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THE APPRENTICE
  • 4 days ago

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00:00This is not about a job anymore. I'm the investor, and you are going to make me some money.
00:09Heading to London, 16 potential business partners, all keen to kick-start a company.
00:18I'm not looking for a friend. If I want a friend, I'll get a dog. I'm looking for a partner.
00:24This is about me investing £250,000 into a business with one of you.
00:30On offer, a 50-50 deal with the nation's most demanding investor.
00:36I put you into a little piddly little business, and you've made a complete mess of the figures.
00:41Willing to bankroll new business in tough times, Lord Sugar is on the hunt for one winning partnership.
00:47Basic business principles went right down the drain on this thing. You should have all known better.
00:53Start the car!
00:55It's a deal worth fighting for.
00:57It's the same thing happening again. We have an opinion, and you just don't like it.
01:0116 candidates.
01:03If plan A fails, we've got plan B. If plan B fails, we've got plan C.
01:0712 tough weeks.
01:10Where am I coming?
01:11One life-changing opportunity.
01:14You're fired. You're fired. This is my boardroom, and by the way, this is my money. You're fired.
01:21What you're going to do is design a household gadget.
01:34What about a tap cushion so you can put your feet up when you're in the bath?
01:37Project manager Jane poured cold water on Katie's tap cozy.
01:41Basically, there were just too many design constraints. It just wasn't going to work.
01:45There's no point doing market research if we're just going to ignore her, eh?
01:48Convinced she could blow the boys out of the water with Splish Splash.
01:52If you were to order a million units, that's a £9 million order.
01:56Well, it doesn't quite add up.
01:58While Maria fell asleep on the job.
02:00Do you have ideas that you want to add?
02:02I'm thinking, I'm thinking, I'm thinking. I'm trying to, like, I don't know what I'm thinking.
02:06Half the boys thought their product was rubbish.
02:09So, basically, we've invented the bin.
02:12Azar's pep talk left some team members feeling dumped.
02:16We've all got some fantastic ideas. Everyone's ideas are valid.
02:19To be honest, we felt that we'd been redundant today.
02:21You've ignored me and said, this is the product, get behind it.
02:24But in the boardroom, a second win for the boys.
02:28It's not a gadget. I think it's a toy, to be afraid.
02:32For Jane, a shower of criticism.
02:35I put you into a little, piddly little business, and you've screwed it up.
02:39And an early bath for Maria.
02:42Your explanation to me, Maria, is not good enough, as far as I'm concerned.
02:47Maria, you're fired.
02:48She became the second casualty of the boardroom.
02:53In the fight for Lord Sugar's quarter-million-pound investment,
02:5714 candidates remain.
03:026.30am.
03:19Good morning.
03:20Good morning. This is Lord Sugar's office.
03:22Lord Sugar would like you to meet him at St Kathleen Docks.
03:25The cars will be outside in 20 minutes.
03:27Thank you. Bye.
03:29Girls, take care from the sock.
03:32Where?
03:33Take care from the sock.
03:35Come on, boys.
03:39The fact is, I know we lost the last one, but we didn't deserve to.
03:42All I want to do is win. Win a task.
03:45I think they're going to have to put a couple of lads in to sort them out, aren't they?
03:48Can't go on like this every week. There'll be no girls there.
03:49I actually don't want them with us, because there are some very weak people on their team,
04:02and a few of them deserve to get fired.
04:07Today, a haven for yuppie yachts, St Catherine Docks, once a bustling shipyard.
04:13Good morning.
04:28Good morning, Lord Sugar.
04:30Welcome to St Catherine's Dock.
04:33Now, I used to come and play here as a kid, believe it or not.
04:37And one of the commodities that used to come into these docks was spices, things like cinnamon and saffron.
04:44And you might be wondering, what's that got to do with the task today?
04:47Well, the task today is all about you going off and making a new condiment.
04:55Of course, we all know about the big brands that monopolise the market,
04:59but it's the innovative start-ups that have actually carved themselves a niche in the marketplace,
05:05and that's what I want you to do.
05:08Now, I've laid on a specialised factory for you.
05:12This is about understanding the ingredients that go into it,
05:17carefully calculating the formula.
05:20You'll have to come up with a brand name and packaging design.
05:23The team that makes the most profit will win,
05:26and in the team that loses, one of you will be fired.
05:30Now, Team Stirling, you haven't actually performed very well in the last two weeks,
05:36so Dwayne and Nick go and join Stirling,
05:39and, Katie, you come over here and join Phoenix and the boys.
05:44Good luck and I'll see you back in the boardroom in a few days' time.
05:50Condiments.
05:52From ketchups to mustard, pickles to chutney,
05:55we add more than £13 million worth to our food each week,
06:00and the right recipe can make a tasty profit.
06:04OK, Katie, I'd like to officially welcome you to Team Phoenix.
06:07Why, thank you, Adam.
06:08We do things a bit differently here, like winning.
06:10Nice to meet you, Katie.
06:11Mr Tom.
06:12Huzzah.
06:13Thanks for being such winners.
06:16The only person we have had slight issues with is Katie,
06:19and she's gone to the boys' team, so we're happy.
06:22Today, both teams must develop, brand and manufacture an original condiment.
06:31Tomorrow, they must sell it.
06:34But first, both teams need project managers.
06:37Because of the experience that I've got from the other guys,
06:39I like to put myself forward just so we can get some decisions made quickly
06:42and try and get some structure in the team.
06:44Out to end the girls' losing streak, drinks entrepreneur Dwayne.
06:49I've got no specific knowledge of the market,
06:51but I think if we delegate right work together and focus on winning,
06:54I really believe it can lead us to this victory.
06:56Does anybody else want to be project manager for this task?
06:58Yeah, I wouldn't mind being project manager.
07:00Wouldn't mind or want to be. I want to be project manager.
07:02I want to be.
07:03So let's make the vote.
07:04Thanks, Dwayne.
07:05Yeah.
07:06I think the girls maybe are a bit nervous.
07:08They've lost a couple of tasks, all the pressures against them.
07:10So it's going to be difficult to try and manage them
07:11because they don't know what to do.
07:13So I'm hoping to bring some creativity, some positive energy
07:16and some salesmanship and some leadership.
07:18I'd like to put myself up for project manager.
07:21Joining the winning boys, Katie.
07:24It's very, very complicated. This is a lot to take.
07:27Yeah, all right. Very, very complicated.
07:29No, no, I'm just saying it in a positive way.
07:31I think I'd do a really good job.
07:32Is there anybody else who feels...
07:35I wouldn't have to put myself up for as project manager.
07:38Let's vote on it, quickly.
07:39Okay, right.
07:40Katie Hall.
07:41Steven.
07:42Steven.
07:43I wrote Katie.
07:45Katie.
07:46Great.
07:47Brilliant.
07:48We'll be at 100%, okay?
07:51I feel all right about leading a pack of men.
07:53I'm used to working quite in a male-dominated field
07:55and the main thing I can bring to this task
07:57is my organisational skills
07:59and really actually keeping the guys under control.
08:01I'll prove that.
08:02I'm very sorry.
08:03Next, decide what type of condiment to go for.
08:06I think table sauce is just a really obvious one.
08:08We can market it really well.
08:09I think it's...
08:10Mass appeal.
08:11Mass appeal.
08:12I would be more likely to buy table sauce
08:13than I would have...
08:14There is a huge market.
08:16I think something definitely would be a spice
08:18with a nice little kick to it.
08:19I'd go for like a spicy Italian sauce
08:21because you can do a lot with it.
08:22Looking for a dollop of the enormous ketchup market,
08:26Katie's boys go for a tangy table sauce.
08:29I do like the whole Mediterranean Amore, yeah.
08:32Quite good fun out there.
08:33Tell them the love aspect, you know.
08:34I don't think Katie's the strongest candidate in this process
08:37by any stretch of the imagination.
08:40It's not going to be too much of a challenge
08:42to influence all of her decisions.
08:43I'll happily take a second project in this sub-team for you
08:46and take charge of that sub-team
08:47just to give you a bit of structure.
08:49Yeah.
08:50On Dwayne's team...
08:52Who is feeling the chutney?
08:54Top-class chutney for the connoisseur.
08:56I'm with chutney.
08:57I'm chutney.
08:58OK.
08:59We all behind chutney?
09:00Yes.
09:01Yeah, 100% behind it.
09:02Thanks so much.
09:03Dishing out some expert advice...
09:06Obviously, I'll go with what everybody says,
09:08but I just know that that particular market
09:10is ridiculously saturated.
09:12Food manufacturer Jane.
09:14And you're going to just find it impossible
09:15to differentiate yourselves.
09:18Well, they went for chutney, against Jane's advice.
09:21She is, after all, in the food business.
09:23Chutney gets the vote.
09:24Jane is downcast.
09:26And if you get it wrong,
09:27they really could end up in a bit of a pickle.
09:30I know for a fact health and wellbeing,
09:33everything in food is going down that line.
09:37You know, it shouldn't be over 0.73 grams
09:39per 100 grams of salt.
09:41Very important.
09:42Basically, if the product isn't up to scratch,
09:44it won't be allowed out.
09:45I really do completely agree with what you just said, Dan.
09:48Before we get too technical,
09:49let's make this a quality luxury product.
09:53Condiments decided...
09:56Half the teams head for a factory to make them.
09:59The rest must line up trade...
10:02Hi, James.
10:03I'm from Phoenix Foods.
10:04I'm just looking to see
10:05if I can make an appointment with you, really.
10:07..and think up brands.
10:09I've got, like, Chunky Chutney,
10:11and then I start going on names,
10:12so it's like Chucky Chutney or Charlie Chutney.
10:14Spice Fusion, Spicy Nicey, Mix Master, Natural Fusion,
10:20Simple Goodness.
10:22The ones I like out of that are Infusion.
10:24I completely agree.
10:25I completely agree.
10:26Yeah, I like it.
10:27Perfect.
10:28You're doing well.
10:30I like it.
10:32This is actually the best sub-team I've been in.
10:34I want to go for something passionate,
10:39really passionate and vibrant.
10:40I'm not sure what you think, Katie, but, like,
10:42Bellissimo.
10:43Bellissimo, I believe, is fantastic in Italian,
10:45or something, or great, or brilliant, superb.
10:47We've got to check that,
10:48because it would be awful if it was, like, crap in Italian.
10:50Yeah.
10:51Bellissimo, red-hot pepper sauce.
10:54I like it.
10:55Bellissimo.
10:56Let me get the spelling on that,
10:57but I believe it's either with a B or a V.
11:01That word is going to get us to victory, guys.
11:07Tiptree, Essex.
11:11A leading condiment company
11:12with all the kit to make sauces from scratch.
11:17Sugar, white wine, vinegar, onion and water, please.
11:23First job for both teams, knock up a sample.
11:27Right, guys, we need to get the additional ingredient in here,
11:29so we need 560 grams.
11:37Heading up Katie's spicy ketchup squad,
11:39biochemist-turned-recruitment manager, Ricky.
11:42Right.
11:44Hazzar, that still needs to cook longer.
11:48And calculating the costings, fine wine investor, Tom.
11:53I've worked out the costings on a 10% loss.
11:56This is the most expensive of the three?
11:57Yeah.
11:58How much is it?
11:59Not much. 97.98, including the jar.
12:01For pitches laid on by Lord Sugar, both teams must send samples to London within one hour.
12:08That is nice.
12:11At the other end of the factory,
12:14target for Dwayne's team are pineapple chilli chutney.
12:17Right, we've got the chilli, we've got the pineapple, it just needs to know numbers.
12:20The chilli is quite expensive, so we need to know how much we should be putting in.
12:26Charged with crunching the numbers, Jane.
12:28So per kilo is 2.2% off, I haven't got the base recipe.
12:34And again, that's not accurate because you're no one going to use the some amount of some...
12:38I really, I need a recipe.
12:39You need to get something done.
12:41But I know, I know food and I know that if we don't follow this, that the product won't work.
12:49We really need these ingredients to go into the base mixture.
12:52I'm sorry, no, I'm not trying to push you.
12:54I'm just telling you it needs to go in the next two minutes.
12:58I'm not getting a definite answer back and we've been studying for ten minutes now.
13:01I need a definite answer back.
13:02Well, I have, that's just not fair, but anyway.
13:05I'm not an accountant, I'm taking on the role because basically Lord Sugar was not impressed with me last week.
13:10So, you know, there's no point in being quite aggressive towards somebody who is genuinely trying to get it right.
13:20Back in London...
13:21Hi, I'm Javier.
13:22..next job for Katie and her branding boys, design a label.
13:26We have a Mediterranean sauce.
13:29OK.
13:30The name of it is Bellissimo.
13:31Bellissimo.
13:32Bellissimo.
13:33When you think of Italy, what typifies it for you?
13:36For me, it represents sun, sea...
13:38Sand.
13:39..a sunset, so to speak, and the Mediterranean would be nice.
13:41It's a good try.
13:42I've been very much the ideas man.
13:44I've been quite opinionated on what the theme should be, Mediterranean,
13:47and I've come up with Bellissimo.
13:48It's quite, you know, Bellissimo, it's quite Italian and, you know, expressive and things like this,
13:52so hopefully Bellissimo means beautiful or fantastic, one of those two.
13:56I'm not 100% sure, but I know it's not horrible.
13:58That's the Mediterranean.
13:59Bellissimo, Mediterranean sauce, bringing a touch of some Mediterranean to your food, you know.
14:04But you want something that's really just going to signify a holiday.
14:09I don't quite like that.
14:10I think it's a little bit like a suntan lotion.
14:15It doesn't look like it.
14:17It's not right, is it?
14:18Peppers.
14:19Peppers would be better.
14:20Can you type in pepper?
14:21Because pepper's the main ingredient to this.
14:23Look at that.
14:24Ooh.
14:25That looks good.
14:26Perfect.
14:27We stumbled across magic.
14:31That's spot on.
14:32Ah, yes!
14:33Well done.
14:34Thank you so much!
14:35The brand name is Infusion.
14:36The in being with a capital I and then a small N and then the F.
14:39Capital N.
14:40In large again, exactly.
14:41The chutney is branded...
14:42OK, good.
14:43Everyone, the same size as that for the ginger colour.
14:45OK.
14:46OK.
14:47OK.
14:48OK.
14:49OK.
14:50OK.
14:51OK.
14:52OK.
14:53OK.
14:54The label's ready to print.
14:55Really mix that ginger in.
14:56Oh, it's making my eyes water.
15:09And time is running out.
15:11The test batch of Infusion looks ready to go.
15:14Can I suggest we taste it?
15:15Oh, my God.
15:16Tipped it off my tongue and my tongue is now burning.
15:19Even though we...
15:20Even though we...
15:21Even...
15:22I told you not to taste it.
15:24Too much chilli by a factor of about three.
15:25It's not a good snack.
15:27Even though we've even...
15:38I told you how to taste it.
15:41Too much chilli by a factor of about three.
15:45And what we ended up with, to put it blunt,
15:48is a vicious chilli chutney.
15:51What does that mean?
15:53It means no sample will arrive, because they can't send that lot up.
15:57Can I just say, from this next process forward,
15:59I'm going to try and take charge on this.
16:01I didn't do that. I know you didn't do that.
16:05In the ketchup kitchen...
16:07That's quite nice. I quite like that one.
16:09I much prefer that one.
16:11There we go.
16:13With samples signed off...
16:15Let's get it sent.
16:17Ricky's boys receive labels from London.
16:19What is that? What's this?
16:21It's a red pepper, yeah? It's a bit basic.
16:23Where's the chilli?
16:25Should have had a pepper and a chilli, either side.
16:27Simple.
16:31Next job.
16:33Ricky, what else is going in?
16:35Batches made in bulk.
16:37Two times 20.
16:39And we need another 6.35 to go in that one.
16:41Could be with one of these at home.
16:43Tick, tick.
16:45Oh, hang on.
16:47There's a spoon in it.
16:49All right.
16:50Just go and throw that in the wash, please.
16:55Ricky!
16:56Yeah, you have to.
16:57Ricky!
16:58You want me?
16:59I need you, mate.
17:00Yeah, the big ones.
17:01Seems to be a lot darker in colour.
17:03There's something wrong with it.
17:04There's something missing.
17:05The consistency's all wrong.
17:07It's boiling like an omelette.
17:08Something's not right.
17:09Something's missing.
17:10I don't know what.
17:11It's not boiling right.
17:13You see what I mean?
17:14It's boiling like an omelette.
17:15Too many cooks pour the broth.
17:17Someone put too much in or too little.
17:19I mean, no-one seemed to know what was going on.
17:22What could it be?
17:23It must be water.
17:25Unless it's vinegar.
17:27I don't know.
17:28Or the honey.
17:29He said he ticked him a girl.
17:31Ricky's ruining the show.
17:33I think it should have been best taste.
17:35More speed, really.
17:36We're going to have to waste that batch, then.
17:41Dumped.
17:42Enough sauce to fill over 100 bottles.
17:45For Katie's ketchup, boys, time to play catch-up.
17:49In terms of our costings, though.
17:50What should fit?
17:51Yeah, well, it's ****.
17:53There's no panic, but what can we do?
17:59South-West London.
18:01Organised by Lord Sugar, a chance to pitch samples to a top-class grocer.
18:07Do you have to make a quick phone call to your team?
18:09They need to tell us when it's off to worry.
18:11If price, packaging and flavour hit the spot, there's potential for big orders.
18:16Hello, Dwayne speaking.
18:18Hi, Dwayne. How's it going, mate?
18:19Nick, let me update you quickly.
18:21We can't send you over a sample to take because the quality wasn't that good.
18:28What can we do to kind of solve...
18:31I don't know, but I wouldn't recommend to try this product.
18:34We're going to do the tasting with that product.
18:36Erm...
18:42Bellissimo!
18:43On time and armed with a sample...
18:46Pleased to meet you.
18:47Hi, Katey. Nice to meet you.
18:48The boys, led by Katie.
18:51Can I just press you on the type of people you want to sell it to?
18:55You know, I really would be reluctant to say anything other than mass-market, really.
18:59It's the source to use with your burger.
19:01What's the cost?
19:02The cost to you would be £1.49.
19:05It's called Bellissimo, so presumably it's going for the Italian feel.
19:10It's going, yeah, it's going for the Mediterranean feel, absolutely.
19:12And obviously Bellissimo translated would be beautiful, fantastic.
19:15Yes.
19:16You know, so we're going for that market.
19:17Is the spelling mistake in Bellissimo?
19:19It should have two Ls.
19:24They've made the source and they had the sample,
19:26and actually the deal was in their sights.
19:28But what has let them down is the spelling.
19:30And I'm just not impressed.
19:31If you're going to ask a stockist to put your product in their store,
19:34you have got to get it right.
19:36You might want to check that out before you take it a step further.
19:39Yeah.
19:40Thank you very much for seeing you.
19:41Thank you very much for your time.
19:44There's some issues around the product, i.e. the spelling.
19:46I can't believe that.
19:47We checked the spelling.
19:49On their way to Lord Sugar's appointment,
19:51the chutney team cook up a pitch without a product.
19:55How are we going to make them, given that we have never tasted this product?
19:58Because it's so...
19:59It's going to be so gorgeous.
20:00Think about it.
20:01How does it taste in the mouth?
20:02It's going to be...
20:03It's a...
20:04Comparison words.
20:05It's a citrusy, yeah?
20:06Is it?
20:07Is it?
20:08Sweet...
20:09Sweet...
20:10Sweet bursts of ginger...
20:11Yeah.
20:12Rustic but revolutionary.
20:13Good evening.
20:14Bye.
20:15Conjuring up non-existent infusion, business development manager, Jade.
20:21Obviously, chutney lovers are very much into it with their cheese and their crackers.
20:26I know there's a wide range.
20:29And just made in really fresh ingredients straight here, and just trying to make it as fresh as
20:34possible, which I think is in line with all of your products.
20:38Unfortunately, we're not actually able to give you any of our chutney to taste today.
20:45Well, I have to say, this is probably the first time in history that somebody has turned
20:50up to try and sell us a product without the product.
20:52Yeah.
20:53But until we taste it, it's very hard to take any decisions.
20:56It's not enough for you.
20:57Our sincere apologies for not actually bringing the product today.
21:00We are obviously embarrassed by the fact as well.
21:01Thank you very much.
21:02Thank you very much.
21:03It was very embarrassing pitching without a product.
21:06I thought, you know, Dwayne and myself should be able to turn this losing team around,
21:09but we just haven't...
21:10It's not happening.
21:11So it's very frustrating.
21:12It's total shambles.
21:13It's falling apart.
21:14I've got no idea what's going on at the factory, but it doesn't sound great.
21:266pm.
21:27Last-minute tweaks take the heat out of infusion.
21:30So we can go.
21:31We're under absolute pressure here now.
21:34What we've got to do is get back in there and get as much of this stuff done as possible.
21:37I feel like we're next on the line here.
21:39We can just go as fast as we can.
21:40We can still make this happen.
21:41Dwayne, what you need to do to get production moving is you need to make sure that the next
21:47lot of glasses are ready, right?
21:49I've got it.
21:50I've got that.
21:51Help me.
21:52Yep, yep, yep.
21:53I'll do that first.
21:58Well done, guys.
21:59You're pulling this back.
22:04I think we need to give ourselves a serious pat in the back for that work.
22:08Yeah.
22:09On Bellissimo's production line.
22:11Mate, it's not pouring.
22:12A bottleneck.
22:13Mate, we've got a sauce that doesn't pour.
22:15Whoa, be careful, be careful.
22:16This is too thick.
22:17Cooling down, the ketchup coagulates.
22:21We've got to go as quick as we can before the temperatures drop.
22:4715 minutes to go.
22:48We're getting too much wastage.
22:50There's too much wastage from the product.
22:51From Ricky, a rescue plan.
22:53Some of the product that we wasted earlier, if we get it in there quick enough, get the
22:56temperature high enough, get a bit of water and check that the pH levels are right, the
22:59sugar levels are right, we could probably save ourselves some product there.
23:10If this works, we're going to have to move as quick as we can.
23:12Yeah, yeah.
23:14Get it forward, get it ready.
23:16Time is money, boys.
23:17Time is money.
23:18Boys have got nine through, nine save.
23:21Passes, passes, passes.
23:25Team Phoenix rising from the ashes again.
23:288pm.
23:29Shut down.
23:30Well done.
23:31Well done, Tom.
23:32Well done, Tom.
23:33Well done.
23:34Well done, Tom.
23:35Well done, Ad.
23:36We've got a lot of work-ups on the way in the production line.
23:37We didn't make maybe as much product as we wanted, but for me, becoming sub-team leader
23:41today was to prove that I can take the charge and I can take the lead and I get my voice heard.
23:46So, yeah.
23:47I thought I managed the sub-team very well today.
23:49Hi, everyone.
23:50Just a note of warning.
23:51We had a bit of wastage and we didn't quite make the amount we thought we did, so the cost
24:02price is probably going to be a little bit higher than we said earlier.
24:04Do you know how much it might be out?
24:06Listen.
24:07You know, we've only got 300 bottles there, so we did as many as we could.
24:12Cheers, mate.
24:13Cheers.
24:14See you guys.
24:15Good work.
24:16We've lost one fifth of our product.
24:19Let's just do a quick calculation.
24:21That's not as good.
24:24It's 8.50.
24:25This is getting worrying now.
24:278am.
24:37Today, the teams have ten hours to turn condiments into cash.
24:41Hello, boys.
24:43With less stock than planned, the Bellissimo boys get a briefing.
24:48The main thing is, because we've got limited product, we're giving next to no product to
24:53trade.
24:54So, the plan is to sell very expensive at market.
24:57We all know that we can do it.
24:58£3.99 to start with.
25:00So, Michael, sub-PM for the trade with Tom and Asar, and the rest of us off to Stratford.
25:06Bellissimo!
25:07Bellissimo!
25:08Let's do this.
25:09Katie's put me in charge of the trade team side of it.
25:11At the end of the day, all we've got to do is sell 80 bottles, so, you know, it should
25:14be plain sailing for our end.
25:16For the other team, the unveiling of Infusion.
25:20But first, I think we should try and have a look at the products.
25:23What do we think?
25:25Oh, my God, I love it!
25:27That's just the right spot!
25:29Yes!
25:30Let's go.
25:31Cheers, dudes.
25:32Have a good day, guys.
25:33Good luck.
25:34Dwayne, with a full load of product to shift, splits his chutney 50-50.
25:41The job for Gabrielle, Nick and Jane, tempt the trade with the foreign flavours of Infusion.
25:56Quite a soft set.
25:57Yeah.
25:58Flavours are pineapple, ginger and chilli.
26:00So, you've got the sweetness of the pineapple, the kick of the ginger.
26:03I get that chilli in fact, yeah.
26:04Yeah.
26:05And the chilli spice.
26:06What we do try and do here is we use, you know, British seasonal fruits.
26:09British grosses.
26:10Pineapple pours into the tropical, you know, framework.
26:15Which was hand-based in Britain.
26:16Land and nice!
26:17Hand-based in Britain.
26:18My feeling is it's really not going to fit in line with the rest of our offer.
26:22OK.
26:23That's my final say.
26:24All right.
26:25OK.
26:26Chutney maker has spoken.
26:31Disappointing?
26:32Yeah, but sure, what can we do?
26:35Lunchtime.
26:37Oxford Street.
26:40Can he interest you in a chutney, sir?
26:42Oh, no, no, I won't, thanks.
26:43OK.
26:46Not even one?
26:47Pitching to the public.
26:48All right, take care.
26:49Dwayne and the girls.
26:50Bye-bye.
26:51Sure I can't tempt you?
26:52No, thank you very much.
26:53OK, have a lovely day.
26:54Can he interest you in purchasing one of us today?
26:56Not today, thank you.
26:57Sure?
26:58Thought maybe we'd have been a bit busier by now being lunchtime,
27:00there'd be a bit more footfall.
27:01How many of these can I sell you?
27:03Yeah, I might think about it.
27:04No problem.
27:05Thank you very much.
27:07That tastes very nice.
27:08That's great, thank you.
27:09Bye-bye.
27:10Some people are happy to be approached during the lunch break,
27:13some people don't want to know, which is understandable.
27:15So we've still got quite a bit to get through.
27:17Do you realise there is a clause?
27:19Yeah.
27:20When you do try some, you have to buy hundreds.
27:22Yeah.
27:25Stratford, East London.
27:28The capital's latest shopping mall gets a taste of Bellissimo.
27:32There you go, sweet sir, if you'd like to help yourself.
27:34Tickle the taste buds.
27:35Do you prefer the sweet or do you prefer the spicy?
27:37Spicy.
27:38See, I'm a sweet man but the sweet offsets the spice in my opinion.
27:41Yeah.
27:42And just put your hands up when you feel that chilli kicking into your palate
27:44because that's an interesting effect with the sauce.
27:46Can you taste the honey?
27:47Oh, I can now.
27:49See that?
27:50You've got it?
27:51Love it.
27:52They've got really limited stock because of complications in the kitchen
27:55which means they have to get their margin on every single bottle.
27:59And so far, so good.
28:00Is £3.99 a bottle or three for £10?
28:02Oh, no.
28:03Good for your offer.
28:04Well, as well.
28:05OK.
28:06So, three for £10.
28:07Three for a tenner?
28:08There you go, Susan.
28:09Nice to change there.
28:10They've got a nice way about them in terms of approaching the public and they seem to
28:14be selling well.
28:15Arrivederci.
28:17Arrivederci.
28:18OK.
28:19Ciao.
28:20Bella.
28:21If we need to clear these out, what price are you comfortable they're going down to?
28:24Well, the absolute lowest would be £1.99.
28:27You want?
28:28What?
28:29Led by Michael, the trade team dip into retail.
28:32Hello, Louise.
28:33Michael.
28:34Michael.
28:35Red pepper sauce with honey and chilli.
28:36Really, you can have it with anything, crackers, chips, burgers, cheese.
28:42I think it's a good sauce, actually.
28:43Yeah.
28:44What are you looking at?
28:45What cost price are you looking at for this?
28:47We're looking...
28:48The recommended retail price for that is £3.99.
28:51To you guys, it would be £2.99.
28:53I wouldn't want to take this for more than, like, £1.95 a bottle.
28:59If we were to meet you in the middle on price, at, say, £2.50, would you...
29:05Would that help in terms of your margins as well, sort of trying to meet in the middle?
29:11I really would want to pay you not much more than £1.95, so...
29:16Just four pence below Katie's cut-off price...
29:19Yeah, we definitely can do it for £1.95.
29:22..but Michael refuses to budge.
29:25We have got other appointments that we need to go to.
29:30Cheers for that. Thanks so much. Cheers.
29:32I'm not very happy about the way that Michael's taking decision
29:36in terms of negotiation.
29:38I was always reluctant for him to negotiate, initially, anyway.
29:41He's made the call.
29:42He's a sub-project manager
29:43and I obviously have to respect his decision.
29:47East London.
29:48Thank you very much.
29:49Sold.
29:50Sold.
29:51Thank you. Take care.
29:53Sales of Bellissimo are brisk.
29:55Please do come and try our Bellissimo sauce that's Mediterranean.
30:00Bellissimo, come across and get this unbelievable deal.
30:03OK.
30:04There's three.
30:06And use it wisely, cos there's only 200 bottles.
30:08They're gone today and they're spicy as well.
30:13Hello, good morning.
30:14Hello.
30:15Good to meet again.
30:16Thank you for seeing us again.
30:17The high-end grocer, this time with something to taste, Nick
30:21and the rest of the Chutney trade team.
30:23I just want you to be aware this is very much the last chance saloon
30:26in terms of this product.
30:27Yes.
30:28And we really hope it's going to be worth waiting for.
30:30It's an infusion of different flavours.
30:31You know, we've got something that you wouldn't usually taste together.
30:34That's what we wanted to do.
30:36Good. I think it's very interesting, actually.
30:38Fantastic.
30:39Good.
30:40Now, we've got our recommended retail price now, 365.
30:44And that's with a trade price to you of 195.
30:47You've got a lot of competition on those shelves.
30:49You cannot put it at the top end.
30:51Coming down to £1.75, could be possible, I think.
30:54£1.70, fine.
30:55We can start.
30:56Yeah, if you're happy at £1.70, we'd be very happy to go ahead.
31:00So, we'll give you an order for 50 cases.
31:04Thank you so much.
31:05That's £1.70, yes?
31:06Yes, thank you so much.
31:07Thank you very much.
31:08Deal done.
31:09300 jars at £1.70 each.
31:12That's brilliant.
31:13Absolutely brilliant.
31:15Right.
31:16That's a turn-up of the books.
31:19Sterling!
31:20So, they've sold 300 jars.
31:22And the trouble is, yes, they've got rid of it, but at a very low price.
31:27On the Bellissimo trade team, with most of their stock unsold,
31:31signs of a hostile takeover.
31:34We don't be wasting our time in our completely appreciated position,
31:37if I was pitching on that, I would have myself made my own executive position.
31:41I think we'd have to make a decision.
31:42The pricing point we need to be aiming for.
31:44Completely agree as well.
31:45It was a little bit awkward for us, because I know you were keen to negotiate,
31:48and I was keen to negotiate as well, but we were thinking...
31:50So, obviously, I'll lead the picture in the next one, and you could be my supporting element from the ingredients perspective.
31:54Yeah.
31:56We don't see it as a typical supermarket shelf product, because of the quality of the produce it is.
32:01Obviously, sweet chili's a very, very popular sauce.
32:04I'm Italian, and I hate to tell you, but that's actually spelt wrong.
32:08Bellissimo should actually have...
32:10It's a bit of two L's.
32:11Yes, yes.
32:12But aesthetically, it's very pleasing.
32:14Look on the eye, if you look at that sauce, you go, yeah, you know that's well made.
32:16As I thought we would, you know, as I and Tom, you know, they're jumping in with loads of ideas and stuff like that.
32:21Obviously, based on your establishment here, it's all about the quality of the food, the quality of the produce.
32:25I feel a little bit left out of the old situation, to be fair, but at the end of the day, it is, as long as we sell, right, that's the main thing.
32:33What price would you be coming in at?
32:35$2.70.
32:36$2.70.
32:37$2.15, and I'll take the 12 bucks.
32:39$2.15?
32:40Yeah, yeah.
32:41OK, last night.
32:42All right.
32:43Thank you very much.
32:44Thank you very much.
32:45Cheers.
32:46One hour to go.
32:48Maybe.
32:49We should do his goal to the plan B now.
32:52There we go.
32:53With 119 jars of chutney still to sell, Dwayne's team heads for Foodie Marylebone.
33:01Oh, I love this.
33:02How are you?
33:03It's a pleasure to meet you.
33:04Pineapple chutney, it's very seasonal, so we're hoping to get it ready as a gift, but we'd use it with meats and cheeses.
33:11Probably Gammons.
33:12Yeah.
33:13The resort.
33:14Got a chilli and ginger mix in there.
33:15He's gone back for more.
33:16I think he likes it.
33:17How much is it?
33:18Basically, the recommended retail price for this product is £4.
33:21How much is it?
33:22£2.15 and we can do that, because then we've covered our own necks.
33:26Dear darling.
33:27Yay!
33:28Thank you so much.
33:30OK, well done.
33:32Well done, guys.
33:36One case on the side this time.
33:38Yeah, yeah, yeah.
33:39Still with 48 bottles of Bellissimo left to shift, Katie's team lower their sights.
33:46What do you think you could sell that for in your shop?
33:48Say, like, £1.99 or something.
33:49£1.99.
33:50OK, so you need profit.
33:51Pound a bottle.
33:52Everyone's a winner.
33:53Go on.
33:54Yeah, but...
33:55You're a fair man.
33:56Negotiate with us.
33:57I give you £40 and leave all of them.
33:58And you take the lot.
33:59Yeah, done.
34:00Can you meet us halfway?
34:01No, let's go.
34:02Let's go.
34:03Fantastic.
34:04You, man.
34:05You've got yourself a cracking deal.
34:07You've done us there.
34:08Well done, guys.
34:09Well done.
34:11With trading over, it's time to take stock.
34:15Hiya.
34:16How are you getting on?
34:17We've left with £23.
34:19Fuck.
34:20What?
34:21Left.
34:22We sold everything.
34:23Really, wicked.
34:24How did you do that?
34:25By selling.
34:26By selling.
34:27How did we do that?
34:28Adam, ignore that question, mate.
34:29Well done.
34:30Seriously?
34:31You've got stock left?
34:33Sorry?
34:34Adam, mate, it's Tom.
34:36Yeah, mate, we let you down, mate.
34:38We let you down, mate.
34:39We let you down.
34:40We didn't sell all the products.
34:43How have you guys done?
34:44We sold them all for an average of £2.
34:47Well done.
34:48Well done.
34:49Good.
34:50How have you gone?
34:51Not well.
34:52We've still got 72 units.
34:57Tomorrow, the boardroom.
35:08Good to meet you.
35:09I'm loving it.
35:10How have you went ahead?
35:11You wait?
35:12I have definitely left half by five.
35:13Where the evolutionary
35:22did not see into themselves.
35:25Well done!
35:27Hey!
35:31There's been any rest.
35:33You can go through to the boardroom now.
36:03Well, an interesting task. Food industry orientated. I'm going to start with Phoenix.
36:17Now, I sent Katie across to join the gentleman here. Who ended up being the project manager?
36:23I did. Good. You said in your application form here, men can be manipulated.
36:30Good team leader. Don't criticise me.
36:33The lady came in. Good team leader.
36:34She did make decisions and she did delegate responsibilities.
36:37Well, we feel you got good cooperation from all of you.
36:39I got, yeah, fantastic. Really, really pleased.
36:42OK, tell me how you set about the whole thing.
36:45So we very quickly decided that we wanted table source.
36:49We felt that it was more of a mass market and that was a unanimous decision.
36:52So one team was going to the factory to produce the product and obviously do the costings.
36:59Who was that?
37:00It was myself, Azar, Adam and Tom.
37:04You know, I had a major role in the operation as per usual.
37:08Ricky ran the job.
37:09Was that modesty manager, was it, yeah?
37:11Well, you know, credit where it's due and obviously accountability.
37:14Well, I'll decide whether there's any credit due but tell me what you did.
37:18Off to the production factory and worked very, very hard.
37:21We all did. We all got stuck in. Ricky ran the job. Ricky ran the job well.
37:25Tasted lovely. And we cracked on and we got the job done.
37:28The only problem we had at the factory side of things is that in the end we only produced five batches
37:32of which only four batches were able to be bottled. So in the end the cost price went up.
37:36So you had a handle on your cost price, yeah?
37:38Yeah. We knew very quickly that this is about margins and we were going to make our margins
37:42by selling to the public rather than selling to trade.
37:44OK. Now, Sterling, who was the team leader on this occasion?
37:49I was Lord Sugar.
37:50Dwayne?
37:51Yes.
37:52How was he as your team leader?
37:53I thought he was very good. He left from the front, he motivated us all.
37:55Going to give him any credit, Jane? I saw you just drop your head down.
37:58Yeah. No, he was fine.
38:00He was OK. You're in this kind of business, aren't you?
38:02Well, I knew I could help a lot with the production process and about making it more efficient
38:07so that we could produce a lot in the time period that we had.
38:10Did you know about our background when you became...?
38:11Yeah.
38:12Good. So did you exploit that then, Dwayne, do you think?
38:14Yeah, I tried to.
38:15You ended up with chutney, yeah?
38:16Yes.
38:17Tell me about the tasting process.
38:19I made one shocking batch of the produce, Lord Sugar.
38:22Which was a dangerous and poisonous concoction.
38:24It was...
38:25Who tasted that then?
38:28To be in the same room was to be in danger, but Dwayne thought he'd be sort of, you know,
38:33very machismo about it and went off coughing into a corner.
38:38Now, you then had a kind of a business model of selling some to the trade and some to the public,
38:45and I lined up the high-class delicatessen for you to go and talk to, yeah?
38:49Yeah.
38:50And apparently, I'm hearing here, you went to the person without a product.
38:53We did, unfortunately.
38:54And you said you tried to describe to him that you've got a chutney and please buy it off of me.
38:59Unfortunately, the product hadn't arrived in time, and we found out...
39:02I got that bit.
39:03Yeah.
39:04You didn't have a bottle there or something?
39:05We didn't.
39:06With your label or anything?
39:07No.
39:08Let's look at the financials here.
39:11Karen, tell me about your team.
39:13How many units did they sell and how much profit did they make?
39:17OK.
39:18Well, they actually sold 305 bottles of table sauce,
39:23and that produced a profit for them of £585.56.
39:30Wow.
39:31And, Nick, your team?
39:34Well, almost twice as many bottles, 607 bottles sold,
39:40generating a profit of £1,028.
39:47Right.
39:48First win for Team Sterling, and, well, I'm going to send you somewhere
39:53where another sterling used to run around at Silverstone,
39:56but this time you're going to be trying out cars,
40:00and riding them around the racetrack there.
40:03So, have a good time.
40:05Thank you, Laura.
40:06And I'll see you on the next task, guys.
40:09Well done.
40:10Well done.
40:11Well done.
40:12No, you're going to have to go away and think about it.
40:24We'll have a chat because, as you know,
40:26one of you will be leaving today.
40:28OK?
40:29Off you go.
40:30OK.
40:31Thank you, Roger.
40:32The first car that you're going to drive in your driving changes
40:50is this 911 GTS.
40:52Got no chance, guys.
40:55I'm sorry to be done.
41:02I like it.
41:03Get used to this.
41:04It's a good day, and I don't want to put it down on it,
41:10but I'm really disappointed with Jane.
41:12She did get the figures wrong, and she did hold us up.
41:14And then when asked the question, was I a good project manager,
41:17she was a bit unenthusiastic and miserable, quite honestly.
41:20Half turn.
41:21Catch it.
41:22Left, left, left.
41:23Left, left, left.
41:24And push down.
41:25Right.
41:26Dwayne and I didn't really see eye to eye.
41:28I won't be sending them any Christmas cards,
41:30but it feels great to win.
41:32I don't understand how they managed to produce double the amount that we did.
41:50The fact that it's me three times in a row obviously doesn't feel very good,
41:55but I don't think that I'm the weak link here.
41:57On saying that, we ran the job tight, we ran the job well,
42:00and could we have actually sold any more than we sold?
42:03Without me, they would have made half the profits.
42:06The good things that happened were thanks to me,
42:08the bad things of the other guys.
42:09It's terrible.
42:11In terms of the production plant, one of the batches went missing.
42:15In terms of selling, I think Michael didn't really pull his weight at all.
42:18There's absolutely nothing anyone could say that I've done wrong this task.
42:20All you can do is look yourself in the mirror and be honest with yourself.
42:23Have you given 100%?
42:46Tell the candidates to come in, please.
42:48Yes, Lord Sugar.
42:49You can go through to the boardroom now.
43:07OK.
43:08Perhaps someone would like to start me off.
43:10We didn't make enough product and therefore we didn't sell enough,
43:12and the profits weren't right.
43:14You're spot on.
43:15You only had 330-odd products to sell.
43:17Yeah.
43:18And why didn't you have 600?
43:19A little sugar if I may.
43:20I mean, I was in charge of the numbers.
43:21What I worked out was from six batches, we could produce 500 bottles.
43:25Now, during the process of actually manufacturing it,
43:27we only made five batches of which one batch had to be chucked away.
43:30Tell him what happened to one of the batches.
43:33One of the batches didn't have enough ingredients in it.
43:35I've had too much or too little.
43:36It was the age-old story of too many cooks by all the broth.
43:39That's what happened.
43:40You still don't actually know what happened to that batch, do you?
43:41No, we don't.
43:42Adam, you were singing your praises about, you know, taking the credit.
43:45Yeah, yeah.
43:46You'll get a credit note from me.
43:48No credit where credit's due.
43:49Yeah.
43:50You were telling me how good you was in the production process.
43:53Sure, the production line was good.
43:54Ricky ran the production line.
43:55It wasn't good, was it?
43:56It didn't make enough.
43:57It seems to me that the production was all screwed up here.
43:59One batch gets messed up because there's not the correct ingredients in it,
44:03and not enough is produced.
44:04We made five batches.
44:05We wasted one batch.
44:07Yeah, so that leaves you four.
44:08What happened is there was wastage because the temperature wasn't right,
44:11we couldn't bottle it.
44:12So in the last 15 minutes, I made a decision to get on the wastage,
44:15to reuse that, not waste that money, let's get it bottled,
44:18and we got that entire wastage back onto the bottom line
44:21and saved an additional 21 bottles.
44:23This, you know, this great recovery, this great comeback that you're talking about.
44:27Yeah.
44:28It was like the best recovery since Dunkirk.
44:30Is it 20 bottles you're talking about?
44:34So you're screwed up on production.
44:35Correct.
44:36So is that the sole purpose and reason for the failure of this task?
44:39Yes or no?
44:40No.
44:41Who said yes?
44:42I said yes.
44:43Yeah.
44:44I said yes.
44:45I'm not one for faffing about.
44:46The bottom line is if we had more stock, we would have sold it,
44:48and every other conversation we have about it is a load of hot air as far as I'm concerned.
44:51But I think also we didn't actually sell all of our product either.
44:54The trade team only sold 53 bottles.
44:57Yeah.
44:58And the public team sold 252 bottles.
45:02It's a huge difference.
45:03Huge difference.
45:04In terms of our side, obviously, the trade team,
45:05one of the massive reactions we got from people was we don't know what it is.
45:08That's called selling.
45:09There's a big red pepper on the front of it.
45:10That's what you call selling.
45:11You actually let them know.
45:12Yeah, selling to the public.
45:13We're going to take it home and use it with their food.
45:14It's interesting.
45:15What about selling to a retailer who's going to put it on their shelves?
45:16We didn't encounter the problem.
45:17Stephen, how are they supposed to put it on their shelves when it doesn't explain what
45:19the product is?
45:20Did you sell out the stock you allocated?
45:21No, we didn't sell out the stock.
45:22I said to you yesterday on the phone, that was a disappointing part of what we did.
45:24But I'm just saying to you, that bottle does not help the retailer sell it.
45:27How did the spelling mistake come about?
45:29Not one single person, the consumer, the whole day, corrected the spelling.
45:34The trade guy.
45:35Well, you sold some bottles to a retailer and he was Italian.
45:38And he spotted it, but he still bought some bottles.
45:40I'm taking the point on board what Stephen is saying here.
45:43The margin that's come out of the sub-team is a joke.
45:46It's a total joke.
45:48The average profit per bottle is 60 pence compared to the retail sales of £1.92.
45:55Yeah, that's clearly not good enough.
45:57Well, yeah.
45:58I wasn't actually.
45:59It was Michael who was my sub-team manager for the day.
46:01Well, irrespective, your sub-team, the team that you was in, didn't do very well.
46:05And the reason for that is you're saying?
46:07We didn't have a clear strategy.
46:09Let me ask you a question.
46:10Simple question.
46:11Yeah.
46:12What is this?
46:13Is it supposed to be an up-market thing?
46:14I mean, I can't see a lorry driver in the Greasy Spoon asking, you know,
46:19here, Ari, pass us the Bellissimo to put on my pork pie or something like that.
46:23Is that what market is it for?
46:24I mean, it was mass-market.
46:26It was supposed to rival the ketchup, you know.
46:28Nothing wrong going for the mass-market.
46:30It could be cheap.
46:32But that endorses my biggest problem there, and that is you didn't make enough.
46:36You know, obviously, we said it was going to be a mass-market product.
46:39I was then faced with only 300 and whatever units.
46:41I had no choice but to actually increase the price then.
46:44Who's the waste of space in this group here?
46:46Who do you feel has not contributed?
46:50For me, the blame would fall on Michael.
46:53You're leaning towards a sales issue, is that what you're saying?
46:57Well, because once we had what we had...
46:58Because Michael's in charge of the sub-team, yeah.
47:00So he's one, and who's the other?
47:02I'm still not completely clear exactly where the blame falls within the production.
47:07You can join me on that.
47:09I don't feel like it's really been addressed in terms of...
47:11Who did you put in charge of production?
47:13Well, Ricky, but then Ricky, you know, absolutely sold his heart out on data.
47:16Well, let's face it, even the volumes we produced, we didn't sell those products.
47:20But you two are patting each other on the shoulder no more than half an hour ago, saying how great you were.
47:27You doing all the calculation, and you running the production line as if you were Henry Ford.
47:34Katie, who are you bringing back into this room?
47:36Erm, Michael and Ricky.
47:39Right.
47:40Are you sure? Because if we produced any more product, it would have been a waste.
47:43We could look at the people who didn't sell the product.
47:44But it's a production and a sales issue.
47:45But if we produced any more, we wouldn't have sold it.
47:47Ricky, you got some strong opinions about this?
47:50I have got some strong opinions.
47:51Well, then express them when you come back in this boardroom.
47:54The rest of you go back to the house and you three step outside.
47:57Thank you, Archie.
47:58And I'll call you back in.
48:07Katie may not be as forceful as she should be.
48:09Her strategy was mass market.
48:11But when faced with only 330 bottles, she had to create a premium price for what is a mass market product.
48:20Must be production.
48:22That'll be up to Ricky to actually fight his corner if he feels it's an unreasonable reason for being brought back in here.
48:29But the one I don't understand what he's been doing for the last three weeks is this Michael.
48:33I have to say that the sub-team headed up by Michael were pretty dire.
48:36But he does the occasional good thing.
48:41Yes, could you send the three of them in, please?
48:44Yes, Lord Sugar.
48:45Lord Sugar will see you now.
48:49Ricky, Katie saw this thing as falling into two categories.
49:04Yes.
49:05Production and sales and you were put in charge of production.
49:08Correct.
49:09What would you like to say?
49:10I was responsible for production and we made enough product for what we sold.
49:14The thing is this, you looked at sources, you chose table sources.
49:18By making that decision, you actually put a stake in the ground in saying that your pricing policy has got to be relatively competitive.
49:27Which means you need volume.
49:29Yes.
49:30Right, so back to you in the kitchen, why didn't you make volume?
49:33Okay, well it was never made crystal clear to us what our target market was.
49:35Well it was never not, you know, obviously it's always produced as much as we can.
49:38I never heard any input from you to say this product is being sold to the mass market, the price is low, let's make thousands of bottles.
49:44I went in there blind trying to make as many as I could as quickly as I could.
49:47And to be honest, if you put anybody else in charge of that operation, in our team, they would not have made as many bottles as I did.
49:53You know what, Ricky, I don't actually have any doubt about you or that.
49:55Okay.
49:56I really don't.
49:57You know, the fact is, is that something went wrong with the production.
49:58So why have you brought me in here?
49:59If you've got no doubt in me, why have you brought me in here?
50:00Well, hear me out then.
50:01Quite simply, you headed up the production team and we didn't produce enough products.
50:05The strategy was mass market, so it was as many as possible.
50:08Well you didn't tell him that.
50:09You're saying you didn't tell him.
50:10But no, I never set a quantity.
50:12I think Katie should have actually said, look, let's get as many bottles bottled up as we can and keep our costs as low as possible.
50:18It's like saying to someone, please do sell as many as you possibly can.
50:21It's like, I think it's a bit of a null point.
50:23It wasn't ever said, was it?
50:24Okay, fine.
50:25I didn't say, can you make as many as you physically can in the factory?
50:27Before I move on to the selling stuff again, Karen, have you got any insight into the factory and the production stuff?
50:33The problem in the production was that you had too many people cooking and not enough filling.
50:38It was a complete mismanagement of the process.
50:42It was an absolute oversight from our perspective.
50:44I'm not a food man, I'm not a food factory manager.
50:47It's something which I was learning as I was gone in a short period of time.
50:50Michael, we'll get back to this sales thing here.
50:53You actually only sold 53 units, the trade sale people. 53 units.
50:59It was very hard going into a trade customer trying to sell at the prices that we were given.
51:03They just didn't want to buy at them prices.
51:05If you realised the product was too expensive, why on earth did you not get on the phone to Katie to say this isn't going to shift at this price?
51:10Or why didn't you take the conviction of your decision to say, it's not selling, I'm going to make a decision on my own.
51:15I can't get through to Katie. I need to make this work. I need to sell.
51:18You under-delivered. You sold rubbish figures. I'd be embarrassed with those figures that you sold.
51:23Your team sold 53 products. Let's be fair. We sold 250.
51:27If I was in that Westfield, I would have sold a lot more.
51:29You made it easy for yourself as well. You knew that you were going to sell a lot more to the general public than you was to the trade.
51:34I didn't make it easy for myself. I had to be. Look, as soon as the strategy was that we were going to sell to the market, I had to be there.
51:38You've got the footfall though, haven't you?
51:40It's easy to do that.
51:41We sold 80 bottles in about an hour and you sold 50 bottles in a whole day.
51:45I'm not the best salesman at all. It's not my best, I can sell, but it's not my best sort of skill.
51:51Everything I've done in life, I've done through my own hard graft, you know.
51:54You know, I wasn't born with a silver spoon in my mouth, you know. I wasn't given a step up or anything like that.
51:59I just think that there's a lot of people here who are highly educated. That's all well and good.
52:03No, no, no. Don't run that. Don't run that past me, all that educated stuff here. That's got nothing at all to do it.
52:10I don't care where you come from. I don't care whether you've got a 2.1 at Oxford or Cambridge or whether you're, you know, you're just a street-wide person.
52:18That doesn't bother me at all. You're the one in your own business, right? You started your own business from scratch, right?
52:24Well, fair enough. Yeah, I've got my own business. And this is a business, this is a business process here.
52:30Of course, and I'm sure you're just not looking for a salesman either.
52:33I'm not looking just for a salesman either. I'm looking for someone who I'm going to invest £250,000 with to go into business with me.
52:39Lord Sugar wants to go into business with someone who makes things happen and makes money, and you're not the man.
52:44Well, I disagree. Who do you think should be fired, then, for this task?
52:47I think Katie. I think she should have been a lot more directive in getting the product line sorted out.
52:52You've been a passenger the whole way through this. You've sat on the fence more times than I've had hot dinners.
52:56No, I think you guys underestimate me, to be honest.
52:58Michael, I'll ask you a very simple, straightforward, good old East End question.
53:04Do you think you're at your depth in this process with all these people?
53:07Not at all, not at all. I think there's a lot of strong characters here, and there's a lot of people who can talk the talk.
53:13I'm probably one who's the most quiet here, I would say. I'm not the one who's a motor mouth.
53:19You see, the other thing is, Katie, I'm sitting here, and I'm remembering those words of yours, men can be manipulated.
53:26And you know what? I'm sitting here, and you've got a kind of a posture at the moment, as if it's not you, it's them.
53:32Absolutely not. The strategy was wrong at the beginning. We went through a mass market.
53:37So do you accept that that's your fault, then?
53:39I don't know, because, you know, I absolutely, at every single point, saw what was going wrong and what we could do to readdress it.
53:47I still think that, you know... Strategy.
53:50But I was constantly strategising. I was constantly...
53:53There's Queen B, and then there's the workers, right?
53:56And all the point I'm making is, perhaps these two guys can do things if they're told what to do.
54:01And the point I'm saying, were they told what to do?
54:03Yes, well, you know, they went off to the factory, and as far as I was concerned, to make as many products as possible.
54:08Now, there was a problem in how the process went ahead.
54:11There's nothing I could have done to instruct them to change the process.
54:14So you will maintain, go off and make as many as possible?
54:16Yes, I do. I absolutely do. We didn't know how many that was possible at the time.
54:20And in terms of Michael, you know...
54:22And his strategy to him was, do what, go and sell as much of the trade?
54:24I gave him next to nothing to sell, because I knew it was going to be difficult.
54:27All along, we knew it was going to be difficult to trade, which is why I changed the strategy,
54:30and it was all about selling straight to the public.
54:32You know what, I think I've heard enough here at the moment.
54:37Ricky, yeah, you were put into the factory, and the lack of volume of this thing
54:43meant that the project was doomed, because it was a low-cost item.
54:49And Michael, well, I don't know what you were doing, really.
54:52You didn't do your trade selling properly.
54:55But then again, you were a man who'd started his own business, and you've got some credibility there.
55:02Katie, this is the third week you've been in the losing team,
55:05and I think the second time you've been sat in this last three, right?
55:09I don't know whether there's some kind of message coming to me already about you.
55:14The only glimmer is that you did recognise there was an error once you realised you only had 300 to sell,
55:21and you tried to sell something for a higher price than what it's worth.
55:27Ricky, I think that the failure of this task was absolutely down to the factory, that not enough was produced.
55:38But I also have to use an instinctive gut feeling of whether the candidates that I have in front of me
55:48are going to be able to hack it.
55:51And on that basis, I've got to say to you,
55:55Michael, you're fired.
55:59Thank you for the opportunity, don't you?
56:01I don't really want to see you in this boardroom again in the last three, OK?
56:14Go back to the house.
56:15Thank you for your time.
56:16In these tough times, he's running a business on his own.
56:30I just honestly believe he's just out of his depth, yeah.
56:46I'm feeling a little bit frustrated with myself that I didn't represent myself to the best that I could have.
56:51At the end of the day, I've got a successful business outside of this,
56:54so I know what I've actually achieved already in life.
56:57So the future, you know, the future's bright for me.
57:00How do you think Airtle will be, obviously, because she's already been in the firing line before?
57:04The way we're seeing it is, right, OK, she might have made a couple of mistakes, right,
57:08but at least she tried.
57:09Michael didn't do anything.
57:11I think because Ricky doesn't have much competition in that boardroom right now,
57:15he will be coming back.
57:16He will be coming back.
57:25Lord Sugar looked at me and said, the mistake is with production.
57:28And I sat there and my heart dropped in my hand.
57:31Yeah, he proper had me for a minute, but then I realised Michael was there, so...
57:37Now 13 remain to fight for the chance to become Lord Sugar's business partner.
57:47Next time...
57:52You're going to have to source your second-hand stock, and then you're going to sell it.
57:57One man's trash...
57:59We're selling crap.
58:00..is another man's treasure.
58:02Got some great stuff in the skip.
58:07Please come and take this furniture off of me!
58:09And someone gets binned.
58:11You bought a lot of stuff, and the shop looked like a tip.
58:15Nothing tells me that you are this great business person,
58:18so on that basis, you're fired.
58:24Well, after that rather thick chutney, there's plenty to chew over on BBC Two now
58:28with The Apprentice, You're Fired.
58:30And revealing the ugly side of the beautiful game,
58:33Karen Brody talks to Gabby Logan about sexism in football.
58:36That's here on BBC One at 10.45.