Bar Rescue 5x14

1. This year, 6,500 failing bars nationwide

2. will close their doors for good.

3. If things don't change soon, Summit House Grill and Tap

4. in Lakewood, Colorado will become just another statistic.

5. In 2014, husband and wife, Josh and Alexia Lubliner,

6. opened Summit House Grill and Tap.

7. Before I got into the bar business,

8. I was a financial manager for about 10 years.

9. Worked in a cubicle and kind of crunched numbers.

10. I just always wanted to own my own place,

11. and kind of answer to myself, and she went along with it.

12. I worked in information technology.

13. I had my nice job and I was good at it and I enjoyed it,

14. but this was something he really wanted to do.

15. So I ended up quitting information technology

16. and moving over to the restaurant industry.

17. Yeah, that's something she constantly reminds me of.

18. The bar was greeted with immediate success.

19. Our sales were very high.

20. They started off at about $30,000 a week,

21. very quickly escalated to about $40-45,000 a week.

22. With things running smoothly, Josh and Alexia

23. believed they could take a step back from running the bar.

24. I kind of saw ourselves as being more of an off-site owner,

25. just sort of come in a couple times a week to see how things were going,

26. had four or five or six managers running the place.

27. And I gave them a lot of guidance in terms of,

28. "This is what I want the menu to be,

29. and this is how I want the bar to be,"

30. and really it just seemed like nobody knew what they were doing.

31. I don't believe that I was ever given the tools,

32. the resources, to be able to help this place at all.

33. With his old management team

34. running his business into the ground,

35. Josh had to take a more active role in the bar.

36. Okay, okay, okay, if I bought them,

37. why aren't they in bar?

38. Here we go, they're right here genius.

39. Thank you.

40. He's super neurotic, so he freaks out

41. at the smallest change in pace.

42. Unable to handle the stress of running the business,

43. he turned to drinking to cope with his problems.

44. I'd start the day with the best of intentions,

45. and then I'd get an upset customer,

46. or a stove, or a hood that breaks.

47. It's like "Okay, it. I'm having a shot."

48. He's just sitting back, drinking,

49. making a fool of himself, making a fool of this place.

50. Josh, wake the up.

51. I just want to—

52. He's just an ass when he's drunk at the bar.

53. I'm going to go for the nipple shot again.

54. And Josh's apathetic attitude,

55. held no standards for the staff.

56. I've had roles where I was held at a higher standard,

57. and I followed that, but if my boss is drinking, I'm drinking.

58. I might as well have a good time while I'm here.

59. Which is leaving Nichole to pick up the pieces.

60. Having to babysit your owner, passed out on the bar top,

61. or laying on the patio floor, drunk,

62. it's impossible to have to deal with.

63. Just leave him on the patio?

64. Josh's drinking is not only affecting the business,

65. but is also straining his marriage with Alexia.

66. Before Summit House, he was happier.

67. He was more involved with his family.

68. He was more gregarious and outgoing.

69. That's why it's so hard to see this change.

70. He's like locked in this depression spiral

71. he just can't seem to pull himself out of.

72. We have two little kids,

73. which is really hard,

74. because they love their dad, but it's the hardest thing.

75. We're losing $4,500 a month right now.

76. That's with an enormous amount of debt of $750,000.

77. We had to borrow a lot of money

78. from his parents, against our house,

79. and this place just isn't making the bills.

80. It's really difficult because

81. this was his dream and when it didn't turn out

82. to be the way that he wanted it to,

83. he gave up on the bar. He gave up on our family.

84. He gave up on everything.

85. With his marriage and business on the line,

86. Josh has agreed to pull back the doors, bust open the books,

87. and make a call for help to "Bar Rescue".

88. Oh boy, I'm locked out.

89. Do I have my phone? No.

90. I'm in Lakewood, Colorado,

91. which is an affluent suburb of Denver.

92. And I'm here at a bar called the Summit House,

93. and it's owned by a husband and wife, Alexia and Josh.

94. Josh isn't running this bar,

95. and Alexia his wife is being hurt by it.

96. So I've asked her to join me in my SUV during recon.

97. I want to hear from her, the story of this bar

98. and why it's failing.

99. This is a great location here.

100. Yeah, that's what we thought.

101. So, when did you open?

102. We opened Summit House in 2014.

103. Lots of traffic over here.

104. - Big time. - Exactly.

105. Well, let's take a look around for a little bit.

106. - So what street is this? - This is Colfax.

107. - It's a main drag so people come to shop, eat, every day. - Exactly.

108. We've got the mall there. We've got more shopping back over there.

109. We've got movie theaters...

110. - Huge amount of chain restaurants. - Yep.

111. The standards that they are held to at the chains,

112. means that we're at a serious disadvantage,

113. when it comes to service.

114. Because we don't send people to three weeks of training

115. like they can afford to do at these chains.

116. We have to keep it a little leaner and meaner.

117. How much did you spend to open it?

118. We put in $750,000.

119. - So is your house potentially at risk? - Uh, yes.

120. We borrowed $250,000 from his parents' retirement accounts.

121. You guys bickering about how much you were spending?

122. - So that started some major issues. - Correct.

123. Here we are.

124. The challenge about this rescue,

125. is because of city codes and ordinances.

126. You know I can't change anything about the exterior.

127. I can't even change the name or the sign.

128. Which means I've got to come up with a concept that speaks

129. so loudly you can hear it out on the street.

130. Exactly.

131. So you know I have this place under surveillance.

132. I want you to see how your husband runs this bar,

133. when you're not around.

134. Can you, like, get Omar or you to just, I don't know,

135. pick up some of the bigger stuff?

136. - That Josh. - That's Josh, your husband.

137. I don't know if, like, if it's the programming

138. or if it's actually broken.

139. Help me with this ice, you mother.

140. Get the rest of that in there for me.

141. - Oh sure. - Thank you. Scrub.

142. Who's that?

143. That's Omar, a server here.

144. He's actually transferring ice

145. from a garbage bag into the ice machine.

146. I swear on the application,

147. "Can you lift 75 pounds of ice?"

148. - Get the out of here. - Straight up.

149. Ha, ha, ha.

150. "If not, you are not welcome here."

151. It won't fix itself mother.

152. How is he managing this place?

153. You know, he can stay focused for a little bit,

154. but then he starts to get stressed out,

155. and his way of dealing with it,

156. is to self-medicate with alcohol.

157. How's it going, ladies?

158. I'm Josh, I'm actually the owner of the place.

159. - Elisa, nice to meet you. - Elisa, good to meet you.

160. - Jackie. - Jackie?

161. Hey, Nichole, can you get me a beer, please?

162. Yep, just a second.

163. 86, grandma.

164. 86, grandma.

165. - So that's Nichole, your manager? - Mm-hmm.

166. He wants another beer, too.

167. - Who's that? - Josh.

168. I need a shot, too.

169. That's Travis.

170. Travis has actually bartended for us for a while.

171. - Just watch him. - I know.

172. Does your husband treat your staff well?

173. I don't think so.

174. His negativity, you know, it's infectious.

175. Almost two years.

176. It's basically.

177. Did his attitude cause the failure

178. or did the failure cause his attitude?

179. When we first opened he was positive.

180. He used to be happy and fun and enjoy life,

181. and now he's just seems miserable all the time.

182. I think he's just set himself up in his mind,

183. that there's no way out.

184. Hey, you girls, started off with something to drink?

185. If you rang everything in,

186. maybe I wouldn't be in this situation right now, dude.

187. - Okay. - The plot thickens.

188. Obviously something's going on.

189. Travis, does he give stuff away?

190. He forgets.

191. You ladies want a shot?

192. Hey, oy.

193. So was he a drinker when you met him?

194. I mean, he would drink, but never like this.

195. Come on.

196. You have an owner, your husband,

197. who's sitting at the bar, getting drunk.

198. He hasn't been in the kitchen in a while.

199. He hasn't looked at any tables.

200. He doesn't know if things are coming out right.

201. This is him, isn't it?

202. Yeah.

203. You're, what, Puerto Rican?

204. - She's Puerto Rican, I'm Cuban. - Right.

205. Ja... Janice.

206. Jackie?

207. That's a Mexican name.

208. I thought she was. You said you were both Mexican.

209. - Oh, my God. - You said you were both Mexican.

210. How old are you?

211. What, are you like 25?

212. Yes, we're going with that, 25.

213. Well, I should have guessed by the lines by your eyes.

214. It's bad.

215. It's bad.

216. Well I didn't mean to. I'm a little drunk, I'm sorry.

217. Some of the things he said were—

218. was not okay.

219. I definitely feel disrespected.

220. Can I make it up by like buying you guys—

221. Like one more shot?

222. Okay, okay.

223. Now, if you came out with a friend,

224. would you want him sitting next to you doing this?

225. Absolutely not.

226. In fact, I've left places because of that.

227. Of course you have.

228. All women have.

229. You need a lime?

230. Do you need like a diaper as well.

231. - Just cheers. - Why, why. Just, just, yeah.

232. What? That was good, dude.

233. So, now he's established himself as the owner.

234. He's established himself as a big shot.

235. He's demeaned everybody around him.

236. So... get your guy's emails?

237. Is this the man you married?

238. No, no, not at all.

239. So what would be happening if I wasn't here?

240. We'd go out of business, for sure.

241. We would lose our house.

242. His parents would lose a huge chunk of their retirement money.

243. - How old are your kids? - Two and four.

244. He pays us all this lip service about how hard he's working,

245. to help and turn this place around,

246. and this is what he's doing.

247. - Nice ink here, dude. - Thank you.

248. Did you really?

249. That and those?

250. Yeah, all of them. And then this one.

251. Now what's it say? Happy birthday?

252. - We were like 19— - I love happy endings.

253. Now, that isn't what they meant when they tattooed it on their arms, was it?

254. No.

255. You're acting like a straight idiot right now.

256. You're acting like you normally act,

257. - which is. - Yeah, okay I'm working here.

258. - Yeah dude. He's working. - Shut up.

259. - Don't act like you do me a favor, bro. - Shut up.

260. You're done.

261. You're done, nope.

262. - Seriously, Travis. - Nope.

263. Hey, oy, oy, dickhead.

264. you mother.

265. - Give me a shot. - Stop it. Stop now.

266. - Stop dude, stop.

267. shot.

268. Hey, are we done?

269. Can we chill out now?

270. At least Travis cut him off.

271. This is really hard to watch.

272. My purpose in being here is you.

273. You need to go in and see him?

274. He needs a kick in the frickin' ass, do you agree?

275. - I agree, yes. - Okay.

276. - He needs to stop. - Rock his world.

277. Get the out of here.

278. - Hey. - what the.

279. - Remember me? - Oh.

280. Your wife?

281. You come home and you say, "I'm working so hard

282. - to turn around the business. I'm working so hard." - I am.

283. No. No, you're not.

284. If you were really working hard to turn around the business,

285. you would stop drinking,

286. you would stop cursing in front of customers.

287. Hey, guess what? If you came in here,

288. and actually worked a little bit...

289. Ohh.

290. Josh is actually blaming this on Alexia.

291. I'm going in and putting a stop to this right away.

292. I'm done. I am not watching this anymore,

293. and I am not having you take the kids down the tubes with you.

294. You either agree to stop this.

295. Recommit to this business and recommit to our family.

296. We have put everything on the line.

297. We have put our family on the line.

298. We have put your parents on the line.

299. You need— No.

300. Let me just finish that.

301. - Finish that and this is over. - Just give it to me.

302. Jon.

303. You've been embarrassing her all night.

304. Leaning in on these girls,

305. and you had the audacity, sitting on your ass, drunk,

306. to actually blame your failure on her?

307. It's been tough, Jon.

308. Oh sure, I know.

309. You're working so hard tonight.

310. - How many customers, have you checked their food? - I don't know.

311. How many people did you make sure he rang up?

312. You have two children at home and a wife.

313. - You know you're a drunk, right? - Yeah.

314. - You know it. - I do.

315. You know you're not working.

316. So, folks, now you know why I'm here.

317. It's not because of the failing bar.

318. It's because of a failing person.

319. I think a man should earn the right

320. to come home every day.

321. You should sleep in your bar tonight.

322. Let's go. let's get out of here.

323. Grab me a beer, will ya?

324. No dude, you gotta go.

325. Gotta go. No, no, go.

326. Man, what the, dude?

327. - pushing me? - Get the out of here.

328. I will murder you.

329. - I will just — - Leave. Get out, dude.

330. This is two, three—

331. No, you're not getting it.

332. you mother.

333. No dude, stop. No dude.

334. you. .

335. Stop, stop, stop it.

336. Calm down, calm down, or I'm going to take you down.

337. - Stop it. Calm down. - I will you.

338. Calm down, stop.

339. Stop, Josh, go home.

340. - Seriously. - All right.

341. you.

342. It's like a volcano.

343. It can only build so much pressure.

344. We're all at our wit's end.

345. Well, can someone give a ride home, dude?

346. The man needs a kick in the nuts.

347. Can you give me a ride home?

348. This can't continue.

349. - You have to make this work. - It's so tough.

350. - It's tough, no one said it would be easy. - It's tough, it's tough.

351. But you have to commit to it, because this will destroy us.

352. This is your last chance.

353. - Let's go, okay? - Okay.

354. Last night was ugly.

355. Josh sits on his ass, getting drunk,

356. and actually blames his failure on Alexia.

357. If he's not open to changing himself, this bar has no future.

358. Hello.

359. - Hello. - Hello.

360. Let's all talk guys. Come on over.

361. What was it that upset you last night?

362. First of all, he's not taking this seriously

363. when he knows how much is on the line.

364. Second of all, he's hitting on other women,

365. and then you're disrespecting our staff.

366. You can't have people work hard for you

367. when you treat them like that.

368. How do you feel when he does that to you?

369. Humiliated.

370. Takes your dignity from you?

371. Oh yeah, absolutely.

372. - Omar, does he take it? - Yeah.

373. It makes me second guess what the hell I'm doing here.

374. Who did he blame?

375. Everyone but himself.

376. Your turn to talk.

377. I'm sorry guys, I was drunk.

378. You chose to get drunk.

379. The excuse isn't drunk.

380. The blame is you.

381. It's been very hard for me these past couple years,

382. dealing with everything that's been happening here.

383. He manipulates every word,

384. to lie, to make you feel sorry for the victim.

385. Nailed it on the head.

386. He knows he's going to go drink tomorrow.

387. So he has to keep setting you up to victimize him.

388. Every sentence he uses. Every word is a lie,

389. to set you up as a victim.

390. - Is he a victim? - No.

391. Nichole, you're the manager of this place.

392. Yep.

393. What needs to be said, that I haven't said?

394. The amount of time and effort

395. that all of us put in, day after day,

396. dealing with his bull.

397. Having to call in people because I'm babysitting you

398. and I'm talking to your kids at the end of the night.

399. Saying, "Daddy's gotta work late.

400. He's probably not gonna be able to come home."

401. When I'm making sure that you're safe on a patio

402. and how the hell to get you home for two hours.

403. And the reason why is?

404. Because you're such a

405. your children can't know the truth.

406. You're no victim.

407. Your children are the victims!

408. She's the victim.

409. You're the perpetrator.

410. So you're revealed.

411. The ultimate loser.

412. I want to be a better husband,

413. a better father, a better business owner.

414. I mean, nobody wakes up in the morning

415. saying they want to be bad at all those things.

416. I want you guys to see the impact of bad management.

417. This is Partender,

418. and using the camera on a tablet,

419. they can see exactly how much alcohol was consumed each night.

420. Over last weekend, you guys poured $2,908 worth.

421. Sold, $946 worth.

422. So, over the weekend that cost you

423. $3,900 in lost sales.

424. - In a year, read that number. - $204,000.

425. Say it louder.

426. $204,000.

427. - Out the door. - That's what our rent is every year.

428. When a large brand comes into a local community,

429. about five to six small, local restaurants will close within 18 months.

430. You can't be trusted to run it anymore, can he?

431. - No. - Have you had one today?

432. - No. - You better be telling me the truth.

433. - Have you had one today? - 100%. Absolutely not.

434. And if you think this is an intervention,

435. watch what happens if you score anything on this.

436. Okay.

437. Okay, that's a start.

438. You have one drink, I walk out of here.

439. - Do you understand that? - Yes, sir.

440. If your heart is really open to this, I will help you.

441. Now let's take control together.

442. - Let's do it. - Okay.

443. All right, let's get our experts in here, guys.

444. Rob Floyd and Michael Ferrara, over here, please.

445. So, Rob Floyd has worked with me on a bunch of rescues, now.

446. For the bar, Jon brings in cocktail guru, Rob Floyd.

447. His focus on world-class drinks and team-based service,

448. can make any independently owned bar stand out,

449. in a sea of franchises.

450. Michael Ferraro operates restaurants in New York City.

451. For the kitchen, Jon brings in New York City chef, Michael Ferraro.

452. Specializing in comfort food with a high class twist,

453. this kitchen expert can combat any competition

454. with his original recipes.

455. I wanna get bartending skills up.

456. I wanna get kitchen skills up.

457. Okay, so we've got a lot of work to do, guys.

458. Let's go to it.

459. Today, we're working on customer service,

460. because we want to get repeat customers.

461. Chains have it down to a science.

462. and the reason why people go to chains

463. is they know the expectation.

464. So we have to teach our team, here,

465. about how to manage expectations.

466. I want to get you guys to have very consistent steps of service,

467. because all of those franchises down the road will.

468. These cards? They're secret shopper cards.

469. I'm going to have you come on up,

470. and we're going to do a little test.

471. Let's see your steps of service, how you would go about it.

472. I'm gonna see if they hit the points here

473. that are normal customer service.

474. First step is greeting the customer

475. with a napkin and a menu open

476. The second step, take their order and ring those drinks in.

477. Step three is the making drink and delivering it.

478. Step four is suggestive sales.

479. Final step is the goodbyes.

480. My name's Nichole, I'll be taking care of you this evening.

481. Get some food menus out to you in a second.

482. Hey guys, how are you doing today?

483. Can I interest you in something to drink?

484. I've never employed the steps of service before.

485. Talked about here and there, but we never really talked about what they were.

486. I think it's a very valuable tool.

487. Can I start you guys off with a menu or are we eating tonight?

488. I like, usually, a little spice.

489. We have a great...

490. We have a...

491. What was it called?

492. - We ready for our tab? - Absolutely.

493. Sounds good. I'll get that right to you.

494. Here you go.

495. So as far as scores go,

496. Nichole got a two out of five.

497. Greet with napkin and menu.

498. Reason the napkin goes down,

499. is everybody knows that person's been greeted.

500. Josh got a zero out of five.

501. Your worst offense was not ringing up any drinks.

502. The most important thing behind a bar, even before you make a drink,

503. you ring it in and you put the ticket down.

504. Travis, you scored a one out of five.

505. You failed to suggestive sell any drinks.

506. Instead of a $10 check, we're going to have a $40 check.

507. And Omar, you got a two out of five.

508. No "goodbyes" or "when will I see you again?"

509. So that's not very good.

510. So those are the steps of service.

511. I'm going to ride you on them, like any coach would.

512. So let's train and get ready for stress test.

513. Hey, guys.

514. - How's it going? - Good.

515. So Jon filled me in on what happened last night.

516. Josh was not worrying about what

517. was going in and out of the kitchen.

518. He had no idea what was going on.

519. During training today, I want to have Josh back there

520. really seeing what goes on,

521. rather than drinking at the bar.

522. When I think of Colorado, a summit,

523. you want like a hearty soup, you want a comfort food dish,

524. so we're doing a French onion soup mac and cheese.

525. Caramelized onions in beef broth

526. and then I'm incorporating that with mac and cheese.

527. We have a French baguette, that I toasted.

528. Gruyère cheese, brown the top of it.

529. Here we have it, French onion soup mac and cheese.

530. It's a quick item that you can get out of the kitchen.

531. As an owner, it's absolutely important to know

532. how every dish should look,

533. because that way you know you're being consistent

534. and you're always serving a good product.

535. Let's get ready for stress test tonight.

536. What are your goals for them tonight?

537. We are going to hit steps of service left and right.

538. Everything gets rung in immediately, before the drink gets made.

539. Last night we didn't see much food at all,

540. so, tonight we want to see some food.

541. And we need to make sure

542. they get to the right table in a timely manner.

543. Can you get through tonight without a drink?

544. I certainly hope so.

545. Tonight, you've got to find that weak spot and fill it.

546. Tonight, you're a corporate supervisor.

547. I want you to observe your husband managing.

548. Tonight, we find out why. Tomorrow, we fix it.

549. Okay, let's do this, guys. Let's go to work. Let's get open.

550. I think Josh is really nervous about stress test.

551. I know when the pressure gets on we tend to,

552. revert back to bad habits.

553. - Invite them in. - Okay.

554. Run this. Give me your best tonight. Let's see what you've got.

555. - I will. - Invite 'em in.

556. I have secret shoppers

557. that I'm sending into this bar tonight

558. and I've armed them with the five steps of service

559. that they need to evaluate.

560. They already go to the competition.

561. The question is, can I get them to come back here?

562. Guys, welcome to Summit House. Come on in.

563. Grab yourself a seat at the bar.

564. Grab a table, whatever you need.

565. Here's this for you, guys.

566. - Welcome to Summit House. - Thank you.

567. - My name is Travis. - Hi, Travis.

568. Did you mark everybody? Did you mark them?

569. Did you mark them? Mark them, mark them, mark them.

570. Guys, how are you doing tonight?

571. I notice you guys don't have any menus,

572. I can't find them right now,

573. but let me just tell you what we have.

574. Okay, so let's keep the tickets organized when they come in.

575. The latest ones coming from the machine like this.

576. Food pick-up.

577. I need runners. Josh.

578. I'm still short glassware to sell.

579. They've been waiting forever.

580. I still need one more cup.

581. How long have you guys been waiting?

582. Eight minutes there, 11 minutes here.

583. Where's Josh?

584. The bar...

585. 51 and the guests were there, one, two, three...

586. Where is 47?

587. - The next order is up.

588. Anybody got any food yet?

589. No.

590. Where is Josh?

591. Done. Okay.

592. Hey, so whenever I get glassware,

593. I have all your martinis, ready to sell.

594. There's that one for you, I'll get you all going, too. Okay?

595. Whiskey, yeah?

596. That's my next one going out.

597. I already got the vodka for it in the shaker.

598. What do you think of Nichole?

599. Nichole, here, has those steps of service,

600. with the napkins down,

601. and she's pumping out drinks.

602. She just needs the rest of her team to catch up with her.

603. What kind of ticket times are we running, Mike?

604. We're good, but they just can't figure out

605. where the food is going.

606. They're a mess.

607. Josh, where is 47?

608. This is you. This is under your name.

609. - 47, where is this going? - I don't know.

610. I don't have table 47.

611. - Someone must have used my number. - I guess this is a ghost table.

612. He doesn't have table 47. It's under his name.

613. - I don't know what's going on here. - damn it.

614. We are getting our asses kicked.

615. This is the moment of truth for Josh.

616. We're packed right now.

617. If he stays sober, and stays ahead of it,

618. he can do this.

619. You guys doing all right?

620. Do you need me to do anything?

621. Tonight's going like.

622. We're understaffed. We don't have the resources we need.

623. We have two people behind the bar,

624. like that's impossible.

625. What's going on? Talk to me.

626. The steps of service absolutely are not being followed.

627. Food didn't make it to some tables. It went to other tables.

628. Exactly. It went to the wrong tables.

629. Do you think he can fix this?

630. He's running around, he's trying his best.

631. So, he's running around like a barback.

632. True.

633. He has to get ahead of this and plan, train.

634. - Yes. - If you think he can do it, then I'm with you.

635. - I think he can do it. Absolutely. - Okay.

636. - Here you gentlemen go. - Thank you, sir.

637. - Thank you. - Not a problem.

638. Let me ask you a question, raise your hand,

639. how many of you have gotten a drink from him and not paid for it?

640. One, two, three,

641. four, five, six, seven, eight, nine, ten.

642. Who's gotten a drink from him and paid for it?

643. One. One!

644. Who's gotten a drink from him and paid for it?

645. One.

646. Go collect the money from every one of these people.

647. - All right. - This is a business.

648. Come on!

649. Travis is not marking his people.

650. So we have no idea what's going on at the bar.

651. He's a great pourer, but if you don't ring them up,

652. it doesn't matter.

653. If the steps of service are off,

654. then you're ruined.

655. You realize that we have food that didn't go to tables at all.

656. We have no systems in place to succeed.

657. Your failure isn't because of tonight.

658. Your failure is because of everything you did leading up to tonight.

659. - Yeah. - You need to lean on your wife. Stay next to her.

660. - Okay, shut this down. - Okay.

661. - Apologize to these people. - All right.

662. Okay, guys, we're now closed for business.

663. As you can see, we have a lot of work to do

664. and thanks again and very, very sorry.

665. It was definitely chaos,

666. but the one positive thing about this night,

667. is that he showed he was willing to jump in and work

668. and not crumble under the pressure and hit the bottle.

669. Which is huge.

670. Last night, we failed in every way.

671. There's a lot of national brands around here.

672. Josh has to provide an experience that's better than the nationals.

673. So we've got a lot of work to do.

674. Well, we did survive last night.

675. We're all here.

676. Have you had a drink?

677. I have not.

678. You have not. Wow.

679. Feels good to not be hungover.

680. - I bet it does. - It really does.

681. I had a bunch of secret shoppers come in last night.

682. Big restaurants use them. Now we send people in,

683. and they evaluate you.

684. I've added up the number of possible infractions that you could have,

685. and the total potential is 490,

686. and you guys got 420 of those offenses.

687. What scares me, Josh,

688. is how many restaurants are there within three blocks of yours?

689. Oh, at least 20.

690. 20? Could be more.

691. You will never compete with chains with offenses like this.

692. - It's all about management. - Right.

693. - And Nichole is your ticket. - Yeah.

694. So, we've got to get you out from behind the bar,

695. - and on the floor managing. - Yeah.

696. So we need some more staff

697. that we can bring in for re-launch tomorrow night.

698. Right, Omar, you can't handle 25 tables on your own anymore, buddy.

699. I thought I could.

700. It doesn't work. Nobody can.

701. We've got to bring the personality of Colorado into this place.

702. That was my original intent, my original dream.

703. We just put so much into it and then, at the end, it fell flat.

704. I want to start training,

705. but I want to sit and talk with you

706. for a couple of minutes, okay?

707. - Okay. - Okay. Let's go to work, guys.

708. You know, I saw an obnoxious fool two nights ago...

709. It was embarrassing.

710. who has all the potential in the frickin' world.

711. What are you scared of?

712. Because I want to help you.

713. I'm scared of failure,

714. and I'm scared of how I deal with failure.

715. You are far more valuable than any business.

716. I think I lost sight of that.

717. Your wife loves you, buddy.

718. I'm lucky she's put up with as much as she has.

719. I want to get back to the guy she married 10 years ago.

720. How about we bring her in to talk to us, okay?

721. Alexia?

722. You have not been good at reaching out to Alexia for help.

723. No, I reached for a bottle.

724. You're not a victim, are you?

725. No. No.

726. You gotta help him now.

727. - Okay. - You will completely back him up, correct?

728. Absolutely.

729. He's humbled up. He's accepted responsibility.

730. I'm real frickin' proud of you.

731. Thank you.

732. I think for the first time, we really feel hopeful.

733. So, I'm excited for the re-launch and I'm beside myself.

734. - All right, babe. - Thanks, appreciate it.

735. The steps of service are key and crucial,

736. because if we lose one in the beginning, then the rest fall,

737. and then we're individuals as opposed to a team.

738. So we're going to make a couple of new drinks.

739. We're in Colorado with all the mountains.

740. You're getting ready for some weather.

741. It's going to get cold.

742. So we did a little spin on a hot toddy.

743. Start with four ounces of pre-made hot chocolate.

744. Add a half an ounce of brown sugar cinnamon syrup.

745. Top with one and a half ounces of brandy

746. and garnish with whipped cream and cocoa dusting.

747. This cocktail is called the "Hot Choddy."

748. Give this a taste.

749. Super fast.

750. It's tasty. The brown sugar in it, I think is what sets it over.

751. Absolutely.

752. I love the name of it, too. It just, really fits in with Summit House

753. and my original idea of that place.

754. Awesome. So, Travis, I'm going to have you come up,

755. but I'm going to have you come up and manage him, in my position.

756. Nichole now needs to become the manager the place needs and Travis needs.

757. And I want to see how she holds him accountable.

758. So we're going to start out with the Summit House.

759. So one Summit House coming right up.

760. Smile more. Be attentive with the guest.

761. Yeah, you're getting more alcohol out of the glass

762. than you did in the glass.

763. You're only making the team better

764. by pointing things out you think he's missing.

765. Nichole's definitely our golden ticket here.

766. She is going to do a kickass job for us.

767. You need to ring it into the POS.

768. All right, excellent, excellent.

769. All right, guys, so I want to do something special for your bar, okay?

770. I want to incorporate something that would be like a signature,

771. something you guys can be really proud of.

772. We're going to do a short rib, which will attract those customers

773. going to neighborhood chains.

774. So I cut here our celery, onion, carrot,

775. all the ingredients we need to get through this quickly.

776. While that's going, we have to roast our vegetables.

777. What we want to do now, is cook it down

778. and concentrate the flavors.

779. Here in Colorado, the altitude is very high.

780. Cooking temperatures are different.

781. Boiling points are different.

782. Evaporation is different.

783. A major concern when cooking at high altitude,

784. is that meat can easily dry out.

785. This occurs because above 2,500 feet, the atmosphere is dryer

786. causing water and other liquids to evaporate faster,

787. and boil at lower temperatures.

788. To ensure meat is tender and juicy,

789. add 1/4 more cooking time

790. and add 25% more water to the dish.

791. All right, so for the mashed potatoes, already made.

792. Carrots, okay?

793. The short rib that we braised before.

794. Vidalia onions.

795. There we have it, Summit Short Ribs.

796. Very simple, focusing on cooking techniques

797. and doing things the right way.

798. - I love it. - Love it?

799. That's great.

800. Hi, everybody.

801. - Hi. - Hi.

802. How are you feeling?

803. I feel better than I have in a long time.

804. You're not a victim, are you?

805. No.

806. Not unless I let myself be.

807. Wow.

808. When I got here, you were $750,000 in debt,

809. had no hopes of paying your parents back,

810. and the pressure from your business

811. was straining your marriage with Alexia.

812. You're a good guy,

813. and you've got a good heart.

814. Don't let that bottle ever take that heart from you again.

815. No, no way.

816. How proud of him are you?

817. - Very. - Thank you.

818. - Nichole. - Yes.

819. You ready to manage this place?

820. Yes, I'm excited.

821. Here was my challenge, Josh,

822. so because of the landlord and the city ordinances,

823. as you know I couldn't change the outside,

824. but I built you a great concept.

825. - You guys ready to go in? - Oh yeah.

826. - Go ahead in. - All right man, let's do it.

827. After you, Alexia.

828. - Wow.

829. , my God.

830. Oh, my God.

831. - Wow. - Love it, this is a whole new thing.

832. - Oh, nice. - Colorado fresh.

833. They actually put it on the windows.

834. - That is amazing. - Look at all the lighting.

835. Wow, I love it.

836. I love the new look, the new place.

837. This just got a breath of new life in it.

838. Josh, you have USB chargers in your bar.

839. - No way. - Yeah.

840. - This is ridiculous. - Oh wow.

841. - Check out over there. - This is so cool.

842. Oh, my God, this is really what I wanted it to look like.

843. - People are going to want to sit here. - Yeah.

844. This stands out now, it's personal.

845. When you've been to Summit House,

846. you will remember you were at Summit House,

847. because this is not a look that anyone else around here has.

848. - Well, I see smiles. - Oh yeah.

849. When I look up there, I see the greenery.

850. I had some fun with the table numbers.

851. Makes it easier to bring food out too, doesn't it, Omar?

852. Definitely.

853. The walls now have a much warmer color.

854. - Do you like them? - Love them.

855. And it fits the whole summit kind of a feel.

856. You know, there wasn't a lot here that I had to change.

857. The bar is in the same place with the bar top.

858. Tabletops are the same.

859. I created a different feeling,

860. but it's very much the restaurant you built.

861. This was really what I envisioned,

862. when I started this whole thing.

863. I think you're going to make some money, buddy.

864. - I hope so, yeah. - We all hope so.

865. Let me show you what we did in the bar.

866. If there's anything that you've learned this week,

867. it's how important training is, right?

868. So I got you a lifetime subscription

869. to my product, Taffer Virtual Teaching.

870. There's no reason, Nichole, for our training to break down.

871. - Remember that $240,000? - Yeah.

872. I got you a lifetime subscription to Partender.

873. Oh, that is so awesome.

874. Something you don't see, is I've got a company called Bar-Juice

875. put in all these private, secure USB plugs.

876. That's a nice little feature to keep people at the bar.

877. These make Summit House more modern

878. and more contemporary than the competition.

879. Absolutely.

880. - So we've got a cool looking bar, don't we? - Yeah.

881. Summit House now has a different meaning on that building.

882. We're all about Colorado.

883. Now let's take that pride,

884. let's open this place tonight and let's make some money.

885. - All right. - Let's do it.

886. Let's give all these people that are standing outside

887. an unforgettable experience.

888. Remember your napkin. Remember the suggestive sale.

889. Keep all of those steps of service the same.

890. That way, we're all on the same page, the same team.

891. It's nice to see Nichole is taking control as a manager.

892. She's doing a pre-shift meeting.

893. She's making sure everybody knows their assignments.

894. - You ready? - Yeah, I'm ready.

895. - All right, they're out there waiting. - Oh, boy.

896. Go ahead, invite them in, buddy. Let's do it.

897. All right.

898. The moment of truth!

899. Guys, welcome to Summit House.

900. Come on in.

901. - Nice, how are we doing? - Doing well.

902. Thanks for coming out.

903. Awesome, guys.

904. - Maybe just... - Hey, guys, how are you?

905. Let's go. Talk it through, talk it through.

906. How many Pike's Peaches do we need?

907. Raise your hand. Yeah.

908. One, two, three, four, five, six, seven.

909. Good ringing, good ringing, good ringing.

910. Travis has never seen anything like this,

911. but he's marking everybody right away.

912. He's ringing everything up, so every drink is accounted for.

913. So when Josh comes behind the bar,

914. he's just collecting all the money.

915. I got no glassware.

916. I'm sorry, is there anyway we can slow this down?

917. We gotta slow it down.

918. We're getting our kicked.

919. Right, can I get these two first? And then...

920. I'm stressed. We can't get dug out behind the well.

921. We're doing the best that we can.

922. I really want a drink right now.

923. - Okay, deep breaths. - Out the way.

924. - Deep breath. - Out the motherway.

925. I'm watching Josh across the room

926. and he is having a hard time. He is just scattered.

927. He's panicking and he's starting to take it out on other people.

928. He's starting to get negative.

929. - Dude, what's happening? - We're totally getting our kicked.

930. I thought tonight was supposed to go over better than this.

931. - No, listen. - We cannot dig out of that well.

932. It all depends on you. Okay?

933. - You fall apart, they fall apart. - Okay.

934. Go out there, smile.

935. We're backed up at the bar right now,

936. Josh has to manage this business,

937. not let it overcome him.

938. I've got a big problem.

939. Big bottleneck, right now, is in the well.

940. I need you to bail out, Alex.

941. Pike's Peach, all right.

942. This is all Pike's Peach. On top, right here,

943. ready pre-made, stir it, it just needs shaked.

944. Throw those through, um, 86 that glassware.

945. How we doing, Josh? Talk to me.

946. I think we're sinking a little bit here,

947. so what I did is I pulled Nichole in here to go ahead

948. and help Alex here, making all this stuff.

949. So the good news is they know where they're taking everything.

950. Table numbers are working. The systems are working.

951. - Yes. - They just gotta dig out.

952. We've gotta dig out of this hole that we're in.

953. You're in frickin' control.

954. For the first time in a while, I am.

955. You are, buddy. You know exactly what's going on.

956. I'm not looking for that bottle.

957. I hear you, good job. Good job.

958. It's been tough,

959. but I'm proud of myself because I did it.

960. I'm very hopeful for the future.

961. I just want to keep working hard here.

962. Short rib goes with a pudding.

963. Two macaroni for table 22.

964. - Talk to me boys, how we doing? - They are slammed.

965. I don't think they've ever sold this much food,

966. but these guys are knocking it out.

967. - The food looks fantastic. - It does.

968. It tastes good and we're hitting the tables in under 10 minutes.

969. - Feel good? - Yeah, feeling great.

970. - Alexia? - What?

971. - Can you run this out to table 49 please? - By 48, right?

972. Yeah. Then they've got three macs in front of them, okay?

973. Josh is 100% committed to the business.

974. Normally, he'd have a big freak-out

975. and that would be it for the end of the night.

976. Josh and I are taking care of the floor.

977. The floor is where we need to be.

978. - I'll get these out of your way. - Thank you very much.

979. - My work is done, do you agree? - Yes, sir.

980. - And now it's your job. - Yeah.

981. I did the light lifting. Now you do the heavy lifting.

982. - Right. - Remember how proud of you I am.

983. - Of course. - Okay, make me frickin' proud, buddy.

984. I will, Jon. Thank you.

985. When I got here, Josh was so deep in a bottle

986. that the had no idea how broken he was.

987. I started this rescue for Alexia.

988. I really finished it for both of them.

989. Fact of the matter is, Josh was a good guy in a tough place.

990. Now, he's a good guy in a good place.