Kitchen Nightmares 4x9

1. Tonight on "Kitchen Nightmares," Chef Ramsay

2. heads to the historical old hitching

3. post in Hanson, Massachusetts.

4. What a disaster.

5. Where he faces off an owner so stubborn.

6. Fresh food doesn't taste better frozen.

7. It doesn't matter if it's frozen or not.

8. So delusional.

9. It's an insult to America.

10. In this area, that's what they love.

11. He doesn't even realize he is the reason

12. his restaurant is failing.

13. Don't tell me that.

14. Owner Tom bought the eatery

15. for his daughter, Andrea.

16. It's his way or no way.

17. You're really upsetting me a lot.

18. But six years later, he refuses to let her run it.

19. I can do this.

20. You're not ready to take over.

21. What?

22. Instead he remains a control freak.

23. Quiet.

24. Don't ever do that.

25. And while the food is inedible.

26. Look at it. And always frozen.

27. Disgusting.

28. Tom is far from concerned.

29. There's nothing wrong with that.

30. Come on.

31. Chef Ramsay is thoroughly frustrated.

32. You're such a blockhead.

33. And no matter what he says.

34. Why don't you just admit that it's wrong?

35. It's not wrong.

36. Tom refuses to listen.

37. I don't care who you are.

38. Ramsay or no Ramsay.

39. It's fight time in Hanson, Mass.

40. I'll get in the ring and fight you every day.

41. But this may be a battle

42. Chef Ramsay is unable to win.

43. I'm going to get by that.

44. I'm gonna do that.

45. What is that?

46. You've served me rotten fruit.

47. It wouldn't possibly kill them.

48. Then wake up.

49. You wake up.

50. Shut the place down.

51. Get out of here.

52. That is amazing.

53. I can't take any more.

54. Thank you, sir.

55. Hanson, Massachusetts, a tightly knit community just

56. 25 miles outside of Boston.

57. In 2005, restaurateur Tom Kessaris

58. bought one of the fixtures of the town,

59. a beloved restaurant called the Olde Hitching Post.

60. My first restaurants, they were very successful.

61. And then I wanted to own another one to pass

62. it over to my oldest daughter.

63. She wanted to become a restaurant

64. owner like her father.

65. Good afternoon, Olde Hitching Post.

66. Running and owning my own restaurant

67. has always been my dream.

68. So I was extremely excited when we

69. came to the Olde Hitching Post.

70. Right this way, please.

71. But even though my dad bought this place for me,

72. my father does have the final say.

73. What did you do?

74. I've been working in the kitchen.

75. What did you do? - No, what did I

76. told you?

77. Janice is in the front, dad.

78. But I want you to be there too.

79. Well why don't you go?

80. Because no, you.

81. My daughter, as good as she is, she

82. doesn't know what it takes to run a big restaurant like this.

83. Let's say I would leave tomorrow.

84. My daughter would last three months.

85. And that's the very truth.

86. Tom will say Andrea doesn't

87. know how to pay the bills.

88. Andrea doesn't know what she needs for cash flow.

89. Key point missing.

90. Tom doesn't allow her to be a part of that.

91. He thinks he's the only one that could run the restaurant

92. and not anyone else.

93. Andrea, if you're doing what I tell

94. you, make sure your customers— - Dad.

95. - Check. - Relax.

96. Right now.

97. Relax.

98. Tom runs his business like it's

99. a small country he owns.

100. The beef tips, people don't love them.

101. Don't tell me that.

102. My father makes people crazy.

103. You do that all the time behind my back without me know?

104. To him the right decision is his decision.

105. Don't never do that.

106. Go back to your work, all of you.

107. he Tells, us I'm the best at this,

108. I know what I'm doing, who are you, you're stupid.

109. That was the most stupid thing I ever see in this kitchen

110. as long as I've been here.

111. Look, my way is the only way.

112. You know why?

113. Because my way is the right way.

114. Because of Tom, there are a lot of things that

115. aren't done in the right way.

116. The way we handle food, what comes in through those doors,

117. it's not always the best product.

118. A lot of it's not good at all.

119. Dan, they don't like it.

120. It's kind of hard when we have all this un-quality product.

121. I don't really know why we don't do any business.

122. Since the day I bought the Olde Hitching Post,

123. I just keep pulling money out of my pocket just to stay open.

124. My god.

125. We barely make it.

126. What are you going to do?

127. Pay the bills and get it over with it.

128. I would have never signed up for this

129. had I known that almost seven years into it,

130. he would still be in charge.

131. But we can't walk away because we've invested so much in it,

132. so much time, so much money.

133. But I don't know what we're going to be left with.

134. Tom is anxious to meet up with Chef Ramsay.

135. Chef Ramsay, I'm right here.

136. So he has volunteered to pick him

137. up and give him an early morning briefing

138. on the Olde Hitching Post.

139. - Where have I seen you from?

140. Wow.

141. The restaurant, it's Greek, right?

142. No.

143. It's an American.

144. American food, but I have some Greek dishes.

145. OK.

146. This is my third restaurant.

147. Right.

148. I've been very successful my other two.

149. Well done.

150. How long did you buy it?

151. Six years.

152. I bought it for my daughter.

153. As a gift or?

154. I bought it for her future.

155. For her future.

156. So she's running the restaurant now?

157. She's not run it by herself.

158. I'm right next to her.

159. I need to educate her a lot.

160. She needs so much to learn about this business.

161. I have a problem.

162. She doesn't realize how much it takes

163. to run a restaurant, how many hours you

164. got to put into the restaurant. - She's not hungry for it?

165. No, she's not, she's not.

166. I give her a lot of authority.

167. But she's not a hard working person.

168. Is she spoiled?

169. She's not spoiled, but stubborn.

170. How's the restaurant doing now?

171. Awful. - Awful.

172. I mean awful, awful.

173. I try to buy quality food.

174. Good.

175. That's very good.

176. We try to give a generous portion at reasonable prices,

177. but it doesn't seem to go nowhere.

178. And this is the honest truth.

179. How much money are you losing a week?

180. Are you ready?

181. Please.

182. $7,000 to $8,000.

183. A week?

184. A week.

185. $30,000 a month?

186. Yes.

187. Exactly.

188. Exactly.

189. It's a disaster.

190. This is your third restaurant.

191. The previous two were successful,

192. the third one you bring your daughter in,

193. and it started to go down.

194. Correct.

195. That's the honest truth.

196. This is it.

197. Look at the size of it.

198. Yeah, exactly.

199. Listen, thanks for the update.

200. And be up front and be honest with me,

201. so I can get to the problem straight away.

202. What you see is what you get.

203. Wow.

204. Look at this place.

205. Chef Ramsay.

206. How are you, my darling?

207. Very well, indeed.

208. - And first name is? - Janice.

209. I'm the manager. - You're the manager.

210. I am indeed.

211. Right.

212. Tom picked me up at the train station.

213. Oh my.

214. Don't believe everything you're told.

215. Oh really?

216. Oh damn.

217. Because he was vocal.

218. Always.

219. Tom is a person who feels that he knows what's best.

220. OK.

221. Let me sit down.

222. Please, right this way.

223. I don't think Tom has it within him to be open to change.

224. Will he listen to Chef Ramsay?

225. Unfortunately, I don't think so.

226. - Hello. - How are you?

227. Good. I'm Andrea.

228. Nice to meet you. - Andrea.

229. Likewise. Gordon.

230. Good to see you. - Nice to meet you.

231. Let's catch up.

232. Honestly, I was grateful for dad to come pick me up.

233. So he is instrumental in setting this up for you.

234. Yes. I always wanted to do this.

235. I love people.

236. Your role personally, what is that?

237. I come in here, I manage the front of the house,

238. our functions that we do.

239. I deal with the public.

240. He said that he runs the restaurant.

241. Yes.

242. But I mean, even after six years,

243. you'd think that you've got up to speed in terms

244. of trying to run this place.

245. I can handle it, and try to make it more successful.

246. But my father is not ready to pass the buck over.

247. Really?

248. I can't do much of anything.

249. On most parts, my hands are tied.

250. Just he's having a hard time backing down.

251. Wow.

252. Because he let it slip that you weren't that

253. passionate about running this.

254. Oh, I think he's extremely wrong about that.

255. Why would he tell me that?

256. I have no idea why he would say something like that.

257. Because he sees I work really hard in here

258. to make it more successful.

259. I've got my husband to help me, and I think that—

260. Your husband?

261. My husband works in here also.

262. OK, where does he work?

263. He works in the kitchen on the line.

264. And dad also mentioned that you're stubborn.

265. What are you stubborn about?

266. It's his way or no way.

267. That's why he says I'm stubborn, because I have different ideas

268. and I have different views.

269. But he has taken away a lot of my desire to do things,

270. and the willingness and the drive

271. that I had when we first came in here, because I am held back.

272. I'm stuck.

273. It's frustrating.

274. Right.

275. But there seems to be a butting of heads

276. that we're not making headway.

277. Is Tom nearby? Is the in the kitchen?

278. Let me get him for you.

279. Something doesn't really stack up.

280. When we first came in here, this was my baby.

281. But little by little, he's slowly draining some

282. of the drive that I had for it.

283. Sit down, please.

284. Thank you.

285. You said I wasn't passionate?

286. I didn't mean like that at all.

287. What I wanted to say is.

288. Why aren't I ready to take over?

289. First of all you don't realize how

290. much it takes at a restaurant, the hours, and the money.

291. Dad, you've got to be kidding.

292. I don't know how many hours and stuff?

293. I don't see everything?

294. I've been by your side for all these years.

295. The experience is not there yet, Andrea.

296. So how many years did you think

297. that I needed in experience for the restaurant

298. that you bought me?

299. What do you think is going to happen

300. in this business that hasn't happened

301. in the previous seven years?

302. Who's the stubborn one in this relationship?

303. Andrea.

304. And she gets it from?

305. Tom.

306. From her father, but first of all,

307. neither you or your husband are ready to face

308. a restaurant with a very little business we do.

309. First of all, you don't even know—

310. That's our fault that we do very little business.

311. We need to fix things, dad.

312. OK.

313. Why don't you fix it then for seven years?

314. You were here.

315. How can I fix what you're not allowing me to fix?

316. What do you mean I don't allow you, Andrea?

317. What do you want me to do?

318. I gave you every right.

319. For what in here?

320. I have to ask you to get ink.

321. You don't even know when you write a check how much

322. money is in the safe there.

323. Because you take all the money.

324. I have no control over anything else.

325. But what I'm saying to Andrea, do you ever sit down

326. and do your numbers?

327. How can you expect me to know what needs to be done when

328. you were doing all of that?

329. No, no, no, this is a big issue right now,

330. and you're really upsetting me a lot.

331. No, you're upsetting me.

332. If you were ready enough to say to me, dad, sit home this week.

333. Take three months off.

334. What?

335. I want to work and I'm going

336. to control the restaurant.

337. Really?

338. We've said that to you, step down.

339. You don't need to come in so much.

340. I can do this.

341. Dad, we've already had this conversation

342. like two years ago.

343. We never did.

344. We never did.

345. But what I'm saying to you, Andrea,

346. you're not ready to take over.

347. That's not true.

348. Thank you.

349. Chef Ramsay has just discovered

350. that Tom and Andrea are clearly not on the same page

351. about Andrea's capabilities.

352. And while it's way too early to know who's right,

353. the time has come to pass judgment on the food.

354. Hi there.

355. Hello. First name is?

356. - Carla. - Carla.

357. Good to see you. - Nice to meet you.

358. - Where you from? - I'm from Hanson.

359. Grew up right here.

360. Been here 26 years.

361. Wow.

362. I've been with the first owners and now Andrea and Tom.

363. Are those two always butting heads?

364. - They are, Chef. - They are?

365. Yeah.

366. So.

367. But anyways.

368. OK, let's start off.

369. What would you recommend?

370. Cranberry haddock, Chef, because we are

371. in cranberry world down here.

372. - Cranberry haddock? - Yes.

373. I'll go for that. - OK.

374. Got to try the meatloaf.

375. Yes.

376. And then lobster ravioli made on site.

377. Yes, Chef.

378. It's made on site?

379. It's fresh ravioli.

380. Fresh ravioli.

381. Oh wow.

382. Throw one of them in as well. - OK.

383. Thank you, Chef.

384. Tom makes us say that, yes, everything is fresh here.

385. Let's prepare everything we need to do.

386. It's not true.

387. All right, Danny.

388. double check the sauce.

389. Chef Ramsay will love everything on my menu.

390. It's excellent food.

391. That's good.

392. You got the lobster ravioli coming?

393. Yes, we do. Minute away.

394. Good.

395. I know we're in the area of cranberry,

396. but my god, from napkins to the walls, it's cranberry OD.

397. Wow, that was quick.

398. This is our lobster ravioli.

399. This is the homemade?

400. Listen, OK, I apologize for that.

401. The lobster is not fresh.

402. The lobster is not? You told me it was.

403. It's frozen. - It's frozen.

404. Frozen.

405. Ay ay ay.

406. They're not even hot in the middle.

407. Oh dear.

408. I can't do that to my tummy.

409. It's dreadful.

410. Obviously store bought.

411. Yes, Chef.

412. They're nasty.

413. That didn't even get swallowed. - Sorry about that.

414. Thank you, Carla.

415. Why would you come to a restaurant

416. to order store bought?

417. I don't get it.

418. Oh, Chef Dan.

419. Yes?

420. He spit it out.

421. Listen, as long as I own the place,

422. I never heard of one complaint.

423. Never once.

424. Next, cranberry haddock.

425. Cranberry.

426. Lemon on this one, honey.

427. That looks good, Carla.

428. Right.

429. What is this?

430. We have the cranberry haddock.

431. Oh, cranberry haddock.

432. Yes.

433. Carla, come on.

434. It looks like some bear in the woods.

435. Really?

436. And what's the water coming out?

437. I mean, look at it.

438. OK.

439. Wow.

440. I can't believe I'm eating this.

441. Watery and bland.

442. That is absolutely disgusting.

443. I'm sorry.

444. Raw.

445. God, they're dreadful.

446. Look at that.

447. Bland, under cooked.

448. And as for that mess.

449. Soggy, wet, and just depressing.

450. Ugh.

451. Disaster.

452. What a mess.

453. OK, we'll check on your next course for you.

454. Thank you, Carla.

455. God, that was gnarly.

456. He doesn't like the cranberry haddock.

457. What is wrong with our cranberry haddock?

458. The cranberry was not good?

459. He doesn't like it, no.

460. I eat once a week.

461. People love it.

462. People take them home.

463. They eat today and they take two, three orders home.

464. like it.

465. This is the meatloaf.

466. Oh, meatloaf.

467. Thank you.

468. Well when was this homemade?

469. This was made today, meatloaf.

470. Today?

471. Yes.

472. Enjoy.

473. Disgusting.

474. Not an ounce of seasoning, dry, horrible texture.

475. Doesn't feel like a meatloaf that was made today,

476. let me tell you. - Was the meatloaf made today?

477. No, meatloaf was made God knows how long and then frozen.

478. Don't even tell me that.

479. Are you sure that was made today, darling?

480. It was not, Chef.

481. It's frozen.

482. - It's frozen. - Yes, frozen.

483. Carla, why are you doing this to me?

484. I'm sorry about that.

485. It's bland.

486. It's just yuck.

487. Yuck. OK.

488. Doesn't really freeze that well, meatloaf.

489. Who makes that?

490. Chef Dan.

491. And has Chef Dan had his tongue removed?

492. Wow.

493. Thanks, darling.

494. OK.

495. And there we go.

496. What's wrong with this?

497. This is actually, Chef Dan, he said it was dry and overcooked.

498. We do freeze it.

499. And he thinks you lost your taste buds.

500. Give me a break.

501. Chef Ramsay destroy every dish I offered him.

502. He insulted me.

503. I don't care who you are.

504. Ramsay or no Ramsay.

505. Darling, where's the kitchen?

506. When you insult me, better be ready to explain yourself.

507. Hi guys.

508. Come round.

509. And this is?

510. - I'm Dan. - Dan.

511. Gordon. Good to see you.

512. - Nice to meet you. - I'm Kevin.

513. Kevin.

514. I'm Spiro.

515. Spiro.

516. Andrea's husband?

517. Yep.

518. Excellent.

519. Come over, you guys, please.

520. I'm absolutely disgusted.

521. The food is outdated and bland.

522. The lobster ravioli, disgusting.

523. I don't understand the mentality of serving

524. frozen that you buy in.

525. Dan, help me understand the madness.

526. I can't even answer you on that one right now.

527. It's a setup for disaster.

528. Haddock with cranberries.

529. That cranberry glaze, watery spinach, disgusting.

530. Raw sweet potatoes.

531. The grilled meatloaf.

532. When was that cooked?

533. Every two weeks we end up making a batch or so.

534. It gets portioned and then frozen.

535. How sad.

536. I mean, how sad.

537. When you freeze cooked meat, what

538. happens to it as it defrosts?

539. It dries out.

540. Then you grill it.

541. What happens to that again?

542. Dries it out even a little bit more.

543. It's gross.

544. It's almost impossible to make a loaf of meatloaf every day

545. or every other day. You cannot do it.

546. So we make in batches of two weeks,

547. we freeze it, we dry it out, we thaw it, and then we grill it.

548. - It makes sense. - Come on.

549. I thought you're going to love my meatloaf

550. regardless if it was frozen.

551. You thought I'd like that?

552. I really did.

553. I mean, you want me to—

554. But how is it possible, Tom?

555. It's something different.

556. Grill it.

557. It's an insult to America.

558. In this area, that's what they love.

559. Really?

560. Yep.

561. You're not going to convince me on that one.

562. This is very, very good dish and a very famous dish.

563. They come in people from far away.

564. Dan, have you actually ever sat down and tasted

565. that dish from start to finish?

566. Yes.

567. Do you like it?

568. No.

569. So now I've got a chef that doesn't like what he serves.

570. Do you have any idea how stupid that sounds?

571. Yes.

572. - But you seem happy with it. - No.

573. I'm not happy with it.

574. Then stop it, Dan.

575. I try. I try, you know.

576. I do.

577. Wow.

578. How do you rate the food?

579. I don't think it's all that much to talk about.

580. I think we're outdated.

581. I think it's just OK at best.

582. But out of 10?

583. Three or four.

584. And you're saying, Ramsay, you need to respect my food.

585. I did.

586. Get out of your bubble, Tom.

587. Get in the real world.

588. I wish I could say thank you.

589. How come?

590. How come you don't ever tell your brother

591. that the food we're cooking here here

592. and said with him is?

593. We talk all the time that the food's not that good.

594. Did you tell him to change?

595. You don't let him change things.

596. I never allowed him—

597. I never allowed him not to change anything.

598. He says he tries—

599. When did I tell you not to change?

600. I've tried to change things.

601. Come on, Dan.

602. Why don't you change the menu?

603. It's not his fault, not my fault.

604. The way you spoke earlier, when you say four to five,

605. that's what I'm giving to this food.

606. Our food is good?

607. How can you say in front of Chef Ramsay it's not good?

608. We got another issue there.

609. When I think I'm right, oh, I'm going to keep fighting you.

610. Know that I'm going to do that.

611. I'm going to keep fighting and fighting when I get done.

612. With Tom being adamant that there's

613. nothing wrong with the food.

614. Enjoy your dinners, folks.

615. Chef Ramsay gets his first opportunity

616. to see how the locals feel about the menu

617. at the Olde Hitching Post.

618. All right, boys.

619. Pasta and meatloaf. - Hello, gentlemen.

620. Hello, Chef.

621. Put that in the oven to reheat, please.

622. This is the one we want to use.

623. That's the oldest.

624. Wow.

625. What's that?

626. Tom.

627. What is that?

628. Frozen calamari.

629. Did you buy them in like that?

630. That's how it comes.

631. Is that how you grew up watching calamari in Greece?

632. I try it first with the skin on like a European,

633. and nobody even ordered them.

634. Nobody ordered fresh?

635. Oh, there we go.

636. One more meatloaf coming up.

637. Yeah.

638. Tom.

639. You got upset with me earlier.

640. You got upset.

641. I want you to love my meatloaf.

642. You hear the little maracas?

643. Like they have in Greece?

644. I mean, honestly?

645. You want me to kiss your ass and tell

646. you that I love your meatloaf?

647. I dare you.

648. Go out in your dining room and tell your customers

649. that you're serving that.

650. No, I'm not going to do that.

651. You got no balls, have you?

652. I got a lot of balls.

653. Mine is bigger and stronger.

654. Yours is bigger and stronger.

655. I got balls.

656. More than him and a half a dozen like him.

657. You're not proud of what you serve.

658. Because if you were proud of what you serve,

659. you'd have no problem saying it to the dining room.

660. I'm proud of my product, regardless

661. if it's been in the freezer.

662. Take it out there, then.

663. I don't want to do that because it's too humiliate

664. to me to go with

665. It's not that humiliating for you to take their money, then.

666. Put it in your pockets.

667. That's not humiliating, is it?

668. Why don't you just admit that it's wrong?

669. It's not wrong.

670. Wrong is if I go—

671. You're such a blockhead.

672. And you think you're going to be successful serving that shit?

673. Wrong, Thomas.

674. You shouldn't be anywhere near this kitchen.

675. What a disaster.

676. Yes.

677. I'm cooking it and I'm freezing it.

678. There's nothing wrong with that.

679. What I'm struggling, Andrea, I'm struggling with who's

680. pushing the standards here.

681. Who cares?

682. Look at that.

683. Does that represent you?

684. No.

685. The second generation running your father's restaurant?

686. No.

687. And if someday he lets you take over,

688. you have to do something about this.

689. No.

690. I realize it.

691. It doesn't stop you having standards.

692. When you see it in a big picture like this, when it's

693. one thing after another that's getting pointed out,

694. it's one big mess.

695. Carla.

696. As you take their orders, I think

697. it would be nice to explain whether it's fresh,

698. whether it's frozen, defrosted.

699. OK.

700. I want you to know what you're ordering.

701. All right.

702. Salmon is frozen, yes.

703. - The shrimp scampi? - Frozen?

704. Frozen, yes.

705. How about the crab cakes?

706. Frozen.

707. All right, my order is going to be a Caesar salad,

708. which is fresh, I'm assuming.

709. My apologies. Thank you.

710. Thank you so much.

711. As some diners rethink their orders,

712. others regret theirs.

713. The chicken doesn't taste fresh.

714. How was that meatloaf?

715. It tastes like the TV dinner that I give my three year old.

716. Yeah, that's being polite.

717. It wasn't very good.

718. No I don't think they were fresh.

719. You don't think they were fresh?

720. No.

721. With Chef Ramsay hearing enough of the customer

722. complaints, he decides he needs to further investigate

723. the practices of the kitchen.

724. Dan.

725. Yes, sir?

726. Do you buy them like that, in milk?

727. No, we don't buy them like that.

728. Why are they like this?

729. They're watery.

730. Because unfortunately, those are frozen ones.

731. I know.

732. Sorry.

733. Tom.

734. I mean, honestly, why are you doing this to yourself?

735. Why are you doing this?

736. Just smell inside there.

737. Just smell inside there.

738. It smells beautiful, ocean fresh.

739. Kevin, can you get me Andrea, please?

740. Andrea.

741. Out back, please.

742. Are you kidding me right now?

743. So Andrea, come round please.

744. You got two seconds?

745. The scallops we're serving, they're frozen ones.

746. He's in denial. - I have to talk to you.

747. Relax, dad. - No, no, no, I need to talk.

748. Just talk.

749. If you pick up his bag, I pack them myself this morning.

750. If you take this bag, they've been in the freezer

751. for one day or 24 hours.

752. And pick up this one, you're going to find

753. the same seafood product.

754. Disagree.

755. Go ahead and smell this one and smell that one.

756. Tell me what's the difference.

757. You are trying to convince me that serving frozen food

758. is better than fresh.

759. It's not frozen.

760. They were in the freezer.

761. You buy them in the bulk fresh, you put them in the bags,

762. you weigh them out, and you freeze them.

763. Yes, I do.

764. And in the morning you take out 10 bags, you then defrost,

765. they sit in their like that, and then you cook them.

766. Yes, I do that.

767. Right.

768. It don't smell any different from this one.

769. And I say they smell like ocean fresh and they do.

770. So they smell the same once they've been frozen?

771. Depends if you got them for one year

772. in the freezer, one day.

773. All right.

774. You haven't got a clue what you're talking about.

775. They smell fresher once they're defrosted?

776. You're loopy.

777. They smell fresher after being frozen?

778. Oh, come on.

779. Anybody's in the restaurant business.

780. What?

781. No matter who he is.

782. Rule number one when studying to be a chef,

783. fresh food doesn't smell, taste

784. better once it's frozen.

785. Shellfish is something you never freeze.

786. And now you are lecturing me that that thing

787. is fresh.

788. While Chef Ramsay continues

789. to explain to Tom how his pre cooking is having

790. a negative impact on the food.

791. Fresh food doesn't smell, taste

792. better once it's frozen.

793. Tom remains in denial.

794. It doesn't matter if it's frozen or not.

795. It doesn't matter if it's frozen or not?

796. No.

797. You're trying to convince me that this idiotic setup is

798. acceptable.

799. Do you honestly think that your customers

800. will be happy to pay for frozen

801. being defrosted rapidly?

802. They are under the impression in your dining room

803. that what you're cooking them is fresh.

804. So you're not going to convince me that this is

805. better than serving it fresh.

806. What I've just said, does that make any sense?

807. It does.

808. It does.

809. Thank god you're not as stubborn as your dad.

810. If you don't like my food, don't even talk to me.

811. I don't want you.

812. Oh my god.

813. I am extremely embarrassed.

814. My heart is breaking, because this is something

815. that I'm really proud of, and tonight just

816. showed that I really shouldn't be proud of this.

817. Thank you.

818. My dad, his mindset is not allowing us to go up from here.

819. Andrea, this can't continue.

820. Your father is in denial.

821. He's trying to win an argument that doesn't make sense.

822. Welcome to my life.

823. He's got to stop trying to convince me

824. of these ridiculous practices.

825. And every time.

826. He doesn't see that they're wrong.

827. I want this business, but I want it—

828. I want it to function correctly.

829. And my fear is that by the time it comes to me,

830. what am I going to do with it?

831. There's nothing to have.

832. It's gone.

833. That's my fear.

834. I need your help to convince him that we are stopping dead.

835. The frozen.

836. I can't do it without you.

837. OK.

838. - I'll see you in the morning. - Thank you.

839. Good night.

840. With Tom claiming the community

841. is in love with the food.

842. - Hello. - Good to see you.

843. Good to see you. Have a seat.

844. Chef Ramsay gets up early.

845. Are you willing to take some callers while we're here?

846. Absolutely.

847. To get more feedback from the locals.

848. I have attempted

849. to have the butternut squash ravioli,

850. and felt digestive issues.

851. The fish and my vegetables

852. were total mush.

853. It's dated, it's lackluster.

854. It's in need of help.

855. Now armed with more evidence of what he suspected,

856. Chef Ramsay heads back to the Olde Hitching Post

857. for a showdown with Tom and his staff.

858. Hello everybody.

859. Hello.

860. First of all, the one thing that I learned since I've

861. been here is that there are a lot

862. of bad practices taking place.

863. Yesterday was very upsetting.

864. Right.

865. This morning I went live to a local radio station.

866. All of a sudden, the phone lines start going crazy.

867. Lines are jammed.

868. These complaints started coming in.

869. Let me tell you something really important.

870. The reason why we're in this situation, Tom,

871. is because this whole business is run on your system.

872. Why are you so controlling, Tom?

873. It wasn't controlling type of thing.

874. It was just a routine.

875. Not as far as I'm concerned.

876. Tom runs the business his way, and he's

877. not open to alternative ideas.

878. So Tom makes a decision, everyone's got to go with it.

879. And out of a percentage of decisions, how many of them

880. are right?

881. I think it's 50/50 on some of the items.

882. Wow.

883. Tom, let me tell you, you do not want to pass

884. a liability to your daughter.

885. Exactly.

886. So you have a duty now

887. to step up and do something you haven't done in seven years,

888. and that's change.

889. Sometimes you're stuck mentally, physically,

890. economically, and there's no way out,

891. and you just hoping for a better day.

892. But I'm always a believer of better day, better business,

893. to do chances at any time.

894. OK.

895. I'm hoping that my father is ready to listen,

896. because we need a big change.

897. We have to change.

898. Immediately.

899. And I trust you.

900. I need your help.

901. Let's get together.

902. I can't do it without you.

903. You got my support 100%.

904. I want to be right next to you.

905. Coming up.

906. With everything on the line.

907. Come on guys, don't start slipping now.

908. Tom takes a backseat and let's Andrea take control.

909. The salmon, raw in the middle.

910. But does the kitchen rise to the occasion?

911. Oh come on.

912. All of you, stop.

913. While Tom appears ready to finally

914. give in and change.

915. Wow.

916. I mean, it looks better than last night, right?

917. Yes, yeah.

918. Chef Ramsay with the help of a couple of locals.

919. Look at that beauty.

920. Has another major point he wants to make.

921. Take care.

922. Now for something fresh.

923. Just wanted to show you something.

924. Two meatloafs.

925. The one on the left hand side is a turkey meatloaf.

926. Next to that, you've got a classic meatloaf.

927. Both made fresh.

928. Visually, what does that look like?

929. It's beautiful.

930. Really nice.

931. Gorgeous looking, both of them.

932. Right.

933. Take a fork, please.

934. Things need to look good, granted,

935. but proof is in the tasting.

936. Chef, I swear on my life, I never tasted anything better.

937. Mm, yum.

938. Right.

939. I have a confession to make.

940. Uh oh.

941. This was actually made by two of your customers.

942. Wow.

943. What you've got to understand is,

944. to keep your business alive, you have

945. to deliver something better than they

946. can cook themselves at home.

947. That is it.

948. I do realize right now, we need to change

949. immediately for much better.

950. You know what?

951. I was blind all this time.

952. And I'm ready for the changes, because I trust his judgment

953. and his experience.

954. You've got to want to do it.

955. Absolutely.

956. With Tom now fully understanding

957. the errors of the past, Chef Ramsay and his team

958. jump into high gear to give the Olde Hitching

959. Post an exciting new identity.

960. Right, good morning.

961. Good morning.

962. Tom, when you bought this restaurant,

963. you didn't make any changes.

964. Very little.

965. Take off your blindfolds.

966. Wow.

967. Oh my god.

968. Oh my god.

969. Are we in Oz?

970. Beautiful.

971. Oh my god.

972. Stay with me.

973. Stay with me.

974. Stay with me.

975. Happy?

976. Very.

977. Gone are the cranberry walls that

978. matched the cranberry napkins.

979. We now have a stunning modern bluish gray contemporary.

980. Gone are those disgusting banqueting chairs.

981. We now have some rustic, charming,

982. authentic wooden chairs.

983. This is amazing.

984. Gorgeous.

985. Have a quick look at the reception area.

986. The whole entire area has been cleaned up.

987. We did an art installation of reclaimed shutters.

988. How cool is this?

989. It welcomes you to the restaurant.

990. That's incredible.

991. Ready to see the next part?

992. Yes.

993. Let's go down.

994. All the way in.

995. Oh my god.

996. All the booths are gone.

997. Oh my god.

998. Those booths give you that claustrophobic feel.

999. We lightened up the dining room.

1000. You got a proper space in here now.

1001. This is gorgeous.

1002. On the wall, we have these stunning plates.

1003. Now, I know you're Greek, and you have your traditions,

1004. but these plates are not for breaking.

1005. This is just amazing.

1006. Totally I feel like I'm in a new building.

1007. I'm at the new Hitching Post.

1008. You happy?

1009. More than happy.

1010. The changes, the chandeliers, the colors, the photos,

1011. beautiful all around.

1012. Everything in one night.

1013. This is the most incredible thing I ever see.

1014. I feel on the top of the world.

1015. Only in America.

1016. To go along with the dramatic makeover.

1017. Come through, please.

1018. Is a total revamp of the food and the practices

1019. on how to prepare it.

1020. We'll be cooking fresh.

1021. Running out of things is normal.

1022. Get used to it.

1023. OK? - Fully agree with you.

1024. Yeah.

1025. Let's start off at the top.

1026. A delicious, homemade clam chowder.

1027. Yeah.

1028. Gorgeous.

1029. Wow.

1030. Next to that, a New England lobster roll.

1031. A pan seared salmon.

1032. Done with a herb butter, asparagus,

1033. and roasted potatoes.

1034. Meatloaf.

1035. Look at that.

1036. Bacon wrapped.

1037. Creamy mashed potatoes, green beans, with a really nice

1038. glazed ketchup sauce.

1039. I love it.

1040. Look how good the food looks.

1041. Just. - Beautiful.

1042. Exactly.

1043. It's amazing.

1044. Jump in.

1045. All right, I'm digging in.

1046. Oh my god.

1047. Incredible.

1048. I feel like I'm tasting at a new place, like somewhere else.

1049. Excellent meatloaf.

1050. When you order any of the dishes from the new menu,

1051. you will be satisfaction guaranteed.

1052. I thought my was very good,

1053. but this is excellent.

1054. I have never tasted anything better,

1055. and that's the honest truth.

1056. You like it, dad?

1057. So nice.

1058. Coming up, it's relaunch night

1059. at the Olde Hitching Post.

1060. Come on, guys.

1061. Don't start slipping now.

1062. And for Tom and Andrea.

1063. The salmon, raw in the middle.

1064. It's make or break.

1065. Stop, stop, stop.

1066. But will the new menu be executed properly?

1067. Stop.

1068. It's relaunch night, and everything

1069. feels different about this restaurant.

1070. The only thing you're going to find in the freezer?

1071. Ice cream.

1072. Ice cream.

1073. New decor, new menu, and a new boss in control.

1074. There's so much to do here.

1075. Control the standards.

1076. Being assertive with the team.

1077. OK.

1078. No pressure.

1079. I need to step up and be a leader

1080. and have a smooth show tonight.

1081. This is huge that we get it right.

1082. It's do or die.

1083. Let's have a great service.

1084. Good evening. How are you?

1085. Please come right in.

1086. Enjoy your dinner.

1087. If anything we can do for you, please let us know.

1088. OK?

1089. Let's get ready, boys.

1090. Firing apps, table 23.

1091. Two clam chowders, Caesar, and a wedge salad.

1092. Two chowders, Caesar, and a wedge, man.

1093. It's coming up. Perfect.

1094. Coming your way.

1095. Thank you.

1096. Ladies, pick up.

1097. Apps going down for 23.

1098. What's next, please, Andrea?

1099. Keep it going, yeah.

1100. I need two salmon for 25.

1101. Right here.

1102. Ladies pick up.

1103. Thank you.

1104. Come here, please.

1105. I need a stroganoff, a scampi, a meatloaf,

1106. and a medium rare rib.

1107. Oh, come on.

1108. So look.

1109. That's raw.

1110. Oh my god.

1111. Put your finger in that.

1112. You are the last line of defense,

1113. and they're just throwing food out.

1114. Stop.

1115. Stop, stop, stop.

1116. All of you, listen.

1117. The salmon, raw in the middle.

1118. I need one piece of fish on the fly.

1119. Now look at me.

1120. We haven't worked this hard to start throwing food out.

1121. This lady, she's the last line of defense.

1122. Do not serve her raw salmon.

1123. Come on.

1124. Bring it together, please.

1125. One mistake like that destroys everybody.

1126. I was worried because I wanted to make

1127. sure that food was right.

1128. Andrea, do something.

1129. Reorganize yourself.

1130. How long am I waiting for that salmon?

1131. Complete the table. Come on.

1132. There you go, Andrea.

1133. Ladies, pick up.

1134. Take those now.

1135. Thank you. - Looks lovely.

1136. Good.

1137. I'm looking for 30 and 26 right now.

1138. Seconds away.

1139. Thank you.

1140. Andrea, you're doing beautiful, honey.

1141. I need a pick up.

1142. Pick it up, baby.

1143. Thank you.

1144. You know you can do it.

1145. 26.

1146. Oh, that looks beautiful, honey.

1147. Doesn't it?

1148. Delicious.

1149. Really fresh.

1150. It is definitely a lot better.

1151. All right guys, last three slips on the board.

1152. Finish strong, guys. Dan, yeah, keep it going, yes?

1153. Yes, sir.

1154. Keep it going, Andrea.

1155. Well done. - Up.

1156. Got it.

1157. Carla, pick up, 29.

1158. Andrea, show them what you can do, honey.

1159. I couldn't be any happier.

1160. Now I'm going to cook everything fresh every day.

1161. Chef Ramsay proves to me it's the only way to go.

1162. Nice job, everyone.

1163. Nice, nice teamwork.

1164. That was awesome.

1165. Awesome.

1166. That was good, right dad?

1167. Very good.

1168. I don't think my dad was 100% sure that I could do it.

1169. I'm pretty sure I proved to him that I could do it.

1170. I'm really happy.

1171. Andrea, can I see you for a couple of minutes?

1172. Sit down.

1173. Andrea, today's a big day for me.

1174. I want to present something very exciting, something very good.

1175. OK.

1176. I want you to take care of it.

1177. I want you to be successful.

1178. And you know I'm going to always be next to you

1179. whatever you need.

1180. I know.

1181. So go out there, girl, and get them.

1182. OK. All right?

1183. I love you, dad.

1184. I love you too, honey.

1185. Thank you.

1186. It was very difficult for me,

1187. but that's my wishes, that's exactly what I want to do.

1188. She's a leader, she's a worker.

1189. She's going to be very successful.

1190. You just made her very, very happy.

1191. It's been a long time coming, and I

1192. understand the nervousness.

1193. But honestly, she can do it.

1194. I know she can do it.

1195. She can do it.

1196. She can do it.

1197. Thank you.

1198. OK, let me tell you something.

1199. What an amazing relaunch.

1200. Come on.

1201. How does it feel?

1202. Great.

1203. You guys did a fantastic job, everybody.

1204. Thank you, Chef.

1205. I feel better than ever.

1206. Andrea deserves it and it's all hers,

1207. from the bottom of my heart.

1208. Just reaching this point today and getting

1209. the OK from my dad to step up and be in charge, it's amazing.

1210. Thanks, dad.

1211. Well done to you all.

1212. - Thanks to you. - Keep up the good work.

1213. Good night.

1214. Thank you.

1215. I am the most grateful person to thank

1216. Chef for what he done for me.

1217. Chef Ramsay proves to me I can hand over

1218. the restaurant to my daughter.

1219. And right now, I could not be any happier.

1220. I never thought I was going to be able to get through to Tom.

1221. Wow, what a stubborn man.

1222. But once he realized I was doing all this for his daughter,

1223. he was a changed man.

1224. In fact, he was a pleasure to work with.

1225. And I strongly believe in Andrea.

1226. And now finally, after seven years, so does her father.

1227. Wow.

1228. Frozen meatloaf.

1229. Cranberry haddock.

1230. It's all Greek to me.

1231. After Chef Ramsay left,

1232. Tom kept his promise to give Andrea

1233. full control of the restaurant.

1234. Gentlemen, firing an app for table four.

1235. Caesar and chili.

1236. The Olde Hitching Post is on its way to becoming not

1237. just a successful restaurant. - Excellent.

1238. Perfect. Perfect.

1239. Thank you for joining us.

1240. But it also fulfilled the dream that a father

1241. had for his daughter.

1242. We're so happy for you.

1243. We are.