- 9/2/2024
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00:00Nice.
00:00Hello.
00:01Good morning.
00:02How are you?
00:03Alan Saffron, how are you?
00:04Alan, good to see you.
00:05Thank you very much for coming.
00:06This is my wife, Jen.
00:07Jen.
00:08Jen, good to see you.
00:09When Chef Ramsay arrived, it just blew my mind.
00:12Let's sit down and have a chat, shall we, yes?
00:14I mean, we've got Chef Ramsay in here to improve us.
00:18Otherwise, what the hell is he here for?
00:22Nice to meet you both.
00:23Nice to meet you.
00:24Good to see you.
00:25How long have you been open?
00:2616 months.
00:2716 months.
00:2916 months.
00:29So 16 months ago.
00:31So just opened.
00:32Yes.
00:33Is the business making money?
00:34No, we're losing $5,000 up to $6,000 a month, every month.
00:38Wow, wow, wow.
00:40How can it go so wrong?
00:41I think it was a combination of a lot of things
00:44that I think we did wrong.
00:45I think we changed the menu too many times.
00:47How many times have you changed the menu?
00:48Probably 10.
00:5010 times?
00:51Yes.
00:51That's nearly once a month.
00:53What about the chef?
00:54I mean, normally a menu changes when the chef changes.
00:56How many chefs have you got?
00:5710.
00:5810 as well?
00:59Yes.
01:00Front of house been as bad?
01:02Yeah, we've been through about 20 servers.
01:0510 menus, 10 chefs, 20 servers.
01:10What's going wrong?
01:12Yelp has killed us.
01:15Yelp has trashed us terribly.
01:16They're also deleting five-star reviews.
01:19Oh, come on.
01:20I can prove it.
01:21I can show you right on the Yelp.
01:23Is there a plot against you from Yelp to close this business?
01:28No question in my mind.
01:29Oh, Alan, come on.
01:30You've been watching too many fucking bomb movies.
01:34So opening restaurants in LA is pretty expensive.
01:38Where did the money come from?
01:40Alan had about $250,000 that he inherited from his dad's estate.
01:43OK, nice.
01:44So he put all that money into it,
01:46and then we started running out of money.
01:48And in order to open, my husband went to my son.
01:52And now my son Daniel is in for another, I think,
01:55over $250,000 as well, because he inherited some money too.
01:59I was managing his money, so I actually
02:03took part of that money.
02:04And as the manager of his funds, you then
02:07invested in the business.
02:08Yes.
02:10Did your son Daniel know?
02:11Well, of course, he knew eventually.
02:15What do you say eventually?
02:16I told him after the fact.
02:18What?
02:19I kind of forced him into it by taking his money.
02:23Seriously?
02:26Is Daniel here? He's in the business?
02:27He does the nighttime shift.
02:28OK.
02:29You work in the daytime.
02:30Daytime.
02:31And you don't work together?
02:33Not really that much.
02:35Our heads log together.
02:37Right.
02:38My son has a great deal of resentment towards me.
02:42I don't know why.
02:43What about the food?
02:44I think it's pretty damn good now, yes.
02:46I'd say it's four to five stars.
02:47Four to five stars.
02:48So you're one star out.
02:49OK.
02:50I can't wait to taste it.
02:51We've got the background. Thank you.
02:52I appreciate it.
02:54Chef Ramsay will love my burgers
02:56without a shadow of a doubt.
03:00I'm Marilyn.
03:01Marilyn, nice to see you.
03:02Yeah, nice to meet you.
03:03First off, what's wrong with the restaurant?
03:04There's lack of management.
03:06And the burgers, they're never cooked right.
03:09They're always sent back.
03:10Wow.
03:11Yeah.
03:12I tell people that I'm sorry probably 15 times a night.
03:15There's no consistency whatsoever.
03:17And that's wearing on me as a person.
03:20I go home and I'm like, oh, I feel
03:21so guilty for serving bad food.
03:24OK, let's start off.
03:25I'm in California, so let's go for California burger, please.
03:27California, sure.
03:28And how would you like it cooked?
03:29Medium rare, please.
03:30Medium rare?
03:32Now, definitely cowboy burger.
03:33OK.
03:34Got to see the Australian meat pie.
03:36Yeah.
03:37Obviously, I'll have to go for the award-winning burger.
03:39OK.
03:39Yeah, I think we're done.
03:41Thank you, my darling.
03:41Good, thank you.
03:42Good to see you.
03:43You too.
03:44Hello.
03:45Hi, welcome to Mike and Ellie's.
03:46I'm Lexi, sister number two.
03:47Sister number two.
03:48Yes.
03:49You are glamorous.
03:51Amazing, amazing.
03:53What's that smell?
03:54Is it just me?
03:56I don't smell it.
03:57Go outside, take a big, deep breath of fresh air,
03:58and come back in.
03:59I don't know, I smell your cologne, which smells good.
04:00OK, wait.
04:01Ready?
04:02Let's do it.
04:03Oh.
04:05No.
04:06What is that?
04:08No, it doesn't smell to you there.
04:09No, I just smell you.
04:10Just there.
04:11I just smell you.
04:12Did somebody die in here last night?
04:14No.
04:15It's possible.
04:17OK, well, I haven't tasted the food yet.
04:20I'd love to meet Dad.
04:21All right, I'll go get him.
04:24What's that smell?
04:25Can you smell something?
04:26No.
04:27How are you? Good to see you.
04:28Same here, sir.
04:29Come on, say hello.
04:30And you are?
04:31Lewis, the manager.
04:32You're the manager?
04:33Yes.
04:33Good to see you.
04:34Dad?
04:35Yes, ma'am.
04:36Chef Ramsay would like to meet you.
04:37Me?
04:38Why me?
04:39I don't know.
04:40It doesn't make any sense.
04:41Why would he want to meet you?
04:43Follow me.
04:44I am quite nervous about Chef Ramsay's visit
04:47and how my dad's self-esteem will take it,
04:50because he has a hard time taking criticism.
04:52This is my father, Mike.
04:53Mike?
04:54I'm Mike.
04:54Pleasure.
04:56But the fact is, we need the help,
04:57and if somebody is willing to give it to us,
04:58we need to take it.
05:00I really hope that he can help Dad.
05:02How long have you been open?
05:0315 years.
05:0415 years.
05:05Yeah, when was the last time you changed
05:06something in the dining room?
05:07Never.
05:08Wow.
05:09Everything's pretty much as I bought it 15 years ago.
05:12And how would you rate your food, 1 to 10?
05:14I would rate my food in the upper nines.
05:17Wow, great.
05:18I love that.
05:19I can't wait to taste it.
05:20The food is not the problem here.
05:22It's either the atmosphere, the ambience, or the service.
05:27Here is your regular menu, and here is your specials menu,
05:29sir.
05:30Is this a little PPI menu?
05:32I don't know.
05:35Is that a, is that a?
05:36I don't know.
05:37That's not a Euro instead, is it?
05:38I don't think so. I'm pretty sure.
05:38It's probably coffee.
05:39OK, great. Thank you.
05:40If you need anything, I'm at the front.
05:43Oh, the smell.
05:44Hello.
05:45Hello, hello, hello.
05:46How are you?
05:47I'm Janine, I'll be your server tonight.
05:49Good to see you.
05:50Did you smell that, or was it just me?
05:51You smell something, right?
05:53Yes.
05:55Honestly, it's like we buried bodies underneath the carpet.
05:57Yes, it's most definitely the carpet.
05:59It stinks.
06:00The restaurant is filthy, disgusting.
06:02It's full of mold.
06:04It's worse over there.
06:06Seriously?
06:07You're in the good part.
06:10Thank you very much.
06:13Steak and seafood, and we have Italian food.
06:16Janine, what is it, fine dining restaurant, or Italian?
06:18What are we?
06:19I don't know.
06:20Wow.
06:21There is no identity.
06:23OK, I'll start with guinea with shrimp sauce.
06:27And let's go for chicken Murphy.
06:29And then the special menu, the steak Nelly.
06:31The steak Nelly?
06:32How would you like that cooked?
06:33Mid-rare.
06:34Please, thank you very much.
06:35You're very welcome.
06:36I want to see where that 9 out of 10 is hitting.
06:39It's only that there.
06:39Yeah, I'm moving it.
06:42Mike, I have Chef Ramsay's order.
06:43Here we go.
06:45Chef Ramsay will like the food here.
06:46Anything that I make him, he's going to like, guarantee it.
06:50Look at this place.
06:53It's awesome.
06:56Louis.
06:57Chef?
06:58What happened to that lampshade over there on the wall?
07:01I don't know.
07:03Fix it, it's bugging me.
07:04How are you?
07:05Nice to see you.
07:07It's driving me crazy.
07:08I'm sorry.
07:09It always comes on when it goes up anyway.
07:17Sorry.
07:17Just watch your head there.
07:21That's good, Chef.
07:22Make it nice.
07:24I made it, so it's right on the money.
07:29OK, Chef.
07:31You're welcome.
07:32Greeny with shrimp sauce.
07:34Greeny with shrimp sauce.
07:37Oh, dear.
07:41Wow, that was gross.
07:44Hi.
07:46Hey, how are you?
07:47Hi, welcome to Luigi's.
07:47Good to see you.
07:48Joe, good to see you, buddy. Gordon.
07:49Nice meeting you.
07:50And your position is?
07:51I'm a waiter.
07:52Excellent.
07:53And you've got a bit of a hot chef in there.
07:54Yes, definitely.
07:55Could you go and get in, please?
07:56Absolutely.
07:58Wow, look at this place.
08:00Luigi's d'Italia.
08:03Oh, hello, Chef Ramsay.
08:04Pleasure to meet you.
08:05Gordon, good to see you.
08:07Hold on a minute.
08:08You're not 22.
08:09I'm 51.
08:11You're 51?
08:12I'm reading the latest report on your website.
08:14A youthful maestro, 22 years of age in the kitchen.
08:18Do you have a son in there?
08:19No, it must be a mistake.
08:21Yeah, this was in 1981.
08:221981?
08:23Oh, I have recent reviews, too.
08:25What, like 1984?
08:26No, 1991.
08:291991.
08:30Anyway, if the food was that good back in 1981,
08:33how is it today?
08:34I think it's better now.
08:35That's great news.
08:37I have a following for 30 years.
08:38And what I do, I'm the best there is.
08:41But there's some things that can be changed.
08:43Youthful 22-year-old.
08:44I like the website.
08:46Who else is running the restaurant?
08:47My brother, Antonio.
08:49Wow, that's encouraging.
08:51Very encouraging, in terms of a proper family-run restaurant.
08:53I have my wife, Tony, and my children.
08:57Let's have a little catch up with the family, shall we?
08:59OK.
09:00Yeah, are they all here?
09:01Yeah, they're all here.
09:02I'd love to meet them.
09:02Bring them out.
09:03This is my lovely wife, Grace.
09:05Hi, nice to meet you.
09:06My wife's good to see you, too.
09:07Where are you from?
09:08Italy.
09:08This is your wife?
09:09Yes.
09:10Wow, you did well.
09:11And this is?
09:12Dominica, the daughter.
09:14OK, wonderful.
09:15And this is?
09:16I'm Linda.
09:17My sister-in-law, my brother's wife.
09:19That's my husband, Antonio.
09:20Antonio.
09:22How are you?
09:23Very good, Don.
09:24Pleasure to meet you.
09:25Tony, Tony, what would you like to be called?
09:26I go by Tony.
09:27Tony, OK, great.
09:29Let's sit down, and let's have a catch up, shall we?
09:31I'm glad that Chef Ramsay is here to help us.
09:34Because this is a family restaurant,
09:36and we shouldn't be a split family restaurant.
09:38First of all, I'm here to help.
09:40And I can't help unless I know what's wrong.
09:44What's wrong with the restaurant?
09:45We had a phenomenal leader.
09:49And the leader was my father.
09:50He was in the front.
09:52Him and I were always on the same page.
09:54And where's your father now?
09:55Where is he?
09:56He's in Italy, retired.
09:57So no one's actually ever stepped
09:59into your father's shoes?
10:01Well, I have.
10:03But I think what has happened is no one has any idea what
10:07is needed in this restaurant.
10:10We're in a position to lose everything.
10:14So who runs it now?
10:15I'm the guy in charge right now.
10:17Well, no, the way we run it is on Mondays,
10:21Tuesdays, and Wednesdays, I run the place.
10:23And then on Thursday nights through Sunday nights,
10:27they run the place.
10:27Wow, that's crazy.
10:29How does a family restaurant not run as a family?
10:31They don't get along.
10:32Wow.
10:43When you have laziness, it's an infection.
10:46What happens is when Tony is here and Linda is here,
10:49they have no understanding that number one is the customer.
10:52No sitting around.
10:54No looking at the TV.
10:55Watching TV when customers come?
10:57Is that true?
10:58I don't think it's true.
11:00Tony, he don't care about the customer.
11:02He was sitting and playing the computer.
11:04I care about this restaurant.
11:05No, I don't think so.
11:07He's on the computer here.
11:08Talk with the computer, come on.
11:10The complaints are the people feel neglected.
11:12Yeah, but there's also complaints like I don't
11:14want to come there when she's there.
11:16Customers don't want to come when you're working.
11:18What's all that about?
11:19I don't know.
11:20I'm just asking.
11:21I'm listening.
11:22She's got people that she kisses ass to and they love her.
11:25She's got other people that she gets blunt in her face
11:28and hate her.
11:30I would just basically go up to the customer
11:31and just say, fuck you.
11:33Get the fuck out of here.
11:34No!
11:35I didn't say that!
11:35I didn't say fuck you!
11:37I'm telling you this is a pile of shit, OK?
11:39Say that to her!
11:40That's what you said.
11:40No, I didn't say fuck you!
11:42Hello.
11:43Well, hello.
11:44How are you?
11:44I'm excellent.
11:45And your first name is?
11:46Lynn.
11:47Lynn, Gordon, nice to see you.
11:49Owner?
11:49Yes, my husband, Mikey, and I.
11:51You run it with your husband?
11:52Uh-huh.
11:53Yeah, Gordon, how you doing?
11:54This is Eric, our son.
11:56How are you?
11:56Nice to meet you.
11:57By the way, good to see you.
11:58Thank you for coming.
12:00Let's go get your father, and let's sit down and have
12:01a catch-up.
12:02I'm really happy to see Chef Ramsay,
12:03and I hope he's pretty nice to my boys.
12:06Not too nice.
12:09OK, A, I'm very happy to be here.
12:11B, I'm dying to find out what's wrong with the place.
12:14How could a restaurant not work when it's sat on the water?
12:19Right.
12:20OK, mom.
12:2117 years, it was very successful,
12:23and we did very, very well.
12:25So when did it start to turn?
12:26The last couple of years, no profits.
12:28No profits.
12:30Wow.
12:31OK, and how often are you here?
12:33Well, I work 14 hours a day, seven days a week, but.
12:36Seven days a week?
12:37Yeah.
12:38That's the truth.
12:39Serious?
12:40That's crazy.
12:41It is crazy.
12:42He's been doing it too long.
12:43He's burnt out, and he might not admit it, but he is.
12:44Are you burnt out?
12:45No.
12:46No?
12:48You're going to sit in that kitchen until you drop?
12:50I mean, where's the succession?
12:52Is the goal to groom?
12:54Aris can take over, or?
12:56No.
12:57No.
12:59Well, I'm here, and I'm doing a lot of stuff right now.
13:01I mean.
13:01Sure, do you work in the kitchen?
13:03I don't, but that's one of my goals.
13:04I want to learn the kitchen.
13:05It's one of my, I'm glad you're here, because I
13:06want to learn more stuff.
13:07Do you teach him how to cook?
13:08No.
13:09Really?
13:10Why?
13:14Is he not good enough?
13:16Are you that much of a control freak?
13:18No.
13:19No?
13:20Is he not committed?
13:21No, what I was thinking.
13:22I feel like I'm pulling teeth here.
13:23Back in my mind, I expect him to be more here than he was.
13:27So he's not committed?
13:29He's just getting the passion.
13:30He never really wanted, when he graduated college.
13:32I never thought I would do it.
13:33He didn't want to be part of our business.
13:35Well, I mean, I'm here.
13:36I'm just trying to save this place, and it's just.
13:38Are you committed now?
13:39I am committed here.
13:40I am.
13:41You are?
13:42Yes, I am.
13:43I understand, like, yeah, I haven't been here at times.
13:45But I need Chef Ramsay to prove to my dad
13:48that I'm ready to do whatever it takes to make this place
13:50run better and smoothly.
13:51And it's time for big changes.
13:54This is the time.
13:56So how would you rate your food out of 10?
13:57What would you give it?
13:59My food, I give it 10.
14:0010?
14:01Yes.
14:02Right. Let me eat.
14:03Let me get the grips.
14:04Good to see you.
14:05Likewise.
14:06And, um, OK.
14:07All the recipes that I have for the Greek food
14:10came from Greece.
14:11A lot of people, when they visit Greece, they come here,
14:14and they tell me the food is better here than Greece.
14:16I think Chef Ramsay is going to like my food.
14:19Yes.
14:22Hi, how are you doing?
14:23How are you?
14:24My name is Dimitri.
14:25Dimitri, good to see you.
14:26Where are you from?
14:27I'm from Greece, Sparta.
14:29How long have you been here?
14:29In this restaurant, almost 15.
14:31Wow.
14:31Wow, wow, wow.
14:32So you know everything.
14:34Everything.
14:35First, the calamari.
14:38The calamari is going to be heaven, or it's going to be hell.
14:42Exactly.
14:42Shit.
14:43OK.
14:44Let's try the calamari.
14:46OK.
14:47And do you know what?
14:48I'll have the hot, the platter.
14:50The platter? OK.
14:51And I'll take the cold platter as well.
14:53I'd like to see that.
14:53I want to see as much as possible.
14:55OK. Anything else?
14:56I'll have the moussaka, eggplant,
14:58castle with the beef.
14:59Yeah, with the beef.
15:00Brilliant.
15:01I think we're done.
15:02I'm very excited.
15:04Chef Ramsay, the guy is smart.
15:06And Mikey, he needs to see when the food is not good,
15:09everything's not good.
15:11Calamari appetizer, make it.
15:14Heat the olive oil and put onions
15:17and bell peppers with the wine.
15:19You guys do what I say.
15:21Mikey's a very proud person.
15:23He does not take criticism well.
15:25But Chef Ramsay's here to help.
15:26He's not here to compliment.
15:29Mm.
15:31Nice tables.
15:31Why would you cover them?
15:33Dreadful tablecloths.
15:35Bloody hell.
15:37The decor is hideous.
15:39Pleasure.
15:40Gordon.
15:40Dustin.
15:42Dustin, good to see you, by the way, and you are?
15:42The waiter.
15:43OK, great.
15:44Are the others about?
15:45Yeah.
15:46Jake and Athena?
15:47I'd love to meet them.
15:49Jake, Athena.
15:50Hi.
15:50How are you doing?
15:51Very well, thank you.
15:52How are you?
15:53Jake, I'm doing good, sir.
15:54Jake?
15:55Yeah, yes, sir.
15:56OK, great.
15:57Hey, can I give you a hug?
15:58A hug?
15:59I was waiting for that.
16:00OK, let's have a little hug.
16:01Always, always nice.
16:03Welcome to my restaurant.
16:04Welcome, thank you.
16:05Well, nice to see you.
16:06And your name is?
16:07Athena.
16:08Athena is your?
16:09My mother.
16:10And you guys are partners, right?
16:11Yeah, yes.
16:12Good.
16:13Let's spend a couple of minutes catching up
16:14and give me a little insight into what's been happening.
16:15You got it.
16:16Shall we?
16:17Yeah.
16:18Things have gone bad with me and my mother
16:19since the restaurant has opened.
16:21My top priority is getting the restaurant fixed.
16:24And if that gets fixed, I think our relationship will get fixed.
16:27And so, mother and son.
16:28Yes, sir.
16:29Who does what?
16:30You are obviously the chef.
16:31Yes, yes, sir.
16:33And I am just the mother and the cook
16:34back there with my sister.
16:35Oh, you cook as well?
16:36Yes.
16:37I try my best.
16:38I try to do it like my mother and my grandmother.
16:41So authentic.
16:42It's authentic ancestral recipes.
16:44How old were you when you first started cooking?
16:46I've been cooking all my life, but I went to culinary school
16:49about eight years ago.
16:51My mom always wanted to open up a restaurant
16:53and get her sister down here from Greece.
16:55Said, you know what, let me go to culinary school
16:56and see what we can do.
16:57So that's what I do.
16:59Are we?
17:00Uh-huh.
17:00Damn.
17:01Are they all set?
17:02I'm very good at, uh,
17:04Are you great at catching flies?
17:06Oh, yes.
17:07I am.
17:08What are you doing?
17:09I'm going to kill one.
17:10No, no, come over here.
17:11I'm going to kill one.
17:11One second.
17:12Maybe not to the customers.
17:13No, no, mom.
17:14There we go.
17:15There you go.
17:16OK.
17:17There you go.
17:18Well caught, by the way.
17:19That's, uh, that's lightning.
17:21Of course, I'm good about flies.
17:22Great reflexes.
17:23Yes.
17:24So let's go back to the beginning when you first opened.
17:25What was that like?
17:26It was great.
17:27The first eight months were great.
17:30We were busy all day long.
17:31There wouldn't be a lull in service at all.
17:34Wow.
17:35But we was busy.
17:35We didn't even feel we was tired.
17:38What time do you start in the morning?
17:39We have to come here at 6 o'clock.
17:41We'd be here at 6.
17:42Naturally, yeah.
17:43Not my son.
17:45Don't say we'd be here because you are not here.
17:48I haven't been here in a while.
17:49But you're the chef.
17:51So you're sure you're here at the same time?
17:52No, no, sir.
17:54So what time do you come in the morning?
17:55Probably 11, 11 o'clock.
17:5811.30.
17:58Right before lunch, 12, yeah.
18:00Hold on a minute.
18:01Your mom comes in at 6.
18:02And you come in at 11.30, five and a half hours later.
18:05Yeah.
18:07So if your mom and your auntie does all the prep,
18:11what do you actually do?
18:15Woo.
18:16Yeah, I cook food for customers, you know?
18:18You cook for customers.
18:19You tired?
18:20He's always tired.
18:22He's always tired.
18:24He's still yawning.
18:29What do you think the biggest problem with the restaurant
18:31is right now, today?
18:33I don't know what the reason is.
18:34It's Jake.
18:35It's Jake?
18:37Exactly.
18:38I see my son how he used to be and how he's not.
18:42Don't tell me you are not, because you are.
18:45No, I'm not.
18:46My son changed.
18:47He doesn't care.
18:49Not about his life, not about the restaurant,
18:51not about anything.
18:53How much was the investment for the initial restaurant?
18:56How much did it cost?
18:57I came here with $300,000 plus another $500,000.
19:01$800,000 for this?
19:03Almost, yeah.
19:04$800,000.
19:05Everything's gone.
19:07Not only I'm losing all my money, I lost my son, too.
19:13It's very dramatic.
19:14He doesn't want to hear my voice.
19:18You're his mother.
19:19He's nagging all the time.
19:21He says constantly, he says I'm yelling at him.
19:24Even if I'm talking to him nicely,
19:27I can't take it anymore.
19:29The hell with the money, the hell with the restaurant.
19:32I'm losing my son, too, on top of everything.
19:35Shut up about that, please.
19:38Christ, man.
19:47I'm sorry.
19:48I'm sorry.
19:49I'm sorry.
19:50I'm sorry.
19:51I'm sorry.
19:52I'm sorry.
19:53I'm sorry.
19:54I'm sorry.
19:55I'm sorry.
19:56I'm sorry.
19:57I'm sorry.
19:58I'm sorry.
19:59I'm sorry.
20:00I'm sorry.
20:01I'm sorry.
20:02I'm sorry.
20:03I'm sorry.
20:04I'm sorry.
20:05I'm sorry.
20:06I'm sorry.
20:07I'm sorry.
20:08I'm sorry.
20:09I'm sorry.
20:10I'm sorry.
20:11I'm sorry.
20:12I'm sorry.
20:13I'm sorry.
20:14I'm sorry.
20:15I'm sorry.
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