Bar Rescue (2011–…): Season 1, Episode 9 - Bar Fight - full transcript
Yorba Linda, CA - Bar expert Jon Taffer goes toe-to-toe with a former baseball player turned bar owner as he tries to revive the Canyon Inn, a decaying bar on its last legs. (Canyon Inn to Canyon Saloon)
- LAST YEAR, MORE THAN
5,000 FAILING BARS NATIONWIDE
CLOSED THEIR DOORS FOR GOOD.
IF THINGS
DON'T CHANGE SOON,
THE CANYON INN
IN YORBA LINDA, CALIFORNIA,
WILL BECOME
JUST ANOTHER STATISTIC.
IN 2004,
NATIVE NEW YORKER
AND FORMER MINOR LEAGUE
BASEBALL PLAYER PAULY AMBRUS
BOUGHT THE CANYON INN,
A BAR WHERE HE WORKED AS
A BARTENDER FOR NEARLY A DECADE.
- I ALWAYS DESCRIBE IT
AS LIKE A CHEERS- TYPE
PLACE ON STEROIDS.
- BEST WAY
TO DESCRIBE PAULY
IS A NEW YORK THUG/TEDDY BEAR.
PAULY'S DEFINITELY
THE ALPHA MALE.
- I'M CALLING YOU OUT ON IT.
TELL ME WHAT YOU'RE GONNA DO,
AND THEN LET'S DO IT.
- WITH PAULY AT THE HELM,
THE CANYON INN SALES
STEADILY INCREASED
FOR THE FIRST FIVE YEARS.
- BACK IN THE DAY, I MEAN,
WE WERE TOPPING OUT
AT 30 GRAND A WEEK.
YOU KNOW,
THINGS WERE GOOD.
- BUT AS THE BAR'S LUSTER
BEGAN TO FADE,
AND NEWER COMPETITION
OPENED UP IN THE AREA,
PAULY REFUSED
TO UPGRADE THE BAR
OR TAKE ADVICE
FROM HIS GENERAL MANAGER
AND CLOSE FRIEND, JONNY,
AND AS A RESULT,
THE CANYON INN'S
YOUNG, HIP CROWD
LEFT FOR TRENDIER HANGOUTS.
- WE BUTT HEADS
A LITTLE BIT.
HE'S VERY RELUCTANT
TO RUN SPECIALS,
EVEN WITH OUR COMPETITION
KILLING US,
BUT HE DOESN'T GET IT.
WE REALLY NEED TO SUCK
THAT BUSINESS BACK IN,
AND LET ME DO, YOU KNOW,
WHAT I KNOW NEEDS TO BE DONE.
- AS FAR AS RENOVATING, PAULY
REALLY HASN'T DONE ANYTHING.
HE'S SO CHEAP.
- IT'S STUPID TO JUST
THROW MONEY AWAY,
AND EVERY CENT DOES COUNT.
BOTTOM LINE IS,
IT IS GONNA BE MY WAY.
IT'S ALL ABOUT MAKIN' A BUCK.
MONEY DOES NOT LIE.
- NOW, LOSING
OVER $100,000 A YEAR,
ALL THAT REMAINS IS A SMALL
GROUP OF REGULAR CUSTOMERS
WHO OFTEN MAKE NEWCOMERS
FEEL UNCOMFORTABLE,
FURTHER
COMPOUNDING THE PROBLEM.
- DON'T NEED THEIR NOISE
INTERFERING WITH MY EXPERIENCE.
I DON'T NEED TO KNOW THEM.
- THE CANYON INN WON'T SURVIVE
IF ITS LOSSES CONTINUE,
SO PAULY'S 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 MONEY MAKERS.
THE CITY OF YORBA LINDA,
CALIFORNIA,
IS ONE OF THE MOST
AFFLUENT CITIES IN THE COUNTRY,
WITH A MEDIAN HOUSEHOLD INCOME
OF OVER $120,000.
AND IN 2005, IT WAS RANKED
ONE OF THE TOP 25 PLACES TO LIVE
IN THE UNITED STATES.
WORLD RENOWNED BAR EXPERT
JON TAFFER
HAS BEEN CALLED BY PAULY
TO HELP TURN THIS BAR AROUND.
- WOW.
CANYON INN.
- IS IT A BAR,
OR IS IT A HOTEL?
- JON AND HIS WIFE,
BAR RECON SPECIALIST NICOLE,
FIRST EXAMINE
THE OUTSIDE OF THE BAR.
- YEARS AGO THEY USED TO USE
THE WORD "INN," AS IN, "CAFE,"
BUT THE NAME GOT DATED, IT
HASN'T BEEN USED IN A LONG TIME.
IT'S BEEN REPLACED
WITH WORDS LIKE "GRILL,"
"RESTAURANT," EVEN "BISTRO."
- SURE.
- OLD, WORN SIGN,
NOT PAINTED.
LOOKS EXACTLY
LIKE A DIVE BAR.
- YEAH, IT DOES.
- I HAD TO PULL
SOME YELP REVIEWS.
"OLD, ANGRY REGULARS WHO
RUN NEWCOMERS OUT OF THE PLACE.
RIDICULOUS." PROBABLY
A COLLEGE KID WHO WROTE THAT.
- YEAH.
- "THE OLD, ANGRY, DRUNK
REGULARS MADE IT VERY CLEAR
"WE WERE NOT WELCOME.
HAD ONE DRINK AND TOOK OFF,
NEVER TO RETURN AGAIN."
SO OBVIOUSLY THIS PLACE
HAS A PROBLEM.
SO, UH, GO IN,
DO YOUR THING,
BUT I THINK ONE OF
THE MOST IMPORTANT THINGS
IS TO FIGURE OUT WHAT
THESE CORE CUSTOMERS ARE ABOUT.
- SURE. THANKS.
- OKAY. I'LL SEE YOU LATER.
- I'M GONNA SEND NICOLE
IN HERE NOW
TO GET ME
THE CUSTOMER PERSPECTIVE.
SHE'S A LITTLE YOUNGER
AND A LOT PRETTIER THAN I.
CUSTOMERS
WILL TALK TO HER.
NICOLE'S FEEDBACK IS REALLY
IMPORTANT TO ME THIS TIME.
- THE CANYON INN
IS A 2,000 SQUARE FOOT BAR
WITH TWO POOL TABLES
IN THE BACK
WHICH ARE OFTEN MOVED
TO MAKE A DANCE FLOOR
AND A HORSESHOE BAR
IN THE FRONT
SURROUNDED BY DINING TABLES.
[indistinct chatter]
IN ADDITION TO THE CAMERAS
THAT HAVE BEEN FOLLOWING
THE CANYON INN STAFF,
HIDDEN CAMERAS HAVE BEEN
PLACED AROUND THE BAR
TO CAPTURE
NICOLE'S RECON.
[chatter and laughter]
- MY FIRST IMPRESSION
OF THE CROWD AT THE CANYON INN
WAS AN OLDER CROWD,
AND A PRETTY, UH,
SETTLED-IN CROWD,
JUST AS
THE YELP REVIEWS SAID.
YOU GOT A STELLA?
THE FIRST THING I ORDERED
WAS A BEER.
I ORDERED A STELLA,
AND I EXPECTED IT
TO COME OUT OF THE TAP,
AS IT SHOULD,
BUT SHE REACHED
UNDERNEATH THE BAR.
SHE HAD ONE SITTING THERE,
READY TO GO.
BUT "A," IT WAS WARM,
AND "B,"
IT DIDN'T TASTE
THE WAY IT WAS SUPPOSED TO.
AFTER I ORDERED MY BEER,
I NOTICED
THE GROUP OF PEOPLE BEHIND ME
SITTING AT A TABLE,
SO I SAT WITH THEM.
I WANT TO ORDER A ROUND
OF SOME JAGER BOMBS.
JUST TO BE A LITTLE HOSPITABLE
AND SOCIABLE,
I ORDERED A ROUND OF JAGER BOMBS
FOR EVERYBODY.
- [bleep] IS WITH THAT?
SEE, THE HEAVY HANDS.
LOOK AT IT.
- THAT'S WHY
PEOPLE COME BACK.
- THEY CAME IN WHAT I THOUGHT
WERE DISPOSABLE GLASSES.
BUT WHEN I HELD IT UP
TO DRINK IT,
I NOTICED IN THE LIGHT,
THERE WERE LIP MARKS ON IT.
THEY'RE REUSING THEM.
[snap]
- OH! [laughs]
- THE GLASS, IT BROKE.
I SQUEEZED IT A LITTLE BIT,
AND IT CRACKED,
SO IT WAS A DISPOSABLE,
PLASTIC CUP
THAT THEY'RE REUSING.
- JUST DRINK IT.
- THERE YOU GO.
- THERE WE GO!
all: OH!
- THANKS, GUYS.
- AFTER DISCOVERING
THE CANYON INN
IS REUSING PLASTIC CUPS,
NICOLE HEADS OVER
TO THE OTHER SIDE
TO SEE WHAT ADDITIONAL
INFORMATION SHE CAN GATHER.
- MISS?
YEAH, WHAT KIND OF SOUPS
DO YOU GUYS HAVE?
- UH, I'D GET SOMETHING ELSE,
BESIDES OUR SOUPS.
- GET SOMETHING ELSE,
OTHER THAN THE SOUP?
- YEAH.
- WHY?
- I DON'T THINK ANY OF 'EM
ARE GOOD.
- OH. OKAY.
IT MADE ME
A LITTLE WORRIED
ABOUT WHAT MIGHT HAPPEN TO ME
IF I HAD THE SOUP.
- FIX YOUR HAIR.
- OH. [laughs]
OKAY.
THEN THIS GUY WAS, LIKE,
ALL OVER ME.
- [laughing]
NO, THAT'S OKAY.
THIS GUY IS A REGULAR
AT THEIR BAR,
AND NOW IT ALL
IS COMIN' TOGETHER FOR ME.
- IF I WASN'T IN THERE
DOING MY RECONNAISSANCE FOR JON,
I PROBABLY WOULD'VE
PUNCHED THE GUY IN THE MOUTH.
I JUST--I JUST SAID,
I'M OUT OF HERE.
I JUST LEFT.
- AFTER LEAVING THE BAR,
NICOLE MEETS WITH JON TO DISCUSS
SOME OF THE GLARING PROBLEMS
GOING ON INSIDE.
- SO? HOW'D YOU DO?
- WELL,
I WAS JUST TOTALLY MOLESTED BY,
LIKE, ONE OF THE REGULARS.
THIS GUY WAS, LIKE, ALL OVER ME,
TOUCHING MY HAIR,
TRYIN' TO HUG ME, AND HE WAS
SWEATY AND GROSS AND--UGH!
- AND HE WAS
ONE OF THOSE REGULARS.
- HE WAS
ONE OF THE REGULARS.
- WE EXPECTED
THE INSIDE TO BE BAD,
BUT I APOLOGIZE.
I'VE NEVER PUT YOU
IN A SITUATION WHERE
YOU'VE BEEN TOUCHED AND
OFFENDED THAT WAY BEFORE, HONEY.
- YEAH.
- SO I'M SORRY ABOUT THAT.
- OH, THAT'S OKAY.
- YOU'RE MY PROFESSIONAL.
CAN YOU IMAGINE WHAT
A REGULAR GIRL FEELS LIKE,
WHO GOES IN THERE
AND EXPERIENCES THAT?
- EXACTLY.
- AND IT LOOKS LIKE I HAVE
MY WORK CUT OUT FOR ME.
- TIME TO CLEAN HOUSE.
- YEAH.
OKAY, I'LL SEE YOU LATER.
- BYE.
I'M GOIN' TO WORK.
BYE, HON.
- WITH A BETTER UNDERSTANDING
OF HOW TO ATTACK THIS BUSINESS,
JON HEADS IN
TO TALK TO OWNER PAULY
SO HE CAN BEGIN TO RETURN
THE CANYON INN TO PROFITABILITY.
- PAULY.
- HOW YOU DOIN'?
- JON TAFFER.
NICE TO SEE YOU.
YOU GOT A COUPLE MINUTES?
- ABSOLUTELY.
- MAYBE TALK TOGETHER,
OR SOMETHING?
- SURE.
- I WANT TO HEAR
WHAT KIND OF EXCUSE
PAUL COULD HAVE FOR THIS--
FOR THE WAY HIS BAR LOOKS
ON THE OUTSIDE,
AND THE WAY HIS CUSTOMERS
TREAT WOMEN ON THE INSIDE.
HOW LONG YOU BEEN HERE?
- ALMOST 15 YEARS.
- SO DID YOU PLAY BALL HERE?
IS THAT WHAT GOT YOU OUT
TO CALIFORNIA?
- I--YOU KNOW,
I FINISHED MY CAREER OUT HERE.
I STILL PLAY TO THIS DAY.
I LOVE IT.
I PLAY WITH 18-YEAR-OLDS, TOO.
I'M THE OLD MAN THERE.
- KEEP UP WITH 'EM?
- CAN THEY KEEP UP WITH ME?
[laughs]
- I HEAR YOU.
SO, UH,
YOU KNOW WHY I'M HERE.
- ABSOLUTELY.
- I HEAR
YOUR BAR'S IN TROUBLE.
- SURE, YEAH.
DEFINITELY GOIN'
IN THE DIRECTION
WE DON'T WANT IT TO GO,
AND DEFINITELY DON'T WANT
THAT SNOWBALL TO KEEP GETTING
BIGGER AND BIGGER AND BIGGER.
- SO IN THE PAST TWO,
THREE YEARS,
HOW MUCH HAVE
THE NUMBERS GONE DOWN?
- OH, I--
EASY, 30%.
- THAT'S A BIG NUMBER.
- HELL, YEAH.
ESPECIALLY WHEN
I'M NOT GETTIN' A PAYCHECK
FOR SIX MONTHS
OUT OF THE YEAR.
- WELL, YOU KNOW I DO THIS
FOR A LIVING, RIGHT?
I'M PRETTY DARN
GOOD AT IT.
- I BELIEVE I KNOW THIS BUSINESS
REALLY, REALLY WELL.
- SO IF YOU KNOW
THIS BUSINESS SO WELL,
HOW CAN YOU WALK BY THE FRONT
DOOR OF THIS BAR EVERY DAY...
- MM-HMM.
- AND NOT REALIZE
YOU'RE CHASING CUSTOMERS AWAY
FROM THE WAY YOU LOOK OUTSIDE.
- I DON'T THINK--I DON'T--
I REALLY DON'T BELIEVE THAT.
IT MAY DETER NEW CUSTOMERS.
- EVERY BAR HAS TO HAVE
20 TO 25% NEW CUSTOMERS
TO MAINTAIN
THE SAME REVENUE LEVEL.
THAT'S A FACT.
- OKAY.
I DON'T--
- IF A BAR IS 90% REGULARS,
AND ONLY
10% NEW CUSTOMERS,
REVENUES WILL DECLINE
ABOUT 8% A MONTH.
- WE JUST HAD FIVE NEW PLACES
OPEN UP IN A TWO-MILE RADIUS--
- AND THEY'RE PACKED.
- THEY'RE OVERPRICED,
AND THEY'RE NOT PACKED.
NO, THEY'RE NOT.
- I WAS THERE.
- WHICH ONE?
- I WAS AT 50/50.
- 50/50 IS KILLING IT.
- YOU DON'T THINK
THEY LOOK BETTER THAN YOURS?
- NO.
- ARE YOU HUMBLE
WHEN YOU'RE PROVEN WRONG?
- ABSOLUTELY.
- OKAY, SO HERE'S THE DEAL.
- GO AHEAD.
- I'M GONNA COME HERE,
GIVE YOU MY HEART AND SOUL
FOR THE NEXT FIVE DAYS.
- YOU GOT FIVE DAYS.
LET'S SEE WHAT YOU GOT, ROCKY.
- I SENT IN
A BEAUTIFUL BLONDE HERE BEFORE.
ONE OF THESE OLD CUSTOMERS
HAD HIS HANDS IN HER HAIR,
HAD HIS HANDS
ALL OVER HER BODY.
IS THAT ACCEPTABLE TO YOU?
- NO.
WELL, IT IS A BAR.
- NO, THEY DON'T DO THAT STUFF
IN OTHER BARS.
IF THEY DID THAT IN MY BAR,
I'D THROW THEIR ASS OUT.
- RIGHT.
- BECAUSE I UNDERSTAND
THAT A BAR HAS TO HAVE WOMEN.
DO YOU?
- ABSOLUTELY, AND IF THIS WOMAN
WOULD HAVE SAID
ONE WORD TO ME THAT--
"I FELT OUT OF PLACE"
OR UNCOMFORTABLE IN HERE,
THEN [bleep],
HE WOULD HAVE BEEN
THROWN OUT.
BUT I DIDN'T GET
A COMPLAINT,
AND THAT'S WHY
HE WASN'T THROWN OUT.
AND I FELT THAT--
- DO YOU THINK EVERY GIRL
THAT WALKS OUT OF HERE
IS GONNA COMPLAIN?
THEY'RE JUST GONNA LEAVE!
AND THEY'RE NOT
GONNA COME BACK.
RIGHT?
- NO. I DISAGREE.
- NINE OUT OF TEN PEOPLE
THAT DON'T FEEL SAFE--
- 'CAUSE YOU'RE A PSYCHIC.
- JUST LEAVE.
- YOU THINK SO.
- YES. THEY JUST LEAVE.
- RIGHT.
- YOU KNOW WHY?
THEY DON'T WANT
TO CREATE A SCENE.
THEY'RE EMBARRASSED
IN THE FIRST PLACE.
NOW, DO YOU THINK
SHE'S THE ONLY GIRL
THAT'S HAPPENED TO?
DO YOU BELIEVE THAT, PAULY?
- OF COURSE NOT.
- WELL, THEN YOU GOT
A [bleep] PROBLEM.
- WELL, YEAH, I GOT
A LOT OF [bleep] PROBLEMS.
- YOU GOT IT!
- BUT YOU CAN'T SEE
THE [bleep] PROBLEM
UNTIL IT'S BROUGHT
TO YOUR ATTENTION
BECAUSE YOU CAN'T [bleep] SEE
EVERYTHING ALL THE [bleep] TIME!
- BUT THAT'S YOUR JOB,
IS TO SEE IT.
- OF COURSE THAT'S MY JOB!
- THIS PLACE IS PRETTY SMALL.
- YEAH, OF COURSE THAT'S MY JOB.
- PAULY, PAULY.
CAN WE AGREE ON THIS?
YOU ARE NOT GONNA GET RICH
IF WOMEN ARE OFFENDED
IN THIS BAR.
- OF COURSE NOT.
- OKAY.
- OF COURSE NOT.
I PRIDE MYSELF--
- SO WHY ARE YOU
ARGUING WITH ME?
- HONESTLY,
I THINK YOU'RE ALL TALK
WITH A BIG [bleep] POCKET.
- REALLY?
- THAT'S WHAT I THINK.
I WELCOME ANY KIND OF KNOWLEDGE
THAT I MAY NOT KNOW,
BUT THERE AIN'T NOBODY
GONNA COME IN HERE
AND TELL ME WHAT TO DO,
AND--AND--
AND BOSS ME AROUND
OR TALK DOWN TO ME.
I'M GONNA CALL HIM OUT
ON EVERYTHING HE SAYS.
- WELL, LET'S SEE WHAT HAPPENS
IN FIVE DAYS, THEN,
OKAY?
- ABSOLUTELY.
- LET'S CLOSE THE PLACE
AND HAVE A STAFF MEETING, PAULY.
- DO IT.
- GET EVERYBODY OUT OF HERE.
- BAR'S CLOSED!
- NO!
- LET'S GO!
BAR'S CLOSED!
[angry yelling]
- YOU GOTTA GO OUT THE FRONT,
PLEASE.
- JUST POUND 'EM, YEAH,
SERIOUSLY.
- THAT WAS SOME GOOD--
- SERIOUSLY, WE GOTTA GO.
- COMING UP ON BAR RESCUE...
- AND I THINK
I KNOW EVERYTHING!
- AND HOW'S THAT
WORKIN' OUT FOR YOU?
PAULY IS ONE OF THE MOST
DIFFICULT PEOPLE
I'VE EVER DEALT WITH.
- WHAT ELSE YOU GOT?
- START TO ACCEPT
RESPONSIBILITY--
THIS IS NOT A BAR RESCUE.
THIS IS A BAR FIGHT.
- I GOT A GUY HERE
WHO'S TELLIN' ME
HE DOES KNOW EVERYTHING.
- THAT'S RIGHT.
- I JUST TOLD YOU...
- SITTING HERE DOWN 30% REVENUE,
AND YOU HAVEN'T PULLED
A PAYCHECK--
- EXACTLY!
- WHY NOT?
- BAR EXPERT JON TAFFER
HAS BEEN CALLED
TO THE CANYON INN
IN YORBA LINDA, CALIFORNIA,
BY THE OWNER, PAULY,
TO SAVE HIS FAILING BAR.
JON'S INITIAL ASSESSMENT
REVEALED
THAT THE BAR IS OUTDATED,
AND ITS REGULAR CUSTOMERS
ARE SCARING AWAY NEW ONES.
EVEN THOUGH
PAULY AND HIS BAR ARE DROWNING,
JON'S ARRIVAL WAS MET
WITH EXTREME RESISTANCE.
- HONESTLY, I THINK YOU'RE ALL
TALK WITH A BIG [bleep] POCKET.
- REALLY?
- THAT'S WHAT I THINK.
LET'S GO! BAR'S CLOSED!
LET'S GO!
- WITH THE BAR CLOSED,
JON GATHERS THE STAFF
FOR A MEETING.
- MY NAME IS JON TAFFER.
I'M ONE OF THE WORLD'S BEST
BAR AND NIGHTCLUB CONSULTANTS.
WE'RE NOT
IN THE BAR BUSINESS.
WE'RE IN THE BUSINESS
OF CREATING HUMAN REACTIONS.
IF IT DOESN'T CREATE A REACTION,
IT FAILS!
- I COULDN'T AGREE MORE.
- IF YOU COULDN'T AGREE MORE,
THEN HOW CAN PEOPLE
WALK BY A FRONT DOOR
WITH STICKERS
ALL OVER IT, PAUL?
WHAT KIND OF REACTION
IS THAT?
- THOSE ARE CUSTOMERS
THAT PUT 'EM ON.
- SO STICKERS ON THE DOOR
IS BENEFICIAL FOR YOUR BUSINESS?
- SOMETIMES,
IF THEY'RE FOR A LOCAL BAND.
- GIRLS,
DO YOU AGREE WITH ME?
IF THE OUTSIDE OF THE PLACE
LOOKED BETTER,
WE'D GET MORE WOMEN IN HERE?
all: ABSOLUTELY.
- DO YOU AGREE THAT
IF WE HAD MORE WOMEN IN HERE,
WE'D HAVE MORE MEN?
- YES.
- AND DO YOU AGREE THAT
IF WE HAD MORE WOMEN IN HERE,
WE'D MAKE MORE MONEY?
- YES.
- OKAY. THAT'S THE POINT
I'D LIKE TO MAKE.
- I ABSOLUTELY AGREE WITH JON,
YOU KNOW.
THE STICKER ON THE DOOR
IS NOT THE PROBLEM.
IT'S THE ENTIRE BAR
IS THE PROBLEM, THE OUTSIDE.
- THE NAME CANYON INN
HAS A LOT OF NEGATIVE
ATTACHED TO IT, GUYS.
WHEN OTHER PEOPLE HEAR THE WORD
CANYON INN, PARTICULARLY WOMEN,
THEY THINK OF OLD CUSTOMERS
CHASING THEM AWAY
THAT MADE 'EM
FEEL UNCOMFORTABLE.
I SAW IT HAPPEN TONIGHT.
I MIGHT HAVE TO
THROW IT AWAY
AND PUT A WHOLE NEW NAME
IN HERE, GUYS.
- AFTER 46 YEARS,
I DON'T THINK SO.
IF HE THINKS HE'S CHANGIN'
THE NAME, HE'S OUT OF HIS MIND.
OVER MY DEAD BODY.
THAT IS NOT HAPPENIN'.
YOU'RE AS GOOD
AS YOU SAY YOU ARE, THERE--
THERE'S NO REASON FOR YOU
TO CHANGE THE NAME.
- MY JOB
IS TO MAKE YOU MONEY.
PAULY, WHEN WAS THE LAST TIME
YOU GOT A PAYCHECK?
- COUPLE MONTHS AGO.
- WOULD YOU RATHER HAVE
A NEW NAME
THAT PUT A HALF A MILLION A YEAR
IN PROFIT IN YOUR POCKET
OR AN OLD NAME THAT PUT
A QUARTER OF A MILLION--
- ARE YOU GONNA
CHANGE THE BAR,
OR ARE YOU GONNA
CREATE A NEW BAR?
TELL ME WHAT YOU'RE GONNA DO,
AND THEN LET'S DO IT!
- I'M GONNA DO WHAT MAKES YOU
THE MOST [bleep] MONEY.
- I HONESTLY BELIEVE THAT
I COULD [bleep] GO TO ANY BAR
THAT'S STRUGGLIN'
AND TURN IT AROUND MYSELF.
- WELL,
WHY DIDN'T YOU DO IT, THEN?
- OBVIOUSLY, I--
- YOU'RE SITTING HERE
DOWN 30% REVENUE...
- I JUST TOLD YOU--
- AND YOU HAVEN'T
PULLED A PAYCHECK--
- EXACTLY!
- WHY NOT?
- EXACTLY. I TOLD YOU,
I'M DOWN 30%,
AND I THINK I KNOW EVERYTHING.
- AND HOW'S THAT
WORKING OUT FOR YOU?
- SO OBVIOUSLY,
I DON'T KNOW EVERYTHING!
- YOU SURE THE [bleep] DON'T!
- SO NOW--
SO NOW I GOT A GUY HERE
WHO'S TELLIN' ME
HE DOES KNOW EVERYTHING.
- THAT'S RIGHT.
- PUT IT
WHERE YOUR MOUTH IS!
YOU WANT BAR RESCUE, OR YOU WANT
"BAR START UP FROM SCRATCH"?
- IS THIS HAPPENING?
- I'M GONNA MAKE YOU MONEY!
- I WANT TO SEE YOU
PROVE IT!
- YOU GUYS NEED TO TALK TO HIM,
BECAUSE HE'S GOTTA OPEN
HIS MIND.
THE ULTIMATE IDIOT IN THE WORLD
IS THE GUY WHO'S STANDING HERE
WHO HASN'T GOTTEN A PAYCHECK
IN THREE MONTHS,
BUT IS DEFENDING HIS POSITION.
GOOD NIGHT, PAULY.
YOU'VE TRIED MY PATIENCE
IN ONE NIGHT,
I'M NOT GONNA BE THIS WAY
TOMORROW.
PAULY IS ONE OF THE MOST
DIFFICULT PEOPLE
I'VE EVER DEALT WITH.
BUT PAULY HAS PASSION,
AND I HAVE TO
FIGURE OUT A WAY
TO BREAK THROUGH.
I WILL FIGHT FOR HIS SUCCESS,
ONE WAY OR THE OTHER.
AFTER MY FIRST NIGHT
WITH PAULY,
I'M CONVINCED THIS ISN'T
GONNA BE A BAR RESCUE.
THIS IS GONNA BE A BAR FIGHT,
EVERY STEP OF THE WAY.
SO I HAD TO BRING IN WARRIORS,
NOT JUST EXPERTS--
GUYS I TRUSTED, THAT HAVE WORKED
WITH ME MANY TIMES IN THE PAST.
TODAY I WANT TO MOVE US
IN A WHOLE DIFFERENT DIRECTION.
I DON'T WANT US
SCREAMIN' AND YELLIN'
AND KILLIN' EACH OTHER TODAY.
- SURE.
AS FAR AS I'M CONCERNED,
HE'S GOT THESE FIVE DAYS.
I'LL TAKE A STEP BACK.
I'LL LISTEN.
MAYBE I'LL LEARN SOMETHING.
THAT'S WHY THE MAN IS HERE.
SO I CANNOT WAIT TO SEE
WHAT HE DOES.
- WHAT I WANTED TO DO TODAY
WAS BRING IN A COUPLE OF EXPERTS
THAT I SELECTED
TO START TO WORK WITH US.
THIS IS A GOOD BUDDY OF MINE,
MICHAEL TIPPS.
MICHAEL IS MY BAR EXPERT.
- MICHAEL TIPPS IS ONE
OF THE MOST SOUGHT-AFTER
MIXOLOGISTS IN THE COUNTRY.
WITH HIS 17 YEARS OF EXPERIENCE,
HE'LL BE ABLE TO CRACK THROUGH
ANY RESISTANCE
FROM THE VETERAN BARTENDERS.
- I PICKED MICHAEL,
'CAUSE HE GETS THIS PLACE.
HE LIVES IN SOUTHERN CALIFORNIA.
HE UNDERSTANDS THE MARKETPLACE.
YOU GUYS WILL REALLY ENJOY
WORKIN' WITH HIM.
THIS IS ERIC GREENSPAN.
- CULINARY EXPERT
ERIC GREENSPAN
HAS TRAINED WITH SOME OF
THE BEST CHEFS IN THE WORLD
AND OWNS
THE CRITICALLY ACCLAIMED FOUNDRY
IN HOLLYWOOD, CALIFORNIA.
WITH ERIC'S VAST EXPERIENCE AND
MODERN AMERICAN COOKING STYLE,
HE'LL BE ABLE TO REVIVE
THE NEIGHBORHOOD BAR'S KITCHEN
AND FIX THE MENU.
I GREW UP HERE
IN FULLERTON, CALIFORNIA.
I KNOW THE NEIGHBORHOOD,
AND I THINK
AT THE END OF THE DAY, WE'RE
GONNA MAKE SOMETHING THAT--
PEOPLE WILL WANT TO EAT HERE
AND THAT WE'RE GONNA
MAKE SOME MONEY OUT OF.
- JON AND
CHEF ERIC GREENSPAN
TOUR THE KITCHEN TO IDENTIFY ANY
PROBLEMS THAT MIGHT BE AFFECTING
PAULY'S BOTTOM LINE.
- SO LET'S RUN THROUGH IT,
CHEF.
- SO, FOR ME,
CANNED SOUP.
NUMBER ONE,
THIS IS NOT A PRODUCT
THAT YOUR STAFF
CAN GET BEHIND.
- THE REASON WHY
I GO WITH THIS KIND OF SOUP
IS BECAUSE I THINK
IT IS VERY GOOD QUALITY, "A."
"B," I DON'T
SELL A LOT OF SOUP.
- YOU GOT AN OPEN DOOR
RIGHT HERE.
THEY LOOK IN HERE,
AND THE FIRST THING THEY SEE
IS A CAN OF SOUP--
THEIR THOUGHT PROCESS GOES TO,
"WHAT ELSE AM I GETTING OUT OF
THIS KITCHEN THAT'S NOT FRESH?"
YOU KNOW?
- IT'S A LOT OF FROZEN FOOD.
THESE BAGS,
THEY'RE NOT VACUUM-SEALED.
ALL YOUR BURGER PATTIES
ARE GONNA GET TASTING
LIKE FREEZER BURN.
- A COMMON MISTAKE
MADE BY BAR OWNERS
WHO ARE TRYING
TO SAVE MONEY
IS THEY OFTEN BUY
TOO MUCH FROZEN FOOD.
UNFORTUNATELY, WHILE FROZEN FOOD
CAN BE STORED LONGER,
IT CAN ALSO COST UP TO 20% MORE
THAN FRESH FOOD
BECAUSE OF
THE ADDED LABOR COST
TO PACKAGE IT
BEFORE IT'S FROZEN.
- PAULY NEEDS TO UNDERSTAND THAT
BUYING THOSE FROZEN PRODUCTS
COSTS HIM MONEY.
IT'S PENNY SMART,
DOLLAR FOOLISH.
THE FACT OF THE MATTER IS
I GOTTA CHANGE HIS THINKING.
- NEXT, JON AND MIXOLOGIST
MICHAEL TIPPS TOUR THE BAR.
- UM, OBVIOUSLY,
THE FIRST THING I NOTICED
WAS JUST THE FACT THAT JUST
ON A HEALTH CODE VIOLATION,
YOU GUYS HAVE TO HAVE
THOSE BOTTLES COVERED.
THIS'LL ATTRACT BUGS.
- WE DO SOAK THE--
WE SOAK 'EM ALMOST EVERY DAY.
- YOU'RE THE ONE
WHO CLEANED THIS STUFF.
- ABSOLUTELY.
- ARE YOU THE ONE
WHO CLEANED THE CEILING FAN?
- I CLEAN THE FAN
EVERY OTHER WEEK, THAT'S--
I WAS ON VACATION.
- SO THAT'S A WEEK AND A HALF'S
WORTH OF DIRT.
- ABSOLUTELY.
- 'CAUSE I CAN SEE IT GROWING.
- ABSOLUTELY,
THAT'S A WEEK AND A HALF.
- IF YOU'RE GONNA MAKE
AN EXCUSE FOR EVERYTHING,
WE'RE GONNA BE HERE ALL DAY.
- I'M TELLING YOU,
IT--IT'S A FACT.
- JONNY,
YOU DIDN'T DO IT TODAY,
THAT'S ALL I'M SAYING.
- OKAY?
- OKAY.
- SO LET ME ASK YOU
A QUESTION, JONNY,
'CAUSE I'VE NEVER SEEN
ANYTHING LIKE THIS.
WHAT IS "SAVE THE FOAM"?
WHAT THE [bleep] IS THAT?
[laughter]
IS THAT LIKE A BAR--
IS THAT LIKE A BAR JOKE?
- NO, THAT'S BECAUSE--
NO, IT'S NOT A BAR JOKE.
THEY MAY THINK IT'S A JOKE.
BUT WHEN YOU POUR A BEER
AND IT STARTS FOAMING UP
TOO MUCH,
DON'T POUR IT OUT IN THERE,
POUR IT IN A PITCHER,
BECAUSE YOU'RE GONNA
HAVE TO POUR ANOTHER PITCHER,
SO DON'T THROW MONEY AWAY.
I DON'T WANT ANY WASTE.
- HE DOES GET
A LITTLE CRAZY WITH THE FOAM,
AND THERE ARE NIGHTS WHERE
I HAVE PITCHERS,
LIKE, LINED UP, AND I HAVE
TO REUSE ALL THAT FOAM.
- YOU SERVE THE FOAM?
- ABSOLUTELY.
WHEN IT SETTLES.
- THIS IS SOMETHING THAT
I'VE NEVER SEEN A BAR OWNER DO,
AND THE REASON WHY IS,
IT'S STUPID.
WHEN CUSTOMERS KNOW
YOU'RE CHEAP,
THEY DON'T
WANT TO GO THERE.
"SAVE THE FOAM" SHOULDN'T SAY
"SAVE THE FOAM."
IT SHOULD SAY
"KILL THE BUSINESS."
BUT IT'S WARM AND FLAT.
- ITS--
I THINK NOW YOU'RE NITPICKING.
- OH, JESUS.
- NOW, THESE ARE USED...
AND WASHED, CORRECT?
- YES, THEY ARE.
- THESE ARE DISPOSABLE.
- WELL, I MEAN,
BEFORE I GOT THOSE CUPS,
I THOUGHT THEY WERE THE GREATEST
INVENTION IN THE WORLD.
- THE BIGGEST LESSON I EVER
LEARNED IN THE BAR BUSINESS
WA TO FOCUS ON REVENUES--
DOLLARS, NOT DIMES.
RATHER THAN PUTTING HOURS INTO
GETTING CUSTOMERS IN HIS BAR
AND BUILDING SALES,
PAULY WOULD PUT HOURS
INTO REUSING PLASTIC CUPS,
AND GETTING FOAM REUSED
FROM PITCHERS,
EVERY TIME HE FOCUSES
ON THE DIMES AND THE PENNIES,
HE LOSES
MORE AND MORE DOLLARS.
HE LOSES
MORE AND MORE CUSTOMERS.
WITH ALL DUE RESPECT, I GAVE IT
TO YOU ON THE CEILING FANS,
BUT I'M NOT GIVIN' IT TO YOU
ON THAT.
- I'VE NEVER SEEN IT TILL TODAY.
- BUT THAT'S YOUR JOB.
LISTEN TO ME.
I'M HERE FOR FOUR DAYS.
- YEAH.
- IF THIS WHOLE FOUR DAYS
IS EXCUSES--
- IT'S NOT EXCUSES. YOU COULD
TELL ME HOW SMART YOU ARE
AND HOW GREAT YOU ARE
BY POINTING OUT
THAT I'M AN IDIOT
BECAUSE I GOT [bleep] DUST--
- UNTIL YOU START TO
ACCEPT RESPONSIBILITY--
- I ACCEPTED
THE RESPONSIBILITY ALREADY.
- I'LL TAKE IT A STEP FURTHER.
AN OWNER WHO WALKS BY THAT
EVERY DAY IS [bleep] BLIND!
- MAYBE YOU CAN GET ME
SOME GLASSES!
MAYBE YOU CAN
HELP ME OUT THERE!
WHAT ELSE YOU GOT?
- I BROUGHT TRAINERS HERE
TO WORK WITH YOU.
- WE'LL SEE IF I CAN
LEARN FROM 'EM.
- COMING UP ON BAR RESCUE...
- I'M CHANGING
THE NAME OF CANYON INN.
- IF JON CHANGES MY NAME,
I'M GONNA RIP THE SIGN DOWN.
- PAULY AMBRUS OWNS
46-YEAR-OLD CANYON INN
IN YORBA LINDA, CALIFORNIA--
A ONCE-HIP NEIGHBORHOOD BAR
THAT IS NOW JUT FOUR MONTHS AWAY
FROM CLOSING ITS DOORS,
BUT PAULY HAS CHALLENGED
JON TAFFER'S HELP
AT EVERY TURN...
- PUT YOUR MONEY
WHERE YOUR [bleep] MOUTH IS!
- SPENDING MORE TIME FIGHTING
THAN SOLVING PROBLEMS.
- I BROUGHT TRAINERS HERE
TO WORK WITH YOU.
- WE'LL SEE
IF I CAN LEARN FROM 'EM.
- AFTER ANOTHER
CONFRONTATIONAL MORNING,
JON AND HIS EXPERTS REGROUP
TO DISCUSS THEIR NEXT STEP.
- WOW.
both: [laughing] WOW.
- YOU'VE NEVER SEEN ME
LIKE THAT.
- I'VE NEVER SEEN YOU
THAT PISSED.
- THIS IS THE MOST FRUSTRATING
OWNER I HAVE EVER MET.
- I MEAN, JON,
I'VE JUST NEVER SEEN
ANYONE FIGHT FOR MEDIOCRITY
SO HARD.
- YEAH.
- IT'S JUST LIKE,
WE'RE NOT THAT GREAT,
AND HERE'S WHY,
AND WE'RE PROUD OF IT.
- THIS IS NOT A BAR RESCUE.
THIS IS A BAR FIGHT.
- YEAH.
- SO, CHEF, WHAT DO YOU THINK
OF THE KITCHEN?
WHAT'D YOU THINK
OF THE WALK THROUGH?
- THE KITCHEN,
THE BIGGEST PROBLEM IS
THE MENU NEEDS
FRESHENING UP.
THEY USE A LOT
OF FROZEN PRODUCT.
THEY THINK
THEY'RE SAVING MONEY,
BUT THEY'VE GOT SO MUCH MONEY
IN INVENTORY
JUST SITTING IN THAT FREEZER
THEY'RE NEVER GONNA GET TO.
THEY GOTTA
MOVE THE PRODUCT ALONG.
- MICHAEL, TALK TO ME.
- I GOTTA GET IN THERE
AND SEE WHAT THEY KNOW.
I DON'T KNOW IF THEY REALLY KNOW
HOW TO BARTEND,
OR THEY'RE JUST
SLINGIN' DRINKS.
I JUST NEED TO FIND OUT
WHO'S WHO
WITHOUT PAULY
BREATHING DOWN MY NECK.
- HIS BIG HEAD COULD BE
A HUGE OBSTACLE TO OUR SUCCESS.
- YOU KNOW, THOUGH,
BUT I ALSO THINK
THE GUY'S GOT PASSION.
IF WE COULD BREAK THROUGH
THAT ICE,
THAT ANGST HE'S GOT
AGAINST US,
AND TURN THAT PASSION
AROUND TOGETHER,
IT COULD BE
OUR BEST ASSET, TOO.
- I GOTTA BREAK THAT AND TURN US
INTO POSITIVE MOMENTUM,
NOT SCREAMING AND YELLING
ANYMORE.
YOU READY?
both: YEAH.
- LET'S GO TO IT.
- WHILE THE EXPERTS HEAD
TO THE CANYON INN
TO ASSESS THE BAR'S STAFF,
JON PULLS
GENERAL MANAGER JONNY ASIDE
TO ASK HIM HOW TO GET THROUGH
TO OWNER PAULY.
- HELP ME DEAL WITH PAULY.
I DON'T WANT TO SCREAM
AND YELL ANYMORE.
IF I CAN GET PAULY
TO PUT HIS TIME
INTO SOME TOP-LINE STUFF--
- ABSOLUTELY.
SOMETHING I'VE BEEN SAYIN'
FOREVER.
THE PROBLEM IS, YOU GOTTA
GET HIM ON CERTAIN DAYS,
CERTAIN MOODS.
BUT, YOU KNOW, HE--
HE'S WILLING TO LEARN
- YEAH, YEAH.
I WANT TO TALK TO YOU ABOUT THE
REGULARS FOR A COUPLE MINUTES,
AND I WANT TO SHARE WITH YOU
A DILEMMA THAT I HAVE.
- OKAY.
- SOMETIMES
THERE'S A GROUP OF 20 GUYS,
THAT HAVE BEEN GOIN' TO A BAR
FOR 30 YEARS,
I CALL 'EM THE CLUB.
- RIGHT.
- AND THEY DON'T WANT ANYBODY
ON THEIR BAR STOOL.
- WE GOT THE CLUB.
- THE CLUB CAN SOMETIMES
BE THE KISS OF DEATH.
- IT'S TOUGH,
'CAUSE, AS YOU KNOW,
THEY'RE OUR BREAD AND BUTTER.
THEY'RE THE GUY COMIN' IN
SPENDIN' $40 A DAY, EVERY DAY
FOR THE LAST 25 YEARS.
- THAT'S RIGHT.
- SO IT'S A TOUGH DYNAMIC.
- IT IS, AND YOU DON'T
WANT TO DISPLACE THEM
UNTIL YOU REPLACE THEM--
I HEAR YOU.
- I'M OPEN.
- I'M WITH YOU.
SO HERE'S MY QUESTION, CAN WE
GET THESE GUYS UNDER CONTROL?
- THE MONEY'S
WITH THE YOUNGER CROWD--
EXACTLY THE DIRECTION
YOU WANT TO GO.
IF THEY'RE NOT WORKABLE, UM,
THEY PROBABLY GOTTA GO.
- WHILE JON FIGURES OUT
THE NEXT STEP WITH PAULY,
MIXOLOGIST MICHAEL TIPPS
GATHERS THE VETERAN BARTENDERS
TO TEST THEM
WITH SOME SIMPLE COCKTAILS.
- LET'S JUST GO BASIC.
- I WAS GONNA MAKE HIM
MY POMEGRANATE MARTINI.
- MAKE ME IT.
ALSO, I WANT A KETEL MARTINI UP.
JENELLE, CAN YOU MAKE THAT?
- YES.
- AND, ROB, MAKE ME, LIKE,
A REALLY, REALLY GOOD MANHATTAN.
GO.
[rhythmic techno music]
♪ ♪
[sighs]
ALL RIGHT.
NICE.
- THANK YOU.
- COULD BE COLDER.
- COLDER?
- LET'S TASTE THESE MANHATTANS
FOR A SECOND.
IT'S THE MOST
DISGUSTING [bleep] MANHATTAN
I EVER HAD IN MY LIFE.
- [laughs]
- TYPICALLY, A MANHATTAN
IS MADE WITH RYE WHISKEY.
YOU CAN MAKE IT WITH BOURBON.
AND I SAW YOU WITH THE CAPS--
- I PUT CHERRY JUICE.
THAT'S HOW I WAS TAUGHT.
- I HAVE NO IDEA
HOW ROB BECAME A BARTENDER.
I KNOW HE KIND OF STARTED OUT
AS A BOUNCER,
BUT HE NEEDS TO DO
SOMETHING ELSE.
ALSO, DID YOU SHAKE THESE?
- YES.
- SHAKING A MANHATTAN
IS SACRILEGIOUS.
IF A GUEST ASKS YOU TO,
THEY SHOULD BE SHOT AND KILLED.
- ROB'S A BARTENDER HERE
BECAUSE WE'RE LIKE FAMILY.
WE LOVE THE GUY,
AND WE'RE TRYING,
BUT HE'S A MUCH BETTER
SECURITY GUY THAN A BARTENDER.
- MIXOLOGIST MICHAEL TIPPS
HAS DISCOVERED A WEAK LINK
IN THE CANYON INN'S
BAR STAFF.
MEANWHILE, IN THE KITCHEN,
CHEF ERIC GREENSPAN
EVALUATES THE BAR'S POPULAR MENU
ITEMS WITH COOK EVALIA.
- ROCK AND ROLL.
- OKAY.
- YOU CAN BE A BAR,
BUT YOU WANNA MAKE MORE MONEY?
THEN YOU GOT TO
TAKE CARE OF THE FOOD, TOO.
- YES.
- I THROW AWAY.
- REALLY?
- YES.
- NAH.
- NAH, I DON'T LIKE THAT,
EITHER.
- NAH, NAH, NAH.
- I DON'T LIKE
ANYTHING THROWN AWAY.
- I FELT MYSELF
TURNING INTO PAULY.
I WAS LIKE,
"YOU THROW 'EM AWAY?"
I ALMOST WANTED TO
YELL AT JON.
- ALL RIGHT?
- WHILE CHEF ERIC GREENSPAN
CONTINUES TO WORK
WITH EVALIA
IN THE KITCHEN,
JON TAFFER SITS DOWN
WITH PAULY
TO TASTE THE STEAK
AND APPETIZER PLATTER
AND DISCUSS
THE FUTURE OF HIS BAR.
- WHERE WOULD YOU LIKE TO EAT?
- HOW ABOUT RIGHT OVER THERE?
- THERE WE GO, PERFECT.
- I REALLY WANTED TO SEE
HOW GOOD THE KITCHEN IS,
SO I ASKED CHEF ERIC
TO HAVE AN APPETIZER PLATTER
MADE FOR ME,
AND A STEAK.
PAULY AND I WILL TASTE THE FOOD.
WE'LL SEE HOW IT IS.
AND WE'LL TALK ABOUT THINGS
AND HOPEFULLY BOND A LITTLE BIT.
I WANT TO TALK
ABOUT SOME STUFF OF SUBSTANCE.
- ABSOLUTELY.
- YOU HAVE A TENDENCY
TO BUY FROZEN PRODUCTS.
- I ALWAYS KNEW
THAT I OVERPAID,
THAT I-I DON'T MAKE
ENOUGH MONEY ON THE FOOD
AND I SACRIFICE THAT
FOR QUALITY,
BUT I DIDN'T REALIZE
HOW MUCH.
- IF THERE WAS SOMETHING
THAT YOU SOLD,
WHAT WOULD MAKE YOU THE HAPPIEST
TO HAVE A GREAT REPUTATION FOR?
- MEAT.
ALL KINDS OF MEAT.
- PAULY, THAT'S DELICIOUS.
YOU GUYS DO A GREAT JOB
ON THAT STEAK.
SO WE'RE GONNA EXPAND
THAT PROGRAM A LITTLE BIT,
AND I WANT TO GIVE YOU SOMETHING
THAT WHEN PEOPLE SAY,
"WOW,"
THEY ONLY HAVE THAT THERE.
- THAT'S--I LIKE--
THAT'S A WONDERFUL IDEA.
I GOT A COOK IN THE KITCHEN
WHO MAKES A REALLY GOOD STEAK.
PAULY'S BUYIN'
A PRETTY GOOD STEAK,
AND HIS FAVORITE FOOD
IS STEAK.
I SENSE THAT THERE'S SOMETHING
HERE THAT I CAN WORK WITH.
HEY, JONNY?
CAN YOU JOIN US FOR A MINUTE?
- SURE.
I HAD MY FIRST
ONE-ON-ONE WITH JONNY,
AND IT WAS REALLY PRODUCTIVE.
SOMETIMES HE HAS
A HARD TIME HIMSELF
GETTING PAULY TO GIVE HIM
THE AUTHORITY
TO RUN THE KIND OF PROMOTIONS
THAT'LL RAISE REVENUE.
I THINK IF I CAN SIT
WITH THE TWO OF THEM
AND GET JONNY TO ADMIT THIS
IN MY PRESENCE,
I CAN GET PAULY
TO GIVE JONNY MORE AUTHORITY.
DO YOU THINK THAT HE TRUSTS
YOUR BUSINESS ABILITY?
- NOT ALWAYS.
FOR INSTANCE, LIKE,
IT'S HARD TO GET
SOME OF THE SPECIALS ACROSS.
YOU KNOW, I KNOW YOU'RE--
USUALLY IT'S LIKE ONE SPECIAL,
YOU KNOW, AT A TIME.
MULTIPLE SPECIALS WOULD BE
ALMOST OUT OF THE QUESTION.
- MULTIPLE SPECIALS
IS ONE THING,
BUT GIVING THE PLACE AWAY
IS ANOTHER.
- HIS EGO GETS IN THE WAY, AND
HIS STUBBORNNESS GETS IN THE WAY
FOR MAKIN'
THE RIGHT DECISIONS,
EVEN THOUGH SOMETIMES HE KNOWS
IT'S THE RIGHT DECISION,
BUT HIS EGO BLOCKS HIM,
AND WE END UP LOSIN' MONEY.
- LISTEN TO ME.
THERE'S A GREAT OPPORTUNITY HERE
FOR YOU TO FOCUS
ON RUNNING THIS BUSINESS
AND HIM TO FOCUS
ON THE CUSTOMERS
AND RUNNING THE REVENUE.
HE'S YOUR G.M.
EMPOWER HIM.
AND LET HIM
[bleep] DO IT, MAN.
- SURE.
- THEN, GUYS,
YOU CAN BE SUCCESSFUL.
- WHATEVER HE CAN DO,
ABSOLUTELY.
- FINALLY I GOT PAULY
TO LOOK AT JONNY AND SAY,
"I'LL GIVE YOU
THE POWER TO DO THIS."
I HOPE IT'S NOT ALL TALK.
IF PAULY DOES IT
AND JONNY STEPS TO THE PLATE,
THAT'S A HUGE STEP FORWARD
IN THIS BAR.
- AFTER FINALLY MAKING PROGRESS
WITH PAULY,
JON HAS A SURPRISE
FOR HIM AND HIS STAFF OUT BACK.
- I THINK I WAS RIGHT ABOUT YOU.
YOU ARE CRAZY.
- A LITTLE BIT.
- [laughs]
- A LITTLE PET PEEVE THAT
I STARTED WITH WAS THE SOUP.
IT'S PENNY SMART,
DOLLAR FOOLISH.
NOW,
SO WHAT I WANTED TO DO
IS I WANTED
TO PLAY SOME BALL TONIGHT,
[laughter]
- OH, MY GOD.
- AND, PAULY, I WANT YOU
TO SAY GOOD-BYE TO THE OLD.
[laughter]
- OH, MY GOD.
- THERE'S A POINT HERE.
EVEN THOUGH YOU LOVE THIS SOUP,
YOU CAN MAKE MORE MONEY
PUTTING HOURS INTO GETTING
CUSTOMERS IN THIS BAR
AND BUILDING REVENUES--
DOLLARS, NOT DIMES.
- IN THE SPIRIT
OF MAKIN' MONEY
I HAVE NO PROBLEM
SAYING GOOD-BYE TO THE SOUP.
- COME ON OVER.
[laughter]
PAULY'S GONNA SAY GOOD-BYE
TO HIS SOUP,
THE STAFF IS GONNA HAVE FUN,
AND THEN WE'RE GONNA GO
GET SOME REST FOR TOMORROW.
- [laughs]
- OUT OF THE PARK, BUDDY.
all: OH! [applause]
- DO ANOTHER ONE.
- I LOVE THE BEEF.
- BYE!
- BYE!
- YEAH!
- WHOO!
WE'RE MOVIN' FORWARD,
AND I THINK WE'RE GOIN'
IN THE RIGHT DIRECTION,
AND I THINK THAT WAS
A NICE LITTLE ICING
ON THE CAKE OF THE DAY.
- CHOWDER.
- WITH ONLY TWO DAYS
UNTIL RELAUNCH,
THE CANYON INN STAFF
RETURNS TO THE BAR
TO FIND ANOTHER SURPRISE.
- ARE THEY TAKIN' IT OFF?
- I DON'T KNOW.
I THINK I'M GONNA PASS OUT.
- AND I'M OUT OF
MY BLOOD PRESSURE MEDICATION.
UH-HUH.
I'M TRYIN' TO STAY POSITIVE--
JON AND I GOT ALONG PRETTY GOOD
LAST NIGHT,
FOR THE FIRST TIME,
BUT IF JON CHANGES MY NAME,
I'M GONNA RIP THE SIGN DOWN.
- HEY.
GOOD MORNING. HOW ARE YOU?
- I'M, UH--
I DON'T KNOW YET.
JUST WONDERIN' IF WE GOT PAST
THAT NAME-CHANGE ISSUE.
- I GOT PAST IT.
I'M CHANGING IT.
- HEY.
GOOD MORNING. HOW ARE YOU?
- I'M, UH--
I DON'T KNOW YET.
JUST WONDERIN' IF WE GOT PAST
THAT NAME-CHANGE ISSUE.
- I GOT PAST IT.
I'M CHANGING IT.
YOU LOST
$102,000 LAST YEAR.
IS THAT NAME
SERVING YOU WELL?
I GOTTA CHANGE
THE OUTSIDE OF THIS BUILDING
TO THE POINT THAT PEOPLE
DRIVE INTO THIS PARKING LOT
AND WALK IN THIS BAR AGAIN.
- I'M OKAY WITH
CHANGING THE NAME.
A LOT OF PEOPLE DO THINK
WE'RE A HOTEL,
ESPECIALLY ON, UH,
HOLIDAY WEEKENDS, WE GET CALLS--
AND PEOPLE ASKING US HOW MUCH
OUR ROOMS ARE, SO...
- CHANGIN' THE NAME
IS NOT GONNA MAKE A DIFFERENCE.
- WELL, WE'LL SEE.
- NO, WE WON'T SEE.
- THE PROBLEM IS THAT
I HAVE AN OWNER
WHO'S SAYING TO ME,
"JON, DO YOUR THING,
BUT I'M GONNA SAY NO
TO EVERYTHING YOU SUGGEST."
- NOT EVERYTHING,
JUST ONE.
- WHAT IF I TOLD YOU
THAT I FOUND A WAY
TO HAVE YOUR CAKE
AND EAT IT, TOO.
- THEN I WOULD SHAKE YOUR HAND,
AND YOU'D PUT A BIG, FAT SMILE
ON MY FACE.
- WELL, THEN LET ME DO
WHAT I'M GOOD AT
AND COME THROUGH FOR YOU.
- ALL RIGHT.
AND THE BLOOD PRESSURE'S
GOIN' UP, I'LL TELL YOU THAT.
- WHAT I HAVE TO FIGURE OUT
IS A WAY TO KEEP THE HISTORY,
BUT THROW AWAY
ALL THE BAGGAGE.
THAT'S MY CHALLENGE,
AND I THINK I HAVE A PLAN
TO DO IT.
SO WE HAVE
OUR TRAINING MENUS HERE.
IT'S JUST A FEW FOOD ITEMS
AND JUST
A FEW BEVERAGE ITEMS, OKAY?
THAT'S IT.
I WILL LET YOU GUYS
SPLIT UP WITH EACH OF THEM,
AND I'LL SEE YOU LATER.
- WHILE JON MOVES FORWARD
WITH THE BAR'S NAME CHANGE,
CHEF ERIC GREENSPAN
AND MIXOLOGIST MICHAEL TIPPS
TRAIN THE STAFF
ON THE NEW MENU ITEMS.
- THROW THESE PLASTIC CUPS OUT
RIGHT NOW.
- OUT WITH THE OLD.
- NEW POUR SPOUTS--
THESE ARE BETTER
BECAUSE THEY POUR EVENLY, OKAY?
AND THEY'RE ALSO
MUCH EASIER TO CLEAN,
SO, WHEN YOU SOAK 'EM AT NIGHT,
THEY'LL GET A LOT CLEANER.
I JUST LIKE 'EM,
THEY'RE PRETTY.
I WANT TO SEE THEM POURIN' OUT
WITH THE RIGHT POUR SPOUTS.
I WANT TO SEE IF THEY CAN ADAPT
AND MAKE COCKTAILS
THEY'RE NOT USED TO MAKING.
OKAY, SO NOW WE'RE GONNA DO
A HARVEY WALLBANGER,
WE'RE DOING A PLAY ON IT.
FIRST, LET'S USE SOME O.J.
IN THERE,
LEAVE A LITTLE BIT OF ROOM
AT THE TOP FOR ME.
LET'S FLOAT IT
WITH MYER'S RUM.
AND TYPICALLY I'LL LEAVE
A BAR SPOON IN THE BAR.
THIS WAY YOU
CAN KIND OF CONTROL IT MORE.
AND YOU CAN GENTLY DO IT,
IT JUST LOOKS BETTER.
SO THEN WE DO
AN ORANGE AND A CHERRY ON THERE.
- LEARNIN' THESE NEW DRINKS
IS GONNA BE PRETTY TOUGH.
I JUST GOTTA KIND OF RELEARN
HOW TO MAKE DRINKS
THE WAY
THEY'RE SUPPOSED TO BE MADE.
- 'CAUSE THAT'S ACTUALLY
A REALLY NICE DRINK,
AND I GUARANTEE YOU,
PEOPLE WILL SEE THAT AND GO,
"OH. THAT'S REALLY COOL."
AND IT'S REALLY EASY TO MAKE.
- NOW THAT TRAINING
IS COMPLETE,
CHEF ERIC GREENSPAN BRINGS OUT
THE NEW FOOD ITEMS
FOR THE STAFF TO TASTE.
- SO WHAT WE DID, IS WE REALLY
TOOK BEEF AND STEAKS
AND MADE IT
THE CENTERPIECE OF THIS MENU.
- WE'RE BASICALLY
A STEAK HOUSE,
BUT WE'RE NOT PRICED
LIKE A STEAK HOUSE.
OUR SIRLOIN STEAK STICKS
WITH THREE DIFFERENT SAUCES--
WE GOT SOUP,
SOUP IS FRESH.
THIS IS
A BAKED POTATO SOUP.
NOW,
THE FINAL PLATE THERE,
THIS IS GONNA BE
OUR SPECIAL STEAK.
THAT CUT RIGHT THERE,
THAT'S SIRLOIN.
THAT CUT'S GOT A SPECIAL NAME
TO IT--CALLED THE BASEBALL CUT.
- THE BASEBALL CUT IS
A LEAN, BONELESS CUT OF MEAT
FROM THE TOP-SIRLOIN PORTION
OF THE COW,
WHICH IS LOCATED
BETWEEN THE TENDERLOIN
AND THE BOTTOM SIRLOIN.
THE BASEBALL CUT GOT ITS NAME
FOR ITS TENDENCY
TO PUFF UP IN THE MIDDLE,
LIKE A BASEBALL, WHEN COOKED.
- THAT IS A STORY
TO TELL THE TABLES.
YOU KNOW, PAULY
USED TO PLAY BASEBALL,
THAT'S HIS FAVORITE CUT.
- GUYS, GRAB A FORK.
GRAB A KNIFE.
TAKE A TASTE.
- THE SOUP IS DELICIOUS,
WAY BETTER THAN THE CANNED SOUP.
- THE SKY'S THE LIMIT.
I'M VERY EXCITED ABOUT IT.
- AWESOME?
NOW THAT WE'VE
FINISHED THE TRAINING,
IT'S TIME TO START
THE TRANSFORMATION.
I'M THROWIN' EVERYBODY OUT,
AND OVER THE NEXT 36 HOURS,
MY TEAM IS GONNA COME IN
AND BUILD A BRAND-NEW BAR.
- WE'LL SEE YOU GUYS
FRIDAY AFTERNOON.
WE'RE GONNA RIP THIS PLACE APART
IN ABOUT AN HOUR.
- MY BIGGEST CONCERN STILL
IS THE NAME.
I DON'T KNOW
WHERE HE'S AT ON THAT,
I KNOW WHERE
I'M AT ON THAT,
AND I JUST--HE NEEDS TO KNOW
HOW ADAMANT I FEEL ABOUT THAT,
AND, UH,
THAT'S NOT GONNA CHANGE.
- THE REOPENING
OF THE CANYON INN
IS JUST 36 HOURS AWAY,
SO JON MEETS WITH HIS
INTERIOR-DESIGN EXPERT,
NANCY HADLEY,
TO GO OVER THE PLANS
FOR THE TRANSFORMATION.
- WE GOT TO PAINT, OBVIOUSLY.
WE HAVE TO GO
WITH DIFFERENT PAINT COLOR
FROM THE REST OF THE BUILDING--
TREAT IT AS SORT OF
AN ENDCAP, IF YOU WILL.
- OKAY.
- AND THEN, OF COURSE, SIGNAGE.
- NOW, WHAT'S INSIDE?
- LET'S GO TAKE A LOOK.
- ALL RIGHT.
I'M AFRAID.
- WE HAVE TO REPLACE
THIS BAR TOP, NANCE.
IT'S ROTTING AWAY OVER THERE.
CAN YOU DO IT?
- WE WILL PUT EVERYTHING ON IT.
I MEAN, THAT IS A HUGE ORDER.
- DO WHAT YOU HAVE TO DO.
- [laughs]
- WE HAVE TO DO IT.
- I WILL.
I'M GONNA HAVE TO MAKE SOME
CALLS AS QUICKLY AS POSSIBLE.
THE BIGGEST PROBLEM
WITH THIS BAR IS THAT BAR TOP
IS LIKE A SPONGE.
IT'S PARTICLEBOARD,
AND IT'S SWELLING,
AND IT'S ROTTING,
AND IT'S ABSOLUTELY DISGUSTING.
THIS IS GOING TO BE
A HUGE UNDERTAKING.
- NOW THAT NANCY
HAS HER ORDERS FROM JON,
HER TEAM BEGINS TO TRANSFORM
THE OLD AND DIRTY DIVE
INTO ONE OF ORANGE COUNTY'S
HOTTEST BARS.
- HI, GUYS.
all: HI.
- YOU KNOW, WHEN I FIRST
GOT HERE, PAULY,
WE WERE SCREAMIN'
AND YELLIN' AT EACH OTHER,
AND I WANT TO
TELL YOU WHY NOW.
IT STARTED FOR ME
RIGHT HERE.
WHEN I WALKED UP TO THIS BAR
AND SAW THE PEELING PAINT,
THE 30 YEAR-OLD SIGN,
I SAID TO MYSELF
THAT THE OWNER OF THIS BAR
DOESN'T GET IT,
OR IS BLIND.
BUT WHAT YOU DIDN'T SEE
I HAD TO SEE.
AND WHAT YOU DIDN'T FIX
I HAD TO FIX.
YOU GUYS READY TO SEE IT?
all: YEAH.
- ONE...
TWO...
THREE.
- OH, MY GOD!
- WOW!
- ARE YOU GUYS READY
TO SEE YOUR NEW BAR?
all: YEAH.
- ONE...
TWO...
THREE.
- OH, MY GOD.
- OH, MY GOD!
- WOW!
[laughter]
- HOLY [bleep].
[applause]
- HOLY [bleep].
- I THINK IT LOOKS AWESOME.
- THE BUILDING IS NOW DEFINED.
IT'S A SEPARATE PAINT COLOR.
WHEN YOU DRIVE BY,
WHERE DOES YOUR EYE MOVE?
THE NEW LOGO.
WELL, WHAT DO YOU THINK?
- THEY DID FORGET THE "INN"
IN BETWEEN THE "CANYON"
AND THE "SALOON."
- THE WORD, "INN"
MEANT HOTEL ROOM.
SO THE WORD, "INN" IS GONE.
THE NEW NAME--
"CANYON SALOON."
IT'S A PLACE
WHERE YOU COME WITH FRIENDS,
AND YOU DRINK,
AND YOU HAVE A GOOD TIME.
- I MADE IT CLEAR THAT
I DO NOT WANT THE NAME CHANGED.
CHANGIN' THE NAME, TO ME,
TELLS ME
THAT I'M ADMITTING FAILURE.
- NOW IT'S TIME
TO PULL YOU GUYS INSIDE.
YOU WANT TO GO TAKE A LOOK?
all: YEAH.
- GO AHEAD.
- I DON'T THINK
YOU CAN ARGUE WITH THAT SIGN,
IT'S A GREAT NAME,
AND IF WE CAN GET PAULY
TO STICK WITH IT
AND NOT SMASH IT WITH A BAT,
WE'RE ALL GOOD.
- WOW!
GOD.
- OH, MY GOD.
- PAULY, LOOK-IT, IT SAY 1965.
- [laughs]
- WOW.
CANNOT NOT LIKE THIS.
- IT'S GORGEOUS.
- WHOA.
- OKAY, LET'S
HEAD TO THE BAR.
- OH, WOW,
LOOK AT THIS.
- THIS IS
A BRAND-NEW BAR TOP.
IT CAME FROM MY FRIENDS
AT COLOR COPPER.
THAT IS ACTUALLY A COPPER
BAR TOP WITH A RESIN TOP, GUYS.
- THAT'S [bleep] BADASS.
- THAT'S GORGEOUS.
- [laughs] YOU CAN'T
TELL ME THAT'S NOT BADASS.
- I'VE WALKED IN HERE
FOR ALMOST 20 YEARS
AND SEEN THE SAME THING,
AND TO SEE IT LIKE THIS
IS JUST--IT'S BREATHTAKING.
IT REALLY IS.
- OKAY, REMEMBER THIS?
"SAVE THE FOAM."
HONESTLY,
IT WAS CLASSIC YOU--
DIME SMART,
DOLLAR FOOLISH.
I PUT A BRAND-NEW
TURBO-TAP SYSTEM IN FOR YOU.
IT FILLS A BEER PERFECTLY
EVERY TIME FROM THE BOTTOM.
MOST KEGS OF BEER
YOU YIELD ABOUT 70%, 75%.
AS SOON AS WE PUT
A TURBO-TAP SYSTEM IN,
THE YIELD
IS 90% TO 98% OVERNIGHT.
LOOK AT THAT
BEER, GUYS.
REMEMBER OUR
REUSABLE SHOT GLASSES?
WELL, I GOT YOU FROM
OUR FRIENDS AT QUAFFER--
DISH-WASH SAFE.
USE IT AGAIN AND AGAIN.
AND WE DON'T HAVE TO USE
CHEAP PLASTIC GLASSWARE ANYMORE.
HOW COOL THIS THAT?
- THAT'S SUPER COOL.
- COME ON OVER HERE,
EVERYBODY.
- OH, WOW.
- OH, MY GOD.
- WOW.
- THERE'S A COMPUTER.
- NOW I WANNA SHOW YOU--
OF EVERYTHING I DID,
THIS IS MY FAVORITE
RIGHT HERE.
THIS ORANGE DOOR MUSIC SYSTEM
HAS 15,000 MUSIC VIDEOS IN IT.
IT IS THE ULTIMATE
ENTERTAINMENT SYSTEM.
AND, PAULY, I BET YOU AGREE,
THIS FITS THE COLLEGE KIDS.
- VERY--
- GUYS, DID WE
SET YOU UP TO MAKE MONEY?
- YEAH.
- YOU HAPPY?
- ABSOLUTELY.
- DOESN'T HAPPEN OFTEN
THAT I GET SPEECHLESS,
BUT, UH, YOU KNOW,
HE DEFINITELY HAS MY ATTENTION,
AND I'M STILL TRYING
TO PROCESS EVERYTHING.
I TOTALLY
KEPT AN OPEN MIND,
AND IT'S DEFINITELY CLASSY--
IT'S ELEGANT.
IT'S REALLY--WOW.
- OKAY, EVALIA.
I CONTACTED MY FRIENDS
AT CHARLES FIXTURE,
AND WE GOT YOU
A NEW STATE-OF-THE-ART
LAVA-ROCK CHARBROILER.
IT'LL COOK
YOUR BURGERS PERFECTLY,
AND IT'LL COOK
YOUR STEAKS PERFECTLY.
- WELL,
THANK YOU, THANK YOU.
- HAPPY, BUDDY?
- IT'S AWESOME.
- OKAY, LET'S
GET READY FOR TONIGHT.
[indistinct conversation]
I JUST WANNA
SAY ONE THING.
DON'T GET SO HUNG UP
ON THE NAME.
JUST GIVE IT
A FEW DAYS.
- I GIVE YOU MY WORD,
I WILL GIVE IT TWO WEEKS.
WHETHER I CHANGE THE NAME
BACK OR NOT,
I STILL REALLY
HAVEN'T DECIDED.
I DO RESPECT THE GUY,
AND I THINK HE DID A GREAT JOB.
- TEN MINUTES, EVERYBODY!
- LIKE THAT--
BAM, FAST.
- JON'S EXPERTS AND
THE CANYON SALOON STAFF
RUSH TO MAKE
LAST-MINUTE PREPARATIONS
BEFORE THE DOORS OPEN.
- PUTTING OUR NEW SPECIALS
FOR TONIGHT.
WE'RE GONNA DO THE
$4 ORANGE COUNTY BOMBS
AND, UH,
JACK-AND-GINGER BOMBS.
- IS RON
TENDING BAR TONIGHT?
- NO.
- HE'S NOT?
- NO.
- EXCELLENT. WHO IS?
- ME, JONNY, AND GENO.
- EXCELLENT. OKAY.
I'M PROUD OF PAULY
FOR ACCEPTING
THAT HE HAS TO HAVE
HIGHER STANDARDS.
HE PUT THE BEST INTERESTS
OF HIS BUSINESS
AHEAD OF BLIND LOYALTY--
THAT'S SMART.
- HEY, WE'RE GONNA BE
SUPER CRAZY TONIGHT.
I NEED YOU TO MAKE SURE
THE FLOOR'S ALL RIGHT.
I WANT YOU TO BE IN CHARGE
OF THE GUYS IN THERE.
- I GOT IT.
I GOT IT COVERED.
- ROB, HE'S
A MEDIOCRE BARTENDER,
BUT HE'S A PHENOMENAL
HEAD DOOR GUY.
WE'RE GONNA BE BUSY TONIGHT.
I NEED HIM TO DO HIS THING
ON THE FLOOR.
- I WANT YOU
TO GO OUTSIDE.
WELCOME EVERYBODY...
- YEAH.
- TO YOUR NEW BAR.
SHOW 'EM A LITTLE PRIDE.
AND THEN I GOT THIS
THING GOING, PAULY.
MAKE SURE IF THEY'VE
NEVER BEEN HERE BEFORE,
THEY TAKE A YELLOW PIECE
OF PAPER,
AND THEN WE'RE GONNA TRACK IT--
I WANNA SEE HOW WE DO TONIGHT.
WE'RE GONNA TRACK
HOW MANY NEW CUSTOMERS
AND REPEAT CUSTOMERS
COME TONIGHT.
THE PERFECT BAR
RUNS 80% REPEAT CUSTOMERS,
20% NEW CUSTOMERS.
[cheers and applause]
- WELL, EVERYBODY,
THE CANYON SALOON
IS NOW OPEN
FOR BUSINESS.
THANK YOU VERY MUCH.
[cheers and applause]
- THE DOORS
TO THE NEW CANYON SALOON OPEN,
AND WITHIN MINUTES,
THE BAR IS FILLED.
- I LOVE YOUR NEW NAME.
YOU KNOW, "SALOON" TELLS ME
THAT IT'S A BAR.
"INN" KIND OF SAID
IT WAS A HOTEL,
YOU KNOW,
I THINK IT'S PRETTY COOL.
- THE NEW FOOD AND DRINK MENU
IS TURNING OUT
TO BE A BIG HIT
WITH THE CUSTOMERS.
- THIS IS GOOD. THIS IS GOOD.
I'M IMPRESSED.
- AND THE NEW
TURBO-TAP SYSTEM
MAKES FOR PERFECT POURS
EVERY TIME.
- ALL THE BEERS ARE ACTUALLY
FLOWING REALLY, REALLY NICE.
I DON'T HAVE
TO "SAVE THE FOAM" ANYMORE.
- BUT THE BIGGEST SUCCESS
OF THE NEW CANYON SALOON
IS THAT PAULY IS NOW
FOCUSING ON REVENUES.
- JONNY'S PROMOTIONS,
THOSE NEW SHOTS--
THEY'RE ORDERING LIKE HOTCAKES.
I'M LOVING IT.
IT'S VERY EXCITING,
YOU KNOW.
IT'S JUST--MORE AND MORE AND
MORE, KEEP GOING, KEEP GOING.
AND IT STAYS LIKE THIS,
I'M GONNA DO $2 SHOTS.
- JON'S PLAN TO
APPEAL TO NEW CUSTOMERS
BUT UPGRADING THE OUTSIDE
OF THE BAR
IS PROVING
TO BE SUCCESSFUL.
AS THE BAR REACHES
30% NEW CUSTOMERS.
BUT WITH THIS SUCCESS
COMES THE POTENTIAL
FOR A FAMILIAR PROBLEM.
- WE CAN STILL BE FRIENDS.
- REALLY?
- I SENSE WE'RE STILL HAVING
A PROBLEM WITH THE REGULARS.
THEY'RE SAYING A COUPLE
OF OFF-COLOR THINGS
TO SOME OF THE YOUNGER
FEMALE CUSTOMERS,
AND IF WE CHASE AWAY
THE YOUNG AUDIENCE,
WE'RE GONNA BE BACK
TO JUST THE OLDER CUSTOMERS,
WHICH MADE US LOSE
$100,000 LAST YEAR.
PAULY NEEDS TO
GET THIS UNDER CONTROL.
- WHAT'S--
UH, WHAT'S GOIN' ON?
IS THERE A PROBLEM?
THE GUYS COOL?
- TO DEFUSE THE SITUATION,
PAULY TAKES THE GIRLS
TO THE OTHER SIDE OF THE BAR
AND BRINGS THE REGULARS
THEIR BILL.
- HOW MUCH WAS THAT?
- $17.
I JUST WANTED TO MAKE SURE
YOU GUYS ARE STILL HAVING
A GOOD TIME.
- THANK YOU.
- OKAY.
THEY'RE FINE.
YEAH, I'LL KEEP MY EYE ON 'EM.
- PAULY HANDLED IT JUST RIGHT
AND IS TAKING CARE
OF THE NEW CUSTOMERS.
- THE CANYON SALOON IS ENJOYING
ITS BUSIEST NIGHT IN YEARS,
AS NEW CUSTOMERS
KEEP COMING THROUGH THE DOOR.
AND THE HAPPIEST PERSON
IN THE ROOM IS PAULY.
- JON IS THE MAN.
I MEAN, I GOT SOME
VALUABLE STUFF FROM THE GUY,
AND I THINK HE
DID A GREAT JOB.
I COULDN'T BE
HAPPIER RIGHT NOW.
AND I JUST WANNA
FOCUS ON THE FUTURE.
WE'RE GOING STRAIGHT UP.
THAT DOWNWARD SPIRAL--
THAT IS DONE, OVER WITH.
- I'M OUT OF HERE, BUDDY.
- YOU'RE LEAVING?
- I'M LEAVING.
YOU KNOW,
I GOTTA TELL YOU.
YOU AND I STARTED SCREAMING
AND YELLING AT EACH OTHER.
WHEN I LOOK
IN YOUR EYES NOW,
I KNOW I'M LOOKING
IN THE EYES OF A FRIEND.
- ABSOLUTELY.
REMEMBER I SAID, BUDDY,
IN THE END, I'M EITHER
GONNA SHAKE YOUR HAND
OR SMACK YOU
IN THE MOUTH.
WELL... [laughs]
- YOU'RE A GOOD GUY, PAULY.
SEEING PAULY'S PROGRESS
IS REALLY SWEET TO ME.
SEEING THAT I COULD CHANGE
HIS BRAIN
AND TURN HIM
INTO AN ACCEPTING OWNER
WAS REALLY AN ACCOMPLISHMENT.
BUT EVEN MORE IMPORTANT,
THERE'S ABOUT 200 PEOPLE
SMILING IN THAT ROOM RIGHT NOW.
AND THAT FEELS GOOD.
TWO MONTHS AFTER THE RELAUNCH,
PAULY HAS MADE A DECISION
ON THE NEW NAME.
- I GAVE IT 30 DAYS,
AND IT JUST WASN'T US.
THERE'S NO REASON
TO CHANGE THE NAME.
- AND BUSINESS ISN'T WHERE
HE'D LIKE IT TO BE.
- BUSINESS IS UP, BUT NOT
AS MUCH AS I HAD HOPED.
IT'S NOT WHERE WE WANNA BE,
BUT IT'LL GET THERE.
5,000 FAILING BARS NATIONWIDE
CLOSED THEIR DOORS FOR GOOD.
IF THINGS
DON'T CHANGE SOON,
THE CANYON INN
IN YORBA LINDA, CALIFORNIA,
WILL BECOME
JUST ANOTHER STATISTIC.
IN 2004,
NATIVE NEW YORKER
AND FORMER MINOR LEAGUE
BASEBALL PLAYER PAULY AMBRUS
BOUGHT THE CANYON INN,
A BAR WHERE HE WORKED AS
A BARTENDER FOR NEARLY A DECADE.
- I ALWAYS DESCRIBE IT
AS LIKE A CHEERS- TYPE
PLACE ON STEROIDS.
- BEST WAY
TO DESCRIBE PAULY
IS A NEW YORK THUG/TEDDY BEAR.
PAULY'S DEFINITELY
THE ALPHA MALE.
- I'M CALLING YOU OUT ON IT.
TELL ME WHAT YOU'RE GONNA DO,
AND THEN LET'S DO IT.
- WITH PAULY AT THE HELM,
THE CANYON INN SALES
STEADILY INCREASED
FOR THE FIRST FIVE YEARS.
- BACK IN THE DAY, I MEAN,
WE WERE TOPPING OUT
AT 30 GRAND A WEEK.
YOU KNOW,
THINGS WERE GOOD.
- BUT AS THE BAR'S LUSTER
BEGAN TO FADE,
AND NEWER COMPETITION
OPENED UP IN THE AREA,
PAULY REFUSED
TO UPGRADE THE BAR
OR TAKE ADVICE
FROM HIS GENERAL MANAGER
AND CLOSE FRIEND, JONNY,
AND AS A RESULT,
THE CANYON INN'S
YOUNG, HIP CROWD
LEFT FOR TRENDIER HANGOUTS.
- WE BUTT HEADS
A LITTLE BIT.
HE'S VERY RELUCTANT
TO RUN SPECIALS,
EVEN WITH OUR COMPETITION
KILLING US,
BUT HE DOESN'T GET IT.
WE REALLY NEED TO SUCK
THAT BUSINESS BACK IN,
AND LET ME DO, YOU KNOW,
WHAT I KNOW NEEDS TO BE DONE.
- AS FAR AS RENOVATING, PAULY
REALLY HASN'T DONE ANYTHING.
HE'S SO CHEAP.
- IT'S STUPID TO JUST
THROW MONEY AWAY,
AND EVERY CENT DOES COUNT.
BOTTOM LINE IS,
IT IS GONNA BE MY WAY.
IT'S ALL ABOUT MAKIN' A BUCK.
MONEY DOES NOT LIE.
- NOW, LOSING
OVER $100,000 A YEAR,
ALL THAT REMAINS IS A SMALL
GROUP OF REGULAR CUSTOMERS
WHO OFTEN MAKE NEWCOMERS
FEEL UNCOMFORTABLE,
FURTHER
COMPOUNDING THE PROBLEM.
- DON'T NEED THEIR NOISE
INTERFERING WITH MY EXPERIENCE.
I DON'T NEED TO KNOW THEM.
- THE CANYON INN WON'T SURVIVE
IF ITS LOSSES CONTINUE,
SO PAULY'S 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 MONEY MAKERS.
THE CITY OF YORBA LINDA,
CALIFORNIA,
IS ONE OF THE MOST
AFFLUENT CITIES IN THE COUNTRY,
WITH A MEDIAN HOUSEHOLD INCOME
OF OVER $120,000.
AND IN 2005, IT WAS RANKED
ONE OF THE TOP 25 PLACES TO LIVE
IN THE UNITED STATES.
WORLD RENOWNED BAR EXPERT
JON TAFFER
HAS BEEN CALLED BY PAULY
TO HELP TURN THIS BAR AROUND.
- WOW.
CANYON INN.
- IS IT A BAR,
OR IS IT A HOTEL?
- JON AND HIS WIFE,
BAR RECON SPECIALIST NICOLE,
FIRST EXAMINE
THE OUTSIDE OF THE BAR.
- YEARS AGO THEY USED TO USE
THE WORD "INN," AS IN, "CAFE,"
BUT THE NAME GOT DATED, IT
HASN'T BEEN USED IN A LONG TIME.
IT'S BEEN REPLACED
WITH WORDS LIKE "GRILL,"
"RESTAURANT," EVEN "BISTRO."
- SURE.
- OLD, WORN SIGN,
NOT PAINTED.
LOOKS EXACTLY
LIKE A DIVE BAR.
- YEAH, IT DOES.
- I HAD TO PULL
SOME YELP REVIEWS.
"OLD, ANGRY REGULARS WHO
RUN NEWCOMERS OUT OF THE PLACE.
RIDICULOUS." PROBABLY
A COLLEGE KID WHO WROTE THAT.
- YEAH.
- "THE OLD, ANGRY, DRUNK
REGULARS MADE IT VERY CLEAR
"WE WERE NOT WELCOME.
HAD ONE DRINK AND TOOK OFF,
NEVER TO RETURN AGAIN."
SO OBVIOUSLY THIS PLACE
HAS A PROBLEM.
SO, UH, GO IN,
DO YOUR THING,
BUT I THINK ONE OF
THE MOST IMPORTANT THINGS
IS TO FIGURE OUT WHAT
THESE CORE CUSTOMERS ARE ABOUT.
- SURE. THANKS.
- OKAY. I'LL SEE YOU LATER.
- I'M GONNA SEND NICOLE
IN HERE NOW
TO GET ME
THE CUSTOMER PERSPECTIVE.
SHE'S A LITTLE YOUNGER
AND A LOT PRETTIER THAN I.
CUSTOMERS
WILL TALK TO HER.
NICOLE'S FEEDBACK IS REALLY
IMPORTANT TO ME THIS TIME.
- THE CANYON INN
IS A 2,000 SQUARE FOOT BAR
WITH TWO POOL TABLES
IN THE BACK
WHICH ARE OFTEN MOVED
TO MAKE A DANCE FLOOR
AND A HORSESHOE BAR
IN THE FRONT
SURROUNDED BY DINING TABLES.
[indistinct chatter]
IN ADDITION TO THE CAMERAS
THAT HAVE BEEN FOLLOWING
THE CANYON INN STAFF,
HIDDEN CAMERAS HAVE BEEN
PLACED AROUND THE BAR
TO CAPTURE
NICOLE'S RECON.
[chatter and laughter]
- MY FIRST IMPRESSION
OF THE CROWD AT THE CANYON INN
WAS AN OLDER CROWD,
AND A PRETTY, UH,
SETTLED-IN CROWD,
JUST AS
THE YELP REVIEWS SAID.
YOU GOT A STELLA?
THE FIRST THING I ORDERED
WAS A BEER.
I ORDERED A STELLA,
AND I EXPECTED IT
TO COME OUT OF THE TAP,
AS IT SHOULD,
BUT SHE REACHED
UNDERNEATH THE BAR.
SHE HAD ONE SITTING THERE,
READY TO GO.
BUT "A," IT WAS WARM,
AND "B,"
IT DIDN'T TASTE
THE WAY IT WAS SUPPOSED TO.
AFTER I ORDERED MY BEER,
I NOTICED
THE GROUP OF PEOPLE BEHIND ME
SITTING AT A TABLE,
SO I SAT WITH THEM.
I WANT TO ORDER A ROUND
OF SOME JAGER BOMBS.
JUST TO BE A LITTLE HOSPITABLE
AND SOCIABLE,
I ORDERED A ROUND OF JAGER BOMBS
FOR EVERYBODY.
- [bleep] IS WITH THAT?
SEE, THE HEAVY HANDS.
LOOK AT IT.
- THAT'S WHY
PEOPLE COME BACK.
- THEY CAME IN WHAT I THOUGHT
WERE DISPOSABLE GLASSES.
BUT WHEN I HELD IT UP
TO DRINK IT,
I NOTICED IN THE LIGHT,
THERE WERE LIP MARKS ON IT.
THEY'RE REUSING THEM.
[snap]
- OH! [laughs]
- THE GLASS, IT BROKE.
I SQUEEZED IT A LITTLE BIT,
AND IT CRACKED,
SO IT WAS A DISPOSABLE,
PLASTIC CUP
THAT THEY'RE REUSING.
- JUST DRINK IT.
- THERE YOU GO.
- THERE WE GO!
all: OH!
- THANKS, GUYS.
- AFTER DISCOVERING
THE CANYON INN
IS REUSING PLASTIC CUPS,
NICOLE HEADS OVER
TO THE OTHER SIDE
TO SEE WHAT ADDITIONAL
INFORMATION SHE CAN GATHER.
- MISS?
YEAH, WHAT KIND OF SOUPS
DO YOU GUYS HAVE?
- UH, I'D GET SOMETHING ELSE,
BESIDES OUR SOUPS.
- GET SOMETHING ELSE,
OTHER THAN THE SOUP?
- YEAH.
- WHY?
- I DON'T THINK ANY OF 'EM
ARE GOOD.
- OH. OKAY.
IT MADE ME
A LITTLE WORRIED
ABOUT WHAT MIGHT HAPPEN TO ME
IF I HAD THE SOUP.
- FIX YOUR HAIR.
- OH. [laughs]
OKAY.
THEN THIS GUY WAS, LIKE,
ALL OVER ME.
- [laughing]
NO, THAT'S OKAY.
THIS GUY IS A REGULAR
AT THEIR BAR,
AND NOW IT ALL
IS COMIN' TOGETHER FOR ME.
- IF I WASN'T IN THERE
DOING MY RECONNAISSANCE FOR JON,
I PROBABLY WOULD'VE
PUNCHED THE GUY IN THE MOUTH.
I JUST--I JUST SAID,
I'M OUT OF HERE.
I JUST LEFT.
- AFTER LEAVING THE BAR,
NICOLE MEETS WITH JON TO DISCUSS
SOME OF THE GLARING PROBLEMS
GOING ON INSIDE.
- SO? HOW'D YOU DO?
- WELL,
I WAS JUST TOTALLY MOLESTED BY,
LIKE, ONE OF THE REGULARS.
THIS GUY WAS, LIKE, ALL OVER ME,
TOUCHING MY HAIR,
TRYIN' TO HUG ME, AND HE WAS
SWEATY AND GROSS AND--UGH!
- AND HE WAS
ONE OF THOSE REGULARS.
- HE WAS
ONE OF THE REGULARS.
- WE EXPECTED
THE INSIDE TO BE BAD,
BUT I APOLOGIZE.
I'VE NEVER PUT YOU
IN A SITUATION WHERE
YOU'VE BEEN TOUCHED AND
OFFENDED THAT WAY BEFORE, HONEY.
- YEAH.
- SO I'M SORRY ABOUT THAT.
- OH, THAT'S OKAY.
- YOU'RE MY PROFESSIONAL.
CAN YOU IMAGINE WHAT
A REGULAR GIRL FEELS LIKE,
WHO GOES IN THERE
AND EXPERIENCES THAT?
- EXACTLY.
- AND IT LOOKS LIKE I HAVE
MY WORK CUT OUT FOR ME.
- TIME TO CLEAN HOUSE.
- YEAH.
OKAY, I'LL SEE YOU LATER.
- BYE.
I'M GOIN' TO WORK.
BYE, HON.
- WITH A BETTER UNDERSTANDING
OF HOW TO ATTACK THIS BUSINESS,
JON HEADS IN
TO TALK TO OWNER PAULY
SO HE CAN BEGIN TO RETURN
THE CANYON INN TO PROFITABILITY.
- PAULY.
- HOW YOU DOIN'?
- JON TAFFER.
NICE TO SEE YOU.
YOU GOT A COUPLE MINUTES?
- ABSOLUTELY.
- MAYBE TALK TOGETHER,
OR SOMETHING?
- SURE.
- I WANT TO HEAR
WHAT KIND OF EXCUSE
PAUL COULD HAVE FOR THIS--
FOR THE WAY HIS BAR LOOKS
ON THE OUTSIDE,
AND THE WAY HIS CUSTOMERS
TREAT WOMEN ON THE INSIDE.
HOW LONG YOU BEEN HERE?
- ALMOST 15 YEARS.
- SO DID YOU PLAY BALL HERE?
IS THAT WHAT GOT YOU OUT
TO CALIFORNIA?
- I--YOU KNOW,
I FINISHED MY CAREER OUT HERE.
I STILL PLAY TO THIS DAY.
I LOVE IT.
I PLAY WITH 18-YEAR-OLDS, TOO.
I'M THE OLD MAN THERE.
- KEEP UP WITH 'EM?
- CAN THEY KEEP UP WITH ME?
[laughs]
- I HEAR YOU.
SO, UH,
YOU KNOW WHY I'M HERE.
- ABSOLUTELY.
- I HEAR
YOUR BAR'S IN TROUBLE.
- SURE, YEAH.
DEFINITELY GOIN'
IN THE DIRECTION
WE DON'T WANT IT TO GO,
AND DEFINITELY DON'T WANT
THAT SNOWBALL TO KEEP GETTING
BIGGER AND BIGGER AND BIGGER.
- SO IN THE PAST TWO,
THREE YEARS,
HOW MUCH HAVE
THE NUMBERS GONE DOWN?
- OH, I--
EASY, 30%.
- THAT'S A BIG NUMBER.
- HELL, YEAH.
ESPECIALLY WHEN
I'M NOT GETTIN' A PAYCHECK
FOR SIX MONTHS
OUT OF THE YEAR.
- WELL, YOU KNOW I DO THIS
FOR A LIVING, RIGHT?
I'M PRETTY DARN
GOOD AT IT.
- I BELIEVE I KNOW THIS BUSINESS
REALLY, REALLY WELL.
- SO IF YOU KNOW
THIS BUSINESS SO WELL,
HOW CAN YOU WALK BY THE FRONT
DOOR OF THIS BAR EVERY DAY...
- MM-HMM.
- AND NOT REALIZE
YOU'RE CHASING CUSTOMERS AWAY
FROM THE WAY YOU LOOK OUTSIDE.
- I DON'T THINK--I DON'T--
I REALLY DON'T BELIEVE THAT.
IT MAY DETER NEW CUSTOMERS.
- EVERY BAR HAS TO HAVE
20 TO 25% NEW CUSTOMERS
TO MAINTAIN
THE SAME REVENUE LEVEL.
THAT'S A FACT.
- OKAY.
I DON'T--
- IF A BAR IS 90% REGULARS,
AND ONLY
10% NEW CUSTOMERS,
REVENUES WILL DECLINE
ABOUT 8% A MONTH.
- WE JUST HAD FIVE NEW PLACES
OPEN UP IN A TWO-MILE RADIUS--
- AND THEY'RE PACKED.
- THEY'RE OVERPRICED,
AND THEY'RE NOT PACKED.
NO, THEY'RE NOT.
- I WAS THERE.
- WHICH ONE?
- I WAS AT 50/50.
- 50/50 IS KILLING IT.
- YOU DON'T THINK
THEY LOOK BETTER THAN YOURS?
- NO.
- ARE YOU HUMBLE
WHEN YOU'RE PROVEN WRONG?
- ABSOLUTELY.
- OKAY, SO HERE'S THE DEAL.
- GO AHEAD.
- I'M GONNA COME HERE,
GIVE YOU MY HEART AND SOUL
FOR THE NEXT FIVE DAYS.
- YOU GOT FIVE DAYS.
LET'S SEE WHAT YOU GOT, ROCKY.
- I SENT IN
A BEAUTIFUL BLONDE HERE BEFORE.
ONE OF THESE OLD CUSTOMERS
HAD HIS HANDS IN HER HAIR,
HAD HIS HANDS
ALL OVER HER BODY.
IS THAT ACCEPTABLE TO YOU?
- NO.
WELL, IT IS A BAR.
- NO, THEY DON'T DO THAT STUFF
IN OTHER BARS.
IF THEY DID THAT IN MY BAR,
I'D THROW THEIR ASS OUT.
- RIGHT.
- BECAUSE I UNDERSTAND
THAT A BAR HAS TO HAVE WOMEN.
DO YOU?
- ABSOLUTELY, AND IF THIS WOMAN
WOULD HAVE SAID
ONE WORD TO ME THAT--
"I FELT OUT OF PLACE"
OR UNCOMFORTABLE IN HERE,
THEN [bleep],
HE WOULD HAVE BEEN
THROWN OUT.
BUT I DIDN'T GET
A COMPLAINT,
AND THAT'S WHY
HE WASN'T THROWN OUT.
AND I FELT THAT--
- DO YOU THINK EVERY GIRL
THAT WALKS OUT OF HERE
IS GONNA COMPLAIN?
THEY'RE JUST GONNA LEAVE!
AND THEY'RE NOT
GONNA COME BACK.
RIGHT?
- NO. I DISAGREE.
- NINE OUT OF TEN PEOPLE
THAT DON'T FEEL SAFE--
- 'CAUSE YOU'RE A PSYCHIC.
- JUST LEAVE.
- YOU THINK SO.
- YES. THEY JUST LEAVE.
- RIGHT.
- YOU KNOW WHY?
THEY DON'T WANT
TO CREATE A SCENE.
THEY'RE EMBARRASSED
IN THE FIRST PLACE.
NOW, DO YOU THINK
SHE'S THE ONLY GIRL
THAT'S HAPPENED TO?
DO YOU BELIEVE THAT, PAULY?
- OF COURSE NOT.
- WELL, THEN YOU GOT
A [bleep] PROBLEM.
- WELL, YEAH, I GOT
A LOT OF [bleep] PROBLEMS.
- YOU GOT IT!
- BUT YOU CAN'T SEE
THE [bleep] PROBLEM
UNTIL IT'S BROUGHT
TO YOUR ATTENTION
BECAUSE YOU CAN'T [bleep] SEE
EVERYTHING ALL THE [bleep] TIME!
- BUT THAT'S YOUR JOB,
IS TO SEE IT.
- OF COURSE THAT'S MY JOB!
- THIS PLACE IS PRETTY SMALL.
- YEAH, OF COURSE THAT'S MY JOB.
- PAULY, PAULY.
CAN WE AGREE ON THIS?
YOU ARE NOT GONNA GET RICH
IF WOMEN ARE OFFENDED
IN THIS BAR.
- OF COURSE NOT.
- OKAY.
- OF COURSE NOT.
I PRIDE MYSELF--
- SO WHY ARE YOU
ARGUING WITH ME?
- HONESTLY,
I THINK YOU'RE ALL TALK
WITH A BIG [bleep] POCKET.
- REALLY?
- THAT'S WHAT I THINK.
I WELCOME ANY KIND OF KNOWLEDGE
THAT I MAY NOT KNOW,
BUT THERE AIN'T NOBODY
GONNA COME IN HERE
AND TELL ME WHAT TO DO,
AND--AND--
AND BOSS ME AROUND
OR TALK DOWN TO ME.
I'M GONNA CALL HIM OUT
ON EVERYTHING HE SAYS.
- WELL, LET'S SEE WHAT HAPPENS
IN FIVE DAYS, THEN,
OKAY?
- ABSOLUTELY.
- LET'S CLOSE THE PLACE
AND HAVE A STAFF MEETING, PAULY.
- DO IT.
- GET EVERYBODY OUT OF HERE.
- BAR'S CLOSED!
- NO!
- LET'S GO!
BAR'S CLOSED!
[angry yelling]
- YOU GOTTA GO OUT THE FRONT,
PLEASE.
- JUST POUND 'EM, YEAH,
SERIOUSLY.
- THAT WAS SOME GOOD--
- SERIOUSLY, WE GOTTA GO.
- COMING UP ON BAR RESCUE...
- AND I THINK
I KNOW EVERYTHING!
- AND HOW'S THAT
WORKIN' OUT FOR YOU?
PAULY IS ONE OF THE MOST
DIFFICULT PEOPLE
I'VE EVER DEALT WITH.
- WHAT ELSE YOU GOT?
- START TO ACCEPT
RESPONSIBILITY--
THIS IS NOT A BAR RESCUE.
THIS IS A BAR FIGHT.
- I GOT A GUY HERE
WHO'S TELLIN' ME
HE DOES KNOW EVERYTHING.
- THAT'S RIGHT.
- I JUST TOLD YOU...
- SITTING HERE DOWN 30% REVENUE,
AND YOU HAVEN'T PULLED
A PAYCHECK--
- EXACTLY!
- WHY NOT?
- BAR EXPERT JON TAFFER
HAS BEEN CALLED
TO THE CANYON INN
IN YORBA LINDA, CALIFORNIA,
BY THE OWNER, PAULY,
TO SAVE HIS FAILING BAR.
JON'S INITIAL ASSESSMENT
REVEALED
THAT THE BAR IS OUTDATED,
AND ITS REGULAR CUSTOMERS
ARE SCARING AWAY NEW ONES.
EVEN THOUGH
PAULY AND HIS BAR ARE DROWNING,
JON'S ARRIVAL WAS MET
WITH EXTREME RESISTANCE.
- HONESTLY, I THINK YOU'RE ALL
TALK WITH A BIG [bleep] POCKET.
- REALLY?
- THAT'S WHAT I THINK.
LET'S GO! BAR'S CLOSED!
LET'S GO!
- WITH THE BAR CLOSED,
JON GATHERS THE STAFF
FOR A MEETING.
- MY NAME IS JON TAFFER.
I'M ONE OF THE WORLD'S BEST
BAR AND NIGHTCLUB CONSULTANTS.
WE'RE NOT
IN THE BAR BUSINESS.
WE'RE IN THE BUSINESS
OF CREATING HUMAN REACTIONS.
IF IT DOESN'T CREATE A REACTION,
IT FAILS!
- I COULDN'T AGREE MORE.
- IF YOU COULDN'T AGREE MORE,
THEN HOW CAN PEOPLE
WALK BY A FRONT DOOR
WITH STICKERS
ALL OVER IT, PAUL?
WHAT KIND OF REACTION
IS THAT?
- THOSE ARE CUSTOMERS
THAT PUT 'EM ON.
- SO STICKERS ON THE DOOR
IS BENEFICIAL FOR YOUR BUSINESS?
- SOMETIMES,
IF THEY'RE FOR A LOCAL BAND.
- GIRLS,
DO YOU AGREE WITH ME?
IF THE OUTSIDE OF THE PLACE
LOOKED BETTER,
WE'D GET MORE WOMEN IN HERE?
all: ABSOLUTELY.
- DO YOU AGREE THAT
IF WE HAD MORE WOMEN IN HERE,
WE'D HAVE MORE MEN?
- YES.
- AND DO YOU AGREE THAT
IF WE HAD MORE WOMEN IN HERE,
WE'D MAKE MORE MONEY?
- YES.
- OKAY. THAT'S THE POINT
I'D LIKE TO MAKE.
- I ABSOLUTELY AGREE WITH JON,
YOU KNOW.
THE STICKER ON THE DOOR
IS NOT THE PROBLEM.
IT'S THE ENTIRE BAR
IS THE PROBLEM, THE OUTSIDE.
- THE NAME CANYON INN
HAS A LOT OF NEGATIVE
ATTACHED TO IT, GUYS.
WHEN OTHER PEOPLE HEAR THE WORD
CANYON INN, PARTICULARLY WOMEN,
THEY THINK OF OLD CUSTOMERS
CHASING THEM AWAY
THAT MADE 'EM
FEEL UNCOMFORTABLE.
I SAW IT HAPPEN TONIGHT.
I MIGHT HAVE TO
THROW IT AWAY
AND PUT A WHOLE NEW NAME
IN HERE, GUYS.
- AFTER 46 YEARS,
I DON'T THINK SO.
IF HE THINKS HE'S CHANGIN'
THE NAME, HE'S OUT OF HIS MIND.
OVER MY DEAD BODY.
THAT IS NOT HAPPENIN'.
YOU'RE AS GOOD
AS YOU SAY YOU ARE, THERE--
THERE'S NO REASON FOR YOU
TO CHANGE THE NAME.
- MY JOB
IS TO MAKE YOU MONEY.
PAULY, WHEN WAS THE LAST TIME
YOU GOT A PAYCHECK?
- COUPLE MONTHS AGO.
- WOULD YOU RATHER HAVE
A NEW NAME
THAT PUT A HALF A MILLION A YEAR
IN PROFIT IN YOUR POCKET
OR AN OLD NAME THAT PUT
A QUARTER OF A MILLION--
- ARE YOU GONNA
CHANGE THE BAR,
OR ARE YOU GONNA
CREATE A NEW BAR?
TELL ME WHAT YOU'RE GONNA DO,
AND THEN LET'S DO IT!
- I'M GONNA DO WHAT MAKES YOU
THE MOST [bleep] MONEY.
- I HONESTLY BELIEVE THAT
I COULD [bleep] GO TO ANY BAR
THAT'S STRUGGLIN'
AND TURN IT AROUND MYSELF.
- WELL,
WHY DIDN'T YOU DO IT, THEN?
- OBVIOUSLY, I--
- YOU'RE SITTING HERE
DOWN 30% REVENUE...
- I JUST TOLD YOU--
- AND YOU HAVEN'T
PULLED A PAYCHECK--
- EXACTLY!
- WHY NOT?
- EXACTLY. I TOLD YOU,
I'M DOWN 30%,
AND I THINK I KNOW EVERYTHING.
- AND HOW'S THAT
WORKING OUT FOR YOU?
- SO OBVIOUSLY,
I DON'T KNOW EVERYTHING!
- YOU SURE THE [bleep] DON'T!
- SO NOW--
SO NOW I GOT A GUY HERE
WHO'S TELLIN' ME
HE DOES KNOW EVERYTHING.
- THAT'S RIGHT.
- PUT IT
WHERE YOUR MOUTH IS!
YOU WANT BAR RESCUE, OR YOU WANT
"BAR START UP FROM SCRATCH"?
- IS THIS HAPPENING?
- I'M GONNA MAKE YOU MONEY!
- I WANT TO SEE YOU
PROVE IT!
- YOU GUYS NEED TO TALK TO HIM,
BECAUSE HE'S GOTTA OPEN
HIS MIND.
THE ULTIMATE IDIOT IN THE WORLD
IS THE GUY WHO'S STANDING HERE
WHO HASN'T GOTTEN A PAYCHECK
IN THREE MONTHS,
BUT IS DEFENDING HIS POSITION.
GOOD NIGHT, PAULY.
YOU'VE TRIED MY PATIENCE
IN ONE NIGHT,
I'M NOT GONNA BE THIS WAY
TOMORROW.
PAULY IS ONE OF THE MOST
DIFFICULT PEOPLE
I'VE EVER DEALT WITH.
BUT PAULY HAS PASSION,
AND I HAVE TO
FIGURE OUT A WAY
TO BREAK THROUGH.
I WILL FIGHT FOR HIS SUCCESS,
ONE WAY OR THE OTHER.
AFTER MY FIRST NIGHT
WITH PAULY,
I'M CONVINCED THIS ISN'T
GONNA BE A BAR RESCUE.
THIS IS GONNA BE A BAR FIGHT,
EVERY STEP OF THE WAY.
SO I HAD TO BRING IN WARRIORS,
NOT JUST EXPERTS--
GUYS I TRUSTED, THAT HAVE WORKED
WITH ME MANY TIMES IN THE PAST.
TODAY I WANT TO MOVE US
IN A WHOLE DIFFERENT DIRECTION.
I DON'T WANT US
SCREAMIN' AND YELLIN'
AND KILLIN' EACH OTHER TODAY.
- SURE.
AS FAR AS I'M CONCERNED,
HE'S GOT THESE FIVE DAYS.
I'LL TAKE A STEP BACK.
I'LL LISTEN.
MAYBE I'LL LEARN SOMETHING.
THAT'S WHY THE MAN IS HERE.
SO I CANNOT WAIT TO SEE
WHAT HE DOES.
- WHAT I WANTED TO DO TODAY
WAS BRING IN A COUPLE OF EXPERTS
THAT I SELECTED
TO START TO WORK WITH US.
THIS IS A GOOD BUDDY OF MINE,
MICHAEL TIPPS.
MICHAEL IS MY BAR EXPERT.
- MICHAEL TIPPS IS ONE
OF THE MOST SOUGHT-AFTER
MIXOLOGISTS IN THE COUNTRY.
WITH HIS 17 YEARS OF EXPERIENCE,
HE'LL BE ABLE TO CRACK THROUGH
ANY RESISTANCE
FROM THE VETERAN BARTENDERS.
- I PICKED MICHAEL,
'CAUSE HE GETS THIS PLACE.
HE LIVES IN SOUTHERN CALIFORNIA.
HE UNDERSTANDS THE MARKETPLACE.
YOU GUYS WILL REALLY ENJOY
WORKIN' WITH HIM.
THIS IS ERIC GREENSPAN.
- CULINARY EXPERT
ERIC GREENSPAN
HAS TRAINED WITH SOME OF
THE BEST CHEFS IN THE WORLD
AND OWNS
THE CRITICALLY ACCLAIMED FOUNDRY
IN HOLLYWOOD, CALIFORNIA.
WITH ERIC'S VAST EXPERIENCE AND
MODERN AMERICAN COOKING STYLE,
HE'LL BE ABLE TO REVIVE
THE NEIGHBORHOOD BAR'S KITCHEN
AND FIX THE MENU.
I GREW UP HERE
IN FULLERTON, CALIFORNIA.
I KNOW THE NEIGHBORHOOD,
AND I THINK
AT THE END OF THE DAY, WE'RE
GONNA MAKE SOMETHING THAT--
PEOPLE WILL WANT TO EAT HERE
AND THAT WE'RE GONNA
MAKE SOME MONEY OUT OF.
- JON AND
CHEF ERIC GREENSPAN
TOUR THE KITCHEN TO IDENTIFY ANY
PROBLEMS THAT MIGHT BE AFFECTING
PAULY'S BOTTOM LINE.
- SO LET'S RUN THROUGH IT,
CHEF.
- SO, FOR ME,
CANNED SOUP.
NUMBER ONE,
THIS IS NOT A PRODUCT
THAT YOUR STAFF
CAN GET BEHIND.
- THE REASON WHY
I GO WITH THIS KIND OF SOUP
IS BECAUSE I THINK
IT IS VERY GOOD QUALITY, "A."
"B," I DON'T
SELL A LOT OF SOUP.
- YOU GOT AN OPEN DOOR
RIGHT HERE.
THEY LOOK IN HERE,
AND THE FIRST THING THEY SEE
IS A CAN OF SOUP--
THEIR THOUGHT PROCESS GOES TO,
"WHAT ELSE AM I GETTING OUT OF
THIS KITCHEN THAT'S NOT FRESH?"
YOU KNOW?
- IT'S A LOT OF FROZEN FOOD.
THESE BAGS,
THEY'RE NOT VACUUM-SEALED.
ALL YOUR BURGER PATTIES
ARE GONNA GET TASTING
LIKE FREEZER BURN.
- A COMMON MISTAKE
MADE BY BAR OWNERS
WHO ARE TRYING
TO SAVE MONEY
IS THEY OFTEN BUY
TOO MUCH FROZEN FOOD.
UNFORTUNATELY, WHILE FROZEN FOOD
CAN BE STORED LONGER,
IT CAN ALSO COST UP TO 20% MORE
THAN FRESH FOOD
BECAUSE OF
THE ADDED LABOR COST
TO PACKAGE IT
BEFORE IT'S FROZEN.
- PAULY NEEDS TO UNDERSTAND THAT
BUYING THOSE FROZEN PRODUCTS
COSTS HIM MONEY.
IT'S PENNY SMART,
DOLLAR FOOLISH.
THE FACT OF THE MATTER IS
I GOTTA CHANGE HIS THINKING.
- NEXT, JON AND MIXOLOGIST
MICHAEL TIPPS TOUR THE BAR.
- UM, OBVIOUSLY,
THE FIRST THING I NOTICED
WAS JUST THE FACT THAT JUST
ON A HEALTH CODE VIOLATION,
YOU GUYS HAVE TO HAVE
THOSE BOTTLES COVERED.
THIS'LL ATTRACT BUGS.
- WE DO SOAK THE--
WE SOAK 'EM ALMOST EVERY DAY.
- YOU'RE THE ONE
WHO CLEANED THIS STUFF.
- ABSOLUTELY.
- ARE YOU THE ONE
WHO CLEANED THE CEILING FAN?
- I CLEAN THE FAN
EVERY OTHER WEEK, THAT'S--
I WAS ON VACATION.
- SO THAT'S A WEEK AND A HALF'S
WORTH OF DIRT.
- ABSOLUTELY.
- 'CAUSE I CAN SEE IT GROWING.
- ABSOLUTELY,
THAT'S A WEEK AND A HALF.
- IF YOU'RE GONNA MAKE
AN EXCUSE FOR EVERYTHING,
WE'RE GONNA BE HERE ALL DAY.
- I'M TELLING YOU,
IT--IT'S A FACT.
- JONNY,
YOU DIDN'T DO IT TODAY,
THAT'S ALL I'M SAYING.
- OKAY?
- OKAY.
- SO LET ME ASK YOU
A QUESTION, JONNY,
'CAUSE I'VE NEVER SEEN
ANYTHING LIKE THIS.
WHAT IS "SAVE THE FOAM"?
WHAT THE [bleep] IS THAT?
[laughter]
IS THAT LIKE A BAR--
IS THAT LIKE A BAR JOKE?
- NO, THAT'S BECAUSE--
NO, IT'S NOT A BAR JOKE.
THEY MAY THINK IT'S A JOKE.
BUT WHEN YOU POUR A BEER
AND IT STARTS FOAMING UP
TOO MUCH,
DON'T POUR IT OUT IN THERE,
POUR IT IN A PITCHER,
BECAUSE YOU'RE GONNA
HAVE TO POUR ANOTHER PITCHER,
SO DON'T THROW MONEY AWAY.
I DON'T WANT ANY WASTE.
- HE DOES GET
A LITTLE CRAZY WITH THE FOAM,
AND THERE ARE NIGHTS WHERE
I HAVE PITCHERS,
LIKE, LINED UP, AND I HAVE
TO REUSE ALL THAT FOAM.
- YOU SERVE THE FOAM?
- ABSOLUTELY.
WHEN IT SETTLES.
- THIS IS SOMETHING THAT
I'VE NEVER SEEN A BAR OWNER DO,
AND THE REASON WHY IS,
IT'S STUPID.
WHEN CUSTOMERS KNOW
YOU'RE CHEAP,
THEY DON'T
WANT TO GO THERE.
"SAVE THE FOAM" SHOULDN'T SAY
"SAVE THE FOAM."
IT SHOULD SAY
"KILL THE BUSINESS."
BUT IT'S WARM AND FLAT.
- ITS--
I THINK NOW YOU'RE NITPICKING.
- OH, JESUS.
- NOW, THESE ARE USED...
AND WASHED, CORRECT?
- YES, THEY ARE.
- THESE ARE DISPOSABLE.
- WELL, I MEAN,
BEFORE I GOT THOSE CUPS,
I THOUGHT THEY WERE THE GREATEST
INVENTION IN THE WORLD.
- THE BIGGEST LESSON I EVER
LEARNED IN THE BAR BUSINESS
WA TO FOCUS ON REVENUES--
DOLLARS, NOT DIMES.
RATHER THAN PUTTING HOURS INTO
GETTING CUSTOMERS IN HIS BAR
AND BUILDING SALES,
PAULY WOULD PUT HOURS
INTO REUSING PLASTIC CUPS,
AND GETTING FOAM REUSED
FROM PITCHERS,
EVERY TIME HE FOCUSES
ON THE DIMES AND THE PENNIES,
HE LOSES
MORE AND MORE DOLLARS.
HE LOSES
MORE AND MORE CUSTOMERS.
WITH ALL DUE RESPECT, I GAVE IT
TO YOU ON THE CEILING FANS,
BUT I'M NOT GIVIN' IT TO YOU
ON THAT.
- I'VE NEVER SEEN IT TILL TODAY.
- BUT THAT'S YOUR JOB.
LISTEN TO ME.
I'M HERE FOR FOUR DAYS.
- YEAH.
- IF THIS WHOLE FOUR DAYS
IS EXCUSES--
- IT'S NOT EXCUSES. YOU COULD
TELL ME HOW SMART YOU ARE
AND HOW GREAT YOU ARE
BY POINTING OUT
THAT I'M AN IDIOT
BECAUSE I GOT [bleep] DUST--
- UNTIL YOU START TO
ACCEPT RESPONSIBILITY--
- I ACCEPTED
THE RESPONSIBILITY ALREADY.
- I'LL TAKE IT A STEP FURTHER.
AN OWNER WHO WALKS BY THAT
EVERY DAY IS [bleep] BLIND!
- MAYBE YOU CAN GET ME
SOME GLASSES!
MAYBE YOU CAN
HELP ME OUT THERE!
WHAT ELSE YOU GOT?
- I BROUGHT TRAINERS HERE
TO WORK WITH YOU.
- WE'LL SEE IF I CAN
LEARN FROM 'EM.
- COMING UP ON BAR RESCUE...
- I'M CHANGING
THE NAME OF CANYON INN.
- IF JON CHANGES MY NAME,
I'M GONNA RIP THE SIGN DOWN.
- PAULY AMBRUS OWNS
46-YEAR-OLD CANYON INN
IN YORBA LINDA, CALIFORNIA--
A ONCE-HIP NEIGHBORHOOD BAR
THAT IS NOW JUT FOUR MONTHS AWAY
FROM CLOSING ITS DOORS,
BUT PAULY HAS CHALLENGED
JON TAFFER'S HELP
AT EVERY TURN...
- PUT YOUR MONEY
WHERE YOUR [bleep] MOUTH IS!
- SPENDING MORE TIME FIGHTING
THAN SOLVING PROBLEMS.
- I BROUGHT TRAINERS HERE
TO WORK WITH YOU.
- WE'LL SEE
IF I CAN LEARN FROM 'EM.
- AFTER ANOTHER
CONFRONTATIONAL MORNING,
JON AND HIS EXPERTS REGROUP
TO DISCUSS THEIR NEXT STEP.
- WOW.
both: [laughing] WOW.
- YOU'VE NEVER SEEN ME
LIKE THAT.
- I'VE NEVER SEEN YOU
THAT PISSED.
- THIS IS THE MOST FRUSTRATING
OWNER I HAVE EVER MET.
- I MEAN, JON,
I'VE JUST NEVER SEEN
ANYONE FIGHT FOR MEDIOCRITY
SO HARD.
- YEAH.
- IT'S JUST LIKE,
WE'RE NOT THAT GREAT,
AND HERE'S WHY,
AND WE'RE PROUD OF IT.
- THIS IS NOT A BAR RESCUE.
THIS IS A BAR FIGHT.
- YEAH.
- SO, CHEF, WHAT DO YOU THINK
OF THE KITCHEN?
WHAT'D YOU THINK
OF THE WALK THROUGH?
- THE KITCHEN,
THE BIGGEST PROBLEM IS
THE MENU NEEDS
FRESHENING UP.
THEY USE A LOT
OF FROZEN PRODUCT.
THEY THINK
THEY'RE SAVING MONEY,
BUT THEY'VE GOT SO MUCH MONEY
IN INVENTORY
JUST SITTING IN THAT FREEZER
THEY'RE NEVER GONNA GET TO.
THEY GOTTA
MOVE THE PRODUCT ALONG.
- MICHAEL, TALK TO ME.
- I GOTTA GET IN THERE
AND SEE WHAT THEY KNOW.
I DON'T KNOW IF THEY REALLY KNOW
HOW TO BARTEND,
OR THEY'RE JUST
SLINGIN' DRINKS.
I JUST NEED TO FIND OUT
WHO'S WHO
WITHOUT PAULY
BREATHING DOWN MY NECK.
- HIS BIG HEAD COULD BE
A HUGE OBSTACLE TO OUR SUCCESS.
- YOU KNOW, THOUGH,
BUT I ALSO THINK
THE GUY'S GOT PASSION.
IF WE COULD BREAK THROUGH
THAT ICE,
THAT ANGST HE'S GOT
AGAINST US,
AND TURN THAT PASSION
AROUND TOGETHER,
IT COULD BE
OUR BEST ASSET, TOO.
- I GOTTA BREAK THAT AND TURN US
INTO POSITIVE MOMENTUM,
NOT SCREAMING AND YELLING
ANYMORE.
YOU READY?
both: YEAH.
- LET'S GO TO IT.
- WHILE THE EXPERTS HEAD
TO THE CANYON INN
TO ASSESS THE BAR'S STAFF,
JON PULLS
GENERAL MANAGER JONNY ASIDE
TO ASK HIM HOW TO GET THROUGH
TO OWNER PAULY.
- HELP ME DEAL WITH PAULY.
I DON'T WANT TO SCREAM
AND YELL ANYMORE.
IF I CAN GET PAULY
TO PUT HIS TIME
INTO SOME TOP-LINE STUFF--
- ABSOLUTELY.
SOMETHING I'VE BEEN SAYIN'
FOREVER.
THE PROBLEM IS, YOU GOTTA
GET HIM ON CERTAIN DAYS,
CERTAIN MOODS.
BUT, YOU KNOW, HE--
HE'S WILLING TO LEARN
- YEAH, YEAH.
I WANT TO TALK TO YOU ABOUT THE
REGULARS FOR A COUPLE MINUTES,
AND I WANT TO SHARE WITH YOU
A DILEMMA THAT I HAVE.
- OKAY.
- SOMETIMES
THERE'S A GROUP OF 20 GUYS,
THAT HAVE BEEN GOIN' TO A BAR
FOR 30 YEARS,
I CALL 'EM THE CLUB.
- RIGHT.
- AND THEY DON'T WANT ANYBODY
ON THEIR BAR STOOL.
- WE GOT THE CLUB.
- THE CLUB CAN SOMETIMES
BE THE KISS OF DEATH.
- IT'S TOUGH,
'CAUSE, AS YOU KNOW,
THEY'RE OUR BREAD AND BUTTER.
THEY'RE THE GUY COMIN' IN
SPENDIN' $40 A DAY, EVERY DAY
FOR THE LAST 25 YEARS.
- THAT'S RIGHT.
- SO IT'S A TOUGH DYNAMIC.
- IT IS, AND YOU DON'T
WANT TO DISPLACE THEM
UNTIL YOU REPLACE THEM--
I HEAR YOU.
- I'M OPEN.
- I'M WITH YOU.
SO HERE'S MY QUESTION, CAN WE
GET THESE GUYS UNDER CONTROL?
- THE MONEY'S
WITH THE YOUNGER CROWD--
EXACTLY THE DIRECTION
YOU WANT TO GO.
IF THEY'RE NOT WORKABLE, UM,
THEY PROBABLY GOTTA GO.
- WHILE JON FIGURES OUT
THE NEXT STEP WITH PAULY,
MIXOLOGIST MICHAEL TIPPS
GATHERS THE VETERAN BARTENDERS
TO TEST THEM
WITH SOME SIMPLE COCKTAILS.
- LET'S JUST GO BASIC.
- I WAS GONNA MAKE HIM
MY POMEGRANATE MARTINI.
- MAKE ME IT.
ALSO, I WANT A KETEL MARTINI UP.
JENELLE, CAN YOU MAKE THAT?
- YES.
- AND, ROB, MAKE ME, LIKE,
A REALLY, REALLY GOOD MANHATTAN.
GO.
[rhythmic techno music]
♪ ♪
[sighs]
ALL RIGHT.
NICE.
- THANK YOU.
- COULD BE COLDER.
- COLDER?
- LET'S TASTE THESE MANHATTANS
FOR A SECOND.
IT'S THE MOST
DISGUSTING [bleep] MANHATTAN
I EVER HAD IN MY LIFE.
- [laughs]
- TYPICALLY, A MANHATTAN
IS MADE WITH RYE WHISKEY.
YOU CAN MAKE IT WITH BOURBON.
AND I SAW YOU WITH THE CAPS--
- I PUT CHERRY JUICE.
THAT'S HOW I WAS TAUGHT.
- I HAVE NO IDEA
HOW ROB BECAME A BARTENDER.
I KNOW HE KIND OF STARTED OUT
AS A BOUNCER,
BUT HE NEEDS TO DO
SOMETHING ELSE.
ALSO, DID YOU SHAKE THESE?
- YES.
- SHAKING A MANHATTAN
IS SACRILEGIOUS.
IF A GUEST ASKS YOU TO,
THEY SHOULD BE SHOT AND KILLED.
- ROB'S A BARTENDER HERE
BECAUSE WE'RE LIKE FAMILY.
WE LOVE THE GUY,
AND WE'RE TRYING,
BUT HE'S A MUCH BETTER
SECURITY GUY THAN A BARTENDER.
- MIXOLOGIST MICHAEL TIPPS
HAS DISCOVERED A WEAK LINK
IN THE CANYON INN'S
BAR STAFF.
MEANWHILE, IN THE KITCHEN,
CHEF ERIC GREENSPAN
EVALUATES THE BAR'S POPULAR MENU
ITEMS WITH COOK EVALIA.
- ROCK AND ROLL.
- OKAY.
- YOU CAN BE A BAR,
BUT YOU WANNA MAKE MORE MONEY?
THEN YOU GOT TO
TAKE CARE OF THE FOOD, TOO.
- YES.
- I THROW AWAY.
- REALLY?
- YES.
- NAH.
- NAH, I DON'T LIKE THAT,
EITHER.
- NAH, NAH, NAH.
- I DON'T LIKE
ANYTHING THROWN AWAY.
- I FELT MYSELF
TURNING INTO PAULY.
I WAS LIKE,
"YOU THROW 'EM AWAY?"
I ALMOST WANTED TO
YELL AT JON.
- ALL RIGHT?
- WHILE CHEF ERIC GREENSPAN
CONTINUES TO WORK
WITH EVALIA
IN THE KITCHEN,
JON TAFFER SITS DOWN
WITH PAULY
TO TASTE THE STEAK
AND APPETIZER PLATTER
AND DISCUSS
THE FUTURE OF HIS BAR.
- WHERE WOULD YOU LIKE TO EAT?
- HOW ABOUT RIGHT OVER THERE?
- THERE WE GO, PERFECT.
- I REALLY WANTED TO SEE
HOW GOOD THE KITCHEN IS,
SO I ASKED CHEF ERIC
TO HAVE AN APPETIZER PLATTER
MADE FOR ME,
AND A STEAK.
PAULY AND I WILL TASTE THE FOOD.
WE'LL SEE HOW IT IS.
AND WE'LL TALK ABOUT THINGS
AND HOPEFULLY BOND A LITTLE BIT.
I WANT TO TALK
ABOUT SOME STUFF OF SUBSTANCE.
- ABSOLUTELY.
- YOU HAVE A TENDENCY
TO BUY FROZEN PRODUCTS.
- I ALWAYS KNEW
THAT I OVERPAID,
THAT I-I DON'T MAKE
ENOUGH MONEY ON THE FOOD
AND I SACRIFICE THAT
FOR QUALITY,
BUT I DIDN'T REALIZE
HOW MUCH.
- IF THERE WAS SOMETHING
THAT YOU SOLD,
WHAT WOULD MAKE YOU THE HAPPIEST
TO HAVE A GREAT REPUTATION FOR?
- MEAT.
ALL KINDS OF MEAT.
- PAULY, THAT'S DELICIOUS.
YOU GUYS DO A GREAT JOB
ON THAT STEAK.
SO WE'RE GONNA EXPAND
THAT PROGRAM A LITTLE BIT,
AND I WANT TO GIVE YOU SOMETHING
THAT WHEN PEOPLE SAY,
"WOW,"
THEY ONLY HAVE THAT THERE.
- THAT'S--I LIKE--
THAT'S A WONDERFUL IDEA.
I GOT A COOK IN THE KITCHEN
WHO MAKES A REALLY GOOD STEAK.
PAULY'S BUYIN'
A PRETTY GOOD STEAK,
AND HIS FAVORITE FOOD
IS STEAK.
I SENSE THAT THERE'S SOMETHING
HERE THAT I CAN WORK WITH.
HEY, JONNY?
CAN YOU JOIN US FOR A MINUTE?
- SURE.
I HAD MY FIRST
ONE-ON-ONE WITH JONNY,
AND IT WAS REALLY PRODUCTIVE.
SOMETIMES HE HAS
A HARD TIME HIMSELF
GETTING PAULY TO GIVE HIM
THE AUTHORITY
TO RUN THE KIND OF PROMOTIONS
THAT'LL RAISE REVENUE.
I THINK IF I CAN SIT
WITH THE TWO OF THEM
AND GET JONNY TO ADMIT THIS
IN MY PRESENCE,
I CAN GET PAULY
TO GIVE JONNY MORE AUTHORITY.
DO YOU THINK THAT HE TRUSTS
YOUR BUSINESS ABILITY?
- NOT ALWAYS.
FOR INSTANCE, LIKE,
IT'S HARD TO GET
SOME OF THE SPECIALS ACROSS.
YOU KNOW, I KNOW YOU'RE--
USUALLY IT'S LIKE ONE SPECIAL,
YOU KNOW, AT A TIME.
MULTIPLE SPECIALS WOULD BE
ALMOST OUT OF THE QUESTION.
- MULTIPLE SPECIALS
IS ONE THING,
BUT GIVING THE PLACE AWAY
IS ANOTHER.
- HIS EGO GETS IN THE WAY, AND
HIS STUBBORNNESS GETS IN THE WAY
FOR MAKIN'
THE RIGHT DECISIONS,
EVEN THOUGH SOMETIMES HE KNOWS
IT'S THE RIGHT DECISION,
BUT HIS EGO BLOCKS HIM,
AND WE END UP LOSIN' MONEY.
- LISTEN TO ME.
THERE'S A GREAT OPPORTUNITY HERE
FOR YOU TO FOCUS
ON RUNNING THIS BUSINESS
AND HIM TO FOCUS
ON THE CUSTOMERS
AND RUNNING THE REVENUE.
HE'S YOUR G.M.
EMPOWER HIM.
AND LET HIM
[bleep] DO IT, MAN.
- SURE.
- THEN, GUYS,
YOU CAN BE SUCCESSFUL.
- WHATEVER HE CAN DO,
ABSOLUTELY.
- FINALLY I GOT PAULY
TO LOOK AT JONNY AND SAY,
"I'LL GIVE YOU
THE POWER TO DO THIS."
I HOPE IT'S NOT ALL TALK.
IF PAULY DOES IT
AND JONNY STEPS TO THE PLATE,
THAT'S A HUGE STEP FORWARD
IN THIS BAR.
- AFTER FINALLY MAKING PROGRESS
WITH PAULY,
JON HAS A SURPRISE
FOR HIM AND HIS STAFF OUT BACK.
- I THINK I WAS RIGHT ABOUT YOU.
YOU ARE CRAZY.
- A LITTLE BIT.
- [laughs]
- A LITTLE PET PEEVE THAT
I STARTED WITH WAS THE SOUP.
IT'S PENNY SMART,
DOLLAR FOOLISH.
NOW,
SO WHAT I WANTED TO DO
IS I WANTED
TO PLAY SOME BALL TONIGHT,
[laughter]
- OH, MY GOD.
- AND, PAULY, I WANT YOU
TO SAY GOOD-BYE TO THE OLD.
[laughter]
- OH, MY GOD.
- THERE'S A POINT HERE.
EVEN THOUGH YOU LOVE THIS SOUP,
YOU CAN MAKE MORE MONEY
PUTTING HOURS INTO GETTING
CUSTOMERS IN THIS BAR
AND BUILDING REVENUES--
DOLLARS, NOT DIMES.
- IN THE SPIRIT
OF MAKIN' MONEY
I HAVE NO PROBLEM
SAYING GOOD-BYE TO THE SOUP.
- COME ON OVER.
[laughter]
PAULY'S GONNA SAY GOOD-BYE
TO HIS SOUP,
THE STAFF IS GONNA HAVE FUN,
AND THEN WE'RE GONNA GO
GET SOME REST FOR TOMORROW.
- [laughs]
- OUT OF THE PARK, BUDDY.
all: OH! [applause]
- DO ANOTHER ONE.
- I LOVE THE BEEF.
- BYE!
- BYE!
- YEAH!
- WHOO!
WE'RE MOVIN' FORWARD,
AND I THINK WE'RE GOIN'
IN THE RIGHT DIRECTION,
AND I THINK THAT WAS
A NICE LITTLE ICING
ON THE CAKE OF THE DAY.
- CHOWDER.
- WITH ONLY TWO DAYS
UNTIL RELAUNCH,
THE CANYON INN STAFF
RETURNS TO THE BAR
TO FIND ANOTHER SURPRISE.
- ARE THEY TAKIN' IT OFF?
- I DON'T KNOW.
I THINK I'M GONNA PASS OUT.
- AND I'M OUT OF
MY BLOOD PRESSURE MEDICATION.
UH-HUH.
I'M TRYIN' TO STAY POSITIVE--
JON AND I GOT ALONG PRETTY GOOD
LAST NIGHT,
FOR THE FIRST TIME,
BUT IF JON CHANGES MY NAME,
I'M GONNA RIP THE SIGN DOWN.
- HEY.
GOOD MORNING. HOW ARE YOU?
- I'M, UH--
I DON'T KNOW YET.
JUST WONDERIN' IF WE GOT PAST
THAT NAME-CHANGE ISSUE.
- I GOT PAST IT.
I'M CHANGING IT.
- HEY.
GOOD MORNING. HOW ARE YOU?
- I'M, UH--
I DON'T KNOW YET.
JUST WONDERIN' IF WE GOT PAST
THAT NAME-CHANGE ISSUE.
- I GOT PAST IT.
I'M CHANGING IT.
YOU LOST
$102,000 LAST YEAR.
IS THAT NAME
SERVING YOU WELL?
I GOTTA CHANGE
THE OUTSIDE OF THIS BUILDING
TO THE POINT THAT PEOPLE
DRIVE INTO THIS PARKING LOT
AND WALK IN THIS BAR AGAIN.
- I'M OKAY WITH
CHANGING THE NAME.
A LOT OF PEOPLE DO THINK
WE'RE A HOTEL,
ESPECIALLY ON, UH,
HOLIDAY WEEKENDS, WE GET CALLS--
AND PEOPLE ASKING US HOW MUCH
OUR ROOMS ARE, SO...
- CHANGIN' THE NAME
IS NOT GONNA MAKE A DIFFERENCE.
- WELL, WE'LL SEE.
- NO, WE WON'T SEE.
- THE PROBLEM IS THAT
I HAVE AN OWNER
WHO'S SAYING TO ME,
"JON, DO YOUR THING,
BUT I'M GONNA SAY NO
TO EVERYTHING YOU SUGGEST."
- NOT EVERYTHING,
JUST ONE.
- WHAT IF I TOLD YOU
THAT I FOUND A WAY
TO HAVE YOUR CAKE
AND EAT IT, TOO.
- THEN I WOULD SHAKE YOUR HAND,
AND YOU'D PUT A BIG, FAT SMILE
ON MY FACE.
- WELL, THEN LET ME DO
WHAT I'M GOOD AT
AND COME THROUGH FOR YOU.
- ALL RIGHT.
AND THE BLOOD PRESSURE'S
GOIN' UP, I'LL TELL YOU THAT.
- WHAT I HAVE TO FIGURE OUT
IS A WAY TO KEEP THE HISTORY,
BUT THROW AWAY
ALL THE BAGGAGE.
THAT'S MY CHALLENGE,
AND I THINK I HAVE A PLAN
TO DO IT.
SO WE HAVE
OUR TRAINING MENUS HERE.
IT'S JUST A FEW FOOD ITEMS
AND JUST
A FEW BEVERAGE ITEMS, OKAY?
THAT'S IT.
I WILL LET YOU GUYS
SPLIT UP WITH EACH OF THEM,
AND I'LL SEE YOU LATER.
- WHILE JON MOVES FORWARD
WITH THE BAR'S NAME CHANGE,
CHEF ERIC GREENSPAN
AND MIXOLOGIST MICHAEL TIPPS
TRAIN THE STAFF
ON THE NEW MENU ITEMS.
- THROW THESE PLASTIC CUPS OUT
RIGHT NOW.
- OUT WITH THE OLD.
- NEW POUR SPOUTS--
THESE ARE BETTER
BECAUSE THEY POUR EVENLY, OKAY?
AND THEY'RE ALSO
MUCH EASIER TO CLEAN,
SO, WHEN YOU SOAK 'EM AT NIGHT,
THEY'LL GET A LOT CLEANER.
I JUST LIKE 'EM,
THEY'RE PRETTY.
I WANT TO SEE THEM POURIN' OUT
WITH THE RIGHT POUR SPOUTS.
I WANT TO SEE IF THEY CAN ADAPT
AND MAKE COCKTAILS
THEY'RE NOT USED TO MAKING.
OKAY, SO NOW WE'RE GONNA DO
A HARVEY WALLBANGER,
WE'RE DOING A PLAY ON IT.
FIRST, LET'S USE SOME O.J.
IN THERE,
LEAVE A LITTLE BIT OF ROOM
AT THE TOP FOR ME.
LET'S FLOAT IT
WITH MYER'S RUM.
AND TYPICALLY I'LL LEAVE
A BAR SPOON IN THE BAR.
THIS WAY YOU
CAN KIND OF CONTROL IT MORE.
AND YOU CAN GENTLY DO IT,
IT JUST LOOKS BETTER.
SO THEN WE DO
AN ORANGE AND A CHERRY ON THERE.
- LEARNIN' THESE NEW DRINKS
IS GONNA BE PRETTY TOUGH.
I JUST GOTTA KIND OF RELEARN
HOW TO MAKE DRINKS
THE WAY
THEY'RE SUPPOSED TO BE MADE.
- 'CAUSE THAT'S ACTUALLY
A REALLY NICE DRINK,
AND I GUARANTEE YOU,
PEOPLE WILL SEE THAT AND GO,
"OH. THAT'S REALLY COOL."
AND IT'S REALLY EASY TO MAKE.
- NOW THAT TRAINING
IS COMPLETE,
CHEF ERIC GREENSPAN BRINGS OUT
THE NEW FOOD ITEMS
FOR THE STAFF TO TASTE.
- SO WHAT WE DID, IS WE REALLY
TOOK BEEF AND STEAKS
AND MADE IT
THE CENTERPIECE OF THIS MENU.
- WE'RE BASICALLY
A STEAK HOUSE,
BUT WE'RE NOT PRICED
LIKE A STEAK HOUSE.
OUR SIRLOIN STEAK STICKS
WITH THREE DIFFERENT SAUCES--
WE GOT SOUP,
SOUP IS FRESH.
THIS IS
A BAKED POTATO SOUP.
NOW,
THE FINAL PLATE THERE,
THIS IS GONNA BE
OUR SPECIAL STEAK.
THAT CUT RIGHT THERE,
THAT'S SIRLOIN.
THAT CUT'S GOT A SPECIAL NAME
TO IT--CALLED THE BASEBALL CUT.
- THE BASEBALL CUT IS
A LEAN, BONELESS CUT OF MEAT
FROM THE TOP-SIRLOIN PORTION
OF THE COW,
WHICH IS LOCATED
BETWEEN THE TENDERLOIN
AND THE BOTTOM SIRLOIN.
THE BASEBALL CUT GOT ITS NAME
FOR ITS TENDENCY
TO PUFF UP IN THE MIDDLE,
LIKE A BASEBALL, WHEN COOKED.
- THAT IS A STORY
TO TELL THE TABLES.
YOU KNOW, PAULY
USED TO PLAY BASEBALL,
THAT'S HIS FAVORITE CUT.
- GUYS, GRAB A FORK.
GRAB A KNIFE.
TAKE A TASTE.
- THE SOUP IS DELICIOUS,
WAY BETTER THAN THE CANNED SOUP.
- THE SKY'S THE LIMIT.
I'M VERY EXCITED ABOUT IT.
- AWESOME?
NOW THAT WE'VE
FINISHED THE TRAINING,
IT'S TIME TO START
THE TRANSFORMATION.
I'M THROWIN' EVERYBODY OUT,
AND OVER THE NEXT 36 HOURS,
MY TEAM IS GONNA COME IN
AND BUILD A BRAND-NEW BAR.
- WE'LL SEE YOU GUYS
FRIDAY AFTERNOON.
WE'RE GONNA RIP THIS PLACE APART
IN ABOUT AN HOUR.
- MY BIGGEST CONCERN STILL
IS THE NAME.
I DON'T KNOW
WHERE HE'S AT ON THAT,
I KNOW WHERE
I'M AT ON THAT,
AND I JUST--HE NEEDS TO KNOW
HOW ADAMANT I FEEL ABOUT THAT,
AND, UH,
THAT'S NOT GONNA CHANGE.
- THE REOPENING
OF THE CANYON INN
IS JUST 36 HOURS AWAY,
SO JON MEETS WITH HIS
INTERIOR-DESIGN EXPERT,
NANCY HADLEY,
TO GO OVER THE PLANS
FOR THE TRANSFORMATION.
- WE GOT TO PAINT, OBVIOUSLY.
WE HAVE TO GO
WITH DIFFERENT PAINT COLOR
FROM THE REST OF THE BUILDING--
TREAT IT AS SORT OF
AN ENDCAP, IF YOU WILL.
- OKAY.
- AND THEN, OF COURSE, SIGNAGE.
- NOW, WHAT'S INSIDE?
- LET'S GO TAKE A LOOK.
- ALL RIGHT.
I'M AFRAID.
- WE HAVE TO REPLACE
THIS BAR TOP, NANCE.
IT'S ROTTING AWAY OVER THERE.
CAN YOU DO IT?
- WE WILL PUT EVERYTHING ON IT.
I MEAN, THAT IS A HUGE ORDER.
- DO WHAT YOU HAVE TO DO.
- [laughs]
- WE HAVE TO DO IT.
- I WILL.
I'M GONNA HAVE TO MAKE SOME
CALLS AS QUICKLY AS POSSIBLE.
THE BIGGEST PROBLEM
WITH THIS BAR IS THAT BAR TOP
IS LIKE A SPONGE.
IT'S PARTICLEBOARD,
AND IT'S SWELLING,
AND IT'S ROTTING,
AND IT'S ABSOLUTELY DISGUSTING.
THIS IS GOING TO BE
A HUGE UNDERTAKING.
- NOW THAT NANCY
HAS HER ORDERS FROM JON,
HER TEAM BEGINS TO TRANSFORM
THE OLD AND DIRTY DIVE
INTO ONE OF ORANGE COUNTY'S
HOTTEST BARS.
- HI, GUYS.
all: HI.
- YOU KNOW, WHEN I FIRST
GOT HERE, PAULY,
WE WERE SCREAMIN'
AND YELLIN' AT EACH OTHER,
AND I WANT TO
TELL YOU WHY NOW.
IT STARTED FOR ME
RIGHT HERE.
WHEN I WALKED UP TO THIS BAR
AND SAW THE PEELING PAINT,
THE 30 YEAR-OLD SIGN,
I SAID TO MYSELF
THAT THE OWNER OF THIS BAR
DOESN'T GET IT,
OR IS BLIND.
BUT WHAT YOU DIDN'T SEE
I HAD TO SEE.
AND WHAT YOU DIDN'T FIX
I HAD TO FIX.
YOU GUYS READY TO SEE IT?
all: YEAH.
- ONE...
TWO...
THREE.
- OH, MY GOD!
- WOW!
- ARE YOU GUYS READY
TO SEE YOUR NEW BAR?
all: YEAH.
- ONE...
TWO...
THREE.
- OH, MY GOD.
- OH, MY GOD!
- WOW!
[laughter]
- HOLY [bleep].
[applause]
- HOLY [bleep].
- I THINK IT LOOKS AWESOME.
- THE BUILDING IS NOW DEFINED.
IT'S A SEPARATE PAINT COLOR.
WHEN YOU DRIVE BY,
WHERE DOES YOUR EYE MOVE?
THE NEW LOGO.
WELL, WHAT DO YOU THINK?
- THEY DID FORGET THE "INN"
IN BETWEEN THE "CANYON"
AND THE "SALOON."
- THE WORD, "INN"
MEANT HOTEL ROOM.
SO THE WORD, "INN" IS GONE.
THE NEW NAME--
"CANYON SALOON."
IT'S A PLACE
WHERE YOU COME WITH FRIENDS,
AND YOU DRINK,
AND YOU HAVE A GOOD TIME.
- I MADE IT CLEAR THAT
I DO NOT WANT THE NAME CHANGED.
CHANGIN' THE NAME, TO ME,
TELLS ME
THAT I'M ADMITTING FAILURE.
- NOW IT'S TIME
TO PULL YOU GUYS INSIDE.
YOU WANT TO GO TAKE A LOOK?
all: YEAH.
- GO AHEAD.
- I DON'T THINK
YOU CAN ARGUE WITH THAT SIGN,
IT'S A GREAT NAME,
AND IF WE CAN GET PAULY
TO STICK WITH IT
AND NOT SMASH IT WITH A BAT,
WE'RE ALL GOOD.
- WOW!
GOD.
- OH, MY GOD.
- PAULY, LOOK-IT, IT SAY 1965.
- [laughs]
- WOW.
CANNOT NOT LIKE THIS.
- IT'S GORGEOUS.
- WHOA.
- OKAY, LET'S
HEAD TO THE BAR.
- OH, WOW,
LOOK AT THIS.
- THIS IS
A BRAND-NEW BAR TOP.
IT CAME FROM MY FRIENDS
AT COLOR COPPER.
THAT IS ACTUALLY A COPPER
BAR TOP WITH A RESIN TOP, GUYS.
- THAT'S [bleep] BADASS.
- THAT'S GORGEOUS.
- [laughs] YOU CAN'T
TELL ME THAT'S NOT BADASS.
- I'VE WALKED IN HERE
FOR ALMOST 20 YEARS
AND SEEN THE SAME THING,
AND TO SEE IT LIKE THIS
IS JUST--IT'S BREATHTAKING.
IT REALLY IS.
- OKAY, REMEMBER THIS?
"SAVE THE FOAM."
HONESTLY,
IT WAS CLASSIC YOU--
DIME SMART,
DOLLAR FOOLISH.
I PUT A BRAND-NEW
TURBO-TAP SYSTEM IN FOR YOU.
IT FILLS A BEER PERFECTLY
EVERY TIME FROM THE BOTTOM.
MOST KEGS OF BEER
YOU YIELD ABOUT 70%, 75%.
AS SOON AS WE PUT
A TURBO-TAP SYSTEM IN,
THE YIELD
IS 90% TO 98% OVERNIGHT.
LOOK AT THAT
BEER, GUYS.
REMEMBER OUR
REUSABLE SHOT GLASSES?
WELL, I GOT YOU FROM
OUR FRIENDS AT QUAFFER--
DISH-WASH SAFE.
USE IT AGAIN AND AGAIN.
AND WE DON'T HAVE TO USE
CHEAP PLASTIC GLASSWARE ANYMORE.
HOW COOL THIS THAT?
- THAT'S SUPER COOL.
- COME ON OVER HERE,
EVERYBODY.
- OH, WOW.
- OH, MY GOD.
- WOW.
- THERE'S A COMPUTER.
- NOW I WANNA SHOW YOU--
OF EVERYTHING I DID,
THIS IS MY FAVORITE
RIGHT HERE.
THIS ORANGE DOOR MUSIC SYSTEM
HAS 15,000 MUSIC VIDEOS IN IT.
IT IS THE ULTIMATE
ENTERTAINMENT SYSTEM.
AND, PAULY, I BET YOU AGREE,
THIS FITS THE COLLEGE KIDS.
- VERY--
- GUYS, DID WE
SET YOU UP TO MAKE MONEY?
- YEAH.
- YOU HAPPY?
- ABSOLUTELY.
- DOESN'T HAPPEN OFTEN
THAT I GET SPEECHLESS,
BUT, UH, YOU KNOW,
HE DEFINITELY HAS MY ATTENTION,
AND I'M STILL TRYING
TO PROCESS EVERYTHING.
I TOTALLY
KEPT AN OPEN MIND,
AND IT'S DEFINITELY CLASSY--
IT'S ELEGANT.
IT'S REALLY--WOW.
- OKAY, EVALIA.
I CONTACTED MY FRIENDS
AT CHARLES FIXTURE,
AND WE GOT YOU
A NEW STATE-OF-THE-ART
LAVA-ROCK CHARBROILER.
IT'LL COOK
YOUR BURGERS PERFECTLY,
AND IT'LL COOK
YOUR STEAKS PERFECTLY.
- WELL,
THANK YOU, THANK YOU.
- HAPPY, BUDDY?
- IT'S AWESOME.
- OKAY, LET'S
GET READY FOR TONIGHT.
[indistinct conversation]
I JUST WANNA
SAY ONE THING.
DON'T GET SO HUNG UP
ON THE NAME.
JUST GIVE IT
A FEW DAYS.
- I GIVE YOU MY WORD,
I WILL GIVE IT TWO WEEKS.
WHETHER I CHANGE THE NAME
BACK OR NOT,
I STILL REALLY
HAVEN'T DECIDED.
I DO RESPECT THE GUY,
AND I THINK HE DID A GREAT JOB.
- TEN MINUTES, EVERYBODY!
- LIKE THAT--
BAM, FAST.
- JON'S EXPERTS AND
THE CANYON SALOON STAFF
RUSH TO MAKE
LAST-MINUTE PREPARATIONS
BEFORE THE DOORS OPEN.
- PUTTING OUR NEW SPECIALS
FOR TONIGHT.
WE'RE GONNA DO THE
$4 ORANGE COUNTY BOMBS
AND, UH,
JACK-AND-GINGER BOMBS.
- IS RON
TENDING BAR TONIGHT?
- NO.
- HE'S NOT?
- NO.
- EXCELLENT. WHO IS?
- ME, JONNY, AND GENO.
- EXCELLENT. OKAY.
I'M PROUD OF PAULY
FOR ACCEPTING
THAT HE HAS TO HAVE
HIGHER STANDARDS.
HE PUT THE BEST INTERESTS
OF HIS BUSINESS
AHEAD OF BLIND LOYALTY--
THAT'S SMART.
- HEY, WE'RE GONNA BE
SUPER CRAZY TONIGHT.
I NEED YOU TO MAKE SURE
THE FLOOR'S ALL RIGHT.
I WANT YOU TO BE IN CHARGE
OF THE GUYS IN THERE.
- I GOT IT.
I GOT IT COVERED.
- ROB, HE'S
A MEDIOCRE BARTENDER,
BUT HE'S A PHENOMENAL
HEAD DOOR GUY.
WE'RE GONNA BE BUSY TONIGHT.
I NEED HIM TO DO HIS THING
ON THE FLOOR.
- I WANT YOU
TO GO OUTSIDE.
WELCOME EVERYBODY...
- YEAH.
- TO YOUR NEW BAR.
SHOW 'EM A LITTLE PRIDE.
AND THEN I GOT THIS
THING GOING, PAULY.
MAKE SURE IF THEY'VE
NEVER BEEN HERE BEFORE,
THEY TAKE A YELLOW PIECE
OF PAPER,
AND THEN WE'RE GONNA TRACK IT--
I WANNA SEE HOW WE DO TONIGHT.
WE'RE GONNA TRACK
HOW MANY NEW CUSTOMERS
AND REPEAT CUSTOMERS
COME TONIGHT.
THE PERFECT BAR
RUNS 80% REPEAT CUSTOMERS,
20% NEW CUSTOMERS.
[cheers and applause]
- WELL, EVERYBODY,
THE CANYON SALOON
IS NOW OPEN
FOR BUSINESS.
THANK YOU VERY MUCH.
[cheers and applause]
- THE DOORS
TO THE NEW CANYON SALOON OPEN,
AND WITHIN MINUTES,
THE BAR IS FILLED.
- I LOVE YOUR NEW NAME.
YOU KNOW, "SALOON" TELLS ME
THAT IT'S A BAR.
"INN" KIND OF SAID
IT WAS A HOTEL,
YOU KNOW,
I THINK IT'S PRETTY COOL.
- THE NEW FOOD AND DRINK MENU
IS TURNING OUT
TO BE A BIG HIT
WITH THE CUSTOMERS.
- THIS IS GOOD. THIS IS GOOD.
I'M IMPRESSED.
- AND THE NEW
TURBO-TAP SYSTEM
MAKES FOR PERFECT POURS
EVERY TIME.
- ALL THE BEERS ARE ACTUALLY
FLOWING REALLY, REALLY NICE.
I DON'T HAVE
TO "SAVE THE FOAM" ANYMORE.
- BUT THE BIGGEST SUCCESS
OF THE NEW CANYON SALOON
IS THAT PAULY IS NOW
FOCUSING ON REVENUES.
- JONNY'S PROMOTIONS,
THOSE NEW SHOTS--
THEY'RE ORDERING LIKE HOTCAKES.
I'M LOVING IT.
IT'S VERY EXCITING,
YOU KNOW.
IT'S JUST--MORE AND MORE AND
MORE, KEEP GOING, KEEP GOING.
AND IT STAYS LIKE THIS,
I'M GONNA DO $2 SHOTS.
- JON'S PLAN TO
APPEAL TO NEW CUSTOMERS
BUT UPGRADING THE OUTSIDE
OF THE BAR
IS PROVING
TO BE SUCCESSFUL.
AS THE BAR REACHES
30% NEW CUSTOMERS.
BUT WITH THIS SUCCESS
COMES THE POTENTIAL
FOR A FAMILIAR PROBLEM.
- WE CAN STILL BE FRIENDS.
- REALLY?
- I SENSE WE'RE STILL HAVING
A PROBLEM WITH THE REGULARS.
THEY'RE SAYING A COUPLE
OF OFF-COLOR THINGS
TO SOME OF THE YOUNGER
FEMALE CUSTOMERS,
AND IF WE CHASE AWAY
THE YOUNG AUDIENCE,
WE'RE GONNA BE BACK
TO JUST THE OLDER CUSTOMERS,
WHICH MADE US LOSE
$100,000 LAST YEAR.
PAULY NEEDS TO
GET THIS UNDER CONTROL.
- WHAT'S--
UH, WHAT'S GOIN' ON?
IS THERE A PROBLEM?
THE GUYS COOL?
- TO DEFUSE THE SITUATION,
PAULY TAKES THE GIRLS
TO THE OTHER SIDE OF THE BAR
AND BRINGS THE REGULARS
THEIR BILL.
- HOW MUCH WAS THAT?
- $17.
I JUST WANTED TO MAKE SURE
YOU GUYS ARE STILL HAVING
A GOOD TIME.
- THANK YOU.
- OKAY.
THEY'RE FINE.
YEAH, I'LL KEEP MY EYE ON 'EM.
- PAULY HANDLED IT JUST RIGHT
AND IS TAKING CARE
OF THE NEW CUSTOMERS.
- THE CANYON SALOON IS ENJOYING
ITS BUSIEST NIGHT IN YEARS,
AS NEW CUSTOMERS
KEEP COMING THROUGH THE DOOR.
AND THE HAPPIEST PERSON
IN THE ROOM IS PAULY.
- JON IS THE MAN.
I MEAN, I GOT SOME
VALUABLE STUFF FROM THE GUY,
AND I THINK HE
DID A GREAT JOB.
I COULDN'T BE
HAPPIER RIGHT NOW.
AND I JUST WANNA
FOCUS ON THE FUTURE.
WE'RE GOING STRAIGHT UP.
THAT DOWNWARD SPIRAL--
THAT IS DONE, OVER WITH.
- I'M OUT OF HERE, BUDDY.
- YOU'RE LEAVING?
- I'M LEAVING.
YOU KNOW,
I GOTTA TELL YOU.
YOU AND I STARTED SCREAMING
AND YELLING AT EACH OTHER.
WHEN I LOOK
IN YOUR EYES NOW,
I KNOW I'M LOOKING
IN THE EYES OF A FRIEND.
- ABSOLUTELY.
REMEMBER I SAID, BUDDY,
IN THE END, I'M EITHER
GONNA SHAKE YOUR HAND
OR SMACK YOU
IN THE MOUTH.
WELL... [laughs]
- YOU'RE A GOOD GUY, PAULY.
SEEING PAULY'S PROGRESS
IS REALLY SWEET TO ME.
SEEING THAT I COULD CHANGE
HIS BRAIN
AND TURN HIM
INTO AN ACCEPTING OWNER
WAS REALLY AN ACCOMPLISHMENT.
BUT EVEN MORE IMPORTANT,
THERE'S ABOUT 200 PEOPLE
SMILING IN THAT ROOM RIGHT NOW.
AND THAT FEELS GOOD.
TWO MONTHS AFTER THE RELAUNCH,
PAULY HAS MADE A DECISION
ON THE NEW NAME.
- I GAVE IT 30 DAYS,
AND IT JUST WASN'T US.
THERE'S NO REASON
TO CHANGE THE NAME.
- AND BUSINESS ISN'T WHERE
HE'D LIKE IT TO BE.
- BUSINESS IS UP, BUT NOT
AS MUCH AS I HAD HOPED.
IT'S NOT WHERE WE WANNA BE,
BUT IT'LL GET THERE.