Bar Rescue 5x8

1. No, you.

2. me, yourself,

3. because that's what you do over and over.

4. This year, 6,500 failing bars nationwide

5. will close their doors for good.

6. If things don't change soon,

7. Sam Jordan's in Bayview-Hunters Point, San Francisco,

8. will become just another statistic.

9. The long-standing neighborhood bar

10. first opened in 1959 by famed boxer

11. and civil rights activist Sam Jordan.

12. People came here for Sam Jordan.

13. He was very active in the community.

14. After opening the business,

15. he decided to run for mayor of San Francisco.

16. He came in third in a field of eight.

17. His constant community efforts

18. secured the bar as a city landmark.

19. That's for extraordinary generosity toward the community.

20. During the bar's lifetime, it saw decades of success.

21. There were all kinds of people here—

22. color, creed, you name it.

23. My father had people come

24. from all the way from Sacramento,

25. San Jose, just to get the food.

26. We do barbecue.

27. A lot of dishes that I have

28. are dishes that my father created.

29. But as time went on,

30. Sam's health started to decline.

31. I'll never forget. We were in front of the bar,

32. he was coming towards my car,

33. and I just noticed his gait,

34. and I was like, "Wow."

35. I was like, "My daddy is sick."

36. And soon after, Sam Jordan passed on,

37. leaving Ruth and Allen in charge of the bar

38. with no experience.

39. Of course, I wanted the bar to remain in my family.

40. But I didn't know what I was doing.

41. I'm a landscaping contractor,

42. and believe me, operating the kitchen

43. is tougher than landscaping.

44. Upon taking over the bar,

45. Ruth agreed to work the front of the house

46. while Allen would manage the back.

47. But working together under the same roof

48. quickly proved they couldn't see eye to eye

49. on how to run their business.

50. It's like you have a deaf ear.

51. Your problem is—

52. What did tell you about painting this room?

53. You up.

54. The kitchen is terrible.

55. It is something.

56. Ask the San Francisco Department of Health.

57. What's so bad about it? You all of us.

58. I think he means good, but at the same time,

59. I really don't think he has the drive anymore.

60. Anyway, I'm ready to get out of here.

61. I think my food is excellent.

62. Just ask my customers.

63. Ask.

64. It's probably not fresh.

65. Probably heat 'em in the microwave.

66. You don't want your food microwaved all the time.

67. If my dad walked into that kitchen right now,

68. you know what he would say?

69. "Get the out my kitchen."

70. That's bull. Next question.

71. It's so difficult to communicate with him!

72. I didn't sit up here to disrespect you.

73. So what? You disrespect me every day!

74. And their inability to work together

75. has created a divide between the bar and the kitchen.

76. That would be a good question.

77. We all would like to know.

78. I trained him on the margarita,

79. and right now we make it completely different.

80. Oh, I'm sorry about that.

81. It kinda happens all the time.

82. and is ultimately driving customers out the door.

83. Upon their father's death, the bickering siblings

84. inherited all of the family debt as well.

85. Our debt is a whopping $500,000.

86. With Sam Jordan's legacy on the line,

87. Ruth has agreed to pull back the doors,

88. bust open the books, and make a call for help to "Bar Rescue."

89. If this bar closes, we lose everything.

90. We lose my dad's legacy.

91. So here's south San Francisco, guys.

92. The bar that we're going to, Sam Jordan's,

93. opened in 1959.

94. Okay. Gotcha.

95. There it is, Sam Jordan's.

96. It looks like this place hasn't been painted in ages.

97. Couple decades, actually.

98. █ For the bar, Jon brings in Derrick Turner.

99. Derrick is an award-winning mixologist

100. known for shaking up the roughest drinks

101. and transforming them into perfectly-poured cocktails.

102. And for the kitchen, Jon brings in Vic Vegas.

103. Vic is a master chef who can smoke out

104. the problems is any kitchen program.

105. Sam Jordan served in the Navy,

106. became a boxer,

107. won a light heavyweight championship.

108. Ran for mayor. They love him here.

109. He died and left this bar to his family.

110. Look at the outside of this place.

111. You wouldn't know that it's an important place

112. owned by an important person.

113. The sign is all faded.

114. This building has so much history,

115. and they're doing nothing with it by how they're treating the outside.

116. Look at the inside. You see a concept anywhere?

117. You got one little picture of Sam Jordan

118. way, way, way back in the bar

119. where you really can't see it.

120. Shelby said his barbecue is burnt and it's dried out.

121. There's Ruth. Ruth runs the bar.

122. There's Allen. He runs the kitchen.

123. All right, $8.23.

124. I see all these slips and no food.

125. He was back there alone when I went there,

126. so I knew it was gonna take him a minute.

127. How long has it been? Since you got here?

128. There's Vikki. She's a niece.

129. So when Allen and Ruth fight, she's stuck in the middle.

130. █ You're cooking, you're taking orders,

131. and you're working the register by yourself.

132. Stop trying to distract me

133. from doing what I'm doing.

134. I'm not trying to distract you.

135. Pay attention to what you got going in the bar.

136. That's what I'm doing. I'm walking back and forth.

137. It seems like this family gave up working together.

138. Serving really bad food.

139. That boy is not responsible for the kitchen.

140. There's Clyde. He's Ruth's fiancé.

141. He comes in and helps out.

142. So for recon, we send in two locals.

143. Hopefully they understand that this bar

144. is important to the community.

145. Jon's spies enter the San Francisco

146. city landmark Sam Jordan's,

147. a 2,500-square-foot space

148. where two separate businesses operate under the same roof.

149. What are you guys having tonight?

150. Have any, uh, menus?

151. - For drinks? - Yeah.

152. No, we don't.

153. There's no cocktail menus.

154. What if the bartender's not there

155. that made your cocktail that you liked?

156. Is there anything else that you might make—

157. Like a specialty? What do you like?

158. Try not to be too much on the sweet side for me.

159. Okay.

160. Cocktails look like they're super sweet.

161. Probably just syrup on top of syrup.

162. This is a pomegranate kamikaze.

163. Might be a little sweet.

164. You have to mix it a little bit.

165. Terribly sweet. It tastes like lemonade.

166. I came here just to check out the food.

167. What's good on the menu?

168. You have to order in the back.

169. We can't do it from here.

170. You have to go to the kitchen.

171. There's no waiters. No one's running any food.

172. The bartenders strictly work on the bar,

173. the cook strictly works in the kitchen,

174. and nobody's helping anyone out.

175. I'll be with you in one second.

176. I'm not in a hurry. I'm chillin'. I'm reading the paper.

177. Okay.

178. Let me get a order of wings,

179. and then a brisket.

180. - Brisket. - Do I pay here or—

181. Yeah, you pay here.

182. This is an incredibly inconvenient way

183. to take care of guests.

184. They got separate registers

185. for the front of the house and the back of the house.

186. It is divided.

187. One guy is all cooking and cashier and order.

188. This bar is known for barbecue.

189. The food should be fresh off the grill,

190. not stored in containers.

191. Wow, that brisket is dry.

192. This bar has a legacy,

193. and they've let the legacy go down the drain.

194. Looks like our friends are waiting quite a bit here.

195. Can I ask you to check with the folks about the food?

196. Brisket and wings?

197. Brisket ready. Just waiting on the chicken.

198. Brisket is done, but the chicken not.

199. Should I bring 'em the brisket?

200. I would not serve that barbecue to anybody.

201. She doesn't even want her staff selling the food.

202. That's lost money to her.

203. You should see the brisket. It is so dry.

204. He has it in the oven. He's in the oven drying it out.

205. Kitchen does not support the bar.

206. At all.

207. So I'm not gonna support the kitchen.

208. Everyone's sitting around,

209. and nobody's being active

210. in any way to solve the problem,

211. because they are the problem.

212. That is a lot of sauce.

213. Thank you.

214. Look at that mess.

215. The brisket is dry as hell.

216. Honestly, I don't understand how it's so dry

217. with so much sauce.

218. - There's a lot of sauce. - Can you taste the meat?

219. I mean, I can tell the meat is there

220. 'cause I'm chewing it.

221. Want me to take it back for you?

222. I'm not gonna finish it. Yeah, please.

223. Okay, sweetie.

224. Don't worry. It's good.

225. Ruth publicly shamed Allen's food.

226. Now the customers are afraid to eat it.

227. For every person that complains about their food,

228. there's 26 quiet people that just don't come back.

229. The guy that you just sold the brisket to,

230. he took one bite, he said it's drowned in sauce.

231. It's dried out.

232. Brisket is not

233. dried, but...

234. It's dried out. Special oven made.

235. Okay. .

236. Look at the lack of respect here.

237. I told him to throw that barbecue in the garbage.

238. Check on it.

239. You got to come back up to the quality level

240. that we were at that your father taught you.

241. On the real side, I think my food is excellent.

242. If my grandfather was here,

243. he would not serve nobody no barbecue three days old.

244. Everybody was eating the food, buying it, everything.

245. This is wrong for you to serve people

246. and call it barbecue!

247. I was not born to eat barbecue

248. out the refrigerator.

249. I ate it off the grill.

250. This bar's problems are far deeper than the filth.

251. There's a dysfunctional family, resentment, attitude.

252. Allen will not listen to Ruth and Vikki about the food,

253. and Ruth's negative comments just pull this business down.

254. Do this for me, Vic, Derrick.

255. Go in there, hit the kitchen,

256. hit the bar, tell 'em what you think.

257. I'm gonna watch you, and I'll go in in the morning.

258. - Got it. We're going in. - Got it, boss.

259. - Hi, Ruth. - Hi.

260. - I'm Chef Vic. How you doing? - Hi.

261. Jon sent us in to get to the bottom of things.

262. You don't mind me looking at the bar?

263. Go right ahead.

264. All right, so all three of you guys make an Old Fashioned.

265. I don't know how to make it.

266. Well, at least try.

267. Make your version of an Old Fashioned nonetheless.

268. I'm gonna stand here and Google it.

269. What do you think an Old Fashioned is?

270. - A brown liquor. - Okay.

271. With probably soda or sweet and sour,

272. something like that.

273. Allen, this is the chef that Jon sent.

274. - I'm Chef Vic. - What do we got going, chef?

275. Kinda seen a few things going on that I gotta question.

276. You're letting meat sit out at unsafe temperatures.

277. You know about danger zones?

278. Under 40, over 140?

279. Either you don't know, or you don't care.

280. I care, and I know.

281. Anything between is a breeding ground for bacteria.

282. That can make somebody sick.

283. What temperature you think this meat is?

284. 114.

285. This should be over 140 degrees.

286. Is this your good, old macaroni and cheese?

287. Okay, it's cheese. It's got dairy in it.

288. You're at 73.

289. You're gonna give someone the, bro.

290. Allen does not listen to me.

291. I can't help someone that doesn't want help.

292. That goes both ways.

293. Okay, when have you told me something—

294. I'll listen to you. You're not always right.

295. That's what your actions say, brah.

296. If I know something, I know something. I know I can cook.

297. Allen, people were throwing it in the garbage.

298. People were throwing it in the garbage.

299. - Just listen. Work with me. - I can take criticism.

300. Okay, then. Why were you still selling that barbecue then?

301. All that we're seeing is people complaining

302. about what the problems are and nothing's getting done.

303. We can only help people that wanna be helped.

304. Here's the deal, okay?

305. You two need to figure this out.

306. Come on. Please.

307. Please get it together.

308. So Sam Jordan left this place to his two kids, Ruth and Allen.

309. They are the most divided pair of brother and sister

310. that I've ever seen.

311. Everyone's complaining about the problems.

312. Nobody wants to do anything about the issues.

313. It's worse than I thought.

314. They're not gonna realize what they had until they lose it.

315. It's too divided right now.

316. John does not wanna go in until these people

317. can sort their thoughts out and start figuring

318. where we're going to begin with these problems.

319. I can't do this. It just—

320. it almost destroyed me.

321. I don't wanna fight anymore.

322. A lot of the things that you said,

323. I was pissed off at you.

324. I do not wanna lose this place.

325. I don't wanna be my brother's enemy.

326. I love Allen.

327. I don't like him, but I love him.

328. We really do wanna save our father's legacy,

329. and I'm willing to do whatever it takes.

330. I didn't even wanna go inside this bar last night

331. 'cause Allen is on his side and Ruth is on her side,

332. and until they're both on the same side,

333. this bar can't succeed.

334. I'm gonna need Ruth and Allen to come together,

335. so I'm gonna talk to the staff and the family

336. and try to find out where this tension came from.

337. Hello.

338. - Hi. - Hi, Jon.

339. - I'm Ruth. - Ruth, it's an honor to meet you.

340. Why don't we all talk?

341. Why don't you guys sit at the bar?

342. Let's get into this.

343. You know, I look at that poster of Sam.

344. Your dad fought his whole life.

345. Did he open this bar himself?

346. He did.

347. He kept everything in its place.

348. And dare I say kept his together?

349. Yeah. He wanted all the bartenders, even back then,

350. to use jiggers, because Sam measured every drink.

351. And it was perfect every time, wasn't it?

352. Every time.

353. I mean, I've read about him.

354. From his service in the Navy to his political activities—

355. this respect that I know I and this community

356. has for him is unbelievable,

357. and it shouldn't fall into disrepair.

358. Guys, how did we let his legacy turn into this?

359. What would Sam say if he walked in here now, Ruth?

360. He would say, "Either clean it up or get out."

361. First of all, how much are we losing a month?

362. Probably about 20.

363. - 20 a month? - Ruth: Easily.

364. So how much money do you have?

365. How much longer are we gonna last?

366. - Yesterday. - We don't have much longer.

367. Are you guys telling me that if we don't pull this together quick,

368. Sam's legacy is done in months?

369. Is that acceptable to you?

370. - It's not. - We are here to...

371. How did this get so bad?

372. It was a task,

373. and it was to help my parents make money.

374. My dad's medicines, medical bills—

375. it was a burden for me.

376. My mom took out a predatory loan in 2005

377. for $250,000.

378. It was a hard-money loan. Interest only.

379. When I started, we had to take out an additional loan

380. for an additional $250,000 to cover that loan.

381. So when your dad passed,

382. there were some bills and such, right?

383. Right.

384. How much debt does the family have now?

385. Half a million.

386. Half a million dollars.

387. How much sales does the building do a month?

388. I would say about 45,000.

389. 45,000. And how much of that is food sales?

390. - Zero. - Zero?

391. - Clyde: Zero. █ - Ruth: We don't get a part of that.

392. We don't get none of the food— kitchen money at all.

393. What do you mean?

394. We get no money from the kitchen at all.

395. Who gets the money from the kitchen?

396. Allen.

397. You run the kitchen as your own business then?

398. The deal was is I take care of the kitchen

399. and I pay half of the utilities.

400. - No rent, though? - No.

401. And he keeps all the proceeds.

402. - He— - He doesn't pay rent.

403. He doesn't even pay rent.

404. Does he pay the utilities?

405. No, he doesn't do.

406. You guys are borrowing more money, correct?

407. You just borrowed more money?

408. Just borrowed more money.

409. So you borrowed money to pay the previous loan?

410. Exactly.

411. So you're borrowing to pay the borrowing?

412. Yes.

413. So what happens to the profit from the bar?

414. The bar pays everything.

415. The bar carries everything and everyone.

416. How much are we losing?

417. On the kitchen alone, I would say about 13.

418. - 13? - Clyde: Thousand.

419. Thousand dollars a month?

420. - Yes. - Yeah.

421. - So— - Insurances, everything.

422. Your bar, which you're running,

423. contributes to the family debt?

424. And Al takes all the money for himself?

425. - Yeah. - Yeah.

426. Is that what's going on here?

427. - Clyde: Yeah. █ - No, that's not true.

428. - Pretty much. █ - Are they paying your electric bill?

429. - They just— - Yes or no?

430. They just started paying the electric bill.

431. Has he paid the utilities bill?

432. Not recently.

433. When was the last time, you think?

434. Uh, it's been maybe last year.

435. - How come? - Vikki: It's been cut off.

436. It was cut off three times when we had it in his hands.

437. We took it over

438. because we didn't want it turned off,

439. like, right now...

440. The embarrassment.

441. in the middle of the day,

442. with customers sitting at the bar.

443. So I've got you worried about your family

444. and I got you worried about yourself.

445. No, that's not true.

446. It certainly frickin' looks that way.

447. Well, all the repairs,

448. anything that broke down around here,

449. I took care of it.

450. That was kind of you.

451. You kept all the money, so you took care of it.

452. Very kind of you.

453. The money for the food sales

454. went back into restocking the kitchen.

455. So she should take care of it

456. while you keep the money?

457. Is that what you're saying?

458. That's not what happened.

459. Did the money from food sales

460. and the bar go in the same bank account?

461. - No. - No.

462. You combined the expenses,

463. but you didn't combine the revenue.

464. I gave half the revenue.

465. Pretty good hustle, huh? Pretty good hustle, buddy.

466. You're a selfish. Allen the freeloader.

467. Boy, Sam would be proud of you, buddy.

468. Where's your integrity, man?

469. You know what is right and you choose not to do it.

470. To succeed is to promote food within the business,

471. make it a part of the experience,

472. make it good, make it successful.

473. You see, she could make you successful!

474. On your own...

475. you're an empty glass, man.

476. You are so selfish that you screwed yourself.

477. I give— where's all the money that I spend?

478. But not the money you took.

479. You know something, Jon?

480. There's a whole lot of things that you don't know.

481. That I don't contribute nothing—

482. I'm gonna— every frickin' excuse you have

483. is an empty frickin' glass, man?

484. Here they go!

485. Become part of the family, Allen, or leave it.

486. Become part of the family, Allen, or leave it.

487. You know, I got a lot of respect for you.

488. Just listening to you beat me up is an eye-opener.

489. What do you want to come of this, Al?

490. Move forward and make this thing work

491. on behalf of our family.

492. Keep this legacy going.

493. Look her in the face

494. and tell her you will this time,

495. 'cause she doesn't believe you!

496. Are we gonna do this?

497. I wanna trust him one more time.

498. Allen never admits fault.

499. With him saying that,

500. I'm gonna trust he's serious.

501. So, one business. When I go to work,

502. I'm putting in one cash register system.

503. Right.

504. With one place where the money goes.

505. - Right, guys? - Right.

506. I do have serious doubts,

507. but I know that this is all we have

508. to sustain our legacy.

509. So in the next few days,

510. one of two things gonna happen, Allen.

511. Either you will have stepped up,

512. or you will have been knocked down.

513. No different than your dad

514. - stepping in the ring. █ - Let's do it.

515. I brought in my experts.

516. - Hi, Derrick. - Hi.

517. You know Derrick and you know Vic. Let's go to work.

518. All righty, so your grandfather was very consistent

519. in what he did, so we have to get you standardized.

520. How to shake, how to pour, how to jigger properly.

521. We have to make his legacy live on.

522. Actually, come around.

523. My number one goal today

524. is to get all the bartenders jiggering correctly

525. so their drinks come out consistent.

526. Give me an ounce and a half of vodka.

527. You want a free-pour?

528. I want you to free-pour.

529. One and a half and a half ounce.

530. There's a way we can measure that.

531. This jigger is 11/2 ounces.

532. This is 11/2, all right?

533. Two. It was over-poured.

534. Tiffani, let's see what you can do.

535. Pour me out 21/2 ounces.

536. Okay, so that's 21/2, right?

537. Yes.

538. So this is 11/2. I said 21/2, right?

539. That's, all right, 21/2.

540. So three ounces. Three ounces instead of 21/2.

541. Just think, half is nothing, but it accumulates.

542. You only have 32 pours for a bottle.

543. Each half accumulates a lot

544. and you're just giving away cost.

545. It was definitely a surprise

546. to see how much we were pouring.

547. We wanna make sure that we're definitely

548. all getting the pour counts under control.

549. █ In today's training, we're keeping it simple.

550. This is about working together

551. and keeping your father's legacy alive.

552. Yeah.

553. So instead of reinventing the menu,

554. we're going to enhance what's already there,

555. and teach you a twist on fried chicken.

556. We're gonna do chicken and sweet toast,

557. 'cause everybody does waffles.

558. I got buttermilk right here, and I got the chicken soaking.

559. Put a nice coat on this.

560. So we got our chicken frying up.

561. All right, so we got our sweet toast.

562. Then we're gonna take our fried chicken and put her on top.

563. Then we're gonna take some good old syrup,

564. and we're gonna drizzle it on top

565. for a little bit of sweetness.

566. - Here it is, friends. - Wow.

567. Chicken and sweet toast.

568. These are low-cost items

569. that have a high-yield price tag.

570. This will result in greater profits,

571. and it'll allow you guys to start paying off

572. this debt you got yourself into.

573. My father, he'd be very happy

574. to see my sister and I working back together

575. right here today.

576. So let's talk about this.

577. Now that Allen has chosen to be part of the family

578. and not run a separate business,

579. we're not two businesses tonight, right?

580. No.

581. So I want you to work with your brother tonight.

582. - Cook? - I'm serious.

583. I mean, I will. I'll do whatever it takes.

584. You go in the kitchen,

585. and how do we get the orders in then?

586. I'll run 'em. Bartenders take 'em, I'll get 'em there.

587. Okay, so you guys take the orders on the pads.

588. You all get the tickets into the kitchen.

589. - Right. - Okay.

590. Together we get through this, okay?

591. So let's go to work. We gotta do this.

592. Are you ready to be a team player?

593. We gonna do this.

594. - We need you. - Let's do this.

595. Can I get an ink pen please?

596. - Jon: Are you ready? █ - Ruth: Yeah.

597. Go ahead out and invite them in.

598. Let's do this, okay? Go ahead.

599. Hi, everybody!

600. Welcome to Sam Jordan's. Come on in.

601. We're thirsty!

602. Hello!

603. Those are the specials.

604. Guess I'll have a bitter whiskey

605. and the fried chicken with sweet toast.

606. Absolutely.

607. - Fried chicken

608. and sweet toast. - Okay. Just one order?

609. You got three.

610. Who else has a drink? Who needs a drink?

611. Three bitters. Four bitters.

612. Three bitters.

613. You gotta pick it up. I see slacking over there.

614. Fill 'em up a little more. You need another two-count.

615. There we go. There we go. Pick it up.

616. Hurry up, hurry up, hurry up.

617. I don't see a drink. Do you?

618. Come on, Victoria.

619. Make everything three, four at a time.

620. Get 'em out of here, guys.

621. - Anybody got any food yet? - Crowd: No!

622. Who's ordering food?

623. One, two, three, four,

624. five, six, seven, eight, nine, ten.

625. What's going on back there?

626. Sounds like some hungry people out there.

627. I know.

628. Ruth, do you remember how we seasoned up the chicken to be fried?

629. - Ruth: Yeah. █ - Ruth? Ruth?

630. Oh, I forgot.

631. - Come on, stay strong. - Okay.

632. The night just started right now,

633. and it's absolutely insane.

634. There's tickets everywhere with numbers on 'em,

635. but the problem is they're used to doing ten dinners a night

636. as opposed to ten dinners in ten minutes.

637. Nothing's come out of here yet.

638. What's the cook time on the chicken?

639. Ten minutes.

640. So we're waiting now on one, two, three, four,

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

642. eleven orders right now.

643. We should hit twenty in a minute.

644. - Okay. - Let's do this, guys.

645. We gotta get this food out of here.

646. - ... away from me. - Ooh, sorry. Sorry.

647. Which one? That was the bitter?

648. I forgot the whiskey.

649. No, no, no, no. No lemon.

650. - Aw, shucks. - No lemon.

651. Remember, bitter, bitter, then your whiskey.

652. Oh, This is gin.

653. - Two more ounces, right? - Yes.

654. Keep going. Keep going.

655. Okay, so hold this for a second.

656. You're not fooling the jigger.

657. You're scared to pour it to the top.

658. Fill it all the way. Let's go.

659. That's why you're short.

660. Sam would never have allowed that, right?

661. How do you guys like the food?

662. - We haven't got it yet! - What food?

663. You guys have ordered and nobody's gotten it?

664. We're hungry!

665. Come on, guys. Pick up the pace.

666. Jon, still no food coming out yet.

667. Should we be dropping more chicken?

668. What's going on, guys? It's been 20 minutes.

669. We don't have one order out of here.

670. Doing one thing at a time.

671. Not used to doing anymore business

672. than ten covers a day.

673. Guys, has the other chicken dropped for the other orders?

674. Is this as disorganized as this looks?

675. Allen, why can't we have the food

676. that's gonna be coming up here in the fryer

677. next to the fryer so you don't have to keep going back and forth?

678. We're killing ourselves with steps here, guys.

679. One piece of chicken, two pieces of toast.

680. - Right. Two. - How many?

681. Two of those. Got you. The bread isn't ready.

682. Don't put it in there without the bread.

683. It goes on top of the bread. Here's one.

684. That was more. That was too much.

685. That was supposed to be one quarter. You're doing two.

686. You're doing two. You're pouring too much.

687. A quarter of an ounce.

688. - You're doing two. - A quarter ounce of simple syrup?

689. Yeah, simple syrup.

690. They're still using the jigger to under-pour.

691. They're just keeping it there and just tossing it out.

692. They're not counting.

693. They're not using the jiggers properly.

694. It's no good.

695. I ordered food when I first got here,

696. - but when it came... - It was nasty.

697. - ... it was raw. - It was chewy, it was red.

698. Coming your way.

699. Customer complaint?

700. - Let's see. - pink.

701. raw.

702. I got you. Thank you.

703. - Okay. - What's going on?

704. Order that came back, she said it wasn't done.

705. You go in there, man?

706. - No, it's raw. - It's raw. Okay.

707. I can't accept it. This one's raw, too.

708. Guys, we cannot serve this food.

709. This food is not leaving this kitchen when I'm here,

710. and I am certainly not serving raw chicken!

711. Shut this kitchen down, Allen.

712. This is disgusting!

713. Close this frickin' door!

714. And we're done! Shut it down!

715. I tried my best, brother.

716. It's all right. Don't worry about it.

717. - Okay. - We'll get it together.

718. I don't want the onus to be only on you.

719. I take responsibility.

720. Excuse me, everybody.

721. Unfortunately, we have to shut down

722. because the chicken was raw and unsafe.

723. Although last night was a failure,

724. it was the first time Allen and Ruth

725. worked together in years.

726. Now that they're communicating and supporting each other,

727. this bar's got a chance.

728. - Good morning. - Good morning.

729. I've got a lot of work to do,

730. and I don't have a lot of hours.

731. Last night, we frickin' blew it.

732. How'd you feel last night?

733. I just felt like failure.

734. You both shared that failure, did you not?

735. Definitely.

736. Could you imagine if he wasn't there?

737. Oh, absolutely not.

738. How did you feel last night?

739. Disappointed, embarrassed.

740. The 29th was...

741. the day that my father passed.

742. It seems fitting that I'm here on a day

743. that was so important in your lives.

744. That that needs to inspire us.

745. Where do you wanna be a year from now?

746. Right here with my family,

747. keeping our legacy going.

748. Whatever my father put in me, I still got it.

749. I am gonna come through for your family.

750. I don't wanna change your father's vision.

751. I just wanna make it for a new generation.

752. We have a fresh start.

753. We're a family. We need to chip in.

754. We need to do it all together.

755. That's what this is about.

756. Okay, so we got a lot of training to do,

757. and I'd like to talk to you two guys.

758. So, let's go to it. Thanks.

759. What do you got?

760. This is a picture of my father when he was inducted

761. into the California Black Sports Hall of Fame.

762. Wow. Look at the class.

763. I have such great respect

764. for the successes that he achieved

765. when it was even harder than it is today.

766. Our doors are still open because of my dad.

767. That name has taken us from the beginning to now.

768. If I've been rough on you the past few days,

769. I want you to know it's his inspiration...

770. Yeah, I know.

771. that is pushing me to do this.

772. To me, the heart of this situation

773. and the frustration lies between the two of you.

774. And that's the one thing that your dad wouldn't want.

775. - No, he wouldn't. - What have you learned

776. that's gonna make this better for you?

777. Right now, our debt is 500,000.

778. We can get on top of that if we work together.

779. Last night, for the first time,

780. we were working as a team.

781. If we put all our strength together,

782. I think we can accomplish a lot,

783. cover all the past debt.

784. So, one business. When I go to work,

785. I'm putting in one cash register system.

786. We're together now.

787. He can't go in that kitchen alone.

788. Exactly.

789. We gotta do something that is a complete

790. hats off to him and his desire for your community.

791. We got some work to do.

792. Okay, guys.

793. I do love you, brother.

794. I love you, too.

795. I'm happy that the family is where it should be.

796. That's gonna carry us for generations.

797. - How's everything, guys? - Hey.

798. Last night, you guys were using the jigger,

799. but you were still under-pouring,

800. and then you started over-pouring.

801. There was no consistency in the cocktails.

802. Remember, you want it to get leveled out, then pour.

803. So, today we're gonna make Jordan's Sweet Tea.

804. Start with 11/2 ounces of whiskey.

805. Add half an ounce of grenadine

806. and a half ounce of lemon juice,

807. 11/2 ounces of sweet tea.

808. Fill mixing glass with ice,

809. shake, and strain over fresh ice.

810. Garnish with a cherry.

811. This cocktail is called Jordan's Sweet Tea.

812. That looks good.

813. The reason why sweet tea

814. goes really good with barbecue,

815. is because the tannins inside of it.

816. You have that nice, bitter herbaceousness

817. that matches with that sweet smoke and barbecue.

818. You can upsell this. You can go, "Listen.

819. You having this? Get ribs."

820. Back of house, front of house, together.

821. Then you are coming back here.

822. Go on and set the tone.

823. Vikki definitely fell apart,

824. so today we have to make sure that everything's proper

825. and then go from there.

826. You're gonna do the sweet tea.

827. - Okay. - There we go.

828. Go on. Go.

829. Flip it. There we go. Half.

830. - It's a lot easier visually. - One, two.

831. Now I know what needs to be done

832. to make the drink correctly.

833. It's important to me because it's the family legacy.

834. Tiffani, come right in. Beautiful.

835. You want to ice everything up.

836. This is your support.

837. Today Derrick taught me some new techniques.

838. I think that's gonna help me pick up the speed.

839. - Good? - They identical.

840. That's the thing.

841. That's the point. If I come inside the bar,

842. if I get it from Tiff, if I get it from Vikki,

843. it has to be the same no matter what.

844. You lose money because you're not consistent.

845. - Thank you, Derrick. - Thank you.

846. Right on.

847. Sam Jordan created this place,

848. so why not show tribute to him

849. and take Sam Jordan's love of barbecue

850. and bring it back?

851. This is a brisket we have right here.

852. We're gonna use the flat to slice and serve

853. and we're gonna use the point

854. to cut up and fry and serve some burnt ends.

855. Guess where we're going?

856. - To the pit. - Yes, sir.

857. This is where the magic happens.

858. How long this been around for?

859. Over 47 years.

860. Sam Jordan actually ate out of this?

861. - Oh, yeah. - Wow.

862. Okay, well, here's the thing now.

863. While I was watching you in recon,

864. the brisket was dried out as all hell

865. because it wasn't being stored the right way.

866. And to guarantee that your barbecue

867. comes out nice and juicy,

868. we gotta make sure everything is set

869. to the right temperature coming fresh out the pit.

870. The key to moist brisket

871. is all about how the collagen is heated.

872. Collagen is a connective tissue in brisket.

873. When it reaches an internal temperature of 195 degrees,

874. it is converted to gelatin,

875. which makes the meat more tender.

876. Oven-stored brisket turns out tough and dry

877. because the internal temperature of the meat is not high enough.

878. I'm gonna take the cubes

879. and I'm gonna throw 'em in the deep fryer.

880. So out of the fryer, nice and crispy.

881. We're gonna take some of our house barbecue sauce.

882. Just a little bit. We don't want 'em to drown.

883. Nice, little stir. Some burnt ends,

884. and some brisket as an entree.

885. Taking barbecue to the next level,

886. paying full tribute to Sam Jordan himself,

887. and I think you guys feel

888. that that's exactly what he wants you to do.

889. To see me and Allen working together,

890. I'm really excited.

891. Go show these people what you're made of.

892. All right, brother.

893. Thank you so much, Vic.

894. My purpose in this rescue is to emulate Sam's vision

895. and to fuel his legacy for another generation.

896. I'm not gonna create a new concept.

897. I'm gonna elevate his.

898. And I'm gonna make this bar a meeting place

899. for the whole community with great food.

900. That's gonna really pop up there nicely.

901. The bottle steps will work there.

902. I'm trying to steer the eye is what I'm trying to do.

903. The fact is this is Sam Jordan's bar,

904. but it's like he opened it yesterday.

905. - We made it. - Allen: Yes, we did.

906. First night,

907. I didn't even come inside, guys.

908. I was so frustrated by what I saw.

909. You guys were arguing,

910. a half a million in debt.

911. Now you feel tight,

912. don't you?

913. Yes.

914. Did you hate me at any time?

915. No, I got a wake-up call.

916. But sometimes we need it.

917. Are you proud of your brother right now, Ruth?

918. I am.

919. This is all about family.

920. - That's right. - This is all about

921. handing this off to the next generation.

922. You're here because of your father.

923. This rescue had to take what he did and protect it.

924. You guys ready to see it?

925. - Yes. - All right.

926. Count of three.

927. - One... - Uh-huh...

928. - Two... - Uh-huh...

929. - Three. - Oh, my God.

930. Whoa!

931. It's still like it used to be!

932. - Oh, my God. - Vikki: Whoa!

933. Oh, it's still like it used to be.

934. When I turned around,

935. it was like stepping back into time,

936. especially with them colors.

937. I'm waiting for Pops to come walking out that door.

938. Thank you!

939. My business is wonderful!

940. I wanted to recreate the bar that Sam built.

941. I kept the outside colors the same,

942. kept the original sign—

943. recreating Sam's vision, not changing it.

944. I took the white arches, made 'em black

945. because the white letters now pop more.

946. - You see his name! - Exactly.

947. I have one more thing that I want you to see.

948. Oh, my God.

949. - And that is... - It's our plaque!

950. - Can you read that, Ruth? - Yes.

951. Read it loud to everybody.

952. "On this site in 1959,

953. Samuel Jordan founded this tavern

954. for the community of Bayview."

955. That's right.

956. That is awesome, Jon.

957. When you see that, you're seeing history.

958. Exactly right. There's only one thing left.

959. - You ready? - Yes!

960. - Go ahead, guys. - Oh, my God!

961. Oh!

962. Look at my grandfather!

963. Oh, my God! Look!

964. To see this place transformed is beyond words.

965. My father, if he were here today to see us,

966. he would be so proud.

967. I miss him.

968. I am so overwhelmed.

969. It's almost like he's here in spirit.

970. - What do you think? - Awesome!

971. Come on over to the bar. I want to tell you all about it.

972. Okay.

973. This wasn't a new concept. This was a rehab.

974. We took his same floorplan

975. and we set it up for a whole new generation.

976. Look at the images of Sam.

977. That connects the generations.

978. Those stools are the stools that Sam bought.

979. I got B&L Seating to get those done for us.

980. - Beautiful. - Right.

981. So, we've got the environment to succeed,

982. but I wanted to set you guys up

983. with the systems and everything.

984. I got 2Touch POS

985. to give you three POS systems,

986. so the bartenders don't even have to ring for the servers.

987. I got Thunder Group to give you stainless steel tables in the kitchen,

988. a new fryer in the kitchen,

989. a printer from the POS system in the kitchen.

990. And now that we're operating as one business,

991. I removed the register from the kitchen

992. so that all the bar's profits go into the same drawer.

993. I also got you a subscription to Partender.

994. Partender takes inventory of your bar

995. using a camera on a tablet.

996. I got you table tents to promote your food.

997. All these cocktails are designed to pair with the food menu.

998. That allows the kitchen and bar

999. to better cross-promote,

1000. increasing our revenue and paying your debt quicker.

1001. - You happy? - We are.

1002. I know that my father is smiling right now.

1003. He always wanted us to be together as a family.

1004. That's what it's about.

1005. I want to see the customer's faces

1006. when they walk through that door.

1007. Sam is watching now,

1008. so let's make him proud tonight, guys.

1009. - Yeah. - Let's go do it.

1010. - Okay. - All right.

1011. I haven't been this close to my brother

1012. in the past several years.

1013. It's like we lost something

1014. and we got it back.

1015. - Hi, everybody! - Hi!

1016. We want to welcome you to Sam Jordan's.

1017. Everybody come on in.

1018. Hi!

1019. How are you guys?

1020. Two orders of sweet tea. Got it.

1021. All righty!

1022. We have a new staff tonight, so now Allen,

1023. he can take the time to make sure

1024. everything goes correct.

1025. We got three brisket and one fried chicken

1026. working on this ticket.

1027. There you go.

1028. What you waiting on there, Ruth?

1029. I'm just waiting to see if I can help them

1030. bring something out if it's ready.

1031. All right, ladies.

1032. How we doing?

1033. Everybody's in a group.

1034. They're working together as a team

1035. like you've never seen before.

1036. Use your jigger like I taught you.

1037. When I first walked inside the bar,

1038. they didn't know how to hold a jigger.

1039. They didn't know how to do anything with a jigger.

1040. Right now they're measuring cocktails, pouring it out.

1041. Everything's consistent. It's fabulous.

1042. Here are your ribs, sir.

1043. Brisket? It's good.

1044. Take that cornbread— really good.

1045. The remodel captures the spirit of my granddad.

1046. It's a great community establishment.

1047. I think this is awesome.

1048. I think we would both agree

1049. that it's just a completely different place.

1050. The drinks are amazing.

1051. We ordered the brisket and the fried chicken.

1052. Tonight it was way better.

1053. Where's my sides that go with these ribs?

1054. Potato salad and cornbread.

1055. Looking good, brah.

1056. That looks wonderful.

1057. I got a lot of compliments on the food, too.

1058. - Okay. - Good job.

1059. - All right, baby. - Okay.

1060. - I love you. - I love you, too.

1061. This wasn't only a bar that split its business, it split the family.

1062. Now they're supportive of each other

1063. and they're supportive of their business,

1064. and in the end, they're supportive of their father's legacy.

1065. You realize, twenty years from now,

1066. your pictures are going to be on that wall.

1067. - And you're together. - We're together.

1068. - My work is done. - It is.

1069. Oh, Jon, I'm going to miss you so much.

1070. Sam Jordan is a legend in this town.

1071. This is a man who fought for equal rights,

1072. fought for his family's future,

1073. and when he passed,

1074. they didn't fight for it as hard as he did.

1075. Now I think they're inspired,

1076. they're together,

1077. and his legacy is going to go on,

1078. and he will continue

1079. to inspire his community.