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NEXT ON "RESTAURANT IMPOSSIBLE"--
AAH!
A WEAK LEADER...
YOU SHOULD KNOW!
A MOTHER WHO THINKS SHE CAN DO BETTER...
MICHAEL DOESN'T GET THAT PART.
AND AN UNRULY STAFF...
I'M NOT SAYING I'M BETTER THAN YOU.
(staff) WHOA!
EVERYBODY THAT'S IN THERE, I WANT THEM OUT HERE NOW!
MY JOB IS TO GET THIS TEAM BACK ON TRACK...
NOW WE CAN MOVE FORWARD.
WHILE CREATING A DINING SPACE THAT GIVES THEM HOPE.
WHAT DO YOU MEAN, "A MAJOR PROBLEM?"
I WOULD NEVER, EVER USE OIL-BASED POLYURETHANE.
TANIYA!
OPEN YOUR EYES.
OH, MY GOD.
OH, MY...
(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...
IT'S DAY 1
AND I'M IN STRATFORD, CONNECTICUT,
ON A MISSION TO SAVE STELLA'S ITALIAN RESTAURANT.
FOR YEARS, MICHAEL SAVOIE AND HIS MOTHER CAMMIE
HAVE BEEN FIGHTING TO BRING
THEIR FAILING BUSINESS BACK TO LIFE.
15 YEARS AGO, I WANTED TO BUY STELLA'S RESTAURANT.
I ASKED MY MOTHER TO COME INTO BUSINESS WITH ME
BECAUSE SHE'S MY FAMILY,
AND SHE ALSO HAS GREAT MANAGERIAL SKILLS.
I'VE BEEN INVOLVED IN THE RESTAURANT BUSINESS
MOST OF MY LIFE.
I WAS IN MANAGEMENT FOR A GOOD 11 YEARS.
I OWNED A SMALL LUNCHEONETTE FOR ABOUT TEN YEARS,
SO BUYING STELLA'S WAS A HUGE LEAP FOR ME,
BECAUSE IT IS QUITE LARGER.
ALL TOLD, I'VE PAID ABOUT $700,000
TO BUY THE BUSINESS AND THE BUILDING.
(Camille) IN ADDITION TO MICHAEL AND MYSELF,
MY DAUGHTER, ROBIN, IS A HUGE ASSET.
SHE TAKES CARE OF MOST OF OUR CATERING FOR US.
(Michael) IF I DIDN'T HAVE MY CATERING BUSINESS,
I WOULD BE CLOSED, BECAUSE LUNCH AND DINNER
ARE NOTHING LIKE THEY USED TO BE, UNFORTUNATELY.
WHEN THE ECONOMY GOT SO BAD,
IT'S BEEN PRETTY MUCH DOWNHILL SINCE THEN.
(Robert) STELLA'S ISN'T BUSY,
YET MICHAEL STILL PUTS IN A 90-HOUR WORKWEEK,
BECAUSE HE TRIES TO DO IT ALL HIMSELF.
(Michael) I SHOULD, WITHOUT QUESTION,
DELEGATE MORE TO MY EMPLOYEES, BUT I DON'T.
(Camille) THERE'S QUITE A FEW THINGS
THAT I WOULD DO A LITTLE DIFFERENTLY
IF I HAD FULL CHARGE,
BUT HE DOESN'T LISTEN TO ME.
I THINK THE PROBLEM IS THAT I'M STILL HIS MOTHER,
AND HE DOESN'T SEE ME, REALLY, AS A PARTNER.
MICHAEL WANTS SOLE CUSTODY OF THE BOOKS.
(Michael) EVEN IF I'M HAVING
A LITTLE TROUBLE PAYING THE BILLS,
I TRY NOT TO TELL HER 'CAUSE I DON'T WANT TO WORRY HER.
BUT UNFORTUNATELY, SHE KNOWS IT, SHE FEELS IT, SHE SEES IT,
AND--AND IT'S KILLING HER.
IT'S A VERY HARD BUSINESS.
AND--AND MY SON KILLS HIMSELF.
I-I'M CONCERNED ABOUT HIS HEALTH.
(Michael) I GET VERY SCARED.
I CAN'T GO OUT AND ENJOY MYSELF ANYMORE
BECAUSE I'M SO CONSUMED BY STELLA'S.
EVEN WHEN I'M NOT AT STELLA'S,
I'M THINKING ABOUT STELLA'S.
I SEE HIM WORKING SO HARD, AND IT BREAKS MY HEART.
THERE ARE A MILLION ITALIAN RESTAURANTS OUT THERE,
AND IT'S MY MISSION TO MAKE STELLA'S STAND OUT.
WHEN YOU WALK INTO A RESTAURANT,
YOU WANT TO SEE OPEN, VIBRANT SPACES,
AND ALL I SEE ARE LITTLE CATTLE STALLS,
A SMALL BAR,
A KITCHEN THAT'S WIDE OPEN,
AND ALL I SEE IS A STACK OF PLATES
AND LOTS OF CLUTTER.
LET'S MEET THE OWNERS, MICHAEL AND CAMMIE.
GOOD MORNING, MR. IRVINE.
I'M MICHAEL. NICE TO MEET YOU.
GOOD MORNING. CAMMIE.
CAMMIE. TELL ME ABOUT THE RESTAURANT.
WE'VE BEEN HERE APPROXIMATELY 15 YEARS NOW.
AND THE INITIAL SEVEN YEARS WERE VERY GOOD.
WHAT, A YEAR, WERE YOU MAKING, GROSS REVENUE?
$700,000 A YEAR.
OKAY. SO YOU WENT FROM $700,000 A YEAR TO...
TO $600,000.
OUR CATERING SAVED US.
OKAY. YOU HAVE CATERING. WHAT DOES YOUR CATERING PRODUCE?
THE CATERING PRODUCES, I WOULD GUESS,
AT LEAST 30% OF THAT.
PROBABLY?
WELL, I DON'T KNOW THE EXACT FIGURES.
MY ACCOUNTANT-- WE SUBMIT EVERYTHING.
YOU DON'T KNOW THE FIGURES? ARE YOU RUNNING A RESTAURANT?
OR IS YOUR ACCOUNTANT RUNNING A RESTAURANT?
WELL...
WHAT IS YOUR FOOD COST RIGHT NOW?
BETWEEN 30% AND 35%.
"BETWEEN"--HOW IS THAT?
I HAVE A HARD TIME WITH DETERMINING FOOD--FOOD COST.
THAT SCARES ME. DOES THAT SCARE YOU?
A LITTLE BIT?
HAVE YOU GOT ANY MONEY IN THIS RESTAURANT?
YEAH.
ABOUT $110,000.
HOW MUCH MONEY HAVE YOU GOT IN THIS RESTAURANT?
OVER $100,000.
WHAT'S THE LOAN LEFT ON THIS RESTAURANT?
$230,000.
WHAT ABOUT CREDIT CARDS?
APPROXIMATELY $30,000, $40,000.
WHAT OTHER MONEYS ARE IN HERE?
OKAY.
I HAD TO TAKE OUT A LITTLE MONEY ON THOSE.
WHAT'S "A LITTLE MONEY"?
UH, PROBABLY ABOUT $40,000, ALSO.
$40,000. SO YOU'RE $510,000 IN DEBT.
WHAT ARE YOU MAKING PER WEEK IN REVENUE?
WHAT ARE YOUR BILLS?
UM...
I-I DON'T ACTUALLY SIT DOWN AND...
WHAT DO YOU MEAN YOU DON'T SIT DOWN AND KNOW?!
YOU SHOULD KNOW!
IF IT'S MAKING $10,000,
IS IT COSTING YOU $12,000, OR IS IT COSTING YOU $8,000?
IT'S COSTING US JUST ABOUT THE WHOLE $10,000,
BECAUSE THERE'S NO MONEY LEFT OVER.
BUT WHAT DO YOU MEAN IT-- "MAYBE IT'S COSTING ME $10,000.
MAYBE..." HOW DON'T YOU KNOW THIS?
I JUST WANT TO TAKE YOU AND SHAKE YOU RIGHT NOW.
MM-HMM.
OH, HE'S MY SON.
I DON'T BLAME YOU.
YOU'RE HALF A MILLION DOLLARS IN DEBT!
AND YOU CAN'T TELL ME WHAT YOU'RE LOSING A MONTH?
HOW MANY COVERS DO YOU DO A DAY?
ON AN AVERAGE DAY, PROBABLY ABOUT 30 OR 40.
WHAT ABOUT DINNER?
HE'S NOT HERE ON DINNER, I AM. UM...
HE GOES HOME ABOUT 6:00.
HE COMES IN AT 4:30 IN THE MORNING.
4:30 IN THE MORNING?!
WHAT TIME'S THE RESTAURANT OPEN?
11:00.
AAH!
(laughs)
AND I DON'T STOP, BELIEVE IT OR NOT.
OH, NO, I'M SURE YOU DON'T. YOU'RE A BUSY FOOL.
HE WILL TELL YOU THAT I HAVE SAID THE VERY SAME THING.
IT DOESN'T WORK COMING FROM HIS MOTHER.
HOW LONG ARE YOU GONNA LAST IF I'M NOT HERE?
COULD BE A MATTER OF MONTHS.
YOU TIRED? YOU FED UP?
OH, REALLY? A LITTLE.
(sighs)
I'VE GOT TO SEE A FOOD SERVICE.
BY THE TIME I COME BACK IN HERE...
YOU BETTER HAVE ANSWERS FOR ME.
OFF YOU GO.
BE CAREFUL WHAT YOU WISH FOR.
HOW ARE YOU SUPPOSED TO COME UP WITH ANSWERS
YOU WERE SUPPOSED TO KNOW THOSE ANSWERS.
WHEN YOU RUN A BUSINESS,
YOU BETTER KNOW EVERYTHING ABOUT YOUR BUSINESS.
FOR THIS RESTAURANT TO BREAK OUT OF ITS BAD TIMES,
I HAVE TO BREAK MICHAEL OF HIS BAD HABITS.
EVEN THOUGH I THINK I KNOW WHAT I'M DOING,
MAYBE I DON'T, AND MAYBE HE'S RIGHT.
I MEAN, I DON'T KNOW.
I AGREE WITH ROBERT.
I FELT HE SAID EVERYTHING
THAT I'VE BEEN TELLING MICHAEL SINCE THE GET-GO.
THE FIRST IMPRESSION I GET--
IT'S A... IT'S A LITTLE OUTDATED.
I THINK THE DECOR'S A LITTLE PLAIN,
A LITTLE OLD-LOOKING.
I'M HAVING THE GNOCCHI WITH MEATBALLS,
AND THE SAUCE IS A LITTLE WATERY.
THE MEATBALLS ARE A LITTLE SPONGE-LIKE.
SEEMS LIKE THEY SOAKED UP A LOT OF THE WATER.
OOH! LOOK AT THAT.
MM-HMM. WATERY.
THAT'S DISGUSTING.
WHO'S MAKING PASTA?
WE'VE ALWAYS HAD A PROBLEM WITH THAT. YOU'RE RIGHT.
I CAN'T FIGURE OUT WHAT TO DO.
I CAN TELL YOU WHAT IT IS. WHEN YOU STRAIN THE PASTA...
YOU'RE NOT DRYING THE PASTA,
AND YOU'RE PUTTING SAUCE STRAIGHT OVER IT,
AND I GUARANTEE IT'S GONNA HAPPEN--
THE SAME THING HE'S DOING OVER THERE.
I DO.
I KNOW. I KNOW.
HE TRIES HIS BEST. HE TRIES HIS BEST.
I'M HIS SISTER.
I'M THE CATERER.
I DO THE DELIVERY. I DO THE SETUP.
I ORGANIZE OUR PEOPLE.
OKAY. SO AN AVERAGE DAY FOR YOU IN REVENUE IS WHAT?
$3,000 A DAY?
OKAY.
THE RESTAURANT IS STILL OPEN
BECAUSE OUR CATERING CAN PAY THE BILLS.
BUT YOU DON'T KNOW WHAT YOU PAY IN LABOR?
NO. NO, I DO NOT KNOW ANY OF THAT.
YES, YOU'RE RIGHT.
SO YOU REALLY DON'T KNOW WHAT YOU MAKE.
NO, BUT HE--THAT IS THE ONLY REASON WHY WE'RE HERE,
IS BECAUSE OUR CATERING IS SUPPORTING US.
OKAY. THAT'S A VERY--
BUT THAT'S A VERY BROAD STATEMENT
WHEN YOU DON'T KNOW WHAT IT DOES.
ALL RIGHT. FINE.
YOU TRY MY FOOD.
I'M NOT SAYING I'M BETTER THAN YOU...
I'M NOT! NO, NO, NO! I'M NOT! I'M NOT!
(Robert) WHAT IS BEHIND THIS DOOR
IS A LOT OF PEOPLE'S HARD WORK,
OF WHAT I BELIEVE YOUR DREAM IS.
OPEN YOUR EYES.
OH, MY...
♪♪
♪♪
I'M AT STELLA'S RESTAURANT IN STRATFORD, CONNECTICUT,
AND IT'S CLEAR TO ME THAT NO ONE HERE
HAS A CLUE WHAT'S GOING ON WHEN IT COMES TO FOOD COSTS--
NOT THE OWNERS, NOT THE CATERING MANAGER,
AND DEFINITELY NOT THE COOKS.
DO YOU KNOW HOW MUCH IT COSTS YOU TO MAKE YOUR PIZZA?
I DON'T KNOW. HE DOES EVERYTHING. HE'S THE OWNER.
HE DOESN'T KNOW, EITHER.
SO I'M JUST ASKING YOU.
DO YOU KNOW WHAT THAT PIZZA COSTS YOU?
I DON'T CARE. I DON'T MIND.
YOU SEE, THAT'S THE DIFFERENCE.
HE'S THE ONE WHO CARES, YOU KNOW?
YOU DON'T CARE, IS THAT RIGHT?
I'M NOT THE OWNER, YOU KNOW?
THAT IS THE MOST RIDICULOUS THING
I'VE EVER HEARD OF A COOK SAY.
SO HEY--HEY,
PIZZA GUY, YEAH.
THAT MEANS YOU'RE A COOK. JUST SO YOU KNOW.
HEY--SO YOUR PIZZA GUY
DOESN'T CARE WHAT IT COSTS TO MAKE A PIZZA.
I THINK EVERY COOK SHOULD CARE.
I MIGHT NOT HAVE TASTED THE FOOD YET,
BUT I'M ALREADY DISGUSTED BY THE KITCHEN'S BAD ATTITUDE.
STAFF, OUTSIDE!
IT'S CLEAR THAT MICHAEL HAS NO CONTROL OF HIS STAFF.
YOU NEED TO UNDERSTAND SOMETHING FIRST AND FOREMOST, OKAY?
MY JOB IS TO MAKE YOU SUCCESSFUL.
WHAT I CAN'T DO, MICHAEL,
IS MAKE YOU A HARD LEADER IN TWO DAYS.
THAT'S GOT TO COME FROM YOU RIGHT HERE.
WHAT'S FUNNY?
I DON'T KNOW. IT'S KIND OF FUNNY TO ME, YOU KNOW?
(Michael) HE'S A GOOD EMPLOYEE.
IT'S JUST HIS WAY OF HANDLING IT.
HE DOES CARE.
I CARE. TRUST ME. I CARE.
BUT I CAN'T CHANGE NOTHING,
BECAUSE I'M JUST, LIKE, THE EMPLOYEE.
IF I SAY SOMETHING, NOBODY TAKES MY WORD, YOU KNOW? SO...
I--I TALKED WITH THE OLD LADY...
(gasping)
(Camille) EXCUSE ME?
I'M GONNA FIRE YOU NOW.
IF HE WAS WORKING FOR ME,
I'D FIRE HIS (bleep) RIGHT NOW.
MICHAEL DOESN'T GET THAT PART.
PSH!
YOU KNOW WHAT THE BIGGEST PROBLEM IN HERE IS?
WE GOT ALL CHIEFS AND NO INDIANS,
THAT'S WHAT THE PROBLEM IS.
THAT'S RIGHT.
WITHOUT STRONG LEADERSHIP, AN UNRULY STAFF LIKE THIS ONE
IS SURE TO HAVE A NEGATIVE EFFECT ON THE RESTAURANT.
SO IS OUR FOOD REALLY THAT BAD?
I DIDN'T EAT THE FOOD.
BUT YOUR PEOPLE-- THEY'RE TELLING YOU, NOT ME.
WHAT ABOUT THE PEOPLE THAT TELL US,
"THIS IS DELICIOUS"?
ARE YOU MAKING MONEY?
THAT'S THE BOTTOM LINE, GUYS.
HE'S HALF A MILLION DOLLARS IN DEBT.
I'M WILLING TO DO ANYTHING YOU SAY.
I REALLY WANT TO BE SUCCESSFUL.
I REALLY WANT TO TRY, ROBERT.
THE FOOD COST THING IS ALWAYS...
BUT IT'S NOT ONLY FOOD COST, MICHAEL.
YOUR MOTHER HAS TOLD YOU EVERYTHING I HAVE TOLD YOU.
AND I FINALLY HIT THE WALL. AND, UH, DESPERATION...
I... HERE YOU ARE.
A LITTLE LEVITY? JUST A LITTLE BIT.
YOU DON'T HAVE IT, 'CAUSE I DON'T HAVE IT.
I HAVE TWO DAYS TO FIX YOUR FIVE YEARS OF SCREWUPS.
AND HALF THE TIME WHEN I SPEND DOING THIS,
IT TAKES AWAY FROM WHAT I GOTTA DO IN THERE,
AND WHAT I GOTTA SHOW YOU GUYS HOW TO COOK.
YOU HAVE NEVER SAT A RESTAURANT
LIKE I'M GONNA SEAT THIS RESTAURANT.
THERE'S NO PROBLEM. WE'RE NOT AFRAID TO COOK.
I'M AFRAID THE WAY YOU COOK NOW
NO, NO, NO, NO.
BELIEVE ME. THE MENU WE HAVE NOW--
YOU TRY MY FOOD.
I'M ABOUT TO DO THAT NOW.
I'M NOT SAYING I'M BETTER THAN YOU...
I'M NOT! NO, NO, NO!
I'M NOT! I'M NOT! I'M JUST SAYING,
LIKE, WE'RE OKAY. RIGHT, MIKE? WE'RE OKAY.
YES, SIR.
I'M GONNA EAT YOUR FOOD RIGHT NOW.
SO YOU GET YOURSELF READY.
OFF YOU GO.
THIS IS HOW WE DO IT. THIS IS HOW WE COOK HERE.
I'M NOT SAYING I'M BETTER THAN HIM,
BUT THIS IS CLOSE BY.
ALL RIGHT. GET 'EM DONE. LET'S GO.
NOW LET'S PRAY WHAT HE SAYS.
THANK YOU.
THE SAUCE TASTES JUST LIKE IT CAME OUT OF A CAN.
FRIED RAVIOLI--
THE BEST MONEY CAN BUY...
FROM THE FREEZER.
WOW.
THAT'S THE HOT ANTIPASTI.
THE BATTER ON THE CALAMARI HAS NO FLAVOR, NO SEASONING.
EGGPLANT HAS TOO MUCH BREADING ON IT.
IT'S SOFT AND COVERED WITH TOO MUCH CHEESE.
JERRY, THIS IS DISGUSTING.
I THINK THE PIZZA'S GOOD. IT'S CRISPY.
NOT TOO MUCH CHEESE.
COULD DO WITH SOME SEASONING. SOME SALT.
NOW IF HE KNEW HOW MUCH IT WOULD COST HIM
TO MAKE THAT PIZZA, IT WOULD BE GOOD.
WE DIDN'T STRAIN THE PASTA.
IT JUST TASTES LIKE A CAN OF CRUSHED TOMATOES THROWN ON TOP.
THIS IS EXACTLY... WHAT I WAS EXPECTING.
JERRY! MICHAEL!
LET ME FIRST START BY SAYING... TOTALLY DISAPPOINTED.
I WANT YOU TO TRY IT AND TELL ME WHAT YOU TASTE.
I'M NOT HERE TO BEAT YOU UP.
I'M HERE TO EDUCATE YOU.
I HAD THE GUYS TASTE ALL THE DISHES.
THEY'RE ALMOST TASTE-- ALMOST THE SAME, ALL OF THEM.
OH.
ALMOST.
AND THERE'S NO SEASONING.
MAYBE YOU JUST DON'T KNOW. MAYBE THAT'S WHAT IT IS.
MAYBE I JUST DON'T KNOW. YOU'RE RIGHT.
BUT THIS IS NOT GOOD FOOD.
LOOK AT THIS-- DO WE MAKE THESE?
HAVE YOU TRIED IT? TRY IT, TELL ME WHAT YOU TASTE.
WHAT DOES IT TASTE LIKE?
WE DO PUT A LOT OF SHRIMP IN 'EM.
NOTHING ELSE, RIGHT?
WE NEED TO CHANGE THINGS.
TOTALLY BLAND.
YEP.
YOUR TOMATO SAUCE-- YOU MAKE IT, RIGHT?
I UNDERSTAND.
THAT'S PROBABLY ONE OF THE WORST SAUCES
I'VE EVER TASTED IN MY LIFE.
I'M ALWAYS LOOKING FOR HELP.
WE HAVE A LOT OF WORK IN THE KITCHEN.
AND MORE IMPORTANTLY,
A LOT OF WORK WITH YOU, LEADERSHIP-WISE.
ALL RIGHT. GET CLEANED UP.
I'M, UH, GONNA MEET MY DESIGNER, OKAY?
THANK YOU.
HI.
WELL, WELCOME TO NONDESCRIPTSVILLE STELLA'S.
(laughs) THAT'S A GOOD DESCRIPTION.
THIS REMINDS ME OF CATTLE STALLS.
OH, MY GOSH, YEAH.
YOU KNOW? IN THE MAIN DINING ROOM.
YOU KNOW, WE HAVE A VESTIBULE OUT THERE.
YOU KNOW, THAT SUNROOM.
MAKE THAT A BOOTH AREA,
AND TABLES AND CHAIRS IN HERE.
IT WOULD CERTAINLY OPEN UP THE SPACE.
ALSO, THE WINDOWS IN THAT PARTITION.
I DON'T LIKE THAT.
WE CAN'T TAKE THE WALL OUT,
BUT WE CAN TAKE THE WINDOWS OUT.
THE BAR LOOKS OVERSTOCKED WITH WINE AND JUNK.
YEAH.
WE NEED TO COVER THIS UP.
MAKE IT, YOU KNOW, FUN,
BUT THE GUEST DOESN'T NEED TO SEE ALL THAT.
SO WE'VE GOT 2 DAYS AND $10,000
TO CREATE A "WOW" RESTAURANT.
I'M READY TO GET STARTED.
MICHAEL! CAMMIE!
ARE YOU READY TO CHANGE THE COURSE OF YOUR FUTURE?
(staff) YES!
LET'S EMPTY THIS PLACE.
LET'S GO. EVERYBODY MOVE, MOVE, MOVE!
COME ON! ALL THEM GLASSES!
COME ON, GUYS. SCRIM-SCRAM.
I WANT THIS ESPRESSO MACHINE OUT OF HERE!
IT FEELS ABSOLUTELY GREAT.
SOMETHING I WOULD HAVE LOVED TO HAVE DONE 15 YEARS AGO.
I THINK WHATEVER THEY DO IS GONNA BE AN IMPROVEMENT.
LET'S TAKE THIS ONE OUT, GUYS! LADIES!
MY MIND'S SPINNING. I DON'T KNOW WHAT'S GONNA HAPPEN,
I DON'T KNOW WHAT IT'S GONNA LOOK LIKE.
(buzzing)
SO IT'S REALLY SCARY.
MY HEART'S BEATING A MILE A MINUTE.
MICHAEL, ALL THE PICTURES AND STUFF YOU WANT SAVED,
WHERE DO YOU WANT IT?
I HAVE A STORAGE LOCKER RIGHT OVER HERE
ON THE END OF THE PARKING LOT.
(squeaks)
WOW. THIS LOOKS LIKE AN ENTIRE BAR IN HERE.
I CAN'T BELIEVE IT'S SITTING OUT HERE IN STORAGE.
MICHAEL.
WHAT IS THIS? IS THIS A SOLID OAK BAR?
YES, IT IS.
ORIGINALLY, IT COST ABOUT $10,000 TOTAL.
THAT'S WHAT I FIGURED.
SO I CAN USE IT? I CAN HAVE IT?
OKAY.
(Robert) NOW I'VE GOT TWO DAYS WITH MY TEAM
AND $10,000 TO TRANSFORM THIS OUTDATED RESTAURANT
INTO SOMETHING VERY, VERY SPECIAL.
♪♪
♪♪
EARLIER TODAY, MICHAEL AND HIS SISTER ROBIN
TOLD ME THEIR CATERING WAS SAVING THE BUSINESS.
BUT THEY COULDN'T TELL ME THE EXACT FIGURES.
WELL, I'VE BEEN GOING OVER THE NUMBERS,
AND IT'S DEFINITELY TIME FOR A REALITY CHECK.
I'M ABOUT TO TURN HIS WORLD UPSIDE DOWN.
HEY, GUYS. TAKE A SEAT.
OKAY.
YOU ALL SAID TO ME THAT YOU FELT
THAT CATERING WAS SAVING YOUR BUSINESS, CORRECT?
(Michael) CORRECT, YES.
I THINK WHAT I'M GOING TO SHOW YOU
IS GONNA ACTUALLY, UH, SCARE YOU A LITTLE BIT.
CAN I ASK YOU ONE QUESTION, THOUGH?
I'M KIND OF INTERESTED INTO WHERE YOU GOT
THE PRICES FOR YOUR MENU?
OKAY.
CORRECT.
THIS IS WHAT YOU SERVE.
FULL TRAY OF SALAD, EGGPLANT PARM,
MEATBALLS, CHICKEN FRANCHESE,
CAVATELLI, TWO LOAVES OF BREAD,
AND ONE OF THESE DESSERTS A PERSON.
NOW I TOOK ONE OF YOUR CATERING JOBS FOR 27 PEOPLE.
YOU'RE CHARGING $199.75.
IT COSTS YOU $219.85.
A DIFFERENCE OF $20.
HOLY CRAP.
YOU'RE ACTUALLY LOSING 20 BUCKS.
AND THE LOSSES ARE STAGGERING
WHEN YOU LOOK AT THE ANNUAL FIGURES.
OKAY. $520,000 IN CATERING A YEAR.
IT COSTS YOU...
$637,142.62.
A LOSS OF $117,142.62.
WERE ANY OF THESE COSTED OUT?
NO.
I NEED A FORMULA.
THERE'S A SIMPLE FORMULA MICHAEL CAN USE
TO MAKE SURE THAT HIS MENU IS PROPERLY PRICED
TO TURN A PROFIT.
IT'S THE INGREDIENTS, YOUR TIME...
YOUR LABOR...
YOUR TRANSPORT, YOUR SETUP TIME.
THAT'S NOT ROCKET SCIENCE.
LATER, I'M GONNA SHOW HIM HOW KNOWLEDGE OF FOOD COST
WILL HELP HIM DETERMINE MENU PRICES.
YOU WANT TO KILL SOMEBODY RIGHT NOW, DON'T YOU?
(laughs)
AND THAT'S OKAY. IT'S OKAY.
I'M CONSTANTLY SAYING, "WHAT DOES THIS COST?"
YEAH, YOU ARE.
CONSTANTLY.
YOUR FOOD COSTS SHOULD BE BETWEEN 28% AND 32%.
SMALLER PORTIONS, GIVE 'EM A BETTER PRODUCT,
AND I GUARANTEE,
THEY'LL COME THROUGH THAT DOOR ALL DAY AND ALL NIGHT.
GO ON. GRAB A CUP OF COFFEE.
ALL RIGHT? THE BEATING UP'S DONE. NOW WE CAN MOVE FORWARD.
WHILE I WORK ON BUILDING MICHAEL BACK UP,
MY DESIGN CREW IS ALREADY MAKING PROGRESS
BUILDING THE DINING SPACE.
MY TEAM IS WORKING OUT THE BAR DETAILS...
THIS IS DONE. THIS IS DONE.
PERFECT.
WHILE TANIYA REVAMPS THE SEATING.
ALL RIGHT. SO ROBERT HAD THE IDEA
OF SWAPPING OUT BOOTHS AND TABLES,
SO BASICALLY, WE'RE BRINGING ALL THE BOOTHS
FROM THE DINING ROOM INTO THIS ATRIUM-STYLE ROOM,
AND WE'RE BRINGING ALL THE TABLES FROM THE ATRIUM
INTO THE DINING ROOM.
ALTOGETHER, IT'S STILL GONNA BE VERY FAMILY FRIENDLY.
SO YOU KNOW HOW YOU WERE TALKING ABOUT SWITCHING OUT THE SEATS?
SO NOW THAT WE HAVE THE BAR,
THOSE TABLES FIT IN THIS ROOM PERFECTLY
WITHOUT HAVING TO BUY ANY EXTRA TABLES
OR ANY EXTRA CHAIRS.
YES.
SO, GOOD. OKAY. WHAT'S MY BACK BAR LOOK LIKE?
I BOUGHT 800 PLASTIC LEMONS TODAY.
I WANT TO DO SOME SORT OF DECORATIVE WALL ELEMENT
THAT BRINGS A POP OF YELLOW AND TEXTURE.
SO MANY LEMONS THAT YOU CAN'T EVEN TELL
I LIKE LEMONS.
NOW THIS IS A COLOR THAT I PICKED
BECAUSE IT'S INSPIRED BY THE COASTLINE OF ITALY.
SO THIS IS SUPPOSED TO BE THE WATERS.
OKAY. WHAT COLOR IS IT?
RIVERWAY.
IT'S FRESH. IT'S MY COLOR. OKAY.
THIS WILL GIVE THE DRAB RESTAURANT
SOME MUCH-NEEDED ATMOSPHERE.
ONE MORE THING-- I WANT THE COOKS TO CREATE
A NEW PIZZA MENU FOR TOMORROW NIGHT.
I WANT COOL PIZZAS.
NOT WHAT YOU'VE DONE, 'CAUSE THAT'S, LIKE, BORING.
GIVE ME 12 PIZZAS. COST IT OUT.
SO I KNOW THAT IT COSTS THIS MUCH,
AND WE'RE GONNA SELL IT FOR THIS MUCH.
12 SPECIALS.
THAT NOBODY ELSE CAN GET IN THIS AREA.
PIZZA WAS GOOD. NOW PROVE TO ME THAT YOU CAN DO IT.
THANK YOU.
THAT'S YOUR HOMEWORK FOR TONIGHT, OKAY?
GOOD, GUYS. THANK YOU.
ME AND MY BROTHER, WE'RE GONNA DO 500 PIZZAS,
OR 700 FOR TOMORROW NIGHT.
HEY, TALK IS CHEAP. LET'S SEE WHAT YOU DO.
WELL, IT'S BEEN A TOUGH DAY ALL AROUND.
THERE'S NO LEADERSHIP, NO KNOWLEDGE.
ALL THAT ENDS TODAY.
I FELT VERY BADLY FOR MY BROTHER TODAY.
HE NEEDED THIS, THOUGH.
(Michael) THIS IS EXACTLY WHAT I NEEDED
TO OPEN MY EYES,
FOR SOMEONE TO HELP ME WITH THE PROBLEMS THAT ARE OCCURRING,
ESPECIALLY FOOD COST.
HE HAS TO MAKE TREMENDOUS CHANGES.
AND IF HE DOESN'T DO THAT,
I DON'T THINK THERE'S GOING TO BE THAT MUCH HOPE FOR US.
(whirring)
(Robert) TOMORROW BEGINS A NEW CHAPTER
IN THE LIFE OF STELLA'S.
♪♪
♪♪
IT'S DAY 2 HERE IN STRATFORD, CONNECTICUT,
AT STELLA'S RESTAURANT,
WHICH MEANS I'VE ONLY GOT 12 HOURS
TO PUT THEM BACK ON THE MAP.
MICHAEL SAVOIE AND HIS MOTHER CAMMIE
ARE $500,000 IN DEBT,
DESPITE MICHAEL'S LONG HOURS AND HARD WORK.
HE COMES IN AT 4:30 IN THE MORNING.
4:30 IN THE MORNING?! AAH!
HE DOESN'T ALLOW ANYONE TO HELP HIM.
I SHOULD WITHOUT QUESTION DELEGATE MORE.
WITHOUT STRONG LEADERSHIP,
THE STAFF HAS BECOME APATHETIC...
DO YOU KNOW WHAT THAT PIZZA COSTS YOU?
I DON'T CARE.
THE FOOD UNINSPIRED...
WE NEED TO CHANGE THINGS.
TOTALLY BLAND.
AND NO ONE IS KEEPING TRACK OF FOOD COSTS.
I'M CONSTANTLY SAYING, "WHAT DOES THIS COST?"
TODAY, I HAVE TO TEACH MICHAEL
HOW TO COST OUT HIS MENUS AND DISHES,
AND RECREATE A NEW MENU WHILST TRAINING THE STAFF,
READY TO OPEN TONIGHT.
MORNING, GUYS!
OH, HEY. HOW'S IT GOING?
MORNING, ROBERT.
LOOK AT THIS BAR!
WE CUT UP ALL THE PIECES,
AND I WAS ABLE TO BUILD THIS 16-FOOT BAR.
(Robert) OVERNIGHT, MY CREW TOOK THE BAR PIECES
(whirring)
AND CONSTRUCTED WHAT WILL BECOME THE FOCAL POINT
OF THE NEW STELLA'S.
THEY SANDED IT DOWN LAST NIGHT,
SO WE JUST HAVE TO PUT A COAT OF POLY.
TWICE.
YES.
I GOTTA START NOW.
WE DO WHAT OTHERS CAN'T DO, REMEMBER?
2 DAYS, $10,000, MIRACLES.
ALL RIGHT, TOM, HELP ME PUSH THIS THING THROUGH.
SO THIS IS A BLOWN-UP VERSION OF A BASKET.
THE IDEA OF THIS WALL
IS BECAUSE I DIDN'T LIKE ALL THE GUESTS SITTING DOWN
AND SEEING THROUGH THIS UGLY MESS BACK HERE.
BUT I ACTUALLY LIKE THE WAY THAT LOOKS.
HOW MUCH HAS THIS COST US?
AND WHAT ABOUT THIS?
ANOTHER $150 IN THAT MATERIAL.
SO FOR $250, WE HAVE A VERY CLASSY DIVIDER.
RIGHT.
(Robert) SO FAR, IT LOOKS LIKE MY DESIGN TEAM IS ON TRACK.
ROBERT WANTS TWICE THE AMOUNT OF SEALER
THAT I WAS PLANNING ON PUTTING ON THE BAR.
I DEFINITELY HAVE TO GO GET SOME. I DON'T HAVE ENOUGH.
HEY, ROBERT, GOOD MORNING. GOOD, THANK YOU.
NOW I NEED SOME INFORMATION FROM THE OWNERS.
OKAY.
I'M ASKING MICHAEL TO WRITE DOWN
EXACTLY WHAT HE DOES EVERY DAY.
AND I WANT CAMMIE TO WRITE DOWN WHAT SHE WOULD DO DIFFERENTLY.
NO PROBLEM. VERY GOOD.
NOW WE CAN SEE WHAT NEEDS TO CHANGE.
WELL, OBVIOUSLY, ARRIVE AT 4:30 IN THE MORNING,
SEVEN DAYS A WEEK.
COUNT THE MONEY FROM THE NIGHT BEFORE.
CLEANING THE FREEZER, CLEAN THE WALK-IN,
GO WIPE DOWN THE TABLES,
USUALLY BAKING THE BREAD, FIRST THING.
I'LL BE WRITING DOWN MY FOOD ORDER.
AND, OF COURSE, I CLEAN THE TOILETS EVERY DAY.
FIRST OF ALL, YOU CAN HIRE A CLEANER
TO CLEAN YOUR WINDOWS, CLEAN YOUR TOILETS.
YOU CAN HAVE THE TABLES CLEANED BY THE SERVERS.
THAT'S THEIR JOB, NOT YOURS.
CHEF'S JOB IS TO CLEAN THE FREEZER,
CLEAN THE WALK-IN.
BAKE BREAD?
WHY CAN'T THE PIZZA GUY DO THIS?
HE COMES IN LATER THAN ME.
I HAVE TO LET THEM COME IN EARLY, OBVIOUSLY.
YEAH.
I AGREE WITH YOU COUNTING THE MONEY
AND PAYING THE BILLS.
I AGREE WITH YOU CHECKING THE FOOD ORDER.
JERRY IS CAPABLE OF DOING THAT.
ALL THAT WORK THAT YOU'VE DONE
DIDN'T MAKE YOU ANY MORE MONEY.
RIGHT, DOESN'T MEAN TOO MUCH.
IT JUST HURTS YOU.
GETTING TIRED, FED UP, FRUSTRATED,
ALMOST TO A POINT OF DEPRESSION,
YOU'RE SO RIGHT.
OKAY. CAMMIE, WHAT DO YOU HAVE?
AS FAR AS THE KITCHEN IS CONCERNED,
MICHAEL, THEY SHOULDN'T HAVE ANY CELL PHONES IN THERE.
SO WE NEED TO CHANGE THAT, RIGHT?
ABSOLUTELY.
AND WE SHOULD HAVE AT LEAST ONE MEETING A MONTH
FOR THE KITCHEN.
THAT SHOULD BE ONE MEETING A WEEK.
A WEEK. I KNEW YOU WERE GONNA SAY THAT.
UH, WHAT ELSE?
"RESCHEDULE KITCHEN SO MICHAEL HAS MORE TIME OFF."
ABSOLUTELY.
I WOULD CLOSE THE RESTAURANT ONE DAY A WEEK.
EVERYBODY GETS THE DAY OFF,
RIGHT.
PORTION CONTROL, I'VE BEEN MOANING ABOUT FROM THE GET-GO.
SO FAR, YOU COULD BE IN MY HEAD TALKING.
YOU'RE DOING GREAT.
"OUR KITCHEN HAS TO ACCEPT CONSTRUCTIVE CRITICISM
WITHOUT AN ATTITUDE."
I AGREE, AGAIN.
IT'S ON ME.
HOW DO WE MAKE THIS WORK?
WHAT I'M SUGGESTING, CAMMIE,
IS THAT YOU TAKE CONTROL OF THE RESTAURANT,
LET MICHAEL RUN THE KITCHEN.
I HAVE NO PROBLEM DOING THAT.
AND YOU HAVE TO ALLOW CAMMIE TO TAKE OVER THE NEW ROLES.
OKAY?
ARE YOU GONNA COMMIT TO YOUR MOM...
AS A BUSINESS PARTNER?
LOOK AT HER AND TELL HER.
I'M GONNA BE YOUR PARTNER.
YES.
YEP.
NOR CAN I. WE'RE GETTING THERE.
OKAY. OKAY, ROBERT.
MY MOM AND MY BROTHER HAVE A WONDERFUL RELATIONSHIP.
HOWEVER, THEY BUTT HEADS WHEN IT COMES TO STELLA'S,
BECAUSE MY MOM--SHE'S BEEN IN THE RESTAURANT BUSINESS
FOR 1,000 YEARS, AND SHE KNOWS.
YOU EXCEL IN SO MANY AREAS IN THIS RESTAURANT,
AND THAT'S WHERE YOU SHOULD PLACE YOURSELF.
(Robin) IF HE LEARNS HOW TO GIVE PEOPLE JOBS
INSTEAD OF TRYING TO DO EVERYTHING,
I THINK HE WILL SUCCEED.
BUT HE HAS TO LEARN TO DELEGATE.
YEAH?
CAN YOU COME HELP ME UNLOAD?
I WENT FOR ONE THING--
THE SEALER FOR THE BAR-- ENDED UP WITH A BUNCH, SO...
HOW COME I TAKE ALL THE GOOD HEAVY STUFF
I GOT TWO PIECES.
MY GOD.
EARLIER, I PREPPED THIS TABLE. I PRIMED IT. I PAINTED IT.
AND NOW I'M GONNA PULL THE PAINT
TO REVEAL THE NATURAL GRAIN OF THE WOOD.
IT'S GONNA LOOK SO CLASSY AND ELEGANT.
AND THEN I HAVE TO PUT A COAT OF POLYURETHANE,
AND I'M HOPING THAT THEY DRY IN TIME FOR THE OPENING.
MY FOCUS NOW--THE NEW MENU.
EARLIER, I SHOWED THE GUYS HOW THEY COULD MAKE NEW SAUCES.
THERE'S THE RED SAUCE, AND THERE'S THE MARINARA.
LOT FASTER, AND IT TASTES BETTER.
AND NOW I'VE GOT TWO DISHES THAT ARE SURE TO WOW THE CROWD.
THE FIRST ONE-- EGGPLANT PARM.
WE'RE GONNA START WITH PENNE PASTA, RIGHT?
INTO WATER. EGGPLANT.
WE'VE CUT IT IN DISKS, SOAKED IT IN BUTTERMILK,
INTO FLOUR.
NOTICE WE'VE TAKEN THE SKIN OFF OF IT,
BECAUSE THE SKIN IS...
BITTER.
OKAY. INTO OUR BREAD CRUMBS AND PARMESAN.
INTO THE FRYER. WE LET IT FRY.
WE'VE DROPPED OUR PASTA. TAKE IT OUT. WE LET IT DRAIN.
EGGPLANT OUT OF THE FRYER.
THAT BEAUTIFUL SAUCE I MADE BEFORE, RIGHT? OUR PASTA.
YESTERDAY, THE GUESTS WERE COMPLAINING ABOUT
WATERY SAUCE, WHICH I EXPLAINED TO MICHAEL
WAS CAUSED BY POORLY DRAINED PASTA.
YEP, THAT IS.
JUST ENOUGH TO COVER THE BASE.
SAUCE... OVER THE TOP.
CHEESE.
OVEN.
OKAY. THE NEXT DISH--
WE'RE GONNA MAKE TUSCAN SHRIMP.
ONION. WHITE WINE. WATCH.
OKAY.
IN HERE, WE GOT SUN-DRIED TOMATOES,
OLIVES, BASIL, A LITTLE CHEESE.
(sizzling)
LITTLE BIT OF OUR SAUCE.
SALT.
LITTLE PEPPER.
THIS IS ITALIAN FOOD
(snaps fingers)
TASTE IT.
I WAS BRUTALLY HONEST WITH YOU YESTERDAY.
I WANT YOU TO BE BRUTALLY HONEST WITH ME.
YOU GOT A SHOT AT ME RIGHT NOW.
IT'S TRULY FABULOUS.
TRY THE EGGPLANT.
I LOVE THAT. IT'S ABSOLUTELY FLAVORFUL AND DELICIOUS.
I'M SMILING, HUH?
I HAVE IT INSIDE OF ME.
YOU MADE ME HAPPY, VERY HAPPY.
IF YOU PUT FOOD OUT LIKE THIS TONIGHT,
I HOPE SO.
OKAY, ROBERT.
GOOD JOB. AND KEEP SMILING.
OKAY.
ROBERT!
WE HAVE A-A MAJOR PROBLEM IN THIS DINING ROOM.
WHAT DO YOU MEAN, A MAJOR PROBLEM?
THE TABLES GOT PAINTED.
SOMEBODY CHOSE TO PUT OIL-BASED POLYURETHANE ON IT,
AND THEY HAVE BEEN SITTING THERE FOR THREE HOURS.
I DON'T THINK WE'RE GONNA HAVE ANY TABLES IN HERE,
OR A BAR IN THIS DINING ROOM TONIGHT.
SOMEONE--
STOP. TOM!
♪♪
♪♪
I DON'T THINK WE'RE GONNA HAVE ANY TABLES IN HERE,
OR A BAR IN THIS DINING ROOM TONIGHT.
STOP. TOM!
WHAT'S UP?
OKAY, SO THIS IS
AN OIL-BASED POLYURETHANE.
IT HAS TO DRY.
HANG ON. NO, WHOA, WHOA, WHOA. YOU JUST SAID TO ME
I WANT TO ASK HIM.
I DON'T THINK IT'S GONNA BE DRY. I'M ASKING HIM
IF HE THINKS IT'S GONNA BE DRY.
IT HAS TO BE DRY. IT'S THE ONLY KIND OF URETHANE
YOU COULD USE ON A BAR LIKE THIS.
IF WE PUT A WATER-BASED, IT'S NOT GONNA--
BUT A WATER-BASED WOULD HAVE SEALED IT
AT LEAST SO THAT WE COULD SERVE DINNER FOR TONIGHT.
WHAT ABOUT THE TABLES?
THE TABLES--HAVING TO GET A MAKEOVER DONE
IN THIS SHORT OF A TIME, I WOULD NEVER, EVER USE
OIL-BASED POLYURETHANE.
I'M RESPONSIBLE. THE BAR--
I PUT IT ON. IT'S GONNA BE DRY.
WE ARE OPENING IN LESS THAN THREE HOURS!
SO WHATEVER IT TAKES,
ALL RIGHT.
THAT'S GONNA BE DRY, 'CAUSE WE TURN UP THE HEAT.
IT'S 80 DEGREES IN HERE. WE HAVE TO BRING THE TABLES INSIDE.
THERE'S TOO MUCH MOISTURE OUT THERE.
WE'RE GONNA SET UP THE BLOWERS. LET'S GO.
STOP WHAT YOU'RE DOING RIGHT NOW!
I WANT ALL THESE TABLES IN HERE!
EVERYBODY THAT'S IN THERE, I WANT THEM OUT HERE NOW!
HERE WE ARE AGAIN AT 3:00 IN THE AFTERNOON
TELLING ME WE HAVE A PROBLEM. NOT GOOD ENOUGH.
GET ME ALL THE FANS YOU GOT.
WE SHOULD HAVE BROUGHT THESE TABLES IN EARLIER.
AT THIS POINT, I NEED A BACKUP PLAN,
BECAUSE I'M NOT CONVINCED THESE TABLETOPS
WILL DRY BEFORE THE OPENING.
THE OPTION IS GLASS, OR WE GO AND BUY TABLES.
WHAT?
WE CAN FIND A RESTAURANT SUPPLY STORE
ALL RIGHT.
YOU GOT TEN MINUTES. STOP TALKING ABOUT IT, GO.
TEN MINUTES.
IT'S VERY FRUSTRATING TO ME
TO GO THROUGH THIS AT THIS LATE STAGE,
BECAUSE WE'RE PROFESSIONALS.
(bulb shatters)
YOU'RE ALL RIGHT.
MEANWHILE, I'VE STILL GOT TO CHECK IN
WITH THE KITCHEN STAFF.
EARLIER, I ASKED THE PIZZA COOKS
TO CREATE 12 NEW PIZZAS FOR TONIGHT'S MENU.
THE PIZZA I HAVE RIGHT HERE IS THE BUFFALO CHICKEN PIZZA.
BLUE CHEESE ON THE BOTTOM, MOZZARELLA,
CHICKEN, AND HOT SAUCE ON TOP.
SO WHEN IT COMES OUT FROM THE OVEN,
SO WE PUT SOME FRESH BASIL THERE. THAT'S THAT.
YES.
THEY ALL LOOK GREAT. WHAT IS THIS?
FRESH TOMATOES, ARTICHOKE HEARTS,
FETA CHEESE, FRESH GARLIC, AND FRESH BASIL.
OKAY, AND THIS ONE?
YEAH, THAT'S AN ALL-VEGETABLES PIZZA.
OKAY. I ASKED YOU TO PRICE THEM SO WE KNEW EXACTLY--
YES. YEAH, WE GOT A PRICE. IT'S LIKE $3.40.
$3.85 FOR THE--
HOW MUCH ARE WE CHARGING FOR THIS?
$3.85. YEAH.
12 BUCKS, YEAH.
12 BUCKS, ADD A DOLLAR-- $13.
$13, YEAH. OR WE COULD CHARGE LIKE $14, YOU KNOW?
I GOT A BETTER WAY. LET'S SAY $14 ACROSS THE BOARD.
SOLD.
YEAH.
"IT'S NOT MY JOB." WHOSE JOB IS IT NOW?
NOW IT'S MY JOB. YES.
ALL RIGHT.
SO ONE OF THE BIGGEST PROBLEMS WITH THIS RESTAURANT
IS MICHAEL DOES NOT KNOW HOW TO COST ANY MENU ITEMS,
SO HE GOES TO LOCAL RESTAURANTS,
FINDS OUT WHAT THEY'RE CHARGING,
AND THEN JUST PUTS THE PRICE DOWN.
I'M GOING TO TEACH HIM HOW TO PRICE HIS MENU ITEMS
PIECE BY PIECE.
CORRECT.
WHAT DOES THAT PORTION COST YOU?
$3.30. WHAT ABOUT YOUR MUSHROOMS?
I HAVE NO IDEA.
OKAY.
YOU ADD A DOLLAR FOR ANYTHING THAT GOES ON THAT PLATE.
OKAY.
GOTCHA.
WHAT DO YOU THINK THE SELLING PRICE WOULD BE?
THREE TIMES THE AMOUNT.
BY CHARGING THREE TIMES, YOU'VE PUT
MM-HMM.
A THIRD THAT COVERS YOUR FOOD COSTS,
AND A THIRD THAT COVERS...
UTILITIES.
OKAY, SO WHAT IS IT?
APPROXIMATELY $12.90.
HOW MUCH DO YOU THINK YOU COULD SELL THAT FOR?
$16.99 TO $17.99.
IN THAT BALLPARK.
OKAY.
NOW, SALAD.
RIGHT NOW YOU GIVE THIS SALAD AWAY, RIGHT?
YES, I DO.
OKAY.
I THINK YOU SHOULD LOWER THE VEAL PRICE.
INSTEAD OF $17, YOU CHARGE $15,
OKAY.
OKAY.
I'VE MADE MORE MONEY.
RIGHT.
THESE ARE VERY IMPORTANT.
MM-HMM.
SO THESE ARE YOUR GUIDELINE TO PRICING YOUR MENU.
YOU SAID IT ALL.
THANK YOU VERY MUCH. YOU GOT IT.
I JUST FOUND OUT THAT A NEARBY EQUIPMENT STORE
HAD THE TABLE SUPPLIES WE NEEDED.
TURN THE TABLETOP UPSIDE DOWN,
PUT CORNER TO CORNER, DRAW IT.
NOW IT'S A RACE AGAINST THE CLOCK
TO GET THE TABLES ASSEMBLED...
TANIYA!
TO KEEP THIS PROJECT MOVING FORWARD.
I WANT ONE MORE BASE, ONE MORE BASE.
(whirring)
14 BASES, 12 MINUTES-- WE'RE DONE.
WIPE IT, SET IT!
COME ON, COME ON, COME ON! EVERYBODY MOVE!
AND I WANT SOMEBODY ON THE WINDOWS HERE!
DON'T FORGET, THE BASES OF THE TABLES NEED TO BE WIPED!
IT'S BEEN A VERY, VERY STRESSFUL "RESTAURANT IMPOSSIBLE,"
TO SAY THE LEAST, BUT WE'RE GETTING THERE, FINALLY.
ALL RIGHT, I NEED A BROOM, A MOP!
EVERYTHING OUT OF HERE AS SOON AS WE CAN!
(nail gun fires)
WE GOT DOWN TO A FRANTIC FINISH,
AND NOW I'M READY TO BRING IN CAMMIE, MICHAEL, AND ROBIN
TO SEE THE NEW STELLA'S.
WHAT I WANT THE MOST FOR MY SON MICHAEL
IS JUST TO HAVE HIM SMILE AND BE HAPPY WITH THE PLACE.
THE LAST THREE, FOUR YEARS,
ESPECIALLY THE LAST YEAR AND A HALF,
IT'S BEEN ABSOLUTELY EXHAUSTING.
I COULD FEEL MYSELF PHYSICALLY AND MENTALLY
GOING DOWN, DAY BY DAY BY DAY BY DAY.
FOR ME, THE HARDEST THING WAS WATCHING MY SON WORK SO HARD
AND REALLY GETTING NOWHERE.
I'VE LITERALLY TRIED EVERY SINGLE THING
THAT I COULD THINK OF JUST TO PROMOTE BUSINESS.
I HOPE THAT HAVING ROBERT HERE IS GONNA MEAN SUCCESS
FOR MICHAEL FINALLY.
(Michael) BELIEVE ME, THERE IS THAT RAY OF HOPE.
THAT'S WHY I'M NOT GIVING UP AND I HAVEN'T GIVEN UP.
YEAH.
YOU'VE WAITED LONG ENOUGH?
YES.
(Robert) WHAT IS BEHIND THIS DOOR
IS A LOT OF PEOPLE'S HARD WORK,
OF WHAT I BELIEVE YOUR DREAM IS.
OPEN YOUR EYES.
OH, MY GOD. LOOK AT THAT.
OH, MY...
♪♪
♪♪
(Robert) WHAT IS BEHIND THIS DOOR
IS A LOT OF PEOPLE'S HARD WORK,
OF WHAT I BELIEVE YOUR DREAM IS.
OPEN YOUR EYES.
OH, MY GOD. LOOK AT THAT.
OH, MY...
THAT IS INCREDIBLE.
IT LOOKS BEAUTIFUL!
I LOVE IT, I LOVE IT, I LOVE IT, ROBERT!
THANK YOU SO MUCH!
IT'S BEAUTIFUL.
(laughter)
(Michael) IT IS REALLY-- IT'S AMAZING. LOOK AT THAT.
HAVE A LOOK AROUND! HAVE A LOOK AROUND!
OF COURSE!
LOOK AT THE BOOTHS DOWN HERE!
I WOULD HAVE NEVER-- COULDN'T HAVE DONE A BETTER JOB.
IT IS SO PRETTY.
THE DINING ROOM ONCE CLUTTERED WITH BOOTHS
NOW FLOWS MUCH BETTER WITH TABLES.
AND THE ATRIUM IS MORE OPEN AND COMFORTABLE WITH BOOTHS.
THE TWO SPACES ARE NOW CONNECTED
WITH DECORATIVE PANELS.
SO YOU REMEMBER THAT DINKY LITTLE BAR YOU HAD?
IT WAS AN EMBARRASSMENT.
YOU NOW HAVE A 16-FOOT BAR.
LOOK AT THAT!
WE TOOK OUT THE CLUTTERED CORNER BAR
AND CREATED A NEW FOCAL POINT FOR STELLA'S,
WHILE GAINING ADDITIONAL SEATING.
IT IS. IT IS.
IT'S WHAT WE'VE ALWAYS WANTED TO DO.
HE TRIED SO HARD,
AND HIS DREAM CAME TRUE AT GETTING YOU HERE, YOU KNOW?
YOU'VE GIVEN ME A NEW LIFE. THIS IS A START.
I'M AMAZED. I AM SO--
YEAH.
I CAN'T DO ANYTHING ALONE.
TANIYA, MY DESIGNER, AND TOM, MY BUILDER.
OH! LIKE IT?
IT'S TRULY AMAZING.
(all shouting indistinctly)
OH, DID A-- A BEAUTIFUL JOB.
YOU'RE SO NICE. YOU DID SOMETHING THAT I COULDN'T DO.
ALL RIGHT, THERE ARE A LOT OF PEOPLE WAITING OUTSIDE.
GO LET THEM IN, GUYS.
COME ON IN, EVERYONE.
TABLE 22 FOR DAVE.
I HAD A FEELING THAT ROBERT WAS GONNA WORK ON
HIDING THE KITCHEN,
AND HE DID SO WITH THAT NICE WALL RIGHT THERE.
WALKING IN TONIGHT, WE WERE JUST AMAZED
AT HOW BRIGHT AND MODERN AND OPEN--IT'S JUST GORGEOUS.
AND THE BIGGEST PART IS THE BAR. THE BAR IS ABSOLUTELY AMAZING.
I LOVE IT. I LOVE THE LEMONS. IT'S ALL SO COLORFUL AND NICE.
I THINK BY THIS CHANGE, IT'S GONNA HAVE A--
A FULL HOUSE EVERY NIGHT.
I'M VERY IMPRESSED, AND I CAN'T WAIT
TO SAMPLE THE NEW FOOD.
♪♪
I'LL HAVE THE EGGPLANT PARMESAN.
EGGPLANT PARM?
SHRIMP TUSCANY, NEW YORK STRIP.
(Robert) PIZZAS ARE ON THE GO RIGHT NOW.
PIZZAS HAND-TOSSED--
GREAT-LOOKING PIZZAS, GREAT-TASTING PIZZAS,
AND WE KNOW WE'RE MAKING MONEY.
AND IF SHE LIKES IT, AS PICKY AS SHE IS,
AWESOME.
I LIKE THAT IT'S VERY CHEESY,
'CAUSE I LIKE THE CHEESE.
IT'S GONNA GET CRAZIER IN A MINUTE, THOUGH. WATCH.
TWO SPAGHETTIS, MEATBALLS-- I NEED 'EM.
WE HAVEN'T HAD OUR RESTAURANT THIS BUSY
IN A LONG, LONG TIME, SO IT'S EXCITING.
IT'S A WHOLE MENU FOR US,
SO SLOWLY BUT SURELY WE'LL GET THERE.
(speaks indistinctly)
I THINK THIS SPAGHETTI SAUCE IS THE BEST SAUCE I'VE EVER HAD.
I'M HAVING THE SHRIMP TUSCAN.
IT'S GOT A LOT OF HERBS IN IT, WHICH I ADORE
AND MAKES IT TASTE FRESH.
I HAD THE OSSO BUCO.
IT WAS DELICIOUS. PERFECTLY COOKED.
CRISPY, YET TENDER INSIDE. IT WAS REALLY GOOD.
IT'S KIND OF CRAZY.
THE KITCHEN'S DOING REALLY WELL, ACTUALLY.
I GOTTA SAY, I'M VERY IMPRESSED.
THE FOOD'S COMING OUT HOT AND NICE.
THIS IS THE BEST KITCHEN IN "RESTAURANT IMPOSSIBLE"
THAT WE'VE DONE ON OPENING NIGHT.
IT'S THE SMOOTHEST.
THANK YOU.
THANK YOU. THANK YOU!
(cheering)
BACK TO BUSINESS, BACK TO BUSINESS! LET'S GO!
YES, SIR.
YES, I AM.
I'M TRULY EXCITED.
FROM HERE ON OUT,
THINGS HAVE TO BE DIFFERENT AND WILL BE DIFFERENT.
I HAVE TO SHOW MORE LEADERSHIP, THOUGH, AND BE A LITTLE TOUGHER.
JUST HAVING THE GUYS DO WHAT THEY GOTTA DO--
I HAVE TO CHANGE MY WHOLE REGIME.
AS MICHAEL DELEGATES MORE, HE'LL FEEL LESS STRESS,
AND THE RESTAURANT WILL RUN MORE SMOOTHLY.
I THINK THAT THERE'S A LOT OF HOPE AND POTENTIAL.
MY SON IS HAPPY. THAT MAKES ME HAPPY.
I'M DELIGHTED. IT'S GIVEN ME A SECOND LEASE ON LIFE
AT THIS POINT OF MY LIFE.
IT'S LIKE WE HIT THE LOTTO.
AND THIS NEVER HAPPENS TO US, SO THIS IS UNBELIEVABLE.
IT'S THE MOST SURREAL FEELING EVER.
MICHAEL NOW UNDERSTANDS WHERE HE MADE HIS MISTAKES,
AND HE SHOULD BE ON THE ROAD TO SUCCESS.
CAMMIE IS THE NEW GENERAL MANAGER,
AND WITH HER TAKE-NO-PRISONERS APPROACH,
SHE SHOULD BE ABLE TO GIVE THIS PLACE WHAT IT NEEDED--
SOMEBODY IN CHARGE.
THE NEW MENU IS AMAZING.
THE DECOR IS A HOME RUN.
SO IF YOU DRIVE BY,
OR YOU HAPPEN TO TAKE A STREETCAR,
MAKE SURE THE RESTAURANT YOU DESIRE IS THIS ONE!
(all) STELLA'S!
Closed Captions provided by Scripps Networks, LLC.
Captioned by Closed Captioning Services, Inc.