Bar Rescue (2011–…): Season 1, Episode 3 - Shabby Abbey - full transcript
Jon is called in to help The Abbey, a family-owned Irish pub in Chicago that was once known for its music scene, food and drink but has fallen on hard times and is struggling to survive. He finds an inexperienced manager, a dangerously dirty kitchen and confused, leaderless and poorly trained staff.
- LAST YEAR,
MORE THAN 5,000 FAILING BARS
NATIONWIDE
CLOSED THEIR DOORS FOR GOOD.
IF THINGS DON'T CHANGE SOON,
LEGENDARY CHICAGO LANDMARK
THE ABBEY PUB
IN CHICAGO, ILLINOIS,
WILL BECOME
JUST ANOTHER STATISTIC.
24 YEARS AGO,
IRISH IMMIGRANT TOM LOONEY
AND HIS FAMILY
BOUGHT THE ABBEY,
AN IRISH PUB
AND MUSIC VENUE.
WITH TOM'S SON PAT RUNNING
THE BAR AS GENERAL MANAGER
FOR MORE THAN 15 YEARS,
THE ABBEY BECAME A HOTBED
FOR UP-AND-COMING BANDS.
- WE WERE VERY POPULAR
BACK WHEN WE OPENED.
WE WERE DOING
$50,000 WEEKS,
AND THINGS
WERE GOING WELL.
- BUT THREE YEARS AGO,
PAT PURSUED HIS DREAM
AND BECAME A FIREMAN,
LEAVING HIS BROTHER
TOM JR. TO QUIT HIS JOB
AND TAKE OVER
AS GENERAL MANAGER.
- I'M AN ELECTRICIAN
BY TRADE,
SO I DIDN'T HAVE
A LOT OF EXPERIENCE
AS FAR AS BEING
A MANAGER GOES,
AND I JUST HAD TO, YOU KNOW,
RISE TO THE OCCASION.
- UNDER TOM,
THE ABBEY'S SALES PLUMMETED.
- WE HAVE BEEN HURTING.
SALES HAVE BEEN DOWN.
OUR VOLUME NOW
MIGHT BE 10,000 A WEEK.
- EVERYTHING
IS FALLING APART.
THE BAR IS A MESS,
AND NOTHING GETS FIXED.
AND I'M REALLY FRUSTRATED.
- NOW WITH REVENUES
AT AN ALL-TIME LOW,
TOM SR. AND HIS WIFE BRIDGET
WOULD LIKE TO RETIRE,
AND TENSIONS
HAVE BEGUN TO RISE
BETWEEN THE TWO BROTHERS.
- I NEEDED SOME HELP
IN THE MEANTIME.
- I UNDERSTAND,
BUT YOU'RE ADMITTING
THAT YOU
HAVE NO EXPERIENCE,
THEN YOU HIRE SOMEONE
WITH LESS EXPERIENCE.
THERE IS A LOT OF
FIGHTING, I GUESS,
BETWEEN US.
- WE CAN'T AGREE
ON THE COLOR OF [bleep],
EXCUSE MY FRENCH.
- THE LOONEY FAMILY
IS JUST THREE MONTHS AWAY
FROM LOSING
THEIR FAMILY BUSINESS FOREVER.
SO THEY'VE AGREED
TO PULL BACK THE DOORS,
BUST OPEN THE BOOKS,
AND MAKE A CALL FOR HELP
TO BAR RESCUE.
[rock music]
RUNNING A BAR
IS NOT JUST A BUSINESS.
IT'S A SCIENCE.
FROM THE HEIGHT
OF THE STOOLS
TO WHERE YOUR EYES
FALL FIRST ON A MENU,
NO ONE KNOWS MORE ABOUT
BAR SCIENCE THAN JON TAFFER.
- I DON'T EMBRACE EXCUSES.
I EMBRACE SOLUTIONS.
- OVER THE LAST 36 YEARS,
JON HAS TRANSFORMED HUNDREDS
OF FAILING BARS WORLDWIDE.
- I BELIEVE
THAT YOU COULD DO THIS.
- USING HIS PROVEN METHODS
AND NO-NONSENSE APPROACH...
- DO SOMETHING ABOUT IT!
- JON WILL TURN
THESE MONEY PITS...
- CLEAN
THE [bleep] PLACE OUT.
- INTO MONEY-MAKERS.
♪ ♪
CHICAGO, ILLINOIS, IS THE
THIRD-LARGEST CITY IN THE U.S.
SITTING IN THE NORTHWEST PART
OF THE CITY
IS THE NEIGHBORHOOD
OF IRVING PARK.
IRVING PARK IS HOME
TO MORE THAN 58,000 PEOPLE,
THE MAJORITY OF WHICH
ARE YOUNG, SINGLE PROFESSIONALS
WITH PLENTY
OF DISPOSABLE INCOME.
IN THE HEART OF TOWN SITS
THE ONCE-LEGENDARY ABBEY PUB.
THE BAR IS DIVIDED
INTO TWO SECTIONS--
THE PUB SIDE
AND THE MUSIC VENUE,
SEPARATED
BY LESS THAN 10 FEET.
WHILE MOST PEOPLE GO
TO THE ABBEY FOR CONCERTS,
THE VAST MAJORITY OF THEM
NEVER ENTER THE BAR.
AND WHEN THERE'S
NO CONCERT SCHEDULED,
THE BAR IS MOSTLY EMPTY.
BAR EXPERT JON TAFFER
HAS BEEN CALLED
BY THE LOONEY FAMILY
TO HELP SAVE THE BAR THEY'VE
OWNED FOR MORE THAN 20 YEARS.
- ANOTHER DAY
IN PARADISE, KIDS.
- BEFORE GOING
TO THE ABBEY,
JON AND HIS WIFE
AND BAR RECON SPECIALIST NICOLE
CHECK OUT THE BAR'S
LOCAL COMPETITION,
SO THEY HEAD
TO CHIEF O'NEILL'S,
A SUCCESSFUL IRISH PUB
JUST A FEW BLOCKS AWAY.
- THIS IS ONE OF THE BIGGEST
COMPETITORS OF THE ABBEY.
I NEED TO FIND OUT
WHY PEOPLE COME HERE.
WHAT MAKES THIS
A GREAT COMPETITOR?
WELL, THIS IS OUR COMPETITION.
- MM-HMM.
- THIS IS ABOUT
THE BEST IN THE AREA.
THAT'S WHY WE'RE HERE.
I WANT US TO SEE
WHAT WE'RE UP AGAINST.
- GREAT. WELL, I'M GLAD
I CAME HERE TO SEE THIS.
- SO THE ABBEY IS OWNED
BY THE LOONEY FAMILY.
I'M GONNA SEND YOU IN THERE.
- OKAY.
- GET ME
THE CUSTOMER PERSPECTIVE.
AND AS YOU'RE DOING THAT,
I'M GONNA STAY HERE
AND LOOK
AT THIS OPERATION.
I'M SENDING NICOLE
OVER TO THE ABBEY,
BECAUSE SHE'S A GIRL,
SHE'S A LOT PRETTIER
THAN I AM,
AND PEOPLE
WILL TALK TO HER.
BUT SHE'S GONNA
WATCH MANAGEMENT,
WHERE THEY GO,
WHAT THEY DO.
ARE THEY ATTENTIVE?
ARE THEY ENGAGED?
OR ARE THEY SITTING
BY THEMSELVES NOT ENGAGED?
- NOW THAT NICOLE
HAS THE INFORMATION SHE NEEDS,
SHE HEADS OVER
TO THE ABBEY
TO GET THE CUSTOMER'S
PERSPECTIVE
A HALF-HOUR
BEFORE A SCHEDULED CONCERT.
IN ADDITION TO THE CAMERAS
THAT HAVE BEEN FOLLOWING
THE BAR'S STAFF,
HIDDEN CAMERAS HAVE BEEN PLACED
AROUND THE BAR
TO CAPTURE NICOLE'S RECON.
- WHEN I WALK
INTO THE PUB SIDE OF THE ABBEY,
THE FIRST THING I NOTICE
IS THAT THE FLOORS ARE FILTHY.
THERE ARE STAINS EVERYWHERE,
AND THERE'S TRASH LYING AROUND.
AND SUBCONSCIOUSLY,
THAT MAKES PEOPLE
NOT WANT TO ORDER FOOD.
WHEN THE PLACE LOOKS DIRTY,
THE FOOD IS GONNA BE DIRTY.
- HI, HOW ARE YOU?
- GOOD. HOW ARE YOU?
I'M JON.
- JON, BRENDON.
- NICE TO MEET YOU.
- INDEED.
- THIS IS A BEAUTIFUL BAR.
- THANK YOU.
- CHIEF O'NEILL'S
WAS, UH, RATED
THE TOP PINT OF GUINNESS.
- IN THAT CASE,
I GOTTA TRY ONE.
- CAN I GET YOU SOMETHIN'?
- DO YOU HAVE A DRINK MENU
OR SOMETHING?
- WE DON'T HAVE A DRINK MENU
THAT I CAN OFFER TO YOU.
- OKAY.
I NOTICED THAT THERE
WEREN'T ANY DRINK MENUS.
I ASKED THE BARTENDER, AND
SHE SAID THAT THERE WASN'T ANY.
HAVING A MENU
PROMOTES CUSTOMERS
TO BUY THE MOST
EXPENSIVE DRINKS IN THE PLACE.
OTHERWISE, THEY'RE
JUST ORDERING A CHEAP BEER
OR AN EASY COCKTAIL.
- YOU HAVE A NICE SPIRITS
COLLECTION AS WELL.
- WHY, THANK YOU
VERY MUCH.
WE DO A LOT
OF WHISKEY TASTINGS
AND WHISKEY EVENTS.
- THIS IS A GREAT BAR.
THEY HAVE THE BEST PINT OF
GUINNESS IN THE CITY OF CHICAGO,
AND THEIR SPIRITS PROGRAM
IS ALSO WONDERFUL.
THIS IS A GREAT EXPERIENCE.
- THERE WE GO.
- OH, THAT'S FUN.
AH.
IT'S A LITTLE STRONG.
THIS BARTENDER
IS TOTALLY OVER-POURING.
AND WHEN A BARTENDER
OVER-POURS,
EXPONENTIALLY, THEY'RE
LOSING BIG MONEY EVERY NIGHT,
AND OVER A YEAR,
THAT ADDS UP TO THOUSANDS
AND THOUSANDS OF DOLLARS.
I HAVE NO DOUBT THAT THAT'S
ONE OF THE BIGGEST PROBLEMS
HERE AT THE ABBEY PUB.
WHAT'S THAT?
- IT'S THE SPECIAL TODAY.
- WHAT'S THE SPECIAL?
- BEEF TENDERLOIN.
- WHILE I'M SITTING
AT THE BAR,
I NOTICE TOM JR.,
THE GENERAL MANAGER,
SITS DOWN
WITH A PLATE OF FOOD.
A GENERAL MANAGER
SHOULDN'T BE SITTING THERE
HAVING DINNER
LIKE HE'S A CUSTOMER.
HE SHOULD BE MANAGING,
MAKING SURE HIS BARTENDERS
AREN'T OVER-POURING,
GREETING CUSTOMERS,
NOT SITTING DOWN
HAVING DINNER,
TAKING ONE OF THE BEST SEATS
IN THE HOUSE.
- THIS IS
A GREAT NEIGHBORHOOD BAR.
EXCELLENT SERVICE.
BRENDON WAS TERRIFIC.
HIS PASSION IS EVIDENT
THROUGHOUT THIS ENTIRE BAR,
AND IT'S CLEAR
AS CLEAR CAN BE.
- WHILE JON
IS ENJOYING THE DRINKS,
ATMOSPHERE, AND SERVICE
AT CHIEF O'NEILL'S,
NICOLE HEADS OVER
TO THE MUSIC VENUE
THAT HAS MADE
THE ABBEY FAMOUS.
- ♪ HE MET HER
OUTSIDE A PICTURE SHOW ♪
♪ SHE CLAIMS
SHE DOES NOT KNOW ♪
- I GO NEXT DOOR TO SEE
THE GIRL WHO'S PERFORMING,
AND SHE'S
ACTUALLY REALLY GOOD.
THERE'S A COMPLETELY
DIFFERENT CROWD IN THERE.
THE PLACE IS PACKED TONIGHT.
THEY'RE LOSING BIG MONEY
BY NOT GETTING THE CUSTOMERS
FROM THE VENUE SIDE
TO COME IN TO HAVE DINNER
BEFORE CONCERTS
ON THE PUB SIDE.
IT MAKES THE PUB
A TOTAL WASTE OF SPACE.
- WITH THE RECON COMPLETE,
NICOLE MEETS WITH JON
TO DISCUSS HER CUSTOMER
EXPERIENCE AT THE ABBEY.
IT'S CRITICAL JON KNOWS ALL
OF THE BAR'S GLARING PROBLEMS
SO HE CAN GET TO WORK
TURNING THE BUSINESS AROUND.
- SO HOW'D YOU DO?
- PRETTY GOOD.
THERE WERE, UH,
NO SPECIALS.
NO DRINK SPECIALS.
THERE WASN'T A MENU.
- NO DRINK MENU.
- NO DRINK MENU AT ALL.
- WHAT'D YOU HAVE TO DRINK?
- I ORDERED
AN IRISH COFFEE.
IT WAS REALLY STRONG.
- SO THEY'RE, LIKE,
DOING A SERIOUS POUR.
- YEAH, SHE DEFINITELY
OVER-POURED.
- THAT IN AND OF ITSELF
COULD CAUSE THEM
TO LOSE MONEY.
LET'S TALK
ABOUT MANAGEMENT.
- HE JUST SAT AT THE BAR
LIKE AS IF
HE WAS A CUSTOMER.
- I'VE NEVER SEEN MANAGERS
OF A SUCCESSFUL BAR
SIT UP FRONT IN THE BAR
AND EAT.
- THE CONCERT SIDE
WAS ACTUALLY OKAY.
THERE WAS A REALLY GOOD BAND
PLAYING TONIGHT.
- SO THEY MISSED
THAT OPPORTUNITY.
THEY PROBABLY HAD
AN OPPORTUNITY TO SELL MORE
TO THE PEOPLE THEY HAD.
THEY'RE NOT PROMOTING
THE BAR TO THE CONCERT,
THE CONCERT TO THE BAR.
IT'S ALMOST LIKE ONE HAS
NOTHING TO DO WITH THE OTHER.
LOOKING AT THE SIGNS
ALL OVER,
THIS PLACE
IS A DISORGANIZED MESS
BEFORE I EVEN WALK
THROUGH THE FRONT DOOR.
OKAY, I'M GONNA GO TO IT.
SO, THANKS.
IT WAS A GOOD ONE.
SEE YOU LATER.
THE ABBEY IS A LEGEND
IN CHICAGO.
I CAN'T WAIT TO GET IN THERE
AND GO TO WORK.
I ALSO CAN'T WAIT
TO MEET THE PEOPLE
WHO DESTROYED THAT LEGACY.
- NOW THAT JON IS AWARE
OF MANY OF THE ABBEY'S
SHORTCOMINGS,
HE CAN MEET
WITH THE LOONEY FAMILY
AND GET STARTED BRINGING
THEIR BAR BACK TO PROFITABILITY.
- HI. I'M JON TAFFER.
- JON TAFFER,
PLEASURE TO MEET YOU.
I'M TOM LOONEY.
THIS IS MY BROTHER PATRICK,
BY THE WAY.
- OH, HEY. PATRICK, JON TAFFER.
- HEY, GREAT TO MEET YOU.
- I UNDERSTAND
YOU GUYS ARE IN TROUBLE.
- WELL, WE ARE.
A LITTLE BIT IN TROUBLE.
- A LITTLE BIT IN TROUBLE
OR A LOT IN TROUBLE?
- A LOT IN TROUBLE.
- OKAY, WELL, LET'S BE HONEST
WITH EACH OTHER.
WE'RE IN A LOT OF TROUBLE.
- YES, WE ARE.
- I'D LIKE TO GET
THE FAMILY TOGETHER.
I'D LIKE
TO SIT IN THE OFFICE,
AND I'D LIKE TO HAVE
A CONVERSATION FOR A FEW MINUTES
AND GET GOING.
HI.
- HI. I'M BRIDGET.
- AFTER MEETING
THE LOONEY FAMILY,
JON GATHERS THEM
IN THE OFFICE
TO CONFRONT THEM
WITH THE REALITIES
OF THEIR FAILING BUSINESS.
- OKAY. I'M GONNA SAY
THAT RIGHT FROM THE GET-GO
THIS PLACE LOOKS LIKE
A DISORGANIZED [bleep]HOLE.
IS THAT A FAIR STATEMENT?
WHO'S RUNNING
THIS PLACE NOW?
- THAT WOULD BE MYSELF.
- SO THIS IS
YOUR [bleep]HOLE.
- CORRECT.
- ARE YOU PROUD OF THAT?
'CAUSE I DON'T SEE
ANYTHING TO LAUGH ABOUT,
TO BE HONEST WITH YOU.
I MEAN, HOW MUCH
MONEY ARE WE LOSING?
IS THIS A LAUGHING MATTER?
- NO, IT'S NOT.
- OKAY, IT'S NOT FUNNY
TO ME.
- MY WIFE AND I
ARE NOT HERE
TO THE LEVEL
WE USED TO BE.
WE'D BE THE FIRST TO SAY
THAT I HAVEN'T GOT
ALL THE ANSWERS,
SO THAT IS
A BIG DRAWBACK.
- WHAT DO YOU THINK'S
WRONG WITH THIS PLACE?
- IN THE SHORT-TERM,
IT'S GOTTA BE THE STAFF.
IT'S TRYING
TO ROPE IN THE STAFF.
- YOU CANNOT HOLD ANY OF
THE STAFF ACCOUNTABLE AT ALL.
IT'S FROM THE TOP.
- TOM JR. BLAMED THE STAFF,
AND PATRICK RIGHTFULLY
SAID IT'S NOT THE STAFF.
IT'S MANAGEMENT.
- 14 YEARS AGO,
THIS WAS A GREAT VENUE.
IT HAD
A PHENOMENAL REPUTATION.
- I DON'T WANT TO HAVE TO SAY
IT'S ALL HIS FAULT,
BUT BACK IN THOSE YEARS,
I WAS STILL RUNNING THE BAR.
- SO YOU RAN THE BAR
WHEN IT WAS SUCCESSFUL.
- THAT'S MY POINT.
- YOU HAVE BEEN
REALLY SIDETRACKED...
- ABSOLUTELY.
- FOR SO MANY THINGS.
HE HAS THREE LITTLE KIDS.
HE'S A FIREMAN
FOR THE CITY OF CHICAGO.
- SO LIFE TOOK OVER.
- WHEN THINGS
WERE GOING WELL,
I MEAN, I TOOK
A LOT OF PRIDE IN IT.
I WAS PROUD OF WHAT
ALL OF US WERE DOING.
WE BROUGHT
MY BROTHER ON BOARD.
I WOULD SAY
WE'RE DOWN MAYBE 50%
OF WHERE WE WERE
A FEW YEARS BACK.
- YOU KNOW, I HAVE
AN ELECTRICAL BACKGROUND.
THAT'S MY BACKGROUND.
I WAS A FLY
ON THE WALL HERE.
SAW ALL THE GREAT BANDS.
I LOVE THIS PLACE,
AND I'M DOING MY BEST.
- HOW'S THAT
WORKIN' OUT FOR YOU?
- I--I THINK, FOR MYSELF,
IT'S COMING ALONG.
- HOW DO YOU THINK
THAT'S WORKING OUT?
IS THIS PLACE
BETTER THAN IT WAS?
- NO.
- I SENT MY WIFE IN HERE,
WHO IS A SPY,
SITTING NEXT TO YOU.
AND WHAT DO YOU THINK
SHE SAW WHEN SHE WAS HERE, TOM?
- I WAS SITTING AT THE BAR,
FACING THE ROOM,
AND KEEPING AN EYE
ON THE ENTIRE ROOM
WHILE I WAS HAVING
MY DINNER.
- YOU KNOW WHAT?
YOUR B.S. DOESN'T WORK.
I DON'T WANT EXCUSES.
YOU WERE ON THE FLOOR
TONIGHT,
SITTING AT THE BAR
EATING YOUR DINNER
DURING PRIME TIME,
DURING DINNER HOUR
AND DURING HAPPY HOUR.
TALK TO ME.
- MY BROTHER AND MYSELF ARE
KIND OF LOOKING AT THIS THING
IN DIFFERENT WAYS.
I THINK HE'S THINKING THAT WE'RE
IN BETTER SHAPE THAN WE ARE,
AND I THINK HE MIGHT
NOT BE ABLE
TO BE THE HEAD
OF THIS ORGANIZATION.
WE MIGHT HAVE
TO MAKE A CHANGE THERE.
- OKAY, HERE'S THE DEAL.
THE NEXT FIVE DAYS,
I'M IN CHARGE OF THIS BUSINESS.
YOU WORK FOR ME.
- OKAY.
- FAIR ENOUGH.
- WHAT REALLY UPSET ME
MORE THAN ANYTHING
IS THE FACT THAT MY BROTHER,
MY MOM, AND MY DAD
BUST THEIR ASS
THEIR WHOLE LIFE,
AND THEM NOW,
HERE I AM,
REDUCED TO JON
HAVING TO BAIL US OUT.
THAT SUCKS.
- I HAVE A SIX-STEP PROCESS
THAT I'M GONNA
TAKE YOU GUYS THROUGH.
ONE, I WANTED
TO GET SOME NUMBERS
TO READ AND STUDY TONIGHT.
I'D LIKE TO SEE
THE LAST THREE MONTHS
ONE AT A TIME.
I WILL GO THROUGH THOSE.
I'LL MAKE MY NOTES,
AND WE CAN SIT DOWN AND GO
THROUGH THE NUMBERS TOMORROW.
BEFORE WE START THAT,
I GOTTA FIGURE OUT
WHO THE HECK
IN THIS FAMILY
I CAN WORK WITH
THAT CAN GET THINGS DONE.
CAN YOU GET THINGS DONE?
- I'D LIKE TO THINK
I CAN. YES, SIR.
- I DON'T KNOW.
I THINK WE HAVE TO REVIEW
WHAT WE'RE DOING FROM THE TOP.
I MEAN, I...
I THINK THERE MIGHT BE
A SEVENTH STEP.
- COMING UP
ON BAR RESCUE...
- THERE'S NO GLASSWARE
AT THE BAR, TOM!
YOU'VE GOT TO GET
AHEAD OF THIS!
- THIS IS JUST HORRIBLE.
IF THE BOARD OF HEALTH
WALKED IN HERE RIGHT NOW,
THEY'D SHUT YOU DOWN.
- ARE YOU SAYING TO ME
YOU WANT TO FIRE YOUR BROTHER?
- WE NEED TO MAKE A CHANGE.
MY BROTHER IS NOT QUALIFIED
TO RUN THAT BAR.
- WHEN I WAS FINISHED,
PATRICK LOOKED
AT HIS BROTHER TOM AND SAID,
"THERE'S A SEVENTH STEP."
I SENSED
IT WAS GETTING RID OF TOM.
I GOTTA CRACK THROUGH
AND REALLY FIND OUT
WHAT PAT IS THINKING TOMORROW.
I WANT THE STAFF HERE
TOMORROW
FOR A FULL STAFF MEETING.
THEY NEED
TO HEAR YOU SAY, TOM,
THIS BUSINESS
IS IN TROUBLE.
- WE HAVE TO DECIDE WHO'S GONNA
TAKE THE REINS OF THIS PLACE,
AND IF WE LOOK IN THE MIRROR
AND WE SAY,
"HEY, WITH MY BROTHER'S
INEXPERIENCE,
WE MIGHT HAVE TO MAKE
A CHANGE THERE."
THAT'S SOMETHING
THAT WE HAVE TO LOOK AT.
- LAST NIGHT, I WENT
THROUGH THEIR FINANCIALS,
AND THEY WERE ACTUALLY WORSE
THAN I THOUGHT THEY WOULD BE.
FOR EVERY DOLLAR
IN FOOD SALES THAT THEY DO,
IT COSTS THEM $1.03.
WE SHOULD STOP SELLING FOOD.
WE'D MAKE MORE MONEY.
- HI.
all: HELLO.
- GOOD MORNING.
- FIRST OF ALL,
MY NAME IS JON TAFFER.
I'VE OPENED, TOUCHED, MANAGED
BARS ALL OVER THE WORLD.
I'M GONNA DO
OVER THE NEXT FIVE DAYS
WHAT IT NORMALLY TAKES ME
THREE MONTHS TO DO.
I HAVE NO TIME
TO PLAY AROUND.
TOM, COME HERE.
I'D LIKE YOU TO TELL THE TEAM
HOW SERIOUS THIS IS.
- WE'RE HERE BECAUSE
THE ABBEY'S ACTUALLY, UH,
IN SOME DIRE STRAITS,
AND THAT WE HAVE
SOME SERIOUS ISSUES HERE
THAT WE NEED TO STRAIGHTEN OUT,
OR WE'RE NOT GONNA MAKE IT.
- WHAT HAPPENS
IF WE DON'T FIX IT?
- I THINK THAT THE, YOU KNOW,
THE WRITING'S ON THE WALL
THAT WE'RE DONE, SO...
- WE'RE DONE. SO PEOPLE
LOSE THEIR JOBS, PAT, RIGHT?
- BOTTOM LINE.
- TO HEAR THE BOTTOM LINE
DROPPED ON US LIKE THAT,
THAT WAS A SHOCK.
EVERYBODY'S JOB
IS ON THE LINE.
- SO I HAVE A RESPONSIBILITY
TO FIGHT FOR THIS PLACE,
'CAUSE IF I DON'T,
EVERYTHING YOU GUYS HAVE
WORKED FOR ALL THESE YEARS
GOES UP IN SMOKE.
AND YOU GUYS
LOSE YOUR JOBS.
WHEN PEOPLE IN BUSINESS
DON'T HAVE THE COURAGE
TO DEAL WITH THEIR PROBLEMS,
PROBLEMS DON'T GET SOLVED.
I HAVE TO CHANGE SOMETHING,
AND QUICK.
WHAT ARE WE ABOUT?
WHAT IS THE ABBEY?
- MUSIC.
- MUSIC!
WE'RE NOT GETTING PEOPLE
IN HERE
BEFORE THE EVENTS
LIKE WE SHOULD.
WE'RE NOT GETTING THEM IN HERE
AFTER THE EVENTS LIKE WE SHOULD.
WE'RE NOT CREATING
ANY EXCITEMENT
ON THIS SIDE
OF THE BUILDING
FOR WHAT'S GOIN' ON
OVER THERE.
- IT'S A HARD THING TO HEAR
FROM SOMEBODY ELSE,
BUT THE BUCK STOPS WITH ME,
AND I BELIEVE
THAT IT IS MY FAULT.
- I GOTTA
FIND ACCOUNTABILITY HERE,
'CAUSE I GOTTA FIX THIS.
WHEN YOU SIT THERE LOOKING
AS IF YOU KNOW
'CAUSE YOU'VE IDENTIFIED
THE PROBLEMS,
THAT ISN'T A MANAGER.
THAT'S JUST SOMEBODY
WITH EYES AND EARS.
- ONE OF THE MAIN THINGS
THAT JON WAS
DEFINITELY RIGHT ABOUT
IS THAT
THE PROBLEMS STEM
FROM THE TOP.
THERE'S NOBODY TO BLAME
BUT MY BROTHER.
IT'S NOT WORKING.
- A MANAGER
FIXES PROBLEMS,
DOESN'T JUST SEE THEM.
- TOM LACKS DIRECTION.
IT'S EVIDENT.
IT AFFECTS OUR PROFITABILITY
IN A NEGATIVE WAY.
- WE DON'T KNOW
WHO TO GO TO.
NOBODY KNOWS
WHAT'S GOING ON.
YOU KNOW, DO WE TALK TO TOM?
DO WE TALK TO THIS PERSON?
HE SAYS,
"GO TO THE NEXT PERSON."
NOBODY KNOWS,
AND IT'S SO FRUSTRATING.
- SO YOU DON'T HAVE A BOSS?
- IT WOULD BE
MY RESPONSIBILITY.
- OKAY. YOU GOTTA
LOOK INTO YOURSELF
AND DETERMINE
IF YOU CAN EVEN DO THIS.
'CAUSE I NEED SOMEBODY I CAN
WORK WITH WHO'S ACCOUNTABLE,
AND I'M NOT SURE
IF IT'S YOU.
- JON HAS HIS HANDS FULL
TRYING TO FIGURE OUT
IF TOM IS CAPABLE OF
EFFECTIVELY RUNNING THE ABBEY.
SO HE'S CALLED IN TWO EXPERTS
TO FOCUS ON GETTING THE BAR
AND KITCHEN UP TO SPEED.
THE FIRST SPECIALIST
IS PETER O'CONNOR,
DIAGEO'S YOUNGEST
MASTER OF WHISKEY IN THE U.S.
HIS KNOWLEDGE OF PREMIUM WHISKEY
WILL PROVE ESSENTIAL
WHEN CREATING A NEW COCKTAIL
MENU FOR THE ABBEY.
THE SECOND SPECIALIST
IS CHEF BRIAN DUFFY
WHO'S KNOWN AS ONE OF THE BEST
IRISH CHEFS IN THE COUNTRY.
BECAUSE HE HAS OPENED DOZENS
OF PROFITABLE RESTAURANTS,
BRIAN IS THE PERFECT PERSON
TO TURN THE ABBEY'S KITCHEN
AROUND.
- I'D LIKE YOU TO MEET
TWO VERY DEAR FRIENDS OF MINE
AND SOME OF THE BEST
PROFESSIONALS IN THE WORLD.
- ONE OF THE ABBEY'S
MAJOR PROBLEMS
IS THAT IT DOESN'T HAVE
A DRINK MENU TO PROMPT CUSTOMERS
TO BUY PREMIUM COCKTAILS.
DIAGEO MASTER OF WHISKEY,
PETER,
TOURS THE BAR TO SEE WHAT
OTHER IMPROVEMENTS ARE NEEDED.
- WHEN HAS THAT BEEN
CLEANED LAST?
YOUR SINKS--
NO HYGIENE AT ALL.
WHY DO YOU HAVE THIS?
THIS IS FOR
A CONVENIENCE STORE--
- IT'S FOR CANS.
- IN THE CENTER OF THE BAR,
THERE WAS A SODA COOLER
THAT MAKES NO SENSE
AT ALL.
- SOMEONE'S COMING THROUGH,
MIGHT BE LOOKING THIS WAY--
BOOM--[taps] IN THE DOOR,
YOU KNOW?
POSSIBLE ACCIDENT.
SO THIS DEFINITELY HAS TO GO.
- EFFICIENCY BEHIND THE BAR
IS CRITICAL.
IT SHOULD ONLY TAKE
40 TO 50 SECONDS
FOR A BARTENDER
TO SERVE A CUSTOMER A DRINK.
BUT COOLER DOORS
THAT SWING INTO THE BAR
SLOW THE SERVERS DOWN
AND CAN BE DANGEROUS
WHEN THE BAR GETS BUSY.
EFFICIENT BARS
USE REACH-IN COOLERS
TO AVOID THESE PROBLEMS,
BECAUSE EVERY SECOND WASTED
IS A DOLLAR LOST.
- HOW MUCH LIQUOR
DO YOU PUT IN A SCOTCH AND SODA?
- AN OUNCE.
- HOW MUCH DO YOU PUT
IN A SCOTCH AND SODA?
- OUNCE AND 1/2.
- HOW MUCH DO YOU PUT
IN A SCOTCH AND SODA?
- THREE SHOTS.
- THE BARTENDERS
WERE SERVING 3 OUNCES
WHEN IT SHOULD BE ONLY
1 OUNCE SERVE.
THAT SHOWS ME THE DRINK
IS WALKING OUT THE DOOR
BECAUSE OF OVER-POURING.
- NOW THAT PETER HAS A SENSE
OF THE OVER-POURING
AND DISORGANIZATION
GOING ON AT THE BAR,
CHEF BRIAN DUFFY MEETS
WITH THE ABBEY'S CHEF, GREG,
AND TOM AND PAT LOONEY
TO TOUR THE KITCHEN.
- I'VE OPENED
MANY, MANY RESTAURANTS,
EVERYTHING FROM IRISH PUBS
TO FINE DINING,
SO I HAVE THE ABILITY TO BE
ABLE TO WALK INTO A KITCHEN
AND JUST KNOW EXACTLY
WHAT'S WRONG
WITHIN THE FIRST
COUPLE OF MINUTES.
BUT WHAT IS THIS RIGHT HERE?
- THIS IS THE MAIN ACTION
FRIDGE.
- OKAY, SO THE PROBLEM
THAT I SEE RIGHT OFF THE BAT
IS IT TELLS ME
THAT IT'S OUT OF ORDER.
IT'S TELLING ME
THAT I'M AT 40 DEGREES.
SO I'M JUST GONNA SCAN
DIRECTLY INTO THE BOX.
SO THE BACK OF MY BOX
IS READING 51 DEGREES.
IF THE BOARD OF HEALTH
WALKED IN HERE RIGHT NOW,
THEY'D SHUT YOU DOWN.
YOU WOULD NOT BE ABLE
TO SERVE FOOD.
- THE OPTIMUM TEMPERATURE RANGE
FOR ANY REFRIGERATOR'S
BETWEEN 36 AND 40 DEGREES
FAHRENHEIT.
WITH THE ABBEY'S MAIN FRIDGE
AT 51 DEGREES,
THEY'RE RISKING THE HEALTH
OF EVERY ONE OF THEIR CUSTOMERS.
- PULL IT RIGHT THROUGH,
AND THAT'S WHAT'S IN BETWEEN
MY COUNTERS.
SO THIS IS THE STUFF
THAT'S GONNA KILL SOMEBODY.
EVERY TIME
A WAITRESS COMES IN
AND STANDS HERE
TO WAIT FOR HER FOOD
AND PUTS HER HAND ON THERE
AND THEN REACHES UP
AND GRABS A PLATE--
THESE ARE THE THINGS
THAT WE HAVE TO LOOK OUT FOR.
THESE ARE THE LAST STAGES
BEFORE A RESTAURANT JUST DIES.
- JON AND HIS EXPERTS HAVE FOUND
SOME SERIOUS DEFICIENCIES
IN THE ABBEY'S CLUB SIDE.
- I'D LIKE TO GO LOOK
AT THE CONCERT VENUE
FOR A MINUTE,
AND I'D LIKE TO TAKE
YOU WITH ME, PAT.
- BUT THEY SOON DISCOVER
THAT THE MUSIC VENUE
IS IN NEED OF SOME
MAJOR UPGRADES AS WELL.
- PAT, YOU GUYS USE
BEER TUBS?
- YEAH. THEY'RE JUST KIND OF
DATED, YOU KNOW WHAT I MEAN?
- IF WE CAN GET RID OF
SOME OF THE CLUTTER,
CLEAN UP THE FLOOR IN HERE,
MAKE TECHNOLOGY IMPROVEMENTS,
WE COULD BRING THIS ROOM
A LONG WAY.
OKAY. I GOTTA ASK YOU
A QUESTION.
LAST NIGHT PATRICK SAID
THERE'S A SEVENTH STEP
BUT NEVER SAID WHAT THAT WAS.
I HAVE TO GET PATRICK
TO SAY HOW HE FEELS,
AND WE HAVE TO SEE IF TOM
KEEPS HIS JOB OR NOT.
WHAT'S THE SEVENTH STEP?
- WELL, UM...
I CAN'T BE BACK TO WORKING HERE
50 HOURS A WEEK,
I CAN'T DO IT.
YOU KNOW, UNFORTUNATELY,
HE'S MY BROTHER, I LOVE THE MAN.
BUT IT WAS UNFAIR--
A GUY THAT HAS NOT
BEEN IN THE BUSINESS,
NOW TO RUN A WHOLE PLACE LIKE
THIS--IT WASN'T FAIR ON HIM.
I COULD SAY HE'S NOT...
READY TO RUN THIS PLACE.
THAT'S WHAT I THINK.
- YOU HAVE TO HAVE
A FAMILY TALK TONIGHT.
- RENOWN BAR EXPERT
JON TAPPER
HAS DISCOVERED THAT
THE ABBEY IN CHICAGO, ILLINOIS,
LACKS PROMOTION BETWEEN
A MUSIC VENUE
AND THE PUB SIDE OF THE BAR.
- WE'RE NOT CREATING
ANY EXCITEMENT
ON THIS SIDE OF THE BUILDING
FOR WHAT'S GOING ON
OVER THERE.
- WITH ONLY THREE DAYS LEFT
UNTIL THE BAR'S REOPENING,
IT'S BECOME CLEAR TO JON
THAT HE MUST RESOLVE THE ISSUES
BETWEEN CURRENT
GENERAL MANAGER TOM
AND HIS BROTHER
AND EX-GENERAL MANGER PAT,
OR THE FAMILY-RUN BAR
IS DOOMED TO FAILURE.
- YOU HAVE TO HAVE
A FAMILY TALK TONIGHT.
- BEFORE BRINGING THE LOONEY
FAMILY TOGETHER
TO DISCUSS TOM'S FUTURE
AS GENERAL MANAGER OF THE ABBEY,
JON AND HIS EXPERTS
GET TO WORK TRAINING THE STAFF.
CHEF BRIAN DUFFY STARTS BY
HAVING THE ABBEY'S CHEF, GREG,
PREPARE A FEW POPULAR
MENU ITEMS
SO HE CAN ACCESS GREG'S SKILLS
AND DETERMINE WHAT CHANGES
NEED TO BE MADE
TO THE CURRENT RECIPES.
- EVERYBODY LIKES
THE SHEPHERD'S PIE.
ACTUALLY NOT AN IRISH DISH.
AN ENGLISH DISH.
BUT IT'S SERVED IN PUBS
ALL OVER THE WORLD.
HORRIBLE.
ABSOLUTELY HORRIBLE.
SO THIS IS OUR BURGER.
BIG SELLER--IT'S $5.00.
IT'S JUST A PRETTY
STRAIGHT-FORWARD BURGER,
BLACK ANGUS BEEF.
THERE'S NOTHING
THAT SETS IT APART.
AND IF YOU'RE SELLING
A $5.00-BURGER,
AND THAT'S ALL YOU'RE SELLING,
WE GOT A PROBLEM.
I MEAN, YOU'RE TALKING ABOUT
THE BEEF ALONE IS 3.20 A POUND.
YOU'VE GOT 8 OUNCES.
- IT'S GOING OUT THE DOOR
AT 53%.
THERE'S A LOSS LEADER.
- WELL, ABSOLUTELY.
- A LOSS LEADER
IS A POPULAR MENU ITEM
INTENTIONALLY SOLD AT A LOW
AND UNPROFITABLE PRICE
IN ORDER TO STIMULATE THE SALES
OF OTHER MORE PROFITABLE ITEMS
LIKE COCKTAILS.
WHEN LABOR COST IS ADDED
TO THE BURGER'S FOOD COST,
THE ABBEY SPENDS MORE THAN
$5.00 TO MAKE THE BURGER,
AND BECAUSE THE BAR
DOESN'T HAVE A DRINK MENU
TO PROMPT CUSTOMERS
TO PAY FOR PREMIUM COCKTAILS,
THE BURGER ISN'T SERVING
AS A LOSS LEADER AS INTENDED.
IT'S JUST LOSS.
- FISH AND CHIPS,
THE STAPLE OF ANY GOOD PUB.
YOU CAN SEE ALL THAT WHITE--
IT'S FREEZER BURNED.
REALLY NOT A GREAT THING.
IT'S JUST KIND OF A BLAND,
PRETTY SIMPLE,
NOTHING-TO-IT FISH.
YOU NEED TO CREATE DISHES--
SOMEBODY GOES, "OH, MY GOD,
THE GREATEST BURGER
I'VE EVER HAD."
EVERY TIME THEY COME IN,
WE GOTTA WOW 'EM.
HERE'S OUR MENU.
AND THIS HAS NO THOUGHT OUT
PROCESS WHATSOEVER.
I MEAN, THIS IS JUST GONE.
IT'S NOT EVEN WORTH IT.
BUT THE NEW MENU
WE'RE GONNA PUT TOGETHER
HAS BETTER QUALITY
INGREDIENTS.
I'M GONNA SHOW THESE GUYS
DIFFERENT TECHNIQUES
ON CERTAIN THINGS
THAT I THINK THE PEOPLE
ARE GONNA COME IN
AND SAY THIS IS SOMETHING
THAT'S EXCITING.
GOOD TECHNIQUE--YOU GUYS DID
THE THINGS THAT HAD TO BE DONE,
SALT AND PEPPERED EVERYTHING,
PUT ON THE GRILL THE RIGHT WAY
AND ALL THAT STUFF, ALL RIGHT?
COOL, GUYS.
- WHILE CHEF BRIAN
WORKS WITH THE KITCHEN STAFF,
DIAGEO MASTER OF WHISKEY
PETER O'CONNOR
IS AT THE BAR
TESTING THE ABBEY'S BARTENDERS
TO SEE IF THEY CAN MAKE
SIMPLE COCKTAILS.
- I'D LOVE YOU TO MAKE ME
A SEX ON THE BEACH.
- VODKA FIRST.
- HOW MUCH DO YOU
USUALLY PUT IN?
- OUNCE AND 1/2.
- OKAY.
- I USE PEACH SCHNAPPS,
WHICH...
IS OVER HERE.
[comical light music]
AND THEN...
A LITTLE CRANBERRY JUICE.
♪ ♪
PINEAPPLE...
OH, GOT IT.
- ALL RIGHT.
WHAT I NOTICED THERE WAS
YOU'RE GOING BACK AND FORTH.
YOU'RE GOING OVER THERE
FOR CRANBERRY JUICE,
YOU'RE GOING OVER THERE
FOR PINEAPPLE JUICE.
EVERYTHING SHOULD BE HERE.
IT'S EXTREMELY IMPORTANT
FOR THE BARTENDERS
TO ACTUALLY MAKE THE DRINKS
IN FRONT OF THE CUSTOMERS
SO THE CUSTOMERS CAN TELL
THEIR FRIENDS TOMORROW,
I HAD SUCH AND SUCH COCKTAIL
IN THE ABBEY
THAT WAS MADE IN FRONT OF THEM.
GUYS, THE LAST THING
TO REMEMBER IS THE OUNCES
OR THE QUANTITY OF ALCOHOL
YOU'RE SERVING.
IT'S AN OUNCE SERVE,
AND THAT'S IT.
- CONSISTENT OVER-POURING
CAN DRAMATICALLY AFFECT
A BAR'S BOTTOM LINE.
FOR EXAMPLE,
LET'S SAY A ONE-OUNCE DRINK
COSTS THE BAR 70¢.
IF THE BARTENDERS
ARE OVER-POURING BY 1/2 OUNCE,
THEN EVERY TIME
A DRINK IS POURED,
THE BAR LOSES 35¢.
A BAR OF THE ABBEY'S SIZE
SHOULD DRAW AT LEAST
300 PEOPLE PER NIGHT.
AND IF EACH OF THESE PEOPLE
HAS AN AVERAGE OF THREE DRINKS,
OVER-POURING WOULD COST THE BAR
$315 PER NIGHT,
ADDING UP TO MORE THAN
$114,000 PER YEAR.
- I'M GONNA MEET WITH MY EXPERTS
AND SEE WHAT THE WEAKNESSES ARE
AND WHAT WE HAVE TO DO
TO STRENGTHEN OUR OPERATIONS.
WHAT DO YOU THINK, BRIAN?
- THEY NEED TO UPDATE
THE RECIPES.
THEY'RE CLASSIC SELLERS,
FISH AND CHIPS, BURGERS.
I MEAN, IT'S A BASIC BURGER
THAT'S NOT GOOD.
- WHAT DID YOU THINK OF GREG?
I SENSE HE COULD PULL IT OFF.
DO YOU?
- THERE'S NO DOUBT IN MY MIND.
HE'S GOT A GOOD BACKGROUND.
HE'S GOT A GOOD PEDIGREE.
HE CAN DO IT.
BUT I JUST DON'T THINK
THAT HE'S MOTIVATED,
AND HE NEEDS MOTIVATION.
- TALK TO ME, PETER.
- THE BIGGEST WEAKNESS THEY
HAVE, JON, IS THE OVER-POURING.
WHICH MEANS THAT THE CUSTOMERS
AREN'T GONNA ORDER
AS MUCH AS THEY SHOULD BE,
THE PROFITS AREN'T GOING INTO
TILL LIKE THEY SHOULD BE,
AND, YOU KNOW, THE MONEY'S
BASICALLY WALKING OUT THE DOOR.
- THEY'VE ACCEPTED
A LACK OF STANDARDS.
- EXACTLY.
- WE GOTTA FIGURE OUT A WAY
TO GET MANAGEMENT
TO MANAGE IT WHEN WE LEAVE.
AND THAT'S MY CHALLENGE.
AFTER MEETING WITH
HIS EXPERTS,
JON MEETS WITH
THE LOONEY FAMILY
TO GIVE THEM
IMPORTANT INFORMATION
FROM HIS MARKET RESEARCH.
FIRST I WANNA START WITH THIS.
HERE'S YOUR BAR.
IN THIS CITY,
AT THIS CURRENT TIME,
YOU'RE ON PACE TO MAKE
ONLY ABOUT $500,000.
THAT'S PATHETIC
FOR A PLACE THIS SIZE.
AT A MINIMUM, THIS IS
A $2 1/2 TO $3 MILLION BUSINESS,
AND YOU KNOW IT IS.
- YEAH, FOR SURE.
- 'CAUSE THIS BUSINESS
HAS NOTHING TO DO
WITH THIS BUSINESS RIGHT NOW.
- RIGHT.
- THE ABBEY IS ABOUT MUSIC.
I HAVE TO COME UP WITH
A DIRECTION FOR THE PUB,
SO IT'S LINKED
TO THE ROCK AND ROLL HERITAGE
AND HISTORY OF THE ABBEY.
WITH THE RIGHT
DINNER PACKAGES,
I'LL COME HERE AND EAT,
COME THERE AND GO TO THE SHOW.
THAT'S WHERE
THE MONEY COMES FROM.
MAKE SENSE?
SO LINKING THE BUSINESSES,
GETTING RID OF THE COOLER.
NEW MENU, NEW CONCEPT.
GUYS, IT'S A WHOLE NEW WORLD,
AND THE ABBEY SHINES AGAIN.
- AMEN ON THAT, BROTHER.
- SO THAT'S OUR PLAN.
I HAVE TO SIT WITH
THE FAMILY TONIGHT,
AND WE HAVE TO TALK ABOUT
THE 600-POUND GORILLA
IN THE ROOM,
WHICH IS TOM.
CAN HE RUN THIS PLACE
OR NOT?
WHEN I WAS SITTING WITH
YOU ALL LAST NIGHT
IN YOUR OFFICE,
PATRICK GRUNTED
UNDER HIS BREATH,
"AND THE SEVENTH STEP."
WHAT IS IT?
- I THINK WE NEED TO...
RESTRUCTURE, FOR SURE,
OUR MANAGEMENT TEAM
GOING FORWARD.
- ARE YOU SAYING TO ME YOU WANNA
FIRE YOUR BROTHER?
IS THAT WHAT
YOU'RE SAYING OT ME?
- I'M SAYING THAT
WE NEED TO MAKE A CHANGE.
[dramatic music]
IT WAS VERY DIFFICULT
TO TELL HIM THAT I DON'T THINK
HE'S THE GUY
THAT CAN RUN THIS THING.
I MEAN, THAT WAS HARD.
- SO I SENSE A LITTLE EMOTION.
- I THINK ANYBODY SAYS
THAT I'M NOT CAPABLE
OF MANAGING ABBEY PUB
IS UNDERESTIMATING ME
OR DOES NOT KNOW ME.
I CAN RUN THIS PLACE.
- OUT OF FAIRNESS TO THE FAMILY
IN THE SITUATION
THAT WE'RE IN RIGHT NOW,
I BELIEVE
THAT YOU COULD DO THIS...
IF YOU CAN GET YOU
TO FOCUS ON
SOLUTIONS, SOLUTIONS, SOLUTIONS
AND CHECKLISTS
THAT YOU DO EVERY DAY,
FIVE THINGS YOU HAVE TO DO
BEHIND A BAR EVERY DAY.
IT'S A START.
- YEAH, NO PROBLEM.
- AND HERE'S MY THOUGHT.
I'M GONNA GO.
TALK ABOUT IT
FOR A COUPLE MINUTES.
THIS IS NOT A NORMAL SITUATION
WHERE I CAN COME IN HERE
AND FIRE A MANAGER.
THIS IS A FAMILY.
THANK YOU.
THE FAMILY
NEEDS TO DISCUSS THIS
AND MAKE THIS DECISION
ON THEIR OWN.
- WE HAVE TO--
- WELL, YEAH.
WHAT DO WE HAVE TO DO THEN,
LET'S TALK ABOUT IT, PAT,
REALLY.
- LET'S SET
A COUPLE OF GROUND RULES--
- I'D LIKE TO TALK ABOUT THIS.
- THIS IS A HUGE CHANGE
IN BEHAVIOR.
THIS ISN'T LIKE HE'S GONNA
GIVE ME SOME LIST,
AND I'M GONNA BE FINE.
MY BROTHER...THERE'S A BIG
PROBLEM WITH DETAIL
AND FOLLOW-THROUGH.
BEFORE HE EVEN GIVES
ONE THING A TRY
HE WANTS SOMETHING ELSE,
SO FOCUS IS A BIG PROBLEM
WITH HIM.
- PAT, I THINK YOU ARE
VERY DELUSIONAL
IN WHAT YOU THINK ABOUT--
- NO. NOT AT ALL.
- YOU ARE!
IF THE ANSWER IS
THAT I SHOULDN'T BE
THE MANAGER,
THEN I WILL WALK TODAY.
- YOU'RE GETTING ALL DEFENSIVE--
- NO, I'M NOT GETTING DEFENSIVE.
'CAUSE YOU'RE NOT ON THE FLOOR.
I AM THE MANAGER NOW, RIGHT?
AS WE SPEAK, AT THE MOMENT?
OKAY. THEN YOU'LL HAVE TO
LISTEN TO ME THEN.
- STOP. STOP.
- WOULD YOU BE QUIET
FOR A MINUTE?
- I DON'T REALLY...
- IF YOU DON'T THINK
THAT YOUR ACTIONS AND THINGS
DOESN'T HAVE TO CHANGE,
THEN YOU'RE WRONG.
- DURING A MEETING AT THE ABBEY,
PAT VOICED HIS CONCERNS
TO HIS FAMILY
ABOUT HIS BROTHER TOM
REMAINING AS GENERAL MANAGER.
- PAT, ARE YOU SAYING TO ME
YOU WANNA FIRE YOUR BROTHER?
- I'M SAYING THAT
WE NEED TO MAKE A CHANGE.
- THIS IS NOT A NORMAL SITUATION
WHERE I CAN COME IN HERE
AND FIRE A MANAGER.
THE FAMILY
NEEDS TO DISCUSS THIS
AND MAKE THIS DECISION
ON THEIR OWN.
- THE MAN HAS ALREADY MADE
A SUGGESTION
OF HIM HELPING US
OVER THE NEXT FEW DAYS.
AND I THINK THAT SHOULD
BE GIVEN A CHANCE.
- I'M ALL FOR IT.
MAYBE HE CAN TURN AROUND
TO MAKE IT WORK.
BUT I THINK IT IS GONNA BE
VERY DIFFICULT.
- TOM SR. CALLED ME THIS MORNING
TO TELL ME THAT HE WANTS
TO GIVE TOM JR. A SHOT.
I'M AT THE LOONEY HOUSE,
BECAUSE I WANTED TO MEET THEM
OUTSIDE OF THE ABBEY.
- HELLO!
WELCOME TO MY HUMBLE ABODE.
- I HAVE TO COME UP WITH A WAY
TO ELEVATE TOM.
I SENSE THAT IF I GIVE HIM
JUST A FEW TASKS,
I BET I CAN GET HIM
TO ACCOMPLISH THEM.
OTHERWISE, HE'S NEVER GONNA
ACCOMPLISH ANYTHING.
- I BELIEVE THAT IF I CAN
PUT YOU ON A PLAN
WITH SPECIFIC OBJECTIVES,
WE WILL ALL FEEL A LOT BETTER
ABOUT WHERE WE'RE GOING.
ONE--I WANT YOU
TO TAKE THE SHOWROOM,
GET RID OF THE SHABBINESS AND
GET THE DARN THING CLEANED UP.
TWO--I WANT YOU TO GO
INTO THE KITCHEN TODAY
AND I WANT YOU TO REALLY
GET FAMILIAR
WITH WHAT THEY'RE COOKING
AND WHAT THEY'RE DOING,
'CAUSE WE'RE IMPLEMENTING
SOME NEW PROGRAMS
AND PREPPING OF THINGS.
FOR THE RELAUNCH NIGHT,
I WANT YOU TO CONFIRM AND MAKE
SURE WE HAVE A GREAT BAND.
BUT I WANT TO KNOW THAT YOU'RE
HANDLING IT AND MANAGING IT
AND THAT YOU CAN LOOK ME
IN THE EYES AND SAY,
"JON, IT HAPPENED,
AND WE'RE ON."
- ALL RIGHT.
- AND THEN THE LAST ITEM
THAT I WANT YOU TO DO TODAY
IS THIS GENERAL CLEANUP
AND ORGANIZATION OF THE OFFICE.
- TODAY. TODAY?
- THAT'S EXACTLY CORRECT.
I WANNA BE ABLE
TO WALK IN THERE
AND FEEL THAT YOU ACTUALLY
LOOK A LITTLE ORGANIZED.
I SUGGEST YOU GET GOING.
- SIR.
- TOM HAS THE DESIRE
AND THE DRIVE
TO DO THE JOB.
AND A LITTLE BIT
OF CONSTRUCTIVE CRITICISM
IS MORE THAN WELCOME,
AS FAR AS I'M CONCERNED.
- WHAT WE WANNA START DOING IS
TAKING DOWN ALL THE OLD SIGNS.
I WOULD SAY ANYTHING
REGARDING ST. PATRICK'S DAY,
THE CHRISTMAS TREE LIGHTS--
IF IT'S NOT BOLTED DOWN,
LET'S CLEAN IT UP
AND TAKE IT OUT.
IT'S PUT UP OR SHUT UP
AT THIS POINT.
I'D LIKE TO RISE
TO THE OCCASION,
SO IF ANYBODY COUNTED ME OUT
AT THIS POINT,
THEY WOULD BE PREMATURE.
HEY, PAUL, WHAT'S UP?
IT'S TOM AT THE ABBEY.
HOW ARE YA?
- GOOD, MAN, HOW YOU DOING?
- WE WANTED TO HAVE YOU GUYS
IF YOU GUYS ARE AVAILABLE
TO PLAY ON MONDAY NIGHT.
- IT'S GONNA BE DIFFICULT,
THE MOST DIFFICULT THING
HE'S EVER GONNA DO.
AND WE'LL HAVE TO REALLY
CHANGE SOME THINGS
TO MAKE IT HAPPEN.
THAT'S THE BOTTOM LINE.
- WITH TOM STARTING TO PROVE
THAT HE HAS WHAT IT TAKES
TO BE THE ABBEY'
GENERAL MANAGER,
DIAGEO MASTER OF WHISKEY
PETER O'CONNOR
BEGINS TRAINING THE BAR STAFF
ON SOME NEW
WHISKEY-BASED COCKTAILS,
PERFECT
FOR THE ROCK AND ROLL CROWD.
IT'S ESSENTIAL THAT THE ABBEY
SELL PREMIUM DRINKS
WITH HIGH PROFIT MARGINS
IF THE PUB IS GOING TO
MAKE SOME REAL MONEY.
- THIS COCKTAIL IS ACTUALLY
A COCKTAIL I CREATED.
IT'S CALLED BUSHMILLS G&G.
FOUR LIME WEDGES,
AND THEN DEPENDING
ON HOW MUCH GINGER YOU LIKE--
ONE IS ENOUGH
FOR A NORMAL PERSON.
FILL UP WITH ICE.
STRAIGHT IN OVER THE ICE.
GIVE IT A GOOD, HARD SHAKE.
YOU JUST LAYER IT ON TOP.
I'LL LET YOU THREE GUYS THERE
JUST TASTE IT.
- OH, IT'S REALLY GOOD.
YEAH.
- THAT'S MY NEW FAVORITE
COCKTAIL.
- YOUR NEW FAVORITE COCKTAIL.
THAT'S GOOD.
DOES ANYONE KNOW HOW THIS GLASS,
THE SHAPE CAME AROUND?
GO ON.
- IT'S SUPPOSEDLY
THE SHAPE OF HER BREASTS.
- THAT'S THE ONE OF THE ONLY
GLASSES, WHEN YOU DRINK...
NEVER LOSE EYE CONTACT WITH
THE PERSON YOU'RE LOOKING AT.
- CHEF BRIAN DUFFY PRESENTS
THE UPDATED MENU ITEMS
TO THE STAFF OF THE ABBEY.
- THIS IS THE NEW ABBEY BURGER.
SO IT'S JUST A BURGER
WITH A FRIED EGG.
CHANGED THE LETTUCE AROUND
A LITTLE BIT,
WE CHANGED THE SEASONING,
SO IT'S GOT A LITTLE BIT
OF A DIFFERENT FLAVOR TO IT
THAN WHAT WE HAD BEFORE.
NACHOS. HOW MANY PEOPLE
HAVE NACHO WITH A POTATO CHIP?
WE PUT CHEESE ON TOP OF IT,
THEN WE PUT SOME
REALLY NICE CHICKEN.
THE CHICKEN
IS A $3.00 UP-CHARGE.
GOOD PRODUCTS,
SIMPLE INGREDIENTS
MAKE GREAT, GREAT FLAVOR.
- OKAY, TASTE SOME OF
THESE FOOD ITEMS,
BUT GUYS, I WANNA SEE FOOD
ON THE TABLES TONIGHT.
- I GOT A CHANCE TO TRY OUT
THE CHICKEN NACHOS HERE,
AND THEY'RE DELICIOUS,
REALLY GOOD.
- NOW THAT THE NEW FOOD
AND DRINK MENUS ARE IN PLACE,
JON WILL BRING CUSTOMERS IN
FOR A SOFT OPENING.
JON MUST SEE HOW
THE ABBEY STAFF,
AND MOST IMPORTANTLY,
HOW TOM
DEALS WITH THE RUSH OF CUSTOMERS
ON THE PUB SIDE.
- THREE MINUTES.
LET'S GET READY.
I'M GONNA FILL THE BAR
WITH ABOUT 100 CUSTOMERS,
AND WE'RE GONNA LET THE STAFF
DO THEIR THING.
- CUSTOMERS POUR INTO THE BAR,
AND THE ORDERS
START TO ROLL IN.
- TONIGHT WE'RE DOING
A BUSHMILLS G&G.
- THE WAITRESSES PUSH
THE NEW ITEMS ON THE FOOD MENU.
- ESPECIALLY WITH
THE CHICKEN ON THERE.
- THE FLOOD OF FOOD ORDERS
HAS PUT UNFAMILIAR PRESSURE
ON THE KITCHEN STAFF,
AND THEY'RE QUICKLY
FALLING BEHIND.
- I NEED A NACHO ON THE FLY.
NO MEAT, GUYS, PLEASE.
LET'S SEE SOME ACTIVITY
BACK HERE!
WELL, THE KITCHEN
IS NOT DOING SO WELL.
GREG SEEMS TO BE BARELY
HOLDING HIS OWN.
THE PRESSURE'S ON.
- IT'S BEEN A LONG TIME
SINCE THE PUB SIDE WAS
THIS FILLED WITH CUSTOMERS.
AND WHILE THE BARTENDERS
ARE DOING WELL
SELLING THE NEW DRINKS,
THEY QUICKLY ENCOUNTER
THEIR FIRST PROBLEM.
- WELL, WE HAVE NO GLASSES,
SO WE'RE SCRAMBLING.
- THERE'S NO GLASSWARE
AT THE BAR, GUYS.
LET'S GET SOME OUT THERE.
WHATEVER YOU CAN.
- WE'RE SCREWED.
- THE BARTENDERS
ARE DOING BUSYWORK
RATHER THAN SELLING DRINKS.
WE'RE LOSING SALES
BECAUSE OF THIS.
- TROUBLE KEEPS MOUNTING
FOR TOM.
THE KITCHEN STAFF IS STRUGGLING
WITH THE SURGE OF ORDERS.
- HOW ARE WE RUNNING
ON TICKET TIMES?
- RIGHT NOW WE'RE ABOUT
19 1/2 ON THIS ONE.
- OKAY. SO ABOUT 6 OVER.
- AND TO MAKE MATTERS WORSE,
THE BAR RUNS OUT OF
CLEAN PLATES.
- MOTHER[bleep]!
YOU GUYS DON'T GIVE ME PLATES,
YOU'RE NOT GONNA GET FOOD.
- RUN THAT DISH MACHINE.
PLAY BARBACK.
GET US CAUGHT UP.
TOM,
YOU GOTTA GET AHEAD OF IT!
TOM IS TRYING TO KEEP UP.
HE'S DOING A LOT BETTER
THAN HE'S DONE BEFORE.
HE HAS A LONG WAY TO GO.
BUT I AM A LITTLE ENCOURAGED.
- I'VE NEVER SEEN TOM
WORK THIS HARD.
IF HE KEEPS THIS UP,
I MIGHT STAND CORRECTED
THAT HE CAN HANDLE
THIS JOB.
- DESPITE THE SETBACKS,
THE ABBEY'S NEW FOOD
AND DRINK MENUS
ARE A BIG HIT
WITH THE CUSTOMERS.
- HOW ABOUT THESE CHIPS?
NICE!
- UNFORTUNATELY,
THEY'RE NOT THE ONLY ONES
ENJOYING THE NEW FOOD MENU.
- YOU JUST TAKE SOME FOOD
AND START EATING
IN THE MIDDLE OF A SHIFT?
AS I WAS WALKING
THROUGH THE BAR,
I SAW ONE OF OUR SERVERS
EATING FOOD
IN THE MIDDLE OF HIS SHIFT.
IF A CUSTOMER
SAT DOWN AT YOUR TABLE,
YOU WOULDN'T HAVE KNOWN IT.
HAVE YOU PUNCHED OUT?
IT'S A SIMPLE QUESTION.
DID YOU PUNCH OUT?
- [Bleep].
I WAS NOT WORKING
FOR TWO SECONDS.
HE TURNED AROUND,
SAW ME TAKE A BITE,
AND STARTED YELLING AT ME.
- MALE SERVER.
WHAT'S HIS NAME?
- PETER.
- PETER.
SITTING IN A BACK ROOM
EATING FOOD
IN THE MIDDLE
OF HIS SHIFT.
IT'S TIME THAT THEY UNDERSTAND
THAT YOU'RE SERIOUS.
THIS IS THE MOMENT
OF TRUTH FOR TOM.
DOES HE HAVE THE COURAGE
TO BE A MANAGER OR NOT?
- WE GOTTA TALK.
- WHILE THE PUB SIDE
OF THE ABBEY
IS PACKED WITH CUSTOMERS,
BOTH THE BAR AND THE KITCHEN
ARE BARELY KEEPING UP,
AND TOM STRUGGLES
TO MAINTAIN ORDER.
- PLATE UP.
- ADDING TO THE CHAOS,
PETER, A SERVER,
WAS SEEN EATING FOOD
DURING HIS SHIFT.
IN HIS BIGGEST
CHALLENGE OF THE NIGHT,
TOM WAS DEAL WITH
AN INATTENTIVE EMPLOYEE.
- YOU WENT BACK THERE,
YOU'RE EATING,
YOU DIDN'T ASK
TO GET PUNCHED OUT
AND YOU WERE TRYING
TO GET SOMETHING TO EAT?
- THE FACTS ARE OUT THERE,
AND, YOU KNOW,
JON DESCRIBED IT TO ME,
AND IF HE'S A WEAK LINK,
THEY HAVE TO GO.
I HAVE TO LET YOU GO
RIGHT NOW.
I UNDERSTAND YOUR FRUSTRATION,
I REALLY DO, OKAY?
BUT AS OF RIGHT NOW,
I'M GONNA HAVE TO LET YOU GO.
THIS IS WHAT HAS TO BE DONE
TO GET TO WHERE I HAVE TO GO.
- [Bleep].
- AFTER THE BUSIEST NIGHT
IN OVER THREE YEARS,
JON GATHERS THE STAFF
TO DISCUSS THEIR PERFORMANCE.
- NOW, WE HAD SOME PROBLEMS
TONIGHT.
FOOD CAN COME OUT
A LITTLE QUICKER.
WE CAN RUN THINGS
A LITTLE QUICKER.
AND WE HAD ONE BAD PROBLEM
TONIGHT.
PETER DOESN'T WORK HERE
ANYMORE.
IT'S AN UNFORTUNATE THING,
BUT IT HAD TO HAPPEN.
SO GET SOME REST,
'CAUSE YOU'RE GONNA NEED
A LOT OF ENERGY MONDAY NIGHT.
OKAY?
- HEAR, HEAR.
- HAVE A GREAT NIGHT.
WE'LL SEE YOU MONDAY.
- THE REOPENING OF THE ABBEY
JUST 36 HOURS AWAY,
JON MEETS WITH
HIS TEAM OF DESIGNERS
TO TRANSFORM THE BAR'S
OLD DIRTY LOOK
INTO A MODERN
ROCK AND ROLL VENUE
THAT CAN ONCE AGAIN BE ONE OF
CHICAGO'S GREATEST BARS.
- WHEN I CAME HERE,
THE ABBEY WAS A TOTALLY
DISORGANIZED BUSINESS.
THE ROCK AND ROLL VENUE
HAD NOTHING TO DO WITH THE PUB.
I HAD TO COME UP
WITH A CONCEPT
THAT MADE OUR PUB
FIT ROCK AND ROLL,
AND I THINK WE DID IT.
ARE YOU GUYS READY
TO SEE YOUR NEW BAR?
- YES!
- ONE...
TWO...
THREE.
- OH, MY GOD!
WOW!
WOW!
WOW, WOW, WOW, WOW.
JESUS, MARY, AND JOSEPH,
I AM GETTING PREMATURE
HOT FLASHES
I AM SO EXCITED.
- WE PUT THE GUITARS
ON THE OUTSIDE OF THE BUILDING,
AND WHAT DO YOU THINK OF THAT
BRIGHT RED PATIO FURNITURE?
THOSE ARE FROM MY FRIENDS
AT MODERN LINE FURNITURE.
NOW THERE'LL BE PEOPLE
SITTING THERE BEFORE A SHOW.
WE'RE HAPPENING!
THE ABBEY IS ALL ABOUT
ROCK AND ROLL, RIGHT?
BUT WHEN I GOT HERE
FIVE DAYS AGO,
THE PUB DIDN'T HAVE MUCH OF
AN IDENTITY, CANDIDLY.
THE PUB HAD TO HAVE
ITS OWN IDENTITY
BUT STILL BE PART OF THE ABBEY,
SO WE CREATED
A WHOLE NEW BRAND--
THE GREEN ROOM @ THE ABBEY.
THEY BOTH SAY ROCK AND ROLL,
BUT THEY'RE DIFFERENT
EXPERIENCES.
YOU GO TO THE ABBEY FOR A SHOW,
YOU GO TO THE GREEN ROOM
FOR A DRINK OR A BURGER.
- I THOUGHT GREEN ROOM
@ THE ABBEY WAS VERY CLEVER.
I LIKE THE CONCEPT.
- ARE YOU GUYS READY
TO COME INSIDE?
- YES!
- GO AHEAD.
GO LOOK AT YOUR NEW BAR.
- OH...MY GOD!
OH, WOW!
- OH, MY GOD!
- WOW!
- IF YOU TAKE A LOOK
ON THE WALLS,
THOSE GUITARS ARE FROM FENDER
AND DBZ GUITARS
WHO GAVE US THOSE.
- IT'S LIKE...
A WHOLE DIFFERENT PLACE.
I MEAN, IT'S UNBELIEVABLE.
- IT'S YOUR NEW BAR.
- THEN THE AUTOGRAPH GUYS
GAVE US A SIGNED
VAN HALEN GUITAR.
- THAT'S VAN HALEN.
WOW.
- IT LOOKS LIKE
ROCK AND ROLL, DOESN'T IT?
- YES, IT DOES.
- YEAH.
- WHAT WE DID IS I CALLED
CHICAGO BOOTH MANUFACTURERS
AND GOT SOME BOOTHS PUT IN
TO CREATE A LITTLE MORE
INTEREST HERE.
THIS IS THE KIND OF PLACE
YOU SIT FOR A FEW HOURS,
HAVE SOME FOOD
AND REALLY ENJOY YOURSELF.
- THEY LOOK GREAT.
- OH, MY GOD,
LOOK AT THE FRIDGE IS GONE!
- REMEMBER THE OLD
CONVENIENCE STORE REFRIGERATOR?
WE PUT THIS SIMPLE
SHELVING UNIT IN,
AND THESE ARE OUR PREMIUM
BOTTLES.
THEY'RE CENTER STAGE,
AND WHEN THE LIGHTS
COME DOWN AT NIGHT,
WHERE ARE YOUR EYES GONNA GO?
RIGHT THERE.
BUT MORE IMPORTANTLY,
WE PUT A REACH-DOWN
BEER COOLER IN HERE
AND WE CREATED A REAL
SECOND BAR STATION HERE.
AND IT'S FUNCTIONAL.
LET'S TAKE A LOOK
AT THE NEW ABBEY MENUS.
ROCK AND ROLL-INSPIRED.
LOOK AT SOME OF THE GREAT
ITEMS ON HERE THAT WE HAVE.
COOL?
- YEAH.
- ALL RIGHT,
LET'S HEAD IN THE KITCHEN.
WE CALIBRATED AND REPAIRED
ALL THE REFRIGERATION,
SO EVERYTHING IS WITHIN CODE.
TOM, RIP THAT OUT OF ORDER
SIGN OFF THAT DOOR.
YOU DON'T NEED IT ANYMORE.
ALL YOUR REFRIGERATION
IS RIGHT ON THE MONEY.
- THANK YOU VERY MUCH.
- PRETTY COOL?
- VERY COOL.
- ALL RIGHTY, LET'S KEEP MOVING.
- NOW THAT JON HAS REVEALED
THE AMAZING TRANSFORMATION
OF THE PUB SIDE
INTO THE GREEN ROOM,
HE TAKES EVERYONE
INTO THE MUSIC VENUE
FOR ONE FINAL SURPRISE.
- OH, THE FLOOR!
YEAH!
- THIS WAS A BIG JOB.
WE REDID THE ENTIRE FLOOR.
LOOK AT THE DIFFERENCE
IT MAKES.
IT LIGHTS UP THE ENTIRE ROOM,
MAKES THE PLACE LOOK NEW,
BUT IT'S STILL THE ABBEY.
- I NEVER THOUGHT
THAT THIS FLOOR
WOULD EVER LOOK LIKE
THIS AGAIN.
THANK YOU.
- SO WE HAVE BETTER LIGHTING,
BETTER SOUND,
A FAR BETTER ENVIRONMENT.
IT'S MUCH LIGHTER.
AND TAKE A LOOK BEHIND YOU.
THAT'S A TURBOCHILL DEVICE.
THAT CHILLS A KEG OF BEER
IN A MATTER OF MINUTES.
AND DRAFT BEER
IS MORE PROFITABLE
THAN BOTTLED BEER,
AND WE CAN PUT IT ANYWHERE
LIKE A SECOND BAR
TO MAXIMIZE OUR REVENUES.
NOW WE GOTTA GET THE PEOPLE
FROM THE CONCERT
INTO THE GREEN ROOM.
HOW DO WE DO IT?
WE SET YOU UP
WITH THE ABBEY STICKER.
- WOW.
- ON THE BACK OF IT
IT SAYS,
"TAKE THIS STICKER NEXT DOOR
"AND GET A FREE APPETIZER
WITH ANY PURCHASE
OF A BEVERAGE."
THIS SIMPLE STICKER
WILL GET PEOPLE
TO GO FROM THE CONCERT SIDE
OVER TO THE PUB AND ORDER
A COCKTAIL AFTER THE SHOW.
WE GOT A LOT TO DO.
GO TO WORK.
- THANK YOU, SIR.
- COMPLETE TRANSFORMATION.
- JON HAS TRANSFORMED THE ABBEY
FROM A DINGY, DIRTY BAR
INTO A TRUE
ROCK AND ROLL HANGOUT,
MAINTAINING THE HISTORY
OF THE ABBEY
WHILE ENTICING CUSTOMERS
TO SPEND MORE MONEY
ON FOOD AND DRINKS.
IT'S TIME FOR JON
TO HAND OVER THE KEYS
TO TOM AND THE LOONEY FAMILY
AND REINTRODUCE
THE NEW ABBEY TO CHICAGO.
- TWO MINUTES.
- TWO MINUTES.
COUNTDOWN.
TWO MINUTES!
[dramatic music]
- LET'S TURN THIS PLACE
INTO A MONEY MACHINE, OKAY?
NOW IT'S TIME
TO UNLOCK THE DOORS
AND LET THE PUBLIC IN.
THIS IS THE MOMENT
WE'VE ALL BEEN WAITING FOR.
- I'M BRIDGET LOONEY,
AND I'D LIKE TO
WELCOME YOU ALL
TO THE GREEN ROOM.
HOPE YOU HAVE
A GOOD TIME, EVERYBODY!
[dramatic music]
♪ ♪
- MY FAVORITE OUT OF THESE
IS THESE...
- THERE'S TONS OF COCKTAILS.
I NEED YOUR HELP.
- ALL RIGHT, WHO'S NEXT?
HEY, JUST SHOUT 'EM OUT.
- TOM IS TAKING CARE
OF BUSINESS.
HE'S ON IT.
HE'S STAYING AHEAD OF IT.
HE'S BEING A MANAGER.
EXCELLENT.
YOU'RE KEEPING UP, GUYS.
I'M REALLY PROUD OF YOU, TOM.
YOU'RE REALLY BECOMING
A GOOD MANAGER, MAN.
OKAY, GO TO IT.
THANKS, BUDDY.
- I THINK THERE WAS
A LOT OF QUESTIONS
ABOUT WHETHER I COULD
HANDLE THIS OR NOT,
AND NOW I KNOW THAT I CAN
TACKLE ANYTHING THAT COMES UP.
- ALL THE SCIENCES ARE WORKING.
THE LIQUOR DISPLAYS WORKED.
WE'RE SELLING
REALLY EXPENSIVE SPIRITS
AND THE SCIENCE OF MOVING PEOPLE
FROM ONE SIDE OF THE BUILDING
REALLY PAID OFF.
- AT THE END OF THE NIGHT,
THE BAND THAT TOM BOOKED
FOR THE REOPENING
PLAYS TO A PACKED HOUSE
AND HAPPY, PAYING CUSTOMERS.
- MY SON WAS PUT
TO THE TEST TONIGHT,
AND I THINK HE STEPPED UP,
AND HE'S DONE THE JOB.
I BELIEVE THAT WE DO HAVE
A NEW LEADER.
- AS FAR AS MY BROTHER GOES,
RUNNING THIS PLACE,
I THINK HE'S COME A LONG WAY
IN A SHORT PERIOD OF TIME.
HE SEEMS TO HAVE LISTENED
TO A LOT OF WHAT JON HAD TO SAY.
SO IF HE CAN STAY FOCUSED,
I THINK HE CAN DO A GOOD JOB.
- I GOTTA TELL YOU GUYS,
IT WAS A PLEASURE,
AND I MEAN THIS VERY MUCH,
TO GET TO KNOW YOU
AND YOUR FAMILY.
AND YOU MADE ME REALLY PROUD
THE PAST COUPLE OF DAYS.
- THANK YOU VERY MUCH.
- WHEN I GOT HERE, I THOUGHT
THIS WOULD BE A TOUGH ONE.
I'M GOING HOME TONIGHT
FEELING PRETTY GOOD ABOUT IT.
TOM STEPPED TO THE PLATE.
IT'S A GREAT FAMILY.
THEY'RE GONNA SUPPORT HIM.
THE BAR WORKED TERRIFIC,
AND THE CUSTOMERS ARE THRILLED.
MY WORK IS DONE.
MORE THAN 5,000 FAILING BARS
NATIONWIDE
CLOSED THEIR DOORS FOR GOOD.
IF THINGS DON'T CHANGE SOON,
LEGENDARY CHICAGO LANDMARK
THE ABBEY PUB
IN CHICAGO, ILLINOIS,
WILL BECOME
JUST ANOTHER STATISTIC.
24 YEARS AGO,
IRISH IMMIGRANT TOM LOONEY
AND HIS FAMILY
BOUGHT THE ABBEY,
AN IRISH PUB
AND MUSIC VENUE.
WITH TOM'S SON PAT RUNNING
THE BAR AS GENERAL MANAGER
FOR MORE THAN 15 YEARS,
THE ABBEY BECAME A HOTBED
FOR UP-AND-COMING BANDS.
- WE WERE VERY POPULAR
BACK WHEN WE OPENED.
WE WERE DOING
$50,000 WEEKS,
AND THINGS
WERE GOING WELL.
- BUT THREE YEARS AGO,
PAT PURSUED HIS DREAM
AND BECAME A FIREMAN,
LEAVING HIS BROTHER
TOM JR. TO QUIT HIS JOB
AND TAKE OVER
AS GENERAL MANAGER.
- I'M AN ELECTRICIAN
BY TRADE,
SO I DIDN'T HAVE
A LOT OF EXPERIENCE
AS FAR AS BEING
A MANAGER GOES,
AND I JUST HAD TO, YOU KNOW,
RISE TO THE OCCASION.
- UNDER TOM,
THE ABBEY'S SALES PLUMMETED.
- WE HAVE BEEN HURTING.
SALES HAVE BEEN DOWN.
OUR VOLUME NOW
MIGHT BE 10,000 A WEEK.
- EVERYTHING
IS FALLING APART.
THE BAR IS A MESS,
AND NOTHING GETS FIXED.
AND I'M REALLY FRUSTRATED.
- NOW WITH REVENUES
AT AN ALL-TIME LOW,
TOM SR. AND HIS WIFE BRIDGET
WOULD LIKE TO RETIRE,
AND TENSIONS
HAVE BEGUN TO RISE
BETWEEN THE TWO BROTHERS.
- I NEEDED SOME HELP
IN THE MEANTIME.
- I UNDERSTAND,
BUT YOU'RE ADMITTING
THAT YOU
HAVE NO EXPERIENCE,
THEN YOU HIRE SOMEONE
WITH LESS EXPERIENCE.
THERE IS A LOT OF
FIGHTING, I GUESS,
BETWEEN US.
- WE CAN'T AGREE
ON THE COLOR OF [bleep],
EXCUSE MY FRENCH.
- THE LOONEY FAMILY
IS JUST THREE MONTHS AWAY
FROM LOSING
THEIR FAMILY BUSINESS FOREVER.
SO THEY'VE AGREED
TO PULL BACK THE DOORS,
BUST OPEN THE BOOKS,
AND MAKE A CALL FOR HELP
TO BAR RESCUE.
[rock music]
RUNNING A BAR
IS NOT JUST A BUSINESS.
IT'S A SCIENCE.
FROM THE HEIGHT
OF THE STOOLS
TO WHERE YOUR EYES
FALL FIRST ON A MENU,
NO ONE KNOWS MORE ABOUT
BAR SCIENCE THAN JON TAFFER.
- I DON'T EMBRACE EXCUSES.
I EMBRACE SOLUTIONS.
- OVER THE LAST 36 YEARS,
JON HAS TRANSFORMED HUNDREDS
OF FAILING BARS WORLDWIDE.
- I BELIEVE
THAT YOU COULD DO THIS.
- USING HIS PROVEN METHODS
AND NO-NONSENSE APPROACH...
- DO SOMETHING ABOUT IT!
- JON WILL TURN
THESE MONEY PITS...
- CLEAN
THE [bleep] PLACE OUT.
- INTO MONEY-MAKERS.
♪ ♪
CHICAGO, ILLINOIS, IS THE
THIRD-LARGEST CITY IN THE U.S.
SITTING IN THE NORTHWEST PART
OF THE CITY
IS THE NEIGHBORHOOD
OF IRVING PARK.
IRVING PARK IS HOME
TO MORE THAN 58,000 PEOPLE,
THE MAJORITY OF WHICH
ARE YOUNG, SINGLE PROFESSIONALS
WITH PLENTY
OF DISPOSABLE INCOME.
IN THE HEART OF TOWN SITS
THE ONCE-LEGENDARY ABBEY PUB.
THE BAR IS DIVIDED
INTO TWO SECTIONS--
THE PUB SIDE
AND THE MUSIC VENUE,
SEPARATED
BY LESS THAN 10 FEET.
WHILE MOST PEOPLE GO
TO THE ABBEY FOR CONCERTS,
THE VAST MAJORITY OF THEM
NEVER ENTER THE BAR.
AND WHEN THERE'S
NO CONCERT SCHEDULED,
THE BAR IS MOSTLY EMPTY.
BAR EXPERT JON TAFFER
HAS BEEN CALLED
BY THE LOONEY FAMILY
TO HELP SAVE THE BAR THEY'VE
OWNED FOR MORE THAN 20 YEARS.
- ANOTHER DAY
IN PARADISE, KIDS.
- BEFORE GOING
TO THE ABBEY,
JON AND HIS WIFE
AND BAR RECON SPECIALIST NICOLE
CHECK OUT THE BAR'S
LOCAL COMPETITION,
SO THEY HEAD
TO CHIEF O'NEILL'S,
A SUCCESSFUL IRISH PUB
JUST A FEW BLOCKS AWAY.
- THIS IS ONE OF THE BIGGEST
COMPETITORS OF THE ABBEY.
I NEED TO FIND OUT
WHY PEOPLE COME HERE.
WHAT MAKES THIS
A GREAT COMPETITOR?
WELL, THIS IS OUR COMPETITION.
- MM-HMM.
- THIS IS ABOUT
THE BEST IN THE AREA.
THAT'S WHY WE'RE HERE.
I WANT US TO SEE
WHAT WE'RE UP AGAINST.
- GREAT. WELL, I'M GLAD
I CAME HERE TO SEE THIS.
- SO THE ABBEY IS OWNED
BY THE LOONEY FAMILY.
I'M GONNA SEND YOU IN THERE.
- OKAY.
- GET ME
THE CUSTOMER PERSPECTIVE.
AND AS YOU'RE DOING THAT,
I'M GONNA STAY HERE
AND LOOK
AT THIS OPERATION.
I'M SENDING NICOLE
OVER TO THE ABBEY,
BECAUSE SHE'S A GIRL,
SHE'S A LOT PRETTIER
THAN I AM,
AND PEOPLE
WILL TALK TO HER.
BUT SHE'S GONNA
WATCH MANAGEMENT,
WHERE THEY GO,
WHAT THEY DO.
ARE THEY ATTENTIVE?
ARE THEY ENGAGED?
OR ARE THEY SITTING
BY THEMSELVES NOT ENGAGED?
- NOW THAT NICOLE
HAS THE INFORMATION SHE NEEDS,
SHE HEADS OVER
TO THE ABBEY
TO GET THE CUSTOMER'S
PERSPECTIVE
A HALF-HOUR
BEFORE A SCHEDULED CONCERT.
IN ADDITION TO THE CAMERAS
THAT HAVE BEEN FOLLOWING
THE BAR'S STAFF,
HIDDEN CAMERAS HAVE BEEN PLACED
AROUND THE BAR
TO CAPTURE NICOLE'S RECON.
- WHEN I WALK
INTO THE PUB SIDE OF THE ABBEY,
THE FIRST THING I NOTICE
IS THAT THE FLOORS ARE FILTHY.
THERE ARE STAINS EVERYWHERE,
AND THERE'S TRASH LYING AROUND.
AND SUBCONSCIOUSLY,
THAT MAKES PEOPLE
NOT WANT TO ORDER FOOD.
WHEN THE PLACE LOOKS DIRTY,
THE FOOD IS GONNA BE DIRTY.
- HI, HOW ARE YOU?
- GOOD. HOW ARE YOU?
I'M JON.
- JON, BRENDON.
- NICE TO MEET YOU.
- INDEED.
- THIS IS A BEAUTIFUL BAR.
- THANK YOU.
- CHIEF O'NEILL'S
WAS, UH, RATED
THE TOP PINT OF GUINNESS.
- IN THAT CASE,
I GOTTA TRY ONE.
- CAN I GET YOU SOMETHIN'?
- DO YOU HAVE A DRINK MENU
OR SOMETHING?
- WE DON'T HAVE A DRINK MENU
THAT I CAN OFFER TO YOU.
- OKAY.
I NOTICED THAT THERE
WEREN'T ANY DRINK MENUS.
I ASKED THE BARTENDER, AND
SHE SAID THAT THERE WASN'T ANY.
HAVING A MENU
PROMOTES CUSTOMERS
TO BUY THE MOST
EXPENSIVE DRINKS IN THE PLACE.
OTHERWISE, THEY'RE
JUST ORDERING A CHEAP BEER
OR AN EASY COCKTAIL.
- YOU HAVE A NICE SPIRITS
COLLECTION AS WELL.
- WHY, THANK YOU
VERY MUCH.
WE DO A LOT
OF WHISKEY TASTINGS
AND WHISKEY EVENTS.
- THIS IS A GREAT BAR.
THEY HAVE THE BEST PINT OF
GUINNESS IN THE CITY OF CHICAGO,
AND THEIR SPIRITS PROGRAM
IS ALSO WONDERFUL.
THIS IS A GREAT EXPERIENCE.
- THERE WE GO.
- OH, THAT'S FUN.
AH.
IT'S A LITTLE STRONG.
THIS BARTENDER
IS TOTALLY OVER-POURING.
AND WHEN A BARTENDER
OVER-POURS,
EXPONENTIALLY, THEY'RE
LOSING BIG MONEY EVERY NIGHT,
AND OVER A YEAR,
THAT ADDS UP TO THOUSANDS
AND THOUSANDS OF DOLLARS.
I HAVE NO DOUBT THAT THAT'S
ONE OF THE BIGGEST PROBLEMS
HERE AT THE ABBEY PUB.
WHAT'S THAT?
- IT'S THE SPECIAL TODAY.
- WHAT'S THE SPECIAL?
- BEEF TENDERLOIN.
- WHILE I'M SITTING
AT THE BAR,
I NOTICE TOM JR.,
THE GENERAL MANAGER,
SITS DOWN
WITH A PLATE OF FOOD.
A GENERAL MANAGER
SHOULDN'T BE SITTING THERE
HAVING DINNER
LIKE HE'S A CUSTOMER.
HE SHOULD BE MANAGING,
MAKING SURE HIS BARTENDERS
AREN'T OVER-POURING,
GREETING CUSTOMERS,
NOT SITTING DOWN
HAVING DINNER,
TAKING ONE OF THE BEST SEATS
IN THE HOUSE.
- THIS IS
A GREAT NEIGHBORHOOD BAR.
EXCELLENT SERVICE.
BRENDON WAS TERRIFIC.
HIS PASSION IS EVIDENT
THROUGHOUT THIS ENTIRE BAR,
AND IT'S CLEAR
AS CLEAR CAN BE.
- WHILE JON
IS ENJOYING THE DRINKS,
ATMOSPHERE, AND SERVICE
AT CHIEF O'NEILL'S,
NICOLE HEADS OVER
TO THE MUSIC VENUE
THAT HAS MADE
THE ABBEY FAMOUS.
- ♪ HE MET HER
OUTSIDE A PICTURE SHOW ♪
♪ SHE CLAIMS
SHE DOES NOT KNOW ♪
- I GO NEXT DOOR TO SEE
THE GIRL WHO'S PERFORMING,
AND SHE'S
ACTUALLY REALLY GOOD.
THERE'S A COMPLETELY
DIFFERENT CROWD IN THERE.
THE PLACE IS PACKED TONIGHT.
THEY'RE LOSING BIG MONEY
BY NOT GETTING THE CUSTOMERS
FROM THE VENUE SIDE
TO COME IN TO HAVE DINNER
BEFORE CONCERTS
ON THE PUB SIDE.
IT MAKES THE PUB
A TOTAL WASTE OF SPACE.
- WITH THE RECON COMPLETE,
NICOLE MEETS WITH JON
TO DISCUSS HER CUSTOMER
EXPERIENCE AT THE ABBEY.
IT'S CRITICAL JON KNOWS ALL
OF THE BAR'S GLARING PROBLEMS
SO HE CAN GET TO WORK
TURNING THE BUSINESS AROUND.
- SO HOW'D YOU DO?
- PRETTY GOOD.
THERE WERE, UH,
NO SPECIALS.
NO DRINK SPECIALS.
THERE WASN'T A MENU.
- NO DRINK MENU.
- NO DRINK MENU AT ALL.
- WHAT'D YOU HAVE TO DRINK?
- I ORDERED
AN IRISH COFFEE.
IT WAS REALLY STRONG.
- SO THEY'RE, LIKE,
DOING A SERIOUS POUR.
- YEAH, SHE DEFINITELY
OVER-POURED.
- THAT IN AND OF ITSELF
COULD CAUSE THEM
TO LOSE MONEY.
LET'S TALK
ABOUT MANAGEMENT.
- HE JUST SAT AT THE BAR
LIKE AS IF
HE WAS A CUSTOMER.
- I'VE NEVER SEEN MANAGERS
OF A SUCCESSFUL BAR
SIT UP FRONT IN THE BAR
AND EAT.
- THE CONCERT SIDE
WAS ACTUALLY OKAY.
THERE WAS A REALLY GOOD BAND
PLAYING TONIGHT.
- SO THEY MISSED
THAT OPPORTUNITY.
THEY PROBABLY HAD
AN OPPORTUNITY TO SELL MORE
TO THE PEOPLE THEY HAD.
THEY'RE NOT PROMOTING
THE BAR TO THE CONCERT,
THE CONCERT TO THE BAR.
IT'S ALMOST LIKE ONE HAS
NOTHING TO DO WITH THE OTHER.
LOOKING AT THE SIGNS
ALL OVER,
THIS PLACE
IS A DISORGANIZED MESS
BEFORE I EVEN WALK
THROUGH THE FRONT DOOR.
OKAY, I'M GONNA GO TO IT.
SO, THANKS.
IT WAS A GOOD ONE.
SEE YOU LATER.
THE ABBEY IS A LEGEND
IN CHICAGO.
I CAN'T WAIT TO GET IN THERE
AND GO TO WORK.
I ALSO CAN'T WAIT
TO MEET THE PEOPLE
WHO DESTROYED THAT LEGACY.
- NOW THAT JON IS AWARE
OF MANY OF THE ABBEY'S
SHORTCOMINGS,
HE CAN MEET
WITH THE LOONEY FAMILY
AND GET STARTED BRINGING
THEIR BAR BACK TO PROFITABILITY.
- HI. I'M JON TAFFER.
- JON TAFFER,
PLEASURE TO MEET YOU.
I'M TOM LOONEY.
THIS IS MY BROTHER PATRICK,
BY THE WAY.
- OH, HEY. PATRICK, JON TAFFER.
- HEY, GREAT TO MEET YOU.
- I UNDERSTAND
YOU GUYS ARE IN TROUBLE.
- WELL, WE ARE.
A LITTLE BIT IN TROUBLE.
- A LITTLE BIT IN TROUBLE
OR A LOT IN TROUBLE?
- A LOT IN TROUBLE.
- OKAY, WELL, LET'S BE HONEST
WITH EACH OTHER.
WE'RE IN A LOT OF TROUBLE.
- YES, WE ARE.
- I'D LIKE TO GET
THE FAMILY TOGETHER.
I'D LIKE
TO SIT IN THE OFFICE,
AND I'D LIKE TO HAVE
A CONVERSATION FOR A FEW MINUTES
AND GET GOING.
HI.
- HI. I'M BRIDGET.
- AFTER MEETING
THE LOONEY FAMILY,
JON GATHERS THEM
IN THE OFFICE
TO CONFRONT THEM
WITH THE REALITIES
OF THEIR FAILING BUSINESS.
- OKAY. I'M GONNA SAY
THAT RIGHT FROM THE GET-GO
THIS PLACE LOOKS LIKE
A DISORGANIZED [bleep]HOLE.
IS THAT A FAIR STATEMENT?
WHO'S RUNNING
THIS PLACE NOW?
- THAT WOULD BE MYSELF.
- SO THIS IS
YOUR [bleep]HOLE.
- CORRECT.
- ARE YOU PROUD OF THAT?
'CAUSE I DON'T SEE
ANYTHING TO LAUGH ABOUT,
TO BE HONEST WITH YOU.
I MEAN, HOW MUCH
MONEY ARE WE LOSING?
IS THIS A LAUGHING MATTER?
- NO, IT'S NOT.
- OKAY, IT'S NOT FUNNY
TO ME.
- MY WIFE AND I
ARE NOT HERE
TO THE LEVEL
WE USED TO BE.
WE'D BE THE FIRST TO SAY
THAT I HAVEN'T GOT
ALL THE ANSWERS,
SO THAT IS
A BIG DRAWBACK.
- WHAT DO YOU THINK'S
WRONG WITH THIS PLACE?
- IN THE SHORT-TERM,
IT'S GOTTA BE THE STAFF.
IT'S TRYING
TO ROPE IN THE STAFF.
- YOU CANNOT HOLD ANY OF
THE STAFF ACCOUNTABLE AT ALL.
IT'S FROM THE TOP.
- TOM JR. BLAMED THE STAFF,
AND PATRICK RIGHTFULLY
SAID IT'S NOT THE STAFF.
IT'S MANAGEMENT.
- 14 YEARS AGO,
THIS WAS A GREAT VENUE.
IT HAD
A PHENOMENAL REPUTATION.
- I DON'T WANT TO HAVE TO SAY
IT'S ALL HIS FAULT,
BUT BACK IN THOSE YEARS,
I WAS STILL RUNNING THE BAR.
- SO YOU RAN THE BAR
WHEN IT WAS SUCCESSFUL.
- THAT'S MY POINT.
- YOU HAVE BEEN
REALLY SIDETRACKED...
- ABSOLUTELY.
- FOR SO MANY THINGS.
HE HAS THREE LITTLE KIDS.
HE'S A FIREMAN
FOR THE CITY OF CHICAGO.
- SO LIFE TOOK OVER.
- WHEN THINGS
WERE GOING WELL,
I MEAN, I TOOK
A LOT OF PRIDE IN IT.
I WAS PROUD OF WHAT
ALL OF US WERE DOING.
WE BROUGHT
MY BROTHER ON BOARD.
I WOULD SAY
WE'RE DOWN MAYBE 50%
OF WHERE WE WERE
A FEW YEARS BACK.
- YOU KNOW, I HAVE
AN ELECTRICAL BACKGROUND.
THAT'S MY BACKGROUND.
I WAS A FLY
ON THE WALL HERE.
SAW ALL THE GREAT BANDS.
I LOVE THIS PLACE,
AND I'M DOING MY BEST.
- HOW'S THAT
WORKIN' OUT FOR YOU?
- I--I THINK, FOR MYSELF,
IT'S COMING ALONG.
- HOW DO YOU THINK
THAT'S WORKING OUT?
IS THIS PLACE
BETTER THAN IT WAS?
- NO.
- I SENT MY WIFE IN HERE,
WHO IS A SPY,
SITTING NEXT TO YOU.
AND WHAT DO YOU THINK
SHE SAW WHEN SHE WAS HERE, TOM?
- I WAS SITTING AT THE BAR,
FACING THE ROOM,
AND KEEPING AN EYE
ON THE ENTIRE ROOM
WHILE I WAS HAVING
MY DINNER.
- YOU KNOW WHAT?
YOUR B.S. DOESN'T WORK.
I DON'T WANT EXCUSES.
YOU WERE ON THE FLOOR
TONIGHT,
SITTING AT THE BAR
EATING YOUR DINNER
DURING PRIME TIME,
DURING DINNER HOUR
AND DURING HAPPY HOUR.
TALK TO ME.
- MY BROTHER AND MYSELF ARE
KIND OF LOOKING AT THIS THING
IN DIFFERENT WAYS.
I THINK HE'S THINKING THAT WE'RE
IN BETTER SHAPE THAN WE ARE,
AND I THINK HE MIGHT
NOT BE ABLE
TO BE THE HEAD
OF THIS ORGANIZATION.
WE MIGHT HAVE
TO MAKE A CHANGE THERE.
- OKAY, HERE'S THE DEAL.
THE NEXT FIVE DAYS,
I'M IN CHARGE OF THIS BUSINESS.
YOU WORK FOR ME.
- OKAY.
- FAIR ENOUGH.
- WHAT REALLY UPSET ME
MORE THAN ANYTHING
IS THE FACT THAT MY BROTHER,
MY MOM, AND MY DAD
BUST THEIR ASS
THEIR WHOLE LIFE,
AND THEM NOW,
HERE I AM,
REDUCED TO JON
HAVING TO BAIL US OUT.
THAT SUCKS.
- I HAVE A SIX-STEP PROCESS
THAT I'M GONNA
TAKE YOU GUYS THROUGH.
ONE, I WANTED
TO GET SOME NUMBERS
TO READ AND STUDY TONIGHT.
I'D LIKE TO SEE
THE LAST THREE MONTHS
ONE AT A TIME.
I WILL GO THROUGH THOSE.
I'LL MAKE MY NOTES,
AND WE CAN SIT DOWN AND GO
THROUGH THE NUMBERS TOMORROW.
BEFORE WE START THAT,
I GOTTA FIGURE OUT
WHO THE HECK
IN THIS FAMILY
I CAN WORK WITH
THAT CAN GET THINGS DONE.
CAN YOU GET THINGS DONE?
- I'D LIKE TO THINK
I CAN. YES, SIR.
- I DON'T KNOW.
I THINK WE HAVE TO REVIEW
WHAT WE'RE DOING FROM THE TOP.
I MEAN, I...
I THINK THERE MIGHT BE
A SEVENTH STEP.
- COMING UP
ON BAR RESCUE...
- THERE'S NO GLASSWARE
AT THE BAR, TOM!
YOU'VE GOT TO GET
AHEAD OF THIS!
- THIS IS JUST HORRIBLE.
IF THE BOARD OF HEALTH
WALKED IN HERE RIGHT NOW,
THEY'D SHUT YOU DOWN.
- ARE YOU SAYING TO ME
YOU WANT TO FIRE YOUR BROTHER?
- WE NEED TO MAKE A CHANGE.
MY BROTHER IS NOT QUALIFIED
TO RUN THAT BAR.
- WHEN I WAS FINISHED,
PATRICK LOOKED
AT HIS BROTHER TOM AND SAID,
"THERE'S A SEVENTH STEP."
I SENSED
IT WAS GETTING RID OF TOM.
I GOTTA CRACK THROUGH
AND REALLY FIND OUT
WHAT PAT IS THINKING TOMORROW.
I WANT THE STAFF HERE
TOMORROW
FOR A FULL STAFF MEETING.
THEY NEED
TO HEAR YOU SAY, TOM,
THIS BUSINESS
IS IN TROUBLE.
- WE HAVE TO DECIDE WHO'S GONNA
TAKE THE REINS OF THIS PLACE,
AND IF WE LOOK IN THE MIRROR
AND WE SAY,
"HEY, WITH MY BROTHER'S
INEXPERIENCE,
WE MIGHT HAVE TO MAKE
A CHANGE THERE."
THAT'S SOMETHING
THAT WE HAVE TO LOOK AT.
- LAST NIGHT, I WENT
THROUGH THEIR FINANCIALS,
AND THEY WERE ACTUALLY WORSE
THAN I THOUGHT THEY WOULD BE.
FOR EVERY DOLLAR
IN FOOD SALES THAT THEY DO,
IT COSTS THEM $1.03.
WE SHOULD STOP SELLING FOOD.
WE'D MAKE MORE MONEY.
- HI.
all: HELLO.
- GOOD MORNING.
- FIRST OF ALL,
MY NAME IS JON TAFFER.
I'VE OPENED, TOUCHED, MANAGED
BARS ALL OVER THE WORLD.
I'M GONNA DO
OVER THE NEXT FIVE DAYS
WHAT IT NORMALLY TAKES ME
THREE MONTHS TO DO.
I HAVE NO TIME
TO PLAY AROUND.
TOM, COME HERE.
I'D LIKE YOU TO TELL THE TEAM
HOW SERIOUS THIS IS.
- WE'RE HERE BECAUSE
THE ABBEY'S ACTUALLY, UH,
IN SOME DIRE STRAITS,
AND THAT WE HAVE
SOME SERIOUS ISSUES HERE
THAT WE NEED TO STRAIGHTEN OUT,
OR WE'RE NOT GONNA MAKE IT.
- WHAT HAPPENS
IF WE DON'T FIX IT?
- I THINK THAT THE, YOU KNOW,
THE WRITING'S ON THE WALL
THAT WE'RE DONE, SO...
- WE'RE DONE. SO PEOPLE
LOSE THEIR JOBS, PAT, RIGHT?
- BOTTOM LINE.
- TO HEAR THE BOTTOM LINE
DROPPED ON US LIKE THAT,
THAT WAS A SHOCK.
EVERYBODY'S JOB
IS ON THE LINE.
- SO I HAVE A RESPONSIBILITY
TO FIGHT FOR THIS PLACE,
'CAUSE IF I DON'T,
EVERYTHING YOU GUYS HAVE
WORKED FOR ALL THESE YEARS
GOES UP IN SMOKE.
AND YOU GUYS
LOSE YOUR JOBS.
WHEN PEOPLE IN BUSINESS
DON'T HAVE THE COURAGE
TO DEAL WITH THEIR PROBLEMS,
PROBLEMS DON'T GET SOLVED.
I HAVE TO CHANGE SOMETHING,
AND QUICK.
WHAT ARE WE ABOUT?
WHAT IS THE ABBEY?
- MUSIC.
- MUSIC!
WE'RE NOT GETTING PEOPLE
IN HERE
BEFORE THE EVENTS
LIKE WE SHOULD.
WE'RE NOT GETTING THEM IN HERE
AFTER THE EVENTS LIKE WE SHOULD.
WE'RE NOT CREATING
ANY EXCITEMENT
ON THIS SIDE
OF THE BUILDING
FOR WHAT'S GOIN' ON
OVER THERE.
- IT'S A HARD THING TO HEAR
FROM SOMEBODY ELSE,
BUT THE BUCK STOPS WITH ME,
AND I BELIEVE
THAT IT IS MY FAULT.
- I GOTTA
FIND ACCOUNTABILITY HERE,
'CAUSE I GOTTA FIX THIS.
WHEN YOU SIT THERE LOOKING
AS IF YOU KNOW
'CAUSE YOU'VE IDENTIFIED
THE PROBLEMS,
THAT ISN'T A MANAGER.
THAT'S JUST SOMEBODY
WITH EYES AND EARS.
- ONE OF THE MAIN THINGS
THAT JON WAS
DEFINITELY RIGHT ABOUT
IS THAT
THE PROBLEMS STEM
FROM THE TOP.
THERE'S NOBODY TO BLAME
BUT MY BROTHER.
IT'S NOT WORKING.
- A MANAGER
FIXES PROBLEMS,
DOESN'T JUST SEE THEM.
- TOM LACKS DIRECTION.
IT'S EVIDENT.
IT AFFECTS OUR PROFITABILITY
IN A NEGATIVE WAY.
- WE DON'T KNOW
WHO TO GO TO.
NOBODY KNOWS
WHAT'S GOING ON.
YOU KNOW, DO WE TALK TO TOM?
DO WE TALK TO THIS PERSON?
HE SAYS,
"GO TO THE NEXT PERSON."
NOBODY KNOWS,
AND IT'S SO FRUSTRATING.
- SO YOU DON'T HAVE A BOSS?
- IT WOULD BE
MY RESPONSIBILITY.
- OKAY. YOU GOTTA
LOOK INTO YOURSELF
AND DETERMINE
IF YOU CAN EVEN DO THIS.
'CAUSE I NEED SOMEBODY I CAN
WORK WITH WHO'S ACCOUNTABLE,
AND I'M NOT SURE
IF IT'S YOU.
- JON HAS HIS HANDS FULL
TRYING TO FIGURE OUT
IF TOM IS CAPABLE OF
EFFECTIVELY RUNNING THE ABBEY.
SO HE'S CALLED IN TWO EXPERTS
TO FOCUS ON GETTING THE BAR
AND KITCHEN UP TO SPEED.
THE FIRST SPECIALIST
IS PETER O'CONNOR,
DIAGEO'S YOUNGEST
MASTER OF WHISKEY IN THE U.S.
HIS KNOWLEDGE OF PREMIUM WHISKEY
WILL PROVE ESSENTIAL
WHEN CREATING A NEW COCKTAIL
MENU FOR THE ABBEY.
THE SECOND SPECIALIST
IS CHEF BRIAN DUFFY
WHO'S KNOWN AS ONE OF THE BEST
IRISH CHEFS IN THE COUNTRY.
BECAUSE HE HAS OPENED DOZENS
OF PROFITABLE RESTAURANTS,
BRIAN IS THE PERFECT PERSON
TO TURN THE ABBEY'S KITCHEN
AROUND.
- I'D LIKE YOU TO MEET
TWO VERY DEAR FRIENDS OF MINE
AND SOME OF THE BEST
PROFESSIONALS IN THE WORLD.
- ONE OF THE ABBEY'S
MAJOR PROBLEMS
IS THAT IT DOESN'T HAVE
A DRINK MENU TO PROMPT CUSTOMERS
TO BUY PREMIUM COCKTAILS.
DIAGEO MASTER OF WHISKEY,
PETER,
TOURS THE BAR TO SEE WHAT
OTHER IMPROVEMENTS ARE NEEDED.
- WHEN HAS THAT BEEN
CLEANED LAST?
YOUR SINKS--
NO HYGIENE AT ALL.
WHY DO YOU HAVE THIS?
THIS IS FOR
A CONVENIENCE STORE--
- IT'S FOR CANS.
- IN THE CENTER OF THE BAR,
THERE WAS A SODA COOLER
THAT MAKES NO SENSE
AT ALL.
- SOMEONE'S COMING THROUGH,
MIGHT BE LOOKING THIS WAY--
BOOM--[taps] IN THE DOOR,
YOU KNOW?
POSSIBLE ACCIDENT.
SO THIS DEFINITELY HAS TO GO.
- EFFICIENCY BEHIND THE BAR
IS CRITICAL.
IT SHOULD ONLY TAKE
40 TO 50 SECONDS
FOR A BARTENDER
TO SERVE A CUSTOMER A DRINK.
BUT COOLER DOORS
THAT SWING INTO THE BAR
SLOW THE SERVERS DOWN
AND CAN BE DANGEROUS
WHEN THE BAR GETS BUSY.
EFFICIENT BARS
USE REACH-IN COOLERS
TO AVOID THESE PROBLEMS,
BECAUSE EVERY SECOND WASTED
IS A DOLLAR LOST.
- HOW MUCH LIQUOR
DO YOU PUT IN A SCOTCH AND SODA?
- AN OUNCE.
- HOW MUCH DO YOU PUT
IN A SCOTCH AND SODA?
- OUNCE AND 1/2.
- HOW MUCH DO YOU PUT
IN A SCOTCH AND SODA?
- THREE SHOTS.
- THE BARTENDERS
WERE SERVING 3 OUNCES
WHEN IT SHOULD BE ONLY
1 OUNCE SERVE.
THAT SHOWS ME THE DRINK
IS WALKING OUT THE DOOR
BECAUSE OF OVER-POURING.
- NOW THAT PETER HAS A SENSE
OF THE OVER-POURING
AND DISORGANIZATION
GOING ON AT THE BAR,
CHEF BRIAN DUFFY MEETS
WITH THE ABBEY'S CHEF, GREG,
AND TOM AND PAT LOONEY
TO TOUR THE KITCHEN.
- I'VE OPENED
MANY, MANY RESTAURANTS,
EVERYTHING FROM IRISH PUBS
TO FINE DINING,
SO I HAVE THE ABILITY TO BE
ABLE TO WALK INTO A KITCHEN
AND JUST KNOW EXACTLY
WHAT'S WRONG
WITHIN THE FIRST
COUPLE OF MINUTES.
BUT WHAT IS THIS RIGHT HERE?
- THIS IS THE MAIN ACTION
FRIDGE.
- OKAY, SO THE PROBLEM
THAT I SEE RIGHT OFF THE BAT
IS IT TELLS ME
THAT IT'S OUT OF ORDER.
IT'S TELLING ME
THAT I'M AT 40 DEGREES.
SO I'M JUST GONNA SCAN
DIRECTLY INTO THE BOX.
SO THE BACK OF MY BOX
IS READING 51 DEGREES.
IF THE BOARD OF HEALTH
WALKED IN HERE RIGHT NOW,
THEY'D SHUT YOU DOWN.
YOU WOULD NOT BE ABLE
TO SERVE FOOD.
- THE OPTIMUM TEMPERATURE RANGE
FOR ANY REFRIGERATOR'S
BETWEEN 36 AND 40 DEGREES
FAHRENHEIT.
WITH THE ABBEY'S MAIN FRIDGE
AT 51 DEGREES,
THEY'RE RISKING THE HEALTH
OF EVERY ONE OF THEIR CUSTOMERS.
- PULL IT RIGHT THROUGH,
AND THAT'S WHAT'S IN BETWEEN
MY COUNTERS.
SO THIS IS THE STUFF
THAT'S GONNA KILL SOMEBODY.
EVERY TIME
A WAITRESS COMES IN
AND STANDS HERE
TO WAIT FOR HER FOOD
AND PUTS HER HAND ON THERE
AND THEN REACHES UP
AND GRABS A PLATE--
THESE ARE THE THINGS
THAT WE HAVE TO LOOK OUT FOR.
THESE ARE THE LAST STAGES
BEFORE A RESTAURANT JUST DIES.
- JON AND HIS EXPERTS HAVE FOUND
SOME SERIOUS DEFICIENCIES
IN THE ABBEY'S CLUB SIDE.
- I'D LIKE TO GO LOOK
AT THE CONCERT VENUE
FOR A MINUTE,
AND I'D LIKE TO TAKE
YOU WITH ME, PAT.
- BUT THEY SOON DISCOVER
THAT THE MUSIC VENUE
IS IN NEED OF SOME
MAJOR UPGRADES AS WELL.
- PAT, YOU GUYS USE
BEER TUBS?
- YEAH. THEY'RE JUST KIND OF
DATED, YOU KNOW WHAT I MEAN?
- IF WE CAN GET RID OF
SOME OF THE CLUTTER,
CLEAN UP THE FLOOR IN HERE,
MAKE TECHNOLOGY IMPROVEMENTS,
WE COULD BRING THIS ROOM
A LONG WAY.
OKAY. I GOTTA ASK YOU
A QUESTION.
LAST NIGHT PATRICK SAID
THERE'S A SEVENTH STEP
BUT NEVER SAID WHAT THAT WAS.
I HAVE TO GET PATRICK
TO SAY HOW HE FEELS,
AND WE HAVE TO SEE IF TOM
KEEPS HIS JOB OR NOT.
WHAT'S THE SEVENTH STEP?
- WELL, UM...
I CAN'T BE BACK TO WORKING HERE
50 HOURS A WEEK,
I CAN'T DO IT.
YOU KNOW, UNFORTUNATELY,
HE'S MY BROTHER, I LOVE THE MAN.
BUT IT WAS UNFAIR--
A GUY THAT HAS NOT
BEEN IN THE BUSINESS,
NOW TO RUN A WHOLE PLACE LIKE
THIS--IT WASN'T FAIR ON HIM.
I COULD SAY HE'S NOT...
READY TO RUN THIS PLACE.
THAT'S WHAT I THINK.
- YOU HAVE TO HAVE
A FAMILY TALK TONIGHT.
- RENOWN BAR EXPERT
JON TAPPER
HAS DISCOVERED THAT
THE ABBEY IN CHICAGO, ILLINOIS,
LACKS PROMOTION BETWEEN
A MUSIC VENUE
AND THE PUB SIDE OF THE BAR.
- WE'RE NOT CREATING
ANY EXCITEMENT
ON THIS SIDE OF THE BUILDING
FOR WHAT'S GOING ON
OVER THERE.
- WITH ONLY THREE DAYS LEFT
UNTIL THE BAR'S REOPENING,
IT'S BECOME CLEAR TO JON
THAT HE MUST RESOLVE THE ISSUES
BETWEEN CURRENT
GENERAL MANAGER TOM
AND HIS BROTHER
AND EX-GENERAL MANGER PAT,
OR THE FAMILY-RUN BAR
IS DOOMED TO FAILURE.
- YOU HAVE TO HAVE
A FAMILY TALK TONIGHT.
- BEFORE BRINGING THE LOONEY
FAMILY TOGETHER
TO DISCUSS TOM'S FUTURE
AS GENERAL MANAGER OF THE ABBEY,
JON AND HIS EXPERTS
GET TO WORK TRAINING THE STAFF.
CHEF BRIAN DUFFY STARTS BY
HAVING THE ABBEY'S CHEF, GREG,
PREPARE A FEW POPULAR
MENU ITEMS
SO HE CAN ACCESS GREG'S SKILLS
AND DETERMINE WHAT CHANGES
NEED TO BE MADE
TO THE CURRENT RECIPES.
- EVERYBODY LIKES
THE SHEPHERD'S PIE.
ACTUALLY NOT AN IRISH DISH.
AN ENGLISH DISH.
BUT IT'S SERVED IN PUBS
ALL OVER THE WORLD.
HORRIBLE.
ABSOLUTELY HORRIBLE.
SO THIS IS OUR BURGER.
BIG SELLER--IT'S $5.00.
IT'S JUST A PRETTY
STRAIGHT-FORWARD BURGER,
BLACK ANGUS BEEF.
THERE'S NOTHING
THAT SETS IT APART.
AND IF YOU'RE SELLING
A $5.00-BURGER,
AND THAT'S ALL YOU'RE SELLING,
WE GOT A PROBLEM.
I MEAN, YOU'RE TALKING ABOUT
THE BEEF ALONE IS 3.20 A POUND.
YOU'VE GOT 8 OUNCES.
- IT'S GOING OUT THE DOOR
AT 53%.
THERE'S A LOSS LEADER.
- WELL, ABSOLUTELY.
- A LOSS LEADER
IS A POPULAR MENU ITEM
INTENTIONALLY SOLD AT A LOW
AND UNPROFITABLE PRICE
IN ORDER TO STIMULATE THE SALES
OF OTHER MORE PROFITABLE ITEMS
LIKE COCKTAILS.
WHEN LABOR COST IS ADDED
TO THE BURGER'S FOOD COST,
THE ABBEY SPENDS MORE THAN
$5.00 TO MAKE THE BURGER,
AND BECAUSE THE BAR
DOESN'T HAVE A DRINK MENU
TO PROMPT CUSTOMERS
TO PAY FOR PREMIUM COCKTAILS,
THE BURGER ISN'T SERVING
AS A LOSS LEADER AS INTENDED.
IT'S JUST LOSS.
- FISH AND CHIPS,
THE STAPLE OF ANY GOOD PUB.
YOU CAN SEE ALL THAT WHITE--
IT'S FREEZER BURNED.
REALLY NOT A GREAT THING.
IT'S JUST KIND OF A BLAND,
PRETTY SIMPLE,
NOTHING-TO-IT FISH.
YOU NEED TO CREATE DISHES--
SOMEBODY GOES, "OH, MY GOD,
THE GREATEST BURGER
I'VE EVER HAD."
EVERY TIME THEY COME IN,
WE GOTTA WOW 'EM.
HERE'S OUR MENU.
AND THIS HAS NO THOUGHT OUT
PROCESS WHATSOEVER.
I MEAN, THIS IS JUST GONE.
IT'S NOT EVEN WORTH IT.
BUT THE NEW MENU
WE'RE GONNA PUT TOGETHER
HAS BETTER QUALITY
INGREDIENTS.
I'M GONNA SHOW THESE GUYS
DIFFERENT TECHNIQUES
ON CERTAIN THINGS
THAT I THINK THE PEOPLE
ARE GONNA COME IN
AND SAY THIS IS SOMETHING
THAT'S EXCITING.
GOOD TECHNIQUE--YOU GUYS DID
THE THINGS THAT HAD TO BE DONE,
SALT AND PEPPERED EVERYTHING,
PUT ON THE GRILL THE RIGHT WAY
AND ALL THAT STUFF, ALL RIGHT?
COOL, GUYS.
- WHILE CHEF BRIAN
WORKS WITH THE KITCHEN STAFF,
DIAGEO MASTER OF WHISKEY
PETER O'CONNOR
IS AT THE BAR
TESTING THE ABBEY'S BARTENDERS
TO SEE IF THEY CAN MAKE
SIMPLE COCKTAILS.
- I'D LOVE YOU TO MAKE ME
A SEX ON THE BEACH.
- VODKA FIRST.
- HOW MUCH DO YOU
USUALLY PUT IN?
- OUNCE AND 1/2.
- OKAY.
- I USE PEACH SCHNAPPS,
WHICH...
IS OVER HERE.
[comical light music]
AND THEN...
A LITTLE CRANBERRY JUICE.
♪ ♪
PINEAPPLE...
OH, GOT IT.
- ALL RIGHT.
WHAT I NOTICED THERE WAS
YOU'RE GOING BACK AND FORTH.
YOU'RE GOING OVER THERE
FOR CRANBERRY JUICE,
YOU'RE GOING OVER THERE
FOR PINEAPPLE JUICE.
EVERYTHING SHOULD BE HERE.
IT'S EXTREMELY IMPORTANT
FOR THE BARTENDERS
TO ACTUALLY MAKE THE DRINKS
IN FRONT OF THE CUSTOMERS
SO THE CUSTOMERS CAN TELL
THEIR FRIENDS TOMORROW,
I HAD SUCH AND SUCH COCKTAIL
IN THE ABBEY
THAT WAS MADE IN FRONT OF THEM.
GUYS, THE LAST THING
TO REMEMBER IS THE OUNCES
OR THE QUANTITY OF ALCOHOL
YOU'RE SERVING.
IT'S AN OUNCE SERVE,
AND THAT'S IT.
- CONSISTENT OVER-POURING
CAN DRAMATICALLY AFFECT
A BAR'S BOTTOM LINE.
FOR EXAMPLE,
LET'S SAY A ONE-OUNCE DRINK
COSTS THE BAR 70¢.
IF THE BARTENDERS
ARE OVER-POURING BY 1/2 OUNCE,
THEN EVERY TIME
A DRINK IS POURED,
THE BAR LOSES 35¢.
A BAR OF THE ABBEY'S SIZE
SHOULD DRAW AT LEAST
300 PEOPLE PER NIGHT.
AND IF EACH OF THESE PEOPLE
HAS AN AVERAGE OF THREE DRINKS,
OVER-POURING WOULD COST THE BAR
$315 PER NIGHT,
ADDING UP TO MORE THAN
$114,000 PER YEAR.
- I'M GONNA MEET WITH MY EXPERTS
AND SEE WHAT THE WEAKNESSES ARE
AND WHAT WE HAVE TO DO
TO STRENGTHEN OUR OPERATIONS.
WHAT DO YOU THINK, BRIAN?
- THEY NEED TO UPDATE
THE RECIPES.
THEY'RE CLASSIC SELLERS,
FISH AND CHIPS, BURGERS.
I MEAN, IT'S A BASIC BURGER
THAT'S NOT GOOD.
- WHAT DID YOU THINK OF GREG?
I SENSE HE COULD PULL IT OFF.
DO YOU?
- THERE'S NO DOUBT IN MY MIND.
HE'S GOT A GOOD BACKGROUND.
HE'S GOT A GOOD PEDIGREE.
HE CAN DO IT.
BUT I JUST DON'T THINK
THAT HE'S MOTIVATED,
AND HE NEEDS MOTIVATION.
- TALK TO ME, PETER.
- THE BIGGEST WEAKNESS THEY
HAVE, JON, IS THE OVER-POURING.
WHICH MEANS THAT THE CUSTOMERS
AREN'T GONNA ORDER
AS MUCH AS THEY SHOULD BE,
THE PROFITS AREN'T GOING INTO
TILL LIKE THEY SHOULD BE,
AND, YOU KNOW, THE MONEY'S
BASICALLY WALKING OUT THE DOOR.
- THEY'VE ACCEPTED
A LACK OF STANDARDS.
- EXACTLY.
- WE GOTTA FIGURE OUT A WAY
TO GET MANAGEMENT
TO MANAGE IT WHEN WE LEAVE.
AND THAT'S MY CHALLENGE.
AFTER MEETING WITH
HIS EXPERTS,
JON MEETS WITH
THE LOONEY FAMILY
TO GIVE THEM
IMPORTANT INFORMATION
FROM HIS MARKET RESEARCH.
FIRST I WANNA START WITH THIS.
HERE'S YOUR BAR.
IN THIS CITY,
AT THIS CURRENT TIME,
YOU'RE ON PACE TO MAKE
ONLY ABOUT $500,000.
THAT'S PATHETIC
FOR A PLACE THIS SIZE.
AT A MINIMUM, THIS IS
A $2 1/2 TO $3 MILLION BUSINESS,
AND YOU KNOW IT IS.
- YEAH, FOR SURE.
- 'CAUSE THIS BUSINESS
HAS NOTHING TO DO
WITH THIS BUSINESS RIGHT NOW.
- RIGHT.
- THE ABBEY IS ABOUT MUSIC.
I HAVE TO COME UP WITH
A DIRECTION FOR THE PUB,
SO IT'S LINKED
TO THE ROCK AND ROLL HERITAGE
AND HISTORY OF THE ABBEY.
WITH THE RIGHT
DINNER PACKAGES,
I'LL COME HERE AND EAT,
COME THERE AND GO TO THE SHOW.
THAT'S WHERE
THE MONEY COMES FROM.
MAKE SENSE?
SO LINKING THE BUSINESSES,
GETTING RID OF THE COOLER.
NEW MENU, NEW CONCEPT.
GUYS, IT'S A WHOLE NEW WORLD,
AND THE ABBEY SHINES AGAIN.
- AMEN ON THAT, BROTHER.
- SO THAT'S OUR PLAN.
I HAVE TO SIT WITH
THE FAMILY TONIGHT,
AND WE HAVE TO TALK ABOUT
THE 600-POUND GORILLA
IN THE ROOM,
WHICH IS TOM.
CAN HE RUN THIS PLACE
OR NOT?
WHEN I WAS SITTING WITH
YOU ALL LAST NIGHT
IN YOUR OFFICE,
PATRICK GRUNTED
UNDER HIS BREATH,
"AND THE SEVENTH STEP."
WHAT IS IT?
- I THINK WE NEED TO...
RESTRUCTURE, FOR SURE,
OUR MANAGEMENT TEAM
GOING FORWARD.
- ARE YOU SAYING TO ME YOU WANNA
FIRE YOUR BROTHER?
IS THAT WHAT
YOU'RE SAYING OT ME?
- I'M SAYING THAT
WE NEED TO MAKE A CHANGE.
[dramatic music]
IT WAS VERY DIFFICULT
TO TELL HIM THAT I DON'T THINK
HE'S THE GUY
THAT CAN RUN THIS THING.
I MEAN, THAT WAS HARD.
- SO I SENSE A LITTLE EMOTION.
- I THINK ANYBODY SAYS
THAT I'M NOT CAPABLE
OF MANAGING ABBEY PUB
IS UNDERESTIMATING ME
OR DOES NOT KNOW ME.
I CAN RUN THIS PLACE.
- OUT OF FAIRNESS TO THE FAMILY
IN THE SITUATION
THAT WE'RE IN RIGHT NOW,
I BELIEVE
THAT YOU COULD DO THIS...
IF YOU CAN GET YOU
TO FOCUS ON
SOLUTIONS, SOLUTIONS, SOLUTIONS
AND CHECKLISTS
THAT YOU DO EVERY DAY,
FIVE THINGS YOU HAVE TO DO
BEHIND A BAR EVERY DAY.
IT'S A START.
- YEAH, NO PROBLEM.
- AND HERE'S MY THOUGHT.
I'M GONNA GO.
TALK ABOUT IT
FOR A COUPLE MINUTES.
THIS IS NOT A NORMAL SITUATION
WHERE I CAN COME IN HERE
AND FIRE A MANAGER.
THIS IS A FAMILY.
THANK YOU.
THE FAMILY
NEEDS TO DISCUSS THIS
AND MAKE THIS DECISION
ON THEIR OWN.
- WE HAVE TO--
- WELL, YEAH.
WHAT DO WE HAVE TO DO THEN,
LET'S TALK ABOUT IT, PAT,
REALLY.
- LET'S SET
A COUPLE OF GROUND RULES--
- I'D LIKE TO TALK ABOUT THIS.
- THIS IS A HUGE CHANGE
IN BEHAVIOR.
THIS ISN'T LIKE HE'S GONNA
GIVE ME SOME LIST,
AND I'M GONNA BE FINE.
MY BROTHER...THERE'S A BIG
PROBLEM WITH DETAIL
AND FOLLOW-THROUGH.
BEFORE HE EVEN GIVES
ONE THING A TRY
HE WANTS SOMETHING ELSE,
SO FOCUS IS A BIG PROBLEM
WITH HIM.
- PAT, I THINK YOU ARE
VERY DELUSIONAL
IN WHAT YOU THINK ABOUT--
- NO. NOT AT ALL.
- YOU ARE!
IF THE ANSWER IS
THAT I SHOULDN'T BE
THE MANAGER,
THEN I WILL WALK TODAY.
- YOU'RE GETTING ALL DEFENSIVE--
- NO, I'M NOT GETTING DEFENSIVE.
'CAUSE YOU'RE NOT ON THE FLOOR.
I AM THE MANAGER NOW, RIGHT?
AS WE SPEAK, AT THE MOMENT?
OKAY. THEN YOU'LL HAVE TO
LISTEN TO ME THEN.
- STOP. STOP.
- WOULD YOU BE QUIET
FOR A MINUTE?
- I DON'T REALLY...
- IF YOU DON'T THINK
THAT YOUR ACTIONS AND THINGS
DOESN'T HAVE TO CHANGE,
THEN YOU'RE WRONG.
- DURING A MEETING AT THE ABBEY,
PAT VOICED HIS CONCERNS
TO HIS FAMILY
ABOUT HIS BROTHER TOM
REMAINING AS GENERAL MANAGER.
- PAT, ARE YOU SAYING TO ME
YOU WANNA FIRE YOUR BROTHER?
- I'M SAYING THAT
WE NEED TO MAKE A CHANGE.
- THIS IS NOT A NORMAL SITUATION
WHERE I CAN COME IN HERE
AND FIRE A MANAGER.
THE FAMILY
NEEDS TO DISCUSS THIS
AND MAKE THIS DECISION
ON THEIR OWN.
- THE MAN HAS ALREADY MADE
A SUGGESTION
OF HIM HELPING US
OVER THE NEXT FEW DAYS.
AND I THINK THAT SHOULD
BE GIVEN A CHANCE.
- I'M ALL FOR IT.
MAYBE HE CAN TURN AROUND
TO MAKE IT WORK.
BUT I THINK IT IS GONNA BE
VERY DIFFICULT.
- TOM SR. CALLED ME THIS MORNING
TO TELL ME THAT HE WANTS
TO GIVE TOM JR. A SHOT.
I'M AT THE LOONEY HOUSE,
BECAUSE I WANTED TO MEET THEM
OUTSIDE OF THE ABBEY.
- HELLO!
WELCOME TO MY HUMBLE ABODE.
- I HAVE TO COME UP WITH A WAY
TO ELEVATE TOM.
I SENSE THAT IF I GIVE HIM
JUST A FEW TASKS,
I BET I CAN GET HIM
TO ACCOMPLISH THEM.
OTHERWISE, HE'S NEVER GONNA
ACCOMPLISH ANYTHING.
- I BELIEVE THAT IF I CAN
PUT YOU ON A PLAN
WITH SPECIFIC OBJECTIVES,
WE WILL ALL FEEL A LOT BETTER
ABOUT WHERE WE'RE GOING.
ONE--I WANT YOU
TO TAKE THE SHOWROOM,
GET RID OF THE SHABBINESS AND
GET THE DARN THING CLEANED UP.
TWO--I WANT YOU TO GO
INTO THE KITCHEN TODAY
AND I WANT YOU TO REALLY
GET FAMILIAR
WITH WHAT THEY'RE COOKING
AND WHAT THEY'RE DOING,
'CAUSE WE'RE IMPLEMENTING
SOME NEW PROGRAMS
AND PREPPING OF THINGS.
FOR THE RELAUNCH NIGHT,
I WANT YOU TO CONFIRM AND MAKE
SURE WE HAVE A GREAT BAND.
BUT I WANT TO KNOW THAT YOU'RE
HANDLING IT AND MANAGING IT
AND THAT YOU CAN LOOK ME
IN THE EYES AND SAY,
"JON, IT HAPPENED,
AND WE'RE ON."
- ALL RIGHT.
- AND THEN THE LAST ITEM
THAT I WANT YOU TO DO TODAY
IS THIS GENERAL CLEANUP
AND ORGANIZATION OF THE OFFICE.
- TODAY. TODAY?
- THAT'S EXACTLY CORRECT.
I WANNA BE ABLE
TO WALK IN THERE
AND FEEL THAT YOU ACTUALLY
LOOK A LITTLE ORGANIZED.
I SUGGEST YOU GET GOING.
- SIR.
- TOM HAS THE DESIRE
AND THE DRIVE
TO DO THE JOB.
AND A LITTLE BIT
OF CONSTRUCTIVE CRITICISM
IS MORE THAN WELCOME,
AS FAR AS I'M CONCERNED.
- WHAT WE WANNA START DOING IS
TAKING DOWN ALL THE OLD SIGNS.
I WOULD SAY ANYTHING
REGARDING ST. PATRICK'S DAY,
THE CHRISTMAS TREE LIGHTS--
IF IT'S NOT BOLTED DOWN,
LET'S CLEAN IT UP
AND TAKE IT OUT.
IT'S PUT UP OR SHUT UP
AT THIS POINT.
I'D LIKE TO RISE
TO THE OCCASION,
SO IF ANYBODY COUNTED ME OUT
AT THIS POINT,
THEY WOULD BE PREMATURE.
HEY, PAUL, WHAT'S UP?
IT'S TOM AT THE ABBEY.
HOW ARE YA?
- GOOD, MAN, HOW YOU DOING?
- WE WANTED TO HAVE YOU GUYS
IF YOU GUYS ARE AVAILABLE
TO PLAY ON MONDAY NIGHT.
- IT'S GONNA BE DIFFICULT,
THE MOST DIFFICULT THING
HE'S EVER GONNA DO.
AND WE'LL HAVE TO REALLY
CHANGE SOME THINGS
TO MAKE IT HAPPEN.
THAT'S THE BOTTOM LINE.
- WITH TOM STARTING TO PROVE
THAT HE HAS WHAT IT TAKES
TO BE THE ABBEY'
GENERAL MANAGER,
DIAGEO MASTER OF WHISKEY
PETER O'CONNOR
BEGINS TRAINING THE BAR STAFF
ON SOME NEW
WHISKEY-BASED COCKTAILS,
PERFECT
FOR THE ROCK AND ROLL CROWD.
IT'S ESSENTIAL THAT THE ABBEY
SELL PREMIUM DRINKS
WITH HIGH PROFIT MARGINS
IF THE PUB IS GOING TO
MAKE SOME REAL MONEY.
- THIS COCKTAIL IS ACTUALLY
A COCKTAIL I CREATED.
IT'S CALLED BUSHMILLS G&G.
FOUR LIME WEDGES,
AND THEN DEPENDING
ON HOW MUCH GINGER YOU LIKE--
ONE IS ENOUGH
FOR A NORMAL PERSON.
FILL UP WITH ICE.
STRAIGHT IN OVER THE ICE.
GIVE IT A GOOD, HARD SHAKE.
YOU JUST LAYER IT ON TOP.
I'LL LET YOU THREE GUYS THERE
JUST TASTE IT.
- OH, IT'S REALLY GOOD.
YEAH.
- THAT'S MY NEW FAVORITE
COCKTAIL.
- YOUR NEW FAVORITE COCKTAIL.
THAT'S GOOD.
DOES ANYONE KNOW HOW THIS GLASS,
THE SHAPE CAME AROUND?
GO ON.
- IT'S SUPPOSEDLY
THE SHAPE OF HER BREASTS.
- THAT'S THE ONE OF THE ONLY
GLASSES, WHEN YOU DRINK...
NEVER LOSE EYE CONTACT WITH
THE PERSON YOU'RE LOOKING AT.
- CHEF BRIAN DUFFY PRESENTS
THE UPDATED MENU ITEMS
TO THE STAFF OF THE ABBEY.
- THIS IS THE NEW ABBEY BURGER.
SO IT'S JUST A BURGER
WITH A FRIED EGG.
CHANGED THE LETTUCE AROUND
A LITTLE BIT,
WE CHANGED THE SEASONING,
SO IT'S GOT A LITTLE BIT
OF A DIFFERENT FLAVOR TO IT
THAN WHAT WE HAD BEFORE.
NACHOS. HOW MANY PEOPLE
HAVE NACHO WITH A POTATO CHIP?
WE PUT CHEESE ON TOP OF IT,
THEN WE PUT SOME
REALLY NICE CHICKEN.
THE CHICKEN
IS A $3.00 UP-CHARGE.
GOOD PRODUCTS,
SIMPLE INGREDIENTS
MAKE GREAT, GREAT FLAVOR.
- OKAY, TASTE SOME OF
THESE FOOD ITEMS,
BUT GUYS, I WANNA SEE FOOD
ON THE TABLES TONIGHT.
- I GOT A CHANCE TO TRY OUT
THE CHICKEN NACHOS HERE,
AND THEY'RE DELICIOUS,
REALLY GOOD.
- NOW THAT THE NEW FOOD
AND DRINK MENUS ARE IN PLACE,
JON WILL BRING CUSTOMERS IN
FOR A SOFT OPENING.
JON MUST SEE HOW
THE ABBEY STAFF,
AND MOST IMPORTANTLY,
HOW TOM
DEALS WITH THE RUSH OF CUSTOMERS
ON THE PUB SIDE.
- THREE MINUTES.
LET'S GET READY.
I'M GONNA FILL THE BAR
WITH ABOUT 100 CUSTOMERS,
AND WE'RE GONNA LET THE STAFF
DO THEIR THING.
- CUSTOMERS POUR INTO THE BAR,
AND THE ORDERS
START TO ROLL IN.
- TONIGHT WE'RE DOING
A BUSHMILLS G&G.
- THE WAITRESSES PUSH
THE NEW ITEMS ON THE FOOD MENU.
- ESPECIALLY WITH
THE CHICKEN ON THERE.
- THE FLOOD OF FOOD ORDERS
HAS PUT UNFAMILIAR PRESSURE
ON THE KITCHEN STAFF,
AND THEY'RE QUICKLY
FALLING BEHIND.
- I NEED A NACHO ON THE FLY.
NO MEAT, GUYS, PLEASE.
LET'S SEE SOME ACTIVITY
BACK HERE!
WELL, THE KITCHEN
IS NOT DOING SO WELL.
GREG SEEMS TO BE BARELY
HOLDING HIS OWN.
THE PRESSURE'S ON.
- IT'S BEEN A LONG TIME
SINCE THE PUB SIDE WAS
THIS FILLED WITH CUSTOMERS.
AND WHILE THE BARTENDERS
ARE DOING WELL
SELLING THE NEW DRINKS,
THEY QUICKLY ENCOUNTER
THEIR FIRST PROBLEM.
- WELL, WE HAVE NO GLASSES,
SO WE'RE SCRAMBLING.
- THERE'S NO GLASSWARE
AT THE BAR, GUYS.
LET'S GET SOME OUT THERE.
WHATEVER YOU CAN.
- WE'RE SCREWED.
- THE BARTENDERS
ARE DOING BUSYWORK
RATHER THAN SELLING DRINKS.
WE'RE LOSING SALES
BECAUSE OF THIS.
- TROUBLE KEEPS MOUNTING
FOR TOM.
THE KITCHEN STAFF IS STRUGGLING
WITH THE SURGE OF ORDERS.
- HOW ARE WE RUNNING
ON TICKET TIMES?
- RIGHT NOW WE'RE ABOUT
19 1/2 ON THIS ONE.
- OKAY. SO ABOUT 6 OVER.
- AND TO MAKE MATTERS WORSE,
THE BAR RUNS OUT OF
CLEAN PLATES.
- MOTHER[bleep]!
YOU GUYS DON'T GIVE ME PLATES,
YOU'RE NOT GONNA GET FOOD.
- RUN THAT DISH MACHINE.
PLAY BARBACK.
GET US CAUGHT UP.
TOM,
YOU GOTTA GET AHEAD OF IT!
TOM IS TRYING TO KEEP UP.
HE'S DOING A LOT BETTER
THAN HE'S DONE BEFORE.
HE HAS A LONG WAY TO GO.
BUT I AM A LITTLE ENCOURAGED.
- I'VE NEVER SEEN TOM
WORK THIS HARD.
IF HE KEEPS THIS UP,
I MIGHT STAND CORRECTED
THAT HE CAN HANDLE
THIS JOB.
- DESPITE THE SETBACKS,
THE ABBEY'S NEW FOOD
AND DRINK MENUS
ARE A BIG HIT
WITH THE CUSTOMERS.
- HOW ABOUT THESE CHIPS?
NICE!
- UNFORTUNATELY,
THEY'RE NOT THE ONLY ONES
ENJOYING THE NEW FOOD MENU.
- YOU JUST TAKE SOME FOOD
AND START EATING
IN THE MIDDLE OF A SHIFT?
AS I WAS WALKING
THROUGH THE BAR,
I SAW ONE OF OUR SERVERS
EATING FOOD
IN THE MIDDLE OF HIS SHIFT.
IF A CUSTOMER
SAT DOWN AT YOUR TABLE,
YOU WOULDN'T HAVE KNOWN IT.
HAVE YOU PUNCHED OUT?
IT'S A SIMPLE QUESTION.
DID YOU PUNCH OUT?
- [Bleep].
I WAS NOT WORKING
FOR TWO SECONDS.
HE TURNED AROUND,
SAW ME TAKE A BITE,
AND STARTED YELLING AT ME.
- MALE SERVER.
WHAT'S HIS NAME?
- PETER.
- PETER.
SITTING IN A BACK ROOM
EATING FOOD
IN THE MIDDLE
OF HIS SHIFT.
IT'S TIME THAT THEY UNDERSTAND
THAT YOU'RE SERIOUS.
THIS IS THE MOMENT
OF TRUTH FOR TOM.
DOES HE HAVE THE COURAGE
TO BE A MANAGER OR NOT?
- WE GOTTA TALK.
- WHILE THE PUB SIDE
OF THE ABBEY
IS PACKED WITH CUSTOMERS,
BOTH THE BAR AND THE KITCHEN
ARE BARELY KEEPING UP,
AND TOM STRUGGLES
TO MAINTAIN ORDER.
- PLATE UP.
- ADDING TO THE CHAOS,
PETER, A SERVER,
WAS SEEN EATING FOOD
DURING HIS SHIFT.
IN HIS BIGGEST
CHALLENGE OF THE NIGHT,
TOM WAS DEAL WITH
AN INATTENTIVE EMPLOYEE.
- YOU WENT BACK THERE,
YOU'RE EATING,
YOU DIDN'T ASK
TO GET PUNCHED OUT
AND YOU WERE TRYING
TO GET SOMETHING TO EAT?
- THE FACTS ARE OUT THERE,
AND, YOU KNOW,
JON DESCRIBED IT TO ME,
AND IF HE'S A WEAK LINK,
THEY HAVE TO GO.
I HAVE TO LET YOU GO
RIGHT NOW.
I UNDERSTAND YOUR FRUSTRATION,
I REALLY DO, OKAY?
BUT AS OF RIGHT NOW,
I'M GONNA HAVE TO LET YOU GO.
THIS IS WHAT HAS TO BE DONE
TO GET TO WHERE I HAVE TO GO.
- [Bleep].
- AFTER THE BUSIEST NIGHT
IN OVER THREE YEARS,
JON GATHERS THE STAFF
TO DISCUSS THEIR PERFORMANCE.
- NOW, WE HAD SOME PROBLEMS
TONIGHT.
FOOD CAN COME OUT
A LITTLE QUICKER.
WE CAN RUN THINGS
A LITTLE QUICKER.
AND WE HAD ONE BAD PROBLEM
TONIGHT.
PETER DOESN'T WORK HERE
ANYMORE.
IT'S AN UNFORTUNATE THING,
BUT IT HAD TO HAPPEN.
SO GET SOME REST,
'CAUSE YOU'RE GONNA NEED
A LOT OF ENERGY MONDAY NIGHT.
OKAY?
- HEAR, HEAR.
- HAVE A GREAT NIGHT.
WE'LL SEE YOU MONDAY.
- THE REOPENING OF THE ABBEY
JUST 36 HOURS AWAY,
JON MEETS WITH
HIS TEAM OF DESIGNERS
TO TRANSFORM THE BAR'S
OLD DIRTY LOOK
INTO A MODERN
ROCK AND ROLL VENUE
THAT CAN ONCE AGAIN BE ONE OF
CHICAGO'S GREATEST BARS.
- WHEN I CAME HERE,
THE ABBEY WAS A TOTALLY
DISORGANIZED BUSINESS.
THE ROCK AND ROLL VENUE
HAD NOTHING TO DO WITH THE PUB.
I HAD TO COME UP
WITH A CONCEPT
THAT MADE OUR PUB
FIT ROCK AND ROLL,
AND I THINK WE DID IT.
ARE YOU GUYS READY
TO SEE YOUR NEW BAR?
- YES!
- ONE...
TWO...
THREE.
- OH, MY GOD!
WOW!
WOW!
WOW, WOW, WOW, WOW.
JESUS, MARY, AND JOSEPH,
I AM GETTING PREMATURE
HOT FLASHES
I AM SO EXCITED.
- WE PUT THE GUITARS
ON THE OUTSIDE OF THE BUILDING,
AND WHAT DO YOU THINK OF THAT
BRIGHT RED PATIO FURNITURE?
THOSE ARE FROM MY FRIENDS
AT MODERN LINE FURNITURE.
NOW THERE'LL BE PEOPLE
SITTING THERE BEFORE A SHOW.
WE'RE HAPPENING!
THE ABBEY IS ALL ABOUT
ROCK AND ROLL, RIGHT?
BUT WHEN I GOT HERE
FIVE DAYS AGO,
THE PUB DIDN'T HAVE MUCH OF
AN IDENTITY, CANDIDLY.
THE PUB HAD TO HAVE
ITS OWN IDENTITY
BUT STILL BE PART OF THE ABBEY,
SO WE CREATED
A WHOLE NEW BRAND--
THE GREEN ROOM @ THE ABBEY.
THEY BOTH SAY ROCK AND ROLL,
BUT THEY'RE DIFFERENT
EXPERIENCES.
YOU GO TO THE ABBEY FOR A SHOW,
YOU GO TO THE GREEN ROOM
FOR A DRINK OR A BURGER.
- I THOUGHT GREEN ROOM
@ THE ABBEY WAS VERY CLEVER.
I LIKE THE CONCEPT.
- ARE YOU GUYS READY
TO COME INSIDE?
- YES!
- GO AHEAD.
GO LOOK AT YOUR NEW BAR.
- OH...MY GOD!
OH, WOW!
- OH, MY GOD!
- WOW!
- IF YOU TAKE A LOOK
ON THE WALLS,
THOSE GUITARS ARE FROM FENDER
AND DBZ GUITARS
WHO GAVE US THOSE.
- IT'S LIKE...
A WHOLE DIFFERENT PLACE.
I MEAN, IT'S UNBELIEVABLE.
- IT'S YOUR NEW BAR.
- THEN THE AUTOGRAPH GUYS
GAVE US A SIGNED
VAN HALEN GUITAR.
- THAT'S VAN HALEN.
WOW.
- IT LOOKS LIKE
ROCK AND ROLL, DOESN'T IT?
- YES, IT DOES.
- YEAH.
- WHAT WE DID IS I CALLED
CHICAGO BOOTH MANUFACTURERS
AND GOT SOME BOOTHS PUT IN
TO CREATE A LITTLE MORE
INTEREST HERE.
THIS IS THE KIND OF PLACE
YOU SIT FOR A FEW HOURS,
HAVE SOME FOOD
AND REALLY ENJOY YOURSELF.
- THEY LOOK GREAT.
- OH, MY GOD,
LOOK AT THE FRIDGE IS GONE!
- REMEMBER THE OLD
CONVENIENCE STORE REFRIGERATOR?
WE PUT THIS SIMPLE
SHELVING UNIT IN,
AND THESE ARE OUR PREMIUM
BOTTLES.
THEY'RE CENTER STAGE,
AND WHEN THE LIGHTS
COME DOWN AT NIGHT,
WHERE ARE YOUR EYES GONNA GO?
RIGHT THERE.
BUT MORE IMPORTANTLY,
WE PUT A REACH-DOWN
BEER COOLER IN HERE
AND WE CREATED A REAL
SECOND BAR STATION HERE.
AND IT'S FUNCTIONAL.
LET'S TAKE A LOOK
AT THE NEW ABBEY MENUS.
ROCK AND ROLL-INSPIRED.
LOOK AT SOME OF THE GREAT
ITEMS ON HERE THAT WE HAVE.
COOL?
- YEAH.
- ALL RIGHT,
LET'S HEAD IN THE KITCHEN.
WE CALIBRATED AND REPAIRED
ALL THE REFRIGERATION,
SO EVERYTHING IS WITHIN CODE.
TOM, RIP THAT OUT OF ORDER
SIGN OFF THAT DOOR.
YOU DON'T NEED IT ANYMORE.
ALL YOUR REFRIGERATION
IS RIGHT ON THE MONEY.
- THANK YOU VERY MUCH.
- PRETTY COOL?
- VERY COOL.
- ALL RIGHTY, LET'S KEEP MOVING.
- NOW THAT JON HAS REVEALED
THE AMAZING TRANSFORMATION
OF THE PUB SIDE
INTO THE GREEN ROOM,
HE TAKES EVERYONE
INTO THE MUSIC VENUE
FOR ONE FINAL SURPRISE.
- OH, THE FLOOR!
YEAH!
- THIS WAS A BIG JOB.
WE REDID THE ENTIRE FLOOR.
LOOK AT THE DIFFERENCE
IT MAKES.
IT LIGHTS UP THE ENTIRE ROOM,
MAKES THE PLACE LOOK NEW,
BUT IT'S STILL THE ABBEY.
- I NEVER THOUGHT
THAT THIS FLOOR
WOULD EVER LOOK LIKE
THIS AGAIN.
THANK YOU.
- SO WE HAVE BETTER LIGHTING,
BETTER SOUND,
A FAR BETTER ENVIRONMENT.
IT'S MUCH LIGHTER.
AND TAKE A LOOK BEHIND YOU.
THAT'S A TURBOCHILL DEVICE.
THAT CHILLS A KEG OF BEER
IN A MATTER OF MINUTES.
AND DRAFT BEER
IS MORE PROFITABLE
THAN BOTTLED BEER,
AND WE CAN PUT IT ANYWHERE
LIKE A SECOND BAR
TO MAXIMIZE OUR REVENUES.
NOW WE GOTTA GET THE PEOPLE
FROM THE CONCERT
INTO THE GREEN ROOM.
HOW DO WE DO IT?
WE SET YOU UP
WITH THE ABBEY STICKER.
- WOW.
- ON THE BACK OF IT
IT SAYS,
"TAKE THIS STICKER NEXT DOOR
"AND GET A FREE APPETIZER
WITH ANY PURCHASE
OF A BEVERAGE."
THIS SIMPLE STICKER
WILL GET PEOPLE
TO GO FROM THE CONCERT SIDE
OVER TO THE PUB AND ORDER
A COCKTAIL AFTER THE SHOW.
WE GOT A LOT TO DO.
GO TO WORK.
- THANK YOU, SIR.
- COMPLETE TRANSFORMATION.
- JON HAS TRANSFORMED THE ABBEY
FROM A DINGY, DIRTY BAR
INTO A TRUE
ROCK AND ROLL HANGOUT,
MAINTAINING THE HISTORY
OF THE ABBEY
WHILE ENTICING CUSTOMERS
TO SPEND MORE MONEY
ON FOOD AND DRINKS.
IT'S TIME FOR JON
TO HAND OVER THE KEYS
TO TOM AND THE LOONEY FAMILY
AND REINTRODUCE
THE NEW ABBEY TO CHICAGO.
- TWO MINUTES.
- TWO MINUTES.
COUNTDOWN.
TWO MINUTES!
[dramatic music]
- LET'S TURN THIS PLACE
INTO A MONEY MACHINE, OKAY?
NOW IT'S TIME
TO UNLOCK THE DOORS
AND LET THE PUBLIC IN.
THIS IS THE MOMENT
WE'VE ALL BEEN WAITING FOR.
- I'M BRIDGET LOONEY,
AND I'D LIKE TO
WELCOME YOU ALL
TO THE GREEN ROOM.
HOPE YOU HAVE
A GOOD TIME, EVERYBODY!
[dramatic music]
♪ ♪
- MY FAVORITE OUT OF THESE
IS THESE...
- THERE'S TONS OF COCKTAILS.
I NEED YOUR HELP.
- ALL RIGHT, WHO'S NEXT?
HEY, JUST SHOUT 'EM OUT.
- TOM IS TAKING CARE
OF BUSINESS.
HE'S ON IT.
HE'S STAYING AHEAD OF IT.
HE'S BEING A MANAGER.
EXCELLENT.
YOU'RE KEEPING UP, GUYS.
I'M REALLY PROUD OF YOU, TOM.
YOU'RE REALLY BECOMING
A GOOD MANAGER, MAN.
OKAY, GO TO IT.
THANKS, BUDDY.
- I THINK THERE WAS
A LOT OF QUESTIONS
ABOUT WHETHER I COULD
HANDLE THIS OR NOT,
AND NOW I KNOW THAT I CAN
TACKLE ANYTHING THAT COMES UP.
- ALL THE SCIENCES ARE WORKING.
THE LIQUOR DISPLAYS WORKED.
WE'RE SELLING
REALLY EXPENSIVE SPIRITS
AND THE SCIENCE OF MOVING PEOPLE
FROM ONE SIDE OF THE BUILDING
REALLY PAID OFF.
- AT THE END OF THE NIGHT,
THE BAND THAT TOM BOOKED
FOR THE REOPENING
PLAYS TO A PACKED HOUSE
AND HAPPY, PAYING CUSTOMERS.
- MY SON WAS PUT
TO THE TEST TONIGHT,
AND I THINK HE STEPPED UP,
AND HE'S DONE THE JOB.
I BELIEVE THAT WE DO HAVE
A NEW LEADER.
- AS FAR AS MY BROTHER GOES,
RUNNING THIS PLACE,
I THINK HE'S COME A LONG WAY
IN A SHORT PERIOD OF TIME.
HE SEEMS TO HAVE LISTENED
TO A LOT OF WHAT JON HAD TO SAY.
SO IF HE CAN STAY FOCUSED,
I THINK HE CAN DO A GOOD JOB.
- I GOTTA TELL YOU GUYS,
IT WAS A PLEASURE,
AND I MEAN THIS VERY MUCH,
TO GET TO KNOW YOU
AND YOUR FAMILY.
AND YOU MADE ME REALLY PROUD
THE PAST COUPLE OF DAYS.
- THANK YOU VERY MUCH.
- WHEN I GOT HERE, I THOUGHT
THIS WOULD BE A TOUGH ONE.
I'M GOING HOME TONIGHT
FEELING PRETTY GOOD ABOUT IT.
TOM STEPPED TO THE PLATE.
IT'S A GREAT FAMILY.
THEY'RE GONNA SUPPORT HIM.
THE BAR WORKED TERRIFIC,
AND THE CUSTOMERS ARE THRILLED.
MY WORK IS DONE.