My fave moments from season 6 | P2 | TRIPLE FULL EP | Kitchen Nightmares

Hull Massachusetts a quaint Beachside Town located just 10 miles from the southern tip of Boston this is where you'll find Barefoot Bobs opened in 2004 by husband and wife team Mark and Lisa Cara Donna Lisa and I have always been in this industry and you know we decided if this is what we want to do then we have to go out and buy our own restaurant welcome to Barefoot Fox we opened the doors to a great crowd hi we thought wow it's always going to be like this it's going to be great and then winter hit Hull [Music] my summer business is not enough to carry the other seven months once October hits it drops off to almost 10 percent of your summer business so just we're behind constantly behind you don't have any money no no with business rapidly dwindling some money by getting rid of the chef and taking over the kitchen all right you got a popcorn shrimp by itself leaving Lisa the responsibility of supervising the front of house okay you and Jess are outside no I'm in me and Jess are in the outside biggest problem in the restaurant right now would definitely have to be Lisa what's Lisa doing I'm gonna go get a martini what ketchup Mark's in the restaurant at least 10 or 12 hours a day seven days a week come on let me know if you need anything I will avoid you most the time Lisa is on the beach down the cape somewhere or when she is here she kind of leaves a big tornado behind her and goes out the door next to you know she's gone again for the weekend all right I gotta leave for a few minutes and it's sad because this is his life he's so stressed out we all fear that he's gonna have a heart attack the poor man is so tired you can just see it you can see the stress in his face I feel horrible for Mark because he wants to make this restaurant work and since it's sinking their marriage is sinking Mark and I's relationship has been better I know I love you let's just say there's an indent on the couch from where he sleeps this restaurant were to close I don't know if my marriage to my wife would survive in order to hear both sides of the story as to what the restaurant's problems really are hi Lisa hey Chef Ramsay has decided to meet with owners Lisa and Mark separately this is awful everything has just been awful it's been believed let's get back to the beginning when we got married it was I was marrying my best friend it was kind of our Dream to always do this so we found this place had potential it was you know kind of we wanted to give it our Vibe and take a shot at our dream what was it like when you opened it's fantastic both did front of the house and we will flocked it what happened next we didn't know how to judge the winters we didn't know what it was going to be like the first you know October came around when oh my God where is everybody the business has been crippled and now we don't have any money so I had to basically go into the into the kitchen and I've always been front of the house while I was focusing on that the front of the house really took a beating where was Lisa at this point she was backing off she hasn't been too active in the front of the house for a while and that's that's there lies the problem help me understand your role in a nutshell how would you describe it I'm gonna come in and I do the books the receipts a little bit of everything she believes that she's doing a lot she comes in in the morning couple days a week that's really it she's in two days a week you're in uh seven seven days a week yeah it's it's this place requires me to be here I have to work twice as hard because she doesn't and I'll say something like you know this is just really [ __ ] awful and she's like well I know I was angry when I went to the gym I see myself struggling and I don't know why she's not jumping into health no no you can't talk rather than voicing it we'll just just be pissed off about it instead have you fallen out of love with her no she fallen out of love with you I don't know what would happen if the restaurant closed I'll be I'll be catastrophic I don't know if our marriage would how that would be you know that scares me [Music] hello Chef Ramsay's gonna have a lot to say about Lisa I think that she thinks she's a major asset to the restaurant when a lot of times she's one of the major downfalls to the restaurant please if you would of course um what is the big underlying problem with this Russian it's Lisa and financial ruins and why she put in financial wounds first I feel like Lisa takes a lot of um vacations vacations a lot of vacations ready wow if somebody doesn't come in and confront Lisa the restaurant's going to go under can I start you with something to drink um what the [ __ ] is this that's the menu seriously yes it's massive it is wow these things are dirty um is there any chance I could have a clean menu absolutely um guys I need a clean menu like 10 minutes ago because you won't even look at this menu what are you kidding me feel it that's not a thing I want it it's filthy where she's not here consistently enough to see how Stuff runs anymore and I think she's in for a rude awakening that's not even thanks honey oh that's been wiped yes okay let's start with uh is this a typo butter chicken skins no it's fried chicken with buffalo sauce no I get that but then you've got buffalo chicken skins again oh yes that is a table did you know that was on there yes Lisa did notice right after they were printed and just never fixed I suppose for obviously locals that are slightly double vision okay um let's go for the uh Bob's Big Boy platter okay um anything you recommend Ali have a lobster I'll taste it okay I've got to go for the Chowder okay perfect thanks Dolly you're welcome there you go Mark Chef ordering in all right all right I didn't have the formal training but I like to think that I can hold my own whoa too much this place are filthy dirty I mean literally Kate and dust Jessica yes darling when was last time these plates were taken down and cleaned when did we open eight years ago yes you've never taken them down since you've been here I don't believe so wow oh my God Lisa he's wiping them all out like with his hands right now and she's thick and she's thick damn he's observant yes what is up thank you [Music] this is a big buoy wow and it comes with fries and onion rings just Cascades off the plate what's that I scallop a small one that's a scallop yes how rubbery that is you know there was some back earlier the same because they were too chewy and tough wow it's disgusting yeah it's it's dumped on there do they season anything no bloody hell yeah I'll bypass that dog okay otherwise they'll need a bypass okay that was a big boy disappointment let me tell you Mark the fries are soggy and he said he will bypass because if not he's going to need a bypass well let's keep in mind he comes from a place where they think scones are delicious I don't think Lisa is taking things as serious as I am and that's the problem ah all right let's do this again [Music] okay grace thank you yes how'd you eat this how much Lobster is in there let's see if we can put the lobster back together there's the claws no wonder this place is losing money Jessica this have you seen how much Lobster is in this roll look at all that I know it's a whole lobster there's more lobsters don't have six claws bloody hell does Every Sandwich have that in there yes it's typically a pound a little over a pound pound yes that should be the whole way to the Lobster not the actual weight of the meat the portion sizes of everything are huge that's part of the problem nothing toasted soggy disgusting I'm done you just show uh Mark wrong thanks thank you I'm holding on to my channel why what's the matter with that this is larger than a regular Lobster what this he said that the total weight of a lobster should be a pound not that this is where you lose [Music] I think Lisa not being around has drain mark and it makes a difference on the food what else sucks how lobster roll sucks what there's too much Lobster I've never heard anyone complain about too much Lobster well it's like having too much mind blown here's your chowder okay all right thanks Tony you're welcome you're welcome [Music] wow flowery Bland no clams to be seen anyway I mean this is New England that's what hurts Jessica you don't look impressed just a little taste in there for me please oh it's very thick it's flowery it is I would even paste my [ __ ] wallpaper with that um God that's Dreadful yep that's just Bland I'll go with Max loopy [ __ ] glue yeah it's not good at all Mark come taste this please he said it tastes like wallpaper he wouldn't paste his walls with it that's my spoon it's thick yeah yeah fresh thick the scary part is I thought all our food was good oh my God what am I gonna do pointed by Barefoot Bob's classic New England dishes where is everybody going in the kitchen Could you um just cut them out wait please Jeff Ramsey is ready to share his view with the kitchen staff and uh are you the chef I'm the Sous Chef Chris Chris good to see you nice to meet you uh I don't know where to start I mean I'm seriously embarrassed I mean guys the lobster roll but even I don't put one third of that Lobster in my lobster roll I mean everybody loves I mean so this is surprising for you it just it was just a mess clam chowder who puts that together that's on me but I don't know what you're talking about you consider that bowl of [ __ ] to be a representation of your restaurant I couldn't even find a clam in mine and that's just a bowl of soup problem with the recipe where's it gone Trim in my head I was in your head what are those [ __ ] up recipes apparently well congratulations you can stand there with the arrogance and all the bravado in the world okay but when something shits Chef I don't think you care about it no one told me it was [ __ ] no I'm gonna stand there and kiss your ass well I'm upset but you seem to be content to get paid to serve [ __ ] does anyone have any standards in here I do Lisa were you serving food like this eight years ago I don't feel qualified to comment on what's coming out of the kitchen that would be mark right now this restaurant is a waste of an ocean view but you can solve this you know that close the shop I'm lost for words with Chef Ramsay exposing a lot of our problems it's overwhelming with little time to get over the brutal criticism from Chef Ramsay that was awful Lisa and Mark prepare for dinner service stay ahead of the game boys and with it being summertime Barefoot Bobs is filling up quickly would you guys like to start with an appetizer chip yeah okay uh Lisa no you just Hostess him so you're just kind of just a thing I've ever seen okay good and um oh holy crap Jessica yes is that crystal ball on the table yeah she's a psychic reader it's kind of like a promotion to bring people in and does she charge yeah she gets paid through the restaurant oh wow it's a little odd I have to admit that there's a psychic in a Tiki restaurant reading your palm wow hello how are you before amazing and where did you train um I've always wanted to do it and then I just started reading and I learned that thing coming through that I was thinking what was the first Fortune you predicted um my girlfriend was trying to get pregnant okay and I told her I saw a girl and she got pregnant I mean the girl boy 50 50. so it's not that impressive however I've got some questions about this restaurant could you help me okay can this restaurant survive for the next six months you're asking me my psychic opinion on that opinion or prediction he's confusing me now all right I'm gonna look at a card then oh my gosh well this hasn't it's a kink in the system that's not working see there's like a breakup like a break like a literal like shatter something needs to split up something needs to be let go possibly oh boy this is literally a divorce card wow and is this imminence I will talk in the next six months three months three days honestly if it feels like it's a process happy ending but if they can do the work that they need to do right [Music] here we go bar food come on yeah what slide it send it send it send it bye-bye all right fried scallops Santa Fe egg rolls full of chowder it's food normally kept thrown out the kitchen that fast yeah yeah it normally comes out at a good Pace right and at least I'm normally working like this um Lisa's not really here most of the time ready very apparently wow but everyone seems to be tipped on you over this situation because I don't think everyone actually understands how much shit's on his shoulders oh yeah it gets very frustrating at least it's not here while Mark is here every day busting his butt everything's dependent on him and it's just so much stress on him that's unnecessary it should be balanced out between the two of them the Russian's big meetings were Pope oh yeah he's had heated Strokes he's sad yeah and Lisa can't help out anymore it's very sad there's just no words to describe how bad I feel for him because he's killing himself here no problem always everything is there something wrong overclocked a little too well done he was just like all dough and no filling I can send it back well Mark quickly pushes food out to the dining room he's terrible customers are returning the favor and pushing it right back into the kitchen Mark these just got sent back because they're cold on the inside what yeah it's cool okay they want a new order yeah it's coming right now Mark oh no can I even ordered chicken tenders because they don't like their chicken parm please yeah I don't know two minutes uh the mom's profit turkey chips whoa come on now that Chef Ramsay has observed the pattern of fast food followed by fast returns this pizza just got sent back he decides to do an examination of the food storage it's just oh this fridge is stressful wow chicken breast oh my God just dumped in there not even taking out the bag that's how lazy they've become and the whole fridge is not even chilled it's warm it's not a decent temperature on the floor here what is that unbelievable pork belly it's gonna carrier bag on the floor next to the pork belly you've got cooked chicken it's actually hot inside just festered in there that's sat next to the pork belly you've got cooked chicken cooked chicken raw pork Jesus Christ what the [ __ ] is that some form of chili and I'm salmon that was the last one excuse me hello you and you come here hello what that's pork fat just hold that two seconds that's next to this [ __ ] wings and the top is soaking wet because it's [ __ ] full of condensation and this who grabs that out there and doesn't think about changing the fall who could be that dirty chili chili [ __ ] around the outside look at the mess of this place it's [ __ ] ridiculous someone [ __ ] man up young man you are running a business hot wings next to [ __ ] raw Paul you kill everybody after seeing food constantly come back all right this pizza just got sent back Jeff Ramsay headed to the walk-in and what he found was simply disgusting hot wings next to Broad Paul you kill everybody are these veggies out here behind the line the same way after a service they're probably dirty show me I didn't realize it was this bad and that's a pretty awful feel what the [ __ ] what is that it's Pete it was a pizza it was a pizza what is that one how old is that one then this one that one's gotta go well you seriously cooked there for a customer you can't and this one I look at it I count how many pieces there please hey and for me this is money now 25 25 what are you expecting a cruise ship with 2 000 people coming in and then you leave that set in there look you leave that sat in there you can't take that out what's that oh no what is that please that's a Hider is that tuna that's a what a [ __ ] tuna that is a what oh [ __ ] me and when was this last thing yeah don't don't don't don't you dare tried to tell me that was done from last night that I missed wow what a mess it is one thing you're gonna have to learn get cleaning Mark you've got no idea on the hundreds of thousands of dollars that you've pissed through your hands [Music] bye [Music] absolutely speechless the whole setup is dysfunctional the walking I walk in packed full of [ __ ] we're not talking hundreds of dollars we're talking about thousands of dollars do you have any idea what the real costs are What's the total purchasing what's your labor cost what's our break even a week [Music] you don't know no idea oh come on don't you do the books [Music] does anybody know what the break even is we should know we don't you don't know not one of you eight years down the line no what you need to take to survive I'm [ __ ] no wonder you run out of money all right I'm gonna clean [Music] no don't ask [Music] [Music] that sucks this is gonna be a few hour job yeah all right [Music] [Music] I'm floored there was a lot of things that we thought we knew and we don't know that's dangerous that's when you fail when you don't know what you should know [Music] Jeff Ramsay knows that Barefoot Bobs is in need of a major turnaround this is going to take a seat that he also realizes that this is going to only happen if Mark and Lisa are united yes that was a real tough day I want to talk about your relationship because that's because you're not Partners in terms of investors your husband and wife right and it's easy to forget Lisa go back to the beginning the first time you met yeah a lot in common just had a lot of laughs together we had the same personality he kind of got me great but here's the ironic scenario you've gone off in different directions this business needs both of you and unless both of you get on the same page that's it it's game over yeah Lisa the balance isn't equal I wanted to I want to turn around you sure 100 you know I think we just need to work more as a team I need to focus on getting that back of a house properly run I want you to do the front of the house and we need to talk about it you know you're you're my partner who I want to be with forever you know let's just really work together on this and let's make it happen we can do it I'm excited to turn around right it's now going to smile good that's right yeah that that bang done it I feel optimistic I know I can commit myself a little bit more to coming back here now Mark and I just need to work it out rather than just walking in separate directions this has been anything has made me realize how much I love you getting this off my chest about the problems that Lisa and I were having is just it's relieving we're both on board and just to hear it from her that's comforting so the one thing that stood in my mind that shocked me is when I asked you what was your break even and your response was I don't know there's one thing I've got to emphasize is that this business needs to be run like a business and you don't need a general manager that's not going to make this place work you don't need a new Chef what you need right now urgently is an accountant and here he is please say good morning to Tim McLennan hey are you well yes please good to see you very much thank you Mike hello Mark that is Lisa nice to meet you this man knows how to run a business I've arranged for him to be with you as your consultant he'll put a business plan together and he'll come up with a budget in place so we've always needed it a lot of times people are good at what they do but running the business itself to bring in some help yeah Lisa I've never seen you look so happy I'm probably the most excited person to ever see an accountant the business was just so mind-boggling that I didn't think I'd ever be able to get a handle on it myself use this time guys this man's key look forward thank you [Music] with Lisa and Mark seemingly on the same page Mark and Chris let's go Jeff Ramsey turns his attention to fixing the food beginning with two New England Classics an amazing clam chowder followed by a stunning fish and chips okay okay let's get the child to go first Hot Oil first just a little touch bacon in yeah ready fry that off fish and chips into the bowl of goats my vodka a touch of honey I've never had this kind of guidance from a Michelin rated chef ever and just the chance to learn from Chef Ramsay and it's a very special deal very good you can really taste your clams well you haven't got is a taste of flour let's take them out and give the girls a taste I believe I lost focus and I believe that my food started to show it delicious fish and chips done with a little bit of nostalgia a delicious clam chowder would you believe oh it takes having Lisa back in the front of the house is going to let me focus on on our food and what needs to be done to operate a proper kitchen it's going to be nice to have my partner back oh my God this is so good awesome this is amazing [Music] clearly one of the biggest problems at the speed site Eatery is the dramatic drop-off in the winter months okay come and stand over here please but Chef Ramsay has a plan to turn that around now here's the thing we think that the summer is the only time we can survive in the winter well we just got to accept it no when you consider all these little towns surrounding you collectively you've got a hundred thousand locals so tomorrow we're launching this place with a much smaller menu but today we're gonna do a little marketing we're gonna go and reach out to the locals so we've got some hip t-shirts that are going to get that message out there loud and clear get these on let's go let's go let's go [Music] what a gorgeous little town beautiful I'm thinking of moving here I'm Lisa I'm the owner and I'm very proud of it that's very good isn't it good I'll never eat clam chowder no and you like it I love it that's great I would love something Gordon Ramsay helping us out redoing our menu it is great that Lisa's out getting her hands dirty getting to promote her own restaurant fish and chips around I don't think I've ever seen her this involved in this excited you guys should come down and visit us oh we definitely will absolutely it was just amazing all right thank you we'll see you at uh Barefoot box yeah [Applause] well yesterday was a day in which the word was spreading about the new Barefoot Bobs overnight Chef Ramsay's team was miraculously creating it welcome oh my god oh my god wow awesome oh this is beautiful I love it we have created a true Beachside Eatery wow oh my God man it's beautiful John is That Hideous Tiki Bar theme and that ridiculous wall covering you've got the walls painted blue and white resembling the water gorgeous with a strong identity that strong North Korea from Tiki to cheeky let me tell you beautiful this is by far the coolest hippest greatest place to be in Hull now wow which is amazing this is where we dreamed this place was going to be this is it is it this is what we envisioned we bought it I couldn't be happier about being an owner of barefoot Bobs right now this was our Dream but even my dream didn't look this good now one more thing I would like to introduce you to a state of the Arts POS system from POS Lavo our old POS system was like a dinosaur it was horrid now it is unreal it's the best thing I've ever seen in my life it's going to be operated by wireless remote Lisa here's the good news this baby here will give you an hour by hour record of your infantry you're purchasing every ounce of data can be fed straight back to Tim McLennan everything's amazing and this is just over top yes thank you I'm so happy you're happy it's just nice to see her happy this is going to help her want to be a part of what we're doing here I think this is going to give Lisa and I a fresh start because yeah to go along with the revamped dining room take a menu and pass one along please Chef Ramsay has overhauled the menu with a focus and a finesse of the dishes that New England is famous for the menu is being condensed and all the hits being put on to one menu but refined okay well what do you think let's start off the top of the menu raw oysters half on the Shelf minion pepper cucumber next time you've got crab cake I can be on the beach with no stunning crab cake whole Bay onion celery and Mayo simple delicious next lobster roll poached Lobster with a mayonnaise uh send me brioche roll so with a nice tar again we're here to make money not lose it right Lisa right if you've got the quality then less is more let me tell you good thank you guys this is delicious oh my God it's amazing happy this is unbelievable all right you guys use mine don't touch me I will stab you with my phone customers will be down the street around the corner trying to get in here to get this food get away from my corn are you guarding that [Music] grand reopening just minutes away the staff is anxious to open the doors it's just gonna be a gigantic change you know and everybody here knows it but Lisa's brother Robbie this isn't gonna work has his doubts we just lost all of our customer base gone I'm pretty upset about the whole situation I think the look is a terrible change no one's going to come in and watch a [ __ ] game here when I look around at the restaurant I don't see Barefoot Buffs now you walk in you think you're at some hoity-toity little Yacht Club it's the complete opposite of who we are truthfully I think it sucks I don't know where the blender went yeah you are gonna be getting all the frozen drinks I don't think we should do frozen drinks anymore another kind of restaurant anymore this bar has no chance of running smoothly tonight that's it I'm done I quit sorry it's not like the guy lives here guy was here for three days doesn't know what the [ __ ] he's talking about Robbie find yourself a new Batman minutes before Barefoot Bobs is ready to open for relaunch this isn't gonna work Lisa's brother Robbie is not exactly pleased Chef Francis changes find yourself a new file manager where is he going now we get people drunk and we feed people we're not a five-star restaurant is Ramsay going to be here tonight because they have some really good words for him hey thanks for [ __ ] up our restaurant yeah how are you doing you all set yeah good lace ready ready Bobby happy hope this works man oh dear hey what do you mean hey oh talk to me come here what's wrong oh why so negative you've got a face on you like you've just given up I'm not giving up man you haven't given up what's the matter just very skeptical about what the surroundings well I'm worried about around our old customers coming back ready yeah they're a meat and potatoes guy have you been drinking no I mean how arrogant are you I'm not arrogant at all should I give you a little insight if it doesn't work the Russian closes your sister divorces and then you pick up the pieces where the [ __ ] are you going to work who's going to poor you I don't know if you know what side your bread is buttered on but what I'm asking is a [ __ ] commitment of 100 especially in front of your team for example all right buddy I'll do any more seconds all right you've all set me a [ __ ] joke [ __ ] him mom two seconds what the [ __ ] going on out there it's just things aren't going to work does he have any idea where we are financially yes if anything you should be sleeping here to make sure this thing works he has to be on board let me talk to him I don't understand how he's not on board it's really upsetting what keeps Us Alive we lost no we did what we had didn't work change has to happen we gotta [ __ ] do it do you understand I'm not gonna let this opportunity go this is what we got to do I'm not running that restaurant the way it was I'm not gonna sit and watch this restaurant continue to go into the ground all of us have to be on the same page we can't have that attitude and going forward I have a short Tampa change doesn't just sit well with me but at the end of the day if Ma and Lisa believes in it then they're my family and I'm behind them 100 three weeks from now and we're still packed and it's working you know I know you're wrong I'm in 110 let's do this let's make it work that's what I want to hear [Music] welcome to the new one improved Barefoot pops with Mark in charge of the kitchen let's go right this way folks and Lisa controlling the front of house go enjoy folks tonight's relaunch will be the couple's first big test so it's three chowders to start with a clean upstairs okay amazing I love the new POS system it's just going to make every single part of the restaurant run together and I'm sending morale in more of it all right here we go I got a crab cake crab cake herd Chef I want to fire a big boy I want to fire a fish and chips please he's got the chowder and that's working that's working fish and chips good with the first orders leaving the kitchen to come bear and gifts Barefoot Bobs is off to a solid start and everything seems to be going according to plan we're gonna keep probably two of these delicious but an hour into service there's a flood of tickets coming into the kitchen two stops I want to fire up a fishy chips I want to fire off a big boy and Mark and the cooks are completely backed up another crab cake fired I'm waiting for a big buoy it's coming right now you guys get a lost girl coming up urgently please can you put it up you don't have that at all what happened with that calamari and clamse that I threw in 45 minutes ago listen that one's coming no because you're not getting the first calamari because my table's about to leave okay so is everyone in my [ __ ] bar [ __ ] me with everyone on edge in the kitchen we got oysters the diners are getting restless and the relaunch is at a crisis point s you can see the temperatures rising from the diners um I have to jump in and just kind of stop things for a few stop taking food on us right now stop taking photos you need a calamari need the clam I called him all right nobody's gonna order food for a while Lisa made an executive decision to tell everyone to stop ticking tables and just slow everything down can I help you at all please the chicken's working right chicken's all set chicken done fishing chips done oh No Looking Good Guys Samantha's coming up right now there's a slip there you go [Music] oh my God taking the initiative and control of the dining room this is good we're okay beautiful that's gonna get us back on track mark and the kitchen staff now have time to regroup and get orders out we can order food yes here we go folks sorry for the hold up these are really different those are good Everyone likes everything out there guys looks good having Lisa's support gives me a lot of room I can grow back here I can get better let's fire off of fish and chips and we're done I look forward to having her back in the restaurant bye-bye [Music] tonight clearly we had our Growing Pains but we didn't give up the spirit was here and we fought all night think of where we've come I think we got through it cheers Robbie you were against it but change is for the better let me tell you you've got to give it your hello stay close to Mark and Lisa they need that support let me tell you I'd like to spend a couple of minutes with Mark and Lisa on my own and a big thank you to your well done excellent yeah Mr skeptical Chef Ramsay thank you that was wrong I am very very proud of you both because you pulled it off and you stuck in there mark you don't know how strong you are you are a real leader and when the chips are down you hang on in there and you didn't Buckle well done thank you don't turn back that's right stick together yeah and it will work good luck thank you very much I'm looking forward to the future I know I'm in love with my wife I know she's in love with me it's wonderful good night have a good night thank you we took a Shack on the beach and transformed it into a restaurant that can become a destination for tourists and locals and Mark and Lisa may not have known their bottom line but the true bottom line is they need each other to succeed get me the hell out of here wow what a beach [Music] in the days that followed it quickly became clear that Chef Ramsay's many changes had the restaurants heading in the right direction we're out of the oysters so I gave him a scholar fine it's fine that's no problem I love you you're the best and with accountant Tim McClellan helping with the finances we're gonna save some money for the winter and we'll do the hard work we need to get it done it's going to help Lisa a lot too she's really looking forward to working with you the future is definitely looking brighter this is good we're okay how you doing folks Mark finally got what he always wanted his wife Lisa working alongside him once again Hanson Massachusetts a tightly knit Community just 25 miles outside of Boston in 2005 restaurateur Tom caceres bought one of the fixtures of the Town a beloved restaurant called the old kitchen post my first restaurants they were very successful and then I wanted to own another one to pass it over to my oldest daughter she wanted to become a restaurant owner like her father good afternoon old Hitching Post running and owning my own restaurant has always been my dream so I was extremely excited when we came to the old Hitching Post right this way please but even though my dad bought this place for me my father does have the final say what did you do I've been working in the kitchen no what did I told you you gotta make sure but I want you to be there too why don't you go because no you my daughter as good as she is she doesn't know what it takes to run a big restaurant like this let's say I will leave tomorrow my daughter I will last three months and that's the very true Tom will say Andrea doesn't know how to pay the bills the end of your doesn't know what she needs for cash flow key Point missing Tom doesn't allow her to be a part of that he thinks he's the only one that could run the restaurant and not anyone else Andrea if you don't know what I tell you make sure your question yeah check him out right now relax Tom runs his business like it's a small country he owns the beef tips people don't love them don't tell me that my father makes people crazy you do that all the time behind my back without me know to him the right decision is his decision don't never do that oh well back to your words all of you it tells us I'm the best at this I'm I know what I'm doing who are you you're stupid that was the most stupid thing I ever seen in these kids in the longest I've been here look my way is the only way know why because my way is the right way because of Tom there are a lot of things that aren't done the right way the way we handle food what comes in through those doors it's not always the best product a lot of it's not good at all Dan they don't like it it's kind of hard when we have all this unquality product I don't really know why we don't do any business since the day I bought the old hitching post I just keep her money out of my pocket just to stay open my God who barely make okay what are you gonna do pay the bills and get it over with it I would have never signed up for this had I known that that almost seven years into it he was still being charged but we can't walk away because we've invested so much in it so much time so much money but I don't know what we're going to be left with [Music] Tom is anxious to meet up with Chef Ramsay yeah Ramsay I'm right here so he has volunteered to pick him up and give him an early morning briefing on the old pitching post whereabouts are you from wow the restaurant it's Greek right no no oh it's an American American food but I have some Greek dishes okay this is my third brush right I've been very successful my other two hold on how long did you buy it six years okay I bought it for my daughter as a gift uh well I bought it for her future for her family so she's running the restaurant now but she's not running back herself I'm right next to her okay I need to educate her a lot she needs so much to learn about this business I have a problem she doesn't realize how much it takes to run a restaurant right how many hours you gotta put into the restaurant she's not hungry for it no she's not she's not I give her a lot I thought it but she's not a hard-working person is she spoiled she's not spoiled but stop it how's the Russian doing now awful awful I mean awful awful I tried to buy quality food because that's very good we try to give generous portion and reasonable prices but it doesn't seem to go nowhere and this is the honest truth how much money are you losing a week are you ready please seven to eight thousand dollars a week a week 30 000 a month yes exactly Jesus exactly it's a disaster this is your third restaurant the previous two was successful the third one you bring your daughter in and it's starting to go down correct this is it the size of it yeah exactly listen thanks for the update and be up front and be honest with me so I can get to the problem straight away what you see is what you get wow look at this place how are you my darling very well indeed my first name is Janice I'm the manager you're the manager I am indeed right um company of the train station oh my don't believe everything you're told oh really sure no doubt because he's he was local so long is the person who feels that he knows what's best okay man let me sit down please write this one I don't think Tom has it within him to be open to change will he listen to Chef Ramsay unfortunately I don't think so hello how are you good me Andrea nice to meet you [Music] yes obviously I was grateful for Dad to come pick me up yeah so he is instrumental in setting this up for you yes I always want to do this I love people Your Role personally what is that um I come in here I manage the front of the house functions that we do I deal with the public he said he runs the restaurant yes but I mean after six years you'd think that you've got up to speed in terms of trying to run this place I can handle it and try to make it more successful but my father's not ready to pass the back over really I can't do um much of anything on most Parts my hands are tied just he's having a hard time backing down oh wow because he's never slipped but you weren't that passionate about running this oh I think he's extremely wrong about that why would he I have no idea why he would say something like that because he sees you know I work really hard in here to make it more successful I've got my husband to help me and I think my husband works in Heroes okay what does he weigh he works out in the kitchen on the line um that also mentioned that you're stubborn what are you stubborn about it's his way or no way that's why he says I'm stubborn because I have different ideas and I have different views but he has taken away a lot of my desire to do things and the the willingness and the drive that I had when we first came in here because um I am held back you know I'm stuck that's frustrating but there seems to be a butting of heads that we're not making Headway is Tom neighbor is he in the kitchen stack up when we first came in here this was my baby a little by little he's slowly draining some of the drive that I had for it um sit down please thank you [Music] you said I wasn't passionate I didn't I didn't mean that God at all what I wanted to say is you know ready to take over why aren't I ready to take over first of all you don't realize how much it takes a restaurant the hours and the money Teddy you've got to be kidding I don't know how many hours and stuff I don't see everything I've been by your side for all these years the experience is not there yet Andrea so how many years did you think that I needed an experience for the restaurant that you bought me what going to happen in this business that hasn't happened in the previous who's the stepper one in this relationship Andrea and she gets it from from her father but first of all none you or your husband are ready to face a restaurant with a very lot of business with them first of all you don't even know that's our fault that we do very little business we need to fix things Dad okay why don't you fix them for seven years you were here yeah how can I fix what you're not allowing me to fix what do you mean I don't allow you Andrea what do you want delivery right for what's in here you don't even know when you write a check how much money is in an estate because you take all the money I have no what I'm saying for anything else but what I'm saying to you Andrea do you ever sit down and do your numbers how can you expect me to know what needs to be done when you were doing all of that no no no this is a big issue right now and you really upset at me a lot I know you're upset I'm working for me I'm only two nights for you if you were ready enough to say to me dad said home this week that's three months old what I want to work and I want to control the Russia really we've said that to you step down you don't need to come in so much I can do this dad we've already had this conversation like two years ago we never did we we never did but what I'm saying to you Andrea you know ready to take cover that's not true thank you Chef Ramsay has just discovered that Tom and Andrea are clearly not on the same page about Andrea's capabilities and while it's way too early to know who's right the time has come to pass judgment on the food hi there hello first name is Carla Carla good to see you nice to meet you where you from I'm from here right here I've been here uh 26 years wow I've been with the first owners and now the Andrea and Tom are those two always passing here yeah so anyways okay let's start off what would you recommend cranberry haddock Chef because we are in Cranberry World down here but cranberry had it yes I'll go for that okay you've got to try the meatloaf yes and then Lobster ravioli made on site yes chef it's made on it's fresh very fresh like ravioli oh wow let's throw one of them as well okay thank you chef Tom makes us say that yes everything is fresh here let's prepare everything we need to do it's not true all right Danny double check the shots Chef Ramsey love everything in my menu it's excellent food that's good you got the lobster ravioli coming yes for you minute away good I know we're in the area of cranberry but when I go from napkins to the walls it's cranberry OD'd well that was quick this is our Lobster ravioli this is the homemade Runner listen Okay I apologize for that the lobster is not fresh the lobster you told me it was it's frozen it's frozen frozen yeah [Music] they're not even hot in the middle oh there oh I can't do that to my tummy Dreadful obviously installable yes Jeff they're nasty that didn't even get swallowed sorry about that thank you Carla why would you give a direction to order store-bought product I I don't get it oh Chef Dan yes you spit it out listen the longest I owned the place I never heard of one complaint never once next cranberry haddock cranberry lemon on this one honey foreign [Music] looks like some bears shot in the woods really and what's the water coming up I mean look at it okay wow I can't believe we're eating this [Music] watery and plant that is absolutely disgusting [Music] I'm sorry Raw got that Dreadful look at that bland undercut and as for that mess [Music] soggy wet and just depressing ugh disaster what a mess okay we'll check on your next course for you thank you Carla God that was gnarly [Music] he doesn't like the cranberry haddock what is wrong with our cranberry haddock that cranberry was not good he doesn't like it now I eat it once a week people love it people taking them home day to day and they take a two three hours long the Seth Rollins didn't like it this is the meatloaf oh meatloaf thank you when was this one made this was me today yes okay enjoy [Music] disgusting I'll have some seasoning dry horrible texture it doesn't feel like a meatloaf is made today let me tell you something you love me today you know Meatloaf was me girl who knows how long and then Frozen don't even tell me that are you sure that was me today Danny it was night chef it's frozen it's frozen frozen come on why are you doing this to me sorry about that it's bland okay yup yuck okay let me freeze that well meatloaf who makes that check Dan and his Chef Dan had his tongue removed well thank you okay and here we go what's wrong with this this is actually Chef Danny said it was dry and overcooked we do freeze it and you think she likes your taste buds give me a break Chef ramsu destroy every this I often yeah I don't care who you are crunchy or not Ramsey Telly where's the kitchen when you insult me better be ready to explain yourself hi guys come around and this is at the end time nice to meet you I'm Kevin Kevin I'm Spiros Andrea's husband yep excellent come over guys please I'm absolutely disgusted the food is outdated and Bland the lobster ravioli disgusting I don't understand the mentality of serving Frozen [ __ ] that you buy in damn help me understand the madness I can't even answer you on that one right now it's a setup for disaster had it with cranberries that cranberry glazed watery spinach disgusting raw sweet potatoes the grilled meatloaf when was that cooked every two weeks we end up making about yourself it gets portioned and then Frozen I mean how's that yeah when you freeze cooked meat what happens to it as a defrost it dries out then you grill it what happens to that again a little bit more it's gross it's almost impossible to make a loaf of Meatloaf every day or every other day you cannot do it so we make it in batches of two weeks we freeze it we dry it out we thaw it and then we grill it it makes sense come on I thought you're gonna love my meatloaf with regardless if it was Trojan you thought I'd like that I really did I mean you want me to do it how's it possible Tom is something different really it's an insult to America in this area that's what they love really yep you're not going to convince me on that one now this is very very good this and a very famous dish they're coming people from far away damn have you actually ever sat down and tasted that dish from start to finish yes yeah do you like it no so now I've got a chef that doesn't like what he serves do any idea how stupid that sounds yes but you seem happy with it no not happy with it then stop it Dad I try I try you know I do oh wow how did you write the fruit I don't think it's all that much to talk about I think we're outdated I think it's just okay at best but out of ten three or four and you're saying Ramsay do you need to respect my food I did get out your bubble Tom get in the real world I wish I could say thank you [Music] how come you don't ever tell your brother you're the food you cooking here and yourself with them is [ __ ] we talk all the time that the food's not that good did you tell them to change you don't let them change things I never allow them I never allow them what do they tell you not to change I've tried to say things why don't you change the menu it's not his fault the way you spoke earlier you say four to five that's what I've given to this food our food is good how can you see a friend of the Chef Ramsay is not good we've got another issue there piece of [ __ ] when I think I'm right oh I'm gonna keep fighting you not I'm gonna do that I'm Gonna Keep piling and fighting when I get done Tom being adamant that there is nothing wrong with the food I'm sure you're doing this folks Chef Ramsay gets his first opportunity to see how the locals feel about the menu at the old Hitching Post all right boys pasta thing you only meatloaf hello gentlemen hello Chef put that in the oven to reheat please this is the one we want to use that's the oldest wow what is that Tom boys Frozen kind of money did you find them in like that that's how he comes is that how you grew up watching calamari in Greece I drive fast with the skin on like a European and nobody even know like that nobody ordered fresh oh [ __ ] here we go one more meatloaf coming up you got upset with me earlier you got obsessive I want you to love my meatloaf yeah you hear the little Maracas while they're having grease yep I mean honestly you want me to kiss your ass and tell you that I love your meatloaf so I dare you go out in your dining room tell your customers that you're serving that no I'm not going to do that you've got no balls have you might get a lot of balls mine is bigger stronger yours is bigger and stronger I got a [ __ ] balls more than him and a lot of a half a dozen like him you're not proud of what you serve because if you're proud of what you serve you'd have no problem taking it to the dining room I'm proud I'm a product regardless if it's been on a cruise take it out there then I don't want to do that because she's too familiar to me to go with it it's not that accumulated for you to take the money then oh put in your pockets that's not humiliating is it why don't you just admit that it's wrong it's not wrong is yes and you think you're going to be successful serving that [ __ ] wrong Thomas you shouldn't be anywhere near this kitchen what a disaster yes [Music] I'm cooking it and I'm freezing there's nothing wrong with that when I'm struggling Andrea I'm struggling with food and pushing the standards here look at that does that represent you no no second generation running your final position and if someday he lets you take over you have to do something about it no I realize it it doesn't stop you having standards when you see it like in a big picture like this when it's one thing after another that's getting pointed out it's you know it's it's one big mess color as you take their orders yeah I think it'd be nicer to explain whether it's fresh whether it's frozen defrosted okay I want you to know what you're ordering all right um the gel salmon is Frozen yes the shrimp scampi Frozen yes how about the crab cakes Frozen all right my water is gonna be a salad which is fresh I'm assuming my apologies thank you so much thank you as some diners rethink their orders others regret theirs chicken doesn't taste trash how is that uh meatloaf it tastes like the TV dinner that I give my three-year-olds yeah that's being polite it wasn't very good no um I don't think they're refresh you don't think they're fresh with Chef Ramsay hearing enough of the customer complaints he decides he needs to further investigate the practices of the kitchen yes sir do you buy them like that in milk no we don't buy them like that why they're like this they're watering because unfortunately those are frozen ones I know sorry jump I mean honestly why are you doing this to yourself what they were why are you doing this just smell inside there just smell inside there there's no real washing fresh it smells beautiful ocean fresh Kevin can you get me Andrea please Andrea [Music] out back please ah you can't handle me right now so Andrew come around please you've got two seconds the scallops were serving they're frozen ones he's in denial this time there's nothing wrong with myself if you picked up this bag I pick him up this morning if you take this bag they've been in the freezer for one day or 24 hours and pick up this one you're gonna find the same Seafood product disagree go ahead and smell this one and smell that I'm coming what the what what's the difference you are trying to convince me that serving frozen food is better than fresh it's not a frozen they were in the [ __ ] freezer you buy them in the bulk fresh you put them in the bags you weigh them out yeah and you freeze them yes and in the morning you take out 10 bags you then defrost they sit in their piss like that and then you cook them yes I do that right but you will put the charge with the milk get the smell you don't smell any difference that's right on this one and I say they smell like awesome frips and they do so they smell the same once they're being frozen get better so if you've got to put one a year in the freezer one day all right I'm not true what you're talking about they smell fresher once they're defrosted [ __ ] loopy they smell fresher after being frozen oh come on anybody's in a restaurant busyness what no matter who he is rule number one when studying to be a chef fresh food doesn't smell taste [ __ ] better once it's frozen shellfish is something you never freeze and now here you are lecturing me that that [ __ ] thing is fresh now while Chef Ramsay continues to explain to Tom how his pre-cooking is having a negative impact on the food fresh food doesn't smell tastes [ __ ] better once it's frozen Tom remains in denial it doesn't matter if it's frozen or not no he's trying to convince me that this idiotic setup is acceptable do you honestly think that your customers will be happy to pay for Frozen [ __ ] being defrosted rapidly they are under the impression in your [ __ ] dying room that what you're cooking them is fresh so you're not going to convince me that this is better than serving it fresh what I've just said does that make any sense yes it does thank God you're not as stubborn as your dad if you don't like my food don't even talk to me I don't want you oh my God I am extremely embarrassed my heart is like breaking because um this is something that I'm really proud of and tonight just showed that I really shouldn't be proud of this thank you my dad his mindset is not allowing us to go up from here Andrew this can't continue your father's in denial these trying to win an argument that doesn't make sense Welcome to My Life he's got to stop trying to convince me these ridiculous practices and every time he doesn't see that they're wrong I want this business but I want it I want it to function correctly and my fear is that by the time it comes to me what am I going to do with it there's nothing to happen it's gone that's my fear I need your help to convince him that we are stopping [ __ ] I can't do without you [Music] I'll see you in the morning thank you good night with time claiming the community is in love with the food hello Chef Ramsay gets up early are you willing to take some callers while we're here absolutely to get more feedback from the locals I've attempted to have a butternut squash forever and so digestive issues the fish and my vegetables were total mush it stated it's lackluster it's in need of Health now armed with more evidence of what he suspected Chef Ramsay heads back to the old Hitching Post for a showdown with Tom and his staff hello everybody hello hello sir Ramsay Festival the one thing that I learned since I've been here is that there are a lot of bad practices taking place yesterday was very upsetting right this morning I went live to a local radio station all of a sudden the phone lines start going crazy lines are jammed these complaints started coming in let me tell you something really important the reason why we're in this situation Tom is because this whole business is run on your system why are you so controlling Tom it wasn't controlling type of thing it was just a routine not as far as I'm concerned tram runs a business his way and he's not open to alternative ideas so Tom makes the decision everyone's got to go with it another percentage of decisions how many of them are right I think it's 50 50 on something items wow Tom let me tell you you do not want to pass a liability to your daughter exactly so you have a duty now to step up and do something you haven't done in seven years and that's change sometimes you stuck mentally physically economically and there's no way out and you just hope it for a better day but I'm always a Believer a better day better business to do changes at any time okay I'm hoping that my father is ready to listen because we need a big change we have to change immediately and I trust you I need your help let's get together I can't do without you you got my support 100 I want to be right next [Music] while Thomas ready to finally give in and change wow I mean it looks better than last night right yes yeah Chef Ramsay with the help of a couple of locals look at that Beauty has another major point he wants to make take care Now for Something fresh just wanted to show you something two meatloafs the one on the left-hand side is a turkey meatloaf next to that you've got a classic meatloaf both made fresh visually what does that look like really nice gorgeous looking both yeah right take a fork please things need to look good granted but proof is in the tasting right I have a confession to make this was actually made [Music] by two of your customers wow what you've got to understand is to keep your business alive you have to deliver something better than they can cook themselves at home that is it I do realize right now we need to change immediately for much better you know what I was blind all this time and I'm ready for the changes because I touched his judgment and his experience you've got to want to do it absolutely with Tom now fully understanding the errors of the past Chef Ramsay and his team jump into high gear to give the old pitching post an exciting new identity right good morning good morning good morning Tom when you bought this restaurant you didn't make any changes very little take over my faults [Music] beautiful oh my God Stay With Me stay with me happy so John are the cranberry walls that match the cranberry napkins we now have a stunning modern bluish gray contemporary gone are those disgusting banqueting chairs we now have some rustic Charming authentic wooden chairs this is amazing gorgeous have a quick look at the reception area oh the whole entire has been cleaned up beautiful we did an art installation of reclaimed shutters yeah how cool is that it welcomes you to the restaurant that's incredible ready to see the next part ready let's go down all the way in oh my God all the booths are gone oh my God those boobs give you that claustrophobic film we've lightened up the dining room we've got a proper space in here now this is gorgeous on the wall we have these stunning plates now I know you're Greek and you have your Traditions but these plates are not for breaking this is just amazing totally I feel like I'm in a new building I'm at the new Hitching Post you happy modern copy the changes the the chandeliers the colors the photos beautiful all around everything in one night this is the most incredible thing I ever see I feel and the top of the world only in America to go along with the dramatic makeover come through please why is a total revamp of the food and the practices on how to prepare it we'll be cooking fresh running out of things is normal get used to it okay I'm gonna agree with you yep let's start off with the top a delicious homemade clam chowder yeah or just voila next to that a New England lobster roll yeah the fancied salmon oh wow then with the herb butter asparagus and roasted potatoes meatloaf bacon wrapped yummy creamy mashed potatoes green beans with really nice glazed ketchup sauce I love it look how good the food looks just beautiful exactly it's amazing jump in all right I'm digging in [Music] I feel like I'm tasting at a new place like somewhere else excellent meatloaf when you order any other dishes from the new menu you will be satisfaction currently I thought my chart was very good but this is actually I have never tasted anything better and that's the answer you like it I love it it's relaunch night and everything feels different about this restaurant the only thing you're gonna find in the freezer ice cream ice cream new Decor new menu and a new boss in control there's so much to do here okay controlling the standards being assertive with the team okay I need to step up and be a leader and have a smooth show tonight this is huge that we get it right stew or die let's have a great service good evening how are you please come right in yeah yeah enjoy your dinner if anything we can do for you please let us know okay thank you let's get ready boys firing apps table 23 two clam chowders Caesar and a wedge salad two chowders Caesar and a wedge bam it's coming up perfect coming your way thank you ladies pick up apps going down for 23. what's next please Andre keep it going yeah I need two salmon for 25. right here ladies pick up thank you [Music] let's see look that's real oh the last line of defense and they're just throwing food out stop stop stop stop all of you yes listen the salmon raw in the middle I need one piece of fish on the fly now look at me we haven't worked this hard to start throwing food out this lady which is the last line of defense do not serve per raw salmon come on bring it together yeah please one mistake like that just destroys everybody I was worried because I want to make sure the foodie was right Andrea do something reorganize yourself how long am I waiting for that salmon complete the table come on there you go Andrea [Music] ladies now thank you I'm looking for 30 and 26 right now seconds away thank you Andrea you're doing beautiful honey I need a pickup pick it up baby thank you you know you can do it 26. oh that looks beautiful honey doesn't it delicious really fresh feeling good is definitely a lot better all right guys last three Clips on the board finish strong guys Daniel keep it going yes yes sir keep me going on today well done up got it Carlo pick up 29. Andrea so much you can do honey I couldn't have beaten any happier now I'm gonna cook everything fresh every day except Ramsay proves to me it's the only way to go nice job everyone nice nice teamwork that was that was awesome awesome that was good right Dad very good I don't think my dad was 100 sure that I could do it but pretty sure I proved to him that I could do it I'm really happy Andrea can I see you for a couple of minutes sit down [Music] Andrea today is a big day for me [Music] I want to present something very exciting something very good I said nobody should have something [Music] I want you to be successful and you know I'm always be next to you whatever you need I know so go out there girl and get them okay all right I love you dad I love you too honey [Music] thank you go ahead it was very difficult for me but that's my wishes that's exactly what I want to do she's a leader she's a worker she's going to be very successful you just made her very very happy it's been a long time coming and I understand the nervousness but honestly she can do it ain't nothing okay she had two best teachers she can do this thank you [Music] okay let me tell you something what an amazing relaunch come on how does it feel oh great you guys did a fantastic job everybody thank you Chef I feel better than ever Andrea deserves it and it's all hers from the bottom of my heart just reaching this point today and you know getting the okay for my dad to step up and be in charge it's amazing thanks Dad thank you well done too old thank you [Applause] [Music] I am the most grateful person to thank chef for what he done from me Chef Ramsey proves to me I can hand over the restaurant to my daughter and right now I could not be any happier [Music] I never thought I was going to be able to get through to Tom wow what a stubborn man but once he realized I was doing all this for his daughter who's a changed man in fact he was a pleasure to work with and I strongly believe in Andrea and now finally after seven years so does her father wow Frozen meatloaf cranberry and haddock It's All Greek To Me [Music] after Chef Ramsay left Tom kept his promise to give Andrea full control of the restaurant Jonah made a fire for table four [Music] the old Hitching Post is on its way to becoming not just a successful restaurant excellent perfect perfect thank you for joining us but it also fulfilled the dream that a father had for his daughter we're so happy for you we are [Music] foreign Pennsylvania an upper middle class suburban community located 28 miles outside of Pittsburgh and home to levante's Italian restaurant opened in 1998 by Dino fratton jelly hello after graduating college Dino wanted to open a restaurant as father Tony investing his life savings Dino's Dream came true you starting to get orders when we opened there wasn't much down here and the town had a need for a restaurant cajun chicken and broccoli and it's a little overwhelmed with how much business we had the fun hasn't begun yet so I asked my sister to come in and help me out okay there's eight of you at the time I had a flower shop I was a florist but I felt like I needed to help Dino so I sold my flower shop and came to work here at levantes and joy will be right with you everything was going fine and then unfortunately we got competition that changed everything how many tables you have two that's it people just aren't coming to levantes anymore the real reason the restaurant is failing is because of tenantino Janae what's our special tonight pasta spinachi those are special all the time Casino has absolutely no clue what he's doing in the kitchen I'm gonna put it on top are you kidding [Music] I'm gonna let you do this the quality of the food is gross it's definitely chewy they're like rubber when are we opening guys Tina I would replace her with a manager who knew what she was doing [Music] are you kidding me she's a disaster figure it out one of the most frustrating things is just the fact that Dean and Dino cannot function together it's just so simple listen to her little brother very often way street you've done nothing that I've asked you to do as a general manager that's not true he points the finger at me for everything it's always my fault do you know Dina all right all right Dino and my relationship gotten worse and Dino walked away for about a year and a half and left the whole business on my shoulders this is too hard in the middle and then tried to come back it just kept declining our situation is pretty desperate right now we owe 1200. do they have a 10 degree Spirit no they're not even being patient anymore I put so much money it is inside this restaurant if this restaurant closes I'll be at a quarter of a million dollar just don't know what happened I feel really bad for Tony because I don't think that he really even knows like how bad it is Tina and Dino are basically throwing his money away this place is a disaster honestly if Chef Ramsay was not coming I would give it six months to live and or just board it up [Music] nice area as Chef Ramsay makes the short drive in from the Pittsburgh airport he takes one more look at the video message that convinced him to come to levantes I'm calling out for help my brother and I have owned for 14 years we have a lot of bitter arguments over this and hopefully you can come help us to get our restaurant back I really need your help wow [Music] hello hello how are you I know you I recognize you how are you nice to meet you all right good to see you it's a pleasure um thank you for that message um I didn't realize things were that bad but yes personally how you doing I'm okay okay are you sure I'm ready for your help okay um where's brother where is he probably in the back okay let's sit down have a chat shall we please making that a phone call for Chef Ramsay was just my last hope that's really need the help [Music] all right how are you Dino Dino good to see you take a seat uh right good to see you both good to see you give me a little insights behind the scenes when did you open uh we opened in 1998 right I had uh just graduated college and I was kind of trying to find my my way in life and me and my father uh kind of got together and he was my financial backer so Dad bought the Russian for you yeah wow so you started business together actually he wanted to start the business and asked me to come along with them at the time I had a flower shop so why would you leave the flower shop I felt a little I needed to help you know I thought it was the right thing so you've given up a lot to give this business afloat yes and where does your father sit in this throughout the years he's put his money into it how much longer can your father support it financially and I was thinking how much longer how much longer what's the problem with the Russian he is saying no that isn't that's the truth who's in charge here he says he is right I'm here more often than here uh I wouldn't say that she's here more than me Chef I've been here in double probably what she's been here no you left me yeah there's a reason why I left oh you left the restrooms I I took my time away from the restaurant for a couple years a couple of years the situation between me and her just started really dissolving and I kind of decided to take a little Hiatus and why would you take time out I left because I didn't want to lose my sister forever because I was getting to that point that I would hate her foreign insights to what happened when Dina left what what happened to the restaurants I mean I was here as much as I needed to be how many hours a week can you answer that she said she was here all the time it was 25 hours a week no I'm here you're not here when was the last night you worked it doesn't matter I'm here two months nine in the morning until four in the afternoon you're not here till 4 o'clock okay I'm here every day you're not here every day I'm here for the last six months you've been here every 10 months and and I was here every day I lived here for 10 years you cannot open the restaurant without me truth right you definitely could I mean I did in the beginning I just haven't done it for several years Chef I've tried Chef he's standing here out there in that doorway and he does this to me when I've been working and calling me at the same time in the same building I'm gonna sit right there like walk out and talk I was like crazy I'm just trying to get a hold of you now I'm dirty and I don't like coming out here with dirty clothes on and cooking clothes I don't like my Cooks to be out here okay so I'm gonna run upstairs when I could just motion to you to come back here that's just Insanity that drives you crazy there's a problem with something maybe someone's stable maybe a question yeah I just thinking you want me to scream it across the room Tina can you come over here no I mean seriously you're upset at me because of that I can't believe that he won't walk in this dining room we don't even argue because we don't talk long enough to argue because you're not here [Music] foreign within minutes of arriving at labonte's Chef Ramsay has witnessed how destructive this restaurant has been on this brother and sister relationship follow me now it's time to find out if the food is suffering as well how are you I'm Riley how are you good I'm Sam nice to meet you likewise good to see you a happy smiley face for once I met the owners earlier and they were down and in the dumps are they always like that yes that's an always okay let's order okay gotta go for the stuff uh banana peppers um I've got to try that Italian stuffed filet okay how do you like it done medium rare please okay um Carletta it's our signature sauce and who came up with that idea Dino do you know it came to him in a dream oh really our claim to faint became the Dream from someone who knows nothing about food or how to prepare it flip an egg okay um gotta go for the chicken Coletta because that's the sauce that was dreamed of one night in his dream absolutely thank you very much absolutely and it begins don't sweat the chef do what you guys normally do [Music] what is that all of them it doesn't taste like olive oil do you want to buy a little taste it was very watery it tastes like frying one it does excuse me so is that Tina nearby absolutely thank you wow that's Dreadful Tina Chef Ramsey's asking for you at 43. oh Tina has been such a hands-off manager for so many years now that she's become so blase yes sir and what is that olive oil there is that canola oil no it's fully promise oh is that the is that what you're serving there that makes look at that oh geez it smells off you smell that what's in there I don't know what was the last time they were cleaned I don't know you're the front of house yes what a mess there's a bathroom nearby yeah [ __ ] what happened there what's that tiramisu oh my God are they done every day probably a couple weeks ago but is that a fake tumor suit like you it's that's a real tumor too oh come on nervous so that's just sat there from fresh and you said two weeks no probably three weeks ago that is longer than three weeks this stinks I'm sorry oh my God Sam yes how long have these desserts been sat here a couple months a couple of months a couple of months which is gonna be three weeks no I would say under a month it was a couple months do they stay out all night yeah that is a [ __ ] health hazard oh my gosh [ __ ] my boots I can't I can't do this the chefs will lay right here okay [Music] okay here's our stuff away this is the stuff today yes oh excellent thank you you're welcome wow [Music] that's what a mess I asked for mid-rare but it's cool it's almost like you've got a sticky knife in it too kill it I mean the thing's still [ __ ] moving um Sam I'm trying to cut into that I also a bit rare but it's like raw a little raw is that steak Frozen probably could you just check with the chef yes [Music] was that steak Frozen he wants to know I know was this Frozen yeah yeah okay well he said it's raw I don't know if I should laugh or cry which one bro all those crumbs why is everything so dirty here there's crap everywhere I mean just comes and hairs and disgusting uh patina how often is the restroom cleaned I know you've got your dates wrong with the dehydrated desserts we do our own cleaning you do your own thing I I appreciate that as though I asked how often is Russian cleaned um so okay who knows the answer to how often the restaurant's cleaned if it's not you I should know that you should know very well smelling like a rose what's that noise like somebody's Drilling the register Jesus is it always like that yeah that noisy yeah the phone's worse jeez [Music] ah banana peppers thank you absolutely Jesus way too much cheese congealed snot Sam is this what they'd normally be like yes yeah yeah wow strange very very strange what do you think by now I'm confused I mean I've never seen anything like it I've never seen you know Peppers stuff like that what's happening they're frozen so when you put them in the microwave and then you lift them up all that water comes out yeah I feel like I'm eating donkey's [ __ ] thank you Sam wow now we've gone from bad to bizarre you know what you wanna know what he said about these ones what did he say feels like he's eating a donkey's pee pee because since he knows you froze them all the crap comes out because there's all that water in there this is starting to get absurd Sam be respectful you respected Dino this is Chef's chicken Colette all right I'm taking the Carlotta now looking good looking good thank you Carlotta capellini this is the okay great that's the dream sauce this is the dream sauce [Music] how do you think how much garlic did they put in there um I have no idea and the chicken why is the chicken so hot it's like bullets wow you gotta help them thank you though you're welcome brought together in a dream Unfortunately they didn't realize that time he was having a [ __ ] nightmare oh my God Dino what he said how much garlic do you really put in this and I said who knows and then to the could you get the chicken any drier the chicken ain't dry I disagree with what he had to say about my chicken Carletta I prayed for months for guidance and mild carleta sauce is inspired by God all right come over guys and this is Mike marker Mike yes sir Nate Nate uh I don't know where to start I'm I'm lots of words but what I will say is I think this is the worst Italian food I've ever eaten where shall I start the stuffed banana peppers it was full of water Frozen microwaves and then some bizarre weird canned sauce the chicken Coletta chicken was rubbery shredded chewed he didn't like the sauce it was gross it was garlicky it was just like something that shouldn't have been put together in the first place help me to understand the madness I got inspired by a higher power a higher power gone God I mean that God made the sauce I mean you can't all be there can you guys go back in the kitchens Dina Tina both that come over when you can't even keep the place clean that sends the alarm bells ringing I think deep down inside you don't care and you've stopped caring that's not true really I do care Dino talk to me I'm I'm completely overwhelmed Tina who are you talking to any chance to look at him in the eyes do you have a pair of bollocks I'm over here I mean I'm gonna stand there but just talk to me uh what is the proper way to keep the front of the house of the restaurant God aren't you embarrassed does your dad know that you're this bad take your father out of the equation and you're [ __ ] we can't go on like this we need help I'm back I don't think he is [Music] after a very frightening first few hours Chef Ramsay tracks down the man responsible for funding levantes Tony hi good Chef Dino and Tina's father Tony I'm not for words I walked in there and the first thing that hit me was the animosity and I'm nervous because I don't know if I can help because those two don't care okay but if it wasn't for your continued financial support this business wouldn't survive we were doing real good up to about four or five years ago I kind of blamed the economy more than anything you know it was not the economy that's affecting your restaurant now that's that's not the economy well that's what they tell me yeah maybe they're telling you that so you can keep funding it yeah right right how much of the business are you over over 200 000 200 000. just down to nothing almost you know must be heartbreaking yeah I fight with my wife too and she started crying you know stuff like that stand upset about it she's like just close it up I don't want to hear this no more you know I'm really sorry I'm here for you I'm going to get changed and I'll be in there tonight thank you very much thank you thank you Tony [Music] thank you [Music] all right guys you ready all right let's get this crap on the road as Chef Ramsay's first observation of a dinner service begins zucchini parm in a baked rigatoni he has made sure that he is not the only one watching Dino and Tina's performance I'll tell you how I their father Tony is in the kitchen for the first time in several months so this is the line right yes yes sir uh how was that stuff oh it's like 50 years old the burners I have lit are the only burners at work don't work at all the evidence that work no are you kidding me no he's laughing without what chance have you got Dino this slip is sold [Music] there's ID no it's not oh my gosh Daniel are you actually Expediting I'm expediting all you'll do is just lifting food from that side of the kitchen and put it to that side of the kitchen but I thought you're Expediting I gotta kind of asked Mike he's got enough to do any of my food up uh that's real hold on Hon hold on one second wow that's yours but I think these three are mine despite the chaos in the kitchen the servers somehow managed to sort it out the pizza here and food is making its way out to the diners knock you unfortunately the speed of service doesn't make up for the disappointing flavor it's very chewy and yummy it doesn't even look like meat this is Alfredo sauce yes chunky it looks like if I could if I could go somewhere else I'll give you a menu how's that okay so you know um they think the Alfredo is Lumpy what's wrong with it do you know I don't think he drained all of the it was a feather it's Alfredo um okay your chicken tastes like it's frozen and unfrozen oh no can you please make me another one guys can you please look at my fettuccine sauce look at that it looks like curdled milk are you are you kidding me no care nothing guys I mean I just no wonder the food's coming back in the hell stop stop Tino urgently that's the chicken we've been serving all night yeah why is it sat in all that look how slimy it is oh my gosh how old is that oh my God stop stop stop stop stop stop Tony two seconds Tina you're part of this what in the [ __ ] are we doing how old is that I don't know look at the color of the chicken green and stinking hold that what's this hi then what we're serving that excuse me look at the way we work what is this what is this anybody I have no idea you've got no idea and this how old's this oh my God these disgusting pigs look at that yeah it's fermented just just just smell that just smell that come on please you own it ladies we've been serving that see them all around the side oh my God oh my God I thought that was basil oh my God no that's not basil I wish it was [ __ ] basil how long does a sauce sit in the fridge to get moldy around the top quite a quite a long time I didn't expect to see all this they're not doing the job they're supposed to be doing and these guys they're gonna have a rough time now because the town of beaver deserve this absolutely not you should be ashamed I changed now walk out there and apologize to your guests and try and do something you've never done in 14 years [ __ ] work together [Music] I'm not going out there let's go excuse me we appreciate you guys coming out here and and trying out our a restaurant tonight but uh we won't be having any more Service uh Chef Ramsay has shut us down for the evening how oh gosh guys thank you [Music] Dino you're telling them that I'm shutting it down I heard you I was standing behind the door Chef Ramsay did not shut this down I stopped the owners from serving [ __ ] food but I am not going to continue that because you don't realize right now young man how bad you've become so I'm not shutting it down I'm just stopping you looking more stupid did you honestly want to continue serving so you want to continue you you wanna you wanna continue serving [Music] hi ladies and gentlemen can I just have your attention for 30 seconds oh gosh he has it is after Chef Ramsay discovered rotten chicken look how slimy it is and moldy sauce these disgusting pigs Dino and Tina blame the shutdown of the restaurant on Chef Ramsay shut us down Dino you're telling them that I'm shutting it down and now Chef Ramsay is determined to give a more accurate explanation ladies and gentlemen close yourself your attention for 30 seconds first of all my apologies but I'm not going to BS anybody I am not shutting this restaurant down I am stopping the owners serving this disgusting mess from chicken that's already slimed off gone it's a disgusting basil that was never fresh to a tomato sauce there's actually caked in mold I am not gonna sit here and play Party to that I mean birds and whilst I I'm totally appreciative for you leaving your homes to come here tonight for dinner I've got too much respect for you and too much respect for the industry I am not going to be part of this any longer my sincere apologies [Music] okay well that was embarrassing well what do we do I calm everything I'm very very pissed off right now it's embarrassing it's embarrassing no wonder they complain out there now I know exactly why this place wasn't making any money [Music] foreign [Music] listen I am so freaking sorry let me tell you but those two need to know how bad they've become I'm not going to continue serving food like that I don't blame you I don't want people to come here for that I wouldn't want to eat that [ __ ] either you know see what's going on and I'm thinking these kids got a lot of work to do given up worked my ass off all my life good job Hey listen I'm here for you I'm gonna do everything I can to get this business turned around but I need you okay you got me I'm gonna get involved I'm not gonna make it easy for nobody okay thank you very much [Music] while Chef Ramsay is disappointed with Dino and Tina he remains in the town of beaver to support Tony who has been blindsided by his children's lack of commitment okay this is gonna be the most important meeting with your son and daughter since you've opened that business they need to fight for the jobs I need to understand you are the boss yeah you ready tough love my kids better change I will close the restaurant and they're both gonna be hot seriously I don't think both of you know how easy you've had it you're fighting against each other as opposed to fighting for the future of the business I gave you a chance both the units you guys never did what you're supposed to do you know those things have to stop arguing otherwise you're not going to get nothing out of their business I'll sell the building I'll close it up and Neons are not going to get nothing out of it I gotta be dead for you to get anything well then I'm sorry for letting me down promise and I'm will make you proud once you guys work I will work and do whatever necessary to get a restaurant going again I I first let me just apologize that for everything that we've been through for the last couple of years I thought I knew what problems we had and I had no idea that I didn't know and uh if you give me another opportunity I promise you from the bottom of my heart that I am 100 committed [Music] well you show me then I'm giving you guys a chance you guys better work together you now roll up your slaves more than ever before because tomorrow we are relaunching your father's restaurant and I want to see both of you ready to work my team alongside the research that I've been doing we've been looking at what's not available in Beaver County and based on that research let me tell you levantes needs a dramatic change levantes is going to become an American Bistro I see it bright and early in the morning thank you Chef see you in the morning thank you see in the morning get ready for change thank you Chef I agree with Chef Ramsey things needed to change and uh I think all of us are extremely excited about the new levantes Bistro [Music] faced with a restaurant that hasn't been touched in 15 years Chef Ramsay and his team have their hands full as they transform levantes from an Italian restaurant into a modern American Bistro rice good morning good morning how are we good we're good are you ready to see a stunning new restaurant yes yes chef okay take off your blindfolds oh my God welcome to the new levantes your American Bistro oh my God oh my gosh that's awesome oh wow gone are those dark and dreary walls take a look how new and modern how appealing it is awesome we got rid of those horrendous filthy booths replacing the new chairs new table tops and a brand new Central seating area beautiful thank you so much I haven't smiled in here for a long long time and I can't seem to stop I'm so happy thank you so much Jeff now one more thing during my first meal I couldn't even concentrate on my food it sounded like a construction site with this thing hammering around shaking away so I'd like to introduce you to a stunning pus system oh my God yay that's so cool from POS lavu and sever Hardware it is easy to use it's wireless and it can be operated anywhere in this building get out this is The Cutting Edge of POS systems it will truly help in terms of purchasing your fixed costs and your profits that's cool oh yes that's cool we're gonna have a new beginner and it's this is this is just awesome I told you day one I'm here to support you so I have found you two consultants and they run two very successful restaurants one of them is listed in the top 25 restaurants in Pittsburgh Avenue B I'd like to introduce to the chef Chris ponvilli and his wife general manager Jen bonfili Chris how are you sir I'm doing well good to see you are you well yep I am Jen how are you my darling welcome good to see you Chris is going to orchestrate with a kitchen and Jen is going to help set up the dying room we're happy to come in and just do what we do and make awesome food so that's what we're talking about they are here on a consultant basis so you need to listen and take that level of expertise and put it into this restaurant and pass that knowledge down to your team Tony Dino Tina I've got one more little surprise for you guys come with me thank you welcome to your new kitchen ah oh yes look at this thing first of all when I arrived this kitchen was so the lapicators I wouldn't even attempt to cook anything from there let me tell you so I made some rather urgent calls to my friends at color crib and I asked them to put together a line of brand new equipment let's start off with an amazing energy efficient Falcon six burner range top of the lime wow when I say top of the range I'm talking top of the range it has a griddle top underneath that it has a broiler underneath that it has two ovens next to that you've got a two basket fryer from pitco opposite that an amazing brand new steam table from Eagle group and then this for me is the Rolls-Royce a state-of-the-art logic brush stainless steel convection oven this blodges holds five baking trays it's amazing Chef you now have all the tools to run this as a successful restaurant let me tell you there's no excuse cheers now that levantes has been converted into a Contemporary American Bistro excellent come through please Chef Ramsay continues his plan by introducing a brand new menu to match we're cooking American Classics looks good looks beautiful let's start off with the corn bisque sweet corn some beefy season and so with little fritters awesome next to that we've got mussels done with pancetta shallots garlic white wine butter classic entrees starting off with the braised lamb shank praise for vegetables red wine and a really nice lamb stock and that will just fall off the bone yeah it's tremendous and then finally pan seared salmon with barley salad rice fennel and pancetta with fresh herbs nobody has a menu like this locally now you can stand out from the competition I think everything looks so good here good anybody hungry yeah yeah good get some knife and forks dig in [Music] oh my God that is good it is delicious amazing food amazing I think we can compete now amazing I want to eat it all I just love it tastes good it's relaunch night at levantes but before they open for business Tony has a little business of his own tonight you gotta promise me that you guys can work hard and make this happen entire game that you guys giving you giving you you guys gonna give back to me believe me I understand you don't have to tell me again down committed I promise because I'll tell you what if you guys don't you screw up this is going to be the end what's that I got it we're on it so much pressure this evening but I met what I said I'm gonna work hard and Earnest trust back I'm gonna be watching you guys with the pressure clearly on labonte's opens its doors to the town of Beaver Pennsylvania for the first time as an American Bistro good evening folks welcome follow me please I have the New York strip wow that's really high tech heck yeah we aren't playing around anymore with Chris guiding Dino in the kitchen crab cake dipped crab is in our hands right now selling you two dip and Jen working with Tina in the dining room you could always cap the end of that four top as the relaunch is off to a smooth start wow I can't believe this will stay close what's this I'm confused I don't have the slip checks on the printer Chef check on the printer got a stack of checks up there yeah I know I gotta get I got I gotta have a stack right here at this call right now calling to lamb salmon table number please sorry table number 51. thank you Dino is pretty rough at running the fast uh he's pretty timid I think he's not so sure of himself he's having a hard time kind of grabbing the reins and getting after it container get on top of it gotta work three four tables at once you're getting confused with tickets look at me yeah you're falling behind get on top of it please we're in the [ __ ] now let's go [Music] [Music] 71 appetizer how much longer for table three they've been waiting a really long time did I already give that to you are you kidding me Dino needs to get his stuff together or else we're gonna be an embarrassment once again to the entire Community yeah no we're in the [ __ ] now let's go I got this table 43 been waiting here over an hour for food 43. hey Dino 43 what's going on they've been here for an hour table 43. I feel like we we sold that I really hope that Dino catch some quick because if you screw up the first time I'll give you the second chance you screw up the second chance you're done with me okay look stop Dino 43 has not gone out oh guys it's an hour into the relaunch of levantes and Dino has lost control of the kitchen table 43 I feel like 43 has not gone out Dino jump the tickets okay jump the tickets what we've got to handle that one first Chris can you stop what you're doing for five minutes join it by the sides Dino wake up a little bit you need to own it let's go if I'm waiting on a burger medium to sell then my next order I'm looking for Sam and midwell burger midwell I realize tonight how much I do need Chris's help I have uh a mountain of learning ahead of me it's just going to take a little bit of time for me Table Three yes Burger Hallelujah check Soul a burger you're welcome I'll come back and check on you enjoy inspiring table four muscles butcher's board Dino has a ton to learn at this point but he has an awesome opportunity here and he's the one that has to to make it happen that's it this is all sold we'll be back we'll be here well done levantes is back on the map big time yes this gorgeous Town loved the American Bistro did you hear the feedback from the food I didn't have a single complaint tonight Tina did a great job Dino tonight you've had a first grasp of what it's really like running the fort yeah I did and it's not Chris and Jen ran your restaurants you've got to stick with them you've got to listen to them a big thank you to them both because I thought you did an amazing job thank you very much well done good night guys uh good job Tony two minutes listen that was a tough day I had such a good time you did yes everybody loved it and it's good to see you smiling you have a town now that is in love with your wrestler again you can walk out those doors and hold your head up behind me I can thank you enough you're a special father let me tell you there's not many about take care Captain thank you yeah good to see you love to the family okay I'm gonna listen to you good night good night take care when I came to Beaver Pennsylvania I had no idea that this would be one of the biggest kitchen nightmare Transformations ever there's still two very big question marks remain one's Dino and the second one's Tina will they finally step up and satisfy not just the father but their customers too this is a very close-knit town and I guess we'll just have to Leave It to Beaver wow in the weeks that followed and table one Janae good evening how you doing Chris and Jen continued their training of Dino and Tina they need to see you hustling too they're going to hustle as much as you hustle and with brother and sister working well together okay let's come to check on you Tony can rest a bit easier knowing that his children are in control and that the future of levantes looks bright all right let's do it [Music]

Channel: Kitchen Nightmares

Views: 1,536,762

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: eUbMfWQ19vI

Length: 121min 28sec (7288 seconds)

Published: Fri Oct 21 2022