Bar Rescue (2011–…): Season 1, Episode 4 - Beach Bummer - full transcript
Jon tackles an Irish themed beach bar in Redondo Beach, California, called Kilkenny's. Jon attempts to create a bar with a cohesive identity that beach goers and locals will frequent.
- LAST YEAR, MORE THAN
5,000 FAILING BARS NATIONWIDE
CLOSED THEIR DOORS
FOR GOOD.
IF THINGS DON'T CHANGE SOON,
SWANKY BUBBLES,
IN PHILADELPHIA, PENNSYLVANIA
WILL BECOME JUST
ANOTHER STATISTIC.
AFTER VISITING A WILDLY
SUCCESSFUL CHAMPAGNE BAR
IN MANHATTAN IN 1999,
JOHN FRANKOWSKI DECIDED
TO BRING THE CONCEPT TO PHILLY,
AND OPENED SWANKY BUBBLES.
- IN OUR HEYDAY, THIS PLACE
WAS DOING
$100,000 IN BUSINESS
A MONTH.
IT WAS JUST ROCK AND ROLL
IN HERE.
- BUT THREE YEARS AGO,
THE GIMMICK WORE OFF,
AND SALES AT THE BAR
FELL FLAT.
- I LIKE TO SEE, LIKE, BEAUTIFUL
WOMEN WHEN I GO PLACES,
AND THERE'S NOT A LOT
OF FEMALES IN HERE.
- DESPITE LOSSES
OF $4,000 PER MONTH,
JOHN SPENDS ONLY ONE
TO TWO HOURS PER WEEK
IN THE FAILING BAR.
- I'VE BEEN HERE A YEAR
AND A HALF,
AND I'VE SEEN HIM
MAYBE, 10, 15 TIMES.
- WHICH LEAVES THE MAJORITY
OF THE DECISIONS
IN CO-OWNER RYAN'S HANDS.
- RYAN'S DEFINITELY A PLAYER.
SOMETIMES HE GETS
A LITTLE OVERZEALOUS
WITH SOME OF THE FEMALE
CUSTOMERS.
- YOU KNOW, IF YOU SEE
A GROUP OF LADIES
HAVING A GOOD TIME,
YOU KNOW,
YOU THROW 'EM A BOTTLE
OF CHAMPAGNE.
PEOPLE ALWAYS LIKE
THE FREE HOOKUP.
- BUT RYAN'S IDEA
OF KEEPING CUSTOMERS HAPPY
HAS BEEN HURTING
THE SERVERS' WALLETS,
AS WELL AS
THE BAR'S BOTTOM LINE.
- THEY DIDN'T EVEN TIP ME.
ALL THEIR STUFF GOT COMPED.
THEY DIDN'T TIP ME ANYTHING.
- LOW TIPS HAVE LED
TO HIGH TENSION,
CREATING AN UNBEARABLE
WORKING ENVIRONMENT.
- IT'S [bleep] INSULTING.
THIS IS SERIOUS [bleep].
IF YOU CAN'T DO YOUR JOB,
YOU GOTTA STEP ASIDE.
- WITH SWANKY BUBBLES
CIRCLING THE DRAIN,
JOHN AND RESTAURANT HAVE AGREED
TO PULL BACK THE DOORS,
BUST OPEN THE BOOKS
AND MAKE A CALL FOR HELP
TO BAR RESCUE.
RUNNING A BAR IS NOT
JUST 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 MONEYMAKERS.
OLD CITY, PHILADELPHIA.
THIS PART OF TOWN IS AS FILLED
WITH AMERICAN HISTORY
AS IT IS WITH BARS.
WITH 80 LIQUOR LICENSES
IN JUST A FEW SQUARE BLOCKS,
THERE'S NOT SHORTAGE OF PLACES
TO GRAB A DRINK.
RIGHT IN THE MIDDLE OF IT ALL
LIES SWANKY BUBBLES.
FORMERLY ONE OF THE TOWN'S
HOTTEST DATE SPOTS,
IT'S IN DANGER OF BECOMING
A PIECE OF HISTORY ITSELF.
OWNERS JOHN FRANKOWSKI
AND RYAN DORSEY
HAVE CALLED JON TAFFER HERE
TO HELP THEM FIND OUT WHY.
ON HIS WAY TO OLD CITY,
JON DOWNLOADS HIS WIFE
AND BAR RECON SPECIALIST NICOLE
ON THE DIRE STATE
OF SWANKY BUBBLES' AFFAIRS.
- OKAY, SO WHERE ARE WE
HEADED TODAY?
- WE'RE GOING TO A BAR
CALLED--
ARE YOU READY?
- YES.
- SWANKY BUBBLES.
- [chuckles] OH, MY GOD.
JUST THE NAME RIGHT THERE
SHUTS IT DOWN.
- ONE OF THE WORST NAMES
I'VE EVER HEARD IN ALL MY YEARS.
- EVER.
[chuckles]
- IT WAS REALLY HIP
FOR A WHILE,
AND NOW THEIR REPUTATION
IS AWFUL.
REMEMBER THE CIGAR BARS?
- YES.
- THEY WERE HOT FOR A WHILE.
ICE BARS WERE HOT
FOR A WHILE AND, YOU KNOW,
CHAMPAGNE BARS WERE HOT
FOR A WHILE.
- RIGHT.
- BUT AGAIN, IT'S TRENDY.
I BELIEVE SWANKY BUBBLES
WAS CREATED AS A TREND BAR.
THE CHAMPAGNE TREND CAME
AND WENT,
AND SO DID SWANKY BUBBLES.
THE OWNER, RYAN,
HIS REPUTATION IS THAT
HE'LL BUY ANY GIRL ANYTHING
THAT COMES THROUGH
THE FRONT DOOR.
YOU'RE MY BAIT.
- OKAY.
- LET'S SEE IF HE PICKS YOU UP.
I'LL PICK YOU UP
IN ABOUT AN HOUR.
- NICOLE HEADS INTO
SWANKY BUBBLES,
A 1,250-SQUARE-FOOT VENUE
WHICH FEATURES A NARROW,
LINEAR BAR
WITH TWO SERVICE STATIONS
AND A PERMANENTLY INSTALLED
BAR GATE
THAT REQUIRES THE STAFF
TO CRAWL UNDERNEATH
TO ENTER THE SERVICE AREA.
ONCE INSIDE, NICOLE WILL
MEET HER FRIEND VALERIE.
TOGETHER, THEY'LL PLAY THE PART
OF SINGLE LADIES
OUT FOR A NIGHT ON THE TOWN.
- HONEY.
- YOU LOOK GOOD TOO.
MY GIRLFRIEND AND I,
WHAT WE DO AS SINGLE GIRLS
IS WE GO IN, WE HAVE FUN,
WE FLIRT WITH THE STAFF.
WE LIKE TO SEE HOW THE STAFF
IS GONNA TREAT GIRLS LIKE US
WHO ARE HAVING FUN
FLIRTING AROUND A LITTLE BIT.
BECAUSE WE'RE THE KIND
OF CUSTOMERS
THAT BRING IN ALL THE MONEY.
- IN ADDITION TO THE CAMERAS
THAT HAVE BEEN FOLLOWING
SWANKY BUBBLES' STAFF,
HIDDEN CAMERAS HAVE BEEN PLACED
AROUND THE BAR TO CAPTURE
NICOLE AND VALERIE'S RECON.
- IS THIS A JAPANESE JOINT?
- SUSHI WOULD BE JAPANESE.
- WELL, YEAH.
THAT'S WHAT I THOUGHT.
- BUT THERE'S A LITTLE ITALIAN
MIXED IN THERE
WITH THE GNOCCHIS
AND THE DUMPLINGS.
- SO THIS IS, LIKE,
A BIZARRELY HUGE,
TOTALLY UNATTRACTIVE MENU.
SO WHEN WE WERE GIVEN
OUR DRINK MENUS,
I COULDN'T GET OVER
THE SIZE OF THEM.
I CALL IT THE COLOSSAL
COCKTAIL MENU.
AND THIS MENU'S
ALL OVER THE PLACE.
THEY HAVE SOME SORT
OF ASIAN THEME--LOTS OF SUSHI.
BUT THEY HAD, LIKE,
GOAT-CHEESE QUESADILLAS,
WHICH IS JUST
REALLY CONFUSING.
THE PLACE HAD ABSOLUTELY
NO IDENTITY,
AND THE IDENTITY THAT
IT DID HAVE WAS JUST WEIRD.
"ROMEO AND JULIET'S
LOVE ELIXIR."
WASN'T THAT, LIKE,
ARSENIC OR SOMETHING?
- OOH, YOU KNOW WHAT
LOOKS GOOD? DECADENCE.
- I DON'T HAVE
VANILLA COGNAC.
I WOULD HAVE TO SUBSTITUTE
VANILLA VODKA.
- WAIT, YOU DON'T HAVE
THE VANILLA COGNAC?
- YEAH, I DON'T HAVE
THE VANILLA COGNAC.
TO BE HONEST,
THE DRINK ITSELF...
- IT'S A BAD DRINK?
- YEAH.
- SOON AFTER
THE GIRLS SHOW UP,
CO-OWNER RYAN
TAKES THE BAIT.
- WHAT'S YOUR NAME?
- RYAN.
- RYAN? NICOLE.
- MM-HMM.
NICOLE, VERY NICE
TO MEET YOU. AND?
- VALERIE.
- VALERIE, NICE TO MEET YOU.
- ARE YOU, LIKE, THE MANAGER
OR OWNER OF THIS JOINT?
- BAR OWNER.
both: NICE.
- YOU GUYS, LIKE, SAY THAT
IN UNISON...NICE!
- WELL...
- NICE!
WHAT ARE YOU GUYS
DRINKING TONIGHT?
- WELL, I WISH I WAS DRINKING
SOMETHING...
I WANT TO SHOW YOU.
- WHAT'S THAT?
- IT'S THE DECADENCE.
YOU DON'T HAVE VANILLA COGNAC.
- OOH, LET'S TRY SOMETHING ELSE.
- MAKES ME POUTY.
- POUTY. YOU LOOK LIKE
YOU CAN POUT VERY WELL.
- KIDDING.
- I WANNA DO THE
WHITE CHOCOLATE DECADENCE.
- IF YOU'RE NICE TO ME,
I'LL GIVE 'EM TO YOU.
HOW 'BOUT THAT?
- YEAH?
- LET'S GET A ROUND
OF THOSE THERE, SUNSHINE.
WHAT'S UP WITH THAT?
THE SEXUAL CHOCOLATE MARTINI?
- WHO CAME UP WITH THAT?
- THAT'S ME.
- I DON'T KNOW ANY WOMAN
THAT WOULD EVER COME TO A PLACE
THAT HAD A SEXUAL
CHOCOLATE MARTINI.
FURTHERMORE, HE SORT OF MADE
SOME INNUENDO--
IF HE WERE A COCKTAIL,
THAT'S THE ONE THAT HE WOULD BE.
YOU KNOW WHAT,
IT'S A LITTLE LATE...FOR US.
- I'LL SEE YOU GUYS LATER.
NICE MEETING YOU.
- BYE. YOU TOO.
CREEPY, CREEPY, CREEPY.
RYAN DID MAKE US FEEL
A LITTLE UNCOMFORTABLE.
- WOWZER!
- AFTER ENDING THEIR MISSION
PREMATURELY,
THE LADIES HEAD OUT
TO DEBRIEF JON
ON SWANKY BUBBLES.
- SO, GUYS,
LET'S TALK ABOUT RYAN.
WAS HE BEING A NICE OWNER?
- HE WAS BEING
A LITTLE EXTRA FRIENDLY.
- THE DESSERT MARTINIS
THAT WE HAD, HE COMPED US.
THEY WERE ON THE HOUSE.
- HE WAS DEFINITELY
CROSSING THE LINE.
- UNFORTUNATELY, I SEE THIS
A LOT IN THE BAR BUSINESS.
TOO MANY PEOPLE OPEN BARS
TO GET LAID,
DRINK, PARTY, AND ALL SORTS
OF OTHER REASONS.
TO ME, THE CUSTOMERS ARE
FOR THE CUSTOMERS,
THE LIQUOR IS FOR SELLING,
AND WE'RE HERE TO MAKE MONEY.
HOW DID THE MENU LOOK?
WAS IT APPEALING?
- OH, NO, NOT AT ALL.
- WELL, NICOLE AND VALERIE
WERE CLEAR
ABOUT ONE THING--
THERE WAS NOT ONE
REDEEMING QUALITY
THAT WOULD MAKE THEM COME BACK.
IF THIS IS WOMEN'S OPINION
OF IT,
I CAN SEE WHY
IT'S EMPTY AND FAILING.
OKAY, GUYS,
I GOT WHAT I NEED.
SEE YOU GUYS LATER.
- BYE.
- BYE.
- NOW THAT HE HAS HEARD
A FIRST-HAND ACCOUNT
OF THE FEMALE CUSTOMER
EXPERIENCE AT SWANKY BUBBLES,
JON HAS THE INFORMATION
HE NEEDS
TO BEGIN HIS BAR RESCUE.
- YOU'RE RYAN.
- I AM.
- I'M JON TAFFER.
- HELLO, SIR.
- IS THERE A PLACE WE CAN TALK?
CAN WE GO UPSTAIRS OR SOMETHING
FOR A COUPLE MINUTES?
- UH, SURE.
- OF COURSE, THERE'S ONLY
A COUPLE OF CUSTOMERS IN THERE,
BUT THEY REALLY CAN'T HEAR
WHAT I HAVE TO SAY,
SO I'M GONNA TAKE HIM UPSTAIRS
SO WE CAN TALK PRIVATELY.
- I HEAR THIS BAR IS FAILING.
- ABSOLUTELY.
- YOU GUYS LOSING
A GOOD AMOUNT OF MONEY?
- YEAH.
- WHAT'S YOUR HISTORY HERE?
- HISTORY HERE, I WAS BROUGHT ON
AS A PARTNER
PROBABLY 4 1/2,
5 YEARS AGO.
- WHEN DID IT GO BAD?
- LAST TWO, THREE YEARS OR SO.
MY OTHER PARTNER IS
A LITTLE OLDER.
BROUGHT ME IN FOR
A LITTLE BIT OF YOUTH
TO INJECT IN--BE MORE OF
HIS EYES AND HANDS ON,
MONITOR OUR GENERAL MANAGER,
OUR STAFF.
- IS JOHN HERE NOW?
- JOHN'S NOT HERE NOW.
- HOW OFTEN IS HE HERE?
- OUT OF SEVEN DAYS,
MAYBE TWO OR THREE.
- ARE YOU HERE
FIVE DAYS A WEEK?
- I STOP IN EVERY DAY.
I'M HERE PRETTY MUCH
ALMOST EVERY DAY.
- SO UNDER YOUR WATCH
WAS THE DEMISE.
- NO. I WOULDN'T SAY
I'M RUNNING IT.
WE'RE BOTH RUNNING IT.
- IT'S INTERESTING THAT RYAN
IS TRYING
TO DEFLECT THIS
AND BLAME IT ON JOHN,
THE OWNER WHO'S NEVER HERE.
I CAN'T WAIT TO SEE
HOW JOHN REACTS TO THAT.
IS THIS SERIOUS TO YOU?
- ABSOLUTELY.
- HOW MUCH MONEY
DO YOU HAVE ON THE LINE?
- A LOT.
- GIVE ME A DOLLAR AMOUNT.
- ENOUGH.
- ENOUGH. I'D LIKE TO KNOW.
- ENOUGH.
- IS THIS PLACE
YOUR TOP PRIORITY?
- I WOULD SAY IT'S UP THERE.
- IT'S UP THERE?
COME ON, BE STRAIGHT WITH ME.
- I'M BEING STRAIGHT
WITH YOU.
- THIS IS NOT
YOUR TOP PRIORITY.
- EVERYTHING'S
MY TOP PRIORITY.
- BE STRAIGHT WITH ME,
EVERYTHING ISN'T
YOUR TOP PRIORITY.
- I THINK ABOUT EVERYTHING
AS A WHOLE.
- WELL, YOU'RE JUST GONNA
BULL[bleep] ME
AND SKATE AROUND
EVERY QUESTION I ASK YOU.
ARE YOU SCARED TO ANSWER
MY QUESTIONS?
- NO, I'M TELLING YOU
THE TRUTH!
- WHEN AN OWNER WON'T
ANSWER MY QUESTIONS
AND GIVE ME THE INFORMATION
I NEED TO HELP THEM,
IT FRUSTRATES ME INCREDIBLY.
IT'S MY REPUTATION
ON THE LINE,
AND QUITE FRANKLY,
MY TIME IS VALUABLE.
IF YOU THINK THIS IS FUNNY,
THEN WE'LL STOP.
'CAUSE IT'S NOT FUNNY TO ME.
WILL YOU BE SERIOUS
WHEN I'M SERIOUS?
- I'M LISTENING TO YOU.
- THIS IS SERIOUS, MAN.
- I'M SERIOUS WITH YOU.
- RYAN IS A PARTNER.
IF I HAD A CHOICE,
I'D FIRE HIM IN A HEARTBEAT.
BUT I CAN'T. HE'S AN OWNER.
I GOTTA TALK TO JOHN.
THE BS THAT HAPPENED TONIGHT
IS GONNA END TOMORROW MORNING.
- FACING AN UPHILL BATTLE
WITH RYAN,
JON TAFFER CALLS A MEETING
WITH THE TWO OWNERS
TO SHOW THEM SOMETHING THEY
AREN'T ACCUSTOMED TO SEEING...
EACH OTHER.
THE FIRST ORDER OF BUSINESS
IS FIGURING OUT
HOW SWANKY BUBBLES'
SHOCKINGLY NARROW BAR
GOT INSTALLED.
- I'VE NEVER SEEN
ANYTHING LIKE THIS
IN ALL MY YEARS.
HOW DID YOU ALLOW THIS
TO BE BUILT?
WOW, WASN'T IT
ON THE PLANS?
- UH, NO.
- WHEN I LOOK BACK HERE AND LOOK
AT THE FILTH DOWN THERE
AND THE DISORGANIZATION HERE,
WHOSE FAULT IS IT?
- OURS.
- "OURS."
YOU SEE WHAT HE DOES?
HE'LL NEVER SAY "ME."
THE WAY HE BLAMES YOU
IS BY SAYING "US."
SO NOW HE HAS
NO ACCOUNTABILITY.
HE WASHES HIS HANDS
OF THE WHOLE THING.
AND HE'S MR. EGO, MR. PRIDE,
MR. FRICKIN' PERFECT,
AND YOU'RE THE ONE
WHO'S CAUSING THESE PROBLEMS.
THAT'S WHERE HIS HEAD IS AT.
LOOK AT THE SMIRK
ON HIS FACE.
HE IS YOUR PROBLEM.
- YOU KNOW WHAT, I MAKE
SOME MISTAKES--I'M HUMAN.
SOMETHING I CERTAINLY
CAN FIX.
BUT RYAN'S NOT A GUY
TO ADMIT HE MAKES MISTAKES.
AS LONG AS YOU SMIRK AT ME
AND DON'T ACCEPT IT,
YOU'RE IN THE SAME TROUBLE
WHEN I LEAVE THAT YOU'RE IN NOW!
- COMING UP ON BAR RESCUE...
- I WANT YOU GUYS SLAMMED.
- I NEED RUNNERS!
- THIS IS FOR US TO IDENTIFY
WHERE WE NEED TO TRAIN YOU.
- AND SHAKE!
- JUST LEAVE, TIM.
YOU'RE THE WORST BARTENDER
I'VE EVER SEEN.
- GO [bleep] YOURSELF.
- SWANKY BUBBLES IS
A FAILING BAR
IN PHILADELPHIA,
PENNSYLVANIA.
OWNERS JOHN FRANKOWSKI
AND RYAN DORSEY
HAVE CALLED WORLD-RENOWNED
BAR CONSULTANT JON TAFFER
FOR HELP.
JON HAS LEARNED THAT
THE BAR STARTED FAILING
UNDER RYAN'S WATCH,
AND HE REFUSES
TO TAKE ACCOUNTABILITY
FOR IT.
NOW JON WANTS TO HEAR
HOW THE STAFF FEELS
ABOUT SWANKY BUBBLES.
- I AM HERE TO HELP YOU GUYS.
THESE GUYS WORK FOR ME.
I'M IN CONTROL.
I CAN TEAR A WALL DOWN,
I CAN MOVE,
I CAN DO WHATEVER THE HELL
I WANT TO DO.
NAME AND WHAT DO YOU DO?
- I'M DAVID. I'M A BARTENDER.
- DO YOU GUYS HAVE WHAT YOU NEED
TO BE SUCCESSFUL HERE?
- NO.
- NO.
- ABSOLUTELY NOT.
- THE BAR'S NOT BUILT
FOR ONE PERSON, LET ALONE TWO.
I MEAN, YOU TAKE
YOUR SHOULDER OUT,
YOU BREAK THINGS JUST 'CAUSE
THERE'S JUST NOT
ENOUGH ROOM BACK THERE.
- WE'RE ALWAYS OUT
OF SOMETHING. LIQUOR.
- CHAMPAGNE.
- WHO IS ACCOUNTABLE
FOR ORDERING LIQUOR?
- I DO THE ORDER.
BUT I'M ONLY ALLOTTED
A CERTAIN AMOUNT OF MONEY
TO GO TO LIQUOR,
SO I TRY TO MAKE ENDS MEET.
I HAVE BOUGHT LIQUOR
WITH MY OWN POCKET MONEY
JUST TO KEEP THE BAR STOCKED.
AS A MANAGER, I SHOULD HAVE SOME
CONTROL OF THE MONEY, WHATEVER,
BUT I DON'T--
THE OWNERS DO.
- SO DO WE HAVE A PAR
ESTABLISHED IN THE LIQUOR ROOM?
- NO.
- A PAR IS
THE INVENTORY LEVEL
NEEDED TO ENSURE THE BAR
DOESN'T RUN OUT OF PRODUCTS.
IF THE PAR IS
EIGHT BOTTLES OF VODKA,
AND THE BAR HAS FIVE,
THE MANAGER SHOULD ORDER
THREE BOTTLES
TO BRING IT BACK TO PAR.
- WITH BUSINESS DROPPING
AS IT HAS,
WE PIECEMEAL EVERYTHING
DAY TO DAY
IN LIEU OF HAVING OUR
INVENTORIES AND OUR PARS.
- AND HOW IS THAT WORKING
FOR YOU?
- WHEN JON WAS RIPPING
THE RESTAURANT APART
AND CRITICIZING EVERYTHING,
IT GETS RIGHT TO YOUR STOMACH.
IT JUST--IT HURTS.
I WAS EMBARRASSED, I WAS UPSET.
I HAD NO IDEA
IT WAS THAT BAD IN THERE.
- WHAT ABOUT RYAN'S REPUTATION?
- HE ALWAYS HAS FRIENDS AROUND.
THEIR FOOD IS COMPED,
THEIR DRINKS ARE COMPED.
AND IT'S LIKE,
"I HAVE TO CONCENTRATE ON YOU
BECAUSE YOU ARE RYAN'S FRIEND,"
BUT THEN THEY DON'T TIP.
- MY FRIENDS AND I,
WE COME IN HERE A LOT.
IT IS PART OF MY JOB,
YOU KNOW?
NOT JUST THE ADMINISTRATIVE
AND THE HEADACHES
AND ALL THAT STUFF.
YOU GOTTA HAVE SOME FUN.
- SO HOW DO YOU BENEFIT
FROM THAT?
HOW DO YOU HELP HIM
BY GIVING AWAY HIS MONEY?
- WE DON'T--WE DON'T
HELP EACH OTHER WITH THAT.
- ARE YOU PLEASED
WITH WHAT YOU'RE HEARING?
ARE YOU PLEASED WITH HIM?
- NO.
I'M NOT PLEASED WITH RYAN.
OUR FRIENDSHIP ASIDE,
AS A PARTNER,
I'M NOT PLEASED WITH THE WAY
THINGS ARE RUN RIGHT NOW.
- SO THERE'S A PROBLEM HERE,
AND IT STARTS THERE.
HERE'S WHAT I'D LIKE
TO DO.
I'M GONNA ASK YOU GUYS
TO GO UPSTAIRS,
AND I WANT YOU TO WRITE DOWN
THE THINGS ABOUT THE BUSINESS
THAT MAYBE YOU WEREN'T
COMFORTABLE SAYING HERE.
I REALLY NEED TO HEAR IT.
YOU GUYS IN?
all: YEAH.
- OKAY, NOW,
LET'S GO TO WORK.
- THERE'S A LOT OF STUFF
THAT'S BEEN
BOTHERING PEOPLE AROUND HERE.
I'M CURIOUS TO SEE HOW RYAN
WILL REACT
TO SOME OF THIS STUFF.
- HE LOVES THE WOMEN.
I CAN BE WAITING
ON A COUPLE WOMEN,
AND HE'LL COME IN,
AND NEXT THING I KNOW
HE'S TAKEN CARE
OF THEIR CHECK.
- IT'S VERY FRUSTRATING
FOR ME,
CARING SO MUCH, AND JUST
TRYING TO DO A GOOD JOB,
AND WORKING UNDERNEATH PEOPLE
WHO DON'T CARE AS MUCH AS I DO.
THIS PLACE COULD SHINE.
THEY DON'T WANT
TO POLISH IT.
- JON IS GETTING
A GOOD IDEA
OF THE ADMINISTRATIVE PROBLEMS
FACING THIS BAR.
BUT TO GET ALL THE ELEMENTS
ON TRACK,
HE'S CALLING FOR BACKUP.
FOR THE KITCHEN,
JON BRINGS IN CHEF BRIAN HILL.
BRIAN HAS RUN KITCHENS
IN FOUR-STAR RESTAURANTS
AND GRAND HOTELS
IN WASHINGTON, D.C.,
MIAMI BEACH,
AND BEVERLY HILLS.
WITH OVER 20 YEARS
OF CULINARY EXPERIENCE,
BRIAN WILL BRING THE SKILLS
TO HELP SWANKY BUBBLES
RISE TO THE TOP.
BEFORE MEETING THE STAFF,
CHEF BRIAN TOURS THE KITCHEN
WITH JON AND THE OWNERS
TO GET AN IDEA OF THE
ENVIRONMENT HE'LL BE WORKING IN.
- WOULD YOU LIKE YOUR GLASSES
CLEANED IN THIS?
WHOA, WHOA, WHOA.
I COULDN'T BELIEVE THE STENCH
COMING OUT OF A DISHWASHER!
THE DISHWASHER IS USED
TO SANITIZE THE DISHES!
SMELL THAT. SMELL IT.
IT'S DISGUSTING.
CAN YOU IMAGINE WHAT
THOSE DISHES SMELL LIKE
AFTER THEY'RE WASHED?
HOW LONG AGO DO YOU THINK
THEY MADE THIS RICE?
- PROBABLY YESTERDAY.
- OKAY...
THIS ISN'T IN A REFRIGERATOR,
IS IT?
- IT'S NOT.
- THAT MEANS IT'S FULL OF WHAT?
- FULL OF BACTERIA.
- YES.
- THEY DROPPED THE BALL
AND DID NOT PUT IT AWAY.
I WILL DO THAT.
- BUT THE KITCHEN ISN'T
THE ONLY PLACE
TEEMING WITH YESTERDAY'S
MISTAKES.
TO MODERNIZE THE DRINK MENU
AND IMPROVE THE STAFF'S
GUEST RELATIONS,
JON BRINGS IN MASTER MIXOLOGIST
ELAYNE DUKE.
ELAYNE IS THE HEAD MIXOLOGIST
FOR DIAGEO,
THE WORLD'S LEADING
PREMIUM DRINKS BUSINESS.
BEFORE ELAYNE CAN START
BREATHING NEW LIFE
INTO SWANKY BUBBLES,
SHE MEETS WITH THE BARTENDERS
TO GET AN IDEA OF HOW THEY WORK
ON A DAY-TO-DAY BASIS.
- I WANT BOTH YOU GUYS
TO MAKE A RUBY MARTINI.
I LOVE CIROC.
LET'S WORK WITH CIROC.
I KNOW THIS IS GONNA BE
A LITTLE BIT DRAMATIC,
BUT WATCH THIS.
SHOW ME YOUR ARMS.
OKAY...
I DON'T HAVE HUGE ARMS,
BUT I HAVE PRETTY DECENT ARMS.
YOU KNOW WHY? SHAKING.
YOU GUYS SHAKE LIKE GIRLS.
AND NOT GIRLS
THAT ACTUALLY SHAKE COCKTAILS,
BUT YOU SHAKE LIKE
LITTLE GIRLS.
YOU GOTTA PUT EFFORT
INTO IT.
LIKE, THERE SHOULD BE
A SHAKE--IT SHOULD BE A SHOW.
LIKE, YOUR WHOLE BODY
SHOULD BE INTO IT.
THAT'S ONE THING
WE'RE ALL GONNA PRACTICE.
THERE SHOULD BE A FACE YOU HAVE,
THERE SHOULD BE A LOOK.
DUDE, YOU GOTTA SHAKE
SOME COCKTAILS.
YOU WANT TO HAVE FUN,
YOU WANT TO SHOW SOME EFFORT.
- I'M ABOUT TO HAVE A MEETING
WITH MY SPECIALISTS NOW,
AND THIS IS
AN IMPORTANT ONE.
I'VE ASKED EACH OF THEM
TO IDENTIFY
WHAT OUR BIGGEST PROBLEMS ARE
AND THAT THEIR SOLUTIONS ARE.
WHOA.
- YEAH.
- I'M WORRIED ABOUT
THIS ONE.
THIS IS A BUSINESS
THAT'S REALLY OUT OF TOUCH.
WE DON'T HAVE TO MOVE IT
A LITTLE BIT...
both: WE GOTTA MOVE IT A LOT!
LET'S TALK ABOUT THE BAR.
- YES.
- WHAT ARE THEY
DOING WRONG NOW?
- THE BAR--THEY HAVE NO SPACE,
NO ROOM.
AND THEY NEED SOME GOOD SPIRITS
TO WORK WITH
SO THEY CAN ELEVATE
THEIR COCKTAIL MENU.
- SO YOU'LL CREATE
A MASTER INVENTORY LIST
OF EVERYTHING
THAT WE NEED TO BUY?
- DEFINITELY. DEFINITELY.
- OKAY, SO, CHEF...
THE MENU'S WHAT,
TEN MILES LONG?
- IT'S TOO MUCH.
IT'S JUST--IT'S EVERYWHERE.
WE GOTTA CUT IT IN HALF,
OR MAYBE EVEN MORE THAN THAT.
- SO WHERE DO WE GO?
HERE'S A CONCEPT I WANT TO DO.
- OKAY.
ONLY 15% OF THE PEOPLE
THAT LIVE IN THIS NEIGHBORHOOD
ARE MARRIED.
SO THERE'S A LOT OF SINGLE WOMEN
WALKING AROUND HERE.
- YOU BETTER BELIEVE IT.
- I WANT TO CREATE
A SOCIAL CLUB FOR WOMEN.
CUSTOMER MIX IS CRITICAL
TO A BAR.
THERE HAVE TO BE WOMEN.
WHEN WE ATTRACT WOMEN,
WHO ELSE COMES?
THE MEN.
SO, CHEF, THIS IS
A DIFFERENT KIND OF MENU.
- YEAH.
- THIS IS WHAT I WOULD CALL
SOCIAL DINING.
THE GIRL HAS TO LOOK PRETTY
WHILE SHE EATS.
- SO MAYBE SOME
ASIAN-INSPIRED MEATBALLS.
- SEE, NOW YOU'RE TALKING.
IT'S A SIMPLE ITEM.
THEY DON'T HAVE TO
TILT THEIR HEAD TO EAT IT.
LET'S TALK THE BAR.
YOU KNOW, WE ALL KNOW
THE WHOLE CHAMPAGNE THING
WAS A TREND
THAT SORT OF CAME AND WENT.
- MM-HMM.
- BUT MARTINIS ARE FOREVER.
- OH, YEAH.
- IF WE CAN COME UP
WITH SOME GREAT RED, PINK,
REALLY COOL MARTINIS,
STATISTICALLY,
WOMEN WILL TRY THEM.
- THE COLOR'S GOTTA BE BETTER.
WE'LL NEED SOME FRESH FRUIT,
LIKE FRESH STRAWBERRIES,
MAYBE SOME FRESH LIME JUICE.
MAKE A BETTER-QUALITY DRINK.
- WE GOT THREE DAYS
TO PULL THIS OFF.
- OKAY.
- I'LL GET IT DONE.
- OKAY, LET'S GO TO IT.
- LET'S GET IT DONE.
- WITH A NEW DIRECTION
ESTABLISHED
AND ONLY TWO DAYS
UNTIL THE RE-LAUNCH,
JON BRINGS IN HIS RESEARCH
TO DISCUSS WHY
SWANKY BUBBLES IS FAILING
AND WHAT IT NEEDS TO SUCCEED.
- LAYING OUT AND REVIEWING THE
BLUEPRINTS IS REALLY IMPORTANT.
EVERYTHING THAT I'M WORKING ON
IS BASED ON TARGETING WOMEN.
I HAVE TO GET WOMEN
TO COME TO THIS BAR,
LIKE IT,
AND COME BACK.
'CAUSE WHEN WOMEN GO TO BARS,
MEN ALWAYS FOLLOW.
I'VE GOT TO INCREASE
INTERACTION.
THE WAY YOU INCREASE INTERACTION
IS THROUGH BAR SEATING.
RIGHT NOW,
YOU GUYS BLEW THIS
BECAUSE YOU HAVE HUGE,
HEAVY BAR STOOLS WITH BACKS.
THIS IS AN OBSTACLE
TO THAT INTERACTION.
THOSE STOOLS ARE GONE.
GIRLS CAN SIT SIDEWAYS,
THEY CAN FACE OUT.
WE CAN HAVE CROWDS OF PEOPLE.
A WHOLE DIFFERENT DEAL,
GUYS.
- BAR STOOLS WITH BACKS
TAKE UP MORE FLOOR SPACE
AND FORM A BARRIER
FOR SOCIAL INTERACTION.
REMOVING THE BACKS
ALLOWS FOR MORE PEOPLE
TO SIT AT THE BAR,
AND INCREASES THE ABILITY
TO FREELY COMMUNICATE.
- WE HAVE TO BE EVERYTHING
TO THESE GIRLS.
WHEN THEY THINK OF GOING OUT
WITH THEIR GIRLFRIENDS,
THEY'VE GOTTA THINK OF US.
DID YOU RUN OFF
SOME OF THOSE WOMEN?
- NO.
- I'M GONNA SAY YOU DID.
- OKAY.
- DO YOU BELIEVE HE DID?
- YES, HE DID.
- HOW DO YOU FEEL ABOUT THAT?
- NOT ACCEPTABLE AT ALL.
- RYAN'S DEFINITELY A PLAYER.
SOMETIMES HE GETS A LITTLE
OVERZEALOUS WITH SOME
OF THE FEMALE CUSTOMERS.
HE THINKS, "I WANT TO JUST
IMPRESS THIS PERSON
OR IMPRESS THIS HOT GIRL, SO I'M
GONNA SHOW HER I'M THE OWNER.
HE DOESN'T UNDERSTAND THAT
THERE'S A WAY
TO MANIPULATE
THE SITUATION,
AND ALSO KEEP
THAT CUSTOMER HAPPY.
- YOU NEVER ASK A WOMAN OUT
IN THIS PLACE EVER AGAIN. EVER!
- WHILE EXPECTATIONS ARE
BEING SET FOR MANAGEMENT,
CHEF BRIAN MEETS WITH COOKS
MARK AND NIJAL
TO SEE UP CLOSE
HOW THEY RUN THEIR KITCHEN.
- HERE'S THE DEAL.
I WENT THROUGH HERE,
AND IT ISN'T NICE.
SEEMINGLY, IT LOOKS CLEAN,
DOESN'T IT?
BUT THEN, YOU KNOW,
YOU OPEN UP THE DISHWASHER,
AND YOU SEE THIS,
AND YOU SEE THIS.
THAT NEEDS TO BE SANITIZED
EVERY NIGHT.
WHO WOULD LEAD
THE KITCHEN, GENERALLY?
- I'M STRICTLY OVER HERE.
- YOU HEAR WHAT HE JUST SAID?
- I DID.
- THERE'S NO SUCH THING AS
"THAT'S NOT MY JOB."
WHY IS IT THAT THE RICE WAS
SITTING OUT PROBABLY...
- OVERNIGHT.
- ALL NIGHT.
BIG PROBLEM.
WE WANT YOU TO COME IN
EVERY DAY AND MAKE THE RICE.
- ALL RIGHT, WELL,
IT'S BEING PREPARED NOW.
- OKAY, GOOD.
THIS IS INSANE.
WOW.
SEE HOW TOUGH THIS IS
TO CLEAN THIS, GUYS?
SEE THIS? TOUGH, HUH?
- I'M GONNA GET OUT OF HERE.
- YOU GOTTA GO?
- YEAH.
- IS THIS EMERGENCY?
IS THIS--
- UH...
- JUST LIKE THAT? JUST--
- YEAH.
- DO YOU KNOW ABOUT THIS?
- I DON'T.
- MARK THREW HIS HANDS UP
AND THREW THE TOWEL IN.
- I DON'T NEED TO DO THIS.
- OKAY.
- THAT'S IT.
- I MEAN, LITERALLY,
LIKE,
HE LOOKED ME DEAD IN MY EYES AND
WAS, LIKE, "I CAN'T DO THIS."
HE WASN'T READY
FOR ALL THE CHANGES
THAT NEED TO BE MADE.
YOU KNOW WHAT,
I JUST MET YOU, SO...
OKAY. OKAY.
- HOLD UP. HOLD UP.
YOU WANT TO BE A QUITTER
AND WALK OUT ON US
AND LEAVE 'EM HANGING?
WELL, I'M ASKING YOU
A QUESTION. WHAT'S GOING ON?
I JUST WANT TO BE STRAIGHT
WITH YOU.
ARE YOU GONNA WALK OUT OF HERE
FEELING GOOD?
I GUESS THERE'S NO
TURNING AROUND A QUITTER, MAN.
QUITTERS ARE QUITTERS.
THAT'S REALLY UNFORTUNATE, MAN.
THAT'S JUST NOT THE WAY
TO LIVE YOUR LIFE.
SHAME ON YOU.
SHAME ON YOU, MAN.
- YOU WANT TO BE A QUITTER
AND WALK OUT ON US
AND LEAVE 'EM HANGING?
I GUESS THERE'S NO
TURNING AROUND A QUITTER, MAN.
QUITTERS ARE QUITTERS.
WE LOST OUR FIRST
EMPLOYEE TODAY.
HE DIDN'T THINK THAT ANYBODY
COULD TEACH HIM TO BE BETTER.
THAT WASN'T A LOSS.
LOSING AN EMPLOYEE LIKE THAT
IS A GAIN.
- WITH MARK GONE,
CHEF BRIAN BEGINS TRAINING.
HE STARTS BY HAVING NIJAL
COOK HIM A DISH
OFF SWANKY BUBBLES'
SPRAWLING MENU.
- SO THE LOBSTER MAC AND CHEESE
IS AN ALFREDO SAUCE?
- YEAH.
- ALFREDO SAUCE FROM A JAR?
- YEAH.
- [bleep]
THEY'RE TRYING TO BE
ALL THINGS TO ALL PEOPLE.
BIG PROBLEM.
ITALIAN ON YOUR
ASIAN-INSPIRED MENU.
NOW WE KNOW IT--WHAT?
DOES NOT BELONG, DOES IT?
SO LET'S GET THAT MENU
SMALL ENOUGH
THAT HE CAN BRING THEM
TO PROFITABILITY.
THIS RIGHT HERE, TEMPURA...
MUCH BETTER.
WE GOTTA FIGURE OUT
HOW WE CAN MAKE THIS SEXY
AND DRESS IT UP.
REMEMBER, I'M HERE
TO HELP YOU.
- WHILE BRIAN BRINGS THE MENU
DOWN TO A MANAGEABLE SIZE,
ELAYNE TEACHES THE BARTENDERS
A FRESH APPROACH
TO MAKING DRINKS.
- WE WANT TO MAKE
EVERYTHING FRESH.
WHEN THINGS ARE FRESH,
ESPECIALLY WHEN YOU HAVE
FRESH JUICES IN YOUR DRINKS,
IT MAKES PEOPLE HUNGRY.
IT MAKES PEOPLE WANT
TO HAVE MORE.
THINK ABOUT IT,
WHEN YOU HAVE A LEMONADE
OR A GREAT CRISP COCKTAIL
THAT'S WELL-BALANCED,
ACTUALLY,
WHEN IT GETS IN YOUR STOMACH,
YOUR GASTRIC JUICES
START GOING,
YOUR STOMACH STARTS SAYING,
"FEED ME. I NEED FOOD."
WE WANT TO MAKE PEOPLE HUNGRY
SO THEY EAT MORE FOOD.
EVERYTHING IS ABOUT
INCREASING THEIR CHECK.
THERE'S SOMETHING CALLED,
AND I KNOW IT'S GONNA SOUND
A LITTLE DIRTY,
BUT WE CALL IT--
WE LIKE TO SPANK OUR MINT.
[laughter]
BECAUSE WHAT THAT DOES IS--
AND I'M GONNA JUST
BREAK OFF THE ENDS--
IT ACTUALLY MAKES
THE MINT OILS COME OUT.
EVERYTHING ABOUT
HOW THE WAY WE CONSUME
IS ALL ABOUT SMELL.
RIGHT? SO YOU SMELL IT FIRST,
AND YOU GET EXCITED.
YOU'RE, LIKE, "I SMELL
STRAWBERRIES, I SMELL MINT,
I SMELL LEMON."
IF IT SMELLS GOOD,
IT'S GONNA TASTE GOOD.
AND WE'RE GONNA HAVE
VERY, VERY SIMPLE MENUS.
LOOK HOW MANY DRINKS
ARE ON THAT MENU.
THEY'RE EASY TO MAKE,
BUT THEY'RE ALL ABOUT
FRESH INGREDIENTS.
AND THEY'RE UTILIZING
A LOT OF WHAT YOU HAVE
ON YOUR BACK BAR.
- EVEN THOUGH THEY ARE
BETTER DRINKS NOW
THAT WE'RE USING
FRESH INGREDIENTS,
IT'S GONNA TAKE
THAT MUCH LONGER.
- YES, THE ONE AND THE ONE.
THE ONE-OUNCE.
- THE HARD PART IS GONNA BE
MAKING EVERYTHING PERFECT.
- WHILE THE EXPERTS
GET TO WORK,
JON TAFFER MEETS
WITH JOHN FRANKOWSKI
TO REVEAL THE EMPLOYEE
FEEDBACK CARDS
THAT WERE COLLECTED
THE PREVIOUS DAY.
- THESE WERE SOME OF THE NOTES
THAT CAME BACK
FROM THE EMPLOYEES.
"RYAN CARES MORE ABOUT
HIS POPULARITY
"AND HOW MANY TWITTER FOLLOWERS
HE HAS
THAN THE SUCCESS
OF SWANKY BUBBLES."
YOU WANT TO HEAR
SOMETHING INTERESTING?
YOU KNOW I DO MY HOMEWORK.
- YES.
- RYAN TWITTERS
TEN TIMES A DAY,
BUT YET, SWANKY BUBBLES TWITTERS
MAYBE ONCE A WEEK SOMETIMES.
WHERE ARE HIS PRIORITIES?
- I THINK HIS PRIORITIES
ARE WITH HIS PERSONAL LIFE.
I HAD TURNED EVERYTHING OVER
TO RYAN
AND LET HIM RUN WITH THE SHOW
FOR QUITE A BIT,
BUT MY ASS SHOULD BE IN THERE
CHECKING IT OUT,
MICROMANAGING THE MANAGER,
MICROMANAGING MY PARTNER.
AND WHAT IT TAKES IS ME
TO GET OFF MY ASS,
GET IN THERE, AND DO THE JOB
THAT I'M SUPPOSED TO DO.
I'M A LITTLE PISSED OFF THAT
HE LET IT GET TO THIS LEVEL,
SO I'M GONNA MAKE HIM
STEP UP AND DO HIS JOB.
AND IF NOT, THEN HE'S GOT TO
GET OUT OF OUR WAY.
- JOHN, HE NEEDS TO SEE
SOME ANGER OUT OF YOU.
- I HAVE TO ACCEPT
THE RESPONSIBILITY
FOR NOT BEING THERE
AS MUCH AS I AM.
SO IF I HAVE TO WORK
THAT MUCH HARDER,
I'M WILLING TO DO THAT.
- OKAY.
LET'S GO TO WORK, AND LET'S
BE REALLY AGGRESSIVE TODAY.
- LET'S GET 'EM, BABY.
- OKAY.
- ARMED WITH NEW INFORMATION
ABOUT HIS PARTNER'S
INCOMPETENCE,
OWNER JOHN FINALLY
CONFRONTS RYAN.
- THERE'S SOME [bleep] HERE
THAT REALLY PISSED ME OFF.
- OKAY.
- JON GAVE ME THE NOTES.
WE WENT OVER ALL THE NOTES,
WHEN I SAW SOME OF THE [bleep]
THE EMPLOYEES WROTE,
I'M, LIKE...IT HURT.
AND, YOU KNOW,
THE COMMON DENOMINATOR
IS YOUR PERSONAL LIFE.
IT'S [bleep] INSULTING,
AND YOU, AS A MAN,
SHOULD SAY, "YOU KNOW WHAT,
I'M A LITTLE [bleep] EMBARRASSED
ABOUT THE JOB I DID.
THIS IS SERIOUS [bleep].
IF YOU CAN'T DO YOUR JOB,
YOU'VE GOTTA STEP ASIDE.
I'M EXTREMELY SERIOUS.
IT'S SOMETHING I WOULDN'T
HESITATE TO DO.
IF HE DOESN'T STEP UP HIS GAME,
THEN WE HAVE TO MAKE
OTHER CONSIDERATIONS.
YOU NEED TO TAKE YOUR HEAD
OUT OF YOUR ASS
AND GET BACK INTO THE GAME.
- JOHN DOESN'T WANT YOU
TO GIVE AWAY THE HOUSE.
EVERYTHING'S PROFIT,
PROFIT, PROFIT.
IT'S LIKE A CONFLICT
OF INTEREST.
HOW CAN YOU TELL ME WHAT TO DO
WHEN YOU'RE NOT HERE?
- NOW THAT JOHN FRANKOWSKI
HAS MADE IT CLEAR
THAT HE WOULD LIKE TO SEE RYAN
TAKE MORE ACCOUNTABILITY,
JON TAFFER
BRINGS THE STAFF TOGETHER
TO SAMPLE THE NEW
FEMALE-FRIENDLY MENU.
- THESE ARE COD,
TEMPURA STYLE.
IT SOUNDS LIGHT
AND FLAKY, DOESN'T IT?
AND IT'S SUCCULENT INSIDE.
- AND "TEMPURA" GETS
A GREAT FEMALE RESPONSE
VERSUS THE WORD "FRIED."
- AH.
- YEAH.
COLORS. WHAT COLORS
ARE ON THAT PLATE?
- A LOT OF RED.
- WHAT DO WOMEN LIKE?
- RED.
- BINGO.
MY HOPE IS THAT PEOPLE
STAY HERE LONG ENOUGH
THAT I CAN
SELL 'EM FOOD TWICE.
- A NEW MENU WILL
FALL APART
IF THERE AREN'T ENOUGH
FOOD AND DRINKS IN STOCK,
A COMMON PROBLEM
AT SWANKY BUBBLES
THAT MANAGER EEF HAS BEEN
TRYING TO RECTIFY.
BUT SINCE OWNER JOHN
IS NEVER AROUND,
AND OWNER RYAN WON'T
GIVE EEF FINANCIAL CONTROL,
EEF HAS NOT BEEN ABLE TO
KEEP THE BAR PROPERLY STOCKED.
- HAVING AN INVENTORY LEVEL
HERE, JOHN, IS WHAT,
ANOTHER $1,000,
ANOTHER $1,200 WORTH
OF BOOZE SITTING HERE?
- YES, THAT'S IT.
- MY HANDS HAVE BEEN TIED
JUST BECAUSE
I HAVEN'T BEEN ABLE TO
GET THE INVENTORY THAT I NEED
TO SELL TO THE CUSTOMERS.
AND IT'S EMBARRASSING AS HELL
WHEN A CUSTOMER ASKS FOR
SOMETHING, AND I DON'T HAVE IT.
- ARE YOU READY TO EMPOWER HIM
TO BE A REAL MANAGER?
- YES, I AM, SIR.
- ARE YOU PREPARED
TO WRITE THE CHECK?
- I'LL WRITE THE CHECK
TOMORROW, BUDDY.
- YOU'RE GETTING YOUR PAR.
- LOVE IT!
- NOW THAT EEF IS
FULLY EMPOWERED
AND THE STAFF IS
PROPERLY TRAINED,
JON CAN MOVE FORWARD
WITH THE SOFT OPENING.
HERE, JON WILL PACK THE BAR
AND TEST THE STAFF
AND MANAGEMENT'S SKILLS
TO SEE HOW WELL
THEY PERFORM UNDER PRESSURE.
SWANKY BUBBLES HASN'T BEEN BUSY
SINCE 2004.
SOME OF THIS STAFF WAS
IN HIGH SCHOOL BACK THEN.
THEY DON'T KNOW HOW TO DEAL
WITH A PACKED SWANKY BUBBLES.
WE'VE GOTTA GET THIS STAFF
TO BE ABLE TO PRODUCE
AT THE SPEED THEY NEED TO
TO MAKE MONEY.
OKAY, GUYS, LET'S OPEN UP!
all: YEAH!
- GOOD JOB.
- AS SOON AS THE DOORS OPEN,
CUSTOMERS START FLOCKING IN.
- IT'S CHAOS OUT THERE.
WE'VE GOT A MOB
FIVE DEEP AT THE BAR,
AND EVERYBODY'S IN THERE
STARING AT US.
- EEF HITS THE LINE
TO EXPEDITE FOOD ORDERS
TO HELP MAKE UP
FOR THE MISSING COOK.
- 15 MINUTES UP, ALL RIGHT.
- OKAY, 15 MINUTES UP.
- JUMBO SHRIMP, TABLE 12.
- NOT UNTIL I SAY GO.
LET'S DO IT.
- EVEN THOUGH THE STAFF IS
WORKING AS A TEAM,
JON PLANS TO UP THE ANTE
BY TESTING THE BARTENDERS
INDIVIDUALLY.
HE GIVES EACH BARTENDER
SIX CUSTOMERS,
AND JUDGES THEIR PERFORMANCE
BASED ON TIME
AND CUSTOMER SERVICE
- LET ME GET A SWANKY BUBBLE,
PLEASE.
- SWANKY BUBBLE? YOU GOT IT.
I'LL BE RIGHT WITH YOU GUYS.
- THE BAR IS SLAMMED.
HURRY UP, MAN. HURRY UP.
YOU GOTTA MOVE, TIM.
YOU GOTTA MOVE, MAN.
TIM STRUGGLED A LOT.
HE DIDN'T HAVE THE COMFORT
AND THE SKILLS YET
TO BE GOOD.
13 MINUTES. TIM,
YOU'RE A MESS, MAN. COME ON!
MOVE, BUDDY.
I UNDERSTAND THAT
PEOPLE GET CONFUSED.
I UNDERSTAND THEY GET STRESSED,
BUT YOU STILL GOTTA MOVE!
YOU STILL GOTTA GO FOR IT.
TIM JUST DIDN'T MOVE QUICKLY.
HE DIDN'T HAVE
A SENSE OF URGENCY.
THAT'S WHY I RODE HIM, TO
GIVE HIM THAT SENSE OF URGENCY.
OKAY, I WANT YOU TO KNOW,
MAKING FOUR DRINKS, TIM,
HAS TAKEN YOU
ALMOST 20 MINUTES.
SAVE HIM. HE CAN'T DO THIS.
I MEAN, YOU'RE
SINKING FAST, MAN.
- I'M PUSHED TO MY POINT
WHERE I'M ABOUT TO BREAK.
THIS GUY YELLING AT ME ISN'T
HELPING ME GET THE JOB DONE.
- WHAT DO YOU NEED?
OH, REALLY? MAYBE I NEED YOU
TO GET THE [bleep] OUT OF HERE.
GET OUT OF HERE.
JUST LEAVE, TIM. YOU'RE THE
WORST BARTENDER I'VE EVER SEEN.
- GO [bleep] YOURSELF.
- JUST GO.
- I KNOW WHAT I'M DOING.
MY PEOPLE LOVED ME,
THEY WERE HAPPY.
THEY LOVED MY DRINKS.
GET THE [bleep] OUT
OF MY FACE.
- MAYBE I NEED YOU TO GET
THE [bleep] OUT OF HERE.
GET OUT OF HERE!
- I'LL GET OUT OF HERE.
- JUST LEAVE, TIM.
YOU'RE THE WORST BARTENDER
I'VE EVER SEEN.
GET THE [bleep] OUT OF HERE!
GO SERVE THE TABLES.
NORMALLY DURING
A SOFT OPENING,
THERE'S A LOT OF FRUSTRATION.
PEOPLE CRY, THEY SCREAM...
THEY WALK OUT, AND WE HAVE
A LOT OF FALTERING.
WHEN YOU'RE WALKING, YOU GOTTA
MOVE FASTER WHEN YOU CAN.
- IT DOESN'T MATTER--
IF NOTHING'S GONNA BE HERE
WHEN I GET HERE,
WHY AM I--
WHAT AM I MOVING--
- I'M NOT ASKING YOU TO MOVE
FASTER WHEN YOU'RE STANDING.
I'M ASKING YOU TO MOVE FASTER
WHEN YOU MOVE.
IS THAT REASONABLE?
- YOU'RE NOT UNDERSTANDING
WHAT I'M SAYING.
- WOULD YOU TALK TO HIM ABOUT
WHAT MOVING FASTER IS, JOHN?
MAYBE HE NEEDS
AN UNDERSTANDING FROM YOU.
- GUYS, WE NEED YOU
TO STEP UP THE PACE A LITTLE.
MY BROTHER, COME ON, COME ON.
DO YOUR BEST.
COME ON, DON'T YOU SWEAT IT.
ALL RIGHT, LET'S GET IT ON.
- NORMALLY I WOULD HAVE FIRED
AN EMPLOYEE LIKE TIM.
BUT SOON AFTER,
TIM PICKED UP HIS PACE,
AND I COULD SEE HE WAS REALLY
TRYING TO RISE TO THE OCCASION.
- HERE YOU GO, GUYS.
SORRY ABOUT THE WAIT.
- THANK YOU SO MUCH.
- YOU GOT IT, MAN. THANKS.
- THAT'S WHAT THIS IS
ALL ABOUT--
TEACHING THEM
TO HAVE THE CONFIDENCE
TO ENDURE AND TRY HARDER
EACH TIME.
- I'M GETTING TO SPANK IT.
- WHOA!
- I GET TO SLAP IT
A LITTLE BIT. ALL RIGHT.
IT RELEASES THAT FRESHNESS.
CAN YOU SMELL IT?
- I THOUGHT MUDDLING WAS
HARDER THAN THAT.
- WELL, BECAUSE THERE'S NOT
REALLY MUCH TO MUDDLE,
YOU DON'T WANT TO BRUISE
THE MINT.
YOU WANT TO JUST RELEASE
A LITTLE BIT OF THE FLAVOR.
- DAVE DID GREAT.
HE WAS FAST.
ALL OF HIS RECIPES WERE GREAT.
HE SMILED THE ENTIRE TIME.
HIS CUSTOMERS LOVED HIM.
- YEAH, THAT WAS GOOD.
- SO DAVE IS REALLY DYNAMIC,
HAS GREAT GUEST SKILLS.
WE GOT A WINNER.
HOW ARE OUR TICKET TIMES?
- TICKET TIMES STILL DOW--
I THINK WE'RE ABOUT
TEN MINUTES NOW.
I THINK WE'RE CATCHING UP.
- A TICKET TIME IS
THE AMOUNT OF TIME IT TAKES
FOR AN ORDER TO
COME OUT OF THE KITCHEN
ONCE IT HAS BEEN RECEIVED.
AN IDEAL TICKET TIME IS
12 TO 15 MINUTES.
WITH A CROWD THIS SIZE,
A TEN-MINUTE TICKET TIME
IS A LITTLE TOO GOOD.
SO JON TAFFER CHECKS IN
WITH THE KITCHEN TO VERIFY.
- WHAT ARE OUR
TICKET TIMES, GUYS?
- BEHIND.
- YEAH, WE'RE, LIKE,
ALMOST AN HOUR.
- I ASKED RYAN
WHAT THE TICKET TIMES WERE,
AND HE SAID TEN MINUTES.
IN FACT, THEY WERE AN HOUR.
EITHER HE LIED TO ME,
OR HE HAS NO IDEA
WHAT'S HAPPENING
IN HIS OWN KITCHEN.
THAT'S NOT MANAGEMENT.
- HOW MANY PEOPLE...EEF!
- THEY'LL BE BACK AT 5:30.
- CUSTOMERS START GETTING
IMPATIENT
AS WAIT TIMES CRAWL
PAST THE ONE-HOUR MARK.
JON SENDS RYAN OUT
TO TOUCH TABLES.
A TABLE TOUCH IS WHEN
A MANAGER OR OWNER
PERSONALLY CHECKS IN
ON A TABLE
TO MAKE SURE THAT
THE CUSTOMER IS SATISFIED.
YOU JUST RUN AND HIT
EVERY TABLE.
DO THIS FOR ME,
AND I'LL GET HIM CAUGHT HERE.
WHAT TO YOU NEED?
- TUNA TARTARE ON THE FLY.
- OKAY. I NEED
A TUNA TARTARE ON THE FLY.
- HOW IS EVERYTHING, GOOD?
GOT AN EMPTY TABLE.
- HONEY, I'M HUNGRY.
- HOW 'BOUT THIS--
PICK OUT SOMETHING, LET ME SEE
IF WE CAN GET IT TO YOU.
PEOPLE ARE ALREADY PISSED OFF.
YOU GOTTA MAKE 'EM HAPPY.
I MEAN, I'VE LEARNED THAT
PEOPLE LIKE FREE [bleep],
SO YOU MAKE 'EM HAPPY,
GIVE 'EM FREE [bleep].
- COD BITES.
- COD BITES?
WHAT DO YOU WANT, SIR?
- I'LL HAVE COD BITES.
- COD BITES COMING UP.
TWO COD BITES ON THE FLY,
PLEASE.
- I NEED TWO COD BITES
ON THE FLY.
- RYAN, LISTEN TO ME. WHEN
I ASKED YOU TO GO TO TABLES
AND HELP PEOPLE OUT,
I DIDN'T EXPECT YOU
TO COMP EVERYTHING
IN THE DAMN RESTAURANT.
- GOTTA MAKE THE GUESTS HAPPY.
- NO. NO!
EEF...
- I GOT YOU, I GOT YOU.
- YOU GO OUT THERE,
HIT THOSE TABLES,
AND I DON'T WANT YOU
TO COMP 'EM.
I WANT YOU TO WIN 'EM OVER
WITHOUT COMPING 'EM.
YOU GOTTA GIVE 'EM A GLASS
OF CHAMPAGNE, THAT'S FINE,
BUT NO FREE FOOD.
- HOW WE HOLDING UP HERE, GUYS?
[overlapping complaints]
- I KNOW. I DON'T BLAME YOU.
I DON'T BLAME YOU AT ALL.
- WE ORDERED THE SIGNATURE
PLATTER.
- THAT'S BEING PLATED
RIGHT NOW.
I THRIVE IN HIGH-STRESS
SITUATIONS.
EVERY TABLE IN THE HOUSE
HAS BEEN TOUCHED UP.
SO WHEN IT COMES TO THAT,
IF WE CAN SURVIVE THROUGH THAT,
WE SHOULD BE GOOD TO GO.
WHEN IT'S BUSY,
I GET IN A ZONE.
AND I STILL HAVE FUN
DOING IT
BECAUSE THAT'S JUST
THE EASIEST WAY
FOR ME TO GET THROUGH IT.
THERE'S NOTHING I CAN DO
ABOUT 150 PEOPLE
WALKING IN THE DOOR.
GOOD TO GO. THAT ONE'S
OUT OF MY FACE TOO. I LOVE IT!
I GOTTA DO WHAT I GOTTA DO.
I GOT A STICKY SITUATION.
BOP--STICK AND MOVE, MAN.
STICK AND MOVE, YOU KNOW?
COME BACK, PEOPLE.
LET'S DO THIS!
- AND SHAKE IT!
I AM GONNA GET A WORKOUT.
- YOU GOTTA ADMIT HE SHAKES
VERY WELL, DOESN'T HE?
- THANKS. WELL, SHE TOLD ME
I SHOOK LIKE A GIRL YESTERDAY.
- I TOLD HIM IT'S
ALL ABOUT THE GUN SHOW.
GOTTA GET YOUR GUNS OUT.
[laughs]
- THANK YOU VERY MUCH,
EVERYONE,
FOR COMING TO SWANKY BUBBLES
TONIGHT.
[cheers and applause]
- BEFORE CUSTOMERS LEAVE,
THEY'RE ASKED TO FILL OUT
COMMENT CARDS
AND GIVE THEIR OPINIONS OF THEIR
EXPERIENCE AT SWANKY BUBBLES.
AS SOON AS THE BAR
EMPTIES OUT,
JON CALLS THE STAFF TOGETHER
TO GIVE SOME COMMENTS
OF HIS OWN.
- FIRST OF ALL, YOU GUYS
PUT FORTH AN AMAZING EFFORT.
HE'S A GOOD KID. HE AND I
GOT INTO IT FOR A MINUTE,
BUT I LIKE HIS PASSION.
- THAT'S WHAT MAKES HIM SHINE.
- HE'S GOT SOME ENERGY.
WITH A LITTLE CONFIDENCE, TIM,
YOU'LL DO GREAT.
RYAN, I WALKED UP TO YOU
RIGHT HERE, AND I SAID,
"HOW ARE OUR TICKET TIMES?"
AND WHAT'D YOU SAY WE WERE?
- TEN MINUTES.
- AND WHERE WERE WE, CHEF?
- IT WAS AN HOUR.
- NOW, IF YOU DON'T KNOW
WHAT'S GOING ON IN YOUR KITCHEN,
THESE GUYS ARE DEAD.
HOW DO YOU GUYS GET TIPPED
WHEN HE COMPS IT?
- WE DON'T.
- RYAN, YOU HAVE TO
MAKE THEM MONEY,
NOT COST THEM MONEY ANYMORE.
- FOR SURE.
- YOU DIDN'T TAKE CONTROL
OF YOUR BUSINESS TONIGHT.
HE DID. HE WAS TWICE
THE MANAGER THAT YOU WERE.
OKAY, A COUPLE OF THINGS
I WANT TO SHARE WITH YOU.
WE DID SOME COMMENT CARDS
TONIGHT.
"SERVICE STUNK,
BUT GREAT NEW DRINKS."
"MANAGER WITH THE BEARD
IS TERRIFIC."
"THE FOOD WAS GREAT."
"DECOR IS OLD."
"DECOR IS STRANGE."
GUYS...
THIS IS THE ENEMY.
[laughter]
TONIGHT'S TEST WAS A SUCCESS.
IT WORKED
BECAUSE THE STAFF IS STRONGER
THAN THEY WERE YESTERDAY.
NOW WE'RE READY TO START
THE TRANSFORMATION WITH THE BAR.
AND I'M GONNA LET THE STAFF
START IT
WITH A COUPLE
OF SLEDGEHAMMERS.
THEY DESERVE THE EXCITEMENT OF
SAYING GOOD-BYE TO THE OLD BAR,
AND KNOWING THAT
THE NEW ONE IS COMING.
BEFORE YOU LEAVE,
EVERYBODY TAKES A SWING.
HAVE SOME FUN.
YOU GUYS DESERVE THIS!
- FOR THE FIRST TIME,
JON LETS THE STAFF
TAKE THEIR AGGRESSION OUT
ON THE BAR
AND KICK OFF THE BEGINNING OF
SWANKY BUBBLES' TRANSFORMATION.
[employees cheers]
- BACK UP.
- WHOO!
- AMEN!
[laughter]
- IN A MATTER OF MINUTES,
MY WRECKING CREW WILL SHOW UP
WITH MY DESIGN TEAM,
AND IT'S TIME TO BUILD
THE NEW BAR.
- AFTER 36 HOURS OF HAMMERING,
SAWING, MOUNTING, AND PAINTING,
JON'S CREW PUTS
THE FINISHING TOUCHES
ON THE NEW CONCEPT
AS THE STAFF EAGERLY AWAITS
TO CHECK OUT THEIR NEW BAR.
- WHEN I FIRST GOT HERE,
I SAW A BAR
THAT HAD THE WORST NAME
I HAVE EVER SEEN IN OVER
30 YEARS IN THE BUSINESS,
AND IN MY VIEW, CHASED
SOPHISTICATED PEOPLE AWAY.
BUT I KNEW THERE WAS
A REAL OPPORTUNITY
TO TAKE THIS BAR AND MAKE IT
A PLACE WHERE WOMEN GO
AND ENJOY AN UNBELIEVABLE
SOCIAL INTERACTIVE EXPERIENCE.
FOR YEARS, THIS BAR
HAS BEEN BACKWARDS.
RATHER THAN DRAWING
70% WOMEN,
THEY'VE BEEN ATTRACTING
70% TO 80% MEN.
A BAR CAN'T WORK THAT WAY.
SO YOU GUYS READY
TO SEE YOUR NEW BAR?
all: YEAH!
- ONE...
TWO...
THREE!
all: OH...
- WITH FOUR HOURS TO GO
BEFORE THE RE-LAUNCH,
JON IS READY TO REVEAL THE BAR
THAT WAS SWANKY BUBBLES.
- SO YOU GUYS READY
TO SEE YOUR NEW BAR?
all: YEAH!
- ONE...TWO...THREE!
all: OH...
[applause]
- YEAH!
- THINK OF THE NAME "SHEER."
IT'S A NAME WOMEN RELATE TO.
AND MEN GO
WHERE THE WOMEN ARE.
- "SWANKY BUBBLES" WAS DATED.
"SHEER" IS MODERN AND NEW,
AND I WOULD TOTALLY
COME IN HERE AS A WOMAN.
- NOW YOU WANT TO SEE
THE INSIDE, DON'T YOU?
- OH, YEAH.
- OKAY, LET'S HEAD IN.
- THANK YOU, JON.
HOLY [bleep]. WOW!
- WOW...
- WOW. WOW.
VERY SEXY.
I WANT TO SIT
AT THAT BAR AND DRINK.
- LOOK AT THE CHAIRS!
- THERE'S TONS OF ROOM.
THAT'S AWESOME.
- SWANKY BUBBLES HAD
THE WORST BAR I'D EVER SEEN.
IT WAS SO NARROW
YOU COULDN'T WORK BEHIND IT.
BUT I COULDN'T MOVE
THE BAR OUT
BECAUSE EVERY FOOT I TAKE AWAY
FROM THE CUSTOMER
COSTS US MONEY.
SO INSTEAD, WE HAD TO
MOVE THE BACK BAR BACK
TO KEEP THE SAME AMOUNT
OF SPACE FOR CUSTOMERS,
BUT MAKE THE BAR
MORE EFFICIENT.
- THERE'S, LIKE, USEABLE SPACE.
- IT'S SO MUCH BIGGER.
- ISN'T IT WEIRD HOW MUCH ROOM
THERE IS UP HERE?
I CAN STAND SIDEWAYS.
- MY FAVORITE PART OF THIS BAR
IS THAT IT'S NOT THE OTHER BAR.
I'LL BE HONEST WITH YOU.
IT'S COMPLETELY DIFFERENT,
AND I LOVE IT.
IT'S GONNA BE
A MILLION TIMES EASIER
TO DO MY JOB BACK HERE.
- WELL, WHAT DO YOU THINK?
- AWESOME, BUDDY.
LOOKING GREAT.
- SO I WANTED TO SHARE WITH YOU
SOME OF THE SCIENCES
AND THINGS THAT ARE
GOING ON HERE.
YOU HAD EIGHT OF THOSE
BIG, CLUNKY BAR STOOLS.
NOW YOU'VE GOT TEN
OF THESE.
THEY'RE FROM MY FRIENDS
AT BFM SEATING.
- THAT'S NICE--
NO BACKS ON THESE BAR STOOLS.
I LOVE IT.
- WHEN PEOPLE INTERACT MORE
IN A BAR,
THEY STAY LONGER.
THEY SPEND MORE MONEY, GUYS.
THE OLD BAR WAS INFANTILE.
IT LOOKED LIKE A CAVEMAN BAR.
THE NEW BAR IS SOPHISTICATED.
IT HAS STYLE.
AND THAT'S HOW YOU GET
SOPHISTICATED WOMEN.
LOOK AT OUR BOTTLE DISPLAYS.
SMIRNOFF, CIROC, KETEL ONE.
NOW YOUR EYE MOVES
TO THESE PREMIUM SPIRITS,
AND WE MAKE MORE MONEY.
WE HAVE COMPLETE
DUPLICATE STATIONS.
ANOTHER SPEED WELL DOWN HERE.
COMPLETE STATION.
YOU DON'T HAVE TO RUN DOWN THERE
TO GET PRODUCTS ANYMORE.
THOSE THINGS SHOULD TRIPLE
OUR PRODUCTION.
TRIPLE OUR REVENUE POTENTIAL.
NOW, ARE WE GONNA ATTRACT
A LOT OF WOMEN HERE?
- OH, YEAH.
- THEY'RE NOT FOR YOU.
- NO. NOT AT ALL.
- I HAVE TO SEE HOW CONNECTED
RYAN REALLY IS.
SO TONIGHT I'VE ASKED RYAN
TO USE HIS TWITTER ACCOUNTS,
HIS SOCIAL ACCOUNTS, HIS PHONE,
AND FILL THE BAR.
RYAN TOLD ME
HE'S A GREAT PROMOTER.
LET'S SEE IF HE IS.
- WHILE RYAN FOCUSES
ON FILLING THE BAR,
JON MAKES THE ROUNDS TO ENSURE
THAT THE STOCKING PROBLEMS
OF SWANKY BUBBLES' PAST ARE NOT
A PART OF SHEER'S FUTURE.
- EEF, YOU GOT YOUR BOOZE?
- I AM SO GLAD THAT JON TAFFER
CONVINCED RYAN AND JON
TO GIVE ME THE POWER
TO STOCK THE BAR.
I'M EXCITED FOR THE LADIES
TO COME IN
AND HAVE AN AWESOME,
AWESOME TIME AT SHEER.
- RYAN'S OUTREACH
SEEMS TO HAVE WORKED.
- WE'VE GOT A LINE
AROUND THE BLOCK,
A BIG STEP AND REPEAT
FOR PHOTOGRAPHS IN FRONT
TO MAKE IT LOOK LIKE
A GALA EVENT,
AND IT'S REALLY EXCITING.
- WHOO!
- IT LOOKS VERY, VERY NICE NOW.
VERY PROFESSIONAL AND UPSCALE.
SO WE'RE REALLY LOOKING FORWARD
TO GOING IN.
- THE STAFF RUSHES
TO PUT THE FINAL TOUCHES
ON THE BAR AND KITCHEN
AS A NEWLY RE-ENERGIZED JOHN
SHAKES HANDS
WITH THE EAGER CROWD
AWAITING THE DEBUT OF SHEER.
- DUDE, I AM JUMPIN',
PUMPIN', AND HAPPY.
IT'S SO CRAZY.
THERE ARE SO MANY PEOPLE.
IT'S GONNA BE AN AWESOME NIGHT.
- SHOWTIME!
- WOW, LOOK AT THE PLACE.
LOOKS AMAZING NOW.
- YOUR OTHER COCKTAILS
ARE COMING RIGHT UP.
- IT'S AMAZING IN HERE.
IT'S BRIGHT,
MUCH MORE UPSCALE,
VERY IMPRESSED.
VERY IMPRESSED.
- TO YOUR WEDDING.
- CHEERS.
- LOVE YOU GUYS. WHOO!
- IN ADDITION TO PACKING
THE BAR,
RYAN HAS HIRED
A NEW LINE COOK
TO HELP THE KITCHEN
DEAL WITH THE VOLUME.
BUT NOT EVERYONE
IS THRILLED.
RYAN GOES TO TOUCH A TABLE
AFTER HEARING
THAT A BACHELORETTE PARTY
ISN'T HAPPY WITH THE SERVICE.
- WE'VE BEEN WAITING
A WHILE FOR OUR FOOD.
- HERE'S WHAT I'M GONNA DO.
I'M GONNA ROLL UP MY SLEEVES,
I'M GONNA GET IN THE KITCHEN,
AND IF I HAVE TO
CHOKE SOMEBODY OUT,
I'LL DO SO, ALL RIGHT?
- YOU CAN GET HER A DRINK
IF YOU WANT.
SHE'S THE BRIDE.
- I'M ABOUT TO GO TO WORK HERE.
YOU GOTTA GIVE ME
A COUPLE MINUTES, ALL RIGHT?
- ALL RIGHT.
- I'LL BE BACK SHORTLY.
- NOW IS THE TEST TO SEE IF RYAN
CAN KEEP CUSTOMERS PLEASED
WITHOUT GIVING ANYTHING AWAY.
- I JUST GOT BLASTED
BY A BUNCH OF LADIES.
AND I AIN'T GIVING AWAY
[bleep] TONIGHT, SO LET'S GO.
TABLEFUL OF BACHELORETTES, THEY
WERE WAITING FOR A LONG TIME.
BUT I MANAGED
TO GET THEM THEIR FOOD
WITHOUT COMPING ANYTHING.
IT'S HOT.
[laughter]
IT FEELS GOOD NOT TO
GIVE AWAY ANY PROFIT.
YOU GUYS GOOD?
- YEAH.
- COOL. COOL.
I SEE SHEER DOING VERY WELL.
EVERYONE WAS VERY HAPPY,
VERY PLEASED,
AND IT LOOKED LIKE
THEY HAD A REALLY GOOD TIME.
THERE'S SEVERAL PRETTY LADIES
IN THERE THIS EVENING.
I WILL DEFINITELY HOLD ON
TO MY WORD
BY NEVER HITTING
ON THEM AGAIN.
- HOW DOES THIS COMPARE
TO LAST SATURDAY?
- COMPLETELY DIFFERENT, BUDDY.
IT'S GREAT.
IT'S LIKE NIGHT AND DAY,
MY FRIEND.
- OUR SALES WENT WAY ABOVE
WHAT WE NORMALLY DO
ON A SATURDAY NIGHT.
AND THAT WAS BECAUSE WE KEPT
THAT CUSTOMER A LOT LONGER.
THEY WERE ENJOYING THEMSELVES,
THEY SPENT A LITTLE BIT
MORE MONEY,
AND THEY HAD A BLAST.
- I GOTTA TELL YOU, GUYS,
I'VE DONE THIS A LOT OF TIMES--
I'M PARTICULARLY PROUD
OF THIS ONE.
ALL THE WORK THAT I DID
CONCEPTUALIZING SHEER
HAD A PURPOSE.
TONIGHT,
THE RATIO WAS TERRIFIC.
WE HAD 66% WOMEN.
I'M REALLY HAPPY
WITH THAT OUTCOME.
ANY BAR THAT ATTRACTS
66% WOMEN MAKES MONEY.
WHEN I COME BACK HERE
TO PHILADELPHIA,
I'M GONNA COME SEE MY BUDDIES.
- ANY TIME, BUDDY.
- BUT I'M NOT COMPING
YOUR DRINK.
- I'M REALLY PROUD
OF RYAN AND JOHN.
I BEAT 'EM UP PRETTY GOOD
THE FIRST FEW DAYS.
THEY'RE DISPLAYING
A GREAT ATTITUDE,
A WILLINGNESS TO LEARN,
5,000 FAILING BARS NATIONWIDE
CLOSED THEIR DOORS
FOR GOOD.
IF THINGS DON'T CHANGE SOON,
SWANKY BUBBLES,
IN PHILADELPHIA, PENNSYLVANIA
WILL BECOME JUST
ANOTHER STATISTIC.
AFTER VISITING A WILDLY
SUCCESSFUL CHAMPAGNE BAR
IN MANHATTAN IN 1999,
JOHN FRANKOWSKI DECIDED
TO BRING THE CONCEPT TO PHILLY,
AND OPENED SWANKY BUBBLES.
- IN OUR HEYDAY, THIS PLACE
WAS DOING
$100,000 IN BUSINESS
A MONTH.
IT WAS JUST ROCK AND ROLL
IN HERE.
- BUT THREE YEARS AGO,
THE GIMMICK WORE OFF,
AND SALES AT THE BAR
FELL FLAT.
- I LIKE TO SEE, LIKE, BEAUTIFUL
WOMEN WHEN I GO PLACES,
AND THERE'S NOT A LOT
OF FEMALES IN HERE.
- DESPITE LOSSES
OF $4,000 PER MONTH,
JOHN SPENDS ONLY ONE
TO TWO HOURS PER WEEK
IN THE FAILING BAR.
- I'VE BEEN HERE A YEAR
AND A HALF,
AND I'VE SEEN HIM
MAYBE, 10, 15 TIMES.
- WHICH LEAVES THE MAJORITY
OF THE DECISIONS
IN CO-OWNER RYAN'S HANDS.
- RYAN'S DEFINITELY A PLAYER.
SOMETIMES HE GETS
A LITTLE OVERZEALOUS
WITH SOME OF THE FEMALE
CUSTOMERS.
- YOU KNOW, IF YOU SEE
A GROUP OF LADIES
HAVING A GOOD TIME,
YOU KNOW,
YOU THROW 'EM A BOTTLE
OF CHAMPAGNE.
PEOPLE ALWAYS LIKE
THE FREE HOOKUP.
- BUT RYAN'S IDEA
OF KEEPING CUSTOMERS HAPPY
HAS BEEN HURTING
THE SERVERS' WALLETS,
AS WELL AS
THE BAR'S BOTTOM LINE.
- THEY DIDN'T EVEN TIP ME.
ALL THEIR STUFF GOT COMPED.
THEY DIDN'T TIP ME ANYTHING.
- LOW TIPS HAVE LED
TO HIGH TENSION,
CREATING AN UNBEARABLE
WORKING ENVIRONMENT.
- IT'S [bleep] INSULTING.
THIS IS SERIOUS [bleep].
IF YOU CAN'T DO YOUR JOB,
YOU GOTTA STEP ASIDE.
- WITH SWANKY BUBBLES
CIRCLING THE DRAIN,
JOHN AND RESTAURANT HAVE AGREED
TO PULL BACK THE DOORS,
BUST OPEN THE BOOKS
AND MAKE A CALL FOR HELP
TO BAR RESCUE.
RUNNING A BAR IS NOT
JUST 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 MONEYMAKERS.
OLD CITY, PHILADELPHIA.
THIS PART OF TOWN IS AS FILLED
WITH AMERICAN HISTORY
AS IT IS WITH BARS.
WITH 80 LIQUOR LICENSES
IN JUST A FEW SQUARE BLOCKS,
THERE'S NOT SHORTAGE OF PLACES
TO GRAB A DRINK.
RIGHT IN THE MIDDLE OF IT ALL
LIES SWANKY BUBBLES.
FORMERLY ONE OF THE TOWN'S
HOTTEST DATE SPOTS,
IT'S IN DANGER OF BECOMING
A PIECE OF HISTORY ITSELF.
OWNERS JOHN FRANKOWSKI
AND RYAN DORSEY
HAVE CALLED JON TAFFER HERE
TO HELP THEM FIND OUT WHY.
ON HIS WAY TO OLD CITY,
JON DOWNLOADS HIS WIFE
AND BAR RECON SPECIALIST NICOLE
ON THE DIRE STATE
OF SWANKY BUBBLES' AFFAIRS.
- OKAY, SO WHERE ARE WE
HEADED TODAY?
- WE'RE GOING TO A BAR
CALLED--
ARE YOU READY?
- YES.
- SWANKY BUBBLES.
- [chuckles] OH, MY GOD.
JUST THE NAME RIGHT THERE
SHUTS IT DOWN.
- ONE OF THE WORST NAMES
I'VE EVER HEARD IN ALL MY YEARS.
- EVER.
[chuckles]
- IT WAS REALLY HIP
FOR A WHILE,
AND NOW THEIR REPUTATION
IS AWFUL.
REMEMBER THE CIGAR BARS?
- YES.
- THEY WERE HOT FOR A WHILE.
ICE BARS WERE HOT
FOR A WHILE AND, YOU KNOW,
CHAMPAGNE BARS WERE HOT
FOR A WHILE.
- RIGHT.
- BUT AGAIN, IT'S TRENDY.
I BELIEVE SWANKY BUBBLES
WAS CREATED AS A TREND BAR.
THE CHAMPAGNE TREND CAME
AND WENT,
AND SO DID SWANKY BUBBLES.
THE OWNER, RYAN,
HIS REPUTATION IS THAT
HE'LL BUY ANY GIRL ANYTHING
THAT COMES THROUGH
THE FRONT DOOR.
YOU'RE MY BAIT.
- OKAY.
- LET'S SEE IF HE PICKS YOU UP.
I'LL PICK YOU UP
IN ABOUT AN HOUR.
- NICOLE HEADS INTO
SWANKY BUBBLES,
A 1,250-SQUARE-FOOT VENUE
WHICH FEATURES A NARROW,
LINEAR BAR
WITH TWO SERVICE STATIONS
AND A PERMANENTLY INSTALLED
BAR GATE
THAT REQUIRES THE STAFF
TO CRAWL UNDERNEATH
TO ENTER THE SERVICE AREA.
ONCE INSIDE, NICOLE WILL
MEET HER FRIEND VALERIE.
TOGETHER, THEY'LL PLAY THE PART
OF SINGLE LADIES
OUT FOR A NIGHT ON THE TOWN.
- HONEY.
- YOU LOOK GOOD TOO.
MY GIRLFRIEND AND I,
WHAT WE DO AS SINGLE GIRLS
IS WE GO IN, WE HAVE FUN,
WE FLIRT WITH THE STAFF.
WE LIKE TO SEE HOW THE STAFF
IS GONNA TREAT GIRLS LIKE US
WHO ARE HAVING FUN
FLIRTING AROUND A LITTLE BIT.
BECAUSE WE'RE THE KIND
OF CUSTOMERS
THAT BRING IN ALL THE MONEY.
- IN ADDITION TO THE CAMERAS
THAT HAVE BEEN FOLLOWING
SWANKY BUBBLES' STAFF,
HIDDEN CAMERAS HAVE BEEN PLACED
AROUND THE BAR TO CAPTURE
NICOLE AND VALERIE'S RECON.
- IS THIS A JAPANESE JOINT?
- SUSHI WOULD BE JAPANESE.
- WELL, YEAH.
THAT'S WHAT I THOUGHT.
- BUT THERE'S A LITTLE ITALIAN
MIXED IN THERE
WITH THE GNOCCHIS
AND THE DUMPLINGS.
- SO THIS IS, LIKE,
A BIZARRELY HUGE,
TOTALLY UNATTRACTIVE MENU.
SO WHEN WE WERE GIVEN
OUR DRINK MENUS,
I COULDN'T GET OVER
THE SIZE OF THEM.
I CALL IT THE COLOSSAL
COCKTAIL MENU.
AND THIS MENU'S
ALL OVER THE PLACE.
THEY HAVE SOME SORT
OF ASIAN THEME--LOTS OF SUSHI.
BUT THEY HAD, LIKE,
GOAT-CHEESE QUESADILLAS,
WHICH IS JUST
REALLY CONFUSING.
THE PLACE HAD ABSOLUTELY
NO IDENTITY,
AND THE IDENTITY THAT
IT DID HAVE WAS JUST WEIRD.
"ROMEO AND JULIET'S
LOVE ELIXIR."
WASN'T THAT, LIKE,
ARSENIC OR SOMETHING?
- OOH, YOU KNOW WHAT
LOOKS GOOD? DECADENCE.
- I DON'T HAVE
VANILLA COGNAC.
I WOULD HAVE TO SUBSTITUTE
VANILLA VODKA.
- WAIT, YOU DON'T HAVE
THE VANILLA COGNAC?
- YEAH, I DON'T HAVE
THE VANILLA COGNAC.
TO BE HONEST,
THE DRINK ITSELF...
- IT'S A BAD DRINK?
- YEAH.
- SOON AFTER
THE GIRLS SHOW UP,
CO-OWNER RYAN
TAKES THE BAIT.
- WHAT'S YOUR NAME?
- RYAN.
- RYAN? NICOLE.
- MM-HMM.
NICOLE, VERY NICE
TO MEET YOU. AND?
- VALERIE.
- VALERIE, NICE TO MEET YOU.
- ARE YOU, LIKE, THE MANAGER
OR OWNER OF THIS JOINT?
- BAR OWNER.
both: NICE.
- YOU GUYS, LIKE, SAY THAT
IN UNISON...NICE!
- WELL...
- NICE!
WHAT ARE YOU GUYS
DRINKING TONIGHT?
- WELL, I WISH I WAS DRINKING
SOMETHING...
I WANT TO SHOW YOU.
- WHAT'S THAT?
- IT'S THE DECADENCE.
YOU DON'T HAVE VANILLA COGNAC.
- OOH, LET'S TRY SOMETHING ELSE.
- MAKES ME POUTY.
- POUTY. YOU LOOK LIKE
YOU CAN POUT VERY WELL.
- KIDDING.
- I WANNA DO THE
WHITE CHOCOLATE DECADENCE.
- IF YOU'RE NICE TO ME,
I'LL GIVE 'EM TO YOU.
HOW 'BOUT THAT?
- YEAH?
- LET'S GET A ROUND
OF THOSE THERE, SUNSHINE.
WHAT'S UP WITH THAT?
THE SEXUAL CHOCOLATE MARTINI?
- WHO CAME UP WITH THAT?
- THAT'S ME.
- I DON'T KNOW ANY WOMAN
THAT WOULD EVER COME TO A PLACE
THAT HAD A SEXUAL
CHOCOLATE MARTINI.
FURTHERMORE, HE SORT OF MADE
SOME INNUENDO--
IF HE WERE A COCKTAIL,
THAT'S THE ONE THAT HE WOULD BE.
YOU KNOW WHAT,
IT'S A LITTLE LATE...FOR US.
- I'LL SEE YOU GUYS LATER.
NICE MEETING YOU.
- BYE. YOU TOO.
CREEPY, CREEPY, CREEPY.
RYAN DID MAKE US FEEL
A LITTLE UNCOMFORTABLE.
- WOWZER!
- AFTER ENDING THEIR MISSION
PREMATURELY,
THE LADIES HEAD OUT
TO DEBRIEF JON
ON SWANKY BUBBLES.
- SO, GUYS,
LET'S TALK ABOUT RYAN.
WAS HE BEING A NICE OWNER?
- HE WAS BEING
A LITTLE EXTRA FRIENDLY.
- THE DESSERT MARTINIS
THAT WE HAD, HE COMPED US.
THEY WERE ON THE HOUSE.
- HE WAS DEFINITELY
CROSSING THE LINE.
- UNFORTUNATELY, I SEE THIS
A LOT IN THE BAR BUSINESS.
TOO MANY PEOPLE OPEN BARS
TO GET LAID,
DRINK, PARTY, AND ALL SORTS
OF OTHER REASONS.
TO ME, THE CUSTOMERS ARE
FOR THE CUSTOMERS,
THE LIQUOR IS FOR SELLING,
AND WE'RE HERE TO MAKE MONEY.
HOW DID THE MENU LOOK?
WAS IT APPEALING?
- OH, NO, NOT AT ALL.
- WELL, NICOLE AND VALERIE
WERE CLEAR
ABOUT ONE THING--
THERE WAS NOT ONE
REDEEMING QUALITY
THAT WOULD MAKE THEM COME BACK.
IF THIS IS WOMEN'S OPINION
OF IT,
I CAN SEE WHY
IT'S EMPTY AND FAILING.
OKAY, GUYS,
I GOT WHAT I NEED.
SEE YOU GUYS LATER.
- BYE.
- BYE.
- NOW THAT HE HAS HEARD
A FIRST-HAND ACCOUNT
OF THE FEMALE CUSTOMER
EXPERIENCE AT SWANKY BUBBLES,
JON HAS THE INFORMATION
HE NEEDS
TO BEGIN HIS BAR RESCUE.
- YOU'RE RYAN.
- I AM.
- I'M JON TAFFER.
- HELLO, SIR.
- IS THERE A PLACE WE CAN TALK?
CAN WE GO UPSTAIRS OR SOMETHING
FOR A COUPLE MINUTES?
- UH, SURE.
- OF COURSE, THERE'S ONLY
A COUPLE OF CUSTOMERS IN THERE,
BUT THEY REALLY CAN'T HEAR
WHAT I HAVE TO SAY,
SO I'M GONNA TAKE HIM UPSTAIRS
SO WE CAN TALK PRIVATELY.
- I HEAR THIS BAR IS FAILING.
- ABSOLUTELY.
- YOU GUYS LOSING
A GOOD AMOUNT OF MONEY?
- YEAH.
- WHAT'S YOUR HISTORY HERE?
- HISTORY HERE, I WAS BROUGHT ON
AS A PARTNER
PROBABLY 4 1/2,
5 YEARS AGO.
- WHEN DID IT GO BAD?
- LAST TWO, THREE YEARS OR SO.
MY OTHER PARTNER IS
A LITTLE OLDER.
BROUGHT ME IN FOR
A LITTLE BIT OF YOUTH
TO INJECT IN--BE MORE OF
HIS EYES AND HANDS ON,
MONITOR OUR GENERAL MANAGER,
OUR STAFF.
- IS JOHN HERE NOW?
- JOHN'S NOT HERE NOW.
- HOW OFTEN IS HE HERE?
- OUT OF SEVEN DAYS,
MAYBE TWO OR THREE.
- ARE YOU HERE
FIVE DAYS A WEEK?
- I STOP IN EVERY DAY.
I'M HERE PRETTY MUCH
ALMOST EVERY DAY.
- SO UNDER YOUR WATCH
WAS THE DEMISE.
- NO. I WOULDN'T SAY
I'M RUNNING IT.
WE'RE BOTH RUNNING IT.
- IT'S INTERESTING THAT RYAN
IS TRYING
TO DEFLECT THIS
AND BLAME IT ON JOHN,
THE OWNER WHO'S NEVER HERE.
I CAN'T WAIT TO SEE
HOW JOHN REACTS TO THAT.
IS THIS SERIOUS TO YOU?
- ABSOLUTELY.
- HOW MUCH MONEY
DO YOU HAVE ON THE LINE?
- A LOT.
- GIVE ME A DOLLAR AMOUNT.
- ENOUGH.
- ENOUGH. I'D LIKE TO KNOW.
- ENOUGH.
- IS THIS PLACE
YOUR TOP PRIORITY?
- I WOULD SAY IT'S UP THERE.
- IT'S UP THERE?
COME ON, BE STRAIGHT WITH ME.
- I'M BEING STRAIGHT
WITH YOU.
- THIS IS NOT
YOUR TOP PRIORITY.
- EVERYTHING'S
MY TOP PRIORITY.
- BE STRAIGHT WITH ME,
EVERYTHING ISN'T
YOUR TOP PRIORITY.
- I THINK ABOUT EVERYTHING
AS A WHOLE.
- WELL, YOU'RE JUST GONNA
BULL[bleep] ME
AND SKATE AROUND
EVERY QUESTION I ASK YOU.
ARE YOU SCARED TO ANSWER
MY QUESTIONS?
- NO, I'M TELLING YOU
THE TRUTH!
- WHEN AN OWNER WON'T
ANSWER MY QUESTIONS
AND GIVE ME THE INFORMATION
I NEED TO HELP THEM,
IT FRUSTRATES ME INCREDIBLY.
IT'S MY REPUTATION
ON THE LINE,
AND QUITE FRANKLY,
MY TIME IS VALUABLE.
IF YOU THINK THIS IS FUNNY,
THEN WE'LL STOP.
'CAUSE IT'S NOT FUNNY TO ME.
WILL YOU BE SERIOUS
WHEN I'M SERIOUS?
- I'M LISTENING TO YOU.
- THIS IS SERIOUS, MAN.
- I'M SERIOUS WITH YOU.
- RYAN IS A PARTNER.
IF I HAD A CHOICE,
I'D FIRE HIM IN A HEARTBEAT.
BUT I CAN'T. HE'S AN OWNER.
I GOTTA TALK TO JOHN.
THE BS THAT HAPPENED TONIGHT
IS GONNA END TOMORROW MORNING.
- FACING AN UPHILL BATTLE
WITH RYAN,
JON TAFFER CALLS A MEETING
WITH THE TWO OWNERS
TO SHOW THEM SOMETHING THEY
AREN'T ACCUSTOMED TO SEEING...
EACH OTHER.
THE FIRST ORDER OF BUSINESS
IS FIGURING OUT
HOW SWANKY BUBBLES'
SHOCKINGLY NARROW BAR
GOT INSTALLED.
- I'VE NEVER SEEN
ANYTHING LIKE THIS
IN ALL MY YEARS.
HOW DID YOU ALLOW THIS
TO BE BUILT?
WOW, WASN'T IT
ON THE PLANS?
- UH, NO.
- WHEN I LOOK BACK HERE AND LOOK
AT THE FILTH DOWN THERE
AND THE DISORGANIZATION HERE,
WHOSE FAULT IS IT?
- OURS.
- "OURS."
YOU SEE WHAT HE DOES?
HE'LL NEVER SAY "ME."
THE WAY HE BLAMES YOU
IS BY SAYING "US."
SO NOW HE HAS
NO ACCOUNTABILITY.
HE WASHES HIS HANDS
OF THE WHOLE THING.
AND HE'S MR. EGO, MR. PRIDE,
MR. FRICKIN' PERFECT,
AND YOU'RE THE ONE
WHO'S CAUSING THESE PROBLEMS.
THAT'S WHERE HIS HEAD IS AT.
LOOK AT THE SMIRK
ON HIS FACE.
HE IS YOUR PROBLEM.
- YOU KNOW WHAT, I MAKE
SOME MISTAKES--I'M HUMAN.
SOMETHING I CERTAINLY
CAN FIX.
BUT RYAN'S NOT A GUY
TO ADMIT HE MAKES MISTAKES.
AS LONG AS YOU SMIRK AT ME
AND DON'T ACCEPT IT,
YOU'RE IN THE SAME TROUBLE
WHEN I LEAVE THAT YOU'RE IN NOW!
- COMING UP ON BAR RESCUE...
- I WANT YOU GUYS SLAMMED.
- I NEED RUNNERS!
- THIS IS FOR US TO IDENTIFY
WHERE WE NEED TO TRAIN YOU.
- AND SHAKE!
- JUST LEAVE, TIM.
YOU'RE THE WORST BARTENDER
I'VE EVER SEEN.
- GO [bleep] YOURSELF.
- SWANKY BUBBLES IS
A FAILING BAR
IN PHILADELPHIA,
PENNSYLVANIA.
OWNERS JOHN FRANKOWSKI
AND RYAN DORSEY
HAVE CALLED WORLD-RENOWNED
BAR CONSULTANT JON TAFFER
FOR HELP.
JON HAS LEARNED THAT
THE BAR STARTED FAILING
UNDER RYAN'S WATCH,
AND HE REFUSES
TO TAKE ACCOUNTABILITY
FOR IT.
NOW JON WANTS TO HEAR
HOW THE STAFF FEELS
ABOUT SWANKY BUBBLES.
- I AM HERE TO HELP YOU GUYS.
THESE GUYS WORK FOR ME.
I'M IN CONTROL.
I CAN TEAR A WALL DOWN,
I CAN MOVE,
I CAN DO WHATEVER THE HELL
I WANT TO DO.
NAME AND WHAT DO YOU DO?
- I'M DAVID. I'M A BARTENDER.
- DO YOU GUYS HAVE WHAT YOU NEED
TO BE SUCCESSFUL HERE?
- NO.
- NO.
- ABSOLUTELY NOT.
- THE BAR'S NOT BUILT
FOR ONE PERSON, LET ALONE TWO.
I MEAN, YOU TAKE
YOUR SHOULDER OUT,
YOU BREAK THINGS JUST 'CAUSE
THERE'S JUST NOT
ENOUGH ROOM BACK THERE.
- WE'RE ALWAYS OUT
OF SOMETHING. LIQUOR.
- CHAMPAGNE.
- WHO IS ACCOUNTABLE
FOR ORDERING LIQUOR?
- I DO THE ORDER.
BUT I'M ONLY ALLOTTED
A CERTAIN AMOUNT OF MONEY
TO GO TO LIQUOR,
SO I TRY TO MAKE ENDS MEET.
I HAVE BOUGHT LIQUOR
WITH MY OWN POCKET MONEY
JUST TO KEEP THE BAR STOCKED.
AS A MANAGER, I SHOULD HAVE SOME
CONTROL OF THE MONEY, WHATEVER,
BUT I DON'T--
THE OWNERS DO.
- SO DO WE HAVE A PAR
ESTABLISHED IN THE LIQUOR ROOM?
- NO.
- A PAR IS
THE INVENTORY LEVEL
NEEDED TO ENSURE THE BAR
DOESN'T RUN OUT OF PRODUCTS.
IF THE PAR IS
EIGHT BOTTLES OF VODKA,
AND THE BAR HAS FIVE,
THE MANAGER SHOULD ORDER
THREE BOTTLES
TO BRING IT BACK TO PAR.
- WITH BUSINESS DROPPING
AS IT HAS,
WE PIECEMEAL EVERYTHING
DAY TO DAY
IN LIEU OF HAVING OUR
INVENTORIES AND OUR PARS.
- AND HOW IS THAT WORKING
FOR YOU?
- WHEN JON WAS RIPPING
THE RESTAURANT APART
AND CRITICIZING EVERYTHING,
IT GETS RIGHT TO YOUR STOMACH.
IT JUST--IT HURTS.
I WAS EMBARRASSED, I WAS UPSET.
I HAD NO IDEA
IT WAS THAT BAD IN THERE.
- WHAT ABOUT RYAN'S REPUTATION?
- HE ALWAYS HAS FRIENDS AROUND.
THEIR FOOD IS COMPED,
THEIR DRINKS ARE COMPED.
AND IT'S LIKE,
"I HAVE TO CONCENTRATE ON YOU
BECAUSE YOU ARE RYAN'S FRIEND,"
BUT THEN THEY DON'T TIP.
- MY FRIENDS AND I,
WE COME IN HERE A LOT.
IT IS PART OF MY JOB,
YOU KNOW?
NOT JUST THE ADMINISTRATIVE
AND THE HEADACHES
AND ALL THAT STUFF.
YOU GOTTA HAVE SOME FUN.
- SO HOW DO YOU BENEFIT
FROM THAT?
HOW DO YOU HELP HIM
BY GIVING AWAY HIS MONEY?
- WE DON'T--WE DON'T
HELP EACH OTHER WITH THAT.
- ARE YOU PLEASED
WITH WHAT YOU'RE HEARING?
ARE YOU PLEASED WITH HIM?
- NO.
I'M NOT PLEASED WITH RYAN.
OUR FRIENDSHIP ASIDE,
AS A PARTNER,
I'M NOT PLEASED WITH THE WAY
THINGS ARE RUN RIGHT NOW.
- SO THERE'S A PROBLEM HERE,
AND IT STARTS THERE.
HERE'S WHAT I'D LIKE
TO DO.
I'M GONNA ASK YOU GUYS
TO GO UPSTAIRS,
AND I WANT YOU TO WRITE DOWN
THE THINGS ABOUT THE BUSINESS
THAT MAYBE YOU WEREN'T
COMFORTABLE SAYING HERE.
I REALLY NEED TO HEAR IT.
YOU GUYS IN?
all: YEAH.
- OKAY, NOW,
LET'S GO TO WORK.
- THERE'S A LOT OF STUFF
THAT'S BEEN
BOTHERING PEOPLE AROUND HERE.
I'M CURIOUS TO SEE HOW RYAN
WILL REACT
TO SOME OF THIS STUFF.
- HE LOVES THE WOMEN.
I CAN BE WAITING
ON A COUPLE WOMEN,
AND HE'LL COME IN,
AND NEXT THING I KNOW
HE'S TAKEN CARE
OF THEIR CHECK.
- IT'S VERY FRUSTRATING
FOR ME,
CARING SO MUCH, AND JUST
TRYING TO DO A GOOD JOB,
AND WORKING UNDERNEATH PEOPLE
WHO DON'T CARE AS MUCH AS I DO.
THIS PLACE COULD SHINE.
THEY DON'T WANT
TO POLISH IT.
- JON IS GETTING
A GOOD IDEA
OF THE ADMINISTRATIVE PROBLEMS
FACING THIS BAR.
BUT TO GET ALL THE ELEMENTS
ON TRACK,
HE'S CALLING FOR BACKUP.
FOR THE KITCHEN,
JON BRINGS IN CHEF BRIAN HILL.
BRIAN HAS RUN KITCHENS
IN FOUR-STAR RESTAURANTS
AND GRAND HOTELS
IN WASHINGTON, D.C.,
MIAMI BEACH,
AND BEVERLY HILLS.
WITH OVER 20 YEARS
OF CULINARY EXPERIENCE,
BRIAN WILL BRING THE SKILLS
TO HELP SWANKY BUBBLES
RISE TO THE TOP.
BEFORE MEETING THE STAFF,
CHEF BRIAN TOURS THE KITCHEN
WITH JON AND THE OWNERS
TO GET AN IDEA OF THE
ENVIRONMENT HE'LL BE WORKING IN.
- WOULD YOU LIKE YOUR GLASSES
CLEANED IN THIS?
WHOA, WHOA, WHOA.
I COULDN'T BELIEVE THE STENCH
COMING OUT OF A DISHWASHER!
THE DISHWASHER IS USED
TO SANITIZE THE DISHES!
SMELL THAT. SMELL IT.
IT'S DISGUSTING.
CAN YOU IMAGINE WHAT
THOSE DISHES SMELL LIKE
AFTER THEY'RE WASHED?
HOW LONG AGO DO YOU THINK
THEY MADE THIS RICE?
- PROBABLY YESTERDAY.
- OKAY...
THIS ISN'T IN A REFRIGERATOR,
IS IT?
- IT'S NOT.
- THAT MEANS IT'S FULL OF WHAT?
- FULL OF BACTERIA.
- YES.
- THEY DROPPED THE BALL
AND DID NOT PUT IT AWAY.
I WILL DO THAT.
- BUT THE KITCHEN ISN'T
THE ONLY PLACE
TEEMING WITH YESTERDAY'S
MISTAKES.
TO MODERNIZE THE DRINK MENU
AND IMPROVE THE STAFF'S
GUEST RELATIONS,
JON BRINGS IN MASTER MIXOLOGIST
ELAYNE DUKE.
ELAYNE IS THE HEAD MIXOLOGIST
FOR DIAGEO,
THE WORLD'S LEADING
PREMIUM DRINKS BUSINESS.
BEFORE ELAYNE CAN START
BREATHING NEW LIFE
INTO SWANKY BUBBLES,
SHE MEETS WITH THE BARTENDERS
TO GET AN IDEA OF HOW THEY WORK
ON A DAY-TO-DAY BASIS.
- I WANT BOTH YOU GUYS
TO MAKE A RUBY MARTINI.
I LOVE CIROC.
LET'S WORK WITH CIROC.
I KNOW THIS IS GONNA BE
A LITTLE BIT DRAMATIC,
BUT WATCH THIS.
SHOW ME YOUR ARMS.
OKAY...
I DON'T HAVE HUGE ARMS,
BUT I HAVE PRETTY DECENT ARMS.
YOU KNOW WHY? SHAKING.
YOU GUYS SHAKE LIKE GIRLS.
AND NOT GIRLS
THAT ACTUALLY SHAKE COCKTAILS,
BUT YOU SHAKE LIKE
LITTLE GIRLS.
YOU GOTTA PUT EFFORT
INTO IT.
LIKE, THERE SHOULD BE
A SHAKE--IT SHOULD BE A SHOW.
LIKE, YOUR WHOLE BODY
SHOULD BE INTO IT.
THAT'S ONE THING
WE'RE ALL GONNA PRACTICE.
THERE SHOULD BE A FACE YOU HAVE,
THERE SHOULD BE A LOOK.
DUDE, YOU GOTTA SHAKE
SOME COCKTAILS.
YOU WANT TO HAVE FUN,
YOU WANT TO SHOW SOME EFFORT.
- I'M ABOUT TO HAVE A MEETING
WITH MY SPECIALISTS NOW,
AND THIS IS
AN IMPORTANT ONE.
I'VE ASKED EACH OF THEM
TO IDENTIFY
WHAT OUR BIGGEST PROBLEMS ARE
AND THAT THEIR SOLUTIONS ARE.
WHOA.
- YEAH.
- I'M WORRIED ABOUT
THIS ONE.
THIS IS A BUSINESS
THAT'S REALLY OUT OF TOUCH.
WE DON'T HAVE TO MOVE IT
A LITTLE BIT...
both: WE GOTTA MOVE IT A LOT!
LET'S TALK ABOUT THE BAR.
- YES.
- WHAT ARE THEY
DOING WRONG NOW?
- THE BAR--THEY HAVE NO SPACE,
NO ROOM.
AND THEY NEED SOME GOOD SPIRITS
TO WORK WITH
SO THEY CAN ELEVATE
THEIR COCKTAIL MENU.
- SO YOU'LL CREATE
A MASTER INVENTORY LIST
OF EVERYTHING
THAT WE NEED TO BUY?
- DEFINITELY. DEFINITELY.
- OKAY, SO, CHEF...
THE MENU'S WHAT,
TEN MILES LONG?
- IT'S TOO MUCH.
IT'S JUST--IT'S EVERYWHERE.
WE GOTTA CUT IT IN HALF,
OR MAYBE EVEN MORE THAN THAT.
- SO WHERE DO WE GO?
HERE'S A CONCEPT I WANT TO DO.
- OKAY.
ONLY 15% OF THE PEOPLE
THAT LIVE IN THIS NEIGHBORHOOD
ARE MARRIED.
SO THERE'S A LOT OF SINGLE WOMEN
WALKING AROUND HERE.
- YOU BETTER BELIEVE IT.
- I WANT TO CREATE
A SOCIAL CLUB FOR WOMEN.
CUSTOMER MIX IS CRITICAL
TO A BAR.
THERE HAVE TO BE WOMEN.
WHEN WE ATTRACT WOMEN,
WHO ELSE COMES?
THE MEN.
SO, CHEF, THIS IS
A DIFFERENT KIND OF MENU.
- YEAH.
- THIS IS WHAT I WOULD CALL
SOCIAL DINING.
THE GIRL HAS TO LOOK PRETTY
WHILE SHE EATS.
- SO MAYBE SOME
ASIAN-INSPIRED MEATBALLS.
- SEE, NOW YOU'RE TALKING.
IT'S A SIMPLE ITEM.
THEY DON'T HAVE TO
TILT THEIR HEAD TO EAT IT.
LET'S TALK THE BAR.
YOU KNOW, WE ALL KNOW
THE WHOLE CHAMPAGNE THING
WAS A TREND
THAT SORT OF CAME AND WENT.
- MM-HMM.
- BUT MARTINIS ARE FOREVER.
- OH, YEAH.
- IF WE CAN COME UP
WITH SOME GREAT RED, PINK,
REALLY COOL MARTINIS,
STATISTICALLY,
WOMEN WILL TRY THEM.
- THE COLOR'S GOTTA BE BETTER.
WE'LL NEED SOME FRESH FRUIT,
LIKE FRESH STRAWBERRIES,
MAYBE SOME FRESH LIME JUICE.
MAKE A BETTER-QUALITY DRINK.
- WE GOT THREE DAYS
TO PULL THIS OFF.
- OKAY.
- I'LL GET IT DONE.
- OKAY, LET'S GO TO IT.
- LET'S GET IT DONE.
- WITH A NEW DIRECTION
ESTABLISHED
AND ONLY TWO DAYS
UNTIL THE RE-LAUNCH,
JON BRINGS IN HIS RESEARCH
TO DISCUSS WHY
SWANKY BUBBLES IS FAILING
AND WHAT IT NEEDS TO SUCCEED.
- LAYING OUT AND REVIEWING THE
BLUEPRINTS IS REALLY IMPORTANT.
EVERYTHING THAT I'M WORKING ON
IS BASED ON TARGETING WOMEN.
I HAVE TO GET WOMEN
TO COME TO THIS BAR,
LIKE IT,
AND COME BACK.
'CAUSE WHEN WOMEN GO TO BARS,
MEN ALWAYS FOLLOW.
I'VE GOT TO INCREASE
INTERACTION.
THE WAY YOU INCREASE INTERACTION
IS THROUGH BAR SEATING.
RIGHT NOW,
YOU GUYS BLEW THIS
BECAUSE YOU HAVE HUGE,
HEAVY BAR STOOLS WITH BACKS.
THIS IS AN OBSTACLE
TO THAT INTERACTION.
THOSE STOOLS ARE GONE.
GIRLS CAN SIT SIDEWAYS,
THEY CAN FACE OUT.
WE CAN HAVE CROWDS OF PEOPLE.
A WHOLE DIFFERENT DEAL,
GUYS.
- BAR STOOLS WITH BACKS
TAKE UP MORE FLOOR SPACE
AND FORM A BARRIER
FOR SOCIAL INTERACTION.
REMOVING THE BACKS
ALLOWS FOR MORE PEOPLE
TO SIT AT THE BAR,
AND INCREASES THE ABILITY
TO FREELY COMMUNICATE.
- WE HAVE TO BE EVERYTHING
TO THESE GIRLS.
WHEN THEY THINK OF GOING OUT
WITH THEIR GIRLFRIENDS,
THEY'VE GOTTA THINK OF US.
DID YOU RUN OFF
SOME OF THOSE WOMEN?
- NO.
- I'M GONNA SAY YOU DID.
- OKAY.
- DO YOU BELIEVE HE DID?
- YES, HE DID.
- HOW DO YOU FEEL ABOUT THAT?
- NOT ACCEPTABLE AT ALL.
- RYAN'S DEFINITELY A PLAYER.
SOMETIMES HE GETS A LITTLE
OVERZEALOUS WITH SOME
OF THE FEMALE CUSTOMERS.
HE THINKS, "I WANT TO JUST
IMPRESS THIS PERSON
OR IMPRESS THIS HOT GIRL, SO I'M
GONNA SHOW HER I'M THE OWNER.
HE DOESN'T UNDERSTAND THAT
THERE'S A WAY
TO MANIPULATE
THE SITUATION,
AND ALSO KEEP
THAT CUSTOMER HAPPY.
- YOU NEVER ASK A WOMAN OUT
IN THIS PLACE EVER AGAIN. EVER!
- WHILE EXPECTATIONS ARE
BEING SET FOR MANAGEMENT,
CHEF BRIAN MEETS WITH COOKS
MARK AND NIJAL
TO SEE UP CLOSE
HOW THEY RUN THEIR KITCHEN.
- HERE'S THE DEAL.
I WENT THROUGH HERE,
AND IT ISN'T NICE.
SEEMINGLY, IT LOOKS CLEAN,
DOESN'T IT?
BUT THEN, YOU KNOW,
YOU OPEN UP THE DISHWASHER,
AND YOU SEE THIS,
AND YOU SEE THIS.
THAT NEEDS TO BE SANITIZED
EVERY NIGHT.
WHO WOULD LEAD
THE KITCHEN, GENERALLY?
- I'M STRICTLY OVER HERE.
- YOU HEAR WHAT HE JUST SAID?
- I DID.
- THERE'S NO SUCH THING AS
"THAT'S NOT MY JOB."
WHY IS IT THAT THE RICE WAS
SITTING OUT PROBABLY...
- OVERNIGHT.
- ALL NIGHT.
BIG PROBLEM.
WE WANT YOU TO COME IN
EVERY DAY AND MAKE THE RICE.
- ALL RIGHT, WELL,
IT'S BEING PREPARED NOW.
- OKAY, GOOD.
THIS IS INSANE.
WOW.
SEE HOW TOUGH THIS IS
TO CLEAN THIS, GUYS?
SEE THIS? TOUGH, HUH?
- I'M GONNA GET OUT OF HERE.
- YOU GOTTA GO?
- YEAH.
- IS THIS EMERGENCY?
IS THIS--
- UH...
- JUST LIKE THAT? JUST--
- YEAH.
- DO YOU KNOW ABOUT THIS?
- I DON'T.
- MARK THREW HIS HANDS UP
AND THREW THE TOWEL IN.
- I DON'T NEED TO DO THIS.
- OKAY.
- THAT'S IT.
- I MEAN, LITERALLY,
LIKE,
HE LOOKED ME DEAD IN MY EYES AND
WAS, LIKE, "I CAN'T DO THIS."
HE WASN'T READY
FOR ALL THE CHANGES
THAT NEED TO BE MADE.
YOU KNOW WHAT,
I JUST MET YOU, SO...
OKAY. OKAY.
- HOLD UP. HOLD UP.
YOU WANT TO BE A QUITTER
AND WALK OUT ON US
AND LEAVE 'EM HANGING?
WELL, I'M ASKING YOU
A QUESTION. WHAT'S GOING ON?
I JUST WANT TO BE STRAIGHT
WITH YOU.
ARE YOU GONNA WALK OUT OF HERE
FEELING GOOD?
I GUESS THERE'S NO
TURNING AROUND A QUITTER, MAN.
QUITTERS ARE QUITTERS.
THAT'S REALLY UNFORTUNATE, MAN.
THAT'S JUST NOT THE WAY
TO LIVE YOUR LIFE.
SHAME ON YOU.
SHAME ON YOU, MAN.
- YOU WANT TO BE A QUITTER
AND WALK OUT ON US
AND LEAVE 'EM HANGING?
I GUESS THERE'S NO
TURNING AROUND A QUITTER, MAN.
QUITTERS ARE QUITTERS.
WE LOST OUR FIRST
EMPLOYEE TODAY.
HE DIDN'T THINK THAT ANYBODY
COULD TEACH HIM TO BE BETTER.
THAT WASN'T A LOSS.
LOSING AN EMPLOYEE LIKE THAT
IS A GAIN.
- WITH MARK GONE,
CHEF BRIAN BEGINS TRAINING.
HE STARTS BY HAVING NIJAL
COOK HIM A DISH
OFF SWANKY BUBBLES'
SPRAWLING MENU.
- SO THE LOBSTER MAC AND CHEESE
IS AN ALFREDO SAUCE?
- YEAH.
- ALFREDO SAUCE FROM A JAR?
- YEAH.
- [bleep]
THEY'RE TRYING TO BE
ALL THINGS TO ALL PEOPLE.
BIG PROBLEM.
ITALIAN ON YOUR
ASIAN-INSPIRED MENU.
NOW WE KNOW IT--WHAT?
DOES NOT BELONG, DOES IT?
SO LET'S GET THAT MENU
SMALL ENOUGH
THAT HE CAN BRING THEM
TO PROFITABILITY.
THIS RIGHT HERE, TEMPURA...
MUCH BETTER.
WE GOTTA FIGURE OUT
HOW WE CAN MAKE THIS SEXY
AND DRESS IT UP.
REMEMBER, I'M HERE
TO HELP YOU.
- WHILE BRIAN BRINGS THE MENU
DOWN TO A MANAGEABLE SIZE,
ELAYNE TEACHES THE BARTENDERS
A FRESH APPROACH
TO MAKING DRINKS.
- WE WANT TO MAKE
EVERYTHING FRESH.
WHEN THINGS ARE FRESH,
ESPECIALLY WHEN YOU HAVE
FRESH JUICES IN YOUR DRINKS,
IT MAKES PEOPLE HUNGRY.
IT MAKES PEOPLE WANT
TO HAVE MORE.
THINK ABOUT IT,
WHEN YOU HAVE A LEMONADE
OR A GREAT CRISP COCKTAIL
THAT'S WELL-BALANCED,
ACTUALLY,
WHEN IT GETS IN YOUR STOMACH,
YOUR GASTRIC JUICES
START GOING,
YOUR STOMACH STARTS SAYING,
"FEED ME. I NEED FOOD."
WE WANT TO MAKE PEOPLE HUNGRY
SO THEY EAT MORE FOOD.
EVERYTHING IS ABOUT
INCREASING THEIR CHECK.
THERE'S SOMETHING CALLED,
AND I KNOW IT'S GONNA SOUND
A LITTLE DIRTY,
BUT WE CALL IT--
WE LIKE TO SPANK OUR MINT.
[laughter]
BECAUSE WHAT THAT DOES IS--
AND I'M GONNA JUST
BREAK OFF THE ENDS--
IT ACTUALLY MAKES
THE MINT OILS COME OUT.
EVERYTHING ABOUT
HOW THE WAY WE CONSUME
IS ALL ABOUT SMELL.
RIGHT? SO YOU SMELL IT FIRST,
AND YOU GET EXCITED.
YOU'RE, LIKE, "I SMELL
STRAWBERRIES, I SMELL MINT,
I SMELL LEMON."
IF IT SMELLS GOOD,
IT'S GONNA TASTE GOOD.
AND WE'RE GONNA HAVE
VERY, VERY SIMPLE MENUS.
LOOK HOW MANY DRINKS
ARE ON THAT MENU.
THEY'RE EASY TO MAKE,
BUT THEY'RE ALL ABOUT
FRESH INGREDIENTS.
AND THEY'RE UTILIZING
A LOT OF WHAT YOU HAVE
ON YOUR BACK BAR.
- EVEN THOUGH THEY ARE
BETTER DRINKS NOW
THAT WE'RE USING
FRESH INGREDIENTS,
IT'S GONNA TAKE
THAT MUCH LONGER.
- YES, THE ONE AND THE ONE.
THE ONE-OUNCE.
- THE HARD PART IS GONNA BE
MAKING EVERYTHING PERFECT.
- WHILE THE EXPERTS
GET TO WORK,
JON TAFFER MEETS
WITH JOHN FRANKOWSKI
TO REVEAL THE EMPLOYEE
FEEDBACK CARDS
THAT WERE COLLECTED
THE PREVIOUS DAY.
- THESE WERE SOME OF THE NOTES
THAT CAME BACK
FROM THE EMPLOYEES.
"RYAN CARES MORE ABOUT
HIS POPULARITY
"AND HOW MANY TWITTER FOLLOWERS
HE HAS
THAN THE SUCCESS
OF SWANKY BUBBLES."
YOU WANT TO HEAR
SOMETHING INTERESTING?
YOU KNOW I DO MY HOMEWORK.
- YES.
- RYAN TWITTERS
TEN TIMES A DAY,
BUT YET, SWANKY BUBBLES TWITTERS
MAYBE ONCE A WEEK SOMETIMES.
WHERE ARE HIS PRIORITIES?
- I THINK HIS PRIORITIES
ARE WITH HIS PERSONAL LIFE.
I HAD TURNED EVERYTHING OVER
TO RYAN
AND LET HIM RUN WITH THE SHOW
FOR QUITE A BIT,
BUT MY ASS SHOULD BE IN THERE
CHECKING IT OUT,
MICROMANAGING THE MANAGER,
MICROMANAGING MY PARTNER.
AND WHAT IT TAKES IS ME
TO GET OFF MY ASS,
GET IN THERE, AND DO THE JOB
THAT I'M SUPPOSED TO DO.
I'M A LITTLE PISSED OFF THAT
HE LET IT GET TO THIS LEVEL,
SO I'M GONNA MAKE HIM
STEP UP AND DO HIS JOB.
AND IF NOT, THEN HE'S GOT TO
GET OUT OF OUR WAY.
- JOHN, HE NEEDS TO SEE
SOME ANGER OUT OF YOU.
- I HAVE TO ACCEPT
THE RESPONSIBILITY
FOR NOT BEING THERE
AS MUCH AS I AM.
SO IF I HAVE TO WORK
THAT MUCH HARDER,
I'M WILLING TO DO THAT.
- OKAY.
LET'S GO TO WORK, AND LET'S
BE REALLY AGGRESSIVE TODAY.
- LET'S GET 'EM, BABY.
- OKAY.
- ARMED WITH NEW INFORMATION
ABOUT HIS PARTNER'S
INCOMPETENCE,
OWNER JOHN FINALLY
CONFRONTS RYAN.
- THERE'S SOME [bleep] HERE
THAT REALLY PISSED ME OFF.
- OKAY.
- JON GAVE ME THE NOTES.
WE WENT OVER ALL THE NOTES,
WHEN I SAW SOME OF THE [bleep]
THE EMPLOYEES WROTE,
I'M, LIKE...IT HURT.
AND, YOU KNOW,
THE COMMON DENOMINATOR
IS YOUR PERSONAL LIFE.
IT'S [bleep] INSULTING,
AND YOU, AS A MAN,
SHOULD SAY, "YOU KNOW WHAT,
I'M A LITTLE [bleep] EMBARRASSED
ABOUT THE JOB I DID.
THIS IS SERIOUS [bleep].
IF YOU CAN'T DO YOUR JOB,
YOU'VE GOTTA STEP ASIDE.
I'M EXTREMELY SERIOUS.
IT'S SOMETHING I WOULDN'T
HESITATE TO DO.
IF HE DOESN'T STEP UP HIS GAME,
THEN WE HAVE TO MAKE
OTHER CONSIDERATIONS.
YOU NEED TO TAKE YOUR HEAD
OUT OF YOUR ASS
AND GET BACK INTO THE GAME.
- JOHN DOESN'T WANT YOU
TO GIVE AWAY THE HOUSE.
EVERYTHING'S PROFIT,
PROFIT, PROFIT.
IT'S LIKE A CONFLICT
OF INTEREST.
HOW CAN YOU TELL ME WHAT TO DO
WHEN YOU'RE NOT HERE?
- NOW THAT JOHN FRANKOWSKI
HAS MADE IT CLEAR
THAT HE WOULD LIKE TO SEE RYAN
TAKE MORE ACCOUNTABILITY,
JON TAFFER
BRINGS THE STAFF TOGETHER
TO SAMPLE THE NEW
FEMALE-FRIENDLY MENU.
- THESE ARE COD,
TEMPURA STYLE.
IT SOUNDS LIGHT
AND FLAKY, DOESN'T IT?
AND IT'S SUCCULENT INSIDE.
- AND "TEMPURA" GETS
A GREAT FEMALE RESPONSE
VERSUS THE WORD "FRIED."
- AH.
- YEAH.
COLORS. WHAT COLORS
ARE ON THAT PLATE?
- A LOT OF RED.
- WHAT DO WOMEN LIKE?
- RED.
- BINGO.
MY HOPE IS THAT PEOPLE
STAY HERE LONG ENOUGH
THAT I CAN
SELL 'EM FOOD TWICE.
- A NEW MENU WILL
FALL APART
IF THERE AREN'T ENOUGH
FOOD AND DRINKS IN STOCK,
A COMMON PROBLEM
AT SWANKY BUBBLES
THAT MANAGER EEF HAS BEEN
TRYING TO RECTIFY.
BUT SINCE OWNER JOHN
IS NEVER AROUND,
AND OWNER RYAN WON'T
GIVE EEF FINANCIAL CONTROL,
EEF HAS NOT BEEN ABLE TO
KEEP THE BAR PROPERLY STOCKED.
- HAVING AN INVENTORY LEVEL
HERE, JOHN, IS WHAT,
ANOTHER $1,000,
ANOTHER $1,200 WORTH
OF BOOZE SITTING HERE?
- YES, THAT'S IT.
- MY HANDS HAVE BEEN TIED
JUST BECAUSE
I HAVEN'T BEEN ABLE TO
GET THE INVENTORY THAT I NEED
TO SELL TO THE CUSTOMERS.
AND IT'S EMBARRASSING AS HELL
WHEN A CUSTOMER ASKS FOR
SOMETHING, AND I DON'T HAVE IT.
- ARE YOU READY TO EMPOWER HIM
TO BE A REAL MANAGER?
- YES, I AM, SIR.
- ARE YOU PREPARED
TO WRITE THE CHECK?
- I'LL WRITE THE CHECK
TOMORROW, BUDDY.
- YOU'RE GETTING YOUR PAR.
- LOVE IT!
- NOW THAT EEF IS
FULLY EMPOWERED
AND THE STAFF IS
PROPERLY TRAINED,
JON CAN MOVE FORWARD
WITH THE SOFT OPENING.
HERE, JON WILL PACK THE BAR
AND TEST THE STAFF
AND MANAGEMENT'S SKILLS
TO SEE HOW WELL
THEY PERFORM UNDER PRESSURE.
SWANKY BUBBLES HASN'T BEEN BUSY
SINCE 2004.
SOME OF THIS STAFF WAS
IN HIGH SCHOOL BACK THEN.
THEY DON'T KNOW HOW TO DEAL
WITH A PACKED SWANKY BUBBLES.
WE'VE GOTTA GET THIS STAFF
TO BE ABLE TO PRODUCE
AT THE SPEED THEY NEED TO
TO MAKE MONEY.
OKAY, GUYS, LET'S OPEN UP!
all: YEAH!
- GOOD JOB.
- AS SOON AS THE DOORS OPEN,
CUSTOMERS START FLOCKING IN.
- IT'S CHAOS OUT THERE.
WE'VE GOT A MOB
FIVE DEEP AT THE BAR,
AND EVERYBODY'S IN THERE
STARING AT US.
- EEF HITS THE LINE
TO EXPEDITE FOOD ORDERS
TO HELP MAKE UP
FOR THE MISSING COOK.
- 15 MINUTES UP, ALL RIGHT.
- OKAY, 15 MINUTES UP.
- JUMBO SHRIMP, TABLE 12.
- NOT UNTIL I SAY GO.
LET'S DO IT.
- EVEN THOUGH THE STAFF IS
WORKING AS A TEAM,
JON PLANS TO UP THE ANTE
BY TESTING THE BARTENDERS
INDIVIDUALLY.
HE GIVES EACH BARTENDER
SIX CUSTOMERS,
AND JUDGES THEIR PERFORMANCE
BASED ON TIME
AND CUSTOMER SERVICE
- LET ME GET A SWANKY BUBBLE,
PLEASE.
- SWANKY BUBBLE? YOU GOT IT.
I'LL BE RIGHT WITH YOU GUYS.
- THE BAR IS SLAMMED.
HURRY UP, MAN. HURRY UP.
YOU GOTTA MOVE, TIM.
YOU GOTTA MOVE, MAN.
TIM STRUGGLED A LOT.
HE DIDN'T HAVE THE COMFORT
AND THE SKILLS YET
TO BE GOOD.
13 MINUTES. TIM,
YOU'RE A MESS, MAN. COME ON!
MOVE, BUDDY.
I UNDERSTAND THAT
PEOPLE GET CONFUSED.
I UNDERSTAND THEY GET STRESSED,
BUT YOU STILL GOTTA MOVE!
YOU STILL GOTTA GO FOR IT.
TIM JUST DIDN'T MOVE QUICKLY.
HE DIDN'T HAVE
A SENSE OF URGENCY.
THAT'S WHY I RODE HIM, TO
GIVE HIM THAT SENSE OF URGENCY.
OKAY, I WANT YOU TO KNOW,
MAKING FOUR DRINKS, TIM,
HAS TAKEN YOU
ALMOST 20 MINUTES.
SAVE HIM. HE CAN'T DO THIS.
I MEAN, YOU'RE
SINKING FAST, MAN.
- I'M PUSHED TO MY POINT
WHERE I'M ABOUT TO BREAK.
THIS GUY YELLING AT ME ISN'T
HELPING ME GET THE JOB DONE.
- WHAT DO YOU NEED?
OH, REALLY? MAYBE I NEED YOU
TO GET THE [bleep] OUT OF HERE.
GET OUT OF HERE.
JUST LEAVE, TIM. YOU'RE THE
WORST BARTENDER I'VE EVER SEEN.
- GO [bleep] YOURSELF.
- JUST GO.
- I KNOW WHAT I'M DOING.
MY PEOPLE LOVED ME,
THEY WERE HAPPY.
THEY LOVED MY DRINKS.
GET THE [bleep] OUT
OF MY FACE.
- MAYBE I NEED YOU TO GET
THE [bleep] OUT OF HERE.
GET OUT OF HERE!
- I'LL GET OUT OF HERE.
- JUST LEAVE, TIM.
YOU'RE THE WORST BARTENDER
I'VE EVER SEEN.
GET THE [bleep] OUT OF HERE!
GO SERVE THE TABLES.
NORMALLY DURING
A SOFT OPENING,
THERE'S A LOT OF FRUSTRATION.
PEOPLE CRY, THEY SCREAM...
THEY WALK OUT, AND WE HAVE
A LOT OF FALTERING.
WHEN YOU'RE WALKING, YOU GOTTA
MOVE FASTER WHEN YOU CAN.
- IT DOESN'T MATTER--
IF NOTHING'S GONNA BE HERE
WHEN I GET HERE,
WHY AM I--
WHAT AM I MOVING--
- I'M NOT ASKING YOU TO MOVE
FASTER WHEN YOU'RE STANDING.
I'M ASKING YOU TO MOVE FASTER
WHEN YOU MOVE.
IS THAT REASONABLE?
- YOU'RE NOT UNDERSTANDING
WHAT I'M SAYING.
- WOULD YOU TALK TO HIM ABOUT
WHAT MOVING FASTER IS, JOHN?
MAYBE HE NEEDS
AN UNDERSTANDING FROM YOU.
- GUYS, WE NEED YOU
TO STEP UP THE PACE A LITTLE.
MY BROTHER, COME ON, COME ON.
DO YOUR BEST.
COME ON, DON'T YOU SWEAT IT.
ALL RIGHT, LET'S GET IT ON.
- NORMALLY I WOULD HAVE FIRED
AN EMPLOYEE LIKE TIM.
BUT SOON AFTER,
TIM PICKED UP HIS PACE,
AND I COULD SEE HE WAS REALLY
TRYING TO RISE TO THE OCCASION.
- HERE YOU GO, GUYS.
SORRY ABOUT THE WAIT.
- THANK YOU SO MUCH.
- YOU GOT IT, MAN. THANKS.
- THAT'S WHAT THIS IS
ALL ABOUT--
TEACHING THEM
TO HAVE THE CONFIDENCE
TO ENDURE AND TRY HARDER
EACH TIME.
- I'M GETTING TO SPANK IT.
- WHOA!
- I GET TO SLAP IT
A LITTLE BIT. ALL RIGHT.
IT RELEASES THAT FRESHNESS.
CAN YOU SMELL IT?
- I THOUGHT MUDDLING WAS
HARDER THAN THAT.
- WELL, BECAUSE THERE'S NOT
REALLY MUCH TO MUDDLE,
YOU DON'T WANT TO BRUISE
THE MINT.
YOU WANT TO JUST RELEASE
A LITTLE BIT OF THE FLAVOR.
- DAVE DID GREAT.
HE WAS FAST.
ALL OF HIS RECIPES WERE GREAT.
HE SMILED THE ENTIRE TIME.
HIS CUSTOMERS LOVED HIM.
- YEAH, THAT WAS GOOD.
- SO DAVE IS REALLY DYNAMIC,
HAS GREAT GUEST SKILLS.
WE GOT A WINNER.
HOW ARE OUR TICKET TIMES?
- TICKET TIMES STILL DOW--
I THINK WE'RE ABOUT
TEN MINUTES NOW.
I THINK WE'RE CATCHING UP.
- A TICKET TIME IS
THE AMOUNT OF TIME IT TAKES
FOR AN ORDER TO
COME OUT OF THE KITCHEN
ONCE IT HAS BEEN RECEIVED.
AN IDEAL TICKET TIME IS
12 TO 15 MINUTES.
WITH A CROWD THIS SIZE,
A TEN-MINUTE TICKET TIME
IS A LITTLE TOO GOOD.
SO JON TAFFER CHECKS IN
WITH THE KITCHEN TO VERIFY.
- WHAT ARE OUR
TICKET TIMES, GUYS?
- BEHIND.
- YEAH, WE'RE, LIKE,
ALMOST AN HOUR.
- I ASKED RYAN
WHAT THE TICKET TIMES WERE,
AND HE SAID TEN MINUTES.
IN FACT, THEY WERE AN HOUR.
EITHER HE LIED TO ME,
OR HE HAS NO IDEA
WHAT'S HAPPENING
IN HIS OWN KITCHEN.
THAT'S NOT MANAGEMENT.
- HOW MANY PEOPLE...EEF!
- THEY'LL BE BACK AT 5:30.
- CUSTOMERS START GETTING
IMPATIENT
AS WAIT TIMES CRAWL
PAST THE ONE-HOUR MARK.
JON SENDS RYAN OUT
TO TOUCH TABLES.
A TABLE TOUCH IS WHEN
A MANAGER OR OWNER
PERSONALLY CHECKS IN
ON A TABLE
TO MAKE SURE THAT
THE CUSTOMER IS SATISFIED.
YOU JUST RUN AND HIT
EVERY TABLE.
DO THIS FOR ME,
AND I'LL GET HIM CAUGHT HERE.
WHAT TO YOU NEED?
- TUNA TARTARE ON THE FLY.
- OKAY. I NEED
A TUNA TARTARE ON THE FLY.
- HOW IS EVERYTHING, GOOD?
GOT AN EMPTY TABLE.
- HONEY, I'M HUNGRY.
- HOW 'BOUT THIS--
PICK OUT SOMETHING, LET ME SEE
IF WE CAN GET IT TO YOU.
PEOPLE ARE ALREADY PISSED OFF.
YOU GOTTA MAKE 'EM HAPPY.
I MEAN, I'VE LEARNED THAT
PEOPLE LIKE FREE [bleep],
SO YOU MAKE 'EM HAPPY,
GIVE 'EM FREE [bleep].
- COD BITES.
- COD BITES?
WHAT DO YOU WANT, SIR?
- I'LL HAVE COD BITES.
- COD BITES COMING UP.
TWO COD BITES ON THE FLY,
PLEASE.
- I NEED TWO COD BITES
ON THE FLY.
- RYAN, LISTEN TO ME. WHEN
I ASKED YOU TO GO TO TABLES
AND HELP PEOPLE OUT,
I DIDN'T EXPECT YOU
TO COMP EVERYTHING
IN THE DAMN RESTAURANT.
- GOTTA MAKE THE GUESTS HAPPY.
- NO. NO!
EEF...
- I GOT YOU, I GOT YOU.
- YOU GO OUT THERE,
HIT THOSE TABLES,
AND I DON'T WANT YOU
TO COMP 'EM.
I WANT YOU TO WIN 'EM OVER
WITHOUT COMPING 'EM.
YOU GOTTA GIVE 'EM A GLASS
OF CHAMPAGNE, THAT'S FINE,
BUT NO FREE FOOD.
- HOW WE HOLDING UP HERE, GUYS?
[overlapping complaints]
- I KNOW. I DON'T BLAME YOU.
I DON'T BLAME YOU AT ALL.
- WE ORDERED THE SIGNATURE
PLATTER.
- THAT'S BEING PLATED
RIGHT NOW.
I THRIVE IN HIGH-STRESS
SITUATIONS.
EVERY TABLE IN THE HOUSE
HAS BEEN TOUCHED UP.
SO WHEN IT COMES TO THAT,
IF WE CAN SURVIVE THROUGH THAT,
WE SHOULD BE GOOD TO GO.
WHEN IT'S BUSY,
I GET IN A ZONE.
AND I STILL HAVE FUN
DOING IT
BECAUSE THAT'S JUST
THE EASIEST WAY
FOR ME TO GET THROUGH IT.
THERE'S NOTHING I CAN DO
ABOUT 150 PEOPLE
WALKING IN THE DOOR.
GOOD TO GO. THAT ONE'S
OUT OF MY FACE TOO. I LOVE IT!
I GOTTA DO WHAT I GOTTA DO.
I GOT A STICKY SITUATION.
BOP--STICK AND MOVE, MAN.
STICK AND MOVE, YOU KNOW?
COME BACK, PEOPLE.
LET'S DO THIS!
- AND SHAKE IT!
I AM GONNA GET A WORKOUT.
- YOU GOTTA ADMIT HE SHAKES
VERY WELL, DOESN'T HE?
- THANKS. WELL, SHE TOLD ME
I SHOOK LIKE A GIRL YESTERDAY.
- I TOLD HIM IT'S
ALL ABOUT THE GUN SHOW.
GOTTA GET YOUR GUNS OUT.
[laughs]
- THANK YOU VERY MUCH,
EVERYONE,
FOR COMING TO SWANKY BUBBLES
TONIGHT.
[cheers and applause]
- BEFORE CUSTOMERS LEAVE,
THEY'RE ASKED TO FILL OUT
COMMENT CARDS
AND GIVE THEIR OPINIONS OF THEIR
EXPERIENCE AT SWANKY BUBBLES.
AS SOON AS THE BAR
EMPTIES OUT,
JON CALLS THE STAFF TOGETHER
TO GIVE SOME COMMENTS
OF HIS OWN.
- FIRST OF ALL, YOU GUYS
PUT FORTH AN AMAZING EFFORT.
HE'S A GOOD KID. HE AND I
GOT INTO IT FOR A MINUTE,
BUT I LIKE HIS PASSION.
- THAT'S WHAT MAKES HIM SHINE.
- HE'S GOT SOME ENERGY.
WITH A LITTLE CONFIDENCE, TIM,
YOU'LL DO GREAT.
RYAN, I WALKED UP TO YOU
RIGHT HERE, AND I SAID,
"HOW ARE OUR TICKET TIMES?"
AND WHAT'D YOU SAY WE WERE?
- TEN MINUTES.
- AND WHERE WERE WE, CHEF?
- IT WAS AN HOUR.
- NOW, IF YOU DON'T KNOW
WHAT'S GOING ON IN YOUR KITCHEN,
THESE GUYS ARE DEAD.
HOW DO YOU GUYS GET TIPPED
WHEN HE COMPS IT?
- WE DON'T.
- RYAN, YOU HAVE TO
MAKE THEM MONEY,
NOT COST THEM MONEY ANYMORE.
- FOR SURE.
- YOU DIDN'T TAKE CONTROL
OF YOUR BUSINESS TONIGHT.
HE DID. HE WAS TWICE
THE MANAGER THAT YOU WERE.
OKAY, A COUPLE OF THINGS
I WANT TO SHARE WITH YOU.
WE DID SOME COMMENT CARDS
TONIGHT.
"SERVICE STUNK,
BUT GREAT NEW DRINKS."
"MANAGER WITH THE BEARD
IS TERRIFIC."
"THE FOOD WAS GREAT."
"DECOR IS OLD."
"DECOR IS STRANGE."
GUYS...
THIS IS THE ENEMY.
[laughter]
TONIGHT'S TEST WAS A SUCCESS.
IT WORKED
BECAUSE THE STAFF IS STRONGER
THAN THEY WERE YESTERDAY.
NOW WE'RE READY TO START
THE TRANSFORMATION WITH THE BAR.
AND I'M GONNA LET THE STAFF
START IT
WITH A COUPLE
OF SLEDGEHAMMERS.
THEY DESERVE THE EXCITEMENT OF
SAYING GOOD-BYE TO THE OLD BAR,
AND KNOWING THAT
THE NEW ONE IS COMING.
BEFORE YOU LEAVE,
EVERYBODY TAKES A SWING.
HAVE SOME FUN.
YOU GUYS DESERVE THIS!
- FOR THE FIRST TIME,
JON LETS THE STAFF
TAKE THEIR AGGRESSION OUT
ON THE BAR
AND KICK OFF THE BEGINNING OF
SWANKY BUBBLES' TRANSFORMATION.
[employees cheers]
- BACK UP.
- WHOO!
- AMEN!
[laughter]
- IN A MATTER OF MINUTES,
MY WRECKING CREW WILL SHOW UP
WITH MY DESIGN TEAM,
AND IT'S TIME TO BUILD
THE NEW BAR.
- AFTER 36 HOURS OF HAMMERING,
SAWING, MOUNTING, AND PAINTING,
JON'S CREW PUTS
THE FINISHING TOUCHES
ON THE NEW CONCEPT
AS THE STAFF EAGERLY AWAITS
TO CHECK OUT THEIR NEW BAR.
- WHEN I FIRST GOT HERE,
I SAW A BAR
THAT HAD THE WORST NAME
I HAVE EVER SEEN IN OVER
30 YEARS IN THE BUSINESS,
AND IN MY VIEW, CHASED
SOPHISTICATED PEOPLE AWAY.
BUT I KNEW THERE WAS
A REAL OPPORTUNITY
TO TAKE THIS BAR AND MAKE IT
A PLACE WHERE WOMEN GO
AND ENJOY AN UNBELIEVABLE
SOCIAL INTERACTIVE EXPERIENCE.
FOR YEARS, THIS BAR
HAS BEEN BACKWARDS.
RATHER THAN DRAWING
70% WOMEN,
THEY'VE BEEN ATTRACTING
70% TO 80% MEN.
A BAR CAN'T WORK THAT WAY.
SO YOU GUYS READY
TO SEE YOUR NEW BAR?
all: YEAH!
- ONE...
TWO...
THREE!
all: OH...
- WITH FOUR HOURS TO GO
BEFORE THE RE-LAUNCH,
JON IS READY TO REVEAL THE BAR
THAT WAS SWANKY BUBBLES.
- SO YOU GUYS READY
TO SEE YOUR NEW BAR?
all: YEAH!
- ONE...TWO...THREE!
all: OH...
[applause]
- YEAH!
- THINK OF THE NAME "SHEER."
IT'S A NAME WOMEN RELATE TO.
AND MEN GO
WHERE THE WOMEN ARE.
- "SWANKY BUBBLES" WAS DATED.
"SHEER" IS MODERN AND NEW,
AND I WOULD TOTALLY
COME IN HERE AS A WOMAN.
- NOW YOU WANT TO SEE
THE INSIDE, DON'T YOU?
- OH, YEAH.
- OKAY, LET'S HEAD IN.
- THANK YOU, JON.
HOLY [bleep]. WOW!
- WOW...
- WOW. WOW.
VERY SEXY.
I WANT TO SIT
AT THAT BAR AND DRINK.
- LOOK AT THE CHAIRS!
- THERE'S TONS OF ROOM.
THAT'S AWESOME.
- SWANKY BUBBLES HAD
THE WORST BAR I'D EVER SEEN.
IT WAS SO NARROW
YOU COULDN'T WORK BEHIND IT.
BUT I COULDN'T MOVE
THE BAR OUT
BECAUSE EVERY FOOT I TAKE AWAY
FROM THE CUSTOMER
COSTS US MONEY.
SO INSTEAD, WE HAD TO
MOVE THE BACK BAR BACK
TO KEEP THE SAME AMOUNT
OF SPACE FOR CUSTOMERS,
BUT MAKE THE BAR
MORE EFFICIENT.
- THERE'S, LIKE, USEABLE SPACE.
- IT'S SO MUCH BIGGER.
- ISN'T IT WEIRD HOW MUCH ROOM
THERE IS UP HERE?
I CAN STAND SIDEWAYS.
- MY FAVORITE PART OF THIS BAR
IS THAT IT'S NOT THE OTHER BAR.
I'LL BE HONEST WITH YOU.
IT'S COMPLETELY DIFFERENT,
AND I LOVE IT.
IT'S GONNA BE
A MILLION TIMES EASIER
TO DO MY JOB BACK HERE.
- WELL, WHAT DO YOU THINK?
- AWESOME, BUDDY.
LOOKING GREAT.
- SO I WANTED TO SHARE WITH YOU
SOME OF THE SCIENCES
AND THINGS THAT ARE
GOING ON HERE.
YOU HAD EIGHT OF THOSE
BIG, CLUNKY BAR STOOLS.
NOW YOU'VE GOT TEN
OF THESE.
THEY'RE FROM MY FRIENDS
AT BFM SEATING.
- THAT'S NICE--
NO BACKS ON THESE BAR STOOLS.
I LOVE IT.
- WHEN PEOPLE INTERACT MORE
IN A BAR,
THEY STAY LONGER.
THEY SPEND MORE MONEY, GUYS.
THE OLD BAR WAS INFANTILE.
IT LOOKED LIKE A CAVEMAN BAR.
THE NEW BAR IS SOPHISTICATED.
IT HAS STYLE.
AND THAT'S HOW YOU GET
SOPHISTICATED WOMEN.
LOOK AT OUR BOTTLE DISPLAYS.
SMIRNOFF, CIROC, KETEL ONE.
NOW YOUR EYE MOVES
TO THESE PREMIUM SPIRITS,
AND WE MAKE MORE MONEY.
WE HAVE COMPLETE
DUPLICATE STATIONS.
ANOTHER SPEED WELL DOWN HERE.
COMPLETE STATION.
YOU DON'T HAVE TO RUN DOWN THERE
TO GET PRODUCTS ANYMORE.
THOSE THINGS SHOULD TRIPLE
OUR PRODUCTION.
TRIPLE OUR REVENUE POTENTIAL.
NOW, ARE WE GONNA ATTRACT
A LOT OF WOMEN HERE?
- OH, YEAH.
- THEY'RE NOT FOR YOU.
- NO. NOT AT ALL.
- I HAVE TO SEE HOW CONNECTED
RYAN REALLY IS.
SO TONIGHT I'VE ASKED RYAN
TO USE HIS TWITTER ACCOUNTS,
HIS SOCIAL ACCOUNTS, HIS PHONE,
AND FILL THE BAR.
RYAN TOLD ME
HE'S A GREAT PROMOTER.
LET'S SEE IF HE IS.
- WHILE RYAN FOCUSES
ON FILLING THE BAR,
JON MAKES THE ROUNDS TO ENSURE
THAT THE STOCKING PROBLEMS
OF SWANKY BUBBLES' PAST ARE NOT
A PART OF SHEER'S FUTURE.
- EEF, YOU GOT YOUR BOOZE?
- I AM SO GLAD THAT JON TAFFER
CONVINCED RYAN AND JON
TO GIVE ME THE POWER
TO STOCK THE BAR.
I'M EXCITED FOR THE LADIES
TO COME IN
AND HAVE AN AWESOME,
AWESOME TIME AT SHEER.
- RYAN'S OUTREACH
SEEMS TO HAVE WORKED.
- WE'VE GOT A LINE
AROUND THE BLOCK,
A BIG STEP AND REPEAT
FOR PHOTOGRAPHS IN FRONT
TO MAKE IT LOOK LIKE
A GALA EVENT,
AND IT'S REALLY EXCITING.
- WHOO!
- IT LOOKS VERY, VERY NICE NOW.
VERY PROFESSIONAL AND UPSCALE.
SO WE'RE REALLY LOOKING FORWARD
TO GOING IN.
- THE STAFF RUSHES
TO PUT THE FINAL TOUCHES
ON THE BAR AND KITCHEN
AS A NEWLY RE-ENERGIZED JOHN
SHAKES HANDS
WITH THE EAGER CROWD
AWAITING THE DEBUT OF SHEER.
- DUDE, I AM JUMPIN',
PUMPIN', AND HAPPY.
IT'S SO CRAZY.
THERE ARE SO MANY PEOPLE.
IT'S GONNA BE AN AWESOME NIGHT.
- SHOWTIME!
- WOW, LOOK AT THE PLACE.
LOOKS AMAZING NOW.
- YOUR OTHER COCKTAILS
ARE COMING RIGHT UP.
- IT'S AMAZING IN HERE.
IT'S BRIGHT,
MUCH MORE UPSCALE,
VERY IMPRESSED.
VERY IMPRESSED.
- TO YOUR WEDDING.
- CHEERS.
- LOVE YOU GUYS. WHOO!
- IN ADDITION TO PACKING
THE BAR,
RYAN HAS HIRED
A NEW LINE COOK
TO HELP THE KITCHEN
DEAL WITH THE VOLUME.
BUT NOT EVERYONE
IS THRILLED.
RYAN GOES TO TOUCH A TABLE
AFTER HEARING
THAT A BACHELORETTE PARTY
ISN'T HAPPY WITH THE SERVICE.
- WE'VE BEEN WAITING
A WHILE FOR OUR FOOD.
- HERE'S WHAT I'M GONNA DO.
I'M GONNA ROLL UP MY SLEEVES,
I'M GONNA GET IN THE KITCHEN,
AND IF I HAVE TO
CHOKE SOMEBODY OUT,
I'LL DO SO, ALL RIGHT?
- YOU CAN GET HER A DRINK
IF YOU WANT.
SHE'S THE BRIDE.
- I'M ABOUT TO GO TO WORK HERE.
YOU GOTTA GIVE ME
A COUPLE MINUTES, ALL RIGHT?
- ALL RIGHT.
- I'LL BE BACK SHORTLY.
- NOW IS THE TEST TO SEE IF RYAN
CAN KEEP CUSTOMERS PLEASED
WITHOUT GIVING ANYTHING AWAY.
- I JUST GOT BLASTED
BY A BUNCH OF LADIES.
AND I AIN'T GIVING AWAY
[bleep] TONIGHT, SO LET'S GO.
TABLEFUL OF BACHELORETTES, THEY
WERE WAITING FOR A LONG TIME.
BUT I MANAGED
TO GET THEM THEIR FOOD
WITHOUT COMPING ANYTHING.
IT'S HOT.
[laughter]
IT FEELS GOOD NOT TO
GIVE AWAY ANY PROFIT.
YOU GUYS GOOD?
- YEAH.
- COOL. COOL.
I SEE SHEER DOING VERY WELL.
EVERYONE WAS VERY HAPPY,
VERY PLEASED,
AND IT LOOKED LIKE
THEY HAD A REALLY GOOD TIME.
THERE'S SEVERAL PRETTY LADIES
IN THERE THIS EVENING.
I WILL DEFINITELY HOLD ON
TO MY WORD
BY NEVER HITTING
ON THEM AGAIN.
- HOW DOES THIS COMPARE
TO LAST SATURDAY?
- COMPLETELY DIFFERENT, BUDDY.
IT'S GREAT.
IT'S LIKE NIGHT AND DAY,
MY FRIEND.
- OUR SALES WENT WAY ABOVE
WHAT WE NORMALLY DO
ON A SATURDAY NIGHT.
AND THAT WAS BECAUSE WE KEPT
THAT CUSTOMER A LOT LONGER.
THEY WERE ENJOYING THEMSELVES,
THEY SPENT A LITTLE BIT
MORE MONEY,
AND THEY HAD A BLAST.
- I GOTTA TELL YOU, GUYS,
I'VE DONE THIS A LOT OF TIMES--
I'M PARTICULARLY PROUD
OF THIS ONE.
ALL THE WORK THAT I DID
CONCEPTUALIZING SHEER
HAD A PURPOSE.
TONIGHT,
THE RATIO WAS TERRIFIC.
WE HAD 66% WOMEN.
I'M REALLY HAPPY
WITH THAT OUTCOME.
ANY BAR THAT ATTRACTS
66% WOMEN MAKES MONEY.
WHEN I COME BACK HERE
TO PHILADELPHIA,
I'M GONNA COME SEE MY BUDDIES.
- ANY TIME, BUDDY.
- BUT I'M NOT COMPING
YOUR DRINK.
- I'M REALLY PROUD
OF RYAN AND JOHN.
I BEAT 'EM UP PRETTY GOOD
THE FIRST FEW DAYS.
THEY'RE DISPLAYING
A GREAT ATTITUDE,
A WILLINGNESS TO LEARN,