take on the task,
57:31which I like.
57:33OK, off you go.
57:35Thank you, Richard.
57:40I'm a little bit disappointed
57:41to go out first,
57:42but it's been a fantastic experience
57:44in this process,
57:45and I wish each and every candidate
57:47the very best of luck.
57:50Steve is definitely coming back.
57:52We have no idea collectively
57:53why he's in there.
57:55Out of Verdi and Ollie,
57:57Ollie, I didn't feel contributed enough.
58:01Do you know what?
58:01I'm going to stick my neck out.
58:02I don't think we're going to see Verdi again.
58:06No, no, no.
58:09No, no, no.
58:20I don't know why he's in there,
58:21and I think by the end of it,
58:23Lord Sugar didn't know I was in there either,
58:25so, hey.
58:26Why was he in there?
58:27Yeah, what was the reason?
58:27But, like I said, guys,
58:28look, it is what it is.
58:29Look, it was honestly
58:31one of the worst things in my life.
58:33Worse than coming down that wall.
58:37Maybe not as bad, maybe not as bad, maybe not as bad.
58:41Now, 17 candidates remain.
58:45The search for Lord Sugar's
58:47next business partner
58:49has begun.
58:51Next time...
58:52You're going to create
58:54and manufacture
58:54mini cheesecakes.
58:57Oh, heartbreaking.
58:58Temperatures rise...
59:00Why does the oven keep beeping?
59:01I don't know.
59:01I'm just ignoring it
59:02because I have to get the work done.
59:03Sales fall...
59:04All right, guys,
59:05who wants some cheesecake?
59:06And in the boardroom...
59:07You screwed up.
59:08It's as simple as that.
59:10You're fine.
59:34You're fine.
59:34mais vous a pepper...
59:35Transcription by CastingWords
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