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GamingTranscript
00:08Previously...
00:08I'm sending you to Antigua.
00:11Oh, my God!
00:12Yes!
00:12A tropical task...
00:14We all decided on the beach.
00:15...got the girls hot under the collar.
00:17We all agreed.
00:18Apart from me, I did say I taught the harbour would be a better place.
00:20And their sales stalled.
00:22We're so honoured that you've agreed to come tomorrow.
00:25We're busy with work tomorrow.
00:26Joe was king of the jungle...
00:28I work as a safari guide in South Africa.
00:31His team fell prey to prices.
00:33I thought we could have gone down a little bit more.
00:35If you thought you could have gone lower, you could have jumped in.
00:37But with a top-notch tour guide...
00:39This particular example is loaded from the muzzle.
00:40It's what we call a muzzle loader.
00:42The boys roared to victory in the boardroom.
00:44Yes!
00:45Yes, boys!
00:46Marnie was almost sent packing.
00:48The only way we're going to win this is if we sell all 16 tickets, and you didn't.
00:53But it was Emma...
00:54What tops it all for me is disruption.
00:56...that got a one-way ticket home.
00:59You're fired.
01:00Now, 17 candidates remain to fight for the chance to become Lord Sugar's business partner.
01:08Now, 4 a.m.
01:18Good morning.
01:19Good morning.
01:19Lord Sugar would like to meet you at Hootong at the Shard.
01:22The cars will be outside in 20 minutes.
01:2720 minutes, everyone!
01:29We're going to the Shard.
01:31Time to make some money, boys.
01:32We've got 20 minutes.
01:35How are you feeling?
01:35Think we're going to win this one?
01:36Time to make it 2-0.
01:38We cannot be back in the boardroom.
01:40We seriously need to redeem ourselves.
01:42I'll do a rapid 1-18.
01:44The girls, there'll be a few arguments.
01:45There's a few characters there.
01:47That's a nice way to put it.
01:58What does everyone think it's going to be?
01:59I think it's going to be food.
02:01Does anyone have any food experience in the boys?
02:04I really struggle to make a scrambled egg, so...
02:06I don't think that I'm going to be in the kitchen today, boys.
02:13The Shard.
02:16Iconic London landmark.
02:19And home to some of the capital's buzziest bars and restaurants.
02:43Good morning.
02:44Good morning, Master.
02:46Hutton at the Shard is one of the city's most exclusive Asian restaurants.
02:53Our appetite for Asian food has skyrocketed over the last decade.
02:59One of the UK's most favourite Asian delicacies is the bao.
03:04A steamed bun stuffed with sweet or savoury fillings.
03:09So for this task, you're going to create and manufacture bao buns to sell to the public tomorrow.
03:16I've also arranged for each team to meet a corporate client
03:20who are looking to place a bespoke order.
03:24And it's up to you to negotiate a price.
03:27The team that makes the most amount of profit will win.
03:30And on the losing team, one of you will be fired.
03:35Now, you may be wondering why this gentleman is here.
03:37Regretfully, Claude has not been very well.
03:41And so, Tim, he will be assisting me for the next 11 weeks.
03:45OK, everything clear?
03:46Yes, I'm sure.
03:47Well, good luck.
03:48I'll see you back in the boardroom in a couple of days' time.
03:52Off you go.
03:55Teams have two days to design and produce a dessert bao for their corporate client.
04:00Never heard of a bao bun before.
04:02And a savoury bao to punt to the public.
04:05We definitely don't have them in Yorkshire.
04:08First job.
04:09So, boys, bao buns.
04:11Choose a chief.
04:12So, does anybody get their aligned with this?
04:18I'm just going to throw something in here.
04:20You know, I work in construction.
04:21This is not my bag.
04:22Cooking is something I do enjoy, so I would put myself forward as project manager.
04:26If there is someone with more relevant experience, you know, it's well worth them speaking up now.
04:32If you're happy to be PM...
04:33I'm happy to put myself forward, yeah.
04:35And we appreciate that this is not your forte, so we will support you.
04:38We'll back you 100%.
04:39Absolutely, as much as possible.
04:40All right.
04:41Thanks for that.
04:45Across the hall...
04:46I would like to put myself forward for PM.
04:48Pitching to head up the girls' team...
04:50I love eating food.
04:51I love Asian food.
04:53Hair salon owner, Rochelle.
04:56I love bao buns, and I'm a really good cook.
04:59If I could also just say about my experience as well, like I've got a pick and mix company,
05:03and during my career as an international flight attendant, I also specialised in the food presentation side of things as
05:09well.
05:10Right, ladies, I've worked in the restaurant industry for most of my life.
05:14Obviously, I run a sweet and dessert business now, and I definitely think that my skills that I've learnt over
05:19the last ten years would really suit me in this task.
05:22I think Megan is the most experienced person here with regards to the food industry, so I think she's the
05:28clear choice.
05:29Yeah, definitely.
05:30Thanks, girls.
05:35Priority for the boys...
05:36From my personal experience, I've tried meat, different types of meat.
05:40...pinned down filling for their savoury buns.
05:43That's an option that I would probably go for.
05:45Can I put my support in for Bradley's meat?
05:49I think meat would be a popular option if you sort of sell it in the local street market.
05:53I think it's important to add as well that out of all of our experience that we've got here, what
05:57type of bale buns have we all eaten?
05:59You've got to be looking at meats, and you think we need some, say, you know, substantial fillings, so it's
06:03got to be meats.
06:04Is everyone in agreement?
06:05Brilliant.
06:06Sounds good.
06:07All the guys have experience eating meat products in this particular field.
06:12As a team, we should go by what we're good at and what we know, and therefore choosing meat, I
06:16believe, is probably a very wise decision.
06:19Also focused on flavours...
06:21Can I just add one thing, obviously, if we were to go down the vegan route?
06:25The girls.
06:26With veg, obviously, and avoiding having to buy high-cost items, we could make a lot more profit.
06:32So I would actually personally prefer fish. Fish can be bought at a lower price point and actually flavoured and
06:37seasoned to taste more delicious.
06:39Remember, this task is all about profit, and it's all well and good talking about what you like to eat,
06:44what you like to kind of have, but I feel like most people eat vegetables.
06:47Right, OK, so let's take it to a vote. Who's going for fish?
06:50I'd like to go for fish.
06:51So the majority is saying fish, then?
06:55Next, for construction man Bradley.
06:57Being project manager, I think it makes a lot more sense for me to be on the corporate side.
07:02Decide who meets the clients and who creates their bow.
07:06We'll have Rhys, Avi, Mark, and we'll have Gregory.
07:10So you guys are going to be in the kitchen.
07:12Kevin, I would love for you to be sub-team leader.
07:16I'm obviously an accountant. I don't have much experience in selling or making food as part of my day-to
07:23-day job.
07:23The reason I would love for you to be sub-team leader is I think you can keep on top
07:26of timings.
07:27You'll be able to keep morale up in the kitchen when things start to get a little bit heated.
07:30As I said, I don't have experience in cooking. I am an accountant, but I'm happy to support you.
07:36So what I'm going to do is put my trust in the kitchen guys to be able to deliver the
07:40products.
07:42Rochelle, I really want you to lead the kitchen team.
07:44Also managing her manpower.
07:46Obviously you've got loads of experience with cooking and with what flavours work together.
07:51Megan.
07:52So I really need someone on our side that is good with numbers.
07:56Is anybody comfortable with numbers so that we can keep that costing down?
08:01What about you?
08:03I wouldn't say I'm the best with numbers, but obviously I run a business, a very successful business.
08:08I can do with numbers.
08:09I think with this, the numbers is simple.
08:11I mean, it's not...
08:12Yeah, but the costings.
08:14I do costings in my business, so I am quite comfortable with doing food, product, per item.
08:20Well, I think I've definitely got my team in mind.
08:22So, Shannon, obviously, with you dealing with your business, you're going to be able to help with the numbers a
08:27little bit.
08:28And also Danny and Victoria.
08:31It is a bit daunting being put in charge of numbers, but I can do it.
08:34There's, like, no issue at all.
08:36It's just not something that is a massive strength of mine, but I do think I can bring other things
08:39as well to the kitchen team.
08:41This is the most important thing.
08:44Profit, profit, profit.
08:45That is going to be what wins us this task.
08:47Let's go smash this.
08:5011am.
08:51Today, half of each team will design bao buns, while the rest pitch to corporate clients looking for promotional treats.
08:59I think it's obviously good to know exactly what it is that they want.
09:02Yeah, let's make it flow naturally.
09:04And also, the key thing that I always say, always, let's build rapport.
09:07And I think that the minute we build that rapport, the more we can get out of the corporate client
09:11as well.
09:14East London.
09:15Right, Gerra, shall we get our acorns on and get stuck in?
09:18Yeah, let's do it.
09:19At the test kitchen.
09:21I feel that we've got all of the correct ingredients to create a really good dish that's going to be
09:25tasty.
09:25The girls debate which fish to use in their dish.
09:29I was thinking, I'm using the batter, because I feel that no one would notice that it is the cheapest
09:33item on there.
09:35What do you guys think to that?
09:36I think we should at least try it, shouldn't we?
09:38Yeah, let's give it a try and see what it's like.
09:41So, eight grams.
09:42Of katsu sauce.
09:44So, sriracha or ginger paste.
09:47Shall we try a tiny dot of each?
09:51Yeah, to take the katsu, though, mixed with, like, the sriracha would just be a bit, like, too many flavours
09:56going on.
09:57Um, what I don't want to do is rely on the katsu to be the flavour, and if we scrimp
10:03on that flavour, it's going to be very known that we've used batter and not cod.
10:07So, let's add in the pak choy.
10:11Michelle's very concerned about the flavour, but is anyone working out the quantities they might need, or the cost of
10:17their ingredients?
10:18I haven't heard it.
10:20It is quite soggy and a little bit difficult to eat.
10:22Let's give it another try.
10:24Let's use the water chestnuts or the bamboo shoots.
10:27Yeah.
10:29Across town...
10:30We've got to determine how many we need to make.
10:32Cooking up the figures at their test kitchen.
10:34Do we go 250 buns?
10:37Yeah, it makes sense.
10:38Yeah.
10:39Kevin's half of the boys.
10:41Let's just choose whatever tastes good, as opposed to...
10:44But then I think we need to think about price.
10:45You know, there's no point in going absolutely rogue and spending £8 on manuka honey.
10:49How much is the ostrich sauce?
10:52So, if you look at something like chicken, which is £6, it seems ridiculous.
10:56So, ostrich out, chicken's in.
10:58So, we've got our base.
10:59Before we move on, let's focus on a sauce.
11:01If you look at something like the harissa paste, that is probably our most cost-effective option.
11:06That needs to be in there, the harissa paste.
11:07Okay, let's move on to the next ingredient.
11:09What is the price of chorizo?
11:10Chorizo is £2.50 per 225 grams.
11:13Okay, so I'm going in with chicken chorizo, a bit of harissa paste.
11:17Let me know how it is.
11:18I'll tell you what.
11:20That's nice.
11:21I think for me, it's just about getting the order in, getting the prices nailed down,
11:25and getting those figures on the bottom line done.
11:27So, the average cost per bun will be 56p.
11:30And the total then is £122.50.
11:34Okay.
11:35So, we can do the basa, then do the katsu, then do black sesame seeds.
11:41On the other team...
11:42Okay, moment of truth.
11:44I don't know why I'm scared.
11:45Filling finally signed off.
11:47It's actually really nice.
11:49Is it?
11:49It's amazing.
11:50I have to try it.
11:51Ladies, you have to put your shopping list in.
11:53Deadline to order ingredients looming.
11:56So, how much dough do we need for 400 of the bowel buns?
12:00It's 45 grams you need per bun.
12:03So, it's 45 times 400.
12:06Which is?
12:07I have no idea, because I can't do all that in my head.
12:11So, that's 1,800, so then it would be...
12:15Is that 1.8 kilos we'd need?
12:17So, we basically need to buy two kilos.
12:19Okay, well, 45 times 400 is not overly complicated.
12:26I suggest you redo your maths.
12:28Yeah, so, I've just worked out, right,
12:31that we basically get 20 buns per kilo, right?
12:35Yeah.
12:36And then we need to make...
12:37400.
12:38Yeah.
12:38I think we need 20 kilos,
12:40because if you do 400 divided by 20...
12:43Yeah.
12:44We were missing a zero.
12:45This is it now.
12:46You're going to read out your ingredients,
12:47and literally, the shop is closing,
12:50and whatever you say now is going to be ordered for you, okay?
12:54So, we have dough, 20 kilos, 80 pound 80.
12:57Basser, how much basser do we need?
12:59So, if we're just doing it really quickly,
13:01just 1 kilo would be enough.
13:03Is that right?
13:04I don't think that's right for the basser.
13:07They've ordered one kilo of fish for 400 buns.
13:12You'll be lucky if you get a crumb of fish in your bun.
13:16It's not going to be enough basser,
13:18so should we reduce the amount that we're going to put in each of the vowel buns?
13:22Yeah.
13:23Yeah.
13:26Central London, location of top kids' travel brand, Trunkey.
13:31What I want to do is I want to go in there, I want to run this pitch.
13:33Laying down the law, Bradley.
13:36We're going to ask what they would usually spend on this type of thing,
13:39and then we can work backwards.
13:40Should we agree on a set price to start with?
13:43Let's go in there, get a feel for the room.
13:44For bespoke, kind of obviously, vowel buns, they can start from 8 pounds.
13:488 pounds, so why not start up there?
13:50Please let me lead the pitch.
13:51Let's go in there, let's be professional, let's work together as a team.
13:54Let's smash it.
13:55Yeah.
13:55Let's do it.
13:55Let's go.
13:59Across town.
14:00We're here to talk to you today about some sweet vowel buns.
14:03Teeing off at trendy, crazy golf venue, swingers.
14:06We definitely want to just get an idea of what the kind of things are
14:09that you're looking for.
14:11The girls.
14:13We're launching a brand new course, and we're having a big party to launch it.
14:17So it's going to be very Instagrammable, and it's going to be something
14:20that's going to put you on the map in terms of, oh my gosh, what is that dessert?
14:24That's interesting, that's different.
14:25Matt, sorry, we definitely have something new and exciting.
14:27It is a bespoke product that no-one else on the streets are going to have.
14:31And something that people are going to remember as well, right?
14:34Exactly.
14:34In terms of price ranges, we're looking around the £10 mark.
14:37I think what our absolute priority is, is to deliver what you're looking for.
14:43The key thing is, it's got to be quite premium.
14:46Yes.
14:46The most I would go to is £70, but where can you bring the price down to if I start
14:51to go to £70?
14:51I think the absolute lowest we can do is £70 at £9, then.
14:54£79, yeah, OK.
14:56Hopefully, there'll be the new craze.
14:59They've really promised top quality something that's going to put this venue on the map.
15:05The problem is, they've got to deliver it.
15:08We're just about to celebrate our 16th birthday.
15:11Looking to score big with a luggage brand.
15:13What are you doing to celebrate your 16th birthday?
15:16We've got a dinosaur trunking coming out, and we've got a whole bunch of new products.
15:20Project manager, Bradley.
15:23What's your usual budget for this type of thing?
15:25I don't think it's really relevant.
15:27It's more important.
15:28Personally, I think it is relevant, because what we want to do is we want to go away from here.
15:32We want to design you a fantastic bun, obviously.
15:34So, look, I could go out into High Street right now, and I could buy myself a six-pack of
15:39Baobun for about £3.95.
15:41A bespoke Baobun, if you were to buy it from one of the higher-end retailers, you would be looking
15:45at spending around about £8 per bun?
15:47I can certainly tell you there is no way I'm spending £8 on a Baobun.
15:51If we were to come in at £4?
15:55We could take up to 50 of these, but I'm still not certain about the price.
16:00We can come in at £3.80.
16:02I can go with that.
16:03I'm looking to have my socks blown off when you bring them back to me.
16:07They started at £8, but immediately dropped to £4.
16:10I don't know where you go to about dropping 50% immediately.
16:13I think they could have done a little bit better.
16:15How do you think that went?
16:16My biggest concern is the fact that maybe we've undersold ourselves, in terms of being a bespoke item, and potentially
16:23lowering the price.
16:24I think we would have struggled going in there at £5 or £6, because then we would have needed to
16:29deliver something that was exceptional.
16:333pm.
16:34It's like a mini-golf in place.
16:36For project manager Megan...
16:38But it's like a high-end one.
16:40A chance to check in.
16:41Sir, what we've agreed is 70 barrel buns at £9 per bun.
16:47If we deliver the right quality, I cannot stress how important this is.
16:52He wants very high-end.
16:54Just thinking of along the idea of something with a golf theme, so maybe like some golf balls.
16:58Girl, sorry.
16:59You're not giving us much.
17:00We haven't promised him anything specific in terms of the ingredients, so we can be creative with it.
17:05Perfect.
17:06Okay, all right then, we'll do something with that.
17:08Okay, thank you.
17:09Bye.
17:09Bye.
17:11I am slightly concerned that they may have over-promised on the quality, so...
17:15Yeah, having never made them before.
17:17Yeah.
17:17We need to keep this simple.
17:18Yeah.
17:21Unpacking the luggage brand's order...
17:23He's ordered 50 and committed to 50.
17:25Project manager Bradley...
17:27Okay, what price are we talking about here?
17:29We've agreed a price at £3.80 per bun.
17:34£3.80, okay, that's tight.
17:36Well, it gives us...
17:38Yeah, that's what they've pitched it for, but we can create that for less.
17:41That's what we're going to have to do.
17:42Any other key information you can give us?
17:44Well, they are just about to launch a new product, which is a dinosaur.
17:47Okay.
17:47So, I think what would be good is to go down the dinosaur route.
17:51Yeah.
17:52It just needs to be bright, vibrant, and it just needs to relate back to that fun factor.
17:56Perfect.
17:56Thanks, Brad.
17:57We've got to go.
17:57Cheers.
17:59I think the main thing here is, when we've told them the price that we've pitched it to,
18:04they didn't seem overly concerned.
18:06They did say that we can make it for a lot less than that.
18:09So, that sounds good.
18:135pm.
18:14So, I think keeping it white is going to keep it classic, really simple and clean.
18:18Tasked with creating a bespoke bow that meets the golf brand's brief...
18:22Are we going to crush the meringue and coat the bow buns in the meringue?
18:54The girls.
18:55Keep it really, really simple.
18:57Yeah, I like it.
18:58I really like it.
18:58I don't think it's too much.
18:59Tell us what you think.
19:02Guys, it's lovely.
19:03Is it?
19:03Oh, you've got me going, then.
19:05Oh, you've got me going, then.
19:08I definitely think our corporate creation has hit the brief.
19:11It's classic, it's elegant, it's stylish, and it's exactly what the corporate client has asked for.
19:16I've just worked it out, it's £82.62 for the overall ingredient.
19:20Obviously, when we worked it out, it comes in around just over a pound with a profit of £8.
19:25Which is a really good profit.
19:26Yeah.
19:28There's a custard filling with a strawberry and banana blended together.
19:32Cooking up a concept for the kids' luggage brand.
19:35That's not bad.
19:36Kevin's half of the boys.
19:38I think we could probably create something with the marshmallows to create some sort of back or spine of a
19:45dinosaur with the green bun and that inside.
19:50Boys, in my opinion, it's a bit complex to actually have dinosaurs, given that we're also going to be making
19:57the other bowel buns as well.
19:59I reckon we keep it really simple and literally just have a smiley face on each one.
20:03I don't think that's used kids' branding to me. I think that's maybe like, you know, 25 years ago.
20:09I think that, you know, if we just go back to the brand's values, it's fun.
20:12I think it's a good idea, keeping it nice and simple, but it wasn't really taken into account.
20:18Let's see what happens tomorrow.
20:20So we are going to make a dinosaur character, yeah?
20:22We're going to do a green-coloured bun, we're going to use the marshmallows as decoration, and we're going to
20:27paint on the design of the dinosaur.
20:34Right, girls, let's get an early night's rest.
20:37Tomorrow, teams must deliver corporate orders and punt buns to the public.
20:48Are we ready to make some bowel buns today?
20:51Oh, my God.
20:57So, girls, I hope we've had a good night's rest, and we're going to make sure that we can produce
21:01the most beautiful bowel buns we've ever produced in our life, with blood, sweat and tears.
21:06Blood, sweat, tears, and cattoes.
21:11East London.
21:12By filling out the edges and keeping the centre thick, your bowel will be nice and neat.
21:17After a bowel-baking masterclass...
21:19Close all the filling inside, don't let it, like, sort of split.
21:23..project manager Megan cooks the books.
21:27What have we got to work with here, because it's all about making money, so that's what I need to
21:31know.
21:31So, originally, we wanted to make 400 buns, but what happened was there was a bit of confusion with the
21:37maths.
21:37So we ended up getting one kilo of the fish, when, in fact, we should have had five.
21:41So, in actual fact, we can only make 70 buns with the full portion of the filling.
21:48I just want to understand why we went from five kilograms of fish to one.
21:51Right, I'll be honest.
21:52When we originally done the maths for the dough, we'd missed a zero off.
21:55So then what happened was our calculations for the batter became off.
21:59So what we're going to do is we're going to have to half the fish.
22:02One kilogram versus five kilogram is huge.
22:05I just hope that we're going to be able to stretch the ingredients well enough
22:09so that we can make a good amount of bowel buns.
22:13It needs to be a finger length, so this is the right length.
22:15Rolling in dough on the boys' team.
22:17So the edges need to be really flat.
22:19Sooty trader Avi.
22:21OK, edges are thin.
22:24It needs to be a lot thinner than that.
22:25It's not even around here.
22:27Yeah, it's thin in the ass.
22:28It's not even here, mate.
22:30Right, that should be OK.
22:35Just roll it out and it smoothens it out.
22:37Nice.
22:38All right, ready?
22:40Mate, it's far too thin.
22:41Too thin.
22:42See, that's because Simba was doing it.
22:43Let me stick to doing it.
22:45Oh, that looks dog shit.
22:46With these edges, you've got to be really careful because it's just breaking because they're so thin.
22:49If these aren't sealed properly, it's just all going to spludge out.
22:55Guys, how are we getting on with the filling?
22:57Focused on the fish for their savoury bow.
23:00You can taste it.
23:01The flavours are all there.
23:02The girls.
23:04So, just mixing together all of the fillings.
23:07We've got the baster fish and the bean sprouts.
23:10Rochelle, instead of putting all the ingredients into one, I thought what we were going to do is we were
23:15going to use less fish, but more bean sprouts in each portion.
23:19And because it's all been mixed together, we don't have an option to split that fish up.
23:23I thought that we were making it bulk out.
23:25That's the last conversation we had.
23:27We've got to dilute it all in.
23:28What did you want to do?
23:29What I was saying is, like, instead, like, yeah, but everything's mixed together now, so there's no option to put,
23:34like, more of the bean sprouts in and less of the fish.
23:37Yeah, but when you're folding it, you can't do that.
23:39Okay.
23:40I do think by padding it out and doing it the way that I initially said, we could have had
23:45more bows to take to the market, so it's just a loss of profit overall, really.
23:51This is the bottleneck, yeah?
23:53Yeah.
23:53So, if we can get one more person doing this rolling.
23:56Priority for the boys.
23:58I've got a few flat and I can roll with Fs.
24:00Create their corporate bow.
24:02Right, what can I do to help?
24:03You can, uh, don't up them.
24:05Just to clarify, we're just guessing the quantity here.
24:07We know, we know, we know it's, we know it's one table.
24:10You're not guessing.
24:10You're making a good job.
24:11Yeah, you're not guessing, you're judging a face on the size.
24:14Show me, uh, how much you're putting in.
24:16Yeah, that's about right.
24:16So, for example, something like that.
24:18For me, that looks like there's hardly any filling in that one.
24:20Add a, add, add a, add a bit more, add a bit more, add a bit more.
24:23We know that this is right.
24:24If you have, if you have too much filling, you cannot physically crimp.
24:27All right, yeah.
24:28All right, okay, okay, okay, let me, let me just do it.
24:30It's a worry that there might be a discrepancy within the individuals,
24:34but time will be the issue here to make sure we can get all these orders done.
24:38So, if it means guessing the quantity,
24:40then perhaps that's what we'll have to, uh, have to do.
24:44This is the last one for this one.
24:45Okay.
24:46So, guys, we've filled up this one now.
24:50Moving on to their corporate order...
24:52So, the flowers need to start going on.
24:54The gold flakes should go on right after they've been steamed, okay?
24:57..the girls.
24:59I'm not sure about us just sprinkling flowers and gold flakes
25:03onto the white things.
25:03It's got nothing to do with the...
25:05I thought we were going to do a golf ball.
25:07Right, can I just double-check?
25:08Because in the phone call yesterday,
25:09we just got told it was golf-related.
25:12But if we don't do something with the golf ball,
25:14it's got absolutely nothing to do with his brand.
25:16And this is about his launch, so we have to incorporate that.
25:19But we didn't hear his launch.
25:20We never heard those words.
25:21We did mention on the phone that we wanted a golf ball.
25:24We did.
25:24Girls, we're wasting time arguing.
25:26Yeah, we are.
25:27We've got lines to piece to make.
25:28But, guys, if we don't make this corporate client happy,
25:31we're going to lose a lot of money.
25:33We were clear about the golf brand.
25:36If we don't deliver a great product,
25:38I think it could be really costly for us.
25:41Oh, my God, they look so good.
25:44Yeah, no splits.
25:46We've got ten spare.
25:47Gorgeous.
25:52Next door.
25:53So, first one's coming out.
25:54The big reveal.
25:56Jesus.
25:57Oh, so there's obviously some boss things.
25:59Of the boys' corporate bow.
26:01Can I just have a little look in there?
26:02Of course you can.
26:04Basically, what's happened here is they're being rolled too thin.
26:06They're just splitting.
26:08Are we going to salvage these?
26:09What do you think?
26:10Yeah, well, what we'll do,
26:10let's pick the good ones out of them.
26:13I mean, the guy had quite high expectations for these things.
26:17He had very high expectations.
26:19That one is absolutely trollied.
26:21You know, we're not going to be using that.
26:23What's that one like?
26:24That split will be down the middle.
26:25Yeah, I think we can save that one.
26:28In fact, it's a little bit worse than I thought.
26:30If we take that to the client, that's coming back.
26:33I'm not going to lie, I'm very, very worried about the corporate order.
26:36I'm not sure what was going on on that side of the team, but that looked like a mess.
26:40All that we can really do is we can get some kitchen paper or something, just give them a little
26:43clean-up.
26:46For the girls...
26:47We're actually done, Megan.
26:48They're out of filling.
26:49...fish boughs finished...
26:5198, 99, 100.
26:52But stocks are low.
26:55Right, guys, I've just counted, and we've got, I think, 128 buns to sell to the public.
27:03I thought you set out to make 400.
27:05They did yesterday, yeah.
27:06Yeah, but with the ingredients we had, it was completely unrealistic.
27:10OK.
27:11I mean, considering we've got less than we'd hoped for initially, you guys need to start at £9 per portion.
27:19If you're not finding that you're selling very much, do not drop.
27:23Right, guys, ten minutes, I don't want to be out of here.
27:28While half the boys box up products for the public...
27:31Is this me or do they look pretty appetising?
27:33The rest deal with the dinosaurs.
27:36So, Brad, should we get some more people to help with the design?
27:38Yeah, I'll give you a hand. We'll focus on the corporate clients and get that done.
27:42Stencil, and then just paint over it.
27:44With a corporate client, it's quite keen for these things to blow his socks off, I think, with the words
27:48he said.
27:49This one's all right?
27:51Well, prepared for the rest.
27:52Yeah, and this one's good.
27:53I think what we should do, maybe sprinkle some marshmallows on the inside?
27:56For presentation, yeah.
27:58OK, these are all ready to go.
27:59Right, we need to be leaving here in the next couple of minutes.
28:0411am.
28:05Let's get these loaded up.
28:06While half of each team set off to meet their corporate client...
28:10Right, let's go.
28:11...across town, en route to the market...
28:14Let me just have a confirmation on the prices by any chance, Kevin.
28:17...Kevin's sales squad.
28:19We're going to go 8.50 for two, and a little bit of garnish on the side with kale, a
28:24little bit of sriracha on top, and a sesame.
28:26Sounds good.
28:26That seems like a plan.
28:30Central London.
28:31Good morning, Trevor.
28:31Good morning, fellas. How are you?
28:33Delivering dinosaurs at the travel brand...
28:35We've delivered something which is bright, vibrant, fun.
28:40Bradley's boys.
28:42As you can see, in terms of the design, a four-year-old could have drawn that, right?
28:47Sure.
28:47But a mother would rather buy her four-year-old's work than Picasso's, and that's the sort of angle we
28:54wanted to go for with this product.
28:57As soon as you buy into that, you know, it's an oozing of enjoyment.
29:01It's slightly unusual, but it's an explosion.
29:03An explosion of taste, right?
29:05I've got to say, it's tasted great.
29:09You know, you've understood what makes children tick, just like we understand what makes children tick.
29:14I'd actually be delighted to take it at £3.80.
29:16I think you've delivered what you promised to deliver.
29:19Oh, that's fantastic.
29:20Thank you so much.
29:21I loved the fact that it represented everything that they stand for, like the vibrancy, the character itself.
29:27I mean, for me, that couldn't really have gone much better.
29:30And we did manage to produce 48, that's because it didn't necessarily pass our quality control.
29:36So just to be clear, guys, I'm paying you £182.40 for 48 dinosaur bowel buns.
29:42That's correct.
29:43And again, thank you so much for your business.
29:47Across town...
29:48Hello again.
29:49Hi.
29:50...hoping to make good on yesterday's premium promises...
29:53I'm just going to open it and let you have a look first.
29:56Megan's half of the girls...
29:58We promised that we would obviously make sure that it was reflecting something to do with the theme of your
30:03bat and obviously the elegance, the classiness.
30:05My concern is what you've given me is some white balls of dough with some chocolate filling and some sprinkles
30:11on the top.
30:12It's gold, Matt.
30:14It's chocolate-filled dough.
30:16If they were priced at £4, I'd be like, you've absolutely smashed it.
30:20I was thinking around something around the £8, £8.50 mark and including the additional £10 that we have got
30:26available as well.
30:27£5 is my absolute ceiling on these.
30:30Any more than that and I'd feel like I was starting to be ripped off.
30:33OK, I think we'll call that a deal if that's all right with you.
30:36Yeah.
30:38I did think we should have spent a lot more time in the design element and if we had, maybe
30:43we wouldn't have lost nearly half of the amount that we had initially agreed.
30:49Right, OK, so it'll be £400 for the full £80. Is that all right?
30:52Yeah, you've got yourself a deal.
30:561pm.
30:57Oh, we can do the scale.
30:58Yeah.
30:59Setting up shop.
31:00So it's two Baobons for £9.
31:02Yeah, perfect.
31:04Rochelle's Baobon floggers.
31:07There's a store over there that sells Baobons. Do you think we should go and see what they're selling them
31:10for?
31:10Definitely.
31:11Yeah?
31:12So let's have a look.
31:15So I think we've got a real advantage because they're selling theirs for £5 each. That's for a singular bun.
31:20So we could definitely sell for an extra £50, but we're still undercutting them.
31:24Yeah, I think so.
31:24Let's do it.
31:25Yeah, why not?
31:25Let's tell the girls.
31:27They're selling their vows for £5 each, but they've got no fish ones.
31:32So I think we should sell ours two for £9.50.
31:35Yeah, so put that £9.50 on.
31:36Yeah.
31:37And it's an extra pound for sriracha, spring onions and seaweed.
31:40Yeah.
31:41Let's get them sold.
31:42Let's do it.
31:45At Spitalfields Market.
31:47Three, two, one.
31:50Hey!
31:52Pulling in some punters, the boys.
31:56You've never tried a Baobon?
31:57Oh my God, this is your lucky day.
31:59Come and join us here at Mr. Baobon's Baobon's.
32:03Woo!
32:04You are in for a treat.
32:06You've got something so exotic, so flavoursome.
32:08Look at that.
32:09Oh, hello, Miss.
32:10I can see you're interested.
32:12Come on over and see us at Mr Baobon's.
32:13And it comes on a bed of cow and with a sriracha sauce, just to finish it off and give
32:18that beautiful spice.
32:20Come on me, Mr Baobon, I'll try our exotic Baobon's.
32:24This looks like it's got your name on it.
32:25Yeah, go on, do two, two.
32:27Yeah, fantastic.
32:28So that would be £8.50.
32:29Is that all good?
32:31Sure.
32:31Trust me.
32:32You're going to try this, you'll be back for more.
32:33I can guarantee it.
32:34OK.
32:35The team are doing really well, but when you've got an active audience, you should be trying
32:40to upsell.
32:40They're selling the items just at £8.50 and adding the sauce for free, but this is a profit-making
32:46task and they're missing out essential pounds.
32:49Thank you so much for coming to Mr Baobos today.
32:51Well done, thank you.
32:55Did you want anything extra?
32:57They are chargeable, an extra pound for all three.
32:59Priority for the girls.
33:01So that'll be £10.50.
33:03Push toppings to boost profits.
33:06Hello, how are you getting on?
33:07We actually managed to sell all 80 and we negotiated £5 per unit.
33:13OK.
33:14So you nearly dropped half price?
33:16Well, more than half price and obviously the £9 mark was a bit unrealistic.
33:21Girls, we're going to have to wrap it up.
33:22We've got a queue here and we need to get them sold.
33:24We'll talk to you later.
33:26Bye.
33:27No worries.
33:28We're going to continue.
33:29Keep selling these.
33:30I feel like we can definitely sell these out.
33:32Let's do it.
33:32Perfect.
33:35Let's go, let's go.
33:37Central London.
33:39Look at the menu quickly, see if there's any Baobos on there.
33:43Out to sell excess Baobos to the capital's cafes and restaurants.
33:47Thank you so much for allowing us to see you today.
33:49Sales rep Simba.
33:52I know Mandarin.
33:55Hello?
33:56Hello?
33:57Hello?
33:57Hello?
33:58Yay!
34:01So we've got some Baobos and obviously it's freshly made today.
34:05We've got some fantastic flavours that just literally ooze out of these.
34:11As I've already mentioned there, these are freshly made.
34:14It's six pounds per Baobos.
34:16That would obviously be 48 pounds per box.
34:18Okay.
34:18How does that sound to you?
34:19Does that sound good?
34:20Yes.
34:21Thank you very much.
34:23First shop that we went to, we've sold.
34:25And that's fantastic.
34:26Smashed it.
34:27Smashed it.
34:27Well done, man.
34:28Didn't need to go anywhere else.
34:30First time, one hit wonder.
34:32We've got these gorgeous bowel buns that we, you know, want to supply you with.
34:37While Megan seals a deal.
34:39All right.
34:39In total that'll be £108 then please.
34:41Out in front at Greenwich Market.
34:43They are £9.50 for two.
34:46Hair salon owner, Danny.
34:48We do also have some optional extras.
34:51Yeah.
34:51You get all three for a pound.
34:52It's sriracha sauce, spring onion and seaweed.
34:55Would you like those as well?
34:55Love it.
34:56Yeah, sling it all on girls.
34:57Why not?
34:58They were made with love so I hope you do enjoy them for us.
35:00Enjoy.
35:01Did you want some Cassie fish belt buns today?
35:03Yes.
35:04Amazing, there you go.
35:05Perfect.
35:05I just pick it up and get stuck in.
35:07I don't actually even eat fish and these honestly are so, so good.
35:11There's some napkin paste.
35:13Help yourself.
35:14Enjoy.
35:15So you've decided to change your mind.
35:17Was I convincing?
35:18It was.
35:19Good, good.
35:19I'm glad.
35:20I've convinced this gentleman to come over so make it really tasty ladies.
35:273pm.
35:29Hi guys.
35:30How is everybody today?
35:31Can I get you to come over and see us?
35:33Lunchtime rush wrapped up.
35:34If you change your mind, come back.
35:36We're here all day.
35:36Excuse me guys.
35:37Excuse me.
35:38Oh.
35:38That's right.
35:40Demand for the boys' bows down.
35:42How are we going to sell more of these buns to a mass audience?
35:45Is there any way we can get a group sale?
35:47Is there anything?
35:47We have to look at the time now.
35:48Obviously the footfall traffic is starting to die down because it's after the lunch service.
35:52I think we should drop the price maybe for two for five, get these buns sold.
35:56We're not going to make any profit if they're sitting here at the end of the day.
35:58So two for five, see how it goes for 15 minutes.
36:01And if we need to have in our little huddle, we will.
36:02We can't make any money on buns that are still sitting in our stall now.
36:06So I think get rid of them at whatever price you can.
36:10One hour till trading ends.
36:12Nobody's resisted against the price.
36:13I think it would be silly to drop it.
36:15For both teams.
36:16Let's do it.
36:17Let's go boys.
36:18Let's get done.
36:18One final push.
36:20Do I have any bun lovers in London?
36:22We're just here for one day.
36:25Get your backsides over here.
36:27They look fab don't they?
36:29Bougie.
36:30Yeah.
36:30Enjoy.
36:31So it's packed with strawberries, bananas.
36:34There's two of you five a day.
36:35I'll do it for you for £10 guys.
36:37Just maybe go over there, check it out.
36:38Everything must go to D.
36:40Ten minutes to go guys.
36:42Come on, you know you want to.
36:44We'll do two for a fiver.
36:45You're practically giving them away boys.
36:47We're about to go, you've got to get in quick.
36:49Come on London.
36:51We are selling them at a pound of bun.
36:586pm.
36:59Girls, I'm so proud of us.
37:00What a team effort.
37:01We have absolutely smashed it.
37:04I'm absolutely buzzing.
37:06We completely sold out.
37:07The team did really well and I'm just so proud of all their efforts.
37:11For the bow boys.
37:12Cheers for the bow boys.
37:13Cheers boys.
37:15I'm quietly confident if I'm honest with you.
37:17I know that we've sold a lot of buns.
37:19We knew we could smash it and we did.
37:21Let's go gentlemen.
37:23Tonight, profits digest it.
37:26Tomorrow for one team, the taste of victory.
37:38You can go through to the boardroom now.
38:00Okay.
38:01So for this task, I wanted you to design and manufacture bow buns for you to sell to the public
38:07and a corporate client.
38:09Lord Sugar, if I may, I've made the decision,
38:13the difficult decision, to leave the process.
38:16Unfortunately, I just don't feel like this is the environment for me,
38:19but I want to say a massive thank you
38:20for giving me this amazing opportunity.
38:22Oh, OK.
38:25That's your decision?
38:27Yeah.
38:28Thank you for coming.
38:29I wish you all the best for the future.
38:31Thank you. Good luck, everyone.
38:33Thank you, sir.
38:37OK.
38:37Well, that was a bit of a surprise for everybody,
38:40but I think it's an endorsement of the fact
38:43this is a very tough process.
38:46Anyway, let's start with the girls' team.
38:50So, Megan, how did you become project manager?
38:52I've had experience running restaurants,
38:54and my current business is in the food industry as well,
38:56so I thought my skills would be appropriate to this particular task.
38:59Right.
39:00Rochelle, sub-team leader,
39:02you went off to design the bao bun.
39:05Yeah, that's a long time ago.
39:06I think to fast-track this forward,
39:09you were going to try and make 400, is that right?
39:11Yes, which would have, in hindsight, been way too much.
39:15We only just sold out in the last 10 minutes.
39:17No, I think you could have sold.
39:19Certainly the trade team could have sold them.
39:21Yeah, I think so.
39:21If you hadn't have sold them.
39:23I mean, look, Helen, they wanted to make 400.
39:24They ended up making 128.
39:26They ordered one kilo of fish when you should have ordered six.
39:29It was shambles in the kitchen.
39:30So when we were trying to make the order, we were on limited time,
39:34and I was the only one that was doing all the calculations
39:36for every single ingredient that we put in there.
39:39So you're taking it as your fault, then, for not buying enough.
39:41Is that right?
39:42I wouldn't say it was completely my fault,
39:43because no-one else was helping me with the mathematics.
39:46Lord Sugar, can I just say something?
39:48I think we were all concerned
39:49that we didn't have a numbers person on the kitchen team,
39:53and I think that, actually, I do recall that...
39:55Was that Megan's fault, then?
39:57No, I don't.
39:58For not choosing the right sub-team?
40:00I don't think that's necessarily fair.
40:02I thought our numbers person was going to be Victoria,
40:05you know, she's dealt with.
40:06No, I actually didn't.
40:08Megan, that's not true.
40:09You asked Shannon to do the numbers.
40:11No, I didn't.
40:11I wanted to say I'm not the best at numbers,
40:13and that proved to be correct, didn't it?
40:14I didn't ask her to do the numbers.
40:16I said that she can contribute.
40:18Like, logically...
40:19Can I just finish what I'm saying, please?
40:21Logically, like, her experience
40:22with buying and selling stock as a business,
40:24you should have some experience with doing that.
40:26OK.
40:26So you must have had a load of stuff left over, then.
40:28We had... The only thing was just...
40:30The dough. It was just dough, yeah.
40:31You wasted almost £50 on dough that you didn't use.
40:34Can I just add, when we actually got to the market,
40:37I did see that there was another stall
40:38selling them for higher than what we'd set to sell them for,
40:41so we actually decided to up our price
40:43and pretty much made back the money we would have lost
40:46on the extra dough by selling them at a higher price.
40:48Yeah, I mean, that was a good move.
40:50Yeah.
40:51Let's get on to this corporate customer.
40:54The negotiation came to £9.
40:57That's a lot of dough.
41:00You did promise a lot for £9, though, didn't you?
41:03We did.
41:03I think we definitely over-promised a bit.
41:05You don't look that great to me.
41:07I mean, that one... What's this one here?
41:09That's our savoury bun.
41:10It looks like something that, Greg,
41:12you'd fire out your cannon, wouldn't you?
41:14LAUGHTER
41:16Anyway, what did the corporate client think
41:18when you finally delivered him the order?
41:20He thought it was, you know, pretty and it was classy and elegant.
41:25But it didn't, you know, blow his mind.
41:27That's the problem, Shazia.
41:28It wasn't bespoke, it wasn't unique.
41:30And his exact words were,
41:31it was just a white ball with some stuff sprinkled on top,
41:33which, if I can just finish, was my concern.
41:36I feel like we focused a lot on what we...
41:38So how much did he pay you and you?
41:40So we ended up negotiating that he would pay £5.
41:44However, we managed to end up selling him an extra £10.
41:47Hmm.
41:49OK, let's move on with the boys' team.
41:52Now, Bradley, you became project manager.
41:55That's correct, Lord Sugar.
41:56So talk to me about this corporate deal, then.
41:59How many did you sell him?
42:00So we sold him 50 units.
42:0250?
42:03How'd you get at that figure?
42:04Is that all you managed to talk him into?
42:06We expected to be able to go in there,
42:08kind of ask the right questions and get the right answers back.
42:10That wasn't the case.
42:11I gave you a corporate client to sell to, right?
42:14Yeah.
42:15So when you got there to see him...
42:17Yeah.
42:17..what did he say?
42:18It was...
42:18Piss off or what?
42:20No, not quite, Lord Sugar.
42:21Obviously, we said we want to sell some Balburns,
42:24some bespoke Balburns as well.
42:26Yeah, they were supposed to be bespoke, right?
42:28Not any old Balburns that you can go and buy from wherever.
42:31Absolutely.
42:32So, yes, we did get information that he was celebrating his 16th birthday
42:34and they were launching a couple of new products.
42:36So that's the reason why we ended up creating a dinosaur Balburn.
42:41That's a what?
42:43Which one is the dinosaur?
42:46So, yeah, yeah.
42:48So that is a dinosaur Balburn.
42:53Who did the design of this dinosaur?
42:55So that was done by myself and Sohel.
42:58We did create some templates that we expected to be foolproof.
43:02Banks has got no competition, has he?
43:04Definitely not.
43:05Did I hear that you were only able to present 48 to the client in the end
43:10because they started to bust and split, is that right?
43:13Yeah, that's correct.
43:14The door was rolled too thin.
43:16They started to split.
43:17And the first batch that came out, they were next to useless.
43:21What do you reckon James Bond?
43:22Are you a man with a golden bun?
43:25Oh, dear.
43:27You're sorry you said you were James Bond.
43:30It is going to haunt you.
43:32It is, yeah.
43:32It already is.
43:33But, no, I think they look great.
43:36Right.
43:38So when you go to the corporate client,
43:40what does he feel when you deliver him the 48 pieces?
43:44He was happy to take the 48 pieces
43:46because what we did do is we also chucked some freebies in there
43:49that we just didn't have the chance to decorate.
43:50So you gave him a little extra bonus, yeah?
43:52Yeah.
43:53And so this is the one that you're selling to the public, to the trade.
43:57It looks like Homer Simpson's knackers.
44:01Yeah, um, did you sell out?
44:04We didn't sell out, no.
44:06Why's that?
44:07I think it was that first hour, the footfall was busy then,
44:10and by the time it got to about three, half three,
44:12the footfall was dying because people had had their lunch.
44:14Hmm.
44:15OK.
44:16Well, I think we should start looking to see how everybody did, yeah?
44:21So, Tim, what was the boys' total spend?
44:25Well, the boys spent £166.05.
44:29Right.
44:30And how much did the boys take?
44:32And their total sales came to £765.40,
44:37giving them a total profit of £599.35.
44:42Right.
44:43Karen, same question.
44:45How much did the girls spend?
44:48Well, Alan, they spent a lot more.
44:51£220.40.
44:55But they also took a lot more.
44:59£975, giving them a total profit of £754.60.
45:06That's £150 difference, isn't it?
45:08Yeah, and I have to be honest, if you made more,
45:10you would have sold even more.
45:11Well done, ladies, well done.
45:14And now, from street food to high-end treat food,
45:19I'm sending you to an exclusive Mayfair restaurant
45:22for some luxury Chinese fine dining.
45:26So, enjoy yourself, and I'll see you on the next task, OK?
45:30Thank you, thank you, thank you, Tim.
45:32Bye.
45:39Well, gentlemen, as ever, I'm going to send you off
45:42and you're going to have a chat amongst yourself.
45:45Be under no illusion that at least one of you
45:47will be leaving the process today, OK?
45:50Off you go.
45:51Thanks, Luchia.
45:51Thank you, Luchia.
46:00Oh, wow.
46:02Lovely girls, what a treat!
46:04Honestly, we absolutely smashed that.
46:07Woo!
46:08The girls needed somebody to, you know, lead the way
46:11and make sure strong decisions were made,
46:12and I think they all really followed.
46:14That looks so good.
46:16Looks bloody amazing.
46:17Yeah.
46:18Oh, the numbers.
46:19It wasn't even my job to be on the numbers.
46:21Everyone was looking blank.
46:23They all turned to me and just said,
46:24Victoria, do the numbers.
46:25Oh, they're so fluffy.
46:27Well, there's definitely more filling in that one than in ours.
46:30I was a shame.
46:31No, I'm joking.
46:32I was doing the best.
46:33I definitely had a clear vision for the bowel bonds,
46:36and we completely sold out the market.
46:37So, clearly, they were fit for purpose.
46:40One team, one dream, girls.
46:42Cheers!
46:46That negotiation could have gone differently,
46:49and I do think that the guys that I had with me
46:51could have maybe stepped in.
46:53You know, I disagree with that, Brad.
46:54The sales were low on the corporate side of things,
46:58and then that came down to the pricing,
47:00and obviously, Brad was responsible for dropping that price.
47:03Who came up with the retail price of the £8.50?
47:06We said for the extra toppings, £8.50 made sense.
47:09I do think we could have sold them for more.
47:11That could have been the difference on this task.
47:14For me, the loss of the task was around
47:16not getting a big enough order from the corporate client,
47:20and also the price point was considerably lower than the girls,
47:23so we lost out on quantity and on price.
47:26The first batch being messed up was down to the door.
47:29The door wasn't rolled to the right quality.
47:30Can I just stop you there? It wasn't to do with the dough.
47:33The dough was moist, it was perfect.
47:35I don't believe I should be fired,
47:37because I've gone in here, I've put myself forward
47:39to be project manager on a task I know very little about.
47:42I personally did as much as I could possibly do.
47:53Hello, can you send the candidates in, please?
48:06I don't know about bowel buns,
48:08you've come across a load of dim sums.
48:10Bradley, why did you settle at £3.80?
48:14Are you out your depth?
48:16It's like someone trying to eat soup with chopsticks.
48:18I floated the £8 in there as a benchmark.
48:22We didn't expect to be able to get that sort of price.
48:25Well, hold on a minute.
48:26These were supposed to be bespoke items.
48:29That's correct.
48:29You were supposed to customise a bowel bun for his company.
48:33That's correct.
48:33So that was the USP that you were offering, right?
48:37That's why I don't understand why.
48:38How many of you were in there talking to?
48:40All you love.
48:41Just to say on that part as well,
48:43I mean, all four of us were in there,
48:44but I just want to make it clear,
48:46Bradley did say that he wanted to lead the negotiation.
48:48I think it's important to add,
48:50if you're in a situation where you're selling as a group,
48:53that you can read the room, you can feel an energy,
48:55and if you're not getting the sale, then work as a group.
48:59No, I disagree.
49:00Sorry, Rhys, you weren't there.
49:02He gave us very clear guidelines.
49:03At the very beginning of the meeting,
49:05he said, look, I want to lead this.
49:07I don't want to interject.
49:08But you're watching the boat sink.
49:10Of course, but then I'm also respecting the project manager.
49:12Just use your brains here, right?
49:13You only took £182 compared to the girls who took £400.
49:18So that's one of the big contributors as to why you lost.
49:22Yeah, it was a big jump, and I jumped that.
49:25I think we weren't expecting that, if I'm honest with you.
49:27Anyway, you sold £48, right?
49:30The last thing we wanted to do is go back to the corporate client
49:33after being so tough on us and produce something
49:36that just wasn't aesthetically pleasing
49:38and wasn't going to match up with his brand qualities.
49:40I was responsible for being the roller of the dough,
49:45and that's what I want to claim responsibility for.
49:48That's why I was working too hard on it, and that's why...
49:52There was also inconsistent filling going on.
49:55There was no consistency with regards to filling the bowel bun,
49:58no real measuring.
49:59We measured the first one. We had to.
50:01We couldn't sit there and measure every filling,
50:03otherwise we would never have got the numbers we did out,
50:05so we just said, right, that's a heap tablespoon, put it in.
50:07Anyway, the boys' market sows were £439, an average of £7.44.
50:16The girls were £467, an average of £10.37.
50:22And the reason their price was so high is because they added on bits and pieces,
50:27right, which you were supposed to do and you didn't.
50:29We didn't ignore the upselling.
50:30We just decided to sell everything at £8.50.
50:33Well, according to Tim, you kind of, like, went into a slight panic mode.
50:37Get what you can for them.
50:38I think it was going to...
50:39£4, £5, whatever you can get.
50:41We took the decision after a huddle that we could drop the price down to five.
50:46It was closing time and the clock was counting.
50:48Hmm. Anyway, Bradley, who are you going to bring back into this boardroom?
50:52I'm going to bring back Avi because of the issue with the door,
50:56and I would like to bring back Kevin.
51:01Gentlemen, go back to the house.
51:04I'll see you on the next task, OK?
51:06Thank you, Lush.
51:06Thank you, Lush.
51:11You three gentlemen, step outside.
51:13I'm going to have a chat with Tim and Karen,
51:16and then I'll call you back in here,
51:17and at least one of you will be fired today, OK?
51:21Off you go.
51:22Thank you, Lush.
51:23Thank you, Lush.
51:23Thank you, Lush.
51:31What do you think of Bradley?
51:32Bradley went into that corporate negotiation
51:34and dropped the price from £8 to £4 straight away,
51:37and that leaped them with nowhere to go.
51:39It set the ceiling,
51:40and that was actually really a massive part of this task, not succeeding.
51:44Hmm.
51:45What do you think of this Kevin fella, then?
51:48Ultimately, Kevin led a team that sold their product too low.
51:52That's a big mistake, and he has to take responsibility for it.
51:55That's a very good point.
51:56And Avi?
51:57He wasn't very good on the production line.
51:59He was given a simple task of rolling out dough,
52:01and that didn't really go well.
52:02And that cost them time, it cost them product,
52:04and ultimately, maybe the task.
52:06All right, well, thanks for that.
52:08I will call them back in, and at least one of them will be fired.
52:14Yes, Lord Sugar?
52:16Could you send the three of them in, please?
52:26Bradley?
52:27Just explain to me, and I'm sure they'd be interested also,
52:30as to why you brought Avi in here.
52:32The reason I brought Avi in is there was issues in the kitchen,
52:35which meant that we couldn't fulfil the order that we wanted,
52:41because the dough was too thin.
52:44Lord Sugar, just on that, I was the main person rolling the dough,
52:49but I wasn't the only person rolling the dough.
52:51There were a few of us doing it.
52:53At one point, Avi, I was in there doing it with you,
52:55and I managed to just grab a pan and use the bottom of the pan
52:58to flatten this dough into a perfect circle,
53:00and said, this is the benchmark, this is exactly what we need.
53:02Anyway, that's your reason for bringing him back.
53:05What's he doing here?
53:07So I've put my trust in Kevin to run the sub-team.
53:10He was going to be deciding the price on which it was going to be retailed at,
53:13and I just think they could have been sold,
53:15or judging by what the girls sold for, a lot higher.
53:18If we had sold them at £2 extra, which is what the girls sold them at,
53:21it still wouldn't have made the £150 deficit.
53:23Karen, watching the girls, said that they had a strategy.
53:28You seemed to be all over the bloody place, no strategy whatsoever.
53:31I don't agree with that.
53:32We started off selling the buns at £8.50, and we did that for probably the first...
53:36Yeah, the girls sold them for £10.50, just as a matter of interest.
53:39I take the point, maybe there was more margin in that,
53:41but ultimately we ended up selling a lot of buns for £3.80.
53:45Hmm.
53:46Cleverer people, or some people in your group, Bradley,
53:49said that they would have piped up,
53:51they would have said, this £3.80 is, you know, not a good deal.
53:56But you instructed them to shut up, basically, keep quiet, leave it to me.
53:59What we were looking to do was go in there as a one voice
54:02to kind of break him down and get a feel for the room.
54:05I agree with you about the one voice thing,
54:07but as soon as the customer started offering you £4,
54:09you could have stopped there and then and said,
54:11excuse me a minute, I just want to consult with my colleagues here.
54:14Yeah, I mean, really, I'm kicking myself now.
54:17There could have been a deal done that if we blew his socks off,
54:19he would pay an additional amount.
54:21And particularly because they were bespoke.
54:23The entire primary team seemed to be mute in that meeting,
54:26except for you.
54:27So that's why I don't understand why the sub team
54:28is the team that's been brought back into this meeting.
54:31The reason that we failed this task was because of the maths.
54:36And I'm not talking about the maths on Kevin's side,
54:38even though that was an issue.
54:40I'm talking about...
54:41You were on that team, Abby.
54:42I'm talking about the maths
54:44when it came to dealing with the corporate client.
54:46OK.
54:48Listen, I'm going to just summarise.
54:50I have a bit of a dilemma here, really,
54:53because you are the project manager, Bradley,
54:56and for someone who claims to be in business, right,
55:00something costs something,
55:01something you sell it for,
55:03and then you make a profit.
55:04That's all I ask you to do here.
55:07Avi, you messed up in the kitchen.
55:10And that could have contributed to the failure of this task.
55:15Kevin, the figures and the numbers
55:17and the lack of forward thinking in the market
55:21is really down to you.
55:23But having said that, Bradley, this was a profit task.
55:27Yeah, I am kicking myself.
55:28And the corporate sale was diabolical.
55:31But, Kevin, you sold the Bauman's too low.
55:36You were more focused on revenue rather than profit.
55:40And so it is with regret you're fired.
55:53I want to see some more from you.
55:55Off you go.
55:57Thank you, little sugar.
55:57Thank you, Tim.
55:58Thank you, Karen.
56:11I do think Lord Sugar made a mistake firing me.
56:13I think it was clear I made a small error on the pricing
56:17and the other team made a far bigger error.
56:20So I was surprised I was the one to go home.
56:23So, guys, who do you think is coming back into the house?
56:26Kevin will be 100% coming back.
56:28Do you know what, guys?
56:28I think I'm going to back Abby to come back, you know?
56:31Yeah, you're such a sweetheart.
56:32Lord Sugar's not looking for a sweetheart, though.
56:36Yes!
56:37Yeah!
56:39Oh, my God, there's somebody else.
56:41Have you just seen someone else?
56:44Yes!
56:45Did you just see you?
56:46Oh, mate.
56:46Is it just you or not?
56:48I'm back.
56:49Yeah!
56:51Yeah!
56:55Kevin's not here!
56:56Guys, sit down.
56:57You need to tell us what happened.
56:58Mate, I don't even know where to start.
56:59Like, that is the worst thing I've ever been through in my entire life.
57:03Tell me what years have learned from that experience.
57:05Take a spare pair of pants.
57:10Now, 15 candidates remain.
57:14Lord Sugar's search for his next business partner continues.
57:20Next time...
57:22Oi, Lord Sugar!
57:23You will be creating a new cartoon.
57:26Cartoon capers...
57:27It's cool to be kind to each other.
57:29Playground antics...
57:31I think that looks quite dull, actually.
57:33And in the boardroom...
57:34This was a terrible failure.
57:37An unhappy ending.
57:39You're fired.
58:02Oh, my God.
58:06Hey, younginguém.
58:08Actets...
58:09The night we have...
58:10This could be all there.
58:10But you don't see you llama...
58:10I know.
58:10The bookkeeper runs me in my mom who'slling.
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