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OH! WHAT ARE YOU DOING?!
I'M IN THREE RIVERS, MICHIGAN, TO HELP TWO OLD FRIENDS
SAVE THEIR RESTAURANT FRANKIE'S.
HOW CAN YOU MAKE SOMETHING WORK
(woman) WE CAN'T.
SHE'S IN THE MIDDLE OF BOTH OF YOU.
NO, NO, NO, NO, NO. NO, YOU'RE NOT DOING THAT.
THEIR LACK OF LEADERSHIP LED TO A MULTITUDE OF PROBLEMS.
TELL 'EM TO STOP THE FOOD. NO MORE FOOD. I'M OVER IT.
JAY, "IMPOSSIBLE" HAS JUST GONE TO A WHOLE NEW LEVEL.
I'VE GOTTA FIX YOU AND JAY,
'CAUSE IF I DON'T, YOU'RE DONE,
AND WE'VE BROKE UP A FAMILY AND A FRIENDSHIP.
(Jay) PUTTING BURGER ON A PIZZA.
YOU CAN'T PUT RAW AND COOKED STUFF ON--OH, MY GOD!
(man) ROBERT IRVINE IS A FEARLESS CHEF
AND TOP RESTAURATEUR.
HE'S NEVER MET A CHALLENGE HE WOULDN'T TAKE.
ROBERT'S NEW MISSION--
FIX AMERICA'S MOST DESPERATE RESTAURANTS.
WITH LIMITED TIME AND FEW RESOURCES,
THIS MAY BE...
(train horn blows)
I'M IN THREE RIVERS, MICHIGAN, TO HELP TWO OLD FRIENDS,
TINA AND JAY, SAVE THEIR RESTAURANT FRANKIE'S.
THEY BOUGHT THE RESTAURANT 13 YEARS AGO.
TINA AND I BOUGHT FRANKIE'S BACK IN 1999.
JAY AND I WERE GOOD FRIENDS WHEN WE BOUGHT INTO FRANKIE'S.
(Jay) BEFORE FRANKIE'S, I WAS AN AREA DIRECTOR
FOR A MAJOR FAST-FOOD CHAIN.
JAY WAS GOING TO BE MY MENTOR HERE.
(Jay) I WAS GONNA HELP TINA OUT
ABOUT THE FIRST SIX MONTHS TO A YEAR,
AND I WAS GONNA BACK OUT OF IT, AND I'D BE A SILENT PARTNER.
(Tina) JAY WAS NOT HERE TO WORK ON A DAILY BASIS
FOR THE FIRST TEN YEARS.
SHE ASKED ME TO COME ON BOARD FULL-TIME, AND I SAID "OKAY."
THAT HAS NO WORKED OUT SO WELL.
JAY HAS TREATED ME AS AN EMPLOYEE,
NOT AS HIS PARTNER.
IT HAS COME TO A POINT FOR JAY AND I
THAT EVEN DURING A SHIFT CHANGE
WE BARELY SPEAK WITH ONE ANOTHER.
JAY AND TINA ASKED JAY'S WIFE DEBBIE
TO COME IN AND ACT AS A BUFFER,
BUT THE TENSION BETWEEN THEM BECAME SO BAD
THAT DEBBIE EVENTUALLY QUIT.
(Jay) TINA AND I CAN'T GET ALONG.
THERE'S ALWAYS TENSION HERE, CONSTANT CONFLICT.
(Tina) THE DEBT AT THIS POINT ON FRANKIE'S
IS APPROXIMATELY $335,000.
AND MY HOUSE
IS UP AGAINST THAT.
FROM THE VERY BEGINNING, IT HAS STRESSED ME OUT.
AND I DON'T WANT TO FAIL.
THAT--THAT WOULD BE-- I'D BE--I'D BE HURT.
IT'S SAD...
VERY SAD.
THE TENSION BETWEEN TINA AND JAY IS DESTROYING EVERYTHING.
MY MISSION-- TO FIX THEIR FRIENDSHIP
AND THEIR RESTAURANT.
I'VE GOT JUST 2 DAYS AND $10,000
TO TURN THIS PLACE AROUND.
(chuckles) OH... MY... GOD.
NOW OBVIOUSLY, SOMEBODY HAS A FASCINATION WITH TRAINS.
WHATEVER THAT FASCINATION IS, IT'S NOT GOOD HERE.
MORE OF THE SAME TYPE OF THING.
I ONLY HOPE THE FOOD IS NOT AS BAD
AS THE DéCOR IN THIS PLACE.
NOW LET ME MEET THE OWNERS, TINA AND JAY.
TINA! JAY! ANYBODY HERE?!
HELLO, CHEF.
GOOD.
YES, WE ARE.
GOOD FRIENDS.
AND HER HUSBAND AND MY WIFE WERE GOOD FRIENDS.
I WAS THE AREA DIRECTOR FOR A MAJOR FAST FOOD CHAIN.
I WAS LOOKING FOR SOMETHING NEW.
UH, SHE WAS LOOKING FOR SOMETHING ALSO.
I WORKED FOR A VETERINARIAN AT THE TIME.
SO...
WHAT WAS THE INITIAL PURCHASE PRICE OF FRANKIE'S?
WHO PUT THAT MONEY UP?
WE EACH PUT $75,000 IN.
13 YEARS AGO.
WHAT WAS YOUR REVENUE, GROSS, PER YEAR
ABOUT $750,00 A YEAR.
OKAY. WHEN DID THE DECLINE OF THE RESTAURANT
TWO AND A HALF TO THREE YEARS AGO.
THE MANAGER THAT I WAS WORKING WITH LEFT.
AND THEN I SAID, "JAY, WHY DON'T YOU COME IN,
AND WE CAN WORK TOGETHER?"
AND THAT HAS NOT WORKED OUT SO WELL.
WE DON'T GET ALONG.
SHE--SHE'S HEADSTRONG. I'M HEADSTRONG.
I DON'T-- WE JUST CAN'T GET ALONG.
YOU DON'T LIKE HIM? OR YOU DON'T LIKE HER?
DO I LIKE HER?
WOW. WOW!
WHY DON'T YOU LIKE HER?
'CAUSE WE ALWAYS ARGUE.
OKAY. DO YOU LIKE HIM?
YES, I LIKE JAY,
BUT I DON'T LIKE WORKING WITH JAY.
I FEEL THAT HE TREATS ME MORE LIKE AN EMPLOYEE
HOW CAN YOU MAKE SOMETHING WORK
WE CAN'T.
WHAT WAS IT THAT STARTED THIS BUTTING HEADS?
WHEN WE PURCHASED THE RESTAURANT,
I HAD A MANAGER WITH ME.
WHEN SHE LEFT, I NEEDED HELP.
HE STEPPED UP AS FAR AS COMING IN, YES.
I-I THINK I STEPPED IN.
YOU STEPPED IN. DID YOU STEP UP?
DID YOU DO WHAT IT TAKES TO RUN A RESTAURANT,
NO.
'CAUSE I WANTED HER TO RUN THE RESTAURANT.
YOU DIDN'T TRAIN HER. SO HOW CAN SHE RUN A RESTAURANT?
YOU'RE BEING TOTALLY UNFAIR TO YOUR PARTNER.
YES, I-- YEAH, I-I THINK--
THEN TELL HER YOU'RE SORRY AND MEAN IT,
BECAUSE UNLESS THIS IS RIGHT-- LOOK AT HIM--
(whispering) SORRY.
(sniffles)
I CAN SEE THAT TINA AND JAY
SAVE SOME SERIOUS, LONGSTANDING ISSUES.
HOPEFULLY, WE'VE JUST TAKEN THE FIRST STEP
IN MENDING THIS RELATIONSHIP.
I DIDN'T DO ENOUGH, DID I? I DIDN'T.
BE HONEST.
STOP.
(Robert) YOU KNOW, THIS IS THE FIRST TIME
THAT I'VE HAD TWO OWNERS OR TWO BUSINESS PARTNERS BOLT.
THIS IS OBVIOUSLY A VERY EMOTIONAL TIME, YOU KNOW?
I JUST WANT 'EM TO RUN THE BUSINESS,
RESPECT EACH OTHER, TALK TO EACH OTHER,
AND MAKE DECISIONS TOGETHER.
(Jay) I WALKED OUT OF THERE BECAUSE IT WAS GETTING
A LITTLE BIT TOUGH, ROUGH, EMOTIONAL FOR ME.
I FEEL EXACTLY WHAT ROBERT SAID,
THAT I WAS NOT TRAINED WELL ENOUGH.
(Jay) ROBERT WAS RIGHT. HE WAS SPOT-ON.
I DIDN'T-- I DIDN'T DO ENOUGH.
(Robert) OBVIOUSLY, JAY AND TINA HAVE HAD A MOMENT.
NOW IT'S TIME TO GET THEM BACK IN, AND LET'S--
LET'S FIGURE THIS OUT.
OKAY, SO THE REASON I GET UPSET AND RAISE MY VOICE THERE
IS BECAUSE I NEED TO UNDERSTAND THE REAL, TRUE DYNAMICS
BETWEEN YOU TWO.
ALL RIGHT, SO I WANT TO SEE A SERVICE.
YEAH.
IF WE CAN'T WORK THIS OUT FOR HER AND I,
THEN I THINK WE ARE DONE.
(woman) GOOD. HOW ARE YOU DOING?
I THINK IT IS A BIT UNINVITING.
IT'S A BIT CLUTTERED. IT JUST SEEMS OLD,
LIKE COMING INTO GRANDMA'S HOUSE OR SOMETHING.
IT'S JUST DARK AND FEELS DIRTY TO ME.
(Robert) OH, LOOK AT THIS.
OH, THIS LOOKS LIKE A FUN-FILLED TABLE.
(woman) YEAH, NOT A LOT OF FUN HAPPENING ON THE PLATE, THOUGH.
THE ALFREDO SAUCE TASTES LIKE IT JUST CAME OUT OF A JAR.
UH, BEEF TACO SALAD?
IT LOOKED BAD, SO I SMELLED IT, AND IT DIDN'T SMELL GOOD.
BASED ON THE FOOD I'M SEEING IN THE DINING ROOM,
I DON'T HAVE HIGH HOPES FOR THE KITCHEN.
LET ME ASK YOU A QUESTION-- WHERE ARE WE KEEPING THAT BEEF?
CHICKEN THAT SITS IN WHAT? SEE THIS?
THAT IS SALMONELLA IN A BAG.
DO YOU KNOW THE WAY IN WHICH THESE SHOULD BE STORED?
IN A PERFORATED PAN
SO THAT THE JUICE CAN DRIP THROUGH
OKAY.
FIRST OF ALL.
YES.
GRAYISH.
OXIDATION.
IT'S AN OPEN BAG.
THE MEAT THAT'S OXIDIZED
IS NOT ONLY OXIDIZED ON THE OUTSIDE.
YEP.
OPEN THAT. GET A KNIFE, CUT IT OPEN.
LOOK AT THE DIFFERENCE IN COLOR.
BIG DIFFERENCE. BIG DIFFERENCE.
UH, I'D SAY...
YOU DON'T KNOW, 'CAUSE THERE'S NO DATE ON THERE, RIGHT?
AND HE WAS GONNA SERVE THAT
TO SOMEBODY OUT THERE.
I'M TRYING TO DETERMINE
IF ANYONE ACTUALLY COOKS IN THIS RESTAURANT.
ALL I SEE ARE MICROWAVES.
SO WHAT ARE YOU DOING?
UM, I'M GETTING READY FOR A CHICKEN PARMESAN.
THEY WANTED, UH, MARINARA SAUCE.
YES.
SAUCE IT, CHEESE IT,
UH, ABOUT TWO.
(Robert) WE'RE IN A RESTAURANT.
YOU'RE SUPPOSED TO BE ABLE TO COOK FROM SCRATCH.
THREE MICROWAVES IS NOT COOKING.
WHOA, WHOA, WHAT ARE YOU DOING? WHAT ARE YOU DOING?
(Jay) PUTTING BURGER ON A PIZZA.
IT'S RAW BEEF!
YOU CAN'T PUT RAW AND COOKED STUFF ON--OH, MY GOD!
TEN MINUTES IN THE PIZZA OVEN IS NOT ENOUGH TIME
TO THOROUGHLY COOK RAW MEAT.
ALL THIS IS GONNA BE FINISHED, AND THAT'S GONNA BE RAW STILL.
(Robert) YOU CAN'T RUN A RESTAURANT
WITH A KITCHEN FULL OF AMATEURS.
HE HASN'T TRAINED ANYBODY,
LET ALONE THE FRONT OF THE HOUSE.
ME?
SO WHEN?
AND HAVE YOU BEEN TO SCHOOL TO COOK, LEARNED TO COOK?
NO.
I'M NOT BLAMING YOU. I JUST THINK IT'S FUNNY.
BUT IT'S NOT FUNNY. IT'S KIND OF--
I'M BEING HUMOROUS RIGHT NOW,
BECAUSE OTHERWISE, I WANT TO, LIKE...
MY GOD. I WOULD NOT EAT THIS BEEF,
BECAUSE WHEN HE MADE IT,
ALL THIS WAS COOKED, AND THE BEEF WAS RAW.
BUT IT SAT OUT ON THE SIDE,
OKAY.
THERE'S ONLY ONE PLACE FOR THIS.
TELL 'EM TO STOP THE FOOD.
NO MORE FOOD. I'M OVER IT.
I'VE GOT ONE OVEN AND A FRYER
AND FOUR MICROWAVES IN A KITCHEN.
JAY, "IMPOSSIBLE" HAS JUST GONE
TO A WHOLE NEW LEVEL.
THIS IS A DAY THAT YOU ARE NEVER GONNA FORGET.
(Debbie) OH, MY GOSH.
OH.
♪♪
♪♪
TELL 'EM TO STOP THE FOOD.
NO MORE FOOD. I'M OVER IT.
HERE'S THE THING-- IF I LET YOU EAT THIS FOOD,
SOMEBODY'S GONNA GET SICK.
AND TRUST ME, I DON'T WANT TO SEE YOU SICK.
THANKS FOR COMING.
AND, UH, HOPEFULLY, YOU'LL COME BACK WHEN IT'S FIXED.
SO WHAT WOULD NORMALLY BE HAPPENING
AT THIS STAGE OF MY DAY-- I WOULD BE ORDERING FOOD.
BUT AFTER JUST WATCHING THE SERVICE FOR THE GUESTS,
I WOULDN'T LET THEM EAT THE FOOD,
AND I CERTAINLY WOULD NOT ALLOW MYSELF TO EAT THE FOOD.
BEFORE I TACKLE THE PROBLEMS IN THE KITCHEN,
I'LL MEET WITH MY DESIGNER.
WELL, HELLO, NICE TO SEE YOU.
(laughs) NO KIDDING.
IT MAKES ME-- MAKES ME CRINGE.
EVERYTHING FEELS VERY DULL, NOT EXCITING.
(laughs)
GONE.
THIS WALL HERE THAT DIVIDES
THE TWO RESTAURANTS-- I DON'T LIKE IT.
ALL THE TCHOTCHKES, ALL THE PICTURES--GONE.
WHAT I DO LIKE IS THE ACTUAL FRAME
AND THE OPEN DUCTWORK.
I LOVE THE A-FRAME. IT REALLY FEELS INDUSTRIAL,
AND I ACTUALLY LIKE THE COLOR OF THE CEILING.
SO BASICALLY A WHOLE NEW LOOK IN HERE.
GOOD. I LIKE STRESS.
AND MORE OF THE SAME-- SAME THING.
SO MUCH STUFF. IT FEELS SO CRAMPED.
TABLES ARE IN DECENT CONDITION.
WELL, YOU KNOW MY FEELINGS ABOUT IT.
IF YOU CAN REFURBISH THEM AND SAVE MONEY--
THE CHAIRS, I DON'T KNOW WHAT YOU CAN DO WITH THEM.
ALL RIGHT, FIRST THINGS FIRST, WE'VE GOT TO EMPTY THE PLACE.
CAN I GET MY CREW? I'M READY.
ARE YOU SURE I DON'T HAVE ANYTHING ELSE?
THERE IS NO MORE MONEY. TINA! JAY!
GET ALL THE STAFF IN HERE, PLEASE! QUICKLY!
THIS IS WHERE THE JOURNEY BEGINS.
WHAT HAPPENED BEFORE TODAY DOESN'T EXIST.
WE'VE GOT TO EMPTY THIS PLACE IN ORDER TO MAKE
A NEW BEGINNING FOR YOU GUYS. OKAY?
ALL RIGHT.
(Robert) COME ON, LET'S PICK IT UP! LET'S MOVE!
WE'VE NEVER KNOWN HOW TO DECORATE.
LET'S GET RID OF ALL THE BOTTLES AND GLASSES.
TABLES AND CHAIRS! PLENTY IN HERE!
LET'S GO!
WHOO.
THIS IS THE BIGGEST TV I'VE EVER SEEN.
NOW I'M GONNA MEET WITH JAY
TO TALK ABOUT THE POOR FOOD HANDLING THAT I SAW EARLIER.
RIGHT.
AND THE FIRST PART ABOUT THAT IS REMEMBER THAT PIZZA YOU HAD
YES.
I'M GONNA SHOW YOU HOW TO MAKE THAT,
OKAY.
OKAY? GET ME A SAUTé PAN, A WHISK,
A 2-INCH HOTEL PAN, A PERFORATED PAN,
WHOA, WHOA, WHOA. WE DON'T--
WHAT DO YOU COOK WITH?
THESE RIGHT HERE.
90% OF OUR STUFF GOES THROUGH THE OVEN.
THAT'S CORRECT.
BURGERS, CHICKEN, PIZZAS?
YES, ALL THREE.
MANICOTTI AND LASAGNA, EVERYTHING?
WHERE DO THEY GO?
THEY GO THROUGH THE MICROWAVE.
(groans)
SO YOU DON'T USE ANY TRADITIONAL COOKING METHODS.
WELL... NO.
NO. NO.
CORRECT. THAT'S--
YOU'RE ABSOLUTELY RIGHT. WE DO.
TOMORROW NIGHT, THIS PLACE IS GONNA BE ROCKING
WITH, YOU KNOW, 200-PLUS PEOPLE.
HOW AM I GONNA COOK FOR THEM?
I'VE GOT ONE OVEN AND A FRYER--
OH, AND FOUR MICROWAVES IN A KITCHEN.
IT SOUNDS TERRIBLE.
THIS IS THE MOST IMPOSSIBLE MISSION I'VE EVER DONE.
NOW I'VE GOT TO TRY AND FIND YOU EQUIPMENT.
AND NOW I'VE GOT TO AND TELL CHERYL
I'VE GOT TO TAKE MONEY OFF OF DESIGN.
"IMPOSSIBLE"
HAS JUST GONE TO A WHOLE NEW LEVEL.
(Jay) NOW THAT ROBERT BROUGHT UP
ALL THIS EQUIPMENT THAT WE NEEDED,
IT SOUNDS LOGICAL,
BUT I JUST--THIS IS THE WAY WE ALWAYS DID THINGS.
IT'S WHAT WE ALWAYS DID.
THE PLACE NEEDS POTS, PANS. YOU NAME IT, IT NEEDS IT.
WE CAN'T COOK WITHOUT THEM,
WHICH MEANS I'VE GOT TO TAKE MONEY AWAY FROM CHERYL.
I DON'T KNOW HOW MUCH THAT IS YET,
BUT I'M GONNA FIND OUT RIGHT NOW.
ROBERT IRVINE. I'VE GOT A WHOLE LIST OF STUFF I NEED. YEAH.
HOW MUCH?!
1,200 BUCKS?
YEAH, OF COURSE. I NEED IT. I'VE GOT A RESTAURANT TO OPEN.
THANK YOU VERY MUCH.
(sighs) OH, MY GOD.
HI.
(chuckles) CAN YOU SEE IT?
UM, WE'VE GOT A LOT HAPPENING, AND IT'S RAINING OUTSIDE, SO...
IT'S SLOWING US DOWN. (chuckling) NO.
I'VE GOTTA TAKE--I'VE GOTTA TAKE 1,200 BUCKS FROM YOU.
IT'S NOT EVERY SINGLE TIME.
THERE'S NO EQUIPMENT IN THE KITCHEN.
THERE'S NO SAUTé PANS. THERE'S NO--THERE'S NOTHING.
I CAN'T COOK LIKE THAT.
NOBODY CAN COOK LIKE THAT.
(chuckles) NO!
FIGURE IT OUT. THANK YOU VERY MUCH.
♪♪
♪♪
I'M IN THREE RIVERS, MICHIGAN,
TRYING TO GET FRANKIE'S BACK ON TRACK.
SO HERE'S WHAT I'M GONNA DO NOW--
OBVIOUSLY, THERE IS A LOT OF ANIMOSITY
BETWEEN THE OWNERS, TINA AND JAY.
AND I'M GONNA SHOW THEM
WHAT THAT ANIMOSITY ACTUALLY DOES
TO THEIR STAFF, THEIR BUSINESS,
AND HOW IT AFFECTS THAT.
I ALSO ASKED THE STAFF TO WRITE DOWN THINGS
THAT THEY THOUGHT WERE WRONG WITH THE RESTAURANT.
(Allison) YES.
YOU WROTE "INCONSISTENCY FROM SHIFT TO SHIFT."
ON TINA'S SHIFT, EVERYTHING IS REAL STRICT.
AND THEN ON JAY'S SHIFT, IT'S KIND OF LAX.
THANK YOU.
JESSICA, YOU ARE, UH,
(Jessica) CORRECT.
"MISCOMMUNICATION BETWEEN TINA AND JAY.
"THE WAITRESSES GO BACK AND FORTH
"BETWEEN WHAT ONE MANAGER TELLS THEM
AND WHAT THE OTHER MANAGER TELLS THEM."
TINA SAYS THIS WAY, AND JAY SAYS THIS WAY.
AND THERE'S NO CONSISTENCY OR UNITY.
THANK YOU.
I'M GONNA JUST ASK EACH ONE OF YOU
TO GIVE ME YOUR TOP ONE THING
WHAT IS WRONG WITH THIS RESTAURANT,
LEADERSHIP.
LEADERSHIP.
LEADERSHIP.
YEP, LEADERSHIP.
LEADERSHIP.
LEADERSHIP.
TINA?
LEADERSHIP.
(Robert) WE KNOW WHAT THE ISSUES ARE.
EVERYBODY SAID "LEADERSHIP." THERE'S ONE VOICE.
EVEN IF THERE'S TWO PEOPLE, THERE'S ONE VOICE.
YOUR JOB HERE
IS TO LEAD YOUR TEAM TO SUCCESS,
AND I'M GONNA SHARE WITH YOU MY CONCERN, OKAY?
YOU CAN BE NICE TO EACH OTHER IN FRONT OF ME NOW.
MY BIGGEST CONCERN IS
THAT WHEN I LEAVE, YOU GO BACK TO THE WAY YOU ARE.
RIGHT, DEBBIE?
WHAT DO YOU THINK? COME ON, SHARE THIS WITH ME.
I'M BEING HONEST. WHAT DO YOU THINK?
DO YOU THINK THAT'S GONNA HAPPEN?
AND THAT HURTS YOU, RIGHT?
MY LIFE, MY DAUGHTER'S LIFE,
JAY'S, TINA'S-- WE'RE ALL DEPENDING ON THIS.
I WANT YOU TO COME OUT HERE FOR A MINUTE.
THIS IS YOUR FRIEND,
YOUR WIFE,
AND SHE'S IN THE MIDDLE OF BOTH OF YOU.
THEY'RE BOTH GOOD PEOPLE INSIDE,
AND THEY WANT THIS SO BAD,
BUT THEY JUST CAN'T GET PAST THIS WALL.
I-I DON'T KNOW WHAT DO TO.
HEY, TELL HER.
IT'S OKAY.
I KNOW IT'S NOT EASY, JAY.
COME--NO, NO, NO, NO, NO. NO, YOU'RE NOT DOING THAT.
COME HERE.
NOW JAY'S WALKING OFF, AND I--AND I KNOW HE'S UPSET.
AND I-I ASKED YOU FOR YOUR HELP,
RIGHT, YEAH.
AND THIS IS-- IT'S UPSETTING, RIGHT?
YOU KNOW, FOR ME,
THE ONLY WAY WE FIX THIS
IS GETTING RID OF THE STUBBORNNESS,
THE ANIMOSITY.
THIS IS THE FIRST TIME I'VE EVER SEEN TWO OWNERS
THAT COULDN'T EVEN LOOK AT EACH OTHER.
I WALKED AWAY FROM-- AWAY FROM THE MEETING
'CAUSE DEBBIE STARTED CRYING.
(clears throat) AND, UH...
SHE FELT A LOT OF PRESSURE ON HER.
AND I THINK I-- AND I PUT HER THERE.
THE MOST IMPORTANT THING
IS FOR TINA AND I TO MAKE THIS THING WORK.
COMMUNICATION.
IT'S ADMITTING TINA'S IDEA IS BETTER THAN JAY'S IDEA,
OR JAY'S IDEA IS BETTER THAN TINA'S IDEA.
SO WHY CAN'T YOU LISTEN,
AND WHY CAN'T YOU COMMUNICATE?
I THINK THAT I CAN IF JAY AND I COULD SIT DOWN AND TALK.
BUT HE WON'T EVEN HAVE A MEETING WITH ME.
WHAT HAPPENS IS I WALK INTO THE RESTAURANT,
AND THE EMPLOYEES WILL SAY, "WELL, JAY CHANGED THIS."
BUT YET JAY AND I NEVER DISCUSSED ANYTHING.
THE RESTAURANT CAN WORK.
I TRULY BELIEVE THAT.
BUT I'VE GOT TO FIX YOU AND JAY,
'CAUSE IF I DON'T, YOU'RE DONE,
AND WE'VE BROKE UP A FAMILY AND A FRIENDSHIP.
ONE OF THE BIGGEST THINGS I'M WORRIED ABOUT RIGHT NOW--
JAY KEEPS WALKING OFF.
AND THERE'S TINA, WHO SAYS SHE WANTS TO MEND THE RIFT.
BUT DOES SHE REALLY? I DON'T KNOW,
AND I DON'T EVEN KNOW IF I CAN FIX THIS.
THIS MAY BE THE WORST SCENARIO OF ALL.
MY EFFORTS TO BRING THESE TWO PARTNERS BACK TOGETHER
MAY HAVE STALLED,
BUT I NEED TO KEEP MY DESIGN TEAM MOVING FORWARD.
WELL, IT'S THE END OF DAY 1.
I HAVEN'T SEEN TOM AND CHERYL ALL DAY.
NOW I'M GONNA CATCH UP WITH THEM
AND SEE WHERE WE STAND ON THIS DESIGN PROJECT.
I'M TRYING THE POWDER-BLUE PAINT ON THE WALL.
I REALLY WANT TO WORK WITH THE RED,
SO POWDER BLUE IS A NICE,
COMPLEMENTARY KIND OF COLOR WITH THE RED.
FOR ME, THE MOST IMPORTANT PART OF WHAT WE DO
WHEN WE FIX THE RESTAURANTS IS THE COLOR COORDINATION.
AND THE RED ROOF IS A BEAUTIFUL START.
OKAY. I WANT TO SAVE SOME MONEY.
SINCE I'M KEEPING THE CHAIRS-- THEY HAVE A COUNTRY FEEL.
BUT BECAUSE I WANT TO DO THAT TRADITIONAL TWIST,
I'M GONNA MAKE IT INDUSTRIAL COUNTRY,
SO A LOT OF METAL, A LOT OF RAW WOODS.
TRAIN YARD-Y TYPE THING, ALL RIGHT?
RAILWAY TIES, THAT KIND OF THING.
ALL RIGHT, SHOW ME WHAT ELSE YOU'VE DONE.
ALL RIGHT, I'VE GOT VINYL PLANK FLOORING,
I LIKE THAT.
WORKING ON THIS WINDOW OPENING.
YEAH, THE FRAME IS OUT.
I'M CLEANING IT UP RIGHT NOW. IT OPENED THE SPACE UP.
I LIKE THAT IT'S OPEN, BUT I'VE GOT AN IDEA.
WHERE'S HE GOING? WHERE'S HE GOING?
WHERE ARE YOU GOING?
OH! SHOOT.
WHAT ARE YOU DOING?!
ROBERT.
IT'S JUST MORE WORK.
I'VE GOT AN IDEA.
THINK ABOUT THIS.
NO!
I LIKE THIS.
WE TAKE THE WALL DOWN COMPLETELY.
NOW AT LEAST WE COULD PROBABLY MAKE
A BIG, YOU KNOW, COMMUNAL TABLE.
WE'VE GOT A VISION FOR THE RESTAURANT.
WE'VE GOT AN OPEN RESTAURANT, WHICH I LOVE.
RIGHT NOW I'VE GOT NO LEADERSHIP FRONT OR BACK OF THE HOUSE.
THE OWNERS THAT DO NOT LIKE EACH OTHER KEEP BUTTING HEADS.
ALL THAT EQUALS A RUNAWAY TRAIN AT FRANKIE'S.
ALL RIGHT.
ALL RIGHT, ROBERT.
HERE'S WHAT I WANT FOR YOU TO DO TONIGHT,
BECAUSE THIS IS NOT GONNA BE FIXED OVERNIGHT.
WE'VE STARTED TO MAKE INROADS HERE.
I WANT YOU BOTH TO GO HOME TONIGHT
AND WRITE DOWN THREE THINGS
THAT YOU WANT FROM THE OTHER PERSON.
WHATEVER YOU WANT TO WRITE, BUT IT HAS TO BE CONSTRUCTIVE,
WHAT YOU NEED TO MOVE FORWARD IN THIS RESTAURANT.
THIS IS VERY IMPORTANT HOMEWORK, GUYS.
THANK YOU.
TODAY WAS A LONG DAY,
STRESSFUL, EMOTIONAL-- A LOT OF THINGS OUT ON THE TABLE.
THE HARDEST THING I LEARNED TODAY
IS A LOT OF IT WAS MY FAULT.
(Tina) TO GO FORWARD, JAY AND I WILL HAVE TO WORK HARD
TO GET OUR RELATIONSHIP REPAIRED.
BECAUSE IF WE DON'T DO IT,
SOMEBODY WON'T BE IN THIS RESTAURANT.
EITHER WE'LL SELL THE WHOLE THING,
OR JAY WILL BE OUT, OR I'LL BE OUT.
TOMORROW IS DO OR DIE.
WELL, IT'S THE END OF A TOUGH DAY 1 HERE AT FRANKIE'S.
I SPENT A LOT OF TIME CHIPPING AWAY
AT 13 YEARS OF TENSION AND ANIMOSITY
BETWEEN THE TWO OWNERS.
I CAN'T EXPECT EVERYTHING TO CHANGE IN ONE DAY,
BUT BY TOMORROW, I DO HAVE TO COME UP WITH A PLAN
THAT THEY BOTH AGREE ON.
OTHERWISE, FRANKIE'S WILL BE PERMANENTLY DERAILED.
♪♪
♪♪
IT'S DAY 2 OF MY MISSION
AT FRANKIE'S RESTAURANT IN THREE RIVERS, MICHIGAN.
FOR YEARS, THIS RESTAURANT HAS BEEN FALLING APART
BECAUSE OF THE TWO OWNERS, TINA AND JAY.
I MEAN, HECK, THEY COULDN'T EVEN LOOK AT EACH OTHER,
LET ALONE WORK TOGETHER.
BECAUSE UNLESS THIS IS RIGHT-- LOOK AT HIM--
UNTIL THIS IS RIGHT, I CAN'T FIX IT.
THEIR LACK OF LEADERSHIP LED TO A MULTITUDE OF PROBLEMS--
POOR FOOD HANDLING AND COOKING IN THE KITCHEN...
WHOA, WHOA, WHAT ARE YOU DOING? WHAT ARE YOU DOING?
(Jay) PUTTING BURGER ON A PIZZA.
IT'S RAW BEEF!
YOU CAN'T PUT RAW AND COOKED STUFF ON--OH, MY GOD!
AND ULTIMATELY NO BUSINESS.
FRANKIE'S WAS SET UP FOR FAILURE FROM THE BEGINNING.
MORNING, GUYS.
MORNING, ROBERT.
FLOOR'S DONE. THAT'S THE GOOD NEWS.
WALLS ARE PAINTED.
LET'S TALK ABOUT THIS BAR AREA.
FIRST OF ALL, I LOVE THAT IT'S OPEN.
I LOVE THE BLUE COLOR. I SAID THAT YESTERDAY.
WELL, WE ACTUALLY HAVE THE BARN DOORS.
WE'VE GOT THEM FITTED.
THEY HAVE TO BE TRIMMED OUT ON THE FRONT OF THE BAR.
RIGHT.
AND IT'S GONNA LOOK VERY INDUSTRIAL AND VINTAGE.
ALL RIGHT.
NOW WHAT WE DID--
TOM CUT OFF THE EXISTING METAL PENDANT,
AND NOW WE'VE GOT THIS NEW WOOD FRAME THAT'S GONNA GO AROUND.
YOU MADE THEM, RIGHT?
WE BUILT THESE LAST NIGHT. YEAH, WE STAINED THEM
HOW MUCH DID THAT COST TO BUILD?
YEAH, FOR ALL 4.
OKAY, I LIKE THE IDEA.
REMEMBER, I TALKED ABOUT YESTERDAY
SOME TYPE OF COMMUNAL TABLE, RIGHT?
WE FOUND 6x6 PIECES OF WOOD--
OKAY, TOM. (laughs) YOU CAN HELP ME.
SO AGAIN, WE'RE GONNA GO WITH THIS RAILWAY TIE LOOK,
AND IT'S GONNA GO
FROM THIS COLUMN ALL THE WAY TO THE WALL...
AND EXTEND OUT.
WELL, SO FAR, I'M LIKING THE CONCEPT.
YES.
NO.
BUT AT LEAST I'VE GOT EQUIPMENT TO COOK WITH TONIGHT.
OKAY? LOTS TO DO. WE NEED TO GET THIS MOVING, OKAY?
QUICK AS YOU CAN, PLEASE. THANK YOU.
ALL RIGHT, ROBERT.
WHILE TOM AND CHERYL CONTINUE TO WORK IN THE DINING ROOM,
I'M GOING TO CHECK IN WITH JAY AND TINA.
GOOD MORNING.
LAST NIGHT BEFORE YOU LEFT, I GAVE YOU SOME HOMEWORK.
ROBERT GAVE ME SOME HOMEWORK LAST NIGHT
TO COME UP WITH THREE THINGS THAT I WANT JAY TO DO.
I'D LIKE YOU TO LISTEN TO ME
NO MATTER HOW UNIMPORTANT IT SEEMS TO YOU.
OKAY. (sighs)
UM, UNDERSTAND THAT WHEN I SAY WE DON'T HAVE ANY MONEY,
I NEED YOU TO HELP ME FIGURE OUT HOW TO FIX THE PROBLEM,
NOT JUST BORROW MORE MONEY.
I DO.
I DO. YES, I DO.
MORE NOW THAN I DID A WEEK AGO.
AND THEN I WANT US TO BE ABLE TO MEET WITH ONE ANOTHER
ONCE A WEEK AND MORE OFTEN IF WE NEED TO.
THAT'S GONNA HAPPEN.
YOU KNOW WHAT WAS REALLY INSPIRING FOR ME
WITH WHAT YOU JUST DID THERE? YOU TURNED AND LOOKED AT HIM.
YOU TOLD HIM WHAT YOU THOUGHT.
THAT RIGHT THERE IS A HUGE LEAP,
RIGHT.
ALL RIGHT.
I THINK, TINA, WHAT I WANT FROM YOU IS RESPECT.
THE DECISIONS WE MAKE TOGETHER-- I'LL RESPECT YOUR IDEAS.
OKAY.
RESPECT FOR EACH OTHER IS HUGE.
UM, TRUST.
TRUST ME. I-I HAVE A VISION.
I WANT TO ACCOMPLISH THAT VISION.
THE THIRD ONE IS BE OPEN-MINDED,
I WANT TO INTERJECT THERE.
WHEN YOU TELL ME, LIKE YOU JUST DID,
"TRUST ME. I HAVE A VISION."
YOU JUST ALIENATED HER FROM THE WHOLE CONVERSATION.
AND I--
NO, BUT YOU SEE--
YOU SEE HOW YOU WORD THINGS?
YOUR VISION IS A SHARED VISION.
THIS IS HOW I SEE THIS RESTAURANT.
I BELIEVE YOU SHOULD RUN THE KITCHEN.
THANK YOU.
SEE THIS? THAT IS SALMONELLA IN A BAG.
AFTER THE POOR FOOD HANDLING TECHNIQUES
I SAW FROM JAY YESTERDAY,
TINA IS THE BEST CHOICE TO RUN THE KITCHEN.
YOU, ON THE OTHER HAND, JAY,
I BELIEVE SHOULD BE RUNNING THE FRONT OF HOUSE,
AND THIS IS HOW THIS WORKS.
YOU BROUGHT UP MEETINGS ONCE A WEEK.
EVERY DAY, YOU OVERLAP FOUR HOURS A DAY.
DURING THEM MEETINGS, YOU TALK ABOUT HIRING, FIRING,
AND ANYTHING ELSE THAT PERTAINS TO YOUR BUSINESS.
YOU SHOULD KNOW EXACTLY WHERE THE MONEY IS EVERY DAY.
PEOPLE FAIL EVERY DAY BECAUSE THEY DON'T KNOW
WHAT'S HAPPENING IN THEIR OWN RESTAURANTS,
AND THAT'S WHAT YOU GUYS WERE UNTIL YESTERDAY.
IF YOU DO THESE THINGS,
YOU CAN ONLY BE SUCCESSFUL.
I BELIEVE YOU CAN MAKE IT
IF YOU CAN PUT YOUR DIFFERENCES ASIDE AND WORK TOGETHER.
THE NEW RELATIONSHIP STARTS RIGHT NOW.
OKAY.
THANK YOU.
THANK YOU. TINA, I DIDN'T REALIZE SOME OF THIS STUFF
OKAY.
SO I'LL--I'M THERE.
I FEEL THAT THIS IS A BEGINNING
FOR JAY AND I TO WORK ON THINGS,
AND I DO NOT FEEL THAT WE'LL GO BACK TO WHERE WE WERE.
SHE HAS ISSUES. I HAVE ISSUES,
AND I THINK WE'VE COME TOGETHER TO WHERE WE REALIZE
THAT OUR ISSUES AREN'T THAT IMPORTANT.
YESTERDAY, I TOOK $1,200 FROM MY DESIGN BUDGET
FOR KITCHEN EQUIPMENT WHICH ARRIVED EARLIER TODAY.
WE'VE COMPLETELY RECONSTRUCTED THEIR KITCHEN,
SO NOW THEY'RE GONNA HAVE TO REALLY COOK.
ONE OF MY BIGGEST CONCERNS TODAY
IS TO CREATE A MENU THAT'S SIMPLE ENOUGH
FOR THIS INEXPERIENCED KITCHEN STAFF TO HANDLE.
THEY'RE ONLY USED TO USING MICROWAVES AND A PIZZA OVEN.
OKAY, LET'S HAVE COURTNEY AND TINA!
GOOD.
OKAY, SO WE TALKED ABOUT HOW WE CAN ACTUALLY COOK
WITH REAL PANS
INSTEAD OF PUTTING 'EM THROUGH THE OVEN.
COURTNEY, THIS IS A PAN.
I KNOW YOU HAVEN'T SEEN ONE FOR THREE YEARS.
THIS DISH IS A SAUTéED SHRIMP SALAD
WITH ITALIAN SAUSAGE, FETA CHEESE, AND STRAWBERRIES.
OIL, ONIONS...
SHRIMP.
CAN YOU SMELL THAT ALREADY?
A LITTLE WHITE WINE, A LITTLE BALSAMIC,
OUR SAUSAGE THAT'S PRECOOKED.
LET IT COOK FOR A SECOND. STRAWBERRIES,
SALT, WHITE PEPPER.
YOU TAKE A LITTLE BUTTER.
WHEN IT GETS TO THIS STAGE, YOU TAKE IT OUT
INTO A BOWL.
LAST MINUTE, IN GOES THE CHEESE--
FETA CHEESE.
I'VE GOT SOME LETTUCE AND SOME FRESH BASIL.
NOW WE'RE READY TO PLATE IT.
THAT RIGHT THERE IS A SHRIMP-SAUSAGE SALAD.
YES.
NO.
TRY IT. YOU TELL ME WHAT YOU THINK.
I LOVE THE FLAVOR. I LOVE THE WAY IT LOOKS.
I WOULD BE PROUD TO HAVE THAT GO OUT.
YOU DO FOOD LIKE THAT...
RIGHT.
♪♪
♪♪
SO WE'RE WORKING WITH THE EXISTING KITCHEN CREW
HERE AT FRANKIE'S
TO RE-CREATE A NEW, SIMPLE, ELEGANT, TASTEFUL MENU
THAT CAN BE PUT OUT OF THE KITCHEN QUICKLY
AND COOKED-- AND I MEAN REALLY COOKED--
IN PANS, FRYERS, AND OVENS
INSTEAD OF JUST A PIZZA OVEN. IT WORKS.
OVER HERE, COURTNEY'S MAKING A TIRAMISU
WITH LADYFINGERS THAT HAVE BEEN SOAKED WITH BEER AND COFFEE.
IT CAN BE PREMADE, PORTIONED UP, SERVED REALLY QUICKLY.
OVER HERE, WE'RE MAKING A DIJON CREAM
THAT'S GONNA GO WITH A REAL CHICKEN BREAST CORDON BLEU--
CHEESE AND HAM IN THE MIDDLE, BREAD-CRUMBED, IN THE OVEN.
IT'S GONNA FLY OUT OF HERE,
AND PEOPLE ARE GONNA BE REALLY EXCITED ABOUT IT.
SO I'M GONNA MEET JAY AND TINA
AT A DIFFERENT LOCATION ACTUALLY,
A WAREHOUSE THAT A FRIEND OF A PAINTER HAS GOT.
WE CAN'T WORK OUT HERE BECAUSE IT'S RAINING,
BUT I'M GONNA PUT INTO PRACTICE
SOME OF THEM MANAGEMENT AND COMMUNICATION TECHNIQUES
THAT WE TALKED ABOUT
SO IMPORTANTLY TO RUN A BUSINESS.
(Jay) YES.
(Tina) YES.
ONE OF THE BIGGEST COMPLAINTS YOUR STAFF HAD
ABOUT BOTH OF YOU YESTERDAY WAS THERE WAS NO LEADERSHIP,
AND YOU COULD NOT MAKE A DECISION.
SO I SET UP MY OWN OBSTACLE COURSE
OKAY.
AND THIS YOU'RE GONNA DO TOGETHER.
THE FIRST TABLE HERE IS YOUR OLD MENU.
WHEN JAY AND TINA SIT DOWN AND TRY TO COME UP WITH A MENU,
IT'S VERY CHAOTIC. UH, THEY EACH HAVE THEIR OWN IDEAS.
YOU'RE GONNA HAVE TWO MINUTES TO DECIDE TOGETHER
TEN ITEMS THAT YOU'RE GONNA KEEP OFF THIS OLD MENU.
READY. YOU READY?
READY? READY.
LET'S GO UP HERE FIRST.
I WOULD KEEP OUR LASAGNA,
OKAY.
I'M NOT SURE YET.
ALL RIGHT, LET'S GO.
I WOULD KEEP OUR SIGNATURE PIZZA.
AND PEOPLE LIKE OUR ALFREDO.
THAT'S MY OPINION.
OKAY.
I LIKE YOUR SOUTHERN FRIED CHICKEN.
THE ONION RINGS, BECAUSE I THINK
I TOTALLY AGREE WITH THAT.
OKAY, LIKE, WHAT ELSE HERE?
OKAY.
OKAY. ALL RIGHT, WE GOT EIGHT...
9...
I TOTALLY AGREE WITH THAT ONE.
I DON'T LIKE THIS ONE HERE, TINA,
DO YOU LIKE THE PORK CHOPS?
ACTUALLY, I DO.
TWO, ONE.
YOU KNOW, I LIKE THOSE.
YOU LIKE THOSE? YOU LIKE THOSE?
OKAY, LET'S MOVE OVER TO THE NEXT TABLE.
ONE OF THE BIGGEST PROBLEMS
HERE AT FRANKIE'S IS THE PLATING.
JAY LIKES HIS BURGERS ON PLATES,
AND TINA LIKES HER BURGERS IN BASKETS.
THE NEXT BIG DEBATE YOU TWO HAVE HAD
THIS MIGHT BE TOUGH.
WHICH IS IT GONNA BE?
THE PLATE IS FINE WITH ME, BECAUSE--
IT WASN'T OVER WHAT WE WERE PUTTING IT IN.
YOU DIDN'T DISCUSS IT WITH ME.
YOU DISCUSSED IT WITH THE EMPLOYEES.
OKAY, ALL RIGHT.
(mouthing word)
BECAUSE YOU DIDN'T DISCUSS IT WITH ME.
OKAY? OKAY.
HALLELUJAH. YOU HAVE JUST MADE THE HUGEST BREAKTHROUGH
IN 16 HOURS.
GREAT. MOVE ON.
JAY AND TINA HAVE PROBLEMS WITH THE CHICKEN STRIPS.
JAY WANTS IT TO BE IN SOUTHERN FRIED SAUCE.
BUT WHEN TINA'S HERE,
SHE DOESN'T WANT TO SERVE IT WITH SAUCE AT ALL.
WHY SPICY?
IT'S--IT'S FLAKIER.
IT--I THINK IT HOLDS THE MOISTURE BETTER.
AND WHY PLAIN?
'CAUSE I THINK FOR A CHILD, IT WOULD GET TOO SPICY FOR THEM.
EXACTLY.
IF YOU HAVE A 5 YEAR OLD OR A 4 YEAR OLD
OR A 3 YEAR OLD, ARE THEY GONNA EAT THAT?
I'M NOT RIGHT.
YES, SHE IS RIGHT.
YOU WERE RIGHT. OKAY.
WHAT YOU'VE JUST DONE IS CREATE A DEMOCRATIC PROCESS.
NOT TODAY IT WASN'T.
NOT TO--I'LL TELL YOU WHAT, TWO DAYS AGO, THREE DAYS,
YES.
FOR THE FIRST TIME, I SAW YOU LEAN ON HER...
AND VICE VERSA.
ALL RIGHT, GREAT JOB.
MM-HMM.
AND A VERY SHORT AMOUNT OF TIME, SO I AM GONNA RUN.
ALL RIGHT.
THANK YOU.
ALL RIGHT, SEE YOU IN A BIT.
(laughs) YEAH, IT WAS.
(Tina) JAY AND I HAD A GENUINE BREAKTHROUGH TODAY,
BECAUSE WE ACTUALLY TALKED WITH ONE ANOTHER
AND MADE DECISIONS WITHOUT GETTING ANGRY WITH ONE ANOTHER.
I THOUGHT THAT WAS AN AMAZING EXERCISE OF SIMPLICITY.
AND MOST IMPORTANTLY, THEY WORKED TOGETHER
FOR THE FIRST TIME IN 13 YEARS.
YES. I'M NERVOUS ABOUT TONIGHT.
HERE WE ARE BACK AT THE OFFICE.
CRUNCH TIME.
COMING THROUGH. OKAY, EVERYONE, IT'S QUARTER TO 4:00.
YOU'VE GOTTA PICK IT UP!
I WANTED THIS RESTAURANT BACK BY 3:00!
WE'VE ONLY GOT TWO HOURS LEFT
BEFORE I'M SUPPOSED TO OPEN THIS RESTAURANT,
AND NOW THE PRESSURE IS ON.
(Cheryl) CAN YOU JUST GO, LIKE, 2 INCHES HIGHER?
ALL THIS HAS GOTTA GO OUT!
PERFECT.
WHO SET THIS ONE? DO IT EXACTLY LIKE I SHOWED YOU!
SO IT'S ALREADY 6:30.
WE'RE PUTTING THE FINISHING TOUCHES, BUT I'LL TELL YOU WHAT,
UNTIL THE RESTAURANT IS PERFECT THE WAY I WANT IT,
IT'S NOT GETTING OPENED.
WE'RE ALMOST THERE.
ARE YOU READY TO DO THIS RESTAURANT?
I WILL BE IN A LITTLE BIT.
COULD YOU GIVE ME SOME TIME
TO TAKE CARE OF SOME IMPORTANT BUSINESS WITH DEBBIE?
WELL, I'M GONNA STAY OUT OF THAT.
OKAY, THANK YOU.
ARE YOU NERVOUS?
ME, TOO.
WHAT'S THAT?
OKAY, ONE THING--I WANT TO APOLOGIZE TO YOU.
I QUIT A COUPLE WEEKS AGO, BECAUSE I COULD NOT WORK
WITH TINA BEING ANGRY ALL THE TIME AT JAY.
I KNEW IT WAS HARD FOR YOU. I DID NOT REALIZE HOW HARD.
WELL, I DIDN'T KNOW WHAT ELSE TO DO.
I KNOW, DEBBIE. AND NOW THAT JAY AND I
ARE TRYING TO MEND OUR RELATIONSHIP,
I WOULD LIKE TO TRY TO MEND OURS.
AND I WOULD LOVE IT IF YOU WOULD COME BACK TO FRANKIE'S.
I THINK THAT'S A GOOD IDEA.
(laughs)
I LOVE YOU, TOO.
(sniffles) OKAY.
(sniffles, sighs)
YESTERDAY, THIS RESTAURANT LOOKED
LIKE A DARK, DUSTY, OLD TRAIN STATION.
IN TWO DAYS, IT'S UNDERGONE AN AMAZING TRANSFORMATION.
BUT IT'S NOTHING COMPARED WITH THE TRANSFORMATION
OF THE TWO OWNERS, TINA AND JAY.
(laughing) HI, ROBERT.
YESTERDAY MORNING WHEN I ARRIVED HERE,
YOU TWO COULDN'T EVEN SAY HI TO EACH OTHER,
COULDN'T EVEN LOOK AT EACH OTHER.
A LOT OF SLEEPLESS NIGHTS,
A LOT OF ANXIETY, AND A LOT OF HURT FEELINGS.
I HAD REACHED MY BREAKING POINT.
THIS IS A DAY THAT YOU ARE NEVER GONNA FORGET.
WE'VE COME A LONG WAY, AND I FEEL REALLY EXCITED ABOUT THAT.
ALL RIGHT, CLOSE YOUR EYES. YOU DO NOT OPEN YOUR EYES
OKAY.
KEEP WALKING FORWARD. KEEP WALKING FORWARD.
AND STOP.
(Jay and Tina) YES.
OH, MY GOSH.
(laughs) OH.
♪♪
♪♪
KEEP WALKING FORWARD, AND STOP.
(Jay and Tina) YES.
OPEN YOUR EYES.
OH.
(laughs) OH, MY GOSH, I LOVE THIS.
OH, MY GOSH.
OH, THAT'S BEAUTIFUL.
OH, THE BAR.
I LOVE IT.
OH, MY GOODNESS.
(laughing) I KNOW. IT'S BEAUTIFUL, ISN'T IT?
(laughing) WHAT DO YOU THINK?
(Tina) SO OVERWHELMED.
(sniffles) IT'S SO BEAUTIFUL.
NO.
DO YOU WANT TO GO IN AND SEE THE REST?
GO AHEAD.
OH, MY GOODNESS.
BY KNOCKING DOWN THIS DIVIDER WALL,
WE CREATED AN OPEN AND INVITING SPACE.
FOR ONLY $200, WE GAVE THIS BAR FRONT A WHOLE NEW LOOK
BY ADDING ANTIQUE BARN DOORS.
BY ATTACHING 6x6 WOODEN BLOCKS,
WE BUILT A COMMUNAL TABLE
THAT RESEMBLES RAILROAD TIES.
CUSTOM-BUILT LIGHT FIXTURES
HELP GIVE THIS SPACE A RUSTIC LOOK.
(Jay) IT DOESN'T.
IT REALLY DOESN'T.
I JUST LOVE IT ALL. I DO. I LOVE IT ALL.
I LOOKED AT THIS AS AN INTERVENTION,
NOT A RESTAURANT TRANSFORMATION,
AND I GOT BOTH, YOU KNOW? (laughs)
IT'S AMAZING.
IT'S JUST AMAZING.
KIND OF OVERWHELMING, ISN'T IT?
DID YOU EVER IMAGINE TWO DAYS AGO
THAT YOU COULD EVER SIT IN AN OFFICE
NO, I DIDN'T THINK WE WOULD.
I-I REALLY THOUGHT IT WAS...
END OF THE RAILROAD.
AND I'VE GOTTA TELL YOU, I WAS WORRIED
ABOUT YOUR RELATIONSHIP.
TODAY, I FEEL 1,000% BETTER
HAVING SEEN WHAT I BELIEVE
I TOTALLY AGREE.
ALWAYS PEOPLE THINK THAT I'M THE TOUGH-LOVE GUY,
AND I THINK YOU'VE BOTH EXPERIENCED THAT.
BUT I CAN'T DO MY JOB
WITHOUT TWO AMAZING PEOPLE--
TOM, MY BUILDER,
AND CHERYL, THE AMAZING DESIGNER.
UNBELIEVABLE.
TOM, THANK YOU SO MUCH.
I LOVE IT. I NEVER EXPECTED IT.
THAT'S THE BEST THING I COULD EVER HEAR.
NOW WE ARE GIVING YOU THE KEYS TO YOUR RESTAURANT BACK.
THERE'S A LOT OF PEOPLE OUT THERE WAITING
YES.
OFF YOU GO.
COME ON IN!
(cheering)
GREAT FOOD.
HOW YOU DOING?
IT'S AWESOME!
LOVE IT, LOVE IT, LOVE IT.
I'VE BEEN COMING HERE SINCE 1982,
AND I LOVE HOW THEY'VE OPENED UP THE BAR,
THE LIGHTING, EVERYTHING. I LOVE IT ALL.
IT SEEMS MORE AIRY HERE AND OPEN,
BUT STILL VERY WARM AND RUSTIC AND WELCOMING.
(woman) TO COME TO A RESTAURANT THAT WE CAN ENJOY
AND BE COMFORTABLE, THAT'S WHAT WE WANT.
(man) THE MENU IS MUCH DIFFERENT THAN IT WAS,
SO I'M EXCITED ABOUT IT.
WE NEED A PIZZA BITE AND WINGS.
(Robert) WE'VE PUT IN A COMPLETE NEW MENU
WITH REAL COOKING IN TWO DAYS,
AND WE'VE SEATED 120 PEOPLE AT ONCE.
THAT'S WHEN YOU TELL HAVE THEY GOT THE GUTS
TO DO IT OR NOT?
YOU'RE IN CONTROL, OKAY?
I WANT YOU TO SAY, "I NEED..."
AND YOU DON'T MOVE. IF YOU DON'T GET IT, YOU ASK FOR IT AGAIN.
ARE THE MUSSELS ALMOST DONE?
IF YOU'RE NOT HAPPY, YOU SAY, "STOP!"
UNTIL YOU GET WHAT YOU NEED TO GET THE TICKETS OUT.
THANK YOU.
RIGHT NOW, THERE'S MISTAKES.
(Robert) LOOK AT-- TOO MUCH SAUCE. REDO IT.
PUT IT IN THE GARBAGE. REDO IT.
THEY DON'T KNOW. WE START IT AGAIN.
CHEESE--NOT TOO MUCH, JUST ENOUGH.
OVEN.
THAT'S HOW YOU DO A PIZZA. GOT IT?
GOOD MAN.
THEY'RE WORKING THE BEST THEY CAN DO,
AND THEY'RE NOT DOING TOO BAD.
WE'LL MAKE IT. WE'LL LEARN IT.
WE'RE BUSIER THAN I'VE EVER SEEN IT.
EVERYBODY'S STRESSED. IT'S HECTIC, BUT WE'RE TRYING.
YES, SIR.
GET READY. IT'S GONNA BE LIKE THIS ALL THE TIME.
(woman) THERE YOU GO.
(woman) I ORDERED THE CHICKEN BLUE CHEESEBURGER.
IT'S REALLY DELICIOUS. YOU CAN TASTE THE BLUE CHEESE.
I'VE HAD THEIR PIZZA IN THE PAST, AND IT WAS OKAY.
BUT I LIKE THIS PIZZA MUCH BETTER.
THE VEGETABLES SEEM FRESH, VERY TASTY,
JUST A GOOD BLEND OF EVERYTHING.
I HAD THE SAUSAGE AND SHRIMP SALAD.
UH, IT TASTES REALLY GOOD. THE SAUSAGE WAS FRESH.
THE SHRIMP WAS ALSO REALLY FRESH,
AND IT TASTED REALLY WELL-PUT-TOGETHER.
IT'S THE BEER-AMISU.
UM, I LOVE THE NAME.
IT'S WONDERFUL. THE CARAMEL IS FANTASTIC.
I WOULDN'T EXPECT SOMETHING LIKE THIS IN--
AT FRANKIE'S, TO BE HONEST WITH YOU.
MMM.
IT'S GOING GREAT. EVERYONE LOVES IT.
I THINK THE GUESTS ARE HAPPY.
I HAVEN'T EVEN BEEN OUT IN THE DINING ROOM YET.
BUT BY THE WAY THE PLATES ARE COMING BACK,
IT'S A BIG SUCCESS.
YESTERDAY, THERE WAS NO WAY I'D TRUST ANYTHING
COMING FROM THE KITCHEN. TODAY, I'D EAT ANYTHING.
TONIGHT, IT'S JUST FANTASTIC. I WILL DEFINITELY COME BACK.
I JUST WISH 'EM THE BEST.
I THINK THIS IS GONNA BE A GREAT RESTAURANT.
SO HERE WE ARE, LAST TICKET RIGHT NOW. GREAT JOB. GOOD JOB.
(Tina) THE FUTURE FOR FRANKIE'S IS NOTHING BUT GOOD.
THERE'S NO DOUBT. IT'S ALL UP NOW.
THIS IS GREAT. I LOVE THE NEW FRANKIE'S.
WE HAVEN'T BEEN THIS BUSY FOR A LONG TIME. IT'S AWESOME.
WHEN I WALKED INTO FRANKIE'S AND MET TINA AND JAY,
IT SEEMED LIKE THERE WAS NO WAY TO MEND THEIR RELATIONSHIP.
ALTHOUGH 13 YEARS OF DAMAGE
CAN'T BE REPAIRED IN TWO DAYS,
I FEEL THAT THEY'RE WELL ON THEIR WAY TO WORKING TOGETHER.
LET'S HOPE WE CAN TAKE FRANKIE'S
FROM THAT LITTLE ENGINE THAT COULDN'T
TO THE POWERFUL LOCOMOTIVE THAT COULD.
GOOD LUCK.
Closed Captions provided by Scripps Networks, LLC.
Captioned by Closed Captioning Services, Inc.
(man) THAT'S DONE.