Gordon Ramsay FORCED To Close Down Kitchen | Kitchen Nightmares FULL EPISODE

eastern pennsylvania is located an hour away from philadelphia just outside of downtown easton is bella luna an italian restaurant owned by rosaria scholo right here who bought the restaurant in 2010 for her two sons maurizio and john franco that's been nicole my son gianfranco went to culinary school and one of his dreams was to own his own restaurant two chicken parms penne vodka and chicken and broccoli so uh we found a place here and we took a chance is everything okay it's a marginal atmosphere i feel the community has not responded to us the way we thought i don't feel they really appreciate fine italian cooking i just don't think this is worth coming back to ever we're in a state that we don't have much business at all you know these days we got to close early there's days we don't open for lunch if this guy complains still let me know people of easton like mediocre italian food frozen food and that's not what i do fyi they sent the soup back they said it tasted fatty it tasted fatty i studied in italy and i worked with chefs and i know what italian food is this chicken's burnt i mean it's chicken is burnt does that look like burnt chicken please doesn't taste bad to me what are we doing wrong that's my question to myself what am i doing [Music] bella luna um personally i think it looks like a morgue when you walk into this place i think where's the viewing do i go through that door is that where the body's laid out but why did they want to speak to me why can't you deal with it i i could i tried to deal with it but they asked to go over my head i've been dealing with everybody all night rosary is very disorganized why are you in the kitchen mom you should be out on the floor because i'm trying to help out no no no no you got to help out on the floor and she's not a leader everybody is running around burning the candle at both ends bella luna should be on the map and it's just not and we need something different if we had to close i would be very disappointed because we worked so hard to make this dream happen and it would just kind of kill me it really would [Music] hello welcome chef ramsay how are you tracy tracy thank you oh oh nice to see you is this your place no i am the manager here rosario scholo owns and her two sons jaffy head chef okay great son so mother and son run the place do you normally greet customers before they even get out of the car no sir you're special i'm special you're absolutely special i'm happy to be here you smell good um on a scale of one to ten how bad are they minus chill oh [ __ ] they're very stubborn rosaria coddles joffy you know if a customer sends a plate back she'll defend the sun instead of saying the customer is always right wow that makes me insane are the locals biting no no no no i mean why would you no god no cheese man just arrived we just try and think of anything that will create a buzz a stir okay your hair looks great by the way turn around that was lovely uh can we get inside please come on it's an honor uh thank you for the briefing by the way uh i appreciate it thank you all right um oh jesus is it christmas hey wow yeah what's with all the christmas decorations um we are in the middle of july right it's christmas in july hi oh hello hello chef friends you must be i'm rosario nice to meet you give you a hug i'm italian that's what we do nice to meet you let's go inside shall we have a little chat excellent okay uh first of all um let's go back to the beginning uh how long been open uh three years three years okay good and uh what kind of background do you have i don't have experience of owning my own restaurant neither did my son but we all have the passion for food and since franco went to school and he wanted to become a chef you know this was our dream so he has russian experience uh well when he finished school he did an internship in manhattan and then after that we just jumped in here so i once said say he had an internship to ownership yes no come on yes what about the big bit in between the things called experience didn't have any but you had a vision we had a vision so how's the food i think it's more authentic than than other places around here we make everything fresh we don't use anything frozen that's great you know that's great we only have one freezer and this is the way i want it to be i want to bring out fresh italian food but why wouldn't eastern embrace that why wouldn't they support it i don't know i think they're used to one thing like if they're used to frozen food and you give them fresh authentic they will not appreciate it so you're saying they'd be more upset with fresh as opposed to frozen yeah the food is not the problem here it's probably more of the community really don't know about fresh authentic italian food good afternoon chef mauricio mauricio good to see you mauricio and this is this is this is chef john franco how are you i'm good how are you good to see you bud so uh this is a dream come true for you right it is running a business with your mum yes and are there any issues with you and your mom running this restaurant uh yes like communication me and my mom i mean it's kind of like you know hard cause it's your mother and you know we are both bosses together but sometimes i don't agree and i tell her but she just don't listen and how did you write your food in terms of a scale of one to ten where did you go e eight fantastic well listen i'll catch up with you after lunch okay yeah thank you thank you here we go chef bar dinner lunch bar dinner lunch yes so god almighty um okay who's been writing letters to our valued customers thank you for choosing bella luna okay we take great pride in preparing every meal and refuse to serve substandard food it's nicer here i like that good uh should we order okay what would you like okay i'll go for the veal for the sulphur um depending on what's good okay uh and throw some muscles in there as well marinara yes please all right thank you yes chef here we go okay he wants veal salton boca penny alla vodka that's it i want a mussels marinara please damn cooking for a world-class chef oh hello how are you i'm very good how are you what's your name nicole nicole how long you been here a year and a half in your mind what's wrong with the place management not focusing on in my opinion what they're supposed to be doing so totally unfocused yeah there's a lot of name calling disrespectfulness in the back um well from the kitchen yeah yeah well enjoy the meal thank you [Music] um she seems like a nice girl no out of her mind seriously yes chef nicole is a [ __ ] did i serve you nicole needs to be out of here but i leave that up to rosetta [Music] and this is the uh sultan vodka yes chef thank you oh wow all right how videos [Music] my goddess plant chewy that's been beating the crap out of it's [ __ ] disgusting i think he's complaining about the real job that it's tough i did it ten not even two seconds i flipped it really quick tenderize it i mean we do have one of the best wheels we get it from the butcher and queen so i don't know unless you overcooked it i did not overcook it this is so overcooked it is extraordinary a little taste of that oh my good god i mean it's dusted with flour see all this yes see this here that that's guns that's just raw flour that is like you can make a [ __ ] pizza dough with that that's got that that that's gunch i'll remove it thank you chef wow how's the veal tray feels overcooked he said gun she called it it's it's just flour wow i mean this is uh it's [ __ ] crazy if chef ramsay doesn't like the view there's nothing i can do about that because that's the way it's made and i'm not going to change that okay chef this is our penne i can just give you that yellow and bits of crap why is it drowned in sauce i cannot answer that [Music] i mean it's like baby vomit the sauce is disgusting and that is gross the chef not cooked pasta we have inconsistencies i should have grabbed the panda that i cooked this morning why and i just cooked and sitting there fresh it didn't even get oiled yet what did we give them banana cooked yesterday i'm sure there's a difference it still tastes good you didn't like the taste no he didn't like the taste okay so it was like baby vomit baby bomb baby vomit wow okay come over apart from being drowned in sauce the pasta's like mush would you mind because everyone starts thinking i'm exaggerating but it's like overcooked disgusting but the flavor is not bad oh i disagree you disagree with the flavor the sauce is bland there's no salt in the sauce and there's too much garlic but for me the fundamentals when you come to an italian restaurant is the pasta the pasta is overcooked that's the embarrassing part anyway can you get the chef to taste that okay excellent thank you wow taste the pasta you said it's drowned in sauce but it doesn't have any flavor the sauce doesn't have any flavor what do you said oh dear eight out of ten trust me right now he's not even a out of a hundred all right thank you chef all right good luck wow uh are we sure that's it uh when i think of italian cuisine it's done with exciting generous amount of muscles in a bowl but that has to be the tightest portion of muscles i've ever seen in my entire life is that what customers get this is what customers get chef how much is that i'm not really sure chef do you find out how much this one is yes yes i mean seriously oh my god how much are the muscles look in the computer tracing find out your sister wow you really just said that to me you didn't know you didn't [ __ ] play sister i know ten dollars you should know that come on it's ten dollars how hard was that to tell me when i'm dealing with this [ __ ] huh although it's a muslim it's a [ __ ] clever garlic damn 10 chef holy crap they taste frozen you just check with the chef because they are so chewy yes i will chef yeah please math are the muscles frozen yes you should have fresh muscles we cannot have fresh muscles when we have a menu that's extremely large they taste so chilly yes chef they're frozen oh hold on a minute hold on man can you come in the kitchen with me yes so far he likes nothing i'm gonna start flipping out in two seconds after owner rosaria's description of bella luna's food as authentic and fresh disgusting chef ramsay is beyond disappointed and he is in need of an explanation okay uh come over uh i don't know where to start my experience at lunch time was dreadful and there was nothing authentic in what you just served me and i'm struggling the big kick in the balls for me the muscles actually frozen why are you serving frozen mussels no i i need to know because you told me fresh i'm only going on what you told me we don't sell enough mussels for me to have them fresh every week so then what's the most important thing to do about that dish take it off the mountain take them off the menu so why haven't you she doesn't want to take care of them who is she my mother why would she do it maybe we could because i try not to have anything frozen on the menu stop i try not to have anything frozen on the menu did you just say that yes you did say that right so they're frozen then him as a chef you should tell me take them off the menu as a chef yes i did tell you the menu why is it still on why it's still on because there's a constant circle of miscommunication who wants it off who wants it on and it still stays on by the end of the week i don't know what it is thinking that you can just buy a restaurant because it it succumbs to your dreams your fundamentals are all screwed up and you have big issues here from making pasta to proper seasoning you've got more chance winning the lottery than you have becoming a success here can you read that [Music] good evening just give it a quick run through how does the line work who does what um you're not getting on that on this side we try not to like cross each other so we don't stop running each other's toes all right why can't we get tickets these are what we have we're just some bits of paper like that yes you have bits of paper like that excited there's no proper tickets i need a shrimp from the microwave dustin show me those uh shrimp please where did it come from the microwave does he yeah we defrost them in the microwave so frozen shrimp yep just ask him okay what's that in there juice defrosting chicken in a washer basin full of blood and then we're prepping it next to a cooked meatball wow yeah go ahead i'm not seeing very much what you're portraying in the front of the menu you know the fresh ingredients and please be understanding and you know the chicken's frozen they'll check in with my fresh chicken's frozen and when you come around i'll show you where the food are those chicken breasts frozen yes they were yeah they are thank you the chicken's not fresh it's frozen we're defrosting it here in the washington basin see that blood there and you don't know that this is frozen you're yelling at me this is an issue that you should take with the chef do you know we defrost the shrimp in the microwave before we soak them no i know that we put it in ice water what uh dustin yes you're defrosting the frozen shrimp where in the microwave don't put them in the water okay so you didn't tell me any of this when i first met you all you told me about was your freshness you turned around and said the the authenticity and what you stand for that's what you told me right and i still believe in that you believe in it but you're not actually practicing it yes so you're saying one thing i'm doing the opposite right [ __ ] hell what after feeling misled by rosaria about the freshness of the food chef ramsay decides to do a little investigating to find out what is really going on in this restaurant how much chicken does one restaurant need calamari is not even frozen and here my delicious italian mussels have you got two seconds from sorry what happened now how much chicken do you think you have in the freezer i don't know let me show you i rarely come down here so i really don't know [Music] we buy it fresh it's fresh really just that's the calamari we got today frozen at the bottom hold it we got it in this morning and we're freezing it and then we're defrosting it to send it back out why should anybody wait for [ __ ] like this i saw the calamari brain fresh today it's fresh we bring it in fresh we got the delivery this morning are you crazy so why in denial the kitchen is not my responsibility i have enough responsibilities gordon am i a superwoman how could you not know i don't have 20 years of experience if you are making the statement of being fresh being authentic you don't need 20 years experience you should know everything you should know what's going on in every fridge so it's my fault so if it's not your fault then whose is it i'm not the chef quarter you're pointing everything out on me here let me go and get him go ahead yeah ramsay's down in the basement uh-oh yeah ain't going like that have you got two seconds yeah what's the matter let me show you [Music] you don't prep that much chicken and then freeze it like that we buy them fresh and we brought them and we make them ourselves you're telling me that so i'm sat there like an idiot believing you i don't call you an idiot i'm calling myself an idiot because i believed you you're allowed these practices to happen making false claims i'm not a fan of frozen food i don't like frozen food you're endorsing it you run a business selling it [Music] you don't like frozen food i don't like frozen fruit what the [ __ ] i don't like frozen so you have the nerve to serve it to your customers so it's not working because this is frozen that's where you're telling me if something is frozen it's bad if it stays frozen it's bad come on you can't be this naive i don't know why we don't have people coming through the door i feel like screaming because it's like you're in denial this is not cost control this is stupidity at its best you don't need to be a culinary genius to identify how bad this is why don't you stick up he's right you knew it from the minute we came in here mom okay that's that's so wrong he wants to hear it from you i would say it's my mother's fault it's a restaurant and i might be pointed as the bad guy but i'm not [Music] after being frustrated with john franco and rosaria over the deplorable state of their food storage chef ramsay heads back upstairs to see what's inside the walk-in refrigerator oh look at that lizard in the desert wouldn't he wow grand throwing through absolutely disgusting fresh turnips oh my god oh look at the color of that that makes me gag that is veal oh you dirty bastards zarya what the [ __ ] is that these are my i don't serve these these are mine how many times a day do you go into that walking roughly 100 100. disgusting hold on that's broccoli rob leftover from my brother's wedding they're left over from your brother's wedding come on guys have you any idea how bad a turnip needs to go before it gets that bad touch them just touch it just just i'm not serving it we're not using it no disrespect but what would you know has been served no it's have you any idea how bad a slice of veal needs to go that color just smell that what was that color i was revealing that smells bad how long is that there it couldn't have been two days mom oh [ __ ] off two days what in the [ __ ] is going on you don't [ __ ] care you do of course i do care you don't give a [ __ ] says who that walk in there is a disgusting mess you should be ashamed hearing the food hair in the food who just said her in the food me is this a joke come around oh no i think she's talking to somebody if you were examined tonight what do you think would happen close you down close down can you go out there and apologize to every customer yes i am shutting it down may i have your attention please we here at bella luna apologize for any inconvenience to you wonderful people of this community tonight but we are shutting it down we are not worthy to continue this service all right it's been shut down let me close that door please it's just going to keep getting hotter in there and more stuff is going to go bad what more stuff can go worse tell me i have no clue and now in the last 60 seconds all of a sudden you give a [ __ ] [ __ ] about what's going to go off you've got lazy and yet you cannot accept it you're done aren't you you're you're finished i mean i'm finished for the night oh no not for the night but just in general you're spent no it's not who i am ready yeah i haven't gave up if i have i would have left you i would have left you here by yourself it's not my fault she thought everything could work she thought it was easy and i told her it's not going to be easy but how about you stepping up all the pressure all the tension it's building on top and me not getting paid there's a reason why you have another [ __ ] paycheck in two years do you ever stop and ask yourselves you're making so many mistakes you didn't know what's right or wrong and you're allowing him to do it you're both destroying each other i'm amazed you've stayed open for three [ __ ] years and i can't do everything for them i cannot be checking produce why did you buy a restaurant when none of you weren't in one [Music] i don't know what to do next i don't know i don't know that makes three of us because right now i've got [ __ ] no idea where to start a chef that's checked out that's given up and an owner that's in [ __ ] denial i'm not in denial i'm not [Music] you could show them a lot better than this job i know you can come on that walking's not that big something's got to change here man the cars are laid out either we go all in or we turn around we're not making any money we haven't made any money and now we ran out of heart [Music] you know what to do you just lost yourself you were taught right and you have traditions for my family you just gotta put that back in play you know come here guys fed up with both rosaria and john franco chef ramsay has devised a plan to get everything once and for all out into the open okay tim franco rizzo each of you is going on trial one at a time you're gonna come up here and defend yourself got it rosario i'd like you to go first come on come on down okay take the podium thank you yeah now tracy rosario's weaknesses what are they very weak in discipline with the staff she needs to be tougher on the back kitchen she needs to be tougher on the front okay but i don't think i'm weak people do mistake my kindness for weakness but i'm not a weak person but you're weak you're weak because she lets people walk all over her so that's that's one point yeah i'm too nice go ahead next unorganized mismanagement no follow through you know you know but i'm one person i cannot be doing everything if my job was just to manage and sit in my office and take care of my bills i would have everything down packed and that's what i'm should be serving that's what i'm doing bar i feel like i'm having a nervous breakdown and then everybody else stands and and i'm there cleaning instead of going into the walk-in and checking to see if there's any produce that's going bad okay last night was uh an eye-opening for me i didn't have no clue what the hell goes on into that walk-in okay jane franco yeah um she's too nice and people step over her she's too nice to you too yeah now she babies you you would have been fired a long time if you were in someone else's kitchen how about that how about stepping up to your plate and really show your passion that you lost you lost your passion your franco what happened to the the passion that you had you wanted to be a chef i didn't push you to be a chef that was your dream to be a chef you wanted to go to school you made it happen yeah maybe this is the wrong way round how about you getting up and swapping places with your mother let's go because it's just starting to shift to you my boy you also have to take responsibility for your own actions i will continue why are you letting go why i feel like i do all this work and i don't get any credit for it and i don't really show my true passion because i'm just working with this disgustingly huge menu that i do not like you've got to take responsibility too it's it's it's not just hers it's not just yours but i mean at least i don't have the time and the money to go tell him to take over you're the chef make a menu okay if he takes the ball by its horn and he just does it i'm not gonna say no so put your foot down grow some balls like i always tell you you are a chef young man but you need to you need to find your voice you're right i do okay thank you uh let me tell you something you need input from a another source hang on a second come in thank you bill good to see you sir thank you thank you this is bill hi and he brought a few of his friends take a seat ladies and gentlemen please come through these people represent the town of easton you'll probably recognize them because they've all died in your restaurant rosario ladies and gentlemen um the owners and the staff need to hear from you what were your recent experiences when you went to bella luna far away please there was a fly in the wedding suit and it was kind of an embarrassment and we just left it there because we just didn't want it soon today um sorry i mean anything to say to bill i apologize about that i i just apologize wow thank you i appreciate it next please the food and the service have both been sub-par all of our entrees came out at different times making it very difficult to enjoy a family meal that's my issue with food being prepared and sitting on the line because we're short staffed it's not the customer's problem with that you short staff it's not just the service melissa thank you so much thank you next please um i went there once food was subpar very disappointing experience for what i expected everybody has a bad night i figured i'd give you another chance and the second time i went it was extremely disappointing our dinners were totally wrong my son ordered chicken he got veal i threw my money on my table and said i'm done i will never come back here oh sorry about that experience next please the food everything just did not work out but what really really stood in my mind was i ordered a cannoli and the cannoli was sour and so you came over to me and you gave me a fresh cannoli well why didn't you give me the fresh cannoli first rather than give me an old cannoli that left a horrid taste in my mouth i mean a sour cannoli i mean it can get you sick right but i was not aware that you were giving the sour cannoli that wasn't good well maybe if i would have tasted it yeah we're not giving it to you you know but my point is is as the cannoli came back and then i tasted it and then i said this is going bad well yeah gone bad not going gone bad bad once it's gone it's gone it's not coming back is it exactly you know that should be gone the night before you know it shouldn't be that same like why even serve something that is questionable now you're right that just said you're right that was the experience that i said i i don't think i'll ever come back to this restaurant wow to hear what they were saying you know the reality as much as it hurts it's the truth this feedback this morning's been pivotal i hope you'll all be willing to give bella luna one more chance uh on behalf of the owners and the team uh i'd like to say a big thank you i appreciate it i think everything has to be changed and if that's what we need to hear to make things better and get bella luna back on the map i guess that's what we need to to hear convinced that rosaria and john franco are now fully aware that change is their only option chef ramsay goes ahead with stage one of his plan transforming the data decor of bella luna good morning welcome to the new bella luna oh my god oh my god oh wow do you see this smile amazing oh my god how bright and refreshing does this beautiful restaurant look do you like it jeff i love it gone is that dark red maroon color we've lined up the walls the ceiling with that beautiful gray oh my god gone are those hideous tables in the middle place them with rustic centralized tables great for families it's got that communal feel as well and the back wall the entrance of the kitchen we've had a little bit of fun there those cutting boards just give it that nice rustic charm oh yes i never thought bella luna had any chance of looking this amazing i'm still speechless and everybody will tell you i'm never speechless when i first arrived here this area was a bit of a disaster what i'm about to show you is something that is unique this will be a game changer because you have now a state of the art stunning brand new here we go beautiful pos system from dynaware it's going to transform your business you can track your inventory you can adjust your costings labor costs and what we need to hit on a weekly basis and trust me chefs will be so much less of a confusion for you in the kitchen this thing is going to be an absolute dream machine excited good amazing thank you so much i can't believe that i'm standing in bella luna i feel like a little girl when i was back in sicily it's amazing i'm just so thrilled this is like a dream wow i can't believe it okay come over please take a good look at bella luna's new food oh my god i love it take your menu my darling and pass them along the first course steam mussels fresh when they're open they're cooked you send them that's how you should be serving a bowl of mussels yes it's amazing delicious cavitelli beautifully handmade light creamy tomato sauce next to that you've got the delicious lasagna homemade lasagna done with a nice rich bolognese sauce you've got a wonderful pan-seared salmon serving or better risotto fragrant risotto with tomatoes raisins parmesan and a little olive oil vinaigrette beautiful purification like it's got to look good and it does absolutely absolutely no frozen fruit here at all fresh clean ingredients [Music] hello welcome to the new battle donut how are we doing beautiful thank you it's relaunch night and chef ramsay is determined to change bella luna's negative reputation so how are you thank you for coming back no problem so he's invited back many of the unhappy customers that were at the town hall hello and apostle up habitelli and chicken parm that completes table six go go go go very early into service john franco's attention to detail in the kitchen is paying off as customers are thoroughly enjoying jeff ramsey's new menu that was it oh my god it's better than my mom she's italian and a pasta dish that they're waiting a long time okay all right i'm sorry come on guys [ __ ] out okay all right look how many tickets we have back here but just midway into service john frankel is overwhelmed with the rush of tickets i need steam muscles we're working on it tracy and maintaining the standards of the new menu now which table did she say i need wait wait come on and a relaunch that started off on a positive note is suddenly in jeopardy still waiting on table six how long do you think it's gonna be a little bit more because you have a well-done prime rib no i don't have a well-done primer all right so okay come on guys get the tables together a ministrone and a caesar salad are you kidding me all of you quick if you think i'm serving that you're dreaming we may as well go back to where we were all right all of a sudden we've just dropped the [ __ ] standards the next person that throws that out at me i will throw them out yes chef come on guys let's go come here you is that what is that what you busted your ass off for no no no no absolutely not come on you're right it's in front of your eyes get them together it's relaunch night and john franco's standards have dropped in the middle of service if you think i'm serving that you're dreaming and chef ramsay is not exactly pleased is that what you busted your [ __ ] for no no no no no absolutely not come on you're right it's in front of your eyes get them together two ways a kitchen functions you run it or it runs you all right come on you can do it it's been about an hour and a half right now one little mistake and he sinks to oblivion get in there and get it lifted up come on honey you're okay don't worry about it everybody's happy they love the food don't let one little mistake keep you down i'm trying okay honey don't worry jafranco is under a lot of pressure right now you guys are doing great but he needs to know how to deal and work with the pressure as well all right guys we gotta get a hold of ourselves we need another shutter we need all this stuff plated i need a papadelli and also gluco right away that's it are we ready for table six yes we are all right let's go stop cleaning that very nice keep it going salmon i need it right away plated it's in the oven run that out and now i have appetizers ready i'm proud of you this is amazing to me to see jon franco actually get a voice there you go that's the part bedell how are we doing how was your dessert that you're so good really good this is our first time here but not our last it was a pleasure serving you i will see you soon [Music] tonight let's be honest it wasn't perfect but we went a long way to impressing the locals young man i finally heard your voice tonight but it needs to be there from the beginning to the end and you can't have your head in a pan because this place is going to be busy thank you so much good night take care of your mom okay yes chef okay what up man thank you darling come here take care bless you god bless you good night what a night a mother and the two sons moved from new york to eastern to open their dream ration three years ago but truthfully they were not ready for such a big challenge but now they have the road map on how to succeed but what they really need more than anything is the discipline to follow it through wow bella luna fingers crossed what a place in the months that followed rosaria took chef ramsay's suggestions and bella luna's business increased significantly good job everybody i really want to thank chef ramsay for choosing us to help us and try to save bella luna i just i feel so blessed gratia got it due to some issues with the landlord bella luna had to close temporarily and is now searching for a new location they hope to reopen very soon you

Channel: Kitchen Nightmares

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Keywords: Gordon Ramsay, Kitchen Nightmares, Gordon Ramsay Kitchen Nightmares, Kitchen Nightmares USA, Kitchen Nightmares UK, Kitchen Nightmares Officia, Kitchen Nightmares Full Episodes, Kitchen Nightmares Best Moments, Kitchen Nightmares Worst Fridges, Kitchen Nightmares Funniest Moments, Kitchen Nightmares Worst Food, Kitchen Nightmares Argument, Gordon Ramsay Insults, Gordon Ramsay Argument

Id: dqGbDnVkokU

Length: 41min 1sec (2461 seconds)

Published: Fri Mar 25 2022