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[ Gags ]
Next on "Restaurant Impossible"...
[ Crash ]
I have never come across a restaurant
where I ordered that much food,
and it's that bad -- All of it.
I'm giving a second chance to a misguided family.
I'm only allowed to do as much as my father says.
Been times where I feel like
I'd rather have stayed in prison.
I definitely would like a better life
than I have right now.
IRVINE: The finances are a mess...
IRVINE: There is $600,000
that should be in your bank account that's not.
...and a name that's been turning customers away.
Definitely, based on the name, I wouldn't be coming to eat here.
We, I'm gonna tell you, have never
changed a name of a restaurant ever.
I've never had so much at stake.
I'm not too proud to cry.
I'm so wrapped up in this thing. It just kills me to be here.
NARRATOR: Chef Robert Irvine has 2 days and $10,000
to do the impossible.
-- Captions by VITAC --
Closed Captions provided by Scripps Networks, LLC.
My mission today takes me to Horsham, Pennsylvania,
to save a restaurant called Edibles.
Owners John and Butzy Hurley are in some serious need of help.
My wife and I -- Butzy -- have worked here
for the last 26 years.
For several years, we've made nice money,
put it all aside,
and now for the last five or six years,
all that money has disappeared.
BUTZY: It used to be fun to come to work.
Now things are tight, and there's no business.
It just makes for a very long day.
JOHN SR.: It's so overwhelming sometimes,
just to have to be in business like this
and never catch a break.
I want to do something else with my life
besides work in the restaurant.
I'm here 60, 70 hours a week.
I start my mornings picking up cigarette butts
in the parking lot,
then I walk through the front door
and there's always something wrong.
IRVINE: Their daughter Heather pitches in whenever she can.
Working with family is actually pretty difficult sometimes.
You know, you tread lightly.
Some people have different sensitivities.
Some people just don't want to hear what you have to say.
I have no clue what is making this restaurant fail.
But what I do know is I have two days
and $10,000 to figure it out.
I truly hope Robert can help us in some way.
I definitely would like a better life
than I have right now.
I'd like to be happy again.
[ Voice breaking ] I'm not too proud to cry,
'cause it hurts.
I'm so wrapped up in this thing.
It just kills me to be here.
I don't know any other way of life.
IRVINE: Pulling up, I see the Edibles sign.
If that name is supposed to make me hungry,
it's not working.
They own a bar next door, which is in pretty good shape,
so we're just focusing on the restaurant.
They've got, you know, cuddly stuffed animals,
an ice cream freezer.
The walls are dirty. The fans are dirty.
The tiles are dirty
that leads into, you know, something that I hate,
which is a carpeted restaurant.
Chairs -- well, obviously, they're sturdy
but have seen better days.
Tables -- Again, the same type of things.
So far, it's three "blahs" on my radar.
Ambience is blah.
The place looks like blah.
The entrance is blah.
And I'm sure the food is gonna follow,
and I haven't even tasted anything yet.
John, Butzy, Heather --
Come on into your restaurant, please.
Good morning.
Good morning. How are you?
Wonderful. Thank you.
Well, first of all,
thank you for allowing me to come see your restaurant.
Any other family members work here?
My son, John -- He's a cook in the back --
and my daughter Jennifer waitresses and bartends,
and my nephew's working here also.
Wow. So it's a true family business, huh?
There's a lot of family here, Robert.
So you bought this several years ago.
We leased this space.
Restaurant was doing well.
Doing very well.
What was the yearly gross?
Probably a $1.2 million or $1.3 million.
When did you see the change in that business?
2008.
Okay.
Okay, the bottom dropped out --
probably around $1 million a year.
So you dropped $200,000,
which is not a huge drop, but a drop.
So what are you losing a week?
Our numbers are down $3,000 or $4,000 a week.
What do you do here?
Oversee the entire operation.
I make most of the pizzas.
I do pretty much all the ordering.
I'm exhausted.
I wake up exhausted. I go to bed exhausted.
So, Butzy, what do you do here?
BUTZY: I wait tables.
I take care of the bar during the day,
'cause I have a 5-year-old I take care of.
A 5-year-old?
It's my son's little boy.
He was incarcerated for drugs and whatever.
So your son is how old?
37.
Got into some trouble -- Happens.
Is he out of that trouble?
Yes.
I average between 50 to 65 hours a week.
Unfortunately, since I've been home,
I haven't been getting a paycheck
because my dad can't afford to pay me.
I'm very bitter, and it's caused a lot of problems.
Okay. Heather, what do you do?
I'm a full-time teacher,
so I work here two to three nights a week.
Basically, feel like I try to plug holes, really.
My husband was supposed to buy the restaurant,
and our marriage did not work out.
A failing business takes a big toll on a family.
I can see it in your face, and I can hear it in your voice.
My dad, honestly, is my hero.
I mean, he works hard every single day.
That's all he's ever taught us.
The one thing that he said to me,
you know, that he'll say to anybody is,
"The best thing I could have ever have given my kids is a job."
And it's true. Like, I work hard.
I work two jobs. I don't know anything different.
And he's taught me that,
and it really hurts me to see that it's not doing well.
John, you just -- Your head sank 15 feet
just then when she said that.
Yeah, I love my family,
and I'm always stuck in the damn store.
This was not the way it was supposed to be.
So what type of food is this?
What type of restaurant is it?
We started out as an Italian family restaurant.
Are you Italian?
No.
He's everything but. [ Chuckles ]
And you're not Italian, yet?
That's what they learned from --
The man who started him in business taught him,
because they were Italian.
That was their business.
Why do you think, Heather, that you're failing?
I think because there is no leader.
There's no manager that works here full-time.
There's too much family. I wholly believe that.
Well, I've got enough to start with.
Five minutes to get yourself ready for a service.
I will catch up with you shortly, okay?
Okay. Thank you.
Okay. Thank you.
IRVINE: Their restaurant is failing.
The place looks like, well, nothing.
I don't know about the food yet.
I'm gonna get to the bottom of that.
Hi. How are you today?
I've never been here before,
but when I walked in, it's really dark.
There's not even a good way to classify what it is.
I mean, is it a pizza shop?
Is it an Italian restaurant?
There's no actual order to the menu.
STEVEN: My name's Steve Hurley. I'm John's nephew.
I love working here. I love my uncle.
He's very old-school,
and he's kind of stuck in his ways.
Hello? Today.
Do you want me to carry that out for you?
No, I'm fine.
My gosh, it's dry.
I got the pulled pork.
It could use a little bit more sauce.
It was a little dry.
WOMAN: The nachos -- The chips are stale.
I don't know what this stuff is.
I think it's a combination of chili
and refried beans and beef and...dog food.
Ew.
They have a big kitchen. It's bright.
It's clean, which, you know,
sometimes you know what I walk into.
Why don't you use this smoker?
What's the matter with it?
JOHN SR.: We use it for pork.
We haven't had much success with anything else.
We just don't know what the hell to do with it.
Smoker's used for nothing else
other than doing the pulled pork.
Otherwise, it sits empty.
This is the best piece of equipment
you'll ever have in your kitchen.
How much did you pay for it?
It's over $20,000.
Over $20,000 and you don't use it.
It's a stainless-steel elephant.
It's not because we don't want to.
We just don't know --
It's because you don't know what to do with it.
Exactly.
IRVINE: This kitchen is one of the best I've seen.
With all this incredible equipment,
there is no reason this place should be failing.
I've certainly got my work cut out for me.
But I truly believe changing the name of this restaurant
is the difference between either making it successful,
or making it fail.
Really, really serious, disastrous news.
There is $600,000
that should be in your bank account that's not.
IRVINE: I've seen the kitchen. I've seen the service.
Now I get the chance to taste
what looks like to me
some of the blandest food in America.
Hi, I'm Megan. I'll be your server today.
I want a pizza, pulled pork on a kaiser roll...
the burger, a cheesesteak...
a ziti, and a meatball.
Okay. Thank you.
Thank you.
Ah, French onion soup.
[ Gags ]
That is just like pure salt.
The onions, you can see, have not caramelized that much.
Raviolis.
These are purchased. They're not made here.
I can just tell you by the look of them.
They're all identical.
The sauce looks like it came straight from a can.
Stone cold.
This is a cheesesteak,
and we're not too far from Philly --
About 40 minutes.
And this is a very, very poor excuse
for a Philly cheesesteak, that's for sure.
And frozen junk.
That's wet and tasteless.
The barbecue pork with lots of cheese.
Far too sweet. Cold.
If this is the pork that comes from
that smoking machine that cost $20,000,
we need to show them how to use that machine,
because obviously, they haven't figured it out yet.
The burger patties...
taste like old stewed meat.
It's got no flavor, no juice, no nothing in it.
Penne with dead parsley annoys me to death.
[ Gags ]
Tastes like baby's puke.
That's what happens when you have the cheap pepperoni.
It goes soft.
We've put far too much cheese.
So, if you ask me, "Would I come back to this restaurant?"
the answer would be a big, fat zero --
"No, nada, zilch, forget about it."
And when you run a restaurant, you better care,
'cause otherwise, you end up...
with stuff like...
[ Crash ]
...that.
Who cooked this food?
Johnny, myself, and a couple of the other cooks.
I have never come across a restaurant
where I ordered that much food
and it's that bad -- All of it.
The burger... Oh, my God.
You squashed the juice or whatever was in it left.
You killed it.
The food I had was awful.
So, it's either your fault, your fault,
or was it your fault?
As the leader of this restaurant,
John Sr. should step up and take responsibility.
But he's not.
You need to put your foot firmly where it belongs,
'cause otherwise, there's nobody in charge -- There's no leaders.
JOHN JR.: Since I've come home from prison,
I have tried to make some changes.
I'm only allowed to do as much as my father says.
You know, it hurts when we constantly butt heads.
To be honest with you, there's been times
where I feel like I'd rather have stayed in prison.
He's very confrontational when --
Hey, well, look at where he's been.
John Jr. has only been out of prison
and back in the restaurant for a couple of months.
JOHN JR.: I'm very bitter,
and it's caused a lot of problems
between me and my father the last couple weeks,
and it all boils down to me not getting paid.
You can't expect people not to get paid.
If he works, he gets paid.
I want to pay him desperately,
but there's no money to pay him.
Because you're running it poorly, John. That's why.
We have a lot of work to do here, man.
A lot of work.
It's always tough to be part of a family
that's all working together.
Edibles, huh?
Whoa!
Welcome, Mr. Lynn.
Edibles!
Well, here's what I don't like.
When you walk in the front door,
obviously, the fans need cleaning there.
That's a minor detail.
Looking this way,
a vanilla box with tables and chairs.
Now, one thing I don't like,
obviously, the carpet...
Right. Filthy.
...but right to my right here
is the entrance to the kitchen.
And look, all the cleaning material is right there.
All the cleaning material.
Tables -- You can see three lines.
One on this wall,
one on the outer wall, and one in the middle.
I've seen a garage
that has more design to it than this space.
Edibles is not a name I like,
so take Edibles out of your mind,
because I got to -- I got to refocus on,
if I can, change the name.
Right. Okay.
And, you know, name changes are expensive,
they're timely, et cetera, et cetera,
so I got to try and figure that out.
Okay, so I erase Edibles.
We've never done it before.
Gotcha.
But erase that name out of your head.
Cool thing is it's literally a shoe box,
so, once the tables come out,
it's an open slate,
which is gonna give me a lot of fun
to play with and do something really cool.
First things first, let's get it emptied.
Take all the pictures off the wall.
The tables and chairs have to go out that way.
These chairs are so ugly.
I don't want to waste any time.
Tables out! Let's go.
You know, usually, there's so much stuff in a restaurant
and so many weird walls -- That's my challenge.
In this particular one, I have an open box,
can pretty much do anything I want.
Just from carrying the chairs out the door,
my hands are greasy.
I keep pinching myself, saying "This is really happening?"
[ Laughs ]
This is the easiest clear-out ever.
John, Butzy, Heather --
Come on inside here, please.
This is the last look of your restaurant.
Any thoughts?
Thank you for being here. Really.
'Cause I really need some help here.
It's been a tough five years for us.
When you're coming in here and you're struggling every day,
sometimes you just can't go home fast enough.
Butzy.
Anything's a help.
It's been a long time coming.
You've said so many things already
that have been left unsaid, so I'm happy for them.
Well, take one last look around, head out the door,
'cause you will not be back in
until I reveal it to you tomorrow.
Thank you.
See you later.
IRVINE: So, obviously,
a lot of emotion there from John.
Butzy, not so much,
'cause I think she's become so hardened,
because of the daily stresses of this restaurant,
that nothing seems to affect her.
Now it's up to my team to fix this place,
fix that family, and get them back on track.
That's my job.
IRVINE: I'm at Edibles to save a family-run restaurant.
So how's everybody doing?
Okay.
Okay.
Okay.
Okay.
Good, yes?
Yes.
I've called a meeting in their adjacent bar
to get all of the problems out on the table.
We fix it, and we move on
and make each other successful, all right?
First up is John Sr.'s lack of leadership.
What's his biggest fault, Butzy?
He says he'll deal with things, but he doesn't.
When I speak, sometimes it's on deaf ears.
Do you all, at this table,
respect your employer, which is him?
Yes or no?
No.
JOHN JR.: No.
So we get it -- Nobody respects you as their boss
because you're too soft.
If John Sr.'s going to run this place,
I make it clear that he needs to take charge,
but he also needs to allow his staff to do their jobs.
He feels that nobody can do the job
the way he wants you to do.
If you can't trust the people that you hire,
A., you're not a good manager or leader of time,
and, B., you're not a good business guy.
Also, the staff has to respect their leader.
JOHN JR.: I butt heads with my dad.
When it comes to managing his employees,
I think he's become a little too lax.
Rules aren't ever enforced.
IRVINE: The fact that John Jr. doesn't get a paycheck
is likely making it worse.
Part of why John came back, too,
was maybe a little bit of the pressure
of having to repay what my parents have done for him
in caring for his child.
Theoretically, John is on the books
because he has to show proof of a job
for the probation officer.
If he asks me for 20 or 40 bucks,
I take it right out my wallet,
even though I don't have any money.
He lives at the house for free.
For you to say that you work 50 hours a week
and you don't get paid,
it's not like you're not getting something you need.
That's the reality of this situation.
All the stuff that Robert brought up about
how I'm getting extra things at home,
like free living, and they're taking care of my kid,
it does make sense to me.
You have to figure out together what the plan is.
You need a front-of-house manager.
You need a back-of-house manager.
What I suggest is that you sit down,
sort who's gonna run what,
and roles and responsibilities.
Get it?
All right.
Thank you.
Thank you.
Catch you shortly.
So here's what I'm gonna do.
I've got this really bad feeling about the name Edibles.
The name can make or break a restaurant,
and right now, I believe it's breaking this restaurant.
Taking my camera,
speaking to some local people about the name,
and I'm gonna play it back to the owners
and see exactly what they feel about what they hear.
IRVINE: Ready to see it?
Sure.
Sure. Yes.
Does the name Edibles say anything to you?
Does it attract you to this restaurant?
I don't really like the name Edibles.
Obviously, it just makes it seem like the food's just okay.
It's not something that I would eat at.
What would draw you to a restaurant?
What type of name?
Something that says -- It's more personalized.
Something that says more than just the food is edible.
Something that tells you something
about maybe the mood, you know, the area -- Homier.
So, you had the name for 26 years,
and, obviously, it's kind of a turn-off
listening to this group of people.
But I truly believe changing the name of this restaurant
is the difference between either making it successful
or making it fail.
I believe it's in this name.
Well, it's been around for so long.
I understand the hesitancy.
Mm-hmm.
I understand the not wanting to change to a point,
but needing change.
So go home tonight,
try and talk together about what you think.
There's nothing that can't be fixed here.
JOHN SR.: Right.
Okay, there isn't.
And I will see you tomorrow, okay?
Yes, thank you very much.
Thank you.
Thanks, guys.
LYNN: Choosing the perfect color
is one of the most important parts of the design.
I actually had to go through three colors
before I found the color that worked best.
Started with the green.
It looked nice but didn't go with the floor.
Picked an orange -- It was too close,
so I ended up with this perfect blue.
It's the perfect complement to the whole space
and goes great with our new floor.
IRVINE: Now we're heading to check in with Tom and Lynn
and see exactly what the overall plan is for the restaurant.
IRVINE: Hey, guys.
Hey, Robert.
What have we come up with so far?
I wanted to do kind of a rustic modern.
We found these panels for the walls.
They're actually plastic,
but they look like metal, and Tom is gonna put them up.
They go up pretty easy, huh?
They go up easy,
You just glue them up, so there's no nails.
Obviously, I can see it up on the wall over here,
but I hope we're gonna remove the plastic, yeah?
[ Chuckling ] Of course.
Yeah, the plastic will come off.
I'm just waiting to finish.
I like this. This looks like flooring, though.
Is this flooring?
It is flooring.
This is pre-finished flooring,
and we built a frame for it,
and you can't really see it, but it's on an angle
because this is gonna be the back of a banquette...
Right.
that we're building for the entire wall.
That was one of your biggest complaints.
Like you said, tables, tables, tables,
so I wanted to change the feel
by having something built in here
so it's not a bunch of tables thrown into one room.
Okay, well, I've got to tell you.
I do like the look of this.
Now, earlier on, I told you
I didn't like the name Edibles, right?
Right.
I asked the owners to go home tonight
and think about what would this restaurant be
if we changed the name?
Tomorrow, if they come back and say,
"Yes, Robert, we want to change it."
I think it's gonna take about $1,300
off your design budget.
Our number?
Yeah.
Make it work.
You have to be creative.
Only good thing is that you're telling me tonight...
That's true.
...and not tomorrow, so now I can,
while I am trying to come up with stuff --
That would've been worse.
You got it.
Let's create some magic,
and let's make these people successful.
Trust you guys.
Good pep talk, boss.
See you later.
You got it.
For Butzy and John, everything is on the line,
and I have asked them to trust me
and change absolutely everything.
Robert has asked us to change everything --
Kitchen, dining room,
even possibly the name.
Tonight's gonna be a really long night.
We have a lot of decisions to make,
so it's a lot to think about.
We don't know what tomorrow's gonna bring, or the next day.
We're hoping that this is gonna work for us.
It's very scary.
I'm gonna try my darndest
to make sure they become successful.
We'll see what tomorrow brings.
It's Day 2 of my mission
at Edibles in Horsham, Pennsylvania.
Yesterday, I gave owners John and Butzy Hurley
a brutal assessment of why their restaurant was failing.
Do you all at this table respect you employer?
Yes or no?
No.
JOHN JR.: No.
So we get it -- Nobody respects you as their boss
because you're too soft.
IRVINE: I believe this restaurant won't ever succeed
unless they change the name.
Definitely, based on the name, I wouldn't be coming to eat there,
knowing that the food is "edible."
IRVINE: You had the name for 26 years,
and obviously, it's kind of a turn-off.
IRVINE: With a possible name change,
a new menu, and a complete overhaul of the decor,
this mission is a huge risk.
On top of all that,
the restaurant's been losing $3,000 to $4,000 per week.
I've got to call out to John and Butzy's accountant
to take a closer look at these numbers.
Lynn, what are we doing with this?
I came in. Someone started polying it.
Now it's kind of ruined, because all this --
Morning, guys.
Hey, Robert.
Oh, great.
[ Chuckling ] Perfect timing.
Perfect timing. Yeah, great.
What's the matter?
So we spent all night putting this beautiful thing up.
I sanded it.
I was gonna come in this morning,
put a final coat of sanding, and then start the poly.
It looks like crap.
Somebody jumped ahead. I know. I know.
And now I can't do anything.
So it has to dry,
be re-sanded, and then we'll poly it again.
It's gonna look good, but it is setting us back.
So, whoa, whoa, whoa. So, so, so...
A couple hours.
This was a great idea -- This was nine sheets of plywood.
And he did a beautiful job.
We did it to save money,
and it would have been done in two hours.
Now it'll be 4:00, 5:00.
4:00.
All right, so we've had an issue.
We'll fix the issue.
Now we've done something here which is very unusual.
We have five cushions
that are actually gonna come up
with straps looped through here.
They're gonna have a huge, big bolt on them
that's gonna kind of play with this that are silver.
So the cushions are actually gonna hang from here.
Hang from that thing, so not only does it look cool,
it has a purpose to it.
Love that it's very rustic, yet it's so classy.
Yeah, it worked well together.
It works really well.
Mm-hmm.
Last night, obviously, I told you I'd give them homework.
I haven't seen them yet.
I don't know if we're changing the name,
but $1,300 to $1,500 away,
so what are we doing with saving?
Where's that money coming from?
So we reused the lights.
Okay.
We took their old tabletops, put new legs on them,
and completely refinished them.
So we've refinished the tabletops
and made them look new.
Right there was $500 we saved
just by reusing their tabletops.
Okay, that's good.
I'm getting a really nice feeling of warmth.
We got to fix that problem over there.
Right.
We'll get on that.
A lot to be done.
I've got to meet the owners right now
to find out -- Are we changing the name?
Fix the mistake. Let's go.
We'll fix it.
Thank you.
IRVINE: Morning, guys.
How are you?
Good morning, Robert.
So...
how did we sleep last night?
Not very well.
Not good.
And we were talking about a name change.
You're obviously very nervous about changing the name.
A little bit, yes.
What are the cons of changing the name,
do you think?
Lot of people know the name.
It would be just that the customer
would have some confusion as to what just happened here.
What about the pros about changing the name?
I'm a firm believer -- You're either all in or all out.
I'm a risk taker.
I would love to change the name,
because to me, Edibles, it just doesn't say enough,
and we, I'm gonna tell you, have never
changed a name of restaurant ever.
And by changing that name,
if you allow me to and you trust me to,
I think we can start a new chapter
in the life of the Hurleys family.
So here's the question,
do you want to change the name?
Yes, I think we want to change the name.
Okay.
That's -- Yes from me, also.
Yes, definitely.
Do you trust me to pick the name
of that new restaurant?
[ Laughs ]
Sure. I trust you.
John?
I do trust you.
JOHN SR.: I think Robert really understands who we are,
and I really think he cares, and I'm happy that he came here
and that we've made the changes that we made.
So here's what's gonna happen.
When we open later,
I'm gonna surprise you with a name.
I'll get the sign done.
Give me five minutes and meet me in the kitchen.
I'm gonna show you some new menu items
that I think will go great in this restaurant
and make you money. Okay?
Very good.
Okay.
Great job. Look forward to it.
I'm excited.
So yesterday, when I arrived here,
I got to tell you, it was some of the worst food
I've ever tasted,
so what I'm gonna do now is take the guys into kitchen,
show them a couple of dishes that I truly believe
will make a difference in the life of the restaurant
and make them money.
98% of the reason we're failing is 'cause of this food.
Remember, yesterday,
we had this $20,000 smoker we weren't using.
Earlier, I showed Steve
how to use this smoker to its full potential,
and now, it's the centerpiece of this kitchen.
Well, let me just pull something out of here for one second.
So we have piece of smoked chicken there
with paprika and salt
that's been cooking for about 2 hours.
You're smoking with hickory.
Little bit of butter straight on to our grill.
Let it do its thing.
Corn -- We boiled it.
It's already cooked.
I'm gonna drop that into the fryer.
When you put comfort food out onto a table,
people automatically feel relaxed.
Watch the corn -- Parmesan cheese.
Doo-doo-doo-dooooo.
Let the corn and the cheese do their thing.
So, barbecue sauce, stone-ground mustard, ketchup,
a little horseradish, vinegar --
our sauce on top of our chicken.
Oh, yeah! Oh, yeah!
Our corn that's got the cheese on it...
...and french fries.
Let me tell you -- You serve that
in this restaurant at lunch time,
I think you're gonna have a lot of very happy customers.
Get a knife. Get a fork.
Take some chicken. Take some corn.
Take some french fries. Eat.
What do you think?
STEVE: Fantastic.
What's fantastic about it?
The flavor, the freshness.
John?
It's delicious.
That's my kind of food.
This is food that your guests are gonna love.
You can pre-prep it and finish it last minute.
That's the first thing.
Second thing -- Cheesesteaks.
We're close to Philly,
and I know that you have great bread.
Good bread, good butter.
This is fresh-sliced steak.
Salt, pepper -- Let it do its thing.
Caramelized onions.
Are you getting as excited as I am about the food?
Yeah.
All right, that's what I'm talking --
Excitement.
Provolone cheese, a little water.
Give it a lot of steam -- It helps for that cheese to melt.
Oh, yeah, baby!
I don't know if I'm even gonna share this with you.
I'm gonna cut this.
Take a piece. Chow down on it.
Is it good?
Fantastic!
Was that good cheesesteak?
That was excellent.
Was that a good cheesesteak?
Awesome.
Can you do that?
Yes.
Yes.
We're onto a winning restaurant.
IRVINE: And now it's time for...
The answer after the break.
IRVINE: The answer is...
I'm at Edibles Restaurant in Horsham, Pennsylvania.
I just spoke to John and Butzy's accountant,
who has confirmed that their finances are a mess.
How are we all doing?
Good.
Excellent.
Good.
Good, 'cause I'm not.
IRVINE: Their profit and loss statement
is quite revealing.
Some really, really serious news.
I have never seen a P&L like this,
and let me tell you.
The money that you were in control of
should have made you in excess of $1.3 million last year.
In actual fact, you made $701,000.
There is $600,000
that should be in your bank account that's not.
That is a big number.
There's been some minor shortages, but nothing --
Minor?
Nothing of that magnitude.
I don't call $600,000 and something minor.
It's going somewhere.
Stealing, portion control, eating,
you're under-charging --
I don't know what it is.
There's a multitude of problems here.
I mean, none of the employees pay for food.
Some people take things without --
Not only eat while they're here,
but then, in addition, take things home.
There's been many people
that have seen shady things happen,
like other employees were, you know,
seen slipping money into their pockets.
A server's seeing maybe a counter person.
So are you saying that there's some skullduggery?
Yeah.
You're being robbed blind.
We're gonna hold people accountable.
The folks that are sitting at that table
are the ones that I talk to the most.
If I leave here tonight
and you don't have a system in place to stop this...
Right.
Well, I've got 12 eyes here, and everybody's --
Exactly. Everybody is not on point with the numbers.
A point-of-sale system has to come in here --
has to, because otherwise,
we're never gonna be able to control this.
You have to be able to account for everything
that comes in this place and goes out of this place.
I'm not opposed to going to a POS system.
I am computer inept.
IRVINE: It's obvious now that John Sr.
isn't able to make the changes
this place needs to be successful.
It is now time for the next generation to step up.
Your jobs -- Opening, closing inventory in the kitchen.
Everything that comes in that kitchen,
you're responsible.
You'll answer directly to him.
You're running the kitchen.
All right.
I want you to take days off.
You're job is to let them do their job.
Fine with me. More than fine.
They make a mistake,
you talk about things in human ways.
And then hopefully, this is a thing of the past.
We got a restaurant to open. You get one shot tonight, guys.
I think you can deliver it. I really do.
You guys head back to the kitchen, set the kitchen up.
You guys set the bar.
Little bit later,
I have huge surprise for all of you.
Thank you very much.
IRVINE: One of the biggest changes here today
is the renaming of this restaurant,
and the signs are almost ready.
LYNN: We're getting down to that final time wire.
Tom's almost got the builds done.
I got to get in there and get the artwork up.
So I actually went across the street to the old air field
and took pictures of some of the cool planes.
We had them blown up. It cost 150 bucks for 10 prints.
Now I'm mounting them on this board
to give them that industrial look.
We just got the final piece up of the wall,
and now we're trying to figure out how we're gonna mount it.
This mount is just temporary,
but we're gonna use these pretty pipes
just like we did on the banquette.
So we're building this banquette.
We built the back last night.
Robert loved it, and now we're putting the seat in.
We waited on the seat
because we wanted to get the flooring in first,
which was super important.
We're gonna put the seat in.
We're gonna cover it in the same wood material.
Then Lynn's gonna go ahead and put the cushions on.
Done.
IRVINE: So here's where we are.
We got the wall that their building --
The service station.
The seats are still being done.
We haven't finished the tables.
You name it.
We've got it do,
and we don't have a lot of time to go.
Anything that can be moved out, let's get it out!
So the plywood panels are just drying now.
From the mess they were this morning,
I am so happy they look great.
So I'm happy we put the time in.
IRVINE: We're almost finished in the dining room,
but the first huge improvement I'm gonna show the owners
is the new name, and I hope they love it as much as I do.
What I'm about to show you
is something that I truly believe
will give a new lease of life to a great family.
Drop it, guys.
[ Cheers and applause ]
So, yesterday, it was Edibles.
It's gone.
Today, the new Hurley's American Grille --
That's what comes here today. Do you understand that?
Yes.
Good. I've got to finish.
You can admire.
See you in a minute.
[ Cheers and applause ]
That sign's incredible.
That sign's gorgeous.
Where's the menus?
Straighten that table up.
Everything from top to bottom --
Don't mess these up, 'cause you get one shot at this, guys.
Yesterday, this restaurant was as boring as a shoe box.
Today, it's absolutely delightful and dazzling.
I'm gonna bring in John and Butzy
and see what they think.
These last two days have been on the side of insane.
Robert's been really tough.
I've made a lot of changes.
If we walk in there
and it is what we think it's gonna be,
this will turn us around.
It'll turn our lives around.
It's gonna be positive. I feel it.
Yes.
I'm ready to see it.
Uh-oh, he's here. Oh, my gosh.
I know the last two days have been very emotional
and kind of a roller coaster.
Come over here.
Close your eyes. Keep your eyes closed.
This is the best part of my job.
I knew that. Here we go.
Just keep walking straight.
Are you ready to see it?
Yes, I'm ready.
I want you to open your eyes to Hurley's American Grille.
Open your eyes.
[ Gasps ]
Are you ready to see it?
Yes. I'm ready.
I want you to open your eyes to Hurley's American Grille.
Open your eyes.
[ Gasps ]
Oh, my God.
[ Laughs ]
Oh, my God!
Oh! Oh! Oh! I love it.
You're kidding me.
Oh, my God.
Look what he did to the walls.
Oh, you guys are incredible.
Oh, my God.
Look at this. This is wonderful.
Look at this.
IRVINE: Have a look.
Oh, my God. This is beautiful.
[ Laughs ]
Wow -- We always wanted booths.
You did, didn't you?
Yeah. We always wanted a floor we didn't have to vacuum.
Oh, my God. It's gorgeous.
Oh, man, this is like a trip.
This is unbelievable.
It's unbelievable.
Look what he did over there.
This is unbelievable.
This is not the same place.
[ Laughs ] Thank you so much, Robert.
IRVINE: The restaurant business is tough,
but if you can do it together as a family --
And you have a huge family -- Oh, my word.
So I think that we should let them
come in to see the restaurant next.
[ Laughs ]
Unbelievable. Holy [bleep]
BUTZY: What do you think, guys?
JENNIFER: Oh, my God. It looks amazing.
I imagined it was gonna be beautiful,
but this is, like, spectacular.
I'm blown away. It's amazing.
I'm excited to work here again.
I think this can give you a new start.
The people I pushed more than I pushed you guys
are my design team, Lynn and my builder Tom.
How you doing?
JENNIFER: Oh, my gosh. Thank you so much.
You're welcome. Congratulations.
Big crowd.
Thank you.
Yeah, a lot of people. How are you doing?
Thank you so much. Thank you.
You're so welcome.
It's gorgeous. You did a wonderful job.
Thank you so much.
IRVINE: There are a lot of people out there waiting
to try the food and see the restaurant.
Hi, everybody!
You're not gonna believe it.
You're not gonna believe it is right.
Oh, it's so gorgeous.
It is incredible.
Thank you so much for coming.
Welcome to Hurley's American Grille!
Yes!
Welcome.
It's amazing.
It's the most beautiful thing
I've ever seen in my entire life.
I cannot even believe it.
Oh, this seat is nice and comfy,
and I love the blue walls.
They're really pretty.
The entire design is absolutely fantastic.
I especially like the structure over the tables.
You know, I really like the bronze tiles on the wall.
I think they're amazing.
This wall is really cool. It's, like, three dimensional.
It's good color -- Like nothing I've seen before.
It's very modern, clean-looking, bright colors.
Fabulous.
The pork sliders and the spring rolls, yeah.
Okay, great. Thank you.
IRVINE: Let's get this food out. I don't have all day!
I need a shrimp entree,
cordon sandwich, John, barbecue sandwich.
Now we have a brand-new restaurant,
a brand-new menu.
Tickets are coming in.
You can see food is coming out.
JOHN SR.: The last time I saw this kitchen this busy
was probably four or five years ago.
It warms me up to see action back there,
making money for this business.
You know what I'm saying? That's a nice thing.
I ordered the pork sliders -- Delicious.
It had a little cheese on top. It's perfect.
I had the appetizer -- The zucchini fries.
They're really good.
This has a nice, fluffy batter,
so you can really taste the zucchini.
I really enjoyed them.
I order the smoked barbecued chicken,
and it's really good.
The barbecue sauce is amazing.
I ordered the cheesesteak -- Very good.
I'm from Philly, so I should know.
Very nice.
I would come here and order it again.
[ Laughs ]
IRVINE: The restaurant is full.
Stevie-o's got the kitchen running.
Big John there -- Look, smiling for a change.
They're working together. The food's coming out.
The guests are happy.
I'm still pinching myself. Oh, my God.
My old restaurant compared to this --
Oh, my God. It was horrible.
This is unbelievable.
I think this is gonna take off like a banshee.
It's unreal.
[ Voice breaking ] It's been a heartwarming experience.
I really like this.
Look at this.
Yesterday, the food was inedible.
Today, it's incredible.
This restaurant now has my name on it,
but more importantly, it has their name on it.
Welcome to the new Hurley's American Grille.
Good luck, guys. I got to tell you --
I'm proud of you, and I know you can make it.