Million Pound Menu (2018–…): Season 1, Episode 4 - Trap Kitchen and Greedy Khao - full transcript
I'm Fred Sirieix. I've worked
in the restaurant industry
for 25 years.
Right now,
the UK restaurant scene
is the envy of the world.
And all it takes
is one great idea to make
a fortune on the high street.
But has the next generation
of restaurants got
what it takes to become
a multi-million pound business?
Over the next six weeks,
here in Manchester,
the food capital of the North,
Twelve of the most exciting
new restaurant ideas
are in for the chance
of a life changing investment
from some of the UK's
most respected investors.
These are the men and women
who can turn an idea
into a national brand.
We're looking at
putting a lot of money
into the absolute best concept.
This is the kind of model
that you dream of.
If I find the right operator,
I'll be fighting for it.
[Fred] Each week,
the investors
will give the people
behind two great
new food ideas
a unique opportunity.
Ah, this is really it.
-[Fred]
Their own pop-up restaurant.
-[bell dings]
Right. Rock and roll, man.
[Fred]
They'll have just three days
to prove...
Nobody seems to know
their table numbers.
-[Fred]
They've got what it takes...
-It's a disaster.
[Fred] ...to make it
on the high street.
When you start to rush,
that's when you start
to make more mistakes.
-There's a big backlog
of customers...
-Yeah, yeah, yeah.
What are you gonna do about it?
If I was to invest,
it'll take half a million
to £750,000.
Time to make some dough.
[Fred]
After the three days,
will the investors
walk back
into the restaurants...
[sighing]
[Fred]
...and make them an offer?
It's a £600,000 launch.
We are not going to leave
without an investment.
I'm sorry.
Your time is up.
The doors
are open for business.
Welcome to Million Pound Menu.
Over 1300 restaurants opened
last year in the UK.
Today, two more
will be open for business,
hoping they've got
what it takes to make a fortune
in the restaurant business.
[narrator]
Times might be challenging
on the high street,
but chains based on
strong, simple concepts
can still make money.
And investors are on the hunt
for new opportunities.
These are my amazing,
delicious, East Asian
small plates.
Perfect for sharing
with your mates.
[narrator] The men and women
behind some of the most
successful businesses
on the high street...
The plot to our mission
is quite simple.
We want to serve
the best clucking wings
in town.
[narrator] ...met to choose
some of the best
new restaurant ideas
for a three-day
dry run pop-up.
So what is a bunzel?
A bunzel is a cross
between a bun and a pretzel.
[narrator]
They were looking
for the two entrepreneurs
with the strongest food, brand,
and business plan.
We've done eight pop-up events
and they sold out
within 12 hours.
There's an explosion
of these concepts.
I would eat this happily
all day every day.
[narrator] Then each investor
had to decide whether
they liked the concept enough
to try it in Manchester.
My food is exciting.
[narrator]
The first idea to get
the investors' attention
is one of the most original
they've heard.
My name is Prince.
I'm the founder of
Trap Kitchen,
the exotic food company.
[narrator]
Trap Kitchen's owner,
Prince,
runs a seafood
takeaway business
from his mom's London flat.
[Prince] We like to mix
and match with waffles
and chicken...
This is what the people want.
The food is very nice
and I'm surprised.
[narrator]
Trap Kitchen has 43,000
social media fans.
[Prince] We serve
250 customers a day.
[narrator] And now Prince wants
half a million pounds
to start his first restaurant.
It'll be a great opportunity
for anybody who wants
to get involved.
Chicken. Six chicken.
My mom wants me out.
[laughs]
Having this kind
of passion coming through
from young entrepreneurs
is absolutely vital.
To take it to the next level,
it does need somebody
nurturing and building
a team around him.
[Scott]
I think this is amazing,
first and foremost,
because he has 40,000
Instagram followers
and he's built it
purely on that,
so it's very of the moment.
I'm Scott Collins, co-founder
and managing director
of MEATLiquor.
What Prince is achieving
out of his family home
sort of beggars belief.
Reckons he turns over
£10,000 a week.
And he only
serves three days,
which is extraordinary.
It's what other people
are trying to be.
They're trying to be grungy
and edgy and urban
and gritty...
I think this is far removed
from, sort of corporate
activity as possible,
which I quite like.
My name is David Page
and I'm an investor
in restaurants.
I've rarely seen anything
so unstructured
as Trap Kitchen.
Unstructured,
but also massively popular.
At the moment, there is
a massive demand
for new ideas,
but the economic situation
has plummeted.
Only the really good ideas
will survive and thrive.
It's a fantastic idea
and I'm just behind Scott.
-I'm Lee.
-And I'm Faai.
We're Greedy Khao.
[narrator] Next,
a married couple
with their big idea
for the lucrative
lunchtime market.
-We want to be number one
for vegan Thai food in the UK.
-Yeah.
[Faai] Quite a number
of customers
who told me
that my curries taste better
than what they've, you know,
had in Thailand.
[narrator]
Greedy Khao want £225,000
to help them
conquer the high street.
Thank you very much.
Enjoy.
[Lee] Think of
somewhere like Leon,
so we're talking
about quick service
but high quality.
Give that one
for your first try.
We want a chain, we want
to be on every major hub
in the UK.
So I was really quite excited
by Greedy Khao.
The first thing
that jumped out to me
was the branding,
which is very bold
and exciting.
My name is Chris Miller.
I am the managing director
of a company called
White Rabbit Fund.
There is so much competition
fighting for your
lunchtime money
that you need something
really strong and really bold
that jumps out at you.
There is this big pink cow,
it's vegan-led
which we know
is a growing market...
But if you look
at something like Pret...
Pret has opened
veggie sites,
um, but they've only done
three in 18 months.
-Is it a niche?
-It is quite niche
in the sense that you not only
have to be wanting Thai food,
you also have to be
wanting something vegan.
I would very happily go
and see them and experience it.
I think the profit
could be very positive here.
[narrator]
Two ideas have been chosen.
They're both takeaways
who want to set up
as a grab and go chain.
Greedy Khao's hopes
rest on one man,
but two investors could end up
fighting over Trap Kitchen.
Greedy Khao and Trap Kitchen
now have to convince
the investors
they're worth the investment.
This opportunity
may never happen again.
The clock is ticking.
For the next three days,
they'll take over
existing restaurant sites
just 100 yards apart.
Today, Lee, Faai and Prince
are about to see
their new restaurants
for the very first time.
My mamma's kitchen,
it's actually here.
[narrator] Over the last month,
they've been working
with a designer
to bring
their restaurant brand to life.
Ah, this is brilliant.
I'm gonna walk in there
like it's mine
and I've been doing it
for millions of years.
This is the future.
I've never even seen
one of these before.
What is this?
[laughs]
Hello.
[narrator]
Twenty-seven year-old Prince
lives with his parents
in Camberwell, South London.
Yes, it is dialing. I can help.
[narrator]
A year ago, he started
posting pictures of the food
he was making
in his mom's kitchen,
and discovered people were
prepared to pay up to £20
a dish for his food.
Growing up, I started
hanging around
with a lot of people
who were very business minded,
but not in the right way.
What I did was take the game
of buying for cheap,
selling for more
market, advertise,
and try to get as much
customers as you can.
It was only right
I use my talent, which
was obviously cooking,
to infuse it with the
business mind that I gathered
from when I was young.
[narrator] Now, Prince puts
his menu up on social media
three days a week,
and the queues form
for his spicy seafood
meal boxes.
Hello.
Now, what you've gotta do
is make your way here.
When you get here,
somebody will be outside
to take your order, brother.
[narrator]
Customers park outside
Prince's block of flats
and his friends then
deliver the food.
Sometimes you get
this whole row there
just full of cars to the point
where some people
who do live in the residence
can't find parking.
So what they will do
is call the council
and the council will send
their parking enforcers around.
We definitely need to move on.
We need to get
a permanent restaurant.
Like Nandos,
you know what I mean?
That's it.
When I go to sleep
and I dream
about Trap Kitchen,
that's how I see it.
[narrator]
Prince believes his food
is the next big thing,
and wants up to
£500,000 for his
first restaurant.
The masses out there
are tired. [laughs]
We just want...
We want something new.
And I feel like
I've created a formula.
I've got the sauce.
[laughs]
[narrator]
Opposite Trap Kitchen,
Lee and Faai
are also about
to see their restaurant
for the first time.
-Oh, wow.
-It's large. [laughs]
Check this out.
We are very excited
but also scared.
Is there a word
for that? [laughs]
Exciticared?
Oh, look at this.
It is much more beautiful
than I thought.
Yeah, it is.
[narrator] The couple met
at university,
where Lee fell in love
with Faai and her cooking.
[Lee] I did not like Thai food
until I met Faai.
When she cooked for me
the first time,
I was just blown away.
I was like, "This is,
this is what I'm missing."
[narrator]
Last year, the newlyweds
gave up their jobs to set up
a food stall in London.
Here you go. Enjoy.
Faai could be living
quite an easy life in Thailand
with a really well-paid job,
but instead,
here she is with me...
-Lifting things...
-...hauling crap in and out
of the van.
[Faai] My family is genuinely
very surprised
we're here today,
because they just don't
see me as a business person.
Never. [laughs]
I grew up, like,
a very spoiled child.
I'm just happy to be here.
Just to prove them wrong.
[narrator] Lee and Faai
want £225,000
of investment
so they can put a Greedy Khao
on the high street
and start sharing
in the 20 billion pounds a year
Britain spends
on grab-and-go food.
In five years we see ourselves
with five stalls in London
and maybe in other major city
in the UK as well.
This is about five times
the amount of space
we usually work with.
At least.
[narrator] In just 24 hours,
the investors will be
arriving for lunch.
We need to get
everything ready,
so come service,
we'll be fine,
we will not panic.
[Fred] So tonight, they open
to the Manchester public
for a practice run.
These are exciting time
for Greedy Khao
and Trap Kitchen.
They are getting ready
for their soft launch,
their first night
as a real restaurant.
It's their one chance
to try their concept out
before the investors arrive.
[narrator]
Greedy Khao and Trap Kitchen
have each brought
core staff with them.
This is the way that I need
to do things to get it going
when it's busy.
[narrator] But Prince
is the only one cooking.
He's keeping his team,
including friend Zair,
out of the kitchen.
He doesn't need anyone
in the kitchen with him,
'cause he feels that
he can get
everything done.
You see, when you're
driving a car, you can't be
doing 80 miles on the motorway
and be like, uh,
"Let's swap over."
You see what I'm saying?
That's not how it works, so...
Right now, I'm driving.
-Morning. How are you, Prince?
-I'm okay, I'm fine, thank you.
-I'm Fred, nice to meet you.
-Nice to meet you too.
I had a look this morning
at your Instagram.
-Yeah.
-You got 43,000.
Yeah, imagine that.
Established brand
would kill to have such
a penetration in the market.
How do you start to cook
in your mom's kitchen
in a council flat...
-Yeah.
-...and get such a following?
How did you...
What was the moment
that you started?
Um, well, I used to cook
and put it on
my social media platform
and people
just started requesting that.
"Ah, is that for sale."
Then people would just
be like,
-"That looks very nice."
-I've done that before
and nobody wanted
to buy my food.
I was... I just had the...
I had the flick of the wrist.
I had the magic in the wrist.
Once you stick your fork
in one of those prawns
and then you taste it,
I mean, that garlic butter,
it will be dancing
all over your tongue.
I'm looking forward
to trying it.
Good luck.
-Thank you very much.
-Thank you, Prince.
[Prince] I kind of
taught myself to cook.
We live in an age
of information, right?
I've seen people
build robots from YouTube.
You see what I'm saying?
So once I attained
the knowledge of it,
I just thought, yeah,
got to crack on.
[narrator]
Prince has expanded
his usual Trap Kitchen menu
for his first night
as a restaurant.
Cajun-fried chicken
is ten pounds,
lobster tail and prawns
is £15,
and his famous Baller's Combo,
shellfish and chicken together,
is £20.
Are those sized too small?
They look good.
[narrator]
In Greedy Khao, many
of Lee and Faai's vegan dishes
are based on meat substitutes
like tofu and seitan.
They want Greedy Khao
to be the new lunchtime option
for the one in three people
in the UK who say they want
to cut down on meat.
I'm battering our chicken.
That's a protein
derived from the soy plant.
It's shaped and textured
in such a way that it kind of
resembles chicken.
Morning, how are you?
I'm Fred.
-Lee.
-You okay?
So tell me
about your brand.
I mean, the Greedy Khao,
is there an appetite
on the high street for a pure,
vegan-Thai restaurant?
[Lee] But when you look out
at the sort of, overall trends
that are going on at
the moment, if you look
at the number of people
that are looking
to reduce the amount of meat
and dairy that they consume,
-it's huge.
-What is your actual vision
for your brand?
Where does Greedy Khao
sit in the market?
We think it's something
like Leon.
You go in, you order
at the counter,
you've got nice bright menus
just up above you,
you wait for your food
and you go sit down
or you leave,
whatever you want to do.
That fast food format,
it's a bit more like what we
currently do at the moment.
You have a very clear vision
for your brand,
it's really good to see.
Thank you,
lovely day to you.
Take care,
nice to meet you too.
-Cheers.
-Thank you.
[narrator] Greedy Khao's menu
features Thai classics
with a vegan twist.
Their red curry features
seitan instead of chicken.
Khao Soi, a richly spiced
noodle soup
from North Thailand,
replaces chicken with tofu.
Both are £7,95.
And their spiced fritters
are £4,95, with corn
instead of prawns.
It's 5:30 p.m.
Doors open in two hours.
Welcome to Greedy Khao.
-I'm Dinesh.
-Lee.
-Nice to meet you, Prince.
-Hi, nice to meet you too.
[narrator]
Greedy Khao
and Trap Kitchen
are joined by two experienced
local waiting staff.
-Are you excited?
-Yeah, definitely, yeah.
[narrator] And both restaurants
are holding a staff briefing
to let their teams know
how they want service
to run.
To run a restaurant
successfully is very difficult
because it relies on staff.
So what restaurants must do
is inspire their staff
so that when they serve
their guests,
they do so
by sharing the vision
and the values of your brand.
So, hello, welcome
to Greedy Khao.
Rather than your sort of
usual Thai restaurants
in the UK,
which gives a very, sort of,
fussy experience,
we're about is making it
vibrant and fun, bursting with
color and flavor...
So today, obviously we're going
to open and we're going to
serve real customers.
And... [laughs]
And... Who's excited?
You excited?
Is everyone here excited?
That's good.
The way we figure
it's gonna work tonight...
Leo is going to be
talking to customers,
as guys come in,
he's gonna be welcoming them,
showing them to their seats.
You two guys
are going to be taking orders
and running the food
to and from the tables.
Basically, we've never
done it in an actual,
live restaurant before.
If anyone here is feeling
not confident,
I'm in the same boat
as you guys.
You see what I'm saying?
[laughs]
[Fred]
Prince is a very enthusiastic
and positive guy.
But in his briefing tonight,
he wasn't really precise
or detailed enough.
People need to know
what their jobs are.
They need to know
what they do and how
they're gonna do it.
Is he going to survive?
That's my question.
Good evening, guys,
welcome to Greedy Khao.
[narrator] 7:30 p.m.
The doors are open.
Hi. Welcome to Trap Kitchen.
[narrator] Tonight, these two
takeaways become restaurants
for the first time.
[Leo] Good evening, guys.
Hi, welcome to Greedy Khao.
It's Saturday night
in Manchester and people
are out for a good time.
And good food.
The first night
of a restaurant
can be very difficult.
What I want to know,
will they sink,
or will they swim?
-So we want one of everything.
-Yeah.
Is this table big enough?
[woman]
We'll make it big enough.
We'll survive.
We need Jackfruit Laab,
we need a classic red curry,
we need a Khao soi.
-Yes, Chef.
-Yes, Chef.
-They both want
Baller's Combos...
-Hi, how are you doing?
Do you want something sweet?
It's sweet waffle.
It's getting a bit busy
but I'm calm.
-You know what? I want
two Baller's Combos.
-You want two? Oh.
That's two whole meals,
by the way.
I've never had it before.
I've just seen it on Instagram.
Trap Kitchen is full tonight.
And it is only because of that.
Prince puts one picture
of his food a day
and thousands
of people see them.
And thousands more
wants to come and eat his food.
This is the power
of social media.
So are you also just having
the Baller's Combo?
Yes. I'm gonna get
two sides, yes.
You know the name
when you hear it.
Trap Kitchen, Oh, yeah, London.
Heard that these guys
were having an opening,
and I was like,
"I've got to come."
[woman] It's like supporting
your best mate.
You don't know
the guy personally
but you wish him well,
you want him to do well,
it's a nice concept.
You like the food,
you like where it's come from.
It's authentic, it's genuine.
I've got to literally do
all of these ones,
-and then do all of these ones.
-Oh, is this what you're doing?
Yeah, that's
what I'm doing now.
-So Baller's...
-So which one have you
just done?
[Prince]
Well, I'm so confused, bro.
[narrator]
An hour into service,
Prince is under pressure.
He's not used to
getting multiple orders
to different tables.
Yeah, I've gotta, kind of,
create my own system
of taking the orders.
Because this one's
confusing as hell.
These are going cold, yeah.
That's been sat there
for a while. Now we've got
the hot plates for.
Just make sure
when you're doing
your check back
because it might have
gotten cold, it's been there
for quite some time.
Okay.
I just got, uh...
Take an order
and I'll come and get...
You got people over there,
they're waiting.
We're absolutely starving.
Absolutely famished.
So, yeah, looking forward
to the food coming up.
Very, very much.
We've got a new set
of service coming
in 20 minutes,
which means
that every single diner
in this restaurant
-has to be out
in 20 minutes.
-[laughs]
Yeah, so...
I'm gonna have to
probably bring someone in...
In here to help me.
-Right.
-Emmanuel.
We're gonna let them
take care of it,
you come in here
and help me.
Just gimme two seconds,
and I'm gonna
get you guys sorted, yeah?
This is worse than
actual Trap Kitchen
at home.
-What do you think?
-What do you mean,
it's worse?
-Like, it's more...
Yeah.
-Pressure. Yeah.
-But pressure
makes diamonds, baby.
-Exactly.
-So this is
table number nine.
-Yeah.
[narrator] Across the way,
vegan Thai is proving
just as popular
with the Saturday night crowd
in Manchester.
-That's really nice.
-That is actually tasty.
You're obviously
having the wrong thing,
'cause that really
does taste like chicken.
-Okay, the corn.
-Thank you.
-How are you?
-Hello.
-You doing all right?
-Yeah, we're doing well.
How are you, Faai?
Doing very well.
So this is where
the magic happens.
[Faai] Yeah...
[Fred] It's brilliant.
-Yeah, the red curry is...
-[Fred] It's all ready?
-All you have to do
is put it in the bowl?
-Yes.
Because
when we do street food,
most of the time
we just don't have time
with service to do anything.
[Fred] No, of course.
Which is why
we tend to have everything
ready from the start.
-You can't get it wrong.
-No.
[Fred] I really can't believe
this is the first night
they've opened Greedy Khao.
It's so smooth.
Faai is gliding
in the kitchen.
The staff are relaxed
and they've got the time
to do their job
and talk to the customers.
It's brilliant.
I haven't seen a vegan place
that's Thai before,
so there's definitely
a demand for it, I think.
I just want them to get
the investment so that
I can come to the restaurant.
We might be going
somewhere after
for a bit of meat.
-But no, it was lovely.
-[laughs]
So this one here's ready.
[narrator] Half-past 9:00.
Now Prince has accepted
help in the kitchen,
customers are getting
the Trap experience.
Now that's weird.
That's a sweet waffle.
How's the food? You like it?
The spice and the
actual taste itself is lovely.
Just need to ask you.
How's the food?
-Really, really good.
-Yeah. Really, really nice.
What do you like about it?
Such good,
kind of spicy flavor.
[Fred] This menu is like
nothing I've seen before.
It's got lobster, prawns,
chicken, macaroni cheese,
mashed potato,
sweet Belgian waffles
on the same plate.
It makes absolutely
no sense to me.
But what do I know?
For these guys,
it's haute cuisine
for the Instagram generation.
[Prince] There's always
gonna be mistakes made.
It's just about
getting the hang of it
and being able to,
kind of, like,
I don't know, get better.
This is our first time.
I think we've
done pretty well
for our first time
in a live restaurant,
to be honest with you.
Our self-esteem is really high
and we've kept the pressure
under control.
So we just gotta
get crackin'.
[laughs]
It's not every day
that one meal
could change your life.
But that's the reality
for Lee, Faai, and Prince.
The investors
are coming in today
to try the food.
Greedy Khao and Trap Kitchen
are one mouthful away
from realizing their dreams.
[Lee] Better.
Better doesn't mean good.
That means very good.
But I can't wait to taste it
with all those other flavors.
This is one of
the most important meals
I've ever made.
[narrator]
At Trap Kitchen,
Prince has already prepared
two Baller's Combos
for the investors.
You're excited, Emmanuel?
-Excited for you.
-Yeah?
How are you feeling today?
The question is,
how're you feeling?
'Cause it's your big day.
[narrator]
And today means
more to Prince
than just the chance
to move out of his mom's flat.
[Prince] My parents,
they migrated from Ghana
and went to live in Italy.
They felt that bringing me
over here to Europe
would give me the opportunity
to actually make something
out of myself.
Leaving your homeland
to go to somebody
else's homeland
and being able
to have your kids,
raise your kids there
and hope that they
can become something,
that's the drive,
that's where
I get my drive from.
Good morning.
How are you doing, Fred?
I'm doing fine, thank you.
-Yes, I'm fine,
how's it going?
-Good, thank you.
Today, you're cooking
for two people.
They are the most
important people you will
ever cook in your life.
Yeah, yeah.
-They want
that quality up there.
-I'm ready. [laughs]
All you have to do
is produce the food
and you're off.
-That's right.
-Good luck.
-Thank you very much.
-Good luck, guys.
[narrator]
Over the next few days,
the investors will test
the restaurants' customer
service and business plans,
but their private lunch today
is all about the food.
On his guest list today, one of
Britain's most successful
investors, David Page.
He's grown some
of the UK's biggest brands,
including PizzaExpress
Gourmet Burger Kitchen
and Franco Manca.
Trap Kitchen
has got 43,000 followers.
And you probably have to pay
100,000 pounds to get that
amount of followers.
And he's done it on his own.
He's got 43,000 people,
every day passing his door.
And that's what's happening
to retail, of course.
There's nobody now
going past the shop
on the corner,
they're all looking
at Instagram.
[narrator] Joining him,
Scott Collins
co-founder at 11-strong
burger and cocktail group,
MEATLiquor.
[Scott] I love the idea
that he's built his business
on social media,
which is how we built
MEATLiquor.
That has a synergy.
I guess I'm quite jaded
when it comes to restaurants,
but this is the most
exciting thing I've heard of
for quite some time.
It's incredibly shrewd
business-wise
and marketing-wise.
[David] I'm looking forward
to lunch.
How is he gonna
present it in the restaurant?
Is he gonna ponce it up?
I do hope he doesn't.
Because that will, like,
ruin the...
What he's obviously
very successful at the moment.
If Prince makes it great,
then I'll be investing.
-Hello.
-[Zair] Hello. Welcome
to Trap Kitchen.
-Hello. I'm Prince.
-[David] Hello, Prince.
David.
-Scott.
-Scott, how are you there?
-Are you guys hungry?
-We are, yeah. Yeah.
I'll bring you over
to your seats
'cause we've got
loads of food for you today.
-[Prince] She's gonna
quickly serve it up.
-Yeah, yeah, it's okay.
Have we got choice there
or is it coming like that?
[Zair]
Uh, we've made everything
for you,
so you can try everything,
if you don't mind.
Okay, yeah.
Don't worry, we won't be
offended if you can't
finish all of it.
But we want you to try.
-Happy to graze.
-Okay.
Whenever I go out
for any meal, you served it,
you look at it.
You instantly
make a connection whether
you like that food or not.
Here we go.
Still got a bit more.
Might be a bit
too filling today.
I would've rather it was
one little bit at a time.
Yeah.
-Okay.
-Is it a race
to finish this first?
[David] What we got here.
-We got... Everything.
-Everything.
Oh, okay.
A bit of Cuban mash.
I know it's a lot to eat.
Crumbs...
-One packet of lime leaves.
-No.
Maybe a quarter.
This is much more high-stakes
than an average service
for us.
-Much more high-stakes.
-Maybe half of that.
Half of that.
So I can feel the nerves
actually, physically
starting to affect me
a little bit.
I'm just trying
not to think about it...
So don't ask me
any more questions.
[laughs]
[narrator] Greedy Khao's
one shot at investment
rides on Chris Miller.
He runs the White Rabbit
investment vehicle.
This multi-million pound fund
has backed four new ideas
in the last year.
Greedy Khao is a lunchtime
grab-and-go.
I'd like to be able
to see it sitting alongside
a Pret or Wasabi.
You know, one day a week
rather than going to an Itsu,
you'll go to Greedy Khao.
If they can do that,
then I think they are gonna be
in a very, very interesting
position in the market.
I hope the food is
as exciting as the branding.
It's gonna
be that first taste,
and after that taste
would I want to come back?
-Hello, welcome to Greedy Khao.
-Thank you very much.
[Chris] So first question
what does Khao mean?
Khao in Thai
means a meal of rice.
So in a sense, Greedy Khao
doesn't mean anything,
but we think it's fun,
it's cute.
I'm actually starving.
[laughs]
If it's possible
to get some food...
We can definitely
help you with that.
-Okay. Excellent.
-Grab a seat.
I've looked at near on
300 restaurants
in the last year and a half.
And I've invested in four.
So you've got to offer
something very special.
-And so here's the menu.
-Okay.
And the prices are about
what you'd like to see--
[Lee] They're about
what we would sell them as.
You really need to be able
to get lunch and a drink
for at least a bit
under 10 pounds for it
to be an acceptable offer.
What we would do
in the concept,
we'd have them
in our little takeaway box.
You'd get some curry,
for example, rice
and a side for that price.
So we're pricing
roughly the same as
the Leons and the Wasabis
would do for that kind of,
that kind of full meal.
Yeah.
People will go
to a restaurant
because of the hype,
because it's new,
because it's exciting,
but they'll only come back
if the food is great.
All righty, so here are
the first dishes
that we'd like to present.
These are our classics.
This is the red curry
with tofu puffs
and butternut squash.
-Okay.
-This is the green curry
with chicken,
which is a soy protein.
This is a challenge,
'cause tofu generally...
-[Faai] You don't like...
-Pretty bland.
Just gonna come around
and join you guys.
-Okay.
-When was that made?
-Um, probably about, uh...
-This morning?
-Yeah.
-Yeah, all right.
My view, Prince, is that
I was a bit disappointed
that it was actually cold
by the time it got to me.
They're all on one plate,
so it was all
a bit of a mixture.
And I'm looking, tomorrow
when we come back for lunch,
to be able to see
and taste all the individual
dishes slightly separately.
You've recognized
the hurdle already,
haven't you?
It was far from terrible,
that would've been
my worst nightmare,
but you were a bit
rabbit in the headlights,
throwing it all at us
in the same time.
The mac n' cheese
needs to be more cheesy,
so I'd scrap the mozzarella.
And mozzarella
is quite expensive.
You could probably
replace it with a cheaper,
better, more flavorsome cheese.
Yeah.
Also presentation
is not very good.
And I wasn't very impressed.
What do you normally
serve this in?
Um... White boxes.
Can I see them?
So that is
the Trap Kitchen experience.
Then I think that's what
you should be serving in.
[David] I liked him, Prince.
Lobster was
about the best thing,
but visually it needs
a lot of improvement.
It's great for take-out,
great for delivery,
but poor for imaging
for a restaurant.
Had you worked in,
like, a commercial
kitchen before?
-No. Never.
-No?
-You're doing
quite good numbers.
-Yeah, yeah.
Like,
I built it up slowly,
it was going slow, going slow,
and then there was a point
where it just went boom.
Forty-three thousand followers
is mental. How did
you pull that off?
-I don't know.
-It's not just the food,
it's your charisma.
[Scott] People's perception
of what a restaurant is,
has changed massively
over the years.
He's doing massive numbers
for three days' trade a week.
So he's doing lots right.
Cheers.
[Scott] He has a lot to learn
in a lot of areas, so it's not
gonna be straight forward.
But I think he could
be worked with.
He doesn't seem to have
much idea of what
a restaurant customer wants.
They want to see
the food being prepared,
they want to see it
come out hot and then want
to get it while it's hot
and then eat it while it's hot.
I'm looking forward
to coming back, 'cause I hope
he's gonna improve.
It wasn't bad enough
for me not to come back.
They just felt that
the menu...
Just switch it up,
go back to basics.
So I want to get rid
of the Portland jerk chicken,
I'm gonna add
cheddar cheese into my mac,
I'm gonna get rid
of the potato mash
and the French fries...
Yeah.
The most important thing
that needs to be there,
of course, is the waffle
and the mac n' cheese.
We'll just see
what happens tomorrow.
[laughs]
So, Red Thai Curry...
The core sauce
and ingredients...
All nice.
Um, the tofu...
You're still undecided
about tofu--
That's also,
it's a personal
preference on tofu.
My first opening concern is,
I think they've relied too
heavily on meat substitutes.
It needs to have
that real, exceptional
standout, next level
where you go,
"Ah, there's a reason why...
"They're doing
something different here."
My heart always sinks
a little bit if somebody
doesn't like something.
I don't like some dishes,
I love some dishes.
Yeah.
-I think it's okay.
It's normal.
-It's only normal.
And at least we know
he's a super honest guy.
I'm just thinking,
from his perspective,
he's thinking about
what would make
this dish complete.
Yeah.
Whereas from our perspective,
we're most of the time,
it's like,
"How do we make it
the way it's
supposed to taste?"
Now that looks very good.
[Lee] This is Khao Soi noodles.
Right.
[Lee] What you won't like
is that it also has the
same type of fried tofu in it.
Um...
It's just a different
kind of curry base.
Well,
let's start with the tofu.
The sauce
in there is fantastic.
This dish has raised
the game
because it's not
just another red or green
Thai curry.
And what I'm looking for
is not the same dishes
that you find in
every Thai restaurant that's
already on the high street.
What I would love to see...
Is it done in a way
that is more the experience
from a grab-and-go customer,
which is what it's gonna be.
I'd quite like
to ditch all the crockery,
and if we can get hold of any
grab and go boxes,
throw the rice in,
throw it all together
make it a bit more
of a...
What you'd experience
if you walked in
from the street for lunch.
Let us try and recreate
for you what we normally do.
-Yeah.
-And I guess we'll
take it from there.
[Faai] Thank you very much
for your comment.
[Chris]
No, no, thank you very much
for lunch.
I'm remaining open,
really, that last dish
was a kicker.
What I'd like is to see her
being a bit braver
with the ingredients,
and doing something
that is as bold
and exciting
as their branding.
I'm still kind of
undecided on that, maybe.
I don't know why
whether it was like, you should
remove the meat substitutes
and just focus on veg,
which I disagree with.
I feel like there needs to be
that protein, texture-y,
meaty element in it
for it to be a full meal
that I'm gonna pay
eight or nine quid
or whatever for.
There are issues,
but the...
There's definitely still
something quite interesting
about what they're doing.
There's still an opportunity
of an investment.
It's um...
It just needs a bit of work.
[narrator] Tomorrow lunchtime,
the pressure builds.
The investors will get to see
how well the restaurants cope
when they're full
of paying customers.
But today isn't over.
We'll see you later.
[Chris] Good luck, guys.
[narrator] Lee and Faai
and Prince now face
a high-stakes business meeting.
One hour with the investors
to go through their finances
and plans for their future.
I will be testing Greedy Khao
on their numbers.
It needs to be something
with the cost of ingredients,
plus, you know, the cost
of staff, plus your overheads,
plus your rent,
but you end up
still with the ability
to make money from it.
[narrator] Lee and Faai
are asking Chris for
a £225,000 investment.
I've just been
looking through
your business plan,
and...
It's one of the best
that I've seen
in a very long time.
Wow.
And I get sent
one of these a day.
The thing that still,
I'm not quite sold on yet
is the cost of each dish,
when you're up against
Pret and Itsu
and the rest of it.
With takeaway hot food,
you have to add VAT to it.
You do, yeah, you do.
So that means
someone's paying £9,60
for their main dish,
with rice, etc...
Plus a pound, £1,50
for a drink.
And that's where
it starts to
become uncomfortable.
That is definitely
uncomfortable.
When we were thinking
about the VAT,
we were thinking more...
Yeah, just add it on,
if people want to sit in,
forgot about the fact
that your hot food is...
Even if they wanna--
Even if you take it away,
you do have to charge
for it.
If, to make it
a more acceptable
grab-and-go lunchtime,
we have to bring
the price down,
your revenue's going to drop
and so the profit at the bottom
will be slightly lower.
But then, equally, you hope
you do more sales.
-[Lee] More sales, yeah.
-So...
[narrator] During the meeting,
Chris can choose to spell out
the offer he'll make
if, and only if,
he decides to invest tomorrow.
So you're looking
for £225,000,
offering a 20% stake
in the business.
Typically, I look to take
a majority stake at the start
but with a clawback mechanism,
which means
you're earning more as you hit
certain success points.
I personally would
feel uncomfortable
giving away
a majority stake, because
then that makes me feel
as if I don't have control
of what direction
the business is going now.
I put into contract
a long list of things
that you have final say over
so you don't feel
like you're losing control of
what is your baby.
You can have
well-structured arguments
in a piece of paper
and you can have
great branding,
but ultimately
what is gonna
get people coming back
to your restaurant is the food.
-Thank you.
-Thanks.
-Cheers.
-Thanks a lot.
It's make or break tomorrow,
if I'm honest,
on the taste.
-Your hands were shaky.
-Yeah, I felt that.
[Lee] Tomorrow's
our last chance
to impress
and just show
what we can really do.
It's really important for us
that he backs us.
The catering industry
is a very fast moving industry.
-Extremely fast moving.
-And you need to move fast,
otherwise you'll just lose it.
Otherwise, there's gonna
be another vegan Thai place
with backing
that will get into
the public's consciousness
before we do,
and then they will
become known
as that really good
vegan-Thai brand,
and that's what
we want to be known as.
[narrator]
It's now Prince's turn
to talk business.
I really like Prince.
I admire anyone
who can dream so big.
But he's so raw,
he's only operated
from his mom's kitchen.
And that is a leap of faith
the investors
will have to take.
And I can't wait
to find out if they're willing
to do that.
[narrator] As both investors
see Trap Kitchen as
a serious business opportunity,
they'll each have an hour
alone with Prince.
Hello again. How are you?
Fine.
[David]
So, he's taking ten grand
on three nights a week.
Whatever he's doing
is working.
Whether you can transfer
that to a business environment
where you sign a lease,
got responsibilities...
At the moment
it's all a bit hanging loose.
Your accounts were good,
as far as they went,
I noticed for a couple of days
the electricity was 20 quid
and then you didn't
pay your mom one day
on a Tuesday or something.
I don't what happened then.
And you obviously just
estimated the cost
or something.
But, I mean, that all
needs to be worked out
slightly finer
with just a blank sheet
of paper.
Start your turnover,
you get a lot of costs
being taken off.
In bottom right-hand corner
is the profit,
and then hopefully
that's quite a nice figure.
This is all still
kind of new to me.
I've been in it
for about a year,
so obviously you know
exactly what
you're talking about.
-Because you've--
-I've done it.
-Yeah, you've done it.
-Done it.
I'm still staggered
how you got from zero
to 43,000 followers.
-Did you buy a load of 'em?
-Oh, hell, no.
I didn't buy
not even one of them.
Do you appreciate
how big that is, though?
Yeah. Not even just Instagram,
Snapchat is actually an
even better way
-of getting
your product across.
-Followers? Yeah.
That's very smart.
-Exactly.
-Very smart.
[Scott] He's clearly
entrepreneurial.
It doesn't matter to me
that he's inexperienced
at all,
because I started at the bottom
and I was given
some great breaks
and I grafted
and worked my way up.
So, I see that as a positive
rather than a negative.
Uh, so I'm really
looking forward
to lunch tomorrow.
And what I'd like to see
is the food arriving hot...
It all was
a bit lumpy today,
a bit piled up,
you know, which I know
is the style.
I took some
of your advice in.
And definitely
I'll be serving that
in Styrofoam boxes.
So it was definitely needed.
The advice.
-I'm here to learn.
-Yeah, okay.
I'm here to just
make changes where I can.
[narrator] Scott and David
might need more
convincing tomorrow,
but they both have
a potential offer for Prince.
I think you should
get a permanent base.
And I'll help you.
What you'll need
is a link to the property
-and a link
to the equipment...
-Yeah.
And I'll make sure
you'll get both those things.
So what you're offering there
is basically a premises
-and a link to equipments.
-That's right.
And obviously
we desperately need those.
Anyways,
so I'll base my decision
on what happens tomorrow...
-Cool.
-...lunchtime and if the food
is better presented than today.
Cool.
[Scott]
What he's doing
is unusual,
which I think is what
the high street needs,
in that you go out
in the high street now
and it's all the same.
Something novel like this,
if it breaks,
it can be very big.
Have you looked
into commercial premises?
Yeah.
The premiums
are pretty expensive.
There shouldn't be any premium
for a commercial kitchen,
but you wouldn't know that
but that's something I could...
So, I guess, tomorrow
if that goes well,
I don't see any reason
why I can't help you
make that next step.
-Thank you.
-Don't mention it.
-Thanks, man.
-[laughs]
[Prince]
Ever since
I started Trap Kitchen
I've been grafting,
you know what I mean,
like nonstop,
and hard work
has brought me here,
so tomorrow is the big day.
It could possibly
change my life.
[Fred]
In Manchester,
it's the third and final day
for Greedy Khao
and Trap Kitchen.
Now they must prove
they can run a restaurant
for full paying customers.
The investors will sit in
and watch their every move
and only then decide
if they put their hands
in their pocket.
For Lee, Faai and Prince,
it's a life-defining moment.
And they must deliver.
Faai, is it just the lime peel
or is it okay if there's
some of the flesh as well?
Today Chris is gonna
get a better idea
about Greedy Khao is about.
Today could change our life.
You two get your aprons on.
And let's do some work.
We've got two important
guests coming in today,
so I want everybody
to be on their A game.
Every single food
that we push out today
has to be hot.
If you feel like
it's not hot, bring it back.
So, you're gonna be back
on the tills again.
-Yeah.
-[Prince] Yeah, and...
You're gonna be serving.
You guys know
what you're doing, right?
-Yeah.
-Get crackin' guys,
thank you very much.
Obviously, I knew I couldn't
be smiley, smiley
with the staff anymore
because, um, I think,
our last service, we didn't
do so great.
So everybody knows that
it is a real kitchen
and we gotta get
the job done properly.
-Morning.
-How's it going?
Well, I can see
you're very well
organized today.
Yeah, yeah.
This is like a 360
change in this kitchen.
You really reduced
the menu, didn't you?
[Prince] Yes, I did. So, um,
I decided to take
a few things out.
Things that I don't usually
serve on a normal
Trap Kitchen day.
And, um, just basically
going back to basics, really.
Just doing what
the customers love us for.
This is bold,
this is very strong.
It's very important
in this business
you need to constantly
change and adapt.
It's really good. Good luck.
Keep that smile up, you know.
The race is almost over.
Like you've gotta finish.
Right.
-Take care. See you later.
-Take care. All right.
[narrator] In Greedy Khao,
Lee and Faai are preparing
to offer Chris
a more typical
grab-and-go experience.
So one thing that
Chris did mention
was that
some of the curries
could do with a little bit
of texture on top.
And that's what we use
the crispy shallots for,
so they can see what it's like
the way we would
normally serve it.
So what we're gonna do
is just for him,
we're gonna prep
a couple of portions
in our regular take-away boxes.
-Morning.
-Oh, good morning.
-Hi, Faai. Lee.
-Hello, are you okay?
I'm very good,
looking forward
to our final day.
Yeah.
How many dishes
are you changing?
We're not changing anything.
We're not really changing,
we're more adding.
Um, adding some sides,
and adding some textures
that weren't there
in the dish that we had before.
And you think it's enough?
Yeah.
We believe in
our business vision and food.
Um...
And, yeah.
We're confident.
Chris is obviously looking for
that exceptional food.
And hopefully we'll be able
to deliver that today
and at the end of the day
we'll get the investment
-and we can open
a bottle of champagne.
-[laughs]
-Take care. Enjoy.
-[Faai] Thank you.
-Thanks.
-Bye.
-See you.
-Bye.
Guys, let's work.
-Hi, guys, how are you today?
-Not too bad.
Good afternoon, guys.
Welcome to Greedy Khao.
[narrator] 12:30 p.m.
Greedy Khao and Trap Kitchen
are open for lunch.
[Prince] We're gonna get rid
of the china
and today we serve
how we normally serve.
[narrator] Both restaurants
are fully booked
and expecting 50 covers.
There's a Cajun ready...
[Prince] I need a chicken on
that as well.
-I'd recommend one each.
-[man] Okay, one each.
[Chris] The big question today
is, have they upped their game
of the food?
Because, for me, I'm not
looking for something
which is as good
as what is on currently
on the high streets.
I'm looking for something
that does it a lot better,
very unique,
That is what
will make it a success,
that is what we'll be able
to turn it into a nationwide
or global brand.
And so that's what
today's about.
Are you going to have a table,
or shall I sit you
up at the bar?
-Actually here.
That'll be great.
-Okay.
Hello guys,
how are you doing?
I'm kind of familiar
with the kitchen now,
and it's all about
just adapting, really.
[Scott] I mean, regarding
investment, he has a lot
to learn in a lot of areas,
So it's not gonna be
straightforward.
There might be some questions
are answered today.
There might be
more questions are raised.
[David] There is room
to grow his business
and get a permanent kitchen,
but whether I want
anything to do with it is up to
the experience at lunchtime
and how he copes
with real people
in a real restaurant.
-Hello again.
-Nice to see you both again.
Yeah.
-I'll bring you guys
over to the table?
-Yeah. Okay.
[Fred] The investors
have just gone in,
and Prince has made the changes
just like they asked...
He's gone back to basics
so that they can see
the real Trap Kitchen.
Hello, Prince,
how're you doing?
Doing good?
Looking forward
to seeing the...
Some small changes
that have happened, so...
So come back for the Khao Soi,
three rice and a Laad.
-It's your duck curry.
-Oh, lovely.
And the Jackfruit Laad.
It's already got
a more positive feel to it.
But it's...
You can see people enjoying it.
Hi, Chris, so what
we've got here is soy
and sesame slaw on the side
and we've got those lovely,
crispy shallots on top.
And this is
what we normally do.
You know, this has
all of those elements
that you talked about
as well.
It already
feels more complete
and the kind of thing
you'd order at lunch.
Much better with the crunch.
Bit more texture.
The slaw is lovely.
And sticking it
all in a brown box
makes it a bit more relaxed.
-Just makes all the difference.
-Excellent.
I think Chris definitely
can see the concept
that we're pitching to
much more clearly now.
He even likes the flavors more
when they're presented
in this casual format.
I'm very happy to hear that.
Prince, they're lovin'
the mac n' cheese.
Very good.
[David] It's great, isn't it?
Actually looks...
There's a bit of theater
even though
it's a polystyrene box.
Either way you like.
We're gonna share all of it.
No problem, there we go.
Please enjoy, thank you.
[Scott] Now that looks
100 times better,
doesn't it?
It does, yeah. Yeah.
It's piping hot.
[chuckles]
Right. I'll try this cheese.
I don't think the mac n' cheese
is still making it.
-It's still not
cheesy enough, is it?
-No.
All I can taste
is the seasoning again.
The presentation of
the lobster tail is
completely different this time.
Yeah, I know.
This is 20 quid.
And you can pay 20 quid
for a ruddy Domino's
and two liters of fizzy water.
No lobster on it.
And so much more exciting.
I'd say a Domino's alternative.
[David] Looked genuine...
In a polystyrene box, you know,
would you believe?
It looked
more genuine than on a...
Than lumped
on a crockery plate.
-It's good heat
on there as well.
-It's not too sweet.
[Scott] The second experience
was infinitely better
than the first.
Yeah, he made an effort,
and with everything he's got
on his plate,
it's quite good going,
I wasn't expecting that.
-How are you?
-Good, thank you.
-Good to see you.
-Good.
-How's the food?
-[Chris] They've...
Gone a bit more
down the route
to what they're used to,
which is street food.
-It totally changes the...
-[Fred] Really?
-Yeah.
-So is it a bit
of a dilemma for you now?
Are you...
-[laughs] A little bit.
-Really?
[Chris] I could see
a few of these
on the high street
sitting next to a Wasabi
or a Pret or an Itsu.
Yeah, I could see
people choosing this
for lunch quite happily.
Must be difficult.
It's always difficult.
Ultimately
you gotta write a check.
You gotta roll the dice,
and you don't know
if it works
until six months,
a year down the line
to see if actually,
if people come
and if they come back again.
-Good luck.
-Thank you.
See you later.
Lee and Faai
have definitely
got my interest back
from yesterday.
The next couple of hours,
there'll be some maths.
I've gotta work out
what they need to sell
this for to make it work.
All right. I'm off.
Thank you very much
for your time.
Thank you.
[Chris]
I've then gonna look at
what, at that price,
will enough people come,
and then decide
if I'm gonna come back
into that room
and put in an offer.
[narrator] In Trap Kitchen,
Scott and David
have got their hands on
some customer
comment cards.
[Scott] "Great combination
and different food
and flavors."
"Seafood was great."
"If I can only eat one thing
for the rest of my life
it'll be that mac n' cheese."
Very good.
I'm not a good Samaritan.
I'm here to try and make money
and then go and lie
on a beach as soon
as possible, all right?
I'm gonna away
and think about if I wanna
help him, yes or no.
[David]
The waffles... I don't know
how old they were.
Um, the garlic bread...
I mean, he's done
fantastically well
because he's got to the stage
without any training,
and without probably
never being inside
a professional kitchen.
He's impressed...
You know.
I'm having
an internal conversation
with myself.
But there's
no decision made.
Or even close
to being made yet.
[narrator] Lunch is over.
Now the pressure
is on the investors.
They have to decide
whether the ideas
are worth their money.
I just wanna thank
everybody here today.
Give everybody
a pat on the back.
My gut feeling
is telling me that
I will get the investment,
but let us see how it goes.
[Fred] Hello. You okay?
-How was service?
-We did our best.
Good. Well, you know,
now the pressure
is on them.
He's got a deadline.
-He's gotta decide.
-He's got one hour
to come back.
And if he comes
through that door,
in one hour,
he will make you an offer,
if he doesn't, well, I'm afraid
there will be no investment.
[narrator]
Lee and Faai came here
looking for £225,000.
If Chris doesn't return
with an offer of investment
by 7:00 p.m.,
they'll walk away
with nothing.
[Fred] If he doesn't come back,
do you think you have
to change your strategy?
We put a lot of work
into it at this point,
and I think if Chris
isn't interested,
it doesn't necessarily mean
we need a change of strategy.
If we keep getting a no
from here on in,
then we'll definitely
have to look at
what we're doing wrong.
He's not coming.
Oh...
Genuinely gutted.
I'm disappointed.
I thought he was...
I'm disappointed.
I just think
it's not what
he's looking for, maybe.
On paper, it was a great idea,
but in reality,
out of the three key things
that I look for,
which is an obsession
with product,
scalability, and an excellent
management team,
they had two out of three.
The absolute obsession
and the magic in the food
was just lacking a bit.
The grab-and-go market
is very, very competitive
and so, unfortunately
this time around
it's not for me.
What do you think
is next for Greedy Khao?
I think we've learned a lot
from this experience.
We know at least
that our business plan
is solid.
Chris obviously isn't
the right investor for us,
but it does leave us
in a very good position
going forward.
And I'm gonna
start reaching out
to as many different
potential investors as I can.
And we'll take it
from there, really.
Good luck, guys.
Good luck.
Well done.
You've done very well.
-Thanks a bunch.
-You did.
[narrator] Now it's
Prince's turn to wait.
David and Scott have a deadline
of 8:00 p.m.to walk
through the door
and make their offer.
If they both come back,
Prince will have to choose
between competing investors.
It's just, kind of, frustrating
a bit, being in a limbo.
-Not knowing if
they're gonna come in or not.
-Yeah.
Which investor do you prefer,
David or Scott?
Um,
if I had a choice,
it'd probably be David.
Like, he specializes
in building businesses
to its full potential.
The time is up, Prince.
They did not come.
Obviously they probably
didn't feel like...
It could be anything.
We just have to
just prove them wrong.
[David]
Effectively,
if you're financing somebody,
you gotta be pretty sure
you're gonna make
some money out of it.
I'm not sure whether
there's any money
to be made
by investing in Prince.
He's obviously got
a successful business,
it's very admirable,
and I'd like him
to keep in contact with me,
and I'll be on the end
of the phone and
I'll give him some advice.
It's gonna be okay.
I'm good, man.
I know, I know
you're good.
The reason I didn't invest
was because Prince,
although he's got
a very successful
burgeoning business,
he's gonna need
a lot of work.
And he needs
to learn a lot.
Any investment, it needs
to have some sort of
hope of return
and it would've taken up
a lot of my time
and effort and energy,
which I don't have.
I've got businesses
to run of my own.
Shall we have a drink?
Yeah, come now.
Good.
It wasn't really about
coming and getting money,
um, it was just more about...
Just learning,
learning new things,
and I've definitely
learned new things
and we're gonna keep doing
what we're doing
and try to grow it
as big as we can
and just keep
our head down,
and it's their loss, innit?
[Fred] No investment
for Prince tonight.
I felt for him,
he must've been
so disappointed.
But he's a resilient man
and I believe in him.
He built Trap Kitchen
out of nothing
from his mom's kitchen.
And I have no doubt
he will find a way,
he will get what he wants.
Essentially you're looking
at £18 for lunch.
Do you think it has the
potential for people to pay
that sort of money?
Yeah, I do, I think so.
Is anyone listening to me?
Aubergine.
Two seconds on your aubergine
I'll just see where it is.
Still waiting on food
for Table 1.
So I need
one more aubergine.
-That's gone.
-They said they haven't had it.
It's a £600,000 lunch.
in the restaurant industry
for 25 years.
Right now,
the UK restaurant scene
is the envy of the world.
And all it takes
is one great idea to make
a fortune on the high street.
But has the next generation
of restaurants got
what it takes to become
a multi-million pound business?
Over the next six weeks,
here in Manchester,
the food capital of the North,
Twelve of the most exciting
new restaurant ideas
are in for the chance
of a life changing investment
from some of the UK's
most respected investors.
These are the men and women
who can turn an idea
into a national brand.
We're looking at
putting a lot of money
into the absolute best concept.
This is the kind of model
that you dream of.
If I find the right operator,
I'll be fighting for it.
[Fred] Each week,
the investors
will give the people
behind two great
new food ideas
a unique opportunity.
Ah, this is really it.
-[Fred]
Their own pop-up restaurant.
-[bell dings]
Right. Rock and roll, man.
[Fred]
They'll have just three days
to prove...
Nobody seems to know
their table numbers.
-[Fred]
They've got what it takes...
-It's a disaster.
[Fred] ...to make it
on the high street.
When you start to rush,
that's when you start
to make more mistakes.
-There's a big backlog
of customers...
-Yeah, yeah, yeah.
What are you gonna do about it?
If I was to invest,
it'll take half a million
to £750,000.
Time to make some dough.
[Fred]
After the three days,
will the investors
walk back
into the restaurants...
[sighing]
[Fred]
...and make them an offer?
It's a £600,000 launch.
We are not going to leave
without an investment.
I'm sorry.
Your time is up.
The doors
are open for business.
Welcome to Million Pound Menu.
Over 1300 restaurants opened
last year in the UK.
Today, two more
will be open for business,
hoping they've got
what it takes to make a fortune
in the restaurant business.
[narrator]
Times might be challenging
on the high street,
but chains based on
strong, simple concepts
can still make money.
And investors are on the hunt
for new opportunities.
These are my amazing,
delicious, East Asian
small plates.
Perfect for sharing
with your mates.
[narrator] The men and women
behind some of the most
successful businesses
on the high street...
The plot to our mission
is quite simple.
We want to serve
the best clucking wings
in town.
[narrator] ...met to choose
some of the best
new restaurant ideas
for a three-day
dry run pop-up.
So what is a bunzel?
A bunzel is a cross
between a bun and a pretzel.
[narrator]
They were looking
for the two entrepreneurs
with the strongest food, brand,
and business plan.
We've done eight pop-up events
and they sold out
within 12 hours.
There's an explosion
of these concepts.
I would eat this happily
all day every day.
[narrator] Then each investor
had to decide whether
they liked the concept enough
to try it in Manchester.
My food is exciting.
[narrator]
The first idea to get
the investors' attention
is one of the most original
they've heard.
My name is Prince.
I'm the founder of
Trap Kitchen,
the exotic food company.
[narrator]
Trap Kitchen's owner,
Prince,
runs a seafood
takeaway business
from his mom's London flat.
[Prince] We like to mix
and match with waffles
and chicken...
This is what the people want.
The food is very nice
and I'm surprised.
[narrator]
Trap Kitchen has 43,000
social media fans.
[Prince] We serve
250 customers a day.
[narrator] And now Prince wants
half a million pounds
to start his first restaurant.
It'll be a great opportunity
for anybody who wants
to get involved.
Chicken. Six chicken.
My mom wants me out.
[laughs]
Having this kind
of passion coming through
from young entrepreneurs
is absolutely vital.
To take it to the next level,
it does need somebody
nurturing and building
a team around him.
[Scott]
I think this is amazing,
first and foremost,
because he has 40,000
Instagram followers
and he's built it
purely on that,
so it's very of the moment.
I'm Scott Collins, co-founder
and managing director
of MEATLiquor.
What Prince is achieving
out of his family home
sort of beggars belief.
Reckons he turns over
£10,000 a week.
And he only
serves three days,
which is extraordinary.
It's what other people
are trying to be.
They're trying to be grungy
and edgy and urban
and gritty...
I think this is far removed
from, sort of corporate
activity as possible,
which I quite like.
My name is David Page
and I'm an investor
in restaurants.
I've rarely seen anything
so unstructured
as Trap Kitchen.
Unstructured,
but also massively popular.
At the moment, there is
a massive demand
for new ideas,
but the economic situation
has plummeted.
Only the really good ideas
will survive and thrive.
It's a fantastic idea
and I'm just behind Scott.
-I'm Lee.
-And I'm Faai.
We're Greedy Khao.
[narrator] Next,
a married couple
with their big idea
for the lucrative
lunchtime market.
-We want to be number one
for vegan Thai food in the UK.
-Yeah.
[Faai] Quite a number
of customers
who told me
that my curries taste better
than what they've, you know,
had in Thailand.
[narrator]
Greedy Khao want £225,000
to help them
conquer the high street.
Thank you very much.
Enjoy.
[Lee] Think of
somewhere like Leon,
so we're talking
about quick service
but high quality.
Give that one
for your first try.
We want a chain, we want
to be on every major hub
in the UK.
So I was really quite excited
by Greedy Khao.
The first thing
that jumped out to me
was the branding,
which is very bold
and exciting.
My name is Chris Miller.
I am the managing director
of a company called
White Rabbit Fund.
There is so much competition
fighting for your
lunchtime money
that you need something
really strong and really bold
that jumps out at you.
There is this big pink cow,
it's vegan-led
which we know
is a growing market...
But if you look
at something like Pret...
Pret has opened
veggie sites,
um, but they've only done
three in 18 months.
-Is it a niche?
-It is quite niche
in the sense that you not only
have to be wanting Thai food,
you also have to be
wanting something vegan.
I would very happily go
and see them and experience it.
I think the profit
could be very positive here.
[narrator]
Two ideas have been chosen.
They're both takeaways
who want to set up
as a grab and go chain.
Greedy Khao's hopes
rest on one man,
but two investors could end up
fighting over Trap Kitchen.
Greedy Khao and Trap Kitchen
now have to convince
the investors
they're worth the investment.
This opportunity
may never happen again.
The clock is ticking.
For the next three days,
they'll take over
existing restaurant sites
just 100 yards apart.
Today, Lee, Faai and Prince
are about to see
their new restaurants
for the very first time.
My mamma's kitchen,
it's actually here.
[narrator] Over the last month,
they've been working
with a designer
to bring
their restaurant brand to life.
Ah, this is brilliant.
I'm gonna walk in there
like it's mine
and I've been doing it
for millions of years.
This is the future.
I've never even seen
one of these before.
What is this?
[laughs]
Hello.
[narrator]
Twenty-seven year-old Prince
lives with his parents
in Camberwell, South London.
Yes, it is dialing. I can help.
[narrator]
A year ago, he started
posting pictures of the food
he was making
in his mom's kitchen,
and discovered people were
prepared to pay up to £20
a dish for his food.
Growing up, I started
hanging around
with a lot of people
who were very business minded,
but not in the right way.
What I did was take the game
of buying for cheap,
selling for more
market, advertise,
and try to get as much
customers as you can.
It was only right
I use my talent, which
was obviously cooking,
to infuse it with the
business mind that I gathered
from when I was young.
[narrator] Now, Prince puts
his menu up on social media
three days a week,
and the queues form
for his spicy seafood
meal boxes.
Hello.
Now, what you've gotta do
is make your way here.
When you get here,
somebody will be outside
to take your order, brother.
[narrator]
Customers park outside
Prince's block of flats
and his friends then
deliver the food.
Sometimes you get
this whole row there
just full of cars to the point
where some people
who do live in the residence
can't find parking.
So what they will do
is call the council
and the council will send
their parking enforcers around.
We definitely need to move on.
We need to get
a permanent restaurant.
Like Nandos,
you know what I mean?
That's it.
When I go to sleep
and I dream
about Trap Kitchen,
that's how I see it.
[narrator]
Prince believes his food
is the next big thing,
and wants up to
£500,000 for his
first restaurant.
The masses out there
are tired. [laughs]
We just want...
We want something new.
And I feel like
I've created a formula.
I've got the sauce.
[laughs]
[narrator]
Opposite Trap Kitchen,
Lee and Faai
are also about
to see their restaurant
for the first time.
-Oh, wow.
-It's large. [laughs]
Check this out.
We are very excited
but also scared.
Is there a word
for that? [laughs]
Exciticared?
Oh, look at this.
It is much more beautiful
than I thought.
Yeah, it is.
[narrator] The couple met
at university,
where Lee fell in love
with Faai and her cooking.
[Lee] I did not like Thai food
until I met Faai.
When she cooked for me
the first time,
I was just blown away.
I was like, "This is,
this is what I'm missing."
[narrator]
Last year, the newlyweds
gave up their jobs to set up
a food stall in London.
Here you go. Enjoy.
Faai could be living
quite an easy life in Thailand
with a really well-paid job,
but instead,
here she is with me...
-Lifting things...
-...hauling crap in and out
of the van.
[Faai] My family is genuinely
very surprised
we're here today,
because they just don't
see me as a business person.
Never. [laughs]
I grew up, like,
a very spoiled child.
I'm just happy to be here.
Just to prove them wrong.
[narrator] Lee and Faai
want £225,000
of investment
so they can put a Greedy Khao
on the high street
and start sharing
in the 20 billion pounds a year
Britain spends
on grab-and-go food.
In five years we see ourselves
with five stalls in London
and maybe in other major city
in the UK as well.
This is about five times
the amount of space
we usually work with.
At least.
[narrator] In just 24 hours,
the investors will be
arriving for lunch.
We need to get
everything ready,
so come service,
we'll be fine,
we will not panic.
[Fred] So tonight, they open
to the Manchester public
for a practice run.
These are exciting time
for Greedy Khao
and Trap Kitchen.
They are getting ready
for their soft launch,
their first night
as a real restaurant.
It's their one chance
to try their concept out
before the investors arrive.
[narrator]
Greedy Khao and Trap Kitchen
have each brought
core staff with them.
This is the way that I need
to do things to get it going
when it's busy.
[narrator] But Prince
is the only one cooking.
He's keeping his team,
including friend Zair,
out of the kitchen.
He doesn't need anyone
in the kitchen with him,
'cause he feels that
he can get
everything done.
You see, when you're
driving a car, you can't be
doing 80 miles on the motorway
and be like, uh,
"Let's swap over."
You see what I'm saying?
That's not how it works, so...
Right now, I'm driving.
-Morning. How are you, Prince?
-I'm okay, I'm fine, thank you.
-I'm Fred, nice to meet you.
-Nice to meet you too.
I had a look this morning
at your Instagram.
-Yeah.
-You got 43,000.
Yeah, imagine that.
Established brand
would kill to have such
a penetration in the market.
How do you start to cook
in your mom's kitchen
in a council flat...
-Yeah.
-...and get such a following?
How did you...
What was the moment
that you started?
Um, well, I used to cook
and put it on
my social media platform
and people
just started requesting that.
"Ah, is that for sale."
Then people would just
be like,
-"That looks very nice."
-I've done that before
and nobody wanted
to buy my food.
I was... I just had the...
I had the flick of the wrist.
I had the magic in the wrist.
Once you stick your fork
in one of those prawns
and then you taste it,
I mean, that garlic butter,
it will be dancing
all over your tongue.
I'm looking forward
to trying it.
Good luck.
-Thank you very much.
-Thank you, Prince.
[Prince] I kind of
taught myself to cook.
We live in an age
of information, right?
I've seen people
build robots from YouTube.
You see what I'm saying?
So once I attained
the knowledge of it,
I just thought, yeah,
got to crack on.
[narrator]
Prince has expanded
his usual Trap Kitchen menu
for his first night
as a restaurant.
Cajun-fried chicken
is ten pounds,
lobster tail and prawns
is £15,
and his famous Baller's Combo,
shellfish and chicken together,
is £20.
Are those sized too small?
They look good.
[narrator]
In Greedy Khao, many
of Lee and Faai's vegan dishes
are based on meat substitutes
like tofu and seitan.
They want Greedy Khao
to be the new lunchtime option
for the one in three people
in the UK who say they want
to cut down on meat.
I'm battering our chicken.
That's a protein
derived from the soy plant.
It's shaped and textured
in such a way that it kind of
resembles chicken.
Morning, how are you?
I'm Fred.
-Lee.
-You okay?
So tell me
about your brand.
I mean, the Greedy Khao,
is there an appetite
on the high street for a pure,
vegan-Thai restaurant?
[Lee] But when you look out
at the sort of, overall trends
that are going on at
the moment, if you look
at the number of people
that are looking
to reduce the amount of meat
and dairy that they consume,
-it's huge.
-What is your actual vision
for your brand?
Where does Greedy Khao
sit in the market?
We think it's something
like Leon.
You go in, you order
at the counter,
you've got nice bright menus
just up above you,
you wait for your food
and you go sit down
or you leave,
whatever you want to do.
That fast food format,
it's a bit more like what we
currently do at the moment.
You have a very clear vision
for your brand,
it's really good to see.
Thank you,
lovely day to you.
Take care,
nice to meet you too.
-Cheers.
-Thank you.
[narrator] Greedy Khao's menu
features Thai classics
with a vegan twist.
Their red curry features
seitan instead of chicken.
Khao Soi, a richly spiced
noodle soup
from North Thailand,
replaces chicken with tofu.
Both are £7,95.
And their spiced fritters
are £4,95, with corn
instead of prawns.
It's 5:30 p.m.
Doors open in two hours.
Welcome to Greedy Khao.
-I'm Dinesh.
-Lee.
-Nice to meet you, Prince.
-Hi, nice to meet you too.
[narrator]
Greedy Khao
and Trap Kitchen
are joined by two experienced
local waiting staff.
-Are you excited?
-Yeah, definitely, yeah.
[narrator] And both restaurants
are holding a staff briefing
to let their teams know
how they want service
to run.
To run a restaurant
successfully is very difficult
because it relies on staff.
So what restaurants must do
is inspire their staff
so that when they serve
their guests,
they do so
by sharing the vision
and the values of your brand.
So, hello, welcome
to Greedy Khao.
Rather than your sort of
usual Thai restaurants
in the UK,
which gives a very, sort of,
fussy experience,
we're about is making it
vibrant and fun, bursting with
color and flavor...
So today, obviously we're going
to open and we're going to
serve real customers.
And... [laughs]
And... Who's excited?
You excited?
Is everyone here excited?
That's good.
The way we figure
it's gonna work tonight...
Leo is going to be
talking to customers,
as guys come in,
he's gonna be welcoming them,
showing them to their seats.
You two guys
are going to be taking orders
and running the food
to and from the tables.
Basically, we've never
done it in an actual,
live restaurant before.
If anyone here is feeling
not confident,
I'm in the same boat
as you guys.
You see what I'm saying?
[laughs]
[Fred]
Prince is a very enthusiastic
and positive guy.
But in his briefing tonight,
he wasn't really precise
or detailed enough.
People need to know
what their jobs are.
They need to know
what they do and how
they're gonna do it.
Is he going to survive?
That's my question.
Good evening, guys,
welcome to Greedy Khao.
[narrator] 7:30 p.m.
The doors are open.
Hi. Welcome to Trap Kitchen.
[narrator] Tonight, these two
takeaways become restaurants
for the first time.
[Leo] Good evening, guys.
Hi, welcome to Greedy Khao.
It's Saturday night
in Manchester and people
are out for a good time.
And good food.
The first night
of a restaurant
can be very difficult.
What I want to know,
will they sink,
or will they swim?
-So we want one of everything.
-Yeah.
Is this table big enough?
[woman]
We'll make it big enough.
We'll survive.
We need Jackfruit Laab,
we need a classic red curry,
we need a Khao soi.
-Yes, Chef.
-Yes, Chef.
-They both want
Baller's Combos...
-Hi, how are you doing?
Do you want something sweet?
It's sweet waffle.
It's getting a bit busy
but I'm calm.
-You know what? I want
two Baller's Combos.
-You want two? Oh.
That's two whole meals,
by the way.
I've never had it before.
I've just seen it on Instagram.
Trap Kitchen is full tonight.
And it is only because of that.
Prince puts one picture
of his food a day
and thousands
of people see them.
And thousands more
wants to come and eat his food.
This is the power
of social media.
So are you also just having
the Baller's Combo?
Yes. I'm gonna get
two sides, yes.
You know the name
when you hear it.
Trap Kitchen, Oh, yeah, London.
Heard that these guys
were having an opening,
and I was like,
"I've got to come."
[woman] It's like supporting
your best mate.
You don't know
the guy personally
but you wish him well,
you want him to do well,
it's a nice concept.
You like the food,
you like where it's come from.
It's authentic, it's genuine.
I've got to literally do
all of these ones,
-and then do all of these ones.
-Oh, is this what you're doing?
Yeah, that's
what I'm doing now.
-So Baller's...
-So which one have you
just done?
[Prince]
Well, I'm so confused, bro.
[narrator]
An hour into service,
Prince is under pressure.
He's not used to
getting multiple orders
to different tables.
Yeah, I've gotta, kind of,
create my own system
of taking the orders.
Because this one's
confusing as hell.
These are going cold, yeah.
That's been sat there
for a while. Now we've got
the hot plates for.
Just make sure
when you're doing
your check back
because it might have
gotten cold, it's been there
for quite some time.
Okay.
I just got, uh...
Take an order
and I'll come and get...
You got people over there,
they're waiting.
We're absolutely starving.
Absolutely famished.
So, yeah, looking forward
to the food coming up.
Very, very much.
We've got a new set
of service coming
in 20 minutes,
which means
that every single diner
in this restaurant
-has to be out
in 20 minutes.
-[laughs]
Yeah, so...
I'm gonna have to
probably bring someone in...
In here to help me.
-Right.
-Emmanuel.
We're gonna let them
take care of it,
you come in here
and help me.
Just gimme two seconds,
and I'm gonna
get you guys sorted, yeah?
This is worse than
actual Trap Kitchen
at home.
-What do you think?
-What do you mean,
it's worse?
-Like, it's more...
Yeah.
-Pressure. Yeah.
-But pressure
makes diamonds, baby.
-Exactly.
-So this is
table number nine.
-Yeah.
[narrator] Across the way,
vegan Thai is proving
just as popular
with the Saturday night crowd
in Manchester.
-That's really nice.
-That is actually tasty.
You're obviously
having the wrong thing,
'cause that really
does taste like chicken.
-Okay, the corn.
-Thank you.
-How are you?
-Hello.
-You doing all right?
-Yeah, we're doing well.
How are you, Faai?
Doing very well.
So this is where
the magic happens.
[Faai] Yeah...
[Fred] It's brilliant.
-Yeah, the red curry is...
-[Fred] It's all ready?
-All you have to do
is put it in the bowl?
-Yes.
Because
when we do street food,
most of the time
we just don't have time
with service to do anything.
[Fred] No, of course.
Which is why
we tend to have everything
ready from the start.
-You can't get it wrong.
-No.
[Fred] I really can't believe
this is the first night
they've opened Greedy Khao.
It's so smooth.
Faai is gliding
in the kitchen.
The staff are relaxed
and they've got the time
to do their job
and talk to the customers.
It's brilliant.
I haven't seen a vegan place
that's Thai before,
so there's definitely
a demand for it, I think.
I just want them to get
the investment so that
I can come to the restaurant.
We might be going
somewhere after
for a bit of meat.
-But no, it was lovely.
-[laughs]
So this one here's ready.
[narrator] Half-past 9:00.
Now Prince has accepted
help in the kitchen,
customers are getting
the Trap experience.
Now that's weird.
That's a sweet waffle.
How's the food? You like it?
The spice and the
actual taste itself is lovely.
Just need to ask you.
How's the food?
-Really, really good.
-Yeah. Really, really nice.
What do you like about it?
Such good,
kind of spicy flavor.
[Fred] This menu is like
nothing I've seen before.
It's got lobster, prawns,
chicken, macaroni cheese,
mashed potato,
sweet Belgian waffles
on the same plate.
It makes absolutely
no sense to me.
But what do I know?
For these guys,
it's haute cuisine
for the Instagram generation.
[Prince] There's always
gonna be mistakes made.
It's just about
getting the hang of it
and being able to,
kind of, like,
I don't know, get better.
This is our first time.
I think we've
done pretty well
for our first time
in a live restaurant,
to be honest with you.
Our self-esteem is really high
and we've kept the pressure
under control.
So we just gotta
get crackin'.
[laughs]
It's not every day
that one meal
could change your life.
But that's the reality
for Lee, Faai, and Prince.
The investors
are coming in today
to try the food.
Greedy Khao and Trap Kitchen
are one mouthful away
from realizing their dreams.
[Lee] Better.
Better doesn't mean good.
That means very good.
But I can't wait to taste it
with all those other flavors.
This is one of
the most important meals
I've ever made.
[narrator]
At Trap Kitchen,
Prince has already prepared
two Baller's Combos
for the investors.
You're excited, Emmanuel?
-Excited for you.
-Yeah?
How are you feeling today?
The question is,
how're you feeling?
'Cause it's your big day.
[narrator]
And today means
more to Prince
than just the chance
to move out of his mom's flat.
[Prince] My parents,
they migrated from Ghana
and went to live in Italy.
They felt that bringing me
over here to Europe
would give me the opportunity
to actually make something
out of myself.
Leaving your homeland
to go to somebody
else's homeland
and being able
to have your kids,
raise your kids there
and hope that they
can become something,
that's the drive,
that's where
I get my drive from.
Good morning.
How are you doing, Fred?
I'm doing fine, thank you.
-Yes, I'm fine,
how's it going?
-Good, thank you.
Today, you're cooking
for two people.
They are the most
important people you will
ever cook in your life.
Yeah, yeah.
-They want
that quality up there.
-I'm ready. [laughs]
All you have to do
is produce the food
and you're off.
-That's right.
-Good luck.
-Thank you very much.
-Good luck, guys.
[narrator]
Over the next few days,
the investors will test
the restaurants' customer
service and business plans,
but their private lunch today
is all about the food.
On his guest list today, one of
Britain's most successful
investors, David Page.
He's grown some
of the UK's biggest brands,
including PizzaExpress
Gourmet Burger Kitchen
and Franco Manca.
Trap Kitchen
has got 43,000 followers.
And you probably have to pay
100,000 pounds to get that
amount of followers.
And he's done it on his own.
He's got 43,000 people,
every day passing his door.
And that's what's happening
to retail, of course.
There's nobody now
going past the shop
on the corner,
they're all looking
at Instagram.
[narrator] Joining him,
Scott Collins
co-founder at 11-strong
burger and cocktail group,
MEATLiquor.
[Scott] I love the idea
that he's built his business
on social media,
which is how we built
MEATLiquor.
That has a synergy.
I guess I'm quite jaded
when it comes to restaurants,
but this is the most
exciting thing I've heard of
for quite some time.
It's incredibly shrewd
business-wise
and marketing-wise.
[David] I'm looking forward
to lunch.
How is he gonna
present it in the restaurant?
Is he gonna ponce it up?
I do hope he doesn't.
Because that will, like,
ruin the...
What he's obviously
very successful at the moment.
If Prince makes it great,
then I'll be investing.
-Hello.
-[Zair] Hello. Welcome
to Trap Kitchen.
-Hello. I'm Prince.
-[David] Hello, Prince.
David.
-Scott.
-Scott, how are you there?
-Are you guys hungry?
-We are, yeah. Yeah.
I'll bring you over
to your seats
'cause we've got
loads of food for you today.
-[Prince] She's gonna
quickly serve it up.
-Yeah, yeah, it's okay.
Have we got choice there
or is it coming like that?
[Zair]
Uh, we've made everything
for you,
so you can try everything,
if you don't mind.
Okay, yeah.
Don't worry, we won't be
offended if you can't
finish all of it.
But we want you to try.
-Happy to graze.
-Okay.
Whenever I go out
for any meal, you served it,
you look at it.
You instantly
make a connection whether
you like that food or not.
Here we go.
Still got a bit more.
Might be a bit
too filling today.
I would've rather it was
one little bit at a time.
Yeah.
-Okay.
-Is it a race
to finish this first?
[David] What we got here.
-We got... Everything.
-Everything.
Oh, okay.
A bit of Cuban mash.
I know it's a lot to eat.
Crumbs...
-One packet of lime leaves.
-No.
Maybe a quarter.
This is much more high-stakes
than an average service
for us.
-Much more high-stakes.
-Maybe half of that.
Half of that.
So I can feel the nerves
actually, physically
starting to affect me
a little bit.
I'm just trying
not to think about it...
So don't ask me
any more questions.
[laughs]
[narrator] Greedy Khao's
one shot at investment
rides on Chris Miller.
He runs the White Rabbit
investment vehicle.
This multi-million pound fund
has backed four new ideas
in the last year.
Greedy Khao is a lunchtime
grab-and-go.
I'd like to be able
to see it sitting alongside
a Pret or Wasabi.
You know, one day a week
rather than going to an Itsu,
you'll go to Greedy Khao.
If they can do that,
then I think they are gonna be
in a very, very interesting
position in the market.
I hope the food is
as exciting as the branding.
It's gonna
be that first taste,
and after that taste
would I want to come back?
-Hello, welcome to Greedy Khao.
-Thank you very much.
[Chris] So first question
what does Khao mean?
Khao in Thai
means a meal of rice.
So in a sense, Greedy Khao
doesn't mean anything,
but we think it's fun,
it's cute.
I'm actually starving.
[laughs]
If it's possible
to get some food...
We can definitely
help you with that.
-Okay. Excellent.
-Grab a seat.
I've looked at near on
300 restaurants
in the last year and a half.
And I've invested in four.
So you've got to offer
something very special.
-And so here's the menu.
-Okay.
And the prices are about
what you'd like to see--
[Lee] They're about
what we would sell them as.
You really need to be able
to get lunch and a drink
for at least a bit
under 10 pounds for it
to be an acceptable offer.
What we would do
in the concept,
we'd have them
in our little takeaway box.
You'd get some curry,
for example, rice
and a side for that price.
So we're pricing
roughly the same as
the Leons and the Wasabis
would do for that kind of,
that kind of full meal.
Yeah.
People will go
to a restaurant
because of the hype,
because it's new,
because it's exciting,
but they'll only come back
if the food is great.
All righty, so here are
the first dishes
that we'd like to present.
These are our classics.
This is the red curry
with tofu puffs
and butternut squash.
-Okay.
-This is the green curry
with chicken,
which is a soy protein.
This is a challenge,
'cause tofu generally...
-[Faai] You don't like...
-Pretty bland.
Just gonna come around
and join you guys.
-Okay.
-When was that made?
-Um, probably about, uh...
-This morning?
-Yeah.
-Yeah, all right.
My view, Prince, is that
I was a bit disappointed
that it was actually cold
by the time it got to me.
They're all on one plate,
so it was all
a bit of a mixture.
And I'm looking, tomorrow
when we come back for lunch,
to be able to see
and taste all the individual
dishes slightly separately.
You've recognized
the hurdle already,
haven't you?
It was far from terrible,
that would've been
my worst nightmare,
but you were a bit
rabbit in the headlights,
throwing it all at us
in the same time.
The mac n' cheese
needs to be more cheesy,
so I'd scrap the mozzarella.
And mozzarella
is quite expensive.
You could probably
replace it with a cheaper,
better, more flavorsome cheese.
Yeah.
Also presentation
is not very good.
And I wasn't very impressed.
What do you normally
serve this in?
Um... White boxes.
Can I see them?
So that is
the Trap Kitchen experience.
Then I think that's what
you should be serving in.
[David] I liked him, Prince.
Lobster was
about the best thing,
but visually it needs
a lot of improvement.
It's great for take-out,
great for delivery,
but poor for imaging
for a restaurant.
Had you worked in,
like, a commercial
kitchen before?
-No. Never.
-No?
-You're doing
quite good numbers.
-Yeah, yeah.
Like,
I built it up slowly,
it was going slow, going slow,
and then there was a point
where it just went boom.
Forty-three thousand followers
is mental. How did
you pull that off?
-I don't know.
-It's not just the food,
it's your charisma.
[Scott] People's perception
of what a restaurant is,
has changed massively
over the years.
He's doing massive numbers
for three days' trade a week.
So he's doing lots right.
Cheers.
[Scott] He has a lot to learn
in a lot of areas, so it's not
gonna be straight forward.
But I think he could
be worked with.
He doesn't seem to have
much idea of what
a restaurant customer wants.
They want to see
the food being prepared,
they want to see it
come out hot and then want
to get it while it's hot
and then eat it while it's hot.
I'm looking forward
to coming back, 'cause I hope
he's gonna improve.
It wasn't bad enough
for me not to come back.
They just felt that
the menu...
Just switch it up,
go back to basics.
So I want to get rid
of the Portland jerk chicken,
I'm gonna add
cheddar cheese into my mac,
I'm gonna get rid
of the potato mash
and the French fries...
Yeah.
The most important thing
that needs to be there,
of course, is the waffle
and the mac n' cheese.
We'll just see
what happens tomorrow.
[laughs]
So, Red Thai Curry...
The core sauce
and ingredients...
All nice.
Um, the tofu...
You're still undecided
about tofu--
That's also,
it's a personal
preference on tofu.
My first opening concern is,
I think they've relied too
heavily on meat substitutes.
It needs to have
that real, exceptional
standout, next level
where you go,
"Ah, there's a reason why...
"They're doing
something different here."
My heart always sinks
a little bit if somebody
doesn't like something.
I don't like some dishes,
I love some dishes.
Yeah.
-I think it's okay.
It's normal.
-It's only normal.
And at least we know
he's a super honest guy.
I'm just thinking,
from his perspective,
he's thinking about
what would make
this dish complete.
Yeah.
Whereas from our perspective,
we're most of the time,
it's like,
"How do we make it
the way it's
supposed to taste?"
Now that looks very good.
[Lee] This is Khao Soi noodles.
Right.
[Lee] What you won't like
is that it also has the
same type of fried tofu in it.
Um...
It's just a different
kind of curry base.
Well,
let's start with the tofu.
The sauce
in there is fantastic.
This dish has raised
the game
because it's not
just another red or green
Thai curry.
And what I'm looking for
is not the same dishes
that you find in
every Thai restaurant that's
already on the high street.
What I would love to see...
Is it done in a way
that is more the experience
from a grab-and-go customer,
which is what it's gonna be.
I'd quite like
to ditch all the crockery,
and if we can get hold of any
grab and go boxes,
throw the rice in,
throw it all together
make it a bit more
of a...
What you'd experience
if you walked in
from the street for lunch.
Let us try and recreate
for you what we normally do.
-Yeah.
-And I guess we'll
take it from there.
[Faai] Thank you very much
for your comment.
[Chris]
No, no, thank you very much
for lunch.
I'm remaining open,
really, that last dish
was a kicker.
What I'd like is to see her
being a bit braver
with the ingredients,
and doing something
that is as bold
and exciting
as their branding.
I'm still kind of
undecided on that, maybe.
I don't know why
whether it was like, you should
remove the meat substitutes
and just focus on veg,
which I disagree with.
I feel like there needs to be
that protein, texture-y,
meaty element in it
for it to be a full meal
that I'm gonna pay
eight or nine quid
or whatever for.
There are issues,
but the...
There's definitely still
something quite interesting
about what they're doing.
There's still an opportunity
of an investment.
It's um...
It just needs a bit of work.
[narrator] Tomorrow lunchtime,
the pressure builds.
The investors will get to see
how well the restaurants cope
when they're full
of paying customers.
But today isn't over.
We'll see you later.
[Chris] Good luck, guys.
[narrator] Lee and Faai
and Prince now face
a high-stakes business meeting.
One hour with the investors
to go through their finances
and plans for their future.
I will be testing Greedy Khao
on their numbers.
It needs to be something
with the cost of ingredients,
plus, you know, the cost
of staff, plus your overheads,
plus your rent,
but you end up
still with the ability
to make money from it.
[narrator] Lee and Faai
are asking Chris for
a £225,000 investment.
I've just been
looking through
your business plan,
and...
It's one of the best
that I've seen
in a very long time.
Wow.
And I get sent
one of these a day.
The thing that still,
I'm not quite sold on yet
is the cost of each dish,
when you're up against
Pret and Itsu
and the rest of it.
With takeaway hot food,
you have to add VAT to it.
You do, yeah, you do.
So that means
someone's paying £9,60
for their main dish,
with rice, etc...
Plus a pound, £1,50
for a drink.
And that's where
it starts to
become uncomfortable.
That is definitely
uncomfortable.
When we were thinking
about the VAT,
we were thinking more...
Yeah, just add it on,
if people want to sit in,
forgot about the fact
that your hot food is...
Even if they wanna--
Even if you take it away,
you do have to charge
for it.
If, to make it
a more acceptable
grab-and-go lunchtime,
we have to bring
the price down,
your revenue's going to drop
and so the profit at the bottom
will be slightly lower.
But then, equally, you hope
you do more sales.
-[Lee] More sales, yeah.
-So...
[narrator] During the meeting,
Chris can choose to spell out
the offer he'll make
if, and only if,
he decides to invest tomorrow.
So you're looking
for £225,000,
offering a 20% stake
in the business.
Typically, I look to take
a majority stake at the start
but with a clawback mechanism,
which means
you're earning more as you hit
certain success points.
I personally would
feel uncomfortable
giving away
a majority stake, because
then that makes me feel
as if I don't have control
of what direction
the business is going now.
I put into contract
a long list of things
that you have final say over
so you don't feel
like you're losing control of
what is your baby.
You can have
well-structured arguments
in a piece of paper
and you can have
great branding,
but ultimately
what is gonna
get people coming back
to your restaurant is the food.
-Thank you.
-Thanks.
-Cheers.
-Thanks a lot.
It's make or break tomorrow,
if I'm honest,
on the taste.
-Your hands were shaky.
-Yeah, I felt that.
[Lee] Tomorrow's
our last chance
to impress
and just show
what we can really do.
It's really important for us
that he backs us.
The catering industry
is a very fast moving industry.
-Extremely fast moving.
-And you need to move fast,
otherwise you'll just lose it.
Otherwise, there's gonna
be another vegan Thai place
with backing
that will get into
the public's consciousness
before we do,
and then they will
become known
as that really good
vegan-Thai brand,
and that's what
we want to be known as.
[narrator]
It's now Prince's turn
to talk business.
I really like Prince.
I admire anyone
who can dream so big.
But he's so raw,
he's only operated
from his mom's kitchen.
And that is a leap of faith
the investors
will have to take.
And I can't wait
to find out if they're willing
to do that.
[narrator] As both investors
see Trap Kitchen as
a serious business opportunity,
they'll each have an hour
alone with Prince.
Hello again. How are you?
Fine.
[David]
So, he's taking ten grand
on three nights a week.
Whatever he's doing
is working.
Whether you can transfer
that to a business environment
where you sign a lease,
got responsibilities...
At the moment
it's all a bit hanging loose.
Your accounts were good,
as far as they went,
I noticed for a couple of days
the electricity was 20 quid
and then you didn't
pay your mom one day
on a Tuesday or something.
I don't what happened then.
And you obviously just
estimated the cost
or something.
But, I mean, that all
needs to be worked out
slightly finer
with just a blank sheet
of paper.
Start your turnover,
you get a lot of costs
being taken off.
In bottom right-hand corner
is the profit,
and then hopefully
that's quite a nice figure.
This is all still
kind of new to me.
I've been in it
for about a year,
so obviously you know
exactly what
you're talking about.
-Because you've--
-I've done it.
-Yeah, you've done it.
-Done it.
I'm still staggered
how you got from zero
to 43,000 followers.
-Did you buy a load of 'em?
-Oh, hell, no.
I didn't buy
not even one of them.
Do you appreciate
how big that is, though?
Yeah. Not even just Instagram,
Snapchat is actually an
even better way
-of getting
your product across.
-Followers? Yeah.
That's very smart.
-Exactly.
-Very smart.
[Scott] He's clearly
entrepreneurial.
It doesn't matter to me
that he's inexperienced
at all,
because I started at the bottom
and I was given
some great breaks
and I grafted
and worked my way up.
So, I see that as a positive
rather than a negative.
Uh, so I'm really
looking forward
to lunch tomorrow.
And what I'd like to see
is the food arriving hot...
It all was
a bit lumpy today,
a bit piled up,
you know, which I know
is the style.
I took some
of your advice in.
And definitely
I'll be serving that
in Styrofoam boxes.
So it was definitely needed.
The advice.
-I'm here to learn.
-Yeah, okay.
I'm here to just
make changes where I can.
[narrator] Scott and David
might need more
convincing tomorrow,
but they both have
a potential offer for Prince.
I think you should
get a permanent base.
And I'll help you.
What you'll need
is a link to the property
-and a link
to the equipment...
-Yeah.
And I'll make sure
you'll get both those things.
So what you're offering there
is basically a premises
-and a link to equipments.
-That's right.
And obviously
we desperately need those.
Anyways,
so I'll base my decision
on what happens tomorrow...
-Cool.
-...lunchtime and if the food
is better presented than today.
Cool.
[Scott]
What he's doing
is unusual,
which I think is what
the high street needs,
in that you go out
in the high street now
and it's all the same.
Something novel like this,
if it breaks,
it can be very big.
Have you looked
into commercial premises?
Yeah.
The premiums
are pretty expensive.
There shouldn't be any premium
for a commercial kitchen,
but you wouldn't know that
but that's something I could...
So, I guess, tomorrow
if that goes well,
I don't see any reason
why I can't help you
make that next step.
-Thank you.
-Don't mention it.
-Thanks, man.
-[laughs]
[Prince]
Ever since
I started Trap Kitchen
I've been grafting,
you know what I mean,
like nonstop,
and hard work
has brought me here,
so tomorrow is the big day.
It could possibly
change my life.
[Fred]
In Manchester,
it's the third and final day
for Greedy Khao
and Trap Kitchen.
Now they must prove
they can run a restaurant
for full paying customers.
The investors will sit in
and watch their every move
and only then decide
if they put their hands
in their pocket.
For Lee, Faai and Prince,
it's a life-defining moment.
And they must deliver.
Faai, is it just the lime peel
or is it okay if there's
some of the flesh as well?
Today Chris is gonna
get a better idea
about Greedy Khao is about.
Today could change our life.
You two get your aprons on.
And let's do some work.
We've got two important
guests coming in today,
so I want everybody
to be on their A game.
Every single food
that we push out today
has to be hot.
If you feel like
it's not hot, bring it back.
So, you're gonna be back
on the tills again.
-Yeah.
-[Prince] Yeah, and...
You're gonna be serving.
You guys know
what you're doing, right?
-Yeah.
-Get crackin' guys,
thank you very much.
Obviously, I knew I couldn't
be smiley, smiley
with the staff anymore
because, um, I think,
our last service, we didn't
do so great.
So everybody knows that
it is a real kitchen
and we gotta get
the job done properly.
-Morning.
-How's it going?
Well, I can see
you're very well
organized today.
Yeah, yeah.
This is like a 360
change in this kitchen.
You really reduced
the menu, didn't you?
[Prince] Yes, I did. So, um,
I decided to take
a few things out.
Things that I don't usually
serve on a normal
Trap Kitchen day.
And, um, just basically
going back to basics, really.
Just doing what
the customers love us for.
This is bold,
this is very strong.
It's very important
in this business
you need to constantly
change and adapt.
It's really good. Good luck.
Keep that smile up, you know.
The race is almost over.
Like you've gotta finish.
Right.
-Take care. See you later.
-Take care. All right.
[narrator] In Greedy Khao,
Lee and Faai are preparing
to offer Chris
a more typical
grab-and-go experience.
So one thing that
Chris did mention
was that
some of the curries
could do with a little bit
of texture on top.
And that's what we use
the crispy shallots for,
so they can see what it's like
the way we would
normally serve it.
So what we're gonna do
is just for him,
we're gonna prep
a couple of portions
in our regular take-away boxes.
-Morning.
-Oh, good morning.
-Hi, Faai. Lee.
-Hello, are you okay?
I'm very good,
looking forward
to our final day.
Yeah.
How many dishes
are you changing?
We're not changing anything.
We're not really changing,
we're more adding.
Um, adding some sides,
and adding some textures
that weren't there
in the dish that we had before.
And you think it's enough?
Yeah.
We believe in
our business vision and food.
Um...
And, yeah.
We're confident.
Chris is obviously looking for
that exceptional food.
And hopefully we'll be able
to deliver that today
and at the end of the day
we'll get the investment
-and we can open
a bottle of champagne.
-[laughs]
-Take care. Enjoy.
-[Faai] Thank you.
-Thanks.
-Bye.
-See you.
-Bye.
Guys, let's work.
-Hi, guys, how are you today?
-Not too bad.
Good afternoon, guys.
Welcome to Greedy Khao.
[narrator] 12:30 p.m.
Greedy Khao and Trap Kitchen
are open for lunch.
[Prince] We're gonna get rid
of the china
and today we serve
how we normally serve.
[narrator] Both restaurants
are fully booked
and expecting 50 covers.
There's a Cajun ready...
[Prince] I need a chicken on
that as well.
-I'd recommend one each.
-[man] Okay, one each.
[Chris] The big question today
is, have they upped their game
of the food?
Because, for me, I'm not
looking for something
which is as good
as what is on currently
on the high streets.
I'm looking for something
that does it a lot better,
very unique,
That is what
will make it a success,
that is what we'll be able
to turn it into a nationwide
or global brand.
And so that's what
today's about.
Are you going to have a table,
or shall I sit you
up at the bar?
-Actually here.
That'll be great.
-Okay.
Hello guys,
how are you doing?
I'm kind of familiar
with the kitchen now,
and it's all about
just adapting, really.
[Scott] I mean, regarding
investment, he has a lot
to learn in a lot of areas,
So it's not gonna be
straightforward.
There might be some questions
are answered today.
There might be
more questions are raised.
[David] There is room
to grow his business
and get a permanent kitchen,
but whether I want
anything to do with it is up to
the experience at lunchtime
and how he copes
with real people
in a real restaurant.
-Hello again.
-Nice to see you both again.
Yeah.
-I'll bring you guys
over to the table?
-Yeah. Okay.
[Fred] The investors
have just gone in,
and Prince has made the changes
just like they asked...
He's gone back to basics
so that they can see
the real Trap Kitchen.
Hello, Prince,
how're you doing?
Doing good?
Looking forward
to seeing the...
Some small changes
that have happened, so...
So come back for the Khao Soi,
three rice and a Laad.
-It's your duck curry.
-Oh, lovely.
And the Jackfruit Laad.
It's already got
a more positive feel to it.
But it's...
You can see people enjoying it.
Hi, Chris, so what
we've got here is soy
and sesame slaw on the side
and we've got those lovely,
crispy shallots on top.
And this is
what we normally do.
You know, this has
all of those elements
that you talked about
as well.
It already
feels more complete
and the kind of thing
you'd order at lunch.
Much better with the crunch.
Bit more texture.
The slaw is lovely.
And sticking it
all in a brown box
makes it a bit more relaxed.
-Just makes all the difference.
-Excellent.
I think Chris definitely
can see the concept
that we're pitching to
much more clearly now.
He even likes the flavors more
when they're presented
in this casual format.
I'm very happy to hear that.
Prince, they're lovin'
the mac n' cheese.
Very good.
[David] It's great, isn't it?
Actually looks...
There's a bit of theater
even though
it's a polystyrene box.
Either way you like.
We're gonna share all of it.
No problem, there we go.
Please enjoy, thank you.
[Scott] Now that looks
100 times better,
doesn't it?
It does, yeah. Yeah.
It's piping hot.
[chuckles]
Right. I'll try this cheese.
I don't think the mac n' cheese
is still making it.
-It's still not
cheesy enough, is it?
-No.
All I can taste
is the seasoning again.
The presentation of
the lobster tail is
completely different this time.
Yeah, I know.
This is 20 quid.
And you can pay 20 quid
for a ruddy Domino's
and two liters of fizzy water.
No lobster on it.
And so much more exciting.
I'd say a Domino's alternative.
[David] Looked genuine...
In a polystyrene box, you know,
would you believe?
It looked
more genuine than on a...
Than lumped
on a crockery plate.
-It's good heat
on there as well.
-It's not too sweet.
[Scott] The second experience
was infinitely better
than the first.
Yeah, he made an effort,
and with everything he's got
on his plate,
it's quite good going,
I wasn't expecting that.
-How are you?
-Good, thank you.
-Good to see you.
-Good.
-How's the food?
-[Chris] They've...
Gone a bit more
down the route
to what they're used to,
which is street food.
-It totally changes the...
-[Fred] Really?
-Yeah.
-So is it a bit
of a dilemma for you now?
Are you...
-[laughs] A little bit.
-Really?
[Chris] I could see
a few of these
on the high street
sitting next to a Wasabi
or a Pret or an Itsu.
Yeah, I could see
people choosing this
for lunch quite happily.
Must be difficult.
It's always difficult.
Ultimately
you gotta write a check.
You gotta roll the dice,
and you don't know
if it works
until six months,
a year down the line
to see if actually,
if people come
and if they come back again.
-Good luck.
-Thank you.
See you later.
Lee and Faai
have definitely
got my interest back
from yesterday.
The next couple of hours,
there'll be some maths.
I've gotta work out
what they need to sell
this for to make it work.
All right. I'm off.
Thank you very much
for your time.
Thank you.
[Chris]
I've then gonna look at
what, at that price,
will enough people come,
and then decide
if I'm gonna come back
into that room
and put in an offer.
[narrator] In Trap Kitchen,
Scott and David
have got their hands on
some customer
comment cards.
[Scott] "Great combination
and different food
and flavors."
"Seafood was great."
"If I can only eat one thing
for the rest of my life
it'll be that mac n' cheese."
Very good.
I'm not a good Samaritan.
I'm here to try and make money
and then go and lie
on a beach as soon
as possible, all right?
I'm gonna away
and think about if I wanna
help him, yes or no.
[David]
The waffles... I don't know
how old they were.
Um, the garlic bread...
I mean, he's done
fantastically well
because he's got to the stage
without any training,
and without probably
never being inside
a professional kitchen.
He's impressed...
You know.
I'm having
an internal conversation
with myself.
But there's
no decision made.
Or even close
to being made yet.
[narrator] Lunch is over.
Now the pressure
is on the investors.
They have to decide
whether the ideas
are worth their money.
I just wanna thank
everybody here today.
Give everybody
a pat on the back.
My gut feeling
is telling me that
I will get the investment,
but let us see how it goes.
[Fred] Hello. You okay?
-How was service?
-We did our best.
Good. Well, you know,
now the pressure
is on them.
He's got a deadline.
-He's gotta decide.
-He's got one hour
to come back.
And if he comes
through that door,
in one hour,
he will make you an offer,
if he doesn't, well, I'm afraid
there will be no investment.
[narrator]
Lee and Faai came here
looking for £225,000.
If Chris doesn't return
with an offer of investment
by 7:00 p.m.,
they'll walk away
with nothing.
[Fred] If he doesn't come back,
do you think you have
to change your strategy?
We put a lot of work
into it at this point,
and I think if Chris
isn't interested,
it doesn't necessarily mean
we need a change of strategy.
If we keep getting a no
from here on in,
then we'll definitely
have to look at
what we're doing wrong.
He's not coming.
Oh...
Genuinely gutted.
I'm disappointed.
I thought he was...
I'm disappointed.
I just think
it's not what
he's looking for, maybe.
On paper, it was a great idea,
but in reality,
out of the three key things
that I look for,
which is an obsession
with product,
scalability, and an excellent
management team,
they had two out of three.
The absolute obsession
and the magic in the food
was just lacking a bit.
The grab-and-go market
is very, very competitive
and so, unfortunately
this time around
it's not for me.
What do you think
is next for Greedy Khao?
I think we've learned a lot
from this experience.
We know at least
that our business plan
is solid.
Chris obviously isn't
the right investor for us,
but it does leave us
in a very good position
going forward.
And I'm gonna
start reaching out
to as many different
potential investors as I can.
And we'll take it
from there, really.
Good luck, guys.
Good luck.
Well done.
You've done very well.
-Thanks a bunch.
-You did.
[narrator] Now it's
Prince's turn to wait.
David and Scott have a deadline
of 8:00 p.m.to walk
through the door
and make their offer.
If they both come back,
Prince will have to choose
between competing investors.
It's just, kind of, frustrating
a bit, being in a limbo.
-Not knowing if
they're gonna come in or not.
-Yeah.
Which investor do you prefer,
David or Scott?
Um,
if I had a choice,
it'd probably be David.
Like, he specializes
in building businesses
to its full potential.
The time is up, Prince.
They did not come.
Obviously they probably
didn't feel like...
It could be anything.
We just have to
just prove them wrong.
[David]
Effectively,
if you're financing somebody,
you gotta be pretty sure
you're gonna make
some money out of it.
I'm not sure whether
there's any money
to be made
by investing in Prince.
He's obviously got
a successful business,
it's very admirable,
and I'd like him
to keep in contact with me,
and I'll be on the end
of the phone and
I'll give him some advice.
It's gonna be okay.
I'm good, man.
I know, I know
you're good.
The reason I didn't invest
was because Prince,
although he's got
a very successful
burgeoning business,
he's gonna need
a lot of work.
And he needs
to learn a lot.
Any investment, it needs
to have some sort of
hope of return
and it would've taken up
a lot of my time
and effort and energy,
which I don't have.
I've got businesses
to run of my own.
Shall we have a drink?
Yeah, come now.
Good.
It wasn't really about
coming and getting money,
um, it was just more about...
Just learning,
learning new things,
and I've definitely
learned new things
and we're gonna keep doing
what we're doing
and try to grow it
as big as we can
and just keep
our head down,
and it's their loss, innit?
[Fred] No investment
for Prince tonight.
I felt for him,
he must've been
so disappointed.
But he's a resilient man
and I believe in him.
He built Trap Kitchen
out of nothing
from his mom's kitchen.
And I have no doubt
he will find a way,
he will get what he wants.
Essentially you're looking
at £18 for lunch.
Do you think it has the
potential for people to pay
that sort of money?
Yeah, I do, I think so.
Is anyone listening to me?
Aubergine.
Two seconds on your aubergine
I'll just see where it is.
Still waiting on food
for Table 1.
So I need
one more aubergine.
-That's gone.
-They said they haven't had it.
It's a £600,000 lunch.