Bar Rescue (2011–…): Season 1, Episode 8 - Chumps - full transcript

- LAST YEAR, MORE THAN 5,000

FAILING BARS NATIONWIDE
CLOSED THEIR DOORS FOR GOOD.

IF THINGS DON'T CHANGE SOON,

CHAMPS SPORTS BAR
IN BURBANK, CALIFORNIA

WILL BECOME
JUST ANOTHER STATISTIC.

IN 1983,
FORMER TEACHER JOE HANDY

CASHED IN HIS LIFE SAVINGS
TO OPEN UP CHAMPS,

THE FIRST SPORTS BAR
IN BURBANK, CALIFORNIA.

- I'VE BEEN INVOLVED IN SPORTS
AND HAVE COACHED TEAMS,

AND SO I THOUGHT, "WELL,
I'LL OPEN UP A SPORTS BAR."

AND AT THAT TIME, THERE WEREN'T
ANY OTHER SPORTS BARS,



AND IT WORKED VERY WELL.

- WITHIN FIVE YEARS,
THE BAR WAS PACKED,

AND MONEY WAS POURING IN.

- WE WERE PROBABLY DOING
ABOUT $60,000 A MONTH.

- TWO YEARS AGO, HOWEVER,

NEW CORPORATE SPORTS BARS
BEGAN EMERGING.

SINCE THEN, CHAMPS' SALES
HAVE BEEN ON THE DECLINE.

NOW FEELING OVERWHELMED
BY DWINDLING BUSINESS,

JOE HAS CHECKED OUT, AND LETS
HIS WIFE HELEN RUN THE BOOKS.

- I LOOK AT THE NUMBERS
ALL THE TIME,

AND I SOMETIMES FEEL LIKE

HE'S GOT HIS HEAD
BURIED IN THE SAND.

- WELL, WE'LL MAKE IT WORK.

- ATTEMPTING TO INCREASE SALES



BY INJECTING SOME YOUTH
INTO THE STAFF,

JOE AND HELEN HAVE HIRED A GROUP
OF ROWDY, YOUNG BARTENDERS.

- BITCH.

- WHO NOW HAVE THE RUN
OF THE PLACE.

- DON'T TOUCH MY [bleep] BOTTLE.

- THEY'LL BUY PEOPLE DRINKS,

AND OF COURSE THEY SAY,
"THIS ONE'S ON ME."

IT'S NOT ON THEM.

THEY'RE NOT THE ONES
THAT ARE BUYING IT.

JOE'S THE ONE THAT'S BUYING.

- JOE AND HELEN
ARE ONLY SIX MONTHS AWAY

FROM CLOSING
CHAMPS' DOORS FOR GOOD,

SO THEY'VE 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 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.

IF YOU'RE LOOKING TO MAKE
SOME MONEY IN THE BAR BUSINESS,

BURBANK, CALIFORNIA'S
THE PLACE TO DO IT.

THIS AREA HAS A POPULATION
OF OVER 100,000 PEOPLE,

MAKING AN AVERAGE
OF $67,000 PER YEAR.

HOME TO MANY
HIGH-POWERED DIRECTORS,

PRODUCERS,
AND A-LIST ACTORS,

BURBANK CATERS
TO A YOUNG, HIP,

ENTERTAINMENT INDUSTRY CROWD.

JUST BLOCKS AWAY FROM
THE AREA'S MOST PROMINENT

FILM AND TELEVISION STUDIOS
SITS CHAMPS SPORTS BAR.

- WELL, THERE IT IS.

NIGHTLIFE EXPERT JON TAFFER

HAS BEEN CALLED BY THE OWNERS
TO HELP SAVE THIS BAR.

- I MEAN,
LOOK AT THAT PLACE.

IT'S RIGHT OUT OF THE 1970s.

- JON HAS CALLED IN CHEF
AND RESTAURANT OWNER BRIAN HILL

TO GO INTO CHAMPS UNDERCOVER.

AS SOON AS A GUEST DRIVES BY,

THEY SEE THOSE MEGAPHONES
ALONG THE TOP.

- YEAH.
- DATED.

SEE THE WOOD
AROUND THE WINDOWS.

WHENEVER IT'S GOT THAT
DIAGONAL CUT LIKE THAT, DATED.

- IT REALLY GIVES YOU A SENSE
THAT YOU SHOULD KEEP WALKING.

I WOULD NEVER
WANT TO STOP THROUGH

AFTER A LONG DAY'S WORK
AND SAY, "OH, MAN.

YOU KNOW WHAT?
I'MA GET A COLD ONE RIGHT HERE."

NAH.

- WITH CHEF BRIAN'S
20 YEARS OF EXPERIENCE

IN THE LOS ANGELES
FOOD AND BEVERAGE MARKET,

HE IS THE PERFECT PERSON

TO OBSERVE HOW CHAMPS STACKS UP
AGAINST ITS COMPETITORS.

- I WAS HOPING YOU COULD RUN IN,

SIT AT THE BAR,
ORDER A DRINK.

- YEAH.
- ORDER SOME FOOD.

BUT LOOK AT THE MENU
FOR A LITTLE WHILE.

SEE--SAY "WHAT ARE YOU GUYS
FAMOUS FOR?"

OKAY, BUDDY.

- BRIAN HEADS INTO CHAMPS,

A 3,400 SQUARE FOOT LOCATION

WHICH FEATURES A LINEAR BAR
WITH ONE SERVICE STATION,

14 BEERS ON TAP,

AND A MASSIVE VIEWING STATION
WITH TV-LINED WALLS.

IN ADDITION TO THE CAMERAS

THAT HAVE BEEN FOLLOWING
THE CHAMPS STAFF,

HIDDEN CAMERAS
HAVE BEEN PLACED AROUND THE BAR

TO CAPTURE BRIAN'S RECON.

- UM,
I DID ALL THE SIDE WORK,

SO YOU SHOULD BE FINE.

- OH, GOD,
THERE'S NO HEAD ON THAT.

- I KNOW.
THE OWNER LOVES HEAD.

YOU KNOW WHAT I MEAN?

- UM...
- HOW ARE YOU?

- HOW ARE YOU?

DO HAVE A DRINK LIST?

- WHAT KIND OF MIXED DRINK
ARE YOU THINKING ABOUT?

YOU WANT, LIKE, A NICE,
STRONG ONE AFTER A LONG DAY?

- OOH, LOOK AT YOU.

GIVE ME A NICE
SCOTCH AND SODA.

- WHOO!

- YOU NEVER SAW
TOP-SHELF QUALITY?

- OH, OH, LOOK AT THIS.

I LOVE YOU.

WHOO!

SO I UNDERSTAND KATIE
NEEDS TO GET TIPPED.

SHE'S A BARTENDER.

BUT GIVING AWAY
THE OWNER'S PROVISIONS

AND GIVING ME
THE 30-SECOND POUR,

THAT'S NOT HOW YOU DO IT.

THAT'S BAD FOR BUSINESS.

WHAT'S GOOD?

- BURGERS WE CAN'T [bleep] UP.

- OH, YOU CAN'T.
- WE CAN'T.

- THAT'S GOOD.

- DON'T DO
THE PHILLY CHEESESTEAK HERE.

IT'S TERRIBLE.

- NO, NO, NO,
GIVE ME THE BURGER.

AND YOU KNOW WHAT?
I'M WANT THE NACHOS TOO.

- JUST LOAD 'EM UP.

- WOW.

- [laughs]

I DON'T THINK HE WAS EXPECTING
THOSE KIND OF NACHOS.

- THE NACHOS.

DON'T UNDERSTAND
THE FLOOD OF CHEESE.

IT'S HEAVY.
THE CHEESE IS SOUR.

THAT CHILI
IS JUST DISGUSTING.

IT'S A BAD MIX.

- YOU'LL LIKE THE BURGER.
BURGERS ARE GOOD.

THAT'S WHAT EVERYBODY
COMES IN HERE FOR, SO...

STRAIGHT OVER THIS WAY.

- THANK YOU.

- THE CHAMPS FAMOUS BURGER.

THAT WAS INSANE.

I TOOK ONE BITE AND I JUST
SPIT IT INTO A NAPKIN.

YOU CAN THROW IT AWAY.

- IT TASTED LIKE [bleep]?

I SAW YOU
PUT IT IN YOUR NAPKIN.

- OH, WOW.

- BRIAN,
YOU'RE A TERRIBLE COOK.

YOU'RE FIRED.

- ALL I CAN DO RIGHT NOW

IS LET TAFFER UNDERSTAND
HOW BAD THE SITUATION IS.

[cell phone rings]

- HEY, BRIAN.
HOW'S IT GOING?

- VERY INTERESTING.

THE BARTENDER
IS OVER-POURING TIMES FOUR.

THEY RECOMMENDED THE BURGER.

THAT'S A FROZEN PATTY
WITH NOT A LOT OF FLAVOR.

THE NACHOS WERE JUST
A LUMP OF MESS.

I'M SURE IF IT
WAS MUSTARD OR CHEESE.

AND AN OWNER THAT IS
VISIBLY HERE, BUT CHECKED OUT.

- SO THERE'S JUST NO ATTENTION
TO ANY KIND OF DETAIL

OR ANY PROFESSIONALISM.
IT'S A MESS.

- YEP.

- OKAY, THANKS, BUDDY.

GET THE HECK OUT OF THERE
AND LET ME GO TO WORK.

- BYE-BYE.

- NOW THAT BRIAN
HAS COMPLETED HIS RECON,

IT'S TIME FOR JON
TO GET TO WORK

TURNING THIS BAR AROUND.

HE STARTS BY MEETING
WITH THE OWNERS,

JOE AND HELEN.

- THE INSIDE OF CHAMPS
IS JUST LIKE THE OUTSIDE.

IT'S IN A TIME WARP
FROM 1975.

HI. I'M JON.

- JOE HANDY.

- NICE TO MEET YOU, JOE.

- IT'S MY PLEASURE, JON.
WELCOME TO CHAMPS.

- AND YOU MUST BE HELEN.
NICE TO MEET YOU.

WELL, CAN WE GO IN THE OFFICE
AND TALK FOR A FEW MINUTES?

- WE SURE CAN.

- YEAH.
- OKAY.

WHAT WERE WE DOING A MONTH
OR A WEEK IN OUR HEYDAY HERE?

- I'D SAY...

- WHEN IT WAS GOOD,
IT WAS AROUND 60 GRAND A MONTH.

- WHAT ARE WE DOING NOW A WEEK?
OR A MONTH?

- LITTLE OVER 40.

- AND I'M GUESSING
TOTAL EXPENSES

ARE PROBABLY 35-ISH,
37-ISH.

- YEAH.

IT'S CRUSHING
AND DEMORALIZING.

IF, UH, BUSINESS CONTINUED
THE WAY IT HAS BEEN,

WE WOULD PROBABLY
CLOSE OUR DOORS

IN ABOUT SIX MONTHS.

THE LAST TWO YEARS
WERE A REALITY CHECK FOR US.

A LOT OF COMPETITION
OPENED UP AROUND US,

AND THEY ARE KILLING US.

- THE TERMINOLOGY I WOULD USE

IS THAT YOU'VE BEEN IMPACTED
BY COMPETITIVE INTRUSION.

WHAT IF I TOLD YOU I THOUGHT
THAT YOU COULD BE PROFITABLE

ON THE SALES
YOU'RE DOING RIGHT NOW?

- WELL,
I'D LIKE TO HEAR ABOUT IT.

- FOR THE PAST THREE DAYS,

I'VE HAD MY FRIENDS
FROM BEV INTEL HERE.

NOW, WHAT BEV INTEL DOES...

IS THEY WEIGH
EVERY LIQUOR BOTTLE

IN THE BUSINESS EVERY DAY.

THEN THEY GO
INTO THE CASH REGISTER,

AND THEY KNOW EVERYTHING
THAT YOU SOLD.

OVER THOSE THREE DAYS, GUYS,

YOU GAVE AWAY
$1,640 WORTH OF LIQUOR.

YOU DID $2,400 IN SALES.

YOU SHOULD HAVE DONE
FOUR GRAND.

- THAT'S...
THAT'S SHOCKING.

- ALL THEY'RE DOING IS GETTING
CUSTOMERS TO TIP THEM

RATHER THAN PUT IT
IN THE CASH REGISTER.

THAT'S THEFT.
THAT'S STEALING.

- [laughs]

- THESE EMPLOYEES
NEED TO BE HELD ACCOUNTABLE.

HOW DOES THAT FEEL WHEN YOU
HAVE TO GO PAY YOUR BANK NOTE

AND YOU DON'T HAVE MONEY
AT THE END OF THE MONTH?

- WELL, IT PISSES YOU OFF,
IS WHAT IT DOES.

- I HOPE IT DOES.

- YOU WANT A SHOT?

- YOU FIGURE THEY'RE
GIVING A LITTLE BIT AWAY.

THEY'RE BUYING A DRINK
HERE AND THERE.

BUT YOU DON'T THINK
THAT THEY'RE GIVING--

GIVING THE HOUSE AWAY,
FOR GOD'S SAKE.

- WHETHER THEY GIVE IT AWAY,

OVER-POUR IT, AND PUT
THE MONEY IN THEIR POCKET,

IS THERE A DIFFERENCE,
JOE?

- RIGHT.
- STEALING IS STEALING.

STEALING'S STEALING.

- THAT'S IT.

IT HURTS.

LIKE HAVING ONE OF YOUR KIDS
DO YOU WRONG.

- YOU GOT TO WAKE UP.

IT'S TIME FOR YOU
TO MANAGE THIS BUSINESS.

[laughter]

- COMING UP ON BAR RESCUE.

- THAT'S WHAT HAPPENS
WHEN YOU'RE DISHONEST.

- SURE, BOSS.

- WHAT DO YOU THINK
OF HER ATTITUDE, JOE?

- UNDERSTOOD WHERE
SHE WAS COMING FROM.

- STOP DEFENDING THEM.

SHE'S THE ONE
STEALING FROM YOU, RIGHT?

SOMEBODY HAS TO CHANGE YOU.

- JOE AND HELEN HANDY
OWN CHAMPS,

BURBANK'S FIRST SPORTS BAR

THAT IS NOW
ON A STEEP DECLINE.

FRUSTRATED AND WEARY,

JOE HAS UNWITTINGLY ALLOWED
A GROUP OF WILD BARTENDERS

TO POUR HIM INTO THE RED.

NOW NEARLY $100,000 IN DEBT,

JOE AND HELEN HAVE CALLED
IN RENOWNED BAR CONSULTANT

JON TAFFER FOR HELP.

THAT'S SHOCKING.

- YOU GOT TO WAKE UP.

- JON HAS ONLY FOUR DAYS
TO TURN THIS BAR AROUND.

HE BEGINS THE DAY
BY CALLING A MEETING

WITH THE ENTIRE CHAMPS STAFF.

COME UP HERE, GUYS,
FOR A SECOND, ALL RIGHT?

I WANT YOU
TO LOOK AT THESE PEOPLE,

AND SHARE WITH THEM
HOW YOU FEEL,

AND HOW IMPORTANT
THE NEXT FOUR DAYS ARE FOR YOU.

- WELL, I'VE ALWAYS TRIED TO
KIND OF RUN THIS LIKE A FAMILY,

SO I'VE PUT
A LOT OF TRUST IN YOU.

AND AFTER LEARNING
SOME THINGS LAST NIGHT,

IT SEEMS LIKE
YOU ARE OVER-POURING,

AND WE'RE LOSING
A LOT OF MONEY

BY THE OVER-POURING
AND THE GIVEAWAYS.

- THE NUMBERS WERE PUT
IN FRONT OF ME LAST NIGHT.

I WAS VERY HURT.

I FELT A LITTLE BETRAYED,
SO...

- IT'S A LOT OF MONEY.

- I KNOW FAR MORE THAN THAT.

I KNOW THAT MARA LAST NIGHT
SOLD THE JAMESON,

BUT YOU POURED 2 1/2 OUNCES

ON THAT ONE TRANSACTION.

I KNOW THAT RACHEL YESTERDAY
SOLD ONE OUNCE OF JIM BEAM

AND POURED THREE.

REMEMBER THAT TRANSACTION?

- SURE DO.

- THAT'S STEALING,
CORRECT?

WOULD YOU SAY IT, PLEASE?
AND APOLOGIZE?

- ARE YOU SERIOUS?

- YES, I'M SERIOUS.

- SORRY, JOE.
SORRY, HELEN.

IT WAS JUST A NIGHTMARE.

UGH.

IT'S LIKE GETTING CAUGHT
CHEATING ON A TEST.

WE KNOW WE'RE
TAKING SOME OFF THE TOP

JUST TO MAKE A BETTER TIP
FOR OURSELVES.

- HAVE YOU DONE IT?

- OBVIOUSLY,
AND I APOLOGIZE,

AND I DIDN'T MEAN
TO STEAL FROM YOU.

- WELL,
I ACCEPT YOUR APOLOGY.

WE'VE MADE OUR MISTAKES,

THEY ADMITTED IT,
AND LET'S GO FORWARD.

- HE'S BEING AWFUL NICE.

- HE ALWAYS HAS BEEN.

- THAT'S MORE OF A REASON
NOT TO BE A THIEF.

- MM-HMM.
- OKAY.

THIS BAR IS NOW
WHAT I CALL DEFAULT.

IT'S AT THE BOTTOM
OF THE BARREL.

THIS BAR IS SURVIVING ONLY

BECAUSE IT'S IN
A GREAT MARKET AREA.

IF THIS WAS NOT
IN A GREAT MARKET AREA,

YOU'D BE OUT OF BUSINESS
A LONG TIME AGO.

IT'S GOT PEOPLE WHO ACCEPT
GOING TO A BAR THAT'S UNHIP.

IT'S GOT PEOPLE
WHO ACCEPT GOING TO A BAR

THAT IS BELOW THE STANDARDS
OF THE OTHER BARS IN THE TOWN,

FOR WHATEVER REASON.

EITHER THEY WALK HERE
FROM AROUND THE STREET,

OR THEY LIKE YOU GUYS.

I CAN TELL YOU IT
WAS THE BOTTOM OF THE BARREL

IN THE LOCAL NEIGHBORHOOD.
IS THAT A FAIR STATEMENT?

- LIKE, WE HAVE
REALLY GOOD REGULARS HERE

WHO ALL DO REALLY WELL.

I DON'T LIKE THAT YOU SAID

THAT THEY'RE BOTTOM
OF THE BARREL CUSTOMERS.

SO I'M GONNA DEFEND
MY REGULARS IN THAT.

- CANDIDLY, YOU'RE WRONG.
- HOW AM I WRONG?

- YOU'RE WRONG BECAUSE
OF THE DEMOGRAPHIC

AND SOCIOECONOMIC INFORMATION.

I MEAN, IS THIS
THE DISPOSABLE INCOME,

THE HIP CROWD WALKING IN HERE?

IS THIS THE CROWD THAT'S
GONNA MAKE YOUR MONEY, JOE?

- NO.

- OKAY.
END OF STORY, ISN'T IT?

YOU BETTER START
AGREEING WITH ME.

IF YOU WANT
TO PROTECT WHAT IS,

UNDERSTAND YOU'RE
PROTECTING FAILURE.

- IF YOU WANT TO START
MAKING MONEY AND HELP THEM,

THEN THROW AWAY WHAT IS,

'CAUSE IT'S NOT WORKING.
RIGHT?

- RIGHT.
IT'S NOT WORKING.

- IS IT WORKING? HOW MUCH MONEY
DID YOU MAKE LAST NIGHT?

- THREE TO FOUR HUNDRED DOLLARS.
- YES.

- ON HOW MUCH SALES?

- $900.

- $900 ON SALES.

THERE'S YOUR MONEY,
BUDDY.

THAT'S WHAT HAPPENS
WHEN YOU'RE DISHONEST.

BY GIVING DRINKS AWAY,

ALL THEY'RE DOING IS GETTING
CUSTOMERS TO TIP THEM

RATHER THAN PUT IT
IN THE CASH REGISTER.

THE DAYS OF GIVING AWAY
DRINKS ALL NIGHT

FOR A $20 TIP ARE OVER.

THAT'S GONNA END.

WHAT DO YOU THINK
OF HER ATTITUDE, JOE?

- UH, UNDERSTOOD
WHERE SHE WAS COMING FROM

IN REGARD TO TRYING
TO PROTECT HER CUSTOMER.

- JOE, IF YOU'RE GONNA KEEP
UNDERSTANDING THE STAFF,

I'M GONNA WALK RIGHT OUT
THE DOOR RIGHT NOW.

SOME COCKTAIL WAITRESS
WHO CAN PUMP $900 AT THE BAR

AND MAKES $300 TO $400,
WHICH IS HALF YOUR MONEY,

IS ACCEPTABLE TO YOU?

AND YOU'RE GONNA MAKE
AN EXCUSE FOR HER?

SOMEBODY HAS TO CHANGE YOU!

I CAN'T DESCRIBE
MY OWN ANGER.

AS I'M HERE
FIGHTING FOR HIS BUSINESS,

HE'S MAKING EXCUSES
FOR EVERYTHING.

HE'S THE REASON
WHY IT'S A FAILURE.

STOP DEFENDING THEM.

SHE'S THE ONE
STEALING FROM YOU!

RIGHT?

- RIGHT.

- WE LOST AN EMPLOYEE TODAY,

'CAUSE I ENDED HER BUSINESS.

IS IT A LOSS?
NAH.

IT STOPS ME FROM WASTING
ANY MORE TIME

ON AN EMPLOYEE
I SHOULDN'T BE.

- NOW THAT JON HAS UNCOVERED THE
GROSS NEGLIGENCE

OF THE BARTENDERS
AND JOE'S LACK OF MANAGEMENT,

HE NEEDS TO SEE WHERE ELSE
CHAMPS IS LACKING,

SO HE'S BROUGHT IN
SOME HELP.

- I BROUGHT IN
TWO GREAT EXPERTS

TO HELP ME WITH CHAMPS.

TOBIN ELLIS
IS A KILLER MIXOLOGIST.

ONE OF THE BEST IN LAS VEGAS.

- TOBIN ELLIS IS A WORLD-CLASS
MIXOLOGY CONSULTANT

WITH 22 YEARS OF EXPERIENCE

BARTENDING ALL OVER THE WORLD.

- SELL THIS DRINK.
SELL THE BEAUTY OF IT.

- TOBIN IS
THE PERFECT MIXOLOGIST

TO TRAIN THIS INEXPERIENCED
AND UNPROFESSIONAL STAFF.

- AND OF COURSE
CHEF BRIAN HILL, MY BUDDY,

WILL WHIP
THE KITCHEN TOGETHER.

- BRIAN HILL HAS BEEN COOKING
FOR OVER 20 YEARS.

- THIS IS GOOD STUFF.

- HIS EXPERIENCE
IN GOURMET FOOD

MAKES HIM THE IDEAL CHEF

TO ELEVATE CHAMPS' DATED,
TIRED MENU.

- BETWEEN THE TWO
OF THEM AND ME,

WE'RE GONNA CREATE
A NEW CHAMPS.

EITHER WITH THE WILL
OF THE EMPLOYEES OR WITHOUT IT.

DO YOU RECOGNIZE HIM
FROM LAST NIGHT?

- IT TASTED LIKE [bleep]?

- YOU CAN THROW IT AWAY.

- BRIAN'S GONNA WORK ON
SOME COOL FOOD ITEMS FOR US,

AND PUT TOGETHER A MENU
THAT SPORTS FANS GO NUTS OVER.

TOBIN ELLIS.

THIS IS ONE OF THE FINEST
MIXOLOGISTS IN AMERICA.

YOU GUYS WANT
TO MAKE MORE MONEY?

- YEAH.
- YES.

- WE'RE GONNA LEAD YOU
DOWN THE PATH, I PROMISE YOU.

I WANT TO DO A WALK-THROUGH,
ALL OF US TOGETHER.

- JON WALKS HIS EXPERTS

AND THE CHAMPS STAFF
THROUGH THE BUSINESS

TO ASSESS ITS ISSUES.

- TOBIN.
WHAT DO YOU THINK?

- THERE'S A LOT OF, UH,
SANITATION ISSUES.

YOU KNOW, WE CAN
PICK UP A BOTTLE HERE.

ANY ONE OF THESE POUR SPOUTS,
YOU CAN PUT YOUR HANDS ON 'EM

AND FEEL HOW STICKY
AND GROSS THEY ARE.

GOT A NICE LITTLE SWARM OF FLIES
RIGHT HERE COMING AROUND.

THERE'S ONE
RIGHT IN FRONT OF YOU.

THERE'S A FRUIT FLY.
TWO OF 'EM HANGING RIGHT HERE.

I DON'T KNOW IF YOU
WANT THAT IN YOUR DRINK.

SO REAL QUICK,
LET'S GO THROUGH.

WHAT ARE THE MOST IMPORTANT,
BASIC THINGS YOU NEED

TO MAKE DRINKS BEHIND A BAR?

- ICE.
- CLEAN GLASSES.

- CLEAN GLASSES.
HOW ABOUT SOME MONEY?

- OH, MONEY.
- YOU NEED A BANK.

YOU NEED TO MAKE SURE
YOUR BANK'S COUNTED.

HOW DO THESE GUYS
DO THEIR DROPS?

- A DROP REFERS
TO THE AMOUNT OF MONEY

THAT A BARTENDER HAS TO TURN IN
AT THE END OF THE NIGHT.

IF A BAR DOESN'T
HAVE SYSTEMS IN PLACE

TO HOLD THE BARTENDERS
ACCOUNTABLE,

THEY CAN EASILY
SKIM OFF THE TOP

DURING THE CHECKOUT PROCESS.

- UH...

- YOU DON'T EVER
LET A BARTENDER

KNOW HOW MUCH MONEY
THEY HAVE TO DROP.

IF IT SAYS, "WELL, I HAVE
TO TURN IN $985 TONIGHT,"

AND I HAVE $1,200
IN THE REGISTER,

HOW MANY PEOPLE IN THIS WORLD

ARE GONNA HAVE
THAT LEVEL OF MORALITY

THAT THEY'RE GONNA GIVE YOU
THAT 1,240?

GIVE ME A BREAK.

- LOSING THAT KIND OF MONEY

THAT COULD MAKE
A DIFFERENCE IN HERE,

I CAN'T BELIEVE
WHAT I'M HEARING.

- CHAMPS HAS ALL THE SIGNS

OF A BAR THAT'S GOING
OUT OF BUSINESS.

DIRTY GLASSWARE, DIRTY BAR,
STEALING.

I CAN'T THINK OF ANYTHING

THAT'S ACTUALLY GOING RIGHT
ABOUT CHAMPS RIGHT NOW.

- LET'S GO BACK IN HERE.

- THE BAR MAY BE IN DISARRAY,

BUT IT'S NOTHING COMPARED
TO WHAT JON AND HIS EXPERTS

FIND IN THE KITCHEN.

- YOU KNOW WHAT
THAT IS RIGHT THERE?

THAT'S SUPPOSED TO BE
A GREASE TRAY.

- OH, IT IS SUPPOSED TO BE
A GREASE TRAY.

- SO INSTEAD WE HAVE
OUR SERVING PAPERS

RIGHT UNDER THE GREASE TRAY.

SO GREASE IS GOING
ONTO THE PAPER

THAT WE'RE SERVING PATRONS,
RIGHT?

- YES.

- THAT OLD GREASE
DRIPS INTO YOUR BURGER,

AND THEN YOU GET
SALMONELLA POISONING.

THAT CAN GET
AN ENTIRE RESTAURANT SICK.

- WHAT ABOUT THIS?

- OH, THAT'S FILTHY TOO.

- AND WHO LEFT IT HERE?

- I DID.
- AND WHAT ABOUT THIS?

- THAT ALL NEEDS
TO BE DEEP CLEANED.

- AND WHO LEFT THAT HERE?
- I DID.

- SO WHAT YOU DID
LAST NIGHT IS,

YOU LOOKED AT THIS STUFF,

AND YOU SAID "[bleep] IT,"
AND WALKED OUT OF HERE.

- I DID.
I THINK I USED THOSE SAME WORDS.

IT'S LIKE COMING INTO
A SINKING SHIP.

I'M NOT GONNA BE IN THERE
AND BECOME SUPERMAN

AND BE LIKE, "OKAY, I'M GONNA
RESURRECT THIS MYSELF,"

WHEN NO ONE ELSE CARES,
ESPECIALLY THE CAPTAIN.

- SO HOW DO I MAKE YOU
STOP SAYING "[bleep] IT"?

- I NEED TO RESPECT MY JOB.

- YOU NEED TO RESPECT HIM.

- I NEED TO BE PROUD OF IT.
YES.

- IF YOUR EMPLOYEES
AREN'T RESPECTING YOU,

THEN YOU'RE NEVER
GONNA SUCCEED.

BRIAN HAS NO PRIDE IN
THE BUSINESS THAT HE WORKS FOR.

IT'S A SIGN
OF NEGLIGENT MANAGEMENT.

NEGLIGENT OWNERSHIP.
PEOPLE THAT DON'T CARE.

AND BUSINESSES
THAT AREN'T CARED FOR FAIL.

DO YOU KNOW
ANYTHING ABOUT HIM?

- I KNOW HIS NAME.
I KNOW HE'S BEEN WORKING FOR ME.

UH...

- HE'S A SCHOOL-TRAINED CHEF.

HE'S WORKED FOR SOME
GREAT CHEFS IN HIS LIFE.

HE HAS MOTIVATION.
DON'T YOU, BRIAN?

- I DO.
- HE LOVES WHAT HE'S DOING.

AND HE COULD BE
A PHENOMENAL ASSET FOR YOU.

BUT YOU DON'T EVEN REALIZE
THE ASSET YOU HAVE.

OKAY, GUYS.

YOU'VE GOT A LOT OF WORK TO DO

TO CLEAN THIS PLACE UP
AND GET IT UP TO STANDARDS.

- I EMAIL THEM ALL THE TIME,

AND I GO,
"GOD, IS ANYBODY GONNA STOP

AND TAKE THE TIME TO CLEAN?"

- SO ARE YOU IGNORING HER?

DO WE NOT RESPECT HER
AS AN OWNER?

DO WE NOT CARE?
WHICH IS IT?

- MORE OF A MASS EMAIL GOING,
"SOMEBODY, GIRLS..."

- SOMEBODY NEEDS TO MANAGE IT.

- IF I GET AN EMAIL
FROM HELEN,

I'M NOT REALLY
GONNA TAKE IT TO HEART.

LIKE, "OH, YEAH,
I NEED TO GET IT DONE."

IF SHE COMES TO ME
AND TALKS TO ME FACE TO FACE,

IT'S WAY MORE POWERFUL
THAN JUST OVER MY LAPTOP.

- TO BE 100% HONEST,

IT'S HARD TO CARE
WHEN THERE'S NO STRUCTURE.

- JOE AND HELEN,

THEY EXPECT US TO BE ABLE
TO HANDLE EVERYTHING.

WE ARE BARTENDER, BOUNCER,
MANAGER.

WHICH IS A LOT TO DEAL WITH.
IT REALLY IS.

- IT'S OBVIOUS WHY
WE'RE NOT MAKING MONEY.

NOBODY'S RUNNING THIS PLACE,
JOE.

- WHEN I FIRST OPENED UP,
I USED TO BE HERE CONSTANTLY.

BUT YOU GET TIRED.

SO, YEAH, A LOT
OF THE RESPONSIBILITIES

I GIVE TO MY BARTENDERS NOW.

- IF THEY SEND THE MESSAGE
THAT THEY DON'T CARE,

DOES THAT STIMULATE
YOU NOT CARING?

- YES.

- WHEN I GOT HERE,
I WAS ON JOE'S SIDE,

AND I LOOKED AT THE EMPLOYEES
AS VILLAINS.

WITH SOME GOOD MANAGEMENT,
THE EMPLOYEES, THEY'LL DO FINE.

JOE IS THE VILLAIN.

THIS IS GETTING TO BE CLOSE

TO ONE OF THE MOST
OWNER-NEGLECTED BUSINESSES

I'VE EVER SEEN.

- JON TAFFER
IS TRYING TO SAVE CHAMPS,

A DYING SPORTS BAR
IN BURBANK, CALIFORNIA.

DURING JON'S ASSESSMENT
WITH HIS EXPERTS,

HE HAS UNCOVERED FILTH
BOTH IN THE KITCHEN...

- AND WHAT ABOUT THIS?
WHO LEFT THAT HERE?

AND THE BAR.

- GOT A NICE LITTLE SWARM OF
FLIES RIGHT HERE, COMING AROUND.

THERE'S ONE
RIGHT IN FRONT OF YOU.

THERE'S A FRUIT FLY.
TWO OF 'EM HANGING RIGHT HERE.

- BUT ABOVE ALL ELSE,

JON HAS DISCOVERED THE REASON
FOR CHAMPS' DOWNFALL

IS OWNERS JOE AND HELEN

ARE APATHETIC
TOWARD THEIR BUSINESS.

- SOMEBODY HAS TO CHANGE YOU!

- AND IT'S COST THEM RESPECT
OF THEIR EMPLOYEES.

- I NEED TO RESPECT MY JOB.
I NEED TO BE PROUD OF IT.

- YOU NEED TO RESPECT HIM.
- YES.

- NOW THAT JON IS AWARE
OF THE BAR'S PROBLEMS,

HE AND HIS EXPERTS
GET TO WORK FIXING THEM.

THEY START BY
TRAINING THE STAFF.

- WHY DON'T YOU GO AHEAD

AND JUST MAKE ME
A NICE ROCKS MARGARITA?

- EXPERT MIXOLOGIST
TOBIN ELLIS

MUST FIRST TEST
THE STAFF'S SKILLS

TO SEE WHERE THEY NEED
THE MOST IMPROVING.

- IT'S ABSOLUTELY AWFUL.

IN FACT,
IF YOU GAVE THAT TO ME

AND SAID,
"WHAT DRINK IS THIS?"

I WOULDN'T EVEN KNOW
IT'S A MARGARITA.

- MM-HMM.
- LET'S HAVE A GIN AND TONIC,

AND I WOULD LIKE
A COSMOPOLITAN.

UM, ONE OF THE WORST
GIN AND TONICS I'VE EVER HAD.

MM.

THAT'S GOD AWFUL.

- SORRY.

- NO ONE'S EVER TRAINED THEM,

AND NOBODY
IN THIS FOUR WALLS

HAS ANY IDEA
HOW MUCH ALCOHOL

IS GOING INTO
ANY OF THESE DRINKS.

IT'S THE WILD WEST
OUT THERE.

EVERYONE DOES
WHATEVER THEY WANT.

- WHILE TOBIN CONTINUES
TRAINING WITH THE BAR STAFF,

JON TAKES JOE AND HELEN ASIDE

TO EXPLAIN HOW CHAMPS' LAYOUT

CAN BE MAXIMIZED
FOR BIGGER PROFITS.

- ONE OF THE MOST
IMPORTANT THINGS ABOUT A BAR

IS LENGTH OF STAY.

THE LONGER THEY STAY,
THE MORE THEY DRINK.

FLOW PATTERNS AND CONTACT
IS REALLY IMPORTANT.

YOU HAVE ALL THE TVs
UP AGAINST THE WALL,

AND WHAT WORRIES ME IS
EVERYBODY'S FACING THE WALLS.

I GOT TO FIX THAT.

I GOT TO CREATE
SOMETHING IN THIS ROOM

THAT IS A CENTERPIECE
WITH A FLOW PATTERN AROUND IT.

IF WE CAN DO THAT WITH
THE RIGHT FOOD ON THE TABLES

AND THE RIGHT SPIRITS,

GUYS, WE CAN INCREASE
YOUR PROFITS BY PROBABLY HALF.

THAT'S SERIOUS.

- NOW THAT JON
HAS SHOWN JOE AND HELEN

THE LAYOUT ISSUES
THAT MUST BE ADDRESSED,

HE MEETS WITH HIS EXPERTS

TO SOLIDIFY
A NEW CONCEPT FOR THE BAR.

- PEOPLE HAVE BEEN DRIVING
BY THIS PLACE FOR 20 YEARS.

THEY KNOW IT'S BEEN
IN BUSINESS A LONG TIME,

SO WHAT I WANT TO DO
IS NOT THROW THE BRAND AWAY.

- YEAH.

- SO MY THOUGHT IS,
WE KEEP SPORTS.

WE KEEP
THE POSITIONING CASUAL,

AND CREATE ALL THE FUN
OF GOING TO THE BALL PARK.

I WANT BALLPARK FOODS.

THE GREAT FOODS
AT GIANTS STADIUM.

THE GREAT FOODS
AT DODGERS STADIUM.

- I LOVE THAT, JT.

- ALL THE FUN OF THE BALLPARK
RIGHT HERE AT CHAMPS.

- I CAN DO SOME SAUCES,
MAYBE,

THAT ARE, YOU KNOW,
MAYBE AIOLI-BASED.

DO A LITTLE SOMETHING
TO THE BURGER.

I'M GONNA MAKE IT
NICE AND FRESH.

NO MORE FROZEN PATTIES.

- GOOD. WHAT CAN WE DO
IN THE BAR?

- WELL, I THINK
WHAT WE SHOULD DO IS,

I THINK WE SHOULD
COMPLEMENT THAT.

DO SOME AUTHENTIC,
HOMETOWN HERO STAPLE FAST,

GREAT, FRESH DRINKS.

MAKE IT SOMETHING
THEY CAN BE PROUD OF.

- I LIKE WHAT YOU'RE SAYING,
GUYS.

THIS IS GREAT.
THIS'LL COME TOGETHER.

'CAUSE THIS IS SOMETHING
THAT'LL FIT IN THIS TOWN.

- ROCK AND ROLL.
- LOVE IT.

- LET'S DO IT.

- THERE ARE ONLY THREE DAYS
UNTIL THE RELAUNCH.

CHEF BRIAN
STARTS THE MORNING OFF

BY BRINGING FRESH SUPPLIES
FOR THE NEW MENU.

BRIAN, YOU'RE HERE.

I FEEL VERY OPTIMISTIC

ABOUT SHOWING BRIAN
THE FINAL MENU.

BECAUSE IT'S UPSCALE BAR FOOD,

AND I BELIEVE THAT WILL HELP

TO BRING OUT THAT FIRE IN HIM.

WE WANT FRESHNESS.

WE WANT TO MAKE CERTAIN
THAT WE PREP FOR THE DAY.

NOT FOR THE WEEK.

- GOOD FRESH DRINKS...
- YOU EXCITED, BABY?

- GOOD FRESH FOOD.
- MY MAN.

- THE STADIUM EXCITEMENT
IS WHAT CHAMPS IS ALL ABOUT.

SO WHAT WE DID IS,

WE PICKED THE GREATEST
FOOD ITEMS

FROM STADIUMS ACROSS AMERICA,

AND WE'RE RECREATING THEM
IN OUR NEW MENU.

IT MAKES THE PLACE
MORE FUN, MORE SPECIAL,

AND IT BRINGS IN THE FLAVOR
OF THE STADIUM.

- PERFECT.
LOOK AT THAT.

- I WANT TO INTRODUCE YOU

TO SOME OF THE MENU CONCEPT
OF WHAT WE'RE DOING HERE

WHEN WE REOPEN CHAMPS.

'CAUSE CHAMPS IS THE FIRST
SPORTS BAR EVER IN BURBANK.

WE FOUND THE MOST
SUCCESSFUL FOOD ITEMS

FROM STADIUMS AROUND AMERICA.

I'LL START WITH THIS ONE,
JEFF,

'CAUSE THIS IS
THE MOST LOCAL.

ONE OF ALL
BEING A DODGER DOG.

- THIS IS THE FOOT-LONG DOG.

THIS IS FRESH.

SO WRAPPED IN BACON
ON THE GRIDDLE.

AND THEN A NICE LITTLE RELISH

OF WHITE BEANS, TOMATO,
AND ROASTED PEPPERS.

EASY.
MONTEREY JACK CHEESE ON TOP.

- THIS IS NOT CHEESE
OUT OF A DISPENSER.

- GIANTS GARLIC FRIES.

FRESH PARSLEY,
FRESH GARLIC.

ROASTED. OLIVE OIL.

WITH A LITTLE MONTEREY JACK
CHEESE ON TOP.

YEAH, IT'S NEW YORK'S
FINEST "FRICKLES."

FRIED PICKLES.
YOU LIKE THAT?

BATTER, FLOUR, DEEP FRYER.

HAND BATTERED.

- COULD YOU SELL THIS,
GIRLS?

- SURE CAN.
- PRETTY COOL.

- PLEASE TASTE EVERYTHING.

- YUMMY.

- WELCOME BACK.

- THANK YOU.

- TODAY,
WHAT I'M HOPING TO DO IS

TAKE A COUPLE
OF BEER-TENDERS,

AND TURN 'EM INTO HIGH VOLUME,
FRESH COCKTAIL,

FIVE-STARS BARTENDERS.

FIRST THING, MOST FUNDAMENTAL
SKILL YOU CAN HAVE

IS LONG POURING.

YOU DEAL WITH THIS,
"YO, YO, YO, HOOK IT UP.

HOOK IT UP. HOOK IT UP."

IF SOMEONE'S LIKE THAT,
I JUST LOOK AT 'EM AND I WINK,

AND I GO...

AND THEY'RE LIKE,
"YO, YOU SEE THAT?"

DONE.
EXACT SAME AMOUNT OF LIQUID.

OUNCE AND A HALF.

THERE'S A LOT OF THINGS
YOU CAN LOOK AT AT CHAMPS

AS TO WHY THEY'RE NOT
MAKING MONEY,

BUT IF YOU WANT TO GET DOWN
TO BRASS TACKS,

IT'S ALL ABOUT PORTION CONTROL
BEHIND THE BAR.

THEY'RE OVER-POURING
LIKE CRAZY.

THE WAY THE BOUNCE WORKS IS,

YOU'RE LITERALLY
BOUNCING THE BOTTLE

TO CREATE AN AIR BUBBLE,

TO STOP THE FLOW, TO GO
FROM ONE GLASS TO THE OTHER

WITHOUT SPILLING, OKAY?

SO A BOUNCE CUT
LOOKS LIKE THIS.

ONE AND TWO,
THREE AND FOUR AND...

AND THEN BOOM.

- WHEN A BARTENDER CAN PROPERLY
EXECUTE THE BOUNCE CUT,

IT DRASTICALLY
REDUCES SPILLAGE

WHEN MAKING MULTIPLE DRINKS.

THIS TECHNIQUE CAN SAVE
UP TO 4% IN LIQUOR COSTS

OVER THE COURSE OF A YEAR.

- GOOD.
YOU GOT THE AIR BUBBLE.

WATCH THE SPILLING.

GOOD. BETTER.

- THE BARTENDERS ARE STARTING
TO POUR WITH PERFECT FORM,

SO TOBIN HAS THEM
PRACTICE THEIR SKILLS

ON THE COCKTAILS
FOR THE NEW DRINK MENU.

- BIG PROBLEM IN ANY BAR

IS NOT HAVING QUALITY DRINKS,

SO WHAT I'VE DONE FOR YOU GUYS

IS PUT TOGETHER A MENU.

IT'S FRESH, IT'S DIFFERENT.

HOPEFULLY DELICIOUS,
AND IT'S FAST.

WE'RE GONNA GO
TO THE HONEY BADGER.

- LIKE THE NAME.

- ALL RIGHT,
SO WE'RE GONNA DO 3/4 OUNCE

OF FRESH LEMON SOUR,

AND AN OUNCE AND A HALF
OF FRESH APPLE CIDER.

LAST INGREDIENT IS...

OUNCE AND A HALF OF THE
JACK DANIEL'S TENNESSEE HONEY.

YOU GUYS'LL BE DOING THAT.

POUR THIS OUT.

WHAT DO YOU THINK
ABOUT THE NEW MENU?

HONESTLY.

- I THINK I LOVE IT.

I MEAN, IT'S DEFINITELY GONNA
GET SOME TAKING USED TO,

AND WE'LL NEED YOUR HELP,
BUT...

- THAT'S WHY I'M HERE.

- THIS IS A VERY
STRESSFUL PROCESS.

THERE'S A LOT OF THINGS
THAT ARE NEW TO US,

SO IT'S DEFINITELY DIFFICULT,

BUT WE'LL DO OUR BEST.

- IT'S JUST NEW.

IT FEELS WEIRD 'CAUSE
YOU HAVEN'T DONE IT BEFORE.

- COMING UP ON BAR RESCUE...

- HOW WE DOING
ON TICKET TIME?

- THERE'S NO TIME ON THIS ONE.

- WE'RE GONNA HAVE
TO CLOSE THE KITCHEN.

- MARA, MOVE FASTER.
LET'S GO!

- I'M TRYING, BABY.

- THIS BAR IS IN
A WORLD OF HURT.

- THAT'S RIDICULOUS.

[bleep] PISSED.

[bleep], [bleep], [bleep].

I'M GONNA [bleep] GO BALLISTIC.

- JON TAFFER'S EXPERTS
HAVE TRAINED THE CHAMPS STAFF

IN THE BAR AND KITCHEN.

NOW IT'S TIME TO PUT
THEIR SKILLS TO THE TEST.

JON BRINGS IN CUSTOMERS
FOR A SOFT OPENING,

TO SEE JUST HOW FAR
THE STAFF HAS COME,

AND WHAT THEY STILL NEED
TO IMPROVE UPON.

- THIS IS A MOMENT OF TRUTH.

THEY'RE GONNA BE NERVOUS.

THEY'RE GONNA BE WORRIED ABOUT
THEIR ABILITY TO PULL IT OFF.

BUT IT ALSO
BUILDS THEIR CONFIDENCE.

ONCE THEY HAVE CONFIDENCE,

I CAN FIX THOSE WEAKNESSES

AND CREATE GREAT BARTENDERS.

- JON GATHERS THE CHAMPS STAFF

TO SHOW THEM HOW
THE INEFFICIENT

LAYOUT OF THEIR BAR
IS COSTING THEM MONEY.

- THIS BAR IS ABOUT
AS BAD AS IT GETS

FROM RUNNING
ALL OVER THE PLACE.

IT INCREASES HOW LONG YOU TAKE
TO MAKE A DRINK BY 20%

WITH EVERY STEP.

DO YOU TIP WELL
WHEN YOUR DRINKS ARE SLOW?

- NO.

- SO EVERY TIME
YOU MAKE AN EXTRA STEP,

JOE LOSES MONEY,

AND YOU GUYS LOSE TIPS.

SO HERE'S THE DEAL.

I WANT TO TAKE
A PIECE OF THIS TAPE,

AND I WANT TO PUT IT
DOWN THIS BAR

ABOUT TWO STEPS AWAY
FROM THE BEER.

AND I'M PUTTING A BELL
ON EITHER SIDE.

[bell dings]

TIPS LOST.

[laughter]

EVERY TIME YOU STEP OUT OF THE
BLUE LINE, YOU RING THE BELL.

EVERY TIME
YOU RING THE BELL,

I'M GONNA PUT A DOLLAR
IN HERE.

AT THE END OF THE NIGHT,

WE WILL SEE HOW MUCH
THESE EXTRA STEPS COST YOU.

THEY NEED TO UNDERSTAND
THAT WHERE THEIR BEER TAPS ARE

AND THE VERY SETUP OF THEIR BAR
IS COSTING THEM MONEY.

THE BORDERS, THE BELLS, AND THE
DOLLARS ARE GONNA PROVE THAT.

JOE, I NEED YOU GUYS
TO HELP ME TONIGHT.

YOU CAN HELP US PULL BEER,

MAKING SURE THE GLASSWARE
IS COMING OUT CLEAN.

- I HAVE NO PROBLEMS
WITH DOING THAT.

I CAN POUR BEER.
I CAN WASH GLASSES.

I CAN DO ANYTHING
THAT THEY NEED.

- EXCELLENT.

- TONIGHT THERE NEEDS
TO BE A LEADER.

JOE HAS TO BECOME ENGAGED.

HE HAS TO HELP
HIS BARTENDERS,

OR HIS BUSINESS IS GOING
TO GO DOWN THE TUBE.

HELEN,
WOULD YOU BE KIND ENOUGH

TO OPEN THE DOOR,
INVITE EVERYBODY IN,

WELCOME THEM?

- WELCOME TO CHAMPS.

COME ON IN.

- THE BAR IS NOW OPEN.

TAKE CARE OF EVERYBODY, GIRLS.
GO TO IT.

- IMMEDIATELY
THE BELLS ARE RINGING,

AND THE LOST TIPS
GO INTO THE JAR.

- TWO BLUE MOONS.

- WITH EVERY EXTRA STEP
THE GIRLS TAKE,

IT MEANS LESS TIPS FOR THEM

AND LESS SALES
FOR JOE AND HELEN.

- MARA, MOVE FASTER.
LET'S GO!

- I'M TRYING, BABY.

- IT TOOK ME PROBABLY, LIKE,
TEN MINUTES JUST TO EVEN ORDER,

AND THEN ONCE I ORDERED,

IT TOOK ME ABOUT
15 MINUTES TO GET A BEER.

[bell dings]

- HURRY UP ON THAT TABLE.
LET'S GO.

THAT TOOK 20 MINUTES
ON THOSE DRINKS.

- GOT IT.

[bell dings]

- DAMN IT.

- JUST COST YOU $2.

- THEIR DRINKS ARE TAKING
AT LEAST TWICE AS MUCH,

BECAUSE THEY'RE DOING THIS
ALL NIGHT LONG.

THEY'RE GOING LIKE THIS.
- YEP.

- AND IT'S JUST NOT WORKING.

- THE BAR CONTINUES
TO GET SLAMMED,

AND THE BARTENDERS
ARE STRUGGLING

TO GET A HANDLE
ON THE NEW DRINKS.

- HELEN, ARE YOU GETTING
THEIR DRINK ORDERS RIGHT NOW?

- HELEN STEPS UP AND TAKES
TABLES ON THE FLOOR,

WHILE JOE STANDS BY
AND WATCHES HIS STAFF

FALL FURTHER BEHIND.

- THE PROBLEM WITH JOE IS,

WHEN YOU HAVE HIS ATTENTION,
HE HELPS,

AND THEN FIVE MINUTES LATER
HE DRIFTS AWAY.

I HAVE TO TEACH HIM
WORK ALL NIGHT,

NOT IN FIVE-MINUTE SPURTS.

- THEY JUST WENT OUT.

- FOOD ORDERS BEGIN TO POUR IN

AND OVERWHELM THE KITCHEN.

- YEAH. HOLD ON.

- BUT JOE DOESN'T
LEND SUPPORT THERE EITHER.

- [bleep]...[bleep]...

- HOW WE DOING
ON TICKETICKET TIMETIME?

- THERE'S NO TIME ON THIS ONE.

SO I'M NOT SURE.

IS THIS 11:00 P.M.?

IS THIS 10:15?

- ALL RIGHT, YOU GOT TO READ
MY TICKETS, GUYS.

IT SAYS NO CHEESE ON--
ON ONE OF THE DOGS.

- WE HAVE A COMMUNICATION ISSUE
IN THE KITCHEN.

NOBODY'S PUTTING
NAMES ON TICKETS.

THERE'S NO TICKET TIMES,

AND THERE'S NO TABLE NUMBERS.

- WE'RE GONNA HAVE TO CLOSE
THE KITCHEN AFTER THIS.

IT'S RIDICULOUS.

[bleep] PISSED.

[bleep] PISSED.

[bleep], [bleep], [bleep].

I'M GONNA [bleep]
GO BALLISTIC.

- NOT ONLY ARE CUSTOMERS
WAITING TOO LONG

FOR FOOD AND DRINKS,

BUT THE BARTENDERS ARE ALSO
RUNNING OUT OF PRODUCT.

- I WANT TO CHANGE
THAT HEINEKEN KEG.

SEE WHAT YOU CAN DO.

- IF YOU TAKE A LOOK AT THIS,

IT'S WAY BACK THERE
IN THE CORNER.

- IN A CORNER?

- TONIGHT WE RAN OUT
OF HEINEKEN,

ONE OF OUR MOST POPULAR BEERS,

AND THAT'S JUST
NOT ACCEPTABLE.

THE REASON WHY WE RAN OUT

IS 'CAUSE THE BEER COOLER
IS SO DISORGANIZED

THEY COULDN'T
GET THE OLD KEG OUT

AND PUT THE NEW KEG IN
AND CONNECT IT.

I GOT TO CHANGE
A HEINEKEN KEG, BRIAN.

CHEF, YOU GOT THE LINE.
LET'S MAKE THIS HAPPEN.

JOE, HELP HIM IF YOU CAN.

ANYBODY HERE
WAITING FOR A HEINEKEN?

WE GOT 'EM COMING OUT
IN A SECOND.

WE'RE CHANGING THE KEG.

- HEINEKEN'S GOOD!

- YOU'RE THE MAN.
THANKS.

- NO PROBLEM.

- JOE FOUND AN EXCUSE
NOT TO CHANGE THE BEER TONIGHT.

I FOUND A SOLUTION.

AND IN LITERALLY
THREE MINUTES,

THEY WERE CHANGED.

DON'T ADMIT DEFEAT, OKAY?

- RIGHT.
YOU GOT IT.

- THE DOORS
HAVE FINALLY CLOSED,

AND NOW JON MEETS
WITH THE STAFF

TO TALK ABOUT SOME
OF THE ISSUES HE SAW

DURING THE SOFT OPENING.

- I GOT TO TALK ABOUT
THAT PITCHER OVER THERE.

RACHEL, HOW MUCH MONEY
WAS IN THERE?

- $86.

- JOE, THOSE REPRESENT THE
DOLLARS YOU WOULD HAVE LOST.

WE GOT A LONG WAY TO GO, GUYS.

WE HAD SOME COMMUNICATION
ISSUES ON CHECKS.

YOU NEED TO BE ABLE TO GO
IN THAT KITCHEN, JOE,

AND LOOK AT THOSE TICKET TIMES

AND KNOW, "I'M AT 15 MINUTES,
I'M OKAY,"

OR, "I'M AT 35 MINUTES.
I'M IN TROUBLE."

NOW, JOE, WHEN I MENTIONED
THE HEINEKEN PROBLEM,

YOU SAID TO ME,
"JON, I CAN'T FIX IT."

THERE'S NOTHING
THAT YOU CAN'T FIX

IF YOU CHOOSE TO.

SO WE FEEL GOOD?

- YES.
- YEAH.

- OKAY.
GET YOUR REST.

YOU'RE GONNA NEED IT.

CONGRATULATIONS.

- THANK YOU.

- DUE TO JOE'S
LACKLUSTER PERFORMANCE

DURING THE SOFT OPENING,

JON SHOWS JOE AND HELEN

JUST HOW A SUCCESSFUL BAR

CAN STAND THE TEST OF TIME.

- TODAY WE'RE AT
BARNEY'S BEANERY,

ONE OF THE MOST FAMOUS BARS
IN HOLLYWOOD, CALIFORNIA,

AND I TENDED BAR
AND MANAGED IT 30 YEARS AGO.

I THOUGHT IT WAS REALLY
IMPORTANT FOR JOE AND HELEN

TO UNDERSTAND THAT YOU DON'T
HAVE TO BE FRESH AND NEW

TO BE RELEVANT.

WHEN YOU WALK IN THE DOOR,

THE BRIGHTEST THINGS IN THE ROOM

WERE THOSE LIQUOR BOTTLES
AND THE DRAFT BEER STATION.

- YES.
- LOOK AT THE BEER GLASSES.

IF YOU'RE A BEER DRINKER,
JOE,

THAT TELLS YOU,
RIGHT IN FRONT OF YOU,

NICE, COLD GLASS.

- YEAH.

- THAT'S THE WAY TO SELL BEER.

AND THEN WHEN
YOU SIT BACK THERE,

WHEN YOU WATCH THE TVs,

YOU'RE NOT LOOKING AT A WALL.

YOU'RE LOOKING AT THE TV
ACROSS THE ROOM.

- IT'S ALMOST
THE SAME AS IT WAS

WHEN I FIRST
WALKED IN HERE IN '72,

IS I KIND OF WANT TO DO
THAT SAME THING TO CHAMPS.

BUT I DIDN'T STAY RELEVANT,
RIGHT?

- NO,
IT'S NOT ONLY RELEVANT.

YOU HAVE TO DO SOMETHING WELL
TO SURVIVE AND BE HISTORIC.

YOU HAVEN'T
DONE ANYTHING WELL.

BARNEY'S IS KNOWN FOR THE
BIGGEST BEER SELECTION.

THEY'RE KNOWN FOR THEIR
35 TYPES OF BURGERS.

IF WE'RE NOT GOOD AT SOMETHING,
WE GET FORGOTTEN.

- YEAH.

- TODAY WAS AN EYE-OPENING
EXPERIENCE FOR JOE.

I SAW THE LOOK
IN HIS EYES CHANGE.

HE'S STARTING TO GET IT.

I FINALLY THINK I'M
CRACKING THROUGH TO JOE.

IF I CAN MAKE YOU HISTORIC
AND RELEVANT,

YOU'LL LAST FOREVER.

THE LAST THING YOU WANT TO DO
IS BE FORGOTTEN.

- WELL,
YOU'RE ABSOLUTELY RIGHT.

- JOE HAS HAD SUCH A FIRE LIT
UNDER HIM, IT'S GREAT.

IT'S MY JOE.

- WITH THE RELAUNCH
ONLY ONE DAY AWAY,

JON AND HIS DESIGN TEAM

WORK AROUND THE CLOCK
TO REWRITE HISTORY

AND PUT CHAMPS
BACK ON THE MAP.

THE TRANSFORMATION
IS COMPLETE.

BURBANK'S OLDEST SPORTS BAR
IS NEW AGAIN.

SO JON GATHERS JOE, HELEN,
AND THE STAFF

TO UNVEIL THE UPDATED CHAMPS.

- BEFORE I EVEN WALKED IN
THE FRONT DOOR OF CHAMPS,

IT GOT ME ANGRY,

BECAUSE I KNOW THAT AN OLD BAR

CAN STILL BE A GREAT BAR.

SO I'VE WORKED REALLY HARD
THE PAST FIVE DAYS

TO TAKE YOUR HISTORY, JOE,
AND MAKE IT RELEVANT AGAIN,

TO REIGNITE CHAMPS,

TO GIVE IT A CHANCE
FOR ANOTHER 25 YEARS.

YOU GUYS READY TO SEE
YOUR NEW BAR?

- YES. DEFINITELY.

- OKAY.
ONE, TWO, THREE.

- YOU GUYS READY TO SEE
YOUR NEW BAR?

- YES.

- OKAY.
ONE, TWO, THREE.

- OH, NICE.
- OH, WOW.

- WOW.
- THAT'S GREAT!

- I WAS SO EMBARRASSED
TO TELL PEOPLE

THAT I WORKED HERE BEFORE,

'CAUSE IT LOOKED LIKE SUCH
A DUMP FROM THE OUTSIDE.

I'M REALLY PROUD NOW.

LIKE, "THAT'S WHERE I WORK.

- YOU'LL SEE THERE'S A SIGN

THAT SAYS "BURBANK'S
ORIGINAL SPORTS BAR SINCE 1983."

IT'S ON THE BUILDING
PROUDLY, JOE.

- I THINK IT LOOKS GREAT.

- WE MODERNIZED THE LOGO.

AND SEE THE STADIUM LIGHTING?

- YES.
- YEAH.

- THAT'S YOUR CONCEPT.

WAIT TILL YOU SEE
THE INSIDE OF YOUR BAR.

- LET'S GO.

- OH, MY GOD.

WHOA.

- OH, WOW.

- LOOK AT THIS!

JOE, LOOK AT THAT!
- OH!

THE STADIUM SEATING.

- OH, THE SEATING!

- THIS IS FANTASTIC.

- IT DOESN'T EVEN
LOOK LIKE THE SAME.

- I CAN'T EVEN BELIEVE THIS.
- WOW.

- LOOK AT THE ACTUAL,
LIKE, PICTURES,

LIKE,
FROM THE STADIUM SEATING.

- JUST HAVING THE SPACE
FOR ALL MY PREP IN THE BACK,

ALL MY MEATS,
ALL MY VEGETABLES,

AND THEN EVERYTHING ELSE
IS ON THE OTHER SIDE.

I'M EXCITED.

- I WANT TO TALK ABOUT
SOME OF THE SCIENCES

WE PUT IN THE ROOM.

THIS ROOM WAS SEPARATED
FROM HERE.

SO WE OPENED UP
THAT ENTRYWAY HERE.

- AND WE ACTUALLY
CAN WALK THROUGH.

- OH, WE CAN WALK THROUGH!

- YES.

- AND NOW WE HAVE
A FLOW PATTERN,

SO THAT NOW RATHER THAN
THAT BEING A SEPARATE ROOM,

IT'S PART OF THE BAR.

- I'M VERY IMPRESSED.

IT'S AMAZING WHAT A LITTLE
INGENUITY CAN DO.

- LET'S JUST
RUN BEHIND THE BAR.

YOU KNOW THAT WE HAD EFFICIENCY
PROBLEMS BACK HERE,

SO WHAT WE DID IS,

WE TRIED TO SET UP A STATION

THAT HAD SOME PIVOT TO IT.

THEY PULL BEER
OUT OF ICE IN A BALL PARK.

IT IS A STADIUM CONCEPT.

- THEY MADE A COUPLE THINGS
A LITTLE EASIER FOR US.

THE BEER TAPS
WERE AGAINST THE WALL.

THEY'RE NOW BEHIND THE BAR.

AND ICED BEER
AND GLASSES HERE,

SO WE DON'T HAVE TO KEEP
RUNNING TO THE COOLER.

- AND WE'VE
SET UP THE SITUATION

WHERE WE CAN MOVE
IN THIS AREA AND WORK.

YOU WON'T BE GIVING AWAY
THE MONEY ANYMORE

BECAUSE OF WASTED STEPS
BEHIND THE BAR.

- OH, MY GOD.
- OH, MY GOD.

- I LOVE IT.
- OH.

- LOOK AT THAT, JOE.
LOOK AT THE CEILING.

- THAT IS FANTASTIC.

- JOE, WHEN PEOPLE
WERE IN THAT ROOM,

THERE WAS NOTHING
TO DRAW THEM IN HERE.

SO I WANTED TO CREATE SOMETHING
IN THE CENTER OF THE ROOM

THAT PULLED THEM IN.

WE PUT IN A BUZZ TIME SYSTEM
FOR YOU.

FRIDAY'S USES THIS
ALL OVER THE COUNTRY,

AND DOES MILLIONS OF DOLLARS
IN HAPPY HOUR

JUST BECAUSE OF THIS.

THE WAY IT WORKS IS,

IT PLAYS TRIVIA
ON THE VIDEO SYSTEM.

NOW, YOU'RE PLAYING AGAINST
PEOPLE IN THE BAR

AND EVERYBODY ELSE IN BURBANK

WHO'S ON THE SYSTEM,
AND NATIONALLY.

THIS WILL FILL YOU
FOR HAPPY HOUR.

WHEN WE LOOK
AT THE TECHNOLOGIES,

THE BEER SETUP,
THE FLOW PATTERNS,

JOE, THIS IS A FAR BETTER
MONEY MACHINE

THAN IT WAS FIVE DAYS AGO.

WE OPEN IN
AN HOUR AND A HALF.

- WE GOT TO GET READY.

- WE GOT TO GET READY.
LET'S GO TO WORK.

THANKS, EVERYBODY.

- I NEED YOU TO GRAB ME
THE HORSERADISH

THAT'S IN
THE BAR PREP COOLER.

- JON'S EXPERTS
AND THE CHAMPS STAFF

RUSH TO MAKE
LAST-MINUTE PREPARATIONS

BEFORE THE DOORS OPEN.

- YOU READY?

- LET'S DO THIS.

[all cheer]

- AN EAGER CROWD LINES UP
ON BURBANK BOULEVARD

WAITING TO CHECK OUT
THE NEWLY RENOVATED CHAMPS.

- WHOO!

COME ON IN.
HI, SWEETIES.

WHOO!

- DON'T EVEN
RECOGNIZE THE PLACE.

IT LOOKS, LIKE, AMAZING.

LIKE, I SEE ALL THESE, LIKE,
NICE TVs AND EVERYTHING.

IT LOOKS LIKE IT'S GONNA BE
A LOT MORE FUN.

- THE NEW DRINKS ARE A BIG HIT
WITH THE LOCALS.

EVEN WITH A PACKED HOUSE,

THE BARTENDERS
ARE POURING ACCURATELY.

- FIVE DAYS AGO,

THESE BARTENDERS THINK
THEY HAD TO POUR TRIPLE DRINKS

TO GET GOOD RESPONSE
FROM THE CUSTOMERS.

TONIGHT THEY LEARNED
THAT'S NOT THE CASE.

THEY HAVEN'T
OVER-POURED ONCE.

THEY'RE GETTING GREAT
GUEST REACTION.

[customers cheering]

AND THEY'RE MAKING BIG TIPS.

- THIS IS AWESOME.

- I'M SWEATING
LIKE A WHORE IN CHURCH.

- WITH THE MAIN BAR
COMPLETELY FULL,

THE NEW BEER STATION IS HELPING
TO RELIEVE SOME OF THE PRESSURE,

AND THE CROWD LOVES
THE NEW STADIUM-INSPIRED MENU.

- SO I HAVE TO ASK YOU
HOW THAT IS.

- THIS IS VERY, VERY GOOD.

- I'VE BEEN COMING HERE
ON AND OFF FOR ABOUT 15 YEARS,

AND THIS IS THE BEST BURGER
I'VE HAD HERE.

- TONIGHT WE HAD GREAT FOOD,

GOOD TICKET TIMES,
AND A REALLY MOTIVATED BRIAN.

- I'M EXCITED.

I HOPE THIS BAR
TURNS INTO SOMETHING GREAT,

AND I HOPE I CAN BE
A PART OF IT.

- JOE FINALLY MOVES
OFF THE SIDELINES

TO CHECK ON HIS STAFF.

- HOW'S MY STAR
BRIAN IN HERE DOING?

- DOING GOOD.

- THE CHANGE IN HIS ATTITUDE
HAS INSPIRED HIS EMPLOYEES,

AND THE KITCHEN IS RUNNING
AS SMOOTHLY AS THE BAR.

- I APPRECIATE IT, GUYS.

THANK YOU VERY MUCH
FOR COMING.

CHAMPS HAS BEEN HERE
FOR 27 YEARS,

AND IT WILL CONTINUE
TO BE HERE

AS LONG AS I'M PART OF IT,

AND I'LL CONTINUE TO GROW
AND LEARN NEW THINGS.

- I'M OUT OF HERE.

- APPRECIATE IT.
THANK YOU VERY MUCH.

- YOU AND HELEN
ARE WONDERFUL PEOPLE.

I WISH YOU
THE VERY, VERY BEST.

- THANK YOU.
- THE BEST OF LUCK TO YOU.

- WE TOOK THE FIRST
ORIGINAL SPORTS BAR IN BURBANK

AND GAVE IT A NEW LIFE.

NOW IT'LL LAST
FOR ANOTHER 25 YEARS.

WE CHANGED A FEW LIVES,

TAUGHT A FEW PEOPLE
SOME NEW THINGS

SO THEY CAN MAKE MORE MONEY.

IT MAKES MY WORK
ALL WORTH IT.

- GUESS WHAT TIME IT IS!

IT'S TIME TO PLAY
SPORTS TRIVIA.

I WILL ASK A SERIES
OF SIX QUESTIONS.

I SAID "SIX QUESTIONS!"

- NOW THAT CHAMPS
IS ON TRACK FOR SUCCESS,

JON BRINGS IN
A BEV INTEL REPRESENTATIVE

TO SHOW JOE AND HELEN THAT THEIR
MORE ATTENTIVE MANAGEMENT STYLE

HAS CURBED THE BARTENDERS
OVER-POURING.

- SHOW THEM WHERE THEY WERE,

AND SHOW THEM WHERE
THEY ARE NOW.

- A GOOD BEV INTEL READING

SHOULD BE AT A 3% LIQUOR LOSS,
OR 97% ACCURACY.

- A PERFECT SCORE IS 100%.

YOU STARTED OUT AT A 68,

AND THEN TODAY
YOU HAD A 91.3%.

SO THE EFFORTS THAT WE WENT
THROUGH, IT WAS EFFECTIVE.

- THAT'S EXCITING.

THAT'S WORTH FIGHTING FOR.