Kitchen Nightmares (2007–2014): Season 1, Episode 3 - The Mixing Bowl - full transcript
Gordon visits a small cafe called The Mixing Bowl in Islip, New York, that is being run into the ground by its manager Mike, as well as his working relationship with owners Billy and Lisa. The animosity between all three reaches a breaking point that Gordon will have to make changes, before it's too late.
For the last three years
Chef Ramsay
has whipped aspiring chefs
into shape
on Hell's Kitchen.
this is painful!
Get out!
Out!
Now Gordon Ramsay,
the most
successful restaurateur
on the planet
with critically-acclaimed
restaurants
in London, Dubai, Tokyo,
and New York,
is criss-crossing America
for the most difficult
assignment of his career.
This is disgusting!
I am gob-smacked.
Turning around America's
Kitchen Nightmares.
Please help me!
Please help me!
Each week he will go
to restaurants
on the brink of disaster.
There is no more money.
He's not doing his job!
This place is a disaster zone!
I put so much into it.
But to get these restaurants
back on track,
Chef Ramsay
will hold nothing back.
Never, ever, ever,
ever met someone I believe in
as little as you.
It will be intense.
you all,
you dirty pigs!
Do we need a death
in the restaurant
before some
gets a grip?
I thought your food was crap.
I'd rather have
this conversation downstairs.
I'd rather have
this conversation downstairs.
You!
It will be emotional.
You're a!
That's it!
Seriously, I'm pissed off!
It's not my fault!
Why did you keep eating
if it was that bad?
Go!
Just go!
And it will be shocking.
Fire them on the spot.
Oh, my God.
Look at them.
It's rancid!
It's rotten!
I've eaten it!
I feel like spitting
on both of them.
I think this place
is run better without you.
Can you go tell them
that the kitchen is closed?
We're shut!
It's the luckiest day
of their lives!
We're shut for the night?
We're shut for the night?
We're shut for the night!
We will make this a success.
Put your hand up
and swear to God.
In the end you will see
dramatic turnarounds.
Are they horrible?
And not just the restaurants...
Whoo!
Ooh, I like this.
Oh, it's fantastic.
but the people
who work in them.
I'll never forget you, man,
the rest of my life.
You're the best, man.
And while most
appreciate his help...
God bless you.
You are
a wonderful person.
others aren't so grateful.
others aren't so grateful.
It's my!
Chef, I know you can hear me!
Don't run!
Why is this guy here?!
Who the
are you
to turn around
and tell me
when you work
like a pig?
You pig!
Good-bye, Chef.
Good luck...loser.
Get ready as Chef Ramsay turns
America's kitchen nightmares...
Thank you, God, for what we're
about to receive.
May the Lord not kill me
with food poisoning.
back into dreams.
Please.
Do not screw it up.
Tonight Gordon faces
an overwhelming challenge.
Time to walk away.
There's nothing else to do.
The Mixing Bowl's business
is dwindling,
and relationships
are crumbling.
You can't get so overwhelmed!
I wasn't told!
Why do you keep saying that?
I'm pissed off!
The manager is desperate.
I've tried everything.
I've tried everything.
The owner has lost his passion.
You look like a man that's dyin'
to be put out of his misery.
And his wife wants him
to shut the place down.
I can't sacrifice myself
for The Mixing bowl anymore.
Now Gordon must turn
The Mixing Bowl upside down.
I'm fighting
for my life here.
It's the last chance
for this dying restaurant.
Do not talk to me like that!
That's coming up
on Kitchen Nightmares.
Bellmore, New York,
Bellmore, New York,
a busy commuter town
about 30 minutes
from New York City and home
to a wide variety
of restaurants.
For ten years The Mixing Bowl
has managed to survive.
But now with increased
competition,
it's only months away
from closing.
He said Cajun, not Asian.
My name is Billy Galetti.
I'm the Chef/Owner
of The Mixing Bowl.
Pick it up!
I'm the chef,
the delivery guy, Mr. Fix it.
I'm doing bills,
picking up supplies.
I mop the floors
if I have to.
I mop the floors
if I have to.
That's what I have
to do to keep the place alive.
The Mixing Bowl Eatery
has been here for ten years.
Lisa.
Is this order right?
You know what?
You should talk to your manager,
not your wife.
If it was up to Billy's wife
the restaurant
would be closed next week.
It says two mussels.
It should say one.
My hope is really gone
for this place.
How bad was it
yesterday?
Disaster.
Six people came in the
restaurant all night last night.
Everyone just knows me
as "Mixing Bowl Mike."
Right this way,
young ladies.
Yes, he's the manager.
Yes, he's the manager.
But it's impossible
to work with him.
You get five times more pay
than the servers!
What the hell is
your problem?
Kinda like
one big, happy family.
What you just said
makes absolutely no sense.
And you got 100, you got 100,
you get over 100--
That doesn't
make sense.
I'm thinkin'--
Shut up
Aye yai yai.
Mike, what are
you doin'?
I'm taking a drink
'cause I'm parched.
He is the manager.
Oh, my God.
What does Mike do now.
I see him schmooze a lot.
I see him schmooze a lot.
People come in here,
and they think I'm the owner.
They call me, like,
the mayor of Bellmore.
Do they do that because
they respect me, they fear me?
I don't know.
Do whatever--
Shut up.
Let me finish talking.
Don't tell me
to shut up.
You respect me.
Nobody's gonna listen
to someone who's yelling
at them like a mad man.
Talking to you
is like talking to a brick wall.
All right,
all right, all right.
When The Mixing Bowl
first opened
it was busy every week,
you know,
it was really doing well.
Now it's just a slow...
Now it's just a slow...
Everybody's, like, depressed.
We tried everything that we can.
There is no more money.
There--there's nothing--
there's nothing else to do.
If something doesn't change
and someone doesn't help us out,
the restaurant
could be closed next week.
Now it's at the end
of the road.
I'm so stubborn
about keeping it alive.
But am I hurting myself?
Am I hurting my family?
You're holding everything up now
with all this crap.
I'm sorry.
That's what I pulled.
Our marriage gets effected
by his business.
Go.
Go out, go out.
Go.
Go out, go out.
We're struggling
seven days a week.
That puts a damper
on our relationship.
I can't sacrifice myself
and our children
for The Mixing Bowl anymore.
If it's not gonna work,
it's time to walk away.
Gordon Ramsay
has just one week
to uncover
the restaurant's problems,
devise a plan,
and find a way
for this restaurant
to stand out
in this competitive market.
in this competitive market.
I'm nervous
'cause this looks dreadful.
Oh, my God.
It's a pleasure
to have you here.
Gordon.
First name?
Mike Landsberg.
Mike.
Nice to see you.
It's exciting.
Just, like, "Oh, my God.
I'm meeting Gordon Ramsay,"
you know.
To me he's a God
in the restaurant industry.
Good to see you.
Hi.
Lisa.
Lisa, nice to see you.
Go on.
Oh, this is quiet.
Yeah.
This is the lunch crowd, us.
All these staff?
One, two, three, four?
How many is booked
for lunch?
Nobody.
No?
When Gordon first came in
I was nervous.
When Gordon first came in
I was nervous.
And I hope he's just not
too hard on all of us.
I'm gonna sit here?
Yes.
This is the lunch menu.
What style of restaurant is it?
It's new American-type cuisine,
salads, some wraps...
Sounds like a health spa.
Um...
When was the last time
you went to a spa?
The gym?
What are you saying?
Are you trying to say something?
I asked when was the last time
you went to a gym.
Uh, not for a long time.
Uh, not for a long time.
When was the last time
you had a salad?
Not for a long time.
Right.
Okay.
If you have any questions,
please feel free to ask.
Okay.
Great.
When you look at the way
the restaurant is put together,
you can identify instantly
from the paper cloths
to the drapes to the plants,
to the ceiling, to the color,
that this restaurant really is
on its last legs.
There's not long to go here.
Hmm, award-winning
Maryland lump crab cakes.
North Atlantic salmon,
sun-dried tomato basil.
North Atlantic salmon,
sun-dried tomato basil.
For such a small restaurant
the menu's huge.
You need a couple
of minutes, or--
I'm dying to taste
the award-winning
Maryland crab cakes.
They are excellent.
Award-winning?
What did they win?
You could ask Billy.
He knows more about it.
I thought you'd know
about it
if you're the manager,
and it's on the menu.
Well, I...
Anyway.
I...
I'll have a zucchini pancake.
Okay.
And I'll go for the North
Atlantic salmon, I think.
Okay.
Thank you.
God, that guy needs some spark.
Bean bag.
And these are
the Maryland crab cakes.
Thank you.
And the zucchini pancakes
with chive sour cream.
Lovely.
Thank you.
Enjoy.
Thank you.
May I ask what you think
of the crab cakes?
May I ask you not
to stare at me?
Absolutely.
It makes me feel
really uncomfortable.
No problem.
You know, this cockroach
on your back.
You like to shake off.
I'd like to just sit
and enjoy my lunch.
Absolutely.
Thank you so much.
Absolutely.
Thank you so much.
Mmm, award-winning?
Maybe not.
In terms of freshness, yeah.
I wouldn't expect to find
something so fresh
in such a dreary,
dreadful dining room.
Zucchini pancakes, stodgy,
bland, and zucchini thick.
It's like having
a mouth full of glue.
Oh, my God.
What's that on top?
Tomato-basil balsamic sauce.
Mm-hmm.
I smell garlic.
Where's the garlic from?
Is that on the green beans?
The shallots.
There's--
The shallots.
There's--
No garlic?
No garlic in any
of the ingredients.
And then on the beans?
Looks like there's garlic
on there.
Why don't you just check
with him?
I can smell it anyway.
I will.
That looks like garlic.
Thank you.
Billy.
What?
The string beans,
you cook them in garlic?
Yeah.
Is there any shallots
in there at all?
No shallots.
The salmon was very bland,
and the sauce,
just heavy, soggy,
and vinegary.
Garlic everywhere.
No one wants to come out
to lunch and stink of garlic.
No one wants to come out
to lunch and stink of garlic.
That's for sure.
Billy's getting
a little nervous.
Like, am I about to get reamed
by that--you know.
I don't know what to expect
to be honest.
When you first walk
in that dining room
you get
this depressing manager
jumping on you,
which is a great shame.
I'm sure five years ago
you had some form of spark.
The food...
The crab cakes were good.
Thanks.
Yes?
That was the high point.
Everything else unfortunately
for me
was just too bland.
Really?
Really?
The pancakes
were soggy
and the fish
was dry.
The salmon just--
it just looked old-fashioned.
Can I ask you
an honest question?
Yes.
It was our ten-year anniversary.
And we said for our ten-year
anniversary everybody
gets complimentary
zucchini pancakes.
Yes.
Now, everybody tells me
they love 'em.
If you give something away,
and it's free,
who's gonna complain about it?
That never happens.
So either he's crazy,
or every customer that comes
in here is lying to me.
I wanna come back
with a plan.
And bang.
It didn't blow me away today.
I wasn't that excited about it.
It's very average.
I wasn't that excited about it.
It's very average.
Very dreary.
And it's very sad.
End of story.
Okay?
See you later, yes?
It makes me feel terrible
when Gordon says
he doesn't like
my husband's food.
You know, of course I'm gonna
take offense to that.
Gordon is wrong
about the restaurant.
My position is the manager,
so I am not intimidated
by anybody.
Bring it on.
Coming up:
Gordon sees a sign of the times.
Now accepting
dinner reservations?
We thought maybe because we're
not taking reservations, so--
We thought maybe because we're
not taking reservations, so--
It's empty.
Lisa and Billy
must face the truth.
Maybe we should close
this place down.
And later as Gordon
turns up the heat...
Can you wake up?
Manager Mike loses it.
I was told at 7:00 this morning.
That's it!
Seriously, I'm pissed off!
Do not talk to me
like that.
- Hey.
- outside now.
He's a freakin' lunatic.
Coming up
on Kitchen Nightmares.
Later that night after meeting
the staff and sampling the food,
Gordon wants
to observe a dinner service,
so he can evaluate Billy
in the kitchen,
and Mike in the front
of the house.
Two or three people.
Bloody hell..
This is not very good right now.
It is 7:00,
and there's a lot
of open tables
in the restaurant.
To me, I would have shut
the doors a year ago.
To me, I would have shut
the doors a year ago.
Wherever you feel like it.
It's your choice.
How about this one?
Why not?
It's an hour
into the dinner service,
and it's starting
to become clear to Gordon
why The Mixing Bowl
is losing so much money.
This coupon,
you can use it this evening.
50% off.
Your check is all adjusted.
Thank you very much.
Okay.
We hand somebody a check.
You put this 50% off coupon
in it.
15?
Fif--no, no,
5-0, 50.
Fif--no, no,
5-0, 50.
In here?
Yeah.
50% off.
Holy smoke.
My goodness me.
Mike just told me
about the coupon that he tried.
How long have
you been doing it?
Um, a long time.
Eight years.
Eight years?
That doesn't make sense now,
does it?
No, it doesn't.
Do you ever go out there?
Um, yeah, when I--when it
dies down I'll walk around.
Um, yeah, when I--when it
dies down I'll walk around.
While Billy spends the entire
dinner service in the kitchen,
the responsibility of running
the restaurant
is in Mike's hands.
Any more coupons?
Anywhere else?
No, no, that's it.
You sure?
Nothing at all?
There is more.
I have about ten signs
that I had made up.
Go
and get them.
Someone grab the door
for me, please.
Sorry.
Sorry.
Sorry.
Okay.
All of 'em go in the window
at some point.
Where did you get
all these from?
I have a place.
They make 'em up for me.
It was expensive.
Holy mackerel.
As you can see,
I've tried everything.
Clearly.
Now accepting reservations?
We thought maybe because we're
not taking reservations,
maybe people aren't coming
in here.
maybe people aren't coming
in here.
It's empty.
Yes.
But we--
It's empty.
Tuesday night dinner specials.
Select three.
Three what?
That was--that was one of the
worst things we've ever done.
Um, so what we did, uh, select
three was--it was a while ago.
We did, um...
And that's a pumpkin.
Can I--can I--
can I tell you what
because--
Listen to this.
Order your
Thanksgiving desserts early.
Yes.
In case we're closed by the time
we come round to November.
What I do is I--
I'll put up a sign
a month ahead of time
a month ahead of time
because maybe people will
drive by and say, "Oh, look--"
Which sign was
the most successful?
None.
None.
Is there anything else
that I should know?
That's, uh,
that's it.
That is it?
Well, there's--
well--
Oh, no.
There was--there was...
Oh, no.
It's not really
that big of a deal.
Gordon!
Can you come here?
It's a little big.
What in the?
What in the?
Free appetizer with dinner.
Oh,.
Man, get me out of here.
Jesus Christ.
Where in the--
Here--here, it's--
It went over the--
it went over the--
These other little signs
weren't working.
And how long do
the signs go up for?
Well, it would have still
been up, but there was, uh,
a bad windstorm
a few months ago,
and it ripped it down.
It blew the signs down?
Yes.
So we--
Thank for that.
Doesn't this catch your eye
though, from the street?
Catch my eye?
Isn't that the point?
It's worse
than a dumb shop.
It's worse
than a dumb shop.
You're incredible.
Okay, get the signs
and put them back round here.
I don't want
any customers to see it.
I've got a restaurateur
who's just a cook--
a simple cook--
a manager totally obsessed
by his signs,
and a wife that'd rather close
the place down tonight.
This is a real nightmare.
My God.
After a day of observation,
Gordon is ready
to confront Billy and Lisa
with the harsh reality.
with the harsh reality.
I've got to be brutally
honest with you, you know that.
I've seen a lot today.
Watched the service.
Unfortunately I spent a lot
of time talking to Mike.
And, uh, yeah, he's, uh--
He's out there that one, huh?
You seriously have to start
thinking as a businessman.
Not leaving it
to someone like Michael
to sort of focus
on the bologna and bull.
And then watching you
cooking.
I've never ever seen a chef
so quiet in all my life.
You look like a man that's dying
to be put out of his misery.
Lisa, you may be right.
Lisa, you may be right.
To put you out of your misery,
maybe we should close
this place down.
tonight.
Up next:
There is mutiny
at The Mixing Bowl.
I think he's lazy.
The rest of us
bust our butts
to get your tables
and our tables done,
and then you take
a half, like, of our tips.
Do you think we would have
those tips if I wasn't here?
And later before Billy steps up:
I was told at 7:00 this morning!
That's it!
Seriously, I'm pissed off!
Seriously, I'm pissed off!
I don't want him to talk
to my wife that way.
Do not talk to me like that.
Gordon steps in.
- Hey.
- Take your outside now.
Coming up
on Kitchen Nightmares.
After the dinner service,
Gordon decides to test
Billy and Lisa's commitment
to the restaurant.
Lisa,
you may be right.
To put you out
of your misery
maybe you should close
this place down
tonight.
The stress and the pressure
relieved, bang.
You'd be gone
within 12 hours.
I don't want him
to give up his dream.
I don't want him
to give up his dream.
But I don't see why
we keep going with it.
Billy's a good person.
He doesn't want
to just walk away.
But if he has
to close the doors,
it needs to be closed then,
and let's move on already.
I wanna live a normal life.
This is where you
really seriously dig deep.
If the restaurant dies,
it'll be like a death
in the family.
We have to go forward.
Seriously?
Yeah.
Seriously?
Yeah.
If you seriously,
seriously want to continue,
you have got
to find your passion
with your support.
And truthfully,
unless you change,
you'll be gone
in six weeks time.
It's day two and time for Gordon
to start implementing his plan.
He hopes to get through
to manager Mike
about his destructive promotions
about his destructive promotions
with the help of a somewhat
destructive measure.
It looks like
a wood chipper to me.
That's right.
It's time to say good-bye
to the past.
It's time to say good-bye
to Valentine's Day.
Bloody hell.
Yeah, I am mad.
Working with guys like you
makes me mad.
Working with guys like you
makes me mad.
With Gordon struggling
to get through to Mike,
he now turns his attention
to The Mixing Bowl's
greatest challenge.
Let's have a look
at 1997 first.
One, two, three,
four restaurants.
Wow.
Ten years ago,
let me show you something.
2007.
Holy.
Look how built up
this neighborhood has become
over the last ten years.
41 restaurants.
41 restaurants.
From a Chinese to a deli
to a pizza to a diner.
Right now we need
to re-position The Mixing Bowl
smack bang in the middle
of all that competition.
Gordon's right.
41 restaurants.
Of course you're gonna kinda
get lost in the shuffle.
What else is
around this area?
You go to every day?
Oh, the gym.
Gyms, beauty parlors,
tanning salon.
What isn't on there?
A healthier?
Healthy is something
that's not even listed
anywhere near here.
One way we can help
turn this around is
One way we can help
turn this around is
by installing something
to do with health.
It's exciting to realize
you can do things healthy.
And it just opened my eyes
to a whole new world.
Give the neighborhood
what they want.
With the mixing bowl
now embracing
being the healthy,
high-quality restaurant
of Bellmore,
Gordon also realizes he needs
to ignite Billy's passion.
Time to be competitive.
Creative.
Yeah?
Creative.
Yeah?
Our list of 15 ingredients.
Okay?
Half an hour.
You work there.
I'll work there.
Keep it fresh and healthy.
Think about the direction
of the restaurant,
the way it's going, yes?
Okay?
Gordon Ramsay teaching Billy.
He's being trained by one
of the top chefs in the world.
I was totally
into what I was doing.
But then you realize
that's Gordon Ramsay
working next to you.
It was great.
I was so excited
because I haven't seen Billy
this fired up
about something in so long.
You're very quiet there,
my man.
Now what is it with you?
You must drive Lisa
around the bend, you know that.
How do you communicate?
Through email?
I wasn't paying attention
to what he was doing at all.
I was more involved
in just making my dish.
Up, up, up and away.
Billy finished first.
Okay good.
So yours is a--?
Okay good.
So yours is a--?
Seared salmon
with ginger-balsamic drizzle.
This is a poached salmon,
and I've just poached
with vegetable stock.
Top with a, uh, walnut pesto.
Everything looked really nice,
just fresh and lively
and vibrant
and the food kinda, like,
jumped out at you.
It looked great.
This is the kind
of food
that The Mixing Bowl
should be serving.
I like that.
Both dishes are good enough
to go on the menu tonight.
I like the food,
but I really don't know
if Gordon can change
this place around.
if Gordon can change
this place around.
With word that world-class
Chef Ramsay is in town,
The Mixing Bowl
is busier than normal
for tonight's dinner service.
Do you have reservations
this evening?
But can the staff
at The Mixing Bowl
actually cope
with a busy restaurant?
Push the salmon, please.
Yeah?
Okay.
Okay.
Push the salmon special,
yeah?
I think that the customers
are absolutely gonna love
the new salmon dish.
Push the salmon.
Table of four--
don't point.
Don't point at customers.
Don't point at customers.
We're running a restaurant,
not a zoo.
Did you get
the salmon special?
Yeah.
Okay, good.
Let's take 12 out.
Let's take 12 out.
Do you like salmon?
I would try salmon.
Three salmon specials.
Good.
They're selling the salmon.
Good.
Hey, Yvonne.
How you doing, sweetie?
I don't particularly care
about the kitchen.
Your main focus
should be the customers.
The water is complimentary.
Salmon special
is really going well.
But Michael,
what the is he doing?
This guy is just using
this restaurant to feed his ego.
I'm glad you guys
are enjoying everything.
You want your friends
to come in, that's great,
but you should be out working.
Answer the phone, please.
It's impossible
to work with him.
And every time
you work with him,
he takes half of your tips.
Kimmy, you gotta work
the tips, baby.
I get very large tips.
Give 'em some more water
on table 18, please.
I mean, 20-25%
I mean, 20-25%
Could you do it?
Put on another round of drinks.
Another Bud--another Bud and
another Diet Coke also.
I am tired of Mike taking half
the money from the tip cup.
It's not fair.
Good-bye.
Thank you.
Thank you.
Despite the success
of the new specials,
the staff is unhappy
with their tips.
And all fingers
are pointing toward Mike.
You find a table, you latch on
and then the rest of us
bust our butts to get
your tables and our tables done,
bust our butts to get
your tables and our tables done,
and then you take a half,
like, of our tips.
Can I--can I say something?
Do you think you'd have
those tips if I wasn't here?
When people come in here,
everybody knows me.
The customers know me.
All you guys know that.
People know me the best
because I make it a point
to making friends
with the customers,
and that's what customers want.
They wanna feel special.
Mike thinks
this is his restaurant.
He is an employee here.
unbelievable.
Okay, time to get real.
When I ask you
to wake up
in terms of running
the business,
sometimes you run it
as if you own the place.
sometimes you run it
as if you own the place.
And the reason why
you do that is because,
Billy, you are too weak.
And Lisa, if it sounds crap,
open up and say it.
He's nervous that
everybody's sitting out there
with their thumbs
up their
not doing what they're supposed
to be doing.
See, I don't think right now
that's the right attitude.
I think we should have
a positive attitude.
But I mean, be realistic.
When I'm bussing my own tables,
and everybody else is running
around crazy.
We are aware
of what the problems were.
And I think
that we should move forward
And I think
that we should move forward
and put the damn past
behind us.
You're kinda talkin'
to yourself right now.
I'm talking--this is how I feel.
I'm not even--
These are things
you need to do.
I'm fighting for my life here.
You right now need
to step up
to the plate
and make the changes
every frickin' day,
every minute of the day.
That's it.
Billy, that's the first time
you've sounded like a boss.
"Cause it's your life
on the line.
"Cause it's your life
on the line.
Don't ever forget that.
Hey, he's laughing again.
If you're carrying the weight
that this guy and his wife
has on their shoulders,
you wouldn't smirk.
Tomorrow, the most important day
in ten years.
We're gonna implement changes
to help get this business
turned around.
If this doesn't work
after tomorrow,
the blame is
on your shoulders, Mike.
Still to come...
Let's get it, boys.
Let's get it, boys.
The Mixing Bowl
is busier than ever.
Pick up this plate!
Let's go!
Can I get the three soups?
The order.
Now!
It's coming now,
you.
I was just fed up.
But nobody's
in the mood for celebrating.
I was told 7:00 this morning!
That's it!
It's the dinner service
you have to see to believe.
Seriously, I'm pissed off.
Do not talk to me like that.
It's done!
Coming up
on Kitchen Nightmares.
Day three.
Gordon's design team
works overnight.
and transforms
The Mixing Bowl
from a non-descript diner
into a contemporary,
sleek restaurant.
And now it's time
to be revealed.
All right.
Ready?
Yes?
Mike?
Ready?
I'm so excited to see,
like, what--you know.
I'm psyched.
The place needs a facelift,
so I'm very excited to see it.
Let's go.
Lovely.
Lovely.
Here we go.
Oh, my goodness.
Oh, my God.
Oh, wow.
It's gorgeous.
Oh, my God, I--oh.
Genius.
Yes?
It looks nice, huh?
Beautiful.
This is gorgeous.
I feel like I wanna spend money
in here.
It's exciting to walk out
into the dining room
It's exciting to walk out
into the dining room
and just see
what it looks like.
The decor was terrible.
Now I think the decor works.
It fits with the food.
It fits with the name.
Lisa, what do you think
of the chairs?
Oh, my God.
I love them.
Have a seat in one of them.
Lisa.
Oh, my God.
It's amazing.
It just was like a gift.
It was just like
a period of grace.
It really touched me deeply.
It looks like a restaurant now,
doesn't it?
Yes.
Are you seriously
gonna start spending time
in your own restaurant now?
Say hello to customers?
Yep.
Kim, how do you feel,
darlin'?
It looks completely different.
I feel so much better
about coming here,
knowing that they're not looking
around thinking,
"Why am I sitting here with this
gross paper on my table?"
It's gorgeous.
I can't wait
for customers to come.
Sorry.
I can't wait for customers
to come in and see the place.
Lisa, do you have any tissues?
Hey.
This is our new start.
This is our new start.
So hopefully
it's what we needed.
It's unbelievable.
With the new decor
as the inspiration
it's time for Gordon
to overhaul the menu.
Okay, first salad.
Apple and endive, um,
salad, yes?
And it's done with walnuts
and a honey-dijon dressing.
It's very fresh, very good,
very citrus-y, very tangy.
Gordon woke me up.
He got me back
to what's now and just trying
to put that together.
Under Gordon's direction,
The Mixing Bowl
Under Gordon's direction,
The Mixing Bowl
has removed
heavily-sauced entrees
and replaced them
with healthy, vibrant items.
Roasted vine tomato soup,
slow-roasted in the oven,
overnight.
Blended and finished
with fresh basil
and drizzled olive oil.
Tuna Nicoise
that's been addressed
with an olive tapenade.
Green beans, olives, eggs,
and roasted new potatoes.
We got to see the way
all the new dishes looked.
They looked beautiful.
Smaller portions, lighter foods.
All of it made sense.
Good--right, are we ready?
Good--right, are we ready?
Yeah.
Good luck.
I love the menu because I was
eating all the food in here,
so now I'm eating
a little bit healthier.
It may, uh--it may have
an impact on my, uh, belly.
With a healthy new menu
and the restaurant redesigned,
it's time to utilize
the staff's new energy
and spread the word
about The new Mixing Bowl.
We'll go out to a spa or a gym,
just put the word out.
A fresh outlook.
A fresh appeal.
My God, look at these.
Hi, guys.
You all know where
The Mixing Bowl is, right?
That's the restaurant there,
The Mixing Bowl.
We're gonna be kicking off
our new, light,
vibrant, healthy menu.
our new, light,
vibrant, healthy menu.
Exciting new food.
It'd be great to see you.
At The Mixing Bowl Eatery
in Bellmore.
New decor.
New menu.
New style.
Gordon.
Gordon, I'm burning
1700 calories per hour.
If Billy could see you
right now--
Not bad for a fat guy, huh?
I brought you here
for a wake-up call, yeah.
Let's go.
Holy...
In keeping with the healthy
direction of the restaurant,
Gordon has reached out
to the New York Dragons'
arena football team
to create
some buzz
in the community.
some buzz
in the community.
It's a big day
for us tomorrow.
So, um, we wanna
help celebrate that
and, uh, maybe getting you down
to the restaurant and, uh,
come in and have a bite to eat.
I think
it's an amazing idea.
I just hope it works.
Day four.
Only a short time
before re-launch.
And Mike is
already feeling the heat.
There's a couple of little,
tiny things that bother me
There's a couple of little,
tiny things that bother me
'cause I want--I want the place
to look perfect.
Mixing Bowl, Mike speaking.
Can I help you?
How many people
are you gonna be?
There was a lot of confusion
with the reservations.
And it was a lot of things
I really had to do myself.
Disgusting..
He was having a hard time today,
which we all were, you know,
but he really lost it.
Actually takes some thought!
See, this is why
we need Xanax.
Mike seemed so stressed.
And I was definitely concerned
that it wasn't going
to help us
when we open the doors.
when we open the doors.
That's it.
That's it.
With the re-launch
only minutes away,
everything seems to be in place
for the big night.
It looks like we have 47.
And the restaurant
is fully-booked.
Okay.
Good luck.
Yes?
Let's go, big boy.
The customers
are cuing up to get in here.
In his panic Mike has booked
too many people
In his panic Mike has booked
too many people
to arrive at the same time.
Oh, no.
Even I'm getting a little bit
dolally.
There will be a van
picking me up in a minute
with a straight-jacket.
I was not--
This is huge.
madness.
It's The Mixing Bowl's
biggest night.
And because of Mike's
reservation mix-up,
many of the customers have
arrived at the same time.
How you doing?
How's everything?
As soon as those doors opened,
the floodgates opened up,
and everybody kind of
came at once.
It was a little bit stressful.
Mike.
Yes.
Mike, come over.
Coming.
Okay, reservations.
What's the hiccup?
I handed over the reservation
list to Kim.
I handed over the reservation
list to Kim.
And then I'm not exactly sure
what transpired since then.
Mike tried to blame
the reservation mix-up on me.
I've never been the one
in charge of the reservations.
It's not fair.
Mike up
this whole seating thing.
This is a big night.
I cannot tell you
how big this night is.
And you've gotta know
what's coming in.
That's your job.
It's not solely my fault.
And I don't think
that it's right
to put blame
on any one person.
Can we get on?
Yes.
And work as a team.
Yes.
God!
God!
After Gordon's pep talk,
Lynn, Kim, and Lisa
all stepped in
to help get everyone seated.
It's a totally
different menu.
What would you like?
Seared tuna.
Okay.
With the dining room now
completely full
for the first time in years,
the pressure was turned up
on The Mixing Bowl staff.
Mike, you had
table five?
Lynn, are you telling him
to bring a bus pan?
Madame, let me take that
for you, please.
Thank you very much indeed.
Can you wake up?
Wake up.
This is our one shot
This is our one shot
to make our lasting impression.
We're gonna blow it.
How long on the appetizers
on table five?
I'm coming.
Honestly I think that Mike's job
is not that hard.
He just gets sidetracked
and stops,
stops being a manager.
While each waiter is covering
three to four tables...
All right, so let me go ask.
You can try ours.
Mike is looking
after his friends.
Can I get the three soups?
I need soups.
Soup bowls.
Yeah, it's coming now,
you.
Yeah, it's coming now,
you.
Watch your back.
Watch your back.
I was definitely concerned
Mike was gonna crumble.
He's not used to running
a busy dining room
out there, you know that.
Yeah.
My God!
Ooh!
Oh, my God.
It's two hours
into dinner service,
and The Mixing Bowl has
weathered the first storm.
But they are about to be faced
with another challenge.
But they are about to be faced
with another challenge.
The New York Dragons.
Hi.
How are you?
You're gonna have
a nice dinner?
Sure hope so.
Okay.
So we're just gonna get
your tables together.
Sounds good.
Okay?
All right,
we'll be right with you.
You wanna get that?
Wait a minute.
I thought that
that table was gonna be
with them.
Can I see this?
You forgot the biggest thing
to put on the list,
You forgot the biggest thing
to put on the list,
the Dragon's reservation.
The Dragons were supposed
to be on that list.
And somehow Mike just forgot.
How is that missed?
How is that overlooked?
They just--someone just--
the Dragons just came in--
Mike, that's not
what I'm saying.
I'm not exactly sure
what transpired.
It's beyond upsetting.
There was no Dragons on there.
My God, that table for me
is the most important table.
That's embarrassing.
You're overlooking
extremely important things.
You're overlooking
extremely important things.
I was not told
about the Dragons.
I found out at se--
Mike, why do
you keep saying that?
Because I wasn't!
I wasn't told!
Excuse me,
do not talk to me like that.
I was told at 7:00 this morning!
That's it!
Seriously, I'm pissed off!
Dragons on the paper!
I'm pissed off!
Not my fault!
Dragons right over here!
I put 'em on at 7:00!
Can we please move on?
That's it!
Not my fault!
Not my fault!
It's re-launch night
for The Mixing Bowl.
And Mike's reservation mishap
with the New York Dragons
has caused him
to go over the edge.
I wasn't told!
Do not talk to me like that.
I'm pissed off!
That's it!
I was told
at 7:00 this morning!
Not my fault!
Dragons on the paper!
I mean--
Can we please move on?!
That's it!
We were all
in shock and speechless.
We were all
in shock and speechless.
I've seen him blow up before,
but that was a new--
that was
a new level right there.
Hey.
Yes.
You off outside now.
This is like The Twilight Zone.
I really think something
in his brain has snapped.
He's a freakin' lunatic.
Mike was raising his voice.
I mean, I don't want him to talk
to my wife that way.
I mean, I don't want him to talk
to my wife that way.
I don't go for that.
Mike's conduct
has everyone rattled.
And Gordon has some concerns
for the restaurant owners.
Okay.
Let me just
tell you something.
And I've got
to be brutally honest.
You've got one problem here.
Mike.
I don't know why Billy and Lisa
were talking to Gordon.
I don't know what they possibly
could have said about me.
You need
a manager,
You need
a manager,
and that is not your man.
Business is business.
If something's gotta be done
to change
this place,
we gotta change it.
That's the restaurant business.
Freakin' fire him.
If I would go home right now,
life goes on.
I'd get another job.
But my life would be different.
Um, I just gotta re-evaluate
the situation.
Um, I just gotta re-evaluate
the situation.
Mike's gonna have to change
like the place has changed.
Everybody else in the place
is gonna get a second chance,
so Mike should get
a second chance.
We're gonna move forward
together.
For now Billy has decided
to keep Mike on as manager.
Move on.
Yeah.
That was embarrassing.
Yeah?
Can we put an end to this?
I feel like I'm reborn again.
And we're gonna build
the best damn restaurant
that--that ever existed...
that--that ever existed...
or at least
in a 25-mile radius.
All right,
table two's getting up.
We're gonna push 'em together
for a table of four.
Mike managed to find a place
to seat the Dragons.
And it looks like Gordon has
finally gotten through to him.
Ready...
set, hike--no.
I have a new--a new look,
new restaurant, new me.
Thank you so much for coming.
I appreciate it.
Gonna get your dinner out
real quick.
Good job.
Good job.
For the first time
he said thank you to me.
For the first time
he said thank you to me.
So that was, like, wow.
All of a sudden...
Mike...
You know, like, "Was that him?"
He was great.
The service has been excellent.
I give the service a A.
Definitely.
Although The Mixing Bowl's
re-launch
had some growing pains,
it's clear the restaurant is
headed in the right direction.
Whoo!
Cheers, doll.
As the week progressed,
As the week progressed,
Mike's management skills
kept improving.
One and two is crucial
that we get out of here.
It's really good.
The customers raved
about the vibrant food.
We got some amazing feedback
from the food, Billy.
Everybody's
really loving the food.
Holy moly.
The profits were soaring.
What each person spends
on average went up,
like--like, double.
In the spirit
of the new healthy menu,
In the spirit
of the new healthy menu,
Gordon sponsored the first-ever
Mixing Bowl Mile run.
Come on, Mike!
Come on, Mike.
An eight-year-old is beatin' ya!
And with the restaurant
thriving,
Billy even found some time
to hang out
with his new friends,
the Dragons.
This journey was unbelievable.
I'm psyched to go forward.
That's what I wanna see,
that passion, yes?
Yeah.
And on Gordon's last day
he even got shy Billy
to finally come out
of the kitchen.
I want you to stop
what you're doing
for two minutes and go
and say hello to your customers.
for two minutes and go
and say hello to your customers.
I'm so proud of him.
I couldn't be more proud of him.
I want him to get
a little recognition
for all that he does.
Thank you so much.
Yeah, thank you.
The difference tonight
from when I first arrived
was extraordinary.
I would seriously eat here.
You're talented, big boy.
You've got
to make that transition
from a chef
to a restaurateur.
from a chef
to a restaurateur.
I got the message
on how I have
to change to make this place
the best it could be.
Start thinkin'
and cookin' up there,
not with your back.
Yes.
Lovely.
Thank you so much.
The black cloud has definitely
been lifted off this restaurant.
We can't blame anyone
but ourselves now
because there's
no excuses left.
Ladies--
Oh, me.
Thank you..
Oh, no.
It all came together.
And I just can't wait
to go forward.
Good night.
Thank you.
Thank you.
Two months have gone by,
and the restaurant
is continuing to prosper.
Gordon, he just let everything
out on me.
It was, like,
rip on Mike week.
But he definitely
did teach me some things.
We had fun with it.
As for Billy and Lisa,
their marriage is as strong
as the restaurant itself.
The changes I've seen
in our relationship is amazing.
The changes I've seen
in our relationship is amazing.
So for that,
Gordon, I thank you.
That means so much to me.
Chef Ramsay
has whipped aspiring chefs
into shape
on Hell's Kitchen.
this is painful!
Get out!
Out!
Now Gordon Ramsay,
the most
successful restaurateur
on the planet
with critically-acclaimed
restaurants
in London, Dubai, Tokyo,
and New York,
is criss-crossing America
for the most difficult
assignment of his career.
This is disgusting!
I am gob-smacked.
Turning around America's
Kitchen Nightmares.
Please help me!
Please help me!
Each week he will go
to restaurants
on the brink of disaster.
There is no more money.
He's not doing his job!
This place is a disaster zone!
I put so much into it.
But to get these restaurants
back on track,
Chef Ramsay
will hold nothing back.
Never, ever, ever,
ever met someone I believe in
as little as you.
It will be intense.
you all,
you dirty pigs!
Do we need a death
in the restaurant
before some
gets a grip?
I thought your food was crap.
I'd rather have
this conversation downstairs.
I'd rather have
this conversation downstairs.
You!
It will be emotional.
You're a!
That's it!
Seriously, I'm pissed off!
It's not my fault!
Why did you keep eating
if it was that bad?
Go!
Just go!
And it will be shocking.
Fire them on the spot.
Oh, my God.
Look at them.
It's rancid!
It's rotten!
I've eaten it!
I feel like spitting
on both of them.
I think this place
is run better without you.
Can you go tell them
that the kitchen is closed?
We're shut!
It's the luckiest day
of their lives!
We're shut for the night?
We're shut for the night?
We're shut for the night!
We will make this a success.
Put your hand up
and swear to God.
In the end you will see
dramatic turnarounds.
Are they horrible?
And not just the restaurants...
Whoo!
Ooh, I like this.
Oh, it's fantastic.
but the people
who work in them.
I'll never forget you, man,
the rest of my life.
You're the best, man.
And while most
appreciate his help...
God bless you.
You are
a wonderful person.
others aren't so grateful.
others aren't so grateful.
It's my!
Chef, I know you can hear me!
Don't run!
Why is this guy here?!
Who the
are you
to turn around
and tell me
when you work
like a pig?
You pig!
Good-bye, Chef.
Good luck...loser.
Get ready as Chef Ramsay turns
America's kitchen nightmares...
Thank you, God, for what we're
about to receive.
May the Lord not kill me
with food poisoning.
back into dreams.
Please.
Do not screw it up.
Tonight Gordon faces
an overwhelming challenge.
Time to walk away.
There's nothing else to do.
The Mixing Bowl's business
is dwindling,
and relationships
are crumbling.
You can't get so overwhelmed!
I wasn't told!
Why do you keep saying that?
I'm pissed off!
The manager is desperate.
I've tried everything.
I've tried everything.
The owner has lost his passion.
You look like a man that's dyin'
to be put out of his misery.
And his wife wants him
to shut the place down.
I can't sacrifice myself
for The Mixing bowl anymore.
Now Gordon must turn
The Mixing Bowl upside down.
I'm fighting
for my life here.
It's the last chance
for this dying restaurant.
Do not talk to me like that!
That's coming up
on Kitchen Nightmares.
Bellmore, New York,
Bellmore, New York,
a busy commuter town
about 30 minutes
from New York City and home
to a wide variety
of restaurants.
For ten years The Mixing Bowl
has managed to survive.
But now with increased
competition,
it's only months away
from closing.
He said Cajun, not Asian.
My name is Billy Galetti.
I'm the Chef/Owner
of The Mixing Bowl.
Pick it up!
I'm the chef,
the delivery guy, Mr. Fix it.
I'm doing bills,
picking up supplies.
I mop the floors
if I have to.
I mop the floors
if I have to.
That's what I have
to do to keep the place alive.
The Mixing Bowl Eatery
has been here for ten years.
Lisa.
Is this order right?
You know what?
You should talk to your manager,
not your wife.
If it was up to Billy's wife
the restaurant
would be closed next week.
It says two mussels.
It should say one.
My hope is really gone
for this place.
How bad was it
yesterday?
Disaster.
Six people came in the
restaurant all night last night.
Everyone just knows me
as "Mixing Bowl Mike."
Right this way,
young ladies.
Yes, he's the manager.
Yes, he's the manager.
But it's impossible
to work with him.
You get five times more pay
than the servers!
What the hell is
your problem?
Kinda like
one big, happy family.
What you just said
makes absolutely no sense.
And you got 100, you got 100,
you get over 100--
That doesn't
make sense.
I'm thinkin'--
Shut up
Aye yai yai.
Mike, what are
you doin'?
I'm taking a drink
'cause I'm parched.
He is the manager.
Oh, my God.
What does Mike do now.
I see him schmooze a lot.
I see him schmooze a lot.
People come in here,
and they think I'm the owner.
They call me, like,
the mayor of Bellmore.
Do they do that because
they respect me, they fear me?
I don't know.
Do whatever--
Shut up.
Let me finish talking.
Don't tell me
to shut up.
You respect me.
Nobody's gonna listen
to someone who's yelling
at them like a mad man.
Talking to you
is like talking to a brick wall.
All right,
all right, all right.
When The Mixing Bowl
first opened
it was busy every week,
you know,
it was really doing well.
Now it's just a slow...
Now it's just a slow...
Everybody's, like, depressed.
We tried everything that we can.
There is no more money.
There--there's nothing--
there's nothing else to do.
If something doesn't change
and someone doesn't help us out,
the restaurant
could be closed next week.
Now it's at the end
of the road.
I'm so stubborn
about keeping it alive.
But am I hurting myself?
Am I hurting my family?
You're holding everything up now
with all this crap.
I'm sorry.
That's what I pulled.
Our marriage gets effected
by his business.
Go.
Go out, go out.
Go.
Go out, go out.
We're struggling
seven days a week.
That puts a damper
on our relationship.
I can't sacrifice myself
and our children
for The Mixing Bowl anymore.
If it's not gonna work,
it's time to walk away.
Gordon Ramsay
has just one week
to uncover
the restaurant's problems,
devise a plan,
and find a way
for this restaurant
to stand out
in this competitive market.
in this competitive market.
I'm nervous
'cause this looks dreadful.
Oh, my God.
It's a pleasure
to have you here.
Gordon.
First name?
Mike Landsberg.
Mike.
Nice to see you.
It's exciting.
Just, like, "Oh, my God.
I'm meeting Gordon Ramsay,"
you know.
To me he's a God
in the restaurant industry.
Good to see you.
Hi.
Lisa.
Lisa, nice to see you.
Go on.
Oh, this is quiet.
Yeah.
This is the lunch crowd, us.
All these staff?
One, two, three, four?
How many is booked
for lunch?
Nobody.
No?
When Gordon first came in
I was nervous.
When Gordon first came in
I was nervous.
And I hope he's just not
too hard on all of us.
I'm gonna sit here?
Yes.
This is the lunch menu.
What style of restaurant is it?
It's new American-type cuisine,
salads, some wraps...
Sounds like a health spa.
Um...
When was the last time
you went to a spa?
The gym?
What are you saying?
Are you trying to say something?
I asked when was the last time
you went to a gym.
Uh, not for a long time.
Uh, not for a long time.
When was the last time
you had a salad?
Not for a long time.
Right.
Okay.
If you have any questions,
please feel free to ask.
Okay.
Great.
When you look at the way
the restaurant is put together,
you can identify instantly
from the paper cloths
to the drapes to the plants,
to the ceiling, to the color,
that this restaurant really is
on its last legs.
There's not long to go here.
Hmm, award-winning
Maryland lump crab cakes.
North Atlantic salmon,
sun-dried tomato basil.
North Atlantic salmon,
sun-dried tomato basil.
For such a small restaurant
the menu's huge.
You need a couple
of minutes, or--
I'm dying to taste
the award-winning
Maryland crab cakes.
They are excellent.
Award-winning?
What did they win?
You could ask Billy.
He knows more about it.
I thought you'd know
about it
if you're the manager,
and it's on the menu.
Well, I...
Anyway.
I...
I'll have a zucchini pancake.
Okay.
And I'll go for the North
Atlantic salmon, I think.
Okay.
Thank you.
God, that guy needs some spark.
Bean bag.
And these are
the Maryland crab cakes.
Thank you.
And the zucchini pancakes
with chive sour cream.
Lovely.
Thank you.
Enjoy.
Thank you.
May I ask what you think
of the crab cakes?
May I ask you not
to stare at me?
Absolutely.
It makes me feel
really uncomfortable.
No problem.
You know, this cockroach
on your back.
You like to shake off.
I'd like to just sit
and enjoy my lunch.
Absolutely.
Thank you so much.
Absolutely.
Thank you so much.
Mmm, award-winning?
Maybe not.
In terms of freshness, yeah.
I wouldn't expect to find
something so fresh
in such a dreary,
dreadful dining room.
Zucchini pancakes, stodgy,
bland, and zucchini thick.
It's like having
a mouth full of glue.
Oh, my God.
What's that on top?
Tomato-basil balsamic sauce.
Mm-hmm.
I smell garlic.
Where's the garlic from?
Is that on the green beans?
The shallots.
There's--
The shallots.
There's--
No garlic?
No garlic in any
of the ingredients.
And then on the beans?
Looks like there's garlic
on there.
Why don't you just check
with him?
I can smell it anyway.
I will.
That looks like garlic.
Thank you.
Billy.
What?
The string beans,
you cook them in garlic?
Yeah.
Is there any shallots
in there at all?
No shallots.
The salmon was very bland,
and the sauce,
just heavy, soggy,
and vinegary.
Garlic everywhere.
No one wants to come out
to lunch and stink of garlic.
No one wants to come out
to lunch and stink of garlic.
That's for sure.
Billy's getting
a little nervous.
Like, am I about to get reamed
by that--you know.
I don't know what to expect
to be honest.
When you first walk
in that dining room
you get
this depressing manager
jumping on you,
which is a great shame.
I'm sure five years ago
you had some form of spark.
The food...
The crab cakes were good.
Thanks.
Yes?
That was the high point.
Everything else unfortunately
for me
was just too bland.
Really?
Really?
The pancakes
were soggy
and the fish
was dry.
The salmon just--
it just looked old-fashioned.
Can I ask you
an honest question?
Yes.
It was our ten-year anniversary.
And we said for our ten-year
anniversary everybody
gets complimentary
zucchini pancakes.
Yes.
Now, everybody tells me
they love 'em.
If you give something away,
and it's free,
who's gonna complain about it?
That never happens.
So either he's crazy,
or every customer that comes
in here is lying to me.
I wanna come back
with a plan.
And bang.
It didn't blow me away today.
I wasn't that excited about it.
It's very average.
I wasn't that excited about it.
It's very average.
Very dreary.
And it's very sad.
End of story.
Okay?
See you later, yes?
It makes me feel terrible
when Gordon says
he doesn't like
my husband's food.
You know, of course I'm gonna
take offense to that.
Gordon is wrong
about the restaurant.
My position is the manager,
so I am not intimidated
by anybody.
Bring it on.
Coming up:
Gordon sees a sign of the times.
Now accepting
dinner reservations?
We thought maybe because we're
not taking reservations, so--
We thought maybe because we're
not taking reservations, so--
It's empty.
Lisa and Billy
must face the truth.
Maybe we should close
this place down.
And later as Gordon
turns up the heat...
Can you wake up?
Manager Mike loses it.
I was told at 7:00 this morning.
That's it!
Seriously, I'm pissed off!
Do not talk to me
like that.
- Hey.
- outside now.
He's a freakin' lunatic.
Coming up
on Kitchen Nightmares.
Later that night after meeting
the staff and sampling the food,
Gordon wants
to observe a dinner service,
so he can evaluate Billy
in the kitchen,
and Mike in the front
of the house.
Two or three people.
Bloody hell..
This is not very good right now.
It is 7:00,
and there's a lot
of open tables
in the restaurant.
To me, I would have shut
the doors a year ago.
To me, I would have shut
the doors a year ago.
Wherever you feel like it.
It's your choice.
How about this one?
Why not?
It's an hour
into the dinner service,
and it's starting
to become clear to Gordon
why The Mixing Bowl
is losing so much money.
This coupon,
you can use it this evening.
50% off.
Your check is all adjusted.
Thank you very much.
Okay.
We hand somebody a check.
You put this 50% off coupon
in it.
15?
Fif--no, no,
5-0, 50.
Fif--no, no,
5-0, 50.
In here?
Yeah.
50% off.
Holy smoke.
My goodness me.
Mike just told me
about the coupon that he tried.
How long have
you been doing it?
Um, a long time.
Eight years.
Eight years?
That doesn't make sense now,
does it?
No, it doesn't.
Do you ever go out there?
Um, yeah, when I--when it
dies down I'll walk around.
Um, yeah, when I--when it
dies down I'll walk around.
While Billy spends the entire
dinner service in the kitchen,
the responsibility of running
the restaurant
is in Mike's hands.
Any more coupons?
Anywhere else?
No, no, that's it.
You sure?
Nothing at all?
There is more.
I have about ten signs
that I had made up.
Go
and get them.
Someone grab the door
for me, please.
Sorry.
Sorry.
Sorry.
Okay.
All of 'em go in the window
at some point.
Where did you get
all these from?
I have a place.
They make 'em up for me.
It was expensive.
Holy mackerel.
As you can see,
I've tried everything.
Clearly.
Now accepting reservations?
We thought maybe because we're
not taking reservations,
maybe people aren't coming
in here.
maybe people aren't coming
in here.
It's empty.
Yes.
But we--
It's empty.
Tuesday night dinner specials.
Select three.
Three what?
That was--that was one of the
worst things we've ever done.
Um, so what we did, uh, select
three was--it was a while ago.
We did, um...
And that's a pumpkin.
Can I--can I--
can I tell you what
because--
Listen to this.
Order your
Thanksgiving desserts early.
Yes.
In case we're closed by the time
we come round to November.
What I do is I--
I'll put up a sign
a month ahead of time
a month ahead of time
because maybe people will
drive by and say, "Oh, look--"
Which sign was
the most successful?
None.
None.
Is there anything else
that I should know?
That's, uh,
that's it.
That is it?
Well, there's--
well--
Oh, no.
There was--there was...
Oh, no.
It's not really
that big of a deal.
Gordon!
Can you come here?
It's a little big.
What in the?
What in the?
Free appetizer with dinner.
Oh,.
Man, get me out of here.
Jesus Christ.
Where in the--
Here--here, it's--
It went over the--
it went over the--
These other little signs
weren't working.
And how long do
the signs go up for?
Well, it would have still
been up, but there was, uh,
a bad windstorm
a few months ago,
and it ripped it down.
It blew the signs down?
Yes.
So we--
Thank for that.
Doesn't this catch your eye
though, from the street?
Catch my eye?
Isn't that the point?
It's worse
than a dumb shop.
It's worse
than a dumb shop.
You're incredible.
Okay, get the signs
and put them back round here.
I don't want
any customers to see it.
I've got a restaurateur
who's just a cook--
a simple cook--
a manager totally obsessed
by his signs,
and a wife that'd rather close
the place down tonight.
This is a real nightmare.
My God.
After a day of observation,
Gordon is ready
to confront Billy and Lisa
with the harsh reality.
with the harsh reality.
I've got to be brutally
honest with you, you know that.
I've seen a lot today.
Watched the service.
Unfortunately I spent a lot
of time talking to Mike.
And, uh, yeah, he's, uh--
He's out there that one, huh?
You seriously have to start
thinking as a businessman.
Not leaving it
to someone like Michael
to sort of focus
on the bologna and bull.
And then watching you
cooking.
I've never ever seen a chef
so quiet in all my life.
You look like a man that's dying
to be put out of his misery.
Lisa, you may be right.
Lisa, you may be right.
To put you out of your misery,
maybe we should close
this place down.
tonight.
Up next:
There is mutiny
at The Mixing Bowl.
I think he's lazy.
The rest of us
bust our butts
to get your tables
and our tables done,
and then you take
a half, like, of our tips.
Do you think we would have
those tips if I wasn't here?
And later before Billy steps up:
I was told at 7:00 this morning!
That's it!
Seriously, I'm pissed off!
Seriously, I'm pissed off!
I don't want him to talk
to my wife that way.
Do not talk to me like that.
Gordon steps in.
- Hey.
- Take your outside now.
Coming up
on Kitchen Nightmares.
After the dinner service,
Gordon decides to test
Billy and Lisa's commitment
to the restaurant.
Lisa,
you may be right.
To put you out
of your misery
maybe you should close
this place down
tonight.
The stress and the pressure
relieved, bang.
You'd be gone
within 12 hours.
I don't want him
to give up his dream.
I don't want him
to give up his dream.
But I don't see why
we keep going with it.
Billy's a good person.
He doesn't want
to just walk away.
But if he has
to close the doors,
it needs to be closed then,
and let's move on already.
I wanna live a normal life.
This is where you
really seriously dig deep.
If the restaurant dies,
it'll be like a death
in the family.
We have to go forward.
Seriously?
Yeah.
Seriously?
Yeah.
If you seriously,
seriously want to continue,
you have got
to find your passion
with your support.
And truthfully,
unless you change,
you'll be gone
in six weeks time.
It's day two and time for Gordon
to start implementing his plan.
He hopes to get through
to manager Mike
about his destructive promotions
about his destructive promotions
with the help of a somewhat
destructive measure.
It looks like
a wood chipper to me.
That's right.
It's time to say good-bye
to the past.
It's time to say good-bye
to Valentine's Day.
Bloody hell.
Yeah, I am mad.
Working with guys like you
makes me mad.
Working with guys like you
makes me mad.
With Gordon struggling
to get through to Mike,
he now turns his attention
to The Mixing Bowl's
greatest challenge.
Let's have a look
at 1997 first.
One, two, three,
four restaurants.
Wow.
Ten years ago,
let me show you something.
2007.
Holy.
Look how built up
this neighborhood has become
over the last ten years.
41 restaurants.
41 restaurants.
From a Chinese to a deli
to a pizza to a diner.
Right now we need
to re-position The Mixing Bowl
smack bang in the middle
of all that competition.
Gordon's right.
41 restaurants.
Of course you're gonna kinda
get lost in the shuffle.
What else is
around this area?
You go to every day?
Oh, the gym.
Gyms, beauty parlors,
tanning salon.
What isn't on there?
A healthier?
Healthy is something
that's not even listed
anywhere near here.
One way we can help
turn this around is
One way we can help
turn this around is
by installing something
to do with health.
It's exciting to realize
you can do things healthy.
And it just opened my eyes
to a whole new world.
Give the neighborhood
what they want.
With the mixing bowl
now embracing
being the healthy,
high-quality restaurant
of Bellmore,
Gordon also realizes he needs
to ignite Billy's passion.
Time to be competitive.
Creative.
Yeah?
Creative.
Yeah?
Our list of 15 ingredients.
Okay?
Half an hour.
You work there.
I'll work there.
Keep it fresh and healthy.
Think about the direction
of the restaurant,
the way it's going, yes?
Okay?
Gordon Ramsay teaching Billy.
He's being trained by one
of the top chefs in the world.
I was totally
into what I was doing.
But then you realize
that's Gordon Ramsay
working next to you.
It was great.
I was so excited
because I haven't seen Billy
this fired up
about something in so long.
You're very quiet there,
my man.
Now what is it with you?
You must drive Lisa
around the bend, you know that.
How do you communicate?
Through email?
I wasn't paying attention
to what he was doing at all.
I was more involved
in just making my dish.
Up, up, up and away.
Billy finished first.
Okay good.
So yours is a--?
Okay good.
So yours is a--?
Seared salmon
with ginger-balsamic drizzle.
This is a poached salmon,
and I've just poached
with vegetable stock.
Top with a, uh, walnut pesto.
Everything looked really nice,
just fresh and lively
and vibrant
and the food kinda, like,
jumped out at you.
It looked great.
This is the kind
of food
that The Mixing Bowl
should be serving.
I like that.
Both dishes are good enough
to go on the menu tonight.
I like the food,
but I really don't know
if Gordon can change
this place around.
if Gordon can change
this place around.
With word that world-class
Chef Ramsay is in town,
The Mixing Bowl
is busier than normal
for tonight's dinner service.
Do you have reservations
this evening?
But can the staff
at The Mixing Bowl
actually cope
with a busy restaurant?
Push the salmon, please.
Yeah?
Okay.
Okay.
Push the salmon special,
yeah?
I think that the customers
are absolutely gonna love
the new salmon dish.
Push the salmon.
Table of four--
don't point.
Don't point at customers.
Don't point at customers.
We're running a restaurant,
not a zoo.
Did you get
the salmon special?
Yeah.
Okay, good.
Let's take 12 out.
Let's take 12 out.
Do you like salmon?
I would try salmon.
Three salmon specials.
Good.
They're selling the salmon.
Good.
Hey, Yvonne.
How you doing, sweetie?
I don't particularly care
about the kitchen.
Your main focus
should be the customers.
The water is complimentary.
Salmon special
is really going well.
But Michael,
what the is he doing?
This guy is just using
this restaurant to feed his ego.
I'm glad you guys
are enjoying everything.
You want your friends
to come in, that's great,
but you should be out working.
Answer the phone, please.
It's impossible
to work with him.
And every time
you work with him,
he takes half of your tips.
Kimmy, you gotta work
the tips, baby.
I get very large tips.
Give 'em some more water
on table 18, please.
I mean, 20-25%
I mean, 20-25%
Could you do it?
Put on another round of drinks.
Another Bud--another Bud and
another Diet Coke also.
I am tired of Mike taking half
the money from the tip cup.
It's not fair.
Good-bye.
Thank you.
Thank you.
Despite the success
of the new specials,
the staff is unhappy
with their tips.
And all fingers
are pointing toward Mike.
You find a table, you latch on
and then the rest of us
bust our butts to get
your tables and our tables done,
bust our butts to get
your tables and our tables done,
and then you take a half,
like, of our tips.
Can I--can I say something?
Do you think you'd have
those tips if I wasn't here?
When people come in here,
everybody knows me.
The customers know me.
All you guys know that.
People know me the best
because I make it a point
to making friends
with the customers,
and that's what customers want.
They wanna feel special.
Mike thinks
this is his restaurant.
He is an employee here.
unbelievable.
Okay, time to get real.
When I ask you
to wake up
in terms of running
the business,
sometimes you run it
as if you own the place.
sometimes you run it
as if you own the place.
And the reason why
you do that is because,
Billy, you are too weak.
And Lisa, if it sounds crap,
open up and say it.
He's nervous that
everybody's sitting out there
with their thumbs
up their
not doing what they're supposed
to be doing.
See, I don't think right now
that's the right attitude.
I think we should have
a positive attitude.
But I mean, be realistic.
When I'm bussing my own tables,
and everybody else is running
around crazy.
We are aware
of what the problems were.
And I think
that we should move forward
And I think
that we should move forward
and put the damn past
behind us.
You're kinda talkin'
to yourself right now.
I'm talking--this is how I feel.
I'm not even--
These are things
you need to do.
I'm fighting for my life here.
You right now need
to step up
to the plate
and make the changes
every frickin' day,
every minute of the day.
That's it.
Billy, that's the first time
you've sounded like a boss.
"Cause it's your life
on the line.
"Cause it's your life
on the line.
Don't ever forget that.
Hey, he's laughing again.
If you're carrying the weight
that this guy and his wife
has on their shoulders,
you wouldn't smirk.
Tomorrow, the most important day
in ten years.
We're gonna implement changes
to help get this business
turned around.
If this doesn't work
after tomorrow,
the blame is
on your shoulders, Mike.
Still to come...
Let's get it, boys.
Let's get it, boys.
The Mixing Bowl
is busier than ever.
Pick up this plate!
Let's go!
Can I get the three soups?
The order.
Now!
It's coming now,
you.
I was just fed up.
But nobody's
in the mood for celebrating.
I was told 7:00 this morning!
That's it!
It's the dinner service
you have to see to believe.
Seriously, I'm pissed off.
Do not talk to me like that.
It's done!
Coming up
on Kitchen Nightmares.
Day three.
Gordon's design team
works overnight.
and transforms
The Mixing Bowl
from a non-descript diner
into a contemporary,
sleek restaurant.
And now it's time
to be revealed.
All right.
Ready?
Yes?
Mike?
Ready?
I'm so excited to see,
like, what--you know.
I'm psyched.
The place needs a facelift,
so I'm very excited to see it.
Let's go.
Lovely.
Lovely.
Here we go.
Oh, my goodness.
Oh, my God.
Oh, wow.
It's gorgeous.
Oh, my God, I--oh.
Genius.
Yes?
It looks nice, huh?
Beautiful.
This is gorgeous.
I feel like I wanna spend money
in here.
It's exciting to walk out
into the dining room
It's exciting to walk out
into the dining room
and just see
what it looks like.
The decor was terrible.
Now I think the decor works.
It fits with the food.
It fits with the name.
Lisa, what do you think
of the chairs?
Oh, my God.
I love them.
Have a seat in one of them.
Lisa.
Oh, my God.
It's amazing.
It just was like a gift.
It was just like
a period of grace.
It really touched me deeply.
It looks like a restaurant now,
doesn't it?
Yes.
Are you seriously
gonna start spending time
in your own restaurant now?
Say hello to customers?
Yep.
Kim, how do you feel,
darlin'?
It looks completely different.
I feel so much better
about coming here,
knowing that they're not looking
around thinking,
"Why am I sitting here with this
gross paper on my table?"
It's gorgeous.
I can't wait
for customers to come.
Sorry.
I can't wait for customers
to come in and see the place.
Lisa, do you have any tissues?
Hey.
This is our new start.
This is our new start.
So hopefully
it's what we needed.
It's unbelievable.
With the new decor
as the inspiration
it's time for Gordon
to overhaul the menu.
Okay, first salad.
Apple and endive, um,
salad, yes?
And it's done with walnuts
and a honey-dijon dressing.
It's very fresh, very good,
very citrus-y, very tangy.
Gordon woke me up.
He got me back
to what's now and just trying
to put that together.
Under Gordon's direction,
The Mixing Bowl
Under Gordon's direction,
The Mixing Bowl
has removed
heavily-sauced entrees
and replaced them
with healthy, vibrant items.
Roasted vine tomato soup,
slow-roasted in the oven,
overnight.
Blended and finished
with fresh basil
and drizzled olive oil.
Tuna Nicoise
that's been addressed
with an olive tapenade.
Green beans, olives, eggs,
and roasted new potatoes.
We got to see the way
all the new dishes looked.
They looked beautiful.
Smaller portions, lighter foods.
All of it made sense.
Good--right, are we ready?
Good--right, are we ready?
Yeah.
Good luck.
I love the menu because I was
eating all the food in here,
so now I'm eating
a little bit healthier.
It may, uh--it may have
an impact on my, uh, belly.
With a healthy new menu
and the restaurant redesigned,
it's time to utilize
the staff's new energy
and spread the word
about The new Mixing Bowl.
We'll go out to a spa or a gym,
just put the word out.
A fresh outlook.
A fresh appeal.
My God, look at these.
Hi, guys.
You all know where
The Mixing Bowl is, right?
That's the restaurant there,
The Mixing Bowl.
We're gonna be kicking off
our new, light,
vibrant, healthy menu.
our new, light,
vibrant, healthy menu.
Exciting new food.
It'd be great to see you.
At The Mixing Bowl Eatery
in Bellmore.
New decor.
New menu.
New style.
Gordon.
Gordon, I'm burning
1700 calories per hour.
If Billy could see you
right now--
Not bad for a fat guy, huh?
I brought you here
for a wake-up call, yeah.
Let's go.
Holy...
In keeping with the healthy
direction of the restaurant,
Gordon has reached out
to the New York Dragons'
arena football team
to create
some buzz
in the community.
some buzz
in the community.
It's a big day
for us tomorrow.
So, um, we wanna
help celebrate that
and, uh, maybe getting you down
to the restaurant and, uh,
come in and have a bite to eat.
I think
it's an amazing idea.
I just hope it works.
Day four.
Only a short time
before re-launch.
And Mike is
already feeling the heat.
There's a couple of little,
tiny things that bother me
There's a couple of little,
tiny things that bother me
'cause I want--I want the place
to look perfect.
Mixing Bowl, Mike speaking.
Can I help you?
How many people
are you gonna be?
There was a lot of confusion
with the reservations.
And it was a lot of things
I really had to do myself.
Disgusting..
He was having a hard time today,
which we all were, you know,
but he really lost it.
Actually takes some thought!
See, this is why
we need Xanax.
Mike seemed so stressed.
And I was definitely concerned
that it wasn't going
to help us
when we open the doors.
when we open the doors.
That's it.
That's it.
With the re-launch
only minutes away,
everything seems to be in place
for the big night.
It looks like we have 47.
And the restaurant
is fully-booked.
Okay.
Good luck.
Yes?
Let's go, big boy.
The customers
are cuing up to get in here.
In his panic Mike has booked
too many people
In his panic Mike has booked
too many people
to arrive at the same time.
Oh, no.
Even I'm getting a little bit
dolally.
There will be a van
picking me up in a minute
with a straight-jacket.
I was not--
This is huge.
madness.
It's The Mixing Bowl's
biggest night.
And because of Mike's
reservation mix-up,
many of the customers have
arrived at the same time.
How you doing?
How's everything?
As soon as those doors opened,
the floodgates opened up,
and everybody kind of
came at once.
It was a little bit stressful.
Mike.
Yes.
Mike, come over.
Coming.
Okay, reservations.
What's the hiccup?
I handed over the reservation
list to Kim.
I handed over the reservation
list to Kim.
And then I'm not exactly sure
what transpired since then.
Mike tried to blame
the reservation mix-up on me.
I've never been the one
in charge of the reservations.
It's not fair.
Mike up
this whole seating thing.
This is a big night.
I cannot tell you
how big this night is.
And you've gotta know
what's coming in.
That's your job.
It's not solely my fault.
And I don't think
that it's right
to put blame
on any one person.
Can we get on?
Yes.
And work as a team.
Yes.
God!
God!
After Gordon's pep talk,
Lynn, Kim, and Lisa
all stepped in
to help get everyone seated.
It's a totally
different menu.
What would you like?
Seared tuna.
Okay.
With the dining room now
completely full
for the first time in years,
the pressure was turned up
on The Mixing Bowl staff.
Mike, you had
table five?
Lynn, are you telling him
to bring a bus pan?
Madame, let me take that
for you, please.
Thank you very much indeed.
Can you wake up?
Wake up.
This is our one shot
This is our one shot
to make our lasting impression.
We're gonna blow it.
How long on the appetizers
on table five?
I'm coming.
Honestly I think that Mike's job
is not that hard.
He just gets sidetracked
and stops,
stops being a manager.
While each waiter is covering
three to four tables...
All right, so let me go ask.
You can try ours.
Mike is looking
after his friends.
Can I get the three soups?
I need soups.
Soup bowls.
Yeah, it's coming now,
you.
Yeah, it's coming now,
you.
Watch your back.
Watch your back.
I was definitely concerned
Mike was gonna crumble.
He's not used to running
a busy dining room
out there, you know that.
Yeah.
My God!
Ooh!
Oh, my God.
It's two hours
into dinner service,
and The Mixing Bowl has
weathered the first storm.
But they are about to be faced
with another challenge.
But they are about to be faced
with another challenge.
The New York Dragons.
Hi.
How are you?
You're gonna have
a nice dinner?
Sure hope so.
Okay.
So we're just gonna get
your tables together.
Sounds good.
Okay?
All right,
we'll be right with you.
You wanna get that?
Wait a minute.
I thought that
that table was gonna be
with them.
Can I see this?
You forgot the biggest thing
to put on the list,
You forgot the biggest thing
to put on the list,
the Dragon's reservation.
The Dragons were supposed
to be on that list.
And somehow Mike just forgot.
How is that missed?
How is that overlooked?
They just--someone just--
the Dragons just came in--
Mike, that's not
what I'm saying.
I'm not exactly sure
what transpired.
It's beyond upsetting.
There was no Dragons on there.
My God, that table for me
is the most important table.
That's embarrassing.
You're overlooking
extremely important things.
You're overlooking
extremely important things.
I was not told
about the Dragons.
I found out at se--
Mike, why do
you keep saying that?
Because I wasn't!
I wasn't told!
Excuse me,
do not talk to me like that.
I was told at 7:00 this morning!
That's it!
Seriously, I'm pissed off!
Dragons on the paper!
I'm pissed off!
Not my fault!
Dragons right over here!
I put 'em on at 7:00!
Can we please move on?
That's it!
Not my fault!
Not my fault!
It's re-launch night
for The Mixing Bowl.
And Mike's reservation mishap
with the New York Dragons
has caused him
to go over the edge.
I wasn't told!
Do not talk to me like that.
I'm pissed off!
That's it!
I was told
at 7:00 this morning!
Not my fault!
Dragons on the paper!
I mean--
Can we please move on?!
That's it!
We were all
in shock and speechless.
We were all
in shock and speechless.
I've seen him blow up before,
but that was a new--
that was
a new level right there.
Hey.
Yes.
You off outside now.
This is like The Twilight Zone.
I really think something
in his brain has snapped.
He's a freakin' lunatic.
Mike was raising his voice.
I mean, I don't want him to talk
to my wife that way.
I mean, I don't want him to talk
to my wife that way.
I don't go for that.
Mike's conduct
has everyone rattled.
And Gordon has some concerns
for the restaurant owners.
Okay.
Let me just
tell you something.
And I've got
to be brutally honest.
You've got one problem here.
Mike.
I don't know why Billy and Lisa
were talking to Gordon.
I don't know what they possibly
could have said about me.
You need
a manager,
You need
a manager,
and that is not your man.
Business is business.
If something's gotta be done
to change
this place,
we gotta change it.
That's the restaurant business.
Freakin' fire him.
If I would go home right now,
life goes on.
I'd get another job.
But my life would be different.
Um, I just gotta re-evaluate
the situation.
Um, I just gotta re-evaluate
the situation.
Mike's gonna have to change
like the place has changed.
Everybody else in the place
is gonna get a second chance,
so Mike should get
a second chance.
We're gonna move forward
together.
For now Billy has decided
to keep Mike on as manager.
Move on.
Yeah.
That was embarrassing.
Yeah?
Can we put an end to this?
I feel like I'm reborn again.
And we're gonna build
the best damn restaurant
that--that ever existed...
that--that ever existed...
or at least
in a 25-mile radius.
All right,
table two's getting up.
We're gonna push 'em together
for a table of four.
Mike managed to find a place
to seat the Dragons.
And it looks like Gordon has
finally gotten through to him.
Ready...
set, hike--no.
I have a new--a new look,
new restaurant, new me.
Thank you so much for coming.
I appreciate it.
Gonna get your dinner out
real quick.
Good job.
Good job.
For the first time
he said thank you to me.
For the first time
he said thank you to me.
So that was, like, wow.
All of a sudden...
Mike...
You know, like, "Was that him?"
He was great.
The service has been excellent.
I give the service a A.
Definitely.
Although The Mixing Bowl's
re-launch
had some growing pains,
it's clear the restaurant is
headed in the right direction.
Whoo!
Cheers, doll.
As the week progressed,
As the week progressed,
Mike's management skills
kept improving.
One and two is crucial
that we get out of here.
It's really good.
The customers raved
about the vibrant food.
We got some amazing feedback
from the food, Billy.
Everybody's
really loving the food.
Holy moly.
The profits were soaring.
What each person spends
on average went up,
like--like, double.
In the spirit
of the new healthy menu,
In the spirit
of the new healthy menu,
Gordon sponsored the first-ever
Mixing Bowl Mile run.
Come on, Mike!
Come on, Mike.
An eight-year-old is beatin' ya!
And with the restaurant
thriving,
Billy even found some time
to hang out
with his new friends,
the Dragons.
This journey was unbelievable.
I'm psyched to go forward.
That's what I wanna see,
that passion, yes?
Yeah.
And on Gordon's last day
he even got shy Billy
to finally come out
of the kitchen.
I want you to stop
what you're doing
for two minutes and go
and say hello to your customers.
for two minutes and go
and say hello to your customers.
I'm so proud of him.
I couldn't be more proud of him.
I want him to get
a little recognition
for all that he does.
Thank you so much.
Yeah, thank you.
The difference tonight
from when I first arrived
was extraordinary.
I would seriously eat here.
You're talented, big boy.
You've got
to make that transition
from a chef
to a restaurateur.
from a chef
to a restaurateur.
I got the message
on how I have
to change to make this place
the best it could be.
Start thinkin'
and cookin' up there,
not with your back.
Yes.
Lovely.
Thank you so much.
The black cloud has definitely
been lifted off this restaurant.
We can't blame anyone
but ourselves now
because there's
no excuses left.
Ladies--
Oh, me.
Thank you..
Oh, no.
It all came together.
And I just can't wait
to go forward.
Good night.
Thank you.
Thank you.
Two months have gone by,
and the restaurant
is continuing to prosper.
Gordon, he just let everything
out on me.
It was, like,
rip on Mike week.
But he definitely
did teach me some things.
We had fun with it.
As for Billy and Lisa,
their marriage is as strong
as the restaurant itself.
The changes I've seen
in our relationship is amazing.
The changes I've seen
in our relationship is amazing.
So for that,
Gordon, I thank you.
That means so much to me.