- anteontem
Mixing Bowl is a bijou diner in Bellmore, New York run by talented chef Billy, his wife Lisa and their manager Mike. The business is haemorrhaging money via Mike's out-of-control marketing plans.
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00:00For the past three years Gordon Ramsay has been trying to rescue some of the
00:04worst restaurants in Britain. This is disgusting. God, it looks like something out of a porn movie.
00:10That's not cooked, that's raw. If you don't break away from the stove, I swear to God the
00:15business is going to close. I don't think you can actually cook. Now he's traveling to the
00:21USA to turn around America's kitchen nightmares. Please help me. Each week he will go to restaurants
00:28on the brink of disaster. There is no more money. He's not doing his job. This place is a disaster
00:33zone. I put so much into it. And to get these restaurants back on track, Gordon will hold
00:39nothing back. I've never, ever, ever, ever met someone I believe in as little as you. It's intense.
00:49Touch the wall, you dirty pig. What do we need, a death in the restaurant before some fucker gets
00:54a grip? I thought your food was crap. I'd rather have this conversation downstairs. It's emotional.
00:59You're a fucking fucker. That's it. Seriously, I'm pissed off. It's not my fault. Why did you keep
01:05eating if it was that bad? Just go, just go. And it's shocking. Find them on a spot. Oh my God,
01:12look at them. It's fucking rancid. It's rotten. I've eaten it. I feel like spitting on both of them. I
01:18think this place would run better without you. Can you go and tell them that the kitchen is closed? We're
01:23shut is the luckiest day of their lives. We're shut for the night. We will make this a success.
01:31Put your hand up and swear to God. In the end, Gordon will bring about dramatic turnarounds.
01:35Aren't they horrible?
01:38Not just of the restaurants.
01:41Oh, it's fantastic.
01:44But of the people who work in them.
01:46I'll never forget you, man, the rest of my life.
01:49But while most appreciate Gordon's help.
01:51God bless you.
01:53You are a wonderful person.
01:55Others aren't quite so grateful.
01:57Get out of the kitchen.
01:58Chef, I know you can hear me. Don't run.
02:00Why is this guy here?
02:01Who the fuck are you to turn around and tell me when you were like a pig?
02:05You French pig.
02:07Goodbye, chef. Good luck, loser.
02:08Get ready as Gordon Ramsay attempts to turn America's kitchen nightmares.
02:14I think I thought we were about to receive. May the Lord not kill me with food poisoning.
02:17Back into dreams.
02:19Please do not screw it up.
02:22Tonight, Gordon faces an overwhelming challenge.
02:42It's time to walk away.
02:44There is nothing else to do.
02:45The mixing bulls' business is dwindling and relationships are crumbling.
02:49You can't get so overwhelmed.
02:50I wasn't told.
02:51Why do you keep saying that?
02:53I'm pissed off.
02:54The manager is desperate.
02:55I've tried everything.
02:56The owner has lost his passion.
02:58You look like a man that's dying to be put out of his misery.
03:01And his wife wants him to shut the place down.
03:03I can't sacrifice myself for the mixing bull anymore.
03:07Now Gordon must turn the mixing bull upside down.
03:10I'm fighting for my wife.
03:11This is the very last chance for this dying restaurant.
03:14Do not talk to me like that.
03:21Bellmore, New York, a busy commuter town about 30 minutes from New York City, is home to a wide variety of restaurants.
03:33For 10 years, the mixing bull has managed to survive.
03:36But now, with increased competition, it's just months away from closing.
03:41He said Cajun, not Asian.
03:44My name is Billy Galetti.
03:46I'm the chef owner of the mixing bull.
03:48Pick it up!
03:49I'm the chef, delivery guy, Mr. Fix-It, doing bills, picking up supplies.
03:55I'm out the floors if I have to.
03:56It's what I have to do to keep the place alive.
03:59The mixing bull eatery has been here for 10 years.
04:03Lisa, is this order right?
04:05You know what?
04:05You should talk to your manager, not your wife's.
04:08If it was out to Billy's wife, the restaurant would be closed next week.
04:11It says two muscles.
04:12You should say one.
04:13My hope is really gone for this place.
04:16How bad was it yesterday?
04:20Disaster.
04:20Six people came in the restaurant all night last night.
04:23Everyone just knows he's mixing bull Mike.
04:24Right this way, young ladies.
04:26Yes, he's the manager, but it's impossible to work with him.
04:30You get five times more pay than the servers.
04:32What the hell is your problem?
04:33Kind of like one big happy family.
04:35What you just said makes absolutely no sense.
04:38That doesn't make sense.
04:40Shut up.
04:41Aye, aye, aye.
04:43Mike, what are you doing?
04:44Taking a drink as I'm parched.
04:47He is the manager.
04:48Oh, my God.
04:49What does Mike do now?
04:51Oh.
04:54I see him schmooze a lot.
04:57People come in here and they think I'm the owner.
05:00They call me like the mayor of Belmore.
05:02Do they do that because they respect me?
05:04They fear me?
05:04I don't know.
05:05Shut up and let me finish talking.
05:08Don't tell me to shut up.
05:08You respect me.
05:09Nobody's going to listen to someone who's yelling at them like a madman.
05:11Talking to you is like going to a brick wall.
05:13All right, all right, all right.
05:18When the mixing bowl first opened, it was busy every week.
05:22You know, it was really doing well.
05:23I'm fucking the people, man.
05:25Now it's just slow.
05:28Everybody's like depressed.
05:30We tried everything that we can.
05:31There is no more money.
05:33There is nothing else to do.
05:37If something doesn't change and someone doesn't help us out, the restaurant could be closed next week.
05:43Now it's at the end of the road.
05:44I'm so stubborn about keeping it alive.
05:46But am I hurting myself?
05:47Am I hurting my family?
05:48You're holding everything up now with all this crap.
05:51I'm sorry.
05:52That's what I wrote.
05:53Our marriage gets affected by his business.
05:55Go.
05:55Go out.
05:56Go out.
05:56We're struggling seven days a week.
05:59That puts a damper on our relationship.
06:02I can't sacrifice myself and our children for the mixing bowl anymore.
06:07If it's not going to work, it's time to walk away.
06:11Gordon has just one week to uncover the restaurant's problems and devise a rescue plan that will
06:22help the restaurant stand out in this competitive market.
06:26I'm nervous because this looks dreadful.
06:31Oh, my God.
06:32It was a pleasure to have you here.
06:33Not at all.
06:34Sorry, Gordon.
06:35First name?
06:35Mike Landisberg.
06:36Mike.
06:36Nice to see you.
06:37It's exciting.
06:37Just like, oh, my God.
06:39Like, I'm meeting Gordon Ramsay.
06:40You know, to me, he's a god in the restaurant industry.
06:43Good to see you.
06:44Hi.
06:44Lisa.
06:44Lisa, nice to see you.
06:46God.
06:47Well, this is quiet.
06:49Yes.
06:49This is typical.
06:51All the staff.
06:52One, two, three, four.
06:52How many is booked for lunch?
06:54Nobody.
06:55No.
06:55No?
06:56When Gordon first came in, I was nervous, and I hope he's just not too hard on all of us.
07:01Are you going to sit here?
07:02Yes.
07:02This is the lunch menu.
07:04And what style of restaurant is it?
07:05It's new American type cuisine.
07:07Salad, some wraps.
07:09A little bit of pie.
07:09That's like a health spa.
07:12Where?
07:12When was the last time you went to a spa?
07:14The gym.
07:19What was that?
07:20Are you saying?
07:21Are you trying to say something?
07:22I'm asking.
07:23When was the last time you went to the gym?
07:25Not for a long time.
07:27When was the last time we had a salad?
07:29Not for a long time.
07:31Right.
07:31OK.
07:32If you have any questions, please feel free to ask.
07:34OK, great.
07:36When you look at the way the restaurant is put together, you can identify instantly from the paper cloths to the drapes, to the plants, to the ceiling, to the color, that this restaurant really is on its last legs.
07:48There's not long to go here.
07:52Award-winning Maryland lump crab cakes.
07:55Seared North Atlantic salmon, sun-dried tomato basil.
07:57For such a small restaurant, the menus are huge.
08:00Maybe a couple of minutes?
08:01I'm dying to taste the award-winning Maryland crab cakes.
08:04They are excellent.
08:05And award-winning, what award did they win?
08:07You could ask Billy.
08:08He knows more about it.
08:10I thought you'd know about it if you're the manager and it's on the menu.
08:12Well, I...
08:13Anyway.
08:14I...
08:14I'll have a zucchini pancake.
08:16OK.
08:16And I'll go for the Seared North Atlantic salmon, I think.
08:19OK.
08:21God, that guy needs some spark.
08:23Bean bag.
08:24He is intimidating to serve.
08:29OK, these are the Maryland crab cakes.
08:32And the zucchini pancakes with chive sour cream.
08:35Lovely, thank you.
08:35Enjoy.
08:37May I ask what you think of the crab cakes?
08:47May I ask you not to stare at me?
08:49Absolutely.
08:49It makes me feel really uncomfortable.
08:51No problem.
08:51You know, I've got this cockroach on your back.
08:52You're trying to shake off the light to just sit and enjoy my lunch.
08:55Absolutely.
08:55Thank you so much.
08:59Award-winning, maybe not.
09:01In terms of freshness, yeah.
09:02I wouldn't expect to find something so fresh in such a dreary, dreadful dining room.
09:09Zucchini pancakes.
09:10Stodgy, bland, and just really thick.
09:13It's like having a mouthful of glue.
09:15Oh, my God, what's that on top?
09:19Tomato glaze of balsamic sauce.
09:21Mm-hmm.
09:22You smell garlic.
09:23Where's the garlic from?
09:24Is that on the green beans?
09:25There's shallots.
09:26No garlic?
09:27No garlic in any of the ingredients.
09:28And then on the beans?
09:29Looks like there's garlic on there.
09:31Why don't you just check with him?
09:33I can smell it anyway.
09:34I will.
09:35That looks like garlic.
09:37Billy?
09:38What?
09:39The string beans, you cook them in garlic?
09:40Yeah.
09:41Is there any shallots in there at all?
09:43No shallots.
09:45Some of them are very bland.
09:48And the sauce just heavy, soggy, and vinegary.
09:52Garlic everywhere.
09:53No one wants to come out to lunch and stink of garlic.
09:56That's for sure.
09:57You know, Billy's getting a little nervous.
09:58Like, am I about to get reamed right now?
10:00You know.
10:04I don't know what to expect, to be honest.
10:06When you first walk in that dining room,
10:08you get this depressing manager jumping on you,
10:11which is a great shape.
10:13I'm sure five years ago, you had some form of spark.
10:16The food, the cupcakes were good.
10:18Thanks.
10:19Yes.
10:20That was the high point.
10:21Everything else, unfortunately for me, just bland.
10:24Really?
10:25Pancakes were soggy, and fish was dry.
10:28The salmon just, it just looked old-fashioned.
10:32Can I ask you an honest question?
10:33Yes.
10:34It was our 10-year anniversary, and we say, for our 10-year anniversary,
10:36everybody gets compliments with any pancakes.
10:37Yes.
10:38Now, everybody tells me they love them.
10:40If you give something away, and it's free,
10:42who's going to complain about it?
10:45That never happens.
10:46So either he's crazy, or every customer that comes in here is lying to me.
10:51I want to come back with a plan, and bang.
10:53It didn't blow me away today.
10:54I'm not that excited about it.
10:56It's very average, very dreary, and it's very sad.
10:59End of story.
11:01OK?
11:02See you later, yes?
11:03It makes me feel terrible when Gordon says he doesn't like my husband's food.
11:07You know, of course I'm going to take offense to that.
11:10Gordon is wrong about the restaurant.
11:12My position is the manager, so I am not intimidated by anybody.
11:16Bring it on.
11:18Next on Kitchen Nightmares USA, Gordon sees a sign of the times.
11:22Now accepting dinner reservations.
11:24We thought maybe because we're not taking reservations.
11:26So it's fucking empty.
11:29Lisa and Billy must face the truth.
11:32Maybe we should close this place down.
11:34And as Gordon turns up the heat.
11:36Can you wake up?
11:37Manager Mike loses it.
11:39I was told seven o'clock this morning.
11:41That's it!
11:42Seriously, I'm pissed off.
11:43Do not talk to me like that.
11:47Hey, fuck off outside, now.
11:49He's a freaking lunatic.
11:56After meeting the staff and sampling the food at the mixing bowl, Gordon wants to observe
12:06dinner service so he can evaluate Billy in the kitchen and Mike front of house.
12:11How many have you got booked tonight?
12:13Two or three people.
12:14Bloody hell.
12:15Jesus.
12:16This is not very good right now.
12:18It is seven o'clock and there's a lot of open tables in the restaurant.
12:22To me, I would have shut the doors a year ago.
12:26Wherever you feel like it, it's your choice.
12:29Why not?
12:30It's an hour into dinner service and it's starting to become clear to Gordon why the mixing bowl
12:35is losing so much money.
12:37This coupon, you can use it this evening.
12:4050% off.
12:41Your check is all adjusted.
12:42Thank you very much.
12:44What's going on here?
12:47I'm taking 50% off my check.
12:49We hand somebody a check.
12:50You put this 50% off coupon in it.
12:5315?
12:54No, no.
12:5550.
12:56In here?
12:57Yeah.
12:5850% off.
12:59Holy smoke.
13:00So we're giving more money away before we get money in the till.
13:03My goodness me.
13:06Jesus.
13:07Mike's just told me about a coupon that he tried.
13:11How long have you been doing it?
13:13Long time.
13:14Eight years.
13:15Eight years?
13:16Christ.
13:17That doesn't make sense then does it?
13:19No it doesn't.
13:20Do you ever go out there?
13:24Um, yeah.
13:26When I, you know, it dies down I walk around.
13:29While Billy spends the entire dinner service in the kitchen, the responsibility of running the
13:34restaurant is in Mike's hands.
13:36Any more coupons anywhere else?
13:38No, no that's it.
13:39You sure?
13:40Nothing at all?
13:45There is more.
13:46I have about ten signs that I had made up.
13:49Go and get them.
13:53Someone grab the door for me please.
13:55Sorry.
14:01Sorry.
14:02All of them go in the window at some point.
14:11Where did you get all these from?
14:13I have a place, they make them up for me.
14:15It was expensive.
14:16Holy mackerel.
14:17As you can see, I tried everything.
14:21Clearly.
14:22Now accepting reservations.
14:24Maybe because we're not taking reservations, maybe people aren't coming in here.
14:29It's empty.
14:30Yes.
14:31But we, we did fucking empty.
14:33Tuesday night, dinner special, select three.
14:36Three what?
14:37That was, that was one of the worst things we've ever done.
14:39Um, so we did select three.
14:42It was, it was a while ago.
14:44We did, um.
14:45And that's a pumpkin.
14:46Can I, can I tell you what, because.
14:48I mean, listen, read this.
14:49Order your Thanksgiving desserts early.
14:51Yes.
14:52In case we're closed by the time we come round to November.
14:54What I do is, I'll put up a sign a month ahead of time.
14:57Because maybe people will drive by and say, oh look.
14:59Which sign was the most successful?
15:05None.
15:06None.
15:07Is there anything else that I should know?
15:10That's it.
15:11That is it.
15:12Well there's, well, well.
15:13Oh no.
15:17There was, there was.
15:18Oh no.
15:19It's not really that big of a deal.
15:22Gordon, can you come here?
15:23It's a little big.
15:24What in the fuck?
15:27Free appetizer with dinner.
15:28Oh, fucking hell man, man.
15:30Get me out of here.
15:33Jesus Christ.
15:35Where in the.
15:36It went over, it went over the, you saw, these other little signs weren't working.
15:40And how long did the sign go for?
15:41Well, it would have still been up.
15:42But there was a bad windstorm a few months ago and it ripped it down.
15:43It blew the signs down?
15:44Yes.
15:45Thank fuck for that.
15:46Doesn't this catch your eye though from the street?
15:47Catch my eye.
15:48Isn't that the point?
15:49It's fucking worse than the dollar shop.
15:50You're incredible.
15:51Okay, get the signs and put them back round here.
15:52I don't want any customers to see it.
15:53I've got a restaurateur who's just a cook.
15:54A simple cook.
15:55A manager totally obsessed by his signs and a wife that'd rather close the place down
15:59tonight.
16:00This is a real nightmare.
16:01My God.
16:02After seeing every aspect of the restaurant at work, Gordon is ready to confront Billy and
16:09Lisa with a harsh reality.
16:11I've got to be fucking brutally honest with you.
16:12You know that.
16:13I've seen a lot today.
16:14Watched the service.
16:15Unfortunately, I spent a lot of time talking to Mike and yeah, he's out there that one.
16:20You seriously have to start thinking as a businessman, not leaving it to someone like Michael to sort of focus on
16:38the bologna and bullshit and then watching you cooking.
16:43I've never ever seen a chef.
16:47I've never ever seen a chef so quiet in all my life
16:52You look like a man that's dying to be put out of his misery Lisa. You may be right
16:58To put you out your misery
17:00Maybe we should close this place down fucking tonight
17:07Up next there's mutiny at the mixing booth. I think he's lazy the rest of us
17:12Boss our butts to get your tables and our table son, and then you take a half like of our test
17:17Do you think you would have those tips if I wasn't here and later before Billy steps up to the plate?
17:22I was told seven o'clock this morning. That's it. Seriously. I'm pissed off. I don't want to talk to my wife that way
17:30Gordon steps in hey fuck up outside now
17:33I
17:41After the dinner service Gordon decides to test Billy and Lisa's commitment to the restaurant Lisa you may be right
17:48To put you out your misery
17:50Maybe we should close this place down fucking tonight
17:55The stress and the pressure relieved bang will be gone within 12 hours
17:59So reason I
18:03Don't want him to give up his dream, but I don't see why we keep going with it
18:08Billy's a good person. He doesn't want to just walk away
18:11But if he has to close the doors it needs to be closed then and let's move on already. I want to live a normal life
18:19This is where you really seriously dig deep
18:23If the restaurant dies, it'll be like a death in the family. We have to go forward and turn this around
18:33Seriously, no if you seriously seriously want to continue you have got to find your passion
18:42With your support and truthfully unless you change you'll be gone in six weeks time
18:53It's day two and time for Gordon to start implementing his plan
19:00He hopes to get through to manager Mike about his baffling promotions in an unmistakable way
19:11Looks like a wood chipper to me. That's right. It's time to say goodbye to the past. It's time to say goodbye to Valentine's Day
19:23You're mad man. Yeah, I am fucking mad working guys like you makes me fucking mad
19:37Gordon's struggling to get through to Mike so he turns his attention to the mixing bowl's greatest challenge
19:44Let's have a look at 1997 first
19:47One two three four restaurants. Wow. Yeah
19:52Ten years ago. Let me show you something
19:572007
19:59Holy shit. So look how built up this neighborhood's become over the last 10 years
20:0441 restaurants from a Chinese to a deli to a pizza to a diner right now. We need to reposition the mixing bowl
20:12Smack bang in the middle of all that competition. Gordon's right 41 restaurants. Of course
20:18You're gonna kind of get lost in the shuffle. What else is around this area? You go to every day
20:23Oh the gym
20:23Gyms
20:24Beauty parlors tanning salon. Wait. What isn't on there?
20:29A healthier
20:30Healthy is something that's not even listed anywhere near here
20:33One way we can help turn this around is by installing something to do with health
20:40It's exciting to realize you can do things healthy and just open my eyes to a whole new world
20:46Give the fucking neighborhood what they want
20:52Now the mixing bowl has the goal of being Belmore's healthy high-quality restaurant Gordon realizes it's time to reignite Billy's passion
21:01Time to be competitive creative. Yeah, or a list of 15 ingredients
21:07Okay, half an hour you were there. I were there keep it fresh and healthy think about the direction of the restaurant the way it's going
21:15Yes, okay
21:17Gordon Ramsay teaching Billy. He's being trained by one of the top chefs in the world. I
21:24Was totally into what I was doing but then like you realize that's Gordon Ramsay working next to you here. It was great
21:29So you shredded the fennel same way. I've shredded it. I hope you're not copying me, Billy
21:34man
21:35I did the fennel first. I think you're copying me. Oh, dear
21:38I was so excited because I haven't seen Billy this fired up about something in so long. You're very quiet there, my man
21:44Fucking hell. What is it with you? You must drive Lisa around the bend. You know that? How'd you communicate through email?
21:49I was in paying attention to what he was doing at all. I was more involved in just making my dish. Let's go, my man
21:59Get away
22:00Will you finish first?
22:03Okay, good. So yours is a seared salmon with ginger balsamic drizzle
22:08This is a poached salmon just poached in a vegetable stock topped with a walnut pesto
22:14Everything looked really nice just fresh and lively and vibrant and the food kind of like jumped out of you look great
22:21This is the kind of food that the mixing bowl should be serving. I like that
22:26Both dishes are good enough to go on the menu tonight. I like the food, but I really don't know if Gordon can change this place around
22:43Word spreads that Gordon's in time so the mixing bowl is busier than normal for tonight's dinner service
22:49You have reservations this evening?
22:51But can the staff at the mixing bowl cook with a busy restaurant push the salmon, please? Yeah?
22:56Okay. Okay.
22:57Push the salmon special, yeah?
22:58You think that the customers are absolutely gonna love the new salmon dish?
23:01Push the salmon
23:0210 to 4. Don't point. Don't point to customers. We're running a restaurant, not a fucking zoo
23:10Did you get the salmon special? Okay, good. Let's take 12 out. Let's take 12 out. Do you like salmon? Yeah, I would try salmon
23:16Three salmon specials. Good. We're selling the salmon. Good
23:19Hey, I don't particularly care about the kitchen. Your main focus should be the customers. The water is complimentary
23:30Is he working out? All he does is stand and talk and lean and pray
23:36Salmon specials really going well, but Michael the fuck is he doing? This guy is just fucking using this restaurant to feed his ego
23:44But I'm glad you guys are enjoying everything. You want your friends to come in. That's great, but you should be out working
23:52It's impossible to work with him and every time you work with him
23:56He takes half of your tips. Kimmy you're gonna work the tips baby. I get very large tips
24:02Give him some more water on table 18 please. I mean
24:0520-25 percent. Could you do you have to put on another round of drinks another bottle another bud and another diet coke also?
24:10I am tired of Mike taking half the money from the tip cup. That's not fair. Goodbye. Thank you
24:19Despite the busy night and the success of the new specials the staff are unhappy with their tips and all fingers are pointing towards Mike
24:28You find a table you latch on and then the rest of us
24:31Bust our butts to get your tables and our tables done and then you take a half like of our time
24:36Can I say something? Do you think you would have those tips if I wasn't here?
24:42When people come in here everybody knows me the customers know me and all you guys know that people know me the best
24:48Because I make it a point of making friends with the customers and that's what customers want. They want to feel special
24:52Mike thinks this is his restaurant. He is an employee here
24:56Fucking unbelievable
24:58Okay, time to get real when I asked you to wake up in terms of running the fucking business
25:04Sometimes you run it as if you own the place and the reason why you do that is because Billy you are too weak and
25:12At least if it sounds crap open up and say it
25:15I was nervous that everybody's sitting here with their thumbs up their asses and not doing what they're supposed to be doing
25:20I don't think right now. That's the right attitude. I think we should have a positive attitude
25:23I mean be realistic when I'm busting my own tables and everybody else is running around crazy
25:30We are aware of what the problems were
25:34And I think that we should move forward and put the damn past behind us. You're kind of talking to yourself right now
25:39I'm talking. This is how I feel. I'm not even verbalizing how I feel. These are things you need to do
25:45I'm fighting for my life here
25:47You right now need to step up to the plate and make the changes every freaking day every minute of the day. That's it
25:58Billy that's the first time
26:01You've sounded like a boss
26:03Because it's your fucking life on the line. Don't ever forget that
26:08Hey, he's laughing again if you're carrying the weight that this guy and his wife has on the shoulders you wouldn't fucking smirk
26:17Tomorrow the most important day in ten years
26:21We're gonna implement changes to help get this business turned around if this doesn't work after tomorrow the blame
26:27Is on your shoulders Mike
26:33Still to come the mixing bowl is busier than ever pick up this plate. Let's go. Can I get the three soup?
26:39I want it now. Yeah, it's coming now you fucking hell. I was just fed up
26:42But nobody's in the mood for celebrating. I was told seven o'clock this morning. That's it
26:47It's the dinner service you have to see to believe
26:51seriously, I'm pissed off
27:03Day three Gordon's design team worked all night to transform the mixing bowl from a nondescript diner into a sleek and contemporary restaurant
27:11And now it's time for the new decor to be revealed
27:16Right ready. Yes, Mike ready. I'm so excited to see like what you know
27:23I'm psyched place needs a facelift so I'm very excited to see it. Let's go lovely
27:30Here we go
27:32Oh my god
27:37It's gorgeous
27:43Yes
27:45No kissing
27:51Looks nice ah beautiful. This is gorgeous. I feel like I want to spend money in here
27:58It's exciting to walk out to the dining room and just seeing what it looks like
28:01The decor was terrible
28:04Now I think the decor works. It fits with the food if it's with the name. Lisa, what do you think of the chairs?
28:09Oh my god, I love them. Sit down. Have a seat in one.
28:16It's beautiful. Warm. Oh my god
28:19It's amazing. It just was like a gift. It was just like a period of grace
28:23It really touched me deeply. It looks like a restaurant now doesn't it? Yes. Are you seriously gonna start spending time in your own restaurant now?
28:30Yes. Saying hello to customers. Yep. Kim, how do you feel darling? It looks completely different
28:34I feel so much better about coming here knowing that they're not looking around thinking
28:39Why am I sitting here with this gross paper on my table?
28:43It's gorgeous. I can't wait for customers to come
28:50Sorry, I can't wait for customers to come in and see the place. Jesus. Lisa, have you got any tissues?
28:58This is our new start, so hopefully it's what we needed. It's unbelievable
29:04With the new decor receiving rave reviews from the staff, it's time for Gordon to overhaul the menu
29:15Okay, first salad. Apple and on the salad, yes
29:18And it's done with walnuts and honey Dijon dressing. Very fresh, fragrant, very citrusy, very tangy
29:23Gordon woke me up. He got me back to what's now and just trying to put that together
29:28Under Gordon's direction the mixing bowl has removed the heavily sauced food replacing them with delicious healthy dishes
29:36Roasted fine tomato soup slow roasted in the oven overnight blended and it's finished with fresh basil and drizzled olive oil tuna niçoise
29:42It's been addressed with an olive tapenade green beans olives eggs and roasted new potatoes there
29:49We got to see the way all the new dishes looked they looked beautiful
29:52Smaller portions lighter foods all of it made sense good. Right. Are we ready? Yeah. Yes. Good luck
30:00I love the menu because I was eating all the food in here
30:03So now I'm eating a little bit healthier. It may may have an impact on my belly
30:09With a healthy new menu and the restaurant redesigned it's time to use the staff's renewed energy to spread the word about the new mixing bowl
30:17We'll go out to a spa or a gym. We'll just put the word out fresh outlook fresh appeal
30:22I got a look at these. Hi guys. You all know what the mixing bowl is, right? That's the restaurant. They're the mixing bowl
30:27We're gonna be kicking off our new light vibrant healthy menu exciting new food
30:32It'd be great to see at the mixing bowl eatery in Balmore new decor new menu new style
30:38Yes, Gordon Gordon, I'm burning 1700 calories per hour
30:42If Billy could see you right now. Not bad for a fat guy, huh?
30:48I brought you here for a wake-up call. Yeah, let's go
30:51Oh
30:52In keeping with the healthy direction of the restaurant Gordon has reached out to the New York Dragons American football team to create some buzz in the community
31:00big day for us tomorrow, so
31:03We want to help celebrate that and maybe get you down to the restaurant and come have a bite to eat
31:08I think it's an amazing idea. I just hope it works
31:21Day four only a short time before relaunch and Mike's already feeling the heat
31:28There's a couple of little tiny things that bother me because I want I want the place to look perfect
31:33Next thing while Mike speaking, can I help you? How many people are you gonna be?
31:36There was a lot of confusion with the reservations and there was a lot of things that I really had to do myself
31:41Disgusting
31:42Okay, he's having a hard time today, which we all were you know, but he really lost it
31:47Actually, take some thought
31:49This is why we need Xanax
31:51Mike just seemed so stressed and I was definitely concerned that it wasn't going to help us when we open the doors. That's it
32:01That's it
32:04With the relaunch just minutes away everything seems to be in place for the big night flip this up
32:11Looks like we have 47 and the restaurant is fully booked
32:15Good luck. Yes, let's get it boy
32:23Customs are cute enough to get here Jesus Christ in his panic Mike has booked too many people to arrive at exactly the same time
32:32Oh, no
32:33Even I'm getting a little bit fucking doolally. There'll be a van picking me up in a minute with a fucking straight jacket. I was not
32:43Fucking madness
32:45I
32:47It's the mixing balls biggest night and because of Mike's reservation mix-up many of the customers have arrived at the same time
32:56Hey, dude, how's everything as soon as those doors open and the floodgates opened up and everyone kind of came at once
33:02It was a little bit stressful. Just give me two seconds Mike. Yes, right. Come over coming. Okay
33:08Reservations was the hiccup. I
33:10Handed over the reservation list to Kim and then I'm not exactly sure what transpired since then
33:17Mike trying to blame the reservation mix-up on me
33:21I've never been the one in charge of the reservations. It's not fair
33:24This is a big night I cannot tell you how big this night is and you've got to know what's coming in that's your job
33:32It's not solely my fault and I don't think that it's right to put blame on any one person
33:38Can we get on and work as a team? Yes
33:41God
33:43After Gordon's pep talk Lynn Kim and Lisa all stepped in to help everyone get seated
33:48With the dining room no completely full for the first time in years the heat was on the mixing bowl stuff
34:13This is our one shot to make our lasting impression. We're gonna blow it
34:18How low are the appetizers on table five? You can't drive me crazy right now
34:23Honestly, I think Mike's job's not that hard
34:26He just gets sidetracked and stops stops being a manager
34:33While each waiter is covering three to four tables chicken pie are two of them Mike is looking after his friends
34:41Can I get the three soup? I need two soup bowls. I want it now. Yeah, it's coming now you fucking hell watch your back watch your back
34:48I was definitely concerned that Mike was gonna crumble. He's not used to running a fucking busy dining room out there. Yeah. Yeah. Oh my god
35:07It's two hours into dinner service and the mixing bowl has weathered the first storm
35:11But they're about to be faced with an altogether bigger challenge the New York Dragons
35:16Hi, how are you? You're gonna have a nice dinner. Okay, so we're just gonna get your table together. Okay. All right. We'll be right with you
35:32You want to get that?
35:35Wait a minute. I thought that that table was gonna be with them. Can I see this?
35:43You forgot the biggest thing to put on the list the dragons reservation the dragons were supposed to be on that list and somehow Mike just forgot
35:52How is that missed? How is that overlaugged?
35:55Someone is the dragons just keep... Mike, that's not what I'm saying. I'm not exactly sure what transpired
36:00It's beyond upsetting. There was no dragons on there. My god, that table for me is the most important table
36:09That's embarrassing
36:11You're overlooking
36:13Extremely important things. I was not told about the dragons. I found out like so I keep saying that because I wasn't I wasn't told
36:21Excuse me. Do not talk to me like that. I was told at 7 o'clock this morning
36:28That's it. Seriously, I'm pissed off. Dragons on the paper
36:34I'm pissed off. Not my fault
36:38Dragons right over here. I put them on at 7 o'clock. Do we please move on? That's it
36:43Not my fault
36:51It's relaunched night at the mixing bowl and Mike's reservation mishap with the New York dragons has pushed him over the edge
36:59I wasn't told
37:01Do not talk to me like that
37:03I'm pissed off. That's it
37:05I was told 7 o'clock this morning. Not my fault. Dragons on the paper
37:10I mean
37:12Do we please move on? That's it
37:14We were all in shock and speechless
37:20I've seen him blow up before but that was a new there's a new level right there. Hey, yes, you fuck off outside now
37:29Jesus Christ
37:32This is like the Twilight Zone. I really think something in his brain has snapped. He's a freaking lunatic
37:44Mike was raising his voice. I mean, I don't want him talking to my wife that way. I don't go for that
37:52Mike's conduct has everyone rattled and Gordon is worried for the restaurant owners
37:59Okay
38:01Let me just tell you something and I've got to be brutally honest. You've got one problem here
38:09Mike
38:11I don't know why Billy and Lisa were talking to Gordon. I don't know what they possibly could have said about me
38:17You need a manager and that is not your man
38:23Business is business if something's got to be done to change in this place. We're gonna change it
38:28That's the restaurant business freaking fire
38:33If I would go home right now life goes on I get another job
38:38But my life would be different
38:41I
38:44Just gotta reevaluate situation
38:48Mike's gonna have to change like the place has changed
38:52It's a real so the place is gonna get a second chance
38:54It's not my shooting a second chance and we're gonna move forward together
38:59For now Billy has decided to keep my corners manager
39:03Move on yeah, that was
39:06Embarrassing yeah, can we put an end to this?
39:09I feel like I'm reborn again, and we're gonna build the best damn restaurant
39:16That that
39:18Ever existed or at least in a 25 mile radius
39:22All right, table two is getting up
39:24We're gonna push it together for a table of four
39:26Mike managed to find a table for the dragons and it looks like gordon has finally got through to it
39:33Ready
39:38I have a new look new look new restaurant new me thank you so much for coming
39:42I appreciate it
39:42I'm gonna get you dinner out real quick all right
39:44Good job good job
39:46For the first time he said thank you to me
39:49So that was like wow
39:50All of a sudden
39:53You know like was that him
39:56The service has been excellent
39:57I give the service
40:00Although the mixing bowls relaunch had some growing pains
40:02It's clear the restaurant is headed in the right direction
40:06Oh
40:16As the week progressed mike's management skills kept improving
40:22One in two is crucial that we get out of here
40:25The customers raved about the fresh healthy food
40:30It's so different it feels great right we got some amazing feedback from the food billy
40:34Everybody's really loving the food
40:37Holy moly
40:39The profits were soaring
40:40What each person spends on average went up
40:44Like like double
40:45In the spirit of the new healthy menu gordon sponsored the first ever mixing bowl mile run
40:51Come on mike come on mike
40:54An eight-year-old is beating you
40:56And with the restaurant thriving billy even found some time to hang out with his new friends the dragons
41:02This journey was unbelievable
41:04I'm excited to go forward that's what i want to see that passion yes
41:08Yeah
41:09And on gordon's last day he even got shy billy to finally come out of the kitchen
41:14I want you to stop what you're doing for two minutes and go say hello to your customers
41:18I'm so proud of him couldn't be more proud of him i want him to get a little recognition for all that he does
41:31Thank you so much
41:33The difference tonight from when i first arrived was extraordinary
41:39I would seriously eat here
41:41You're talented big boy
41:43You've got to make that transition from a chef to a restaurateur
41:48I got the message on how i have to change to make this place the best it could be
41:52Start thinking and cooking up there
41:55Not with your back
41:56Yes
41:58Thank you so much
41:58The black cloud has definitely been lifted off this restaurant
42:02We can't blame anyone but ourselves now because there's no excuses left
42:06Ladies first
42:07Oh
42:12It all came together and i just can't wait to go forward goodnight
42:16Thank you
42:17Thank you
42:22After two months the restaurant is continuing to prosper
42:27Thank you for having us here
42:30Gordon he just let everything out on me it was like rip on mike week
42:33But he definitely did teach me some things we had fun with it
42:38As for billy and lisa their marriage is as strong as the restaurant itself
42:43The changes i've seen in our relationship is amazing so for that
42:49Gordon i thank you that means so much to me
42:53Next time on kitchen nightmares usa one of long island new york's oldest restaurants has become a local disaster
43:05It's in a dumpster now
43:06The mother and son owners are at each other's throats
43:09Take charge
43:09Don't do this
43:10Tell him to get out of here
43:11The head chef is arrogant
43:12I've been doing it 38 years
43:14The sous chef doesn't care
43:15Whatever
43:16And the kitchen is filthy
43:17Oh my god
43:19You didn't see that
43:20Can gordon return seascape to its former glory
43:23Nothing's been cooked in here this evening
43:24We're going down now
43:26Or is it history
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