Bar Rescue 5x16

1. I've never twerked on the front door.

2. This year, 6,500 failing bars nationwide

3. will close their doors for good.

4. If things don't change soon,

5. Speakeasy Bar & Grill in Kenner, Louisiana,

6. will become just another statistic.

7. In 2006, Keith Bellaci purchased Speakeasy Bar & Grill.

8. I was managing another bar and a friend of mine came to me

9. and asked me if I wanted to get in on buying a bar with him, so we did.

10. We had it for about three years together.

11. Business was booming,

12. and shortly after he met his future wife, Amanda,

13. who often helped him out behind the bar.

14. Amanda Bellaci: Business was crazy.

15. We were here almost till 5:00 in the morning

16. every single night. It was good business.

17. The only reason he got out was because we had our first child.

18. Wanting more stable work hours

19. to focus on raising their family,

20. Keith and Amanda retired from the bar business

21. and got corporate jobs.

22. I sold to my partner and did sales for Roto-Rooter.

23. I spent about seven years in the corporate world.

24. I did payroll for an electrical contractor.

25. It just wasn't me. I'd fall asleep at my desk. I like being a people person.

26. So Amanda and Keith jumped at the opportunity

27. to repurchase Speakeasy in 2015.

28. We bought Speakeasy

29. for $250,000 because of how phenomenal

30. it was ten years ago for Keith,

31. and it just, it hasn't come back as fast as we thought it would.

32. Having insufficient funds,

33. Amanda turned to her mother, Barbara,

34. who invested $60,000 into the business.

35. Barbara owns 50%

36. and Keith and I own 50% combined.

37. Barbara never had a role in the bar

38. 'cause she has her own life and her own job.

39. However, when Amanda and Keith repurchased the bar in 2015,

40. it was no longer the moneymaker it used to be.

41. The business was doing horrible. It deteriorated quite a bit

42. since Keith owned Speakeasy ten years ago.

43. We're fighting each day just to stay open.

44. So we don't have the money

45. to get it back on track where we need to be.

46. To make matters worse,

47. Amanda's lack of ownership experience

48. and newfound freedom

49. only helped to run the business further into the ground.

50. Alcohol is gonna make you do that,

51. and Amanda's quick to get on the dance floor

52. and show you she can dance.

53. There's no ties and suits and briefcases,

54. so it's always fun all the time.

55. It's a fun atmosphere, you know?

56. Just need more people to come in here.

57. The was the owner? Oh.

58. And her behavior drove Keith

59. to treat the bar like a party as well.

60. The plan coming back here was to relieve Amanda

61. a little bit with whatever needs to be done,

62. but I'm finding out she wants to cut up

63. and hang out and have a good time

64. so I just sit back and enjoy my time here, that's all.

65. Don't worry about what the we be doing, all right?

66. Play your own game.

67. When we're all together, it's just a cluster.

68. Keith's drinking, I'm twerking.

69. Keith'll walk in here and want to order a shot

70. and see what friends are in here and buy them shots.

71. And each of them pointing at the other

72. for not doing their job

73. is creating resentment between Amanda and Keith.

74. Which has left them with an untrained staff,

75. a continuously crumbling bar,

76. and an enormous pile of debt.

77. Speakeasy's got about $250,000 worth of debt.

78. It's more than my house.

79. Although Amanda and Keith were able to make

80. some of the money back on what they had originally paid for the bar,

81. their accumulating debt quickly brought them back to square one.

82. That came from the actual purchasing of the bar,

83. the money we put into the bar, and then also

84. the money that we're losing each month.

85. If Speakeasy goes down the drain,

86. then I probably never won't have anything.

87. I won't have my marriage and I won't...

88. My kids' lives will change dramatically.

89. With their livelihood on the line,

90. both Amanda and Keith have agreed to pull back the doors,

91. bust open the books, and make a call for help...

92. to "Bar Rescue."

93. Here we are, guys, Speakeasy.

94. About 11 miles northwest of New Orleans...

95. - Yes, sir. - ... in a town called Kenner.

96. The median age here is 39 years old.

97. The income here is about 57,000 a year.

98. Which is about 5,000 a year above the national average.

99. - Gotcha. - And right around the corner,

100. is a community called Gabriel

101. that has expensive houses and properties in the area.

102. What I'm see here does not say,

103. "I want to bring in the business that has the money

104. that's around the corner that I should be bringing into my bar."

105. Yeah.

106. So, Ashley,

107. you are the first ever bartender

108. from "Bar Rescue" that's here as an expert.

109. They left me up here by myself.

110. I guess I'm just that good.

111. For the first time ever,

112. Jon has recruited a bartender

113. from one of his past rescues

114. to join his team as a mixology expert.

115. I gonna take you on the road with me.

116. Ashley Clark's drive, cocktail knowledge,

117. and experience on the other side

118. gives her what it takes to turn any untrained bar staff

119. into an all-star team.

120. You went through this experience.

121. So I want you to take that experience

122. and help me turn this one around, okay?

123. Look at this place.

124. Look at the call to actions on the window.

125. You know, a real call to action is out there.

126. - Something unique, something

127. that would have you come in. - Exactly.

128. The word cocktails mean a lot more to you

129. - than the word liquor. - Ashley: Exactly.

130. It's not a liquor store, it's a bar.

131. What's unique about the bar?

132. You should have more signature items.

133. Now I understand the po' boys

134. are the sandwich of New Orleans,

135. but how many po' boys you think

136. - there are in this town? - Uh, a thousand.

137. For the kitchen,

138. Jon brings in Chef Aaron McCargo.

139. This chef's flare for adding sophistication to simple dishes

140. can bring any kitchen in crisis

141. from floundering to flourishing.

142. Speakeasy is a type of bar from prohibition.

143. This bar is not a speakeasy in any way, shape, or form.

144. You're gonna party now, DJ. Hey, who ordered shots?

145. No matter who ordered shots, when they order I get one.

146. There's Keith, an owner. There's his wife Amanda.

147. When somebody orders shots, I always get one.

148. It's what you need to know.

149. You've done absolutely nothing all night.

150. What're you talking about? I've been drinking.

151. Perfect. Do nothing. What's new?

152. Barbara! The women's bathroom needs toilet paper.

153. Well, your job is to sit there

154. and just drink with your friends.

155. Barbara is Amanda's mom.

156. Barbara lent them $60,000. Imagine the pressure

157. when they don't make money and Mom doesn't get her money back.

158. They're losing now $5,000 a month.

159. They're in debt about a quarter of a million dollars.

160. They have kids, their houses are on the line,

161. and this has become a family crisis for them.

162. Whoa, whoa, whoa, whoa. You gotta slide that up.

163. How do you print?

164. DJ, at some point you gotta learn the computer.

165. Get somebody to teach me the right way

166. and maybe I'll learn it quicker.

167. That's DJ. He's a bartender.

168. How long does it take to ring up something?

169. If the system was better, we could ring it quicker.

170. That's Taco. He's a bartender.

171. Who's the five shots for?

172. There's Cassie. She's another bartender.

173. Trudi, another bartender.

174. And there's Carlos, our cook.

175. So, Aaron, this is really an important food bar.

176. We're in one of the culinary capitals in the world.

177. People come here to eat, so food is critical.

178. I brought in the president of my consulting group,

179. Izzy Kharasch, to come in and do recon with you.

180. - All right. - They're gonna see your chef coat.

181. - Mm-hmm. - It's okay, let 'em assume,

182. but don't tell 'em you're with me.

183. - Okay. - All right, buddy, I'll see you inside.

184. Jon's spies enter Speakeasy Bar & Grill,

185. a 5,600-square-foot space

186. featuring a vacant stage, two POS systems,

187. and three owners that have turned their family business into a family feud.

188. - Sitting here? No? Okay, cool. - No.

189. How are we doin', fellas? What can I get for y'all?

190. I'm gonna have a Sazerac. You guys make 'em?

191. No, we don't, my man. We don't have—

192. we don't have what we need to make a Sazerac.

193. And what is the cocktail of New Orleans?

194. Oh, I don't know. A Sazerac?

195. How about an Old Fashioned?

196. I can do you a version of an Old Fashioned.

197. - Let's give it a try. - Gotcha.

198. - Margarita. - Margarita.

199. All right, cool.

200. What is he shaking with? A plastic cup.

201. So they have no tools. No glass mixing cups.

202. You walk into a bar

203. and you see a cup sitting upside down on top of a pourer,

204. - what does that tell you? - Bugs.

205. You have to have a proper pourer cover that seals it,

206. 'cause they're gonna get in through that cup.

207. Margarita— no wait.

208. Margarita's the other way. I'm sorry.

209. - Izzy: In plastic. - Aaron: Looks like a rocks glass.

210. Wow, okay.

211. This is nothing like an Old Fashioned.

212. Not even close.

213. I see you got some friends over here.

214. Hey, when you learn how to clean, there will be no flies.

215. Give me some rags and I can clean.

216. Amanda's the bar owner. I just drink here.

217. - No, you're an owner as well. - That's your bartender.

218. You're an owner as well. You don't give a.

219. No one wants to do their job.

220. Clearly they both resent each other for not pulling their own weight.

221. Let's see. How about loaded tots?

222. I think definitely the Kenner burger.

223. - Oh, you got wings? - Yeah.

224. - Wanna do the po' boy? - Absolutely.

225. That should cover us for a while.

226. She has customers ordering food, ordering drinks.

227. She's playing darts.

228. Shots! Come on, Keith!

229. What's the chance we can get this with less ice?

230. It's a shot, not a drink!

231. Be sure you ring that up on your tab.

232. Why do they keep making all these shots?

233. They keep making them just for the staff.

234. Does anybody want a shot? Who wants shots?

235. I'd like my third one.

236. Aaron and Izzy have ordered food, right?

237. Yeah.

238. And there's nobody in the kitchen making the food,

239. 'cause they're all here having shots.

240. Not a po' boy, but that was delicious.

241. Taco, get me a big cup, please.

242. I don't know. Let's see if I can do it.

243. Hold on, hold on. Wait, wait, wait. Get it on video.

244. We got a little show goin' on over here.

245. She's partying in the bar that they're losing money in.

246. Barbara!

247. Hmm.

248. We have the dildos in the car.

249. Sad, sad, sad.

250. What about the husband?

251. Just sitting at the bar drinking.

252. He does not care at all.

253. So every time she twerks, he has another shot.

254. Twerking the money right down the drain.

255. Yeah, you suck at life.

256. Wow.

257. - Can you stop? - Stop what?

258. You're.

259. I don't understand what you're thinking.

260. Amanda is just as guilty as Keith

261. for not running this business properly.

262. She is not the victim here.

263. Well, you're offending me with you over there

264. popping your ass with all the people over there.

265. - That's not offending me? - Stop.

266. Oh, that's all right, though. That's right. That's all right.

267. Look who showed up.

268. All right, no gloves.

269. He's touched raw chicken, correct?

270. The minute he touches something

271. his hands are gonna be contaminated.

272. So now we have the raw chicken on the phone

273. and the raw chicken on the towel.

274. - Look at the fryer. - Ashley: The thing is filthy.

275. Look at the grease. Look at the charbroiler.

276. The stove— oh, look at that filth.

277. And he's breaking all that salad up with his bare hands.

278. With his bare hands so it's now covered in raw chicken.

279. Everything is completely cross contaminated.

280. - I'm not gonna let them eat this. - Ashley: Don't.

281. 'Cause I'm worried they're gonna get sick.

282. I'm gonna go in.

283. All we need is that po' boy.

284. It takes about 30 minutes for our food.

285. So what did we order that we didn't get?

286. - The po' boy. - Have you been in that kitchen?

287. At some point, yes.

288. Is it clean back there?

289. He's not using gloves. He's not washing his hands.

290. He's wiping the raw chicken on the same rag in his pocket.

291. I can't let you guys eat this.

292. Come over here, big mouth.

293. What kind of man sits on his ass

294. taking shot after shot

295. and looks at his wife and says,

296. "That's not my job"?

297. Are you cool losing 5,000 a month?

298. No, I'm not cool losing 5,000 a month.

299. You cool being in debt? How far in debt are you?

300. - Tell me. - 250,000.

301. You sit at the bar, you twerk,

302. you have another drink when she does that, don't you?

303. Absolutely.

304. And then you don't help her and this is the cycle.

305. Aaron McCargo is an expert to help me train.

306. I want you to see what a professional chef

307. will tell you in your kitchen.

308. Now you wanna lose money, that's one thing.

309. You get people sick, that's unreasonable.

310. Nobody should be eating food in this place.

311. No one.

312. Y'all can't be serious.

313. This is ridiculous.

314. There's things that need to be done.

315. Do you ever brush this grill down?

316. Uh, we've tried to keep it brushed.

317. - This is your brush? - Jon: You can't even use that.

318. Hold up. Look at your hood.

319. Oh, man. There's a grease trap down there.

320. Look at this, guys. It can't even breathe.

321. Burn your whole freaking place down.

322. This is 250— this is your freaking wife.

323. We apparently have a system.

324. Hold up, hold up. What is this?

325. I didn't use that today. I cut it and I got it right here.

326. But why is it here if you didn't— why?

327. - Oh, it smells! - I haven't got a chance to get to it yet.

328. So what did you do tonight that you didn't have the chance to get to it?

329. Uh, I started cooking, I had to prep,

330. I had to do everything to get everything ready—

331. Isn't that prep, getting rid of bad food?

332. You could feel— look how soft this is 'cause it's not cold.

333. Oh,

334. What is this? Amanda, is this dated?

335. What color do you think this should be?

336. - That's how it comes. - When is this from?

337. That was here when I got here.

338. We don't know!

339. - What the hell is this?

340. - Turkey. - From when?

341. - I don't know. - We don't know, right?

342. - No. - We don't know where that's from,

343. so let's get rid that, too.

344. Keith, why don't you try catching

345. some of this freaking stuff

346. into all your damn money!

347. Here's the deal.

348. You clean this kitchen tonight,

349. and prove to me that this means something to you.

350. Un-believable.

351. Sit over here. Sit right here, sit right here.

352. - Stop, stop. - I'm okay.

353. Take a deep breath and just calm down.

354. - I'm okay. - It's fine.

355. Jon came in and ripped us apart.

356. Between the bar, the kitchen, my anxiety went on overdrive.

357. You know it's bad but you don't realize it's that bad

358. until someone just slaps you in the face with it.

359. this.

360. Last night was a big disaster walking into the kitchen.

361. So Jon is sending Ashley and I into Speakeasy this morning

362. to see if the staff made any progress with the bar.

363. That's disgusting. Wow.

364. They must've went straight home,

365. went out drinking, whatever they did.

366. Here we are back this morning and I'm very disappointed.

367. Everyone left and no one did anything they were supposed to do.

368. We pointed out every area that needed some attention

369. and to see them not here right now is really disappointing

370. and shows that they lack commitment.

371. It's unbelievable.

372. Aaron informed me that Keith and Amanda left last night

373. and never cleaned the kitchen.

374. Last night I looked in Keith's eyes

375. and I asked him to clean his kitchen to prove to me

376. that he was gonna change this cycle.

377. You clean this kitchen tonight.

378. And he didn't.

379. Now I have to send my cleaning crew in,

380. clean this kitchen and get it safe for training,

381. and I gotta start right now.

382. And I'm gonna call him out on it.

383. - Hello. - Hi.

384. Hi guys, come on over. Let's talk. Come on over.

385. How'd the kitchen cleaning go?

386. - It's clean now. - Who cleaned it? My team did.

387. So I asked you to save yourself

388. and clean your kitchen last night.

389. And you looked me in the eyes and said, "I got this,"

390. and did he get it? You blew it off, right?

391. You have no problem sticking it to your wife,

392. but you are not gonna stick it to me again.

393. Or I will walk out of here and embarrass you

394. past anything you can conceive

395. in this entire freaking community.

396. When everybody hears that I walked out of here

397. 'cause your husband is a loser,

398. we'll see how you do then.

399. It's gonna have to change.

400. - Your 60,000 gone? - Yep.

401. Took a while to save that money, didn't it?

402. Yes, it did.

403. How do you like to see it pissed away

404. with him sitting on a bar stool?

405. I don't.

406. It's hard for a mom to watch a child getting upset.

407. - You took her freaking money. - I did.

408. And then you sat in a bar and got drunk.

409. I deal with it all the time.

410. That makes you an ass.

411. - Makes me one as well. - Exactly.

412. What happens if she doesn't give you anymore?

413. - How long will you have? - Six months.

414. - Six months and we're out of money. - Yep.

415. Frustrating, isn't it, guys?

416. When I asked you what food was fresh and what wasn't,

417. you didn't know 'cause you didn't know who put it in there,

418. who left it, who bought it.

419. You're put in a position where you're only gonna fail.

420. Right.

421. Come on up, buddy. DJ, let me ask you a question.

422. - Yes, sir. - Are they mistakes or choices that they make?

423. Choices.

424. And just yesterday I came in here with no bar rags,

425. things for me to start my shift.

426. You think they care about you?

427. - No, no. - You can go back.

428. Do you understand that we have a failing bar

429. because we have failing owners?

430. Yes, sir.

431. These aren't mistakes.

432. You don't twerk by mistake.

433. You don't give away drinks by mistake.

434. You don't go home and say, it"

435. to your kitchen every night by mistake.

436. There's no "it's not my job" the next three days.

437. Everything is your job.

438. You're saving your ass, for Christ sakes.

439. What happens to the future of their marriage

440. if this continues?

441. There won't be any.

442. And they got two little girls to think about.

443. - How old are they? - Nine and almost five.

444. They see Mommy and Daddy fighting, don't they?

445. - Yep. - They feel the stress.

446. So this is more about the kids

447. than them in a way, isn't it?

448. Once you have kids, it's always about kids.

449. So why didn't you clean the kitchen

450. for your kids last night?

451. Why didn't you not drink for your kids last night?

452. If something is good for the business,

453. will they sometimes refuse to do it just to spite each other?

454. Always.

455. So sticking it to him becomes more important to you

456. then coming through for your kids.

457. You're making choices that are screwing your family.

458. I know that it hurts them.

459. I know that fighting with him is gonna hurt them.

460. And your tears are a crutch.

461. Just like he runs to the drink,

462. every time you cry everybody has to back off, don't they?

463. Instant defense mechanism.

464. And I think half of the time it's bull.

465. You don't need to cry, you want to cry.

466. If I can't motivate you to do it for yourself,

467. and I can't motivate you to do it for your kids,

468. how the hell do I motivate you at all?

469. No, it is a motivation for my kids,

470. but you can't expect me not to cry

471. when I feel like I'm failing them as well.

472. All this is a consequence

473. of what the two of you do.

474. And you don't want to be remembered

475. with a glass on your ass, do you?

476. Absolutely not.

477. You two need to stop resenting each other

478. and you have to fight for this business.

479. - That's the deal. - You got it.

480. Okay, let's bring my experts in.

481. Ashley is the first ever employee from a "Rescue"

482. who I'm bringing in as an expert.

483. Last night I saw a lot of twerking and no working.

484. It doesn't make any sense.

485. Aaron McCargo, my brother in war.

486. I cannot believe, and the excuses I heard from you.

487. "I don't have time. I'm prepping."

488. There was only two customers ordering food.

489. You had nothing but time.

490. Amanda, so you are the leader of this bar.

491. Supposed to be.

492. What do you envision Keith's role

493. to be here in the bar going forward?

494. I'll take over the bar completely

495. and make everything happen behind the bar.

496. I need you to take care of the kitchen.

497. If I do the kitchen, I don't want you to come behind me

498. and tell me what I'm not doing right

499. or telling me that this is not the way you do it.

500. - Let me do it. - You got it.

501. - Very fair. - You can have it.

502. Amanda, what is your mom's role here? Business-wise?

503. I can't keep doing it all.

504. So I would like for you to take over the books.

505. - Okay. - All right, let's go to work.

506. - All right. - Thank you.

507. I was watching last night.

508. I saw a lot of mistakes.

509. The bar last night there was lot of twerking going on and not a lot of work.

510. A good manager knows how to delegate.

511. So the activity we have planned for Amanda today

512. is really based around teaching her how to communicate

513. patiently and effectively with her bartenders.

514. These have the names and the ingredients of a few cocktails.

515. and you need to describe these drinks,

516. but you can't use any of the words on these cards.

517. That's rough.

518. I want to bring back DJ.

519. All the cocktails that we've created are going to be easy,

520. three ingredients max, so that we can get these guys

521. quick, consistent, and efficient.

522. Um, this is...

523. God, I hate this.

524. Um, you find these outside in the grass or in a garden.

525. - Broken up concrete. - Rocks?

526. - Okay.

527. Something you make with sugar and water.

528. Something made with sugar and water?

529. Sugar and water.

530. You are a bartender and you do not know

531. what is sugar and water.

532. Okay, gotcha. Wow, wow.

533. Oh, my God.

534. I can't tell you that I really received the proper training

535. to be behind that bar and doing it together, uh,

536. it could really help the staff as a whole to make this bar better.

537. This is a famous street downtown.

538. - Go name it. - I can't say.

539. - Really? - Oh, Lord.

540. Cassie, I'm gonna have to push her a lot.

541. She seems like the most incompetent bartender in this bar.

542. - It's the clear liquor unflavored. - Okay.

543. Taco, I have high hopes for.

544. Amanda seems like she was really trying to get better at communication.

545. All right, guys, new food time.

546. Last night was a big disaster.

547. What is this? When is this from?

548. Is this dated? We don't know!

549. Knowing that they have a cook there that doesn't clean

550. or doesn't date anything was a big disappointment.

551. Today we're going to do a jambalaya quesadilla.

552. You got the Creole and you got the Cajun.

553. We got some rice, some sausage, some chicken in here,

554. got some Monterey Jack cheese.

555. We're gonna flat-top grill this.

556. Do ahead, dig in and taste it.

557. - That's good. - Really good.

558. You can't go nowhere else to get it.

559. They're gonna remember the name and wanna come back here again.

560. It's about putting a spin on things that make it unique to you.

561. I don't think Keith really ever had a role in the bar.

562. So, yeah, a little bit nervous working with him

563. 'cause we both have different expectations, so we'll see.

564. Everybody come on over. Let's meet before we open.

565. They're calling us up front. Come on.

566. Tonight I wanna see you guys communicating with each other.

567. Now your job as manager tonight is to effectively delegate

568. to your staff and give them the guidance they need

569. to be successful behind the bar.

570. - Okay. - You got the kitchen, buddy?

571. - Yeah, I got it. - Okay.

572. I want you guys to see yourselves come through

573. for each other for a change.

574. All right, you guys, have your staff meeting,

575. and then we open in a little while.

576. - Thanks. - Great, thank you.

577. I think that somebody, while we have four bartenders,

578. I think somebody needs to be on table service.

579. Maybe I should do that 'cause I don't know the drinks.

580. Barbara, can you help with running tickets to the kitchen?

581. - Yeah. - Okay.

582. I'm very nervous about stress test.

583. There's just so many people coming in at once

584. and overwhelming the bartenders.

585. Hopefully we can get it together as a whole and make it happen.

586. Hey, guys. Welcome to the Speakeasy. Come on in.

587. How y'all doin' today?

588. - Hello, how are you? - What can I get you, my man?

589. - A ginger bourbon. - A ginger bourbon?

590. Wow. Why am I drawing blanks?

591. You're good. You're good. You're good.

592. We're gettin' our first order soon.

593. - You ready to go? - Oh, yeah.

594. What're you doin'? Where's the strainer?

595. Why aren't you using a strainer?

596. You got a strainer right next to you, baby.

597. Supposed to be makin' two at a time, honey.

598. Everyone's getting nervous. I'm seeing everyone shaking with their bottle.

599. They got the jitters.

600. All their basics? Out the window, man.

601. Still no drink.

602. Still no drink and I'm almost done with my first one.

603. 20 minutes now.

604. How we doing? Talk to me.

605. Um, well, I haven't seen Cassie do a whole lot yet.

606. Um, bartenders are flustered, so it doesn't look good right at the beginning.

607. Okay, let's get 'em going here.

608. - Got your back.

609. Okay, give me one second.

610. - What are you making? - Vodka rooster.

611. Who else wants a vodka rooster?

612. - Two, three, four.

613. Make five of them.

614. Come on, buddy. We'll be here all freaking night. Let's go.

615. I'm kinda worried we haven't seen a ticket yet.

616. - Oh, they coming. - What's taking so long to get them out here?

617. Look at that There we go.

618. - There we go, there we go.

619. Taco is kicking ass. He's doing pretty damn well on his cocktails.

620. But I got Cassie on the floor doing God only knows.

621. - What's the matter? - It's just—

622. - It's just slow. - This is the problem.

623. Who's ordered food?

624. Who's gotten food?

625. Any time a check comes back tonight, guys,

626. make sure you echo it back so that there's communication, okay?

627. When I asked people who's ordered food,

628. 15 hands go up. How many orders do you have?

629. - Two more quesadillas. - One's our already, one's out.

630. - Three orders. - Okay, I gotta get Amanda back here.

631. Amanda, I need you in the kitchen for a minute.

632. There's only two tickets here, so are those orders stuck in the POS system?

633. I would assume that they haven't been rung up.

634. So what do you do?

635. The only thing I can do at this point is go pick up the orders,

636. start putting them in the POS system, and bringing them back here.

637. Let's just get the food out of the kitchen so do it manually.

638. - You with me? - I'm with you, I'm on it.

639. Go start around the tables and start taking orders.

640. - How exactly do you get food? - You pray.

641. I have a ticket to write up or what?

642. We're now almost a half hour in.

643. Not one order has come out of the kitchen

644. 'cause it's all stuck in the POS system.

645. Had Amanda identified this problem,

646. she could have gotten the orders in the kitchen,

647. and they'd have their food already.

648. But Amanda is making drinks.

649. She's not solving one problem in this bar.

650. I'm solving them for her.

651. Now where is the trash can to empty this?

652. Should be a trash can over there.

653. There isn't, and I need one more fry. Waiting on one more fry.

654. - How long on that fry? - What I do is what I do.

655. Perfect. Do nothing.

656. Do you got it going like you have a problem?

657. Oh, yeah, 'cause I'm about to go the off.

658. - You don't want me to go off. - Then don't go off.

659. Working back here with Amanda was so stressful.

660. So much going on at once.

661. Communication definitely can go a little smoother.

662. Here we go, guys.

663. There we go. We got some food coming out over here.

664. I mean, it's been like an hour.

665. - Cassie is walking around. - Where's Cassie?

666. Where's Cassie at?

667. Holy, man.

668. Who the walks out of the bar?

669. Excuse me, ma'am? We not working?

670. We make the choice to come out here and not work?

671. I got you. Got you.

672. Who does that? You just walked out on the bar.

673. Cassie, I need you going around looking for any glassware or anything.

674. There's no more glassware anywhere.

675. Cassie's supposed to be waiting on the tables, and she's not getting it.

676. So now I'm grabbing a pad and I'm gonna go start taking orders,

677. so that way we can get everybody served.

678. We're still waiting on the one we just ordered.

679. Oh, I'm so sorry.

680. - I've got the vodka rooster. - Me too.

681. Ah, two vodka roosters. Very good.

682. So nice, they gave you a napkin? Gave you silverware?

683. - Nothing. - Amanda?

684. They're sitting here eating with their freaking hands.

685. They have no napkins, no silverware,

686. and people are walking by them like crazy.

687. Guys, we have no POS system. We can't transact.

688. We don't have glasses to put drinks in.

689. Who has seen Amanda and Keith argue before?

690. This is a complete freaking failure, do you agree?

691. - So, Amanda,

692. you need to apologize to these people.

693. I apologize. This is my failure.

694. I'll see y'all on Saturday when it's right, I promise.

695. Guys, let's get out of here. We have work to do. Thank you.

696. I mean, you can only do so much.

697. It's hard when you don't have the most competent staff to help you out too,

698. so we'll have to figure that out as well.

699. - Tonight was disastrous. - Yes.

700. Things were done wrong. People weren't helped out there,

701. weren't served out there.

702. I served every single table, wrote my tickets down.

703. And then what about attitude? I just—

704. - I do. - Are you serious?

705. Yes.

706. I was not rude to anybody, at all, ever.

707. And then she just told me to go home.

708. I was very nice to everyone.

709. I smiled, I helped everyone out.

710. She's full of.

711. While the staff is training with my experts,

712. I want to get together with my construction team

713. and really put together the details of this concept.

714. I want to create a concept that targets 39-year-olds

715. with about a $58,000 a year median household income,

716. so this concept needs to be just right.

717. What are the colors that you think of?

718. We don't want to go too crazy like you were saying before.

719. You don't want to go infantile

720. with bright children's room colors.

721. This bar has the colors of New Orleans festivals.

722. - That works. Okay, cool? - Okay, great.

723. - How are we doing? - All: Good.

724. Last night, not having the POS system working

725. and these guys not knowing about it was a big setback.

726. It was a bad judgment call on your behalf

727. not to come up with a plan B.

728. You did a great job bartending, but you're an owner.

729. When we were running out of glassware,

730. you could have been running around finding glassware.

731. I did delegate that duty to Cassie to go do it.

732. That apparently was very difficult for her.

733. She's not helping the team. She's dragging us down.

734. It's not good for my business.

735. It's not good for our relationship

736. 'cause we're gonna argue about it.

737. We're one staff member short,

738. which is probably the best for all of us.

739. All right, are you ready? Are we feeling pumped about it?

740. - All: Yes! - All right.

741. Sazerac is a very classic cocktail.

742. It was actually created right here in New Orleans.

743. So we start with a sugar cube. Peychaud's bitters.

744. Three dashes of that. Little splash of water.

745. Muddle that down.

746. Rye, ounce and a half.

747. Fill it with ice, stir.

748. The original recipe for a Sazerac called for absinthe,

749. which was banned from the United States in 1912

750. because it contained a hallucinogenic ingredient called wormwood.

751. However, due to the popularity of the drink,

752. herbsaint was created as a legal substitute,

753. and has since remained a component

754. of the official Sazerac recipe.

755. Herbsaint. Dump it.

756. Top that thing off with a nice little lemon wedge.

757. And serve it, no straw.

758. The next one that we're making, the Kenner carnival julep.

759. It's a beautiful, refreshing cocktail for the women.

760. These kinda cocktails are gonna bring a different crowd,

761. the crowd that we need in that bar.

762. And it's gonna really help. I'm excited to get back out there,

763. learn these cocktails, and do as well as we can.

764. All right, guys, new day, new items.

765. A lot more New Orleans flavors coming at you.

766. Everyone in town has a po' boy,

767. so were gonna do something a little different with ours.

768. Today I'm focused on three po' boy sliders.

769. the maque choux, the smoked turkey neck,

770. and collard greens with pepper jack cheese,

771. and the crispy fried oysters with a nice lemon sauce.

772. Every part of the element of Louisiana

773. on three sliders right here, okay?

774. I thought working back here with Amanda was great. We had a good time.

775. We came together, and I think it was a success.

776. This is different. This is gonna bring people here.

777. Amanda and Keith have been disrespecting each other

778. and not supporting each other.

779. And if they don't change that,

780. this bar is not gonna be successful.

781. They need to stop fighting each other

782. and start working together.

783. When I got here, I watched you resent each other.

784. I don't understand what you're thinking.

785. You're offending me when you're over there popping your ass

786. with all the people over there.

787. And how much you lose a month as a result of it?

788. $5,000 a month, and $250,000 worth of debt.

789. I build you a beautiful bar.

790. Your place where you are respected.

791. We're together now, and the barrier comes down. Make sense?

792. Yes.

793. He's committed to the kitchen, right?

794. That's what he says.

795. I think he's gonna end up just knocking it out of the ballpark.

796. - You're committed to the front of the house? - Absolutely.

797. - Yeah. Thanks. Thank you, Jon. - Okay, thanks.

798. So if I'm not doing a good job, it's gonna affect my kids.

799. So at this point, Keith working in the kitchen

800. and me managing outside the kitchen

801. and us communicating and working together,

802. it'll just be a huge chance in dynamic altogether.

803. I saw Amanda step up as a manager

804. when she fired Cassie last night.

805. I also saw Keith working hard, claiming his place in the kitchen.

806. I'm confident that these two owners are on the same page

807. and are ready to work together at the new bar.

808. - Hi. - All: Hi.

809. Before you see this bar, I just want you to consider for a second where we started.

810. I walked in to you drunk, not really caring,

811. you twerking, you guys drinking behind the bar

812. you twerking, you guys drinking behind the bar

813. losing $5,000 a month,

814. a quarter of a million in the hole

815. with 60 grand of your money in it.

816. - Take care of her? - Always.

817. You guys worked your ass off,

818. and I hope you're proud yourself

819. - 'cause I'm really proud of you. - Thank you.

820. And I think you stepped up. Do you see a difference in them, Barbara?

821. Oh, definitely.

822. There's only one thing left, right, guys?

823. - Right.

824. Okay, here we go. One...

825. - Oh, boy. - Two...

826. Three.

827. That is a perfect name.

828. - I like it. - That is awesome.

829. - Perfect.

830. - Awesome. - Thank you.

831. The concept I created for this bar

832. is called The Second Line.

833. That's the line of people in the hundreds of parades a year

834. that happen in New Orleans.

835. - It's all about fun. - Right.

836. Everybody partying, dancing, having fun.

837. - Definitely. - Absolutely.

838. Those on the windows are now call to actions.

839. The old ones said liquor. That's in a bottle.

840. This says cocktails. That's in a glass.

841. Now you're picturing a cocktail, not a liquor bottle.

842. - It's not a liquor store, it's a bar. - That's right.

843. - Big difference, right? - Yes.

844. - So you ready to see it? - All: Yes!

845. - Yes! - Oh, my go— oh, my gosh.

846. Pool table, look at that. You see they got your cocktal

847. st framed up over there.

848. - Wow. - If that's not New Orleans, I don't know what is.

849. - Look at the bar. - Look at the lights on top of the bar too.

850. Like, in the Quarter and stuff like that.

851. I think customers will love the theme because it just brings

852. New Orleans into this building.

853. It brings everything together.

854. And it just makes you feel at home.

855. - How did I do? You like? - Yeah, it's awesome. Beautiful.

856. Come over. Let's show you guys what I did.

857. So take a look around for a moment.

858. First of all, you had 80 seats. You now have 110.

859. - Wow. - So by moving the dart lanes to the back wall,

860. I got a whole row of tables in here.

861. That's about $10,000 a seat in potential.

862. I chose to have a temporary look almost like a festival.

863. Like where it says "cold beer" on the taps.

864. Little things that just tie the concept together.

865. When I got here, you had a brand that didn't match the bar.

866. Now it comes together to provide a cohesive experience.

867. I have two words: thank you.

868. Aw, you're welcome. So let me show you what I did.

869. Come on over to the bar.

870. Look at the back of the bar, first of all.

871. When the lights come down, all those steps glow.

872. so the bottles glow.

873. I want you selling more spirits than beer

874. 'cause that's where the profit is.

875. So now those spirits are front and center.

876. I got you three Future POS systems with a printer

877. and unlike your other one, this baby's fast.

878. You're not gonna be waiting all night long

879. to complete a transaction.

880. If there's anything we learned this week,

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

882. So I got you guys a lifetime subscription

883. to my Taffer Virtual Teaching.

884. Amanda, every time you hire a new employee,

885. they log on, and I train them.

886. - Awesome. - So we can keep the same quality of training

887. that we have now.

888. That protects your revenue, right?

889. - Right. - I want to protect your profits.

890. So I got you Partender.

891. Partender takes inventory behind the bar

892. using the camera on your tablet in minutes.

893. So you can do inventory every day,

894. every month, every week. You happy, Amanda?

895. I think happy's an understatement, Jon.

896. That's what this bar is about. It's a whole change in attitude.

897. - Yes, it is. - And spirit.

898. And when our customers feel that from you guys, wow.

899. We take off, right?

900. - You guys ready to do this? - We're ready.

901. - Let's do it. - Go.

902. Think of how proud of each other you are.

903. - And I aim to see that you make everybody happy. - Good.

904. - Okay. - Invite them in.

905. Welcome to The Second Line Company Bar, guys.

906. - Y'all come on in. - Come on in.

907. What can I get for y'all?

908. Rooster, two, okay.

909. I'll be right with y'all.

910. - Yeah, Taco.

911. Nice to meet you. What y'all think?

912. - I love it. - Isn't it great?

913. So, 'Los, you're looking at three Boo Fries all day,

914. the one for him, and two for me.

915. Are we putting the tickets with it?

916. When I put the last thing, I'll put the ticket on them.

917. Keith and Carlos, they know the items.

918. They're keeping it clean, they're cranking out the food.

919. - Really nailing it. - Who needs a drink?

920. There we go, there we go. Beautiful pour.

921. Oh, I love it. I love it. There we go.

922. Very proud of what these guys have been doing today.

923. Taco is my all-star tonight, man.

924. Taco is kicking ass and taking names.

925. I absolutely love it. DJ's getting the moves down.

926. He's really getting his pour counts on.

927. Trudi's getting there. She's working on her speed.

928. I think with a little more work, she's gonna be fantastic.

929. - They didn't put a table number? - It's for the bar.

930. I know, but they should— Bar ten right there at the end.

931. One, two, three, four, five,

932. six, seven, eight, nine, ten. Count 'em on the bar.

933. I'm gonna need some Collins glasses, please.

934. Just go around and around picking them up. I got Barbara on it.

935. Great mom, washing dishes.

936. - You're do anything for them, wouldn't you? - Yes, I would. Yes, I would.

937. Yeah, you're great. Thank you, Barbara.

938. Tonight, I'm kind just trying to jump in and help.

939. And in the future, my main concentration will be the books.

940. Hey, you got two more Boo Fries and we got a jambalaya quesadilla.

941. - All right, what you making right now? - I'm making a Sazerac.

942. I need multiples. In fact, we need a few more of those,

943. if you don't mind making them.

944. Amanda has learned that the success of her bar

945. has to be achieved through her employees, not herself.

946. She has to act like a manager, delegate,

947. and watch her employees make drinks.

948. It's a little tight at that service station,

949. - but it'll be out in just a little bit. - It's all right.

950. - Good. Enjoy. - All right, thank you.

951. - I need one, yeah, one to sell right now. - Gotcha.

952. - By itself. - By itself, coming up.

953. You got enough down for me, Carlos, the Boo Fries?

954. - I got three right here ready. - Three? That's all good then.

955. - You need anything from me? - No, we good. I think we got it.

956. - Yeah? - Yeah. How's it going out there?

957. - It's going. It's going. - It's going good?

958. I think the communication so far between Amanda and I has been real good.

959. No spats, no confrontation. So I'm letting her handle the front of the house.

960. And she's letting me handle the back of the house, and it's been good so far.

961. - Congratulations. My work is done. - Thanks, Jon.

962. - Appreciate it. - Make us proud, okay?

963. - We will. - Thank you.

964. Tonight Amanda isn't just doing, she's delegating.

965. And as a result, she's far more effective.

966. Keith is standing on his own in the kitchen.

967. They're communicating with each other.

968. By rescuing this business

969. and realigning Amanda and Keith's relationship,

970. their financial future changes,

971. and this bar has a positive energy

972. probably for the first time in years.