Kitchen Nightmares 4x1

1. Tonight on "Kitchen Nightmares",

2. Chef Ramsay heads to a beachside eatery in a town called Hull—

3. It's ridiculous.

4. —but quickly finds himself in a hellish situation.

5. Oh my god, those scallops are raw.

6. A husband and wife team

7. have lost their passion not just for the restaurant,

8. but for each other as well.

9. There's an indent on the couch from where he sleeps.

10. The husband drowning at work.

11. Whoa, come on.

12. —while the wife prefers to avoid it.

13. What's Lisa doing?

14. I'm going to go get a martini.

15. And that's just the beginning.

16. The food is horrific.

17. Bloody hell.

18. Oh, that's dreadful.

19. And the kitchen is disgusting.

20. Oh, wow.

21. Look at the mess of this place.

22. And the staff is ready to mutiny.

23. He doesn't know what the he's talking about.

24. Find yourself a new bar manager.

25. Can Chef Ramsay pull these

26. owners' heads out of the sand—

27. Someone man up.

28. —or will the restaurant and the marriage

29. be forever lost at sea?

30. You can solve this.

31. Close the shop.

32. What is that?

33. You're serving rotten food.

34. You could possibly kill them.

35. Then wake up.

36. You wake up.

37. Shut the place down.

38. Get out of here.

39. That is amazing.

40. I can't take anymore!

41. Thank you, chef.

42. Hull, Massachusetts, a quaint beach

43. town located just 10 miles from the southern tip of Boston.

44. This is where you'll find Barefoot Bob's,

45. opened in 2004 by husband and wife

46. team Marc and Lisa Cara-Donna.

47. Lisa and I have always been in this industry,

48. and we decided if this is what we want to do,

49. then we have to go out and buy our own restaurant.

50. Welcome to Barefoot Bob's.

51. We opened the doors to a great crowd.

52. Hi, guys.

53. Think we have a table left.

54. And we thought, wow, it's just always going to be like.

55. This is going to be great.

56. And then winter hit Hull.

57. Where is everybody?

58. Our summer business is not enough to carry

59. the other seven months.

60. Once October hits, it drops off to almost 10%

61. of your summer business.

62. So we're behind, constantly behind.

63. We don't have any money.

64. I know, I know.

65. With business rapidly dwindling,

66. Marc figured he would save some money

67. by getting rid of the chef and taking over the kitchen.

68. All right, you've got a popcorn shrimp by itself.

69. Leaving Lisa the responsibility

70. of supervising the front of house.

71. OK, you and Jess are outside.

72. No, I'm in.

73. Me and Jess are outside.

74. Biggest problem in the restaurant right

75. now would definitely have to be Lisa.

76. What's Lisa doing?

77. - I'm going to go get a martini. - What?

78. Gotcha.

79. Mark's in the restaurant at least 10

80. or 12 hours a day, seven days a week.

81. Mark, let me know if you need anything,

82. and I'll avoid you.

83. Most of the time, Lisa is on the beach down the Cape

84. somewhere, or when she is here, she kind of leaves

85. a big tornado behind her and goes out

86. the door, and next thing you know,

87. she's gone again for the weekend.

88. It's, sad because this is his life.

89. He's so stressed out.

90. We all fear that he's going to have a heart attack.

91. This sucks.

92. The poor man is so tired.

93. You can just see it.

94. You can see the stress in his face.

95. I feel horrible for Mark,

96. because he wants to make this restaurant work,

97. and since it's sinking, their marriage is sinking.

98. Mark and I's relationship has been better.

99. I know I love you.

100. Let's just say there's an indent on the couch

101. from where he sleeps.

102. If this restaurant were to close,

103. I don't know if my marriage to my wife would survive.

104. In order to hear both sides of the story as

105. to what the restaurant's problems really are—

106. Hi, Lisa.

107. —Chef Ramsey has decided to meet with owners

108. Lisa and Marc separately.

109. How are you, man?

110. Just awful.

111. Everything has just been awful.

112. It's been brutal.

113. Let's go back to the beginning.

114. When we got married, I was marrying my best friend.

115. I was kind of our dream to always do this.

116. So we found this place, it had potential,

117. we wanted to give it our vibe and take a shot at our dream.

118. What was it like when you opened?

119. It was fantastic.

120. Both did front of house and people flocked in.

121. What happened next?

122. We didn't know how to judge the winters.

123. We didn't know what it was going to be like.

124. The first October came around, we were like, oh my god,

125. where is everybody?

126. The business has been crippled,

127. and now we don't have any money.

128. So I had to basically go into the kitchen,

129. and I've always been front of the house.

130. While I was focusing on that, the front of the house

131. really took a beating.

132. Where was Lisa at this point?

133. She was backing off.

134. She hadn't been too active in the front

135. of the house for a while, and therein lies the problem.

136. Help me understand your role in a nutshell.

137. How would you describe it?

138. I come in and I do the books, the receipts,

139. a little bit of everything.

140. I mean, hands on.

141. She believes that she's doing a lot.

142. She comes in in the morning a couple of days a week,

143. that's really it.

144. She's in two days a week, you're in—

145. - Seven. - Seven days a week.

146. Yeah.

147. It's— this place requires me to be here.

148. I have to work twice as hard because she doesn't.

149. And I'll say something like, you know,

150. that this is just really awful.

151. And she's like, well, I know.

152. I was angry when I went to the gym.

153. I see myself struggling and I don't know why

154. she's not jumping in to help.

155. Have you talked to Marc?

156. No. No.

157. You can't talk.

158. Rather than voicing it, we'll just

159. be pissed off about it instead.

160. Have you fallen out of love with her?

161. No.

162. Has she fallen out of love with you?

163. I don't know.

164. What would happen if the restaurant closed?

165. That would be catastrophic.

166. I don't know if our marriage would— how that would be.

167. You know, that scares me.

168. Hello.

169. - Hi. - How are you?

170. - I'm Jessica. - Jessica.

171. Nice to meet you.

172. Good to see you too.

173. Chef Ramsay is going to have a lot to say about Lisa.

174. I think that she thinks she's a major asset to the restaurant,

175. when a lot of times she's one of the major downfalls

176. to the restaurant.

177. Please, if you would.

178. Of course.

179. What is the big underlying problem with this restaurant?

180. It's Lisa.

181. It is.

182. She has it in financial ruins.

183. And why has she put it in financial ruins first?

184. I feel like Lisa takes a lot of vacations.

185. Vacations? A lot of vacations.

186. - Really? - Mm-hmm.

187. Wow.

188. If somebody doesn't come in and confront Lisa,

189. the restaurant is going to go under.

190. Can I start you with something to drink?

191. Um, what the is this?

192. That's the menu.

193. Seriously? - Yes.

194. It's massive. It is.

195. Wow.

196. These things are dirty.

197. Is there any chance I could have a clean menu?

198. Absolutely.

199. Thank you, darling.

200. Guys I need a clean menu, like, 10 minutes ago.

201. Because he won't even look at this menu.

202. What?

203. It's not dirty.

204. Are you kidding me? Feel it.

205. There's not a thing on it. - It is.

206. It's filthy.

207. Where?

208. She's not here consistently enough to see

209. how stuff runs anymore.

210. Here you go.

211. And I think she's in for a rude awakening.

212. Thanks, darling.

213. It has been wiped?

214. Yes.

215. OK, let's start with—

216. is this a typo?

217. Buffalo chicken skins?

218. No, it's fried chicken with buffalo sauce on top.

219. No, I I get that, but then you've got

220. buffalo chicken skins again.

221. Oh, yes, that is a typo.

222. Did you know that was on there?

223. Yes.

224. Lisa did notice right after they were

225. printed and just never fixed.

226. I suppose for, obviously, locals that

227. are slightly double visioned.

228. OK, let's go for the Bob's Big Buoy platter.

229. OK.

230. Anything you recommend, darling?

231. Um, the lobster roll. - I'll taste it, yeah.

232. OK.

233. I'll go for the chowder.

234. OK, perfect.

235. Thanks, darling.

236. You're welcome.

237. Here you go, Marc.

238. Chef, ordering in?

239. OK. - All right.

240. I didn't have the formal training,

241. but I like to think that I can hold my own.

242. Whoa, too much.

243. These plates are filthy dirty.

244. I mean, literally caked in dust.

245. Jessica? Yes?

246. Darling, when was the last time these plates

247. were taken down and cleaned?

248. When did we open?

249. Eight years ago. Yes.

250. So you've never taken them

251. down since you've been here.

252. I don't believe so.

253. Wow.

254. My god.

255. Lisa, he's up against the window

256. pulling all the knick-knacks down that were

257. all like nasty and dusty.

258. He's wiping them all with his hands right now.

259. Inches thick.

260. Inches thick.

261. Damn, he's observant.

262. Jess, order's up.

263. Thank you.

264. This is the Big Buoy.

265. Wow.

266. And it comes with fries and onion rings.

267. Bloody hell.

268. Just cascades off the plate.

269. What's that?

270. A scallop.

271. A small one.

272. That's a scallop.

273. Yes.

274. How rubbery that is.

275. I know.

276. There were some back earlier, the same,

277. because they were too chewy and tough.

278. Wow.

279. It's disgusting.

280. Yeah.

281. It's just dumped on here.

282. Do they season anything? No.

283. Bloody hell.

284. Yeah, I'll bypass that, darling. OK.

285. - Otherwise I'll need a bypass. - OK.

286. That was a big buoy disappointment,

287. let me tell you.

288. Marc, the fries are soggy,

289. and he said he will bypass because if not, he's

290. going to need a bypass.

291. Well, just keep in mind, he

292. comes from a place where they think scones are delicious.

293. I don't think Lisa is taking things as serious

294. as I am, and that's the problem.

295. All right.

296. Let's do this again.

297. Good luck.

298. All right, this is the lobster roll.

299. OK, great.

300. Thank you.

301. Yes.

302. How do you eat this?

303. Where do you— where do you go?

304. How much lobster is in there?

305. Let's see if I can put the lobster back together.

306. Go There's the claws.

307. No wonder this place is losing money.

308. Jessica, have you seen how much lobster is in this roll?

309. Mm-hmm.

310. Look at all that.

311. I know.

312. It's a whole lobster.

313. There's more.

314. Lobsters don't have six claws.

315. Bloody hell.

316. Does every sandwich have that in there?

317. Yes.

318. It's typically a pound, a little over a pound.

319. A pound. - Yes.

320. That should be the whole weight of the lobster, not

321. the actual weight of the meat.

322. The portion sizes of everything are huge.

323. That's part of the problem.

324. Nothing toasted, soggy, disgusting.

325. Darling, I'm done.

326. Will you just show Marc that roll?

327. - I will. - Thanks, darling.

328. Thank you.

329. I'm holding out for my chowder.

330. Why?

331. What's the matter with that?

332. This is larger than a regular lobster.

333. What?

334. This, he said that the total weight of a lobster

335. should be a pound, not the meat in itself.

336. So this is where you're losing your money.

337. I think Lisa not being around has drained Mark,

338. and that makes a difference on the food.

339. What else sucks?

340. The lobster roll sucks.

341. What?

342. It's too much lobster.

343. I've never heard anyone complain

344. about too much lobster.

345. It's like having too much money.

346. Mind blown.

347. Here's your chowder.

348. OK.

349. Right. Thanks, darling.

350. You're welcome.

351. Wow.

352. Ay-yay-yay.

353. Floury, bland, no clams to be seen anywhere.

354. I mean, this is New England.

355. That's what hurts.

356. Jessica.

357. You don't look impressed.

358. Just have a little taste in there for me,

359. please.

360. Oh, it's very thick.

361. It's floury.

362. It is.

363. I wouldn't even paste my wallpaper with that.

364. God, that's dreadful.

365. Yeah.

366. It's just bland, gloopy glue.

367. Yeah.

368. It's not good at all.

369. Marc, come taste this, please.

370. He said it tastes like wallpaper.

371. He wouldn't paste his walls with it.

372. That's my spoon.

373. It's thick.

374. It's thick.

375. Yeah.

376. Yeah.

377. Chris, it's thick.

378. The scary part is, I thought all our food was good.

379. Oh my god, what am I going to do?

380. Coming up—

381. Oh my god.

382. —things go from bad to worse

383. as Chef Ramsay discovers—

384. You'll kill everybody.

385. —a place so disgusting—

386. Who can be that dirty?

387. —he's ready to throw in the towel.

388. Close the shop.

389. And he's not the only one.

390. This isn't going to work.

391. Find yourself a new bar manager.

392. After being disappointed by Barefoot Bob's

393. classic New England dishes—

394. Where is everyone, darling?

395. In the kitchen.

396. Could you get them out for me, please?

397. —Chef Ramsay is ready to share his

398. view with the kitchen staff0—

399. Chris, Marc.

400. —and the owners.

401. Come over, and are you the chef?

402. I'm the sous chef.

403. First name? Chris

404. Chris, good to see.

405. Nice to to meet you.

406. I don't know where to start.

407. I mean, I'm seriously embarrassed.

408. I mean, guys, the lobster roll, but even

409. I don't put one third of that lobster in my lobster roll.

410. I mean, everybody loves it—

411. So this is surprising for you?

412. No.

413. It was just a mess.

414. Clam chowder, who puts that together?

415. That's on me, but I don't know what you're talking about.

416. You consider that bowl of

417. to be a representation of your restaurant?

418. I couldn't even find a clam in mine.

419. And that's just a bowl of soup.

420. Problem with the recipe.

421. Where's it gone? - It's in my head.

422. Oh, it's in your head?

423. One of those recipes. - Apparently.

424. Well, congratulations.

425. That's what you said.

426. You can stand there with the arrogance

427. and all the bravado in the world, but when

428. something chef—

429. Then we'll fix it.

430. We'll fix it.

431. I don't think you care about fixing it.

432. No one's told me you

433. I'm not going to stand there and kiss your arse.

434. I didn't ask you to.

435. Well, I'm upset, but you seem to be content

436. to get paid to serve.

437. Does anyone have any standards in here?

438. I do.

439. Lisa, were you serving

440. food like this eight years ago?

441. I don't feel qualified to comment on what's

442. coming out of the kitchen.

443. That would be Marc.

444. Right now, this restaurant

445. is a waste of an ocean view.

446. But you can solve this, you know that?

447. Close the shop.

448. I'm lost for words.

449. With Chef Ramsay exposing a lot of our problems,

450. it's overwhelming.

451. With little time to get over the brutal criticism

452. from Chef Ramsay—

453. That was awful.

454. —Lisa and Marc prepare for dinner service.

455. Stay ahead of the game, boys.

456. And with it being summertime—

457. How are you, darling?

458. Barefoot Bob's is filling up quickly.

459. Would you guys like to start with an appetizer?

460. Popcorn shrimp. OK.

461. Lisa, who's hostess?

462. Overseeing?

463. OK, good, and who's that gentleman

464. with a kettle behind the bar?

465. Robby?

466. Oh.

467. Holy crap. Jessica?

468. Yes?

469. Is that a crystal ball on the table?

470. Yeah, she's a psychic reader.

471. It's kind of like a promotion to bring people in.

472. And does she charge?

473. Yeah, she gets paid through the restaurant.

474. Oh. Wow.

475. It's a little odd, I have to admit,

476. that there's a psychic in a tiki restaurant reading your palm.

477. Wow.

478. Hello.

479. How are you?

480. Hi, good, how are you?

481. I've never seen a psychic before.

482. Amazing.

483. Where did you train?

484. Um, I've always wanted to do it, and then I started reading

485. and I learned that things were coming

486. through that I was thinking.

487. What was the first fortune you predicted?

488. My girlfriend was trying to get pregnant,

489. and I told her I saw a girl, and she got pregnant

490. and it was a girl.

491. I mean, girl, boy, 50-50, so it's not that impressive.

492. However, I've got some questions about this restaurant.

493. Could you help me? - OK.

494. Can this restaurant survive the next six months?

495. You're asking me my psychic opinion on that?

496. Opinion or prediction?

497. You're confusing me now. - All right.

498. I'm going to look at the cards.

499. Oh my gosh.

500. Well, this says that there's a kink in the system

501. that's not working.

502. See, there's like a break up, like a break,

503. like, literally like shatter.

504. Something needs to split up.

505. Something needs to be let go of.

506. Like the owners?

507. Possibly.

508. Oh boy.

509. This is literally a divorce card.

510. Wow.

511. And is this evidence?

512. Are we talking the next six months, three months,

513. three days?

514. Honestly, it feels like it's a process.

515. There's a lot of forgiveness that needs to happen,

516. but it feels like it is possible.

517. So a happy ending?

518. If they can do the work that they need to do, right?

519. Here we go, bar food.

520. Come on. Four sliders.

521. Send it, send it, send it.

522. Bye bye.

523. All right, fried scallops.

524. Santa Fe egg rolls.

525. Bowl of chowder.

526. Oh dear.

527. Does food normally n get thrown out of the kitchen that fast?

528. Yeah, it normally comes out at a good pace.

529. Right.

530. And does Lisa normally work like this?

531. Lisa's not really here most of the time.

532. Really, ever?

533. Very rarely. Wow.

534. But everyone seems to be tiptoeing over the situation,

535. because I don't think everyone actually understands how

536. much on his shoulders.

537. Oh, yeah.

538. It gets very frustrating that Lisa's

539. not here while Mark is here every day busting his butt.

540. Everything's depended on him, and it's just so much stress

541. on him that's unnecessary, to be balanced

542. out between the two of them.

543. They've actually beaten him to a pulp.

544. Oh yeah, he's had heat strokes, he's had—

545. Really?

546. Yeah.

547. And Lisa can't help out at all?

548. It's very sad.

549. There's just no words to describe

550. how bad I feel for him, because he's killing himself here.

551. Thank you, darling.

552. No problem.

553. How is everything?

554. Is there something wrong?

555. Overcooked, a little too well done?

556. I can send it back.

557. While Marc quickly pushes

558. food out to the dining room—

559. It tastes terrible.

560. —customers are returning the favor

561. and pushing it right back into the kitchen.

562. Marc, these just got sent back because they're

563. cold on the inside.

564. What? Yeah, it's cold.

565. OK.

566. They want a new order,

567. Yeah, coming right now. Marc—

568. Oh no.

569. Can I have an order of chicken tenders,

570. because they don't like the chicken parm, please?

571. All right.

572. Two minutes.

573. There's the month's profits.

574. Turkey tips. Thai chili.

575. Whoa, come on.

576. Now that Chef Ramsay has

577. observed the pattern of fast food followed by fast returns—

578. This pizza just got sent back.

579. —he decides to do an examination of the food store.

580. This fridge is dreadful.

581. Wow.

582. Chicken breasts, oh my god.

583. Just dumped in there Not even taken out of the bag.

584. That's how lazy they've become.

585. And the whole fridge is not even chilled.

586. It's warm. It's not a decent temperature.

587. On the floor here, what is that? Unbelievable.

588. Pork belly in a carrier bag on the floor.

589. Next to the pork belly, you go cooked chicken.

590. It's actually hot inside, just festered in there.

591. That's sat next to the pork belly,

592. and you've got cooked chicken.

593. Cooked chicken, raw pork.

594. What the is that?

595. Some form of chili.

596. Ay-yay-yay.

597. I have salmon. That was the last one.

598. Then I need—

599. Excuse me.

600. Hello.

601. You and you, come here.

602. Look.

603. That is a pork. - What?

604. That's pork fat.

605. Just hold that two seconds.

606. That's next to this.

607. wings, and the top is soaking wet because it's

608. full of condensation.

609. And this.

610. Who grabs that out there and doesn't

611. think about changing the foil?

612. Who can be that dirty?

613. Chili?

614. Chili.

615. round the outside.

616. Look at the mess in this place.

617. It's ridiculous.

618. Someone man up.

619. Young man, you are running a business.

620. Hot wings next to raw pork?

621. You'll kill everybody.

622. After seeing food constantly come back—

623. All right, this pizza just got sent back.

624. —Chef Ramsey headed to the walk-in,

625. and what he found was simply disgusting.

626. Hot wings next to raw pork?

627. You'll kill everybody.

628. Are these fridges out here behind the line the same way?

629. After a service, they're probably dirty.

630. Show me.

631. I didn't realize it was this bad.

632. And that's a pretty awful feeling.

633. What the?

634. What is that?

635. It was a pizza, but it's old.

636. It was a pizza.

637. What is that one?

638. How old is that one, then?

639. This one— that one's got to go.

640. Would you seriously

641. cook that for a customer?

642. Can't.

643. And this one?

644. I mean, look at it.

645. Count how many pizzas there are, please.

646. And for me, this is money now.

647. 25.

648. GORDON RAMSAY: 25.

649. What were you expecting, a cruise ship

650. with 2,000 people coming in?

651. And then you leave that setting there, look.

652. You leave that setting there.

653. You can't take it out.

654. What's that?

655. Oh, no.

656. What is that, please?

657. That's a hider. Is that tuna?

658. That's a what?

659. A tuna.

660. That is a what?

661. Ugh.

662. And when was this last cleaned?

663. That—

664. Don't, don't, don't don't you dare try to tell me

665. that was done from last night.

666. Oh, god no.

667. God no.

668. That I missed.

669. Wow.

670. What a mess.

671. If there's one thing you're going to have

672. to learn, get cleaning, Mark.

673. You've got no idea on the hundreds

674. of thousands of dollars that you've

675. pissed through your hands.

676. Oh boy, oh boy, oh boy, oh boy.

677. I'm absolutely speechless.

678. The whole setup is dysfunctional.

679. The walk-in, I walk in, packed full of ..

680. We're not talking hundreds of dollars.

681. We're talking about thousands of dollars.

682. Do you have any idea what the real cost of— what's

683. the total purchasing?

684. What's your labor costs?

685. What's our break even a week?

686. You don't know?

687. No idea. Oh, come on.

688. Don't you do the books?

689. Does anybody know what the break even is?

690. We should know.

691. We don't.

692. You don't know.

693. Not one of you, eight years down the line,

694. know what you need to take to survive.

695. I'm.

696. No wonder you run out of money.

697. All right.

698. I'm going to clean.

699. No, just don't ask.

700. This sucks.

701. This is going to be a few hour job.

702. I'm floored.

703. There was a lot of things that we thought we knew

704. and we don't know.

705. That's dangerous.

706. That's when you fail, when you don't

707. know what you should know.

708. Chef Ramsey knows that Barefoot Bob's is

709. in need of a major turnaround.

710. Please go and take a seat there.

711. He also realizes that this is going to only happen

712. if Marc and Lisa are united.

713. Yesterday was a really tough day.

714. I want to talk about your relationship,

715. because that's paramount.

716. Because you're not partners in terms of investors.

717. You're husband and wife.

718. And it's easy to forget.

719. Lisa, go back to the beginning.

720. The first time you met.

721. A lot in common, just had a lot of laughs together.

722. We had the same personality.

723. He kind of got me. Great.

724. But here's the ironic scenario.

725. You've gone off in different directions.

726. This business needs both of you, and unless both of you

727. get on the same page, that's it, it's game over.

728. Yeah.

729. Lisa, the balance isn't equal.

730. I want to do it. I want to turn around.

731. You sure? Positive.

732. GORDON RAMSAY: 100%?

733. 100%.

734. You know, I think we just need to work more as a team.

735. I need to focus on getting that back of the house properly run.

736. I want you to do the front of the house.

737. And we need to talk about.

738. You know, you're my partner, who I want to be with forever,

739. you know?

740. Let's just really work together on this,

741. and let's make it happen.

742. We can do it.

743. I'm excited to try out.

744. Right now I got a smile, good.

745. That's right. Yeah.

746. That there, bang, done.

747. I feel optimistic.

748. I know I can commit myself a little bit more

749. to come back here.

750. Now Marc and I just need to work it out

751. rather than just walking in separate directions.

752. This has been, if anything, it's made

753. me realize how much I love you.

754. Getting this off my chest about the problems

755. that Lisa and I were having is just relieving.

756. We're both on board, and just to hear it from her,

757. that's comforting.

758. So the one thing that stood in my mind that

759. shocked me, is when I asked you what was your break even,

760. and your response was—

761. I don't know.

762. But there's one thing I've got to emphasize,

763. is that this business needs to be run like a business.

764. And you don't need a general manager.

765. That's not going to make this place work.

766. You don't need a new chef.

767. What you need, right now, urgently, is an accountant.

768. And here he is.

769. Please say good morning to Tim McClellan.

770. Are you well? Yes.

771. Please, good to see you. This is Marc.

772. Nice to meet you, Marc. And there's Lisa.

773. Hi. Nice to meet you.

774. This man knows how to run a business.

775. I've arranged for him to be with you as your consultant

776. to put a business plan together, and you'll will

777. come up with a budget in place.

778. That's what we've always needed.

779. A lot of times people are good at what they do,

780. but running the business itself—

781. I hope to bring in some help.

782. Yeah.

783. Lisa, I've never seen you look so happy.

784. I'm giddy.

785. Good.

786. Probably the most excited person

787. to ever see an accountant.

788. The business was just so mind boggling,

789. that I didn't think I'd ever be able to get a handle on it

790. myself.

791. Use this time, guys.

792. This man's key to moving forward.

793. Thank you.

794. With Lisa and Marc seemingly on the same page—

795. Marc and Chris, let's go.

796. Chef Ramsey turns his attention to fixing the food,

797. beginning with two New England classics.

798. An amazing clam chowder followed

799. by a stunning fish and chips. - OK.

800. OK, let's get chowder going first.

801. Hot oil first, just a little touch.

802. Bacon in. - Yeah.

803. Really fry that off.

804. Fish and chips.

805. Into the bowl I've got my vodka, a touch of honey.

806. I've never had this kind of guidance from

807. a Michelin-rated chef ever, And just the chance

808. to learn from Chef Ramsey—

809. In.

810. —it's a very special deal.

811. Very good.

812. You can really taste the clams.

813. What you haven't got is the taste of flour.

814. Let's take them out and give the girls a taste.

815. I believe I lost focus and I believe that my food

816. started to show it.

817. Delicious fish and chips done

818. with a little bit of nostalgia.

819. A delicious clam chowder, would you believe?

820. Have a taste.

821. Having Lisa back in the front of the house

822. is going to let me focus on our food,

823. and what needs to be done to operate a proper kitchen.

824. It's going to be nice to have my partner back.

825. Oh my god, this is so good.

826. This is amazing.

827. Clearly one of the biggest problems

828. at this beachside eatery is the dramatic drop-off

829. in the winter months.

830. OK, can we stand over here, please?

831. But Chef Ramsay has a plan to turn that around.

832. Here's the thing.

833. We think that the summer is the only time we can survive.

834. In the winter, well, we've just got to accept it.

835. No.

836. When you consider all these little towns surrounding you,

837. collectively, you've got 100,000 locals.

838. So tomorrow we're launching this place with a much smaller menu.

839. But today, we are going to do a little marketing

840. We're going to go and reach out to the locals.

841. So we got some hip t-shirts that are going to get that message

842. out there loud and clear.

843. Get these on.

844. Let's go, let's go, let's go.

845. What a gorgeous little town.

846. Beautiful.

847. I'm thinking of moving here.

848. You should!

849. I'm Lisa, I'm the owner, and I'm very proud of it.

850. It's very good. Isn't it good?

851. - I never eat clam chowder. - No?

852. And you like it? - I love it.

853. That's great.

854. - Look at her, she's killing it. - Want some chowder down here?

855. - I would love some. - It's Barefoot Bob's.

856. We've got Gordon Ramsay helping us out, redoing our menu.

857. It is great that Lisa is out,

858. getting her hands dirty, getting to promote her own restaurant.

859. I don't think I've ever seen her this involved and this excited.

860. You guys should come down and visit us.

861. We definitely will

862. It's absolutely amazing.

863. Thank you.

864. I'll come back and get you one, OK?

865. We'll see you at Barefoot Bob's.

866. Coming up—

867. This isn't going to work.

868. Can bad apple—

869. Robby.

870. —spoil the whole bunch?

871. I'm done. I quit.

872. Will Lisa's brother's negative attitude—

873. He doesn't know what the he's talking about.

874. —create a new rift in the family—

875. You can't have that attitude.

876. —and have the relaunch

877. spinning out of control?

878. Find yourself a new bar manager.

879. While yesterday was a day in which the word was

880. spreading about the new Barefoot Bob's, overnight,

881. Chef Ramsey's team was miraculously creating it.

882. Welcome.

883. Oh my—

884. Oh my goodness.

885. Wow.

886. Awesome.

887. We have created a true beachside eatery.

888. Wow.

889. Oh my god.

890. Man, it's beautiful.

891. Gone is that hideous tiki bar theme and

892. that ridiculous wall covering.

893. You've got the walls painted blue and white,

894. resembling the water.

895. Gorgeous.

896. With a strong identity, that strong nautical feel.

897. From tiki to chic-i, let me tell you.

898. It's beautiful.

899. This is by far the coolest, hippest,

900. greatest place to be in Hull now.

901. Wow. This is amazing.

902. What do you think?

903. This is what we dreamed this place is going to be.

904. This is it.

905. Is it, Marc?

906. This is what we envisioned when we bought it.

907. I couldn't be happier about being an owner

908. of Barefoot Bob's right now.

909. This was our dream.

910. But even my dream didn't look this good.

911. Now one more thing.

912. I would like to introduce you to a state of the POS system

913. from POS Lavu and Zephyr hardware.

914. Our old POS system was like a dinosaur.

915. It was horrid.

916. Now it is unreal.

917. It's the best thing I've ever seen in my life.

918. It's going to be operated by wireless remotes.

919. Lisa, here's the good news.

920. This baby here will give you an hour

921. by hour record of your inventory, your purchasing.

922. Every ounce of data can be fed straight back to Tim McClellan.

923. Everything's amazing, and this is just over the top.

924. Nice.

925. Thank you.

926. I'm so happy you're happy.

927. It's just nice to see her happy.

928. This is going to help her want to be a part

929. of what we're doing here.

930. I think this is going to give Lisa and I a fresh start.

931. Thank you very much.

932. This is awesome.

933. To go along with the revamped dining room—

934. Take a menu and pass one along, please.

935. Chef Ramsay has overhauled

936. the menu with a focus and a finesse of the dishes

937. that New England is famous for.

938. The menu's being condensed, and all the hits we put

939. on to one menu, but refined.

940. OK, what do you think?

941. Let's start off the top of the menu.

942. Raw oysters, half, on the shell, mignonette, pepper, cucumber.

943. Next up, you got crabcake.

944. How can you be on the beach with no stunning crabcake?

945. Old Bay, onion, celery, and mayo.

946. Simple, delicious.

947. Next, your lobster roll.

948. Poached lobster with a mayonnaise,

949. a semi brioche roll, served with a nice tarragon.

950. We're here to make money, not lose it, right, Lisa?

951. Right.

952. If you got the quality, then less is more, let me tell you.

953. Good.

954. Dig in, guys.

955. This is delicious.

956. Oh my god, it's amazing.

957. Happy?

958. This is unbelievable.

959. I will stab you with my fork.

960. Customers will be down the street,

961. around the corner trying to get in here to get this food.

962. Get away from my corn.

963. Are you guarding that?

964. With the grand reopening just minutes away,

965. the staff is anxious to open the doors.

966. It's just going to be a gigantic change.

967. And everybody here knows it.

968. But Lisa's brother Robby—

969. This isn't going to work.

970. —has his doubts.

971. We've just lost all of our customer base, gone.

972. I'm pretty upset about the whole situation.

973. I think the look is a terrible change.

974. No one's going to come in and watch a game here.

975. When I look around at the restaurant,

976. I don't see Barefoot Bob's.

977. Now you walk in and you think you're

978. at some hoity-toity little yacht club.

979. It's the complete opposite of who we are.

980. Truthfully, I think it sucks.

981. I don't know where the blender went.

982. Oh, here it is.

983. Yeah, you are going to be getting all

984. the frozen drinks there, Robby.

985. I don't think we should do frozen drinks any more.

986. We're not that kind of restaurant any more.

987. This bar has no chance of running smoothly tonight.

988. That's it. I'm done.

989. I quit. Sorry.

990. It's not like the guy lives here.

991. The guy was here for three days.

992. He doesn't know what the he's talking about.

993. Robby!

994. Find yourself a new bar manager.

995. Minutes before Barefoot Bob's

996. is ready to open for relaunch—

997. This isn't going to work.

998. Lisa's brother Robby is not

999. exactly pleased with Chef Ramsey's changes.

1000. Find yourself a new bar manager.

1001. Where's he going now?

1002. We get people drunk and we feed people.

1003. We're not a five star restaurant.

1004. Is Ramsey going to be here tonight,

1005. because I have some really good words for him.

1006. Hey, thanks for up our restaurant.

1007. How are you, darling? You all set?

1008. I think so. Good.

1009. Lise, ready? Ready.

1010. Good, good, Good.

1011. Robby, you happy?

1012. I hope this works, man.

1013. Oh dear.

1014. Hey, what do you mean, hope, eh?

1015. - I hope. - Talk to me.

1016. Come here.

1017. What's wrong?

1018. Why so negative?

1019. You've got a face on you like you've just given up.

1020. - I'm not giving up, man. - You haven't given up?

1021. What's the matter? - Just very skeptical.

1022. I just don't know—

1023. Skeptical about what?

1024. Just the surroundings.

1025. I'm worried about our old customers coming back.

1026. Really?

1027. Yeah.

1028. They're a meat and potatoes guy.

1029. Have you been drinking?

1030. No.

1031. I mean, how arrogant are you?

1032. I'm not arrogant at all.

1033. Shall I give you a little insight if it doesn't work?

1034. The restaurant closes, your sister divorces,

1035. and then you pick up the pieces.

1036. Where the are you going to work?

1037. Who's in it for you?

1038. I don't know if you know what side your bread is buttered on,

1039. but what I'm asking is a commitment of 100%,

1040. especially in front of your team.

1041. Exactly.

1042. All right, buddy, come on.

1043. I don't want to shake hands.

1044. You've upset me.

1045. joke.

1046. Down

1047. Marc, two seconds?

1048. What the going out there?

1049. He says, things aren't going to work.

1050. Does he have any idea where we are financially?

1051. Yes.

1052. If anything, he should be sleeping here

1053. to make sure this thing works. Exactly.

1054. He has to be on board.

1055. Let me talk to him.

1056. I don't understand how he's not on board.

1057. That's really upsetting.

1058. What keeps us alive, we lost.

1059. No, we didn't.

1060. What we had didn't work.

1061. Change has to happen.

1062. We got to do it.

1063. You understand?

1064. I'm not going to let this opportunity go.

1065. This is what we've got to do.

1066. I'm not running that restaurant the way it was.

1067. I'm not going to sit and watch this restaurant

1068. continue to go into the ground.

1069. All of us have to be on the same page.

1070. You can't have that attitude going forward.

1071. I have a short temper.

1072. Change doesn't just sit well with me.

1073. But at the end of the day, if Marc and Lisa believes in it,

1074. then they're my family and I'm behind them 100%.

1075. Three weeks from now when we're still packed

1076. and it's working, you know, you're wrong.

1077. I'm in 110%. Let's do this.

1078. Let's make it work. - That's what I want to hear.

1079. That's what I want to hear.

1080. Welcome to the new and improved Barefoot Bob's.

1081. With Mark in charge of the kitchen—

1082. Let's go.

1083. Right this way, folks.

1084. —and Lisa controlling the front of house—

1085. —go, enjoy, folks.

1086. —tonight's relaunch will

1087. be the couple's first big test.

1088. So it's three chowders to start.

1089. OK.

1090. Amazing.

1091. I love the new POS system.

1092. It's just going to make every single part

1093. of the restaurant run together.

1094. And I'm sending, we're all in.

1095. Order in.

1096. I got a crab cake.

1097. Crab cake heard, chef.

1098. I want to fire a Big Buoy and I want

1099. to fire a fish and chip please.

1100. He's got the chowder.

1101. That's working, that's working.

1102. Good.

1103. Fish and chips.

1104. With the first orders leaving the kitchen—

1105. I come bearing gifts.

1106. Enjoy.

1107. Barefoot Bob's is off to a solid start,

1108. and everything seems to be going according to plan.

1109. Ii could eat probably two of these.

1110. Mmm, this is delicious.

1111. But an hour into service,

1112. there's a flood of tickets coming into the kitchen.

1113. Two scallops, I want to fire up a fish and chips,

1114. I want to fire up a Big Buoy.

1115. And Mark and the cooks are completely backed up.

1116. Another crab cake fired.

1117. I'm waiting for a Big Buoy.

1118. Coming right now.

1119. You guys got a lobster roll coming up?

1120. Urgently, please.

1121. Did you put it out?

1122. You don't have it?

1123. You don't have that at all?

1124. What happened with that calamari and clams dish

1125. I threw in 45 minutes ago?

1126. Listen that one's coming.

1127. No, because you're not getting

1128. the first calamari because my table's about to leave.

1129. OK, so is everyone in my bar.

1130. me.

1131. With everyone on edge in the kitchen—

1132. I don't know, but we got oysters.

1133. You don't have cook them, do you?

1134. —the diners are getting restless,

1135. and the relaunch is at a crisis point.

1136. I can see the temperature's

1137. rising from the diners.

1138. I have to jump in and just kind of stop things for a few.

1139. Stop taking food orders right now.

1140. Stop taking food orders.

1141. I need a calamari, I need the clam.

1142. I called it.

1143. All right, nobody's going to order food for a while.

1144. Lisa made an executive decision

1145. to tell everyone to stop taking tables

1146. and to slow everything down.

1147. - Can I help you at all? - Yes, please.

1148. Run this—

1149. The chicken's working, right?

1150. Chicken's all set.

1151. Chicken, done.

1152. Fish and chips, done.

1153. Looking good, guys.

1154. Samantha's coming up right now.

1155. There's the slip.

1156. 72, I got, this looks good, right?

1157. With Lisa taking the initiative and control

1158. of the dining room— This is good.

1159. We're OK.

1160. Beautiful.

1161. That's going to get us back on track.

1162. Marc and the kitchen staff now have time to regroup

1163. and get orders out.

1164. - We can order food? - Yes.

1165. There we go, folks.

1166. Sorry for the hold up.

1167. These are really different.

1168. Those are good.

1169. Everyone likes everything out there, guys.

1170. Looks good.

1171. Having Lisa's support gives me a lot of room.

1172. I can grow back here.

1173. I can get better.

1174. Let's fire off a fish and chips, and we're done.

1175. I look forward to having her back in the restaurant.

1176. Bye bye.

1177. Tonight, clearly, we had our growing pains,

1178. but we didn't give up, the spirit was here,

1179. and we fought all night.

1180. Think of where we've come.

1181. I think we got through it.

1182. Good.

1183. Robby, you were against it, but the change is for the better,

1184. let me tell you. You got to give it your all.

1185. I will.

1186. Stay close to Marc and Lisa.

1187. They need that support, let me tell you.

1188. I'd like to spend a couple of minutes with Marc and Lisa

1189. on my own.

1190. A big thank you to you all.

1191. Well done.

1192. Excellent.

1193. Well done. Yeah?

1194. There's the skeptic.

1195. Chef Ramsay, thank you.

1196. I was wrong.

1197. I'm very, very proud

1198. of you both, because you pulled it off, and you stuck in there.

1199. Marc, you don't know how strong you are.

1200. You are a real leader, and when the chips are down,

1201. you hang on in there, and you didn't buckle.

1202. Well done.

1203. Thank you.

1204. Don't turn back.

1205. That's right.

1206. Stick together, yeah, and it will work.

1207. Good luck. - Thank you very much.

1208. Thank you so much.

1209. I'm looking forward to the future.

1210. I know I'm in love with my wife.

1211. I know she's in love with me.

1212. It's wonderful. Good night.

1213. Good night. Thank you.

1214. We took a shack on the beach and transformed

1215. into a restaurant that can become a destination

1216. for tourists and locals.

1217. And Marc and Lisa may not have known their bottom line,

1218. but the true bottom line is they need each other to succeed.

1219. Get me the Hull out of here.

1220. Wow, what a beach.

1221. In the days that followed, it quickly

1222. became clear that Chef Ramsay's many changes had the restaurant

1223. heading in the right direction.

1224. We're out of the oysters so I gave them a scallop app.

1225. It's fine, it's fine. No problem.

1226. I love you.

1227. You're the best.

1228. And with accountant Tim McClellan

1229. helping with the finances—

1230. We're going to save some money for the winter,

1231. and we'll do the hard work we need to to get it done.

1232. That's going to help Lisa a lot too.

1233. She's really looking forward to working with you.

1234. —the future is definitely looking brighter.

1235. And This is good.

1236. We're OK.

1237. How are you doing, folks?

1238. Marc finally got what he

1239. always wanted, his wife Lisa working

1240. alongside him once again.