Bar Rescue (2011–…): Season 1, Episode 7 - Bad to the Bone - full transcript

Boston, MA- Bar expert Jon Taffer sets off to help Bill, the owner of The Chicken Bone, avoid financial ruin. Bill, a former customer who took over the Bone, learned the hard way that running a bar is much tougher than it looks.

- LAST YEAR MORE THAN 5,000
FAILING BARS NATIONWIDE

CLOSED THEIR DOORS
FOR GOOD.

IF THINGS DON'T CHANGE SOON,

THE CHICKEN BONE
IN FRAMINGHAM, MASSACHUSETTS

WILL BECOME
JUST ANOTHER STATISTIC.

FIVE YEARS AGO,
BILL RODENHISER,

THE OWNER OF A SUCCESSFUL
EXCAVATING COMPANY,

DECIDED TO TAKE A RISK
ON A SECOND BUSINESS VENTURE

WHEN HE PURCHASED
HIS FAVORITE LOCAL BAR--

THE CHICKEN BONE.

- BEFORE I BOUGHT THIS BAR,



I HAD ABSOLUTELY
NO EXPERIENCE--NONE.

- INSPIRED BY THE PROSPECT

OF LEAVING THE CONSTRUCTION
BUSINESS BEHIND,

BILL DECIDED TO OPEN
A SECOND CHICKEN BONE

IN DOWNTOWN BOSTON

BEFORE TRULY LEARNING
THE INS AND OUTS

OF THE BAR INDUSTRY.

- THE SALES WERE GREAT,

BUT IT WASN'T GENERATING
ANY PROFIT.

I KNEW I WAS IN TROUBLE.

- THE DOWNTOWN LOCATION
LOST SO MUCH MONEY

THAT BILL CLOSED THE DOORS
AFTER ONLY NINE MONTHS.

- I MEAN, JUST THINK
ABOUT ALL OF A SUDDEN

JUST LIGHTING A MILLION
AND A HALF DOLLARS ON FIRE.



- TO KEEP
HIS TWO BUSINESSES AFLOAT,

BILL WAS FORCED
TO DOUBLE HIS HOURS

AT THE EXCAVATION COMPANY

AND MOVE HIS WIFE
AND CHILDREN

FROM THEIR BEAUTIFUL
THREE-STORY HOME

TO A SMALL CONDO
75 MILES AWAY.

- THE DECISIONS THAT I MADE
DESTROYED MY LIFE.

- NOW BILL HAS LET
THE ORIGINAL BAR

SPIN OUT OF CONTROL,

AND DESPITE HIS HISTORY
OF BAD DECISION-MAKING,

HE DOESN'T TRUST JEFF,
HIS NEW GENERAL MANAGER,

TO MAKE ANY CHANGES
WITHOUT A FIGHT.

- BILL THRIVES ON CONFRONTATION.

BILL HAS A DIFFICULT TIME
SEEING THE BIG PICTURE.

- DESPERATE TO GET HIS LIFE
BACK ON TRACK,

BILL HAS AGREED
TO PULL BACK THE DOORS...

- YOU LET IT HAPPEN.
I'M FIXING IT.

- THAT'S BULL[bleep],
BUT THAT'S FINE.

- BUST OPEN THE BOOKS...

- IS THIS A FAIR STATEMENT?

YOU'RE [bleep] RIGHT NOW.

- AND MAKE A CALL
FOR HELP...

- THIS IS [bleep] BULL[bleep].

- TO BAR RESCUE.

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 MONEYMAKERS.

BOSTON, MASSACHUSETTS, IS ONE
OF THE MOST HISTORIC CITIES

IN THE UNITED STATES.

YOU CAN STILL VISIT
THE PUBS AND TAVERNS

WHERE AMERICAN PATRIOTS
PLOTTED THE REVOLUTION.

[people cheering]

20 MILES WEST OF BOSTON
SITS THE TOWN OF FRAMINGHAM,

HOME TO THE CHICKEN BONE--

A BAR KNOWN
FOR ITS SPICY BUFFALO WINGS

AND LIVE MUSIC.

BAR EXPERT JON TAFFER
HAS BEEN CALLED HERE

BY THE OWNER,
BILL RODENHISER,

WHOSE LIFE HAS BEEN TURNED
UPSIDE DOWN

AS A RESULT
OF THE FINANCIAL CRISIS

PLAGUING THE CHICKEN BONE.

- OKAY, THERE IT IS--
THE CHICKEN BONE.

LOOK AT THE SIGN.

WHAT'S WITH THE FIRE
COMING OUT OF THE CHICKEN'S ASS?

- WOW.
THAT'S HORRIBLE.

- I WONDER IF THE FOOD
IS GASEOUS.

- YIKES.
I GUESS WE'LL FIND OUT.

- WELL, HERE'S THE SCOOP.
THIS IS THE OWNER.

HIS NAME IS BILL.

HE BOUGHT THE PLACE
ABOUT FIVE YEARS AGO.

FROM WHAT I UNDERSTAND,
SINCE HE BOUGHT IT,

IT'S GONE OVER A CLIFF.

HE'S FAILING BIG-TIME.

LET'S TAKE A LOOK
AT OUR YELP REVIEWS.

"THEY'RE CONFUSED.

"A DIVE BAR THAT INVITES
FAMILIES TO DINE?

"PLEASE EXPLAIN TO ME
WHY I WOULD WANT TO ENJOY

"A BEER WITH FRIENDS,
WITH SCREAMING CHILDREN

"RUNNING AROUND A BAR.

"I COULDN'T BELIEVE
MY FRIEND DRAGGED ME HERE.

WHAT WAS SHE THINKING?"

HERE'S JEFF,
WHO'S THE NEW GENERAL MANAGER.

OBVIOUSLY,
SEE WHAT JEFF IS DOING.

THEN GIVE ME A GOOD SCOPE
ON THE CUSTOMER PERSPECTIVE,

ANYTHING YOU CAN FIND.

- SURE.
- AND I'LL MEET YOU IN THERE.

I'LL GIVE YOU
ABOUT AN HOUR OR SO.

- YOU GOT IT.

- I'M GONNA HAVE MY WIFE,
NICOLE, LOOK AROUND,

HAVE SOMETHING TO EAT,
HAVE A DRINK OR TWO,

AND SHE CAN GET ME
SOME GREAT FEEDBACK

ON WHAT'S GOING ON
IN THE CHICKEN BONE.

- IN ADDITION TO THE CAMERAS
THAT HAVE BEEN FOLLOWING

THE CHICKEN BONE STAFF,

JON'S BAR RESCUE TEAM

HAS PLACED HIDDEN CAMERAS
AROUND THE BAR,

AS NICOLE GETS A FIRSTHAND LOOK
AT THE BUSINESS.

THE CHICKEN BONE
IS A 4,200-SQUARE-FOOT VENUE

WITH AN L-SHAPED BAR
AND DINING AREA

AND A SMALL STAGE
IN THE CORNER

FOR THE LOCAL BANDS
THAT BRING IN

THE LARGEST CROWDS.

- THE FIRST THING I NOTICED
WAS THE FLOOR.

IT WAS LIKE A CHILDREN'S
PLAYROOM OR SOMETHING.

AND IT HADN'T BEEN BUFFED
OR POLISHED

OR EVEN MOPPED
IN QUITE A WHILE.

- CAN I GET YOU SOMETHING
TO DRINK

WHILE YOU'RE LOOKING
AT THE MENU?

- YEAH, I'LL JUST HAVE A BEER.

THE MENU WAS SO BUSY AND
CONFUSING, AND IT'S REALLY HUGE.

IT JUST KEPT OPENING
AND OPENING AND OPENING.

I LOVE MAC AND CHEESE.
THAT LOOKS PRETTY GOOD.

BUFFALO CHICKEN
MAC AND CHEESE.

THANK YOU.

- AS NICOLE SETTLES IN,

A CUSTOMER IMMEDIATELY STRIKES
UP A CONVERSATION

ABOUT THE BAR.

- THIS USED TO BE, LIKE,
A FANTASTIC PLACE.

NOW THEY'RE TRYING TO BE
SOMETHING THAT THEY AREN'T.

- IT SAYS, LIKE,
FAMILY RESTAURANT,

SO I DIDN'T EXPECT IT
TO BE A DIVE BAR.

- IT'S NOT
A FAMILY RESTAURANT, RIGHT?

WOULD YOU BRING YOUR KIDS HERE?
- NO WAY.

THE PEOPLE I WAS SITTING NEXT TO
AT THE BAR,

THEY USED TO COME HERE
ABOUT FIVE OR SIX YEARS AGO,

BEFORE THE NEW OWNER
TOOK OVER.

HE MADE A LOT OF CHANGES
THAT WEREN'T REALLY APPROPRIATE

FOR ANY TYPE OF GROUP.

PEOPLE DON'T WANT TO COME
HAVE A NICE MARTINI

WITH KIDS RUNNING AROUND.

NOW I'M THINKING,
"THE CHICKEN BONE--

I SHOULD'VE PROBABLY GOT
SOME WINGS."

BUT WHERE ARE THEY?

I CAN'T FIND THE WINGS.

THEY'RE SUPPOSED TO BE FAMOUS
FOR THEIR WINGS.

THE PLACE IS CALLED
THE CHICKEN BONE.

ALL THEY HAD
WAS A TINY LITTLE SECTION

ON ONE OF THE BACK PAGES,

AND I DIDN'T EVEN
NOTICE THAT.

THEY BURY IT
ON THE BACK OF THE MENU.

HOLY MOLY.

- BUFFALO CHICKEN
MAC AND CHEESE.

- OKAY.

UGH.

- DID YOU NOT LIKE
THE BUFFALO MAC AND CHEESE?

- WHAT'S ON THE BOTTOM?
- THAT'S THE BUFFALO CHICKEN.

- OH.

- I THINK THEY DESCRIBE IT
AS THE SURPRISE.

- OH, THE--THE "SUPRISE".
- AT THE BOTTOM.

- THEY MISSPELLED SURPRISE.

THE WORD SURPRISE
WAS MISSPELLED.

IT SAID "SUPRISE".

THEY FORGOT THE "R".

BUT THE SECOND SURPRISE
I EXPERIENCED

WAS A LITTLE BIT OF HEARTBURN
AND AN UPSET STOMACH.

I SERIOUSLY GOT
A LITTLE SICK FROM IT.

- NICOLE HAS SEEN
AND TASTED ENOUGH.

SO SHE SENDS JON A TEXT
TO ENTER THE BAR

SO SHE CAN DEBRIEF HIM
ON WHAT SHE'S LEARNED.

- WHEN I WALK IN THIS BAR,
THE COLORS ON THE FLOOR,

THE COLORS ON THE WALL,

THE INFANTILE NATURE OF IT--

IT'S TARGETED FOR FAMILIES.

FAMILY RESTAURANTS CAN WORK.

FAMILY BARS DO NOT WORK.

PEOPLE DON'T TAKE THEIR KIDS
TO STARE AT LIQUOR BOTTLES.

TRYING TO CREATE
A FAMILY BAR

IS A FORMULA
THAT'S NEVER GONNA WORK.

- WHAT'D YOU HAVE?

- I ORDERED
THE MACARONI AND CHEESE DISH.

THEY MISSPELLED SURPRISE.

- THAT'S FUNNY.
- YEAH.

THERE'S A LOT OF WORK HERE
FOR YOU.

AND WHAT THE PEOPLE AT THE BAR
WERE TELLING ME IS THAT

THEY USED TO COME HERE
TO SEE THE BANDS,

BUT NOBODY WANTED TO COME HERE

BECAUSE THERE ARE A BUNCH
OF KIDS RUNNING AROUND.

- WELL, THIS IS NOT GONNA BE
AN EASY ONE.

IT'S A QUESTION
OF REEDUCATING THE OWNER

FROM SQUARE ONE.

- NOW JON SEEKS OUT
THE OWNER, BILL,

SO THAT THE REEDUCATION PROCESS
CAN BEGIN.

- BILL?
- HEY!

- I'M JON TAFFER.

- WOW. IT'S REALLY NICE
TO MEET YOU.

- WANT TO GO IN YOUR OFFICE,
TALK FOR A LITTLE BIT?

- COME ON UPSTAIRS.

- LET'S GET RIGHT INTO IT.
HOW MUCH DID YOU LOSE THIS YEAR?

- WELL, I LO--I OPENED
ANOTHER PLACE IN BOSTON

BEFORE I ACTUALLY LEARNED
ALL THE THINGS

THAT I NEEDED TO LEARN.

I LOST A MILLION
AND A HALF DOLLARS IN BOSTON.

RIGHT ACROSS THE STREET
FROM FENWAY PARK.

- THAT WAS AN EYE-OPENING
EXPERIENCE, HUH?

- OH, I MEAN, THIS IS
THE MISTAKE OF MY LIFE...

[scoffs]
YOU KNOW?

THIS IS THE MISTAKE
OF MY LIFE.

- LET ME START
WITH A COUPLE OF THINGS

THAT I JUST FIND REALLY PUZZLING
ABOUT THIS PLACE.

I DRIVE IN FRONT OF THE PLACE,

AND I SEE A CHICKEN WITH FIRE
COMING OUT OF ITS ASS.

I HAVE CUSTOMERS
ACTUALLY SAYING TO MY SPIES

THAT THEY DON'T LIKE
COMING HERE,

'CAUSE THEY DON'T WANT TO DRINK
WITH KIDS RUNNING AROUND.

AND WHAT HAS HAPPENED IS,
YOU MOVED YOURSELF

TO A PLACE
WHERE YOU SATISFY NO ONE.

- HOW DID MY SALES DOUBLE, THEN?

HOW DID I GO FROM $900,000
TO $2 MILLION?

- YOU'RE DOING $2 MILLION
A YEAR NOW?

- YEAH.
- HERE?

- YEAH.
- THEN HOW ARE YOU LOSING MONEY?

- THAT'S WHAT I WANT TO KNOW.

- HE'S DOING ALMOST
$2 MILLION A YEAR IN SALES

AND LOSING MONEY.

NOW, EITHER THERE'S CASH
WALKING OUT THE BACK DOOR,

OR SOMEBODY CAN'T COUNT,

BECAUSE THAT MAKES
NO SENSE TO ME.

SOMETHING IS VERY WRONG HERE.

YOU KNOW WHAT YOUR COSTS ARE
A MONTH--

YOUR FIXED COSTS
TO RUN THE PLACE?

- I ACTUALLY COULDN'T GIVE YOU
THAT NUMBER

OFF THE TOP OF MY HEAD.

- THAT SCARES ME.
- I DON'T KNOW WHAT THAT MEANS.

- SALES DON'T MEAN ANYTHING.
PROFITS--

I'D RATHER SEE YOU DO
$1 MILLION A YEAR

AND MAKE $250,000

THAN HAVE YOU DO $2 MILLION
AND LOSE MONEY.

HERE'S WHAT I WANT TO DO.

I WANT CONTROL OF THE BUSINESS
FOR THE NEXT FIVE DAYS.

I WANT YOU TO TRUST ME.

THIS IS MY PERSONAL REPUTATION
ON THE LINE.

SAVING YOUR BUTT
MEANS EVERYTHING TO ME.

- IT'S DONE.

IT'S DONE.

- SO WE'RE SITTING HERE
IN DEBT,

AND YOUR GOOD BUSINESS IS PAYING
FOR YOUR BAD BUSINESS.

- AND SUFFERING.

- AND SUFFERING.
- SERIOUSLY.

I NEVER TOOK
THESE TYPE OF GAMBLES.

I DON'T WANT TO GO BANKRUPT.
I'VE WORKED TOO HARD.

- YOU FEELING THE PRESSURE?
- OH, THE STRESS

IS OVERWHELMING ON MY EMPLOYEES
AND MY FAMILY.

MY WIFE--
I GOT THREE LITTLE KIDS--

THEY LIVE 75 MILES AWAY.

MY LIFE HAS TO CHANGE,

BECAUSE, YOU KNOW,
I WAS LIVING IN A NICE HOUSE,

AND I HAD A GOOD LIFE,
AND I WANT IT BACK.

- I WANT YOU TO GET IT BACK,
AND I'M GONNA FIGHT FOR YOU.

ANYBODY WHO LOVES BARS
THINKS THEY CAN OWN A BAR.

BILL'S ONE OF THOSE PEOPLE.

THIS IS A TOUGH BUSINESS.

I GOT TO GET YOU
OUT OF ROOKIE MODE

AND GET YOU
INTO MAJOR LEAGUE MODE.

AND WE GOT FIVE DAYS
TO DO IT.

SO LET'S GO TO IT, BUDDY.

- JON HAS NO TIME TO WASTE.

SO HE BRINGS BILL
OUT TO THE PARKING LOT

TO ADDRESS A PROBLEM
HE FOUND

BEFORE EVEN STEPPING FOOT
INSIDE THE BAR.

- I TOLD YOU I'M GONNA GIVE IT
TO YOU DIRECT, RIGHT?

- YEP.
- HERE YOU GO.

THAT SIGN COST YOU
A MILLION BUCKS.

FIRST OF ALL, IT SAYS "ALL NEW."
IS IT ALL NEW?

- NO.
- THE NAME SUCKS.

THAT SIGNS A [bleep] DISASTER.

LOOK AT ME.
TAKE IT DOWN.

- YEP.
- TAKE IT DOWN NOW.

- OH, I WON'T TAKE IT DOWN
RIGHT NOW.

- YEAH, I WANT YOU TO.

SIGNS CREATE POSITIONING.

THEY TELL DIFFERENT TYPES
OF PEOPLE

THAT THIS PLACE IS FOR YOU,

AND IT'S NOT
FOR SOMEBODY ELSE.

UNDERNEATH THE CHICKEN
IS A SIGN

THAT SAYS FAMILY FRIENDLY,

BUT YET HE'S TRYING
TO SELL BOOZE IN THERE.

THAT'S ROOKIE, AND THAT'S ONE
OF THE REASONS

WHY THE CHICKEN BONE IS DOING
$2 MILLION A YEAR IN SALES

AND LOSING MONEY.

AM I IN CONTROL?

- I WILL SAY THIS TO YOU
WITH ALL DUE RESPECT.

THIS IS A DISCUSSION
THAT WE WILL HAVE

AT A SEPARATE TIME.

- LET ME SHARE WITH YOU
WHAT I'M THINKING.

I WANT YOU TO KNOW MY LOGIC.

I'M GONNA WRAP THAT SIGN
IN WHITE,

AND I'M GONNA PUT
"TOP SECRET" ON IT.

AND FOR THREE DAYS,

THOUSANDS OF CARS
ARE GONNA DRIVE BY

AND SAY, "WHAT'S GOING ON
IN THERE?"

AND IF YOU TRUST ME,
THEN YOU'LL SAY, "YOU KNOW WHAT?

"I DON'T SEE HOW TAKING
THAT SIGN DOWN HURTS ME,

'CAUSE IT AIN'T HELPING ME."

I WANT TO TAKE THAT PIECE
OF [bleep] FOAM BOARD DOWN

AND MAKE IT PROFESSIONAL,

WITH A NAME
THAT POSITIONS YOU PROPERLY.

CHICKEN BONE'S GOT TO GO.

CHICKEN BONE
HAS GOT TO GO.

WHEN YOU HAVE A FRESH BEGINNING,
YOU HAVE A HONEYMOON.

YOU HAVE A FRESH START.
- I DON'T AGREE WITH THAT.

- I CAN BE ONE AGGRESSIVE
[bleep] WHEN I NEED TO BE.

SO, WE'RE CLEAR?

THAT SIGN GOES DOWN?

- WE'RE CLEAR THAT THAT SIGN
GOES DOWN.

BUT I'M NOT AGREEING
TO GET RID OF THE NAME YET.

- THAT NAME IS GONNA CHANGE.
- [scoffs]

OKAY, SO THE DEBATE
WILL CONTINUE.

DO WE AGREE ON THAT?
- FOR YOU.

'CAUSE IT'S NOT CONTINUING
FOR ME.

- WE'RE GOING TO, UH,
TAKE THE SIGN DOWN,

BUT I DON'T THINK
THAT WE'RE ON THE SAME PAGE

AS FAR AS THE NAME GOES.

THAT'S BULL[bleep].

IF HE CHANGES THE NAME
OF THE RESTAURANT,

I'LL [bleep] CHANGE
THE NAME BACK.

I DON'T GIVE A RAT'S ASS.

- COMING UP ON BAR RESCUE...

- THIS IS ALL CONTAMINATION
RIGHT HERE.

THIS CAN SPOIL A PERSON'S YEAR.

- YOU'RE [bleep] RIGHT NOW.

- THAT'S BULL[bleep],
BUT THAT'S FINE.

- GO CLEAN YOUR [bleep] KITCHEN!
- YEAH, VERY COOL.

- BILL RODENHISER OWNS
THE CHICKEN BONE--

A FAILING BAR
JUST OUTSIDE OF BOSTON

IN FRAMINGHAM, MASSACHUSETTS.

AFTER LOSING OVER A MILLION
DOLLARS AND BEING FORCED

TO MOVE HIS FAMILY
FROM THEIR LARGE HOME

TO A SMALL CONDO,

HE HAS CALLED IN JON TAFFER,

WORLD-RENOWNED BAR CONSULTANT,
FOR HELP.

WITH ONLY FOUR DAYS LEFT
UNTIL THE RELAUNCH,

JON HAS COVERED
THE OLD SIGN

WITH THE WORDS "TOP SECRET"

TO START GENERATING CURIOSITY
IN THE COMMUNITY.

NOW HE WILL MEET
WITH THE STAFF

TO GET TO THE ROOT
OF THE BAR'S PROBLEMS.

- MY NAME IS JON TAFFER.

LAST NIGHT BILL GAVE ME CONTROL
OF THIS BAR.

YOU GUYS NOW WORK FOR ME.

I HAVE NO TIME TO BE NICE.

AND HIS ASS
IS ON THE LINE.

INCREDIBLY,
THE CHICKEN BONE IS DOING

$2 MILLION A YEAR IN SALES
BUT LOSING MONEY.

WHY?
I'M GONNA FIND OUT.

JEFF, DO YOU FEEL
THAT YOU'RE EMPOWERED

AS THE GENERAL MANAGER
OF THIS BUILDING?

- I DON'T FEEL
I'M EMPOWERED ENOUGH

TO MAKE DECISIONS
WITHOUT BILL.

- YOU HAVE SOME PRETTY GOOD
EXPERIENCE, DON'T YOU, JEFF?

- 25 YEARS.
- 25 YEARS.

HOW MANY MANAGERS HAVE WE HAD
THE PAST YEAR?

- WELL, THERE'S BEEN,
LIKE, FIVE.

- THAT'S A TERRIBLE STATISTIC

COMPARED TO THE REST
OF THE INDUSTRY,

I GOT TO TELL YA.

IS HE A CONTROL FREAK?

- UH, CONTROL FREAK,
ABSOLUTELY.

MITCH, IF I TOLD YOU
I WANT YOU TO LIST

EVERY RECIPE FOR ME,
CAN YOU DO IT?

- NO, I CAN'T.

I DON'T HAVE THE RECIPES
TO ANY OF THE SAUCES.

I'M NOT ENTITLED TO THEM.

- HOW COME?

- HOW MANY PEOPLE
AM I GONNA ALLOW

TO COME THROUGH THE KITCHEN
AND JUST MAKE ALL THE SAUCES?

- FRIDAY'S DOES IT.

YOU KNOW, I'VE NEVER HEARD
OF THAT BEFORE.

WHO MAKES THE SAUCE?

- THERE'S TWO COOKS
IN THE KITCHEN THAT MAKE IT.

- YOU TRUST THOSE TWO COOKS,
BUT YOU DON'T TRUST HIM?

- I THINK YOU SHOULD HAVE JEFF
WEIGH IN ON THIS,

BECAUSE ULTIMATELY,
IT'S JEFF'S DECISION.

- IS IT?
- ABSOLUTELY.

- SO IT'S YOUR DECISION WHO
ACCESSES THE RECIPE AND SUCH?

- I DON'T HAVE ACCESS
TO THE RECIPES.

SO HOW CAN IT BE
MY DECISION?

BILL WILL NOT GIVE ME
THE RECIPES TO THE SAUCES.

HE BELIEVES
THAT IF THE WORD GOT OUT,

WE'D BE FINISHED.

BUT I CAN'T MANAGE
THE FOOD COSTS

WITHOUT KNOWING
WHAT THAT RECIPE IS.

- THIS TRUST ISSUE
AND CONTROL ISSUE...

- YEP.
- IS COSTING YOU A LOT OF MONEY.

- FINE.
- 'CAUSE WHAT HAPPENS

WHEN YOU BRING A GUY LIKE HIM IN
WHO HAS EXPERIENCE--

IF, IN FACT,
I COULD PROVIDE HIM

WITH THE FREEDOM TO FIGURE OUT
WAYS TO SAVE ME MONEY,

THAT'LL NAIL IT.
- THAT'S FINE.

AND WE'LL EVOLVE
THROUGH THIS PROCESS,

AND WE'LL SEE WHO HAS
THE ABILITY TO GAIN TRUST.

- THE PROBLEM ISN'T THEM.

FISH STINK FROM THE HEAD DOWN.

I WANT YOU TO GIVE HIM
THE RECIPES.

GUYS, IS JEFF A GOOD MANAGER?

CAN I TRUST HIM?
IS HE GONNA DO IT FOR ME?

all: YEAH.

THAT'S A REASON TO START
TO LET GO A LITTLE, ISN'T IT?

I WANT YOU TO MAKE HIM
YOUR MANAGER.

OKAY, SO NOW WE'RE IN TRAINING.

I'M NOT GONNA DO THIS ALONE.

SO WHAT I'VE DONE IS
I'VE BROUGHT

A COUPLE OF EXPERTS WITH ME
TO HELP ME THE NEXT FOUR DAYS.

- TO TRAIN THE BAR STAFF,

JON HAS BROUGHT IN
MICHAEL TIPPS,

ONE OF THE MOST SOUGHT-AFTER
MIXOLOGISTS IN THE COUNTRY.

WITH YEARS
OF TRAINING EXPERIENCE,

HE WILL TEACH THE BARTENDERS
SOME NEW COCKTAILS

AND HELP DETERMINE WAYS
TO CUT COSTS BEHIND THE BAR.

FOR THE KITCHEN,
JON HAS CALLED IN

CHEF SPIKE MENDELSOHN--

THE OWNER OF TWO RESTAURANTS
IN WASHINGTON, D.C.,

THAT FREQUENTLY HOST
THE PRESIDENT AND HIS FAMILY.

SPIKE'S DUAL ROLE
AS A CHEF AND OWNER MEANS

HE CAN HELP THE CHICKEN BONE
REVAMP THEIR MENU

AND MAKE THEIR FOOD OPERATIONS
MORE EFFICIENT.

- LET'S GO BEHIND THE BAR.

WHY ARE THERE NO MATS
BACK HERE?

- UM...
- THAT'S UNACCEPTABLE.

YOU GOT GREASE IN THE KITCHEN.
YOU GOT BOOZE. YOU GOT BEER.

ALL THAT STUFF--
SOMEONE SLIPS.

I'VE SEEN THIS ONE OTHER TIME
IN MY LIFE,

AND A GIRL DISLOCATED HER KNEE
JUST WORKING A SERVICE BAR.

SHE SLIPPED WITH NO MAT.

- LET'S GO IN THE KITCHEN.

- THE KITCHEN APPEARS CLEAN.

- SPIKE?
- BUT TO SPIKE'S TRAINED EYE...

- YOU HAVE KNIVES HANGING
IN HERE.

- THE MESS IS HIDDEN
JUST BENEATH THE SURFACE.

- UGH.
- WHAT'S THAT ALL ABOUT?

HEALTH VIOLATION.

THIS IS ALL CONTAMINATION
RIGHT HERE.

THIS CAN SPOIL A PERSON'S YEAR.

OH, MY GOODNESS.

THIS OIL IS DONE.

I DON'T EVEN WANT TO KNOW
HOW LONG THAT'S BEEN THERE.

I'M KIND OF SPEECHLESS,
TO TELL YOU THE TRUTH.

I FOUND THINGS I'VE NEVER SEEN
IN MY LIFE BEFORE.

I MEAN, THAT'S--
IT'S JUST GROSS, GUYS.

I MEAN, I ALMOST THINK
THESE ARE BULLET HOLES

FROM CUSTOMERS
IN THE BACK WALL THERE.

- I GOT TO SHOW YOU SOMETHING
THAT IS JUST UNBELIEVABLE.

LOOK AT THIS.

- OH, GUYS.
- LOOK AT THIS.

- GUYS, GUYS.

- IT'S SO CAKED IN, I CAN'T EVEN
GET IT OUT OF THERE.

- I GOT SOMETHING THAT'S GONNA--
- OH, THAT STINKS.

- I GOT SOMETHING THAT'S GONNA
BLOW YOUR MIND.

GO AHEAD.
TAKE A WHIFF OF THAT.

YOU GUYS SMELL THAT?

SALMONELLA AT ITS BEST
RIGHT THERE.

I COULDN'T BELIEVE
THAT THIS PLACE

WAS STILL OPERATING LEGALLY.

FOOD THAT'S UNSANITARY
AND NOT CLEAN LIKE THAT

CAN ACTUALLY KILL SOMEBODY.

[man coughs]
- I MEAN, I JUST--

EXACTLY.

YOU'RE TURNING AWAY.
YOU'RE TURNING AWAY.

THIS IS CLOSED DOORS.

FOOD INSPECTOR,
CLOSED DOORS.

- BILL, IS THIS
A FAIR STATEMENT?

YOU'RE [bleep] RIGHT NOW.

- IT'S TOTAL [bleep]
BULL[bleep].

I'M TALKING ABOUT MY GUESTS,
MY REPUTATION.

ALL OF THE THINGS THAT I WANTED
FOR THIS PLACE--

I MEAN, [bleep],
THIS IS MY MONEY.

THIS IS ME LIVING 75 MILES
AWAY FROM MY FAMILY

BECAUSE PEOPLE AREN'T DOING
THEIR GODDAMN JOB.

BUT RIGHT NOW WE GOT TO START
BY CLEANING THIS [bleep] UP.

- THE STAFF BEGINS
TO TEAR THE KITCHEN APART,

REVEALING MORE AND MORE NEGLECT
AT EVERY TURN.

- UGH, STINKS.

- WE'RE GONNA CLEAN THIS STATION
UP--EVERYTHING, TOP TO BOTTOM.

I WANTED TO CHANGE THE WAY
THE KITCHEN WAS SET UP,

BUT BILL HAD NO TRUST IN ME
TO MAKE ANY KIND OF CHANGES.

IT'S UNACCEPTABLE TO ME.

IT'S UNACCEPTABLE TO ANYBODY,
ESPECIALLY OUR GUESTS.

THIS KIND OF BEHAVIOR,
THIS KIND OF WORK ETHIC

ISN'T GONNA BE ACCEPTABLE
ANYMORE.

- THE CLEANING PROCESS IS TAKING
LONGER THAN EXPECTED.

AND WITH THE BOSTON BRUINS
PLAYOFF GAME ON TV TONIGHT,

BILL DOESN'T WANT TO MISS
AN OPPORTUNITY

TO CASH IN ON THE LARGE CROWD
LOOKING TO WATCH AT THE BAR.

- I WANT TO BE READY AT 8:00.

FORGET ABOUT
ALL THIS BULL[bleep].

I WANT TO BE READY.
- OPEN AT 8:00.

- WE TOLD PEOPLE THAT WE'RE
GONNA BE OPEN AT 8:00.

- WE DID.
- SO WE'RE GONNA DO IT.

- WOW, WE'RE GETTING
THERE, SPIKE.

- WE ARE GETTING THERE.

- BUT WE CAN'T OPEN
IN A HALF HOUR, CAN WE?

- NO WAY.

- SO WHAT DO YOU SERVE--
NOTHING?

- NOTHING.
- OKAY.

- I FEEL LIKE WE NEED
TO GET IT RIGHT

FROM DAY ONE--
LET'S NOT CUT ANY CORNERS.

- I AGREE WITH YOU, SPIKE.

- JON AND SPIKE
HAVE DEEMED THE KITCHEN

TOO DIRTY FOR SERVICE.

BILL ISN'T THRILLED
WITH THEIR DECISION.

- WHAT I'M FREAKED OUT ABOUT IS

YOU [bleep] TOTALLY NUCLEARIZED
MY ENTIRE PLACE.

I'M TOTALLY FREAKED OUT
ABOUT THE FACT

THAT IT LOOKS
THE WAY IT LOOKS.

I JUST THINK A DECISION
SHOULD'VE BEEN MADE

SEVERAL HOURS AGO TO DO THIS.

WE KNEW, KIND OF,
WE HAD SOME TROUBLES, RIGHT?

- OH, I DIDN'T KNOW IT WAS
THAT BAD--THIS IS YOUR BAR.

YOU'RE THE ONE THAT'S SUPPOSED
TO KNOW IT'S THAT BAD, NOT ME.

I'M HERE CLEANING UP
YOUR MESS.

THE CONSEQUENCES ARE
YOUR KITCHEN

IS [bleep] CLOSED TONIGHT.

- I JUST THINK THAT'S
BULL[bleep].

- I AM NOT GONNA GET
PEOPLE SICK.

- OKAY.
- YOU LET IT HAPPEN.

I'M FIXING IT.
- THAT'S BULL[bleep].

THAT'S FINE.
- THAT'S NOT BULL[bleep].

THAT'S THE REALITY OF IT.
YOU LET IT HAPPEN.

- THAT'S [bleep] BULL[bleep].

- WAS IT RESPONSIBLE

TO TAKE FOOD
OUT OF THAT KITCHEN TODAY?

- ABSOLUTELY NOT.

- SO WHAT THE HELL
ARE WE TALKING ABOUT?

HOW ABOUT LOOKING AT ME,
SAYING, "YOU KNOW WHAT, JON?

"I'M GLAD YOU HAD THE BALLS

"TO DO WHAT IS RIGHT,
'CAUSE I DIDN'T.

"I WOULD'VE OPENED
THIS PLACE TONIGHT

AND GOTTEN PEOPLE SICK."

- I WOULD NOT HAVE OPENED
THIS PLACE TONIGHT

AND GOTTEN PEOPLE SICK--
THAT'S ABSOLUTELY NOT CORRECT.

- YES, YOU WOULD'VE.

YOU'VE BEEN PUTTING FOOD
THROUGH THIS KITCHEN

FOR MONTHS LIKE THIS.
- YOU CAN BET YOUR ASS

IT'S NOT GONNA HAPPEN
AT THIS PLACE AGAIN.

- GO LOOK IN THE MIRROR AND SAY
THAT TO YOURSELF, NOT ME.

- I DON'T HAVE TO SAY--

I DON'T HAVE TO LOOK
IN THE MIRROR.

- I'M NOT AT MY RESTAURANTS
ALL THE TIME ALSO.

NOBODY CLOSES
MY [bleep] KITCHEN.

I DON'T CARE HOW ANGRY
HE GETS.

I DON'T CARE HOW MUCH
HE SCREAMS AND YELLS.

WE WILL NOT SELL FOOD
OUT OF THAT KITCHEN TONIGHT.

GO CLEAN YOUR [bleep] KITCHEN!

- YEAH, VERY COOL.

- GO CLEAN YOUR [bleep] KITCHEN
AND TAKE RESPONSIBILITY.

- THIS IS [bleep] BULL[bleep].

- YOU KNOW, BILL WAS FINE
WITH ME IDENTIFYING THE PROBLEMS

UNTIL IT DIDN'T FIT
HIS SCHEDULE.

TONIGHT WHEN HE COULD'VE
EMBRACED WHAT I WAS DOING,

HE RAN AWAY.

THE KITCHEN IS CLOSED,

AND TO SUGGEST FOR A MOMENT
THAT THAT WAS A BAD DECISION

TELLS ME BILL JUST REALLY
DOESN'T THINK LIKE A BARMAN.

HE HAS TO UNDERSTAND
HOW SERIOUS THIS IS.

Advertise your product or brand here
contact www.OpenSubtitles.org today

- BILL RODENHISER OWNS
THE CHICKEN BONE

NEAR BOSTON, MASSACHUSETTS.

TONIGHT THE BOSTON BRUINS
ARE IN THE PLAYOFFS,

AND SPORTS FANS ALL OVER BOSTON
ARE FLOCKING TO LOCAL BARS,

LOOKING TO CATCH THE GAME.

BUT AFTER DISCOVERING
SPOILED CHICKEN

AND YEARS OF NEGLECT,

BAR EXPERT JON TAFFER

HAS DECIDED TO CLOSE DOWN
THE KITCHEN.

- I AM NOT GONNA GET
PEOPLE SICK.

- THAT'S BULL[bleep].
- GO CLEAN YOUR [bleep] KITCHEN!

- THIS IS [bleep] BULL[bleep].

- I WILL NOT SELL FOOD
OUT OF THAT KITCHEN TONIGHT.

BILL COULDN'T TAKE THE HEAT,
SO HE LEFT.

- [bleep] BULL[bleep].

- WE'RE GONNA OPEN
IN ABOUT 25 MINUTES.

WE'LL HAVE OUR COCKTAILS.

THE KITCHEN
WILL REOPEN TOMORROW.

- DESPITE THE KITCHEN
BEING CLOSED FOR CLEANING,

JON ALLOWS THE BAR
TO SERVE DRINKS

SO THAT MIXOLOGIST MICHAEL TIPPS
CAN LOOK FOR EVIDENCE

TO EXPLAIN
HOW THE BAR GENERATES

$2 MILLION IN ANNUAL SALES
BUT STILL LOSES MONEY.

- HOW MANY OUNCES
ARE ON ALL YOUR POURS?

- IF YOU GET A "ON THE ROCKS,"
IT'S AN OUNCE AND A HALF.

- OKAY.

- IF YOU GET A MIX,
IT'S 2 1/2 OUNCES.

- ARE YOU SERIOUS?

THAT'S INSANE.

NOBODY IN THIS COUNTRY
HAS 2 1/2-OUNCE POURS.

A MIXED DRINK SHOULD BE
AN OUNCE AND A HALF.

THEY'RE WONDERING
WHY YOUR LIQUOR COSTS

ARE SO HIGH.

- BACK IN THE KITCHEN,
SPIKE EXAMINES THE WALK-INS

TO DETERMINE IF FOOD COSTS
ARE CONTRIBUTING

TO THE BAR'S LOSSES.

- HOLY MOLY, MAN.

- I'VE GOT MORE COMING IN.

- YOU HAVE MORE COMING IN?
WHY?

- TO MAKE SURE
WE DON'T RUN OUT OF WINGS.

- THE CHICKEN COOP
IS IN THEIR WALK-IN.

THE WHOLE FARM IS THERE.

I DON'T UNDERSTAND

WHY THEY'RE CARRYING
SO MUCH INVENTORY.

MORE CHICKEN WINGS RIGHT HERE?

- YEAH, THERE'S 15 CASES
OF WINGS,

14 CASES OF BONELESS.

- THIS STUFF'S ALL GONNA START
SPOILING AND GOING BAD, MAN.

THE KITCHEN OPERATION

IS DEFINITELY
WHERE THEY'RE LOSING MONEY.

I MEAN, YOUR WALK-IN,
THAT'S WHERE YOUR MONEY IS.

IT'S YOUR VAULT.

IF YOU'RE NOT CONTROLLING
YOUR VAULT

AND WHAT YOU'RE PURCHASING,

YOU'RE JUST NOT
GONNA GET ANYWHERE.

- AFTER ASSESSING
THE CHICKEN BONE'S OPERATIONS

BEHIND THE BAR
AND IN THE KITCHEN,

MICHAEL AND SPIKE
REPORT BACK TO JON

TO DISCUSS WHAT THEY'VE FOUND.

- WELL, I'M REALLY GLAD
WE CLOSED THE KITCHEN.

AT LEAST WE DIDN'T GET
ANYBODY SICK TONIGHT,

AND YOU AND I CAN FEEL GOOD
ABOUT THAT.

- EXACTLY.
- ANYWAY...

UNLIKE OTHER BARS,
WHERE I FIGHT FOR REVENUE,

THIS BAR IS DOING
$2 MILLION A YEAR,

AND COSTS ARE THE ISSUE.

I CAN HONESTLY TELL YOU,
IN ALL MY YEARS OF DOING THIS,

I DON'T REMEMBER
HELPING A BAR

THAT DID $2 MILLION
A YEAR BEFORE.

- I'VE NEVER HEARD
OF ANYTHING LIKE THIS BEFORE.

- SO WE GOT TO GET
THESE COSTS IN LINE.

CHEF, HERE'S THE MENU.

WHAT DO YOU WANT TO DO?
WHAT'S YOUR THOUGHTS?

- THE CHICKEN BONE.
JON, I MEAN, LIKE--

WHAT DO I WANT TO DO
WITH THE MENU?

I WANT TO BURN THE MENU, JON.
IT'S WAY TOO BIG.

I FEEL BY GOING TO 20 ITEMS
ON THE MENU,

CUTTING THE MENU DOWN IN HALF
WILL HELP OUT

AND IS A GOOD START, SO...

- YEP, SO OUR COSTS
WILL BE LOWER

BECAUSE OUR INVENTORY
WILL BE LOWER.

- RIGHT.
- WE'LL BE BURNING LESS DOLLARS.

MIKE, WHAT ARE WE GONNA DO
IN THE BAR?

WE GOT TO FIND FIVE,
SIX POINTS IN COST HERE.

- WELL, APPARENTLY THEY HAVE
A 2 1/2-OUNCE POUR AT THIS BAR.

- A WHAT?
- A 2 1/2-OUNCE POUR.

WHICH THEY DON'T HAVE
ANYWHERE IN THIS COUNTRY,

BUT APPARENTLY THEY HAVE IT
AT THIS BAR.

IT MUST BE SOMETHING
THEY INVENTED.

WE'RE GONNA STOP THAT QUICK.

- SO I GOT SOME VISION.

WE'RE GONNA COME UP
WITH A NEW NAME

AND A NEW DIRECTION
FOR CHICKEN AND MUSIC.

WE KNOW THE CHICKEN BONE
IS KNOWN FOR CHICKEN WINGS.

BUT THEY'LL MAKE ITS MOST MONEY
ON LIVE MUSIC.

THAT'S WHERE THE PAY DIRT IS.

NOW WE GOT TO GO IN HERE
AND GO TO WORK.

- ALL RIGHT, LET'S DO IT.

- JON HAS ONLY THREE DAYS LEFT
BEFORE THE RELAUNCH.

AND BILL HAS JUST RETURNED

AFTER STORMING OUT OF THE BAR
THE PREVIOUS NIGHT.

HE FINDS JON TO SPEAK WITH HIM
IN PRIVATE.

- I THINK IT'S IMPORTANT
THAT, UM,

I ACKNOWLEDGE THE FACT
THAT YESTERDAY I WAS...

TOTALLY AMPED UP,

LOOKING AT THE KITCHEN,
SEEING WHAT WAS GOING ON.

AND I THINK IT WAS
BEYOND DISRESPECTFUL OF ME

TO BE DISPLACING
MY ANGER AND FRUSTRATION ON YOU.

AND I'M HOPING
THAT YOU'LL ACCEPT MY APOLOGY.

I WAS EMBARRASSED
ABOUT THAT KITCHEN, HORRIFIED.

THIS ENTIRE EXPERIENCE
IS A LOT MORE STRESSFUL

THAN I WOULD'VE IMAGINED.

I DON'T THINK
I'VE BEEN TOTALLY PROFESSIONAL,

AND THIS HAS PUSHED ME
A LITTLE OVER THE EDGE.

- I NOT ONLY ACCEPT
YOUR APOLOGY, I WELCOME IT.

- AS STRESSFUL AS IT IS,

I'M LUCKY TO BE PUT
UNDER THIS MICROSCOPE.

IF THE BAR COULD TURN AROUND,
I WOULD BE ABLE TO PAY MY BILLS,

MOVE MY FAMILY
CLOSER TO MY BUSINESSES.

THIS WHOLE THING
IS ABOUT MY DECISIONS

THAT LED MY LIFE SOMEPLACE
THAT ISN'T GREAT RIGHT NOW.

- WITH ONLY THREE DAYS LEFT
UNTIL THE RELAUNCH,

CHEF SPIKE IS READY
TO TRAIN A STAFF

ON HOW TO IMPROVE
FOOD QUALITY

WHILE SIMULTANEOUSLY
CUTTING FOOD COSTS.

- I LOOKED AT YOUR MENU,
AND IT'S HUGE.

IT'S GOT, LIKE,
50, 60 ITEMS ON IT.

I WANT TO SEE YOU GUYS
CUT DOWN YOUR MENU

TO ABOUT 20 ITEMS.

FOR STARTERS,
I LOVE THE IDEA

OF DOING, LIKE,
A HALF CHICKEN ON THIS MENU

AND KEEP THESE BONES
AND MAKE A STOCK.

IT'S A GREAT WAY
TO SAVE MONEY.

SO, FROM ONE PRODUCT,

YOU JUST MADE AN ITEM ON
THE MENU THAT YOU'RE GONNA SELL.

YOU JUST SAVED SOMETHING
TO MAKE A CHICKEN STOCK,

SO YOU GOT TWO USES
OUT OF IT.

NOW, A THIRD USE IS
WE'RE GONNA MAKE A SALAD

WITH SHREDDED CHICKEN ON IT.

THREE OUT OF ONE.

- IN ADDITION TO MAKING THE MENU
MORE EFFICIENT,

SPIKE HAS ACQUIRED
A NEW PIECE OF EQUIPMENT

THAT WILL ELEVATE
THE CHICKEN WINGS

TO A WHOLE NEW LEVEL.

- IT'S A HENNY PENNY,
AND IT'S A PRESSURE FRYER.

SO WHEN YOU'RE FRYING STUFF
ON A REGULAR FRYER,

ALL THAT STEAM THAT'S COMING OUT
IS ESCAPING.

WHAT THIS IS GONNA DO, IT'S
REALLY GONNA TRAP THAT STEAM IN.

THE CHICKEN'S GONNA BE
SUPER MOIST,

AND IT'S GONNA BE
SUPER CRISPY.

- OH, WOW.

- IT'S DYNAMITE.

- IS IT?
- YEAH.

- THIS IS SO CRISP.
- YEAH.

- WITH THIS NEW MACHINE,
THEY'RE GONNA HAVE

THE BEST WINGS IN TOWN,

NO ANDS, IFS,
OR BUTS ABOUT IT.

ALL RIGHT, GUYS.

I MEAN, I COULD SIT HERE
ALL DAY AND EAT THESE.

- ALL RIGHT.
- BUT WE GOT WORK TO DO.

- WHILE SPIKE HELPS
THE KITCHEN STAFF BONE UP

ON THEIR COOKING SKILLS,

MIXOLOGIST MICHAEL TIPPS
INTRODUCES A NEW COCKTAIL MENU

DESIGNED TO CONTROL
OVER-POURING

AND FIT SEAMLESSLY
INTO JON'S MUSIC-THEMED CONCEPT

FOR THE BAR.

- I WANTED TO GO WITH THE NAMES
BLUE, JUST 'CAUSE OF MUSIC.

OKAY, LET'S ROCK AND ROLL.

LET'S DO A BLUE MARGARITA.

WE PUT AN OUNCE AND A HALF
OF TEQUILA,

NOT 2 1/2.

THIS IS HOW YOU KNOW
THE MEASUREMENTS ARE PERFECT,

'CAUSE IT'S ALL STRAINING OUT
RIGHT WHERE IT SHOULD BE.

- THAT'S GOOD.

- NOW I WANT YOU GUYS
TO MAKE THEM.

- OKAY, I'M GETTING
A LITTLE BETTER.

- YOU SHOULD BE POUR-TESTING
THEM AT LEAST ONCE A WEEK.

- OKAY.
I DON'T SEE ANY WAY

THAT THE THINGS
HE JUST TAUGHT US RIGHT NOW

CANNOT BRING DOWN
LIQUOR COSTS.

I MEAN, THIS IS JUST GOOD, SOLID
BASIC BAR KNOWLEDGE.

- UNFORTUNATELY FOR BILL,

BASIC BAR KNOWLEDGE
WAS THE ONE THING HE LACKED

WHEN HE BOUGHT
THE CHICKEN BONE.

- HERE, GRAB A SEAT.

- SO JON ROLLS OUT
A LOCAL MAP

TO ILLUSTRATE
HOW BILL'S INEXPERIENCE

LED TO SOME COSTLY
AND MISGUIDED DECISIONS.

- HERE'S CHICKEN BONE.

THESE ARE ALL
THE FAMILY-TARGETED OPERATIONS.

WHEN I LOOK AT THE AMOUNT
OF FAMILY RESTAURANTS HERE,

I SEE SATURATION.

THE OTHER THING
THAT I FOUND INTERESTING

IS ONLY 29.1% OF THE PEOPLE
THAT LIVE IN FRAMINGHAM

HAVE CHILDREN UNDER 18
LIVING WITH THEM.

AND THAT'S WHY I THINK
THE FAMILY TARGETING IS OFF.

I DON'T WANT US
FAMILY FRIENDLY.

I WANT US ADULT FRIENDLY...

WHICH BRINGS ME
TO THE NEXT POIGNANT ISSUE--

THE NAME.

I CAN'T HAVE PEOPLE
DRIVE BY THIS PLACE

AND SEE "CHICKEN BONE."

THEY'RE GONNA KEEP DRIVING.

IT'S THE SAME PLACE.

- THE WHOLE NAME THING IS--
AT THIS POINT,

I THINK IT'S JUST TOO MUCH
FOR ME.

- I GOT TO PUSH YOU.
I'M NOT GONNA BEND ON THIS.

- THIS IS, LIKE--
I-I MEAN, HOW--

YOU'RE ASKING ME TO CHANGE
THE NAME TO WHAT?

I MEAN, I DON'T EVEN KNOW.

- THAT'S RIGHT.
- I MEAN, IT'S INSANE.

- THAT'S RIGHT.
IF YOU DON'T WANT TO DO THIS,

MICHAEL, SPIKE, AND I
WILL LEAVE HERE NOW,

AND YOU'VE GOT
WHAT YOU'VE GOTTEN,

AND YOU'LL GO
WHERE YOU GO.

AND THAT'S REALLY YOUR CHOICE.

I WON'T PUT MY NAME
ON "THE CHICKEN BONE."

IT'S A REPUTATION THAT'S GONNA
CAUSE YOU AND ME TO FAIL.

- SO THIS IS THE BOTTOM LINE.

- THIS IS THE BOTTOM LINE.
- RIGHT NOW.

- RIGHT NOW.
- THAT'S IT.

I GOT TO TRUST YOU.
- GOT TO TRUST ME.

- BAR EXPERT JON TAFFER
IS TRYING TO CONVINCE BILL,

AN OWNER WHO HAS STRUGGLED
TO TRUST HIS OWN STAFF,

TO TRUST HIM WITH CHANGING
THE NAME OF THE BAR--

A MOVE THAT BILL
HAS RESISTED SINCE DAY ONE.

- I WON'T PUT MY NAME
ON "THE CHICKEN BONE."

- SO THIS IS THE BOTTOM LINE.

- THIS IS THE BOTTOM LINE.
- THAT'S IT.

I GOT TO TRUST YOU.
- YOU GOT TO TRUST ME.

[dramatic music]

- ALL RIGHT.
- YOU'RE IN?

- I'M IN THE MIDDLE
OF THE RIVER HERE.

- YOU'RE IN?
- GOT TO GET TO THE OTHER SIDE.

- OKAY.

NOW I CAN DELIVER FOR YOU.

- GOING INTO THIS
ENTIRE PROCESS,

I KNEW THAT I HAD,
TO STAY OPEN,

TO DO SOMETHING DIFFERENT.

BUT THE WHOLE NAME THING

IS STILL TOTALLY
FREAKING ME OUT.

TALK ABOUT CHANGE.

I'M AFRAID OF THAT ONE.

- DESPITE LINGERING RESERVATIONS
ABOUT THE NAME CHANGE,

BILL HAS PUT HIS TRUST
IN JON.

NOW JON IS READY TO BRING IN
HIS DESIGN TEAM

TO BEGIN THE PHYSICAL
TRANSFORMATION OF THE BAR.

- NANCY HADLEY IS MY DESIGNER.

SHE TAKES MY VISION
AND TURNS IT INTO REALITY.

CHICKEN BONE IS DEAD.
- OKAY.

- SO I'LL GIVE YOU THE NEW LOGO.
- OKAY, GOOD.

- LET'S GO INSIDE.
- OH, NO.

- LOOKS LIKE A DAY-CARE CENTER,
DOESN'T IT?

- YES.
- WELL, LET'S GET THROUGH IT--

NEW FLOOR, OBVIOUSLY.

AND THEN CONCEPTUALLY, NANCE,

WE'RE TALKING
ABOUT AN ADULT CONCEPT.

- YEAH.

- I WANT TO GET RID
OF THE INFANTILE.

I WANT TO CREATE A MUSIC VENUE.
- YOU GOT IT.

- NANCY AND HER CREW
GO RIGHT TO WORK,

STRIPPING AWAY
ALL OF BILL'S MISTAKES.

WITH THE BAR CLOSED
FOR RENOVATION,

JON TAKES BILL TO MEET
ANOTHER LOCAL ENTREPRENEUR

WHO TURNED A STRUGGLING BUSINESS
INTO A SMALL EMPIRE.

- ONE OF BILL'S GREATEST ASSETS
IS THAT HE'S AN ENTREPRENEUR.

HE HAS THE PASSION
OF AN ENTREPRENEUR.

BUT HE'S GOTTEN BEAT UP
THE PAST YEAR,

AND I WANT TO INSPIRE HIM.

JIM.
- WELCOME TO THE BREWERY.

- HOW ARE YOU?
GOOD TO SEE YOU.

- WOW. YOU DID HAVE
A SURPRISE, HUH?

- I DID.
- HOLY COW.

- CAN I SHOW YOU
AROUND THE BREWERY?

- PLEASE.

- THIS IS THE BEER
THAT STARTED IT ALL--

BOSTON LAGER
IN THE PERFECT PINT,

THE GLASS THAT WAS
SPECIFICALLY DESIGNED

TO ENHANCE THE FLAVOR
OF THIS BEER.

AND AT THE BOTTOM,
WE LASER IN NUCLEATION SITES,

SPOTS WHERE BUBBLES FORM,
RISE THROUGH THE BEER,

AND THEN RELEASE HOP AROMA
WHEN THEY GET TO THE TOP.

- FROM THE BOSTON AREA,

EVERYBODY KNOWS
SAMUEL ADAMS BREWERY.

MEETING JIM KOCH,
IT'S UNBELIEVABLE.

- I REMEMBER WHEN I STARTED,

AND, YOU KNOW,
BANKS TURNED ME DOWN.

IT WAS VERY HARD
GETTING MONEY.

AND AS A RESULT,

WE'RE TRYING TO REACH BACK

AND HELP SMALL BUSINESSES

WITH THE SAME KIND
OF PROBLEMS I HAD.

- JIM HAS
AN UNBELIEVABLE PROGRAM

CALLED
"BREWING THE AMERICAN DREAM."

AND IN IT, HE HELPS
OTHER ENTREPRENEURS

WITH CONSULTING SERVICES,
MICRO-LOANS,

AND A REALLY COOL PROGRAM
CALLED SPEED COACHING.

- BUSINESSES AND ENTREPRENEURS
COME TO THE BREWERY,

AND YOU CAN GO,
WITH YOUR PROBLEMS.

TO AN EXPERT WHO CAN HELP YOU
SOLVE THOSE PROBLEMS

IN A WAY I COULD NEVER GET
WHEN I STARTED.

- JIM HAS LEARNED HOW TO GIVE
SOMETHING BACK TO HIS COMMUNITY,

AND THAT'S
A GREAT ENTREPRENEUR.

SO I BETTER GET BACK THERE
AND GET TO WORK,

OR WE'RE NOT GONNA BE FINISHED
IN TIME.

- I'M A LITTLE BIT NERVOUS.

STILL DON'T KNOW WHAT WE'RE
DOING WITH THE NAME THING,

BUT VERY, VERY EXCITED.

- TO HELP JON WITH THE
CHICKEN BONE'S TRANSFORMATION,

JIM KOCH HAS SENT
A BRAND-NEW SET

OF PERFECT PINT GLASSES
TO THE BAR,

WHERE NANCY AND HER TEAM
ARE RUSHING

TO PUT THE FINISHING TOUCHES
ON THEIR WORK.

- I HOPE BILL LIKES THIS.
IT'S A BIG CHANGE.

BUT IT IS A GROWN-UP CHANGE.

THREE HOURS TO GO,
AND I'M CROSSING MY FINGERS.

- THE DAY OF THE RELAUNCH
HAS ARRIVED,

AND JON IS READY
TO UNVEIL THE NEW BAR

AND THE NEW NAME
TO BILL AND HIS STAFF.

- WHEN I GOT HERE
FOUR DAYS AGO,

I REALIZED THAT THE NAME
THE CHICKEN BONE

SORT OF SOUNDED LIKE
A FAST FOOD RESTAURANT.

IT DIDN'T SOUND LIKE
THE KIND OF PLACE

WHERE YOU GO SPEND $25
ON HIGH-END BEERS

AND THE BEST CHICKEN WINGS
IN THE BOSTON AREA.

SO I KNEW I HAD
TO CHANGE THE NAME,

AND I KNEW THAT WAS A PROBLEM
FOR YOU, BILL.

THIS IS NOT
A FAMILY RESTAURANT.

THIS IS A BAR FOR ADULTS.

I BELIEVE
WE'VE CREATED A BRAND

THAT'LL TAKE THE CHICKEN BONE

AND SET IT UP
FOR A WHOLE NEW GENERATION.

ARE YOU GUYS READY TO SEE
YOUR NEW BAR?

all: YES.
- WE CERTAINLY ARE.

- OKAY, ON THE COUNT OF THREE,

TURN AROUND AND TAKE A LOOK.

ONE...

- I'M NOT AGREEING
TO GET RID OF THE NAME.

- TWO...

- THE WHOLE NAME THING--
IT'S JUST TOO MUCH FOR ME.

- THREE.

all: WHOA.

- ALL RIGHT.

[all cheering]

- WOW!

- WORKS PERFECTLY--
THE BONE.

WHEN I FIRST CAME INTO THIS,

I SAID I DEFINITELY WOULD NOT
CHANGE THE NAME.

THAT WAS THE ONE THING,
BUT I PROMISED MYSELF

I WOULD BE OPEN TO MAKING
THIS PLACE SOMETHING DIFFERENT.

THIS IS DIFFERENT,
AND THIS IS GONNA BE BETTER.

- BILL, YOU LIKE?
- I'M IN SHOCK.

- I GOT RID OF WHAT I BELIEVED
WAS AN INFANTILE LOGO,

BUT THE HISTORY OF YOUR BUSINESS
IS STILL HERE, BILL.

BUT NOW I'M GONNA GET
MORE PEOPLE TO COME

THROUGH THE FRONT DOOR.

- I THINK THE SIGN
IS BEAUTIFUL.

I WAS VERY SURPRISED THAT BILL
AGREED TO CHANGE THE NAME.

IT TAKES A LOT TO GET HIM
TO CHANGE HIS MIND.

- YOU GUYS READY
TO SEE THE INSIDE?

- YES.
- YEAH.

- OH!
- OH, MY GOD!

[laughter]

- WHOA!
- GORGEOUS.

- WOW.
- WOW!

- OH, MY GOD.
- OH! WOW!

- LOOKS GOOD.

FANTASTIC.
- IT LOOKS WICKED NICE.

- UNBELIEVABLE.
- WOW.

- IT LOOKS AMAZING.

AND THE FLOOR IS FANTASTIC.

- WOW.

- WELL, LET'S START
WITH THE OBVIOUS, GUYS.

THE DAY-CARE-CENTER FLOOR
IS GONE.

WE NOW HAVE
A BEAUTIFUL WOODEN FLOOR

THAT GIVES THE PLACE
A MATURE LOOK,

RATHER THAN A FAMILY LOOK.

WE'RE FAMILY ACCESSIBLE.

BUT WE'RE NOT FAMILY FRIENDLY.

THAT'S THE DIFFERENCE.

WE HAVE MATS ALL OVER YOUR FLOOR
FOR YOUR SAFETY,

FOR YOUR FATIGUE,

AND NOBODY'S GONNA SLIP
AND FALL ANYMORE.

- I'VE BEEN ASKING FOR BAR MATS
BACK HERE FOR MONTHS.

WHEN I'M DONE
WORKING A SHIFT,

MY FEET AND BACK
ARE KILLING ME.

SO THIS IS GONNA BE
SO NICE.

- ON TOP OF THE OBVIOUS
COSMETIC CHANGES,

JON HAS ALSO MADE CHANGES
DESIGNED TO CUT COSTS

SO THAT BILL'S
$2 MILLION IN SALES

CAN FINALLY LEAD TO PROFITS.

- THIS BAR WAS ALL ABOUT COSTS.

WHEN I GOT HERE,
YOU GUYS WERE POURING

ALL YOUR DRINKS IN THESE.

WHEN YOU'RE POURING
INTO A GLASS THIS BIG,

YOU CAN'T HELP
BUT POUR A LOT OF LIQUOR.

I HAD TO GET YOU ALL NEW GLASSES
AND FIX THAT.

THE OTHER PROBLEM
WITH PROFITABILITY WAS OUR BEER.

WHEN I CAME IN
AND TESTED IT,

YOUR BEER WAS COMING OUT
AT 47 DEGREES.

WHEN BEER COMES OUT
AT 47 DEGREES,

IT SUCKS ALL THE CO2
OUT OF THE BEER,

AND IT COMES OUT FLAT
AND FOAMY.

BECAUSE OF THAT,
YOU WERE GIVING AWAY

ABOUT 30% OF EVERY KEG.

YOU WERE ONLY GETTING
ABOUT 70% YIELD

BECAUSE OF THE FOAM.

SO WE PUT IN
A WHOLE NEW GLYCOL SYSTEM.

I GOT LENOX-MARTELL HERE
TO DO IT.

AND NOW YOUR BEER IS TRACKING
AT 39 DEGREES.

IT'S PERFECT.

- PROPYLENE GLYCOL
IS A NONTOXIC,

FOOD-GRADE ANTIFREEZE.

WHEN BEER MOVES
FROM THE REFRIGERATED KEGS

TO THE TAPS AT THE BAR,

THE TEMPERATURE OF THE BEER
CAN RISE

BEFORE THE BARTENDERS
HAVE A CHANCE TO POUR IT.

WITH THE NEW GLYCOL SYSTEM,

A COOLING UNIT PUMPS
FREEZING-COLD GLYCOL

THROUGH THICK TUBES
ALONG THE ENTIRE TAP LINE,

CHILLING THE BEER
TO A PERFECT 39 DEGREES

ALL THE WAY FROM THE KEG
TO THE TAP.

- THE YIELD IS UP TO 98%
OF EVERY KEG.

I JUST GOT YOU
30% LOWER BEER COST.

THIS WAS YOUR MENU.

WE HAD TOO MUCH PRODUCT.

THIS IS THE ENTIRE NEW MENU.

FRONT AND CENTER--
CHICKEN WINGS.

WE HAVE BONELESS NEXT TO REGULAR
TO TARGET WOMEN.

IT'S SIMPLE,

AND, BILL, THE INVENTORY
IS GREAT TO MANAGE.

WHAT DO YOU THINK?

- I THINK YOU'VE SET US UP
FOR SUCCESS.

THAT'S WHAT I THINK.

- AS THE STAFF
BEGINS PREPARATIONS

FOR THE BIG RELAUNCH,

BILL AND HIS WIFE, JEN,
STOP FOR A MOMENT

TO TAKE IT ALL IN.

- I'M SO HAPPY FOR YOU.

- I REALIZE WE NOW HAVE
THE RESPONSIBILITY

OF TAKING THIS GIFT

AND DOING SOMETHING
WITH IT, RIGHT?

I'VE BEEN PRESENTED
WITH A BAG OF TOOLS.

BUT IT'S UP TO US TO PULL
EACH ONE OF THEM OUT

AND USE THEM.

I LOST OVER A MILLION
AND A HALF DOLLARS.

YOU KNOW, I HAD A REALLY NICE,
BIG HOUSE.

IF THIS BAR BECOMES SUCCESSFUL,
I GET MY LIFE BACK.

THIS IS VERY PERSONAL FOR ME
BECAUSE IT INVOLVES MY FAMILY.

IT INVOLVES NOT ONLY
TRANSFORMING THE BONE,

BUT TRANSFORMING
MY OWN LIFE.

- I'M SO HAPPY FOR YOU, BABE.

IF THIS PLACE STARTS MAKING
A PROFIT,

IT MEANS A LOT OF THINGS.

IT MEANS MY KIDS CAN HAVE
THEIR DAD BACK.

WE'LL HAVE THE HOME--ALL THE
THINGS PEOPLE TAKE FOR GRANTED.

- KATE, YOU ON THE END, OKAY?

- TONIGHT I GOT
A SPOTLESS KITCHEN.

I GOT ALL NEW FOOD.

I GOT A TOTALLY
RETRAINED STAFF.

THIS BAR'S GONNA BE FULL.

NOW LET'S SEE HOW THEY DO
UNDER STRESS.

- THEY'RE GONNA HIT US UP
REALLY, REALLY HARD.

KEEP YOUR COMPOSURE.
LET'S COMMUNICATE.

AND LET'S PUT THIS NEW MENU
TO WORK.

- OKAY, GUYS,
WE GOT FIVE MINUTES,

FIVE MINUTES TILL OPENING.

- A LARGE CROWD HAS GATHERED
OUTSIDE THE DOOR

FOR WHAT COULD BE

A MAKE-IT-OR-BREAK-IT NIGHT
FOR BILL.

BEFORE OPENING, JON WANTS BILL
TO PUT HIS FAITH IN JEFF--

A MANAGER WITH 25 YEARS
OF BAR-INDUSTRY EXPERIENCE.

- LOOK AT ME.

- JEFF, WHO HAS EXPERIENCE,
WILL FIGHT FOR YOU.

BUT IF YOU DON'T TRUST HIM,

THE GUY'S DOOMED
BEFORE HE STARTS.

MAKE HIM FIGHT FOR YOU, BILL.

- OKAY.

- I HOPED THAT WHEN BILL GAINED
A LITTLE CONFIDENCE

AND LEARNED
ABOUT HIS BUSINESS,

HE WOULD LET GO,
AND HE DID.

- WHAT DO YOU WANT?
YOU'RE IN CHARGE.

- ERIK'S GONNA BACK UP
THE BAR.

- I'LL SUPPORT YOU
ON THE FLOOR.

- THE FREEDOM THAT HE'S
PROVIDING TO JEFF

WILL EMPOWER JEFF
TO MANAGE HIS BUSINESS.

- IT'S TIME TO JUST KICK IT
INTO ANOTHER GEAR.

I KNOW WE CAN DO IT.

JON'S GIVEN US THE TOOLS,
AND NOW WE'RE GONNA NAIL IT.

- AFTER FIVE DAYS OF TRAINING
AND TRANSFORMATION,

BILL RODENHISER
AND HIS STAFF

WILL FINALLY BE PUT
TO THE TEST,

AS THEY PREPARE
TO RELAUNCH THE BONE.

- FIVE MINUTES TILL OPENING.
WHERE IS JEFF?

TONIGHT'S THE PERFECT NIGHT

TO SEE IF JEFF DOES STEP
TO THE PLATE

AND IF HE CAN PERFORM,
'CAUSE WE'RE GONNA BE PACKED,

AND THERE WILL BE PROBLEMS.

I WANT YOU TO KNOW
I BELIEVE IN YOU.

- THANK YOU.

- IF I DIDN'T BELIEVE IN YOU,
YOU WOULDN'T BE HERE.

BUT TONIGHT
I WANT YOU TO SHINE.

- JON HAS TOLD JEFF,
"TAKE CONTROL."

WE'VE TALKED
ABOUT URGENCY IN THE PAST.

I THINK HE CAN DO IT.

IT'S DOT-DOT-DOT.
WE'RE GONNA SEE.

- OKAY, GUYS,
WE'RE OPENING RIGHT NOW!

LET'S DO IT!
[cheers and applause]

- ENJOY YOURSELVES TONIGHT
AT...

THE BONE.

ALL RIGHT!
LET'S GO!

HUH?
YOU LOVE IT, HUH?

WE OPEN UP...

[imitates whooshing]
THE ONSLAUGHT OF PEOPLE

AND JUST SHEER EXCITEMENT
FROM EVERYBODY.

"WOW, OH, MY GOD.

LOOK AT THE CHANGE.
THIS IS GREAT."

- THE NEW BONE.
WELCOME TO IT.

- I'VE BEEN HERE
A THOUSAND TIMES,

BUT THE CHANGES NOW,
IT'S LIKE NIGHT AND DAY--

JUST MORE
OF A SOPHISTICATED LOOK.

- GENTLEMEN, CAN I HELP YOU?

- MICHAEL'S BLUES-THEMED
COCKTAILS ARE SELLING WELL.

- THOSE BLUE COCKTAILS--
PEOPLE WERE RAVING ABOUT IT.

- AND THE BARTENDERS
ARE EXECUTING THEM

WITH ACCURATE
1 1/2-OUNCE POURS.

- ALL RIGHT.

- NEW BONE.
- NEW BONE.

- BUT JUST AS THE KITCHEN
IS GEARING UP FOR FOOD ORDERS,

A PROBLEM DEVELOPS
WITH THE BONE'S COMPUTERS.

- THE SYSTEM'S DOWN.

- THE P.O.S.,
OR POINT-OF-SALE SYSTEM

THAT TRACKS THE BAR'S ORDERS,
ISN'T WORKING--

A ROAD BLOCK
THAT COULD BACK UP THE KITCHEN

AND LEAVE
HUNGRY CUSTOMERS WAITING.

- JEFF'S GOT TO WORK
WITH THE COMPUTERS.

THERE'S SOMETHING
GOING ON SERIOUS.

- MY P.O.S. SYSTEM IS DOWN.

AH, JEEZ, I JUST GOT TO GET
THIS FOOD RUNG IN

TO THE KITCHEN

SO WE CAN GET IT BACK OUT
TO THE TABLES.

- IT SEEMS THERE'S ALWAYS
ONE BIG DISASTER

WHEN WE HAVE A RELAUNCH,

AND TONIGHT IT'S
THE P.O.S. SYSTEM.

IT JUST CRASHED.

NOW LET'S SEE IF JEFF
CAN FIX IT.

- WE'RE WAITING FOR THE TICKETS
TO COME IN.

- IT'S DOWN ALTOGETHER, RIGHT?

'CAUSE CHEF IS TELLING ME

NOTHING'S COMING UP
IN THE KITCHEN.

JEFF, IF YOU DON'T GET THIS
GOING IN FIVE MINUTES,

YOU GOT TO PULL OUT PADS

AND GO ON A MANUAL SYSTEM
RIGHT AWAY.

WHEN A P.O.S. SYSTEM CRASHES,
WE HAVE TWO CHOICES--

EITHER FIX IT

OR GO TO WHAT WE CALL
A DUPE SYSTEM,

WHERE WE START WRITING THINGS
ON CHECKS.

JEFF HAS TO MAKE A DECISION.

WE CAN'T HAVE TABLES
WAITING FOREVER FOR THEIR FOOD.

HE NEEDS TO DO IT QUICKLY.

[tense music]

♪ ♪

- BAM.
- YES. GOT IT.

- ALL SET.

- EXCELLENT.
GOOD JOB.

JEFF STUCK WITH IT.

HE FIGURED OUT THE PROBLEM,

AND HE FIXED
THE P.O.S. SYSTEM.

NOW ALL OF OUR COUNTING SYSTEMS
ARE IN PLACE,

AND THE BAR
CAN RUN CORRECTLY.

- P.O.S. STATION'S
LOADING NOW.

- JEFF WAS A STAR.

AND JEFF IS MOVING
WITH URGENCY.

HE'S DOING GREAT.

- THEY'RE SAYING IT'S COLD.

I NEED ONE THAT'S HOT,
CHEF, OKAY?

- UNDER JEFF'S COMMAND,

THE KITCHEN IS NOW
CRANKING OUT FOOD.

AND THE NEW WINGS
FROM THE PRESSURE FRYER

ARE A BIG HIT.
- DELICIOUS.

- WHY DON'T YOU HAVE A SEAT
RIGHT OVER THERE, ALL RIGHT?

- TONIGHT IT REALLY SEEMS

LIKE JEFF IS STEPPING
TO THE PLATE.

ONE OF THE MOST IMPORTANT THINGS
THAT JEFF COMPLAINED ABOUT

WAS THAT BILL
IS A CONTROL FREAK.

HE DIDN'T EMPOWER JEFF

SO THAT HE COULD REALLY RUN
THE BUSINESS.

TONIGHT BILL DID THAT.

- THE CROWD IS ENJOYING
THE LIVE MUSIC.

AND THE COST CONTROL SYSTEMS
NOW IN PLACE

SHOULD ALLOW BILL
TO FINALLY GENERATE A PROFIT

FROM HIS $2 MILLION
IN SALES.

- I AM NO EXPERT AT THIS.

THAT'S FOR SURE.

NOW I CAN TRUST JEFF
TO NOT ONLY MANAGE,

BUT TO MAKE IT REALLY WORK.

I ABSOLUTELY BELIEVE
THAT IF THIS STAFF

TAKES A HOLD
OF THIS OPPORTUNITY

AND RUNS WITH IT,
WE WILL BE SUCCESSFUL.

- BY THE WAY,
AM I OKAY ON THE NAME?

- YOU'RE OKAY.
PEOPLE LOVE IT, YOU KNOW?

AND WHEN I LOOKED AT IT
AT FIRST,

I'M THINKING,
"AM I OUT OF MY MIND,

LETTING THIS GUY
CHANGE MY NAME?"

BUT IT HAD TO DO
WITH HAVING TO TRUST

THE YEARS OF EXPERIENCE
IN CREATING SOMETHING NEW.

- YEAH.
- AND I'M GLAD WE DID IT.

- IT'S PLEASURE
TO KNOW YOU, BILL.

- THANK YOU VERY MUCH, SIR.

- BILL'S GONNA BE SUCCESSFUL.

HE'S A SUCCESSFUL GUY,

AND NOW HE KNOWS
HOW TO RUN HIS BAR.

I'M FEELING PRETTY GOOD.

NOW IT'S TIME TO GO
TO THE NEXT ONE.

- 30 DAYS LATER,
COST REDUCTIONS AT THE BONE

HAVE ALREADY SAVED
AN ESTIMATED $60,000.

IF BILL CAN MAINTAIN
JON'S COST-CUTTING MEASURES,

HE COULD POTENTIALLY MAKE
A PROFIT

OF $250,000 THIS YEAR.

- WHAT'S UP, DOUGIE?
- HI, BILL.

- NOW BILL HAS FULLY EMBRACED
THE IDEA

OF TRUSTING HIS EMPLOYEES.

- WHAT'S THAT?

- AND THAT INCLUDES
TRUSTING JEFF

WITH THE RECIPES
TO THE SECRET SAUCES.

- THAT'S IT, MY MAN.

- MY SAUCES?

- YOUR SAUCES?
OUR SAUCES NOW.