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OH!
(Robert) NEXT ON "RESTAURANT IMPOSSIBLE"...
THE STENCH FROM DEAD MICE.
YOU'VE GOT A PROBLEM.
MY MISSION IS TO SAVE THIS FAILING RESTAURANT.
WE'RE IN DEBT TO THE TUNE OF $1/2 MILLION.
AND I'VE GOT TO REPAIR THIS FRACTURED FAMILY.
I GET THIS FEELING THERE'S SOMETHING NOT RIGHT HERE.
I JUST GET SHOT DOWN.
I LISTEN TO HIM, I JUST DON'T AGREE WITH MOST OF IT.
I'M NOT PROUD OF WHAT I SEE.
WE DON'T HAVE A LEADER.
THAT REALLY HURTS.
THAT'S YOUR SON. SHOW HIM YOU LOVE HIM.
(Robert) OPEN YOUR EYES.
OH, MY GOD.
GET OUT OF TOWN.
(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 JUST OUTSIDE PHILADELPHIA.
IN RIDLEY TOWNSHIP, PENNSYLVANIA.
MY MISSION IS TO HELP THE MELLON FAMILY--
JIM, ROB, AND ROB JR.,
SAVE THEIR RESTAURANT THE ITALIAN VILLAGE.
30 YEARS AGO, MY BROTHER AND I BOUGHT
ITALIAN VILLAGE RESTAURANT.
JIM AND I DID INVEST CLOSE TO $1 MILLION IN THIS BUSINESS
IF NOT MORE OVER THE COURSE OF THE YEARS.
IT WAS JUST A CASH COW.
WE NEVER SAW THIS KIND OF MONEY IN OUR LIVES.
WE WERE VERY YOUNG.
PROBABLY LIVING A LITTLE BIT TOO HIGH ON THE HOG
THAN WE SHOULD HAVE,
BUT WE HONESTLY DIDN'T THINK IT WAS EVER GONNA END.
(Jim) THE LAST DECADE HAS BEEN TERRIBLE.
(Rob Sr.) IF BUSINESS DOESN'T TURN AROUND,
WE WILL LOSE THE BUSINESS WITHIN EIGHT MONTHS.
MY SON ROBBY WENT TO COLLEGE FOR RESTAURANT AND HOTEL MANAGEMENT.
MY UNCLE JIM AND MY DAD ASKED ME TO COME BACK
TO THE ITALIAN VILLAGE.
SO ROBBY COMES INTO THE BUSINESS
AFTER FIVE YEARS IN THE CORPORATE FIELD.
(Rob Jr.) I HAD NO IDEA
ABOUT THE FINANCIAL SITUATION THAT THEY WERE IN.
I THINK HE WAS SHELL-SHOCKED AT HOW A FAMILY BUSINESS RUNS
VERSUS A BIG CORPORATE BUSINESS.
I WAS UNDER THE IMPRESSION
THAT I WAS GONNA BE THE GENERAL MANAGER,
AND MY DAD HAS HANDCUFFED ME ON THAT ONE.
THEY WON'T ALLOW ME TO MAKE CHANGES ON THE MENU.
WOULDN'T ALLOW ME TO MAKE CHANGES WITH THE STAFF.
(Robert) NOT ONLY IS THIS BUSINESS IN JEOPARDY,
THIS FATHER AND SON'S RELATIONSHIP
IS ALSO ON THE LINE.
I DEFINITELY WANT TO MAKE MY FATHER PROUD.
SOMETIMES I DON'T THINK HE IS PROUD OF ME FOR SOME REASON,
WHICH HURTS.
I'M NOT PROUD OF WHAT I SEE, BECAUSE HE'S IN THE OFFICE
TEXTING AWAY. THEN WE ARGUE.
MY JOB IS TO UNTANGLE THE FAMILY DYNAMICS
AND MAKE THE ITALIAN VILLAGE VIABLE AGAIN.
I'M STILL HERE BECAUSE I MADE A COMMITMENT
TO MYSELF AND MY FAMILY THAT I WOULD ALWAYS PROVIDE FOR THEM,
AND IF WE WERE TO LOSE IT, I FEEL AS THOUGH I FAILED.
♪♪
(laughs) IT'S DIRTY.
I SEE COBWEBS IN THEIR LIGHTS.
GO SEE WHAT THE REST OF THE RESTAURANT'S LIKE.
TILES MISSING AT THE ENTRANCE.
THERE'S ACTUALLY NO WINDOWS IN HERE,
WHICH MAKES IT VERY DARK.
A BAR THAT IS VERY CLAUSTROPHOBIC-LOOKING.
LOTS OF STAINS ON THE CEILING.
FAKE STUFF, WHICH I AM NOT A BIG FAN OF.
IT JUST SAYS, "BLAH."
JIM, ROB, AND ROB JR.!
HELLO, ROBERT.
HOW ARE YOU?
I'M ROB MELLON. NICE TO MEET YOU.
NICE TO MEET YOU.
CHEF ROBERT, ROB JR.
GOOD MORNING, CHEF. JIM MELLON.
NICE TO MEET YOU.
WHY AM I HERE?
WE'RE IN DEBT RIGHT NOW TO THE TUNE OF $1/2 MILLION.
HOW MUCH ARE YOU LOSING A WEEK?
OH, GOD. $5,000?
20 GRAND A MONTH-- THAT'S A LOT OF MONEY.
IT'S A TON.
WOW. SO WHO RUNS THIS PLACE?
MYSELF AND MY SON.
YOU'RE THE SON.
ROBERT.
YES, SIR.
OKAY, SO WHAT DO YOU DO, JIM?
I'M A SILENT PARTNER, IF YOU WILL.
I'M NOT INVOLVED AND HAVEN'T BEEN SO IN FOUR YEARS.
NOW WHY WOULD YOU DO THAT?
FRANKLY, I WAS BURNT OUT.
I DID WANT TO SELL THE BUSINESS,
BUT IT DIDN'T MAKE SENSE FOR MY BROTHER AND HIS FAMILY.
WHY ARE YOU HERE TODAY?
IT'S FAMILY FIRST.
THIS IS ALL THEY HAVE.
WHAT DO YOU DO?
I WOULD CONSIDER MYSELF, UH, DAILY OPERATIONS.
WHAT'S YOUR WEEKLY REVENUE IN FOOD?
(sighs)
OUR--UH...
WHAT DO YOU MEAN, "UH, UH, UH"? YOU SHOULD KNOW IT.
I'M IN THE DARK ON ALL THE NUMBERS.
WHY?
'CAUSE MY FATHER KEEPS IT TO HIMSELF.
BUT YOU JUST TOLD ME YOU WERE DAILY OPERATIONS.
WELL, I GUESS I'M NOT, THEN.
DO YOU GET PAID?
THE RESTAURANT PAYS FOR MY APARTMENT.
SPENDING MONEY I USUALLY...
HE GETS $100 A WEEK IN SPENDING MONEY.
HOW OLD ARE YOU?
29.
DO YOU GET AN ALLOWANCE OR A SALARY HERE?
IT'S DEPRESSING.
WHAT DID YOU GO TO SCHOOL FOR?
HOTEL RESTAURANT MANAGEMENT.
WHAT ARE YOU DOING WORKING IN A PLACE THAT CAN'T PAY YOU?
YOU WENT TO SCHOOL FOR HOTEL MANAGEMENT.
ARE YOU AFRAID OF THE BIG, BAD WORLD?
NO, NOT AT ALL.
SO WHY ARE YOU HERE?
I-I WORKED IN-- I LIVED IN VEGAS.
I WAS A CASINO HOST.
SO YOU MADE MONEY.
I MADE MONEY. WHEN I MOVED TO JERSEY,
I WAS THE A.G.M. OF A RESTAURANT.
SO WHAT ON EARTH WOULD YOU BE DOING HERE?
BECAUSE I CARE ABOUT MY FAMILY
AND I THOUGHT THAT WE HAD POTENTIAL HERE
TO GROW AND PROSPER.
SO WHO--WHO BROUGHT YOU BACK HERE?
I WANTED YOU BACK. I'LL SAY THAT.
YEAH, HE--HE--HE WANTED ME-- HE WANTED ME BACK.
UNCLE JIM--JIM WANTED HIM BACK MORE THAN I DID.
UNCLE JIM WANTED ME BACK BECAUSE LIKE HE SAID
HE WAS WORN OUT.
SO YOU'RE OBVIOUSLY, ROB JR., "OPERATION,"
BUT REALLY HAVE NO CLUE ABOUT WHAT'S GOING ON.
WHAT DO YOU DO?
I'M HERE BETWEEN TWO AND FOUR HOURS A DAY
PAYING THE BILLS.
THAT TAKES YOU TWO HOURS TO DO THAT?
I'M TAKING MY TIME.
I GET THIS FEELING THERE'S SOMETHING NOT QUITE RIGHT HERE.
(clicking tongue)
SOMETIMES HE'S A LITTLE BIT UNAPPROACHABLE.
I WOULD LIKE TO LOOK AT THE BOOKS AND HELP HIM
WHAT I LEARNED IN SCHOOL.
I SHOULDER THE BURDEN, AND I CHOOSE TO.
"I'LL SHOULDER THE BURDEN." YOU'RE SUCH A MARTYR.
IT'S HIS FUTURE, TOO.
YOU'RE TRYING TO PROTECT HIM, BUT YOU'RE NOT DOING THAT.
YOU'RE ACTUALLY HURTING YOURSELF AND HIM
AND YOUR RELATIONSHIP IN THE PROCESS OF DOING THAT.
IS THERE ANYBODY ELSE FROM YOUR FAMILY
INVOLVED IN THIS RESTAURANT?
WE ALL ARE--MY OTHER TWO SONS AS WELL.
WHAT DO THEY DO?
PATRICK'S A COOK AND RYAN'S ON THE WAITSTAFF ON THE FLOOR.
AND YOUR WIFE?
MY WIFE WORKS AS A HOSTESS.
SO BASICALLY YOU LOSE THIS,
YOU LOSE EVERYTHING.
CORRECT.
JIM, I APPRECIATE YOU CALLING ME FOR HELP,
BUT I WANT TO KNOW ARE YOU IN THE RESTAURANT FOR A LONG HAUL
OR IF YOU'RE NOT.
IF YOU'RE NOT, WALK OUT THE DOOR RIGHT NOW.
I'M NOT.
WHEN I MADE MY DECISION, I STUCK WITH IT, SO THANKS, CHEF.
I INVITE JIM TO COME BACK FOR THE REOPENING TOMORROW NIGHT.
I'VE GOT SOME GUESTS COMING HERE.
I WANT TO SEE THE WAY THE SERVERS WORK,
THE WAY THE FOOD IS, ET CETERA, ET CETERA.
THERE'S NO WINDOWS. THE LIGHTS ARE VERY DIM.
IT FEELS LIKE WE'RE IN A BASEMENT.
YOU CAN'T SEE ANYTHING, AND THEN YOU HAVE THIS HUGE MENU
THAT HAS A LOT OF THINGS ON IT.
HAVE YOU BEEN HERE BEFORE?
(both) YES.
I HAVEN'T BEEN IN HERE IN FIVE YEARS.
AND YOU'VE BEEN COMING HERE FOR HOW LONG?
15 YEARS OR SO.
IT'S BEEN GOING DOWN.
THE BUSINESS IS GOING DOWN, DOWN, DOWN.
BUT THIS WAS THE IN PLACE AT SOME POINT, RIGHT?
YES, ABSOLUTELY.
IT WAS A GOOD PLACE, GOOD FOOD, GOOD ATMOSPHERE?
WHAT IS THAT BRUSCHETTA LIKE?
I'D HAVE TO SAY SOGGY.
SOGGY? YEAH, YOU CAN TELL JUST BY LOOKING AT THAT OIL.
(man) EW.
(woman) I ORDERED LOBSTER RAVIOLI.
THE SAUCE IS VERY, VERY SALTY. I CAN BARELY TASTE THE LOBSTER.
THE WAITRESS TOLD ME TO GET THE CRAB PASTA,
AND I WAS SURPRISED THAT THEY GAVE ME THIS WEIRD LITTLE CLAW
ALONGSIDE OF IT.
(sighs)
HI. WELCOME TO ITALIAN VILLAGE. I'M KAREN.
THIS IS A BIG MENU, HUH?
YES, IT IS QUITE BIG.
PICK ME THE TOP TEN SELLING ITEMS.
YES.
THANK YOU.
YOU'RE WELCOME.
SO THERE'S GOT TO BE UPWARDS
OF 150 ITEMS ON THIS MENU RIGHT NOW.
ONE PAGE DESSERTS, PASTA, SPECIALS,
BURGERS, STEAKS, HOAGIE SANDWICHES,
SPECIALS, PIZZAS--
HOW DOES ANYBODY SIT HERE AND PERUSE THIS MENU
AND FIGURE OUT WHAT THEY WANT QUICKLY? I DON'T KNOW.
OH! DO WE HAVE A MOUSE PROBLEM IN HERE?
THAT'S A FRESH ONE.
DO YOU WANT HIM HERE?
(Robert) OPEN YOUR EYES.
OH, MY GOD.
I'M AT THE ITALIAN VILLAGE,
AND I JUST ORDERED OFF ONE OF THE LONGEST MENUS
I'VE EVER SEEN...
HOW DOES ANYBODY SIT HERE
AND FIGURE OUT WHAT THEY WANT QUICKLY?
I DON'T KNOW.
AND BASED ON THE FOOD I SAW EARLIER,
I DON'T HAVE HIGH EXPECTATIONS.
ROASTED PEPPERS, ANGEL-HAIR.
THIS IS A CHICKEN ESCAROLE SOUP.
YOU KNOW WHEN YOU SCRAPE LEFTOVERS OFF A PLATE
INTO THAT TROUGH IN FRONT OF THE DISHWASHER?
THAT'S WHAT IT TASTES LIKE.
NOW THIS SHRIMP PASTA HAS THE ABILITY
TO BE SOMEWHAT OF A SOUP.
THERE'S MORE SAUCE THAN PASTA.
THIS TASTES OF NOTHING.
DRUNKEN PASTA WITH PROSCIUTTO.
I DON'T KNOW ANY REAL ITALIAN RESTAURANTS
THAT PUT THAT MUCH CREAM IN A SAUCE.
IF THE DRUNKEN PASTA, CHICKEN ALFREDO WAS SEASONED CORRECTLY
AND THERE WAS LESS SAUCE IN THEM, THEY WOULD BE GOOD DISHES.
GOT TO GO BACK TO THE DRAWING BOARD.
THIS IS THE LASAGNA.
IT'S VERY, VERY DRY,
AND THE RICOTTA HAS BEEN OVERCOOKED.
NOT ONLY DO YOU HAVE THE BUILDING TO LOOK AT,
A RESTAURANT IS BASED ON ITS FOOD.
YOU SERVE THIS FOOD, THE RESTAURANT FAILS.
THAT'S WHY I'M HERE, AND I WON'T FAIL.
I'LL TACKLE THEIR LACKLUSTER FOOD LATER.
MY FIRST PRIORITY IS TO GET STARTED
ON FIXING THE DéCOR WITH MY DESIGNER LYNN.
HEY.
HEY, ROBERT. WHAT'S UP?
WELL, WHAT DO YOU THINK ABOUT THIS RESTAURANT?
I FEEL LIKE I'M ALMOST IN A BASEMENT.
THERE'S NO WINDOWS. THE LIGHTING IS SO DIM.
THIS YELLOW SHADE GIVES A REALLY AWFUL YELLOW CAST
TO THE WHOLE SPACE.
SO THIS IS OBVIOUSLY THE BAR.
I WOULD LIKE TO MAKE THIS LIKE A CHEF'S TABLE
FOR A PRIVATE DINNER FOR 20 PEOPLE.
NOW YOU OBVIOUSLY CAN'T EAT HERE. IT'S SO NARROW.
IT'S JUST--
YOU COULD NEVER PUT A PLATE ON THERE.
CUT THIS DOWN AND PUT 20-INCH TOP.
I LIKE THAT IDEA.
LET'S LOOK INSIDE.
I DON'T MIND THE TABLES.
WE'VE JUST GOT TO THINK OF SOME TEXTURE OR COLOR CHANGE,
BUT THEY'RE GOOD TABLES. THEY'RE SOLID, AS IS THE CHAIRS.
I MEAN--
THE CHAIRS ARE GREAT.
I JUST DON'T LIKE THE UPHOLSTERY ON THERE
AND THE COLORS, OBVIOUSLY.
THE CARPET'S SO BUSY. IT'S AWFUL.
THE, UH, WHATEVER-- WHATEVER--
IT'S ACTUALLY A LIGHT, BELIEVE IT OR NOT.
LET'S FIGURE OUT WHAT WE CAN DO WITH IT.
OKAY.
BUT THE WHOLE THING HERE IS THERE IS NO EXTERIOR LIGHT.
WHEN I THINK OF ITALIAN, I THINK OF SHUTTERS, DOORS.
WE WANT TO BE IN ITALY WHEN I WALK IN THIS DOOR.
I LOVE WHERE YOU'RE THINKING WITH THIS. I LOVE THE SHUTTERS.
I LOVE THE WHOLE OLD-WORLD VIBE.
WE HAVE 2 DAYS. YOU HAVE $10,000.
I NEED TO GET TO WORK, FOR SURE.
ALL RIGHT, BUT FIRST, WE NEED TO EMPTY THIS OUT.
ROB SR., ROB JR., AND ALL THE STAFF!
EMPTY THIS OUT-- TABLES, CHAIRS.
IF YOU NEED THIS, YOU BETTER PUT IT IN YOUR ROOM,
BECAUSE IT'S NOT COMING BACK.
THE LITTLE CHEF IS GONE.
COME ON, HURRY UP! LET'S GO!
THIS IS OUR HOME AWAY FROM HOME.
I TAKE PRIDE IN EVERYTHING THAT'S BEEN IN HERE,
AND I'M VERY SORRY TO SEE IT GO,
BUT I'M READY FOR CHANGE,
AND WE HAVE TO DO WHAT WE HAVE TO DO.
THERE'S NO WINDOWS. THE UPHOLSTERY'S DARK.
THE LIGHTING'S DARK.
MY BIGGEST CHALLENGE IS GONNA BE TO TURN THIS BORING BOX
AND BRING IN THE WARMTH AND THE CHARM
OF AN ITALIAN CAFé.
I GUESS NOBODY WANTS TO CARRY A TABLE, HUH?
(laughing)
LET'S TAKE THIS UP.
WHOA. WHOA!
OH!
A LOT OF MOUSETRAPS. WOW.
ROB! DO WE HAVE A MOUSE PROBLEM IN HERE?
IN THE PAST WE HAVE.
THE LAST, UH, SEVEN, EIGHT MONTHS,
THE EXTERMINATING COMPANY SAID THEY FOUND NOTHING.
THERE'S MICE POOP EVERYWHERE. THAT MEANS THEY LIVE HERE.
ROBERT PULLED THE BANQUETTES UP.
WE FIND MOUSETRAPS AND MOUSE DROPPINGS.
YOU'VE GOT A PROBLEM.
HE GOES UNDER THE SECOND ONE,
AND THERE'S EVEN MORE TRAPS
AND ENTRANCEWAYS FOR THE MICE TO ENTER THE BUILDING.
THEY'VE EATEN THROUGH IT.
(Rob Sr.) I HAD A COMPANY THAT WAS COMING IN HERE
MONTH TO MONTH CHARGING ME A NICE AMOUNT
AND ENSURING ME THAT I HAD ZERO PROBLEM.
THAT'S AN AIR FRESHENER.
HE PROBABLY PUT 'EM IN THERE.
THEY'RE MASKING THE SMELL BY PUTTING ODOR.
UNBELIEVABLE.
THEY'VE BEEN PULLING THE WOOL OVER MY EYES
FOR THE LAST YEAR AND A HALF.
HE GOES UNDER THE THIRD ONE...
OHH!
(Rob Sr.) OH, THERE'S THE DEAD ONE.
(Rob Jr.) TWO OF 'EM.
THE STENCH FROM DEAD MICE.
THERE'S ONE THERE, TOO.
HE WAS GOING FOR THE CHEESE.
THIS IS THE LAST THING I WANTED TO SEE.
LIFT THIS UP, YEAH.
OH, WHAT'S THAT THERE?
THERE'S ANOTHER ONE. THAT'S A FRESH ONE.
GREAT.
(Robert) DO YOU SEE HOW PLUMP IT IS?
YEAH, I DO, ROBERT.
WE KNOW THEY'RE IN THE WALLS. NOW WE GOT TO FIX THIS.
I'M EMBARRASSED. I'M TOTALLY EMBARRASSED.
WHOA, WHOA!
OH!
I'M AT THE ITALIAN VILLAGE,
AND WE'VE DISCOVERED A PESKY PROBLEM...
ROB! DO WE HAVE A MOUSE PROBLEM IN HERE?
(Rob Sr.) THERE'S ONE THERE, TOO.
IS BEING HIDDEN, EVEN FROM THE OWNERS.
(Robert) THERE'S ANOTHER ONE. THAT'S A FRESH ONE.
THE EXTERMINATING COMPANY SAID THEY FOUND NOTHING.
ROBERT ALSO NOTICED THAT THERE WAS A HOLE IN THAT BACK WALL
WHERE THEY WERE GETTING IN.
TOM AND MY CREW SEALED THE HOLES,
AND THEN TONIGHT, I'LL HAVE AN EXTERMINATOR
COME IN AND CLEAN UP THIS MESS.
ROB, ROB JR., AND DONNA, COME IN AND LOOK AT YOUR RESTAURANT
FOR THE VERY LAST TIME.
WOW.
ANYTHING YOU WANT TO SAY?
IT'S TIME TO GET BACK ON THIS THING AND MAKE IT GO.
WHAT HAS BEEN YOUR TOUGHEST DAYS?
WHEN MY HUSBAND'S OVERWHELMED WITH BILLS
AND, YOU KNOW...
DISTANT.
DISTANT, AND...
HOW DOES THAT MAKE YOU FEEL?
HORRIBLE. HORRIBLE.
SO YOU DON'T SPEND MUCH TIME TOGETHER, HUH?
WHERE ARE YOU GOING? COME HERE.
(crying)
COME HERE. THIS IS THE PART YOU NEED TO LISTEN TO.
WHY DO YOU WALK OUT?
TALK TO YOUR MOM AND DAD.
WHAT ARE YOU FEELING THAT UPSETS YOU SO MUCH?
♪♪
UH, I'VE GROWN, UH, DISTANT FROM 'EM.
THE RELATIONSHIP IS STRAINED BECAUSE...
WE'RE WORKING AS PARTNERS, BUT NOT REALLY.
WE HAVE A LOT OF DISAGREEMENTS.
AND WHAT CAUSES THAT DISAGREEMENT?
MY DAD ALWAYS DISAGREES WITH ME, ALWAYS.
THAT'S WHY I'M CRYING, BECAUSE I JUST GET SHOT DOWN.
I LISTEN TO HIM, I JUST DON'T AGREE WITH MOST OF 'EM.
OKAY.
UM, WE DID A MEXICAN NIGHT, FOR INSTANCE.
IT DEFINITELY INCREASED SALES ON THAT PARTICULAR DAY...
OKAY.
BUT A LOT OF THE OTHER IDEAS, THE MONEY'S NOT THERE.
LIKE, "DAD, THIS PLATE WARE IS SO OUTDATED. IT'S MISHMASH,"
AND, "ROB, WE CAN'T. WE CAN'T AFFORD IT."
ARE WE TALKING ABOUT IDEAS,
OR ARE WE TALKING ABOUT OVERALL RESPECT?
RESPECT.
BECAUSE I COULD SAY GO AND BUY 15 DISHES AND START IT.
3 WEEKS FROM NOW, MAYBE ANOTHER 15 DISHES.
NEVER THOUGHT OF THAT. NEVER THOUGHT OF THAT.
WHEN HE'S GOT SOMETHING, YOU HAVE RESPECT FOR THAT.
NEVER THOUGHT OF THAT.
OKAY, IT'S THE RESPECT THING, THOUGH, ROB.
I DON'T THINK YOU THINK ROB JR. HAS CUT HIS TEETH ENOUGH
TO BE ABLE TO STAND IN YOUR SHOES.
ABSOLUTELY.
THAT'S VERY ACCURATE.
HOW DO YOU THINK HE GETS EXPERIENCE
IF YOU DON'T GIVE IT TO HIM?
AND YOU'VE DONE THAT WITH THE MEXICAN NIGHT,
BUT THAT'S WHERE IT STOPPED.
THIS IS THE LAST TIME YOU'RE GONNA SEE THIS PLACE
UNTIL I GIVE IT BACK TO YOU TOMORROW.
I'M READY TO GIVE IT TO YOU.
HAVE A LOOK, AND THEN, UH...
IT'S ALL YOURS.
HEAD ON OUT THE DOOR.
OKAY.
ALL RIGHTY.
CAN YOU ALSO GRAB YOUR STAFF?
'CAUSE I WANT TO HAVE A MEETING WITH THEM.
I'M GONNA BRING IN THE STAFF AND ASK THEM THEIR OPINION
OF WHY THEY THINK THE RESTAURANT IS FAILING.
THIS IS MY OWN WAY OF TAKING A SURVEY.
THIS LEMON REPRESENTS YOUR OPINION
OF WHY THIS RESTAURANT IS FAILING.
YOU WILL TAKE TWO LEMONS FROM THE BOX
AND YOU WILL PLACE THEM IN ANY OF THE JARS THAT YOU SEE--
FOOD, MENU ITEMS, SERVICE, AND MANAGEMENT.
OKAY, ROB, YOU START IT OFF.
♪♪
COME ON. LINE BACK UP HERE AGAIN.
SO THIS ONE IS THE FOOD ONE. IS THE FOOD BAD?
(man cheering)
AND JUST SO YOU KNOW, BECAUSE THEY DON'T THINK SO,
WE'VE GOT TO TALK.
THE MENU.
I AGREE THAT THE HUGE MENU IS A PROBLEM,
WHICH I WILL ADDRESS LATER.
THE SERVICE.
ULTIMATELY, ALL THESE ISSUES STEM
FROM THE WEAKEST PART OF THIS RESTAURANT.
WHO THINKS THE MANAGEMENT'S A PROBLEM?
OHH, BIG PROBLEM HERE.
OUCH.
WHAT ABOUT MANAGEMENT?
I JUST FEEL LIKE WE DON'T HAVE A LEADER.
I MEAN, WE'RE ALL JUST DOING OUR JOB.
WHAT DO YOU DO?
I'M A SERVER.
SMARTEST GUY IN THIS PACK RIGHT THERE.
WHAT'S YOUR NAME?
RYAN.
ARE YOU PART OF THE FAMILY?
YEAH.
(laughing)
YOU DON'T THINK, LIKE, YOUR DAD'S THE LEADER?
BE HONEST WITH ME.
HE'S NOT IN THERE THAT OFTEN, SO...
SO YOU DON'T THINK ROB JR. IS A GOOD LEADER?
NO.
THE PROBLEM WITH ROBBY IS HE'S NOT REALLY RESPECTED,
BECAUSE HE GREW UP IN THE PLACE, SO THEY KNEW HIM AS A KID.
THEY JUST FIGURED OH, WELL, YOU KNOW, HE'S HERE.
THAT REALLY HURTS A LOT, AND...
OKAY, BUT YOU KNOW HOW YOU GAIN RESPECT?
BEING ABLE TO DO EVERY JOB THAT THESE GUYS CAN DO
INSTEAD OF SITTING IN THE OFFICE GOOFING OFF.
NOW TO BE FAIR, WHEN YOU FIRST CAME HERE,
YOUR DAD DID THAT. HE WENT, "OH, LET ME HAVE A LITTLE LIFE NOW."
I DID. I DID.
YOU DID THAT. YOU DIDN'T SET HIM UP FOR SUCCESS.
I DID NOT.
WHEN ROBBY FIRST CAME, HE HAD A LOT OF THINGS
THAT HE WANTED TO DO,
AND THAT HAPPENED FOR A LITTLE WHILE, BUT THEN IT JUST STOPPED.
I THINK THERE'S A LOT OF THINGS HE COULD DO.
AND I THINK ROB SR. HAS SLAPPED ROB JR. DOWN.
YEP.
AND THAT PASSION AND THAT EXCITEMENT IS GONE.
I KNOW WHAT IT'S LIKE. I HAD A DAD THAT WAS A PERFECTIONIST,
AND I WAS NEVER GOOD ENOUGH FOR THAT DAD UNTIL RECENTLY.
I'VE LIVED IN A SHADOW OF SOMEBODY
THAT DIDN'T DO THE RIGHT THINGS FOR ME,
AND MY RESPONSE TO THAT WAS TO BE BETTER AND BETTER
AND BETTER.
I LOVE MY DAD AND WE'RE BEST FRIENDS NOW,
BUT FOR TWO YEARS WE DIDN'T SPEAK.
COME OVER HERE. COME HERE.
I WANT YOU TO TELL THEM THAT YOU'RE GONNA WORK TWICE AS HARD
TO HELP THEM AND YOU AND THE BUSINESS SUCCEED.
I APOLOGIZE FOR MY MISTAKES,
AND I PROMISE TO WORK TEN TIMES HARDER
TO MAKE US BETTER.
DO YOU BELIEVE HIM?
YES.
YEAH.
I DO, YES.
THIS WAS A GOOD EXERCISE.
WE CAN MOVE FORWARD.
SO ROBERT WANTS ME TO TAKE HIM TO TUSCANY,
GET THAT ITALIAN FEEL GOING ON HERE.
THERE'S A COUPLE CHALLENGES--GOT TO BRING IN SOME NEW FLOORING,
GOT A COOL IDEA FOR THAT THAT'S GONNA MAKE THIS LOOK
MORE LIKE A PATIO, GIVE HIM THAT TUSCAN VIBE HE WANTS.
WELL, IT'S NEAR THE END OF DAY 1,
AND, UH, I HAVEN'T REALLY SPENT A LOT OF TIME
WITH TOM OR LYNN MY DESIGNER,
SO, UH, THAT'S WHERE I'M GONNA CHECK IN RIGHT NOW.
SO WE TALKED THIS MORNING ABOUT THE OVERALL THEME
OF THE RESTAURANT-- MEDITERRANEAN, ITALIAN.
THE FLOORING'S GONNA BE THE KEY ELEMENT...
OOH.
AND THIS IS A COMMERCIAL-GRADE VINYL
MEANT FOR RESTAURANTS. SO IT BRINGS IN THAT CAFé
LIKE IT'S OUTSIDE.
I LIKE THAT.
WHAT'S MORE ITALIAN THAN WINE?
SO I THOUGHT IT WOULD BE COOL TO MAKE A WALL
THAT LOOKS LIKE IT'S THEIR WINE STORAGE.
I ACTUALLY FOUND AN ENTIRE BARREL.
WE HAD TOM CUT IT OFF AND MOUNT THEM
ALL THE WAY ACROSS.
I LOVE THESE.
LET'S TALK ABOUT WALLS.
SO SHOW ME THE COLORS.
SO I WANT TO GO WITH THE RUSTIC REFINED COLLECTION.
AND THESE ARE THE COLORS I WAS THINKING.
IT'S CALLED PEWTERED TANKARD.
IT'S NICE.
THIS COLOR REALLY PICKS UP NICELY
WITH THE TUSCAN FEEL, THE COBBLE STREETS.
WHAT HAVE YOU FIGURED OUT FOR GIVING ME WINDOWS
IN A WINDOWLESS ROOM?
I MOCKED UP A SHUTTER. IT'S SUPPOSED TO GO RIGHT HERE.
AND SIT RIGHT UP, LIKE, RIGHT UP AGAINST THIS WALL.
AND THE COOL THING IS, YOU KNOW, IT HAS THE LIGHTS ABOVE HERE,
THEN WHEN WE PUT 'EM BACK IN, THIS WILL ACTUALLY LIGHT UP.
YOU WANTED A WINDOW, A WINDOW WE GOT YOU.
GOOD WORK. I GOT LOTS TO DO.
I'LL CATCH YOU IN A BIT.
WE'LL KEEP MOVING.
ALL RIGHT.
MY BIGGEST PROBLEM RIGHT NOW, ROB SR. AND ROB JR.
NOBODY'S RUNNING THE RESTAURANT
AND NOBODY HAS CLEARLY DEFINED ROLES.
ALL RIGHT, GUYS, TO MOVE THE ITALIAN VILLAGE FORWARD,
THERE HAS TO BE GOALS,
OBJECTIVES, AND PROCEDURES.
I'M GONNA HAVE YOU BOTH GO HOME TONIGHT
AND WRITE DOWN WHAT YOU THINK YOU SHOULD BE DOING,
WHAT YOU THINK YOU SHOULD BE DOING,
TO RUN THIS RESTAURANT SUCCESSFULLY TOGETHER.
I'M ALL FOR IT, MAN.
I'M INTO IT, MAN.
THE ONLY PEOPLE THAT ARE STOPPING YOU
FROM GETTING TO WHERE YOU WANT TO GET...
IS US.
IS YOU TWO.
US TWO.
ALL RIGHT, GO HOME.
I WANT THAT HOMEWORK TOMORROW MORNING WHEN YOU ARRIVE.
OKAY, THANK YOU FOR YOUR PATIENCE.
ROBERT, THANK YOU.
IT'S THE END OF DAY 1 AT A RESTAURANT THAT'S BEEN FAILING
TO THE TUNE OF $20,000 PER MONTH.
WHEN I CAME HERE, I WAS GIVEN
ALL THE RESPONSIBILITY,
BUT NOT THE AUTHORITY.
WHEN ROBBY FIRST CAME BACK, HE DID HAVE SOME FRESH, NEW IDEAS,
AND, UH, I DIDN'T HAVE THE FAITH IN HIM
TO FOLLOW THROUGH WITH THE IDEA.
THINGS HAVE TO CHANGE.
I THINK MY DAD REALIZES THAT.
(Rob Sr.) I'M LOOKING FORWARD TO A BRAND-NEW START.
I'VE ALSO GOT TO TACKLE THE OTHER BIG ISSUES--
THEIR FOOD AND THAT LONG MENU.
THEIR DAYS OF DECLINE IN THIS RESTAURANT END TODAY.
♪♪
IT'S DAY 2 OF MY MISSION,
AND I'M ON MY WAY BACK TO THE ITALIAN VILLAGE,
THE RESTAURANT STARTED 30 YEARS AGO
BY BROTHERS JIM AND ROB MELLON.
DURING THE GOOD TIMES, THE BROTHERS TOOK ALL THE MONEY
OUT FOR THEMSELVES AND LEFT NOTHING IN FOR THE BUSINESS,
AND THAT'S WHY THEY'RE IN A POSITION OF FAILING RIGHT NOW
WITH A HUGE DEBT.
WE'RE IN DEBT TO THE TUNE OF $1/2 MILLION.
HOW MUCH ARE YOU LOSING A WEEK?
OH, GOD, $5,000?
20 GRAND A MONTH.
YES.
(Robert) FOUR YEARS AGO,
BROTHER JIM STEPPED AWAY FROM THE RESTAURANT
AND LEFT BROTHER ROB AND HIS SON ROB JR.
TO RUN THE RESTAURANT.
I WAS UNDER THE IMPRESSION THAT I WAS GONNA BE
THE GENERAL MANAGER,
AND MY DAD HAS HANDCUFFED ME ON THAT.
I DON'T THINK YOU THINK ROB JR. HAS CUT HIS TEETH ENOUGH
TO BE ABLE TO STAND IN YOUR SHOES.
ABSOLUTELY.
THAT'S VERY ACCURATE.
TODAY, EVERYBODY STOPS LIVING IN THE PAST
AND STARTS BUILDING FOR THE FUTURE.
THINGS HAVE TO CHANGE.
I THINK MY DAD REALIZES THAT.
I'VE GOT TO CREATE A NEW MENU AND FINISH THE DESIGN,
BUT MY TOP PRIORITY IS TO DEFINE NEW ROLES
FOR ROB SR. AND ROB JR.
GOOD MORNING, GUYS.
GOOD MORNING, CHEF.
I GAVE YOU HOMEWORK BOTH LAST NIGHT
TO FIGURE OUT WHAT YOU THOUGHT YOUR ROLES WERE
IN THE FUTURE OF THIS RESTAURANT. DID YOU DO THAT?
YES, WE DID.
I WANT YOU TO FOLLOW ME.
OKAY.
OKAY, SO I MADE A SCALE SO YOU CAN SEE THE BALANCE OF POWER.
AS THEY READ THROUGH THEIR LISTS
OF WHAT THEY SHOULD BE DOING...
EXPEDITING THE LINE.
MONITOR FRONT OF THE HOUSE.
I PLACE AN ORANGE IN A RESPECTIVE BASKET
TO MEASURE THE DISTRIBUTION OF RESPONSIBILITY.
RUNNING THE TAKEOUT. ANSWERING THE TELEPHONE.
LABOR, PAYROLL, KEEP UP ON COMPETITIVE PRICING.
THAT'S A GOOD ONE.
KEEP THE MENU FRESH, SEASONAL...
ROB JR. HAS GOOD IDEAS.
HE'S HERE ALL THE TIME, WHILE HIS FATHER IS NOT.
RIGHT NOW, YOU COME IN IN THE MORNING,
YOU COME IN IN THE AFTERNOON.
IT'S NOT GOOD.
YOU SHOULD BE HERE TOGETHER.
YOUR PART IN THIS IS TO BE OPEN ENOUGH,
ABSORB IT, AND THEN ASK QUESTIONS
OR SAY, "DAD, THAT'S GREAT.
WHAT ABOUT LOOKING AT IT THIS WAY?"
THIS WAY. RIGHT.
YOUR JOB, THEN, IS TO BE OPEN-MINDED
AND LISTEN TO WHAT HE HAS TO SAY
AND NOT GO, "OH, SHUT UP. THAT'S STUPID."
I HOPE ROB SR. FINALLY SEES HIS SON
CAN BE A HUGE ASSET TO THE RESTAURANT.
DO YOU WANT HIM HERE?
ROBERT, I DO WANT YOU HERE. I HONESTLY DO.
IF YOU ABSORB WHAT WE WENT THROUGH THE LAST COUPLE DAYS,
AND WE BOTH WORK ON OUR "INDEFICIENCIES"...
AND OUR RELATIONSHIP.
AND OUR RELATIONSHIP, OUR RELATIONSHIP WILL DEFINITELY
GROW BACK TO WHERE WE WANT IT TO BE...
THAT'S WHAT WE WANT.
AND THAT'S WHAT I WANT.
YEAH.
THAT WAS LIKE A BUSINESS DEAL.
YOU BETTER LOVE HIM THE WAY YOU'RE SUPPOSED TO LOVE HIM...
ROBERT, I DO. IT'S UN--
BECAUSE-- THEN SHOW ME.
THAT'S YOUR SON. SHOW HIM YOU LOVE HIM.
ROBERT, YOU KNOW I LOVE YOU. YOU KNOW I LOVE YOU.
I HONESTLY DO.
♪♪
(whispering) I'M SORRY.
YEAH.
I'M SORRY.
CAN YOU SEE?
NOW WE'VE ACTUALLY BROKEN A WALL HERE.
NOW WE CAN MAKE THIS, THE ITALIAN VILLAGE,
AN AMAZING RESTAURANT,
BECAUSE YOU BOTH WANT IT.
YOU FEEL GOOD?
I FEEL--YEAH, I FEEL GOOD.
ARE YOU READ TO BUILD A RESTAURANT NOW?
I'M READY TO ROCK, MAN.
ARE YOU READY TO BE TAUGHT BY YOUR DAD?
YES.
AND, DAD, ARE YOU READY TO LISTEN TO YOUR SON AND HELP HIM?
YES. YES, I AM.
YOU'RE NOT IN HIS SHADOW. YOU'RE SHOULDER BY SHOULDER.
YOU'RE FRIENDS, YOU'RE FAMILY, AND YOU'RE BUSINESS PARTNERS.
RIGHT.
WE GOT LOTS TO DO. I'LL CATCH YOU LATER. GOOD JOB.
I'LL PUT IT UP, MAN. THANKS.
NOW I'VE GOT TO HEAD INSIDE AND MEET WITH MY DESIGNER LYNN.
LYNN, GOOD MORNING.
GOOD MORNING.
SO WHAT ARE WE-- WHAT'S GOING ON HERE?
WHAT HAPPENED TO THE WINDOWS?
WELL, THE SHUTTERS ARE STILL BEING MADE.
IT'S ONE OF THE BIG PROJECTS WE STILL HAVE GOING ON,
AND THEN WE DID THESE CUTOUTS.
WE'RE GONNA PUT SOME WINE BOTTLE CANDLEHOLDERS IN THERE,
SO IT'S GONNA GIVE SOME NICE GLOW EFFECT.
OKAY.
THE BARRELS ARE NOT UP.
WE GOT TO PAINT THAT WALL STILL, LET IT DRY
BEFORE WE CAN PUT THE BARRELS UP,
SO WE GOT A LOT TO DO.
I DO LIKE THE LIGHT FIXTURE THAT I DIDN'T LIKE YESTERDAY,
BUT I REALLY LIKE IT TODAY. HOW MUCH DID THAT COST TO DO THAT?
IT WAS 8 BUCKS.
JUST TAKING SOME LAMPSHADES, CUTTING THEM DIFFERENT SIZES.
SO IT WAS A REALLY QUICK, EASY FIX.
I LOVE THAT. YEAH, THE BARRELS THERE, THE SHUTTERS HERE,
THE WOOD THERE, BUT I NEED SOMETHING REALLY DRAMATIC
ON THAT SIDE.
RIGHT.
ALL RIGHT, LOTS OF WORK TO DO.
I'LL CATCH YOU SHORTLY. QUICK.
MEANWHILE, TOM'S BEEN TACKLING THE BAR AREA.
(Robert) HEY, TOM.
HEY, ROBERT.
HOW'S IT GOING FOR YOU?
IT'S GETTING THERE.
THE FLOOR IN THE BAR AREA IS DONE.
THE PAINT IN HERE IS IN PRETTY GOOD SHAPE AS WELL.
THEY'RE JUST FINISHING UP THE BANQUETTES IN HERE,
SO I'M GONNA START PUTTING THIS TOGETHER.
WE TALKED ABOUT A COMMUNAL TABLE.
WHAT'S HAPPENING WITH THAT?
WE'VE GOT SOMEBODY OUT SEARCHING FOR A TOP FOR IT RIGHT NOW.
I'M GONNA CUT THIS TOP OFF,
AND WE'RE GONNA JUST ATTACH THE NEW TOP.
AS SOON AS YOU CAN GIVE ME THIS BACK IN AND GET IT CLEANED,
THAT WOULD BE GREAT.
THAT'S GREAT.
ALL RIGHT, THANKS.
SO NEXT ON MY AGENDA IS
TO ACTUALLY EXPLAIN TO ROB SR.
ABOUT HIS MENU.
THERE'S OVER 180 ITEMS ON THIS MENU.
I THINK IT'S WAY TOO BIG, WHICH IS COSTING HIM MONEY,
FREEZER SPACE, REFRIGERATION SPACE.
HE DOESN'T THINK IT'S THAT BIG, BUT IT IS.
WE HAD THIS LITTLE EXERCISE YESTERDAY.
SO ONE OF THE THINGS THAT CAME OUT OF THAT
WAS THE MENU WAS TOO BIG.
WHAT DO YOU HAVE TO SAY ABOUT THAT?
I PROPOSED MAKING A SMALLER MENU QUITE A WHILE AGO.
THE OLD CREATURE OF HABIT COMING OUT AGAIN,
AND KNOWING THE PEOPLE THAT WE'RE PLAYING TO,
I KEPT THE LARGE MENU.
ROB JR., COME OVER TO THIS SIDE. COME HERE A MINUTE.
I'M GONNA GIVE YOU THE MENU.
I'M GONNA HAVE YOU READ EVERY ITEM, EVERY DESCRIPTION,
AND EVERY PRICE. I'M GOING TO TIME IT...
(chuckles)
BECAUSE THAT'S EXACTLY WHAT A GUEST HAS TO DO.
YEAH.
ARE YOU READY?
I AM.
OFF YOU GO.
"APPETIZERS--
"SHRIMP LEJON--HORSERADISH AND BACON-WRAPPED SHRIMP,
"$10.49.
"RAVIOLI OR GNOCCHI.
"ALFREDO SAUCE, $2.49 EXTRA.
"FRIED CALAMARI $8.99.
"CLAMS--RED OR WHITE. BUFFALO STRIPS.
"CHICKEN QUESADILLA. TOSSED ON PASTA SIDES, $2.49.
SALADS-- VEGETABLE ANTIPASTO."
180 ITEMS ON A MENU, AND HE'S ONLY DONE 2 PAGES,
AND WE'RE ALREADY TEN MINUTES INTO IT.
RIDICULOUS. NO WONDER THEY'RE FAILING.
"ITALIAN TORPEDO ROLLS, $2.69 PER DOZEN."
I'M TIMING ROB SR. AS HE READS THIS HUGE MENU
FROM FRONT TO BACK.
"$4.75, CARAFE $12.
"FRESH, DELICIOUS, OLD-FASHIONED RICE PUDDING.
"PASTA--CHOOSE ONE PASTA FROM EACH COLUMN.
"BUTTERY, CREAMY, AND CHEESY.
"WILD WINGS WEDNESDAY-- 40-CENT WINGS, 10 PIECE MINIMUM.
"SERVED WITH POTATO CHIPS AND PICKLES.
"GREEN PEPPERS, SWEET PEPPERS, HOT PEPPERS, PINEAPPLES.
"THANK YOU FOR YOUR BUSINESS,
ROB AND DONNA, ROB JR., RYAN, AND PAT."
20 MINUTES TO READ A MENU?
I'M NOT GONNA TURN A DINING ROOM FAST ENOUGH
WITH 20 MINUTES TO READ A MENU.
THEN, THE SERVER HAS TO TAKE THE ORDER.
THEN IT COMES IN THE KITCHEN, AND THEN THE COOK COOKS IT.
HOW FAST DO YOU THINK THE FOOD GETS OUT?
WELL, NOT FAST AT ALL.
YOU ONLY MAKE MONEY IN VOLUME,
AND VOLUME'S GOT TO TURN.
I THINK WE GRASP THAT THE MENU'S TOO BIG.
WE CAN'T PUT THE FOOD OUT FAST ENOUGH.
YOU'RE CARRYING TOO MUCH FOOD IN YOUR FREEZERS.
ABOUT TWO YEARS AGO,
I SAID, "DAD, LET'S BRING IT DOWN TO 30.
SIMPLICITY IS KEY." REMEMBER THAT?
HE DID. HE DID. HE DID. HE DID.
SO WHAT DO YOU WANT TO SAY TO JR. RIGHT NOW?
HAD I LISTENED TO YOU BACK THEN,
THINGS WOULD'VE BEEN PROBABLY RUNNING A LOT SMOOTHER
AND MORE PROFITABLE. (laughs)
(Rob Jr.) I FELT VINDICATED, BECAUSE I'VE BEGGED HIM
TO--TO, UH, MAKE THE MENU A LOT SMALLER.
(Robert) WHEN YOU USE A VISUAL, IT SUDDENLY SINKS IN.
ROB SR. FINALLY GETS THAT THE MENU'S TOO BIG
AND HE CANNOT TURN THE TABLES AND MAKE MONEY.
I REST MY CASE.
HEY, LYNN. WHAT'S THIS?
YOU WANTED TO DO A COOL FEATURE
FOR THAT BACK WALL WHERE WE HAD NOTHING,
SO LAST NIGHT AFTER WE UNROLLED THE FLOOR,
WE WERE LEFT WITH THESE CARPET TUBES.
I CAME UP WITH A REALLY COOL IDEA
TO MAKE THIS FREE CARDBOARD INTO AN ITALIAN-STYLE TUSCAN ROOF.
WE GOT SOME INSULATION FOAM THAT WE SPRAYED IN.
WE'LL USE THREE DIFFERENT COLORS
SO IT LOOKS LIKE THAT ITALIAN BLEND.
30 BUCKS, AND WE HAVE AN ITALIAN TUSCAN-STYLE ROOF.
ALL RIGHT, GOOD. I LIKE THAT.
GOOD USE OF THE GARBAGE, MAN.
HURRY UP, THOUGH. I DON'T HAVE A LOT OF TIME.
(Tom) ROBERT WANTED A CHEF'S TABLE
HERE WHERE THEY HAD THAT FUNNY LEDGE.
I LITERALLY JUST HACKED THE TOP OF THIS LEDGE OFF.
WE GOT THIS PREFINISHED TOP, WHICH IS REALLY COOL,
BECAUSE YOU CAN HAVE SEATS ON BOTH SIDES,
SO HE COULD DO SPECIAL EVENTS,
WHICH COULD MAKE THEM A LOT OF MONEY.
IT'S REALLY A VERSATILE PIECE AND SUPERFAST. 400 BUCKS, DONE.
(Robert) AS YOU CAN SEE, THERE'S LOTS GOING ON IN HERE.
THE DESIGN IS STARTING TO COME TOGETHER,
BUT A LOT TO DO.
NOW I'VE GOT TO MEET WITH THE KITCHEN STAFF--
THE HEAD CHEF JUDY AND THE KITCHEN MANAGER GUY.
LET'S TALK ABOUT YOUR MENU.
THIS WAS YOUR MENU, RIGHT? 180 ITEMS.
THIS IS YOUR NEW MENU--
SMALLER, AND I GUARANTEE THAT WE'LL BE ABLE
TO PUT ALL THIS OUT FASTER THAN WE COULD PUT
180 ITEMS OF YOUR OLD MENU.
YESTERDAY, I SAW A COUPLE OF THINGS THAT HAD POTENTIAL.
TODAY, I'M GONNA SHOW THEM A FRESH BRUSCHETTA,
A VARIATION ON OSSO BUCO,
AND MY VERSION OF A DRUNKEN PASTA.
SO WHAT I'M GONNA DO IS HAVE YOU MAKE THAT PASTA DISH.
I'M GONNA MAKE ONE THE WAY I THINK IT SHOULD BE.
ALL RIGHT, GARLIC, SLICED ONIONS.
IT'S DRUNKEN--DRUNKEN MEANING THAT SHE'S PUT ALCOHOL ON IT.
MY PROSCIUTTO.
SEE HOW SHE POURED ALL THAT CREAM IN?
JUDY'S CREAM-BASED SAUCE HIS REALLY HEAVY
AND IS EXPENSIVE TO MAKE.
MY SAUCE ALSO STARTS WITH ***,
BUT I DEGLAZE WITH CHICKEN STOCK,
THEN ADD TOMATO SAUCE.
A LITTLE TAD OF CREAM, A TOUCH OF BUTTER.
BUTTER IS THE THICKENER. IT GIVES ME THE RICHNESS
AND CUTS THE ACID IN THE TOMATO.
WHEN YOU THINK IT'S READY,
PUT IT OVER THERE ON THE END OF THE BOARD.
I FINISH WITH GRATED CHEESE AND MORE PROSCIUTTO.
MORE PARSLEY.
YOURS IS A CREAM BASE AND MINE IS A TOMATO BASE.
TASTE THIS ONE FIRST.
WHAT DO YOU TASTE?
THE CREAM MASKS THE FLAVOR OF THE PROSCIUTTO.
WHAT DOES IT TASTE LIKE?
CREAM. NOTHING MUCH.
I WANT YOU TO TRY MINE.
I TASTE PROSCIUTTO. I TASTE EVERYTHING.
IT COMES TOGETHER BEAUTIFULLY.
MM-HMM.
YEAH, IT SEEMS LIKE A COMPLETELY DIFFERENT MEAL.
YOU CAN TASTE EVERYTHING--
THE PASTA, THE PROSCIUTTO, THE ONIONS.
IT'S SIMPLE, NOT GONNA KILL YOU IN PREP TIME,
AND IT'S FAST OUT THE DOOR.
OKAY?
OKAY.
GOOD. GET CLEANED UP, AND I WILL CATCH YOU SHORTLY.
NOW I HAVE TO FOCUS ON THE DéCOR.
WE HAVE ABOUT SIX TO EIGHT HOURS WORTH OF WORK,
AND WE ONLY HAVE FOUR HOURS LEFT TO GET IT DONE.
AND THAT WALL WHERE THE TUSCAN ROOF IS GOING
IS STILL JUST A SHELL.
THE ARCHWAYS STILL HAVE TO GO IN.
THE WINE BARRELS STILL HAVE TO GO UP.
NONE OF THE BOOTHS ARE SITTING IN PLACE.
WE HAVE WALLS THAT HAVEN'T BEEN PAINTED.
ALL THAT PICKED UP. LET'S GO.
NO JOB TOO SMALL, NO JOB TOO BIG.
I'M SO FAR BEHIND RIGHT NOW.
ARCHES, STILL PLYWOOD. THE SHUTTERS ARE JUST COMING IN,
WHICH IS THE ONLY GOOD NEWS, BUT I STILL HAVE TO PUT IT UP.
I REALLY GOT TO MOVE-- REALLY, REALLY GOT TO MOVE.
(Robert) ALL RIGHT, LET'S PICK IT UP A LITTLE BIT!
COME ON, LET'S GO. THANKS, THANKS, THANKS.
WE'RE STILL SPACKLING THAT WALL TO MAKE TEXTURE.
WE'RE FIXING TILES IN THE CEILING,
TRYING TO BRING TABLES IN,
FINISHING THE SHUTTERS ON THE WALL,
AND WE HAVEN'T EVEN FINISHED SETTING THE ROOM YET,
BECAUSE WE'RE STILL CLEANING IT.
THERE'S A LOT TO BE DONE AND NOT A LOT OF TIME TO DO IT.
WHERE'S THE FLOOR PLAN?
I WANT BARSTOOLS HERE.
I NEED A TABLE FOR FOUR AND FOUR CHAIRS.
♪♪
OUR DESIGN AND CONSTRUCTION PROJECTS ARE COMPLETE,
AND I CAN TELL YOU ROB SR.,
DONNA, AND ROB JR.
ARE GONNA BE SHOCKED TO SEE THE TRANSFORMATION
THAT WE'VE MADE IN THE OLD ITALIAN VILLAGE.
I'M GONNA GET THEM, AND LET'S SEE WHAT THEY THINK.
I'VE OWNED THIS RESTAURANT FOR 30 YEARS,
AND, UH, THE LAST FOUR HAVE BEEN EXTREMELY STRESSFUL.
MOST DAYS, I DON'T EVEN FEEL LIKE GETTING OUT OF BED
TO COME TO WORK, BECAUSE I FEAR THAT I'M GONNA WALK OVER HERE
AND THE SHERRIFF'S GONNA BE SITTING HERE
WITH MY DOORS LOCKED BECAUSE OF THE FINANCES.
I WANT THESE TWO TO GET ALONG.
THE PAST FOUR YEARS HAVE NOT BEEN EASY
BETWEEN THE TWO OF US.
BUT, UH, WE'RE PUTTING THAT BEHIND US.
I REALLY THINK ROBBY AND I
CAN HONESTLY PULL TOGETHER
AS FATHER-SON PARTNER.
I KNOW THAT I COULD PUT MY TRUST IN MY SON,
AND THAT HE WILL LIVE UP
TO NOT ONLY MY EXPECTATIONS,
BUT HIS AS WELL.
THAT'S GOOD TO FINALLY HEAR.
ROB, I'M GIVING YOU THE TOOLS
NOT ONLY AS A BUSINESS OWNER,
BUT AS A FAMILY TO SUCCEED,
'CAUSE I BELIEVE WHAT'S BEHIND THEM WALLS
IS THE BEST PLACE THIS AREA HAS EVER SEEN.
ARE YOU READY TO SEE IT?
YES.
WE'RE GONNA MAKE YOU PROUD, SIR.
YOU ALREADY MADE ME PROUD.
WE'RE GONNA MAKE YOU MORE PROUD.
ARE YOU READY TO SEE IT?
YES.
YEAH.
WE'RE GONNA MAKE YOU PROUD, CHEF.
YOU ALREADY MADE ME PROUD.
WE'RE GONNA MAKE YOU MORE PROUD.
COME OVER HERE.
CLOSE YOUR EYES.
STOP.
ARE YOU READY TO SEE YOUR RESTAURANT, GUYS?
CAN'T WAIT.
YES.
OPEN YOUR EYES.
OH, MY GOD.
GET OUT OF TOWN.
WOW.
(speaking indistinctly)
JEEZ. IT'S--GOD.
HOW THE HELL DID THEY DO THIS?
(sighs)
IT'S UNBELIEVABLE.
(crying)
LOOK AT THE BACK.
LOOK AT THAT WALL.
LOOK AT THAT.
(gasps) LOOK AT THIS. WOW.
WOW. (laughs)
WE TRANSFORMED THE DARK AND DREARY ITALIAN VILLAGE
INTO A BRIGHT AND CHARMING TUSCAN CAFé.
THIS IS UNBELIEVABLE.
WE CREATED AN IMPRESSIVE FOCAL WALL
FEATURING A TERRA-COTTA ROOF MADE FROM CARDBOARD.
I SEE, UH, A LITTLE, QUAINT RESTAURANT IN ITALY.
THAT'S WHAT I SEE.
IT'S SO GORGEOUS.
I CAN'T WAIT TO COME BACK TOMORROW.
COME OVER HERE.
I CAN'T BELIEVE THESE GUYS DID THIS.
WOW.
OH!
IN THE BAR, WE GAVE AN AWKWARD COUNTER NEW LIFE
BY INSTALLING A WIDE BUTCHER-BLOCK TOP.
WE HAVE SEATING FOR 18 RIGHT HERE.
IT'S STUNNING.
IT IS.
I LOVE THE LIGHTS.
THE DUSTY, OLD PENDANT LIGHTS GOT A MODERN UPGRADE
FOR ONLY $12 EACH.
WE REMOVED THE LAMPSHADES,
ADDED NEW FILAMENT-STYLE LIGHTBULBS,
AND WRAPPED THE ELECTRICAL CORDS IN ROPE.
I LOVE YOU, MAN.
(laughing)
DO YOU THINK THIS CAN GIVE YOU A SECOND CHANCE AT LIFE?
ABSOLUTELY.
ABSOLUTELY. ABSOLUTELY.
POP, DAMN RIGHT.
THERE'S A COUPLE OF OTHER PEOPLE THAT WE SHOULD BRING IN--
JIM YOUR BROTHER AND YOUR SON PATRICK.
WOW.
WOW.
BELIEVE THIS?
OH, MY GOD.
NOW IT'S AN ITALIAN RESTAURANT.
THAT'S DAMN RIGHT.
NOW IT'S A TUSCAN ITALIAN RESTAURANT.
NOW THAT'S WHAT I'M TALKING ABOUT RIGHT THERE!
AND THERE'S NO MISTAKE ABOUT IT.
OH, MY GOD.
I'D LIKE TO BRING IN MY DESIGNER LYNN AND MY BUILDER TOM.
LYNN, IT'S UNBELIEVABLE.
IT'S KNOCKED OUT, MAN.
IT'S THE MOST BEAUTIFUL THING I'VE EVER SEEN.
THANK YOU SO MUCH. THANK YOU SO MUCH.
IT'S UNBELIEVABLE.
I KNOW THE FOOD IS GONNA BE SPECTACULAR,
AND YOU'RE GONNA HAVE A THRIVING RESTAURANT.
I BELIEVE SO, ROBERT. I BELIEVE SO.
ARE YOU READY TO LET YOUR GUESTS IN?
YES.
ABSOLUTELY.
YES.
ABSOLUTELY.
OFF YOU GO. LET THEM IN.
COME ON IN. HAVE A BALL. LET'S PARTY.
(cheering)
(Rob Sr.) THROUGH THE DOOR, BEAUTIFUL PEOPLE.
(man) IT'S AWESOME.
(voices overlapping)
I ACTUALLY WAS JUST IN ITALY, AND IT'S REMINDING ME
OF A VILLAGE IN TUSCANY.
I REALLY LIKE THE ARCH WALL BACK THERE.
IT LOOKS AWESOME. IT LOOKS LIKE AN ITALIAN VILLAGE.
(voices overlapping)
THE MOZZARELLA PART.
(woman) THERE WERE REALLY, REALLY GOOD.
YEAH, YOU LIKE THAT?
ROB JR. IS REALLY STEPPING UP AS MANAGER.
EVERYTHING'S GOING WELL?
GREETING GUESTS AND PITCHING IN WITH THE STAFF.
(voices overlapping)
(woman) YEAH, A LITTLE BIT OF TOMATO, AND...
I NEED A PORK...
SO OBVIOUSLY NOW THE RESTAURANT IS FULL OF PEOPLE.
JUDY IS COOKING UP A STORM.
I NEED ELLEN, RUN THIS TO 22, PLEASE. THANK YOU.
(woman) WE'VE GOT SEVEN.
WE'VE GOT HAPPY CUSTOMERS,
AND FOOD IS FLYING OUT THE DOOR,
WHICH IS COMPLETE OPPOSITE OF WHAT IT HAD YESTERDAY.
I NEED A MOZZARELLA STICK WHEN YOU GET A CHANCE.
(voices overlapping)
THE BRUSCHETTA, I'VE HAD IT HERE BEFORE,
BUT TO HAVE THE BRUSCHETTA TONIGHT,
IT'S ABSOLUTELY SO DIFFERENT. IT'S LIKE NIGHT AND DAY.
IT'S JUST ABSOLUTELY AMAZING.
(man) THE FRIED MOZZARELLA, IT'S ABSOLUTELY AMAZING.
THIS IS FRESH, IT'S BEAUTIFUL, IT'S CRISPY.
I'LL COME BACK AGAIN TOMORROW. IT'S FANTASTIC.
(man) MAKE SURE YOU FOLD THAT ROMAINE WHEN YOU GET A BREAK.
(woman) TRADITIONAL PIZZA OVER HERE?
DID YOU GUYS HAVE A TRADITIONAL PIZZA?
I HAD THE PORK CANNELLONI. THE PORK'S REALLY RICH.
THE TOMATO CUTS IT REALLY NICE. IT'S REALLY GOOD.
I ORDERED THE CHICKEN OSSO BUCO.
THE POTATOES ARE REALLY CREAMY
AND THE CHICKEN IS REALLY FLAVORFUL.
I ORDERED DRUNKEN PENNE ***.
THE FLAVORS ARE AMAZING. A GREAT PORTION. I'D GET IT AGAIN.
(voices overlapping)
THIS IS THE FRESH START THAT MY BROTHER AND HIS FAMILY NEEDED.
THIS TYPE OF ENVIRONMENT SHOULD TURN BUSINESS AROUND.
I MEAN, IT'S GORGEOUS.
THERE'S SO MUCH TO LOOK FORWARD TO.
IT'S GONNA BE FUN TO COME TO WORK WITH THE ENERGY,
THE ROOM FULL OF PEOPLE LAUGHING AND HAVING FUN,
AND THE FOOD'S DELICIOUS.
DO A LITTLE SALUTE.
(man) SALUTE TO THE VILLAGE.
TWO DAYS AGO, THIS WAS A FAILING RESTAURANT
RUN BY A FRACTURED FAMILY.
TODAY, IT'S A TOTALLY DIFFERENT SCENARIO.
THE ATMOSPHERE IS GREAT, THE FOOD IS OUTSTANDING,
AND MOST IMPORTANTLY, THE FAMILY IS UNITED...
(bell dings)
(man) THAT'S DONE.
(laughing)