- 2 days ago
Gordon Ramsay's Secret Service Season 1 Episode 6 - Full
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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 water's 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
00:44in the industry.
00:45Now, my insider has given me the heads up
00:47that this guy is way in over his head.
00:56OK.
00:58Here we are.
01:00This isn't 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.
01:26Close that door.
01:27Where is that brisket?
01:28I can smell it.
01:29Where is that?
01:30Where is that brisket?
01:31I can smell it.
01:32Where is that?
01:33Ah.
01:34This is it.
01:35This guy seems obsessed with his brisket.
01:36How much brisket is this guy cooking?
01:38Again, what's that?
01:39Look.
01:40One, two, three, four.
01:41Let's have a look inside this fridge.
01:43Oh my goodness me.
01:44That looks like the brisket or the burned bits.
01:46Yep.
01:47That's brisket.
01:48That's more brisket.
01:49There's more brisket.
01:50No.
01:51There's one, two.
01:52Oh no.
01:53Three, four, five.
01:54Someone's paying a fortune for this ingredient.
01:55When you reheat barbecue, all it does is goes dry and the taste is night and day.
02:01Go to any great barbecue house and the secret is selling out what's being cooked the night
02:21before.
02:22And that stuff's been in there for days.
02:24My insider told me they have no idea why they're losing money.
02:29I've got a few clues already.
02:30Look at the size of this menu.
02:32Quick zoom in here.
02:33How 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.
02:45Right, let's get into the kitchen.
02:47To the naked eye, it looks good.
02:50But honestly, the black line will highlight the sort of unhygienic side.
02:55They 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.
03:02Literally touching that all day.
03:05This is the state of my hands.
03:06Look how dirty they are.
03:07That is what gives customer food poisoning.
03:11Now this is an ATP test.
03:14This is going to give me an indication of live bacteria.
03:18Just in terms of the cross-contamination.
03:21Under 30 good, over 90 bad.
03:26Oh 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.
03:52Let's go.
03:54Just quick comms check.
04:17We've got you loud and clear.
04:19Each and every one of these members of staff are under the impression they're on a restaurant refresh show.
04:25I'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.
04:35I've got robo cams that I can zoom in.
04:37And I've got my insider that reached out for help.
04:41Now we get to see this restaurant in full swing.
04:44Hi, how are you?
04:47Customers are coming in.
04:48Customers are coming in.
04:50But the kitchen is looking very chilled.
04:53So that is Steve, the owner there.
04:56Can I put in an appetizer for you?
04:58You all set?
04:59This is Kelly, his wife and mum of two.
05:02I'll get that going guys, okay?
05:04Hi, I'm Steve.
05:05And I'm Kelly.
05:06And we're the owners of Wilson Secret Sauce.
05:09Kelly and I went out in high school in ninth grade and we went our separate ways.
05:14And we came back together in 2010.
05:17Don't say I stalked you either.
05:19Because if you say that on TV, I'm going to knock you out.
05:22You're on camera.
05:24No, I'm not.
05:25Am I?
05:26Just another day in paradise.
05:29Our whole family is super big Philadelphia Eagles fans.
05:34I've been a season ticket holder for the Eagles since 1990.
05:39Throughout 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, I understand.
06:00All right, welcome to Wilson's.
06:02The idea for Wilson Secret Sauce to open came from Steve.
06:05He came home from bowling and asked me if I wanted to open up a restaurant.
06:09I literally said no.
06:12I've never worked in one.
06:13You have never worked in one.
06:15And I don't think we could work together all day long.
06:18I got a dozen lobster rolls.
06:21Why?
06:22Because they didn't have hoagie rolls.
06:24Because our lobster roll is really good on that roll.
06:26That's how I sell.
06:28You're just totally interrupting the story.
06:30He 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 showed us that and saved that whole conversation.
06:40We took a loan out.
06:42I 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.
06:58That table should be done, right?
07:00This is Kelly's son, Riley, and Steve's stepson.
07:03He's in the kitchen as a chef.
07:05My family had no restaurant experience.
07:07My dad's a mechanic.
07:08He doesn't really know what we're doing right now.
07:10I just gave you the wrong platter.
07:11I don't even know what platter I gave you.
07:13What did I just give you?
07:14My dad means the world to me.
07:16I 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.
07:25And he's been a friend.
07:28This is five, this is nine.
07:30I got to get my drinks out.
07:32My 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 just carrots and mac.
07:38You're welcome.
07:39There'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.
07:46It's a seven.
07:47Let me take that out.
07:48I'm going over to her.
07:49If you guys want to step in, you can just hang out right here.
07:51They're next and then we'll get you, okay?
07:52She needs help.
07:53Where did my Oreo go?
07:55If it wasn't our family restaurant, I don't think any of us would be here.
07:59I'm going to clean out another table.
08:01Camera eight, please zoom in.
08:04Are we doing two?
08:05Table eight.
08:06That's Joe, the acting head chef.
08:08I'm a grill cook.
08:09I work the meat grill.
08:10Wilson chicken, table four.
08:12Yeah, I'm getting ready to plate that.
08:15My 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.
08:25Feeling a little heavy.
08:27Whether it's in lost product or portion size.
08:31I'm not good at math, but I'm sure it adds up.
08:34He'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 are massive.
08:54I'll get you a bag for everything though, okay?
08:56My insider told me that he never runs out, and so he is losing a fortune.
09:01You got food backing up.
09:02Then 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 place 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.
09:28Camera two, please, in the dining room.
09:32Now, I've got a secret weapon up my sleeve.
09:34I've enlisted the help of two undercover chefs.
09:37On hand to help, Rock Harbor.
09:39Phenomenal expert on southern cooking.
09:42And Alex Bellew is an expert on barbecue.
09:46Oh, we are short staff.
09:54Please be patient.
09:55If you run out of patience, ask for an application.
09:57Wow.
09:58That's pretty smooth.
10:02Should we just wait over there?
10:04Uh, maybe.
10:05Y'all waiting?
10:06Yeah.
10:07My dear friends may be in for a bit of a wait.
10:12What number?
10:13Five.
10:14I'm gonna 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?
10:25Little bit of both.
10:26The key is, too, with barbecue, just taking my order.
10:30Get me out of the way.
10:31She hasn't even taken my order yet.
10:33Name says down.
10:34Yeah.
10:38You guys are next?
10:39Yes.
10:40Are you waiting on a table?
10:41Are 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.
10:48Good, thank you.
10:49That's exactly 26 minutes you guys were standing.
10:52So if you look at our menu here, right here in the middle, you guys, that's the meats that we sell.
10:56And 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, mixed, or burnt eggs.
11:09Oh, you have burnt eggs?
11:10Can I put that in?
11:11Oh, yeah.
11:12I think we're good for eggs.
11:15Why do you have egg rolls at a barbecue place?
11:17The 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.
11:29Appreciate it.
11:30Three.
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.
11:48Okay.
11:49I cannot believe just how long food is waiting.
11:51It's just getting drier and drier and drier.
11:55Just under half an hour waiting for food.
11:58Gotta go.
11:59I just want to get your abs.
12:00Ooh.
12:01Okay.
12:02Good.
12:03Starting to get a little chaotic in here.
12:04Yep.
12:05Guys, 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.
12:11Those are monsters.
12:12They are big.
12:13That'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.
12:19How's the brisket?
12:20This is .
12:22That's just nasty.
12:23Yeah.
12:24If there's one thing this country prides itself on, it's the good frickin' brisket.
12:28I have to see brisket.
12:29There's that bag of burnt ends.
12:31That looks like the brisket.
12:33Why 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.
12:42It just dries out.
12:44Did you do a brisket work?
12:45Did not.
12:46This 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 water's about to drop.
13:07That is ridiculous.
13:09I have seen enough.
13:10I am going in.
13:17Stop what you're doing.
13:18Turn everything off.
13:19Hey, chef.
13:20Chef?
13:21Hey.
13:22Gordon freaking Ramsay.
13:23Close.
13:24I'll be back in a minute.
13:25Yeah.
13:26Now.
13:27That's not good.
13:28And you can stop serving that now.
13:32I think I need to change my pants.
13:33It's mind-boggling to see Chef Ramsay here.
13:34I mean, it's like an out-of-body experience.
13:35Water lemon?
13:36Yeah, I'll be right back.
13:37Oh, my God.
13:38Hey.
13:39Hey.
13:40Hey.
13:41Hey.
13:42Hey.
13:43Hey.
13:44Hey.
13:45Hey.
13:46Hey.
13:47Hey.
13:48Hey.
13:49Hey.
13:50Hey.
13:51Hey.
13:52Hey.
13:53Hey.
13:54Hey.
13:55Hey.
13:56Hey.
13:57Hey.
13:58Hey.
13:59Hey.
14:00Hey.
14:01Hey.
14:02Hey, my lady.
14:03Hey, OK.
14:04Hey.
14:05How are you?
14:06How are you?
14:07Hey?
14:08You've had a tough morning.
14:09Oh, yeah.
14:10Soon as I see Chef Ramsay, I pray that I'm not the person that pissed him off.
14:12All right.
14:13Ladies and gentlemen, I'm so sorry for interrupting.
14:14Oh.
14:15No.
14:16But would you please stop eating?
14:17I can't watch this dining room struggle any longer.
14:20We're done.
14:21Please leave the building.
14:24It's not good.
14:2638 weeks.
14:2738 weeks.
14:28I know.
14:29You deserve a chair.
14:30you can line up over here please come over i want to tell you something all very important
14:43i've been watching everything i've been in here undercover overnight and to the naked eye the
14:53kitchen looks clean it's not clean i've done a bacteria test and the level of cross-contamination
14:59is off the charts under 30 is acceptable i took one reading there's over 4 000 oh my goodness me
15:10going through your walk-in it was overflowing with product
15:17i've been to about 250 barbecue restaurants and i've never seen any more than 12 items on a menu
15:2575 items on one menu we have product in the building and and the menu just grew from the
15:34product that we already had existing in the menu on no that's okay how do you manage
15:41it's difficult it it really is to keep track and unbeknownst to all of you i have an insider
15:50and that insider has kept me updated on what's really going on so cut the
16:04what's happening steve tell me shorthanded you're shorthanded
16:11what in the are we doing with this
16:18we're a short staff please be patient if you run out of patience ask for an application
16:25come on guys well that was meant for a joke i'm sorry a 38 week pregnant lady standing
16:33there for 25 minutes watching you back and forth back and forth today i'm embarrassed for
16:40you because you're at your wit's end i feel your pain and i'm not married to him
16:48you know how to cook barbecue right that barbecue became popular at tailgating then you go win
16:58some amateur awards then you start a catering business on the side and then one night at
17:03bowls you say to your mate you're going to open a restaurant you know there's a big difference
17:07between running a catering business and running a restaurant i do did you spend any time in any
17:14restaurant before you opened no oh my goodness me but you're a mechanic it's my son's birthday last
17:22week i bought him a go-kart it broke down i fixed it it doesn't mean saying buy a mechanical shop in a
17:28garage and start acting as a mechanic because i'm not an expert as a mechanic and was that the family's
17:35dream no your sons your wife's no kelly what i'm trying to understand this is not your dream
17:41now steve if these individuals weren't your family you couldn't open
17:48i need help steve on your infantry you've got 600 pounds of brisket a week and yet a dining room
18:00that doesn't warrant half that i guess i i'm just afraid to run out when you walk through the freaking
18:06door and suddenly's been 86 it's a great sign i saw reheated brisket from the day before
18:13i don't have reheated brisket you've never served it i don't oh yes you have come on i've been in here
18:20oh yes you have steve will be honest don't waste your time and your precious family's time
18:29cut them cut them loose or go back to turning ranches and fixing carburetors and doing what
18:36you are really good at doing with your eyes closed
18:39as the owner my vice is close to door
18:45my vice is close to door can you see what you're doing i don't want to let my family down
19:04my business i don't i don't i don't want to lose it so steve will be honest we need to start again
19:11kelly can i just spend two minutes with you everybody take five minutes out
19:18what a mess what a mess what a mess what a mess what a mess what a mess yeah yeah
19:26so what else do you do behind the scenes apart from running the front of the house apart from
19:32here um i help them prep i stock i shop clean everything in terms of pressure on you this is
19:40crazy what 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 i can't tell you how many years he's did football
19:52and i'll get upset but you know he's a homecoming game all the moms are there
19:58on the field getting a rose i'm so sorry
20:02it sucks
20:05and those moments don't come back i'm sorry
20:09the consequences of steve's ambition and drive everyone's caught in this tangled web
20:18um do you talk to him about the pressure do you talk about the unhealthy state in terms of look
20:23we're married this is i'm not a server i mean it's it's been seven years
20:27talking back and forth and he wants to survive he wants to do well and then and i do want that for
20:35him i know but i'll be honest you do more than helping out it's like you're living here
20:38six seven a.m not leave until three a.m i know he's your husband but we got someone running this
20:43place that isn't the experience of running a restaurant right are you aware of how much we
20:47are in debt no no so my insider told me we are just over seven of the grand behind with the
20:56loan it is a lot credit cards month to month interest etc this is not a band-aid moment we
21:03can't just put a band-aid on this and hey you're all fixed and this is serious and he doesn't
21:07explain to you that he knows i'll lose my mind so but i'll be honest restaurant ownership hasn't
21:14got the best stats in marital life in terms of the consequences and what it does to a couple
21:20it's beyond he's got to stop dragging everybody else into his mess he needs to focus back to what
21:27a great barbecue restaurant is all about i'm sorry in this situation but i am here to help
21:33you okay okay thank you thank you it's kind of shocking but um sometimes it just takes another
21:43person on the outside come on to realize that it's the truth change is not easy for a lot of us
21:56but we need to do better oh boy joe could definitely be the insider or if it's one of you
22:05too i think it's you me it's definitely not me i don't know who knows enough to tell gordon ramsey
22:12what goes on here the last thing i would have done is called for help people might think i'm the insider
22:18because i'm around them all the time and i've spent more hours here than anybody else could be me
22:24could be you could be kelly i think everybody's looking at it wrong though there's somebody looking
22:29out for it yeah this guy's ambition has overridden the reality of what it takes business is tough
22:38and today's climate honestly you really need to know what you're doing i don't know you got too much
22:44brisket i bring in a ton of brisket because do i want to run out of brisket no but like i guess i
22:50should yeah just like you know but it doesn't make riley doesn't guarantee that somebody can i
22:56just speak don't cut me off because i'm in the middle of a sentence but you've done nothing to
23:00talk let me talk
23:01there's a lot riding on this like you can definitely see it on some days that it's taken
23:08its toll the damage he's causing not just to the restaurant but to his family the biggest
23:14athlete he'll ever have and they are distraught there's been many times when riley has run out of
23:20stuff and then you yell at them and we have all said to you we're just sold out of it i'm not
23:24comfortable running out of mac and cheese i know that's why you're not comfortable running out of
23:29anything i you're right this guy doesn't understand the difference between running a cajun company
23:36and running a restaurant the locals aren't biting the family they're out their wits end
23:41nobody can get through to him do you want to close at three o'clock i mean i watch that would be good
23:46sometimes
23:47chef ramsay broke me down we're married by a business we're married with children
24:07i'm floating a lot of finance with a lot of responsibility every month
24:12steve you coming in
24:13you know it's it's hard to share that with her because
24:19i'd rather be beaten down all the way down to the ground
24:24than have her have to worry about finance
24:27you want some eye jobs
24:2810 years we've had our ups we've had our downs but we've been there for each other through all of it
24:36you know at 54 years old i don't want to start over
24:41guys um
24:45riley tell me about steve
24:52steve brought me to my first tailgate it was a eagles patriots preseason game and it was actually
24:57when him and my mom first started getting together
24:59and he's been more of a father figure than anybody right he's my father yes
25:05made me feel great made me feel appreciated made me feel like somebody loved me
25:09and so how much does this place mean to you everything
25:11mm-hmm
25:13mm-hmm yeah i can see it
25:15yeah and it's obvious right so
25:17yeah there's a very close bond there isn't there
25:20mm-hmm
25:20kelly this is a tough day for you and i understand why um the pressures are insane
25:26and there's no family that deserve to be sandbagged with that amount of pressure
25:31it's funny isn't it because the nearest and dearest are all understanding and incredibly loyal
25:39on how much they want to help you but you need to be taught the basic fundamentals of what it's
25:45like to run a restaurant now this menu thing
25:48there's only one way to solve this i need you with me
25:5675 items on this freaking menu
26:01we need a fresh start a clean slate you get rid of them get them on there
26:07adios i had nobody to help me i don't know how to ask for help
26:15i've never had help
26:17i just need to know that you are ready for change and you'll accept that
26:21to have somebody show up i'm going to help
26:23this is this
26:28yeah
26:30you've got a loyal family and we're still together
26:34and so we've got to get this thing to handle around
26:36okay
26:37very good
26:38say goodbye
26:41because we are not going back there
26:43yesterday things were boiling over so i realized that i need to get steve out for a ride so he can clear his head
27:00i know how brutal this business can be on a marriage steve needs to be honest with his wife
27:21they've got to start acting like a team to turn this restaurant around simple as that
27:27oh it doesn't get any better than that come on man a beautiful day like today
27:33whilst that's nice to sort of let a little bit of steam off
27:36it's time to get serious now i'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 and so this thing's got a fire did you never question the fact the amount of money we're borrowing in terms of what what pressure that puts on the whole family going forward
27:58no
28:00yeah from day one i paid for it and you know it's just one thing after another and then yeah they deserve to know where we are yeah right you're that classic guy that doesn't share much
28:13share it open up and i feel like if i hold it in i don't bring them down like i don't know if they can handle what i can handle but it is going to bring them down
28:23did you know how bad kelly was suffering did you have any idea that she was
28:28yeah for a long time you know it's just i don't know how to fix it you know and if you were to lose her
28:34i'll be honest it would be devastating because that's how close that was
28:38right i've arranged for kelly to come and meet us here and i need you to be honest with her
28:44give her the insight that she deserves she's an amazing woman by the way stubborn strong well not
28:51beautiful yeah way more beautiful than you i know kelly good morning nice morning appreciate you coming
28:57you all right yeah good good good good um i think going into this venture together you need to be on the
29:06same page not just sweeping up behind him you deserve more have a chat and i'll see you back
29:10at the restaurant all right okay thank you okay kelly's at a wit's end she deserves to know exactly
29:16where they are financially steve can't continue pushing like this otherwise something's gonna break
29:23he may take down his family first before the restaurant be honest okay as you know i'll be watching
29:30i'm sorry i'm so sorry sorry you're hurting i'm sorry
29:52you know i didn't i never meant to bring you down a hard path like this
29:56i never meant to put this burden on everybody you know i i'm so sorry you know that it's gotten to
30:04this point you know um for 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 that all together six seven hundred thousand for everything right i try
30:21not to bring it into my family and because i feel like i don't feel like you can handle what i have
30:27holding in but you know if we're going to work as a team you need to understand where we're at
30:33and there's a lot to work on to continue the marriage and the restaurant steve definitely has to
30:39just be honest with everybody about everything because i am at my breaking point you deserve me to treat
30:47you better i just hope you do because i don't know how much more i can do that yeah i know
30:57i work my ass off
31:00i feel appreciated you know
31:02i'm hoping that this is a new beginning for us for sure
31:21now that stephen kelly's marriage is on the mend my renovation team and i have been hard at work
31:27giving wilson's the love it deserves the transformation the styling room is incredible
31:36oh my god
31:42oh my god it's beautiful that's it take it in it's so cool unbelievable it would have great vibe in here
31:50now look at these nice chairs new chairs new tablecloths new wood paneling and the cake's heads
31:57on the wall look at the curtains are bandana kelly might have to put you in the kitchen so i can be
32:02out here yeah it really does feel like a proper barbecue restaurant i love the signs beautiful new
32:09hand-painted sign wilson's secret sauce that sign is unreal i could look at this all day wait till they
32:16see the kitchen oh my god unbelievable i redesigned the kitchen and packed it with top of the line
32:25equipment to sharpen their workflow cut the chaos and finally get this business moving in the right
32:31direction i almost dropped to my knees when i opened this we took a loan out and we only had so much
32:39money this is what i've always wanted look awesome when i first met them this restaurant was pulling them
32:47all apart tearing the family down so to see them together happy that's what it should be like this
32:54is unreal that somebody would do this for us right i'm gonna get in there let's go
32:59this is a dream come on how beautiful is this i thought you took all my tears out of me thank you
33:10come on how good is this love just brought tears to my eyes was it beautiful oh my god i love it
33:17he walked in and there was nothing to do but just
33:20this cry is is beautiful you okay yes come here come here it feels like a proper barbecue joint now
33:30yes yes i'm hoping you close earlier when we sell out yeah builds massive demand it's the best form of
33:36marketing you'll ever ever have yeah ready to go yes yeah wilson's secret sauce 2.0 not only has the
33:43restaurant transformed but so has the menu we'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 the briskets bits go into the taco and so
33:57there's no waste now all this kitchen needs is a bit of proper training and they'll be well on their
34:03way to success when that fish starts to float like that that's an indication that it's ready you just
34:09lightly season it and just roll that around gently and that season then sticks to that okay perfect
34:14yes good chef ramsey has invested time energy and he's put all that into us riley when you slice
34:22that turkey take a couple of spoons of that as you there let me show you where's your tray uh right
34:27here so all the excuses are gone now it's up to us to prove to chef ramsey that it wasn't a bad mistake
34:34to bet on us he can bet on us all day every day and that goes a long way the flavors in there
34:39yes well done with 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 we start tucking in first of all just have a look at the execution look at the colors
35:02wow there you go and the secret of any great barbecue when that is ready you send it because for
35:08every second that sits up there just goes drier and drier and drier right yeah so i have got support
35:15for you support that will be a phone call away i've got two of the best chefs in the country they're
35:20going to act as a consultant and help you through these next six to twelve months please say hello to
35:26rock harper and alex bellew now these guys know barbecue you recognize this one i don't know if you
35:32noticed but they were standing over the corner there for half an hour before we sat them down i saw you
35:36yesterday ah jerks let's uh let's dig in come grab a knife and fork awesome that was great
35:48so good we have a new menu and it's efficient we're gonna be able to execute this very quickly would you
35:55mind just all standing up two minutes i just want to introduce you to somebody i want to be honest i
36:01couldn't have done this without the help and dedication from my insider would you like to
36:11meet them an insider i'm feeling a little anxious someone that was incredibly brave
36:20they reached out for help in abundance i'm a little uneasy about the insider i wouldn't even know
36:27who to guess i'm gonna call them
36:37would you like to meet my insider i'm gonna call them
36:53hello thanks joe come on man thanks joe
37:00there he is joe nice to meet you likewise welcome sit down thank you well first of all i'm
37:09here to help i appreciate you being a terrific insider um is really important for me okay have
37:15you been to many barbecue joints eight to ten items on the menu yeah sometimes they close early because
37:20they've run out right and he's against selling out he what yeah why i he thinks it looks bad and that's the
37:28best thing that can happen i want to sell out by three o'clock does he listen to anybody he does
37:33listen not to his wife but is she happy in there i don't think she is
37:41i'm sorry but you can see what's happened right it's one thing to like you lose the building like
37:47whatever that's just bricks but like i don't want to see that family break up
37:51i'm just really appreciative that you did this works i feel like he knew everybody was at their
37:59breaking point and if something didn't change everybody was just going to go their own way
38:03that's the kind of lorty that you command but we've got to get this back on course now
38:10warm greeting hot food great brisket and let's put this place back on the map
38:16the place looks amazing and i'm giving kelly the front of house support that she needs
38:28here we go hello hi guys how are you welcome to wilson's i grab a menu and grab a table and i'll be
38:35right over look how happy kelly is so fingers crossed she's gonna rise to the occasion you guys doing
38:41all right you all set all right what were we thinking thanks wings super friendly very relaxed
38:47staff on their toes you have 18 wings and the good news for me is that nobody is standing waiting for
38:53tables there you go six wings we have fish tacos kitchen's looking good how many fish two we got
39:03tickets coming in and really working efficiently brisket mac and cheese great seeing food go out
39:10nothing sitting around dying in the window at the fish tacos man this is quick this is set up in
39:17order for steve to do what he does best make barbecue not defrost for that ridiculous menu coming in hot
39:23tom i've got one more thing up my sleeve i know steve and the family are big eagles fans let's see how
39:30they react when 2025 super bowl champ jordan mailata shows up now if that's not added motivation nothing will be
39:38this guy is a legend you're welcome to wilson's how can i help you tonight they're just two of us
39:43please all right grab some menus and go ahead and grab a table we'll be right over okay oh my god
39:49that's jordan mailata studio riley what jordan mailata you're freaking lying i'm not all right what are we
39:57thinking can i get a half pound of brisket okay please thank you you're welcome appreciate that
40:03brisket platter coming right now that's quick that's the sign of a great barbecue
40:12you guys i get you more soda oh my goodness thank you thank you you're welcome
40:19i just want steve to get in the dining room steve pluck up the courage
40:27okay he's not going out there i'm going in i'm gonna get him out there go say hello to your customers
40:33come here you haven't been in that dining room once and you have some very very very very happy
40:38customers out there but get out there now i'll take over come on man let's go get out
40:44steve guess who's here all right there we go lo and behold straight ahead of me it was this gigantic
40:49man it's jordan mailata how are you guys how you doing how'd everything come out today they're doing
40:55great you must be chef i am i figured put two and two together hey brother nice to meet you thank you
41:00pleasure brother season ticket holder since 1990 so 1990 yeah holy hecka to meet him to talk to him
41:08brisket was a1 yeah that's awesome and then complimented from a world champion glad that we
41:14know about the spot now man we'll yeah we'll come back even sure bring the whole team ever
41:20it just made this whole experience whole enjoy your night all right just gently on that source don't
41:27flood them okay okay right uh wings are good how much brisket's left riley i'm out of brisket i'm
41:33sorry i thought i had another cool pan on the bottom that's great news yeah that's great news get out
41:36there now tell mom okay now right now out of brisket 86 it please 86 the brisket yay hearing brisket 86
41:45that's something that i've wanted to hear for a long time everything good good thanks for coming by
41:51good job cal thank you i feel so special and honored that chef ramsey is willing to do this for may
41:59a full house get used to it i'm just proud to see you two join to the hip yeah stay close together
42:06thank you for everything you did for us i got a lifeline showed up he gave me hope
42:12i'm grateful for joe reaching out to mr ramsey to fix our family and care enough to
42:22just do that for us i want to call you chef now i'm not mechanic now
42:26rice good luck thank you very much i love you
42:32i love you too but if you give me any lip i'm calling mr ramsey
42:36this is a business that needs to be run with standards it is appalling and there is zero
42:48standards in this i was pretty much just thrown in here to step in for my dad it is on you you're
42:53lying honica needs to listen to her sisters you work here all the time that's why it's on you
42:57you want to go but you work here all the time i don't even know if i can help you i'm so done i'm out of it
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