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CinemaLoop
  • 2 days ago
#Gordon Ramsay's Secret Service

Category

😹
Fun
Transcript
00:00Dad, all this is empty.
00:01Like, you have to prep your stuff, too.
00:03Dear, oh, dear.
00:04Me and my dad have, like, a different idea
00:06of what Bruno's could be.
00:07My cooking is very sloppy.
00:09Oh, my goodness.
00:10This is an absolute color crash.
00:11This place is a sorry state of affairs.
00:14Oh, boy.
00:15Disgusting.
00:16What's your opinion?
00:18Listen carefully.
00:19Well, I mean, I was speaking, too.
00:30I'm on my way to a restaurant called Bruno's
00:33in a prime location in Philadelphia.
00:36Now, my insider has told me that this restaurant
00:40is run with a very stubborn owner
00:42and is refusing to keep up with modern times.
00:44So right now, I need to do a little searching
00:47and really find out what has happened to Bruno's.
00:51Shall we?
00:52Let's go.
00:56Quick.
00:58Get in, get in, get in, get in.
01:00Now, my insider left me a key.
01:03Oh, oh.
01:05Oh, boy.
01:08It's like going down a coal mine.
01:14Bloody hell.
01:15Right there.
01:17Look at the size of that thing.
01:19We've just got in the bloody door.
01:21It's never a good sign when we've got dead mice on arrival.
01:25Well, look at this place.
01:27There is so much junk.
01:28And there's obviously rodents everywhere down here.
01:31Oh, my goodness me.
01:33Look at the state of this place.
01:36Look at these booths.
01:38How old are they?
01:39Oh, no, menus, tissues, wipes.
01:45Look at that.
01:46It's like a birthday card.
01:48Look at that.
01:50Damn, she's left with a gift card.
01:52It expired in 2004.
01:55I don't think these have ever removed in 36 years.
01:58How disgusting is that?
01:59OK, time to get my black light out and let's get into this kitchen.
02:05This shows all the grime, all the bacteria you can't see.
02:09Oh, boy.
02:11That's gross.
02:12Oh, look at that drawer.
02:14Oh, man.
02:19That is disgusting.
02:21So that is just from today's cook.
02:23You've got potato dripping in grease.
02:26This should be cleaned at least twice a day.
02:28Look at this.
02:29Oh, my goodness me.
02:30Look at that.
02:31That's a milkshake machine.
02:32Doesn't look like it's been cleaned.
02:34That is appalling.
02:35All right.
02:36I'm going to take a sample here to look at under the microscope
02:39in the morning.
02:40This is going to tell me a lot in terms of bacteria.
02:43That is disgusting.
02:45Shakes.
02:46That thing would give you the right there.
02:48So there's two kitchens.
02:50You've got the open-plan kitchen there.
02:52Then you've got this kitchen here as well.
02:55Look at the state of this in here.
02:57Oh, God.
03:00Oh, no.
03:01I've just seen something horrific.
03:04Oh, my goodness me.
03:06Oh, God.
03:09That's open.
03:12That's ground beef that's been left to go off.
03:17Oh, this stuff's all tainted.
03:22Look.
03:24The blood is dripping on that.
03:26What an absolute disgusting mess.
03:28How do they work like this?
03:30This is a father and son business.
03:3336 years in the making.
03:35I'm amazed they've lasted six years, let alone 36 years.
03:40Disgusting.
03:41Not fit for purpose.
03:43OK, shall we get out of here?
03:45Watch your head.
03:47I'm kicked you.
03:54Man, that was dirty.
03:56Oh, my goodness.
03:58Come on.
03:59It's not just a shower I need.
04:02I need closing down.
04:15Quick comms check.
04:16We've got you loud and clear.
04:18Now, the staff here think they're making a new show called Restaurant Refresh.
04:23I'm Tim Bruno, I own Bruno's Restaurant Refresh.
04:27I'm Tim Bruno, I own Bruno's Restaurant and welcome to the Restaurant Refresh.
04:32If they have no idea, I'm watching their every move.
04:35Here we go.
04:36You guys almost ready to open, Jin?
04:38Roll around.
04:39OK.
04:40And the insider told me that this is Tim, the owner, never went to culinary school prior to running a restaurant.
04:47Oh, jeez.
04:48Oh, come on.
04:49That's too bad.
04:50Hello, my name is Tim Bruno, I own Bruno's Restaurant.
04:53I've been here since 1989 having fun.
04:56I hope I do some breakfast today.
04:58I opened Bruno's back in January in 1989.
05:01It was on a Monday.
05:04When I opened Bruno's, the only thing I knew how to do was make salad, because I'm not trained to be a chef.
05:09I taught myself how to cook.
05:10I just wanted to go into the food business, because I wanted to have something of my own, something to be proud of.
05:16My cooking is very sloppy.
05:19I rush it, but it's a nice sloppy.
05:21Tighten on ten, please, Paul.
05:24Look at the cluster of crap on that grill.
05:27We haven't even opened yet, and look at it.
05:32Good morning.
05:33Getting excited about the Phillies?
05:35Phillies, here we go.
05:36Me and my son, Nick, we both love the Phillies.
05:38To be a Philadelphia means you've got to cheer for the Phillies.
05:40What time is the game?
05:42The game's up for.
05:43Oh, OK.
05:44But I hope they play well.
05:46We go to, like, ball games together.
05:47When he was young, I used to help coach.
05:49Dad, we're playing catch again.
05:52Baseball is life.
05:52That's Nick, Tim's son.
05:58Studied history and decided to stand by his father running this restaurant.
06:02We're going to put the checks up there, OK?
06:04Hang the soft copy in the back, the hard copy in the front.
06:06OK.
06:07Hard copy in the back, soft copy in the front.
06:09OK.
06:09That's not what I said.
06:10But, yeah.
06:11My favorite thing about Bruno's is the people.
06:14We have customers that have been coming here longer than I have.
06:17And it truly is like a family business.
06:19My dad always says it's like cheers without alcohol.
06:21So, originally, my plan was to go back and further my education.
06:25But I decided to work with my dad because I kind of, like, idolized this place.
06:29It's meaningful to me.
06:30You know what I mean?
06:31It's not just a job.
06:32Like, you're making people happy with what you do.
06:34Say I'm up here and you hang a slip back there.
06:36Say, Nick, I hang a slip back there.
06:37OK, I got it.
06:38Thanks, Nick.
06:39The future of Bruno's worries me because clientele is changing.
06:43The typical service, sometimes you might only get, like, five or six tables.
06:47We don't make enough money is a worry.
06:50So, what do you want to do with all this ground beef?
06:52Well, I need ground beef out front.
06:54Well, you have, like, 25 pounds back here.
06:56So, me and my dad have, like, a different idea of what Bruno's could be.
07:00Certain things he won't change.
07:02I just feel like the way that we're cooking now is a little bit outdated and we need to
07:06move to the future and try to modernize.
07:09Why don't you put stuff in the fridge?
07:10Make sure you label it.
07:11But I think that he knows that it's my goal to try to take over the restaurant.
07:15Have you told your dad it's your goal to take over the restaurant?
07:19I haven't really told him, no.
07:23I'm getting older.
07:24Me and Nick, we don't talk about the plan.
07:26But I don't think I'm ever going to retire.
07:27I think I'm just going to phase out.
07:29I just have to put the soup songs.
07:31Huh?
07:31It is stressful that we haven't talked about the future here.
07:34It's the elephant in the room.
07:37Who wanted an apron?
07:38I think Brie.
07:39There you go, Brie.
07:40Yeah.
07:40This young lady is Brie.
07:43She is dating Nick.
07:45And they've been seeing each other for the last five and a half years.
07:49I just cut all the onions.
07:50I don't know why.
07:51That's all right.
07:52We're going to use them eventually.
07:53You can always use the onions.
07:54Me and Nick actually met at Bruno's.
07:57He's going to tell you that I drunk texted him and that's how we started dating.
08:00And it's true.
08:00It's right.
08:01I'm going to be really hot.
08:02You already are hot.
08:03I know.
08:04I will always be tied to Bruno's.
08:07Brie's ready for a fun day at Bruno's, right?
08:08Always.
08:09It's always a fun day at Bruno's.
08:11I grew up not really having a great father figure.
08:16And I just love that.
08:19I'm sorry.
08:21At Bruno's, it's like I have a second family that I've never experienced.
08:26And it's nice.
08:30Dad, all this is empty.
08:32You know what I mean?
08:32This is what I'm talking about.
08:33Everything is empty.
08:34You have to prep your stuff, too.
08:37Dare or dare.
08:37Nick and Tim bicker pretty often in the kitchen.
08:40I definitely think a lot of the frustration comes from Nick.
08:43I think that Tim is a little stubborn.
08:46Don't worry about that, Dad.
08:47Just worry about prepping the stuff we need.
08:49Please.
08:50Communication is breaking down.
08:51This is the problem when you've got a dysfunctional owner.
08:54Oh, my God, Jen.
08:55Nick could have some more say in what goes on because Bruno's has been the same for 35 years.
09:02And it's struggling.
09:04On a slow day, we servers sometimes walk out of here with $30 or $40.
09:08And it's definitely not enough for me to survive off of.
09:12Who's going to be our first customer today, guys?
09:14I think the sisters.
09:15Lovely Anne-Marie.
09:16And she is almost like part of the furniture and has been by Tim's side literally for the last two and a half decades.
09:23Oh, good afternoon, girls.
09:25Hi.
09:25Good morning.
09:26Good morning.
09:26Good morning.
09:26Good afternoon, I should say.
09:28Hi, girls.
09:28How you doing?
09:28I've worked here for 24 years.
09:31I'm tied to this place.
09:33I hope Tim doesn't mind me saying, but I'm tied to him.
09:36I feel like he's my older brother.
09:38He was the first person I called when I lost my mom.
09:42The family's just phenomenal.
09:43Hi, how are you?
09:45Do you want to come over?
09:46Please?
09:47I think Bruno's needs help right now.
09:49I think it needs that Shazam, like just something to, just to bring more new people in.
09:55Boy, this place is going to be wild.
09:56How's it going today?
09:58The sisters there from the convent opposites, and the insider told me they were regulars, but they don't know any better.
10:05They have no idea what's going on.
10:06Underneath those booths, there is so much clutter and crap from decades ago.
10:12I'm going to hug it.
10:13Steak sandwich or steak?
10:15No cheese?
10:15No cheese.
10:16You got it.
10:16What have we got?
10:17Junior's steak fried onions.
10:19Camera 10.
10:23I'll just zoom on the griddle down there.
10:25Look at that.
10:27Oh, dear.
10:28Last night, that drawer was disgusting.
10:31Stay on the spatula.
10:32Let's see if he washes those things or changes.
10:35Is he going to go back?
10:36Yes, he is.
10:37Oh, my God.
10:38Come on.
10:40He's using the same spatula to clean the gutter.
10:43He's shredding all the crap off the spatula into that sandwich.
10:47This city fell in love with their Philly cheesesteak, and this guy just this.
10:52What an absolute embarrassment.
10:58Oh, my God.
10:59That beef hasn't even been cooked.
11:01All righty.
11:02Oh, we're safe.
11:03I know.
11:04We're ready for you.
11:05You are ready.
11:05Please, sisters, for what you're about to receive, we will not put you in the bathroom for the next three hours.
11:15A sandwich.
11:16Pizza bread.
11:17Yeah.
11:17Pizza bread?
11:18Yeah.
11:18Okay, here you go.
11:19Coming up on 11, I just need a roast pork from you.
11:22You like peppers and onions in the omelet?
11:24You're going to make me butter your toast, too?
11:27No one's cleaning the surfaces.
11:29There are so many unhygienic practices going on there.
11:33The poor lady sat at the bar.
11:36Surely they can see what's going on there.
11:38That's the problem in an open plain kitchen.
11:40Everything is visible.
11:41There you are.
11:42You're welcome.
11:43The pizza bread?
11:44Yeah.
11:45Yeah, it's not.
11:46They didn't meet you yet.
11:47What?
11:47Is the pizza bread coming?
11:49The pizza bread's at the table already.
11:50There's another pizza bread I don't know about.
11:52Hey, no slip back here, okay?
11:53Nobody told me.
11:54I shouldn't have to keep going back and forth to find out what I'm cooking.
11:57Now, communication is breaking down.
12:00It's handwritten tickets.
12:01So, no one's understanding what's going on.
12:04Is that Jen with no table number?
12:05It says...
12:06Right here, what table number?
12:08Come on, come on, Jen.
12:09It's a counter.
12:09It says it on the bottom.
12:10It doesn't say the counter.
12:11It says counter on the bottom.
12:12They need to get up to speed within modern day time.
12:15I don't like handwritten tickets.
12:17You can see when Amory's checks, she writes like graffiti.
12:19The setup is dysfunctional.
12:21I can't blame Nick.
12:23I can only blame his father.
12:24You're killing me.
12:25Oh, boy.
12:26Got a medium-wild cheeseburger over here.
12:31I got you.
12:32There's a burger.
12:33That's the ground beef from last night.
12:36That discolored gray meat.
12:40Can we do a...
12:41Yeah, but no.
12:42One?
12:42Let's clean.
12:43Yeah.
12:43Yeah.
12:47Oh, no.
12:48Amory's making milkshakes on that dirty milkshake machine.
12:52That hasn't been cleaned.
12:52I swabbed that last night and think,
12:56that's clusters of live bacteria.
12:59That's awful.
13:00It's like a whole village of bacteria.
13:03That is scary.
13:04Here you go.
13:06Enjoy the shake.
13:07Oh, boy.
13:08The cross-contamination could lead to salmonella, E. coli.
13:12This is an absolute color crash.
13:22The place is played with grime, dirt, and contamination.
13:29With an owner that is so dead set in his ways,
13:32he's almost blocking his son thriving.
13:35Okay.
13:37Sorry, Tim.
13:37I knew it was going to be bad, but not quite this bad.
13:39Please, appetizer table one.
13:41The table one has to go out, Amy.
13:42Let's go.
13:42It's an absolute car crash.
13:45Who knows who's lucky?
13:46The community has been incredibly loyal.
13:48The staff have been loyal.
13:49Hey, mozzarella sticks.
13:50But I want someone I can trust that can taste the food
13:53and give me some honest feedback.
13:55Two medium specials, okay?
13:57My undercover diners.
14:00Sammy and Rob.
14:01Rock Harper's a restaurant entrepreneur
14:03and a James Beard nominee.
14:05Hi, guys.
14:06How's it going?
14:07Hi.
14:07How are you?
14:08Good.
14:09And Sammy Tarantino, an executive chef,
14:11making a big name for herself.
14:13This powerful duo are in the know.
14:16Sammy and Rob.
14:17Can you hear me?
14:18Mm-hmm.
14:19Yeah.
14:20I need to see the practices going on there.
14:23So, Sammy, you are a vegetarian today.
14:26Okay.
14:26Okay.
14:27It's a big-ass menu.
14:29Yeah, this is huge.
14:30150-odd items on the menu.
14:33Wow.
14:34All right, guys.
14:35There you are.
14:37Thank you so much.
14:37Do you have any questions,
14:38or are you ready to order?
14:39You guys have a huge menu.
14:41I know.
14:41It's crazy.
14:42Oh, yeah.
14:42I'm not.
14:43I'm a vegetarian, by the way.
14:44Um, can I get the mozzarella sticks?
14:47You got it.
14:48The eggplant farm.
14:49Yeah.
14:50Also.
14:50All right.
14:51And I'll have the, um,
14:53tailored pork roll and cheese.
14:54All right, perfect.
14:58Okay, I knew that.
14:59Pork roll and cheese.
15:00And mozzarella sticks.
15:02Sammy and Rock,
15:03first impression of the dining room.
15:04It's not, not impressed so far.
15:07No, it's definitely a little bit dusty.
15:10Table one appetizer,
15:11mozzarella sticks.
15:12Zoom in, please.
15:13Camera six.
15:16No.
15:17That marinara sauce with the meatballs
15:19is used with the mozzarella sticks.
15:22What are they doing?
15:23The practices are all wrong.
15:26Sammy, reiterate, please,
15:27that you are a vegetarian.
15:28All righty.
15:29Here's the mozzarella sticks.
15:30This is vegetarian, right?
15:32The sauce.
15:32Actually, let me switch that.
15:36Because I think there might be, like,
15:38meatballs in the sauce,
15:39but we can get sauce for you.
15:40Okay.
15:40That's, like, hasn't been touched by meat.
15:42Perfect.
15:42No problem.
15:46Oh, my goodness me.
15:49A vegetarian's worst nightmare.
15:51Do you have sauce back here, Nick,
15:52that has no meat in it?
15:53Yes.
15:54It's good that you took it back,
15:56but also it should have never made to the table.
15:58Correct.
15:59Yeah.
15:59Yes, I'm really stressed out there.
16:01Me too.
16:04Of course.
16:04Sorry about that.
16:05No, you're good.
16:05Quick zoom in on the camera, please,
16:07on top of that griddle.
16:09That Canadian ham cooking next to Sammy's eggplant palm,
16:13that's literally millimeters away.
16:16That's supposed to be a freaking vegetarian dish.
16:19There we go.
16:20Cheers.
16:23Appreciate it.
16:24If that's vegetarian,
16:25then I'm going to become a nun.
16:28This tastes like everything on that grill.
16:30It is gross.
16:32It's much of ****.
16:35I mean, how can you execute anything well
16:37when you have 150 items on the menu?
16:41Does it taste of any meat juices?
16:43Yeah, it does.
16:44Yeah.
16:45Oh, my goodness me.
16:47Camera two, please.
16:49You can see the speed of where they're cooking at.
16:51It is rushed,
16:52and there is no care whatsoever.
16:54It's disgusting.
16:55I know it.
16:56What's going on there?
16:57Camera three.
17:00That looks like thoroughly.
17:03Oh, no.
17:05Oh, yeah.
17:06It gets raw.
17:07Yeah, I'm so sorry about that.
17:08Let me take that back for you.
17:11I feel irresponsible sat here,
17:13watching this stuff going out.
17:15They're raw.
17:17Whoa.
17:17I like them like that.
17:18That's gross.
17:19You're going to get sick.
17:20You can even be overall.
17:21Okay, well, then you're going to get sick.
17:22No.
17:23I've got a responsibility to stop this.
17:25I've seen enough.
17:25I'm going in.
17:27Let's go.
17:29Enjoy your milkshake.
17:37Good afternoon.
17:39Good morning.
17:44Hi, how are you?
17:45I've had better days.
17:46Oh, my God.
17:48Ladies and gentlemen, knife and fork's down.
17:49Chef Ramsey walks through the door.
17:52I said, oh, my God.
17:54Because I don't know what's at Chef Ramsey's show.
17:56There's no bill.
17:57Please stop eating.
17:59Whoa.
17:59They have to finish their milkshake.
18:00Forget the milkshake.
18:01Sure, it's not looking.
18:02Yep.
18:03Tim, I'm not around.
18:04Just listen.
18:05Wait, we don't curse.
18:07No.
18:07No, no.
18:07These are the young ladies.
18:09If you saw what I saw, you'd do more than cursing.
18:11Trust me.
18:14Marie, can you help the customers out, please?
18:16Yeah, yeah.
18:16Sorry.
18:17Let's go.
18:17Thanks for coming in.
18:18Appreciate it.
18:19Bye, guys.
18:20Thanks for coming in.
18:24Tim, let's have a quick catch.
18:25You can leave it up there just for two minutes.
18:28I am shocked.
18:30I cannot believe what I am witnessing.
18:35You think you're on some restaurant refresh show?
18:39No.
18:39I've been watching you for a while now.
18:46I've been inside the building when this place has been closed.
18:50Mm-hmm.
18:51I've seen how you leave it.
18:53I've seen how disorganized it is.
18:55I've witnessed the filth, the dirt, the grime.
18:57Tim, all of you should know, I have an insider that has fed me some very serious knowledge, updates, and they've been very honest.
19:16I was dumbfounded.
19:17I was shocked.
19:19I don't know who it is.
19:21Tim.
19:22Yes.
19:22This place is a sorry state of affairs.
19:27That's your opinion.
19:29I mean, if you want to put us down, that's okay.
19:32Put you down?
19:33I understand.
19:33No, but let me just tell you some home truths first before anyone puts you down.
19:37Listen carefully.
19:38Well, I mean, I was speaking, too.
19:40Listen carefully.
19:41It was really hard.
20:11Listen to Gordon go after my dad.
20:14It made my heart hurt, because that's my hero.
20:17These spatulas have been in use for the last two hours.
20:21We flip the chicken.
20:24We straight down.
20:26Then we flip eggplant palm, the same place that you're literally cooking the Philly cheesesteak.
20:32I've never seen anything run so disorganized in my entire life.
20:39It's just not good enough.
20:40This is what they call an ATP test.
20:48It's a standard test that every restaurant in the country, mine included, has to go through.
20:53This is the freezer, right?
20:56Yeah.
20:56Yeah.
20:57You touch this handle as well, don't you?
20:58Everybody touches it.
20:59Everyone touches it.
21:01Close that over.
21:03And let's hit okay.
21:05And let's count down.
21:0630 is the max, all right?
21:112,358.
21:16Whoa.
21:17An average public toilet is 1,500.
21:20Oh, man.
21:21I feel embarrassed about the cleanliness.
21:25Do you go down to that basement?
21:26All the time.
21:28You're aware of rodents down there?
21:30No.
21:31There are dead mice everywhere.
21:33Where are they?
21:34Do you want me to go get it?
21:35No.
21:36No.
21:36Please don't do that.
21:37When was the last time this kitchen was properly cleaned?
21:40No.
21:40Done.
21:41Probably been a couple years.
21:43Come on.
21:44Seriously?
21:45Yeah.
21:46The place is crappy, dirty, not well kept.
21:51And that hurt my heart.
21:52Because I've been here 24 years.
21:54I knew it was bad, but I didn't realize how bad.
21:58We'll do a little side show.
22:01So look deep underneath there.
22:05But really deeply underneath the top.
22:08Oh, my God.
22:09I don't want to go home.
22:10When was the last time this machine was cleaned thoroughly?
22:14Never.
22:15Never?
22:17Oh, my God.
22:18The milkshake.
22:18That's a major no-no, right?
22:21That is a major.
22:21That was very, very embarrassing.
22:23Tim, what's happening?
22:24Oh, we're being a little bit more careless than we should be.
22:27This is a serious business.
22:2936 years.
22:30And your name's on the door.
22:32The owner.
22:34Three and a half decades.
22:36What's happening?
22:37I'm losing interest, I guess.
22:39I see.
22:39That's not true.
22:40I'm getting older.
22:41Hey, let him talk.
22:42Your performance looks like you've lost interest.
22:45If I may say.
22:47Say the truth.
22:49I think we need help.
22:52You think?
22:52I know.
22:58Nick, you've sacrificed a lot to be in here.
23:00What you studied, you didn't follow that path, and you've plowed everything into this, so.
23:04Right.
23:04So now, now this is what I do.
23:06If Bruno's wasn't here, I wouldn't know what to do with myself.
23:08Nearly 10 years of a sacrifice.
23:10Yeah.
23:11It's got to be worth something.
23:13It's Nick's name, too, by the way.
23:14I'm convinced he's going to take charge more than I am.
23:17Plan that with him?
23:18We don't plan the way I told him, but he doesn't.
23:19Oh, my God.
23:23You need to get your f*** together.
23:25Sorry.
23:26You need to grow some balls quickly.
23:28Nice.
23:29I know, definitely.
23:32There needs to be a determination from your side, because I'm convinced with you, but the
23:38person whose name's above the door, you don't convince me.
23:41Personally, Tim, I think you're too far gone.
23:45So, come on, get it together.
23:46We all have just gotten too comfortable with the way that it is.
23:57Well, we accept a lot of stuff.
23:58Well, we're not going to accept it anymore.
24:01Gordon said a lot of hard truths today.
24:04Definitely hard to hear, but we just have a lot of changes that we need to implement,
24:09and a lot of stuff that we need to work on.
24:11Bruno's is not a lost cause.
24:12The milkshake machine we got to do every day.
24:20Oh, my gosh, yes.
24:22No joke when you talk about getting people sick, right?
24:24Jen did say we need to de-clean.
24:26I said, I know.
24:27I told you that.
24:28You know, I haven't been saying that for weeks.
24:31Camophobie.
24:33He said, we've got an insider, and he looked at me.
24:36Oh, he did?
24:37Yeah, he was looking at me.
24:38I'm like, no.
24:40Is it you?
24:41Maybe it was a customer.
24:44I don't know.
24:45Yeah.
24:46Nick could possibly be the insider because he wants to succeed in the future.
24:50He's going to help us out in many ways, okay?
24:53Let's help him out and try to show that we listen to what he said.
24:57Are you the insider?
24:58No, I'm not the insider.
25:00A lot of people that I've spoken to have made comments about the look, about the cleanliness.
25:07I don't know.
25:07I didn't think it was that bad.
25:09Anne-Marie could be the insider because I know that she has seen, like, things slip
25:16in this restaurant, and I feel like she wants to see it get back to the level that it used
25:20to be.
25:21Tim, you can't be shocked.
25:23Look at it.
25:23It's dingy, and it's dirty looking.
25:26They're trying to work out who the insider is, and I'm sure from their perspective, they
25:30will think it's some form of betrayal, but I saw the insider, and this person was hurting.
25:37If the insider hadn't convinced me how important this place is to them, I would have left town
25:44hours ago.
25:56If the insider hadn't convinced me how important this place is, I would have left town hours
26:02ago.
26:02Come back in, please.
26:08Oh, right now?
26:09Sure, I would.
26:09Yes, please.
26:10Where is everybody?
26:11Oh, boy.
26:12Nick, come round, please.
26:13Where's Dad?
26:14Um, now listen.
26:17I can't just come in and wave a magic wand.
26:19There needs to be commitment.
26:21You've got to find that hunger.
26:22Right.
26:22Right?
26:23Can we get this place clean?
26:24Yes, sir.
26:24Yeah.
26:25Let's go.
26:26Booze out.
26:26Everything out.
26:27All right.
26:28Okay.
26:29I'll take it.
26:29Look at that.
26:32That's all gum.
26:33Yeah.
26:34Oh, and Tim and Nick.
26:35Yes, chef.
26:36I want to see both of you, first thing tomorrow morning, out of here.
26:40First we clean.
26:41You got it.
26:41Sounds good, chef.
26:42Let's go.
26:43Okay.
26:43Oh, my God.
26:52I've asked Tim and Nick to meet me at the baseball park for some father and son time.
26:57As Phillies fans, I want them to hit a home run, working on their communication skills.
27:02It's been a while since we had a catch on a baseball field.
27:04Yeah.
27:06Back in Little League days.
27:08Oh, I know.
27:13Good morning.
27:14Father and son time.
27:15Some fresh air.
27:16Good to see you.
27:16How are you?
27:16How are you this morning?
27:18Doing well.
27:18Tim, let's have a catch up.
27:20Oh, boy.
27:22Sit down.
27:24Tim, how are you feeling in terms of yesterday?
27:27I got my ass kicked.
27:29I got embarrassed and I got put down.
27:32You can make me nervous.
27:34You come in like, you know, right away, boom.
27:35No one, no, no, I'm blaming you yesterday because no one told me you were coming.
27:39Right.
27:39How am I supposed to know you were coming?
27:40I thought it was a nice show.
27:41I was having fun yesterday.
27:42I finally got to talk to some people at the camp.
27:44I like to do that.
27:45My son, my son, like, he watches cooking programs, he watches all programs.
27:49Listen, I'm...
27:50I'm listening.
27:51But you want me to talk and tell you.
27:53You're not letting me get a word in edgewise.
27:54Well, yes, sir, you didn't let me get a word in edgewise.
27:56I was upset.
27:57I was upset, too.
27:59You seem to be...
28:00I had to...
28:01Cut me off again.
28:02Yeah.
28:02Can I finish my sentence, please?
28:03Yes, sir.
28:04I'm just sat there listening to you waffling on now.
28:06No.
28:06I'm going to give it to you.
28:07Two barrels full.
28:08You seem to be slightly delusional, the fact that you're sat there having fun with customers,
28:13and yet you have no idea how incompetent your practices are.
28:16My insider also told me that you're struggling to let go.
28:21Isn't it about time you passed the baton to your son?
28:25But I'm still not ready to go.
28:27I still want to come in every day.
28:29I still have enthusiasm.
28:30I still...
28:30But when will it be Nick's way and not Tim's way?
28:32You know, he has a different vision than I, don't he?
28:34Yeah.
28:34I'm trying to give you the beginning of a new chapter here, but you're making it incredibly
28:37hard for me.
28:37You know that.
28:38I can't even start to help if you don't want help.
28:41I just want you to be honest.
28:42I am being honest.
28:43Open.
28:43I can't stop making excuses.
28:45He won't listen to me, so I'm bringing in two Philadelphia baseball legends, Milt Thompson
28:51and Larry Boer.
28:53They understand the word transition because they had to accept their playing days were
28:56over and transitioned into coaching.
28:59This led to their best chapters, as Larry won Manager of the Year and Milt won a World
29:03Series.
29:05Oh, wow.
29:06Look at this.
29:06I'm a huge Philly fan.
29:08That's very awesome.
29:09My dad's hero, Larry Boer.
29:11He was so excited to see him.
29:13Now, here's two legends that understand the word transition.
29:17Listen carefully.
29:18I am.
29:18It's important.
29:19I mean, we played.
29:20Both of us played.
29:21And then when that last game comes, you're no longer a player.
29:25Now you have to transition into being a coach or a manager.
29:29Boy, it's different.
29:30When I retired, it was very hard for me to be a coach because I was so used to playing.
29:33So used to doing everything.
29:34How you want to do it.
29:35Like, hands-on.
29:36Yes.
29:37It's a trust thing.
29:38Right.
29:38We got to sort of make an adjustment.
29:40Exactly.
29:41And try a new thing.
29:42We have the future in Bruno 2.0.
29:44But you need to let go.
29:45It is the hardest adjustment to do.
29:47Well, you turn it over to your son.
29:48Right.
29:48That should be an easy transition.
29:50Yeah.
29:50I'm realizing that now.
29:53There's the future.
29:54That's the future, right.
29:55That's the future.
29:56Gordon being here really pushed us to communicate more and to have these tough conversations and
30:00try to move forward together.
30:02We can do it together.
30:03We'll do it together.
30:05I've got one more source of inspiration on top of these two legends as well.
30:09What's that?
30:11Here he is.
30:12Whoa!
30:12Come out of here.
30:14Oh, you got to go on.
30:16Oh, man.
30:17Oh, man.
30:19Hey, sweet.
30:20I see.
30:20Oh, look at that.
30:21You're my belly bun.
30:22The belly bun.
30:23Come on.
30:23Oh, let's go do the dance.
30:24Look at this.
30:25Ha, ha, ha, ha, ha.
30:28There you go.
30:29Whoa!
30:30No, he didn't like that.
30:31Tell him.
30:32OK, understand the importance of transition.
30:35I'll see you back at the restaurant.
30:38Well, let's play some catch in there.
30:40All right, let's go.
30:40We're going to enjoy this transition you're going to make.
30:44I've been looking at the same restaurant for, like, the last 35 years.
30:47I had to change with the times.
30:49That's going to be your next vision.
30:51I'm excited but nervous, but I'm here to help him.
30:54Appreciate your advice.
30:56You've got to go out and do it, though, now.
30:58Oh, we will.
30:58With Tim finally agreeing to hand the reins over to Nick, my team move in and begin the
31:08much-needed industrial clean and makeover of the restaurant.
31:11Thanks, of course.
31:12Here we go.
31:16Okay, here we go. Here we go.
31:19Wow, look at that awning, huh?
31:21Wow, awesome job.
31:23This restaurant is positioned on the crossroads
31:24that has thousands of eyeballs that pass this place.
31:26So we start off with a very expensive, brand-new canopy outside,
31:30highlighting Bruno's front and center.
31:32New start, right?
31:33Ready for our second life together.
31:35Very pretty.
31:36They're excited for the terrace.
31:37Wait till they get inside.
31:39Oh, my goodness!
31:40It's the thing!
31:46Okay, here we go.
31:49The new beginning at Bruno's Restaurant.
31:52All right, ready?
31:54Oh, my God! Is this the same restaurant?
31:57Oh, no! Look at that!
31:59Oh, my gosh!
32:00Holy smokes!
32:01It doesn't even look like the same restaurant.
32:03Look at it for wallpaper.
32:04We have kept the classic 1920 diner feel.
32:08These walls covered in stunning wallpaper,
32:11beautiful vintage black-and-white photos.
32:13Wow, Dad, did you see that?
32:14Oh, my God!
32:15Oh, wow!
32:16I love the decor.
32:18It made me want to cry.
32:20This is the future of Bruno's.
32:21You know, it's hopefully our kids
32:23and it's our families getting together
32:25and new generations coming in,
32:27and I'm excited for it.
32:28Look at the back, Tim. It looks gorgeous.
32:30This place is spotless,
32:31but the whole team got on their hands and knees
32:33and got this place clean.
32:35It's unbelievable.
32:36What do you think, Dad?
32:37It's only bringing tears to my eyes.
32:38I'm impressed.
32:39Wow!
32:40Tim is crying.
32:41He is lost for words.
32:45You earned it, Tim.
32:46That's right.
32:47That's a construct.
32:48That's hard place.
32:49I love the wallpaper.
32:50I love that they clean under the boots.
32:51It's all refreshed.
32:52The new and improved Bruno's
32:53bringing anybody and everybody right away,
32:54because how can you miss it?
32:56That's hard place.
32:58Imagine what we can make it, right?
33:00These changes are going to be great for business, I think.
33:03It's going to be hard in the beginning,
33:05but it's going to be worth it in the long run.
33:07Wow, look at all these pants.
33:09Beautiful.
33:10They're really nice.
33:11Beautiful pants.
33:12The kitchen has been revamped with brand new equipment,
33:15setting the Bruno's team up for success.
33:18And the milkshake maker is sparkling clean.
33:21Lights, let's go.
33:23Oh!
33:26Oh, my gosh.
33:27Chef Ramsay is unbelievable.
33:29It's beautiful.
33:30It's the way it should be.
33:31And I'm proud to be a worker here.
33:33The big breaking news is the POS system.
33:36No more handwritten tickets.
33:38Thank goodness.
33:39The Touch Bistro iPad.
33:41Such a unique system.
33:43No more people forget their table numbers, right?
33:46Thank you very, very much, Chef.
33:47Not only has the restaurant transformed,
33:49but so has the menu.
33:51This is the staple.
33:52It's not 155 items.
33:54It's good, honest diner food.
33:56I've modernized these dishes to draw in new customers
33:59whilst complementing your existing breakfast menu.
34:04Fresh soup of the day, minestrone.
34:06And that can change.
34:07Play with that.
34:08Have some fun with that, yes?
34:09I'm really excited what we can do here.
34:10Tater tots are awesome.
34:11The meatballs, unbelievable.
34:12Love that.
34:13Brie, what's your favorite?
34:14Eggplant parm.
34:15Eggplant.
34:16I love that.
34:17Can we taste the difference?
34:18Yes.
34:19Can I have five minutes with Nick?
34:22All right.
34:23Let's go.
34:28You have to take ownership.
34:29I understand that now, yeah.
34:31Did you ever go to culinary school?
34:32No.
34:33You've never been taught properly, so I'd like to spend some time with you in the kitchen
34:36now.
34:37All right.
34:38I'd be great.
34:39I'd love that.
34:40Let's go.
34:41Going into training with Gordon, it's a little bit nerve-wracking just because I don't have
34:43the technique, but I can't wait to learn from them.
34:45I'm going to do a simple burger.
34:46Beautifully seasoned.
34:47No.
34:48These need to be kept clean.
34:49Why?
34:50Just for cross-contamination.
34:51Yes.
34:52And then you split this thing up like a piano.
34:55Your high keys, your low keys, and you keep it separate.
34:57Yeah.
34:58So we're going to get that sear there, and we should be turning that thing once.
35:01Who taught you how to hold a knife?
35:03Nobody.
35:04I just taught myself, I guess.
35:05Right.
35:06I always put one finger in front and two behind.
35:09So when we chop, we've got our knuckle here guiding.
35:12That's it.
35:13I'm definitely proud of this moment.
35:15All I really needed to start running this restaurant was somebody to empower me.
35:19You can't trade, like, an experience to work with somebody of Gordon Ramsay's level,
35:23and that's something you can't put a price on.
35:25See how quick things cook when it's this clean?
35:28That's beautiful.
35:29Doesn't that look lovely with the caramelized onions?
35:31Mm-hmm.
35:32Sitting that on there.
35:33Beautiful.
35:34Dig in.
35:37Delicious.
35:38Thank you, sir.
35:3936 years this place has been running.
35:41Now take it forward for the next 36 years.
35:43My time is now.
35:44I know you can do it.
35:46Thanks for empowering me.
35:47How good was that burger?
35:48That was delicious.
35:50Right, everybody.
35:51Come back in, please.
35:53I need to talk to you all about why I came here.
35:58Somebody was instrumental in terms of divulging incredible information that I needed to hear.
36:07Most importantly, they've maintained their secrecy, which is never easy to do.
36:12Will the insider please stand up?
36:24Would the insider reveal themselves?
36:28Oh, my God.
36:29Great job.
36:30You never told me.
36:31Great job.
36:32That's all right.
36:33Yeah, I'm definitely glad that I reached out to Gordon.
36:46Hey, breathe.
36:47Yeah.
36:48If I want to keep Bruno's in my life, then there needs to be a change.
36:51I'm amazed it's still open.
36:53I think it is, like, a great place to work, but I'm scared for them.
36:56Like, a lot of our regulars are older.
36:58And, you know, 10, 15 years from now, they're not going to be here anymore.
37:02We need to start bringing in new people.
37:04We need to start revamping a little bit.
37:06It needs to change drastically.
37:08You're in a tough, tough position.
37:11It's hard.
37:12It's hard to stay motivated and to pay your bills.
37:15Like, what if Bruno's supposed to close?
37:16Like, what are we going to do?
37:17I'll do everything I can to turn it around.
37:19We've got a lot of work to do.
37:21That takes a lot of courage for someone so young to stand up and open up and be honest.
37:25It's special about people she loves.
37:27I know.
37:28Let me get out of it.
37:29Breathe.
37:30Aw.
37:31Thanks for helping us out.
37:32Breathe.
37:33She's special.
37:34I am very, very grateful.
37:36It's been an enlightening experience for me over these last few days.
37:39The future looks great.
37:40I can't believe you kept a secret for that long.
37:42That's not great.
37:43You never did that in your life.
37:44And on top of that, she had to take that secret home with her.
37:48So, Brie.
37:49I'm proud of her.
37:51How does it mean now seeing the changes?
37:53It's hopeful and it's bright and it's new and it's exciting.
37:56Good for you, Brie.
37:57I'm glad that Brie reached out to Gordon.
37:59She saw that there were changes that needed to be in the restaurant and that we had to
38:04step up and she recognized that this was the time to do it.
38:07The truth hurts.
38:08The truth hurts.
38:09The truth heals.
38:10And that's what's going to happen.
38:11Okay.
38:12Shall we get cracking?
38:13Oh.
38:14Let's go.
38:15Let's get set up.
38:16Let's go.
38:17Let's go.
38:18Let's go.
38:19Let's go.
38:20Let's go.
38:21Let's go.
38:22Let's go.
38:23Let's go.
38:24Let's go.
38:25Let's go.
38:26Let's go.
38:27Let's go.
38:28Let's go.
38:29Let's go.
38:30Van is online chef.
38:31Over to you.
38:32What Nick needs to do now is to say, Dad, I've got this.
38:33The first time in 10 years, listen to me.
38:34Here we go.
38:35One for your pork and one for your beef.
38:38Hey, here we go.
38:39Bruno's is now open.
38:41Hi, how are you today?
38:44Best to be careful with the knives, I'm very sure.
38:46A dull knife is more dangerous than a sharp knife.
38:48Nick's a bright spot.
38:49He is schooling his father right now.
38:52Mm-hmm, sure.
38:53She just had a burger.
38:54Dad, just wait for the ticket, please.
38:56Okay, table six.
38:58Fire one dill pickle, one minestrone.
39:00Got it.
39:01Here are our lovely nuns.
39:03Hi, Sister Pete.
39:05I'm so glad you're here.
39:06Oh, this place.
39:07You're my first customer with my new machinery.
39:09She is going digital, breaking news.
39:12Oh, I'm gonna try that eggplant parmesan.
39:14Delicious.
39:19The fries go in the bowl, and we put salt on them,
39:21shake them up, and then put them on the plate, okay?
39:22I'm learning.
39:23I got a pickup here, roast pork and an eggplant.
39:26It's so nice to see the father and son
39:28cooking side by side again.
39:29I need a fried pickle, you got that, Dad?
39:31Yeah, I got it.
39:32Nick has a voice, and it seems like he is stepping up
39:35and taking control, which is exactly what he should be doing.
39:38I have one in the front, one in the back, table six.
39:41During this service, I felt a change in myself.
39:43I felt myself becoming like the boss.
39:45I can see that we can build this into a sustainable place.
39:48You good, Dad?
39:48Yeah.
39:49And it makes me excited for the future.
39:51I'm gonna take a seat right over there.
39:52I'll be right over with menus and so forth.
39:54I'm super proud of Nick right now.
39:55He's doing a great job.
39:56His dad's doing a great job.
39:57I'm so excited for this new Bruno's, Bruno's 2.0.
40:00Eggplant Parmesan.
40:01Oh, thank you.
40:02There you go, sister.
40:03Isn't this magnificent?
40:04Oh, my gosh.
40:05Isn't it beautiful?
40:06Nick, well done.
40:08I've got to go back in there.
40:13All righty.
40:14Cheeseburger?
40:15Great job.
40:16How are you doing, chef?
40:17Great job.
40:18How are you feeling?
40:19Oh, I feel like you do.
40:20You feel like I do?
40:21Happy.
40:22Happy that everything's going.
40:23Yeah.
40:24Nick is taking charge.
40:25It'll be his restaurant.
40:26It's his future.
40:27I'm a proud father, yes.
40:28My little baby is growing up.
40:31Here you go, gentlemen.
40:34You have found your voice.
40:36Thanks for helping me find it.
40:37Watching you learn and pick up as quick as you are, the future's bright.
40:42Nick, Bruno, you've got this, OK?
40:43Appreciate it.
40:44I'll see you soon.
40:45Yeah.
40:46Good luck.
40:57Oof, what a week.
40:58Decades of bad habits are tough to break, especially with a man as stubborn as Tim.
41:04Thanks to Bree's help and Nick's readiness to step up, we finally got through to him.
41:10Now, with the next generation at the helm, Bruno's can start a brand new chapter for decades to come.
41:17If you want to save a struggling restaurant, reach out today.
41:21You could be my secret insider.
41:23Oh, the smell.
41:24Oh, yes.
41:25There's not a lot of systems in place.
41:26That is a cockroach inches from a customer's head.
41:27This place is an absolute show.
41:28We know.
41:29We're aware.
41:30Is this a joke?
41:31What you're doing is you're tearing us out.
41:32You stormed in here really angry.
41:33I don't think you've seen me angry.
41:46Don't see me angry.
41:47Don't see me angry.