- 2 days ago
#ShowFilm98
Category
🎥
Short filmTranscript
00:01They're next, and then we'll get you, OK?
00:03Steve wanted to open up a restaurant.
00:05I literally said, no.
00:06Are you waiting on a table?
00:08This is crazy.
00:09This pregnant lady's standing there for 26 minutes.
00:12Her bloody waters are about to drop.
00:14Did you spend any time in any restaurant before you opened?
00:18No.
00:19Oh, my goodness.
00:20I don't know how much more I can do with it.
00:23Let's get rid of the menu.
00:25My advice is close the door.
00:30I'm just outside Philadelphia to visit a restaurant called
00:38Wilson's Secret Sauce, a barbecue restaurant.
00:41And this restaurant started with an owner with zero experience
00:45in the industry.
00:46Now, my insider has given me the heads up
00:48that this guy is way in over his head.
00:56OK.
00:58Here we are.
01:00This is it.
01:02That's Steve.
01:04He's the owner.
01:06This guy comes and checks on his barbecue every night.
01:11There he goes.
01:12Let's go.
01:15My insider told me the keys were inside the barbecue.
01:19What?
01:21There we are.
01:24Yes.
01:25Let's go.
01:26Let's go.
01:30Close that door.
01:32Where is that brisket?
01:33I can smell it.
01:34Where is that?
01:35Ah.
01:37This is it.
01:39This guy seems obsessed with his brisket.
01:41How much brisket is this guy cooking?
01:43Again, what's that?
01:45Look.
01:46One, two, three, four.
01:48Let's look inside this fridge.
01:50Oh, my goodness me.
01:52That looks like the brisket or the burned bits.
01:54Yep.
01:55That's brisket.
01:56That's more brisket.
01:57No.
01:58There's one, two.
02:01Oh, no.
02:03Three, four, five.
02:05Someone's paying a fortune for this ingredients.
02:08When you reheat barbecue, all it does is goes dry.
02:12And the taste is night and day.
02:15Go to any great barbecue house and the secret is selling out what's being cooked the night before.
02:22And that stuff's been in there for days.
02:26My insider told me they have no idea why they're losing money.
02:29I've got a few clues already.
02:31Look at the size of this menu.
02:32Quick zoom in here.
02:34How many items we've got on here?
02:35Pizzas, lobster mac and cheese, household egg rolls.
02:40I mean, seriously, a great barbecue shop just focuses on six, seven, eight items.
02:46Right, let's get into the kitchen.
02:47It's the naked eye.
02:49It looks good.
02:51But honestly, the black light will highlight the sort of unhygienic side.
02:56They haven't been clean for months, and I mean months.
02:58Look at the fridge and the handles.
03:00Look at that.
03:01Hands coming in.
03:03Literally touching that all day with the state of my hands.
03:06Look how dirty they are.
03:07That is what gives the customer food poisoning.
03:12Now, this is an ATP test.
03:13This is going to give me an indication of live bacteria, just in terms of the cross-contamination.
03:20Under 30 good, over 90 bad.
03:27Oh, my goodness me.
03:294,262.
03:32Now, there's a big problem straight away.
03:34There is a lot of cross-contamination going on.
03:37What percentage of brisket being cooked now, throughout the night, will be served tomorrow morning?
03:42And how many customers will be served that reheated brisket from the walk-in fridge?
03:47There are so many bad practices in this restaurant.
03:50Let's get the hell out of here.
03:53Let's go.
03:54Just quick comms check.
04:04We've got you loud and clear.
04:05Each and every one of these members of staff are under the impression they're on a restaurant refresh show.
04:24I'm Kelly, owner of Wilson Secret Sauce, and this is Restaurant Refresh.
04:29This setup in here allows me to see every corner of the restaurant, front and back of house.
04:34I've got them up on the mics, I've got robo-cams I can zoom in, and I've got my insider that reached out for help.
04:41Now, we get to see this restaurant in full swing.
04:45Hi, how are you today?
04:47Customers are coming in.
04:50But the kitchen's looking very chilled.
04:51Do-do-do-do-do-do.
04:53So, that is Steve, the owner there.
04:56Can I put in an appetizer for you? You all set?
04:58Um, this is Kelly, his wife, and mom of two.
05:01I'll get that going, guys, okay?
05:03Hi, I'm Steve.
05:04And I'm Kelly.
05:05And we're the owners of Wilson Secret Sauce.
05:08Of Wilson Secret Sauce.
05:09Kelly and I went out in high school in ninth grade, and we went our separate ways, and we came back together in 2010.
05:17Don't say I stalked you either, because if you say that on TV, I'm going to knock you out.
05:22You're on camera.
05:23No, I'm not.
05:24Am I?
05:25Yeah, just another day in paradise.
05:29Our whole family is super big Philadelphia Eagles fans.
05:33I've been a season ticket holder for the Eagles since 1990.
05:36Throughout the years, we've all gone to tailgates together.
05:42When I was a mechanic, we started doing barbecue as like a side thing.
05:47Steve was doing competitions.
05:49There would be people like, oh my God, this is really good.
05:51Can you come cook a birthday party for me?
05:53And then our catering business really took off in around 2009.
05:57Have any of you ever been in before?
05:59No.
06:00All right, well, welcome to Wilson's.
06:02The idea for Wilson's secret sauce to open came from Steve.
06:05He came home from Bowlin and asked me if I wanted to open up a restaurant.
06:09I literally said no.
06:11I've never worked in one.
06:13You have never worked in one.
06:14And I don't think we could work together all day long.
06:17I got a dozen lobster rolls.
06:20Why?
06:21Because they didn't have hoagie rolls.
06:23Because our lobster roll is really good on that roll.
06:25I know, but-
06:26That's how I sell it.
06:27That's how I sell it.
06:28You're just totally interrupting the story.
06:29He had gone to the bank and he was just like, you know, you need to come.
06:32I already looked and signed papers and you need to sign them too.
06:35The other way, you're just wasting a hoagie roll.
06:37You could have just shown us that and saved that whole conversation.
06:39We took a loan out.
06:41I don't know how much debt that we're in.
06:44I don't know if we were going to survive and actually make it.
06:48That kind of negativity sticks in your head like, oh my God, it's going to tear us apart.
06:53I'm starting to get nervous in my stomach.
06:55All right, last roll, Chipotle on the side.
06:57That table should be done, right?
06:59This is Kelly's son, Riley, and Steve's stepson.
07:02He's in the kitchen as a chef.
07:04My family had no restaurant experience.
07:06My dad's a mechanic.
07:07He doesn't really know what we're doing right now.
07:09I just gave you the wrong platter.
07:10I don't even know what platter I gave you.
07:12What did I just give you?
07:13My dad means the world to me.
07:15I mean, Steve came into my life at a really hard time.
07:18My real dad's not in my life.
07:20He's been a role model to me.
07:22He's been a dad to me and my little brother, and he's been a friend.
07:28This is five.
07:29This is nine.
07:30I got to get my drinks out.
07:31My mom works really freaking hard.
07:33I got corn mac brisket.
07:34This whole dining room, she's running it by herself.
07:36We have carrots and mac.
07:37You're welcome.
07:38There's nothing that bothers me more than watching my mom running around here like a headless chicken.
07:44I can do an order of five.
07:45It's a seven.
07:46Let me take that out.
07:47I'm going over to her.
07:48If you guys want to step in, you can just hang out right here.
07:50They're next, and then we'll get you, okay?
07:51She needs help.
07:52Where did my Oreo go?
07:54If it wasn't our family restaurant, I don't think any of us would be here.
07:58I'm going to clean out another table.
08:00Camera eight, please zoom in.
08:02Are we doing two?
08:04Table eight.
08:05That's Joe, the acting head chef.
08:07I'm a grill cook.
08:08I work the meat grill.
08:09Wilson chicken, table four.
08:11Yeah, I'm getting ready to plate that.
08:14My ultimate goal is to make sure that every meal goes out is perfect.
08:20Are there any deficiencies in the restaurant?
08:22We basically have money walking out the door.
08:24Feeling a little heavy.
08:26Whether it's in lost product or portion size.
08:30I'm not good at math, but I'm sure it adds up.
08:33He's waiting on a lobster mac.
08:39Wait, if all you need is a lobster mac, what's the...
08:42You're waiting on...
08:43We got a chicken platter, too.
08:45You can see that this guy's food cost is just running down the drain because these portions
08:51are massive.
08:52I'll get you a bag for everything, though, okay?
08:55My insider told me that he never runs out, and so he is losing a fortune.
09:00We got food backing up.
09:01Then he speaks to me like I'm five, and then I get annoyed.
09:05Let's go.
09:06Do I feel stress from Stephen Kelly?
09:09Yeah.
09:10You talking to me?
09:11But it would be a shame to see this not succeed because there's a lot more than just a barbecue
09:17place going out of business.
09:18Let's get these tickets moving.
09:20Mother and Joseph.
09:21I don't want to see a family fall apart, you know, over a restaurant.
09:26Camera two, please, in the dining room.
09:30Now, I've got a secret weapon up my sleeve.
09:33I've enlisted the help of two undercover chefs.
09:36On hand to help, Rock Harper, phenomenal expert on southern cooking.
09:40And Alex Ballou is an expert on barbecue.
09:47And Alex Ballou, we are short staffed.
09:53Please be patient.
09:54If you run out of patience, ask for an application.
09:56Wow.
09:57That's pretty smooth.
09:59Should we just wait over there?
10:03Uh, maybe.
10:04Y'all waiting?
10:05Yeah.
10:06My dear friends may be in for a bit of a wait.
10:12One number?
10:13Five.
10:14I'm going to take these.
10:15Give me a sec.
10:20My boys are still standing there, literally 12 minutes later.
10:24We're here for lunch or dinner?
10:25A little bit of both.
10:26The key is, too, with barbecue, just take my order.
10:30Get me out the way.
10:31She hasn't even taken my order yet.
10:32They even set us down.
10:33Yeah.
10:34You guys are next?
10:38Yes.
10:39Are you waiting on a table?
10:40Are you waiting on a table?
10:42Of course they're waiting on a frickin' table.
10:44They've all been standing there.
10:45We're waiting so we can squeeze through over here, you guys.
10:47Good, thank you.
10:48That's exactly 26 minutes you guys were standing.
10:51So if you look at our menu here, right here in the middle, you guys,
10:54that's the meats that we sell, and then these are the sides.
10:58Man, how crazy is that menu?
11:00Over 70 items on there.
11:02All right, what are we thinking?
11:03Let's do one of the egg rolls.
11:05I'll do some smoked wings.
11:07We'll definitely go try the brisket.
11:08Lean, fatty mix, or burnt ends?
11:09Oh, you have burnt ends?
11:10Can I put that in?
11:11Oh, yeah.
11:12I think we're good for ads.
11:14Why do you have egg rolls in that barbecue place?
11:18The fact that they're still standing there and being ignored is a shock.
11:25If you don't mind, just step inside until we get a table for you.
11:28Appreciate it.
11:29Three.
11:30It's great.
11:31One lady's pregnant as well.
11:33I'm right.
11:34I got a full fork, Mac.
11:37Table 10's coming up.
11:39Is that everything?
11:40Yep.
11:41That table's good to go, all together.
11:44What table is this?
11:46This is 7 and 10.
11:47Okay.
11:48I cannot believe just how long food is waiting.
11:50It's just getting drier and drier and drier.
11:54Just under half an hour waiting for food.
11:57Got to go.
11:58I just want to get your abs.
11:59Ooh.
12:00Okay.
12:01Good.
12:02Starting to get a little chaotic in here.
12:03Yep.
12:04Guys, I know you waited long enough for the food, but I mean, just visually, first impressions,
12:08what are you thinking?
12:09That is crazy.
12:10Those are monsters.
12:11Hell big.
12:12That's raw egg roll wrapper right there, Bubba.
12:15Tell me about the flavors.
12:16What are you experiencing?
12:17There's no seasoning.
12:18There's no flavor.
12:20How's the brisket?
12:21This is .
12:22That's just nasty.
12:23Yeah.
12:24If there's one thing this country prides itself on, it's the good fricking brisket.
12:27I have to see brisket.
12:29There's that bag of burnt ends.
12:31That looks like the brisket.
12:32Why would he serve yesterday's burnt ends when he's got them fresh in his smoker?
12:38As burnt ends cool down, they're burnt ends, and so they're overcooked.
12:41It just dries out.
12:42Did you do a brisket pork?
12:43Did not.
12:44This restaurant is so dysfunctional because you've got understaffed front of house.
12:51Where is that going?
12:53Whilst they're all chilled and laid back and high-fiving in the kitchen, the dining room
13:00is on his knees.
13:01How many do you guys have?
13:02Four?
13:03Four.
13:04One lady's pregnant.
13:05Her bloody waters are about to drop.
13:07That is ridiculous.
13:09I have seen enough.
13:10I am going in.
13:11Stop what you're doing, turn everything off.
13:34Stop what you're doing, turn everything off.
13:37Hey, chef.
13:38Chef?
13:39Hey.
13:40Gordon freaking Ramsay.
13:41Close.
13:42I'll be back in a minute.
13:43Yeah.
13:44Now.
13:45That's not good.
13:46And you can stop serving that now.
13:48I think I need to change my pants.
13:51It's mind-boggling to see Chef Ramsay here.
13:54I mean, it's like an out-of-body experience.
13:57Water, lemon?
13:58Yeah, I'll be right back.
13:59Oh, my God.
14:00Hey.
14:01How are you?
14:02Hello.
14:03You've had a tough morning.
14:04Oh, yeah.
14:05As soon as I see Chef Ramsay, I pray that I'm not the person that pissed him off.
14:09Ladies and gentlemen, I'm so sorry for interrupting, but would you please stop eating?
14:14I can't watch this dining room struggle any longer.
14:19We're done.
14:20Please leave the building.
14:22It's not good.
14:2338 weeks.
14:2438 weeks.
14:2538 weeks.
14:26I know.
14:27You deserve a chair.
14:28My apologies.
14:30You can line up over here, please.
14:37Come over.
14:39I want to tell you something all very important.
14:44I've been watching everything.
14:48I've been in here undercover overnight.
14:51And to the naked eye, the kitchen looks clean.
14:54It's not clean.
14:55I've done a bacteria test, and the level of cross-contamination is off the charts.
15:01Under 30 is acceptable.
15:04I took one reading.
15:06There's over 4,000.
15:08Oh, my goodness me.
15:10Going through your walk-in, it was overflowing with product.
15:19I've been to about 250 barbecue restaurants, and I've never seen any more than 12 items on
15:24a menu.
15:2575 items on one menu.
15:29We have product in the building, and the menu just grew from the product that we already had existing in the menu.
15:36No, that's .
15:38Okay.
15:39How do you manage?
15:41It's difficult.
15:42It really is to keep track.
15:44And unbeknownst to all of you, I have an insider.
15:49And that insider has kept me updated.
15:58Updated on what's really going on.
16:01So, cut the .
16:06What's happening, Steve?
16:08Tell me.
16:09Shorthanded.
16:10You're shorthanded.
16:16What in the are we doing with this?
16:19We're a short staff.
16:21Please be patient.
16:22If you run out of patience, ask for an application.
16:25Come on, guys.
16:26Well, that was meant for a joke.
16:28I'm sorry.
16:29A 38-week pregnant lady standing there for 25 minutes.
16:34Watching you back and forth, back and forth today.
16:38I'm embarrassed for you.
16:41Because you're at your wit's end.
16:44I feel your pain.
16:46And I'm not married to him.
16:48You know how to cook barbecue, right?
16:53That barbecue became popular at tailgating.
16:56Then you go and win some amateur awards.
16:59Then you start a catering business on the side.
17:02And then one night at Bowles, you say to your mate, you're going to open a restaurant.
17:06You know there's a big difference between running a catering business and running a restaurant.
17:10I do.
17:11Did you spend any time in any restaurant before you opened?
17:15No.
17:17Oh my goodness me.
17:19But you're a mechanic.
17:20It's my son's birthday last week.
17:22I bought him a go-kart.
17:23It broke down.
17:24I fixed it.
17:25It doesn't mean saying
17:26buy a mechanical shop in the garage and start acting as a mechanic.
17:30Because I'm not an expert as a mechanic.
17:33And was that the family's dream?
17:35No.
17:36Your sons?
17:37Your wives?
17:38No.
17:39What I'm trying to understand, this is not your dream.
17:42No.
17:43Steve, if these individuals weren't your family, you couldn't open.
17:51I need help.
17:52Steve, on your infantry, you've got 600 pounds of brisket a week.
17:58And yet a dining room that doesn't warrant half that.
18:01I guess I'm just afraid to run out.
18:04When you walk through the fricking door and suddenly it's been 86,
18:08it's a great sign.
18:11I saw reheated brisket from the day before.
18:14I don't have reheated brisket.
18:16You've never served it.
18:17I don't...
18:18Oh yes you have.
18:19Come on.
18:20I've been in here.
18:21Oh yes you have.
18:23Steve, I'll be honest.
18:24Don't waste your time and your precious family's time.
18:29Cut them loose.
18:31Or go back to turning ranches and fixing carburetors
18:35and doing what you are really good at doing with your eyes closed.
18:41As the owner, my vice is close to the door.
18:57My vice is close to the door.
19:00Can you see what you're doing?
19:02I don't want to let my family down.
19:04My business.
19:05I don't want to lose it.
19:07Steve, I'll be honest.
19:09We need to start again.
19:11Kelly, can I just spend two minutes with you?
19:15Everybody, take five minutes out.
19:17What a mess.
19:18What a mess.
19:19What a mess.
19:20What a mess.
19:21What a mess.
19:22What a mess.
19:23What a mess.
19:24What a mess.
19:25Yeah.
19:26Yeah.
19:27So, what else do you do behind the scenes apart from running in front of the house?
19:31Apart from here, I help them prep.
19:34I stock.
19:35I shop.
19:36I clean.
19:37Everything.
19:38In terms of pressure on you, this is crazy.
19:41What I'm concerned about is that my insider told me your other son is not getting the quality
19:47of what he deserves and you're sacrificing.
19:49Not at all.
19:50I can't tell you how many years he's did football.
19:52I get upset.
19:53But, you know, he's a homecoming game.
19:56All the moms are there.
19:58On the field.
20:00Getting a rose.
20:01I'm so sorry.
20:04It sucks.
20:06And those moments don't come back.
20:09I'm sorry.
20:10The consequences of Steve's ambition and drive.
20:16Everyone's caught in this tangled web.
20:19Did you talk to him about the pressure?
20:21Did you talk about the unhealthy state in terms of, look, we're married.
20:24I'm not a server.
20:25I mean, it's been seven years talking back and forth.
20:30And he wants to survive.
20:32He wants to do well.
20:33And then...
20:34And I do want that for him.
20:35I know, but I'll be honest.
20:36You do more than helping out.
20:37It's like you're living here.
20:38Six, seven a.m.
20:39Not leaving until three a.m.
20:41I know he's your husband.
20:42But we got someone running this place that isn't the experience of running a restaurant.
20:45Right.
20:46Are you aware of how much we are in debt?
20:48No.
20:49No.
20:50No.
20:51So my insider told me we are just over seven of the grand behind with the loan.
20:56It is a lot.
20:57Credit cards, month to month interest, et cetera.
21:01This is not a band-aid moment.
21:02We can't just put a band-aid on this and, hey, you're all fixed.
21:05And this is serious.
21:06And he doesn't explain any of that.
21:09He knows I'll lose my mind.
21:11So...
21:12But I'll be honest.
21:13Restaurant ownership hasn't got the best stats in marital life in terms of the consequences
21:18and what it does to a couple.
21:20It's beyond.
21:21He's got to stop dragging everybody else into his mess.
21:25He needs to focus back to what a great barbecue restaurant is all about.
21:30I'm sorry in this situation, but I am here to help.
21:33Okay?
21:34Okay.
21:38It's kind of shocking, but sometimes it just takes another person on the outside...
21:44Come on.
21:47...to realize that it's the truth.
21:53Change is not easy for a lot of us, but we need to do better.
21:59Oh, boy.
22:01Joe could definitely be the insider, or if it's one of you two.
22:06I think it's you.
22:07Me?
22:08It's definitely not me.
22:09I don't know who knows enough to tell Gordon Ramsay what goes on here.
22:13The last thing I would have done is called for help.
22:15Nah.
22:17People might think I'm the insider because I'm around him all the time,
22:20and I've spent more hours here than anybody else.
22:23Could be me.
22:24Could be you.
22:25Could be Kelly.
22:26I think everybody's looking at it wrong, though.
22:28There's somebody looking out for it.
22:29Yeah.
22:31This guy's ambition has overridden the reality of what it takes.
22:37Business is tough, and today's climate, honestly, you really need to know what you're doing.
22:41I don't know, Sadie, you've got too much brisket.
22:44I bring in a ton of brisket because do I want to run out of brisket?
22:48No, but, like, I guess I should.
22:51Yeah, just like we told you when you used to make Riley.
22:53But it doesn't guarantee that somebody...
22:55Why can't I speak up?
22:56Can I just speak?
22:57Don't cut me off when I'm saying something.
22:58Because I'm in the middle of a sentence.
22:59You've done nothing to talk.
23:00Let me talk.
23:03There's a lot riding on this.
23:04Like, you can definitely see it on some days that it's taken its toll.
23:09The damage he's causing, not just to the restaurant, but to his family.
23:13The biggest asset he'll ever have, and they are distraught.
23:16There's been many times when Riley has run out of stuff, and then you yell at him, and we've all said to you, we're just sold out of it.
23:23I'm not comfortable running out of mac and cheese.
23:26I know.
23:27You're not comfortable running out of anything.
23:30You're right.
23:31This guy doesn't understand the difference between running a Cajun company and running a restaurant.
23:36The locals aren't biting.
23:38The family are at their wits end.
23:40Nobody can get through to him.
23:41Do you want to close at 3 o'clock?
23:44May I watch it?
23:45That would be good sometimes.
23:46Sometimes.
24:01Chef Ramsay broke me down.
24:04We're married by a business.
24:06We're married with children.
24:08I'm floating a lot of finance with a lot of responsibility every month.
24:12Steve, you coming in?
24:16You know, it's hard to share that with her because I'd rather be beaten down all the way down to the ground than have her have to worry about finance.
24:27You want some eye jobs?
24:29Ten years, we've had our ups, we've had our downs, but we've been there for each other throughout all of it.
24:38You know, at 54 years old, I don't want to start over.
24:41Guys, um, Riley, tell me about Steve.
24:52Steve brought me to my first tailgate.
24:54It was an Eagles-Patriots preseason game, and it was actually when him and my mom first started getting together.
24:59And he's been more of a father figure than anybody, right?
25:03He's my father, yes.
25:04Made me feel great, made me feel appreciated, made me feel like somebody loved me.
25:08So how much does this place mean to you?
25:10Everything.
25:11Mm-hmm.
25:12Mm-hmm.
25:13Yeah.
25:14I can see it.
25:15Yeah.
25:16And it's obvious, right?
25:17Mm-hmm.
25:18So, yeah, there's a very close bond there, isn't there?
25:20Mm-hmm.
25:21Kelly, this is a tough day for you, and I understand why.
25:24The pressures are insane.
25:26And there's no family that deserves to be sandbagged with that amount of pressure.
25:31It's funny, isn't it?
25:32Because the nearest and dearest are all understanding and incredibly loyal on how much they want to help you.
25:41But you need to be taught the basic fundamentals of what it's like to run a restaurant.
25:46Now, this menu thing, there's only one way to solve this.
25:53I need you with me.
25:5875 items on this frickin' menu.
26:01We need a fresh start, a clean slate.
26:05You get rid of them.
26:06Get them on there.
26:07Adios.
26:08I had nobody to help me.
26:09I don't know how to ask for help.
26:10I've never had help.
26:11I just need to know that you are ready for change, and you'll accept that.
26:13To have somebody show up and want to help us is...
26:14This.
26:15Yeah.
26:16You've got a law family, and we're still together.
26:17And so we've got to get this thing turned around.
26:19Okay, let's go.
26:20Let's go.
26:21Let's go.
26:22Let's go.
26:23Let's go.
26:24Let's go.
26:25Let's go.
26:26Let's go.
26:27Let's go.
26:28Let's go.
26:29Let's go.
26:30Let's go.
26:31Let's go.
26:32Let's go.
26:33Let's go.
26:34Let's go.
26:35Let's go.
26:36Let's go.
26:37Let's go.
26:38Okay?
26:39Very good.
26:40Say goodbye, because we are not going back there.
26:53Yesterday, things were boiling over.
26:55So, I realized that I need to get Steve out for a ride so he can clear his head.
27:00Let's go.
27:01Let's go.
27:02I know how brutal this business can be on a marriage.
27:19Steve needs to be honest with his wife.
27:22They've got to start acting like a team to turn this restaurant around.
27:26Simple as that.
27:27Oh, it doesn't get any better than that.
27:30Come on, man.
27:31A beautiful day like today.
27:32Whilst that's nice to sort of let a little bit of steam off, it's time to get serious now.
27:37I've never seen such a slow, dysfunctional barbecue, shack, restaurant as slow as yours in all my life.
27:44We're up to this in debt.
27:48And so this thing's got to fire.
27:50Did you never question the amount of money we're borrowing in terms of what pressure that puts on the whole family going forward?
27:57No.
28:00Yeah, from day one I paid for it.
28:02And, you know, it's just one thing after another.
28:05And then, yeah.
28:06They deserve to know where we are.
28:08Yeah.
28:09Right?
28:10You're that classic guy that doesn't share much.
28:13Share it.
28:14Open up.
28:15And I feel like if I hold it in, I don't bring them down.
28:18Like, I don't know if they can handle what I can handle.
28:21But it is going to bring them down.
28:23Did you know how bad Kelly was suffering?
28:26Did you have any idea that she was...?
28:28Yeah.
28:29For a long time.
28:30You know, it's just I don't know how to fix it, you know.
28:33And if you were to lose her?
28:34I'll be honest.
28:35It would be devastating.
28:36Because that's how close that was.
28:38Right.
28:39I've arranged for Kelly to come and meet us here.
28:42And I need you to be honest with her.
28:44Give her the insight that she deserves.
28:47She's an amazing woman, by the way.
28:48Stubborn.
28:49Strong.
28:50Well, not as simple as you.
28:51And beautiful.
28:52Yeah.
28:53Way more beautiful than you.
28:54I know.
28:55Kelly, good morning, are you?
28:56Good morning.
28:57Appreciate you coming.
28:58You all right?
28:59Yeah.
29:01Good, good, good.
29:02I think going into this venture together, you need to be on the same page.
29:07You're not just sweeping up behind him.
29:08You deserve more.
29:09Have a chat, and I'll see you back at the restaurant.
29:11All right.
29:12Okay?
29:14Kelly's at a wit's end.
29:15She deserves to know exactly where they are financially.
29:18Steve can't continue pushing like this.
29:20Otherwise, something's going to break.
29:23He may take down his family first before the restaurant.
29:26Be honest.
29:27Okay?
29:28As you know, I'll be watching.
29:29See you in a bit.
29:30I'm sorry.
29:31So sorry.
29:32I'm sorry.
29:33Sorry you're hurting.
29:34Sorry.
29:35You know, I never meant to bring you down a hard path like this.
29:39I never meant to put this burden on everybody.
29:43You know, I'm so sorry, you know, that it's gotten to this point, you know?
29:44For him to admit that he hasn't been treating me fairly is a big deal to me.
29:45So, let's talk about finding it.
29:46I'm sorry.
29:47I'm sorry.
29:48You know, I didn't, I never meant to bring you down a hard path like this.
29:52I never meant to put this burden on everybody.
29:57You know, I'm so sorry, you know, that it's gotten to this point, you know?
30:04For him to admit that he hasn't been treating me fairly is a big deal to me.
30:13So, let's talk about finance and debt.
30:16All together, six, seven hundred thousand for everything.
30:19Right.
30:20I try not to bring it into my family because I feel like, I don't feel like you can handle
30:26what I have holding in.
30:28But, you know, if we're going to work as a team, you need to understand where we're at.
30:32And there's a lot to work on.
30:35To continue the marriage and the restaurant, Steve definitely has to just be honest with
30:40everybody about everything.
30:42Because I am at my breaking point.
30:45You deserve me to treat you better.
30:48I just hope you do because I don't know how much more I can do this.
30:53Yeah, I know.
30:55I work my ass off.
30:59I feel appreciated, you know?
31:09I'm hoping that this is a new beginning for us, for sure.
31:12Now that Stephen Kelly's marriage is on the mend, my renovation team and I have been hard at work giving Wilson's the love it deserves.
31:29The transformation of this dining room is incredible.
31:34Oh, my God.
31:36Oh, my God, it's beautiful.
31:39That's it.
31:40Take it in.
31:41That's so cool.
31:42Unbelievable.
31:43It would have great vibe in here now.
31:46Look at these nice chairs.
31:48New chairs, new tablecloths, new wood paneling and the cake's heads on the wall.
31:52Look at the curtains are bandana.
31:54Kelly, I might have to put you in the kitchen so I can be out here.
31:58Yeah.
31:59It really does feel like a proper barbecue restaurant.
32:00I love the sign.
32:01People knew hand-painted sign, Wilson's secret sauce.
32:02That sign is unreal.
32:03I could look at this all day.
32:04Wait till they see the kitchen.
32:05Oh, my God.
32:06Unbelievable.
32:07I've redesigned the kitchen and packed it with top of the line equipment to sharpen their
32:14workflow, cut the chaos and finally get this business moving in the right direction.
32:20I almost dropped to my knees.
32:21When I opened this, we took a look at the work flow, cut the chaos and finally get this
32:26business moving in the right direction.
32:28I almost dropped to my knees.
32:30When I opened this, we took a look at the kitchen.
32:33We only had so much money.
32:38This is what I've always wanted.
32:41Look.
32:42This is awesome.
32:43When I first met them, this restaurant was pulling them all apart, tearing the family down.
32:48So to see them together, happy, that's what it should be like.
32:53This is unreal that somebody would do this for us.
32:56Right.
32:57I'm going to get in there.
32:58Let's go.
32:59This is a dream.
33:03Come on.
33:04How beautiful is this?
33:05I thought you took all my tears out of me.
33:08Thank you so much.
33:10Come on.
33:11How good is this look?
33:12It just brought tears to my eyes.
33:14Was it beautiful?
33:15Oh, my God.
33:16I love it.
33:17Come here, bud.
33:18He walked in and there was nothing to do but just cry.
33:22It was beautiful.
33:23You okay?
33:24Yes.
33:25Come here.
33:26Come here.
33:27It feels like a proper barbecue joint now, yes?
33:30Yes.
33:31I'm hoping you close earlier when we sell out.
33:33Yeah.
33:34Builds massive demand.
33:35It's the best form of marketing you'll ever, ever have.
33:38Yes.
33:39Ready to go, yes?
33:40Yes.
33:41Wilson's Secret Sauce 2.0.
33:42Not only has the restaurant transformed, but so has the menu.
33:46We've gone from 75 items down to sort of 12 or 13 items.
33:50The secret about this menu is that there's an overlap.
33:53The brisket bits go into the taco and so there's no waste.
33:58Now, all this kitchen needs is a bit of proper training and they'll be well on their way to success.
34:04When that fish starts to float like that, that's an indication that it's ready.
34:08That's ready.
34:09You just lightly season it and just roll that around gently.
34:11And that season then sticks to that.
34:12Sticks to it.
34:13Okay?
34:14Perfect.
34:15Yes?
34:16Good.
34:17Chef Ramsay has invested time, energy, and he's put all that into us.
34:20Riley, when you slice that turkey, take a couple of spoons of that as you there.
34:24Let me show you.
34:25Where's your tray?
34:26Uh, right here.
34:27So, all the excuses are gone.
34:29Now it's up to us to prove to Chef Ramsay that it wasn't a bad mistake to bet on us.
34:34He can bet on us all day, every day.
34:36And that goes a long way.
34:37That looks beautiful.
34:38The flavor's in there, yes?
34:40Well done.
34:41With the staff now cooking to order and using brand new scales to maintain portion control,
34:46Wilson's will not only be financially efficient, but will operate like a true barbecue destination.
34:52Now, before you start tucking in, first of all, just have a look at the execution.
34:59Look at the colors.
35:00Oh, wow.
35:01Wow.
35:02There you go.
35:03And the secret of any great barbecue, when that is ready, you send it.
35:07Because for every second that sits up there, it just goes drier and drier and drier.
35:12Yeah.
35:13Right?
35:14Yeah.
35:15So, I have got support for you.
35:16Support that will be a phone call away.
35:18I've got two of the best chefs in the country.
35:20They're going to act as a consultant and help you through these next six to 12 months.
35:25Please say hello to Rob Harper and Alex Bellew.
35:28Now, these guys know barbecue.
35:30Hi.
35:31You recognize this one?
35:32I don't know if you noticed, but they were standing on the corner there for half an hour before we sat them down.
35:35I saw you yesterday.
35:37Ah, jerks.
35:41Let's dig in.
35:42Come on, grab a knife and fork.
35:45Awesome.
35:46Smells great.
35:47Incredible.
35:48So good.
35:49We have a new menu and it's efficient.
35:52We're going to be able to execute this very quickly.
35:55Would you mind just all standing up two minutes?
35:57I just want to introduce you to somebody.
35:59I want to be honest.
36:00I couldn't have done this without the help and dedication from my insider.
36:09Would you like to meet them?
36:12An insider.
36:13I'm feeling a little anxious.
36:15Someone that was incredibly brave.
36:20They reached out for help in abundance.
36:23I'm a little uneasy about the insider.
36:25I wouldn't even know who to guess.
36:26I'm going to call them.
36:28I'm going to call them.
36:29Would you like to meet my insider?
36:30I'm going to call them.
36:31Hello?
36:32Thanks Joe.
36:33Come on man.
36:34Thanks Joe.
36:35Thanks Joe.
36:36There he is.
36:37Joe.
36:38Nice to meet you.
36:39Nice to meet you.
36:40Likewise.
36:41Welcome.
36:42Sit down.
36:45Well first of all I'm here to help.
36:46I appreciate that.
36:47You've been a terrific insider.
36:48I'm going to call them.
36:49Meet my insider.
36:50I'm going to call them.
36:51Hello?
36:52Thanks Joe.
36:53Come on man.
36:54Thanks Joe.
36:55There he is.
36:56Joe.
36:57Nice to meet you.
36:58Likewise.
36:59Welcome.
37:00Sit down.
37:02Well first of all I'm here to help.
37:03I appreciate that.
37:04You've been a terrific insider.
37:13Is really important for me.
37:15Okay.
37:16Have you been to many barbecue joints?
37:17Eight to ten items on the menu.
37:19Yeah.
37:20Sometimes they close early because they've run out.
37:21Right.
37:22And he's against selling out.
37:23What?
37:24Yeah.
37:25Why?
37:26He thinks it looks bad and that.
37:28It's the best thing that can happen to items.
37:29I want to sell out by three o'clock.
37:31Does he listen to anybody?
37:32He does listen.
37:34Not to his wife.
37:35But.
37:36Is she happy in there?
37:37I don't think she is.
37:38I'm sorry but you can see what's happened right?
37:43It's one thing that like you lose the building.
37:46Like whatever that's just bricks.
37:48But like I don't want to see that family break up.
37:51I'm just really appreciative that you did this for us.
37:56I feel like he knew everybody was at their breaking point.
37:59And if something didn't change.
38:01Everybody was just going to go their own way.
38:03That's the kind of lorty that you command.
38:06But we've got to get this back on course now.
38:09Warm greeting, hot food, great brisket.
38:13And let's put this place back on the map.
38:20The place looks amazing.
38:22And I'm giving Kelly the front of house support that she needs.
38:28Here we go.
38:29Hello.
38:30Hi guys.
38:31How are you?
38:32Welcome to Wilson's.
38:33I grab a menu and grab a table and I'll be right over.
38:36Look how happy Kelly is.
38:38So fingers crossed.
38:39She's going to rise to the occasion.
38:40You guys doing all right?
38:41You all set?
38:42All right.
38:43What were we thinking?
38:44Wings.
38:45Super friendly.
38:46Very relaxed.
38:47Staff on their toes.
38:48You have 18 wings.
38:50And the good news for me is that nobody is standing waiting for tables.
38:54Here we go.
38:56Six wings.
38:57We've got fish tacos.
38:59Kitchen's looking good.
39:00How many fish?
39:01Two.
39:02We've got tickets coming in and really working efficiently.
39:06Brisket, mac and cheese.
39:08Great seeing food go out.
39:09Nothing sitting around dying in the window.
39:11At the fish tacos.
39:12Man, this is quick.
39:13This is set up in order for Steve to do what he does best.
39:18Make barbecue.
39:19Not defrost for that ridiculous menu.
39:21Coming in hot, Tom.
39:22I've got one more thing up my sleeve.
39:26I know Steve and the family are big Eagles fans.
39:29Let's see how they react when 2025 Super Bowl champ Jordan Mailata shows up.
39:34Now, if that's not adding motivation, nothing will be.
39:38This guy is a legend.
39:39Welcome to Wilson's.
39:40How can I help you tonight?
39:41Just two of us, please.
39:42Two of you?
39:43All right, grab some menus.
39:44Sweet.
39:45And go ahead and grab a table and we'll be right over, okay?
39:47Okay.
39:48Oh my God.
39:49That's Jordan Mailata.
39:50Studio normal.
39:51Riley.
39:52What?
39:53Jordan Mailata.
39:54You're freaking lying.
39:55I'm not.
39:56All right, what are we thinking?
39:57Can I get a half pound of brisket?
39:59Okay.
40:00Please.
40:02You're welcome.
40:03Appreciate that.
40:04Brisket platter.
40:05Coming right now.
40:06That's quick.
40:07That's the sign of a great barbecue.
40:10You guys, I'll get you more soda.
40:13Oh my goodness.
40:15And that just feeds you.
40:16You're welcome.
40:18I just want Steve to get in the dining room.
40:22Steve, pluck up the courage.
40:24Okay, he's not going out there.
40:27I'm going in.
40:28I'm going to get him out there.
40:29Go and say hello to your customers.
40:32Come here.
40:33You haven't been in that dining room once.
40:35And you have some very, very, very, very happy customers out there.
40:38But get out there.
40:39Now I'll take over.
40:40Come on, man.
40:41Let's go.
40:42Get out.
40:43Steve, guess who's here?
40:45There we go.
40:46Lo and behold, straight ahead of me was this gigantic man.
40:49It's Jordan Mailata.
40:51How are you guys?
40:52How are you doing?
40:53How did everything come out today?
40:54Doing great.
40:55You want to be chef?
40:56I am.
40:57I figured.
40:58Nice to meet you.
40:59Nice to meet you.
41:01Pleasure, brother.
41:02Season ticket holder since 1990.
41:031990?
41:04Yeah.
41:05Holy hecka.
41:06To meet him.
41:07To talk to him.
41:08Brisk it was A1.
41:09Yeah.
41:10Awesome.
41:11And then complimented from a world champion.
41:13Glad that we know about this spot now, man.
41:15We'll come back even short.
41:17Bring the whole team over.
41:19It just made this whole experience whole.
41:24Enjoy your night.
41:25All right.
41:26Just gently on that sauce.
41:27Don't flood them.
41:28Okay.
41:29Right.
41:30Wings are good.
41:31How much brisket is left, Riley?
41:32I'm out of brisket.
41:33I'm sorry.
41:34I thought I had another full pan on the bottom.
41:35That's great news.
41:36Yeah, that's great news.
41:37Get out there now.
41:38Tell mum.
41:39Okay.
41:40Now.
41:41Right now.
41:42Mum.
41:43Out of brisket.
41:4486 it, please.
41:45That's something that I've wanted to hear for a long time.
41:48Everything good?
41:49Yeah.
41:50Good.
41:51Thanks for coming by.
41:52Good job, Kel.
41:54I feel so special and honored that Chef Ramsay is willing to do this for me.
41:59A full house.
42:00Get used to it.
42:01I'm just proud to see you two join to the hip.
42:04Yeah.
42:05Stay close together.
42:06Thank you for everything you did for us.
42:08I got a lifeline.
42:09Showed up.
42:10He gave me hope.
42:13I appreciate you.
42:15I'm grateful for Joe reaching out to Mr. Ramsay to fix our family and care enough to just
42:22do that for us.
42:23I want to call you chef now, not mechanic now.
42:26Bryce, good luck.
42:27Thank you very much.
42:28Okay?
42:29I love you.
42:31I love you, too.
42:32But if you give me any lip, I'm calling Mr. Ramsay.
42:36Oh, no.
42:38This is a business that needs to be run with standards.
42:45It is appalling.
42:46And there is zero standards in this.
42:48I was pretty much just thrown in here to step in for my dad.
42:51It is on you.
42:52You're lying.
42:53Anika needs to listen to her sisters.
42:55You work here all the time.
42:56That's why it's on you, Anika.
42:57But you work here all the time.
42:58I don't even know if I can help you.
42:59I'm so done.
43:00I'm out of here.
Recommended
47:06
|
Up next
52:31
47:32
43:01
1:44
46:17
44:36
40:24
48:59
50:05
50:15
49:17