- 2 days ago
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00:01I've been working at the Marvel Ranch for 40 years.
00:05I'm shocked. I'm horrified.
00:07There's definitely a problem with the playing around.
00:09Oh, my goodness me.
00:12Gerald just adopts all the dysfunctional people.
00:14It's all fun and games until somebody gets hit.
00:17I'm gonna f*** on your dumb ass.
00:20We are in trouble.
00:21I'm in Reading, Pennsylvania to visit Marvel Ranch.
00:30This restaurant's been running for over four decades,
00:32and my insider has told me that this place is struggling to keep the doors open.
00:38Okay, straight down here.
00:42Fingers crossed we can get in there.
00:52Yes.
00:57Okay, let's go. Quick.
00:59I'll go down first.
01:05Look at this place.
01:07Oh, my goodness.
01:10Okay.
01:11Oh, my goodness me.
01:16Look at that.
01:17What is this?
01:19It stinks down here.
01:21What is that?
01:22Are they?
01:23Is that?
01:24They're mice droppings.
01:26Mice up all over the place.
01:28How many mice does it take for a cluster of that big?
01:32It's like an apocalypse of turds.
01:34Can you smell that?
01:35It stinks.
01:37When's the last time this place was clean?
01:40Quick.
01:42Dear, oh, dear.
01:43Look at that thing.
01:45There.
01:46There's another one in there.
01:49There's another one in there.
01:54They obviously know there's a rodent problem, but they'll do nothing about it.
01:58I'm gonna set a rodent camera here.
02:00Right, do you have a cloth? I can just wipe my hands.
02:02Watch this staircase, please.
02:04This thing's older than me.
02:06Okay, all clear.
02:09Let's go.
02:10Oh, my goodness me.
02:12Right.
02:13Let's have a look in here.
02:15Black light out.
02:18Look at the state of this place.
02:20Look at that all the way down.
02:21How disgusting is that?
02:23This place hasn't been cleaned in years.
02:27Oh, .
02:29And look.
02:31That's to catch mice and cockroaches inside a frickin' bread warmer.
02:36There's sesame seeds and mouth mixed together.
02:40This is disgusting.
02:42It stinks.
02:44Oh, my goodness me.
02:46That's a combination of food, grease, drippings.
02:52Now, one of the mice are OD'ing.
02:55They're not even interested in cleaning.
02:57Stop it.
02:59Are they...
03:01Are they pre-made omelettes?
03:03No.
03:05I'll see if I can make one in 90 seconds.
03:07Oh, my goodness me.
03:09And it's broken as well.
03:12Pre-made omelettes.
03:13No, that's a first.
03:16How many microwaves?
03:18Look at the state of that.
03:20I'm gonna do an ATP test here.
03:22All this is doing is just picking up tiny particles.
03:28Into a machine.
03:30Under 30 is good.
03:33Anything above 90, we're in trouble.
03:35Wow.
03:375,718.
03:4090 is our max.
03:42That is a new record.
03:45Contaminated with live bacteria.
03:48Honestly.
03:50This place is disgusting.
03:52It's clearly run by a bunch of amateurs.
03:54There is no standards anywhere.
03:57This place is a shock.
04:01It's called the Marvel Ranch diner.
04:04Wow.
04:05There's nothing marvelous about their performance, let me tell you.
04:07Shall we get out of here?
04:10Oh, man.
04:13Oh, my goodness me.
04:15What a hellhole.
04:17Go.
04:19Hey.
04:21I stink like I'm dead males.
04:23Hey, good morning.
04:24Van is online, chef.
04:25Over to you.
04:26These guys are under the impression they're on a restaurant refresh show.
04:27Half more.
04:29Hi.
04:30My name is Cheryl.
04:31And welcome to a show of the show.
04:32Welcome to the show.
04:33I'll get to work.
04:34It's all my friends.
04:35I'm hungry.
04:36I'm hungry.
04:37I'm hungry.
04:39I'm hungry.
04:40But I'm not sure.
04:42The show has made me, and I don't want to help you."
04:43I'm hungry.
04:44Mr. Milo's hungry, and I'm hungry.
04:45I'm hungry.
04:47Here's my food for breakfast.
04:49We're eating.
04:51I'm hungry.
04:52I'm hungry.
04:53The food for breakfast.
04:54I'm hungry.
04:55Hi, my name is Cheryl, and welcome to Restaurant Refresh.
04:59Camera seven. Let's go.
05:02Look at that dining room. Look how dreary that room is.
05:06Terrible benches, chairs, plastic menus.
05:10Oh, man. That's Cheryl, the owner.
05:14My insider told me she sort of grew up inside this diner.
05:17I've been working at this restaurant for 40 years.
05:20I grew up here. In fact, when I was pregnant the first time,
05:23my water broke here on the line,
05:25and I drove to the hospital myself.
05:29Since 1959, my dad started working here, was able to purchase it,
05:34and then I started working here when I was 13,
05:37and then when I was 18, I took it over myself.
05:43But, like, the restaurant is always kind of in limbo.
05:46Like, it was so different way back when.
05:49There's not enough business around here.
05:52I've purchased this building now,
05:54and I have this big mortgage payment now,
05:57so am I going to be able to make those payments?
05:59How can you keep a restaurant open without customers?
06:05An insider told me that Cheryl has recently committed
06:08to a $1.2 million loan.
06:12She's on the verge of bankruptcy
06:14and in deep water, and she's got to make this work.
06:17I feel like it's so much more than family here
06:32because we do become so attached to each other,
06:36and my kids are growing up.
06:38Now they both live in Philadelphia.
06:39Maybe that's why I'm so close with all the people
06:41that work for me because, you know, I miss my kids.
06:44Xavier, did you roll?
06:46No.
06:46Can't line the roll.
06:47I'm sorry, mama.
06:49I like to be mommy to everybody.
06:53I want to help them,
06:54and I want to make sure they have good lives,
06:57and I don't want them to hate work.
06:58I want them to love to work here.
06:59Oh, Javiah, you're late.
07:027 o'clock somewhere, right?
07:04That's Kenny, single dad, proud father.
07:07He's been in and out of this business
07:08for the last eight years.
07:10Do we have pancake batter made yet or no?
07:11I thought we did.
07:13You know how things go around here, though?
07:16My name's Kenny Morgan.
07:18My position at the Marvel Ranch is...
07:21Cook, would you call this a very professional environment?
07:24Tied it out.
07:25Tied it out.
07:29The Marvel Ranch is the most unprofessional place.
07:34Yo, Kenny.
07:35Yo.
07:35Shut up.
07:36I left for a couple years to, you know,
07:40try to better my situation, you know, having a kid.
07:44Oh, oh.
07:45And things just weren't working out for me,
07:47so I came back to mama and working at the Marvel Ranch.
07:51You suck.
07:52Idiots.
07:53I hope they are not messing around like that in front of customers.
07:56When you have an open kitchen,
07:57people will see these Muppets performing like this.
08:00Don't burn them burgers.
08:02Perfection, mom.
08:03I got trust issues, okay?
08:04I know.
08:05Cheryl is definitely the reason why I stay at Marvel Ranch.
08:09She's amazing.
08:10She sees somebody that she thinks that she can help.
08:13She's going to go try to help them.
08:15When I couldn't make my truck payment,
08:16she's helped me out there.
08:17She helped give me somewhere to live
08:19when I was down on my luck a little bit.
08:21You know, a nice, dry, warm place to stay.
08:23A lot of what I have going on right now,
08:25I wouldn't have without her.
08:28Well, this needs to all be put back.
08:29Hey, you better start putting it back then, gang.
08:32Kenny is the most experienced
08:34when it comes to a chef behind the line.
08:36But who's running this kitchen?
08:38What is going on in there?
08:40All right, I'm just about ready for the bag.
08:43That's Rachel, Cheryl's daughter-in-law.
08:46That was good.
08:47Marvel Ranch is a big family.
08:49Cheryl just adopts all the dysfunctional people
08:51that work here.
08:53Okay, let's see what you got.
08:54Yeah.
08:54She feeds us all.
08:59We all get a free meal.
09:00She feeds a lot of homeless people in the area.
09:04She's so caring.
09:05You can always count on her.
09:07But the boys, they are very childish.
09:10They fight like brothers too,
09:11like constantly fighting.
09:13Yo, ex, I need these clean ASAP.
09:15Yo, you know where the sink is, dog.
09:16They just go on and on.
09:19It pisses me off.
09:20I don't love it.
09:21Shut up.
09:22What?
09:22Oh, my goodness me.
09:26What on earth are they doing?
09:28Camera A, please.
09:29We've got sort of Tweedledee and Tweedledum.
09:32Bro, smell the shirt.
09:35Ew.
09:36That's Jameer.
09:37He's on the line.
09:39Likes to mess around a lot.
09:40This kid's only 19 years of age.
09:42Rachel, come sit on my back.
09:44The environment here,
09:45especially in the back in the kitchen,
09:47is crazy.
09:48We should have a caution sign.
09:53Enter at your own risk.
09:55Because you might get hit.
09:56You might get pushed.
09:57You might get cussed at.
09:59Dumbass.
09:59I'm on the edge.
10:01Staff just walking around
10:03like it's some sort of frat party.
10:05It's shocking.
10:07You're not about to write on my neck.
10:09How's that do with your beard, brother?
10:10I was going to fill you in.
10:10It's packed with petulant teenagers
10:13that don't give a s***.
10:15They're allowed to get away with it.
10:17You guys have the sausage gravy in, right?
10:19Make sure we got everything we need.
10:20Mom, baby.
10:21Mom.
10:23Mom.
10:24I definitely want people to be happy,
10:26but there's definitely a problem
10:28with the playing around.
10:29The douchebags out of the corner of me.
10:31I mean, I try to talk to them nice.
10:35Get it together.
10:35Get it together.
10:36But they just don't listen.
10:39No, no, no, no, no, no.
10:40Honestly, I'm shocked.
10:42I'm horrified.
10:43You can't let your staff get away with this.
10:46Time to send a message to my insider.
10:52Dear, oh dear.
10:56Oh, here we go.
10:57First customers.
10:58And staff sat, not giving an absolute s***.
11:02Cheryl, the owner,
11:03I thought she'd be welcoming guests,
11:05but she's pinned behind that line.
11:08How are we doing?
11:08Okay.
11:12I found pre-cooked omelets last night.
11:14Are they going to go and cook from fresh,
11:16or will they reheat?
11:18Oh, my goodness me.
11:19Did he microwave that omelet there?
11:21That's bad.
11:22That needs to be cooked from fresh.
11:23Delicious, fluffy,
11:25a little bit runny in the center.
11:26We don't stick it in the fricking microwave.
11:29This is laziness like no other.
11:32Oh, my goodness me.
11:43Oh, my goodness me.
11:44Disgusting.
11:46Okay, got it.
11:50Cheryl, they said there's a hair.
11:52It's a great hair.
11:53It wasn't a me.
11:55Mine look like pubes.
11:56I wasn't a puke.
11:56Oh, my God.
11:58Oh, boy.
11:59Absolutely vile,
12:01but no one's holding anyone accountable.
12:03Wow.
12:04Are you guys ready to order?
12:07Chili.
12:09Sure.
12:10Okay.
12:11What's he doing with that chili?
12:14It's a diner.
12:16It does not require one microwave,
12:18let alone multiple.
12:19Laziness at its absolute best.
12:22Bowl with chili?
12:24You're welcome.
12:25These kids are just reheating stuff.
12:28It's cold in the middle.
12:31This is just pickle, baby.
12:33It's chili.
12:34Can I just send this back?
12:36Yeah.
12:36So it's cold in the middle.
12:37Okay, sorry.
12:39She's sending her chili back because it's cold.
12:41Yeah, make that dumb ass hot.
12:44Wow.
12:45Listen to them.
12:46I don't want to hear nothing else from nobody.
12:47Dumb ass hot.
12:48Yep.
12:49Customers are literally inches away.
12:51It's an open plan kitchen.
12:53So they throw that shit in their mouth.
12:54We want it to burn their tongue.
12:55Look at fur.
12:56Being able to hear it.
12:57So now I can realize after we send food back,
12:59that's not exactly what it is.
13:02You guys better get your shit together.
13:03I don't care.
13:05Customers can hear it.
13:06Every word they're saying.
13:07How is this place still open?
13:09How is that possible?
13:11We are in deep trouble.
13:23So they throw that shit in their mouth.
13:25I want it to burn their tongue.
13:26Yeah, being able to hear them talk smack in their eyes.
13:29Yeah.
13:30After we send food back.
13:31Not exactly.
13:33How is this place still open?
13:35We are in deep trouble.
13:38Now, I've got a secret weapon on my sleeve.
13:40I've enlisted the help of Rock Harper.
13:42He is the season three winner of Hell's Kitchen.
13:44A prolific chef.
13:45He runs multiple restaurants.
13:48And Sammy from Hell's Kitchen, season 22.
13:50Now running a breakfast restaurant herself.
13:53Hey, guys, welcome to the Marvel Ranch.
13:58You guys can sit wherever you'd like.
14:00Sit wherever.
14:02Not a great first start.
14:03Yeah.
14:04Remember, you are my eyes and ears.
14:06You think of diners now from freshly cooked bacon to coffee.
14:10What does it smell like?
14:12It smells like struggle.
14:14Yeah, it smells like old fryer oil.
14:16Yeah.
14:17You guys ready?
14:18Question.
14:19What is the soup of the day?
14:21Chili.
14:21Chili?
14:22Homemade?
14:23Yeah.
14:24We'll share a bowl of it.
14:25And then a mushroom omelet.
14:28I'll get the steak and eggs, a medium rare.
14:30Okay.
14:36Should be done in like 45 seconds.
14:38Being on the line here means that you actually man the microwave.
14:43Stick these fingers in the middle of that chili to find out whether it's hot or not.
14:46Dear, oh dear.
14:47Can I have the burger well done, please?
14:49Yeah.
14:51Two more burgers.
14:52Just going to hang them.
14:57It's your chili.
14:58Two spoons, okay?
15:00Sammy, my apologies.
15:02Dig deep and both use small bites.
15:06Very sweet.
15:07Yeah.
15:11Sammy, how was that chili?
15:12It just tastes like canned products.
15:14There's nothing homemade about it.
15:16Wow.
15:19Look at that omelet have just come out of the microwave.
15:21They reheated them from last night.
15:23And he microwaves that.
15:28Mr. Erlein, the potlet.
15:30Okay.
15:31I need to take that back.
15:32Yeah.
15:33That was no bueno at all.
15:35Okay.
15:35They're sending this back.
15:38They said it didn't taste good.
15:41What is he doing?
15:42Come on.
15:43Just dumps it back in the large bowl of chili.
15:46It's contaminated.
15:47A customer has eaten from that.
15:50I don't know what their smell is, but something stinks.
15:56This is brown beef.
15:57It's not a steak.
15:58This is a horror show.
16:02How does it taste?
16:04It just tastes like brown meat that was cooked in the microwave.
16:07Rubbery eggs, canned mushrooms.
16:10Oh, my goodness.
16:11Rob, watch out.
16:12The omelets were pre-cooked last night.
16:14That omelet was so .
16:16Oh.
16:19I can't eat that.
16:21Something's in my stomach.
16:23It doesn't taste right.
16:25Oh, my goodness me.
16:26Yo, are my cheeseburgers ready yet, or what?
16:30You didn't even put them on the grill, bro?
16:33You think that's your end?
16:34What the f*** are you doing, bro?
16:35You think I got your ticket hanging and that's it?
16:36There's two checks hanging.
16:37Bro, you think that's it?
16:38And one of them is almost done.
16:40Bro, get the f*** out of my kitchen.
16:42Uh-oh.
16:42What argument?
16:43And you're sending food over without fries and f***, Jack?
16:46Sometimes, like, when we're high stress, like, we're aggressive.
16:49Like, I feel sometimes, like, it's beyond my means to fix.
16:53How about you go, uh, f*** up?
16:54I'm horrified just watching the way they work.
16:57And Kenny is the prime offender.
16:59I mean, that's the guy in the driving seat.
17:01Come on.
17:01F***, Eddie.
17:02You're so dumb.
17:03What the f***, Eddie, bro?
17:04Hey, perfect.
17:05This is our last check, I think.
17:06Okay, well, tell your little troll to get back in the f***ing box over there.
17:09Oh, wow.
17:10Shut up.
17:12Dear, oh, dear.
17:13Ma, keep your dog in his cage.
17:16I'll put you on your f*** back.
17:17It's going to be a different story.
17:18Oh, no, this guy's serious.
17:20It's all fun and games till somebody get hit.
17:22So next time you come at me, make sure you're playing it, all right?
17:25Fight, fight, fight, fight.
17:27This is an open-plan kitchen.
17:29You know, I don't know who all this place were.
17:31I mean, that must be every day.
17:33F***.
17:34We are in trouble.
17:36Or I'm going to f*** on your dumbass.
17:38Kill him!
17:39Oh, sorry.
17:42Oh, God.
17:44Man, I've seen enough.
17:45I am going in.
17:47Hey.
17:54Oh, f***.
17:56Time to get real.
17:57Oh, God.
17:58Turn that off, please.
18:00Gordon Ramsay yells like, f***.
18:02It just takes all the wind out of your sails.
18:04Turn that off.
18:06Turn that off and you can stop serving that.
18:07I've seen enough.
18:09This diner is closed.
18:12Can you help the ladies and gentlemen with their coats?
18:15Gordon f*** Ramsey?
18:17I wish I could call my mama and just tell her that he's here and I need to pee and come
18:22pick me up.
18:23I'm freaking out.
18:24Let's go.
18:26Sorry about that, guys.
18:27I want to throw up right now.
18:29F***.
18:33Guys, we can come around.
18:35I've been watching you all for a while.
18:39I've been inside here last night.
18:42What I saw is disgusting.
18:45All of you should know something.
18:48I have an insider in this building.
18:52They've messaged me.
18:55How do you feel hearing that there's an insider?
18:57Well, obviously, I want to know who the insider is.
18:59I want to know who that is.
19:01I've met with them.
19:03They've told me everything.
19:07I'm embarrassed.
19:08The idea that there's an insider, you know, I feel betrayed, I don't think I was ready
19:15for that.
19:17I'm going to be honest, all of you, it's like a frat house in here.
19:24Shouting, the fighting, the arguing, the swearing.
19:27You're shouting, kill, kill, kill.
19:30I did say that.
19:32Customers are turning around like, what is going on over there?
19:34They weren't actually going to kill each other.
19:40That goes on every day.
19:42Every day.
19:44There's a time for playing and messing.
19:47There's a time to let your hair down and have fun.
19:49But every time a customer walks through there, we need to be on our game.
19:58Cheryl, you're the owner.
19:59Yes.
20:00What has happened?
20:03We've just kind of fallen apart.
20:06You took that leap of faith and you bought it from your father.
20:09And you know what it was like back then when it was a success.
20:12Yes.
20:13It's just business has changed.
20:15The clientele has changed.
20:16It's just, I have big dreams.
20:19Like, I want it to happen.
20:20I just don't know where to start.
20:22And I don't know even where to ask for help.
20:24The staff, they're not respecting you.
20:26And they're certainly not respecting the business.
20:28And you call her mama because she takes care of all you guys.
20:31But she's not your mom.
20:33You should be calling her boss.
20:35I know that it's so many things wrong.
20:37And I know that we're not functioning.
20:40I try to fix what's wrong here.
20:44But I just don't know.
20:47I just don't know any other way.
20:50Kenny.
20:51Reheated foods.
20:53My stopping's everywhere.
20:55I tested one of the microwaves last night.
20:57Anything between 50 to 90 is sort of max.
21:01You can't really go over 90.
21:02It's something that every restaurant in the country is getting scrutinized with.
21:05You guys have broken the record.
21:085,718 on that scale.
21:11Are you proud?
21:12Yeah.
21:13I do my best every day.
21:15That's not your best.
21:18It's not even clean.
21:21There's mice downstairs dead on the floor.
21:27Let me show you something.
21:28What do we got here?
21:39And when was the last time this was cleaned?
21:42What was that?
21:42Seven days ago?
21:43Eight days ago?
21:45Seven, eight days ago?
21:46Yes, sir.
21:47Oh, my goodness me.
21:50Are you aware of just how bad we are?
21:53And we just seem to be doing it day in, day out.
21:55Like we don't give a f**k.
21:57I'm lost for words.
21:59The reason why we do what we do is because it's been working for a while.
22:01It's not been working.
22:02It's gotten that bad.
22:05This place is on its last legs.
22:08We're dying.
22:09Where's the fight for survival?
22:11Where's the fight for standards?
22:15I can change a kitchen, help the chef with a menu, transform the dining room.
22:19But I can't change you.
22:23And honestly, I don't know if I can help.
22:27I'm amazed this place is still open.
22:44And we just seem to be doing it day in, day out.
22:47Like we don't give a f**k.
22:49The reason why we do what we do is because it's been working for a while.
22:52It's not been working.
22:53This place is on its last legs.
22:57It's up to me to stay here night and day, all hours of the day to do it.
23:00No, no.
23:00Talk to me properly, Kate.
23:01That's what we're getting.
23:02Don't look for a f**k pity party.
23:04F**k pity party?
23:05Yeah.
23:07Kenny, this f**k is serious.
23:10It's not funny, Kenny.
23:12All right.
23:13It's not funny.
23:14At this point in time, you know, I think Gordon Ramsey is here to make an f**k out of me.
23:20Kenny, have you given up?
23:25Have you given up?
23:26I don't have an answer for you.
23:28You look like you want to go.
23:30Yeah, I'm more comfortable.
23:32That's just your way out of things, right?
23:35Throw the towel in and f**k off.
23:36You can try to question around all you want.
23:38Are you kidding me?
23:41Can I have a word with him on my own?
23:43Can the cameras get out of here, please?
23:45The whole lot.
23:46Everybody else.
23:50That's f**king Bruno.
24:01What's wrong with you?
24:02What's wrong with me?
24:03You're coming at me like this is my f**king restaurant.
24:05I am not in charge of anybody in here.
24:08So you're damn right I'm a little uncomfortable with you putting all this f**k on me.
24:11I'm coming to you because I've got an insider.
24:15They said that you're the one that everyone looks up to.
24:18You know better.
24:19You know way better.
24:21You know he's chewing Kenny's ear out.
24:23Mm-hmm.
24:24Kenny doesn't know how that's going to go.
24:25Kenny doesn't know how to take criticism.
24:27So that's how that's going to go.
24:30This is the way that this business has been running since I got here.
24:36If I had the authority, maybe this place would be running a little bit different.
24:41You've got a personal relationship with Cheryl.
24:43She's been more of a mother figure.
24:45I get that.
24:46But that doesn't stop you holding on to some form of standards.
24:49And these kids f**king around like it's some trap party.
24:52I can't fire them.
24:55Do you want to be here?
24:56I'm not leaving because I'm loyal to Cheryl.
24:59She's helped me through some tough times over the years.
25:02She's been there for me.
25:04I get that.
25:07But do you know how close we are to closing?
25:10No, I don't.
25:11My insider told me Cheryl's on the verge of bankruptcy.
25:15She's the one about to lose everything.
25:18That means you having to demand those changes.
25:22And do you want to change?
25:23Do I want to change?
25:27I would love for this place to run better.
25:29I would love for equipment that actually f**king works.
25:32Discipline.
25:34Discipline.
25:34You need somebody to be a captain.
25:36You can't be mom.
25:37She's too kind-hearted.
25:38You don't feel that you can step up?
25:41My insider told me how much you care, not just for Cheryl, but for this business.
25:45Yeah.
25:47Because if you can't, we're screwed.
25:51Gordon said there was an insider.
25:56Oh, boy.
25:59Feels like a setup.
26:00It is a setup.
26:01Well, we have to look at this whole situation like this is our hope.
26:05Yeah.
26:06I thought they were just going to come make the restaurant look pretty.
26:08Kenny.
26:12Kenny, you can see the f**king mess are in.
26:15I want you challenging the mess.
26:17Not being part of it.
26:21There's a lot.
26:22You're right.
26:22I can't change.
26:23Absolutely.
26:26Hearing Gordon Ramsay tell me exactly how it is, I'm angry, frustrated.
26:35And I really took that to heart.
26:37And I'm embarrassed, you know.
26:40I've been in your shoes.
26:41I've been on my arse.
26:43Nothing's perfect, right?
26:44Right.
26:45I'm not here to rub your face in it.
26:46Let's get that absolutely f**king clear.
26:48But I do want you to step up.
26:50I suppose what I'm looking for is someone to lead the charge.
26:52Can you lead that charge?
26:53Give it my best.
26:56Give me the responsibility.
26:58I know I can be better.
27:00I know my co-workers can be better.
27:03I'm not staying down.
27:06I'm getting right back up.
27:07Let's go.
27:27Come on.
27:29My insider has told me that the lack of returning customers has brought the Marvel Ranch to the brink of closure.
27:34Hey, there's a lot of energy there.
27:36I need to get the staff to understand that the success or failure of the diner depends on their behavior.
27:43They've got some energy to burn off, haven't they?
27:48What does it say when customers come in to eat and they see you guys messing around?
27:53No, we're not serious.
27:55That's right.
27:56And trust me, there's a time to let steam off.
27:59But it's not in front of your customers, right?
28:02Yes, sir.
28:02All the people that work here have to understand how important it is to follow the rules and to listen.
28:08Do you think that Gordon is the muscle to get those points across?
28:14Yes.
28:15He's serious business, and I feel like they're going to take him very seriously.
28:19Behaving like children is not good enough.
28:21So today we're going to let some steam off.
28:24Got to get out of our system so he can go back and be professional in the kitchen.
28:29Yes, sir.
28:29Right, who'd like to go first?
28:32Me.
28:32Let's go.
28:33Step up.
28:34Let's go.
28:35That makes a lot of sense to you.
28:36We'll wrestle around in the kitchen on a daily basis, you know, but that's not the place to do it.
28:41Do the roughhousing at the park, not in a restaurant environment.
28:47Ready to let some steam off?
28:48Oh, f***.
28:49I'm kidding, it's you.
28:50I'm not even ready yet.
28:52I'm ready.
28:54He's hot.
28:55Kill him.
28:57Fight.
28:57No, no, no, don't kill him.
28:58It's a f***ing fight.
29:00The young kids, they're 19, 20 years of age, and my insider told me they're missing guidance,
29:05discipline, and direction, and fingers crossed, this little exercise this morning will keep
29:10them calm, and then we get back to the real work.
29:16Right, right, right, stop, stop, stop, get up, get up.
29:19Yay!
29:21Oh, my goodness me.
29:23They need to let steam off, right?
29:24They do.
29:25We need one of those in the basement.
29:26Uh, listen, one problem that I need to talk to you about is you.
29:31Each member of staff calls you mum.
29:37They treat you like a mother.
29:39You are not their mum.
29:41You're enabling them.
29:43Yeah.
29:44I'll steam that.
29:46You're the boss.
29:47They need to call you either Cheryl or, hey, boss.
29:50It'd be weird for them to call me Cheryl.
29:52You've got to set the boundaries.
29:55You have to get away from being chained to that stove.
29:57I feel like I need to be there.
29:59I don't know.
29:59I feel like...
29:59Why?
30:01Because I feel like nobody's going to do it like I do it.
30:05It's control.
30:07This control that you have is not beneficial.
30:11It's almost like the most important thing in there comes last, and that's running the diner.
30:17They're all getting away with absolute chaos.
30:20I know.
30:21I'm as much to blame as everyone.
30:23I mean, I have a tendency of just kind of ignoring it because I just want them to stop, but...
30:29Sorry.
30:38I have to be more firm and just stop the playing.
30:46You need to hand the reins over.
30:49Kenny needs the title.
30:50He deserves it.
30:50He's one of the most experienced.
30:52That's your head chef.
30:53I just have to figure out how I'm going to do that.
30:55It's not a demotion, okay?
30:57It's more of a step up and boss.
31:01And I think customers would love to see you in front of the house.
31:03Right.
31:04It's hard because you love the place, you love them, and you've given your life for this.
31:08Yeah.
31:09It's a hard thing.
31:10Change is hard, especially when you've been doing it the same thing for so long.
31:15Change is really hard.
31:16A million dollar debt is not to be played with.
31:18It's a serious risk, right?
31:20It's scary debt for in my 50s to take on that debt is terrifying.
31:25Yeah.
31:26Like, I'm scared, of course, of the unknown, but I'm so open-changed, and I'm so willing
31:32to learn another way.
31:33I just, I don't even cry.
31:37It's just, it is so real right now.
31:39And I just...
31:42Let's go.
31:43Yes.
31:44Let's change that up in there before they beat the crap out of each other.
31:47Yeah.
31:47You're easy.
31:52We're relaunching tonight.
31:53Right.
32:06I've thrown in my team there now to help to get this diner back on its feet.
32:11That dark, dingy diner has been transformed.
32:13And the staff, they're young.
32:16They need guidance.
32:17They need discipline.
32:18And this starts with Cheryl.
32:20Here we go.
32:23Oh!
32:26You see the wall?
32:27This is crazy.
32:29Wow.
32:30Look at the delight on her face.
32:31Look at her nice sign.
32:33It is so fancy.
32:34Got one of those dreary, dreadful tables from 20 years ago.
32:37Now we have a classic nod to a 1970s diner.
32:42Look at Kenny's face.
32:43Incredible.
32:43That is crazy.
32:46This place hasn't been renovated since 1990.
32:48Now we have a new bar top that, for single diners, is perfect.
32:52Oh, my goodness.
32:53It's got a new line behind their kitchen.
32:56A brand new grill, coffee machine, milkshake mixers, beautiful knives, boards.
33:01No longer my stockings everywhere.
33:04The place is spotless.
33:05You see the pictures?
33:06Oh!
33:08Aw!
33:09Me and my babies.
33:11Is this you?
33:11That's my mom.
33:12Just the light.
33:13That's my mom.
33:14That's my mom.
33:20Come on.
33:20Oh!
33:21Come on.
33:22Hey, great!
33:23Oh, she's happy?
33:24I'm very happy.
33:25Yeah?
33:25Where's the boss?
33:27Oh, my goodness.
33:28Come here.
33:29Oh, goodness me.
33:30Wow.
33:31This is what you deserve.
33:32Wow.
33:32It's a beautiful space.
33:34Yeah.
33:35It's nice to see you in the dining room, by the way.
33:36Like a proper B-O-S-S.
33:39What does that mean?
33:39Boss!
33:40Not mama.
33:41The boss.
33:42Boss.
33:43Okay.
33:44I want to show you something simple, but something that can speak a volume of diner.
33:47Do you know what that is?
33:49A great omelet.
33:50Get in here, guys.
33:51Yes?
33:51I'm going to do one now with a simple goat's cheese.
33:54So, first off, I'm going to put in a little bit of ham.
33:58I like a little bit of texture.
34:01Just a little hint of olive oil in there.
34:04And then, with your eggs, I want to make this omelet nice and fat, right?
34:08And they literally take 60 seconds.
34:13Yeah?
34:14Take it off the heat.
34:15A little bit of cheddar.
34:16And then, from there, I'm going to drop these little bits of goat's cheese in there.
34:20And that will melt in the middle.
34:22I'm going to fold that over now.
34:25Fluffy.
34:26And it's still nice and white.
34:27Look.
34:28Just a little touch of butter on there.
34:30Okay?
34:30It gives it a nice glaze.
34:31Look how fat that is.
34:33That was in 90 seconds.
34:34And not one microwave required.
34:37And, by the way, they've gone.
34:38Good.
34:39Because we're real chefs.
34:40One, two, three.
34:41You've got two minutes each to make Ken and I your omelet.
34:45And your time starts now.
34:47Let's go.
34:50Let's sit down, my man.
34:51Ladies, will you come and sit over here, please?
34:54Do you hear how quiet it is in there?
34:56That's what a professional kitchen should sound like.
34:5920 seconds gone.
35:0090 seconds to go.
35:01So we're going to start off with this small menu.
35:04Buttermilk pancakes, French toast, chicken and waffles, and the Marvel Ranch cheeseburger.
35:10The old menu lifted into this new era.
35:12We kept the pricing the same.
35:14We save on our purchasing.
35:15We save on our labor costs.
35:17And we increase the standard.
35:18It's amazing.
35:19Incredible.
35:20Ten seconds to go, guys.
35:23Last ten.
35:23Let's go.
35:27Good job.
35:31Come down.
35:33Amazing.
35:34It looks fluffy.
35:35It looks full.
35:36I love that.
35:37Good job.
35:38Get it.
35:38Go, go, go, go.
35:39Dig in.
35:41This is delicious.
35:43I don't even like omelets.
35:44I love omelets now.
35:45Never seen an omelet made how you made your omelet.
35:46Oh, really?
35:47Can you taste the difference?
35:48Oh, yeah.
35:49And now you know how to do it.
35:50Like proper chefs, fresh ingredients made to order.
35:54Would you guys mind standing up?
35:55There's one more thing I need to explain.
35:59Are we ready for change?
36:01Yeah.
36:02Yes.
36:03Are you ready to give him the reins as the head chef?
36:11Oh, yeah.
36:12He's got so much potential.
36:13He's better than he even knows.
36:15So, I want Kenny back there taking charge.
36:20Like I said, he doesn't even know how good he is.
36:22Are you trying to make me cry on here or what?
36:26And he cares so much.
36:27Like, he cares like I care.
36:29And that says a lot.
36:33It's amazing.
36:34It's an amazing feeling.
36:40I know.
36:42I know.
36:43I love it.
36:45Hi, head chef.
36:49I was tough on you for a reason.
36:51To hear Gordon Ramsay called me the head chef of Marvel Ranch, it was just like...
36:56But I also got that title from Cheryl.
36:59This is my chance to show that I have what it takes and that I'm not going to let this team down.
37:05I'm going to lead.
37:06Now, I've had the most extraordinary insight from my insider.
37:13But that individual has been very honest.
37:19More honest than all of you in this room know.
37:24Do you want to meet the insider?
37:26Yes, sir.
37:27Yes.
37:28Maybe it's Rachel.
37:29She cares a lot about our family here.
37:31I believe Rachel's the insider because she's very close with Cheryl.
37:35Not too many of us will understand a lot of the stuff that goes on behind the scenes.
37:40Can the insider...
37:42...make themselves known?
37:45Can the insider...
37:58...make themselves known?
38:00Holy snap.
38:11I hate you.
38:12Oh, my God.
38:14Cheryl's the insider.
38:15So glad that she reached out.
38:19Good morning, Cheryl.
38:20Good morning.
38:21Well, sit down.
38:22We have got a lot to discuss.
38:24We're in dire straits.
38:27Everything costs so much money that I don't have.
38:29And the screwing around is a problem.
38:32Like, I don't even know where to start.
38:34You seem a bit defeated, but we're not out, okay?
38:37We're going to make changes.
38:38Ooh.
38:39Be brave.
38:40I'm going to have to be.
38:42Why was it so important for you to save Marvel Ranch?
38:46I had given my whole life.
38:48Now we've purchased the building, and it's not just a restaurant.
38:52It's family.
38:53It's community.
38:53It's everything.
38:55Cheryl having to reach out in desperation and admit that she needed help.
39:02And that's not easy when you're trying to look after so many people.
39:07Thank you, boss.
39:08Thanks.
39:09Let's get changed.
39:10Let's get set up.
39:10We're going to have a great relaunch tonight.
39:18You guys look so good.
39:20You guys look great.
39:22What a transformation.
39:23Brilliant.
39:24And there's a happy chef.
39:26Got everything over there?
39:27Everything's ready to go?
39:27Yes, sir.
39:28Hi.
39:29Welcome to Marvel Ranch.
39:30Let's do it.
39:32I'm going to have the chili cheese for you.
39:35Can I get these?
39:36No cheese.
39:37I'm going to do a cheddar omni.
39:38Of course one, boys, appetizer.
39:41We need a chili cheese fry and one cheddar omni.
39:43Get those orders in.
39:44Let's go.
39:46It's so good to see them focusing.
39:48Fried chicken sandwich.
39:49These two cheeseburgers going with it.
39:50Letting off that steam first thing this morning was important because they were pent up.
39:53You need to let that go.
39:55You need tomato soup on there.
39:56And these guys have had no way to decompress.
40:00That's a regular cheddar omelet coming right now.
40:02Right now.
40:03Okay.
40:03It's so nice to see the omelet comes out.
40:05The pan it goes onto the plate.
40:06Yes.
40:07Look at those omelets.
40:09That cheddar omelet's up.
40:10Sells is check, guys.
40:12Woo-wee.
40:13Chef Kenny's got his mojo.
40:16That is incredible.
40:17Everybody's loving the food.
40:18You guys are doing a good job.
40:19Thanks, boss.
40:20Keep up the good work.
40:21Okay.
40:22Cheryl, if you could grab the counter.
40:23The guy was first and then she was next.
40:27Oh, good.
40:29So good to see that smile on Cheryl's face.
40:31Man, she is bossing it.
40:33And she's put a strict new cleaning regime in place to keep the diner spotless.
40:37The biggest change in here is Cheryl acting like the boss.
40:41And this is, you know, definitely not the old Cheryl.
40:45Did you want a strawberry milkshake?
40:46Yes, please.
40:47Thank you very much.
40:48Okay.
40:48There you go.
40:48You're welcome.
40:48Those hot wings are going to be two.
40:51Is that the same guy that wanted to walk out on me when I first met him?
40:54Or punch my lights out?
40:57These guys are killing it, though.
40:59Future Marvel Ranch right here.
41:00Feel like a brand new restaurant.
41:02Absolutely.
41:02Feels like a brand new restaurant.
41:04I feel a little bit like a head chef now.
41:06I'm not just an egg cook no more.
41:08Is everything okay?
41:09Good.
41:09Good.
41:12Hey, how are we?
41:13Mmm, what a lovely smell of bacon.
41:16You good?
41:16Food looks great.
41:17How's that grill working?
41:19The grill's great.
41:20We're getting comfortable with it.
41:21It's like playing the piano.
41:22You're going to find your saucepac, right?
41:23So, it's good.
41:26Oh, my God.
41:29Just look out there.
41:30Everybody is saying how amazing the food is.
41:33Everybody is loving it.
41:34I haven't heard one complaint.
41:35Honestly, the defense is not even there.
41:37Yes.
41:37Look at the focuses on those boys.
41:39Yeah, they're doing a great job.
41:40But you need to separate yourself from them.
41:42You're not the mama.
41:43Yes.
41:44Okay?
41:45Yes.
41:45You're the boss.
41:47Remind them of that.
41:48Okay?
41:48You've got a presence.
41:49Use it.
41:50And you're good at what you do.
41:52You've come a long way.
41:53Oh, yeah.
41:53Okay?
41:54Right.
41:54Listen, my time is done.
41:56You've got this.
41:59Come on.
42:00Thank you for everything.
42:01Man.
42:02To think that Gordon Ramsay came and he showed up for me and he believes in me, it makes me
42:08so happy.
42:09She is firmly in the driving seat and she's running her diner for the first time with a proper
42:18head chef that deserves the title.
42:21When I first saw these chefs in action, they were locking horns, they were punching each
42:24other.
42:25Kill him!
42:26And now, they are so disciplined.
42:28A little knowledge can go a long way.
42:30Long may this continue.
42:32This is crazy.
42:42This pregnant lady standing there and being ignored.
42:45Did you spend any time in any restaurant before you opened?
42:49No.
42:49There's a lot riding on this and it's taking its toll.
42:52Don't cut me off.
42:53Can I just speak?
42:54I don't know if we're going to survive.
42:56I need help.
42:57Oh, my goodness me.
42:58This sucks.
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