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00:00in the fickle world of finance a steady hand is key with a million pounds poured
00:12into four profitable startups the hunt for a new business partner is about to
00:18recommence ready to battle for backing 18 would-be tycoons I want the cars I
00:29want the girls but most of all I want the power I have the right chemical makeup to be an
00:35entrepreneur every single morning I wake up with a surge of adrenaline around my body because I
00:40want to be a global phenomenon I'm like a swiss army knife of business skills I'm a captain at
00:46the front of a cavalry charge I race forward and people follow on offer a quarter million
00:51pound investment I'm disgustingly ambitious ordinary or mediocre those are curse words to me
00:59I don't want to be a millionaire I want a billionaire I want to be richer than Lord sugar and that will
01:05happen I need to realize that facing them the fight of their lives I've always said never interrupt your
01:13enemy when they're making a mistake I'm gonna sit quiet and then in the boardroom I'm gonna pounce
01:17something if you cross me then it's like hitting the brick wall you're never gonna get past for me
01:23there's a moment in business where you suddenly get momentum and that's what I'm after I'm there
01:29I'm where it needs to be I'm suited I'm booted come on putting up the cash Lord sugar 250,000 pounds
01:38it's an acorn which we want grown into a great oak tree with over 40 years at the top today worth more
01:47than a billion pounds when I started my business I loaded the lorries I designed the product I stood
01:54on the production line and I marketed the product and that's what I'm looking for here a complete all-rounder
01:59all right let's go let's just shoot I lost my shoe but to secure his support a punishing selection process we're
02:08gonna build it together and we're gonna be explosive yeah it's a very good win one of the best testing
02:16tasks don't disrespect me I am not gonna be the bitch that goes oh yeah it was excellent mistake on
02:23that mistake on this straight in the bit 12 tough weeks I just don't like the question you're right
02:34I shouldn't bring up anything that I have an opinion on but for one candidate a life-changing
02:40opportunity supply and demand that's what this is about I'm demanding the answers you better
02:45bloody will supply them it's down to business with the apprentice you're fired you're fired
02:51you've dug yourself a very very big hole you're fired
03:09midday
03:13the boardroom
03:21you can go through to the boardroom now
03:51get your hands out your pockets
04:01welcome to the boardroom over here you see an empty chair so we have a new colleague of mine assisting
04:12me here and if you think this process is tough it's just got a whole lot tougher
04:18welcome Claude
04:34Claude has been one of my most trusted advisors for 25 years now he is a very fair straightforward man and
04:48he tells me as it is he does like a laugh from time to time there was 1979 for example
04:55as always Alan I'll be watching out and reporting back to you and it was my honor
05:00earlier last year to introduce Karen into the House of Lords because of all of her achievements in
05:07the world of business she is now Baroness Brady but I am happy for you to call me Karen
05:14nothing will get past these two now it sometimes gets a bit underestimated because this is an
05:23incredible opportunity and one of you will become my business partner a new company will be formed and 250,000
05:33pounds will be injected in there no strings attached and the bottom line is this process works
05:40I've invested 1 million pounds in four winners and all four of those people are doing fantastically well and I'm expecting the winner of this particular process to carry on that trend
05:52I'm sure that you know of my reputation I don't like people that suck up to me because if I wanted to be loved I'd go to Tinder
05:59I've had a quick look at all your CV's we've got Joseph Valenti's Valenti yeah you say you're the master of persuasion with the women and you aspire also to Hugh Hefner
06:14maybe I should change your name to Valentino yeah yeah Charlene yes Lord sugar it's a pleasure to be here you did 11 and a half years in the Royal Navy yes Lord sugar and your business is in hairdressing yeah and I'd like to turn your 250,000 investment into what is worth to 350 million 175 million each Lord sugar is that all upwards
06:21Right
06:33Love take then hello you want to be like Alexander Liberal
06:51age of 30 conquered the world and you dislike corporate speak yeah i mean it's waffle i've got
06:58one for you here somewhere one of your colleagues has come up with something beautiful the trail
07:04blazer is a fully managed and implemented business growth campaign that starts with a focused base
07:11camp to remove the clouds from our clients business growth mountain so they clearly can
07:17see the summit we are aiming for richard what a load of bollocks that is i understand you've all
07:25got your business plans i know that you've left them in my reception consider them parked what you
07:31need to do is to concentrate on the tasks in hand and over the course of the next 12 weeks prove to
07:39me that you can become my business partner now it's time for me to tell you about the first task
07:47when you get back to the great house that i've arranged for you you need to have a little rest
07:52because you're going to be up at the crack of dawn you're going to be going to the famous london
08:00fish market billingsgate and you're going to buy a load of fish turn it into products that londoners
08:07want to eat and at the end it's so simple the team that makes the biggest profit will be the team that
08:14wins now here's a little curve ball for you selena natalie and charlene brett joseph and dan
08:24i want you to swap
08:35so this is the first time we've had mixed teams in the first task
08:39off you go
08:45before battle begins hi i'm jenny a chance to sell themselves
08:52hi guys nice to work with you all my name's joseph valente
08:54if my boyfriend said i want to be like hugh hefner i'd kick him where it would really hurt
08:59hugh hefner's a businessman he's an entrepreneur when i was 14 i was expelled from school but i turned
09:05my life around i'm now the godfather of business and i'm here to make lord sugar an offer he cannot
09:10refuse so what did you make of claude then he's going to be a tough guy to impress gary yeah i feel
09:17like when he looks at you he's like burning a hole in your face i like straight talking people like
09:22see i'm the boss of my own company and i'm quite ratty with people when they don't do as they're told
09:27well i started out as a podium dancer not pole dancer i need to clarify that my business career
09:33today has been incredibly tough i've had to learn to work in a difficult industry that's male
09:37dominated and run my business in two continents i run my own business and it's like perfume so we
09:43import it from like generally america i've made every mistake in the book in business i've like
09:49almost lost my parents pension it was horrible learning from those mistakes that's what makes
09:54you a good businessman one thing i am really happy about is the mixed teams yeah no are you not having
10:01that i love working women i just want to prove a point that men can sell more than women
10:07i generally reckon the task itself is going to prove to be a little bit problematic women
10:12and fish oh my god i'm not touching it it's stinking it's slimy it says that the other
10:15what's a loser bloomsbury wow check this out for the next 12 weeks paris eagles it's amazing home oh my
10:31god imagine being that rich you've got a gym in your bathroom and office whoa okay i actually do find
10:37it very uncomfortable you've got to be stupid to want to let this slip through your fingers
10:41that's epic before bed there's work to do first the new teams need names i'd like illustrious it's
10:54also a ship tomorrow we're going to the fishmongers now that just says something to me it's kind of
10:59meant to be can i just go with team versatile just says anything that comes our way we can basically
11:07deal with it across the hall can i sort of throw my thought into the thought pond we call ourselves
11:23the sugar babes the sugar babes but i feel like probably wouldn't go down well guys my idea is
11:30connexus it's basically a latin word it means united and it's a play on words because if you say
11:34quick enough it also means it connects us connexus all right so we're moving on excellent next pick
11:43project managers we're looking for someone that knows about food or someone that is in an industry of
11:49retailing who's that then hairdressing definitely not my field marketing i've worked with retail but
11:57it's pure property and construction is there anyone here that wants to put themselves up first
12:10was anyone kind of willing to think okay i might be the person to say that no one is
12:14has anyone got any experience in food who's got food i do have some knowledge about food obviously i
12:21cook and i also i'm intolerant to loads of food because of what you said i'd be stupid not to say
12:25yourself okay i also would say that okay i think all right okay so i'm gonna be project manager i'm in hell
12:37this is not my ideal scenario i do feel like i've been bulldozed
12:41i'm concerned about all the different personalities so i'm not feeling amazing about tomorrow
12:47on the other team i have a thing for food i have a food blog so in terms of the cooking
12:51i can also help on that side so i'd really like to put myself forward a purposeful pitch
12:55if everybody's all in favor freight bro you happy with that thank you first one when it comes to
12:59competing i am jamaican and we only know how to do one thing which is win i'm taller than the average
13:04person probably a little bit prettier and i have a lot of confidence tomorrow teams must reel in
13:11customers with fresh fish dishes we're targeting lunchtime trade we're hoping that people are going
13:15to have it as a tasty snack and today pick what products they'll produce are we going for more
13:20low-end products or like high-end i think we should do volume i know salad i would say it now
13:26salad i'm sorry one second guys one second we're talking about margin we're talking about salad
13:31or something salad salad i agree it's all about margin here remember that i think i'm gonna have to go
13:40down and lie down for a while and put a cold towel on my head selena has displayed absolutely no
13:46leadership whatsoever i think we're in trouble with this lot next door i would really like to target
13:52bankers lawyers people are going back to their computers april takes a firm grip these city boys
13:58like to spend lots of money and i'll be happy to take it if we're selling to city workers lobster mac
14:03and cheese some of it's sold at 24 pounds no do you think it's just worth just for the sake of it
14:08costing it or not i would really like to make tuna niçoise salad i do think that it's a quick and easy
14:15option and my second thing i was actually going to say fish cakes if we're talking about men at
14:20lunch time though i don't feel like that's a very big meal for a man i would have said calamari to be
14:24honest i would like the tuna niçoise salad and fish cakes that's what we're doing april has shown
14:29herself to be very decisive but there's no real understanding of the costing she's made the decision
14:35she believes in whether they're the right decisions or not we'll have to wait and see still to make a
14:41decision so what's the cheapest product the other team the cheapest sandwiches with tomato sauce
14:48fish fingers it's easy it just crack on with it calamari there's no waste because you saw the
14:52tentacles you do the body everything calamari let's do it we've all made a decision calamari fish
14:57finger sandwich okay fine fish fingers and the calamari everyone's quiet for once
15:01two thirty a.m while the rest of london sleeps
15:17the candidates get to work yes that was the toolkit today's the action
15:23ready to get fishy ready to get fishy love it
15:26win it guys are you ready to win we're wearing yellow bright lots of energy let's do this
15:45yesterday you know we spent a lot of time talking about stuff so today we're just going to crack on
15:49and do it um what i want to do is buy as cheap as possible and selling as much as possible and in
15:55the kitchen i'm going to make sure we're not over running because we have to be out we do not want
15:58to be late for any of the lunchtime rush that that is our market billingsgate market it stinks
16:07on sale the largest variety of fish in the uk that fish doesn't have a head and home to some of
16:13london's toughest traders can you do 10.50 you've got more chance to see jesus christ okay thank you very
16:19much first for the teams trawl for the ingredients they need i'm going to speak you into team calamari
16:25and team fish finger calamari to the left please charlene i'm going to make you fish fingers team leader
16:30okay for your wingman for this great sounds good remember today the first money saved is the first money made
16:40hi have you got fresh cod tackling cod for premium fish cakes project manager april do you have 16.5 kilos i've got more
16:48than you i like it you want something like that you see i do i do i do you six quid last price six
16:54pounds well i mean there was one other guy wasn't there that we were going to just i'm happy to take
16:58one you sure yeah done deal okay you don't go to the first stall and close the deal it's a big market
17:06there's cod here at a cheaper price
17:08hi guys do you sell coli on the other team do you sell coli no thank you cheap cod substitute coli
17:21for charlene's frugal fish fingers how's about coming down to 40 pounds
17:26so what would be the lowest you will go down to yeah i'll do the three for 65 quid
17:32honestly that's the best i'll do meet me at 55 and you've got a deal deal
17:36it ain't the deal it's not a deal for me is it 58 58 58 58 pounds got a deal
17:45so that's squid is it for 10 or a kilo what office have you got on today
17:49across the market the rest of the team seek out squid for cut price calamari
17:54hi boss i'd love to see a calamari today aiming to bag a bargain project manager selena
18:00so you're going to give it to us at 8.50 a kilo and is that the absolute best what about if we wanted
18:06to buy 15 kilos yeah that's the best i'm sure they can do a deal for 15 because if we're going to you
18:13know 15 15 15 you've got to do it scary can we not all jump over me please can you can you can you
18:20hold that for us can you can you hold it for us yeah i do have to check around we're moving on
18:28can you come low we're looking at eight pound a kilo oh i can't beat that tuna for april's salad
18:34nice was 10 pound a kilo it's best time i'm doing that it's a 9.75
18:37all right with me 9.75 okay done snapped up by joseph let's make magic happen
18:47the sun is risen squid you do squid mate on selena's team still no squid come here selena
18:56five pound a kilo looking to land the catch of the day hiya we want 15 kilos of squid natalie
19:03this yeah for that cheap for that cheap we'll do it what about 16 kilos 4.50 okay we'll take that
19:09thank you thank you thank you oh that saved us a load perfect well done good for that they negotiated
19:14well but actually they were seduced by a low price in the end they bought a very poor quality squid
19:20hopefully good enough to produce calamari time will tell
19:23i'll do cod on this station tuna on that station is this onion yes that's an onion we'll do this
19:37and a crash course in preparing fish a little cut into the tail end imagine you're trying to lift the
19:43butter off a piece of paper disgusting priority for project manager selena creating low-cost calamari
19:51can i say that this is not good quality squid you pay for what you get okay i think we looked for
19:57a good deal on squid which is what natalie secured we're not squid purveyors ultimately we
20:02have got something that's a snack and a lunchtime product so i don't think it's going to harm us
20:07can we season it we can do what we want yeah it might be worth having some kind of dip and say
20:10dip it in there and and then just eat it and then you know i mean to taste it because it might
20:16cover the bad flavor if it is that bad i don't know never mind eh as long as we sell these that's
20:21all right take out the entire thing and just put it on your board on the other team we're just going
20:25to cut for now just slices about an inch thick preparing her premium salad niçoise april so april
20:32what is the cost price per salad approximately three pounds thirty and what are you going to sell it for
20:37we are going to start at a high price point we're looking at nine pounds we're trying to advertise
20:41that it's an artisanal handmade salad with these hands i'm going to sell that but it also gives us
20:47room to go down if necessary joseph just give everything a complete bougie down this and taking
20:51charge of fish cakes if anybody's stuck about anything come to see me i have got a bit of
20:56experience with food former navy engineer brett there's boards down here look uh there's a green
21:00board there and a brown when i was in the armed forces i learned high standards procedures
21:06professionalism how are you trying to get it to 1.1 yeah 1.1 which would take us to here nothing will be
21:11left to chance if something needs to be done it'll be done right do you want to just to take it to
21:14one is that not easier no because it's got to be as per the instructions i thought that was a guide
21:19yeah it is a guide but you want to follow it to suit fish prep underway guys i need bay leaves i need
21:26the milk i need the potatoes i need eggs purchasing ingredients for the rest of the recipe dan and varna
21:33watercress for 110 gram bag is 110 110 are you sure it wasn't rocket uh rocket and mayonnaise
21:41yes but then also you wrote watercress so someone put mayonnaise on there yes i put it we need
21:46mayonnaise right 100 100. milk really 550 pints sorry 550 milliliters cross that out okay guys i can't
21:55stress enough we need the milk so we can start getting this fish poached how long is it going
21:59to take you to work it out um not long i thought we had this written down already we do so read it's
22:06half past eight and the only thing cooking in the kitchen is a couple of boiled eggs and the
22:10lunchtime trade is going to be out soon and they're not going to be ready a lot of squid to get through
22:15peeps in the other team's kitchen selena concentrates on calamari guys what have you been told about the
22:21fish how long can you can we leave it out for well it has to be at a certain state a certain temperature
22:26doesn't it don't want to be told oh we get there and we can't sell it because it's not safe that'd be a
22:29nightmare wouldn't it fire in the hole while charlene's fish fingers they look really good
22:34you've been bang on right the way through fly off the production line on it of course really happy
22:39with that team fish fingers i couldn't be more happier with the position we're in at the moment
22:45okay guys i need everyone to taste test the calamari don't pull that face the calamari is almost
22:50unsellable thankfully we've managed to save quite a bit of it and hopefully that'll be enough to get us
22:56through richard scott charlene and myself are all going to go and sell and the rest of the guys
23:02are going to stay until they finish this fingers and then come after you guys are salespeople that's
23:10fine i'm a tutor i'm a wordsmith so my advice when you're talking about the calamari you want to bring
23:16out you know the spicing of the can the sourness of the lemon the crunchiness like really kind of
23:23set their like like central taste buds and i think it'll sell really well to tourists
23:29i come bearing vinegar amazing thank you very much back in april's kitchen
23:34in five two seconds if we can clean all this section down get rid of the fish from the fruit and veg
23:39purchasing complete operation fish cake finally underway right guys we need to start getting these
23:45potatoes in because they're going to take about 20 minutes so we need to start peeling getting them
23:48chopped we're not going to make the lunch time we'll have to make the lunch it's nearly tight
23:54it's not we might we might guys in all fairness too many hands are spoiling it you're getting ones
23:59like that which are coming out which just looks crap we're running out of time there's a point
24:03where we try and make them look as good as we can but they're not going to be five good as we can
24:07is it try and keep the continuity of the fish cake like that all right just take it to the depth of the
24:10ringlet we're not going to have the right number of fish cakes if you fill it up to the top not
24:14being funny guys that's not a bad fish cake yeah look at the size of these they're ridiculous looking
24:21at making 300 fish cakes how many do we have in the fry four five six portions for some of these
24:27they look really tower thick yeah no we followed the specifications to try and fulfill our portions
24:31no i'm saying they look massive yeah no as per the ringlet as per the 2.5 in terms of height
24:35yeah 2.5 i don't i don't care about the ringlet brett thinks he's running the show but i'm really
24:40concerned that we just don't have enough fish cakes to sell i won 300 fish cakes in total and i have
24:46asked the appropriate questions i would just like if brett answered it without a tone or an attitude
24:51because it's just simple midday camden lock market okay so let's get the cold stuff in the chiller
25:00today we're going to be selling fish finger sandwiches and calamari five pounds targeting
25:06tourists selena's advance party so two fish finger sandwiches no worries that is the most amazing
25:11sandwich that your husband will eat today in the kitchen everybody had a role everybody had a set
25:17responsibility you'd love a bit of calamari it comes with a rocket salad a lime wedge and some olive oil
25:22it's really healthy here everyone is pitched in and it seems to be working quite well we're all working
25:27together as a team so i'm really impressed with everybody can i shake your lovely hand and just
25:32say thank you take care my darling lunch time got the other ones out the fridge yeah let's go go on
25:41mate we've got the door team i need to get out of here still stuck in the kitchen april we are running
25:50behind who is free to fry no one's free we haven't got any spare hands i just need help you're standing
25:56there with your hand on your elbow package the fish cakes that we're doing fresh fish finger sandwiches
26:03or calamari so to you today nice and british nice and fresh okay one calamari for this fine gentleman
26:13we are doing our jumbo fish cakes which is how we will sell them as a jumbo and then we will be saying
26:19that those are six pounds fifty guys i need to get out of here just have to try them up we'll finish
26:26and then we'll leave we didn't make 300 fish cakes as originally thought um we only made
26:32and 89 dan and varna basically let the team down with their slow pace on the amounts and quantities
26:38and i think that's had a massive implication on the end result of not fulfilling our quota
26:41on the hunt for flash office workers april for our line court tunany saw salad the pricing of nine
26:52pounds on these city areas is the right thing to do you're talking to somebody they're smart looking
26:57they're in a suit they're interested you should dare to dream big
27:03broadgate circle yeah everything that's already pre-made ready to sell going we can start selling
27:08that straight away targeting well-heeled city workers come and get your white card fish cakes
27:13here tartar sauce rocket salad hi there would you like some tuna salad fresh fish sauce this morning
27:18no the other half of april's team you're looking hungry i'm not hungry you're not hungry at all
27:24i've had my lunch i'm really concerned already because we've basically missed the lunch time
27:28trade were you on the way to get some lunch this afternoon what are you eating chaps the footfall
27:32here is going to start rapidly decreasing and we haven't even got the prime of it in the slightest
27:37so would you be interested in the salad nissoir how much is it it's nine pounds no excuse me
27:42sir can i interest you in a tuna nissoir salad at all today no not for nine quid fair enough mate
27:47no problem we're rocking a tuna salad for nine quid and a tupperware tub yeah they're not interested
27:52well we definitely need to drop the price i think we've gathered that now we've done some sales but
27:56not very many it's a bit embarrassing it is massively hello basically at the moment the price of nine
28:05pound is very high we definitely need to drop it rapidly enough and for the salad boxes we're doing
28:11six quid okay so can we please push for 650. the trades die and literally everybody's eaten okay but
28:17i'm just telling you to try something no april if you guys was here and you could assess what the audience
28:22was like you would completely agree i'm just telling you for the next hour to try six pounds
28:27fifty for a salad but that's an hour for 50p right but i'm just asking you to try something brett can
28:33you try it at six pounds fifty okay six pound fifty is that that's your decision
28:42camden this is talamari yeah um i made it just now to come out for you yeah it's bloody nice
28:49you tasted it earlier with selena's sales buoyant a new initiative so there are roughly 25 take-home
28:55boxes the price that we're going to sell these for is six pounds packs of fish fingers to cook at home
29:01and there's around eight fish finger pieces in each box so this is a really good deal for take home
29:05you can really go up and they can reheat these well as possible like no i think ethically we can't we
29:11can't be paid charging for different prices i don't think that's very ethical yeah with me they are
29:18now it's six pounds if you have a problem call me good luck guys okay
29:24what about the pub what about that pub sent to drum up business door to door tattoo shop people in tattoo
29:30shops are friendly this is a nice little cafe yeah we'll give it a go we'll give it a go sales executive
29:35mcgim looks to net a large order hey sir you all right there all right i want to offer you a
29:41once in a lifetime opportunity the fish fish fingers oh you're not interested sorry all you can do
29:49is take this put it in the fridge and you have it for later because it's fish it's fish um first thing
29:55that we are being a restaurant it's nothing i could do at all thank you cheers mate thank you
30:05i must be losing the plot here this place is teeming with people because they've gone into
30:10a veggie restaurant trying to sell fish that's no way to sell ladies and gentlemen we have fresh fish
30:17for today houston can i just store these can we crop on them yeah i'm just going to grab a coat
30:26dan what's the problem my coat that's all um really do like if you run trust me you'll get warm
30:36april's aim target commuters with her quality products oh i know you're busy do you want an idea for your
30:42tea okay no you're all right stepping forward now then you look like a busy lady sales trainer ruth you
30:52don't eat fish but i bet you know a man that does i bet you know two men that do ruth has a slightly i
30:58have to say creepy sales technique gosh aren't you solid oh aren't you lovely uh she's sort of a
31:06bit odd in the way she approaches people the fish cake they're jumbo fish cakes uh and they're just
31:12five pounds i'll take the salad okay well that's lovely thank you very much indeed but they are listening
31:18to her and they are stopping and they are buying and i'll take this one oh well that's lovely thank you
31:24very much indeed that's lovely so even i've learned something new lovely thank you very much indeed
31:30salads shifting lovely and enjoy and across town that's a little piece for you look yeah that's a
31:37little piece come on you're gonna eat a whole one in a second jumbo fish cake samples sprinkle a bit of
31:42lemon on there go on knock yourself out pull in the punters that's 15 pounds thank you sir cheers
31:48that's how you do it but for business owner dan hello are you are you interested in buying some salad
31:54no thank you okay not a nibble how are you doing terribly are you this isn't my bank well just
32:00stand with me just stand with me you need to hook people so you need to say something like
32:05now you look like a hungry gentleman today and as opposed to are you interested in buying a salad
32:13are you interested in buying some salad from us today
32:17i'm not the best salesman in this process and i never claim to be either
32:21hello sir are you interested in a salad but i didn't go into this process in order to sell
32:27salad on a street hello are you interested in buying a salad and actually my skills line other areas
32:35i don't suppose you'd be interested in buying it at all okay no worries no worries
32:40so it's it's 20 to three we're nearly out of fish fingers we're literally selling the scraps now can i
32:51interest you into a taste of my fish one pound that's all 50 pence is it not just creepy it's a
32:57pound you're creepy no it's money it's better than nothing not scrapping them fish fingers finished
33:06all that remains because it is warm today raw calamari looking squiddy okay let's have a look
33:16to avoid food poisoning it needs to be kept below five degrees so we're at 15.2 with a calamari okay
33:25see we may have a little calamari temperature problem um we're way above outside in the cool box
33:31the long and short of it is it's ruined we can't sell it it's a nightmare because it's just it's you
33:36know if we're going to be actually out of food i don't understand why it's why it's the wrong
33:41temperature and unfortunately we didn't sell a lot of the calamari so we've got about 150 quid's worth
33:45of stock that we've now had to bin so it's really frustrating very disappointing
33:53that is that's a lot of hard work gone into that it's actually smelling quite bad
34:00go on you know it's in the sun at the back here
34:06and i'm starting to think was it my fault should i have thought that
34:09was i in charge of that side of things or should i have thought about it i don't know
34:16hey okay dave how's it going whereabouts are you um so we're currently stood outside
34:20king's cross train station at the moment um how's it going uh you are
34:26calamari wasn't at the right temperature in the cool box and it's no longer fit for human consumption
34:33right how many boxes do you guys have left we've got 23 boxes left we've managed to sell
34:39sort of three batches for 16 pounds okay we're going to have to come and meet you we're going
34:43to have to try and do a power hour for the last hour of sales okay okay brilliant three
34:50three boxes three boxes no no but look it might just be circumstance
34:54i don't know let's go and sell these bloody things come on king's cross
35:07ladies and gentlemen one for the lifetime opportunity fresh fingers made by us today
35:13the evening commute okay okay cavalry's here gents i've got beautiful fish fingers to take home one
35:20hour till selling must stop i've got some really fresh fish fingers i've practically scuba dived and
35:25got the fish from the sea three pound 50 yeah amazing three fish cakes for a tenner i literally can't
35:35because it cost me more than that to produce it all right so that's it doesn't mean we can't keep
35:40talking we've got to get rid of them two pound each we haven't quite stuck to april's pricing guide
35:44fresh fish cake one pound a pound each getting weird out your pocket is a lot faster all right
35:50what about one of these one of these ten pounds so i'm going to say yes i need you to purchase it
35:54how much money do you have guys look at this gent just bought woodwork bargain there you go fella
35:59thank you fantastic do you want to come on over quickly before we shut we're just about to put the lid
36:04down there's three pound change there for you madam that's it you've got the last one
36:11trading ends well done guys owned it everyone's really happy that we've sold and i'm happy too
36:18i'm just conscious this sort of shadow of the unused calamari hanging over us tomorrow the boardroom and lord
36:28sugar
36:41you can go through to the boardroom now
36:58good morning good morning lord sugar well with this particular first task which happened to
37:07have something to do with fish i want to see whether there needs to be any of you
37:13tiddlers to be thrown back into the sea i'll start off with versatile is that right yes how'd we get
37:20the name that was actually for myself lord sugar um i thought that we can always change the way we
37:24work and stuff to make sure that we win means you're versatile versatile yeah and selena the
37:30project manager turned out to be you yes that's correct i felt very obligated to do it kind of just
37:35said oh i'll do it and then boom they all said okay you got it the first day was carnage i did just get
37:41a wave of information everybody was conflicting ideas everyone kept changing their minds helen it was a
37:46shambles i've never witnessed anything quite like it it was a disgrace not one of them was listening to
37:50what the other was saying and it's no surprise that they were never coming to a decision i had a
37:54slight frustration lord sugar with the rest of my colleagues just because they all seem to claim
38:00they are successful business people and that all were nervous and didn't want to be a project
38:04manager they seemed to talk a good game what's the point you're making sorry well the point i'm
38:08making is if you're if you're able to manage people at your own business surely you want to
38:13prove that in your first task as well did you put yourself forward i didn't put myself
38:16forward the reason why because i didn't think it was at the right time to put it on about i don't
38:20know what you're talking about i just feel okay let's move on shall we right you ended up with
38:26fish fingers and calamari yeah okay so you're at billingsgate we then went and negotiated lord sugar
38:33we went into our sub team fish finger we had decided that we wanted phillip coley yeah holy right
38:39okay yeah this is the new kind of replacement for cod these days yeah and it is the cheapest we'd
38:44negotiated a really reasonable figure and sealed the deal right okay team calamari do you think
38:51you've done a good deal natalie did get a very very good deal on the calamari whilst we all appreciate
38:56it wasn't the best quality we knew it could be made for calamari next selling it was frustrating
39:03i was talking to a lot of people uh they weren't having any of it you you tried to sell fish to a
39:08vegan you're having a good day aren't you i think richard and uh charlene turned out to be good sellers
39:16in the end yeah we nailed it we sold out of fish fingers and half the calamari had been sold
39:21unfortunately we went to the cool box and checked the temperature on it and we couldn't sell it we
39:27wasted a lot of money there yeah okay so let's move on to connects us lord sugar yeah and whose
39:34brainstorm was that was something that i'd thought about previously however it did mean um united in
39:39latin it's better than dan's name of sugar babes yeah yeah that would not have gone down too well
39:49yeah i believe the project manager is april and i understand that unlike selena you were very uh well
39:56you were up for it i do have an interest in food and i felt strongly about choosing a task to bpm that
40:02apply to what i want to do she um said that she'd been involved in catering and was in business with
40:07catering yeah food blog yeah so she knew about food you seem to get your name sorted out uh and you got
40:14your project manager sorted out and then you've gone bang bang straight into fish cakes and salad nishwa
40:21yes that's correct and you went into the marketplace there's lots of vendors there i wanted to negotiate
40:27i feel that that's one of my strong points and the first vendor that sold cod for fish cakes
40:32was that the guy you bought from yes so you'd made a very snap decision yes so who did the cooking brett
40:38had expressed that he loves cooking he was put in charge of the fish cakes with the sub team used to
40:44be a sous chef didn't you brett i worked my way up to be um secondary sous chef within the kitchen it was
40:49based in um a local restaurant down in plymouth in the harbor so it had a little bit of official orientation
40:55but i don't claim myself to be like obviously an expert in the food industry by any means we had
41:00decided that we needed to do 300 fish cakes 300 300 in total yes we didn't make the quota that we
41:06aimed to get on the the fish cakes they made 89 what instead of 300 yes so what did the fish do swim off
41:14they were big they were jumbo ones they were bigger we wouldn't have had enough time to make 300 fish
41:19cakes there was a massive complication we was late on arrival so you missed your lunch time yes we did
41:25however the quality was there people were looking at it as a viable product and that's what we did do with
41:29regards to spending a little bit more time in the kitchen we've generating it and you had high
41:33prices didn't you nine pounds for a salad that's a lot of money but i think i've got a understanding
41:40of what's gone on i think we need to start looking at how we did on the money side of things claude
41:46perhaps you let me know about versatile
41:49their total sales amounted to 467 pounds and 50 pence their costs were 267 pounds 21 yielding a profit of 200
42:03pounds and 29 pence okay karen same thing for connexus sales 343 pounds and 53 pence costs 341
42:1910 pounds and 66 pence making a pathetic profit of any one pounds 87
42:28that is bad one pound 87 nearly lost money then okay well look team versatile well done on your win
42:38now i hope you're not sick of this the sight of fish because uh back at the house uh the head chef of the
42:45critically acclaimed japanese restaurant nobu is going to give you a gourmet sushi masterclass
42:52well done and i'll see you on the next house okay off you go
42:55one pound 87 is a disgusting result we'll go through this in greater detail off you go
43:18oh my god here is a lobster ceviche hot miso chips yellow tail sashimi this stuff is better than 14
43:38degree calamari i got totally railroaded into being pm but ultimately i do run my own company and i'm used
43:45to managing people i made sushi i never thought i'd do that hey i'm ecstatic that we won when you're
43:52celebrating you need to say come pie
44:05before everyone starts gobbing it's happened deal with it so what do you think went wrong i don't think
44:09we went carefully enough through which dishes to choose maybe we chose ones that had too high a cost
44:15i honestly don't believe i'm to blame for the failure of this task i feel like i made decisions
44:20quickly and efficiently we missed the lunch trade that was why we lost the time so why didn't we get
44:25out on time brett was responsible for the production of the fish cakes and he seemed very confident that
44:30he was going to bang them out and he didn't we had a half an hour delay on production which was by
44:35yourself dan you just had a knock-on effect for us mistakes were made certainly by me with the
44:40ingredients but also by the project manager in terms of the whole strategy of the task i'm not saying
44:45you didn't sell anything no i didn't sell anything no i didn't the people who didn't do anything for
44:51this project jenny l and aisha just getting off free so it's like they don't have to worry they're
44:57not on the chopping board can you send the candidates in please yes we can go through to the boardroom now
45:21well to come in with one pound 87 it's abysmal late in the kitchen late at the location lunchtime
45:44you turn up half past one you may as well forget it i think in the task um getting the ingredients we
45:50took a lot of time with the numbers at the kitchen and that was a huge part of why we couldn't start
45:55cooking and that i would allocate to dan to be perfectly honest right the ingredients was entirely
46:00my responsibility i take full responsibility for the problems that happen however i don't think it
46:06really took that long as far as i know it took maybe about half an hour i don't think it was that
46:10big a long time for the ingredient i was processing the things as quick as i could as far as i'm aware
46:15the ingredients were ordered um pretty much correctly weren't they i mean did you get all the ingredients
46:20or not no once we had the ingredients and we could start a production line only then could we start
46:25moving on with the task but we didn't have those ingredients you can always push the blame on other
46:29people with your loud voice and your aggressive stance both you and dan nivana were working it out
46:34for about a half an hour before they were there wasn't a half an hour guys we were waiting at the
46:41so brett you put yourself forward as the chef yes we made only 89 fish cakes do you not feel that's uh down to
46:49you then no lord sugar to be fair i haven't got an experience in as much as i'm a fully qualified
46:54certified catering assistant but when someone says to me fish cakes i have a kind of vision in my mind
47:00of something around about that big these things i heard were enormous yes that's right on the recipe
47:06specification or trigger it did stipulate the fish cake depth did have to be of 2.5 centimeters brett
47:11became very defensive when i said why the fish cake's so big and he kept telling me about specification
47:16and i said but they're huge lord sugar i'm a stickler for making sure that everything in the
47:20specifications and everything's done specification for the sake of it you can see the raw ingredients
47:26that you have you can see the fish cakes that you're making each fish cake was this big you could see
47:32you did not have enough ingredients to make 300 fish cakes of that size i wanted to make the product to
47:39the full specification to make sure that quality control was at full force you you'd missed the lunchtime
47:44trade because you spent so long in the kitchen claude's team got on the way after they'd started
47:50making some stuff they'd made most of it but they didn't want to wait for the balance and off they
47:54went to get the lunchtime trade the salad had done and dusted we had 40 that my team was going to take
47:59so why didn't you go then why didn't you let them go why didn't because we didn't have any any fish
48:03cakes to go with them so what i felt that we really needed all hands on deck in order to get a finished
48:09fish cake product because it just wasn't ready to go but the salad was easy to assemble looked
48:14amazing to me and was going to be a good sell and we had a high margin on those salad let's get it right
48:20shall we high margin is what you dreamt you had but your actual margin sucked you tried to sell them at
48:28nine pound progressively you ended up selling them as low as two pound fifty below your cost i think
48:35everybody on the team would um account for the fact that i was really serious about not selling below
48:39our cost price i repeated it millions of times i did most of my sales in the last hour when we were
48:44giving them what were the prices around 250 for the fish cakes five pounds for a salad 250 so the fish
48:52cakes cost two pounds to make so there's no margin on that yeah you reckon you were getting five
48:57pounds for the salad i only sold one salad and it was at five pounds i'm sorry i know that's it's an
49:03abysmal okay lord sugar i i i gave somebody some discount you know what it's about trying to create
49:09some sales and about trying to create a a a bit of a buzz i have to say that joseph you've done very
49:15well you sold 108 pounds of the stuff dan big fat zero it's atrocious absolutely atrocious i'm really
49:22sorry about it's a bit worrying for me if you can't sell yeah i think that's it it's down to i think lack
49:28of experience certainly like i don't think anyone can fault my enthusiasm i was going up to people
49:32all the time and i was i was constantly like trying to talk to people my sales technique's not the best
49:38i fully accept that what are you good at then i'm good at online stuff that's what my current business
49:43is so no face-to-face selling i've never had any experience in face-to-face selling at all i mean
49:48that isn't my skill set not so much alexander the great but more desperate dan
49:53all right so april you're gonna have to choose two people to bring back in this boardroom
50:03done and broke right go back to the house the balance of you thank you
50:14not a good start step outside and i'll call you back in when i'm ready to see you again
50:23so it's a bit of a fishy story this thing here april talks about this great margin that the product
50:29had but actually didn't have a great margin
50:33dan is in business already so he's no idiot i mean i was disappointed with dan i mean he was slow in
50:38the kitchen he didn't sell anything but everyone can sell something as far as brett is concerned he was in
50:46charge of the kitchen he made the product too big but he's following the rules i'm following the recipe
50:51well you've got to engage your brain at some point
50:54can you send the three of them in please
51:13everything has gone wrong in this task april your project manager here do you take responsibility for
51:19this or what i think that although yes i've made some mistakes i've also shown that i am a strong
51:25candidate i made decisions and i made them with thought but i was able to make them quickly and
51:29you made a very snap decision i did on the product i really do stand by the choice of the salad we did
51:35make them in time and low margin though wasn't it pardon it was low margin it was a low margin and
51:40in terms of why we chose where did you get nine quid for a salad to address that i was selling in the ritz
51:45you know nine pound for a salad is a ridiculous amount of money i do believe that i made some errors
51:50however none of this information about brett working in a restaurant working with fish
51:55that's wrong ever came out because i stipulated look i've got some knowledge about the industry
52:00so you let us know as a team that you worked in a restaurant as a sous chef in a fish restaurant
52:04your first job was working in a fish restaurant on plymouth hoe but you must appreciate i was
52:11like a young adult at the time before i joined the navy i'm just saying that you've had a bit of
52:15experience working and that's why i've been able to produce a fine quality fish cake lord sugar i
52:19definitely don't deserve to be here and i know you hear it all the time but i might have had a
52:23fundamental mistake with the size of the fish cake but everything that i did personally carry out
52:27myself was to a professional standard but hold on a minute you're making this stuff and it doesn't
52:32take a brain surgeon to work out blimey i'm not going to be able to make 300 of these when did it
52:38dawn upon you or didn't you know it didn't genuinely and i'll take that and was you there watching this
52:43going on i was i addressed the size of the fish cakes i came over to brett and i said the size of
52:49those fish cakes they're way too tall lord sugar i can honestly tell you that i genuinely categorically
52:55did not stipulate with any other specification than that um recipe and the way it was meant to be
53:02put together but why are you going to follow something because my project manager said we
53:06will do this problem you keep talking about specification which i followed brett you can't
53:11bullshit in here i'm not trying to build honestly i swear you made those fish cakes you made the
53:15biggest ones of the lot yes that's right because i followed the specification because that was what i
53:20adhered to but april what was the reason you brought dan back in this because there's a huge issue with
53:26dan's contribution on a whole i believe that as project manager i couldn't do every single thing
53:30myself and i did delegate the maths to dan and i was told that all our weights and measurements
53:35were completed when we got to the kitchen we were waiting it took half an hour we were two hours
53:41late but when did i get first ingredients was it ten minutes no it was about half no it was about
53:45half an hour exactly but no no you never bought the materials so it in turn had a knock-on effect
53:51for the remaining part of the day you can't sell you said this at the beginning i can't sell and i can't
53:56cook but you didn't really realistically i'm good i'm good at addition i'm good at mathematics i've
54:01run a successful business did you do anything in the kitchen yes yeah yeah absolutely very little
54:05no that's not true you don't even know what you should do thank you well in the kitchen well i sliced
54:11the olives i sliced the tomatoes i was doing all the pans and things like i was yeah pans but like they
54:17need doing someone's got to do so then who should get fired i i i don't really know i guess you don't
54:23really know you don't know how to sell i think they both made i think no no no i think they both
54:27made what do you know you know you don't know about so you don't know about figures don't know how
54:31to do that why shouldn't i fire you to them well because i my business plan is sound my knowledge of
54:37business my business acumen is sound so i think i'm a solid business prospect and i think we could make
54:42a lot of money together part and parcel of the criteria of the winner is they've got to be a bit of
54:50a jack of all trades they've got to dirty their hands go out and sell market things
54:59and then you've fouled on one of the things already that you can't sell and you say you can't sell to
55:07the public you can't say you cannot sell to the public brett i can understand why you took on the task
55:16of cooking the stuff what i'm struggling to understand is having had experience in watching
55:23albeit many many years ago how a fish restaurant operated they didn't do a better job in the kitchen
55:31for april your project manager here you've got this food blog this was right up your alley
55:37you let brett run riot in the kitchen you relied upon dan on the numbers and this is not the qualities
55:43of a project manager and it is for that reason that i am struggling very badly at the moment
55:58but dan you say the purchasing was all down to me and you were the only one who didn't sell anything
56:04dan you're fired thank you for the opportunity
56:20do you know what it's the first task
56:25if this was somewhere in the middle of the process
56:28i'll be firing you april i really would
56:36i'm going to give you the benefit of the doubt today uh the same goes for you brett
56:41off you go back to the house thank you lord sherry thank you karen thank you
56:45the process is really hard admittedly like i was rubbish at sales but i don't think it's fair that
57:05i was fired i'd encourage my ex-competitors to watch their backs because you never know where the
57:12where the next attacks are going to come from you guys decided to go for quality who made that
57:19decision that would be the pm i guess well she needs to go because the profit margin task it wasn't
57:25about quality oh my goodness
57:30that was savage wasn't it brutal it was serious we've all put down on paper that we are
57:40business accolades we've got this we've got that we can sell we've got focal points but none of us
57:45showed it
57:48now 17 candidates remain the search for lord sugar's next business partner has begun
57:56next time i want you to produce an advertising campaign for a shampoo my idea is sexiness the
58:06good they're going to be going like this they're going to be enjoying themselves look at the camera
58:13the bad could it be considered boring desert dry hair he looks like david brandt to me
58:20and in the boardroom it was a bad hair day things turn ugly you and i know what it is our consumer
58:27doesn't you're fired
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